Edited
By Fereidoon Shahidi, Cesarettin Alasalvar
March 21, 2016
Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods. In addition to serving as a reference manual, it summarizes the current state of knowledge in key research areas and contains novel ideas...
Edited
By Cesarettin Alasalvar, Fereidoon Shahidi
December 04, 2008
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 ...
Edited
By Chi-Tang Ho, Jen-Kun Lin, Fereidoon Shahidi
July 02, 2008
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 science behind the claims will help in the production and marketing of teas and tea products. ...
Edited
By Colin Barrow
August 13, 2007
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 ...
Edited
By Yoshinori Mine, Fereidoon Shahidi
September 29, 2005
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 ...
Edited
By Jean-Richard Neeser, J. Bruce German, Fereidoon Shahidi
March 04, 2004
This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth in other ...
