Author: Fereidoon Shahidi
Publisher: Springer
Keywords: meat, seafood, products, flavor
Number of Pages: 429
Published: 1998-07-31
List price: $259.00
ISBN-10: 0751404845
ISBN-13: 9780751404845

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 extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory,

Author: Fereidoon Shahidi
Publisher: CRC Press
Keywords: nutraceutical, technology, science, lipids, specialty, products
Number of Pages: 584
Published: 2006-03-14
List price: $205.95
ISBN-10: 1574444999
ISBN-13: 9781574444995

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 dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has r

Authors:Fereidoon Shahidi, Chi-Tang Ho,
Publisher: AOCS Press
Keywords: phytopharmaceuticals, phytochemicals
Number of Pages: 431
Published: 1999-12
List price: $135.00
ISBN-10: 1893997057
ISBN-13: 9781893997059

Authors:Cesarettin Alasalvar, Fereidoon Shahidi,
Publisher: CRC Press
Keywords: nutraceutical, science, technology, effects, health, nuts, composition, phytochemicals, tree
Number of Pages: 340
Published: 2008-12-17
List price: $179.95
ISBN-10: 0849337356
ISBN-13: 9780849337352

Traditionally perceived as a high-fat, high-calorie food best avoided or consumed only in moderation, tree nuts have come into their own. Recent epidemiological and clinical studies provide evidence that frequent nut consumption is associated with favorable plasma lipid profiles, reduced risk of coronary heart disease, certain types of cancer, stroke, atherosclerosis, type-2 diabetes, inflammation, and several other chronic diseases. Drawing on contributions from experts based in industry and academia Tree Nuts: Composition, Phytochemicals, and Health discusses the results of state-of-the-art

Authors:Fereidoon Shahidi, Marian Naczk,
Publisher: CRC Press
Keywords: nutraceuticals, food, phenolics
Number of Pages: 576
Published: 2003-07-29
List price: $194.95
ISBN-10: 1587161389
ISBN-13: 9781587161384

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 phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professio

Authors:Ronald B. Pegg, Fereidoon Shahidi,
Publisher: Wiley-Blackwell
Keywords: nitrite, food, science, nutrition, publications, problem, curing, meat, nitrosamine, alternatives
Number of Pages: 268
Published: 2004-12-27
List price: $119.99
ISBN-10: 0917678508
ISBN-13: 9780917678509

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 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamin

Authors:Colin Barrow, Fereidoon Shahidi,
Publisher: CRC Press
Keywords: science, technology, nutraceutical, foods, nutraceuticals, functional, marine
Number of Pages: 512
Published: 2007-08-13
List price: $179.95
ISBN-10: 1574444875
ISBN-13: 9781574444872

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 popular as omega-3, a polyunsaturated fat, and the fully hydrolyzed chitosan from shrimp and crab shell, glucosamine, found wide use in joint health. Hundreds of tons of marine by-products are available annually and previous commercial success, together with an overall consumer interest in novel healthy food ingredients, are driving both research and commercialization in the area of marine nutraceuti