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Chi-Tang Ho has written 33 work(s)
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Cover for 9780841228047 Cover for 9780373071388 Cover for 9780306458248 Cover for 9781489919274 Cover for 9780306461163 Cover for 9781461371441 Cover for 9780306480713 Cover for 9781461347903 Cover for 9781461371663 Cover for 9780841269873 Cover for 9780841269828 Cover for 9780849380822 Cover for 9781574444759 Cover for 9780841239302 Cover for 9780841238916 Cover for 9780824758554 Cover for 9781420028119 Cover for 9780841238527 Cover for 9780841238411 Cover for 9780841238077 Cover for 9780841237735 Cover for 9780841237414 Cover for 9780841236547 Cover for 9780841236400 Cover for 9781893997059 Cover for 9780306461248 Cover for 9780841234956
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Product Description: The American Chemical Society Symposium book African Natural Plant Products was originally conceived as a vehicle to present scientific discoveries, challenges, and to create a dialogue focused on African natural products, an area still very underexplored as a vehicle to benefit the African people...read more
By Chi-Tang Ho (editor)

Hardcover:

9780841228047 | Amer Chemical Society, May 30, 2014, cover price $160.00 | About this edition: The American Chemical Society Symposium book African Natural Plant Products was originally conceived as a vehicle to present scientific discoveries, challenges, and to create a dialogue focused on African natural products, an area still very underexplored as a vehicle to benefit the African people.

Paperback:

9780373071388, titled "Illusions" | Harlequin Books, April 1, 1986, cover price $2.50 | also contains Illusions

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Product Description: Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled...read more (view table of contents, read Amazon.com's description)
By Nguyen Van Chuyen (editor), Chi-Tang Ho (editor), Pacifichem 9 (other contributor) and Fereidoon Shahidi (editor)

Hardcover:

9780306458248 | Plenum Pub Corp, April 30, 1998, cover price $269.00 | About this edition: Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature.

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By Chi-Tang Ho (editor), Fereidoon Shahidi (editor) and Nguyen Van Chuyen (editor)

Paperback:

9781489919274 | Reprint edition (Springer Verlag, June 29, 2013), cover price $259.00

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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, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im­ parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.
By Chi-Tang Ho (editor), Fereidoon Shahidi (editor) and Youling L. Xiong (editor)

Hardcover:

9780306461163 | Kluwer Academic Pub, April 1, 1999, cover price $319.00 | About this edition: A major challenge for the meat and seafood industries continues to be that of pro­ ducing high-quality, wholesome products.

Paperback:

9781461371441 | Reprint edition (Springer Verlag, November 5, 2012), cover price $319.00

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Product Description: 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. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state...read more
By Terry Braggins (editor), Chi-Tang Ho (editor) and Fereidoon Shahidi (editor)

Hardcover:

9780306480713 | Plenum Pub Corp, January 1, 2004, cover price $279.00 | About this edition: Quality is a composite term encompassing many characteristics of foods.

Paperback:

9781461347903 | Reprint edition (Springer Verlag, November 13, 2012), cover price $189.00 | About this edition: Quality is a composite term encompassing many characteristics of foods.

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Product Description: Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area...read more
By Chi-Tang Ho (editor) and Fereidoon Shahidi (editor)

Paperback:

9781461371663 | Reprint edition (Springer Verlag, November 5, 2012), cover price $269.00 | About this edition: Ethnic and international foods have gradually been integrated into the daily diet in North America.

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Product Description: Africa has been and continues to be a significant source of medicinal and aromatic plants and botanicals to the world's food, drug, herb and dietary supplement market, and in the past decade numerous African plant materials have established a strong international market presence...read more

Hardcover:

9780841269873 | Amer Chemical Society, February 9, 2010, cover price $220.00 | About this edition: Africa has been and continues to be a significant source of medicinal and aromatic plants and botanicals to the world's food, drug, herb and dietary supplement market, and in the past decade numerous African plant materials have established a strong international market presence.

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Product Description: 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 components associated with human health...read more
By Chi-Tang Ho (editor)

Hardcover:

9780841269828 | Amer Chemical Society, September 19, 2008, cover price $220.00 | About this edition: Almost 10 years have passed since we organized a symposium on functional foods at the ACS national meetings, San Francisco, in 1997.

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By Chi-Tang Ho (editor), Jen-Kun Lin (editor) and Fereidoon Shahidi (editor)

Hardcover:

9780849380822 | 1 edition (CRC Pr I Llc, July 9, 2008), cover price $199.95

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Product Description: Herbs have been widely used for centuries to promote good health and treat disease in Asian countries. Indeed, the general population of both Eastern and Western countries are beginning to use herbs more frequently. International health organizations and governmental agencies such as WHO and the U...read more
By Chi-Tang Ho (editor), Lucy Sun Hwang (editor), Shengmin Sang (editor) and Mingfu Wang (editor)

Hardcover:

9780841239302 | Amer Chemical Society, January 12, 2006, cover price $205.00 | About this edition: Herbs have been widely used for centuries to promote good health and treat disease in Asian countries.

