Food Science and Nutrition

Catalog no. CATFSN

US VERSION

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Food Science and Nutrition

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Table of Contents Product Listings

Brewing & Fermentation ...................................................................................................................................3 Dairy..................................................................................................................................................................4 Fats & Oils.........................................................................................................................................................6 Food Additives & Ingredients............................................................................................................................8 Food Chemistry...............................................................................................................................................11 Food Engineering & Processing .....................................................................................................................19 Food Laws & Regulations................................................................................................................................30 Food Microbiology & Safety.............................................................................................................................31 Food Packaging..............................................................................................................................................37 Food Product Development.............................................................................................................................39 Food Quality Assurance..................................................................................................................................42

Food Science and Nutrition Catalog - 2009

Food Science

Fruit & Vegetable Products..............................................................................................................................43 Functional Foods & Nutraceuticals..................................................................................................................45 Meats...............................................................................................................................................................51 Seafood...........................................................................................................................................................53 Nutrition Nutrition in Health and Disease.......................................................................................................................55 Nutrition Science.............................................................................................................................................62 Sports Nutrition................................................................................................................................................66 Title Index.................................................................................................................................................................68 Author Index.............................................................................................................................................................71 Notes..................................................................................................................................................................75, 79 Sales Agents............................................................................................................................................................76 Order Form...............................................................................................................................................................80 Ordering Information / Call for Authors.......................................................................................... Inside Back Cover

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For more information and a complete list

2

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

CATFSN_ K00160_2009 Cat.indd 2

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Fermentation Microbiology and Biotechnology Second Edition Edited by

Brewing

E.M.T. El-Mansi and C.F.A. Bryce Napier University, Edinburgh, Scotland

New Technologies

A.L. Demain

C.W. Bamforth

A.R. Allman

University of California, Davis, USA

Infors UK Ltd., Makerfield

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, stabilization processes, and packaging. The text concludes with analyses of improvements in safety and quality control, including control systems responsible for chemical, microbiological, and sensory analysis.

Retaining valuable information from the first edition, including fermentation kinetics and flux control analysis, this new edition addresses numerous topics that have risen to importance. New chapters explore the production of primary and secondary metabolites, such as amino acids, nucleotides, and vitamins as well as antibiotics, immunosuppressants, and anti-tumor agents. The book examines advances in enzyme and co-factor engineering, cell immobilization, and sensor technology. Packed with examples and industry case studies, the text is for academic and industry researchers as well as students in applied microbiology and pharmaceutical biotechnology.

Catalog no. WP9159, ISBN: 978-0-8493-9159-0 2007, 6 x 9, 484 pp.

Suggested Price: $259.95 / £144.00

Catalog no. 5334, ISBN: 978-0-8493-5334-5 2007, 7 x 10, 576 pp.

Suggested Price: $97.95 / £54.99

Brewing Problems Solved

Handbook of Brewing

Edited by

Second Edition

Brewing and Fermentation

Drew University, Madison, New Jersey, USA

Edited by

3

Edited by

Fergus G. Priest and Graham G. Stewart

W.J. Simpson

The Intl. Centre for Brewing & Distilling, Edinburgh, Scotland

Cara Technology Ltd, UK

A. Downes

Series: Food Science and Technology

The South African Breweries Ltd.

The pressures of production in a modern brewery make quickly finding solutions to problems and answers to questions paramount.

With a methodical approach and a suitable reference book, a suitable solution to a problem or an answer to a question can often easily be found. Written in practical question-and-answer format and with clear, informative responses to 250 or so of the most frequently asked questions about brewing, Brewing Problems Solved is designed to help busy brewing professionals or trainees find the information they need quickly. This book will be an invaluable aid to refresh essential knowledge and solve problems.

Catalog no. WP4400, ISBN: 978-1-4200-4400-3 November 2008, 6 x 9, 320 pp.

Suggested Price: $269.95 / £135.00

Providing comprehensive coverage of the science and technology of brewing, the 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. 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 2006, 6-1/8 x 9-1/4, 872 pp.

Suggested Price: $209.95 / £117.00

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list

Himalayan Fermented Foods Brewing and Fermentation / Dairy

Microbiology, Nutrition, and Ethnic Values Jyoti Prakash Tamang

Cheese Problems Solved Edited by

Food Microbiology Laboratory, Gangtok, Sikkim, India

P.L.H. McSweeney

Due to the revelation 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.

Arranged in practical question and answer format, Cheese Problems Solved provides responses to more than 200 of the most commonly asked questions about cheese and the cheese-making process, from problems arising during the preparation of cheesemilk and cheese ripening to queries regarding cheese analysis and the nutritional profile of cheese. Questions in the latter half of the book concentrate on different types of cheeses, such as cheddar, blue cheeses, and mozzarella. With contributions from specialists in the field and edited by a leading expert, this book is both an essential basic reference source and problem solving manual for professionals and trainees in the cheese industry.

Catalog no. 9324X, ISBN: 978-1-4200-9324-7 May 2009, 6-1/8 x 9-1/4, 216 pp.

Suggested Price: $149.95 / £89.00

University College Cork, Ireland

Catalog no. WP4394, ISBN: 978-1-4200-4394-5 January 2008, 6 x 9, 402 pp.

Suggested Price: $259.95 / £144.00

Applied Dairy Microbiology

Dairy Science and Technology

Edited by

Pieter Walstra, Jan T.M. Wouters, and Tom J. Geurts

4 Second Edition

Elmer H. Marth and James L. Steele

Second Edition

University of Wisconsin, Madison, USA

Wageningen Agricultural University, The Netherlands

Series: Food Science and Technology, 110

Series: Food Science and Technology

This thoroughly revised and updated reference provides comprehensive coverage of the recent 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 new 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 current bacterial standards for dried milk products.

This second edition discusses the transformation of milk into high-quality products. Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, the book features expanded coverage of the properties of milk, a new 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 manufacturing and ripening of cheese.

Catalog no. DK5641, ISBN: 978-0-8247-0536-7 2001, 6 x 9, 736 pp.

Suggested Price: $249.95 / £139.00

Catalog no. DK3080, ISBN: 978-0-8247-2763-5 2006, 6 x 9, 808 pp.

Suggested Price: $185.95 / £103.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Fatih Yildez

Middle East Technical University, Ankara, Turkey

Presenting a comprehensive review of all aspects of yogurt, including production, processing, preparation, and regulations, expert contributors address the most recent developments in probiotics and also the interaction between yogurt and immunological and intestinal bowel diseases. This book includes chapters that explore a number of yogurt and dairy beverages, such as Ayran, Cacik, Kurut, Kefir, and Kumiss.

Catalog no. 82078, ISBN: 978-1-4200-8207-4 July 2009, 6-1/8 x 9-1/4, 464 pp.

Suggested Price: $179.95 / £109.00

Handbook of Dairy Foods Analysis Leo M.L. Nollet

University College Ghent, Applied Engineering Sciences, Belgium

Fidel Toldra

Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain

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, bioactive peptides, prebiotics, and probiotics. It also describes noninvasive chemical and physical sensors and starter cultures used in quality control, and 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.

Dairy

Development and Manufacture of Yogurt and Other Functional Dairy Products

Catalog no. 46314, ISBN: 978-1-4200-4631-1 June 2009, 7 x 10, 850 pp.

Suggested Price: $199.95 / £121.00

Functional Dairy Products Volume 2 Edited by

Improving the Flavour of Cheese

5

Edited by

Maria Saarela

Bart C. Weimer

VTT Biotechnology, Finland

Drawing on the expertise of a distinguished panel of experts, this volume reviews the latest developments in the field and their industrial applications. It outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health, and gut health. The book explores aspects of product development, such as biomarkers and experimental models to investigate health benefits, genomics of probiotic microorganisms, and functional dairy product regulation and safety.

Utah State University, USA

Also Available: Volume 1

With contributions from a distinguished team of authors, this collection reviews the wealth of recent research on how to improve the flavor of cheese. The book begins by reviewing the sources of flavor in cheese and the biochemistry of flavor development. It includes starter culture development, carbohydrate metabolism, commercially important traits, and functional genomics. Subsequent chapters cover ingredients and processing parameters, physical factors affecting flavor, controlling of flavors, and monitoring fermentation and ripening. The book includes coverage of modeling, defining, and measuring cheese flavor as well as case studies for hard, softripened, and low-fat cheeses.

Catalog no. WP1743, ISBN: 978-0-8493-1743-9 2003, 395 pp.

Suggested Price: $299.95 / £167.00

Catalog no. WP9158, ISBN: 978-0-8493-9158-3 2007, 6 x 9, 580 pp.

Suggested Price: $289.95 / £161.00

Catalog no. WP4398, ISBN: 978-1-4200-4398-3 2007, 6 x 9, 539 pp.

Suggested Price: $309.95 / £172.00

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Tamime and Robinson’s Yoghurt Science and Technology, Third Edition

Fats and Oils

Scottish Agricultural College

Formulating and Processing for Applications, Third Edition

R.K. Robinson

Richard D. O’Brien

Completely revised and updated, this third edition combines coverage of recent developments in scientific understanding with information about established best practices. It covers polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, and advances in the analysis of yoghurt in terms of its chemistry, rheology, and microbiology. The book explores advanced technology, such as automation and mechanization, and details of clinical trials involving yoghurts. This edition also discusses the new definition of the term yoghurt and the larger variety of gelled or viscuous fermented milk products containing a wide range of cultures.

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 the most up-to-date data and interpretation, this third edition features the latest 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. WP4453, ISBN: 978-1-4200-4453-9 2007, 6 x 9, 791 pp.

Suggested Price: $349.95 / £194.00

Catalog no. 61666, ISBN: 978-1-4200-6166-6 December 2008, 6-1/8 x 9-1/4, 680 pp.

