Asian Functional Foods

Asian Functional Foods

by John Shi
(2005)

Features of Asian Functional Foods:

covers all elements of traditional Asian functional foods

emphasizes the physical and psychological properties of specific Asian functional foods

discusses processing technology, shelf life, and storage stability

includes numerous figures, tables, and a bibliography

Asian Functional Foods covers the biochemistry, nutrition, physiology, and food technology for a wide range of traditional Asian foods.

The book begins with an introduction to the source, history, functionality, and chemical, physical, and physiological properties of foods, followed by the health benefits, mechanisms of antioxidant action, anticancer and antiaging properties, and clinical and epidemiological evidence. Chapters detail processing technology and systems, equipment, preparation, and quality control, as well as storage, industrial, marketing and economical aspects.

Asian Functional Foods provides an examination of the scientific and social issues impacting the development of these foods. A solid understanding of these functional foods will help food scientists take advantage of them to better maintain and promote health.

Contents

Functional Foods and Their Impact on Nutrition and Health: opportunities in the Asia Pacific

Asian herbal Products; The Basis for Devleopment of High-Quality Dietary Supplements and New Medicines

Chemistry, Pharmacology, and Quality Control of Selected Popular Asian herbs in the U.S. Market

Health-Related Fat Replacers Prepared from Grain for Improving Functional and Nutritive Values of Asian Foods

Antiaging Properties of Asian Functional Foods: A Historical Topic Closely Linked to Longevity

A New Treatment and Prevention Strategy for Human Papillomaviruses

Traditional Functional Foods in Korea

Evolution of Korean Dietary Culture and Health Food Concepts

Asian Fish Sauce as a Source of Nutrition

Nutraceuticals from Seafood and Seafood By-Products

Functional Foods from Meat Animals

Functional Foods from Fruit and Fruit Products

Functional Foods from Fermented Vegetable Products: Kimchi (Korean Fermented Vegetables) and Functionality

Antioxidative Function of Seeds and Nuts and Their Traditional Oils in the Orient

Antioxidants and Other Functional Extracts from Sugarcane

Functional Foods from Garlic and Onion

Functional Foods from Date Fruits

Functional Foods and Products from Japanese Green Tea

Miso as a Functional Food

Fermented Soybean Products as Functional Foods: Functional Properties of Doenjang (Fermented Soybean Paste)

Conventional and Emerging Food Processing Technologies for Asian Functional Food Production

Size 14.2 MB

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