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
Preface. Functional Foods and Their Impact on Nutrition and Health: Opportunities in the Asia Pacific. Asian Herbal Products: The Basis for Development of High-Quality Dietary Supplements and New Medicines. Chemistry, Pharmacology, and Quality Control of Selected Popular Asian Herbs in the U.S. Market. Health-Related Fat Replacers Prepared from Grain for Improving Functional and Nutritive Values of Asian Foods. Antiaging Properties of Asian Functional Foods: A Historical Topic Closely Linked to Longevity. A New Treatment and Prevention Strategy for Human Papillomaviruses. Traditional Functional Foods in Korea. Evolution of Korean Dietary Culture and Health Food Concepts. Asian Fish Sauce as a Source of Nutrition. Nutraceuticals from Seafood and Seafood By-Products. Functional Foods from Meat Animals. Functional Foods from Fruit and Fruit Products. Functional Foods from Fermented Vegetable Products: Kimchi (Korean Fermented Vegetables) and Functionality. Antioxidative Function of Seeds and Nuts and Their Traditional Oils in the Orient. Antioxidants and Other Functional Extracts from Sugarcane. Functional Foods from Garlic and Onion. Functional Foods from Date Fruits. Functional Foods and Products from Japanese Green Tea. Miso as a Functional Food. Fermented Soybean Products as Functional Foods: Functional Properties of Doenjang (Fermented Soybean Paste). Conventional and Emerging Food Processing Technologies for Asian Functional Food Production. Index.
John Shi, Chi-Tang Ho, Fereidoon Shahidi