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Most popular at the top

  • Nutraceutical and Specialty Lipids and their Co-Productsby Fereidoon Shahidi

    CRC Press 2006; US$ 253.00

    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... more...

  • Maximising the Value of Marine By-Productsby Fereidoon Shahidi

    Elsevier Science 2006; US$ 290.00

    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, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies... more...

  • Handbook of Antioxidants for Food Preservationby Fereidoon Shahidi

    Elsevier Science 2015; US$ 290.00

    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 new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications... more...

  • Nutraceutical Proteins and Peptides in Health and Diseaseby Yoshinori Mine; Fereidoon Shahidi

    CRC Press 2005; US$ 231.00

    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 influence on calcium absorption, and on regulation of serum cholesterol. A number of peptides may also possess antimicrobial properties that enhance the body's... more...

  • Marine Nutraceuticals and Functional Foodsby Colin Barrow; Fereidoon Shahidi

    CRC Press 2007; US$ 220.00

    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... more...

  • Nitrite Curing of Meatby Ronald B. Pegg; Fereidoon Shahidi

    Wiley 2008; US$ 124.95

    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... more...

  • Tree Nutsby Cesarettin Alasalvar; Fereidoon Shahidi

    CRC Press 2008; US$ 231.00

    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,... more...

  • Biochemistry of Foodsby N.A. Michael Eskin; Fereidoon Shahidi

    Elsevier Science 2012; US$ 122.95

    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 professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing... more...

  • Dried Fruitsby Cesarettin Alasalvar; Fereidoon Shahidi

    Wiley 2012; US$ 212.95

    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 taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap... more...

  • Phenolics in Food and Nutraceuticalsby Fereidoon Shahidi; Marian Naczk

    CRC Press 2003; US$ 243.00

    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... more...