Asian functional foods / John Shi, Chi-Tang Ho, and Fereidoon Shahidi.
Material type: TextPublisher: Boca Raton, FL : CRC Press, 2005Description: xxi, 647 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 0824758552
- 9780824758554
- 613.2095 22
- QP144.F85 S535 2005
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 613.2095 SHI (Browse shelf(Opens below)) | 1 | Available | A414503B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
613.209 GRA Terrors of the table : the curious history of nutrition / | 613.20941 NAT National diet and nutrition survey : young people aged 4 to 18 years / | 613.2095 PAL Asian crops and human dietetics / | 613.2095 SHI Asian functional foods / | 613.20993 NZ NZ food, NZ people : key results of the 1997 National Nutrition Survey / | 613.25 SOM Suzanne Somers' get skinny on fabulous food / | 613.2509 STE Fat history : bodies and beauty in the modern West / |
Includes bibliographical references and index.
1. Functional foods and their impact on nutrition and health : opportunities in the Asia Pacific / Mark L. Wahlqvist and Naiyana Wattanapenpaiboon -- 2. Asian herbal products : the basis for development of high-quality dietary supplements and new medicines / Kuo-Hsiung Lee, Hideji Itokawa and Mutsuo Kozuka -- 3. Chemistry, pharmacology, and quality control of selected popular Asian herbs in the U.S. market / Mingfu Wang, Qing-Li Wu, James E. Simon, Yi Jin and Chi-Tang Ho -- 4. Health-related fat replacers prepared from grain for improving functional and nutritive values of Asian foods / George E. Inglett, Craig J. Carriere and Saipin Maneepun -- 5. Antiaging properties of Asian functional foods : a historical topic closely linked to longevity / Yi Dang -- 6. A new treatment and prevention strategy for human papillomaviruses / Karen J. Auborn -- 7. Traditional functional foods in Korea / Su-Rae Lee -- 8. Evolution of Korean dietary culture and health food concepts / Cherl-Ho Lee and Tai-Wan Kwon -- 9. Asian fish sauce as a source of nutrition / Chaufah Thongthai and Asbjorn Gildberg -- 10. Nutraceuticals from seafood and seafood by-products / Fereidoon Shahidi -- 11. Functional foods from meat animals / Youling L. Xiong -- 12. Functional foods from fruit and fruit products / John Shi and James H. Moy -- 13. Functional foods from fermented vegetable products : Kimchi (Korean fermented vegetables) and functionality / Kun-Young Park and Sook-Hee Rhee -- 14. Antioxidative function of seeds and nuts and their traditional oils in the orient / Yasuko Fukuda and Mayumi Nagashima -- 15. Antioxidants and other functional extracts from sugarcane / Kenji Koge, Michael Saska and Chung Chi Chou -- 16. Functional foods from garlic and onion / Toyohiko Ariga and Taiichiro Seki -- 17. Functional foods from date fruits / Jiwan S. Sidhu and Suad N. Al-Hooti -- 18. Functional foods and products from Japanese green tea / Teruo Miyazawa and Kiyotaka Nakagawa -- 19. Miso as a functional food / W. J. Mullin -- 20. Fermented soybean products as functional foods : functional properties of Doenjang (fermented soybean paste) / Kun-Young Park and Keun-Ok Jung -- 21. Conventional and emerging food processing technologies for Asian functional food production / Hao Feng and Scott A. Morris.
"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."--BOOK JACKET.
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