Suggested Price: $159.95 / £89.00

Edited by

A.Y. Tamime

Dairy / Fats & Oils

Reading University, UK

Consultant, Fats and Oils, Schulenburg, Texas, USA

Food Lipids

Chemistry, Nutrition, and Biotechnology, Third Edition Edited by

6

Casimir C. Akoh

Business of Fats and Oils CD-ROM American Oil Chemists’ Society

The University of Georgia, Athens, USA

David B. Min

The Ohio State University, Columbus, USA Series: Food Science and Technology, 117

This CD-ROM focuses on practical business processes, such as pitching the benefits and attributes of the product and handling the process of going from patents to labeling. Presentations include information on product innovation, formulation, and successful information transfer. It provides material from the 2005 AOCS North Central Section’s conference, Fats and Oils in the Food Industry, Business Success through Technical Innovations; a patent primer; and a listing of industry consultants. Additional subjects covered include omega-3 fatty acids, technology transfer, and the nutrition labeling dilemma of using trans or saturated acids.

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. New 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 and 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. AO9753, ISBN: 978-1-893997-53-0 2007, CD-ROM Suggested Price: $78.95 / £43.99

Catalog no. 46632, ISBN: 978-1-4200-4663-2 March 2008, 7 x 10, 928 pp.

Suggested Price: $239.95 / £133.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Handbook of Essential Oils

Science, Technology, and Applications

Teaching Innovations in Lipid Science Edited by

Gerhard Buchbauer

Randall J. Weselake

Bringing together significant 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.

Featuring practical strategies and exciting experiments, this book addresses lipid education at levels ranging from the general public to post-graduate students. It highlights the development and implementation of creative programs that foster interest in lipid science. The text presents novel problem-solving approaches and numerous experiments to suit a range of educational levels while demonstrating concepts such as physical properties, chromatographic methods for lipid analysis, and enzyme test kit utilization.

Peer-reviewed contributions describe several methods and approaches for creating new lipid courses, modifying existing ones, or pursuing additional novel avenues of instruction.

Catalog no. 63154, ISBN: 978-1-4200-6315-8 July 2009, 6-1/8 x 9-1/4, 656 pp.

Suggested Price: $189.95 / £115.00

Catalog no. AO7369, ISBN: 978-0-8493-7369-5 January 2008, 6-1/8 x 9-1/4, 280 pp.

Suggested Price: $93.95 / £51.99

Fats & Oils

University of Alberta, Edmonton, Canada

Universitat Wien, Austria

The Lipid Handbook with CD-ROM Third Edition

Modifying Lipids for Use in Food Edited by

Edited by

Frank D. Gunstone

7

University of St. Andrews, Dundee, Scotland

John L. Harwood

School of Biosciences, Cardiff University, Wales, UK

Frank D. Gunstone

University of St. Andrews, Dundee, Scotland

Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and ways they can be used in food products. Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. Part Two discusses the range of techniques for modifying lipids. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary, and frying oils.

Catalog no. WP9148, ISBN: 978-0-8493-9148-4 2007, 6 x 9, 609 pp.

Suggested Price: $289.95 / £161.00

Albert J. Dijkstra

Sàrl Dijkstra-Tucker, St. Eutrope-de-Born, France

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 updated chapters and expanded coverage, including additional compounds to its dictionary. The accompanying CDROM 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 2007, 8-1/2 x 11, 1472 pp.

Suggested Price: $629.00 / £349.00

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list

CRC Handbook of Medicinal Spices Food Additives & Ingredients

Edited by

Fifth Edition

James A. Duke

George A. Burdock

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.

Updated to reflect the latest data, Fenaroli’s Handbook of Flavor Ingredients, Fifth Edition is the newest edition of an industry standard. It features more than 100 newly designated GRAS substances, expanded information on aroma and taste thresholds, and the most current regulatory information. It includes synonyms, international codes, sensory and organoleptic information, permitted uses of ingredients, international regulations, and more. The handbook is designed to be the most current resource on GRAS and non-GRAS flavoring substances for flavor chemists, food scientists, food safety and quality control personnel, and professionals in the pharmaceutical, dietary, and cosmetics industries.

Green Farmacy Garden, Fulton, Maryland, USA

Catalog no. 1279, ISBN: 978-0-8493-1279-3 2003, 7 x 10, 360 pp.

Suggested Price: $139.95 / £79.99

8

Fenaroli’s Handbook of Flavor Ingredients Burdock Group, Vero Beach, Florida, USA

Catalog no. 3034, ISBN: 978-0-8493-3034-6 2005, 7 x 10, 1864 pp.

Suggested Price: $430.00 / £226.00

Essential Oil Bearing Grasses

Fiber Ingredients

The genus Cymbopogon

Food Applications and Health Benefits

Edited by

Edited by

Anand Akhila

Susan Sungsoo Cho

Central Institute of Medicinal & Aromatic Plants, Lucknow, India Series: Medicinal and Aromatic Plants Industrial Profiles

NutraSource Inc., Laurel, Maryland, USA

Priscilla Samuel

Solae Nutrition Sciences Scientific and Regulatory Affairs, St. Louis, Missouri, USA

Essential oil bearing or aromatic grasses, such as lemongrass and citronella, are used widely across the world in perfumes, soaps, candles, and incense as well as for flavoring in teas, soups, curries, poultry, and fish. Providing an in-depth look at the history and production of those scented grasses, Essential Oil Bearing Grasses: The genus Cymbopogon is the first comprehensive review of these economically important grasses. Examining both chemical constituents and market trends, the book explores the cosmetic, medicinal, and nutritional uses of the plant. Its pages offer an invaluable resource for those actively engaged in the research, cultivation, marketing, or product development of Cymbopogon.

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 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.

It also reviews patent activities.

Catalog no. 7857, ISBN: 978-0-8493-7857-7 May 2009, 7 x 10, 288 pp.

Suggested Price: $139.95 / £85.00

Catalog no. 43846, ISBN: 978-1-4200-4384-6 December 2008, 6-1/8 x 9-1/4, 480 pp.

Suggested Price: $159.95 / £84.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Food Colorants

Chemical and Functional Properties

Handbook of Herbs and Spices

Carmen Socaciu

University of Agricultural Science Veterinary Medicine, Cliy-Napoca, Romania

Volume 3 Edited by

Series: Chemical & Functional Properties of Food Components

K.V. Peter

This book provides an integrative exploration 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.

Compiled by leading experts in the field, this third volume of a comprehensive and authoritative reference continues coverage of key herbs and spices for the food industry. Ensuring the safety of herbs and spices, their use as colorings and flavorings and functional benefits are covered in introductory chapters. Chapters then follow on individual plants, their production, chemical structure and properties, and uses in food processing.

Catalog no. 9357, ISBN: 978-0-8493-9357-0 January 2008, 6-1/8 x 9-1/4, 648 pp.

Suggested Price: $185.95 / £103.00

Food Additives & Ingredients

Edited by

India Institute of Spices Research

Catalog no. WP9155, ISBN: 978-0-8493-9155-2 2007, 6 x 9, 537 pp.

Suggested Price: $289.95 / £161.00

Handbook of Herbs and Spices Catalog no. WP1217, ISBN: 978-0-8493-1217-5 2002, 7 x 10, 640 pp.

Suggested Price: $329.95 / £183.00

Handbook of Herbs and Spices, Volume 2 Catalog no. WP2535, ISBN: 978-0-8493-2535-9 2004, 360 pp.

Suggested Price: $319.95 / £178.00

Food Fortification and Supplementation Technological, Safety and Regulatory Aspects Edited by

Peter Berry Ottaway

Berry Ottaway and Associates Ltd, UK

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 and 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

9

Handbook of Spices, Seasonings, and Flavorings Second Edition

Susheela Raghavan Uhl

Horizons Consulting, New Rochelle, New York, USA

This book combines technical information about spices with information about trends, history, and the culture behind the cuisine.

It codifies vast technical and culinary knowledge and covers each spice’s varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties and the culinary information that will aid in product development.

She also describes folklore and traditional medicine usage and provides translations of each spice’s name in global languages.

Catalog no. 2842, ISBN: 978-0-8493-2842-8 2007, 6-1/8 x 9-1/4, 330 pp.

Suggested Price: $154.95 / £86.00

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

CATFSN_ K00160_2009 Cat.indd 9

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For more information and a complete list

Modifying Flavour in Food Food Additives & Ingredients 10

Edited by

Andrew Taylor and Joanne Hort

Plant Gum Exudates of the World

Sources, Distribution, Properties, and Applications Amos Nussinovitch

University of Nottingham, UK

The Hebrew University of Jerusalem, Rehovot, Israel

Reviewing recent developments and research, Modifying Flavour in Food begins with a comprehensive introduction followed by chapters on flavoring substances and the extraction of flavorings from natural sources. The book discusses technologies which improve flavor, such as white biotechnology, the development of yeast flavor enhancers and the formulation of flavorsome low-fat food. It goes on to cover techniques for flavor modification, such as the controlled release of flavors, developments in sweeteners, and masking agents for foods. The book concludes with coverage of the applications of new ingredients such as bitter blockers and masking agents.

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 comprehensive 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. WP4389, ISBN: 978-1-4200-4389-1 2007, 6 x 9, 283 pp.

Suggested Price: $279.95 / £156.00

Catalog no. 52233, ISBN: 978-1-4200-5223-7 June 2009, 7 x 10, 250 pp.

Suggested Price: $179.95 / £109.00

Novel Food Ingredients for Weight Control

Reducing Salt in Foods

Edited by

Edited by

C.J.K. Henry

David Kilcast and Fiona Angus

Oxford Brookes University, UK

Practical Strategies Leatherhead Food Resource Associates, England

Obesity has risen at an epidemic rate in recent years and is predicted to become a leading preventable cause of death in many countries in the near future. This important collection, edited by a leader in the field, provides food industry professionals with essential information about particular ingredients that are effective in weight control, their production, use in functional foods, and ability to play a role in weight regulation. The book examines satiety extension, cravings and obesity, glycemic control, insulin resistance, and food ingredients that may cause obesity. It also highlights using ingredients from grain, fruit, and vegetables for weight control, the role of calcium, and the importance of trans-fat free oils.

