John Shi / Fereidoon Shahidi / Chi-Tang Ho (eds.)

Asian Functional Foods

Herausgeber: Shi, John; Ho, Chi-Tang; Shahidi, Fereidoon

• Gebundenes Buch

Produktbeschreibung

They explore stability, shelf life, and storage criteria for traditional functional food products, industrial production, home-made products, consumer and marketing issues, and social and economical impact. As Asian functional foods continue to gain popularity worldwide, a solid understanding of these functional foods will help food scientists take advantage of them to better maintain and promote health. Examining the scientific and social issues impacting their development, this book provides that understanding.

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Asian Functional Foods analyzes the biochemistry, nutrition, physiology, and food technology for a wide range of Asian foods. Fundamental introduction begins with the source, history, functionality, chemical, physical, and physiological properties of foods, followed by their health benefits, mechanisms of antioxidant action, anti-cancer and anti-aging properties, and clinical and epidemiological evidence. The book also details processing technology and systems, equipment, preparation, and quality control. Other topics include stability, shelf life, and storage technology, industrial production, home-made products, consumer and marketing issues, and social and economical issues.

Produktdetails

• Verlag: Taylor and Francis
• Seitenzahl: 672
• Erscheinungstermin: 3. März 2005
• Englisch
• Abmessung: 236mm x 162mm x 40mm
• Gewicht: 1075g
• ISBN-13: 9780824758554
• ISBN-10: 0824758552
• Artikelnr.: 21160559

Autorenporträt

John Shi, Chi-Tang Ho, Fereidoon Shahidi

Inhaltsangabe

Preface. 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. Index.