Ronald B. Pegg, Ph.D., Saskatchewan Food Product Innovation Program, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada, and Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, St. John”s, NF, A1B 3X9, Canada.
46 Ebooks by Fereidoon Shahidi
Ronald B. Pegg & Fereidoon Shahidi: Nitrite Curing of Meat
Meat has been treated for centuries with rock salt as a means of
preservation. However, only one century has passed since the German
researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in …
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€109.99
Rong Tsao & Fereidoon Shahidi: Cereals and Pulses
Cereal and pulse crops are staple foods that provide essential
nutrients to many populations of the world. Traditionally, whole
grains were consumed but most current foods are derived from
refined …
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English
DRM
€203.99
Rong Tsao & Fereidoon Shahidi: Cereals and Pulses
Cereal and pulse crops are staple foods that provide essential
nutrients to many populations of the world. Traditionally, whole
grains were consumed but most current foods are derived from
refined …
EPUB
English
DRM
€203.99
Manashi Bagchi & Hiroyoshi Moriyama: Bio-Nanotechnology
Bio-nanotechnology is the key functional technology of the 21st
century. It is a fusion of biology and nanotechnology based on the
principles and chemical pathways of living organisms, and refers …
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English
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€235.99
Manashi Bagchi & Hiroyoshi Moriyama: Bio-Nanotechnology
Bio-nanotechnology is the key functional technology of the 21st
century. It is a fusion of biology and nanotechnology based on the
principles and chemical pathways of living organisms, and refers …
PDF
English
DRM
€235.99
Fereidoon Shahidi: Dried Fruits
Dried fruits serve as important healthful snack items around the
world. They provide a concentrated form of fresh fruits, prepared
by different drying techniques. With their unique combination of …
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English
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€193.99
Fereidoon Shahidi: Dried Fruits
Dried fruits serve as important healthful snack items around the
world. They provide a concentrated form of fresh fruits, prepared
by different drying techniques. With their unique combination of …
PDF
English
DRM
€193.99
Apostolos Kiritsakis & Fereidoon Shahidi: Olives and Olive Oil as Functional Foods
The only single-source reference on the science of olives and olive oil nutrition and health benefits
Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science …
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English
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€174.99
Apostolos Kiritsakis & Fereidoon Shahidi: Olives and Olive Oil as Functional Foods
The only single-source reference on the science of olives and olive oil nutrition and health benefits
Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science …
EPUB
English
DRM
€174.99
Resat Apak & Esra Capanoglu: Measurement of Antioxidant Activity and Capacity
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products
Measurement of Antioxidant Activity and Capacity offers a …
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English
DRM
€174.99
Resat Apak & Esra Capanoglu: Measurement of Antioxidant Activity and Capacity
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products
Measurement of Antioxidant Activity and Capacity offers a …
EPUB
English
DRM
€174.99
Cesarettin Alasalvar & Kazuo Miyashita: Handbook of Seafood Quality, Safety and Health Applications
The global market for seafood products continues to increase year
by year. Food safety considerations are as crucial as ever in this
sector, and higher standards of quality are demanded even as …
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English
DRM
€210.99
Cesarettin Alasalvar & Kazuo Miyashita: Handbook of Seafood Quality, Safety and Health Applications
The global market for seafood products continues to increase year
by year. Food safety considerations are as crucial as ever in this
sector, and higher standards of quality are demanded even as …
EPUB
English
DRM
€210.99
Arthur M Spanier & Fereidoon Shahidi: Food Flavors and Chemistry
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium …
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€159.99
Chi-Tang Ho & Cynthia Mussinan: Recent Advances in Food and Flavor Chemistry
This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences …
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€159.99
Chi-Tang Ho & Cynthia Mussinan: Nutrition, Functional and Sensory Properties of Foods
The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls together the latest research on flavour che …
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€214.99
E.T. Contis & C.-T. Ho: Food Flavors: Formation, Analysis and Packaging Influences
The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a …
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€393.47
N.A. Michael Eskin & Fereidoon Shahidi: Biochemistry of Foods
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and …
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€94.53
Encyclopedia of Food Chemistry
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. …
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English
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€1,705.97
Marian Naczk & Fereidoon Shahidi: Phenolics in Food and Nutraceuticals
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of …
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DRM
€78.74
Chi-Tang Ho & Jen-Kun Lin: Tea and Tea Products
The past decade has seen considerable interest and progress in unraveling the beneficial health effects of tea, particularly its polyphenolic components and its antioxidant activity. Understanding …
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€144.01
Debasis Bagchi & Jack N. Losso: Anti-Angiogenic Functional and Medicinal Foods
The ability to regulate and manipulate the generation or remodeling of blood vessels is key to the successful treatment of many chronic diseases, both oncological and non-oncological. Several …
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€184.65
