978-0-8247-5855-4
Asian Functional Foods
Edited by John Shi, Fereidoon Shahidi and Chi-Tang Ho
Editorial: CRC Press Fecha de publicación: 03/03/2005 Páginas: 672Formato: Hardback 229 x 152 mm
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.
• Nutraceutical Science and Technology
Nutraceuticals & Functional Foods
Reference
Professional