Easy-to-understand food materials science
 |
Description
Book Introduction
Due to recent rapid economic growth and rising national income, eating habits are becoming more westernized, sophisticated, and diverse, and the food and restaurant industries are also changing and developing at a rapid pace.
Through overseas travel, cultural exchange, and information and communication, more and more people are coming into contact with food and cuisine from around the world and are trying to enjoy the taste and atmosphere of exotic foods.
However, due to the biased or excessive consumption of certain foods, the nutritional imbalance is becoming more serious due to the oversupply of energy, fat, and sodium, while there is a deficiency of nutrients such as calcium and vitamins.
Because of this, lifestyle diseases such as obesity are increasing, and socioeconomic costs are increasing.
In addition, due to the decline in the food self-sufficiency rate, our dependence on foreign food has increased, leading to an overabundance of imported food, and the resulting food safety issues are threatening our dining tables.
Meanwhile, as modern people pursue well-being and become more interested in health, their interest in and demand for higher quality food is increasing.
It is no exaggeration to say that the health of our body is a reflection of the ingredients in the food we eat.
Therefore, it can be said that choosing the right food is important.
This book classifies food ingredients, which are the raw materials of food, into agricultural products, marine products, livestock products, and processed seasoned foods, and describes the overall characteristics, nutritional components, special components, preprocessing, uses, storage, and quality judgment of each ingredient.
Through overseas travel, cultural exchange, and information and communication, more and more people are coming into contact with food and cuisine from around the world and are trying to enjoy the taste and atmosphere of exotic foods.
However, due to the biased or excessive consumption of certain foods, the nutritional imbalance is becoming more serious due to the oversupply of energy, fat, and sodium, while there is a deficiency of nutrients such as calcium and vitamins.
Because of this, lifestyle diseases such as obesity are increasing, and socioeconomic costs are increasing.
In addition, due to the decline in the food self-sufficiency rate, our dependence on foreign food has increased, leading to an overabundance of imported food, and the resulting food safety issues are threatening our dining tables.
Meanwhile, as modern people pursue well-being and become more interested in health, their interest in and demand for higher quality food is increasing.
It is no exaggeration to say that the health of our body is a reflection of the ingredients in the food we eat.
Therefore, it can be said that choosing the right food is important.
This book classifies food ingredients, which are the raw materials of food, into agricultural products, marine products, livestock products, and processed seasoned foods, and describes the overall characteristics, nutritional components, special components, preprocessing, uses, storage, and quality judgment of each ingredient.
index
Chapter 1 Song Ryu
1.
Rice 15 2.
Barley 20 3.
Wheat 22 4.
Buckwheat 26 5.
Yulmu 27 6.
Article 28 7.
Millet 29
8.
Corn 30 9.
Oats 33 10.
Quinoa 34 11.
Amaranth 35
Chapter 2 Two types
1.
Soybean 40 2.
Red bean 42 3.
Green beans 44 4.
Peas 45 5.
Kidney beans 47 6.
Eastern 48
7.
Other legumes 49
Chapter 3 Potatoes
1.
Sweet potato 54 2.
Potato 57 3.
Toran 60 4.
Mark 62 5.
Yacon 63 6.
Cassava 64
7.
Konjac 66
Chapter 4 Vegetables
Leafy vegetables 72
1.
Cabbage 72 2.
Lettuce 74 3.
Lettuce 75 4.
Spinach 76 5.
Cabbage 78
6.
Minari 79 7.
Pa 81 8.
Perilla leaves 82 9.
Mugwort 83 10.
Auk 84 11.
Chives 85
12.
Modern 86 13.
Kale 86 14.
Bok choy 87 15.
Celery 88 16.
Chicory 89
17.
Just 90 18.
Mustard greens 91 19.
Bamboo shoots 91 20.
Asparagus 92
Root vegetables 93
1.
No. 94 2.
Onion 95 3.
Carrot 96 4.
Garlic 97 5.
Ginger 100 6.
Doraji 101
7.
Burdock 102 8.
Deodeok 102 9.
Lotus root 103 10.
Turnip 104 11.
Beat 105
12.
Collabi 106 13.
Salted fish 107
Fruits and Vegetables 107
1.
Tomato 108 2.
Pumpkin 109 3.
Cucumber 111 4.
Eggplant 112 5.
Chili pepper 113
6.
116 bell peppers
Flower vegetables 117
1.
Broccoli 117 2.
