Asian Functional FoodsAsian Functional Foods



Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses the theoretical and practical aspects of functiona

Author: John Shi

Publisher: CRC Press

ISBN: 9781420028119

Category:

Page: 672

View: 600

The 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 functional foods found in the traditional Asian diet, from fundamental concepts of biochemistry, nutrition, and physiology to food science and technology. The book covers a wide range of topics, beginning with an introduction to the source, history, functionality, and chemical, physical, and physiological properties of traditional Asian functional foods, followed by the health benefits, mechanisms of antioxidant action, anticancer and antiaging properties, supported by clinical and epidemiological evidence. The chapter authors discuss processing technology and process systems, equipment, material preparation, food preparation, and quality control during processing. They explore stability, shelf life, and storage criteria for traditional functional food products, industrial production, home-made products, consumer and marketing issues, and social and economical impact. As Asian functional foods continue to gain popularity worldwide, a solid understanding of these functional foods will help food scientists take advantage of them to better maintain and promote health. Examining the scientific and social issues impacting their development, this book provides that understanding.

Functional Foods of the EastFunctional Foods of the East



This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties,

Author: John Shi

Publisher: CRC Press

ISBN: 1420071939

Category:

Page: 502

View: 668

Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider foods that originate from all over upper and lower Asian as well as the Middle East.

Functional Foods and Dietary SupplementsFunctional Foods and Dietary Supplements



This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin.

Author: Athapol Noomhorm

Publisher: John Wiley & Sons

ISBN: 9781118227824

Category:

Page: 512

View: 583

Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.

Encounters of Functional Foods and Asian Traditional MedicinesEncounters of Functional Foods and Asian Traditional Medicines



Presented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research that have brought together ideas and research to treat chronic illnesses and improve the quality of life ...

Author: Danik Martirosyan

Publisher: Createspace Independent Publishing Platform

ISBN: 1727769244

Category:

Page: 138

View: 228

The Functional Food Center has successfully held 25 International Conferences, including this one, since 2004. We take special interest in enabling the assimilation of scientific knowledge at our conferences under the series "Functional Foods and Chronic Diseases: Science and Practice." The 25th International Conference was held October 27th throguh October 28th, in Osaka, Japan. This conference was titled "Encounters of Functional Foods and Asian Traditional Medicines." Main conference sessions and topics include: -Functional Food Definition and the Status in Japan and USA -Japanese traditional medicine (Kampo medicine) -Traditional medicines in China, Taiwan, South Korea, and Indonesia -Traditional medicines and functional foods -Functional Food Ingredients: Sources and Potential Benefits in Public Health -Immunomodulation by Functional Foods: Promising Concept for Chronic Disease and Healthy Aging -Functional Foods and Chronic Diseases -Current Research and Development of New Functional Food Products The Functional Food Center's research has allowed modern society to evade the side effects of modern pharmaceuticals and the problems associated with treating chronic diseases through surgical procedures. Presented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research that have brought together ideas and research to treat chronic illnesses and improve the quality of life through the utilization of functional foods with bioactive compounds.

Asian FoodsAsian Foods



This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential.

Author: Catharina Y.W. Ang

Publisher: CRC Press

ISBN: 1566767369

Category:

Page: 546

View: 131

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.

Chinese DatesChinese Dates



Chinese Dates: A Traditional Functional Food delivers unique information on Chinese dates (jujubes) as typical ethical foods and traditional health-promoting foods.

Author: Dongheng Liu

Publisher: CRC Press

ISBN: 9781138032101

Category:

Page: 405

View: 710

Chinese Dates: A Traditional Functional Food delivers unique information on Chinese dates (jujubes) as typical ethical foods and traditional health-promoting foods. It conveys a better understanding of Asian food cultures and provides historical information in regard to traditional functional foods and their dietary applications. It discusses the h

Korean Functional FoodsKorean Functional Foods



Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food.

Author: Kun-Young Park

Publisher: CRC Press

ISBN: 9781498799669

Category:

Page: 564

View: 219

Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries. Also, the book will cover detailed information of Korean functional foods such as kimchi, soybean products, ginseng, salt, oil and seeds. It also deals with its health benefits and processing methods, followed by rules and regulations related to its manufacture and sales.

Functional FoodsFunctional Foods



5 Legislation of functional foods in Asia J. Zawistowski, University of British Columbia, Canada Abstract: The term 'functional foods' has various meanings in differentAsian countries. These include health foods, functional health foods ...

Author: Maria Saarela

Publisher: Elsevier

ISBN: 9780857092557

Category:

Page: 672

View: 234

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention. Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs). With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products

Asian BerriesAsian Berries



This book explores a wide array of possibilities and benefits that come from Asian berries.

