TY  - BOOK
AU  - Shi,John
AU  - Ho,Chi-Tang
AU  - Shahidi,Fereidoon
TI  - Asian functional foods
SN  - 0824758552
AV  - QP144.F85 S535 2005
U1  - 613.2095 22
PY  - 2005///
CY  - Boca Raton, FL
PB  - CRC Press
KW  - Functional foods
KW  - Diet
KW  - Asia
N1  - 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
N2  - "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
ER  -