Asian Functional Foods analyzes the biochemistry, nutrition, physiology, and food technology for a wide range of Asian foods. Fundamental introduction begins with the source, history, functionality, chemical, physical, and physiological properties of foods, followed by their health benefits, mechanisms of antioxidant action, anti-cancer and anti-aging properties, and clinical and epidemiological evidence. The book also details processing technology and systems, equipment, preparation, and quality control. Other topics include stability, shelf life, and storage technology, industrial production, home-made products, consumer and marketing issues, and social and economical issues.

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