John Shi – författare

Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider foods that originate from all over upper and lower Asian as well as the Middle East.

The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses the theoretical and practical aspects of functional foods found in the traditional Asian diet, from fundamental concepts of biochemistry, nutrition, and physiology to food science and technology.The book covers a wide range of topics, beginning with an introduction to the source, history, functionality, and chemical, physical, and physiological properties of traditional Asian functional foods, followed by the health benefits, mechanisms of antioxidant action, anticancer and antiaging properties, supported by clinical and epidemiological evidence. The chapter authors discuss processing technology and process systems, equipment, material preparation, food preparation, and quality control during processing. They explore stability, shelf life, and storage criteria for traditional functional food products, industrial production, home-made products, consumer and marketing issues, and social and economical impact.As Asian functional foods continue to gain popularity worldwide, a solid understanding of these functional foods will help food scientists take advantage of them to better maintain and promote health. Examining the scientific and social issues impacting their development, this book provides that understanding.

The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses the theoretical and practical aspects of functional foods found in the traditional Asian diet, from fundamental concepts of biochemistry, nutrition, and physiology to food science and technology.The book covers a wide range of topics, beginning with an introduction to the source, history, functionality, and chemical, physical, and physiological properties of traditional Asian functional foods, followed by the health benefits, mechanisms of antioxidant action, anticancer and antiaging properties, supported by clinical and epidemiological evidence. The chapter authors discuss processing technology and process systems, equipment, material preparation, food preparation, and quality control during processing. They explore stability, shelf life, and storage criteria for traditional functional food products, industrial production, home-made products, consumer and marketing issues, and social and economical impact.As Asian functional foods continue to gain popularity worldwide, a solid understanding of these functional foods will help food scientists take advantage of them to better maintain and promote health. Examining the scientific and social issues impacting their development, this book provides that understanding.

"something special, out-of-the-ordinary … I wish I had had a manual like this one at that stage of my career. I would have found the multitude of templates and lists a godsend … an accessible, entertaining work about ‘life in medicine’."Professor David Bennett AO, Adolescent Health Physician, Developmental Paediatrics, Sydney, Australia"As a doctor who has recently completed her internship, on reflection, there are so many things I wish I knew before starting. The author has done an exceptional job in providing a great summary of advice to assist JMOs survive their first years in the hospital which is very relevant to their day-to-day work. The writing style is relatable and makes for an easy-to-read book which is also comical at times." Dr Mitsi Blazos, Basic Physician Trainee, The Alfred Hospital, Melbourne, AustraliaThe JMO Years… Insane Hours. Endless patients. Mountains of paperwork. Inexorable pressure. Interminable years of training. No life outside work. How will you get the job done well? How will you survive? Look no further. This is the essential guide to the real life of and in the hospital. Providing invaluable guidance throughout, with this book as your companion you will be able to clear those discharges, get those consults, survive after hours, get your work-life balance in order and, ultimately, be the doctor you really want to be. Addressing every facet of the JMO’s true role, the book enables and supports junior doctors and medical students to thrive in their new position within the hospital system, aiding the streamlined completion of administration, maximising efficiency with no compromise in accuracy, all with the final objective of ensuring the best possible outcome for patients while maintaining the health, function and happiness of the health care provider.

"something special, out-of-the-ordinary … I wish I had had a manual like this one at that stage of my career. I would have found the multitude of templates and lists a godsend … an accessible, entertaining work about ‘life in medicine’."Professor David Bennett AO, Adolescent Health Physician, Developmental Paediatrics, Sydney, Australia"As a doctor who has recently completed her internship, on reflection, there are so many things I wish I knew before starting. The author has done an exceptional job in providing a great summary of advice to assist JMOs survive their first years in the hospital which is very relevant to their day-to-day work. The writing style is relatable and makes for an easy-to-read book which is also comical at times." Dr Mitsi Blazos, Basic Physician Trainee, The Alfred Hospital, Melbourne, AustraliaThe JMO Years… Insane Hours. Endless patients. Mountains of paperwork. Inexorable pressure. Interminable years of training. No life outside work. How will you get the job done well? How will you survive? Look no further. This is the essential guide to the real life of and in the hospital. Providing invaluable guidance throughout, with this book as your companion you will be able to clear those discharges, get those consults, survive after hours, get your work-life balance in order and, ultimately, be the doctor you really want to be. Addressing every facet of the JMO’s true role, the book enables and supports junior doctors and medical students to thrive in their new position within the hospital system, aiding the streamlined completion of administration, maximising efficiency with no compromise in accuracy, all with the final objective of ensuring the best possible outcome for patients while maintaining the health, function and happiness of the health care provider.

Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider foods that originate from all over upper and lower Asian as well as the Middle East.

The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products.Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies. The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication. See What’s New in the Second Edition: Theoretical approaches in mass transfer modeling, solubility properties, and simulation in extraction processInnovative nanotechnologies in packaging process and nano-microencapsulation process and technology to protect bioactivity and enhance solubility and bioavailability of health-promoting bioactive components "Green" separation technologies updated with more information in industrial applicationsThousands of research papers have been published on the health benefits of bioactive components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books capturing the related processing technologies, the first edition became a valuable tool to help transform results from the lab into industrial applications. Filled with current and sound scientific knowledge of engineering techniques and information on the quality of functional foods, the second edition of this groundbreaking resource is poised to do the same.