Asian Functional Foods

Abstract

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