Author: Gengsheng Xiao

Publisher: CRC Press

ISBN: 9781000259667

Category:

Page: 409

View: 452

As consumers look to natural foods to promote health and well-being, their focus has been on foods with recognized health properties. Natural health products with rich antioxidant and high free radical scavenging activity such as Asian berries currently draw the interest of scientific researchers, whose goal is to evaluate Asian berries’ nutritional and health-promoting properties. Collected in one source, Asian Berries: Health Benefits covers a wide array of different Asian berries, their properties, potential health benefits, and possible uses. Asian berries are well-known traditional nutritional foods and herbal medicinals as well as valuable nourishing tonic, which has been used for thousands of years in Asian countries. They are traditionally employed as herbal medicinals from ancient times. Recently, Asian berries widely marketed as health foods have become increasingly popular in the Western world because of their health-promoting properties. This book explores a wide array of possibilities and benefits that come from Asian berries. Key Features: Defines chemical, biochemical properties, bioactive components and health benefits of Asian berries Details postharvest storage technology and processing technology development Explains utilization of Asian berries by-products Discusses Asian berries functional foods as well as food safety issues Complete with 18 chapters written by experts in their field, Asian Berries: Health Benefits serves as an excellent reference for anyone interested in the science and technology of bioactive components from Asian berries as health-promoting foods.

Nutritional and Health Aspects of Food in South Asian CountriesNutritional and Health Aspects of Food in South Asian Countries



In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods.

Author: Jamuna Prakash

Publisher: Academic Press

ISBN: 9780128200117

Category:

Page: 300

View: 946

Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods.

Handbook of Fermented Functional FoodsHandbook of Fermented Functional Foods



Asia, 30, 115–122, 2004. 82. ... Thongthai, C. and Gildberg, A., Asian fish sauce as a source of nutrition, in Asian Functional Foods, Shi, J., Ho, C., Fereidoon, S., Eds., Marcel Dekker/CRC Press, New York, 2005, pp. 215–265. 92.

Author: Edward R.(Ted) Farnworth

Publisher: Taylor & Francis

ISBN: 9781420053289

Category:

Page: 600

View: 152

For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbe

Korean Functional FoodsKorean Functional Foods



Functional foods from fermented vegetable products: Kimchi (Korean fermented vegetables) and functionality. In: Asian functional foods. ed. J. Shi, C. T. Ho, F. Shahidi, 341–380. Boca Raton, FL: CRC Press Inc. Park, W. S., M. J. Koo, ...

Author: Kun-Young Park

Publisher: CRC Press

ISBN: 9781351643696

Category:

Page: 564

View: 764

Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries. Also, the book will cover detailed information of Korean functional foods such as kimchi, soybean products, ginseng, salt, oil and seeds. It also deals with its health benefits and processing methods, followed by rules and regulations related to its manufacture and sales.

Regulation of Functional Foods and NutraceuticalsRegulation of Functional Foods and Nutraceuticals



Asia. Region. Coordinated. Survey. of. Functional. Foods. in. Asia. E-Siong. Tee. Introduction Foods are traditionally recognized as providing essential nutrients for nourishing the human body. The content of these nutrients varies ...

Author: Clare M. Hasler

Publisher: John Wiley & Sons

ISBN: 9780470276419

Category:

Page: 432

View: 239

Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key terms-food, supplement, drug, etc-vary from country to country. A thorough understanding of laws and regulation within and among key countries with regard to functional foods, herbal extracts or drugs, and nutritional supplements is critical to the direction of food companies that are developing products for these markets. International experts with legal and/or scientific expertise address relevant topics from quality issues, to organic foods to labeling. Innovative product development within the framework of existing regulations will be addressed in individual chapters. Overview chapters will discuss global principles, inter-country trading issues, and present a comparison of the laws and regulations within different countries graphically. A "must-have" handbook for research professionals, management, and marketing strategists in the worldwide functional foods/nutritional supplements business. Food technicians and engineers responsible for manufacturing quality in this industry should add it to their library to ensure that they have a thorough knowledge of the applicable legal requirements. The book will also serve as an indispensable shelf reference for lawyers in the food industry and government health professionals with regulatory responsibilities.

Marine functional foodMarine functional food



Asian fish sauce as a source of nutrition. In: Shi J, Ho CT, Shahidi F (eds.) Asian Functional Foods. Boca Raton: CRC Press. p. 215-265. Thorarinsdottir KA, Gudmundsdottir G, Arason S, Thorkelsson G, Kristbergsson K. 2004.

Author: J.B. Luten

Publisher: Wageningen Academic Publishers

ISBN: 9789086860784

Category:

Page: 176

View: 145

Reviews the research on seafood and health, the use and quality aspects of marine lipids and seafood proteins as ingredients in functional foods and consumer acceptance of (marine) functional food.

Marketing Food Supplements Fortified and Functional Foods in EuropeMarketing Food Supplements Fortified and Functional Foods in Europe



"With the food and nutrition market rapidly growing across the Asian region, this practical guide provides the most complete overview on the regulations affecting health supplements, functional and fortified foods in 10 countries across ...

