Functional Plant Foods

Author: Tang Chuanhe
Publisher:
Publish Date: 2004-10-01
Features: This book is a comprehensive monograph on functional foods derived from plants. It is divided into four parts. Part 1 is an introduction, covering functional foods, plant-derived functional foods, and food factors. Part 2 focuses on functional foods from fruits and vegetables, introducing functional foods from onions, tomatoes, grapes, citrus, and apples. Part 3 covers functional foods from oil crops, including soybeans, sesame or flax, and olives. Part 4 explores functional foods from tea and spices, featuring functional foods from tea, turmeric, and ginger. This book is suitable for researchers and developers engaged in functional food studies, as well as for faculty and students in relevant disciplines at universities.