Korean Functional Foods: Composition, Processing and Health Benefits

1st Edition

Kun-Young Park, Dae Young Kwon, Ki Won Lee, Sunmin Park

CRC Press
Published May 8, 2018
Reference - 564 Pages - 140 B/W Illustrations
ISBN 9781498799652 - CAT# K30601
Series: Functional Foods and Nutraceuticals

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Features

  • Explains how Koreans believe food is deeply connected with prevention and remedy of diseases.
  • Discusses the composition, processing, and health benefits of Korean functional foods.
  • Compares Korean diet with other Asian countries and Western countries.
  • Describes various food ingredients for their property, taste, and medicinal effects.

Summary

Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries. Also, the book will cover detailed information of Korean functional foods such as kimchi, soybean products, ginseng, salt, oil and seeds. It also deals with its health benefits and processing methods, followed by rules and regulations related to its manufacture and sales.

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