Bioactive Compounds of Edible Oils and Fats: Health Benefits, Risks, and Analysis

About

Javed Ahamad (ORCID iD: 0000-0002-9445-5879)Scopus Author ID: 55143951000Javed Ahamad is an Assistant Professor at the Department of Pharmacognosy Faculty of Pharmacy Tishk International University Erbil Iraq. He received his Doctorate in Pharmacognosy and phytochemistry from the School of Pharmaceutical Education and Research Jamia Hamdard New Delhi (India). After his PhD he joined Mettu University Mettu Ethiopia as an Assistant Professor. He has more than 13 years of experience in academia and industry. He has worked as a Junior Research Fellow (JRF) and Senior Research Fellow (SRF). He has published more than 73 high-quality research and review articles in peer-reviewed journals of international repute. He is the author of two books (Analysis of Food Spices: Identification and Authentication. CRS Press Taylor & Francis Group 2023 ISBN 9781032246840 and Bioactive Phytochemicals: Drug Discovery to Product Development. Bentham Science Publisher 2021; ISBN: 978-981-14-6446-1) and published 32 book chapters for edited books and book series. He is a reviewer of many peer-reviewed journals of international repute. His current research interest lies in the isolation and characterization of potential drug candidates from food products edible oils essential oils fruits and berries. Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker New Yorknow CRC Press of Taylor & Francis Publishing Groupthe first second and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first second and third editions) and Chromatographic Analysis of the Environment third and fourth editions (CRC Press). With F. Toldrá he coedited two books published in 2006 2007 and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishingnow Wiley). With M. Poschl he coedited the book Radionuclide Concentrations in Foods and the Environment also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley 2007) Handbook of Food Science Technology and Engineering (CRC Press 2005) Food Biochemistry and Food Processing (first and second editions; Blackwell Publishingnow Wiley2006 and 2012) and the Handbook of Fruits and Vegetable Flavors (Wiley 2010). In addition he edited the Handbook of Meat Poultry and Seafood Quality first and second editions (Blackwell Publishingnow Wiley2007 and 2012). From 2008 to 2011 he published five volumes on animal product-related books with F. Toldrá: Handbook of Muscle Foods Analysis Handbook of Processed Meats and Poultry Analysis Handbook of Seafood and Seafood Products Analysis Handbook of Dairy Foods Analysis (2nd edition in 2021) and Handbook of Analysis of Edible Animal By-Products. Also in 2011 with F. Toldrá he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012 they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis Instrumentation and Methods (with A. van Hengel; CRC Press 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell 2011). Dr. Nollets recent projects include Proteomics in Foods with F. Toldrá (Springer 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis Processes Occurrence Effects and Risks with D. Lambropoulou (Wiley 2014). In the series Food Analysis & Properties he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press 2016). With A.S. Franca he coedited Spectroscopic Methods in Food Analysis (CRC Press 2017) and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe 2018) Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub 2018) Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi 2018) Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia Leo M.L. Nollet Mohammed Kamruzzaman 2018) Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja 2019) Food Aroma Evolution: During Food Processing Cooking and Aging (with M. Bordiga 2019) Mass Spectrometry Imaging in Food Analysis (2020) Proteomics in Food Authentication (with S. Ötle 2020) Analysis of Nanoplastics and Microplastics in Food (with K.S. Siddiqi 2020) Chiral Organic Pollutants Monitoring and Characterization in Food and the Environment (with Edmond Sanganyado and Basil K. Munjanja 2020) Sequencing Technologies in Microbial Food Safety and Quality (with Devarajan Thangardurai Saher Islam Jeyabalan Sangeetha 2021) Nanoemulsions in Food Technology: Development Characterization and Applications (with Javed Ahmad 2021) Mass Spectrometry in Food Analysis (with Robert Winkler 2022) Bioactive Peptides from Food: Sources Analysis and Functions (with Semih Ötles 2022) and Nutriomics: Well-being through Nutrition (with Devarajan Thangadurai Saher IslamJuliana Bunmi Adetunji 2022). In 2023 and 2024 he authored Biopesticides Handbook 2nd Ed Flavoromics An Integrated Approach to Flavor and Sensory Assessment Analysis of Food Spices Identification and Authentication Handbook of Seafood and Seafood Products Analysis and Analysis of Naturally Occurring Food Toxins of Plant Origin.