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Korean Functional Foods
Details
Description
Description| Publisher | Taylor & Francis |
| Author(s) | Kun-Young Park / Dae Young Kwon / Ki Won Lee / Sunmin Park |
| Subtitle | Composition, Processing and Health Benefits |
| Edition | 1 |
| Published | 8th May 2018 |
| Related course codes |
Composition, Processing and Health Benefits
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.
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