04038oam 2200733I 450 991045876240332120200520144314.00-429-14185-81-4200-7193-910.1201/b10264 (CKB)2670000000060813(EBL)624996(OCoLC)692197124(SSID)ssj0000418269(PQKBManifestationID)11267798(PQKBTitleCode)TC0000418269(PQKBWorkID)10371111(PQKB)11504337(MiAaPQ)EBC624996(Au-PeEL)EBL624996(CaPaEBR)ebr10433625(CaONFJC)MIL693841(OCoLC)892787773(EXLCZ)99267000000006081320180331d2011 uy 0engur|n|---|||||txtccrFunctional foods of the East /edited by John Shi, Chi-Tang Ho, Fereidoon ShahidiBoca Raton :Taylor & Francis,2011.1 online resource (486 p.)Nutraceutical science and technology ;10Description based upon print version of record.1-4665-2977-6 1-322-62559-X 1-4200-7192-0 Includes bibliographical references and index.Front cover; Contents; Preface; Editors; Contributors; Chapter 1: Yin Yang, Five Phases Theory, and the Application of Traditional Chinese Functional Foods; Chapter 2: Traditional Chinese Functional Foods; Chapter 3: Traditional Indian Functional Foods; Chapter 4: Some Biological Functions of Carotenoids inJapanese Food; Chapter 5: Traditional Chinese Medicated Diets; Chapter 6: Functional Foods and Men's Health; Chapter 7: Therapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders; Chapter 8: Functional Foods from Green TeaChapter 9: Polyphenols, Antioxidant Activities, and Beneficial Effects of Black, Oolong, and Puer TeasChapter 10: Sesame for Functional Foods; Chapter 11: Fenugreek-Based Spice; Chapter 12: Soybean as a Special Functional Food Formula for Improving Women's Health; Chapter 13: Southeast Asian Fruits and Their Functionalities; Chapter 14: Health Benefi ts of Kochujang (Korean Red Pepper Paste); Chapter 15: Antioxidant Functional Factors in Nuts; Chapter 16: Functional Foods Basedon Sea Buckthorn (Hippophae rhamnoidesssp. turkestanica) and Autumn Olive (Elaeagnusumbellata) BerriesChapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back coverHealth 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 foNutraceutical science and technology ;10.Functional foodsArab countriesFunctional foodsEast AsiaFunctional foodsIndiaFunctional foodsIranElectronic books.Functional foodsFunctional foodsFunctional foodsFunctional foods613.2095Shi John957424Ho Chi-Tang1944-957425Shahidi Fereidoon1951-91660MiAaPQMiAaPQMiAaPQBOOK9910458762403321Functional foods of the East2168631UNINA01176nam0 22002531i 450 UON0040406320231205104710.1320120127d1974 |0itac50 baitaIT|||| |||||ˆIl ‰distretto scolasticoriferimento programmatico per la gestione sociale della scuola e la pianificazione delle sue strutturea cura del Dipartimento istruzione e cultura della Giunta regionale toscanaRomaEditori Riuniti, 197481 p.19 cm.001UON001767722001 Paideia210 RomaEditori Riuniti.34DISTRETTI SCOLASTICIUONC050134FIITRomaUONL000004Dipartimento istruzione e cultura della Giunta regionale toscanaUONV207162Editori RiunitiUONV246707650ITSOL20240220RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00404063SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI II ANT-SOCB H 0333 SI SC 1466 5 0333 BuonoDistretto scolastico275164UNIOR