Cauliflower 118 3.
Artichoke 119
Wild vegetables 122
1.
Cold 122 2.
Mugwort 123 3.
Bracken 124 4.
125 5 of the aralia elata.
126 Sseumbakwi
6.
127 7 of chamnamul.
Sedum 128 8.
Dalrae 129 9.
129 10.
131 Jilkyung
11.
Gobi 131 12.
132 13.
Bear's Chrysanthemum 133 14.
Wild garlic 134 15.
Coneflower 134
16.
Fresh herbs 135 17.
Dandelion 136 18.
Sunchae 137
Chapter 5 Mushrooms
1.
141 2. Wood ear mushrooms
Mushroom 142 3.
144 4 shiitake mushrooms
145 oyster mushrooms
5.
146 6 oyster mushrooms
Shiitake mushrooms 148 7.
Shiitake mushrooms 148 8.
150 oyster mushrooms
9.
Truffle 151 10.
Super mushroom 153 11.
153 12.
Deer antler mushroom 154
13.
Other mushrooms 155
Chapter 6 Fruits
Causal and Quasi-causal 164
1.
Apple 164 2.
Ship 167 3.
169 4.
Citrus 171
Stone fruit 177
1.
Peach 177 2.
Dates 178 3.
Plum 180 4.
Plum 182 5.
Apricot 183 6.
Cherry 185
Fruits and vegetables 186
1.
Watermelon 186 2.
Strawberry 188 3.
Melon and Cantaloupe 191
192 berries
1.
Grape 192 2.
Fig 194
Tropical Fruit 195
1.
Banana 195 2.
Pineapple 197 3.
Papaya 198 4.
Kiwi 199 5.
Avocado 200
6.
Mango 202 7.
Rich 203 8.
Durian 203 9.
Coconut 203 10.
Rambutan 204
11.
Dragon and 204
Nuts 205
1.
Night 205 2.
Walnut 206 3.
Pine nuts 207 4.
Bank 209 5.
Pistachio 210
6.
Macadamia 210 7.
Almond 211 8.
Pecan 211 9.
Hazelnut 211 10.
Peanut 212
Chapter 7 Meat
1.
Beef 218 2.
Pork 225 3.
Lamb 231 4.
Chicken 231
5.
Duck meat 233 6.
Ogolgye 233 7.
Pheasant 234 8.
Turkey 235 9.
Substitute meat 235
Chapter 8 Al Ryu
1.
Egg 241 2.
Duck eggs 250 3.
250 quail eggs
Chapter 9 Milk and Dairy Products
1.
Milk 254 2.
Dairy products (processed milk products) 257
Chapter 10: Fish and Crustaceans
Saltwater fish 271
1.
Cod 271 2.
273 3.
Early 274 4.
Daegu 275 5.
Anchovy 276 6.
Mackerel 277
7.
Mackerel 279 8.
Tuna 280 9.
Flounder 281 10.
Flounder 282 11.
Sea bass 284
12.
Dorumuk 285 13.
Okdom 285 14.
Sea bream 286 15.
Min-eo 287 16.
Defense 288
17.
Bottlefish 289 18.
Pufferfish 290 19.
Conger eel 291 20.
Mackerel 293 21.
Herring 294
22.
295 23.
Red snapper 296 24.
Agui 297 25.
Tuna 298 26.
Salmon 300
27.
Sea bass 301 28.
Lim Yeon-su 302 29.
Canary 303 30.
Park Dae 303
Freshwater fish 304
1.
Loach 304 2.
Carp 305 3.
Carp 306 4.
Catfish 307
Fish roe 308
1.
Caviar 308 2.
Myeongran 310 3.
Flying fish roe 310 4.
Salmon roe 310 5.
Sea urchin roe 311
Shellfish 311
1.
Oyster 311 2.
Waiting 312 3.
Clams 313 4.
Abalone 313 5.
Cockle 314 6.
315 clams
7.
315 8 clams.
315 9 clams
Sora 316 10.
Jaecheop 316 11.
Mussel 317
Crustaceans and Molluscs 317
1.
317 2.
Barley shrimp 318 3.
Crab 318 4.
Lobster 320 5.
Squid 320
6.
Octopus 321 7.
Octopus 322 8.
Octopus 323 9.
Monkfish 324 10.
324 mideodeok
11.
Sea cucumber 325 12.
Jellyfish 326
Chapter 11: Seaweed
1.
Wakame 329 2.
