Búsqueda de LIBROS DEL AUTOR: fereidoon shahidi

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  • SEAFOOD SAFETY, PROCESSING, AND BIOTECHNOLOGY
    ebook
    SEAFOOD SAFETY, PROCESSING, AND BIOTECHNOLOGY
    FEREIDOON SHAHIDI / YVONNE JONES / DAVID KITTS
    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 advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments. The 25 reports w...

    $9,000.00

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  • PHENOLICS IN FOOD AND NUTRACEUTICALS
    ebook
    PHENOLICS IN FOOD AND NUTRACEUTICALS
    FEREIDOON SHAHIDI / MARIAN NACZK
    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 a ...

    $1,800.00

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  • FOOD FLAVORS: FORMATION, ANALYSIS AND PACKAGING INFLUENCES: FORMATION, ANALYSIS AND PACKAGING INFLUENCES
    ebook
    FOOD FLAVORS: FORMATION, ANALYSIS AND PACKAGING INFLUENCES: FORMATION, ANALYSIS AND PACKAGING INFLUENCES
    CONTIS, E.T. / HO, C.-T. / MUSSINAN, C.J. / PARLIMENT, T.H. / SHAHIDI, FEREIDOON / SPANIER, A.M.
    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 tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994.The symposium brought together a group of international experts i...

    $6,548.00

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  • BIOCHEMISTRY OF FOODS
    ebook
    BIOCHEMISTRY OF FOODS
    ESKIN, N.A. MICHAEL / SHAHIDI, FEREIDOON
    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 authors from around th...

    $1,589.00

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  • MAXIMISING THE VALUE OF MARINE BY-PRODUCTS
    ebook
    MAXIMISING THE VALUE OF MARINE BY-PRODUCTS
    SHAHIDI, FEREIDOON
    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 for the full utilizati...

    $3,855.00

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  • HANDBOOK OF ANTIOXIDANTS FOR FOOD PRESERVATION
    ebook
    HANDBOOK OF ANTIOXIDANTS FOR FOOD PRESERVATION
    SHAHIDI, FEREIDOON
    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 in different food products. ...

    $3,855.00

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  • PHENOLICS IN FOOD AND NUTRACEUTICALS
    PHENOLICS IN FOOD AND NUTRACEUTICALS
    FEREIDOON SHAHIDI
    Agotado

    $1,996.16