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 the world, the third edition of Biochemistry of Foodsonce again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.

Biochemistry of Foods

Science & Math

Shahidi, Fereidoon

Eskin, N.A. Michael

Biological Sciences

Academic Press

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 the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.

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 professionals will find this book valuable.

Phenolics in Food and Nutraceuticals

Cookbooks, Food & Wine

Naczk, Marian

Canning & Preserving

CRC-Press

This monograph reports recent advances in production, chemistry, analysis, nutritional properties and commercial processing of canola and rapeseed. Recent developments in biotechnology of canola production and genetic alterations and improvements of seeds, recent methods of analysis and recent studies to upgrade the canola proteins are presented.

Canola and Rapeseed: Production, Chemistry, Nutrition, and Processing Technology

Engineering & Transportation

Engineering

Springer

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 organisms, and refers to the functional applications of biomolecules in nanotechnology. It encompasses the study, creation, and illumination of the connections between structural molecular biology, nutrition and nanotechnology, since the development of techniques of nanotechnology might be guided by studying the structure and function of the natural nano-molecules found in living cells. Biology offers a window into the most sophisticated collection of functional nanostructures that exists. 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 fields. It describes in detail the currently available methods and contains numerous references to the primary literature, making this the perfect “field guide” for scientists who want to explore the fascinating world of bio-nanotechnology. Safety issues regarding these new technologies are examined in detail. The book is divided into nine sections – an introductory section, plus: <ul>
<li>Nanotechnology in nutrition and medicine</li> <li>Nanotechnology, health and food technology applications</li> <li>Nanotechnology and other versatile applications</li> <li>Nanomaterial manufacturing</li> <li>Applications of microscopy and magnetic resonance in nanotechnology</li> <li>Applications in enhancing bioavailability and controlling pathogens</li> <li>Safety, toxicology and regulatory aspects</li> <li>Future directions of bio-nanotechnology</li> </ul>
The book will be of interest to a diverse range of readers in industry, research and academia, including biologists, biochemists, food scientists, nutritionists and health professionals.

Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences

Bagchi, Manashi

Moriyama, Hiroyoshi

Wiley/Blackwell

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 Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.

Bailey's Industrial Oil and Fat Products, Industrial and Nonedible Products from Oils and Fats (Bailey's Industrial Oil and Fat Products, Volume 6)

Bailey, Alton Edward

Chemistry

Wiley-Interscience

This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered.

Seafoods: Chemistry, Processing Technology and Quality

Botta, J.R.

Cooking by Ingredient

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, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.

Flavor of Meat, Meat Products and Seafood

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 between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease, obesity, various types of cancer, type-2 diabetes, and other chronic diseases. Dried fruits also have the advantage of being easy to store and distribute, available around the year, readily incorporated into other foods and recipes, and present a healthy alternative to salty or sugary snacks. Dried Fruits: Phytochemicals and Health Effects is divided into three sections preceded by introductory chapters that provide an overview of dried fruits (their composition, phytochemicals and health applications) as well as the cancer chemopreventive effects of selected dried fruits (amla fruits or Indian gooseberries, avocados, berries, mangoes, mangosteens, persimmons, prunes, raisins, kiwi fruits, and other dried fruits). The first section covers the most popular dried berries (blackberries, blackcurrants, blueberries, cranberries, goji berries, mulberries, raspberries, and strawberries); the second section discusses non-tropical dried fruits (apples, apricots, cherries, citrus fruits, figs, nectarines, peaches, pears, prunes, and raisins); and the final section addresses tropical dried fruits (açai fruits, bananas, dates, guavas, papayas, mangoes, passion fruits, and pineapples). Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of the global perspectives of the issues relating to phytochemicals and health effects of dried fruits. The book will serve as a resource for those interested in the potential application of new developments in dried fruits’ nutraceuticals and functional foods. Biochemists, chemists, food scientists/technologists, nutritionists, and health professionals, from academia, government laboratories, and industry will benefit from this publication. Although this book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy to read text suitable for teaching senior undergraduate and post-graduate students.

Dried Fruits: Phytochemicals and Health Effects (Hui: Food Science and Technology)

Health, Fitness & Dieting

Alternative Medicine

Beverages derived from fruits and vegetables are a rich source of vitamin C, carotenoids, phenolics and polyphenolics as well as other bioactives. The bioactives in nutraceutical beverages may act synergistically with one another and their effect may be amplified through fortification, cultivating practices, or biotechnological means. This book discusses factors in the formulation, chemistry, nutrition, and health effects of nutraceutical beverages.

Nutraceutical Beverages: Chemistry, Nutrition, and Health Effects (ACS Symposium Series)

Weerasinghe, Deepthi K.

Diets & Weight Loss

American Chemical Society

See the best price to sell, buy, or rent books by Shahidi, Fereidoon. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Shahidi, Fereidoon

See the best price to sell, buy, or rent books by Shahidi, Fereidoon. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Biochemistry of Foods

Biochemistry of Foods

Phenolics in Food and Nutraceuticals

Canola and Rapeseed: Production, Chemistry, Nutrition, and Processing Technology

Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences

Bailey's Industrial Oil and Fat Products, Industrial and Nonedible Products from Oils and Fats (Bailey's Industrial Oil and Fat Products, Volume 6)

Seafoods: Chemistry, Processing Technology and Quality

Flavor of Meat, Meat Products and Seafood

Dried Fruits: Phytochemicals and Health Effects (Hui: Food Science and Technology)

Nutraceutical Beverages: Chemistry, Nutrition, and Health Effects (ACS Symposium Series)