Kelp 330 3.
Kim 331 4.
332 5.
Blue 333
6.
Seaweed 333 7.
Maesaengi 334 8.
Hat Class 334 9.
Hearing 334 10.
335 thorny seaweed
Chapter 12 Maintenance
Vegetable oil 339
1.
Soybean oil 340 2.
Corn oil (corn germ oil) 341 3.
Olive oil 342 4.
Rapeseed oil (canola oil) 345
5.
Palm oil 346 6.
Palm oil 347 7.
Sesame oil 348 8.
Sesame oil 349 9.
Peanut oil 350
10.
Rice bran oil 351 11.
Sunflower oil 352 12.
Honghwa oil 353 13.
Avocado oil 354
14.
grapeseed oil 354
Animal fat 355
1.
Beef fat 355 2.
Butter 356 3.
Margarine 356 4.
Rad 357 5.
shortening 358
Chapter 13 Seasonings and Spices
1.
Seasoning 363 2.
Spice 374
Chapter 14: Symbolic Foods
1.
Tea 386 2.
Coffee 391 3.
Cocoa 396 4.
Fruit juice 397 5.
Wine 397
Reference 409
Search 413
1.
Rice 15 2.
Barley 20 3.
Wheat 22 4.
Buckwheat 26 5.
Yulmu 27 6.
Article 28 7.
Millet 29
8.
Corn 30 9.
Oats 33 10.
Quinoa 34 11.
Amaranth 35
Chapter 2 Two types
1.
Soybean 40 2.
Red bean 42 3.
Green beans 44 4.
Peas 45 5.
Kidney beans 47 6.
Eastern 48
7.
Other legumes 49
Chapter 3 Potatoes
1.
Sweet potato 54 2.
Potato 57 3.
Toran 60 4.
Mark 62 5.
Yacon 63 6.
Cassava 64
7.
Konjac 66
Chapter 4 Vegetables
Leafy vegetables 72
1.
Cabbage 72 2.
Lettuce 74 3.
Lettuce 75 4.
Spinach 76 5.
Cabbage 78
6.
Minari 79 7.
Pa 81 8.
Perilla leaves 82 9.
Mugwort 83 10.
Auk 84 11.
Chives 85
12.
Modern 86 13.
Kale 86 14.
Bok choy 87 15.
Celery 88 16.
Chicory 89
17.
Just 90 18.
Mustard greens 91 19.
Bamboo shoots 91 20.
Asparagus 92
Root vegetables 93
1.
No. 94 2.
Onion 95 3.
Carrot 96 4.
Garlic 97 5.
Ginger 100 6.
Doraji 101
7.
Burdock 102 8.
Deodeok 102 9.
Lotus root 103 10.
Turnip 104 11.
Beat 105
12.
Collabi 106 13.
Salted fish 107
Fruits and Vegetables 107
1.
Tomato 108 2.
Pumpkin 109 3.
Cucumber 111 4.
Eggplant 112 5.
Chili pepper 113
6.
116 bell peppers
Flower vegetables 117
1.
Broccoli 117 2.
Cauliflower 118 3.
Artichoke 119
Wild vegetables 122
1.
Cold 122 2.
Mugwort 123 3.
Bracken 124 4.
125 5 of the aralia elata.
126 Sseumbakwi
6.
127 7 of chamnamul.
Sedum 128 8.
Dalrae 129 9.
129 10.
131 Jilkyung
11.
Gobi 131 12.
132 13.
Bear's Chrysanthemum 133 14.
Wild garlic 134 15.
Coneflower 134
16.
Fresh herbs 135 17.
Dandelion 136 18.
Sunchae 137
Chapter 5 Mushrooms
1.
141 2. Wood ear mushrooms
Mushroom 142 3.
144 4 shiitake mushrooms
145 oyster mushrooms
5.
146 6 oyster mushrooms
Shiitake mushrooms 148 7.
Shiitake mushrooms 148 8.
150 oyster mushrooms
9.
Truffle 151 10.
Super mushroom 153 11.
153 12.
Deer antler mushroom 154
13.
Other mushrooms 155
Chapter 6 Fruits
Causal and Quasi-causal 164
1.
Apple 164 2.
Ship 167 3.
169 4.
Citrus 171
Stone fruit 177
1.
Peach 177 2.
Dates 178 3.
Plum 180 4.
Plum 182 5.
Apricot 183 6.
Cherry 185
Fruits and vegetables 186
1.
