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Table of Contents

Product Listings

Food Science

Brewing & Fermentation ...................................................................................................................................3

Dairy .................................................................................................................................................................3

Fats & Oils.........................................................................................................................................................4

Food Additives & Ingredients ...........................................................................................................................5

Food Biotechnology ..........................................................................................................................................7

Food Chemistry ................................................................................................................................................8

Food Engineering & Processing .....................................................................................................................13

Food Microbiology & Safety ............................................................................................................................20

Food Packaging..............................................................................................................................................24

Food Product Development ............................................................................................................................25

Food Quality Assurance .................................................................................................................................27

Fruit & Vegetable Products .............................................................................................................................28

Functional Foods & Nutraceuticals .................................................................................................................29

Meats ..............................................................................................................................................................32

Seafood...........................................................................................................................................................34

Nutrition

Nutrition in Health & Disease ..........................................................................................................................35

Nutrition Science.............................................................................................................................................39

Sports Nutrition ...............................................................................................................................................41

Title Index ..............................................................................................................................................................43

Author Index ..........................................................................................................................................................47

Sales Agents .........................................................................................................................................................54

Order Forms ..............................................................................................................................................52, 53, 56

Ordering Information / Call for Authors ....................................................................................... Inside Back Cover

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This book discusses the transformation of milk into high-quality products. Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, this second edition features expanded coverage of the properties of milk, an added section on milk formation, and the inclusion of nutritional aspects. The text introduces the chemistry, physics, and microbiology of milk and then explains the manufacturing processes. After an extensive discussion of various dairy products and the procedures necessary for consumer safety, the book concludes with a treatment of the manufacture and ripening of cheese.

Catalog no. DK3080, ISBN: 978-0-8247-2763-5 September 2005, 6 x 9, 808 pp. Suggested Price: $185.95 / £121.00

Dairy Science and TechnologySecond EditionPieter Walstra, Jan T.M. Wouters, and Tom J. GeurtsWageningen Agricultural University, The Netherlands

Series: Food Science and Technology

This thoroughly revised reference provides comprehensive coverage of the developments and scientific advances in dairy microbiology, emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. This edition includes added chapters on the use, metabolism, and genetics of starter cultures, addresses the resurgence of ropy milk in the modern dairy, and offers expanded coverage on Escherichia coli 0157:H7 and bovine spongiform encephalopathy. It also includes preventive measures against Creutzfeldt-Jakob disease and provides bacterial standards for dried milk products.

Catalog no. DK5641, ISBN: 978-0-8247-0536-7 May 2001, 6 x 9, 736 pp. Suggested Price: $249.95 / £159.00

Applied Dairy MicrobiologySecond EditionEdited by

Elmer H. Marth and James L. SteeleUniversity of Wisconsin, Madison, USA

Series: Food Science and Technology, 110

Due to the realization of the health benefits related to the probiotic functions of fermented foods, fermentation is becoming increasingly popular once again in global markets. Affordability also makes this ancient tradition an effective choice for extending food shelf life. This valuable work catalogs the wide array of extensively studied, yet lesser-known fermented items found in the Himalayas, including fermented fish and vegetables. It isolates, characterizes, and identifies each probiotic microorganism based on modern phenotypic and genotypic characteristics.

Catalog no. 9324X, ISBN: 978-1-4200-9324-7 September 2009, 6-1/8 x 9-1/4, 216 pp. Suggested Price: $149.95 / £95.00

Himalayan Fermented FoodsMicrobiology, Nutrition, and Ethnic ValuesJyoti Prakash TamangSikkim University, Gangtok, India

Providing comprehensive coverage of the science and technology of brewing, Handbook of Brewing, Second Edition focuses on recent developments in brewing, such as hops and novel hop products, brewhouse technology, process control in the brewhouse, packaging technology, and approaches to maintaining beer quality. It describes traditional and obscure beer styles such as chocolate and coffee-flavored beers. It discusses key areas of modern brewing science and includes chapters on microbreweries and the future of brewing. Exploring the future of brewing, this edition also describes new avenues to challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials.

Catalog no. DK3086, ISBN: 978-0-8247-2657-7 February 2006, 6-1/8 x 9-1/4, 872 pp. Suggested Price: $209.95 / £134.00

Handbook of BrewingSecond EditionEdited by

Fergus G. Priest and Graham G. StewartThe Intl. Centre for Brewing & Distilling, Edinburgh, Scotland


This book begins with an introduction to one of the oldest biotechnological processes—food fermentation—including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of function microorganisms, the functional and technological properties, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods. The rising popularity of probiotic foods and their health benefits are also discussed.

Catalog no. 94955, ISBN: 978-1-4200-9495-4 May 2010, 6-1/8 x 9-1/4, 432 pp. Suggested Price: $159.95 / £99.00

Fermented Foods and Beverages of the WorldEdited by

Jyoti Prakash TamangSikkim University, Gangtok, India

Kasipathy KailasapathyUniversity of Western Sydney, Penrith, New South Wales, Australia

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. Brewing: New Technologies summarizes recent technological changes in brewing and their impact on product range and quality. The book begins with a review of the improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimizing the use of water. It discusses developments in technologies from fermentation and accelerated processing to filtration and stabilization processes and also packaging. The book concludes with analyses of improvements in safety and quality control, including control systems responsible for chemical, microbiological, and sensory analysis.

Catalog no. WP9159, ISBN: 978-0-8493-9159-0 October 2006, 6 x 9, 484 pp. Suggested Price: $259.95 / £144.00

BrewingNew TechnologiesEdited by

C.W. BamforthUniversity of California, Davis, USA


4

Dairy / Fats &

Oils

Like previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including current data and interpretation, this third edition features processing procedures along with the effects of new ingredients, processing, and formulation on applications. This indispensable reference also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.

Catalog no. 61666, ISBN: 978-1-4200-6166-6 December 2008, 6-1/8 x 9-1/4, 680 pp. Suggested Price: $159.95 / £99.00

Fats and OilsFormulating and Processing for Applications, Third EditionRichard D. O’BrienConsultant, Fats and Oils, Schulenburg, Texas, USA

Consumers demand quality milk with a reasonable shelf life, requirements that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. This book provides a comprehensive and timely reference on improving both the quality and safety of milk from the farm to the dairy, to the processing plant and on to the consumer. After an introductory section considering key milk quality requirements, Parts I, II, and III consider safety and quality issues in raw milk production and processing. Chapters on the quality of particular milks complete the volume.

Catalog no. N10054, ISBN: 978-1-4398-0218-2 November 2009, 6 x 9, 700 pp. Suggested Price: $289.95 / £179.00

Improving the Safety and Quality of MilkEdited by

M. GriffithsUniversity of Guelph, Canada

Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook describes the gamut of analytical tools and methods available to dairy producers, researchers, and inspectors. It includes tools for analyzing chemical and biochemical compounds as well as bioactive peptides, prebiotics, and probiotics. It also discusses noninvasive chemical and physical sensors and starter cultures used in quality control. The book also covers current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed.

Catalog no. 46314, ISBN: 978-1-4200-4631-1 October 2009, 7 x 10, 918 pp. Suggested Price: $199.95 / £127.00

Handbook of Dairy Foods AnalysisEdited by

Leo M.L. NolletUniversity College Ghent, Applied Engineering Sciences, Belgium

Fidel ToldráInstituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain

Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy product manufacturing. The text discusses novel technologies for milk processing as well as packaging and potential applications of whey proteins. Case studies involving the processing of milk and milk-based products, such as bovine whey, casein, whey protein, and lactose, are used to illustrate the production chain and to highlight applications of the bioseparation process. The author also details the analysis methods of calorimetry along with manufacturing practices.

Catalog no. 90224, ISBN: 978-1-4200-9022-2 November 2009, 6-1/8 x 9-1/4, 275 pp. Suggested Price: $169.95 / £108.00

Engineering Aspects of Milk and Dairy ProductsEdited by

Jane Selia dos Reis CoimbraFederal University of Vicosa, Brazil

Jose A. TeixeiraUniversity of Minho, Braga, Portugal

Series: Contemporary Food Engineering

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century fueled by continuing developments in biological sciences. Presenting a comprehensive review of all aspects of yogurt, including production, processing, preparation, and regulations, expert contributors address the most recent developments in probiotics as well as the interaction between yogurt and immunological and intestinal bowel diseases. This book also includes chapters that explore a number of yogurt and dairy beverages, such as Ayran, Cacik, Kurut, Kefir, and Kumiss.


Development and Manufacture of Yogurt and Other Functional Dairy ProductsEdited by

Fatih YildizMiddle East Technical University, Ankara, Turkey

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. Reviewing the latest research in this dynamic area, this book covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. It highlights the biological functionality of dairy components and their nutraceutical applications, including milk oligosaccharides, lacctoferrin, and the role of dairy products in metabolic regulation. The text concludes with a discussion of the technological functionality of dairy components and their applications in food and non-food products.


Dairy-Derived IngredientsFood and Nutraceutical UsesEdited by

Milena CooredigUniversity of Guelph, Canada


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With perforated pages designed for easy removal, this text is an ideal laboratory workbook for the lab portion of an Introduction to Food Preparation course. This seventh edition includes updated American Dietary Guidelines as well as the new U.S. Department of Agriculture food pyramid. It offers new recipes, more international recipes, and new figures. This edition also features an instructor’s manual, available with qualifying course adoptions, that contains test questions and answers, tips for conducting labs, and solutions to problems in the text. With useful appendices and updated website addresses, this volume helps build an understanding of the functional and structural properties of the components of foods.

Catalog no. K11151, ISBN: 978-1-4398-2167-1 January 2010, 8-1/2 x 11, 280 pp., Soft Cover Suggested Price: $69.95 / £49.99

Textbook

Dimensions of FoodSeventh EditionVickie A. VaclavikUniversity of Texas Southwestern Medical Center, Dallas, USA

Marcia H. Pimentel and Marjorie M. DevineCornell University, Ithaca, New York, USA

Written by renowned ethnobotanist James A. Duke, CRC Handbook of Medicinal Spices provides a systematic review of more than 60 important medicinal spice plants. Offering much more than a few old wives’ tales, Duke takes care to present the science behind the folklore, and he supplies a listing of the phytochemicals in each spice that could contribute to its medicinal activity. He also includes market and import data, culinary uses, ecology and cultural information, and discusses at length the use of spices as antiseptics and antioxidants. Each entry includes scientific and common names, medicinal activities and indications, and other uses.

Catalog no. 1279, ISBN: 978-0-8493-1279-3 September 2002, 7 x 10, 360 pp. Suggested Price: $139.95 / £89.00

CRC Handbook of Medicinal SpicesEdited by

James A. DukeGreen Farmacy Garden, Fulton, Maryland, USA

Fully revised, the third edition of The Lipid Handbook with CD-ROM places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features revised chapters and expanded coverage, including additional compounds to its dictionary. The accompanying CD-ROM features the ability to search the full text and the dictionary section by structure or substructure. Written by experts from a diverse range of fields, many of whom have contributed new research in the areas under review, this handbook remains an essential reference.

Catalog no. 9688, ISBN: 978-0-8493-9688-5 March 2007, 8-1/2 x 11, 1472 pp. Suggested Price: $629.00 / £401.00

The Lipid Handbook with CD-ROMThird EditionEdited by

Frank D. GunstoneUniversity of St. Andrews, Dundee, Scotland

John L. HarwoodSchool of Biosciences, Cardiff University, Wales, UK

Albert J. DijkstraDijkstra-Tucker, St. Eutrope-de-Born, France

Bringing together significant scientific research and market profiles, this unprecedented handbook provides a much-needed compilation of important topics related to the development, use, and marketing of essential oils, including their chemistry and biochemistry. A select group of authoritative experts covers the historical, biological, regulatory, and microbial aspects needed by both researchers and those involved with the marketing of these popular oils used in pharmaceutical, food, health, and beauty products. This reference also covers sources, production, analysis, storage, and transport of oils as well as aromatherapy, pharmacology, toxicology, and metabolism.

Catalog no. 63154, ISBN: 978-1-4200-6315-8 November 2009, 7 x 10, 824 pp. Suggested Price: $189.95 / £121.00

Handbook of Essential OilsScience, Technology, and ApplicationsEdited by

K. Husnu Can BaserAnadolu University, Eskisehir, Turkey

Gerhard BuchbauerUniversitat Wien, Austria

This important resource concentrates mainly on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats and minor constituents, which appear to affect the performance of a heated oil and/or may also be categorized as functional. Frying of Food also discusses olar phenolic compounds, which have an impact on the stability of oils at high temperatures.

Catalog no. K10348, ISBN: 978-1-4398-0682-1 April 2010, 6-1/8 x 9-1/4, 304 pp. Suggested Price: $159.95 / £99.00

Frying of FoodOxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second EditionEdited by

Dimitrios BoskouAristotle University of Thessaloniki, Greece

Ibrahim ElmadfaUniversity of Vienna, Institute of Nutritional Sciences, Austria

Highlighting the role of dietary fats in foods, human health, and disease, the third edition of Food Lipids emphasizes lipids from the point of entry into the food supply. Added chapters cover polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids, and the effects and mechanisms of minor compounds in oil on lipid oxidation. Addressing the chemistry of lipid and antioxidant reactions as well as applications in biotechnology, this edition presents an in-depth discussion on lipid oxidation and antioxidants, with updated information and references throughout the text.

Catalog no. 46632, ISBN: 978-1-4200-4663-2 March 2008, 7 x 10, 928 pp. Suggested Price: $239.95 / £152.00

Food LipidsChemistry, Nutrition, and Biotechnology, Third EditionEdited by

Casimir C. AkohThe University of Georgia, Athens, USA

David B. MinThe Ohio State University, Columbus, USA



6

Food Additives & Ingredients

Fortified foods and food supplements remain popular with today’s health-conscious consumers, and the range of bioactives added to food is increasing. This book provides a comprehensive summary of the technology of food fortification and supplementation along with associated safety and regulatory aspects. It covers methods of fortifying foods, not only with vitamins and minerals, but also with other nutraceuticals such as amino acids, polyphenols, and fatty acids. Subsequent chapters discuss safe levels for the addition of vitamins and minerals to foods and explain how to analyze polyphenols, antioxidants, and other nutraceuticals in fortified foods and supplements

Catalog no. WP7201, ISBN: 978-1-4200-7201-3 March 2008, 6-1/8 x 9-1/4, 320 pp. Suggested Price: $239.95 / £126.00

Food Fortification and SupplementationTechnological, Safety and Regulatory AspectsEdited by

Peter Berry OttawayBerry Ottaway and Associates Ltd, UK

This book provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. It emphasizes structure-function relationships to explain biosynthesis, modification, and degradation during storage and processing, and the effect of these changes on quality and safety. It reviews fundamental physics and biochemistry, pigment stability and bioavailability, traditional and novel production technologies, analytical methods, quality, and safety. Peer-reviewed contributions and critical evaluations ensure a concise, systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food.

Catalog no. 9357, ISBN: 978-0-8493-9357-0 October 2007, 6-1/8 x 9-1/4, 648 pp. Suggested Price: $185.95 / £121.00

Food ColorantsChemical and Functional PropertiesEdited by

Carmen SocaciuUniversity of Agricultural Sci. Vet Med, Cliy-Napoca, Romania

Series: Chemical & Functional Properties of Food Components

Figs, the Ficus trees, are an understudied genus in modern pharmacognosy. This book present a multidisciplinary approach to the botany, chemistry, and pharmacology of fig trees and figs of the Ficus species, including the fig of commerce, Ficus carica, the rubber tree, Ficus elastic, and the Bo tree, Ficus religiosa. Traditional and current uses of figs in medicine are discussed in detail. The book also explores how figs and fig tree parts are processed, and pharmacological basis underlying the potential efficacy of preparations are investigated in relation to their chemical composition. The book moves seamlessly from mythology to botany to ethnomedicine to pharmacology and phytochemistry.

Catalog no. 89668, ISBN: 978-1-4200-8966-0 April 2010, 6-1/8 x 9-1/4, 450 pp. Suggested Price: $129.95 / £82.00

FigsEdited by

Ephraim Philip LanskyRimonest Ltd., Haifa, Israel

Helena Maaria PaavilainenJerusalem, Israel

Series: Medicinal and Aromatic Plants - Industrial Profiles

Fiber is recognized as a shortfall nutrient in many developed countries, and more than 90 percent of the American population does not get enough. It falls on food product developers to formulate attractive high-fiber foods and health professionals to recommend these high-fiber foods to improve the American diet and therefore overall public health. Fiber Ingredients: Food Applications and Health Benefits provides the latest scientific evidence on available fiber sources to help the food industry develop new food products with improved health benefits. This book discusses new sources of fiber, such as bamboo, cottonseed, and fibers from fruits and vegetables, and also reviews patent activities.

Catalog no. 43846, ISBN: 978-1-4200-4384-6 June 2009, 6-1/8 x 9-1/4, 480 pp. Suggested Price: $159.95 / £89.00

Fiber IngredientsFood Applications and Health BenefitsEdited by

Susan Sungsoo ChoNutraSource Inc., Maryland, USA

Priscilla SamuelSolae, St. Louis, Missouri, USA

First published in 1971, this handbook continues be the reference of choice for flavor specialists across the world. Now with more than 2,000 pages containing more than 2,000 illustrations and 500 tables, the sixth edition adds 200 recently approved ingredients. Featuring more details than ever, this perennial bestseller is used daily by flavor chemists, food scientists, quality personnel, and professionals in the pharmaceutical, supplement, and cosmetic industries. For each ingredient, it details nomenclature and various classification numbers, physical and molecular descriptions, uses, and origins. It also presents new regulatory information and new findings on aroma and taste thresholds.

Catalog no. 90771, ISBN: 978-1-4200-9077-2 November 2009, 8-1/2 x 11, 2159 pp. Suggested Price: $299.95 / £191.00

Fenaroli’s Handbook of Flavor IngredientsSixth EditionGeorge A. BurdockBurdock Group, Orlando, Florida, USA

An in-depth look at the history and production of the genus Cymbopogon, this is the first comprehensive review of these economically important grasses. The book explores the cosmetic, medicinal, and nutritional uses of the plant. It covers the botany, taxonomy, chemistry, and biogenesis of the oils, and their extraction and analytical methods, biotechnology, storage, legislation, and trade. Highlighting industrial uses for the grasses in this genus, the book also includes coverage of the physiological and ecophysiological considerations. It presents a comprehensive overview of most of the cultivated and wild species of cymbopogons.

Catalog no. 7857, ISBN: 978-0-8493-7857-7 August 2009, 7 x 10, 262 pp. Suggested Price: $139.95 / £89.00

Essential Oil-Bearing GrassesThe genus CymbopogonEdited by

Anand AkhilaCentral Institute of Medicinal & Aromatic Plants, Lucknow, India

Series: Medicinal and Aromatic Plants - Industrial Profiles, 46


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Completely revised, Food Biotechnology, Second Edition demonstrates the massive effect that biotechnology has on food production and processing. The book begins with an overview of principles of microbiology, biochemistry, cell biology, and genetics. It follows with a review of food microbiology that analyzes the genetics and processes of dietary fundamentals including dairy starter cultures, lactic acid bacteria, baker’s yeast, and wine. The next section discusses dairy and animal foods, and continues with an examination of plants and algal systems. It explores food safety and diagnostics, and functional foods. The volume concludes with descriptions of novel bioprocessing applications and regulatory and patent issues.

Catalog no. DK3098, ISBN: 978-0-8247-5329-0 October 2005, 7 x 10, 2008 pp. Suggested Price: $470.00 / £299.00

Food BiotechnologySecond EditionEdited by

Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, and Robert E. LevinSeries: Food Science and Technology

Focusing on the science and applications of molecular biology to agriculture and foods, this encyclopedia describes the new tools currently used or being considered for use in the production of raw agricultural materials and the manufacturing of food products. Its 200 entries cover areas such as cloned animals, genetically modified and drought-resistant plants, biodiversity, and nutritionally enhanced foods. The encyclopedia explores media coverage of biotechnology, governmental regulations associated with it, consumer acceptance, and environmental issues. Illustrations and comprehensive references complement the text. This reference is also available in an online format.

Catalog no. DK271X, ISBN: 978-0-8493-5027-6 June 2010, 8-1/2 x 11, 800 pp. Suggested Price: $320.00 / £204.00

Encyclopedia of Biotechnology in Agriculture and FoodDennis R. HeldmanHeldman Associates, San Marcos, California, USA

Using a multidisciplinary approach, Development and Uses of Biofortified Agricultural Products provides strategies and techniques for the production of biofortified agricultural products from different soils. Contributors from 12 countries explore the effects of environmental and biological factors on the accumulation and speciation of nutritionally important trace elements in agricultural products. They explore novel strategies regarding the functional foods and animal feed and other forms of biofortified agricultural products. The text also addresses alternative biosources and bioproducts produced from phytoremediation processes as well as the bioavailability and the effects of bioproduct compounds.


Development and Uses of Biofortified Agricultural ProductsEdited by

Gary S. BañuelosUSDA, ARS, Fresno, California, USA

Zhi-Qing LinSouthern Illinois University, Edwardsville, USA

Cultivated in an increasing number of counties, vanilla is a universally appreciated flavor that is consumed worldwide. However, most users are unaware of the plant from which the product comes. This book presents up-to-date reviews on the cultivation, curing, and uses of vanilla. The latest scientific data provides information on genetic status, resources, pests, diseases, cultural practices, biosynthesis of aromatic compounds, and aroma development. Leading contributors from around the world examine emergent countries for vanilla production, including China, India, Uganda, and Papua New Guinea. The text also explores the relationship between fruit development anatomy and flavor quality.


VanillaEdited by

Eric OdouxCIRAD-Sersyst, Montsellier, Cedex, France

Michel GrisoniCIRAD, Saint Pierre, La Revuiou, France


The first comprehensive review of sesame and its close relative, Sesame: The genus Sesamum covers ethnographic data, modern use, linguistic analysis of sesame names from around the world, market size, export and import data, geographical sources, use in the food and cosmetic industries, and much more. The book includes a historical review of the genus Sesamum that reveals its place in present-day traditions and cultivation in Africa and Asia. Expanding coverage from archaeological and anthropological literature from India, Mesopotamia, and Egypt, this ethobotanical monograph draws on folk sources, reviews the phytochemistry of Sesamum, and presents extensive references.

Catalog no. 3538, ISBN: 978-0-8493-3538-9 June 2010, 7 x 10, 384 pp. Suggested Price: $129.95 / £82.00

SesameThe genus SesamumEdited by

Dorothea BedigianMissouri Botanical Garden, St. Louis, USA


Considered magicians of the ingredient world, gums (hydrocolloids) are used in a variety of food applications. They possess excellent thickening, binding, emulsifying, suspension, and viscosity properties. The first all-inclusive reference produced on gums in 60 years, this work is organized by taxonomy. Each entry contains the botanical name and synonyms of the tree from which it is exuded, common names, geographic distribution, chemical characteristics and structural features, physical properties, and industrial and food applications. The uses of other parts of the trees from which the gums originate are also detailed. Entries are illustrated with color photos and line drawings.

Catalog no. 52233, ISBN: 978-1-4200-5223-7 December 2009, 7 x 10, 352 pp. Suggested Price: $179.95 / £114.00

Plant Gum Exudates of the WorldSources, Distribution, Properties, and ApplicationsAmos NussinovitchThe Hebrew University of Jerusalem, Rehovot, Israel


8

Food Chemistry

Mirroring the growth and direction of science for a century, the CRC Handbook of Chemistry and Physics, now in its 91st edition, continues to be the most accessed and respected scientific reference in the world, used by both students and Nobel Laureates. Available in its traditional print format, the Handbook is also available as an innovative interactive product on CD and online. This year’s edition adds many new tables and major revisions, including the stopping power of electrons, physical properties of selected polymers, properties of ice and super cooled water, and many many more. A carbon footprint calculator is also in the works.

Catalog no. K11097, ISBN: 978-1-4398-2073-5 June 2010, 8-1/2 x 11, 2800 pp. Suggested Price: $149.95 / £95.00

Also available on CD ROM and as an online product

CRC Handbook of Chemistry and Physics91st EditionEdited by

William M. HaynesNational Institute of Standards and Technology, Boulder, Colorado, USA

For a food product to be a success, it must be stable throughout shelf life. Deterioration due to chemical changes and alterations or physical instability is not always recognized, yet it can be as problematic as microbial spoilage. This book provides a review of key topics in this area. It starts by considering chemical reactions that can negatively affect food quality, such as oxidative rancidity, and their measurement. It then reviews deterioration associated with physical changes, such as moisture loss, crystallization, and emulsion breakdown. From there, it examines likely effects on different foods and beverages, including bakery products, fruits and vegetables, ready-to-eat meals and wine.

Catalog no. N10155, ISBN: 978-1-4398-2772-7 June 2010, 6 x 9, 320 pp. Suggested Price: $266.90 / £170.00

Chemical Deterioration and Physical Instability of Food and BeveragesEdited by

L. Skibsted, J. Risbo, and M. AndersenUniversity of Copenhagen, Denmark

Continuing in the tradition of its well-received predecessor, the second edition of the popular Carbohydrates in Food offers comprehensive coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. It analyzes the significance of carbohydrates in diet using both chemical and biochemical methods. This edition includes information on nutritional, analytical, physicochemical, and functional aspects of mono- and disaccharides, gums/hydrocolloids, plant cell wall polysaccharides, and of starch. The book also illustrates how carbohydrates are used in product development to increase the health benefits for the public.