Written by a distinguished team of international authors, this collection covers key themes, such as the health effects of excessive salt intake and the influence of salt on the quality of foods. The book begins with an overview of salt and the role it plays, the moves on to cover health risks and issues relating to monosodium glutamate. Subsequent chapters address consumers, salt, and food quality; consumer attitudes to salt intake and health; and consumer attitudes toward low-salt food products. Offering practical strategies for reducing and replacing salt in food products, the book discusses the technological functions of salt in food products, bitter blockers, and herbs to replace salt.

Catalog no. WP9147, ISBN: 978-0-8493-9147-7 2007, 6 x 9, 358 pp.

Suggested Price: $249.95 / £139.00

Catalog no. WP9145, ISBN: 978-0-8493-9145-3 2007, 6 x 9, 383 pp.

Suggested Price: $269.95 / £150.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

CATFSN_ K00160_2009 Cat.indd 10

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Turmeric Edited by

P.N. Ravindran

Centre for Medicinal Plants Research, Kerala, India

K. Nirmal Babu

Indian Institute of Spices Research, Calicut, Kerala

K. Sivaraman

Sugarcane Breeding Institute, Coimbatore, India Series: Medicinal and Aromatic Plants Industrial Profiles, 45

Edited by experts from India, turmeric’s largest exporter, this is the first volume to explore the history, diversity, crop improvement, biotechnology, production, chemical constituents, market trends, processing, product development, and medical uses of this versatile herb. It examines export/import data and explains turmeric’s importance to both the food and cosmetic industry. It also examines turmeric’s potential in preventing and treating conditions ranging from ulcers and infections to cancer and arthritis. Extensively referenced, this work provides the needed resource for those involved with the research, cultivation, marketing, or product development of this golden spice.

Catalog no. 7034, ISBN: 978-0-8493-7034-2 2007, 7 x 10, 504 pp.

Suggested Price: $129.95 / £74.99

Advances in Conjugated Linoleic Acid Research

Carbohydrate-Active Enzymes Structure, Function and Applications Edited by

Kwan-Hwa Park

Seoul National University, Korea

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: Structure-Function Relationship of CarbohydrateActive Enzymes and Functions and Applications of CarbohydrateActive Enzymes.

Catalog no. N10036, ISBN: 978-1-4398-0158-1 October 2008, 6 x 9, 312 pp.

Suggested Price: $239.95 / £125.00

Food Additives & Ingredients / Food Chemistry

The genus Curcuma

Carbohydrates in Food Second Edition

11

Volume 3

Edited by

Martin P. Yurawecz, John K.G. Kramer, Ola Gudmundsen, Michael W. Pariza, and Sebastiano Banni

Ann-Charlotte Eliasson

Interest in the chemistry, biological properties, and healthful benefits of conjugated linoleic acid (CLA) continues to grow. The number of peer-reviewed publications produced on CLA since the 2003 publication of Advances in Conjugated Linoleic Acid Research, Volume 2 has more than doubled. It is likely that CLA will be used in the future in many more studies related to diseases such as cancer, atherosclerosis, and diabetes. This text provides comprehensive coverage of this area of research. Sections include material on biosynthesis and metabolic processes, techniques of determination of individual isomers, diversity of CLA, and effects of CLA isomers in humans.

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 updated information on nutritional, analytical, physicochemical, and functional aspects of mono- and disaccharides, gums/hydrocolloids, plant cell wall polysaccharides, and starch. The book also illustrates how carbohydrates are used in product development to increase the health benefits for the public.

Catalog no. AO9787, ISBN: 978-1-8939-9787-5 2007, 256 pp., soft cover Suggested Price: $124.95 / £69.99

Catalog no. DK3053, ISBN: 978-0-8247-5942-1 2006, 6 x 9, 560 pp.

Suggested Price: $154.95 / £86.00

Lund University, Sweden

Series: Food Science and Technology

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Chemical and Functional Properties of Food Components Third Edition Edited by

Zdzisław E. Sikorski

Dictionary of Carbohydrates with CD-ROM Second Edition

Food Chemistry

Gdansk University of Technology, Poland

Edited by

Series: Chemical & Functional Properties of Food Components

Peter M. Collins

Emphasizing the role of the chemical properties of different foods and the reactions that take place during processing and storage, this volume reviews the current knowledge of the resulting effect on the sensory, nutritional, and safety aspects of food quality. Unique to this edition is the chapter on rheological behavior and the interactions among different constituents with regard to industrially processed and home-prepared foods. A large collection of monographs on the safety and biological aspects of foods have been added, including allergenic activity, pre- and probiotics, children’s nutrition, and the effect of food on mood and health.

The new edition of this authoritative reference includes 3000 new compounds, bringing the total to 26,000. All existing entries were carefully reviewed and updated where necessary. The data included in each entry includes 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 version of the entire text.

Catalog no. 9675, ISBN: 978-0-8493-9675-5 2007, 6-1/8 x 9-1/4, 544 pp.

Suggested Price: $185.95 / £103.00

CRC Handbook of Chemistry and Physics 90th Edition 12 David R. Lide

National Institute of Standards & Technology (Retired), Gaithersburg, Maryland, USA

Mirroring the growth and direction of science for nearly a century, the CRC Handbook of Chemistry and Physics, now in its 90th edition, adds several new tables that will be among the most accessed in the world. These include Structure and Functions of Common Drugs, Solubility Parameters of Polymers, Major World Earthquakes, and Equilibrium Constants of Selected Enzyme Reactions. It adds major updates to several more, including Threshold Limits for Airborne Contaminants, Mass Spectral Peaks of Common Organic Solvents, and Properties of the Solar System. It also adds a table of the Handbook’s greatest fans: Nobel Laureates in Chemistry and Physics.

Catalog no. 90844, ISBN: 978-1-4200-9084-0 June 2009, 8-1/2 x 11, 2700 pp.

Suggested Price: $149.95 / £89.00

Also in available in a fully searchable and interactive CD and in a web version.

Catalog no. 89099, ISBN: 978-1-4200-8909-7 Suggested Price: $169.95 / £90.00

Birkbeck College, London

Catalog no. 3829, ISBN: 978-0-8493-3829-8 2006, 8-1/2 x 11, 1304 pp.

Suggested Price: $519.00 / £288.00

Dictionary of Food Compounds with CD-ROM Additives, Flavors, and Ingredients Edited by

Shmuel Yannai

Technion-Israel Institute of Technology, Haifa

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 2004, 8-1/2 x 11, 1784 pp.

Suggested Price: $575.00 / £319.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Fat Detection

Taste, Texture, and Post Ingestive Effects

Flavonoids

Jean-Pierre Montmayeur

Centre des Sciences du Hout, Dijon, France

Johannes le Coutre

Nestle Research Center, Lausanne, Switzerland Series: Frontiers in Neuroscience

Chemistry, Biochemistry and Applications Edited by

Øyvind M. Andersen

University of Bergen, Norway

Catalog no. 67753, ISBN: 978-1-4200-6775-0 June 2009, 6-1/8 x 9-1/4, 512 pp.

Suggested Price: $149.95 / £89.00

Kenneth R. Markham

Industrial Research Ltd., Lower Hutt, New Zealand

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. It gives a complete listing of all known flavonoids and documents the plants from which novel flavonoids are derived. The book documents physiological functions of flavonoids in plants and animals. It also 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.

Food Chemistry

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 physiologic 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 function impacts on metabolism. It also provides a progressive integrated view on fat taste, fat preference, and nutrition at the molecular level.

Catalog no. 2021, ISBN: 978-0-8493-2021-7 2006, 7 x 10, 1256 pp.

Suggested Price: $269.95 / £150.00

Textbook

Fennema’s Food Chemistry Fourth Edition Edited by

Srinivasan Damodaran, Kirk L. Parkin, and Owen R. Fennema University of Wisconsin-Madison, USA Series: Food Science and Technology

The latest edition of the most respected internationally-recognized reference in food chemistry for more than 30 years, Fennema’s Food Chemistry introduces new contributing experts for several chapters and examines the latest research in biotechnology in an entirely new chapter: Impact of Biotechnology on Food Supply and Quality. All chapters reflect recent 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 and 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 January 2008, 7 x 10, 1160 pp.

Suggested Price: $209.95 / £117.00 Also available in soft cover

Flavor Chemistry and Technology

13

Second Edition Gary Reineccius

University of Minnesota, St. Paul, USA

A much-anticipated text written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology reflects the latest information and novel research developments in the field during the past 20 years. New chapters discuss foodflavor 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 2006, 6-1/8 x 9-1/4, 520 pp.

Suggested Price: $175.95 / £98.00

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Food Analysis

by HPLC Second Edition Edited by

Food Polysaccharides and Their Applications Second Edition Edited by

Alistair M. Stephen

Leo M.L. Nollet

University of Cape Town, South Africa

Food Chemistry

University College Ghent, Applied Engineering Sciences, Belgium

Glyn O. Phillips and Peter A. Williams

Series: Food Science and Technology, 100

Series: Food Science and Technology

The second edition of Food Analysis by HPLC maintains the high standard of quality that made the first edition so successful and highly lauded by food scientists worldwide. Offering comprehensive coverage to nearly all categories of food components that have been analyzed by HPLC, including peptides, carbohydrates, vitamins, and food additives, the book provides practical, immediately applicable information for all scientists, engineers, and technologists involved in the production, development, or routing analysis of foods and food products. This edition contains new chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters.

Updated to reflect recent developments, Food Polysaccharides and Their Applications, Second Edition presents a comprehensive overview of food polysaccharides, examining 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.

Catalog no. DK5890, ISBN: 978-0-8247-8460-7 2000, 7 x 10, 1068 pp.

Suggested Price: $299.95 / £167.00

Food Emulsions

14 Principles, Practices, and

Techniques, Second Edition

North East Wales Institute, Wrexham, UK

Catalog no. DK3085, ISBN: 978-0-8247-5922-3 2006, 7 x 10, 752 pp.

Suggested Price: $209.95 / £117.00

Functional Food Carbohydrates Edited by

Costas G. Biliaderis

Aristotle University, Thessaloniki, Greece

David Julian McClements

Marta S. Izydorczyk

Series: Contemporary Food Science

Series: Functional Foods and Nutraceuticals, 10

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 new edition updates all chapters and presents new 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 and new methods of characterizing interfacial properties and advances in the understanding of the adsorption and structure of surfactants and emulsifiers at interfaces.

Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease. It provides the most up-to-date information available on the chemistry, physical properties, processing effects, production, and physiological function of these food constituents. The volume discusses the specific classes of carbohydrates in foods that seem to exert health-enhancing effects based on clinical and/or epidemiological studies and reviews the physiological and metabolic roles that different carbohydrates have in disease prevention and management.

Catalog no. 2023, ISBN: 978-0-8493-2023-1 2005, 7 x 10, 632 pp.

Suggested Price: $175.95 / £98.00

Catalog no. 1822, ISBN: 978-0-8493-1822-1 2007, 6-1/8 x 9-1/4, 570 pp.

Suggested Price: $154.95 / £86.00

University of Massachusetts, Amherst, USA

Basic Barley Research, Winnipeg, Canada

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

CATFSN_ K00160_2009 Cat.indd 14

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Handbook of Cereal Science and Technology Second Edition

Handbook of Food Analysis

Second Edition Three-Volume Set Edited by

Leo M.L. Nollet

Karel Kulp and Joseph G. Ponte, Jr.

University College Ghent, Applied Engineering Sciences, Belgium

Manhattan, Kansas, USA

Series: Food Science and Technology

This second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.

It discusses recent developments in the chemical composition and functionality of cereal components, such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains. The book explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods.

It also evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.

Thoroughly updated and revised, the Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding threevolume 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 new 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. DK4238, ISBN: 978-0-8247-8294-8 2000, 8-1/2 x 11, 808 pp.

Suggested Price: $269.95 / £145.00

Catalog no. DK2311, ISBN: 978-0-8247-5039-8 2005, 2296 pp.

Suggested Price: $799.00 / £444.00

Handbook of Flavor Characterization

Sensory Analysis, Chemistry, and Physiology Edited by

Kathryn D. Deibler

International Flavor & Flavor Inc., Union Beach, New Jersey, USA

Jeannine Delwiche

The Ohio State University, Columbus, USA

This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception.

Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques. The book examines a wide range of sample preparation methods and conditions and offers several comparisons of chemical detector sensitivities.

Catalog no. DK2899, ISBN: 978-0-8247-4703-9 2004, 6x9, 384 pp.

Suggested Price: $199.95 / £109.00

Food Chemistry

Edited by

Save on the 3 Volume Set!

Selected Features:

Handbook of Food Analysis

Volume 1: Physical Characterization and Nutrient Analysis, Second Edition Includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients.

15

Catalog no. DK1260, ISBN: 978-0-8247-5036-7 2004, 8-1/2 x 11, 912 pp.

Handbook of Food Analysis

Volume 2: Residues and Other Food Component Analysis, Second Edition Delineates techniques for analyzing preservatives, intense sweeteners, synthetic colorants, and synthetic antioxidants Catalog no. DK1261, ISBN: 978-0-8247-5037-4 2004, 8-1/2 x 11, 888 pp.

Handbook of Food Analysis

Volume 3: Methods, Instruments and Applications Second Edition Provides a complete assessment of the advantages, accuracy, and reliability of an expansive range of analytical procedures Catalog no. DK1262, ISBN: 978-0-8247-5038-1 2004, 8-1/2 x 11, 624 pp.

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Handbook of Water Analysis Handbook of Food Analysis Instruments Edited by

Edited by

Leo M.L. Nollet

University College Ghent, Applied Engineering Sciences, Belgium

Semih Ötles¸ş

Food Chemistry

Ege University, Izmir, Turkey

Series: Food Science and Technology

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. The 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.

Extensively revised and updated, Handbook of Water Analysis, Second Edition provides the most current 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 salt water. It reveals new information regarding the analysis of endocrine-disrupting compounds and residues of plastics and four new chapters on acrylamide, trihalomethanes, phthalates, and volatile organic compounds in water.

Catalog no. 45660, ISBN: 978-1-4200-4566-6 September 2008, 7 x 10, 544 pp.

Suggested Price: $169.95 / £90.00

Handbook of Food Enzymology Edited by

John R. Whitaker

16

Second Edition

University of California, Davis, USA

Catalog no. 7033, ISBN: 978-0-8493-7033-5 2007, 7 x 10, 784 pp.

Suggested Price: $279.95 / £156.00

Kinetic Modeling of Reactions in Foods

Alphons G.J. Voragen

Wageningen Agricultural University, Netherlands

Modeling of Food Quality Attributes

Dominic W.S. Wong

Martinus A.J.S. van Boekel

US Department of Agriculture, California, USA

Wageningen University, The Netherlands

Series: Food Science and Technology, 122

Series: Food Science and Technology

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, chemical and biological properties, activity measurement, and more.

Kinetic Modeling of Reactions in Foods: Modeling of Food Quality Attributes 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. It also includes an introduction to Bayesian statistics in kinetic modeling. The text illustrates concepts using real-world examples rather than hypothetical data.

Catalog no. DK1908, ISBN: 978-0-8247-0686-9 2003, 8-1/2 x 11, 1128 pp.

Suggested Price: $299.95 / £167.00

Catalog no. DK3903, ISBN: 978-1-57444-614-2 December 2008, 7 x 10, 767 pp.

Suggested Price: $179.95 / £99.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Methods of Analysis of Food Components and Additives Edited by

Semih Ötles¸ş

Ege University, Izmir, Turkey

Physical Chemistry of Foods Wageningen Agricultural University, The Netherlands

Methods of Analysis of Food Components and Additives is a concise presentation of the state of the art in the analysis of food components. The book 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 current interest to the nutraceutical and functional foods industries.

Series: Food Science and Technology, 121

Catalog no. 1647, ISBN: 978-0-8493-1647-0 2005, 6-1/8 x 9-1/4, 456 pp.

Suggested Price: $195.95 / £109.00

Mineral Components in Foods Edited by

Piotr Szefer

Medical University of Gdansk, Poland

Jerome O. Nriagu

University of Michigan, Ann Arbor, USA Series: Chemical & Functional Properties of Food Components, 10

Mineral Components in Foods presents the state of knowledge on the distribution, speciation, and interaction of mineral components and contaminants in different raw materials and products, including animal and plant products, honey, sweets, and wine as well as those from processing, packaging, and handling. With numerous tables and figures clearly expressing a wealth of detailed data on the chemometric evaluation of foods, functional effects of excesses and deficiencies, contamination by metals and radionuclides, and analytical techniques, this book is an invaluable resource to the current research on the role of minerals in food quality and food contaminants.

Catalog no. 2234, ISBN: 978-0-8493-2234-1 2007, 6-1/8 x 9-1/4, 480 pp.

Suggested Price: $164.95 / £92.00

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.

Food Chemistry

Pieter Walstra

Series: Chemical & Functional Properties of Food Components, 7

Catalog no. DK5119, ISBN: 978-0-8247-9355-5 2003, 8-1/2 x 11, 832 pp.

Suggested Price: $124.95 / £69.99

Polysaccharides

Structural Diversity and Functional Versatility, Second Edition

17

Edited by

Severian Dumitriu

University of Sherbrooke, Canada

Completely revised and expanded to reflect the latest advancements in the field, Polysaccharides: Structural Diversity and Functional Versatility, Second Edition outlines fundamental concepts in the structure, function, chemistry, and stability of polysaccharides and reveals new analytical techniques and applications currently impacting the cosmetic, medicinal, chemical, and biochemical industries. The 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; and more.

Catalog no. DK1167, ISBN: 978-0-8247-5480-8 2005, 8-1/2 x 11, 1224 pp.

Suggested Price: $309.95 / £172.00

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Sensory Evaluation of Food Statistical Methods and Procedures Michael O’Mahony

University of California, Davis, USA

Food Chemistry 18

Solubility in Supercritical Carbon Dioxide Ram B. Gupta

Auburn University, Alabama, USA

Jae-Jin Shim

Series: Food Science and Technology, 16

Yeungnam University, Kyongbuk, Korea

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 and in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.

Supercritical fluid extraction is an important alternative using organic solvents for industrial processes. CO2 is particularly popular due to its mild critical temperature, nontoxicity, nonflammability, and low cost. Introducing the most complete collection of supercritical CO2 solubility data currently available, Solubility in Supercritical Carbon Dioxide features experimental data on more than 780 solutes. Using consistent units and an easily accessible format, it reflects the authors’ meticulous efforts to compile solubility data for an extensive variety of compounds, including liquids, solids, polymers, foods, drugs, nutraceuticals, pesticides, dyes, and metal complexes.

Catalog no. DK3521, ISBN: 978-0-8247-7337-3 1986, 6 x 9, 510 pp.

Suggested Price: $209.95 / £117.00

Catalog no. 4240, ISBN: 978-0-8493-4240-0 2007, 7 x 10, 960 pp.

Suggested Price: $209.95 / £117.00

Sensory-Directed Flavor Analysis

Starches

Edited by

Ray Marsili

Belvidere, Illinois, USA Series: Food Science and Technology, 163

Sensory-Directed Flavor Analysis helps chemists unlock the flavor secrets that may be hiding in their chromatograms by translating cold hard numbers into a better understanding of the sense of smell and taste. Using more ancillary techniques helps sensory scientists and analytical chemists elucidate how various chemical constituents influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry, and the application of odor activity values, and solid-phase dynamic extraction and preseparation techniques. The book provides a broad array of applications, in addition to dozens of tables, graphs, gas chromatograms, and pictures throughout.

Catalog no. DK3667, ISBN: 978-1-57444-568-8 2007, 6 x 9, 288 pp.

Suggested Price: $209.95 / £117.00

Characterization, Properties, and Applications Andrea Bertolini

EMBRAPA, Rio de Janeiro, Brazil

Starch is one of the major polysaccharides employed as biopolymers by the food industry. Its wide range of applications has resulted in intense research of starch structure and technology. This book covers starch chemistry, biochemistry, and technology. It provides up-todate methods of starch characterization, including the use of nuclear magnetic resonance. After an overview of new trends in biopolymers applications, the text presents recent advances in the study of starch structures and is the first book to address biodegradation of starch blends. The author also covers starch nano-composites and polymer biodegradability.

