Nutritional and Health Aspects of Food in North Asia, Volume 1

Av Lijing Ke, Sangsuk Oh, Odel Y. Li

2359 kr

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Beskrivning

Nutritional and Health Aspects of Food in North Asia, Volume 1, is part of Elsevier's ongoing Traditional and Ethnic Food Series, complementing other volumes in the series by providing deeper scientific insight into traditional and ethnic foods from regions around the world. Supported by the Global Harmonization Initiative (GHI), an international, non-profit network of food scientists and organizations dedicated to achieving global consensus on the availability of safe, healthy food worldwide, this volume offers a representative, comprehensive, scientific review of the traditional and ethnic foods native to North Asia, specifically China, Korea, and Taiwan. It explores the history, cultural heritage, composition, preparation, nutritional value, and scientific understanding supported by modern scientific research and data, while highlighting the health-promoting properties of well-established iconic regional traditional foods such as kimchi, tea phenolics, soy-based products, fermented vegetables, and rice-based dishes, to name a few. Through contributions from leading local experts, Nutritional and Health Aspects of Food in North Asia, Volume 1, discusses the challenges and opportunities in harmonizing food regulations to facilitate the global availability of these culturally significant healthy foods. An essential resource for food and nutrition scientists, food industry professionals, policymakers, and regulators, this volume examines how traditional and historical eating habits continue to shape diets across North Asia.

. Analyzes the nutritional composition and health benefits of traditional North Asian foods using contemporary scientific modern tools and methods
. Examines preparation techniques and ingredient sourcing to support scaling up for industrial production while preserving nutritional quality and traditional practices
. Evaluates food safety standards, protocols, and regulatory frameworks across China, Korea, and Taiwan to support global harmonization
. Explores the cultural and historical context of North Asian Foods to communicate effective nutrition science and public health initiatives

Produktinformation

Utgivningsdatum: 2027-06-01
Mått: 191 x 235 x undefined mm
Format: Häftad
Språk: Engelska
Serie: Elsevier traditional and Ethnic Food Series
Antal sidor: 320
Förlag: Elsevier Science
ISBN: 9780443459276

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Mer information

A graduate of Xiamen University, China in 2000, with a Ph.D. in Biochemistry and Biophysics from The University of Edinburgh, UK in 2011. Dr. Ke has led two research labs and multiple research programs in China working on food function and nanostructures, before he was appointed Professor in Plant Biochemistry and Nutrition at the School of Food Science and Nutrition, University of Leeds, UK. He has demonstrated that self-assembled nanoparticles are the functional units and bioactive compound carriers of traditional food and medicine, discovered a new mode of food-body crosstalk via nanoparticle-cell interaction in alimentary tract, and hypothesised a general redox regulating mechanism for the impacts of food components in human health. Dr. Ke is published widely in food chemistry, food function and nutrition, nanotechnology, pharmacology, alternative medicine, and free radical biology and a member of Royal Society of Chemistry, senior member of International Union of Food Science and Technology (IUFoST), Deputy Editor of npj Science of Food. Prof Sangsuk Oh received his B.A .degree from the Seoul National University and M.S. and Ph.D. from the University of California, Davis. He was honored by the Korean Food and Drug Administration for the ‘Efforts to implementation of food safety system in Korea’ and ‘Career achievement award from IUFoST and an academic award from the Korean Society of Food Hygiene and Safety. He co-founded the Korean Food Safety Institute and acted as the chairperson of the organization. He has worked as an editor for the publication of several books related to food safety. As an IUFoST Fellow, He served as chairman of IUFoST’s Food Chemistry Division. He had experience at US FDA as a Staff Fellow of the National Center for Food Science and Technology at Summit-Argo, IL. He also served as vice president of the Korean Society of Food Science and Technology and the Korean Society of Food Hygiene and Safety. He was a member of many governmental committees related to food safety including the Prime Minister of South Korea Food Safety committee. In addition, he has experience in the food industry as well. At the Shany Food Research and Development Center, he served as director of the center and acted as the head of the flight meal safety center for Korean Air.Dr. Li's areas of expertise lie in global genetically modified foods, tropical diseases and Public Health epidemiology.

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