Japanese Food for Health and Longevity

The Science behind a Great Culinary Tradition
 
 
Cambridge Scholars Publishing
  • 1. Auflage
  • |
  • erscheint ca. am 1. Juli 2020
 
  • Buch
  • |
  • Hardcover
  • |
  • 222 Seiten
978-1-5275-4936-4 (ISBN)
 
We often hear about the merits of Japanese food, but there are few studies on this from a scientific perspective. This book presents a scientific basis for why Japanese food is a source of health and longevity, and details how to produce traditional Japanese foods and the healthy substances contained therein. It also highlights aspects of Japanese culture concerned with typical national foods.
  • Englisch
  • Newcastle upon Tyne
  • |
  • Großbritannien
  • Für Beruf und Forschung
  • Ungekürzte Ausgabe
  • mit Schutzumschlag
  • Höhe: 212 mm
  • |
  • Breite: 148 mm
978-1-5275-4936-4 (9781527549364)
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Yoshikatsu Murooka is an Emeritus Professor of Osaka University, Japan. He has formerly served as Visiting Fellow and Visiting Scientist at the National Institute of Health, USA, and an Executive Director in the Education and Research Center of Osaka University. He has also worked as chief-editor of the Journal of Biotechnology and Bioengineering, and is a member of the New York Academy of Sciences. He has published more than 200 articles and books, and holds MSc and PhD degrees in Biotechnology from Osaka University, Japan.

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