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Addresses the potential application and delivery of lipids in functional foods. This work offers a view of the field that covers basic lipid chemistry, as well as progressive findings concerning…
Available to order, ships in approx 4 weeksAvailable to order
Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and flavour enhancers which vary according to animal…
Available to order, ships in approx 2 weeksAvailable to order
Flavour is an important sensory aspect of the overall acceptability of meat products. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of…
Available to order, ships in 7-14 daysAvailable to order
Fereidoon Shahidi
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…
The first edition of Flavor of Meat and Meat Products was described as ‘the best compilation of data on meat flavor yet published.’ This edition has now been updated and…
First published in 1945, Bailey’s has now become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. Every…
First published in 1945, Bailey’s has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth…
Features coverage of edible fats and oils. This edition consists of six volumes: five volumes on edible oils and fats, with one volume devoted to nonedible products from oils and…
The new seventh edition of the industry bible of oils and fats processing, extensively revised, expanded, and updated.
Bailey’s Industrial Oil and Fat Products is the definitive reference source on…
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 that…
This monograph reports advances in production, chemistry, analysis, nutritional properties and commercial processing of canola and rapeseed in.
First published in 1945, Bailey’s has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth…
Part of a series which features coverage of edible fats and oils, and oils and oilseeds. This title includes topics such as: fungal and algal oils, conjugated linoleic acid, coco…
Available to order, ships in 10-14 daysAvailable to order
Nuts have been long perceived as a high-fat, high-calorie food, best avoided or consumed in moderation. Nuts also provide essential nutrients such as magnesium, chromium, zinc, and manganese. Like all…
Offers comprehensive discussions on bioactive proteins and peptides in the area of nutraceutical and functional foods. This work looks at protein and peptide impact on the body’s absorption, defense, regulating…
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 manual, it summarizes…
Fereidoon Shahidi,Marian Naczk
Reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. This book describes antioxidant activity of phenolics in food…
Beginning with an overview of marine nutraceuticals, this book discusses the origin of omega-3 oils, their beneficial effects on brain health, and their stabilization and delivery into functional foods. It…
Fereidoon Shahidi,J.R. Botta
Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. The basic chemical and biochemical properties of seafood proteins and lipids…
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…
Dried fruits, as part of a daily diet, provide essential nutrients, soluble and insoluble fiber and health protective bioactive compounds, or phytochemicals. This combination of nutritional bounty and enjoyable taste…
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 fragmentary and…
Fereidoon Shahidi,Deepthi K. Weerasinghe
This book discusses different factors in the formulation, chemistry, nutrition, and health effects of neutraceutical beverages.
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 much-needed resource for assessing…
reparedness and Response reparedness and Response
Explores the history and scope of the use of conventional foods, nutraceuticals, and health products in North America, Europe, the Middle East, Asia, India, Australia, and New Zealand. This work…
Health and healing foods have a long history in the Asian cultures. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer…
Discusses the various aspects of functional foods found in the traditional Asian diet, from fundamental concepts of biochemistry, nutrition, and physiology to food science and technology. This book discusses processing…
The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This book provides information on these developments.
This book provides a comprehensive overview of the literature on the health benefits of natural dietary antioxidant supplements.
Edited and authored by an international team of respected researchers, this book provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops.
Ronald Pegg
Meat has been treated for centuries with rock salt as a means of preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during…
While the health benefits of green tea are well-documented, researchers have only turned their attention to the action and health benefits of other teas. This book provides coverage of the…
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 applications on functional food developments.
Consumers’ demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has…
Based in part, on Proceedings of Pacifichem 95 held in Honolulu, Hawaii, December 18-22, 1995
Debasis Bagchi
This book is a comprehensive review of the state of the art in bio-nanotechnology with an emphasis on the diverse applications in food and nutrition sciences, biomedicine, agriculture and other…
Edited by an international team of experts who are widely-published leaders in their field Offers a review of the latest thinking on safety and quality - particularly crucial in the…
The link between nutrition, food and health is well established, but new information is being generated every day. This book pulls together the research on food and flavours. It also…