Catalog no. DK3053, ISBN: 978-0-8247-5942-1 March 2006, 6 x 9, 560 pp. Suggested Price: $154.95 / £98.00

Carbohydrates in FoodSecond EditionEdited by

Ann-Charlotte EliassonLund University, Sweden

This comprehensive collection, the proceedings of an international symposium held in Seoul, Korea, summarizes some of the most important research in the field of carbohydrate-active enzymes. Edited by a leading expert in the field, papers range from enzyme classification and structural elucidation to applications of enzymes in food processing and other industries. The coverage is divided into two distinct areas, the Structure-Function Relationship of Carbohydrate-Active Enzymes and Functions and Applications of Carbohydrate-Active Enzymes.

Catalog no. N10036, ISBN: 978-1-4398-0158-1 October 2008, 6 x 9, 312 pp. Suggested Price: $239.95 / £125.00

Carbohydrate-Active EnzymesStructure, Function and ApplicationsEdited by

Kwan-Hwa ParkPusan National University, Korea

Analytical methods suitable for oxidized lipids were often reviewed in the past decade, but mostly from the aspect of determination of individual oxidized lipid classes. In this book, they are treated from the standpoint of types of analytical methods used, including different volumetric methods, UV-visible spectrometric methods, high performance size-exclusion chromatography, nuclear magnetic resonance spectroscopy, electron spin resonance spectroscopy, and differential scanning calorimetry. An essential resource, this book describes analytical methodology and hyphenated techniques, providing insight into the reaction kinetics, mechanisms, and implications.

Catalog no. N10029, ISBN: 978-1-893997-70-7 August 2008, 8-1/2 x 11, 293 pp., Soft Cover Suggested Price: $195.00 / £124.00

Analysis of Lipid OxidationEdited by

Afaf Kamal-EldinSwedish University of Agricultural Science, Uppsala

Jan PokornyPrague Institute of Chemical Technology, Czech Republic

Reflecting the rapid pace of discovery that has taken place during the past decade, Advances in Food Biochemistry presents a unique, up-to-date, and unified introduction to food chemistry from a biochemical standpoint. Featuring color illustrations to elucidate molecular concepts throughout the text, this book addresses the relationship between nutrition and genetics, food-environment interactions, and the regulation of contaminants, additives, herbs and dietary supplements. Coverage of recent developments includes water isotopes, bioactive lipids and carbohydrates, phytochemicals, essential oils, aroma compounds, phenolic acids, DNA traceability, nutrigenomics, and toxigenomics.


Advances in Food BiochemistryEdited by

Fatih YildizMiddle East Technical University, Ankara, Turkey


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Flavonoids: Chemistry, Biochemistry and Applications reviews each class of flavonoids and presents the historic advances made in flavonoid research since the 1994 publication of Flavonoids Advances in Research Since 1986. It gives a complete listing of all known flavonoids and documents the plants from which novel flavonoids are derived. The book also covers the physiological functions of flavonoids in plants and animals and explores the determination of flavonoid content of specific foods and beverages, and their connection to potential health benefits, as well as the role of flavonoids in agricultural applications.


FlavonoidsChemistry, Biochemistry and ApplicationsEdited by

Øyvind M. AndersenUniversity of Bergen, Norway

Kenneth R. MarkhamIndustrial Research Ltd., Lower Hutt, New Zealand

The latest edition of the most respected internationally recognized reference in food chemistry for more than 30 years, Fennema’s Food Chemistry introduces additional contributing experts for several chapters and examines research in biotechnology in an added chapter: Impact of Biotechnology on Food Supply and Quality. All chapters reflect updates and advances and, where appropriate, expand and evolve their focus to highlight recent findings in molecular interactions and the connection between bioactive agents in food and human health. Divided into three sections the book covers major and minor food components as well as food systems. Useful appendices include the international system of units, conversion factors, log P values calculation, and Greek alphabet.

Catalog no. DK3118, ISBN: 978-0-8247-2345-3 September 2007, 7 x 10, 1160 pp. Suggested Price: $209.95 / £134.00

Also Available in Soft Cover

Textbook

Fennema’s Food ChemistryFourth EditionEdited by

Srinivasan Damodaran, Kirk L. Parkin, and Owen R. FennemaUniversity of Wisconsin-Madison, USA


Taking a multidisciplinary approach, this volume sheds new light on critical concerns regarding dietary fat and its relation to obesity. Going far beyond the well-known concerns, it offers new scientific data on the many aspects of fat consumption, including psychological, behavioral, genetic, and physiological factors that contribute to its desirability, perception, intake, and impact on human health. Bringing together research from across various fields, it includes information on genetic predisposition, neural imaging, endocrine impacts on metabolism, and provides a progressive integrated view on fat taste, fat preference, and nutrition at the molecular level.

Catalog no. 67753, ISBN: 978-1-4200-6775-0 January 2010, 6-1/8 x 9-1/4, 643 pp. Suggested Price: $149.95 / £95.00

Fat DetectionTaste, Texture, and Post Ingestive EffectsEdited by

Jean-Pierre MontmayeurCentre des Sciences du Hout, Dijon, France

Johannes le CoutreNestle Research Center, Lausanne, Switerland

Series: Frontiers in Neuroscience, 40

The rise in the incidence of health problems, such as reproductive disorders and testicular and breast cancer, has been linked by some to endocrine-disrupting chemicals in the environment. The role of food in transmitting these chemicals is uncertain and a topic of considerable research. This important book addresses key topics in this area. Opening chapters review the effects of endocrine-disrupting chemicals on health and behavior. The second part of the book covers the origins, analysis, and risk assessment of endocrine disruptors in food products. Concluding chapters concentrate on particular endocrine-disrupting chemicals.

Catalog no. WP7435, ISBN: 978-1-4200-7435-2 April 2009, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $249.95 / £155.00

Endocrine-Disrupting Chemicals in FoodEdited by

Ian ShawUniversity of Canterbury, New Zealand

Providing comprehensive information on 30,000 compounds found in food, this unique resource covers every type of compound: natural food constituents (lipids, proteins, carbohydrates, and fatty acids), food additives (colorants, preservatives, antioxidants, and flavors), food contaminants, and nutraceuticals. Fully searchable by text and structure, the CD-ROM includes data on food source, food function, food use, regulatory information, physical properties, molecular formula, chemical structure, systematic and trivial name, and bibliographical resources.

Catalog no. C4169, ISBN: 978-1-58488-416-3 October 2003, 8-1/2 x 11, 1784 pp. Suggested Price: $575.00 / £366.00

Dictionary of Food Compounds with CD-ROMAdditives, Flavors, and IngredientsEdited by

Shmuel YannaiTechnion-Israel Institute of Technology, Haifa

The new edition of this authoritative reference includes 3000 additional compounds, bringing the total to 26,000. All existing entries were carefully reviewed and updated where necessary. Each entry contains chemical names and synonyms, including CAS and IUPAC names, trade names, and trivial names; full and clear description of equilibrium studies, cyclic forms, and their derivatives; extensive occurrence and use data; structure diagrams showing stereochemistry and configuration; and physical properties including melting point, optical rotation, and mutarotation data. This edition also features a structure-searchable CD-ROM providing quick, convenient access.

Catalog no. 3829, ISBN: 978-0-8493-3829-8 November 2005, 8-1/2 x 11, 1304 pp. Suggested Price: $519.00 / £331.00

Dictionary of Carbohydrates with CD-ROMSecond EditionEdited by

Peter M. CollinsBirkbeck College, London, UK


10

Food Chemistry

A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods as well as in dietary supplements. A valuable resource for nutritionists, nutraceutical experts, and pharmacologists involved with product development and dietary supplement applications, the book describes physicochemical properties and interactions involved in regulating biological function. It also covers practical considerations regarding properties such as solubility, emulsification, foaming, and gelling, as well as protein modifications, both chemical and enzymatic, to improve functionalities.

Catalog no. 9341X, ISBN: 978-1-4200-9341-4 June 2010, 6-1/8 x 9-1/4, 456 pp. Suggested Price: $169.95 / £108.00

Food Proteins and PeptidesChemistry, Functionality Interactions, and CommercializationEdited by

Navam S. Hettiarachchy, Kenji Sato, and Maurice R. Marshall

Food Polysaccharides and Their Applications, Second Edition presents a comprehensive overview of food polysaccharides. Chapters examine their source, biosynthesis, molecular structures, and physical properties in detail. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry.


Food Polysaccharides and Their ApplicationsSecond EditionEdited by

Alistair M. StephenUniversity of Cape Town, South Africa

Glyn O. Phillips and Peter A. WilliamsNorth East Wales Institute, Wrexham, UK

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to understand and control appearance, stability, and texture of many common and important emulsion-based foods. This edition revised all chapters and presents material on recent advances in the understanding of the origin and nature of colloidal interactions between emulsion droplets. It expands coverage of emulsion flavor and appearance as well as methods of characterizing interfacial properties and advances in the understanding of the adsorption and structure of surfactants and emulsifiers at interfaces.


Food EmulsionsPrinciples, Practices, and Techniques, Second EditionDavid Julian McClementsUniversity of Massachusetts, Amherst, USA

Series: Contemporary Food Science

This edition presents the data needed for effective and accurate nutritional decisions in the production, marketing, and control of food products. It is designed for dietitians and nutritional experts, as well as food scientists, researchers, and manufacturers. The food composition and nutrition tables in this book―presented in English, German, and French―address varying nutritional requirements and allow for the constant changes in the nutritional assessment of food constituents. This edition builds on the strong base of the previous editions by incorporating discussions on select new foods, investigations in bioactive compounds, as well as additional and revised data on more than 800 foods and 300 constituents.

Catalog no. V9178, ISBN: 978-0-8493-4141-0 May 2008, 8-1/2 x 11, 1300 pp. Suggested Price: $199.95

Available for sale only in North America

Food Composition and Nutrition Tables, Seventh Revised and Completed EditionSiegfried W. Souci, W. Fachmann, and Heinrich Kraut

Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. Topics include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis and scanning colorimity. Attuned to contemporary food industry concerns, this volume also features topical coverage of the quantification of genetically modified organisms in food.

Catalog no. DK5890, ISBN: 978-0-8247-8460-7 April 2000, 7 x 10, 1068 pp. Suggested Price: $299.95 / £191.00

Food Analysis by HPLCSecond EditionEdited by



Written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology reflects the novel research developments in the field during the past 20 years. Added chapters discuss food/flavor interactions and why low-calorie foods do not taste as good as their full-calorie counterparts. The author provides a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage so that judicious choices can be made. Flavor chemists, R&D, sensory personnel, academic faculty, and students in flavor courses will find a definitive ally in the thorough content of this book.

Catalog no. TX69337, ISBN: 978-1-56676-933-4 July 2005, 6-1/8 x 9-1/4, 520 pp. Suggested Price: $175.95 / £111.00

Flavor Chemistry and TechnologySecond EditionGary ReinecciusUniversity of Minnesota, St. Paul, USA


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Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this book provides current information about the physicochemical and nutritional properties of cereals and their products. It is organized in such a way that the reader is first exposed to the chemistry, physical properties, and morphology of cereal grains in order to understand better the storage and manufacturing processes. The text covers the chemical and physical grain properties of various types of cereals and cereal-based products as well as industrial dry-milling and wet-milling techniques. Each chapter includes a set of up-to-date references along with selected questions.

Catalog no. K10801, ISBN: 978-1-4398-1560-1 March 2010, 6-1/8 x 9-1/4, 536 pp. Suggested Price: $99.00 / £63.99

Textbook

Introduction to Cereal GrainsProperties, Processing and Nutritional Attri-butesSergio O. Serna-SaldivarI.T.E.S.M., Monterrey, Mexico

Series: Food Preservation Technology

Extensively revised, this second edition provides analytical techniques for detecting compounds in water samples. Maintaining the detailed and accessible style of the original, this edition demonstrates water sampling and preservation methods by enumerating different ways to measure chemical and radiological characteristics and giving step-by-step descriptions of separation, residue determination, and clean-up techniques for a variety of fresh- and saltwater. It covers the analysis of endocrine-disrupting compounds and residues of plastics. Acrylamide, trihalomethanes, phthalates, and volatile organic compounds in water are also discussed.


Handbook of Water AnalysisSecond EditionEdited by



The revolution in the food industry has created a demand for innovative and nutritionally valuable foods. As food manufacturers seek to meet this demand, the effective use of hydrocolloids is one of the most significant tools. The Handbook of Hydrocolloids, Second Edition covers all major hydrocolloids used, with specialists from around the world providing authoritative and current information. This invaluable reference presents key research on the nature and physiological effects of biologically active components of major plant foods and reviews the major processes of extraction, purification, concentration, and formulation of functional products.

Catalog no. N10074, ISBN: 978-1-4398-0820-7 July 2009, 6 x 9, 472 pp. Suggested Price: $329.95 / £210.00

Handbook of HydrocolloidsSecond EditionEdited by

G.O. PhillipsResearch Transfer Ltd, UK

P.A. WilliamsDe Montfort University, UK

Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf life, nutritional value, and process tolerance of foods and food products. The book covers general aspects of enzymology and the biotechnological strategies for enzyme discovery and development. It describes prototypic enzymes of the six chemical types of reactions catalyzed by enzymes, addressing what the enzymes do, their importance to feed and food production, their chemical and biological properties, and the measurement of their activity.

Catalog no. DK1908, ISBN: 978-0-8247-0686-9 December 2002, 6 x 9, 1128 pp. Suggested Price: $299.95 / £191.00

Handbook of Food EnzymologyEdited by

John R. WhitakerUniversity of California, Davis, USA

Alphons G. J. VoragenWageningen Agricultural University, Netherlands

Dominic W.S. WongU.S. Department of Agriculture, California, USA

Thoroughly revised, the Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding three-volume reference delineates the physical and chemical properties of nutrients and other food components and provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques and assesses the relative advantage, accurate, and reliability of each procedure. The second edition includes added chapters on biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, scanning colorimetry, and others.

Catalog no. DK2311, ISBN: 978-0-8247-5039-8 July 2004, 6 x 9, 2296 pp. Suggested Price: $799.00 / £509.00

Handbook of Food AnalysisPhysical Characteristics and Nutrient Analysis Second Edition – Three Volume SetEdited by



Because the presence and interactions of various compounds in foods during storage and processing impact all aspects of quality, applying proper methods for the analysis of foods is a critical endeavor. During the past century, analytical methods have evolved considerably to include the use of increasingly sophisticated instruments. Handbook of Food Analysis Instruments focuses on the origin, concept, and use of these instruments. Each chapter presents a specific type of instrument, nuclear magnetic resonance spectroscopy, microwave-assisted process, and more. The operating principles, definitions, theory, and applications to food analysis are examined for every instrument covered in the text.


Handbook of Food Analysis InstrumentsEdited by

Semih ÖtlesEge University, Izmir, Turkey


12

Food Chemistry

Sensory Evaluation of Food: Statistical Methods and Procedures covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this timeless book is an essential guide for industry professionals and students.

Catalog no. DK3521, ISBN: 978-0-8247-7337-3 January 1986, 6 x 9, 510 pp. Suggested Price: $209.95 / £134.00

Sensory Evaluation of FoodStatistical Methods and ProceduresMichael O’MahonyUniversity of California, Davis, USA


Completely revised and expanded, Polysaccharides: Structural Diversity and Functional Versatility, Second Edition outlines fundamental concepts in the structure, function, chemistry, and stability of polysaccharides and reveals the analytical techniques and applications that are impacting the cosmetic, medicinal, chemical, and biochemical industries. This authoritative book discusses polysaccharides utilized in medical applications, such as polysaccharide-based hydrogels, polysialic acids, proteoglycans, glycolipids, and anticoagulant polysaccharides; renewable resources for the production of various industrial chemicals, and engineering plastics polysaccharides.

Catalog no. DK1167, ISBN: 978-0-8247-5480-8 November 2004, 8-1/2 x 11, 1224 pp. Suggested Price: $309.95 / £197.00

PolysaccharidesStructural Diversity and Functional Versatility, Second EditionEdited by

Severian DumitriuUniversity of Sherbrooke, Canada

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Catalog no. DK5119, ISBN: 978-0-8247-9355-5 October 2002, 8-1/2 x 11, 832 pp. Suggested Price: $124.95 / £79.99

Physical Chemistry of FoodsPieter WalstraWageningen Agricultural University, The Netherlands


Although the combination of science and cooking may seem fashionably modern, in fact the pairing of these disciplines goes way back. This book gives readers a better understanding of the terminology that describes the nature of ingredients and why they produce certain reactions. It also helps readers discover the potential of a wide range of products that can be used in a diversity of preparations. They can quickly and easily look up and find, in plain language, everything they need to know about the science of cooking. As Modern Gastronomy suggests, the book has a lexical format with all the entries in alphabetical order.

Catalog no. K10629, ISBN: 978-1-4398-1245-7 December 2009, 6 x 9, 176 pp. Suggested Price: $59.95 / £34.99

Modern GastronomyA to ZFerran AdriaHead Chef, El Bulli Restaurant, Roses, Spain

Methods of Analysis for Food Components and Additives is a concise presentation of food components analysis. The author brings together an international team of experts to summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. They discuss all major classes of food components and contaminants along with components of interest to the nutraceutical and functional foods industries.


Methods of Analysis of Food Components and AdditivesEdited by

Semih ÖtlesEge University, Izmir, Turkey

Series: Chemical & Functional Properties of Food Components, 7

Kinetic Modeling of Reactions in Foods provides an introduction to kinetic models and modeling techniques and their applications in food science and technology. This book argues that the modeling of food changes is kinetic modeling. Integrating food science knowledge, kinetics, and statistics, it explores the potential to predict and control food quality attributes with computer models. It presents applications of kinetic models using general chemical, physical, and biochemical principles. The book also includes an introduction to Bayesian statistics in kinetic modeling and illustrates concepts using real-world examples rather than hypothetical data.


Kinetic Modeling of Reactions in FoodsMartinus A.J.S. van BoekelWageningen University, The Netherlands



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Deep-fat frying is a complex engineering process that involves heat and mass transfer between a food and its frying medium. This text explains frying process by combining engineering principles with fundamentals of biochemistry. It reviews heat and mass transfer and variations found in the physical properties of food during frying. Information about the rheological properties of batters and the effects of batters on product quality is also discussed, as are novel frying technologies employed to make fried foods healthier, such as a microwave frying and vacuum frying. The text also discusses the formation of acrylamide, a potential carcinogen formed during frying, and considers ways of reducing it.


Advances in Deep-Fat Frying of FoodsEdited by

Serpil Sahin and Servet Gülüm SumnuMiddle East Technical University, Ankara, Turkey

Series: Contemporary Food Engineering, 7

The first edition of Advanced Drying Technologies emphasized emerging equipment, innovative techniques, and cost-effective strategies for a variety of industrial, food, and agricultural applications. Written by two authors with a combined 60 plus years of experience, this new edition continues to present the breakthroughs in thermal dehydration, drying, and dewatering. The book features new chapters on spray freeze drying, fry drying, refractance window drying, and mechanical thermal expression, to name just a few. The book examines dryers for numerous materials such as high-valued, heat-sensitive pharmaceuticals, nutraceuticals, and certain foods.

Catalog no. 73877, ISBN: 978-1-4200-7387-4 February 2009, 6-1/8 x 9-1/4, 438 pp. Suggested Price: $179.95 / £109.00

Advanced Drying TechnologiesSecond EditionTadeusz KudraCANMET, Varennes, Quebec, Canada

Arun S. MujumdarNational University of Singapore

Vitamins in Foods: Analysis, Bioavailability, and Stability presents information on vitamin chemistry, absorption, and metabolism. The first of two sections, Properties of Vitamins, discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption, and the physiochemical properties of individual vitamins. Factors affecting vitamin bioavailability are also discussed in detail including the development of suitable analytical methods. The second section, Analysis of Vitamins, describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods. It includes discussion of vitamin stability from post-harvest handling to meal preparation.

Catalog no. DK4945, ISBN: 978-1-57444-804-7 November 2005, 6 x 9, 824 pp. Suggested Price: $209.95 / £134.00

Vitamins in FoodsAnalysis, Bioavailability, and StabilityGeorge F.M. BallWembley, England


Employing a uniform, easy-to-use format, this second edition explores methods of vitamin analysis applicable to foods, supplements, and pharmaceuticals. Highlighting the rapid advancement of vitamin assay methodology, the book emphasizes the use of improved and sophisticated instrumentation including the widely adopted LC-MS. Designed as a bench reference, this volume covers basic chemistry and biochemistry and discusses available analytical methods, emphasizing regulatory methods and advanced methods of current significance. It also supplies insight into practical problem solving involving the stability of vitamins and their extraction from different biological matrices.


Vitamin Analysis for the Health and Food SciencesSecond EditionRonald R. EitenmillerThe University of Georgia, Athens, USA

W.O. Landen, Jr.Consultant, Lavonia, Georgia, USA

Lin YeThe Coca-Cola Company, Atlanta, Georgia, USA

While the health benefits of green tea are well-documented, researchers have only recently turned their attention to the action and health benefits of other teas. Tea and Tea Products: Chemistry and Health-Promoting Properties provides extensive coverage of the chemistry, biology, and health-promoting properties of most varieties including black, green, and oolong. Written by leading natural product and nutritional experts, this book presents comprehensive and up-to-date perspectives on tea components that delve into taste components, flavor chemistry, and stability, as well as the molecular biology of polyphenols, such as catechins and theaflavins. The text also discusses production and manufacturing aspects.

Catalog no. 8082, ISBN: 978-0-8493-8082-2 July 2008, 6-1/8 x 9-1/4, 320 pp. Suggested Price: $149.95 / £95.00

Tea and Tea ProductsChemistry and Health-Promoting PropertiesEdited by

Chi-Tang Ho, Jen-Kun Lin, and Fereidoon ShahidiSeries: Nutraceutical Science and Technology, 8

Starch is one of the major polysaccharides employed as biopolymers by the food, textile and paper industries. Its wide range of applications has resulted in intense research of starch structure and technology. This book covers starch structure, chemistry, and technology. After an overview of new trends in starch applications, modified starches and enzymes used on starch industry, the text presents new advances in the study of starch structures. It also covers biodegradation of starch blends, starch nano-composites, and polymer biodegradability. It provides up-to-date methods of starch characterization, including the use of atomic force microscopy and nuclear magnetic resonance.


StarchesCharacterization, Properties, and ApplicationsEdited by

Andrea BertoliniEMBRAPA, Rio de Janeiro, Brazil


14

Food Engineering & Processing

During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers characteristics of membrane separation processes, mass transfer membrane processes, and concentration polarization. The second section addresses applications in the dairy industry, animal products processing, fruit and beverage processing, as well as vegetable product processing. The final section details membrane bioreactors, cost analysis, and the design of complex membrane processes.


Engineering Aspects of Membrane Separation and Application in Food ProcessingEdited by

Gyula Vatai, Erika Bekassy-Molnar, Robert W. Field, and Frank LipnizkiSeries: Contemporary Food Engineering

Food processing is one of the most energy intensive industries. As energy costs rise and the consistency of its supply becomes more tenuous, those in the industry need to seek out innovations that will reduce consumption. Providing a compendium of energy conservation practices, this volume begins by discussing the fundamentals of energy conservation, analysis, and management. It then details energy conservation technologies as applied to the food processing industry, and provides a survey of energy efficiency and conservation methods employed in food processing systems. It then discusses emerging systems, as well as energy conversion technologies that make use of food processing wastes.


Energy Efficiency and Management in Food Processing FacilitiesLijun WangNorth Carolina Agricultural & Technical State University, Greensboro, USA

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.


Encapsulated and Powdered FoodsEdited by

Charles OnwulataUSDA-ARS ERRC


The first edition of Chilled Foods quickly established itself as the standard work in the field. This new edition strengthens that reputation, with extensively revised and expanded coverage and significant participation from experts in the industry. The book discusses key trends, raw material selection and packaging materials, technologies and processes in the supply chain, and microbiological hazards. Added chapters cover refrigeration, storage and transport, non-microbiological hazards, safety and quality management, and predictive microbiology and conventional and rapid analytical microbiology. Updated topics include hygienic design, temperature monitoring and measurement, and legislation.

Catalog no. WP8775, ISBN: 978-1-4200-8775-8 October 2008, 6-1/8 x 9-1/4, 500 pp. Suggested Price: $289.95 / £153.00

Chilled FoodsA Comprehensive Guide, Third EditionEdited by

Martyn BrownClemson University, USA

Breaded fried foods, with their crispy surface and moist, soft interior, remain popular among consumers and therefore constitute a major segment of the fried food industry. These foods include meat, poultry, seafood, and vegetable products. This book is among the first references to provide a coherent and concise overview of these products, the issues related to breaded fried foods, and recent research and technological advances. It includes the latest advances in the reduction of fat uptake in fried foods, quality enhancement in breaded fried foods, and the improvement of product crispness. It also covers the impact of breading and batters on the quality of frying oil, developing new frying methods, and preventive methods to limit oil uptake.

Catalog no. 1461, ISBN: 978-0-8493-1461-2 September 2009, 6-1/8 x 9-1/4, 184 pp. Suggested Price: $149.95 / £89.00

Breaded Fried FoodsP. MallikarjunanVirginia Tech, Blacksburg, USA

Michael O. NgadiMcGill University, Quebec, Canada

Manjeet S. ChinnanUniversity of Georgia, Griffin, USA

Dehydration is a traditional food preservation method that has advanced significantly in past decades as a result of new dehydration methods, sophisticated analytical techniques, and improved mathematical modeling. Advances in Food Dehydration provides a practical understanding of dehydration and developments in the food industry. This book explains the structural and physic-chemical changes that food undergoes during dehydration and discusses ways to optimize natural resources. Non-convectional heating sources such as microwaves, infrared, and radio frequency are described. The text also examines the impact of drying on nutraceutical compounds, the bases of rehydration of dry food particles, and the stresses on microorganisms during drying and their stability during storage.


