Korean Functional Foods
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Author |
: Kun-Young Park |
Publisher |
: CRC Press |
Total Pages |
: 563 |
Release |
: 2018-04-19 |
ISBN-10 |
: 9781351643696 |
ISBN-13 |
: 135164369X |
Rating |
: 4/5 (96 Downloads) |
Synopsis Korean Functional Foods by : Kun-Young Park
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.
Author |
: Cherl-Ho Lee |
Publisher |
: Springer Nature |
Total Pages |
: 326 |
Release |
: 2022-08-21 |
ISBN-10 |
: 9789811900235 |
ISBN-13 |
: 981190023X |
Rating |
: 4/5 (35 Downloads) |
Synopsis Korean Food and Foodways by : Cherl-Ho Lee
This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces). It also discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food. This book elaborates on the various changes in food culture brought about by recent updates, and inspires future contributions of Korean food concepts, particularly regarding the latest research on the intersection of food and Traditional Eastern Medicine. While the book will be particularly valuable for researchers and scholars interested in specifics in food science, it will also appeal to traditional medicine researchers seeking new knowledge for current functional foods.
Author |
: Kun-Young Park |
Publisher |
: CRC Press |
Total Pages |
: 585 |
Release |
: 2018-04-19 |
ISBN-10 |
: 9781498799669 |
ISBN-13 |
: 1498799663 |
Rating |
: 4/5 (69 Downloads) |
Synopsis Korean Functional Foods by : Kun-Young Park
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.
Author |
: John Shi |
Publisher |
: CRC Press |
Total Pages |
: 672 |
Release |
: 2005-03-03 |
ISBN-10 |
: 9781420028119 |
ISBN-13 |
: 1420028111 |
Rating |
: 4/5 (19 Downloads) |
Synopsis Asian Functional Foods by : John Shi
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 functiona
Author |
: Dong-Hwa Shin |
Publisher |
: CRC Press |
Total Pages |
: 249 |
Release |
: 2022-09-19 |
ISBN-10 |
: 9781000635133 |
ISBN-13 |
: 1000635139 |
Rating |
: 4/5 (33 Downloads) |
Synopsis Korean Food Systems by : Dong-Hwa Shin
The Republic of Korea (ROK) is projected by 2030 to have the longest living population compared to any nation on earth. A girl born in the ROK in 2030 will live up to 90.8 years on average. What are the reasons for this improvement in longevity? Among many insights for longevity among the people of the ROK is the diverse Korean ethnic diet with roots in a traditional diet that has been preserved for centuries. Korean Food Systems: Secrets of the K-Diet for Healthy Aging provides an integrated and holistic approach towards the understanding how food systems of the ROK and experiences of the last 60-plus years has been sustained by traditions and ecology integrated with contemporary advances in technology and the economy. Key Features: Discusses the rationale and basis of food systems, traditions of healthy eating, and healthy aging in the Korean population and why by 2030 they will be the longest living population on the planet Reflects on the role of historical, cultural, and traditional food and dietary concepts of Korea and how they have influenced healthy eating habits, contributing to health and longevity Discusses the relevance of the modern genetic concepts of nutrigenomics and epigenetics, metabolic concepts such as circulation, and food concepts such as fermented and functional foods in advancing healthy food concepts and longevity Provides insights how a large population can advance an integrated holistic food-based approach to longevity and wellness As a collaboration between various outstanding authors, the insights from this book can provide global examples to align similar approaches and policies in other countries in different ecologies of planet earth.
