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_aa------ _aaa----- |
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_aQP144.F85 _bS535 2005 |
082 | 0 | 0 |
_a613.2095 _222 |
100 | 1 |
_aShi, John, _eauthor. _91053306 |
|
245 | 1 | 0 |
_aAsian functional foods / _cJohn Shi, Chi-Tang Ho, and Fereidoon Shahidi. |
264 | 1 |
_aBoca Raton, FL : _bCRC Press, _c2005. |
|
300 |
_axxi, 647 pages : _billustrations ; _c24 cm |
||
336 |
_atext _btxt _2rdacontent |
||
337 |
_aunmediated _bn _2rdamedia |
||
338 |
_avolume _bnc _2rdacarrier |
||
504 | _aIncludes bibliographical references and index. | ||
505 | 0 | 0 |
_g1. _tFunctional foods and their impact on nutrition and health : opportunities in the Asia Pacific / _rMark L. Wahlqvist and Naiyana Wattanapenpaiboon -- _g2. _tAsian herbal products : the basis for development of high-quality dietary supplements and new medicines / _rKuo-Hsiung Lee, Hideji Itokawa and Mutsuo Kozuka -- _g3. _tChemistry, pharmacology, and quality control of selected popular Asian herbs in the U.S. market / _rMingfu Wang, Qing-Li Wu, James E. Simon, Yi Jin and Chi-Tang Ho -- _g4. _tHealth-related fat replacers prepared from grain for improving functional and nutritive values of Asian foods / _rGeorge E. Inglett, Craig J. Carriere and Saipin Maneepun -- _g5. _tAntiaging properties of Asian functional foods : a historical topic closely linked to longevity / _rYi Dang -- _g6. _tA new treatment and prevention strategy for human papillomaviruses / _rKaren J. Auborn -- _g7. _tTraditional functional foods in Korea / _rSu-Rae Lee -- _g8. _tEvolution of Korean dietary culture and health food concepts / _rCherl-Ho Lee and Tai-Wan Kwon -- _g9. _tAsian fish sauce as a source of nutrition / _rChaufah Thongthai and Asbjorn Gildberg -- _g10. _tNutraceuticals from seafood and seafood by-products / _rFereidoon Shahidi -- _g11. _tFunctional foods from meat animals / _rYouling L. Xiong -- _g12. _tFunctional foods from fruit and fruit products / _rJohn Shi and James H. Moy -- _g13. _tFunctional foods from fermented vegetable products : Kimchi (Korean fermented vegetables) and functionality / _rKun-Young Park and Sook-Hee Rhee -- _g14. _tAntioxidative function of seeds and nuts and their traditional oils in the orient / _rYasuko Fukuda and Mayumi Nagashima -- _g15. _tAntioxidants and other functional extracts from sugarcane / _rKenji Koge, Michael Saska and Chung Chi Chou -- _g16. _tFunctional foods from garlic and onion / _rToyohiko Ariga and Taiichiro Seki -- _g17. _tFunctional foods from date fruits / _rJiwan S. Sidhu and Suad N. Al-Hooti -- _g18. _tFunctional foods and products from Japanese green tea / _rTeruo Miyazawa and Kiyotaka Nakagawa -- _g19. _tMiso as a functional food / _rW. J. Mullin -- _g20. _tFermented soybean products as functional foods : functional properties of Doenjang (fermented soybean paste) / _rKun-Young Park and Keun-Ok Jung -- _g21. _tConventional and emerging food processing technologies for Asian functional food production / _rHao Feng and Scott A. Morris. |
520 | 1 | _a"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. | |
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aFunctional foods _9328773 |
|
650 | 0 |
_aDiet _zAsia _9590197 |
|
700 | 1 |
_aHo, Chi-Tang, _d1944- _eauthor. _9237408 |
|
700 | 1 |
_aShahidi, Fereidoon, _d1951- _eauthor. _9237505 |
|
907 |
_a.b10991256 _b03-10-17 _c27-10-15 |
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