Advances in Food DehydrationEdited by

Cristina RattiLaval University, St-Foy, Quebec, Canada



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The second edition of Food Processing Operations Modeling focuses on novel processing technologies relevant to food safety and quality as well as commercialized computational fluid dynamics software to model complex food processing systems. Addressing engineering principles and backed by numerical approaches, this edition features chapters that provide in-depth coverage of high-pressure processing design and analysis, pulsed electric field processing and modeling, radio frequency heating, ozone treatment, and UV pasteurization of food materials. The text updates information on infrared heating of biological materials as well as modeling electrical resistance heating of foods.


Food Processing Operations ModelingDesign and Analysis, Second EditionSoojin JunUniversity of Hawaii, Honolulu, USA

Joseph M. IrudayarajPurdue University, West Lafayette, Indiana, USA


Explaining baking from an engineering perspective, this volume covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing. The book also discusses cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products.

Catalog no. 52748, ISBN: 978-1-4200-5274-9 March 2008, 6-1/8 x 9-1/4, 304 pp. Suggested Price: $169.95 / £108.00

Food Engineering Aspects of Baking Sweet GoodsEdited by

Servet Gülüm S umnu and Serpil SahinMiddle East Technical University, Ankara, Turkey


The demand for bioactive compounds continues to grow rapidly as companies race to develop functional foods and nutraceuticals. From established processes, such as steam distillation, to emerging techniques like supercritical fluid technology, this book details the engineering aspects of the processes used to extract bioactive compounds from their sources. Each chapter provides the fundamentals of transport phenomena and thermodynamics as they relate to the process described, a literature review, and application examples. Major topics that are covered in the text include low- and high-pressure solvent extraction from vegetable matrices and liquid-liquid extraction and absorption.


Extracting Bioactive Compounds for Food ProductsTheory and ApplicationsEdited by

M. Angela A. MeirelesUnicamp, Sao Paulo, Brazil


Essentials of Food Process Engineering provides basics and fundamentals of engineering subjects to students with a non-mathematical background who are perusing graduation and post-graduation career in food science and engineering. This book is also useful as a handy refresher text for those involved in plant science and managers in the food processing and dairy industries. Beginning with engineering calculations, it covers the important topics like mass and energy balance, heat and mass transfer, psychrometry and refrigeration, etc., which are extensively used in the food processing industry. The book includes a separate chapter on instruments for measurement of various parameters including measurement of food parameters.

Catalog no. N10059, ISBN: 978-1-4398-0310-3 February 2009, 7 x 10, 380 pp. Suggested Price: $59.95 / £38.99

Essentials of Food Process EngineeringChandra Gopala RaoHyderabad, India

More comprehensive than ever, this third edition adds seven chapters and completely rewrites several others. Engineering Properties of Foods, Third Edition defines food properties and provides the necessary theoretical background for each property. It evaluates the usefulness of each property in the design and operation of important food processing equipment. The editor compiles the properties for many foods to help perform order-of-magnitude studies. Formatted consistently, chapters each include an introduction, property definition, measurement procedure, modeling, representative data compilation, and applications.


Textbook

Engineering Properties of FoodsThird EditionEdited by

M.A. Rao, Syed S.H. Rizvi, and Ashim K. DattaCornell University, Geneva, New York, USA


Engineering Aspects of Thermal Food Processing addresses fundamental aspects of modeling, simulation, optimization, online control, and computer automation. This book presents advances and ideas in optimizing quality and the required procedures in assuring safety. It provides in-depth discussion and critical analyses of several different methods used to calculate C. Botulinum inactivation during thermal processing. The text focuses on optimization including global optimization, optimal retort scheduling, and simultaneous sterilization. Additional topics include quality retention, on-line control and automation, and designing pasteurization processes. It also discusses novel approaches to the computer simulation of non-symmetrical thermal processing of odd-shaped foods.


Engineering Aspects of Thermal Food ProcessingEdited by

Ricardo SimpsonUniversidad Tecnica Federico Santa Maria, Valparaiso, Chile



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Expanded from 25 to 44 chapters, the Handbook of Food Preservation: Second Edition provides fundamental and practical aspects of the preservation methods and techniques that are most important to those in the industry. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and describes the exact mode or mechanisms involved in each preservation method by exploring the effects on food properties. The text is organized based on the mode of preservation method: fresh food products; chemicals and microbes; water, structure, and atmosphere; heat and energy; and indirect approaches. This is an invaluable resource for students and researchers.


Handbook of Food PreservationSecond EditionEdited by

M. Shafiur RahmanSultan Qaboos University, Muscat, Sultanate of Oman


Handbook of Baking Science and Engineering is the first comprehensive reference to focus on the engineering aspects of the baking process. This handbook covers comparisons of the three major starch products: bread, cookies and crackers, and cake. Topics include parameters for the design and construction of baking ovens, how processing conditions influence the quality of products, the parallel between the drying and baking operation, the specificity of the baking operation, and the volume expansion challenge. The book also addresses other physicochemical phenomena that occur during baking, and includes substantial chapters on the measurement of transport properties during baking.


Handbook of Baking Science and EngineeringMichele MarcotteAgriculture & Agri-Food Canada, Saint-Hyacinthe, Quebec


Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. This informative text addresses the principles and practice of freeze-drying preservation techniques for pharmaceutical and food products. The authors introduce freeze-drying and review the fundamentals of the technique, heat-mass transfer analyses, modeling of the drying process and the equipment employed. They discuss freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers disinfection, sterilization, and process validation. Freeze-Drying of Pharmaceutical and Food Products will be an essential reference for food, pharmaceutical, and refrigeration engineers and scientists as well as students with an interest in preservation techniques.


Freeze-Drying of Pharmaceutical and Food ProductsEdited by

T. C. Hua, B. L. Liu, and H. Zhang

The Food Properties Handbook, Second Edition is the source for data on the physical, thermal, and thermodynamic properties of foods. This new edition features the latest information on data, measurement, predictions, and applications. It offers more focus on new measurement techniques, basic data compilation for diversified foods, more prediction models for specific foods, and the generic models for foods or for groups of foods. Application sections contain additional worked-out examples, including how to best use the data and models. Presented in a user-friendly format, this text also covers properties data and terminology as well as food processing and preservation applications.

Catalog no. 005X, ISBN: 978-0-8493-5005-4 May 2009, 7 x 10, 859 pp. Suggested Price: $169.95 / £94.00

Food Properties HandbookSecond EditionEdited by

M. Shafiur RahmanSultan Qaboos University, Muscat, Sultanate of Oman

Series: Contemporary Food Science, 3

This book covers the physical, chemical, and microbiological basis of the different methods of food preservation with special reference to the application of three of the most widely used commercial processes: thermal processing, freezing, and dehydration. An overview of technological advances in other methods of preservation completes the book. Emphasizing applications, problem solving, and modeling, the book contains lab experiments, practice problems, and problem sets that correspond with the topics presented. By covering both basic and applied aspects of food processing, it serves as a valuable textbook in food science programs worldwide.

Catalog no. TX080, ISBN: 978-1-58716-008-0 August 2005, 6-1/8 x 9-1/4, 440 pp. Suggested Price: $119.95 / £76.99

Food ProcessingPrinciples and ApplicationsHosahalli S. RamaswamyMcGill University, Ste-Anne-de-Bellevue, Quebec, Canada

Michèle MarcotteAgriculture & Agri-Food Canada, Saint-Hyacinthe, Quebec

Now in its third edition, this volume has been substantially rewritten, updated, and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Widely regarded as a standard work in its field, the book introduces the range of processing techniques that are used in food manufacturing. The book explains the principles of each process and the processing equipment used. It also explores operating conditions and the effects of processing on micro-organisms that contaminate foods, and it examines the biochemical properties of foods and their sensory and nutritional qualities.


Food Processing TechnologyPrinciples and Practice, Third EditionEdited by

P. J. FellowsConsultant, UK


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A comprehensive overview of modern processing technologies, this book highlights their use to develop food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and results. They describe industrial scenarios where the techniques can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives.


Innovation in Food EngineeringNew Techniques and ProductsEdited by

Maria Laura PassosFederal University of Rio Grande de Norte, Brazil

Claudio P. RibeiroUniversity of Texas at Austin, USA


Infrared heating offers many advantages in food processing, such as uniform heating. During the past two decades, researchers have made significant progress in understanding the infrared heating of food products and interactions between infrared radiation and food components. The design and efficiency of infrared emitters have also been improved. This book presents the latest applications of infrared heating technology, focusing on thermal processing of food and agricultural products. In addition to the fundamentals, the text includes chapters that address such topics as infrared heating system design, drying, blanching, baking, thawing, pest management, and food safety improvement.


Infrared Heating for Food and Agricultural ProcessingEdited by

Zhongli PanWestern Regional Research Center, Albany, California, USA


This volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry. It provides an overview of key drivers for better management, then moves on to cover the assessment of water and energy consumption. The book reviews good housekeeping procedures, measurement, and process control as well as monitoring and intelligent support systems. After discussing methods to minimize energy consumption, the chapters explore water reuse and wastewater treatment. The text concludes with an examination of particular industry sectors, including fresh meat and poultry, cereals, sugar, soft drinks, brewing, and winemaking.

Catalog no. WP7795, ISBN: 978-1-4200-7795-7 July 2008, 6 x 9, 1064 pp. Suggested Price: $319.95 / £168.00

Handbook of Water and Energy Management in Food ProcessingEdited by

Jirí KlemešUniversity of Pannonia, Hungary

Robin Smith and Jin-Kuk KimUniversity of Manchester, UK

This book provides essential information about the major issues and technologies involved in waste co-product valorization, methods to reduce water and energy consumption, waste reduction, and end waste management. The opening chapters in Part One cover economic and legislative drivers for waste management and co-product recovery. Part Two discusses life cycle analysis and closed-loop production systems. It also includes chapters on water and energy use as well as sustainable packaging. Part Three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing.


Handbook of Waste Management and Co-Product Recovery in Food ProcessingVolume 2Edited by

Keith WaldronInstitute of Food Research, UK

The convenience and safety record of frozen foods has catapulted them to the top sector in the food industry. Culled from the research and professional experience of the authors, this handbook provides critical, comprehensive, and readily accessible information for researchers, engineers, and technologists that develop, study, and use frozen food systems. It includes the full spectrum of frozen foods in five sections that cover the fundamentals of freezing, facilities for the cold chain, quality and safety, monitoring and measuring techniques, and packaging of frozen foods. The book also examines shelf life testing, recent developments in freezing techniques, and future developments in packaging.

Catalog no. DK3876, ISBN: 978-1-57444-607-4 November 2005, 7 x 10, 760 pp. Suggested Price: $229.95 / £146.00

Handbook of Frozen Food Processing and PackagingEdited by

Da-Wen SunUniversity College Dublin, Ireland


This four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing, and Volume IV addresses food technology and processing. Unique in both depth and breadth, each volume contains nearly 1000 pages of scientific and technical data.

Catalog no. DK9847, ISBN: 978-0-8493-9847-6 December 2005, 8-1/2 x 11, 3632 pp. Suggested Price: $1390.00 / £885.00

Handbook of Food Science, Technology, and EngineeringFour-Volume SetEdited by

Y.H. HuiAmerican Food & Nutrition Center, West Sacramento, California, USA

Frank SherkatRMIT University, Melbourne, Australia



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During the past decade, emerging technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation are being applied with greater frequency in the processing of food products. Focusing on the structural changes that occur in post-process samples, this resource brings together respected international experts who examine the functional, rheological, and micro-structural changes in food exposed to these technologies. They examine new and innovative applications and present research findings on their impact on nutritional aspects of protein and carbohydrate foods and changes in protein foods, such as denaturation, and consider the synergic effects of protein-starch components.

Catalog no. 7119X, ISBN: 978-1-4200-7119-1 December 2009, 7 x 10, 510 pp. Suggested Price: $179.95 / £114.00

Novel Food ProcessingEffects on Rheological and Functional PropertiesEdited by

Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, and Joyce I. BoyeElectro-Technologies for Food Processing Series, 1

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. However, this suitable reference book offers straightforward answers to many baking problems. The companion volume to the popular More Baking Problems Solved contains the answers to further frequently asked questions. Once again arranged in a practical question-and-answer format, it enables busy bakery professionals to understand causes of their problems and implement solutions. It is of invaluable use to all bakery professionals, bakery students, food technologists, and product developers.

Catalog no. N10009, ISBN: 978-1-4398-0108-6 September 2009, 6 x 9, 256 pp. Suggested Price: $209.95 / £135.00

More Baking Problems SolvedEdited by

Stanley P. Cauvain and Linda S. YoungBakeTran, UK

This volume discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during processing. After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics, the book focuses on specialized topics in food processing. It covers thermal, low temperature, non-thermal, and non-conventional thermal processing, along with the analysis of biological and enzyme reactors. The book also explores the use of artificial neural networks, exergy analysis, process control, and cleaning-in-place systems in industry.

Catalog no. 53515, ISBN: 978-1-4200-5351-7 January 2010, 7 x 10, 948 pp. Suggested Price: $179.95 / £114.00

Mathematical Modeling of Food ProcessingEdited by

Mohammed M. FaridThe University of Auckland, New Zealand


With numerous problems and solutions, this text builds students’ mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. It examines a variety of food engineering elements, including gases, vapors, mass and energy balances, fluid mechanics, and heat and mass transfer. The text also offers a step-by-step breakdown of formulas used in mass, heat, and momentum transfer. This edition contains an added chapter on mass transfer, includes a simple units-conversion page and a mathematical skills screening quiz in the appendices, and uses spreadsheets (available on the publisher’s website) to generate practical mathematical tools for applications and solve examples.

Catalog no. 55054, ISBN: 978-1-4200-5505-4 March 2008, 6-1/8 x 9-1/4, 248 pp., Soft Cover Suggested Price: $35.95 / £18.99

Textbook

Math Concepts for Food EngineeringSecond EditionRichard W. Hartel, D.B. Hyslop, Robin K. Connelly, and T.A. Howell, Jr.

A basic introduction to the principles of food process engineering, this text covers the physical properties of food, traditional fluid mechanics, and heat transfer via conduction, convection, and radiation. It examines transport phenomena, momentum, energy and mass balances, as well as a new topic: macroscopic balances. Two chapters review the basic principles of physics to ensure comprehension of background material. Developed as a textbook for introductory courses in food engineering and food science programs, most chapters provide references and exercises to further understanding.

Catalog no. K10455, ISBN: 978-1-4398-0918-1 May 2010, 6-1/8 x 9-1/4, 528 pp. Suggested Price: $89.95 / £57.99

Textbook

Introduction to Food Process EngineeringAlbert IbarzUniversity of Lleida, Spain

Gustavo V. Barbosa-CanovasWashington State University, Pullman, USA


This book reviews advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. It covers innovative can designs and non-traditional packaging formats, such as retort pouches, reviews the developments in processing and process control technology required by newer types of packaging, and addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimize the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry, and fish products.

Catalog no. WP7433, ISBN: 978-1-4200-7433-8 June 2008, 6-1/8 x 9-1/4, 432 pp. Suggested Price: $269.95 / £142.00

In-Pack Processed FoodsImproving QualityEdited by

Philip RichardsonCampden and Chorleywood Food Research Association, UK


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This reference provides answers and solutions to a wide variety of queries and difficulties commonly encountered by industry professionals in the development, manufacture, packaging, and distribution of soft drinks, fruit juices, and packaged waters. Arranged in practical question and answer format, the information can be found quickly and easily, whether the book is being used as a basic source of information, a problem-solving manual, or training tool. Issues discussed include manufacturing limitations and shelf-life predictions during product development, beverage ingredients, manufacturing concerns from ingredient sourcing to filling operations and quality, safety, shelf-life, and regulatory issues.

Catalog no. WP7437, ISBN: 978-1-4200-7437-6 September 2009, 6-1/8 x 9-1/4, 256 pp. Suggested Price: $195.00 / £125.00

Soft Drink and Fruit Juice Problems SolvedEdited by

Philip R. AshurstAshurst and Associates Eastman Dental Institute, UK

Robert HargittBritish Soft Drinks Association, UK

This book provides methods and procedures used to assess the safety and quality of foods preserved by novel and emerging processing techniques. It presents evaluation techniques that yield reliable estimates of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A compendium of methods and procedures used to quantify the safety and quality of foods preserved by these promising novel techniques, this book addresses the entire food processing plant including food modeling, optimization, and design.


Processing Effects on Safety and Quality of FoodsEdited by

Enrique Ortega-RivasUniversity of Chihuahua, Mexico


Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. The first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.


Physicochemical Aspects of Food Engineering and ProcessingEdited by

Sakamon DevahastinKing Mongkut’s University of Technology, Bangkok, Thailand


The demand for nutritious foods that are free of pathogens and harmful additives is growing daily. Because of their natural occurrence in food and because they inhibit the growth of most microorganisms, organic acids are increasingly used in food preservation. Organic Acids and Food Preservation provides easily accessible operating procedures, new directives, and possible alternative methods or solutions to problems. Each chapter addresses an important aspect of organic acids, including composition, application, production, resistance, as well as the advantages and disadvantages of preserving with organic acids. The book also contains illustrations and tables to supplement the informative text.


Organic Acids and Food PreservationMaria M. Theron and Jan Frederick LuesCentral University of Technology, Bloemfontein, South Africa

While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who’s who in the food processing industry, this book evaluates the potential uses and limitations of optimization techniques for food processing, including classical methods, artificial intelligence-genetic algorithms, multi-objective optimization procedures, and computational fluid dynamics. Logically combining optimization techniques from many sources into a single volume, this book provides real solutions to the rising costs of food production.


Optimization in Food EngineeringEdited by

Ferruh Erdog duUniversity of Mersin, Turkey


Optical systems perform rapid and non-destructive testing and measuring of physical and physiological properties of raw materials and processed foods, including color, size, and texture, as well as nutritional value such as carotenoid content or toxic compounds formed during processing. This book explains the how and why of using optical systems to provide valuable information on the quality and nutritional value of raw, processed, and stored agricultural crops. The book examines measuring systems and includes a background on photon diffusion theory, light distribution in plant cell tissues, and anisotropy. It covers specific systems such as vision systems, VIS/NIR spectroscopy, hyperspectral camera systems, scattering, florescence, and sensorfusion. It also provides examples on in-situ analyses in the supply chain.


Optical Monitoring of Fresh and Processed Agricultural CropsEdited by

Manuela ZudeLeibniz-Institut Agrartechnik Potsdam-Bornim, Germany



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Food Engineering & Processing / Food M

icrobiology & Safety

Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, this book describes models to predict microbial growth and survival under a variety of conditions. The author provides coverage of both traditional and alternative models of thermal and non-thermal inactivation. Included are chapters on microbial dose response, interpretation of irregular count records, and on estimating the frequencies of future outbursts. Featuring numerous illustrations, equations, tables, and figures, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation makes a valuable reference tool for food and water microbiologists, food technologists and engineers, government officials, public health specialists, academicians and researchers.

Catalog no. 3645, ISBN: 978-0-8493-3645-4 April 2006, 6 x 9, 456 pp. Suggested Price: $175.95 / £111.00

Advanced Quantitative Microbiology for Foods and BiosystemsModels for Predicting Growth and InactivationMicha PelegUniversity of Massachusetts, Amherst, USA

Series: Contemporary Food Science, 18

Assembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this volume provides a wide-ranging, comprehensive, and up-to-date review of the latest advances in cereal science and technology. With contributions from leading cereals institutes and individuals from around the world, this book brings together all elements of the “grain chain” from the breeding of new wheat varieties, through the milling processes, and on to the conversion of flour into baked products ready for the consumer. New equipment and techniques are covered in depth, and the versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products.

Catalog no. WP8408, ISBN: 978-1-4200-8408-5 September 2009, 6-1/8 x 9-1/4, 592 pp., Soft Cover Suggested Price: $329.95 / £174.00

Using Cereal Science and Technology for the Benefit of ConsumersProceedings of the 12th International ICC Cereal and Bread CongressEdited by

Stanley P. Cauvain, Linda S. Young, and S. Salmon

This resource shows how UV light irradiation can be used as a physical preservation method in food processing. It summarizes the findings of published studies that investigate the UV treatment of foods, including international, US FDA, and USDA regulations. The book also presents the fundamentals of UV light generation and propagation, analyzes the concerns and challenges associated with the application of continuous and pulsed UV light in food, and provides practical recommendations for the design of UV reactors and the selection of commercial UV sources. In addition, it evaluates UV system performance and explores the future of successful food applications.


Ultraviolet Light in Food TechnologyPrinciples and ApplicationsTatiana KoutchmaGuelph Food Research Centre

Larry J. ForneyGeorgia Institute of Technology, Atlanta, USA

Carmen I. MoraruCornell University, Ithaca, New York, USA


Exceptionally practical and useful to both those new to the field as well as veterans, Ultrafiltration and Microfiltration Handbook systematically covers the basics of this technology from its scientific fundamentals to a wide range of industrial applications. The presentation of this now classic standard is clear and concise with the emphasis on practical methodology and advice for those in the field. Many schematics and micrographs illustrate a wide selection of membranes, equipment, and processes. Numerous tables and graphs provide ready access to often needed data on specifications and performance.

Catalog no. TX65986, ISBN: 978-1-56676-598-5 January 1998, 6 x 9, 552 pp. Suggested Price: $185.95 / £121.00

Ultrafiltration and Microfiltration HandbookMunir CheryanUniversity of Illinois-Urbana, USA

A comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality, this book reviews the formulation of coating and fillings. It begins with coverage of chocolate manufacture, confectionary fats, compound coatings, and fat- and sugar-based fillings. Building on this foundation, the book discusses product design issues, such as oil, moisture, and ethanol migration as well as chocolate and filling rheology and shelf-life prediction. It concludes with examinations of ingredient preparation and manufacturing technology for optimum product quality, tempering, enrobing, chocolate panning, production of chocolate shells, and deposition technology.


Technology of Coated and Filled Chocolate, Confectionery and Bakery ProductsEdited by

Geoff TalbotConsultant, UK

This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than 35 years’ hands-on experience in technical management in the soft drinks industry. The diverse subjects discussed focus on key scientific and technical issues encountered by technical staff at all levels on a daily basis, including cost factors related to technical subjects. The succinct explanations of scientific concepts underlying technology issues and potential problems make The Soft Drinks Companion an ideal all-around reference for both the professional and novice.

Catalog no. 2726, ISBN: 978-0-8493-2726-1 August 2004, 263x184, 280 pp. Suggested Price: $164.95 / £105.00

The Soft Drinks CompanionA Technical Handbook for the Beverage IndustryMaurice ShachmanFood Technology Consultant, Johannesburg, South Africa


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This critically acclaimed resource provides a broad overview of those chemicals in food with the potential to produce adverse health effects. Food and Nutritional Toxicology covers the health impact of food containing environmental contaminants or natural toxicants, additives, the migration of chemicals from packaging materials, and the persistence of feed and food contaminants in food products. It addresses the adverse effects of nutrient excesses, the impact of contaminants on nutrient utilization, and the response of the body’s biologic defense mechanisms. It includes discussions on the risk determination process, food safety regulation, and the current status of the regulatory processes.

Catalog no. TX714, ISBN: 978-1-58716-071-4 March 2004, 6-1/8 x 9-1/4, 336 pp. Suggested Price: $134.95 / £86.00

Food and Nutritional ToxicologyStanley T. OmayeUniversity of Nevada, Reno, USA

The problem of food allergies is becoming a significant sociological and economic issue. Addressing chemical, analytical, and medical aspects, Chemical and Biological Properties of Food Allergens explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. Evaluating the current research literature in a concise and user-friendly format, this book characterizes basic groups of food allergens as well as commonly occurring allergens and describes various technological and biotechnological methods of lowering the immunoreactive and allergenic properties of foods.

Catalog no. 5855X, ISBN: 978-1-4200-5855-0 September 2009, 6-1/8 x 9-1/4, 447 pp. Suggested Price: $159.95 / £97.00

Chemical and Biological Properties of Food AllergensEdited by

Lucjan JedrychowskiInst of Animal Reproduction & Food Research, Olsztyn, Poland

Harry J. WichersWageningen University and Research Center, The Netherlands


Written by specialists in the fields of food bioterrorism and industry preparedness, Bioterrorism and Food Safety focuses on developing rational and implementable food security strategies. The book examines the risks associated with the intentional contamination of food. It provides implementation strategies to reduce food security risks and discusses the underlying legal issues tied to product liability and regulatory compliance. The text includes current hazards, provisions of the Bioterrorism Act, guidance from the FDA and USDA, and more. Risk management models are presented and workable strategies for addressing food safety risks are developed through case studies.


Bioterrorism and Food SafetyBarbara A. Rasco and Gleyn E. BledsoeWashington State University, Pullman, USA

This book reviews the formation of biofilms and the best practices for their control, prevention, and removal. Part One considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification, and monitoring. Part Two then reviews biofilm formation by different microorganisms. Part Three focuses on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. It is a beneficial reference for microbiologists and those in industry responsible for food safety.

