Korean Functional Foods: Composition, Processing and Health Benefits
Book information
Description
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. Content: 1. Korean Foods - History, Culture, and Characteristics (Cherl Ho Lee) 2. Korean Diet Tables and Its Tastes (Dae Young Kwon) 3. Kimchi and Its Health Benefits (Kun Young Park and Jae Hyun Ju)4. Lactic Acid Bacteria of Kimchi (Hak Jong Choi, Jieun Lee and Ja Young Jang)5. Health Benefit Effects of Doenjang (Soybean Paste) and Kanjang (Soybean Sauce) (Kun Young Park and Eui Seong Park)6. History, Processing, and Health Benefits of Cheongkukjang (Sunmin Park and James W. Daily)7. Biological Functions and Traditional Therapeutic Uses of Kochujang (Red Pepper Paste) (Dae Young Kwon and Soon Hee Kim)8. Jeotgal (Fermented fishes), The Secret of Korean Seasonings (Ok Kyung Koo and Young Myoung Kim)9. Sikcho (Korean Vinegar) (Kwang Soon Shin and Hoon Kim)10. Korean Ginseng Composition, Processing, and Its Health Benefits (Boo Yong Lee)11. Yangnyeom (Spices) and Its Health Benefits (Hye-Kyung Na and Young-Joon. Surh)12. Seed Oil (Sesame Seed, Perilla Seed) (Jae Hwan Lee, Mi Ja Kim and Mun Yhung Jung)13. Health Benefit Effects of Jukyeom (Bamboo Salt) (Hyung Min Kim, Jae Hyun Ju, Phil Dong Moon, Na Ra Han, Hyun Ja Jeong and Kun Young Park)14. Beneficial Effects of Cheonilyeom (A Mineral-Rich Solar Sea Salt Produced In Korea) In Health and Fermentation (Jeong Yong, Lily Jaiswal and Kyung Sik Ham)15. Korean Edible Seaweeds A Source of Functional Compounds (Kalu Kapuge Asanka Sanjeewa, Hyun Soo Kim and You Jin Jeon)16. Namul, the Korean vegetable dish(Young Eun Lee)17. Bibimbap as a balanced one-dish meal (Youn Soo Cha)18. Korean Alcoholic Beverage: Makgeolli/ Yakju (Seok Tae Jeong, Han Seok Choi and Ji Eun Kang)19. Clinical Trials of Some Korean Functional Foods (Soo Wan Chae and Su Jin Jung)20. Functional Food Industry, Processing and Sanitation (Jin Hee Lee)21. Regulations of Korean Functional Foods (Ji Yeon Kim and Yeonkyung Lee)22. Future of Functional Foods in Korea (Ki Won Lee, Jong Hun Kim, Sanguine Byun and Jong Eun Kim)
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