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商品類型


原文書 (12)

商品定價


$800以上 (12)

出版日期


2017~2018 (2)
2015~2016 (1)
2013~2014 (1)
2011~2012 (1)

商品狀況


可訂購商品 (12)

庫存狀況


無庫存 (12)

裝訂方式


平裝 (1)
精裝 (10)

作者


Cesarettin Alasalvar (EDT)/ Fereidoon Shahidi (EDT) (1)
Chi-Tang Ho (EDT)/ Cynthia Mussinan (EDT)/ Fereidoon Shahidi (EDT)/ Ellene Tratras Contis (EDT) (1)
Chi-Tang Ho (EDT)/ Jen-Kun Lin (EDT)/ Fereidoon Shahidi (EDT) (1)
Fereidoon Shahidi (EDT) (1)
Fereidoon Shahidi (EDT)/ Arthur M. Spanier (EDT)/ Chi-Tang Ho (EDT)/ Terry Braggins (EDT) (1)
Fereidoon Shahidi (EDT)/ Keith R. Cadwallader (EDT)/ American Chemical Society. Division of Agricultural and Food Chemistry (COR) (1)
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 (1)
John Shi (EDT)/ Chi-Tang Ho (EDT)/ Fereidoon Shahidi (EDT) (1)
Peter Varelis (EDT)/ Laurence Melton (EDT)/ Fereidoon Shahidi (EDT) (1)
Resat Apak (EDT)/ Esra Capanoglu (EDT)/ Fereidoon Shahidi (EDT) (1)
Takayuki Shibamoto (EDT)/ Kazuki Kanazawa (EDT)/ Fereidoon Shahidi (EDT)/ Chi-Tang Ho (EDT) (1)
Youling L. Xiong (EDT)/ Chi-Tang Ho (EDT)/ Fereidoon Shahidi (EDT) (1)

出版社/品牌


CRC Press UK (2)
Elsevier Science Ltd (2)
Oxford Univ Pr on Demand (2)
John Wiley & Sons Inc (1)
Kluwer Academic Pub (1)
Oxford Univ Pr (1)
Royal Society of Chemistry (1)
Springer Verlag (1)
Taylor & Francis (1)

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12筆商品,1/1頁

1.Handbook of Antioxidants for Food Preservation

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

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

定價:13050元   優惠價: 911745

無庫存,下單後進貨(採購期約45個工作天)

2.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

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

定價:8255元   優惠價: 97430

無庫存,下單後進貨(採購期約45個工作天)

3.Encyclopedia of Food Chemistry

作者:Peter Varelis (EDT); Laurence Melton (EDT); Fereidoon Shahidi (EDT)  出版社:Elsevier Science Ltd  出版日:2018/11/20

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly writt

定價:72000元   優惠價: 964800

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4.Measurement of Antioxidant Activity and Capacity ─ Recent Trends and Applications

作者:Resat Apak (EDT); Esra Capanoglu (EDT); Fereidoon Shahidi (EDT)  出版社:John Wiley & Sons Inc  出版日:2018/01/23

A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-

定價:8550元   優惠價: 97695

無庫存,下單後進貨(採購期約45個工作天)

5.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

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

定價:7475元   優惠價: 96728

無庫存,下單後進貨(採購期約45個工作天)

6.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

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

定價:11700元   優惠價: 910530

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7.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

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

定價:8505元   優惠價: 97655

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8.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

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

定價:8775元   優惠價: 97898

無庫存,下單後進貨(採購期約45個工作天)

9.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

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

定價:8998元   優惠價: 98098

無庫存,下單後進貨(採購期約45個工作天)

10.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

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

定價:14355元   優惠價: 912920

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11.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

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

定價:5445元   優惠價: 94901

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12.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

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

定價:10850元   優惠價: 99765

無庫存,下單後進貨(採購期約45個工作天)