Catalog no. WP9484, ISBN: 978-1-4200-9484-8 November 2009, 6-1/8 x 9-1/4, 500 pp. Suggested Price: $249.95 / £160.00

Biofilms in the Food and Beverage IndustriesEdited by

Pina M. Fratamico, Bassam A. Annous, and Nereus W. Gunther IVUSDA ARS, USA

This book forms a comprehensive reference on naturally occurring and added antimicrobials in food, focusing on those used for preservation. It provides detailed descriptions of the activities, mechanisms of action, applications, regulations, toxicology, and assays of nearly every recognized antimicrobial. This edition has been updated to reflect advances in the field during the past 10 years and expanded to include chapters on natamycin, bacteriocins, indirect antimicrobials, and methods for evaluation. Other revisions include revision of the chapters on nisin and natural antimicrobials. The editors compiled this reference in a cohesive, accessible format that makes this the perfect guide for food scientists.


Antimicrobials in FoodThird EditionEdited by

P. Michael Davidson, John N. Sofos, and A.L. BranenSeries: Food Science and Technology

This multi-authored book critically examines the analytical methods and instrumentation used to determine pesticide residues in soil, water, air, and foods from both vegetal and animal origin. The text introduces pesticide classes and physicochemical properties, followed by trends in sample preparation, pesticide analysis, and quality assurance. Analysis of Pesticides in Food and Environmental Samples details extraction and determination techniques for analyzing real-world samples; contains data on the levels of pesticides found in food and environmental matrices; and addresses regulatory aspects of monitoring for chemicals.


Analysis of Pesticides in Food and Environmental SamplesEdited by

José L. TadeoNational Institute for Agricultural and Food Research and Technology (INIA), Madrid, Spain


22

Food Microbiology &

SafetyThis latest edition of a bestseller carries on the tradition of CRC handbook excellence. This updated volume lists the formulation, method of preparation, and uses for more than 4000 microbiological media. With 30 percent more entries than the previous editions, the book includes new information on international collection of microorganisms and expanded information of yeast, algae, and Archaea. The book also contains formulations and uses of media for isolation, culture, identification, and maintenance of microorganisms. The entries are arranged alphabetically by medium name and include synonyms, sources, trademarks, and more.

Catalog no. K10224, ISBN: 978-1-4398-0406-3 February 2010, 8-1/2 x 11, 2044 pp. Suggested Price: $199.95 / £127.00

Handbook of Microbiological MediaFourth EditionRonald M. AtlasUniversity of Louisville, Kentucky, USA

Listeria monocytogenes has the capacity to survive many food processing procedures. With increased consumption of ready-to-eat products, this bacterium accounts for a significant increase in human foodborne infections worldwide; subsequently leading to a wave of new research. Written by leading specialists in the field, the Handbook of Listeria monocytogenes provides an expert summary of Listeria biology, pathgenicity, identification, detection, genomics, proteomics, immunity, and vaccine strategies.


Handbook of Listeria MonocytogenesEdited by

Dongyou LiuHuman Genetic Signatures, North Ryde, NSW, Australia

Maintaining the high standard set by the previous bestselling editions, this fourth edition continues to present up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, it includes many current and emerging pathogens as well as descriptions of the mechanism of pathogenesis. An added chapter on detection methods appears in this edition with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. Along with many more easy-to-follow figures and illustrations, each chapter includes an introduction, conclusion, references, and questions.


Textbook

Fundamental Food MicrobiologyFourth EditionBibek RayUniversity of Wyoming (emeritus), Laramie, USA

Arun BhuniaPurdue University, West Lafayette, Indiana, USA

As outbreaks of foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne Pathogens presents an authoritative and practical guide to effective control measures and how they can be applied to individual pathogens. The book covers general techniques in assessing and managing bacterial hazards, modeling pathogen behavior and carrying out a risk assessment, good management practices, hygienic process design and operation, and more. Foodborne Pathogens is an essential guide to successful pathogen control in the food industry.


Foodborne PathogensHazards, Risk Analysis and Control, Second EditionEdited by

Clive de W. Blackburn and Peter J. Mcclure

With contributions from several internationally recognized experts, this comprehensive reference addresses how toxicology testing of proteins should be accomplished. It discusses protein biology and delineates the fundamental differences that impact their safety assessment. It reviews the insect-protected Bt crops, the safety assessment process developed for enzymes, protein pharmaceuticals, the challenges of testing protein therapeutics in humans, and the use of bST in dairy cows to increase milk production. It explains how to confirm if a protein fits a known allergen and how to carry out safety assessments. It provides sources of food consumption databases, four case studies, a final summary chapter distilling the previous information, and an overall strategy for the safety assessment of new products under development.


Food Safety of Proteins in Agricultural BiotechnologyEdited by

Bruce G. HammondMonsanto Company, St. Louis, Missouri, USA


This volume examines the merger of identity preservation and traceability into IPT as it relates domestically and internationally to food safety and economics, with an emphasis on grain to illustrate trends. While the concepts behind IPT are not new, concerns during the past decade led to these ideas uniting within a single framework. This work highlights the major systems of IPT from a U.S. business perspective. The research provides a sampling of government, industry, and company approaches towards IPT systems from the 1990s to early 2007. From this readers gain a better understanding of the complexity of IPT systems and the diverse reasons why IPT is critical for food safety and the market.

Catalog no. K10269, ISBN: 978-1-4398-0486-5 October 2009, 6.125 x 9.25, 686 pp. Suggested Price: $169.95 / £103.00

Food Identity Preservation and TraceabilitySafer GrainsGregory S. BennetIowa State University, Ames, USA


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Written by one of the most prolific and respected researchers in food safety, this volume describes molecular techniques for the detection and discrimination of major infectious bacteria associated with foods. Each chapter deals with a specific organism and techniques applied to that organism. Particular focus is placed on genes associated with pathogenicity used in the polymerase chain reaction (PCR) including real-time PCR for specific detection of pathogenic bacteria and the inherent limitations of such methodology with certain pathogens. Methods for extracting microorganisms from complex food matrices and DNA purification techniques are also emphasized.


Rapid Detection and Characterization of Foodborne Pathogens by Molecular TechniquesRobert E. LevinUniversity of Massachusetts, Amherst, USA

Skillfully combining theory and applications, Principles of Food Toxicology begins with an introduction to toxicology principles at the molecular, cellular, and organism level. The author uses vivid examples, as well as highly detailed, yet accessible information, to emphasize the biochemical mechanisms of toxic effects and toxic response. He demonstrates the determination of foreign substances and the evaluation of toxicity and risk analysis. The second section considers individual toxicants from plants and soils, environmental toxins, mycotoxins, marine and animal toxins, pesticide residues, food additives, and toxins that enter food during processing and storage, as well as digestion. The book also includes an extensive glossary.


Textbook

Principles of Food ToxicologyTõnu PüssaEstonian University of Life Sciences, Tartu

One of the most effective ways to control and prevent human foodborne infections is to implement a pathogen surveillance system. Addressing the biology, epidemiology, and pathogenesis of more than 60 microorganisms, Molecular Detection of Foodborne Pathogens demonstrates how to implement a surveillance system that uses state-of-the-art molecular techniques to quickly detect and identify bacterial, fungal, viral, and parasitic pathogens. Each chapter contains a concise review of the discussed pathogen; a detailed description of current molecular procedures for its detection and identification including ready-to-use protocols; and a discussion on further research needs pertaining to improved diagnosis.

Catalog no. 76434, ISBN: 978-1-4200-7643-1 July 2009, 8-1/2 x 11, 905 pp. Suggested Price: $159.95 / £97.00

Molecular Detection of Foodborne PathogensEdited by

Dongyou LiuHuman Genetic Signatures, North Ryde, NSW, Australia

Microbial Food Contamination, Second Edition is a comprehensive evaluation of the microbiology, biochemistry, detection, risk, and threat of foodborne illness in today’s global climate. It introduces insights into the pathogenic effect of contaminants including mycotoxins and aflatoxins. It presents recent advances in detecting and monitoring food borne human pathogens, and examines control and prevention measures, including the genetic and biochemical control of aflatoxigenic fungi. Contributions discuss globalization and the increased risk for transnational contamination, the impact of food contamination on international trade, and international programs to mitigate these events. Finally, the book explores the risk of bioterrorism and considers a Food Defense Plan that can reduce vulnerability.


Microbial Food ContaminationSecond EditionEdited by

Charles L. WilsonPresident & CEO, Wilson Associates International LLC, USA

Completely revised, this third edition of a bestseller incorporates findings to present readers with a complete overview of foodborne listeriosis, including information on listeriosis in animals and humans, pathogenesis, methods of detection, and subtyping. Two additional chapters deal with risk assessment, cost of outbreaks, regulatory control in various countries, and future directions for research. The text covers many high-risk foods including fermented and unfermented dairy products, meat, poultry, fish, seafood, and products of plant origin. This authoritative resource has proven to be a critical tool for those involved with preventing and curbing outbreaks of this dangerous pathogen.


Listeria, Listeriosis, and Food SafetyThird EditionEdited by

Elliot T. RyserMichigan State University, East Lansing, USA

Elmer H. MarthUniversity of Wisconsin, Madison, USA


With more than 25 percent expanded material, this third edition provides an excellent overview of research on the function, utilization, and nutritional aspects of lactic acid bacteria. The book showcases the scientific, commercial, and technological findings of 37 international contributors that may impact the quality, taste, and dietary value of foods such as milk, cereal, vegetables, and meat. It contains additional chapters ranging from topics on mathematical modeling and vegetable fermentation to techniques for the analysis of gut microbiota and probiotics for fish. It also features information of future research directions for the utilization of lactic acid bacteria.


Lactic Acid BacteriaMicrobiological and Functional Aspects, Third EditionEdited by

Seppo SalminenUniversity of Turku, Finland

Atte von WrightUniversity of Kuopio, Finland

Arthur OuwehandHealth and Nutrition, Danisco Finland


24

Food Microbiology &

Safety / Food PackagingOriginally published in 1993, Food Packaging: Principles and Practice went on to become a bestselling textbook and industry standard. The second edition continues this tradition, with an integrated approach toward the study of packaging technology that covers chemistry, microbiology, and engineering, but with significant additions. Five added chapters and numerous diagrams have been incorporated to explain developments in processes and equipment. The author updated all of the references and added a chapter explaining new and active packaging technologies. This second edition adheres to the essential format that made the first edition so informative and accessible.

Catalog no. DK775X, ISBN: 978-0-8493-3775-8 September 2005, 7 x 10, 568 pp. Suggested Price: $99.95 / £63.99

Textbook

Food PackagingPrinciples and Practice, Second EditionGordon L. RobertsonConsultant, Hope Island, Australia

Series: Packaging and Converting Technology

With a wealth of illustrations, examples, discussion questions, and case studies, this textbook covers basic principles and advanced technologies. Emphasizing the application of scientific principles to create effective designs and quality products, this text discusses packaging materials science and the chemical and physical properties of plastics, glass, metal, and cellulosic packaging materials. It analyzes traditional methods such as end-of-line operations, as well as canning, aseptic, and vacuum/modified atmosphere packaging. It studies the shelf lives of various food categories and addresses sustainable packaging as well as sociological and legislative considerations.

Catalog no. DK3076, ISBN: 978-0-8247-2779-6 April 2008, 6-1/8 x 9-1/4, 656 pp. Suggested Price: $89.95 / £57.99

Textbook

Food Packaging Science and TechnologyDong Sun LeeKyungnam University, Masan, South Korea

Kit L. YamRutgers University, New Brunswick, New Jersey, USA

Luciano PiergiovanniMilan University, Italy

Current food packaging must take into consideration the biochemical, chemical, physical, and biological changes that occur during processing, distribution, and especially storage. Organized according to chapters devoted to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each and reviews how different packaging materials may influence time to failure and thus shelf life. Biobased packaging is examined in a separate chapter as is the impact of active packaging on shelf life. Packaging and the microbial shelf life of foods is the subject of another chapter, while a further chapter discusses shelf life testing methodology.


Food Packaging and Shelf LifeA Practical GuideEdited by

Gordon L. RobertsonConsultant, Hope Island, Australia

Examining the latest advances in bio-based food packaging materials, this book discusses the factors involved in choosing alternative packaging materials such as consumer preference, measuring the environmental performance of food packaging, eco-design, and the safety and quality of recycled materials. It discusses applications of environmentally-compatible materials in particular product sectors, including the packaging of fresh horticultural produce, dairy products, and seafood. The text also covers active packaging, modified atmosphere packaging, and biobased intelligent food packaging and concludes with a summary of the legislation and certification of environmentally compatible packaging in the EU.

Catalog no. WP7789, ISBN: 978-1-4200-7789-6 August 2008, 6 x 9, 592 pp. Suggested Price: $309.95 / £163.00

Environmentally Compatible Food PackagingEdited by

Eric ChielliniUniversity of Pisa, Italy

Development of Packaging and Products for Use in Microwave Ovens provides a focused and comprehensive review for developers in the food and packaging industries. The first section discusses the principles of microwave heating and ovens. The text emphasizes the effect of food dielectric properties and geometry on heating uniformity, flavor optimization, and colors of microwave foods. The second part discusses microwave packaging materials and design with chapters that cover rigid packaging, susceptors, and shielding. Also discussed are product development, oven safety, and computer modeling of microwave products.

Catalog no. N10045, ISBN: 978-1-4398-0207-6 September 2009, 6 x 9, 320 pp. Suggested Price: $199.95 / £125.00

Development of Packaging and Products for Use in Microwave OvensEdited by

Matthew W. LorencePeter S. PesheckGeneral Mills, USA

Several severe and high-profile outbreaks of food-borne illness linked to the consumption of ready-to-eat (RTE) foods have prompted the USDA and FDA to issue stringent rules and regulations governing the manufacturing or RTE foods. This book comprehensively reviews individual common RTE foods and their specific safety-related aspects since RTE foods are normally consumed without prior cooking, a step that kills pathogenic microorganisms that may be present in the food products. This text also provides an overview of the microorganisms of concern, the effect of processing on the survival of pathogenic and spoilage microorganisms, food safety, practical control measures, and intervention strategies.


Ready-to-Eat FoodsMicrobial Concerns and Control MeasuresEdited by

Andy HwangMicrobial Food Safety Research Unit, Wyndmoor, Pennsylvania, USA

Lihan HuangUSDA-ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA


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Consumer and sensory food science are particularly dynamic fields. This book follows up on Macfie’s highly popular Consumer-Led Food Product Development, just published in 2007, with new research and emerging industry practice that is of interest to sensory and consumer scientists. This collection contains reviews of almost 30 topics by leading experts in their fields, with an emphasis on consumer research. Sections of the book focus on developments in the market place, sensory perception, consumer behavior, emerging methodologies, and data analysis. An additional section reports on the personal perspectives of respected sensory and consumer scientists.


Consumer Driven Innovation in Food and Personal ProductsEdited by

Hal MacFieConsultant in Sensory and Consumer Science, UK

S. JaegerHort Research, New Zealand

With contributions from seasoned product developers talking openly about their experiences, this compendium describes and comments on specific New Product Development (NPD) projects in a variety of industries internationally. Edited by Mary and Richard Earle, Emeritus Professors at Massey University, New Zealand, who have worked on numerous NPD projects in many countries, this book outlines new product development theory and considers different strategies and management decisions. Twelve case studies highlight product development, technological development, and consumer and market research. The book demonstrates product development in practice as well as how product developers are educated.

Catalog no. WP7204, ISBN: 978-1-4200-7204-4 January 2008, 6 x 9, 384 pp. Suggested Price: $269.95 / £142.00

Case Studies in Food Product DevelopmentEdited by

Mary Earle and Richard EarleMassey University, New Zealand

Evaluating food consumers’ sensory perception is a key factor in determining the shelf life of many food products. This, the first book to address sensory shelf life of food, explains how to design a shelf life estimation experiment. It discusses parameters for how many samples to take, how long to store the products, at what time intervals should samples be removed, and under what conditions they should be stored. The text includes the code and instructions to perform calculations using the freely distributed R statistical package. The book also includes a chapter on accelerated storage that covers kinetics, calculations of prediction confidence intervals, and caveats on using accelerated storage.

Catalog no. 9291X, ISBN: 978-1-4200-9291-2 May 2010, 6-1/8 x 9-1/4, 232 pp. Suggested Price: $149.95 / £95.00

Sensory Shelf Life Estimation of Food ProductsGuillermo HoughComision Investigaciones Cientificas, Buenos Aires, Argentina

At one time, food packaging was simply for containing the product, but now it is also a functional element, helping to preserve and extend the shelflife of the food. This book addresses key types of packaging, specifically aseptic, smart, active, and modified atmosphere.While other packaging books review individual packaging types, this is the first book to take an applied engineering approach by applying those packaging types to specific food types. Depending on the kind of food, both packaging material and the corresponding technique employed vary considerably, but pricing considerations require the sort of informed approach this resource provides.


Modified Atmosphere and Active Packaging TechnologiesIoannis ArvanitoyannisUniversity of Thessalia, Volos, Greece


Providing a complete analysis of modified and controlled atmospheres (MA and CA) research, development, and future possibilities, this book delineates the ideal conditions for many horticultural commodities and outlines the effects of MA and CA on the physiology and biochemistry of these commodities and on their flavors and quality. The 23 chapters in the book cover basic and applied aspects related to the science and application of this technology to the handling of specific agricultural commodities. They discuss all technological applications of MA and CA (storage, transport, and packaging) for fruits, vegetables, and ornamentals of temperate, subtropical, and tropical origin.


Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural CommoditiesEdited by

Elhadi M. YahiaUniversidad Autonoma de Queretaro, Mexico

In response to consumer demand for information about the health, safety, environmental, and socioeconomic characteristics of food products, governments are challenged with the development of accurate, uniform labels that are not misleading. Innovations in Food Labeling provides information about the principles and requirements of food labeling and reviews the latest trends in this important area. Following an introduction on the evolution of food labeling, further chapters cover the Codex Alimentarius and food labeling, international trade agreements, nutrition labeling, allergies and food labels, and environmental and social labels.


Innovations in Food LabelingEdited by

J. AlbertFood and Agriculture Organization of the United Nations (FAO), Italy


26

Food Product Developm

entResearch on meals is carried out in a wide range of fields, and these different disciplines do not always benefit from each others’ expertise. With contributions from a wide array of disciplines, this book brings together many perspectives and methods. The editors and contributors examine how meals are defined, studied, and taught, before going on to discuss social eating and eating alone, the influence of gender, and the differences in home, restaurant, and institutional settings. The coverage concludes with reviews of meals worldwide and a discussion of the perspectives of chefs, product developers, and meal setting designers.

Catalog no. N10007, ISBN: 978-1-4398-0106-2 April 2009, 6 x 9, 681 pp. Suggested Price: $279.95 / £165.00

Meals in Science and PracticeInterdisciplinary Research and Business ApplicationsEdited by

Herbert L. MeiselmanU.S. Army Natick Soldier Systems Center, USA

With a compelling new approach to introductory food science, this textbook is designed to excite and encourage students to major in food science. It proceeds from a non-technical discussion of food issues that concern today’s consumer to an in-depth technical overview of the basic principles of the study of food. In between are commercial products and processes and the functions and roles of food scientists. Each section builds on the previous one, providing greater technical depth. Depending on the course, professors can choose to use select chapters or all chapters in the book. It provides a comprehensive introduction to food science for the major and non-major alike.

Catalog no. TX285, ISBN: 978-1-58716-028-8 April 2009, 6-1/8 x 9-1/4, 385 pp. Suggested Price: $59.95 / £36.99

Textbook

Introducing Food ScienceRobert L. ShewfeltUniversity of Georgia, Athens, United States

A blend of academic research and the experiences of seasoned practitioners, this book introduces The Success Equation based on the interrelationship of the key tasks critical to defining and executing for new product success. It highlights the importance of every task and the impact of each disciplines’ contribution throughout the process in optimizing the success of the product. The concise, hands-on information includes advanced and emerging innovations in management, marketing, technology, strategy, consumer research and sales. The integrated coverage provides a complete picture of the expertise and knowledge needed to leverage new product development into commercial success.

Catalog no. 6553X, ISBN: 978-1-4200-6553-4 June 2009, 6-1/8 x 9-1/4, 503 pp. Suggested Price: $179.95 / £109.00

An Integrated Approach to New Food Product DevelopmentEdited by

Howard R. MoskowitzMoskowitz Jacobs, Inc., White Plains, New York, USA

I. Sam SaguyHebrew University of Jerusalem, Rehovot, Israel

Tim StrausThe Turover Straus Group, Inc., Springfield, Missouri, USA

Filled with extensive reviews, The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives to explore neglected aspects of technological change in this industry. Leading international specialists discuss economic and managerial aspects of innovation, technological change, new product introduction, and research and development. They examine food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry in detail. Providing a well-rounded view of the entire industry and where it is heading, the book includes case studies, analyses of large databases and other tools, economic analyses, and crucial survey results.

Catalog no. HW13695, ISBN: 978-1-56022-298-9 March 2008, 428 pp., 536 pp. Suggested Price: $139.95 / £89.00

Handbook of Innovation in the Food and Drink IndustryEdited by

Ruth RamaCHCS-CSIC, Madrid, Spain

Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk, often ending in failure. What are the keys to making the process a success? Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers. Filled with examples and practical suggestions and written by a distinguished team with unrivalled academic and industry expertise, this book will be an essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry.

Catalog no. N10127, ISBN: 978-1-4398-2038-4 July 2009, 6-1/8 x 9-1/4, 256 pp., Soft Cover Suggested Price: $79.95 / £45.00

Food Product DevelopmentMaximizing SuccessEdited by

Mary Earle, Richard Earle, and Allan AndersonMassey University, New Zealand

Written by world-class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist™ in providing the basic recipe.


Developing New Food Products for a Changing MarketplaceSecond EditionEdited by

Aaron L. BrodyPresident & CEO, Packaging/Brody, Inc., Duluth, Georgia, USA

John B. LordSaint Joseph’s University, Philadelphia, Pennsylvania, USA


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Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices provides information on how to create and design an effective food sanitation system. It includes the regulatory requirements of food plant sanitation; identifies microorganisms of food manufacturing concern; and explores the benefits of sanitary design, effective sanitation practices, and the means of verifying sanitation. It also identifies sanitary practices for plant personnel and defines the means of preventing chemical and physical food safety hazards through sanitation. Including photographs, diagrams, and tables, this text is an excellent reference for all food safety and food quality personnel.


Food Plant SanitationDesign, Maintenance, and Good Manufactur-ing PracticesMichael M. CramerFood Safety & Quality Assurance, Specialty Brands, Inc.

With more than 100 tables, spreadsheets, and program outlines, Food Industry Quality Control Systems features all of the systems needed for food manufacturing facilities to assure food quality and safety. This book outlines the role of management in overall quality control and the role of HACCP within a company. It explains the basics of quality control programs including pest control programs, lot coding, organizational charts, specifications, supplier certification, and sanitation programs. An accompanying CD-ROM contains supporting programs in a “plug-and-play” format and adaptable forms with specific examples and resources that allow companies to customize forms to fit their own needs.


Food Industry Quality Control SystemsMark CluteTurtle Mountain, LLC, Eugene, Oregon, USA

Food and drink supply chains are complex, continually evolving systems, involving many participants and part and consequently, considerable challenges. This volume identifies six key challenges in managing food and drinks supply chains. Each section of the book focuses on one. These include the fundamental role of relationship management in supply chains, the active alignment of supply and demand, different approaches to effective and efficient process management, quality and safety management, the effective use of new technologies, and the delivery of food as a sustainable and responsible activity.

Catalog no. N10144, ISBN: 978-1-4398-2726-0 May 2010, 6 x 9, 595 pp. Suggested Price: $254.95 / £170.00

Delivering Performance in Food Supply ChainsEdited by

C. MenaCranfield University, Bedfordshire, UK

G. StevensConsultant, UK

Reflecting a growing interest in this area, The Neurobiology of Olfaction provides a comprehensive overview of the present status of knowledge and research on olfaction. With an interdisciplinary approach, it includes content from genetics to behavior and from nematodes to humans. It also contains chapters about the most recent discoveries on odor coding from the olfactory epithelium to cortical centers and about neurogenesis in the olfactory epithelium and in the olfactory bulb. Each subject-specific chapter written by a top researcher in the area provides an extensive list of reviews and original articles for students and scientists interested in further readings.


The Neurobiology of OlfactionEdited by

Anna MeniniS.I.S.S.A, Trieste, Italy


This second edition of a bestselling text in food product development provides a comprehensive overview of the food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. With extensive experience in food product development, the author outlines ways a company can organize for product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources in the food product development process.


Textbook

New Food Product DevelopmentFrom Concept to Marketplace, Second EditionGordon W. FullerG.W. Fuller Associates Ltd., Montreal, Canada

Methods in Chemosensory Research describes molecular, electrophysiological, engineering, genetic, behavioral, psychophysical, and imaging techniques that have been adapted to investigate the basic neuronal mechanisms underlying chemoreception. Written by leaders in the field of neuronal chemoreception specializing in olfaction, gustation, baroreception, and chemical irritation caused by environmental pollutants, this unique book combines novel methods to investigate all aspects of taste and olfaction. These methods range from the molecular level to the investigation of individual cell taste and olfactory epithelia.


Methods in Chemosensory ResearchEdited by

Sidney A. Simon and Miguel A. L. NicolelisDuke University Medical Center, Durham, North Carolina, USA



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Food Quality Assurance / Fruit &

Vegetable ProductsDrawing on contributions from international experts, this book reviews the chemical basis of fruit and vegetable flavour and methods for improving the flavour of fruit and vegetable products. It examines the formation of fruit and vegetable flavour and how it deteriorates after harvest, then highlights flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding and the role of maturity for improved fruit and vegetable flavour. The text then discusses emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement.

