chapter 1 Functional Foods and Their Impact on Nutrition and Health: Opportunities in the Asia Pacific -- chapter 2 Asian Herbal Products: The Basis for Development of High-Quality Dietary Supplements and New Medicines -- chapter 3 Chemistry, Pharmacology, and Quality Control of Selected Popular Asian Herbs in the U.S. Market -- part 4 Health-Related Fat Replacers Prepared from Grain for Improving Functional and Nutritive Values of Asian Foods -- chapter PHYSICAL AND CHEMICAL PROPERTIES Nutrim OB Preparation -- chapter RESULTS AND DISCUSSION Rheological Properties -- part CONCLUSIONS -- chapter ACKNOWLEDGMENTS -- chapter 5 5 -- chapter 6 A New Treatment and Prevention Strategy for Human Papillomaviruses -- chapter 7 Traditional Functional Foods in Korea -- chapter 8 Evolution of Korean Dietary Culture and Health Food Concepts -- chapter 9 Asian Fish Sauce as a Source of Nutrition -- chapter 10 Nutraceuticals from Seafood and Seafood By-Products -- chapter 11 Functional Foods from Meat Animals -- part 12 Functional Foods from Fruit and Fruit Products -- chapter FRUIT PRODUCTS Annatto Fruits -- part SUMMARY -- chapter REFERENCES -- chapter 13 Functional Foods from Fermented Vegetable Products: Kimchi (Korean Fermented Vegetables) and Functionality -- chapter 14 Antioxidative Function of Seeds and Nuts and Their Traditional Oils in the Orient -- chapter FUNCTIONS OF PLANT EXTRACTS Introduction -- part DISCUSSION -- chapter REFERENCES -- chapter 16 Functional Foods from Garlic and Onion -- chapter 17 Functional Foods from Date Fruits -- chapter 18 Functional Foods and Products from Japanese Green Tea -- chapter 19 Miso as a Functional Food -- chapter 20 Fermented Soybean Products as Functional Foods: Functional Properties of Doenjang (Fermented Soybean Paste) -- chapter 21 Conventional and Emerging Food Processing Technologies for Asian Functional Food Production.