Catalog no. 80237, ISBN: 978-1-4200-8023-0 September 2009, 6-1/8 x 9-1/4, 300 pp.

Suggested Price: $149.95 / £89.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Tea and Tea Products Edited by

Chi-Tang Ho

Rutgers University, New Brunswick, New Jersey, USA

Jen-Kun Lin

National Taiwan University, Taipei

Fereidoon Shahidi

Memorial University of Newfoundland, Canada Series: Nutraceutical Science and Technology, 8

Vitamins in Foods

Analysis, Bioavailability, and Stability George F.M. Ball Series: Food Science and Technology, 156

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 and the molecular biology of polyphenols, such as catechins and theaflavins. The text also discusses production and manufacturing aspects.

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. 8082, ISBN: 978-0-8493-8082-2 July 2008, 6-1/8 x 9-1/4, 320 pp.

Suggested Price: $149.95 / £83.00

Catalog no. DK4945, ISBN: 978-1-57444-804-7 2006, 6 x 9, 824 pp.

Suggested Price: $209.95 / £117.00

Vitamin Analysis for the Health and Food Sciences Ronald R. Eitenmiller

Advanced Drying Technologies

The University of Georgia, Athens, USA

Second Edition

Lin Ye

Tadeusz Kudra

The Coca-Cola Company, Atlanta, Georgia, USA

CANMET, Varennes, Quebec, Canada

W.O. Landen, Jr.

Arun S. Mujumdar

Consultant, Lavonia, Georgia, USA

National University of Singapore

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 supplies insight into practical problem solving including an awareness of the stability of vitamins and their extraction from different biological matrices.

The first edition of this bestselling resource broke new ground with its emphasis of emerging equipment, innovative techniques, and cost-effective strategies for a wide range of industrial, food, and agricultural applications. Drawing on the authors’ more than 60 years of combined 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 a few. The book examines dryers for numerous materials ranging from particulate solids, slurries, and suspensions, to continuous sheets.

Catalog no. 9771, ISBN: 978-0-8493-9771-4 January 2008, 7 x 10, 664 pp.

Suggested Price: $154.95 / £86.00

Catalog no. 73877, ISBN: 978-1-4200-7387-4 February 2009, 6-1/8 x 9-1/4, 472 pp.

Suggested Price: $179.95 / £109.00

Second Edition

Food Chemistry / Food Engineering & Processing

Chemistry and HealthPromoting Properties

19

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Food Engineering & Processing 20

Advances in Deep-Fat Frying of Foods

Breaded Fried Foods

Edited by

Virginia Tech, Blacksburg, USA

Serpil Sahin and Servet Gulum Sumnu

Middle East Technical University, Ankara, Turkey

Parameswarakuma Mallikarjunan Michael O. Ngadi

McGill University, Quebec, Canada

Manjeet S. Chinnan

Series: Contemporary Food Engineering, 7

University of Georgia, Griffin, USA

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 the 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.

Breaded fried food — foods that have a crispy surface and a moist, soft interior — constitute a major segment of the fried food industry.

These foods include meat, poultry, seafood, and vegetable products.

This book is the first reference to provide a coherent and concise overview of these products, the issues related to breaded fried foods, and recent research and technological advances. Included are the latest advances in the reduction of fat uptake in fried foods, enhancing the quality of breaded fried foods, the improvement of product crispness, the impact of breading and batters on the quality of frying oil, developing new frying methods, and preventive methods that reduce oil abuse.

Catalog no. 55585, ISBN: 978-1-4200-5558-0 December 2008, 6-1/8 x 9-1/4, 321 pp.

Suggested Price: $169.95 / £94.00

Catalog no. 1461, ISBN: 978-0-8493-1461-2 April 2009, 6-1/8 x 9-1/4, 216 pp.

Suggested Price: $149.95 / £89.00

Advances in Food Dehydration

Chilled Foods

Edited by

Cristina Ratti

A Comprehensive Guide, Third Edition

Laval University, St-Foy, Quebec, Canada

Edited by

Series: Contemporary Food Engineering, 5

M. Brown

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 the latest developments in the food industry. This book explains the structural and physi-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.

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. New 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. 52527, ISBN: 978-1-4200-5252-7 November 2008, 6-1/8 x 9-1/4, 467 pp.

Suggested Price: $169.95 / £94.00

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

mhb Consulting, UK

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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Computational Fluid Dynamics in Food Processing Edited by

Da-Wen Sun

University College Dublin, Ireland Series: Contemporary Food Engineering, 1

Written by international peers from academia and industry, Computational Fluid Dynamics in Food Processing provides critical, comprehensive, and readily accessible information on the art and science of computational fluid dynamics technology. This book presents an overview of this powerful design and analysis tool and offers an in-depth discussion of recent advances and applications in the food industry. These applications include analyzing and optimizing cold-chain facilities, modeling of drying, baking and heating processes, heat exchangers, emulsion, tea fermentation, and equipment hygiene. This book provides engineers and technologists in research, development, and operations with the tools to optimize new and existing processes and systems.

Catalog no. 9286, ISBN: 978-0-8493-9286-3 2007, 7 x 10, 760 pp.

Suggested Price: $209.95 / £117.00

Encapsulated and Powdered Foods Edited by

Energy Efficiency and Management in Food Processing Facilities Lijun Wang

University of Nebraska, Lincoln, USA

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 currently employed in food processing systems. It then discusses emerging systems and energy conversion technologies that make use of food processing wastes.

Food Engineering & Processing

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Catalog no. 63383, ISBN: 978-1-4200-6338-7 December 2008, 6-1/8 x 9-1/4, 452 pp.

Suggested Price: $169.95 / £94.00

Engineering Aspects of Thermal Food Processing Ricardo Simpson

21

Universidad Tecnica Federico Santa Maria, Valparaiso, Chile Series: Contemporary Food Engineering, 8

Charles Onwulata

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 book 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.

Engineering Aspects of Thermal Food Processing addresses fundamental aspects of modeling, simulation, optimization, online control, and computer automation. This book presents the latest 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.

Catalog no. DK2963, ISBN: 978-0-8247-5327-6 2005, 7 x 10, 528 pp.

Suggested Price: $229.95 / £128.00

Catalog no. 58584, ISBN: 978-1-4200-5858-1 March 2009, 6-1/8 x 9-1/4, 503 pp.

Suggested Price: $179.95 / £109.00

USDA-ARS ERRC

Series: Food Science and Technology, 146

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For more information and a complete list Textbook

Engineering Properties of Foods Third Edition

Extracting Bioactive Compounds for Food Products

Food Engineering & Processing

Edited by

Theory and Applications

M.A. Rao, Syed S.H. Rizvi, and Ashim K. Datta

Edited by

Cornell University, Geneva, New York, USA Series: Food Science and Technology

More comprehensive than ever, this third edition offers seven new chapters and complete rewrites of 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-ofmagnitude studies. Formatted consistently, chapters each include an introduction, property definition, measurement procedure, modeling, representative data compilation, and applications.

Catalog no. DK2185, ISBN: 978-0-8247-5328-3 2005, 7 x 10, 768 pp.

Suggested Price: $229.95 / £128.00

M. Angela A. Meireles Unicamp, Sao Paulo, Brazil

Series: Contemporary Food Engineering, 6

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 liquidliquid extraction and absorption.

Catalog no. 62379, ISBN: 978-1-4200-6237-3 December 2008, 6-1/8 x 9-1/4, 464 pp.

Suggested Price: $169.95 / £94.00

Food Biotechnology Second Edition Edited by

22

Essentials of Food Process Engineering Chandra Gopala Rao

The Book Syndicate, Hyderabad, India

Essentials of Food Process Engineering provides basics and fundamentals of engineering subjects to students with a nonmathematical background who are pursuing graduation and postgraduation 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, that are extensively used in the food processi ndustry.

A separate chapter is included on instruments for measurement of various parameters including measurement of food parameters is included.

Catalog no. N10059, ISBN: 978-1-4398-0310-3 October 2008, 7 x 10, 380 pp.

Suggested Price: $59.95 / £33.99

Kalidas Shetty and Robert E. Levin University of Massachusetts, Amherst, USA

Gopinadhan Paliyath

University of Guelph, Ontario, Canada

Anthony Pometto

Iowa State University, Ames, USA Series: Food Science and Technology

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 2006, 7 x 10, 2008 pp.

Suggested Price: $470.00 / £261.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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Edited by

Servet Gülüm Sumnu and Serpil Sahin Middle East Technical University, Ankara, Turkey Series: Contemporary Food Engineering, 2

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 and 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 / £94.00

From Research to Application Edited by

H.L.M. Lelieveld

Unilever Research, Vlaaridingen, The Netherlands

S. Notermans

Lancashire University, UK

S.W.H. de Haan Technical University of Delft, The Netherlands

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that uses a series of short, high-voltage electrical pulses for microbial inactivation. This process has minimal detrimental effects on food quality attributes and has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. Based on the results of a project that led to the first commercial application of PEF processing, Food Preservation by Pulsed Electric Fields: From Research to Applications provides comprehensive coverage of the technology, from research into product safety and technology development to implementation.

Catalog no. WP4395, ISBN: 978-1-4200-4395-2 January 2008, 6 x 9, 363 pp.

Suggested Price: $279.95 / £156.00

Food Engineering & Processing

Food Engineering Aspects of Baking Sweet Goods

Food Preservation by Pulsed Electric Fields

Food Processing

Principles and Applications

Food Plant Economics

Hosahalli S. Ramaswamy

Zacharias B. Maroulis and George D. Saravacos

Michèle Marcotte

National Technical University of Athens, Greece

23

McGill University, Ste-Anne-de-Bellevue, Quebec, Canada

Series: Food Science and Technology

Agriculture & Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada

Food Plant Economics introduces the application of modern process engineering economics to the food industry. It provides a thorough background in the economics of a food plant, including recent technological advances, the structure of the food system in the US and EU, and the principles of modern design. It applies the concepts of capital cost, operating cost, and cash flow to estimations of plant profitability and considers food preservation, manufacturing, and ingredients plants. The book includes a CDROM with prepared spreadsheets and useful appendix with a glossary, tables, conversions, nomenclature, food properties, and heat transfer coefficients.