Catalog no. WP0760, ISBN: 978-1-4200-7600-4 March 2008, 6 x 9, 320 pp. Suggested Price: $249.95 / £132.00

Fruit and Vegetable FlavourRecent Advances and Future ProspectsEdited by

Bernhard BrücknerInstitute of Vegetable and Ornamental Crops, Germany

S. Grant WyllieCSIRO Textile and Fibre Technology, Australia Consultant

While one can choose from a wealth of books on enzymes, none offers this type of unique focus on fruits and vegetables. Written by an international team of contributors, this book is devoted to enzymes in fruit and vegetable processing from chemistry to engineering aspects. It provides 14 chapters that among other topics discuss the effect of enzymatic reactions on color, flavor, and texture, enzymatic browning during fruit and vegetable processing, enzyme-assisted production of value added products from fruit and vegetable processing by-products, effect of the non-thermal technologies on fruit and vegetable enzymes, biosensors for fruit and vegetable processing, and future trends for the industrial use of enzymes.


Enzymes in Fruit and Vegetable ProcessingChemistry and Engineering ApplicationsAlev BayindirliMiddle East Technical University, Ankara, Turkey

While there are many books on small fruit culture, their focus is often very specific or confined to just a few species. Packed with useful information, An Encyclopedia of Small Fruit is a comprehensive A-to-Z reference that not only details all temperate and tropical small fruit grown throughout the world, but also provides a description and culture of each. This easy-to-use single volume covers everything amateur growers need to produce and nurture their favorites and to learn about the exotics as well. Complete with more than 400 entries, a glossary covering commonly used terms, and a detailed reference section for further reading, this handy listing is the unique text that is both practical guide and enlightening resource.

Catalog no. HW15611, ISBN: 978-1-56022-939-1 March 2008, 6 x 9, 176 pp., Soft Cover Suggested Price: $39.95 / £25.99

An Encyclopedia of Small FruitBob GoughMontana State University, Bozeman, USA

Taking a multidisciplinary approach, this work explores the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined.


Advances in Fresh-Cut Fruits and Vegetables ProcessingOlga Martin-Belloso and Robert Soliva FortunyUniversity of Lleida, Spain


This practical, industry-oriented reference starts with the basic concepts and principles behind Total Quality Management. The author then presents examples of Quality Assurance programs that can be applied to the food industry using simple, proven formats. He provides readers with an overall understanding of quality assurance programs and the practical knowledge necessary to set up a program. The book discusses the role of quality assurance in product manufacturing, stressing the need for interactions between quality assurance, quality control, product development, marketing, sales, and consumer affairs departments.


Quality Assurance for the Food IndustryA Practical ApproachJ. Andres VasconcellosVascoTech & Sciences LLC, Corona, California, USA

During the past decade, food quality assurance practices have changed dramatically, including the wide acceptance worldwide of the HACCP and the ISO 9000 series of standards. In keeping up with those changes, this new edition of what is considered the top textbook and reference in the field is extensively revised to cover new versions of standards. Among new areas covered are food safety risk analysis, especially with regard to food bioterrorism, traceability, foods derived from genetically modified organisms, organic foods, and natural health products. Expanded information is provided on farm-to-table food safety and international trade.

Catalog no. 7279X, ISBN: 978-1-4200-7279-2 May 2010, 6-1/8 x 9-1/4, 256 pp. Suggested Price: $79.95 / £49.99

Textbook

Food Quality AssurancePrinciples and Practices, Second EditionInteaz AlliMcGill University, St. Anne-de-Bellevue, Quebec, Canada


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Presenting data from human studies and trials, along with recent research findings, this work summarizes the applications, and benefits of bioactive peptides used to mitigate major metabolic derangements arising from chronic illnesses and resulting in unwanted weight loss. Recent studies show bioactive peptides to enhance the body’s antioxidant status, antisepsis capacity, immune function, anti-inflammatory capacity, mineral absorption, and appetite. This book covers general principles, such as host response, quality factors, protein economics, and muscle loss. It includes case studies on ageing, AIDS, COPD, diabetes, inflammatory bowel disease, kidney failure, and tuberculosis.


Bioactive PeptidesApplications for Improving Nutrition and HealthRichard Owusu-ApentenUniversity of Ulster, Coleraine, Northern Ireland

With a human health perspective, this book discusses food-derived proteins and peptides in relation to advances in technology, and challenges and opportunities their research presents in the areas of health, nutrition, medicine and bioscience. The first section addresses chemistry and bioactivity. It looks at proteins-peptides as allergens, antihypertensive agents, antimicrobials, antioxidants, and anti-cancer agents. Findings on the bioavailability and toxicity of food-derived peptide and intestinal functions are also included. Section Two involves chapters on therapeutic peptides, including recent developments in proteomics, bioavailability, and opportunities for designing future peptides-based foods.


Bioactive Food Proteins and PeptidesApplications in Human HealthEdited by

Navam S. Hettiarachchy, Kenji Sato, and Maurice R. Marshall

The second edition of this highly acclaimed reference provides comprehensive information on a wide variety of fruits and processes. Revised by an international team of contributors, the second edition includes advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional and newer technologies.


Processing FruitsScience and Technology, Second EditionEdited by

Diane M. BarrettUniversity of California, Davis, USA

Laszlo SomogyiKensington, California, USA

Hosahalli RamaswamyMcGill University, Ste-Anne-de-Bellevue, Quebec, Canada

A comprehensive overview of new postharvest technologies, this book examines the physical, chemical, and nutritional changes that occur during the ripening process. The text focuses on how to maintain both sensorial and nutritional fruit quality parameters as well as how to extend shelf life. The authors present a wide range of technological applications for postharvest strategies, including heat treatments, naturally-occurring compounds, modified atmosphere packaging, non-toxic chemical compounds, and active packaging. The text also discusses the advantages and disadvantages of using cold temperatures during handling, packaging, and storage.


Postharvest Biology and Technology for Preserving Food QualityEdited by

Daniel Valero and Maria SerranoUniversity of Miguel Hernandez, Orihuela, Spain

Microbiology of Fruits and Vegetables presents a holistic view of the problem of produce contamination that examines both pre-harvest and post-harvest sources and practices. It addresses a number of topical issues relating to the microbiological quality and safety of fresh and processed fruits and vegetables and explores the linkage between microbial attachment, the state of microbial contaminants on produce surfaces, and the problem of decontamination. This volume focuses on five distinct areas, and within these areas, provides in-depth coverage of scientific issues important to an understanding of the field and technical issues of economic and public health significance.

Catalog no. 2261, ISBN: 978-0-8493-2261-7 August 2005, 6-1/8 x 9-1/4, 648 pp. Suggested Price: $229.95 / £146.00

Microbiology of Fruits and VegetablesEdited by

Gerald M. SapersUSDA-ARS, Eastern Regional Research Center, Pennsylvania

James R. GornyInternational Fresh-Cut Produce Association, California, USA

Ahmed E. YousefOhio State University, Columbus, USA

Based on contributions from experts, this volume brings together information on the health-promoting properties of fruit and vegetables. It provides an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables, then discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity, and neurodegenerative diseases. Building on this foundation, the book explores fruit and vegetable phytochemicals, reviews the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables, and examines the nutritional quality of fresh-cut and organic fruit and vegetables.

Catalog no. WP6019, ISBN: 978-1-4200-7601-1 May 2008, 6 x 9, 592 pp. Suggested Price: $299.95 / £150.00

Improving the Health-Promoting Properties of Fruit and Vegetable ProductsEdited by

F.A. Tomás-Barberán and M.I. GilCEBAS (CSIC), Spain


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Functional Foods & Nutraceuticals

Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarginogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon. A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references.


Fruit and Cereal BioactivesSources, Chemistry, and ApplicationsEdited by

Ozlem TokusogluCelal Bayer University, Akhlsar, Manisa, Turkey

Clifford A. Hall IIINorth Dakota State University, Fargo, USA

Completely revised and expanded, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight additional chapters and several rewrites covering fatty acids in foods and food preparation and the health related effects of specific fatty acids on metabolism, visual dysfunction, aging, inflammation, energy homeostasis, cognition, and brain development. A complete resource available on fatty acids and their biological effects, this book provides state-of-the-science information from all corners of nutritional and biochemical research.


Fatty Acids in Foods and their Health ImplicationsThird EditionEdited by

Ching Kuang ChowUniversity of Kentucky, Lexington, USA


Health professionals recognize the role of nutraceuticals in health enhancement. However, there is much confusion and misinformation about these products and the science behind them. Dictionary of Nutraceuticals and Functional Foods was the first reference of its kind for this rapidly developing field. It provides concise, science-based information on more than 470 nutraceutical and functional food products and compounds. Each entry lists information on the product or compound, its role in the promotion of health or the prevention of disease, and peer-reviewed literature references. This reference also contains 172 chemical structures, 102 figures, 73 schemes, and 64 tables.


Dictionary of Nutraceuticals and Functional FoodsN.A. Michael EskinUniversity of Manitoba, Winnipeg, Canada

Snait TamirTel-Hai Academic College, Upper Galilee, Israel

Series: Functional Foods and Nutraceuticals, 8

With contributions from leading figures in industry and academia, this book reviews key issues in the design of health-promoting foods. It begins with an examination of oral physiology and gut microbial ecology, then focuses on the digestion, absorption, and physiological effects of significant food components. It discusses advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The book concludes with coverage of the implications of these new advances in the design of functional foods.

Catalog no. WP9485, ISBN: 978-1-4200-9485-5 September 2009, 6-1/8 x 9-1/4, 600 pp. Suggested Price: $279.95 / £174.00

Designing Functional FoodsMeasuring and Controlling Food Structure Breakdown and Nutrient AbsorptionEdited by

Julian McClements and Eric A. DeckerUniversity of Massachusetts, USA

This important book reviews how to optimize delivery and controlled release systems to maximize the health-promoting properties of food products. It discusses factors affecting nutrient bioavailability and assessment methods, addresses materials and specific application techniques, and compares the benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material. The book presents the differing parameters involved in controlled release of antioxidants, vitamins, folic acid, probiotics, fish oils, and proteins, as well as regulatory issues and future trends in bioactives and nutraceuticals.

Catalog no. WP7436, ISBN: 978-1-4200-7436-9 February 2008, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $279.95 / £147.00

Delivery and Controlled Release of Bioactives in Foods and NutraceuticalsEdited by

Nissim GartiThe Hebrew University of Jerusalem, Israel

Written by top-tier researchers and scientists, this book provides a review of current research on biotechnology in the food and nutraceuticals industries. The contributors describe state-of-the art procedures for genetic engineering of functional foods; applications of marine and animal biotechnology in nutrition; enhancement of bioactive phenolic metabolites; safety considerations of probiotics; and biotechnology to increase the bioavailability of phytonutrients. Additional topics incude the improvement of nutritional value in functional foods, food manufacturing technology, quality assurance, as well as legal, social, and regulatory aspects of food and nutrition biotechnology.


Biotechnology in Functional Foods and NutraceuticalsEdited by

Debasis BagchiUniversity of Houston, Texas, USA

Francis C. LauInterHealth Nutraceuticals Incorporated, Benicia, California, USA

Dilip K. GhoshnutriConnect, Sydney, New South Whales, Australia


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Presenting a balanced view of the current knowledge in many different areas of the field, this handbook discusses the concept, definition and criteria for classification as prebiotics and describes their interactions with gut microbiota. Contributions discuss the biomechanics of prebiotics and their effects on immune status, serum lipid concentrations, mineral bioavailability, and satiety modulation. They consider the health implications of prebiotic intake such as reduced incidence of gastroenteritis and chronic pathogenic gut disorders including intestinal cancers and inflammatory bowel disease. Providing well-rounded coverage, the book explores the varying effects of prebiotics in different populations and age groups and describes potential food avenues and the safety implications for prebiotic use.


Handbook of PrebioticsEdited by

Glenn R. GibsonThe University of Reading, UK

Marcel B. RoberfroidUniversité Catholique de Louvain, Brussels, Belgium

The first reference of its kind, this volume analyzes nutraceutical extracts and formulations in a pharmacopoeia-like manner. Introductory chapters provide detailed scientific information on characterization and methods for developing reproducible products, including Good Manufacturing Procedure (cGMP) requirements. All of the individual monographs on more than 175 nutraceuticals follow a unified format. Each is characterized by origin and as many as 17 properties, including non-proprietary names, chemical name, CAS no., and applications. A second section focuses on formulations aimed at specific diseases or disorders. The text also includes chapters on safety and toxicity of nutraceuticals.


Handbook of Nutraceuticals Volume IIngredients, Formulations, and ApplicationsEdited by

Yashwant PathakSullivan University, Louisville, Kentucky, USA

Featuring five added chapters and updating all data to reflect research findings, this second edition examines the health benefits of fermented foods as well as the processes and production techniques involved in their manufacture. It is expanded to include chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, Korean Kimchi and Doenjang, and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit.


Handbook of Fermented Functional FoodsSecond EditionEdited by

Edward R. FarnworthAgriculture and Agri-Food Canada, St. Hyacinthe, Quebec

Series: Functional Foods and Nutraceuticals

Functional foods—products which have health-promoting properties over and beyond their nutritional value—have become a significant food industry sector. This volume provides an authoritative introduction to the key scientific aspects and major product categories in this area. It focuses on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. It also explores industry and consumer roles and examines antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy. The Appendix contains laboratory exercises.


Functional FoodsPrinciples and TechnologyEdited by

Mingruo GuoUniversity of Vermont, USA

Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer, and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider foods that originate from all over upper and lower Asian as well as the Middle East.


Functional Foods of the EastEdited by

John ShiAgriculture and Agri-Food Canada, Guelph, Ontario

Chi-Tang HoRutgers University, New Brunswick, New Jersey, USA

Fereidoon ShahidiMemorial University of Newfoundland, St. Johns, Canada

Series: Nutraceutical Science and Technology

This important collection reviews the key ingredients, formulation technology, and health effects of functional and specialty beverages. It begins with coverage of essential ingredients such as stabilizers and sweeteners, and then explores formulation issues such as fortification technology and methods to extend shelf-life. The coverage includes dairy based beverages, methods to improve their nutritional and sensory qualities, and the functionality of milk. The book concludes with a review of advances in the plant-based beverage sector, exploring product development and the role of beverages in the diet.

Catalog no. N10001, ISBN: 978-1-4200-9987-4 March 2009, 6 x 9, 384 pp. Suggested Price: $249.95 / £150.00

Functional and Specialty Beverage TechnologyPaul PaquinUniversite Laval, Canada


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Featuring contributions from international experts, Advanced Technologies for Meat Processing presents recent developments in technologies for the full meat processing chain. This book explores production systems through the use of modern biotechnology, rapid non-destructive online detection systems, packaging systems, and automation in slaughterhouses. It describes modern technologies including decontamination, high-pressure processing, fat reduction, functional meat compounds, such as peptides or antioxidants, and processing of nitride-free products and dry-cured meats. The text also covers bacteriocins against meat-borne pathogens and the latest in bacterial starters.

Catalog no. DK3813, ISBN: 978-1-57444-587-9 March 2006, 6-1/8 x 9-1/4, 483 pp. Suggested Price: $175.95 / £111.00

Advanced Technologies for Meat ProcessingEdited by




Providing an authoritative and comprehensive reference guide, this user-friendly handbook uses a clear tabular format to present critical information on therapeutic and nutritional values for more than 200 species of fruits and vegetables available in North American markets. It presents flavonoid, isoflavone, and carotenoid content in raw vegetables as well as essential human nutritional values including protein, vitamins, and minerals. The book provides nutritional information for countering and preventing disease and lists the beneficial constituents found in each food. Extensive appendices consist of chemical components and their sources and cross-referenced lists of scientific and English names.


Vegetables and FruitsNutritional and Therapeutic ValuesThomas S.C. LiPenticton, British Columbia, Canada

Nuts have long been perceived as a high-fat, high-calorie food, best avoided or consumed in moderation. However, tree nuts are cholesterol-free and contain unsaturated fats that can help lower the risk of heart disease. They also provide essential nutrients such as magnesium, chromium, zinc, and manganese. Like all plant foods, they are high in fiber and phytochemicals. This book examines 10 popular tree nuts and describes each nut’s compositional characteristics, lipid characteristics, and the effects of consumption on serum lipid profiles, as well as their phytochemicals and role disease prevention. The book also covers allergens and uses for non-edible parts.


Tree NutsComposition, Phytochemicals, and Health EffectsEdited by

Cesarettin AlasalvarTUBITAK Marmara Research Centre, Gebze/Kocaeli, Turkey

Fereidoon ShahidiMemorial University of Newfoundland, St. Johns, Canada

Series: Nutraceutical Science and Technology, 9

Written by international experts, the second edition of this highly successful text has been revised to reflect dramatic advances in the field of functional foods and nutraceuticals. Providing an invaluable source of information for laboratories involved in the food, dietary supplement, and pharmaceutical industry, all analytical methods from the first edition have been updated. It offers techniques for the analysis of carotenoids, phytoestrogens, flavonoids, vitamins, and carbohydrates. With three added chapters on polyphenol analysis along with 85 percent expanded or revised information, this book is an indispensable addition to any food analyst’s library.


Methods of Analysis for Functional Foods and NutraceuticalsSecond EditionEdited by

W. Jeffrey HurstHershey Foods Technical Center, Pennsylvania, USA

Series: Functional Foods and Nutraceuticals, 4

Bringing together widely scattered literature, this book discusses the importance of marine products as a source of nutraceuticals, food additives, and other useful ingredients in health protection and product formulation. The author presents the functional properties of various macromolecules available from seafood and other marine resources such as seaweed and coral reef. The text reviews epidemiological and in vitro studies to establish the protective role of marine nutraceuticals against coronary heart diseases, cancer, and other diseases. Processing and quality aspects of various marine raw materials are addressed in the latter portion of the book.


Marine Products for HealthcareFunctional and Bioactive Nutraceutical Com-pounds from the OceanVazhiyil VenugopalIndian Institute of Technology, Mumbai

Series: Functional Foods and Nutraceuticals

While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distribution of functional foods. This volume comprehensively explores these variables and highlights the most current biological research and applications. It examines the sources of prebiotics and probiotics, describes the physiological functions of both products, and discusses promising applications for a plethora of disorders.


Handbook of Prebiotics and Probiotics IngredientsHealth Benefits and Food ApplicationsEdited by

Susan Sungsoo ChoNutraSource Inc., Maryland, USA

Terry FinocchiaroNational Starch Food Innovation, Bridgewater, New Jersey, USA


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The first edition of Poultry Meat Processing provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, and engineering involved. Upholding its reputation as the most comprehensive text available, the second edition features new chapters on poultry meat nutrition, sanitation, equipment design, biofilm formation, meat quality defects, by-products, and animal welfare. Written by acknowledged experts, the text also offers significant updates on important subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation, and the latest packaging technology.

Catalog no. 91891, ISBN: 978-1-4200-9189-2 February 2010, 7 x 10, 448 pp. Suggested Price: $99.95 / £60.99

Textbook

Poultry Meat ProcessingSecond EditionEdited by

Casey M. Owens, Christine Alvarado, and Alan R. Sams

A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions.

Catalog no. WP7790, ISBN: 978-1-4200-7790-2 February 2009, 6 x 9, 500 pp. Suggested Price: $289.95 / £153.00

Improving the Sensory and Nutritional Quality of Fresh MeatNew TechnologiesEdited by

Joseph P. Kerry and David LedwardUniversity College, Cork, Ireland

Handbook of Processed Meats and Poultry Analysis provides an overview of the analytical tools currently available for the analysis of meat and poultry products. This book describes the role of these techniques for processing control and evaluation of the final quality. It also presents analytical methodologies to assure the control of different safety concerns related to processing. The text covers technological quality aspects, such as physical sensors and additives; nutritional quality aspects, such as antioxidants and vitamins; sensory quality aspects, such as color, texture, and flavor; as well as safety aspects, such as spoilage detection, microbial foodborne pathogens, contaminants, and allergens.


Handbook of Processed Meats and Poultry AnalysisEdited by



Muscle foods, which include meat, poultry, and fish, represent some of the most important foods in Western societies. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and applications of these methodologies. This reference discusses the analysis of chemical and biochemical compounds of muscle foods, technological quality and the use of non-destructive techniques, nutrients in muscle foods, sensory quality, and the analytical tools used to determine color, texture, and flavor. This book also addresses safety aspects and the tools used for detecting pathogens, parasites, allergens, and chemical toxic compounds.


Handbook of Muscle Foods AnalysisEdited by



While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollet and Todra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, includingthe detection of pathogens and toxins usually found in muscle foods.

Catalog no. K10202, ISBN: 978-1-4398-0360-8 May 2010, 7 x 10, 528 pp. Suggested Price: $169.95 / £108.00

Handbook of Analysis of Edible Animal By-ProductsEdited by



Knowledge of muscle biology is continuing to expand in the animal and food sciences industry, especially the understanding of the mechanisms that control skeletal muscle development, growth, and their impacts on meat production and quality. Applied Muscle Biology and Meat Science provides agriculturalists with state-of-the-art information and a platform to further explore this specialized topic. It also gives novices a comprehensive knowledge base in applied muscle biology and meat science. Many existing problems in meat science and production are due to a lack of understanding of the underlying biological mechanisms of the livestock. Careful to avoid gory processing details, the text focuses on biological changes and the appropriate management techniques for meat animals.

Catalog no. 92723, ISBN: 978-1-4200-9272-1 May 2009, 7 x 10, 360 pp. Suggested Price: $109.95 / £54.99

Textbook

Applied Muscle Biology and Meat ScienceEdited by

Min Du and Richard J. McCormickUniversity of Wyoming, Laramie, USA


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SeafoodShellfish remain a very popular and nutritious food, but consumption may present a particularly high risk to consumers. Edited by leading authorities in the field, this collection reviews hazards the shellfish industry needs to be aware of and steps that can be taken to improve safety and eating quality. Opening chapters consider microbial, biotoxin, metal, and organic contaminants of shellfish. Techniques to reduce contamination are then discussed, such as mitigation of the effects of harmful algal blooms. Chapters also address approaches to managing disease and other methods to improve quality, such as improved packaging methods and reduction of biofouling.

Catalog no. WP7792, ISBN: 978-1-4200-7792-6 February 2009, 6 x 9, 384 pp. Suggested Price: $269.95 / £160.00

Shellfish Safety and QualityEdited by

Sandra E. ShumwayUniversity of Connecticut, Storrs, USA

Gary E. RodrickUniversity of Florida, Gainesville, USA

This second edition provides an overview of the expanding scope of the field from several perspectives. Incorporating pharmacology, toxicology, chemistry, ecology, and economics, it covers several categories of toxins by function and biomechanism, potential pharmacological applications, and legal and economic perspectives. New toxins such as pfiestra, gambierol, and polycavernoside are described by their individual chemical structure, ecobiology, metabolism, detection methods, determination, pharmacology, and toxicology. Logically organized for clear understanding, this edition includes more information on the biological aspects of the bloom, the effects and actions of each toxin with emphasis on human response, detection and analysis, and food safety issues such as regulation and international trade implications.

Catalog no. 7437, ISBN: 978-0-8493-7437-1 January 2008, 7 x 10, 960 pp. Suggested Price: $229.95 / £146.00

Seafood and Freshwater ToxinsPharmacology, Physiology, and Detection, Second EditionEdited by

Luis M. BotanaUniversity of Santiago de Compostela, Lugo, Spain


Based on a major EU Integrated Research Project, SEAFOODplus, this book reviews consumer attitudes to seafood and how to improve the safety, nutritional, and sensory quality of seafood products to meet consumer expectations. The chapters examine regional differences, consumer informational needs, and attitudes to processed seafood products. They also cover health benefits, review safety issues and how they can be managed, and discuss the range of technologies designed to optimize the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The book concludes with coverage of the role validation and traceability play in regaining and strengthening consumer confidence.

Catalog no. WP7434, ISBN: 978-1-4200-7434-5 November 2008, 6-1/8 x 9-1/4, 608 pp. Suggested Price: $309.95 / £163.00

Improving Seafood Products for the ConsumerEdited by

Torger BørresenDanish Institute for Fisheries Research

This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics. It begins with coverage of chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions discuss environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part Two addresses important quality issues, and the final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity, and product labeling.

Catalog no. WP7791, ISBN: 978-1-4200-7791-9 September 2008, 6 x 9, 500 pp. Suggested Price: $289.95 / £153.00

Improving Farmed Fish Quality and SafetyEdited by

Øyvind LieNational Institute of Nutrition and Seafood Research, Norway

A complete resource on the use and handling of seafood products across the globe, this comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. The text describes a broad range of techniques and methodologies for quality assurance, as well as drying curing, and processing. It offers up a series of chapters on analyzing safety aspects such as fish parasites, viruses, and marine toxins. It also covers various methodologies for safety control and for analyzing nutrition, including composition and calories.


Handbook of Seafood and Seafood Products AnalysisEdited by



Addressing various aspects of seafood quality, this 12th volume in the Chemical & Functional Properties of Food Components series focuses on the effects of natural and anthropogenic environmental conditions on the availability of marine organisms harvested for food purposes. Particular emphasis is placed on how physical, chemical, and biological characteristics of the marine environment impact technological suitability, sensory quality, nutritional value, health-promoting activity, and safety aspects of raw seafood materials. The authors explain how to enhance the desirable sensory quality and health effects of various marine food products. The text also explores the health risks and benefits of consuming seafood.