Author |
: John Shi |
Publisher |
: CRC Press |
Total Pages |
: 486 |
Release |
: 2010-10-21 |
ISBN-10 |
: 9781420071931 |
ISBN-13 |
: 1420071939 |
Rating |
: 4/5 (31 Downloads) |
Synopsis Functional Foods of the East by : John Shi
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,
Author |
: Yun Jin-ah |
Publisher |
: 길잡이미디어 |
Total Pages |
: 158 |
Release |
: 2015-09-09 |
ISBN-10 |
: 9788973755998 |
ISBN-13 |
: 8973755994 |
Rating |
: 4/5 (98 Downloads) |
Synopsis K-FOOD by : Yun Jin-ah
In addition to being delicious,Korean food is also healthy and natural, making it perfectly suited for the global culinary trends of health consciousness, slow food, and environmental sensitivity. At first, people are attracted to Korean food because of its distinctive taste, but they later come to love it for its health benefits. Korean food is based on the philosophy that one’s food should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases. Chapter 1 K-Food in the World K-Food: A New Global Food Trend Non-Koreans Share Korean Cuisine with the World Fine Dining Korean Restaurants Around the World and Star Korean Chefs Chapter 2 K-Food, a Harmony of Taste, Health, and Nature Nutritional Balance in the Korean Diet Nutritional Value and Health Benefits of Korean Ingredients Leading Ingredients, Seasonings, and Cooking Techniques Chapter 3 Nine of the Most Popular K-Foods Kimchi (baek-kimchi, Kimchi-bokkeum-bap, kimchi-Jeon) Bibimbap: Mixed Rice with Meat and Assorted Vegetables Bulgogi: Marinated Meat Cooked on the Grill Bossam: Napa Wraps with Pork Japchae: Stir-fried Glass Noodles and Vegetables Haemul-PaJeon: Seafood and Green Onion Pancake Makgeolli: Korean Traditional Rice Wine Samgye-tang: Ginseng Chicken Soup Tteok-bokki (Gungjung-Tteok-bokki) Chapter 4 Six Easy Tips for Korean Cooking Tip 1. Kimchi-based Dishes Tip 2. Creations with Korean Flavors Tip 3. Bulgogi Seasoning and Various Meat Dishes Tip 4. Korean Dishes for K-pop Parties Tip 5. Korean Soybean Dishes for Vegetarians Tip 6. Side Dishes - Not spicy, Healthy and Easy! A wide variety of plates and bowls are used to set a table with Hansik, or Korean food. Bap (cooked rice), and a bowl of soup made from either meat and vegetables or fish, are set in front of the diner. A large pot or bowl of stew is placed at the center of the table, while various banchan (side dishes) are neatly arranged on the table. All of these dishes are set together, and the harmony created by the vegetable dishes and meat dishes seasoned with fermented sauces which have been made over a long period of time with care, is what makes Hansik uniquely Korean. Despite this uniqueness and the variety of food that is offered, the only Korean foods that were familiar to non-Koreans were the simple Bulgogi or “Korean barbeque.” However, things have changed in recent years, and Korean food is now being recognized as a source for new and exciting culinary dishes. The reason for this is simple. People today are becoming increasingly conscious about their health, and the food that is offered is being tailored to suit these needs. Many are looking for organic or natural foods, “slow foods” and food that will help their overall well-being, and Korean cuisine meets all those requirements. Moreover, it is tasty.
Author |
: Edward R.(Ted) Farnworth |
Publisher |
: CRC Press |
Total Pages |
: 408 |
Release |
: 2003-03-26 |
ISBN-10 |
: 9780203009727 |
ISBN-13 |
: 020300972X |
Rating |
: 4/5 (27 Downloads) |
Synopsis Handbook of Fermented Functional Foods by : Edward R.(Ted) Farnworth
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an
Author |
: Helen Vidgen |
Publisher |
: Routledge |
Total Pages |
: 263 |
Release |
: 2016-04-14 |
ISBN-10 |
: 9781317483021 |
ISBN-13 |
: 1317483022 |
Rating |
: 4/5 (21 Downloads) |
Synopsis Food Literacy by : Helen Vidgen
Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is part of everyone’s lives. There are many commentaries on the nature of these changes to what, where and how we eat and their socio-cultural, environmental, educational, economic and health consequences. Among this discussion, the term "food literacy" has emerged to acknowledge the broad role food and eating play in our lives and the empowerment that comes from meeting food needs well. In this book, contributors from Australia, China, United Kingdom and North America provide a review of international research on food literacy and how this can be applied in schools, health care settings and public education and communication at the individual, group and population level. These varying perspectives will give the reader an introduction to this emerging concept. The book gathers current insights and provides a platform for discussion to further understanding and application in this field. It stimulates the reader to conceptualise what food literacy means to their practice and to critically review its potential contribution to a range of outcomes.
Author |
: Shekhar, Hossain Uddin |
Publisher |
: IGI Global |
Total Pages |
: 544 |
Release |
: 2016-07-22 |
ISBN-10 |
: 9781522505921 |
ISBN-13 |
: 152250592X |
Rating |
: 4/5 (21 Downloads) |
Synopsis Exploring the Nutrition and Health Benefits of Functional Foods by : Shekhar, Hossain Uddin
Health and nutrition have become global focal points as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Exploring the Nutrition and Health Benefits of Functional Foods provides a comprehensive overview of how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting theoretical and practical attributes of different functional foods and how they are utilized globally, this book is an essential reference for researchers, academics, students, policy makers, government officials, and technology developers.