國立高雄大學圖資館 |

Korean food and foodwaysthe root of health functional food /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Korean food and foodwaysby Cherl-Ho Lee.
其他題名:	the root of health functional food /
作者:	Yi, Ch'or-ho.
出版者:	Singapore :Springer Nature Singapore :2022.
面頁冊數:	xvi, 317 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Functional foodsKorea (South)
電子資源:	https://doi.org/10.1007/978-981-19-0023-5
ISBN:	9789811900235$q(electronic bk.)

Korean food and foodwaysthe root of health functional food /
Yi, Ch'or-ho.

Korean food and foodwaysthe root of health functional food /[electronic resource] :by Cherl-Ho Lee. - Singapore :Springer Nature Singapore :2022. - xvi, 317 p. :ill., digital ;24 cm.

Chapter 1: Diet of Northeast Asian Paleolithic Peoples -- Chapter 2: The Nutritional Anthropological Contribution of Primitive -- Pottery Culture -- Chapter 3: Rice and Soybean Cultivation -- Chapter 4: Food science and Dongyi Tribes -- Chapter 5: Food science and Rice Cakes and Korean Sweets -- Chapter 6: Characteristics and Classification of Joseon Soy Sauce -- Chapter 7: Kimchi and Jeotgal -- Chapter 8: Korean Non-alcoholic Beverages -- Chapter 9: Traditional Korean Alcoholic Drinks -- Chapter 10: Eastern Medicine and the Founding of the Traditional Korean Diet -- Chapter 11: Food and Nutritional Status -- Chapter 12. Harmony of Eastern and Western Diet.

This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces) It also discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food. This book elaborates on the various changes in food culture brought about by recent updates, and inspires future contributions of Korean food concepts, particularly regarding the latest research on the intersection of food and Traditional Eastern Medicine. While the book will be particularly valuable for researchers and scholars interested in specifics in food science, it will also appeal to traditional medicine researchers seeking new knowledge for current functional foods.

ISBN: 9789811900235$q(electronic bk.)

Standard No.: 10.1007/978-981-19-0023-5doiSubjects--Topical Terms:

933196
Functional foods
--Korea (South)

LC Class. No.: QP144.F85 / Y5 2022

Dewey Class. No.: 641.3009515

Korean food and foodwaysthe root of health functional food /
LDR:02780nmm a2200313 a 4500 001 628773
003 DE-He213
005 20220821123619.0
007 cr nn 008maaau
008 230224s2022 si s 0 eng d
020 $a 9789811900235$q(electronic bk.)
020 $a 9789811900228$q(paper)
024 7 $a 10.1007/978-981-19-0023-5 $2 doi
035 $a 978-981-19-0023-5
040 $a GP $c GP
041 0 $a eng
050 4 $a QP144.F85 $b Y5 2022
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3009515 $2 23
090 $a QP144.F85 $b Y51 2022
100 1 $a Yi, Ch'or-ho. $3 933195
245 1 0 $a Korean food and foodways $h [electronic resource] : $b the root of health functional food / $c by Cherl-Ho Lee.
260 $a Singapore : $b Springer Nature Singapore : $b Imprint: Springer, $c 2022.
300 $a xvi, 317 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1: Diet of Northeast Asian Paleolithic Peoples -- Chapter 2: The Nutritional Anthropological Contribution of Primitive -- Pottery Culture -- Chapter 3: Rice and Soybean Cultivation -- Chapter 4: Food science and Dongyi Tribes -- Chapter 5: Food science and Rice Cakes and Korean Sweets -- Chapter 6: Characteristics and Classification of Joseon Soy Sauce -- Chapter 7: Kimchi and Jeotgal -- Chapter 8: Korean Non-alcoholic Beverages -- Chapter 9: Traditional Korean Alcoholic Drinks -- Chapter 10: Eastern Medicine and the Founding of the Traditional Korean Diet -- Chapter 11: Food and Nutritional Status -- Chapter 12. Harmony of Eastern and Western Diet.
520 $a This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces) It also discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food. This book elaborates on the various changes in food culture brought about by recent updates, and inspires future contributions of Korean food concepts, particularly regarding the latest research on the intersection of food and Traditional Eastern Medicine. While the book will be particularly valuable for researchers and scholars interested in specifics in food science, it will also appeal to traditional medicine researchers seeking new knowledge for current functional foods.
650 0 $a Functional foods $z Korea (South) $3 933196
650 0 $a Cooking, Korean. $3 933197
650 1 4 $a Food Science. $3 274110
650 2 4 $a Biological Techniques. $3 276128
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-19-0023-5
950 $a Biomedical and Life Sciences (SpringerNature-11642)