Environmental Effects on Seafood Availability and QualitiesEdited by

Elzbieta G. Daczkowska-KozonAgrigultural University in Szczecin, Poland

Bonnie Sun-PanNational Taiwan Ocean University, Taiwan



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Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades, the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from experts who work on the frontlines of disease management, Food and Nutrients in Disease Management brings food back into the clinical arena and helps physicians put food and nutrients back on the prescription pad. This authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine by enabling them to adjust medication dosage with diet, diagnose and correct nutrient deficiencies, and counsel patients on food selection.


Food and Nutrients in Disease ManagementEdited by

Ingrid KohlstadtFDA, Annapolis, Maryland, USA

Keeping up with the explosion in information garnered from a wealth of new research, this volume provides an up-to-date resource on new areas of folate-related basic science coupled with a public health perspective. New insights related to folate chemistry, bioavailability, kinetics, metabolism, nutrient-gene, and nutrient-nutrient interaction are coupled with a public health/clinical medicine perspective of research findings targeted to birth defects, vascular and neurological diseases, and cancer. Epidemiological evidence is interpreted in tandem with new findings related to folate’s mechanistic role in health maintenance and disease/birth defect prevention. Global recommendations for folate intake and a synopsis of folic acid fortification programs are featured. The book presents the latest research on folate/folic acid intake and discusses intake recommendations for health maintenance and disease/birth defect prevention.


Folate in Health and DiseaseSecond EditionEdited by

Lynn B. BaileyUniversity of Florida, Gainesville, USA

Providing a unique integrative approach, Appetite and Food Intake: Behavioral and Physiological Considerations reviews the status of basic and applied research, while considering behavioral and physiological influences on the regulation of food intake. Each covered topic is discussed in paired chapters that present the subject from the perspectives of scientists studying animal models and humans. Chapters include coverage of eating motivation, orosensory properties of food, influence of the GI tract on food intake, and postabsorptive factors. The book also covers contributions of food macronutrient and micronutrient content on ingestive behavior.


Appetite and Food IntakeBehavioral and Physiological ConsiderationsEdited by

Ruth B.S. HarrisMedical College of Georgia, Augusta, USA

Richard D. MattesPurdue University, West Lafayette, Indiana, USA

Obesity leads to a host of pathologies, including cardiovascular disease, insulin resistance, and metabolic syndrome. Central to all of these pathologies is the concept that obesity produces chronic inflammation. Featuring contributions from international experts in the fields of adiposity, inflammation, adipokines, and pharmaconutrition, this book focuses on the effects of obesity on systemic inflammation. The text addresses the epidemiology of obesity-induced inflammation, the adipokine mediators that link adipose tissue to inflammation, the influence of hormones on adipose inflammation, and the roles of nutrients, lifestyles, and pharmacotherapy in reducing inflammation and obesity.


Adipose Tissue and InflammationEdited by

Atif B. Awad and Peter G. BradfordState University of New York, Buffalo, USA

Series: Oxidative Stress and Disease, 27

While access to affordable food is the norm for some, it is not a reality for all. This comprehensive interdisciplinary book explores way to find solutions to the ever-increasing problem of food supply. Critical in its analysis, but still taking an optimistic view, the text discusses the practical problems of both nutrient excesses and deficiencies and their serious effects on human growth and development in children, and on productivity in adults. Adequate Food for All is divided into six major sections addressing food and agriculture in history, foods by choice, required nutrients, foods and health, food production, and global food security.


Adequate Food for AllCulture, Science, and Technology of Food in the 21st CenturyEdited by

Wilson G. Pond and Dan L. BrownCornell University, Ithaca, New York, USA

Buford L. NicholsBaylor College of Medicine, Houston, Texas, USA

The production of surimi using various resources has continued to grow every year and new technology of isolating functional fish proteins, which provides a yield of theoretically achievable recovery, is likely to play a major role for the future of surimi. This second edition has been greatly expanded with chapters on the isolation of functional fish proteins, developments in Japan, sensory science, sanitation and HACCP, and microbiology and pasteurization. Most of the remaining chapters have also been extensively revised and expanded with updated information. The appendix features the Code of Practice for Frozen Surimi for further reference.


Surimi and Surimi SeafoodSecond EditionEdited by

Jae W. ParkOregon State University, Astoria, USA



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Disease

Responding to the increased popularity of herbal medicines and other forms of complementary or alternative medicine in countries around the world, this reference reviews and evaluates various safety, toxicity, and quality-control issues related to the use of traditional and herbal products for health maintenance and disease prevention and treatment. With more than 3550 references, the book highlights the role of herbal medicine in national health care while providing case studies of widely used herbal remedies and their effects on human health and wellness and the need for the design and performance of methodologically sound clinical trials for the plethora of herbal medicines.

Catalog no. DK1266, ISBN: 978-0-8247-5436-5 August 2004, 6 x 9, 968 pp. Suggested Price: $249.95 / £159.00

Herbal and Traditional MedicineMolecular Aspects of HealthEdited by

Lester PackerUniversity of Southern California, Los Angeles, USA

Choon Nam Ong and Barry HalliwellNational University of Singapore


Comprehensive and easy-to-use, Handbook of Pediatric Obesity: Clinical Management provides a clinically relevant survey of available approaches for the treatment of pediatric obesity. This reference offers important information and tools necessary to develop programs for overweight children in clinical settings. It covers clinical management strategies, medical aspects of treatment, psychosocial, behavioral, nutritional, and physical activity considerations, and evaluation methods. It also discusses various methods of weight management, including diet, behavioral counseling, exercise, internet-based treatment, pharmacology, and surgery. This book is essential for pediatric health care and research professionals.

Catalog no. DK5832, ISBN: 978-1-57444-913-6 February 2006, 7 x 10, 416 pp. Suggested Price: $154.95 / £98.00

Handbook of Pediatric ObesityClinical ManagementEdited by

Melinda S. Sothern, Stewart T. Gordon, and T. Kristian von AlmenLouisiana State University Health Sciences Center, New Orleans, USA

The Handbook of Nutrition in the Aged reviews health problems that occur in aging adults and the nutritional therapies to overcome them. This fourth edition features added sections on alcohol and beverages in health degradation as well as complementary and alternative medicines, including the use of antioxidants, botanicals, and marine oils. Added chapters address arthritis, cognitive functioning, diabetes prevention, cancer, nutritional supplements in fracture care, and recent research on protein and vitamins intake. This text also provides updated information on adequate diets for the aging, undernutrition, longevity, disease prevention, and nutritional supplements to improve quality of life.


Handbook of Nutrition in the AgedFourth EditionEdited by

Ronald Ross WatsonUniversity of Arizona, Tucson, USA

Series: Modern Nutrition

Drawing from a group of outstanding experts in the field, Geriatric Nutrition ties basic research with clinical practice in a state-of-the-art review of nutritional thinking. Beginning with an overview on nutrition in older persons, the book addresses nutritional requirements, techniques for the clinical assessment of nutrition in older adults, and the management of undernutrition in nursing homes and assisted living environments. A significant portion of the book covers nutrition recommendations in specific disease states, such as psychological issues, obesity, diabetes, cancer, anemia, and fracture risk. The book also considers multicultural and ethical issues relevant to the sensitive treatment of older individuals.


Geriatric NutritionEdited by

John E. Morley and David R. ThomasSaint Louis University School of Medicine, Missouri, USA

Series: Nutrition and Disease Prevention

A review of the ageing population as food consumers, this book explores the role of nutrition in healthy ageing and the design of food products and services for the elderly. It discusses aspects of the elderly’s relationship with food such as appetite and ageing, ageing and sensory perception, food and satisfaction with life, and the social significance of meals. It then examines the role of nutrition in extending functionality into later years, covering topics such as undernutrition, Alzheimer’s disease, bone and joint health, and eye-related disorders. Concluding chapters address the issues of food safety, designing new foods and beverages for the ageing, and nutrition education programs.

Catalog no. WP7793, ISBN: 978-1-4200-7793-3 January 2009, 6 x 9, 600 pp. Suggested Price: $309.95 / £163.00

Food for the Ageing PopulationEdited by

Monique Raats, Lisette de Groot, and Wija van StaverenUniversity of Surrey, Guidford, UK

Oral diseases can have a significant impact on self esteem and quality of life. This essential collection reviews the latest research into the effects of food constituents on diseases and conditions of the mouth. Chapters cover diseases caused by oral bacteria, viral, and fungal infections of the oral cavity, and dental erosion. The book also examines the effects of specific foods and food components, including sugar alcohols, casein phosphopeptides and antioxidants. The final section explores the technology and development of foods and supplements for oral health and oral healthcare products containing food-derived bioactives.


Food Constituents and Oral HealthCurrent Status and Future ProspectsEdited by

Michael WilsonClemson University, South Carolina, USA


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Well-illustrated throughout and with in-depth analyses, this one-stop-shop to nutrition and liver disease provides a holistic understanding of the causative elements that precipitate liver disease and the nutritional factors and regimens that reverse deteriorating hepatic function. It discusses the role of nutrition and diet as applied to liver pathology and liver disease prevention and reversal. With contributions from leading international experts, the book covers therapeutic targets, novel agents, and disease treatments. It also explores the latest trends and findings, including new areas of nutrio-hepatic science.


Nutrition, Diet Therapy, and the LiverEdited by

Victor R. Preedy, Raj Lakshman, Rajaventhan Srirajaskanthan, and Ronald Ross Watson

This practical reference is designed for clinicians working in a critical care setting. The text differs from other books in that it focuses on the critically ill patient and provides practices that are evidence-based. Not only does it present the rationale and support that rationale scientifically, but it also provides methods for practical application of the science. It also discusses ethical and economic issues for nutrition support in the ICU. The book provides a comprehensive resource that focuses exclusively on the nutritional needs of the patient, including metabolism issues, assessment, nutrient delivery, and lifecycle considerations, such as pregnancy and old age.


Nutrition Support for the Critically Ill PatientA Guide to PracticeEdited by

Gail CresciMedical College of Georgia, Augusta, USA

Nutrition plays a key role in many areas of public health, such as pre-term delivery, cancer, obesity, diabetes, and cardiovascular and renal diseases. This groundbreaking book focuses on nutrition issues in the public setting, taking into account the myriad demographic, social, and cultural issues that influence public policy. It integrates an examination of food and nutrition needs and the policies and political mechanisms that affect the delivery of quality food and nutrition services. It presents opposing views on controversial, issues such as conflicting interests of USDA and DHHS, legislation for functional foods, food labeling and health claim regulations, and school feeding challenges.

Catalog no. 1473, ISBN: 978-0-8493-1473-5 May 2007, 7 x 10, 576 pp. Suggested Price: $124.95 / £79.99

Nutrition in Public HealthPrinciples, Policies, and PracticeArlene SparkHunter College, New York City, USA

Emphasizing the importance of micronutrients, this pocket guide combines a handy size and clear structure, making it easy for readers to find the information they need. Part I contains summaries on 54 micronutrients, covering requirements, indications groups, dosages, side effects, and commercial preparations. Part II deals with the preventive and therapeutic use of micronutrients for all age groups as well as for 38 common disorders from acne and common colds to coeliac disease. This guide gives pharmacists, physicians, and dieticians the facts they need to advise their patients with confidence and an individual touch.

Catalog no. N10088, ISBN: 978-3-8047-5039-5 December 2008, Soft Cover Suggested Price: $69.95

Available for sale only in North America

MicronutrientsMetabolic Tuning - Prevention - TherapyUwe Gröber

This book comprehensively explores the links between lipids and health. It offers an accessible background on basic lipodology and lipid measurement, including lipid/lipoprotein metabolism and the biology of atherosclerosis. It discusses medical conditions affected by lipids and lipoproteins, such as diabetes and metabolic syndromes. Several chapters are devoted to how lipoproteins are affected by lifestyle practices including diet, exercise, and tobacco use. It also addresses the prevention and treatment of lipoprotein abnormalities in a comprehensive way, and is an invaluable tool for nutrition scientists, researchers, and dieticians.


Lipid Metabolism and HealthEdited by

Robert J. MoffattFlorida State University, Tallahassee, USA

Bryant StamfordHanover College, Indiana, USA

The introduction of parenteral nutrition support has given patients with short bowel syndrome the time they need to achieve maximal intestinal rehabilitation and has allowed these patients to survive. The pioneering work of Drs. Byrnes and Wilmore in the 1990s focused on novel techniques to enhance intestinal adaptation and absorption, including modification of diet, special nutrients, oral rehydration solutions, growth factors, and surgical techniques. Intestinal Failure and Rehabilitation: A Clinical Guide brings together an expert group of clinicians to help us understand current information regarding the prevention, diagnosis, care, and management of patients with intestinal failure.

Catalog no. 1803, ISBN: 978-0-8493-1803-0 October 2004, 241x164, 424 pp. Suggested Price: $144.95 / £92.00

Intestinal Failure and RehabilitationA Clinical GuideEdited by

Laura E. Matarese, Ezra Steiger, and Douglas L. Seidner


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Disease

Supported by solid scientific research, Phytochemicals in Nutrition and Health explores the mechanisms of action associated with beneficial phytochemical groups. It examines areas such as the efficacy and safety of medicinal herbs, the use of biotechnology to manipulate and enhance the phytochemical profiles of various plants, and the pharmacokinetics of phytochemicals in humans. The editors explore modern research on phytochemicals in the Vaccinium family (cranberries, blueberries and bilberries), wine, and oilseeds, and the biological activity of Echinacea in humans.

Catalog no. TX838, ISBN: 978-1-58716-083-7 March 2002, 6-1/8 x 9-1/4, 224 pp. Suggested Price: $144.95 / £92.00

Phytochemicals in Nutrition and HealthEdited by

Mark S. Meskin, Wayne R. Bidlack, Audra J. Davies, and Stanley T. Omaye

This groundbreaking work offers a comprehensive view of the different components of metabolic stress and its association—and that of obesity—with oxidative stress and inflammation. It reports on research of the intracellular events mediating or preventing oxidative stress and pro-inflammatory processes in obesity and type 2 diabetes. The book also addresses the molecular mechanisms inherent in the progression of metabolic stress and considers phenotypic perspectives, as well as dietary factors and micronutrients. This book encourages evidence-based nutritional and pharmacological therapies to attenuate the impact of obesity-induced insulin resistance and ensuing metabolic syndrome.

Catalog no. 43781, ISBN: 978-1-4200-4378-5 July 2007, 6 x 9, 344 pp. Suggested Price: $164.95 / £105.00

Oxidative Stress and Inflammatory Mechanisms in Obesity, Diabetes, and the Metabolic SyndromeEdited by


Helmut SiesHeinrich-Heine-Universitaet, Dusseldorf, Germany


Exploring this exciting new area, Optimizing Women’s Health through Nutrition describes recent studies on the biological and physiological differences between sexes and how this may influence differences in disease trends between men and women. This book covers the nutritional needs of women throughout the life cycle, with detailed discussion of common diseases that specifically affect women’s health. It also addresses the role of nutrition in disease risk reduction, management, and treatment. Providing suggestions for future research, the text offers key points of action by those involved in disease prevention and treatment, calling for greater attention to those conditions in which women are most vulnerable.


Optimizing Women’s Health through NutritionEdited by

Lilian U. Thompson and Wendy E. WardUniversity of Toronto, Ontario, Canada

Epidemiological studies indicate that the consumption of natural antioxidants from such plant-derived sources as olive oil produces beneficial health effects. Olive Oil: Minor Constituents and Health provides a balanced understanding of the pharmacological properties of phenols and other bioactive ingredients in the composition of olive oil. It discusses recent technological developments to retain optimal levels of bioactive ingredients s well as methodologies for the future study of olive oil’s biological effects. The text covers research on the bioavailability of olive oil phenols and addresses the role of olive oil in the prevention of cardiovascular disease and certain types of cancer.

Catalog no. 59939, ISBN: 978-1-4200-5993-9 July 2008, 7 x 10, 248 pp. Suggested Price: $129.95 / £82.00

Olive OilMinor Constituents and HealthEdited by

Dimitrios BoskouAristotle University of Thessaloniki, Greece

With unparalleled depth and breadth of coverage, Obesity: Epidemiology, Pathophysiology and Prevention is a comprehensive resource for sound data for managing obesity. Divided into eight sections, the text covers epidemiology and pathophysiology, associated degenerative diseases, drug development and safety, the intricacies of childhood obesity, and the benefits of bariatric surgery. An expansive portion of the book considers natural, nutritional, and physical approaches to weight management. It explores exercise, diet, and gender differences, along with research on a wide range of functional foods, neutraceuticals, and natural supplements such as hydroxycitric acid, marine lipids, polyphenolic compounds, trivalent chromium, and ephedra.


ObesityEpidemiology, Pathophysiology, and PreventionEdited by

Debasis BagchiUniversity of Houston, Texas, USA

Harry G. PreussGeorgetown University Medical Center, Washington, D.C., USA

Series: Modern Nutrition Science

Nutritional education as well as support is critical in the successful management and treatment of individuals with gastrointestinal disorders. This compact, practical guide provides suggestions on the management of digestive disorders with an emphasis on nutrition. Chapters are written by both nutritionists and gastroenterologists who offer practical advice and clinical insight with regard to dietary and nutritional therapeutics. Organized according to digestive anatomy, the book starts with the upper tract (esophagus), moves down the gastrointestinal tract, and covers information on ancillary organs involved in digestive disorders. An extensive appendix includes information on calories, diets, drugs, formulas, and vitamins in easy-to-read tables.


Nutritional Management of Digestive DisordersEdited by

Bhaskar BanerjeeWashington University School of Medicine, St. Louis, Missouri, USA


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Integrating nutrition with biochemistry, genetics, and physiology, this text presents key concepts in nutrition science, emphasizing the role of macro- and micronutrients in metabolism. Revising and expanding information from Advanced Nutrition Micronutrients and Advanced Nutrition Macronutrients, this work by two of the most respected researchers and educators in the field, includes new chapters on food intake regulation, daily recommendations, nutrition assessment, metabolism, toxicology, nutrigenomics, epigenetics, gene expression, cell cycle, and lifespan nutrition. Comb-bound to lay flat, it includes a glossary, clinical correlates, and a CD with additional instructional material.

Catalog no. 55526, ISBN: 978-1-4200-5552-8 August 2008, 7 x 10, 552 pp., Soft Cover Suggested Price: $99.95 / £63.99

Textbook

Advanced NutritionMacronutrients, Micronutrients, and MetabolismCarolyn D. BerdanierProfessor Emerita, University of Georgia, Athens, USA

Janos ZempleniUniversity of Nebraska, Lincoln, USA

Studied since the 1930s, Vitamin K is a fat-soluble vitamin available primarily in vegetable sources. Vitamin K in Health and Disease provides a comprehensive summary of the latest scientific evidence regarding Vitamin K’s health-promoting activities. This book offers complete coverage of the chemistry of Vitamin K, deficiency signs and nutritional assessment, metabolism and biochemistry, and pharmacology. It presents up-to-date scientific studies on the nutritional, metabolic, and medical aspects along with an overview of the history of Vitamin K research. This text also reviews current dietary requirements and discusses both plasma and non-plasma Vitamin K-dependent proteins.


Vitamin K in Health and DiseaseJohn W. SuttieProfessor Emeritus, University of Wisconsin-Madison, USA

This volume goes far beyond the usual considerations of vitamin E to focus on tocotrienols, which, along with tocopherals, constitute the bioactive ingredients of vitamin E. Recognized as potent antioxidants, tocotrienols are associated with cholesterol reduction, tumor suppression, and protecting the heart against oxidative stress. Compiling contributions from leading researchers, this book builds upon a recent symposium sponsored by the American Oil Chemists Society. It examines sources, discusses isolation, and delves into the biochemistry and chemistry of tocotrienols. The book then takes a comprehensive look at their role in health and disease, with a special focus on heart disease.


TocotrienolsVitamin E Beyond TocopherolsEdited by

Ronald Ross WatsonUniversity of Arizona, Tucson, USA

Victor R. PreedyKing’s College, London, UK

This book analyzes the mechanisms of action and impact of phytochemical-gene interactions on health, aging, and disease. It covers experimental methodologies for identifying significant interactions between diet, genetic variants, and different markers of cardiovascular disease, inflammation, and obesity. It examines the role of resveratrol in cardiovascular health; the preventative mechanisms of whole grains and omega-3 fatty acids; epidemiological research on plant-based foods; the non-antioxidant cellular properties of vitamin E; and controlled clinical trials. It also explores the role of nutrigenomics in developing safe and effective phytochemical products.


PhytochemicalsNutrient-Gene InteractionsEdited by

Mark S. Meskin and Wayne R. BidlackCalifornia State Polytechnic University, Pomona, USA

R. Keith RandolphAccess Business Group, Ada, Michigan, USA

Backed by five decades of compelling evidence, this book addresses the roles of phytochemicals in disease prevention and health promotion. The text links diets rich in plant-derived compounds with decreased risk of chronic degenerative diseases. Chapters highlight recent developments in three areas not sufficiently covered in previous references. Pharmacokinetics and bioavailability addresses how phytochemicals get into the body, what happens to them and how they’re metabolized. Phytochemicals: Mechanisms of Action explains phytochemicals at the cellular level. Clinical outcomes and methodology focuses on the reasonable biomarkers, as well as methods that demonstrate clinical efficacy.


PhytochemicalsMechanisms of ActionEdited by

Mark S. Meskin, Wayne R. Bidlack, Audra J. Davies, Douglas S. Lewis, and R. Keith Randolph

With the expansion of the aging population, researchers are increasingly focusing on the role of nutrition, plant-based diets, and phytochemicals in healthy aging. Phytochemicals: Aging and Health illustrates the role of phytochemicals in disease prevention, providing an understanding of their relationship to healthy aging in an effort to promote optimal health and disease prevention. This text presents information on polyphenols, flavonoid analysis, botanical therapeutics and chronic disease prevention, carotenoids and visual function, green tea and skin care, pomegranate and cardiovascular disease, nutrient-gene interactions, and personalized nutrition, with a focus on nutrigenetics as a means of nutrition therapy.


PhytochemicalsAging and HealthEdited by

Mark S. Meskin and Wayne R. BidlackCalifornia State Polytechnic University, Pomona, USA

R. Keith RandolphAccess Business Group, Ada, Michigan, USA


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Nutrition ScienceHandbook of Vitamins, Fourth Edition highlights research in vitamins and gene expression, vitamin-dependent genes, and vitamin effect on DNA stability. This edition includes chapters on vitamin-dependent modification of chromatin, analysis of vitamin metabolism using accelerated mass spectrometry, and dietary reference intakes for vitamins. It encompasses classical and modern approaches to vitamins, focusing on human nutrition, vitamin analysis, and vitamin action at the molecular level. Featuring contributions from international experts, this remains an ideal reference for nutritional scientists, food scientists, and graduate students.


Handbook of VitaminsFourth EditionEdited by

Robert B. Rucker, Janos Zempleni, John W. Suttie, and Donald B. McCormick

Extensively revised, Handbook of Nutrition and Food, Second Edition covers basic nutrition concepts including food composition, labeling, and nutrient analysis systems to provide a solid foundation for understanding the role of individual micronutrients, metabolic issues, as well as nutrient-nutrient interactions and their effects on the body. Contributions from leading researchers address nutritional need throughout the lifecycle from pre-natal to old age, as well as the nutritional evaluation and monitoring of specific age and cultural demographics. A considerable portion of the book details clinical nutrition and the prophylactic and therapeutic use of nutrition in a wide variety of disease circumstances.

Catalog no. 9218, ISBN: 978-0-8493-9218-4 August 2007, 8-1/2 x 11, 1288 pp. Suggested Price: $299.95 / £191.00

Handbook of Nutrition and FoodSecond EditionEdited by

Carolyn D. BerdanierProfessor Emerita, University of Georgia, Athens, USA

Johanna DwyerTufts New England Medical Center, Boston, Massachusetts, USA

Elaine B. FeldmanProfessor Emerita, Medical College of Georgia, Augusta, USA

A comprehensive review of recent research findings, this book focuses on nutrient-gene interactions and the intracellular signaling network. Comprehensively covering dietary modulation of cell signaling, leading experts address the dietary modulation of particular gene expression systems. The book highlights the underlying molecular and cellular mechanisms that involve upstream signaling molecules, such as kinases and transcription factors in the context of their therapeutic potential. It describes nutrients’ actions on the activation of an antioxidant and inflammatory transcription factor and the induction of their target gene expression.


Dietary Modulation of Cell Signaling PathwaysEdited by

Young-Joon Surh, Zigang Dong, Enrique Cadenas, and Lester PackerSeries: Oxidative Stress and Disease, 25

Thoroughly expanded to reflect major advances during the past decade, the CRC Desk Reference for Nutrition concisely defines hundreds of terms used in nutrition science. This second edition also includes numerous additional terms and includes notable revisions along with information that facilitates data accessibility; web addresses that provide access to the extensive Table of Food Composition maintained by the USDA and the Dietary Reference Intakes that contains the recommendations for nutrient intakes; and listings of the many drugs are used to manage nutrition-related conditions, such as cardiovascular disease, diabetes, hypertension, and obesity.


CRC Desk Reference for NutritionSecond EditionCarolyn D. BerdanierProfessor Emerita, University of Georgia, Athens, USA

Series: Desk References

Designed to encourage critical thinking skills, this text of case studies presents a range of issues, including anemia, diabetes, obesity, over- and malnutrition, starvation, parasites, dementia, and vitamin deficiencies. Each study presents patient background, lists symptoms and clinical findings, and poses thought-provoking questions. Another section lists solutions, scientific information, and opportunities for further learning. The text provides an understanding of nutritional components by defining biochemical, mechanical, and physical functions. Systems approaches will aid students in relating functionality to system failure as well as understanding the role of environment in health and nutrition.

