Asian functional foods /
John Shi, Chi-Tang Ho, and Fereidoon Shahidi.
- xxi, 647 pages : illustrations ; 24 cm
Includes bibliographical references and index.
Functional foods and their impact on nutrition and health : opportunities in the Asia Pacific / Asian herbal products : the basis for development 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 / Mark L. Wahlqvist and Naiyana Wattanapenpaiboon -- Kuo-Hsiung Lee, Hideji Itokawa and Mutsuo Kozuka -- Mingfu Wang, Qing-Li Wu, James E. Simon, Yi Jin and Chi-Tang Ho -- George E. Inglett, Craig J. Carriere and Saipin Maneepun -- Yi Dang -- Karen J. Auborn -- Su-Rae Lee -- Cherl-Ho Lee and Tai-Wan Kwon -- Chaufah Thongthai and Asbjorn Gildberg -- Fereidoon Shahidi -- Youling L. Xiong -- John Shi and James H. Moy -- Kun-Young Park and Sook-Hee Rhee -- Yasuko Fukuda and Mayumi Nagashima -- Kenji Koge, Michael Saska and Chung Chi Chou -- Toyohiko Ariga and Taiichiro Seki -- Jiwan S. Sidhu and Suad N. Al-Hooti -- Teruo Miyazawa and Kiyotaka Nakagawa -- W. J. Mullin -- Kun-Young Park and Keun-Ok Jung -- Hao Feng and Scott A. Morris. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21.
"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.