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 current 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. 4021, ISBN: 978-0-8493-4021-5 January 2008, 6 x 9, 376 pp.

Suggested Price: $175.95 / £98.00

Catalog no. TX080, ISBN: 978-1-58716-008-0 2006, 6-1/8 x 9-1/4, 440 pp.

Suggested Price: $119.95 / £69.99

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For more information and a complete list Food Processing Operations Modeling Design and Analysis, Second Edition Edited by

Edited by

Soojin Jun

University of Hawaii, Honolulu, USA

Food Engineering & Processing

Joseph M. Irudayaraj

Purdue University, West Lafayette, Indiana, USA Series: Food Science and Technology, 107

The second edition of Food Processing Operations Modeling focuses on novel food processing technologies of interest relevant to food safety and quality as well as new commercialized computational fluid dynamics software to model complex food processing systems.

Addressing engineering principles and backed by numerical approaches, this edition features new chapters that provide in-depth coverage of high pressure processing design and analysis, pulsed electric field processing and modeling, radio frequency heating, Fouling model on heat exchangers, ozone treatment, and UV pasteurization of food materials. The text updates new information on infrared heating of biological materials as well as the modeling electrical resistance heating of foods.

Catalog no. 55534, ISBN: 978-1-4200-5553-5 November 2008, 6-1/8 x 9-1/4, 356 pp.

Suggested Price: $189.95 / £106.00

Food Properties Handbook 24

Handbook of Food and Bioprocess Modeling Techniques

Second Edition Edited by

M. Shafiur Rahman

Sultan Qaboos University, Muscat, Sultanate of Oman Series: Contemporary Food Science, 3

Shyam S. Sablani Ashim K. Datta M. Shafiur Rahman Arun S. Mujumdar Series: Food Science and Technology, 166

The publication of the Handbook of Food and Bioprocess Modeling Techniques brings together for the first time in one volume all the conventional and emerging modeling techniques currently available. Calling on the most recognized specialists in the industry, the editors have succeeded in creating an indispensable reference. Rather than promote one modeling system, this volume looks at the pros, cons, and proper applications of every significant, contemporary modeling system. With numerous examples in food industry applications, this volume is a valuable resource for professionals and students in chemical, agricultural and food engineering and product development.

Catalog no. DK3057, ISBN: 978-0-8247-2671-3 2007, 7 x 10, 624 pp.

Suggested Price: $175.95 / £98.00

Textbook

Handbook of Food Engineering Second Edition Edited by

Dennis R. Heldman

Heldman Associates, Mason, Ohio, USA

Daryl B. Lund

University of Wisconsin, Madison, USA Series: Food Science and Technology

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 available 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.

The Handbook of Food Engineering, Second Edition assembles the latest information available on the thermophysical properties of foods and the rate constants pertaining to changes in food components during traditional and innovative processing techniques. It provides illustrations of the use of these properties and the constants in process design. Featuring a new appendix of tables and figures containing property data, this edition includes coverage of the transport and storage of liquids and solids, heating and cooling of foods, food ingredients, mass transfer in foods, freezing, concentration, dehydration, thermal processing, extrusion, membrane processes, liquid food concentration, applications of membranes in food processing, packaging, cleaning, and sanitation.

Catalog no. 005X, ISBN: 978-0-8493-5005-4 December 2008, 7 x 10, 859 pp.

Suggested Price: $169.95 / £94.00

Catalog no. DK2202, ISBN: 978-0-8247-5331-3 2007, 7 x 10, 1040 pp.

Suggested Price: $209.95 / £117.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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Second Edition

4 Volume Set

Edited by

Edited by

M. Shafiur Rahman

Y.H. Hui

Sultan Qaboos University, Muscat, Sultanate of Oman

American Food & Nutrition Center, West Sacramento, California, USA

Series: Food Science and Technology

Updated and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition provides fundamental and practical aspects of the preservation methods and new 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.

Catalog no. DK3871, ISBN: 978-1-57444-606-7 January 2008, 7 x 10, 1088 pp.

Suggested Price: $164.95 / £92.00

Handbook of Frozen Food Processing and Packaging Edited by

Da-Wen Sun

University College Dublin, Ireland Series: Food Science and Technology, 155

Frank Sherkat

RMIT University, Melbourne, Australia Series: Food Science and Technology, 149

Filling a gap in the literature in this area, 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 food technology and processing.

Unique in both depth and breadth, each volume contains about 1000 pages of scientific and technical data.

Food Engineering & Processing

Handbook of Food Preservation

Handbook of Food Science, Technology, and Engineering

Catalog no. DK9847, ISBN: 978-0-8493-9847-6 2006, 8-1/2 x 11, 3632 pp.

Suggested Price: $1325.00 / £699.00

Handbook of Frozen Foods

25

Edited by

Y.H. Hui, Paul Cornillon, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, and Wai-Kit Nip

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 contributors, 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.

Series: Food Science and Technology, Vol. 133

Catalog no. DK3876, ISBN: 978-1-57444-607-4 2006, 7 x 10, 760 pp.

Suggested Price: $229.95 / £128.00

Catalog no. DK1208, ISBN: 978-0-8247-4712-1 2004, 7x10, 1293 pp.

Suggested Price: $289.95 / £161.00

Handbook of Frozen Foods describes the manufacture, processing, inspection, and safety of frozen foods. It surveys a range of topics in frozen food packaging, quality, and shelf-life from more than 50 of the most respected leaders in the field. The book describes the procedures, regulations, and technologies impacting each category of frozen food production, from red meat, poultry, and eggs to fruit, vegetables, dairy, and bakery products. Outlining procedures before and after freezing that optimize the quality and texture of frozen foods, the book discusses practical guidelines to ensure the safety and reduce their deterioration of frozen food products.

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list

Handbook of Industrial Drying Third Edition

Food Engineering & Processing 26

Edited by

Handbook of Water and Energy Management in Food Processing Edited by

Jiri Klemes

University of Pannonia, Hungary

Arun S. Mujumdar

Robin Smith and Jin-Kuk Kim

National University of Singapore

University of Manchester, UK

As interest in industrial drying operations continually grows, so does the need for up-to-date information. The Handbook of Industrial Drying, Third Edition provides a comprehensive collection of expert knowledge from international academic and industry leaders.

This new edition features more than 10 new chapters and enhanced material throughout the text. Encompassing fundamental aspects of various dryer types and methods, this book focuses on drying in a range of industrial sectors, from all foods to textiles, biofuels, ceramics, polymers, and nanoparticles. It addresses emerging technologies in detail and covers relevant topics including risk analysis and safety, cost estimation, and process calculations.

This volume reviews techniques for improvements in the efficiency of water, energy use, and 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. DK4102, ISBN: 978-1-57444-668-5 2007, 8-1/2 x 11, 1312 pp.

Suggested Price: $279.95 / £156.00

Catalog no. WP7795, ISBN: 978-1-4200-7795-7 July 2008, 6 x 9, 1064 pp.

Suggested Price: $319.95 / £168.00

Handbook of Waste Management and Co-Product Recovery in Food Processing Volume 1

In-Pack Processed Foods Improving Quality Edited by

Edited by

Philip Richardson

Keith Waldron Institute of Food Research, UK

Campden and Chorleywood Food Research Association, UK

With its distinguished editor and army of international contributors, Handbook of Waste Management and Co-Product Recovery in Food Processing reviews the latest developments in this area. The book introduces the field, focusing on legislation and consumer interests, the principle drivers of waste management. It addresses the minimization of biowaste and the optimization of water and energy use. The book goes on to discuss key technologies for co-product separation and recovery, and important issues to consider when recovering co-products. It offers examples of waste management and co-product exploitation and explores advanced techniques and state-of-the-art technologies.

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. WP9132, ISBN: 978-0-8493-9132-3 2007, 6 x 9, 662 pp.

Suggested Price: $289.95 / £161.00

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 North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Math Concepts for Food Engineering Richard W. Hartel, Robin K. Connelly, and D.B. Hyslop University of Wisconsin, Madison, USA

Measurement and Control in Food Processing

T.A. Howell, Jr.

Manabendra Bhuyan

Collegedale, Tennessee, USA

Tezpur Central University, Assam, India

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 a new 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.

Designed to raise awareness of the current techniques of measurement and control, this book will aid in the design of instruments and control schemes, explain the applicability of these tools to enhance quality and productivity, and educate students preparing to enter the food industry. Divided into five major chapters, the book lays a solid foundation for understanding the role of transducers and controllers, covers the most recent developments and applications in measurement techniques, and explains non-traditional methods, such as electronic noses, biosensors, fuzzy logic control, and microcomputer-based monitoring. Bridging the gap between food processing and instrumentation, this book ensures that together they can consistently make a decent cup of tea.

Second Edition

Catalog no. 55054, ISBN: 978-1-4200-5505-4 March 2008, 6-1/8 x 9-1/4, 248 pp.

Suggested Price: $35.95 / £18.99

Mathematical Modeling of Food Processing

Catalog no. 7244, ISBN: 978-0-8493-7244-5 2007, 6-1/8 x 9-1/4, 340 pp.

Suggested Price: $175.95 / £98.00

Novel Enzyme Technology for Food Applications

Mohammed M. Farid

The University of Auckland, New Zealand Series: Contemporary Food Engineering

Mathematical Modeling of Food Processing provides a comprehensive, advanced analysis of transport phenomena in food. After an introduction to the fundamentals of heat, mass, and momentum transfer, this book discusses conduction, convection, and radiation heat transfer along with the thermophysical and rheological properties of foods. Mass and energy balances in food processing, including heating and cooling, are also covered. A major part of the text deals with specialized topics, such as sterilization, evaporation, freezing, drying, non-thermal processing, nonconventional thermal processing, membrane processing, osmotic dehydration, and the analysis of bio and enzyme reactors.

Catalog no. 53515, ISBN: 978-1-4200-5351-7 May 2009, 6-1/8 x 9-1/4, 500 pp.