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Product Description: Phenolic and polyphenolic compounds in foods and natural nutraceutical products represent the most widely distributed plant secondary metabolites exerting their beneficial effects as free radical scavengers and chelators of pro-oxidant metals and thus preventing low-density lipoprotein oxidation and DNA strand scission or enhancing immune function...read more
By Chi-Tang Ho (editor) and Fereidoon Shahidi (editor)

Hardcover:

9780841238916 | Amer Chemical Society, August 25, 2005, cover price $260.00 | About this edition: Phenolic and polyphenolic compounds in foods and natural nutraceutical products represent the most widely distributed plant secondary metabolites exerting their beneficial effects as free radical scavengers and chelators of pro-oxidant metals and thus preventing low-density lipoprotein oxidation and DNA strand scission or enhancing immune function.

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By Chi-Tang Ho (editor), Fereidoon Shahidi (editor) and John Shi (editor)

Hardcover:

9780824758554 | CRC Pr I Llc, February 28, 2005, cover price $220.00

Miscellaneous:

9781420028119 | CRC Pr I Llc, March 3, 2005, cover price $173.95

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Product Description: Challenges in Taste Chemistry and Biology discusses food taste from the biochemical as well as the chemical point of view. This book is divided into four sections. The first section contains an overview chapter that reviews taste transduction and perception...read more
By Chi-Tang Ho (editor), Thomas F. Hofmann (editor) and Wilhelm Pickenhagen (editor)

Hardcover:

9780841238527 | Amer Chemical Society, December 11, 2003, cover price $190.00 | About this edition: Challenges in Taste Chemistry and Biology discusses food taste from the biochemical as well as the chemical point of view.

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Product Description: This book discusses the modern chemical research on Oriental functional foods and herbal products. Emphasis is placed on the application of modern scientific technology to assure the efficacy and safety of functional foods and nutraceutical supplements.
By Chi-Tang Ho (editor), Jen-Kun Lin (editor) and Qun Yi Zheng (editor)

Hardcover:

9780841238411 | Amer Chemical Society, September 4, 2003, cover price $195.00 | About this edition: This book discusses the modern chemical research on Oriental functional foods and herbal products.

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Product Description: In recent years, due to increasing demands of consumers for alternative and preventive health management, the market for supplements, nutraceuticals, and functional foods has expanded exponentially. Food Factors in Health Promotion and Disease Prevention brings together expert scientists in chemistry, biochemistry, genetics, pharmacology, and related medical sciences from Japan, Taiwan, Korea, Europe, and North America to addresss important food factors which have shown effects in health promotion and disease prevention...read more (view table of contents, read Amazon.com's description)
By Chi-Tang Ho (editor), Toshihiko Osawa (editor), Fereidoon Shahidi (editor) and Shaw Watanabe (editor)

Hardcover:

9780841238077 | Amer Chemical Society, May 1, 2003, cover price $225.00 | About this edition: In recent years, due to increasing demands of consumers for alternative and preventive health management, the market for supplements, nutraceuticals, and functional foods has expanded exponentially.

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Product Description: The market of nutraceuticals, functional foods, and food supplements is a growing field due to consumer concerns and awareness of health. However, the quality of the products in the field is not well controlled. This volume examines the chemical and biological quality management of nutraceuticals and is divided into three sections...read more (view table of contents, read Amazon.com's description)
By Chi-Tang Ho (editor) and Qun Yi Zheng (editor)

Hardcover:

9780841237735 | Amer Chemical Society, January 3, 2002, cover price $225.00 | About this edition: The market of nutraceuticals, functional foods, and food supplements is a growing field due to consumer concerns and awareness of health.

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Product Description: Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health. This book intends to illustrate the potential chemical links between food and health...read more (view table of contents, read Amazon.com's description)
By Chi-Tang Ho (editor), Michael J. Morello (editor) and Fereidoon Shahidi (editor)

Hardcover:

9780841237414 | Amer Chemical Society, April 4, 2002, cover price $315.00 | About this edition: Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health.

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Product Description: This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavor chemistry, including new research in reaction flavors, encapsulation techniques, flavor formations via lipids, flavor analysis, and challenges in flavoring nutraceuticals, are presented in papers from leading workers in these fields...read more (view table of contents, read Amazon.com's description)
By Chi-Tang Ho and Sara J. Risch (editor)

Hardcover:

9780841236400 | Amer Chemical Society, April 20, 2000, cover price $300.00 | About this edition: This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists.

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Product Description: Plants provide a rich source of phytochemicals and phytopharmaceuticals and have been used since antiquity to treat, manage, or possibly cure different diseases. In recent years, due to increasing demands of consumers for alternative and preventive health management, there has been a renewed interest in plant materials...read more
By Chi-Tang Ho (editor) and Fereidoon Shahidi (editor)

Hardcover:

9781893997059 | Amer Oil Chemists Society, December 1, 1999, cover price $135.00 | About this edition: Plants provide a rich source of phytochemicals and phytopharmaceuticals and have been used since antiquity to treat, manage, or possibly cure different diseases.

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Product Description: Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area...read more
By Chemical Congress of North America 1997 (other contributor), Chi-Tang Ho (editor) and Fereidoon Shahidi (editor)

Hardcover:

9780306461248 | Plenum Pub Corp, May 1, 1999, cover price $269.00 | About this edition: Ethnic and international foods have gradually been integrated into the daily diet in North America.

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Product Description: Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and proving authenticity of spices...read more (view table of contents, read Amazon.com's description)

Hardcover:

9780841234956 | Amer Chemical Society, February 1, 1997, cover price $275.00 | About this edition: Provides a general overview of spice chemistry.

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