The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses the theoretical and practical aspects of functional foods found in the traditional Asian diet, from fundamental concepts of biochemistry, nutrition, and physiology to food science and technology.
The book covers a wide range of topics, beginning with an introduction to the source, history, functionality, and chemical, physical, and physiological properties of traditional Asian functional foods, followed by the health benefits, mechanisms of antioxidant action, anticancer and antiaging properties, supported by clinical and epidemiological evidence. The chapter authors discuss processing technology and process systems, equipment, material preparation, food preparation, and quality control during processing. 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.
Functional Foods and Their Impact on Nutrition and Health: Opportunities in the Asia Pacific, M.L. Wahlqvist and N. Wattanapenpaiboon
Asian Herbal Products: The Basis for Development of High-Quality Dietary Supplements and New Medicines, K.-H. Lee, H. Itokawa, and M. Kozuka
Chemistry, Pharmacology, and Quality Control of Selected Popular Asian Herbs in the U.S. Market, M. Wang, Q.-L. Wu, J.E. Simon, Y. Jin, and C.-T. Ho
Health-Related Fat Replacers Prepared from Grain for Improving Functional and Nutritive Values of Asian Foods, G.E. Inglett, C.J. Carriere, and S. Maneepun
Antiaging Properties of Asian Functional Foods: A Historical Topic Closely Linked to Longevity, Y. Dang
A New Treatment and Prevention Strategy for Human Papillomaviruses, K.J. Auborn
Traditional Functional Foods in Korea, S.-R. Lee
Evolution of Korean Dietary Culture and Health Food Concepts, C.-H. Lee and T.-W. Kwon
Asian Fish Sauce as a Source of Nutrition, C. Thongthai and A. Gildberg
Nutraceuticals from Seafood and Seafood By-Products, F. Shahidi
Functional Foods from Meat Animals, Y.L. Xiong
Functional Foods from Fruit and Fruit Products, J. Shi and J.H. Moy
Functional Foods from Fermented Vegetable Products: Kimchi (Korean Fermented Vegetables) and Functionality, K.-Y. Park and S.-H. Rhee
Antioxidative Function of Seeds and Nuts and Their Traditional Oils in the Orient, Y. Fukuda and M. Nagashima
Antioxidants and Other Functional Extracts from Sugarcane, K. Koge, M. Saska, and C.C. Chou
Functional Foods from Garlic and Onion, T. Ariga and T. Seki
Functional Foods from Date Fruits, J.S. Sidhu and S.N. Al-Hooti
Functional Foods and Products from Japanese Green Tea, T. Miyazawa and K. Nakagawa
Miso as a Functional Food, W.J. Mullin
Fermented Soybean Products as Functional Foods: Functional Properties of Doenjang (Fermented Soybean Paste), K.-Y. Park and K.-O. Jung
Conventional and Emerging Food Processing Technologies for Asian Functional Food Production, H. Feng and S.A. Morris