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Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi
| Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , 2011 |
| Descrizione fisica | 1 online resource (486 p.) |
| Disciplina | 613.2095 |
| Altri autori (Persone) |
ShiJohn
HoChi-Tang <1944-> ShahidiFereidoon <1951-> |
| Collana | Nutraceutical science and technology |
| Soggetto topico |
Functional foods - Arab countries
Functional foods - East Asia Functional foods - India Functional foods - Iran |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-14185-8
1-4200-7193-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Tea
Chapter 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) Berries Chapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back cover |
| Record Nr. | UNINA-9910458762403321 |
| Boca Raton : , : Taylor & Francis, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi
| Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , 2011 |
| Descrizione fisica | 1 online resource (486 p.) |
| Disciplina | 613.2095 |
| Altri autori (Persone) |
ShiJohn
HoChi-Tang <1944-> ShahidiFereidoon <1951-> |
| Collana | Nutraceutical science and technology |
| Soggetto topico |
Functional foods - Arab countries
Functional foods - East Asia Functional foods - India Functional foods - Iran |
| ISBN |
0-429-14185-8
1-4200-7193-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Tea
Chapter 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) Berries Chapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back cover |
| Record Nr. | UNINA-9910785463603321 |
| Boca Raton : , : Taylor & Francis, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi
| Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , 2011 |
| Descrizione fisica | 1 online resource (486 p.) |
| Disciplina | 613.2095 |
| Altri autori (Persone) |
ShiJohn
HoChi-Tang <1944-> ShahidiFereidoon <1951-> |
| Collana | Nutraceutical science and technology |
| Soggetto topico |
Functional foods - Arab countries
Functional foods - East Asia Functional foods - India Functional foods - Iran |
| ISBN |
0-429-14185-8
1-4200-7193-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Tea
Chapter 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) Berries Chapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back cover |
| Record Nr. | UNINA-9910800047703321 |
| Boca Raton : , : Taylor & Francis, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi
| Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, FL, : CRC Press, 2010 |
| Descrizione fisica | 1 online resource (486 p.) |
| Disciplina | 613.2095 |
| Altri autori (Persone) |
HoChi-Tang <1944->
ShahidiFereidoon <1951-> ShiJohn |
| Collana | Nutraceutical science and technology |
| Soggetto topico |
Functional foods - Arab countries
Functional foods - East Asia Functional foods - India Functional foods - Iran |
| ISBN |
9781040207024
1040207022 9780429141850 0429141858 9781420071931 1420071939 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Tea
Chapter 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) Berries Chapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back cover |
| Record Nr. | UNINA-9911110230403321 |
| Boca Raton, FL, : CRC Press, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi
| Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, FL, : CRC Press, 2010 |
| Descrizione fisica | 1 online resource (486 p.) |
| Disciplina | 613.2095 |
| Altri autori (Persone) |
HoChi-Tang <1944->
ShahidiFereidoon <1951-> ShiJohn |
| Collana | Nutraceutical science and technology |
| Soggetto topico |
Functional foods - Arab countries
Functional foods - East Asia Functional foods - India Functional foods - Iran |
| ISBN |
9781040207024
1040207022 9780429141850 0429141858 9781420071931 1420071939 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Tea
Chapter 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) Berries Chapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back cover |
| Record Nr. | UNINA-9911139035903321 |
| Boca Raton, FL, : CRC Press, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