Author:

Publisher:

ISBN: 9080699535

Category:

Page: 250

View: 522

"This report guides the nutritional product industry through the European and national regulations in 27 countries. It is the authoritative update following the accession of the ten new EU Member States, and additionally describes the legislative situation for Norway and Switzerland. It gives detailed charts of the different national regulations for food supplements, fortified and functional foods for all twenty five countries and two additional countries - Norway and Switzerland. It overviews the many new rules and changes in national food supplement and functional food regulations following the implementation of the EU Directive on food supplements. It explains the present national rules for health claims and gives a professional insight onto the ongoing discussions on the development of pan-EU rules on fortified foods and health claims. It describes the new product notification requirements, the type of permitted ingredients in countries, the national mutual recognition policies, maximum addition limits for vitamins and minerals. It also provides an overview of the new rules governing GMO and allergen labelling, traditional herbal medicines and EU requirements on PARNUTS (foods for particular nutritional uses), food additives/flavourings and novel foods. Furthermore, it reviews the business impact of specific upcoming legislation: health claims, addition of vitamins and minerals and other substances to food, emerging guidelines from the Codex Alimentarius."--Publisher's description.

Nutraceutical and Functional Food Regulations in the United States and around the WorldNutraceutical and Functional Food Regulations in the United States and around the World



See Association of South East Asian Nations (ASEAN) Ashwagandha (Withania somnifera), 603 extract from India, 603 Asia, functional food regulation in, 514–515 ASMI. See Australian Self-Medication Industry (ASMI) Aspirin therapy, ...

Author: Debasis Bagchi

Publisher: Academic Press

ISBN: 9780128175200

Category:

Page: 714

View: 571

Nutraceutical and Functional Food Regulations in the United States and Around the World, Third Edition addresses the latest regulatory requirements designed to ensure the safe production and delivery of these valuable classes of foods. The book is well recognized, showing how food and nutrition play a critical role in enhancing human performance, and in overall health. The book discusses the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries, exploring the acceptance and demand for these products, regulatory hurdles, the intricate aspects of manufacturing procedures, quality control, global regulatory norms and guidelines. Contains five new chapters that address regulations in Germany, New Zealand, Saudi Arabia, the United Arab Emirates, South Africa and Brazil, Argentina and other Southern American Countries Provides foundational regulatory terminology Describes GRAS status and its role in functional food Presents a complete overview of cGMP and GMP Identifies and defines the roles of NSF, DSHEA, FTC and FDA

Clinical Aspects of Functional Foods and NutraceuticalsClinical Aspects of Functional Foods and Nutraceuticals



The main part of the chapter reviews the regulatory framework established in countries in the Southeast Asian region in relation to health claims for functional foods. The status of other function claims and disease risk reduction ...

Author: Dilip Ghosh

Publisher: CRC Press

ISBN: 9781466569102

Category:

Page: 474

View: 450

In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique extraction processes, bioavailability improvements through delivery technologies such as nanotechnology, and innovative packaging have been critical steps for their successful positioning in the marketplace and consumer acceptance worldwide. Nonetheless, mixed messages have emerged from both the scientific community and the media concerning the potential benefits of foods and nutrients in the treatment and prevention of disease. This confusion, in addition to existing marketed products making questionable health claims, have led health practitioners and consumers to become skeptical about nutritional claims of new and emerging food products. Clinical Aspects of Functional Foods and Nutraceuticals provides an extensive overview of the clinical aspects of functional foods and nutraceuticals. It contains information on both nutritional challenges and potential health benefits of functional foods and nutraceuticals. In addition to exploring the underpinning science, the book also focuses on food innovation, functional foods in human health, food–drug interactions, functional foods in medicine, the seed-to-clinic approach, global regulatory frameworks, challenges, and future directions. The book provides an essential overview of the clinical aspects surrounding functional foods and nutraceuticals for key stakeholders, drawing links between areas of knowledge that are often isolated from each other. This form of knowledge integration will be essential for practice, especially for policy makers and administrators.

Functional Food Ingredients and NutraceuticalsFunctional Food Ingredients and Nutraceuticals



Dr. John Shi is a senior research scientist with the Federal Department of Agriculture and Agri-Food Canada and an adjunct ... He is coeditor of four books: Functional Foods II—Biochemical and Processing Aspects; Asian Functional Foods; ...

Author: John Shi

Publisher: CRC Press

ISBN: 9781482240658

Category:

Page: 659

View: 763

The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products. Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies. The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication. See What’s New in the Second Edition: Theoretical approaches in mass transfer modeling, solubility properties, and simulation in extraction process Innovative nanotechnologies in packaging process and nano-microencapsulation process and technology to protect bioactivity and enhance solubility and bioavailability of health-promoting bioactive components "Green" separation technologies updated with more information in industrial applications Thousands of research papers have been published on the health benefits of bioactive components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books capturing the related processing technologies, the first edition became a valuable tool to help transform results from the lab into industrial applications. Filled with current and sound scientific knowledge of engineering techniques and information on the quality of functional foods, the second edition of this groundbreaking resource is poised to do the same.