Quality is a composite term encompassing many characteristics of foods. These include color, arom...

This reference compiles a broad spectrum of perspectives from specialists in academic, government...

Food and raw material for its production was generally produced via the traditional agriculture. ...

Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous comp...

Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we ...

Asian Functional Foods analyzes the biochemistry, nutrition, physiology, and food technology for ...

A major challenge for the meat and seafood industries continues to be that of pro ducing high-qua...

Though it was Hippocrates who coined the phrase in the West, physicians in the East have long kno...

In this work, esteemed international contributors explore the history and use of functional foods...

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and ...

In Nutraceutical and Specialty Lipids and their Co-Products Fereidoon Shahidi, editor-in-chief of...

Quality is a composite term encompassing many characteristics of foods. These include color, arom...