Catalog no. 88777, ISBN: 978-1-4200-8877-9 September 2009, 7 x 10, 176 pp., Soft Cover Suggested Price: $59.95 / £38.99

Textbook

Case Studies in Physiology and NutritionLynne BerdanierGainesville State College, Georgia, USA

Carolyn D. BerdanierProfessor Emerita, University of Georgia, Athens, USA

Several foods from the Asian culture that are not well known to other parts of the world have health benefits that stretch beyond mere nutritional value. Asian Crops and Human Dietetics comprehensively reviews the plants and spices in the Asian diet which have made significant beneficial contributions to daily health and nutrition. This text not only provides summaries of the more familiar Asian food items, but also those that are less widely known. This extensive examination clearly discusses the evidence-based scientific studies that document the health benefits and nutritional information of Asian food items.

Catalog no. HW15641, ISBN: 978-1-56022-312-2 February 2008, 6 x 9, 232 pp. Suggested Price: $89.95 / £57.99

Asian Crops and Human DieteticsEdited by

Usha Rani PalaniswamyExcelsior College, Colonie, New York USA


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Judy Driskell, one of the top experts in sports nutrition, turns her attention in this book to the nutrition needs of adults in their 30s to 60s. She brings together current research on energy-yielding nutrients, vitamins, minerals, and fluids and hydration. She also includes information on recreational activities including endurance and strength training exercises, age-related disorders, and public health policies, as well as the role of diet and physical activity in reducing risk and treating age-related diseases such as cancer and cardiovascular disease.


Nutrition and Exercise Concerns of Middle AgeJudy A. DriskellUniversity of Nebraska, Lincoln, USA

CRC Desk Reference on Sports Nutrition was the first desk reference devoted to sports nutrition. This topic-by-topic reference includes a designated range of depth for topics depending on the relative importance of the topic. A primary feature of the book is the coverage of each topic in one of the following formats: definition, paragraph, essay, composition, article, or feature article. These formats may also include figures, tables and photographs to support complex descriptions. Terms are listed in alphabetical order for easy reference and include coverage of herbs and dietary supplements, and tables summarize additional data related to defined terms.


CRC Desk Reference on Sports NutritionMark KernSan Diego State University, California, USA

Obesity has become a common metabolic disease throughout the world. The second edition of Nutrition, Physical Activity, and Health in Early Life analyzes longitudinal and cross-sectional data on the dietary, development, environmental, and functional factors influencing the growth and development of humans in early life stages. New chapters address the role of genetic factors as well as the prevention, consequences, and treatment of obesity. The text compares body mass index, body composition, and the shifts of adiposity rebound on an international scale. The presented approach combines somatic, functional, biochemical, hormonal, and psychological parameters to characterize development.


Nutrition, Physical Activity, and Health in Early LifeSecond EditionJana Par ízkováObesity Management Centre, Prague, Czech Republic

Presenting up-to-date research on the relationship between nutrition and the evolving field of epigenetics, this work takes a close look at current findings and the potential impact of this research on our understanding of aging, embryonic growth, and the development of cancer. With the aid of numerous color illustrations and photographs, it effectively describes how nutrients modulate physiologic and pathologic processes. Providing a starting point for further research, it covers a range of cutting-edge topics that include current findings on DNA methylation, histone modification, and chromatin remodeling. It also details methods to measure epigenetic phenomena.


Nutrients and EpigeneticsEdited by

Sang-Woon ChoiJean Mayer USDA Human Nutrition Research Center on Aging, Boston, Massachusetts, USA

Simonetta FrisoUniversity of Verona School of Medicine, Italy

Unique in its two-fold protective function, alpha-lipoic acid has drawn unprecedented interest for its role as a coenzyme in mitochondrial energy metabolism and as an antioxidant and cell redox modulator. This book covers discoveries in the chemistry, biological action, and significance of alpha-lipoic acid in energy production and health. Section I reviews the molecular structure, biosynthesis, and characterization of lipoic acid. Section II describes metabolic aspects, human pharmacodynamics, energy production, and antioxidant activity. Section III discusses clinical aspects, treatment of metabolic syndromes, and loss of mitochondrial function with lipoic acid supplementation.

Catalog no. 45377, ISBN: 978-1-4200-4537-6 March 2008, 8-1/2 x 11, 556 pp. Suggested Price: $169.95 / £108.00

Lipoic AcidEnergy Production, Antioxidant Activity and Health EffectsEdited by

Mulchand S. PatelUniversity at Buffalo, The State University of New York, USA



Thoroughly revised, this fourth edition of a bestseller cut through a wealth of somethings conflicting new findings to continue to provide a clear introduction to nutrition and metabolism. Via basic biochemistry, it explains the scientific principles underlying our understanding of interactions between diet and health, examines nutrient function and metabolic pathways, and explores the scientific basis of various dietary goals. Added features include a list of key points at the end of each chapter and open-ended case-based problems. The accompanying CD contains PowerPoint® presentations, self-assessment exercises, a virtual laboratory, and a nutrient analysis program.

Catalog no. 43129, ISBN: 978-1-4200-4312-9 July 2007, 7 x 10, 440 pp., Soft Cover Suggested Price: $67.95 / £42.99

Textbook

Introduction to Nutrition and MetabolismFourth EditionDavid A. BenderUniversity College London, UK


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Sports Nutrition

Written by respected researchers in the field, this critically acclaimed volume offers an investigation of energy metabolism and exercise in relation to sports nutrition. Various chapters examine the active body’s need for carbohydrates, lipids, and proteins. The book also considers laboratory methods for determining the energy expenditure of athletes, as well as methods for measuring activity in the field. In addition, the text considers physiological aspects of energy metabolism such as weight regulation, and examines variances necessitated by gender and age. Separating fact from fad, this highly readable book offers sound advice for those concerned with the proper feeding of the active body.


Sports NutritionEnergy Metabolism and ExerciseEdited by

Ira WolinskyProfessor Emeritus, University of Houston, Texas, USA

Judy A. DriskellUniversity of Nebraska, Lincoln, USA

Series: Nutrition in Exercise & Sport

Concise, current, and well-referenced, this book addresses major nutritional concerns of athletes, fitness practitioners, and serious recreationalists. It contains a blend of basic and applied chapters that provide recommendations to increase endurance and enhance performance. Topics include energy requirements, the roles of macronutrients and micronutrients, hydration, weight control, dietary supplements as ergogenic aids, and life cycle including aging and pregnancy. Information on nutrient requirements is correlated with age and energy expenditure, encouraging the creation of tailored nutrition plans. Each chapter summarizes practical nutritional recommendations.


Nutritional Concerns in Recreation, Exercise, and SportEdited by

Judy A. DriskellUniversity of Nebraska, Lincoln, USA

Ira WolinskyProfessor Emeritus, University of Houston, Texas, USA


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AAdequate Food for All: Culture, Science, and Technology of Food in the 21st Century ..........................35

Adipose Tissue and Inflammation ....................................35

Advanced Drying Technologies, Second Edition ..............13

Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism ......................................................................39

Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation ......................................................................20

Advanced Technologies for Meat Processing .....................32

Advances in Deep-Fat Frying of Foods .............................13

Advances in Food Biochemistry .........................................8

Advances in Food Dehydration ........................................14

Advances in Fresh-Cut Fruits and Vegetables Processing ........................................................................28

An Encyclopedia of Small Fruit ........................................28

An Integrated Approach to New Food Product Development ...................................................................26

Analysis of Lipid Oxidation ...............................................8

Analysis of Pesticides in Food and Environmental Samples ............................................................................21

Antimicrobials in Food, Third Edition .............................21

Appetite and Food Intake: Behavioral and Physiological Considerations .................................................................35

Applied Dairy Microbiology, Second Edition .....................3

Applied Muscle Biology and Meat Science .......................33

Asian Crops and Human Dietetics ...................................40

BBioactive Food Proteins and Peptides: Applications in Human Health .................................................................29

Bioactive Peptides: Applications for Improving Nutrition and Health .......................................................29

Biofilms in the Food and Beverage Industries ...................21

Biotechnology in Functional Foods and Nutraceuticals ..................................................................30

Bioterrorism and Food Safety ...........................................21

Breaded Fried Foods .........................................................14

Brewing: New Technologies ...............................................3

CCarbohydrate-Active Enzymes: Structure, Function and Applications .................................8

Carbohydrates in Food, Second Edition .............................8

Case Studies in Food Product Development .....................25

Case Studies in Physiology and Nutrition ........................40

Chemical and Biological Properties of Food Allergens .................................................................21

Chemical Deterioration and Physical Instability of Food and Beverages ........................................................8

Chilled Foods: A Comprehensive Guide, Third Edition ...................................................................14

Consumer Driven Innovation in Food and Personal Products ...........................................................................25

CRC Desk Reference for Nutrition, Second Edition .................................................................40

CRC Desk Reference on Sports Nutrition ........................41

CRC Handbook of Chemistry and Physics, 91st Edition .......................................................................8

CRC Handbook of Medicinal Spices .................................5

DDairy Science and Technology, Second Edition ..................3

Dairy-Derived Ingredients: Food and Nutraceutical Uses .............................................................4

Delivering Performance in Food Supply Chains ...............27

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals .................................................30

Designing Functional Foods: Measuring and Controlling Food Structure Breakdown and Nutrient Absorption.........................................................30

Developing New Food Products for a Changing Marketplace, Second Edition ...........................................26

Development and Manufacture of Yogurt and Other Functional Dairy Products .................................................4

Development and Uses of Biofortified Agricultural Products .........................................................7

Development of Packaging and Products for Use in Microwave Ovens .............................................................24

Dictionary of Carbohydrates ..............................................9

Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients .....................................9

Dictionary of Nutraceuticals and Functional Foods .........30

Dietary Modulation of Cell Signaling Pathways ...............40

Dimensions of Food, Seventh Edition ................................5

EEncapsulated and Powdered Foods ...................................14

Encyclopedia of Biotechnology in Agriculture and Food ............................................................................7

Endocrine Disrupting Chemicals in Food ..........................9

Energy Efficiency and Management in Food Processing Facilities ...........................................................................14

Engineering Aspects of Membrane Separation and Application in Food Processing ........................................14

Engineering Aspects of Milk and Dairy Products ...............4

Engineering Aspects of Thermal Food Processing .............15

Engineering Properties of Foods, Third Edition ...............15

Environmental Effects on Seafood Availability and Qualities ....................................................................34

Environmentally Compatible Food Packaging..................24

Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications .................................................28

Essential Oil-Bearing Grasses: The genus Cymbopogon ......................................................6

Essentials of Food Process Engineering .............................15

Extracting Bioactive Compounds for Food Products: Theory and Applications ..................................................15

FFat Detection: Taste, Texture, and Post Ingestive Effects ..........................................................9

Fats and Oils: Formulating and Processing for Applications, Third Edition .....................................................................4

Fatty Acids in Foods and their Health Implications, Third Edition ...................................................................30

Fenaroli’s Handbook of Flavor Ingredients, Sixth Edition ......................................................................6

Fennema’s Food Chemistry, Fourth Edition .......................9


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Title Index

Fermented Foods and Beverages of the World ....................3

Fiber Ingredients: Food Applications and Health Benefits...................................................................6

Figs ....................................................................................6

Flavonoids: Chemistry, Biochemistry and Applications ................................................................9

Flavor Chemistry and Technology, Second Edition ..........10

Folate in Health and Disease, Second Edition ..................35

Food Analysis by HPLC, Second Edition .........................10

Food and Nutrients in Disease Management ....................35

Food and Nutritional Toxicology .....................................21

Food Biotechnology, Second Edition..................................7

Food Colorants: Chemical and Functional Properties ...........................................................................6

Food Composition and Nutrition Tables, Seventh Revised and Completed Edition..........................10

Food Constituents and Oral Health: Current Status and Future Prospects ................................36

Food Emulsions: Principles, Practices, and Techniques, Second Edition .................................................................10

Food Engineering Aspects of Baking Sweet Goods ...........15

Food for the Ageing Population .......................................36

Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects ....................6

Food Identity Preservation and Traceability: Safer Grains ......................................................................22

Food Industry Quality Control Systems ...........................27

Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition .....................................................................5

Food Packaging and Shelf Life: A Practical Guide ............24

Food Packaging Science and Technology ..........................24

Food Packaging: Principles and Practice, Second Edition .................................................................24

Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices ...................................................27

Food Polysaccharides and Their Applications ...................10

Food Processing Operations Modeling: Design and Analysis, Second Edition ...............................15

Food Processing Technology: Principles and Practice, Third Edition ...................................................................16

Food Processing: Principles and Applications ...................16

Food Product Development: Maximizing Success ............26

Food Properties Handbook, Second Edition ....................16

Food Proteins and Peptides: Chemistry, Functionality Interactions, and Commercialization ................................10

Food Quality Assurance: Principles and Practices, Second Edition .................................................................28

Food Safety of Proteins in Agricultural Biotechnology ..................................................................22

Foodborne Pathogens: Hazards, Risk Analysis and Control, 2nd Edition.................................................22

Freeze-Drying of Pharmaceutical and Food Products ..................................................................16

Fruit and Cereal Bioactives: Sources, Chemistry, and Applications .....................................................................30

Fruit and Vegetable Flavour: Recent Advances and Future Prospects ...............................................................28

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition ...................................5

Functional and Specialty Beverage Technology .................31

Functional Foods of the East ............................................31

Functional Foods: Principles and Technology ...................31

Fundamental Food Microbiology, Fourth Edition ............22

GGeriatric Nutrition ...........................................................36

HHandbook of Analysis of Edible Animal By-Products .........................................................33

Handbook of Baking Science and Engineering .................16

Handbook of Brewing, Second Edition ..............................3

Handbook of Dairy Foods Analysis ....................................4

Handbook of Essential Oils: Science, Technology, and Applications .......................................................................5

Handbook of Fermented Functional Foods, Second Edition .................................................................31

Handbook of Food Analysis Instruments .........................11

Handbook of Food Analysis, Second Edition – Three-Volume Set ............................................................11

Handbook of Food Enzymology ......................................11

Handbook of Food Preservation, Second Edition .............16

Handbook of Food Science, Technology, and Engineering – Four-Volume Set .......................................17

Handbook of Frozen Food Processing and Packaging .......17

Handbook of Hydrocolloids, 2nd Edition ........................11

Handbook of Innovation in the Food and Drink Industry .................................................................26

Handbook of Listeria Monocytogenes ..............................22

Handbook of Microbiological Media, Fourth Edition .................................................................22

Handbook of Muscle Foods Analysis ................................33

Handbook of Nutraceuticals Volume I: Ingredients, Formulations, and Applications ....................31

Handbook of Nutrition and Food, Second Edition .................................................................40

Handbook of Nutrition in the Aged, Fourth Edition .................................................................36

Handbook of Pediatric Obesity: Clinical Management .......................................................36

Handbook of Prebiotics ...................................................31

Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications ............................32

Handbook of Processed Meats and Poultry Analysis .........33

Handbook of Seafood and Seafood Products Analysis ......34

Handbook of Vitamins, Fourth Edition ...........................40

Handbook of Waste Management and Co-Product Recovery in Food Processing: Volume 2 ..........................................17

Handbook of Water Analysis, Second Edition ..................11

Handbook of Water and Energy Management in Food Processing ........................................................................17

Herbal and Traditional Medicine: Molecular Aspects of Health ..............................................................................36

Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values..............................................3


Title

Ind

ex

45

I, JImproving Farmed Fish Quality and Safety ......................34

Improving Seafood Products for the Consumer ................34

Improving the Health-Promoting Properties of Fruit and Vegetable Products ...........................................................29

Improving the Safety and Quality of Milk ..........................4

Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies ..................................................33

In-Pack Processed Foods: Improving Quality ...................18

Infrared Heating for Food and Agricultural Processing ........................................................................17

Innovation in Food Engineering: New Techniques and Products ...........................................................................17

Innovations in Food Labeling ...........................................25

Intestinal Failure and Rehabilitation: A Clinical Guide ..............................................................37

Introducing Food Science.................................................26

Introduction to Cereal Grains: Properties, Processing and Nutritional Attributes ...............................11

Introduction to Food Process Engineering .......................18

Introduction to Nutrition and Metabolism, Fourth Edition .................................................................41

KKinetic Modeling of Reactions in Foods ...........................12

LLactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition .....................................................23

The Lipid Handbook with CD-ROM, Third Edition .....................................................................5

Lipid Metabolism and Health ..........................................37

Lipoic Acid: Energy Production, Antioxidant Activity and Health Effects ...............................................41

Listeria, Listeriosis, and Food Safety, Third Edition ...................................................................23

MMarine Products for Healthcare: Functional and Bioactive Nutraceutical Compounds from the Ocean .....................32

Math Concepts for Food Engineering, Second Edition .................................................................18

Mathematical Modeling of Food Processing .....................18

Meals in Science and Practice: Interdisciplinary Research and Business Applications ................................................26

Methods in Chemosensory Research ................................27

Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition ........................................32

Methods of Analysis of Food Components and Additives ...................................................................12

Microbial Food Contamination, Second Edition .............23

Microbiology of Fruits and Vegetables ..............................29

Micronutrients: Metabolic Tuning - Prevention - Therapy ...........................................................................37

Modern Gastronomy: A to Z ...........................................12

Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities ...................................................................25

Modified Atmosphere and Active Packaging Technologies ....................................................................25

Molecular Detection of Foodborne Pathogens..................23

More Baking Problems Solved ..........................................18

NThe Neurobiology of Olfaction ........................................27

New Food Product Development: From Concept to Marketplace, Second Edition ...........................................27

Novel Food Processing: Effects on Rheological Functional Properties .......................................................18

Nutrients and Epigenetics ................................................41

Nutrition and Exercise Concerns of Middle Age ..............41

Nutrition in Public Health: Principles, Policies, and Practice .......................................37

Nutrition Support for the Critically Ill Patient: A Guide to Practice ..........................................................37

Nutrition, Diet Therapy, and the Liver ............................37

Nutrition, Physical Activity, and Health in Early Life, Second Edition .................................................................41

Nutritional Concerns in Recreation, Exercise, and Sport .........................................................................42

Nutritional Management of Digestive Disorders ..........................................................................38

OObesity: Epidemiology, Pathophysiology, and Prevention .................................................................38

Olive Oil: Minor Constituents and Health ......................38

Optical Monitoring of Fresh and Processed Agricultural Crops ............................................................19

Optimization in Food Engineering ..................................19

Optimizing Women’s Health through Nutrition ..............38

Organic Acids and Food Preservation ...............................19

Oxidative Stress and Inflammatory Mechanisms in Obesity, Diabetes, and the Metabolic Syndrome ..............38

PPhysical Chemistry of Foods ............................................12

Physicochemical Aspects of Food Engineering and Processing ........................................................................19

Phytochemicals in Nutrition and Health ..........................38

Phytochemicals: Aging and Health ...................................39

Phytochemicals: Mechanisms of Action ...........................39

Phytochemicals: Nutrient-Gene Interactions ....................39

Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications ............7

Polysaccharides: Structural Diversity and Functional Versatility, Second Edition................................................12

Postharvest Biology and Technology for Preserving Food Quality .............................................................................29

Poultry Meat Processing, Second Edition .........................33

Principles of Food Toxicology ...........................................23

Processing Effects on Safety and Quality of Foods ............19

Processing Fruits: Science and Technology, Second Edition .................................................................29

QQuality Assurance for the Food Industry: A Practical Approach ........................................................28

RRapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques .................................23

Ready-to-Eat Foods: Microbial Concerns and Control Measures ..........................................................................24


46

Title Index

SSeafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, Second Edition ......................34

Sensory Evaluation of Food: Statistical Methods and Procedures ........................................................................12

Sensory Shelf Life Estimation of Food Products ...............25

Sesame: The genus Sesamum ..............................................7

Shellfish Safety and Quality ..............................................34

Soft Drink and Fruit Juice Problems Solved .....................19

The Soft Drinks Companion: A Technical Handbook for the Beverage Industry ...............................20

Sports Nutrition: Energy Metabolism and Exercise ..........42

Starches: Characterization, Properties, and Applications ..............................................................13

Surimi and Surimi Seafood, Second Edition .....................35

TTea and Tea Products: Chemistry and Health-Promoting Properties ...........................................13

Technology of Coated and Filled Chocolate, Confectionery and Bakery Products .................................20

Tocotrienols: Vitamin E Beyond Tocopherols...................39

Tree Nuts: Composition, Phytochemicals, and Health Effects ..............................................................................32

UUltrafiltration and Microfiltration Handbook ..................20

Ultraviolet Light in Food Technology: Principles and Applications .....................................................................20

Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress ..........................................................................20

V-ZVanilla ................................................................................7

Vegetables and Fruits: Nutritional and Therapeutic Values ...........................................................32

Vitamin Analysis for the Health and Food Sciences, Second Edition .................................................................13

Vitamin K in Health and Disease .....................................39

Vitamins in Foods: Analysis, Bioavailability, and Stability .....................................................................13


Auth

or I

ndex

47

AAdria; Ferran ....................................................................12

Ahmed; Jasim ...................................................................18

Akhila; Anand ....................................................................6

Akoh; Casimir C. ...............................................................5

Alasalvar; Cesarettin .........................................................32

Albert; J. ..........................................................................25

Alli; Inteaz ........................................................................28

Alvarado; Christine ..........................................................33

Andersen; M. .....................................................................8

Andersen; Øyvind M. ........................................................9

Anderson; Allan ...............................................................26

Annous; Bassam A. ...........................................................21

Arvanitoyannis; Ioannis ....................................................25

Ashurst; Philip R. .............................................................19

Atlas; Ronald M. ..............................................................22

Awad; Atif B.....................................................................35

BBagchi; Debasis ..........................................................30, 38

Bailey; Lynn B. .................................................................35

Ball; George F.M. .............................................................13

Bamforth; C.W. ...............................................................38

Banerjee; Bhaskar .............................................................38

Bañuelos; Gary S. ...............................................................7

Barbosa-Canovas; Gustavo V. ...........................................18

Barrett; Diane M. .............................................................29

Baser; K. Husnu Can .........................................................5

Bayindirli; Alev ................................................................28

Bedigian; Dorothea ............................................................7

Bekassy-Molnar; Erika......................................................14

Bennet; Gregory S. ...........................................................22

Berdanier; Carolyn D. ................................................39, 40

Berdanier; Lynne ..............................................................40

Bertolini; Andrea ..............................................................13

Bhunia; Arun ...................................................................22

Bidlack; Wayne R. ......................................................38, 39

Blackburn; Clive de W. ....................................................22

Bledsoe; Gleyn E. .............................................................21

Børresen; T. ......................................................................34

Boskou; Dimitrios ........................................................5, 38

Botana; Luis M. ...............................................................34

Boye; Joyce I. ...................................................................18

Bradford; Peter G. ............................................................35

Branen; A. L. ....................................................................21

Brody; Aaron L. ...............................................................26

Brown; Dan L. .................................................................35

Brown; Martyn ................................................................14

Brückner; Bernhard ..........................................................28

Buchbauer; Gerhard ...........................................................5

Burdock; George A.............................................................6

CCadenas; Enrique .............................................................40

Cauvain; Stanley P. .....................................................18, 20

Cheryan; Munir ...............................................................20

Chiellini; Eric ...................................................................24

Chinnan; Manjeet S. ........................................................14

Cho; Susan Sungsoo .....................................................6, 32

Choi; Sang-Woon ............................................................41

Chow; Ching Kuang ........................................................30

Clute; Mark .....................................................................27

Collins; Peter M. ................................................................9

Connelly; Robin K. ..........................................................18

Cooredig; Milena ...............................................................4

Cramer; Michael M. ........................................................27

Cresci; Gail ......................................................................37

DDaczkowska-Kozon; Elzbieta G. .......................................34

Damodaran; Srinivasan ......................................................9

Datta; Ashim K. ...............................................................15

Davidson; P. Michael ........................................................21

Davies; Audra J. .........................................................38, 39

de Groot; Lisette ..............................................................36

Decker; Eric A. .................................................................30

Devahastin; Sakamon .......................................................19

Devine; Marjorie M. ..........................................................5

Dijkstra; Albert J. ...............................................................5

Dong; Zigang ...................................................................40

Driskell; Judy A. ............................................................41-2

Du; Min ...........................................................................33

Duke; James A. ..................................................................5

Dumitriu; Severian ...........................................................12

Dwyer; Johanna ...............................................................40

EEarle; Mary ...................................................................25-6

Earle; Richard ...............................................................25-6

Eitenmiller; Ronald R. .....................................................13

Eliasson; Ann-Charlotte .....................................................8

Elmadfa; Ibrahim ...............................................................5

Erdo―du; Ferruh ...............................................................19

Eskin; N.A. Michael .........................................................30

FFachmann; W. ..................................................................10

Farid; Mohammed M. ......................................................18

Farnworth; Edward R. ......................................................31

Feldman; Elaine B. ...........................................................40

Fellows; P. J. .....................................................................16

Fennema; Owen R. ............................................................9

Field; Robert W. ...............................................................14


48

Author Index

Finocchiaro; Terry ............................................................32

Forney; Larry J. ................................................................20

Fratamico; Pina M. ..........................................................21

Friso; Simonetta ...............................................................41

Fuller; Gordon W. ............................................................27

GGarti; Nissim ...................................................................30