Watermelon 186 2.
Strawberry 188 3.
Melon and Cantaloupe 191
192 berries
1.
Grape 192 2.
Fig 194
Tropical Fruit 195
1.
Banana 195 2.
Pineapple 197 3.
Papaya 198 4.
Kiwi 199 5.
Avocado 200
6.
Mango 202 7.
Rich 203 8.
Durian 203 9.
Coconut 203 10.
Rambutan 204
11.
Dragon and 204
Nuts 205
1.
Night 205 2.
Walnut 206 3.
Pine nuts 207 4.
Bank 209 5.
Pistachio 210
6.
Macadamia 210 7.
Almond 211 8.
Pecan 211 9.
Hazelnut 211 10.
Peanut 212
Chapter 7 Meat
1.
Beef 218 2.
Pork 225 3.
Lamb 231 4.
Chicken 231
5.
Duck meat 233 6.
Ogolgye 233 7.
Pheasant 234 8.
Turkey 235 9.
Substitute meat 235
Chapter 8 Al Ryu
1.
Egg 241 2.
Duck eggs 250 3.
250 quail eggs
Chapter 9 Milk and Dairy Products
1.
Milk 254 2.
Dairy products (processed milk products) 257
Chapter 10: Fish and Crustaceans
Saltwater fish 271
1.
Cod 271 2.
273 3.
Early 274 4.
Daegu 275 5.
Anchovy 276 6.
Mackerel 277
7.
Mackerel 279 8.
Tuna 280 9.
Flounder 281 10.
Flounder 282 11.
Sea bass 284
12.
Dorumuk 285 13.
Okdom 285 14.
Sea bream 286 15.
Min-eo 287 16.
Defense 288
17.
Bottlefish 289 18.
Pufferfish 290 19.
Conger eel 291 20.
Mackerel 293 21.
Herring 294
22.
295 23.
Red snapper 296 24.
Agui 297 25.
Tuna 298 26.
Salmon 300
27.
Sea bass 301 28.
Lim Yeon-su 302 29.
Canary 303 30.
Park Dae 303
Freshwater fish 304
1.
Loach 304 2.
Carp 305 3.
Carp 306 4.
Catfish 307
Fish roe 308
1.
Caviar 308 2.
Myeongran 310 3.
Flying fish roe 310 4.
Salmon roe 310 5.
Sea urchin roe 311
Shellfish 311
1.
Oyster 311 2.
Waiting 312 3.
Clams 313 4.
Abalone 313 5.
Cockle 314 6.
315 clams
7.
315 8 clams.
315 9 clams
Sora 316 10.
Jaecheop 316 11.
Mussel 317
Crustaceans and Molluscs 317
1.
317 2.
Barley shrimp 318 3.
Crab 318 4.
Lobster 320 5.
Squid 320
6.
Octopus 321 7.
Octopus 322 8.
Octopus 323 9.
Monkfish 324 10.
324 mideodeok
11.
Sea cucumber 325 12.
Jellyfish 326
Chapter 11: Seaweed
1.
Wakame 329 2.
Kelp 330 3.
Kim 331 4.
332 5.
Blue 333
6.
Seaweed 333 7.
Maesaengi 334 8.
Hat Class 334 9.
Hearing 334 10.
335 thorny seaweed
Chapter 12 Maintenance
Vegetable oil 339
1.
Soybean oil 340 2.
Corn oil (corn germ oil) 341 3.
Olive oil 342 4.
Rapeseed oil (canola oil) 345
5.
Palm oil 346 6.
Palm oil 347 7.
Sesame oil 348 8.
Sesame oil 349 9.
Peanut oil 350
10.
Rice bran oil 351 11.
Sunflower oil 352 12.
Honghwa oil 353 13.
Avocado oil 354
14.
grapeseed oil 354
Animal fat 355
1.
Beef fat 355 2.
Butter 356 3.
Margarine 356 4.
Rad 357 5.
shortening 358
Chapter 13 Seasonings and Spices
1.
Seasoning 363 2.
Spice 374
Chapter 14: Symbolic Foods
1.
Tea 386 2.
Coffee 391 3.
Cocoa 396 4.
Fruit juice 397 5.
Wine 397
Reference 409
Search 413
GOODS SPECIFICS
- Date of issue: September 10, 2025
- Page count, weight, size: 424 pages | 188*257*30mm
- ISBN13: 9788981605322
- ISBN10: 8981605327
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