Asian Functional Foods

by Shi; John

• ISBN13: 9780824758554
• ISBN10: 0824758552
• eBook ISBN(s): 9781040198971
• Edition: 1st
• Format: Hardcover
• Copyright: 2005-03-03
• Publisher: CRC Press

Summary

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.

Table of Contents

1. Functional Foods and Their Impact on Nutrition and Health: Opportunities in the Asia Pacific	1	(20)
Mark L. Wahlqvist and Naiyana Wattanapenpaiboon
2. Asian Herbal Products: The Basis for Development of High-Quality Dietary Supplements and New Medicines	21	(52)
Kuo-Hsiung Lee, Hideji Itokawa, and Mutsuo Kozuka
3. Chemistry, Pharmacology, and Quality Control of Selected Popular Asian Herbs in the U.S. Market	73	(30)
Mingfu Wang, Qing-Li Wu, James E. Simon, Yi Jin, and Chi-Tang Ho
4. Health-Related Fat Replacers Prepared from Grain for Improving Functional and Nutritive Values of Asian Foods	103	(26)
George E. Inglett, Craig J. Carriere, and Saipin Maneepun
5. Antiaging Properties of Asian Functional Foods: A Historical Topic Closely Linked to Longevity	129	(16)
Yi Dang
6. A New Treatment and Prevention Strategy for Human Papillomaviruses	145	(14)
Karen J. Auborn
7. Traditional Functional Foods in Korea	159	(28)
Su-Rae Lee
8. Evolution of Korean Dietary Culture and Health Food Concepts	187	(28)
Cherl-Ho Lee and Tai-Wan Kwon
9. Asian Fish Sauce as a Source of Nutrition	215	(52)
Chaufah Thongthai and Asbjørn Gildberg
10. Nutraceuticals from Seafood and Seafood By-Products	267	(22)
Fereidoon Shahidi
11. Functional Foods from Meat Animals	289	(14)
Youling L. Xiong
12. Functional Foods from Fruit and Fruit Products	303	(38)
John Shi and James H. Moy
13. Functional Foods from Fermented Vegetable Products: Kimchi (Korean Fermented Vegetables) and Functionality	341	(40)
Kun-Young Park and Sook-Hee Rhee
14. Antioxidative Function of Seeds and Nuts and Their Traditional Oils in the Orient	381	(30)
Yasuko Fukuda and Mayumi Nagashima
15. Antioxidants and Other Functional Extracts from Sugarcane	411	(22)
Kenji Koge, Michael Saska, and Chung Chi Chou
16. Functional Foods from Garlic and Onion	433	(58)
Toyohiko Ariga and Taiichiro Seki
17. Functional Foods from Date Fruits	491	(34)
Jiwan S. Sidhu and Suad N. Al-Hooti
18. Functional Foods and Products from Japanese Green Tea	525	(12)
Teruo Miyazawa and Kiyotaka Nakagawa
19. Miso as a Functional Food	537	(18)
W.J. Mullin
20. Fermented Soybean Products as Functional Foods: Functional Properties of Doenjang (Fermented Soybean Paste)	555	(42)
Kun-Young Park and Keun-Ok Jung
21. Conventional and Emerging Food Processing Technologies for Asian Functional Food Production	597	(38)
Hao Feng and Scott A. Morris
Index	635