Geurts; Tom J.....................................................................3

Ghosh; Dilip K. ...............................................................30

Gibson; Glenn R. .............................................................31

Gil; M.I............................................................................29

Gordon; Stewart T. ...........................................................36

Gorny; James R. ...............................................................29

Gough; Bob .....................................................................28

Griffiths; M. .......................................................................4

Grisoni; Michel ..................................................................7

Gröber; Uwe ....................................................................37

Gunstone; Frank D. ...........................................................5

Gunther IV; Nereus W. ....................................................21

Guo; Mingruo ..................................................................31

HHall III; Clifford A. ..........................................................30

Halliwell; Barry ................................................................36

Hammond; Bruce G. .......................................................22

Hargitt; Robert ................................................................19

Harris; Ruth B.S. .............................................................35

Hartel; Richard W. ...........................................................18

Harwood; John L. ..............................................................5

Haynes; William M. ...........................................................8

Heldman; Dennis R. ..........................................................7

Hettiarachchy; Navam S. ...........................................10, 29

Ho; Chi-Tang ............................................................13, 31

Hough; Guillermo ...........................................................25

Howell Jr.; T.A. ................................................................18

Hua; T. C. ........................................................................16

Huang; Lihan ...................................................................24

Hui; Y.H. .........................................................................17

Hurst; W. Jeffrey ..............................................................32

Hwang; Andy ...................................................................24

Hyslop; D.B. ....................................................................18

IIbarz; Albert .....................................................................18

Irudayaraj; Joseph M. .......................................................15

JJaeger; S. ..........................................................................25

Jedrychowski; Lucjan .......................................................21

Jun; Soojin .......................................................................15

KKailasapathy; Kasipathy .....................................................3

Kamal-Eldin; Afaf ..............................................................8

Kasapis; Stefan .................................................................18

Kern; Mark ......................................................................41

Kerry; Joseph P. ................................................................33

Kim; Jin-Kuk ...................................................................17

Klemeš; Ji―i .......................................................................17

Kohlstadt; Ingrid ..............................................................35

Koutchma; Tatiana ...........................................................20

Kraut; Heinrich ................................................................10

Kudra; Tadeusz .................................................................13

LLakshman; Raj .................................................................37

Landen, Jr.; W. O. ............................................................13

Lansky; Ephraim Philip ......................................................6

Lau; Francis C. .................................................................30

le Coutre; Johannes ............................................................9

Ledward; David................................................................33

Lee; Dong Sun .................................................................24

Levin; Robert E. ...........................................................7, 23

Lewis; Douglas S. .............................................................39

Li; Thomas S. C. ..............................................................32

Lie; Øyvind ......................................................................34

Lin; Jen-Kun ....................................................................13

Lin; Zhi-Qing ....................................................................7

Lipnizki; Frank .................................................................14

Liu; B.L. ...........................................................................16

Liu; Dongyou.............................................................22, 23

Lord; John B. ...................................................................26

Lorence; Matthew W. .......................................................24

Lues; Jan Frederick ...........................................................19

MMacFie; Hal .....................................................................25

Mallikarjunan; P. ..............................................................14

Marcotte; Michèle ............................................................16

Markham; Kenneth R. .......................................................9

Marshall; Maurice R...................................................10, 29

Marth; Elmer H. ..........................................................3, 23

Martin-Belloso; Olga........................................................28

Matarese; Laura E. ...........................................................37

Mattes; Richard D............................................................35

McClements; David Julian .........................................10, 30

Mcclure; Peter ..................................................................22

McCormick; Donald B. ...................................................40

McCormick; Richard J. ....................................................33

Meireles; M. Angela A. .....................................................15

Meiselman; Herbert L. .....................................................26

Mena; C. ..........................................................................27

Menini; Anna ...................................................................27

Meskin; Mark S..........................................................38, 39

Min; David B. ....................................................................5


Auth

or I

ndex

49

Moffatt; Robert J..............................................................37

Montmayeur; Jean-Pierre ...................................................9

Moraru; Carmen I. ...........................................................20

Morley; John E. ................................................................36

Moskowitz; Howard R. ....................................................26

Mujumdar; Arun S. ..........................................................13

NNgadi; Michael O. ...........................................................14

Nichols; Buford L. ...........................................................35

Nicolelis; Miguel A. L. .....................................................27

Nollet; Leo M.L. ..................................4, 10, 11, 32, 33, 34

Nussinovitch; Amos ...........................................................7

OO’Brien; Richard D............................................................4

O’Mahony; Michael .........................................................12

Odoux; Eric .......................................................................7

Omaye; Stanley T. ......................................................21, 38

Ong; Choon Nam ............................................................36

Onwulata; Charles ...........................................................14

Ortega-Rivas; Enrique ......................................................19

Ötles ; Semih ..............................................................11, 12

Ottaway; Peter Berry ..........................................................6

Ouwehand; Arthur ...........................................................23

Owens; Casey M. .............................................................33

Owusu-Apenten; Richard .................................................29

P, QPaavilainen; Helena Maaria ................................................6

Packer; Lester .................................................36, 38, 40, 41

Palaniswamy; Usha Rani ..................................................40

Paliyath; Gopinadhan .........................................................7

Pan; Zhongli ....................................................................17

Paquin; Paul .....................................................................31

Parizkova; Jana .................................................................41

Park; Jae W. ......................................................................35

Park; Kwan-Hwa ................................................................8

Parkin; Kirk L. ...................................................................9

Passos; Maria Laura ..........................................................17

Patel; Mulchand S. ...........................................................41

Pathak; Yashwant .............................................................31

Peleg; Micha .....................................................................20

Pesheck; Peter S. ...............................................................24

Phillips; G. O. .............................................................10-11

Piergiovanni; Luciano.......................................................24

Pimentel; Marcia H. ...........................................................5

Pokorny; Jan.......................................................................8

Pometto; Anthony ..............................................................7

Pond; Wilson G. ..............................................................35

Preedy; Victor R. ........................................................37, 39

Preuss; Harry G. ...............................................................38

Priest; Fergus G. .................................................................3

Püssa; Tõnu .....................................................................23

RRaats; Monique ................................................................36

Rahman; M. Shafiur .........................................................16

Rama; Ruth ......................................................................26

Ramaswamy; Hosahalli S. ....................................16, 18, 29

Randolph; R. Keith ..........................................................39

Rao; Chandra Gopala.......................................................15

Rao; M. A. .......................................................................15

Rasco; Barbara A. .............................................................21

Ratti; Cristina ..................................................................14

Ray; Bibek ........................................................................22

Reineccius; Gary ..............................................................10

Ribeiro; Claudio P. ...........................................................17

Richardson; Philip ............................................................18

Risbo; J. .............................................................................8

Rizvi; Syed S.H. ...............................................................15

Roberfroid; Marcel B. ......................................................31

Robertson; Gordon L. ......................................................24

Rodrick; Gary E. ..............................................................34

Rucker; Robert B. ............................................................40

Ryser; Elliot T. ..................................................................23

SSaguy; I. Sam ...................................................................26

Sahin; Serpil ...............................................................13, 15

Salminen; Seppo ..............................................................23

Salmon; S. ........................................................................20

Sams; Alan R. ...................................................................33

Samuel; Priscilla .................................................................6

Sapers; Gerald M..............................................................29

Sato; Kenji .................................................................10, 29

Seidner; Douglas L. ..........................................................37

Selia dos Reis Coimbra; Jane ..............................................4

Serna-Saldivar; Sergio O. ..................................................11

Serrano; Maria .................................................................29

Shachman; Maurice .........................................................20

Shahidi; Fereidoon ...............................................13, 31, 32

Shaw; Ian ...........................................................................9

Sherkat; Frank ..................................................................17

Shetty; Kalidas ...................................................................7

Shewfelt; Robert L. ..........................................................26

Shi; John ..........................................................................31

Shumway; Sandra E. ........................................................34

Sies; Helmut ....................................................................38

Simon; Sidney A. .............................................................27

Simpson; Ricardo .............................................................15

Skibsted; L. ........................................................................8

Smith; Robin....................................................................17

Socaciu; Carmen ................................................................6


50

Author Index

Sofos; John N. ..................................................................21

Soliva Fortuny; Robert .....................................................28

Somogyi; Laszlo ...............................................................29

Sothern; Melinda S. .........................................................36

Souci; Siegfried W. ...........................................................10

Spark; Arlene ....................................................................37

Srirajaskanthan; Rajaventhan ...........................................37

Stamford; Bryant ..............................................................37

Steele; James ...................................................................L. 3

Steiger; Ezra .....................................................................37

Stephen; Alistair M. .........................................................10

Stevens; G. .......................................................................27

Stewart; Graham G. ...........................................................3

Straus; Tim .......................................................................26

Sumnu; Servet Gülüm................................................13, 15

Sun-Pan; Bonnie ..............................................................34

Sun; Da-Wen ...................................................................17

Surh; Young-Joon .............................................................40

Suttie; John W. ...........................................................39, 40

T, UTadeo; José L. ...................................................................21

Talbot; Geoff ....................................................................20

Tamang; Jyoti Prakash ........................................................3

Tamir; Snait .....................................................................30

Teixeira; Jose A. ..................................................................4

Theron; Maria M. ............................................................19

Thomas; David R. ............................................................36

Thompson; Lilian U. .......................................................38

Tokusoglu; Ozlem ............................................................30

Toldrá; Fidel ............................................................4, 32-34

Tomás-Barberán; F.A. .......................................................29

VVaclavik; Vickie A. .............................................................5

Valero; Daniel ..................................................................29

van Boekel; Martinus A.J.S. .............................................12

van Staveren; Wija ............................................................36

Vasconcellos; J. Andres .....................................................28

Vatai; Gyula .....................................................................14

Venugopal; Vazhiyil ..........................................................32

Von Almen; T. Kristian ...................................................36

von Wright; Atte ..............................................................23

Voragen; Alphons G. J. ....................................................11

W, XWaldron; Keith ................................................................17

Walstra; Pieter ..............................................................3, 12

Wang; Lijun .....................................................................14

Ward; Wendy E. ...............................................................38

Watson; Ronald Ross ...........................................36, 37, 39

Whitaker; John R. ............................................................11

Wichers; Harry J. .............................................................21

Williams; Peter A. ......................................................10, 11

Wilson; Charles L. ...........................................................23

Wilson; Michael ...............................................................36

Wolinsky; Ira ....................................................................42

Wong; Dominic W.S. .......................................................11

Wouters; Jan T. M. .............................................................3

Wyllie; S. Grant ...............................................................28

YYahia; Elhadi M. ..............................................................25

Yam; Kit L........................................................................24

Yannai; Shmuel ..................................................................9

Ye; Lin ..............................................................................13

Yildiz; Fatih ....................................................................4, 8

Young; Linda S. ..........................................................18, 20

Yousef; Ahmed E. .............................................................29

ZZempleni; Janos .........................................................39, 40

Zhang; H. ........................................................................16

Zude; Manuela .................................................................19


Note

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51

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CRC Press • Taylor & Francis • Chapman & Hall/CRC • Auerbach Publications • Productivity Press

Central and South America and MexicoMichael DulisseSales Office, Boca Raton, FLTaylor & Francis 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, USA Tel: 561-998-2582Fax: 561-361-6049e-mail: [email protected] E. AtkinCranbury International LLC7 Clarendon Ave, Suite 2Montpelier, VT 05602, USATel: +1 802 223 6565Fax: +1 802 223 6824e-mail: [email protected]

Caribbean and The West IndiesJasmina BasicArea Sales Manager Milton Park Sales OfficeTel: +44 (0) 20 7017 6187 Fax: +44 (0) 20 7017 6748 e-mail: [email protected]

AustralasiaKate PearceMilton Park Sales OfficeTel: +44 (0) 20 7017 6053Fax: +44 (0) 20 7017 6748e-mail: [email protected]

AustraliaPalgrave MacmillanLevel 1, 15-19 Claremont Street, South YarraMelbourne, Vic 3141, AustraliaTel: +61 3 9825 1111Fax: +61 3 9825 1010e-mail: [email protected]

New ZealandMacmillan Publishers NZ Ltd Victoria Johnson6 Ride Way, Albany, Auckland, NZTel: +64 9414 0350Fax: +64 9414 0357e-mail: [email protected]

Australia and New ZealandCRC Press and Marcel Dekker onlyLibraries may wish to order from theirlocal bookseller, Palgrave Macmillan or DA Information Services Pty Ltd 648 Whitehorse Road, MitchamVictoria, AustraliaTel: +61 3 9210 7804Fax: +61 3 9210 7788www.dadirect.com.au

AustraliaEuropa Publications (non-exclusive) James Bennett3 Narabang Way, Belrose, NSW 2085AustraliaTel: +02 9986 7064Fax: +02 9986 7030www.bennett.com.au

Middle East and North AfricaJasmina BasicArea Sales Manager – Middle East and AfricaMilton Park Sales OfficeTel: +44 (0) 20 7017 6187 Fax: +44 (0) 20 7017 6748 e-mail: [email protected] KavianiIPS (Middle East) LtdP.O. Box 27533Dubai, UAETel: +971 4 282 8801Fax: +971 4 282 8804e-mail: [email protected]: http://www.ipsme.com

Rest of AfricaJasmina BasicArea Sales Manager – Middle East and AfricaMilton Park Sales Office

6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, U.S.A.Within the Continental USA - Tel: 800-272-7737 • Fax: 800-374-3401 • [email protected]

Outside the Continental USA - Tel: 561-994-0555 • Fax: 561-361-6018 • [email protected]

Senior Vice President of SalesDennis WeissTel: 561-998-2510Fax: 561-998-2580e-mail: [email protected]

Customer ServiceAngela WilliamsTel: 800-272-7737 ext. 6091Fax: 800-374-3401e-mail: [email protected]

Latin American SalesMichael DulisseTel: 561-998-2582Fax: 561-361-6049e-mail: [email protected]

Academic SalesSusie CarlisleTel: 561-998-2538Fax: 561-361-6049e-mail: [email protected]

Premium/Custom SalesRyan PriorTel: 561-998-2516Fax: 561-361-6049e-mail: [email protected]

Library/Medical WholesalersEvelyn EliasTel: 561-361-6010 Fax: 561-361-6049e-mail: [email protected]

Retail BookstoresEvelyn EliasTel: 561-361-6010 Fax: 561-361-6049e-mail: [email protected]

Subsidiary Rights SalesJennifer StrongTel: 212-216-7851Fax: 212-244-1563e-mail: [email protected]

Customer ServicesBook orders should be addressed to the appropriate overseas agent or the Customer Service Department at Bookpoint:

Taylor & Francis Bookpoint130 Milton Park, Abingdon, Oxon OX14 4SBTel: +44 (0) 1235 400 524Fax: +44 (0) 1235 400 525 e-mail (UK): [email protected] e-mail (international): [email protected]

Standing OrdersIf you would like to receive books on our improved pre-selective standing order system, or if you would like to have further information about this service, please contact your area manager or Customer Services Department.

Group Sales DirectorChristoph ChesherTel: +44 (0) 20 7017 6194Fax: +44 (0) 20 7017 6748e-mail: [email protected]

International Sales DirectorGraham CrossleyTel: +44 (0) 20 7017 6048Fax: +44 (0) 20 7017 6748e-mail: [email protected]

Head of UK SalesNick PerryTel: +44 (0) 20 7017 6132Fax: +44 (0) 20 7017 6732e-mail: [email protected]

Corporate and Institutional SalesAlfred LeaTel: +44 (0) 20 7017 6273Fax: +44 (0) 20 7017 6732e-mail: [email protected]

UK Sales Support ExecutiveJudith CavellTel: +44 (0) 20 7017 6191Fax: +44 (0) 20 7017 6732e-mail: [email protected]

Academic Representatives (UK)Tim PageHigher Education Sales ManagerMobile: 07824 690646e-mail: [email protected]

International EnquiriesKate PearceInternational Sales Support Manager (Books)Tel: +44 (0) 20 7017 6053Fax: +44 (0) 20 7017 6748e-mail: [email protected]

European and Japanese EnquiriesLucy AstoneInternational Sales Support CoordinatorTel: +44 (0) 20 7017 6149Fax: +44 (0) 20 7017 6748e-mail: [email protected]

South Asian, Middle Eastern and African EnquiriesReanna YoungInternational Sales Support CoordinatorTel: +44 (0) 20 7017 6114Fax: +44 (0) 20 7017 6748e-mail: [email protected]

China Liaison OfficeYan PeiManagerTaylor & Francis Room 523 Resource Building No. 151 North Street Zhongguancun Beijing, China 100080 P.O. Box: 8762 Tel/Fax: +86 (10) 58876523e-mail: [email protected]

Foreign RightsAdele Parkere-mail: [email protected]

ExhibitionsKatie GilbertExhibitions ManagerTel: 020 7017 6310e-mail: [email protected]

plc

In the Americas Sales Office - CRC Press

2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN, UK

Milton Park Sales Office - Taylor & Francis Group (Books Ltd)

Visit us online at www.crcpress.com

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55

NigeriaChinke OjijiPublishers Support Services LtdPlot 2 Adewunmi EstateOregun Road(Near First Bank Oregun)PO Box 9270, Ikeja, Lagos StateTel: +234 1 774 1073Fax: +234 1 493 0419e-mail: [email protected]

BotswanaArthur OagengBook Promotions/Horizon Books BotswanaGaborone International Finance ParkPlot 113-114, Unit 33, Kgale Mews 2, Suite 3 Gaborone, BotswanaTel: +267 393 1194Fax: +267 392 4908e-mail: [email protected]

South Africa, Namibia, Lesotho and SwazilandMichelle SymingtonBook Promotions LtdBMD Office Park, 108 De Waal RoadDiep River, 7800 Cape TownSouth AfricaTel: +27 21 707 5700General Fax: +27 21 707 5795Orders Fax: +27 21 707 5794e-mail: [email protected]

South AsiaRyan CooperArea Sales ManagerMilton Park Sales OfficeTel: +44 (0) 20 7017 6113 Fax: +44 (0) 20 7017 6748 e-mail: [email protected]

IndiaTaylor & Francis Books India Pvt Ltd.912 Tolstoy House15-17, Tolstoy MargNew Delhi 110 001Tel: +91 (0) 11 2371 2131 +91 (0) 11 2335 1453Fax: +91 (0) 11 2371 2132e-mail: [email protected]

PakistanM. Anwer IqbalBook BirdMian Chambers, 3 Temple RoadPO Box 518, Lahore, PakistanTel: +92 42 636 7275Fax: +92 42 636 1370e-mail: [email protected]

Sri LankaNirosha Saravanapavane-mail: [email protected]: 0094 714 750911

JapanHans Van EssBook Sales and Marketing ExecutiveTaylor & Francis Group 7F Koshin Bldg. 2-23-4 Kanda-JimbochoChiyoda, Tokyo 101-0051, JapanTel: +81 (0) 3 5848 7061Mobile: +81 (0) 80 5426 3552e-mail: [email protected] Publishers Services Limited1-32-5 Higashi-shinagawaShinagawa-ku, Tokyo 140-0002Tel: +81 (0) 3 5479 7251Fax: +81 (0) 3 5479 7307e-mail: [email protected]

Editorial OfficeTakahiko KanekoEdition SynapseYamaguchi Bldg. 3F 2-8-5 UchikandaChiyoda-Ku, Tokyo 101 0047, JapanTel: +81 (0) 3 5296 9186Fax: +81 (0) 3 3252 1822e-mail: [email protected]

KoreaSe-Yung JunICK (Information & Culture Korea)473-19 Seokyo-dong, Mapo-kuSeoul, Korea 121-842Tel: +82 2 3141-4791Fax: +82 2 3141-7733e-mail: [email protected]

East and Southeast AsiaFor all Taylor & Francis Group imprints please order from our Singapore Sales OfficeSingapore Sales OfficeTaylor & Francis Asia Pacific240 MacPherson Road#08-01 Pines Industrial BuildingSingapore 348574Tel: +65 6741 5166Fax: +65 6742 9356e-mail: [email protected]

Malaysia and BruneiDavid YeongGeneral ManagerTaylor & Francis Publishing ServicesTaylor & Francis Asia PacificNo. 23-2, Jalan PJS 8/18Dataran Mentari 46150 Petaling JayaSelangor Darul EhsanMalaysiaTel: +60 (3) 5630 1361Fax: +60 (3) 5630 1732Mobile: +60 (0)16 331 9912e-mail: [email protected]

Singapore, Philippines and IndonesiaFrancis Chua, Sales ManagerSingapore Sales Officee-mail: [email protected]

VietnamJeffrey Lim, Books Sales DirectorSingapore Sales Officee-mail: [email protected]

Hong KongTaylor & Francis Asia PacificTel: +852 91796613Jeffrey Lim, Books Sales Directore-mail: [email protected] Chan, Account Manager e-mail: [email protected]

ThailandTaylor & Francis Asia PacificTel: +66 (2) 6427954-6 ext. 406 Fax: +66 (2) 6427677Jeffrey Lim, Books Sales Directore-mail: [email protected] Sawaithong, Sales Executivee-mail: [email protected]

TaiwanTaylor & Francis Asia PacificTel: +886 (2) 2578 6106 ext.125Fax: +886 (2) 2578 6507Jeffrey Lim, Books Sales Directore-mail: [email protected] Hsu, Sales Executivee-mail: [email protected]

ChinaTaylor & Francis Asia PacificRoom 903, Resource Building No.151North Street Zhongguancun,Beijing, China 100080Tel/Fax: +86 (10) 58876903Jeffrey Lim, Books Sales Directore-mail: [email protected] Ji, Sales & Marketing Executivee-mail: [email protected]

Shanghai RegionChris Ye, Senior Sales ExecutiveTel: +86 135 64618686e-mail: [email protected]

Israel and the Palestinian TerritoriesRyan Cooper Area Sales ManagerMilton Park Sales OfficeTel: +44 (0) 20 7017 6113 Fax: +44 (0) 20 7017 6748 e-mail: [email protected] FranklinFranklin’s InternationalPO BOX 3772 7, Tel Aviv 61376, IsraelTel: +972 356 00724Fax: +972 356 00479e-mail: [email protected]

EuropePeter HavingaEuropean Sales ManagerA. Hofmanweg 5a, 2031 BH HaarlemThe NetherlandsTel: +31 (0) 23 750 5730Fax: +31 (0) 23 750 5701Mobile: +31 (0) 6 515 69560e-mail: [email protected]

Belgium, The Netherlands, France and LuxembourgLiza WalravenSales RepresentativeA. Hofmanweg 5a, 2031 BH HaarlemThe NetherlandsTel: 0031 (0) 23 750 5731Fax: 0031 (0) 23 750 5701Mobile: 0031 (0) 6 238 49668e-mail: [email protected]

GreeceRyan CooperArea Sales ManagerMilton Park Sales OfficeTel: +44 (0) 20 7017 6113 Fax: +44 (0) 20 7017 6748 e-mail: [email protected]

Nordic CountriesKeith GraySales RepresentativeTaylor & Francis Groupc/o IBC Euroforum Blegdamsvej 104A, 2100 Copenhagen ø DenmarkTel: +45 4195 1428 Mobile: +45 6064 8041e-mail: [email protected]

Germany, Austria and SwitzerlandEva KneisslArea Sales Manager (Maternity leave cover for Gabriela Mauch)Mobile: +49 (0) 173905 9469e-mail: [email protected]

Spain, Portugal, and Italy Philip Veysey Area Sales ManagerPríncipe de Vergara 109,28002 Madrid, SpainTel: +34 91 700 0688Fax: +34 91 141 2304Mobile: +34 68 777 3678e-mail: [email protected]

Eastern EuropeMarek Lewinson(Humanities and Social Sciences)Bohaterewicza 3/4503-982 Warsaw, PolandTel/fax: +48 (0) 22 6714819Mobile: +48 (0) 602 707 037e-mail: [email protected] Janousek(Science and Technology)Pod Nouzovem 972/21197 00 Prague, Czech RepublicTel: +42 (0) 28 658 49888Mobile: +42 (0) 602294014e-mail: [email protected]

England and WalesLondon (East, Northwest, North) and Eastern EnglandBob DavisSenior Area RepresentativeMobile: 07889 263 856Fax: 01621 819 833e-mail: [email protected]

Southern EnglandDaphne EdwardsArea RepresentativeMobile: 07802 536 233Tel: +44 (0) 20 7017 6259e-mail: [email protected]

Oxfordshire, West Midlands and South WalesJohn BlakeArea RepresentativeMobile: 07889 263 857Fax: 01242 228 691e-mail: [email protected]

North and Northwest EnglandLucy GreavesArea RepresentativeMobile: 07860 633156Fax: 01663 746682e-mail: [email protected]

London (EC, SE, SW, W and WC)Charlotte WestgateArea RepresentativeMobile: 07917 648040e-mail: [email protected]

Scotland and North of EnglandBob FairbrotherArea RepresentativeMobile: +44 (0) 7825 748476E-mail: [email protected] PepperArea RepresentativeTel: 01434 250331Mobile: 07825 748476

Ireland and Northern IrelandConor Graham / Michael DarcyBrookside Publishing Services2 Brookside, Dundrum Road, Dublin 14Tel: 00 353 1 298 9937Fax: 00 353 1 298 7912e-mail: [email protected]

Library SupplyNigel BerkeleyLibrary Supply and London KeyAccounts ManagerMobile: 07795 968206e-mail: [email protected]

Online RetailersRod AbrahamAssistant UK Sales ManagerMobile: 07860 380 814Fax: 01372 273 744e-mail: [email protected]

56

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Address___________________________________________________________




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1




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