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Korean Functional Foods

Composition, Processing and Health Benefits · Functional Foods and Nutraceuticals

by Kun-Young Park Editor · Dae Young Kwon Editor


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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.

Publication Details

CRC Press
Publication Date:
Functional Foods and Nutraceuticals


  • OverDrive Read 5 MB
  • Adobe EPUB eBook 5 MB


Editor :
Kun-Young Park
Editor :
Dae Young Kwon
Editor :
Ki Won Lee
Editor :
Sunmin Park
Korean Functional Foods
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