Korean Functional Foods : Composition, Processing and Health Benefits Hardback
Edited by Kun-Young (Food Science and Biotechnology, CHA University, Sungnam, Korea) Park, Dae Young (Korea Food Research Institute, Korea) Kwon, Ki Won (Agricultural Biotechnology, Seoul National University, Korea) Lee, Sunmin (Food & Nutrition, Hoseo University, Asan, Korea) Park
Part of the Functional Foods and Nutraceuticals series
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.
- Format: Hardback
- Pages: 564 pages, 98 Line drawings, black and white; 42 Halftones, black and white; 55 Tables, black and wh
- Publisher: Taylor & Francis Inc
- Publication Date: 01/05/2018
- Category: Dietetics & nutrition
- ISBN: 9781498799652