Phenolic Compounds in Foods and Natural Health Products
Asian Functional Foods
Seafood Quality and Safety
Food Flavour and Chemistry
Edited Dr. Fereidoon Shahidi
Dr. Fereidoon Shahidi
One of Memorial’s most prolific authors and editors continues to churn out publications. Dr. Fereidoon Shahidi is the editor of four new titles: Phenolic Compounds in Foods and Natural Health Products, edited with Dr. Chi-Tang Ho; Asian Functional Foods, edited with Dr. Ho and John Shi; Seafood Quality and Safety, edited with Benjamin K. Simpson; and Food Flavour and Chemistry, edited with A. M. Spanier, T. H. Parliament, C. Mussinan, Dr. Ho and E. Tratras Contis.
Published by the American Chemical Society, Phenolic Compounds in Foods and Natural Health Products reviewed and gave new research discovery of the chemistry, analysis and health effects such as antioxidative, cancer preventive and anti-inflammatory properties of phenolic compounds in foods and natural health.
Asian Functional Foods covers the biochemistry, nutrition, physiology, and food technology for a wide range of traditional Asian foods.
Seafood Quality and Safety provides extensive new information on these developments, as well as research directions and challenges for the future.
Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals.
A University Research Professor in the Department of Biochemistry, Dr. Shahidi has published over 500 scientific articles, and is an editor for Journal of Food Lipids, a North American editor for Food Chemistry and serves as an editorial board member for several journals. He has been the recipient of the Fellow Award from CIFST, ACS, CIC and RSC. His current research interests focus on antioxidants and bioactives in selected plants.
Dr. Shahidi was the 2005 recipient of the Stephen S. Chang Award from the Institute of Food Technologists (IFT) for outstanding and innovative research in the lipid and flavour areas and also received the Fellow Award from the same society. The IFT is the largest society of its kind with nearly 20,000 members.
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