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Technology & Engineering Food Science

Flavor and Lipid Chemistry of Seafoods

edited by F. Shahidi & K. Caldwallader

Publisher
Oxford University Press
Initial publish date
Jul 1997
Category
Food Science
  • Hardback

    ISBN
    9780841235267
    Publish Date
    Jul 1997
    List Price
    $121.00

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Description

This collection presents the latest techniques for analyzing the volatile constituents of seafood and the nutritional and chemical aspects of seafood lipids. It covers mechanistic studies on the formation of the active components for taste and aroma in seafood and related products. The book also reviews the effects of processing and storage on seafood flavor. Because the mechanisms of flavor generation and lipid oxidation are common to other foods, this volume will prove useful to a broad spectrum of the food industry.

About the authors

Contributor Notes

Professor Shahidi is currently a University Professor in the Department of Biochemistry, Memorial University of Newfoundland, Canada. He has published over 500 scientific articles, and is an Editor for Journal of Food Lipids, a North American Editor for Food Chemistry and serves on the 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.