Nutritional and Health Aspects of Food in North Asia, Volume 1
- 1st Edition - April 1, 2027
- Latest edition
- Editors: Lijing Ke, Sangsuk Oh, Odel Y. Li
- Language: English
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 pro… Read more
End of Summer Sale
Save up to 30% off
Bright savings for research, study, and discovery
Description
Description
Key features
Key features
• 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
Readership
Readership
Table of contents
Table of contents
1. Journey from Oral to Gut: Decoding the Metabolism of Tea Phenolics and Their Harmonious Confluence with (Gut) Microbiota
1.1 Introduction of Tea Phenolics
1.2 Effect of Tea Phenolics on Oral Health
1.3 Digestion and Metabolism of Tea Phenolics
1.4 Microbial Metabolism of Tea Phenolics
1.5 Health Benefits Associated with Tea Phenolics
2. Chinese Traditional and New Soy Products: Processing, Functional Properties, and Health Benefits 2.1 Introduction
2.2 Traditional Soy Products
2.2.1 Classification, Processing, and Nutrition
2.2.2 Yuba
2.2.3 Tofu
2.2.4 Bean Curd
2.2.5 Bean Sprouts
2.2.6 Tempeh
2.2.7 Fermented Bean Curd
2.2.8 Soy Milk
2.2.9 Soy Sauce
2.3 Nutrition
2.3.1 Protein
2.3.2 Oil
2.3.3 Other Substances
2.4 New Soy Products
2.4.1 Classification, Processing, and Nutrition
2.4.2 Plant-based Meat
2.4.3 Plant-based Yogurt
2.4.4 Chiba Tofu
2.5 Nutrition
2.5.1 Protein
2.5.2 Oil
2.5.3 Other Substances
2.6 Major Health Benefits of Soy Products
2.7 Conclusion
3. Nano-Size Functional Units in Soups: Formation, Structure, and Bioactivity
3.1 Tea Soup (Green Tea, Black Tea)
3.2 Bone/Chicken/Clam Soup
3.3 Herbal Decoction (Traditional Chinese Medicine)
4. Food, Nutrition, and Health in Inner Mongolia
4.1 Introduction
4.2 Eating Habits and Food Cultures in Inner Mongolia
4.3 Historical Origin of Traditional Dairy Products
4.4 Traditional Dairy Products and Their Nutritional Aspects
4.4.1 Naturally Fermented Milk
4.4.2 Koumiss
4.4.3 Mongolian Clotted Cream
4.4.4 Traditional Cheese
4.4.5 Jiaoke, Butter
4.4.6 Other Traditional Dairy Products
4.5 Probiotics and Lactic Acid Bacteria of Traditional Dairy Products
4.6 Future Outlooks
4.7 Standardization and Legalization
5. Nutrition and Health Benefits of Chinese Traditional Vinegar
5.1 Introduction
5.2 Nutrients and Bioactive Components
5.3 Antioxidant Activities
5.4 Antimicrobial Properties
5.5 Lipid Metabolism Regulation
5.6 Blood Glucose Regulation
5.7 Cardiovascular Protective Properties
5.8 Gut Microbiota Regulation
5.9 Anticancer Activities
5.10 Other Beneficial Properties
5.11 Abbreviations
5.12 Acknowledgments
5.13 References
6. Health Benefits of Yellow Pigments in Red Yeast Rice
6.1 The Yellow Pigment Components
6.2 Anti-Inflammatory Effects
6.3 Antioxidant Properties
6.4 Anti-Diabetic Potential
6.5 Cardiovascular Benefits
6.6 Alzheimer's Disease Delay
6.7 Anti-Cancer Effects
6.8 References
7. Traditional Rice Foods of East Asia and Their Nutritional Value
7.1 Rice and Its Products
7.2 Rice Types and Rice Cuisines
7.2.1 Rice Noodle
7.2.2 Turnip Cake
7.2.3 Red Turtle-Shaped Rice Cake / Ang Ku Kueh
7.2.4 Zongzi
7.2.5 Glutinous Rice Ball
7.3 Conclusion
7.4 References
8. Common Regulatory Issues on Food Safety and their Future Outlook for China and Korea
8.1 Overview of Food Policies in China and Taiwan
8.2 Impact of Food Policies on Nutrition and Health
8.3 Case Studies: Successful Food Policy Implementations
8.4 Recommendations for Future Food Policy Development
9. International Regulations of Traditional Ethnic Foods
Part 2: Nutritional and Health Aspects of Food in Korea
10. Introduction: Geo-Historical Overview of Korean Foods
10.1 History of Birth
10.2 Geo-Historical Context
10.3 Agricultural Background
11. Culture and Traditions: Spirits and Philosophy of Korean Foods
11.1 Cultural Significance of Korean Foods
11.2 Philosophical Underpinnings of Korean Cuisine
12. Characteristics of Korean Foods and Structure of Bapsang
12.1 Overview of Bapsang
12.2 Key Components of Korean Meals
12.3 Nutritional Value of Bapsang
13. Korean Fermented Foods: Compositions, Metabolomes, and Microbiomes
13.1 Overview of Fermented Foods in Korea
13.2 Microbial Diversity in Korean Fermented Foods
13.3 Metabolomic Profiles of Fermented Foods
14. Kimchi: Korea Unique Fermented Vegetables, Health and Values
14.1 Nutritional Composition of Kimchi
14.2 Health Benefits of Kimchi
14.3 Cultural Importance of Kimchi
15. Korean Functional K-Foods: Nutrition and Health
15.1 Introduction to K-Foods
15.2 Key Functional K-Foods
15.2.1 Bibimbap
15.2.2 Banchans
15.2.3 Tofu
15.2.4 Bapsang
15.2.5 Kim
15.2.6 Tea
15.2.7 Other Functional Foods
15.2.8 Kimchi and Jang
15.3 Health Benefits of K-Foods
16. Representative Local Ethnic Foods of Korea
16.1 Overview of Local Ethnic Foods
16.2 Nutritional Profiles of Local Dishes
17. Health Functionalities of Korean Traditional Ethnic Foods
17.1 Why K-Foods are Healthy
17.2 Cooking Methods and Nutritional Preservation
17.3 Key Ingredients and Their Health Benefits
17.3.1 Yangnyom
17.3.2 Namul
17.3.3 Jang
17.3.4 Jeotgal
17.4 Clinical Data Supporting Health Benefits
18. Regulation of Korean Food System
18.1 Overview of Food Regulations in Korea
18.2 Impact on Food Safety and Nutrition
18.3 Future Directions for Food Policy and Regulation
Product details
Product details
- Edition: 1
- Latest edition
- Published: April 1, 2027
- Language: English
About the editors
About the editors
LK
Lijing Ke
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.
SO
Sangsuk Oh
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.
OL