Colin Barrow & Fereidoon Shahidi: Marine Nutraceuticals and Functional Foods
Two of the most popular nutraceutical products on the market, omega-3 oil and glucosamine, were originally derived from waste products. Discarded oil from the manufacture of fishmeal became wildly …
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English
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€272.35
Fereidoon Shahidi: Nutraceutical and Specialty Lipids and their Co-Products
While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with …
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English
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€78.53
Cesarettin Alasalvar & Fereidoon Shahidi: Tree Nuts
Nuts have been long perceived as a high-fat, high-calorie food, best avoided or consumed in moderation. However, research is showing that tree nuts are cholesterol-free and contain unsaturated fats …
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English
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€273.09
Chi-Tang Ho & Fereidoon Shahidi: Asian Functional Foods
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 …
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€78.53
Yoshinori Mine & Fereidoon Shahidi: Nutraceutical Proteins and Peptides in Health and Disease
Reports of the beneficial health effects of some peptides have begun to make their way into the scientific literature. Peptides can act as immunomodulators, and have been shown to have a positive …
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€168.80
Chi-Tang Ho & Fereidoon Shahidi: Functional Foods of the East
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 …
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€149.84
Terry Braggins & Chi-Tang Ho: Quality of Fresh and Processed Foods
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable …
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English
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€249.76
Fereidoon Shahidi: Flavor of Meat and Meat Products
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour …
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English
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€100.43
J.R. Botta & Fereidoon Shahidi: Seafoods: Chemistry, Processing Technology and Quality
Seafoods are important sources of nutrients for humans. Proteins and non- protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of …
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English
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€56.51
Fereidoon Shahidi: Canola and Rapeseed
Canola is one of the most important oilseed crops of the world, as its production over the last 10 years has grown much faster than any other source of edible vegetable oil. The short history of the …
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English
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€57.02
Glenn Fuller & Paul Kolodziejczyk: Chemicals via Higher Plant Bioengineering
Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted from plant and …
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€164.35
Chi-Tang Ho & Fereidoon Shahidi: Quality Attributes of Muscle Foods
A major challenge for the meat and seafood industries continues to be that of pro- ducing high-quality, wholesome products. Consumers’ demand for reduced-fat, low-fat, and fat-free meats (red meat, …
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€164.49
Chi-Tang Ho & Fereidoon Shahidi: Flavor Chemistry of Ethnic Foods
Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains …
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English
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€201.18
Cesarettin Alasalvar & Fereidoon Shahidi: Handbook of Functional Beverages and Human Health
Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods. In addition to serving as a reference …
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English
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€316.68
Nguyen Van Chuyen & Chi-Tang Ho: Process-Induced Chemical Changes in Food
Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there …
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€164.49
Fereidoon Shahidi: Handbook of Antioxidants for Food Preservation
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means …
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English
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€215.34
Fereidoon Shahidi: Maximising the Value of Marine By-Products
Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, …
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English
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€220.73
Yvonne M. Jones & David Kitts: Seafood Safety, Processing, and Biotechnology
Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and …
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English
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€376.54
Yvonne M. Jones & David Kitts: Seafood Safety, Processing, and Biotechnology
Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and …
EPUB
English
DRM
€378.59
Cesarettin Alasalvar & Fereidoon Shahidi: Dietary Supplements with Antioxidant Activity
Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary …
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English
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€239.99
Cesarettin Alasalvar & Fereidoon Shahidi: Dietary Supplements with Antioxidant Activity
Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary …
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English
DRM
€239.99
J. Bruce German & Jean-Richard Neeser: Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological …
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English
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€355.14
Marian Naczk & Fereidoon Shahidi: Phenolics in Food and Nutraceuticals
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of …
PDF
English
DRM
€78.83
Cesarettin Alasalvar & Fereidoon Shahidi: Tree Nuts
Nuts have been long perceived as a high-fat, high-calorie food, best avoided or consumed in moderation. However, research is showing that tree nuts are cholesterol-free and contain unsaturated fats …
EPUB
English
DRM
€272.35
