Index page for: Asian Functional Foods

Table of Contents PrefaceFunctional Foods and Their Impact on Nutrition and Health: Opportunities in the Asia Pacific, M.L. Wahlqvist and N. WattanapenpaiboonAsian Herbal Products: The Basis for Development of High-Quality Dietary Supplements and New Medicines, K.-H. Lee, H. Itokawa, and M. KozukaChemistry, 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. HoHealth-Related Fat Replacers Prepared from Grain for Improving Functional and Nutritive Values of Asian Foods, G.E. Inglett, C.J. Carriere, and S. ManeepunAntiaging Properties of Asian Functional Foods: A Historical Topic Closely Linked to Longevity, Y. DangA New Treatment and Prevention Strategy for Human Papillomaviruses, K.J. AubornTraditional Functional Foods in Korea, S.-R. LeeEvolution of Korean Dietary Culture and Health Food Concepts, C.-H. Lee and T.-W. KwonAsian Fish Sauce as a Source of Nutrition, C. Thongthai and A. GildbergNutraceuticals from Seafood and Seafood By-Products, F. ShahidiFunctional Foods from Meat Animals, Y.L. XiongFunctional Foods from Fruit and Fruit Products, J. Shi and J.H. MoyFunctional Foods from Fermented Vegetable Products: Kimchi (Korean Fermented Vegetables) and Functionality, K.-Y. Park and S.-H. RheeAntioxidative Function of Seeds and Nuts and Their Traditional Oils in the Orient, Y. Fukuda and M. NagashimaAntioxidants and Other Functional Extracts from Sugarcane, K. Koge, M. Saska, and C.C. ChouFunctional Foods from Garlic and Onion, T. Ariga and T. SekiFunctional Foods from Date Fruits, J.S. Sidhu and S.N. Al-HootiFunctional Foods and Products from Japanese Green Tea, T. Miyazawa and K. NakagawaMiso as a Functional Food, W.J. MullinFermented Soybean Products as Functional Foods: Functional Properties of Doenjang (Fermented Soybean Paste), K.-Y. Park and K.-O. JungConventional and Emerging Food Processing Technologies for Asian Functional Food Production, H. Feng and S.A. MorrisIndex