Suggested Price: $179.95 / £109.00

Food Engineering & Processing

Textbook

27

Edited by

Robert Rastall The University of Reading, UK

Written by an international team of contributors, Novel Enzyme Technology for Food Applications reviews the latest advanced methods to develop specific enzymes and their applications. Part One discusses fundamental aspects of industrial enzyme technology.

Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology.

Part Two explores enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavor enhancers, and health-functional carbohydrates. It is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology.

Catalog no. WP4396, ISBN: 978-1-4200-4396-9 January 2008, 6 x 9, 320 pp.

Suggested Price: $259.95 / £144.00

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Novel Food Processing Effects on Rheological Functional Properties Edited by

Jasim Ahmed

Polymer Source Inc., Pointe Claire, Quebec, Canada

Hosahalli S. Ramaswamy

Food Engineering & Processing

McGill University, Ste-Anne-de-Bellevue, Quebec, Canada

Stefan Kasapis

RMIT University, School of Applied Sciences

Joyce I. Boye

Food Research & Development Center, Quebec, Canada Series: Electro-Technologies for Food Processing Series

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 postprocess samples, this resource brings together respected international experts who examine the functional, rheological, and micro-structural changes in food exposed to these technologies. The book examines new and innovative applications and presents research findings on their impact on nutritional aspects of proteins and carbohydrate foods and changes in protein foods such as denaturation and consider the synergic effects of protein-starch components.

Optical Monitoring of Fresh and Processed Agricultural Crops Edited by

Manuela Zude

Leibniz-Institut Agrartechnik Potsdam-Bornim, Germany Series: Contemporary Food Engineering, 3

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 provides examples on in-situ analyses in the supply chain.

Catalog no. 54023, ISBN: 978-1-4200-5402-6 October 2008, 6-1/8 x 9-1/4, 576 pp.

Suggested Price: $169.95 / £94.00

Catalog no. 7119X, ISBN: 978-1-4200-7119-1 July 2009, 6-1/8 x 9-1/4, 408 pp.

Suggested Price: $179.95 / £109.00

28

Operations in Food Refrigeration Rodolfo H. Mascheroni

CIDCA National University of La Plata, Argentina Series: Contemporary Food Engineering

Optimization in Food Engineering Edited by

Ferruh Erdog˘du

University of Mersin, Turkey Series: Contemporary Food Engineering, 4

A new addition to the Contemporary Food Engineering Series, this resource provides professionals in the food industry with a thorough overview of issues involved in heat and mass transfer in refrigeration and freezing. In addition to covering the application of critical principles to the design and operation of equipment, this highly practical text also covers quality issues related to maintaining the most adequate operation conditions for a wide variety of processed foods. To this end, it includes tools to calculate process times and to assist with selecting the most efficient and cost-effective industrial equipment as well as the best operation conditions.

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.

Catalog no. 55488, ISBN: 978-1-4200-5548-1 July 2009, 6-1/8 x 9-1/4, 376 pp.

Suggested Price: $169.95 / £103.00

Catalog no. 61410, ISBN: 978-1-4200-6141-3 November 2008, 6-1/8 x 9-1/4, 758 pp.

Suggested Price: $179.95 / £99.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Edited by

Sakamon Devahastin

King Mongkut’s University of Technology, Bangkok, Thailand Series: Contemporary Food Engineering

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.

Catalog no. 82418, ISBN: 978-1-4200-8241-8 June 2009, 6-1/8 x 9-1/4, 328 pp.

Suggested Price: $159.95 / £97.00

Processing Effects on Safety and Quality of Foods

The Soft Drinks Companion

A Technical Handbook for the Beverage Industry Maurice Shachman

Food Technology Consultant, Johannesburg, South Africa

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 of 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 2005, 280 pp.

Suggested Price: $164.95 / £92.00

Enrique Ortega-Rivas

Ultrafiltration and Microfiltration Handbook

University of Chihuahua, Mexico

Second Edition

Series: Contemporary Food Engineering

Munir Cheryan

Food Engineering & Processing

Physicochemical Aspects of Food Engineering and Processing

29

University of Illinois-Urbana, USA

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 estimation 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.

This is the completely updated and expanded edition of the bestselling Ultrafiltration Handbook, now titled Ultrafiltration and Microfiltration Handbook to underline its wider scope. As with the previous edition, this practical handbook systematically covers the basics of this technology from its scientific fundamentals to a wide range of industrial applications. The presentation is clear and concise with the emphasis on practical use. Many schematics and micrographs illustrate membranes, equipment, and processes.

Numerous tables and graphs provide useful data on specifications and performance.

Catalog no. 61127, ISBN: 978-1-4200-6112-3 May 2009, 6-1/8 x 9-1/4, 600 pp.

Suggested Price: $179.95 / £109.00

Catalog no. TX65986, ISBN: 978-1-56676-598-5 1998, 6 x 9, 552 pp.

Suggested Price: $185.95 / £103.00

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Food Engineering & Processing / Food Laws in Regulations 30

Ultraviolet Light in Food Technology

Principles and Applications

Human Resources in the Foodservice Industry

Tatiana Koutchma

Guelph Food Research Centre, The Netherlands

Organizational Behavior Management Approaches

Larry J. Forney

Edited by

Georgia Institute of Technology, Atlanta, USA

Carmen I. Moraru

Cornell University, Ithaca, New York, USA Series: Contemporary Food Engineering, 9

Dennis Reynolds

Washington State University, Pullman, USA

Karthik Namasivayam Pennsylvania State University, University Park, USA

Integrating fundamental knowledge, summaries, and reviews of published studies and commercial applications, Ultraviolet Light in Food Technology provides a broad overview of UV technologies and practical guidance on the use of UV light in food processing.

Covering both continuous and pulsed UV light, it introduces the principles of UV technology, terms, and definitions. It discusses FDA and Department of Agriculture safety approvals for use in water treatment, air disinfection, and surface decontamination.

Novel applications include the pasteurization of juices, post lethality treatment of meats, extension of shelf-life, and the disinfection of food packaging and conveyor belts.

Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business.

Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics.

This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace – with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Researchers from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies.

Catalog no. 59505, ISBN: 978-1-4200-5950-2 February 2009, 6-1/8 x 9-1/4, 296 pp.

Suggested Price: $179.95 / £109.00

Catalog no. HW15292, ISBN: 978-1-56022-144-9 2007 Suggested Price: $83.95 / £46.99 Also Available in Soft Cover

Ready-to-Eat Foods Using Cereal Science and Technology for the Benefit of Consumers Edited by

Stanley P. Cauvain

Microbial Concerns and Control Measures Edited by

Andy Hwang

Microbial Food Safety Research Unit, Wyndmoor, Pennsylvania, USA

Lihan Huang

BakeTran, UK

USDA-ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA

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.

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 of RTE foods. This book comprehensively reviews individual common RTE foods and their specific safetyrelated 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.

Catalog no. WP8408, ISBN: 978-1-4200-8408-5 September 2008, 6-1/8 x 9-1/4, 592 pp., Soft Cover Suggested Price: $329.95 / £174.00

Catalog no. 68628, ISBN: 978-1-4200-6862-7 September 2009, 6-1/8 x 9-1/4, 304 pp.

Suggested Price: $149.95 / £89.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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Acrylamide and Other Hazardous Compounds in Heat-Treated Foods Edited by

Analysis of Pesticides in Food and Environmental Samples

K. Skog

Edited by

Lund University, Sweden

José L. Tadeo

J. Alexander National Institute of Public Health, Oslo, Norway

It is now known that heating carbohydrate-rich foods can cause the formation of acrylamide and modern science is likely to show that other hazardous compounds are formed during the heat treatment of foods. Therefore, assessing the risks posed to consumers by acrylamide and other potentially carcinogenic and genotoxic compounds, such as heterocyclic amines and PhIP, is a priority for the food industry. This new book presents the latest research in the area, discussing the mechanisms of formation of hazardous compounds during heat treatment, the analysis of hazardous compounds, methods to assess the risks they pose, and novel methods to minimize their formation in food products.

Catalog no. WP9096, ISBN: 978-0-8493-9096-8 2007, 6 x 9, 513 pp.

Suggested Price: $259.95 / £144.00

Advanced Quantitative Microbiology for Foods and Biosystems Models for Predicting Growth and Inactivation Micha Peleg

University of Massachusetts, Amherst, USA Series: Contemporary Food Science, 18

Describing new models to predict microbial growth and survival under a variety of conditions, this book 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 2006, 6 x 9, 456 pp.

Suggested Price: $175.95 / £98.00

National Institute for Agricultural and Food Research and Technology (INIA), Madrid, Spain

Presenting the latest research in the field, this 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.

Food Microbiology & Safety

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Catalog no. 7552, ISBN: 978-0-8493-7552-1 February 2008, 6-1/8 x 9-1/4, 384 pp.

Suggested Price: $159.95 / £89.00

Antimicrobials in Food Third Edition Edited by

P. Michael Davidson

University of Tennessee, Knoxville, USA

31

John N. Sofos

Colorado State University, Fort Collins, USA

A.L. Branen

College of Agriculture, University of Idaho, Moscow, USA Series: Food Science and Technology

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 updates to the chapters on nisin and natural antimicrobials.

The editors compiled this reference in a cohesive, quick-access format that makes this the perfect guide for food scientists.

Catalog no. DK2313, ISBN: 978-0-8247-4037-5 2005, 7 x 10, 720 pp.

Suggested Price: $195.95 / £109.00

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list

Food Microbiology & Safety

Bioterrorism and Food Safety

Edited by

Barbara A. Rasco and Gleyn E. Bledsoe

I. Shaw

Washington State University, Pullman, USA

University of Canterbury, New Zealand

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 documents 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.

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. 2787, ISBN: 978-0-8493-2787-2 2005, 6-1/8 x 9-1/4, 432 pp.

Suggested Price: $164.95 / £92.00

32

Endocrine Disrupting Chemicals in Food

Chemical and Biological Properties of Food Allergens

Catalog no. WP7435, ISBN: 978-1-4200-7435-2 April 2009, 6-1/8 x 9-1/4, 384 pp.

