Functional Foods of the East (Hardcover)

Yin Yang, Five Phases Theory, and the Application of Traditional Chinese Functional Foods, L.-Y. Sheen and G. FuentesTraditional Chinese Functional Foods, B. Jiang, W. Mu, W. Obiro, and J. ShiTraditional Indian Functional Foods, K. SrinivasanSome Biological Functions of the Carotenoids in Japanese Food, T. Maoka and H. EtohTraditional Chinese Medicated Diets, J. Shi, Y. Jiang, X. Ye, S.J. Xue, and Y. KakudaFunctional Foods and Men’s Health, A.V. Rao and A. Al-WeshahyTherapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders, J.-H. Jang and Y.-J. SurhFunctional Foods from Green Tea, A. Sharma, R. Wang, and W. ZhouPolyphenols, Antioxidant Activities, and Beneficial Effects of Black, Oolong, and Puer Teas, Y. Jiang, J. Shi, and S.J. XueSesame for Functional Foods, M. NamikiFenugreek-Based Spice: A Traditional Functional Food Ingredient, C.V. AnuradhaSoybean as a Special Functional Food Formula for Improving Women’s Health, E.S. Mackinnon and L.G. RaoSouth East Asian Fruits and their Functionalities, L.L. Peng and G. ShuiHealth Benefits of Kochujang (Korean Red Pepper Paste), K.-Y. Park and I.-S. AhnAntioxidant Functional Factors in Nuts, Y. Kabir and J.S. SidhuFunctional 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. AhmadTraditional Medicinal Wines, J. Shi, X. Ye, B. Jiang, Y. Ma, D. Liu, and S.J. XueQuality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements, F.S.C. Lee, X. Wang and P.P. FuIndex