Sökt på: Fereidoon Shahidi
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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 …
Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products
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 …
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 …
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 …
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 …
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 …
Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products
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 …
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 …
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 …
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 …
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 …
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 …