Asian Functional FoodsThe 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 functiona |
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aflatoxin allicin Allium amino acids Angelica sinensis anticancer antimutagenic antioxidant activity antioxidative Asia Asian bacteria baechu bioactive Biochem blood cancer catechins cells chemical China Chinese cholesterol coconut cream color components compounds concentration contain cooked cultivars culture date fruits Date Palm decreased developed diet dietary fiber diseases doenjang dried drying effects enzymes extract fatty acids Figure fish sauce flavor Food Chem Food Sci Nutr fraction functional foods garlic genistein ginseng ginsenosides green tea herbal herbs human increased ingredients inhibition inhibitory intake Japan juice kimchi Korean Soc Food KY Park leaf leek lignans linoleic acid lipid liver meat medicine meju mice miso nutritional omega-3 oxidation peptides phytochemicals plant powder prevention properties protein rats red pepper Rhodiola Rhodiola rosea rice roasted root salt sesame seed Shahidi soybean studies sugar sugarcane TABLE Technol temperature tion traditional tumor vegetables vitamin vitro
Información bibliográfica
| Título | Asian Functional Foods Nutraceutical Science and Technology |
| Editores | John Shi, Fereidoon Shahidi, Chi-Tang Ho |
| Edición | ilustrada |
| Editor | CRC Press, 2005 |
| ISBN | 1420028111, 9781420028119 |
| Largo | 672 páginas |
| Exportar cita | BiBTeX EndNote RefMan |