acid
AFB1
AGS Cell
Antimutagenic Effect
antioxidant mechanisms
Apple Pectin
Asian Functional Foods
bacteria
Bilberry Extracts
Category=VFMD
clinical evidence for traditional Asian foods
Coconut Cream
Coconut Milk
Coconut Pudding
dekker
dietary
dietary supplement formulation
epidemiological studies
eq_bestseller
eq_health-lifestyle
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fatty
fiber
Fish Sauce
food processing technology
Functional Foods
Gou Qi Zi
Green Tea
Hawthorn Fruits
lactic
Lycium Barbarum
Lycium Chinense
Lycium Chinense Mill
marcel
Moisture Contents
nutritional biochemistry
phytochemical analysis
Pomegranate Juice
sauce
Se Sa
Sea Buckthorn
Sea Buckthorn Fruits
Sea Buckthorn Oil
Siberian Ginseng
SOS Chromotest
soy
Product details
- ISBN 9780824758554
- Weight: 975g
- Dimensions: 156 x 234mm
- Publication Date: 03 Mar 2005
- Publisher: Taylor & Francis Inc
- Publication City/Country: US
- Product Form: Hardback
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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.
John Shi, Chi-Tang Ho, Fereidoon Shahidi
