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滿額折

Handbook of Antioxidants for Food Preservation

作者：Fereidoon Shahidi (EDT) 出版社：Elsevier Science Ltd 出版日：2015/03/01 裝訂：精裝

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

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定價：11020 元，優惠價：79 8706

Phenolics in Food and Nutraceuticals ─ Sources, Chemistry, Effects, Applications

作者：Fereidoon Shahidi; Marian Naczk 出版社：Taylor & Francis 出版日：2003/07/01 裝訂：精裝

Shahidi (biochemistry, Memorial University of Newfoundland) and Naczk (food science, St. Francis Xavier University, Canada) report on the classification and nomenclature of phenolics and their occurre

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The Functioning of the Yugoslav Economy

作者：Cesarettin Alasalvar; Fereidoon Shahidi 出版社：Routledge UK 出版日：2016/01/11 裝訂：精裝

In this volume, Stojanovic draws together several essays by Yugoslav economists to an English audience. Originally published in 1982, these works present and analyse the issues that faced Yugoslavia’s

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Antioxidant Measurement and Applications

作者：Fereidoon Shahidi; Chi-tand Ho 出版社：Oxford Univ Pr on Demand 出版日：2007/04/12 裝訂：精裝

Shahidi (Memorial U. of Newfoundland, Canada) and Ho (Rutgers U.) present recent research concerning the measurement of antioxidant activity in various systems, together with health and food applicati

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Tree Nuts: Composition, Phytochemicals, and Health Effects

作者：Cesarettin Alasalvar (EDT); Fereidoon Shahidi (EDT) 出版社：CRC Press UK 出版日：2008/12/04 裝訂：精裝

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 t

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Asian Functional Foods

作者：John Shi; Chi-Tang Ho; Fereidoon Shahidi 出版社：Taylor & Francis 出版日：2005/02/28 裝訂：精裝

Specialists from Asia and the west look at a wide range of traditional Asian functional foods those known to provide health benefits in addition to nutrition including their sources; history; function

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90折

Functional Foods of the East

作者：John Shi (EDT); Chi-Tang Ho (EDT); Fereidoon Shahidi (EDT) 出版社：CRC Pr I Llc 出版日：2019/09/01 裝訂：平裝

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定價：3598 元，優惠價：9 3238

90折

Anti-angiogenic Functional and Medicinal Foods

作者：Jack N. Losso (EDT); Fereidoon Shahidi (EDT); Debasis Bagchi (EDT) 出版社：CRC Pr I Llc 出版日：2019/09/01 裝訂：平裝

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定價：3598 元，優惠價：9 3238

90折

Asian Functional Foods

作者：John Shi (EDT); Fereidoon Shahidi (EDT); Chi-Tang Ho (EDT) 出版社：CRC Pr I Llc 出版日：2019/09/01 裝訂：平裝

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定價：3598 元，優惠價：9 3238

10.

Functional Foods of the East

作者：John Shi (EDT); Chi-Tang Ho (EDT); Fereidoon Shahidi (EDT) 出版社：CRC Press UK 出版日：2010/10/25 裝訂：平裝

Long before functional foods became trendy in the West, Eastern cultures regarded food as having medicinal properties. Shi (Federal Department of Agriculture and Agri-Food Canada; U. of Guelph) introd

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11.

Functional Food and Health

作者：Takayuki Shibamoto (EDT); Kazuki Kanazawa (EDT); Fereidoon Shahidi (EDT); Chi-Tang Ho (EDT) 出版社：Oxford Univ Pr 出版日：2008/09/19 裝訂：精裝

Almost 10 years have passed since we organized a symposium on functional foods at the ACS national meetings, San Francisco, in 1997. Since then, a large number of studies have been conducted on food c

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12.

Quality Attributes of Muscle Foods

作者：Youling L. Xiong (EDT); Chi-Tang Ho (EDT); Fereidoon Shahidi (EDT) 出版社：Kluwer Academic Pub 出版日：1999/04/01 裝訂：精裝

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 meats (red meat, po

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13.

Quality of Fresh and Processed Foods

作者：Fereidoon Shahidi (EDT); Arthur M. Spanier (EDT); Chi-Tang Ho (EDT); Terry Braggins (EDT) 出版社：Springer Verlag 出版日：2012/11/13 裝訂：平裝

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents

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14.

Tea And Tea Products ─ Chemistry And Health-Promoting Properties

作者：Chi-Tang Ho (EDT); Jen-Kun Lin (EDT); Fereidoon Shahidi (EDT) 出版社：Taylor & Francis 出版日：2008/07/09 裝訂：精裝

The past decade has seen considerable interest and progress in unraveling the beneficial health effects of tea, particularly its polyphenolic components and its antioxidant activity. Understanding the

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15.

Nutrition, Functional and Sensory Properties of Foods

作者：Chi-Tang Ho (EDT); Cynthia Mussinan (EDT); Fereidoon Shahidi (EDT); Ellene Tratras Contis (EDT) 出版社：Royal Society of Chemistry 出版日：2013/03/13 裝訂：精裝

The link between nutrition, food and health is well established, but new information is being generated every day. This book pulls together the latest research on food and flavours as well as covering

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16.

Flavor and Lipid Chemistry of Seafoods

作者：Fereidoon Shahidi (EDT); Keith R. Cadwallader (EDT); American Chemical Society. Division of Agricultural and Food Chemistry (COR) 出版社：Oxford Univ Pr on Demand 出版日：1997/07/01 裝訂：精裝

Although reports on seafood flavor have traditionally focused on the unpleasant fish odors associated with deteriorated products, many researchers are beginning to recognize the importance of understa

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17.

Functional Properties of Proteins and Lipids

作者：John R. Whitaker (EDT); Fereidoon Shahidi (EDT); Agustin Lopez Munguia (EDT); Rickey Yoshio Yada (EDT); Glenn Fuller (EDT); American Chemical Society. Division of Agricultural and Food Chemistry 出版社：Oxford Univ Pr on Demand 出版日：1998/11/05 裝訂：精裝

The 17 papers represent the current status of understanding how food proteins and lipids function as enzymes, hormones, transmitters, and other actors in the body. Many of them report original researc

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三民網路書店 / 搜尋結果

搜尋條件

Handbook of Antioxidants for Food Preservation

Phenolics in Food and Nutraceuticals ─ Sources, Chemistry, Effects, Applications

The Functioning of the Yugoslav Economy

Antioxidant Measurement and Applications

Tree Nuts: Composition, Phytochemicals, and Health Effects

Asian Functional Foods

Functional Foods of the East

Anti-angiogenic Functional and Medicinal Foods

Asian Functional Foods

Functional Foods of the East

Functional Food and Health

Quality Attributes of Muscle Foods

Quality of Fresh and Processed Foods

Tea And Tea Products ─ Chemistry And Health-Promoting Properties

Nutrition, Functional and Sensory Properties of Foods

Flavor and Lipid Chemistry of Seafoods

Functional Properties of Proteins and Lipids