Shi / Ho / Shahidi Functional Foods of the East

Erscheinungsjahr 2011
ISBN: 978-1-4200-7193-1
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 502 Seiten

Reihe: Nutraceutical Science and Technology

Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider foods that originate from all over upper and lower Asian as well as the Middle East.

Zielgruppe

Food scientists and prodcut developers.

Autoren/Hrsg.

Shi, John

Ho, Chi-Tang

Shahidi, Fereidoon

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Yin Yang, Five Phases Theory, and the Application of Traditional Chinese Functional Foods, L.-Y. Sheen and G. Fuentes
Traditional Chinese Functional Foods, B. Jiang, W. Mu, W. Obiro, and J. Shi
Traditional Indian Functional Foods, K. Srinivasan
Some Biological Functions of the Carotenoids in Japanese Food, T. Maoka and H. Etoh
Traditional Chinese Medicated Diets, J. Shi, Y. Jiang, X. Ye, S.J. Xue, and Y. Kakuda
Functional Foods and Men’s Health, A.V. Rao and A. Al-Weshahy
Therapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders, J.-H. Jang and Y.-J. Surh
Functional Foods from Green Tea, A. Sharma, R. Wang, and W. Zhou
Polyphenols, Antioxidant Activities, and Beneficial Effects of Black, Oolong, and Puer Teas, Y. Jiang, J. Shi, and S.J. Xue
Sesame for Functional Foods, M. Namiki
Fenugreek-Based Spice: A Traditional Functional Food Ingredient, C.V. Anuradha
Soybean as a Special Functional Food Formula for Improving Women’s Health, E.S. Mackinnon and L.G. Rao
South East Asian Fruits and their Functionalities, L.L. Peng and G. Shui
Health Benefits of Kochujang (Korean Red Pepper Paste), K.-Y. Park and I.-S. Ahn
Antioxidant Functional Factors in Nuts, Y. Kabir and J.S. Sidhu
Functional Foods Based on Sea Buckthorn (Hippophae rhamnoides ssp. turkestanica) and Autumn Olive (Elaeagnus umbellata) Berries: Nutritive Value and Health Benefits, S.M. Sabir and S.D. Ahmad
Traditional Medicinal Wines, J. Shi, X. Ye, B. Jiang, Y. Ma, D. Liu, and S.J. Xue
Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements, F.S.C. Lee, X. Wang and P.P. Fu
Index