Asian Functional Foods (Hardcover)

Preface
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
Index