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.
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