Suggested Price: $249.95 / £135.00

Lucjan Jedrychowski

Food and Nutritional Toxicology

Series: Chemical & Functional Properties of Food Components

Stanley T. Omaye

The problem of food allergies is becoming a significant epidemiological, 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 userfriendly format, this book characterizes basic groups of food allergens and well as commonly occurring allergens and describes various technological and biotechnological methods of lowering the immunoreactive and allergenic properties of foods.

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. 5855X, ISBN: 978-1-4200-5855-0 June 2009, 6-1/8 x 9-1/4, 320 pp.

Suggested Price: $159.95 / £97.00

Catalog no. TX714, ISBN: 978-1-58716-071-4 2004, 6-1/8 x 9-1/4, 336 pp.

Suggested Price: $134.95 / £74.99

Institute of Animal Reproduction & Food Research, Olsztyn, Poland

University of Nevada, Reno, USA

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Food Consumption and Disease Risk Consumer-Pathogen Interactions

Food Safety of Proteins in Agricultural Biotechnology Bruce G. Hammond

Morris Potter

Monsanto Company, St. Louis, Missouri, USA

USFDA, USA

Series: Food Science and Technology

Interactions between foodborne pathogenic agents and consumers that affect the risk of consumers catching foodborne diseases are essential knowledge for microbiologists and also R&D and QA staff in the food industry. This collection reviews important issues in the relationship between consumers and foodborne bacteria, viruses, and parasites. It presents a broad picture of aspects that increase or decrease exposure to foodborne pathogens, such as globalization of the food supply and trends in food processing. The book addresses host factors that influence foodborne disease (age, genetics, and underlying illness), and characteristics of pathogenic agents that influence interaction with human hosts.

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.

Catalog no. WP9157, ISBN: 978-0-8493-9157-6 2007, 6 x 9, 456 pp.

Suggested Price: $259.95 / £144.00

Catalog no. 3967, ISBN: 978-0-8493-3967-7 January 2008, 6-1/8 x 9-1/4, 320 pp.

Suggested Price: $164.95 / £92.00

Food Mycology

Textbook

Edited by

Fundamental Food Microbiology

A Multifaceted Approach to Fungi and Food Jan Dijksterhuis and Robert A. Samson

Food Microbiology & Safety

Edited by

Edited by

33

Fourth Edition

CBS Fungal Biodiversity Centre, Utrecht, The Netherlands

Bibek Ray

Series: Mycology

Arun Bhunia

Providing comprehensive coverage, this book explores the expansive scope of food mycology and the broad role of fungi in daily food.

It discusses post-harvest problems including fungal infection of living crops and novel techniques currently used to detect a fungal invasion. It addresses the fungal spore as an important vehicle for fungi distribution and presents extensive coverage of mycotoxins, fungi as hyperproducers of enzymes, and fungal spoilage. It also discusses food ecology, edible fungi, treatment of fungi in the workplace, and the most modern detection techniques such as PCR. This text makes an ideal resource for food scientists and researchers, mycologists, and plant pathologists.

Purdue University, West Lafayette, Indiana, USA

Catalog no. DK9818, ISBN: 978-0-8493-9818-6 2007, 7 x 10, 424 pp.

Suggested Price: $169.95 / £98.00

Catalog no. 7529, ISBN: 978-0-8493-7529-3 January 2008, 7 x 10, 536 pp.

Suggested Price: $69.95 / £40.99

Oakdale, Minnesota, USA

Maintaining the high standard set by the previous bestselling editions, this fourth edition continues to present the most upto-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, it includes many new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. An entirely new 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.

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Lactic Acid Bacteria Handbook of Food Spoilage Yeasts

Microbiological and Functional Aspects, Third Edition Edited by

Seppo Salminen

Food Microbiology & Safety

Second Edition

University of Turku, Finland

Tibor Deák

University of Kuopio, Finland

University of Horticulture, Budapest, Hungary Series: Contemporary Food Science, 6

Including 30 new tables, 40 new figures, 20 percent more species, and more than 2000 references, this second edition provides an unparalleled overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a wide variety food types and commodities. The author incorporates new insights in taxonomy and phylogeny, molecular techniques for detection and identification, and advanced knowledge of the physiological and genetic background of yeast stress responses. He introduces alternative methods for the inhibition and inactivation of yeasts as well as novel and improved processing, packaging, and storage technologies. An entirely new chapter explores new industrial applications of yeasts in food fermentation and biotechnology.

Catalog no. 44931, ISBN: 978-1-4200-4493-5 January 2008, 7 x 10, 352 pp.

Suggested Price: $154.95 / £86.00

Atte von Wright

Arthur Ouwehand

Health and Nutrition, Danisco, Finland Series: Food Science and Technology

With more than 25 percent new material, this third edition provides an excellent overview of current 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 new 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 updated information of future research directions for the utilization of lactic acid bacteria.

Catalog no. DK1291, ISBN: 978-0-8247-5332-0 2005, 7 x 10, 656 pp.

Suggested Price: $259.95 / £144.00

Listeria, Listeriosis, and Food Safety Third Edition 34

Handbook of Listeria monocytogenes Edited by

Edited by

Elliot T. Ryser

Michigan State University, East Lansing, USA

Elmer H. Marth

University of Wisconsin, Madison, USA

Dongyou Liu

Series: Food Science and Technology, 92

Listeria monocytogenes has the capacity to survive many food processing procedures. With increased consumption of ready-to-eat products, this bacterium has accounted 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.

Completely revised, the new edition of this bestseller incorporates recent findings to present readers with a complete and current overview of foodborne listeriosis, including information on listeriosis in animals and humans, pathogenesis, methods of detection, and subtyping. Two new 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.

Human Genetic Signatures, North Ryde, NSW, Australia

Catalog no. 51407, ISBN: 978-1-4200-5140-7 April 2008, 7 x 10, 552 pp.

Suggested Price: $169.95 / £94.00

Catalog no. DK3089, ISBN: 978-0-8247-5750-2 2007, 7 x 10, 896 pp.

Suggested Price: $195.95 / £109.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Managing Allergens in Food Edited by

Microbiological Analysis of Red Meat, Poultry and Eggs

Clare Mills

Institute of Food Research, UK

Harry Wichers

Agrotechnical & Food Sciences Group, Wageningen, The Netherlands

Karin Hoffmann-Sommergruber

G.C. Mead

Medical University of Vienna, Austria

Formerly Royal Veterinary College, UK

Controlling allergens in food is a matter of increasing importance, especially in light of recent legislation. Effective control of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labeling to inform consumers which products are safe to eat. In addition, there is great interest in managing allergens, for example by reducing the allergenicity of foods through appropriate choice of raw food materials, post-harvest storage, and food processing options. This book presents a cohesive summary of recent research undertaken to contribute to safer food production regarding food allergens.

Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventive and riskbased approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management.

Microbiological Analysis of Red Meat, Poultry and Eggs examines key aspects of microbiological analysis, such as sampling methods, use of fecal indicators, current approaches to testing of foods, detection and enumeration of pathogens, and microbial identification techniques. Attention is also given to the validation of analytical methods and quality assurance in the laboratory and developing legislation in the European Union.

Catalog no. WP9153, ISBN: 978-0-8493-9153-8 2007, 6 x 9, 315 pp.

Suggested Price: $259.95 / £144.00

Food Microbiology & Safety

Edited by

Catalog no. WP4397, ISBN: 978-1-4200-4397-6 2007, 6 x 9, 348 pp.

Suggested Price: $239.95 / £133.00

Microbiology of Fruits and Vegetables

Microbial Food Contamination

Edited by

Gerald M. Sapers

Second Edition Edited by

USDA - ARS, Eastern Regional Research Center, Pennsylvania, USA

Charles L. Wilson

James R. Gorny

35

International Fresh-Cut Produce Association, California, USA

President & CEO, Wilson Associates International LLC, USA

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 new 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.

Catalog no. 9076, ISBN: 978-0-8493-9076-0 January 2008, 6-1/8 x 9-1/4, 632 pp.

Suggested Price: $164.95 / £92.00

Ahmed E. Yousef Ohio State University, Columbus, USA

Microbiology of Fruits and Vegetables presents a holistic view of the problem of produce contamination that examines both preharvest 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 link 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 2006, 6-1/8 x 9-1/4, 648 pp.

Suggested Price: $229.95 / £128.00

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Modelling Microorganisms in Food Edited by

Stanley Brul

Textbook

Suzanne van Gerwen

Principles of Food Toxicology

University of Amsterdam and Unilever Food Research Centre

Food Microbiology & Safety 36

Unilever Foods Development Europe, The Netherlands

Marcel Zwietering Wageningen University, The Netherlands

Tõnu Püssa Estonian University of Life Sciences, Tartu

The growing use of minimal processing techniques requires the employment of models exercising greater precision. Edited by leading authorities, this volume reviews current developments in quantitative microbiology. It offers an overview of predictive microbiology and looks at experiment design and tools. While the first section discusses the construction of quantitative models, the second section looks at specific areas regarding new approaches to modelling microbial behavior. Among other topics, it discusses experimental design, uncertainty and variability, and modelling lag time.

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, and 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, storage, and digestion. An extensive glossary is also included.

Catalog no. WP9149, ISBN: 978-0-8493-9149-1 2007, 6 x 9, 294 pp.

Suggested Price: $229.95 / £128.00

Catalog no. 8090, ISBN: 978-0-8493-8090-7 January 2008, 6-1/8 x 9-1/4, 344 pp.

Suggested Price: $73.95 / £40.99

Molecular Detection of Foodborne Pathogens

Radionuclide Concentrations in Food and the Environment Edited by

Michael Pöschl

Mendel University of Agriculture and Forestry, Brno, Czech Republic

Edited by

Dongyou Liu

Human Genetic Signatures, North Ryde, NSW, Australia

With international trade and the world-wide distribution of a variety of food types, new foodborne infections are continuously emerging.

Currently, there are more than 250 known foodborne diseases.

This comprehensive work catalogs the detection and identification methods for every major foodborne bacterial, fungal, viral, and parasitic pathogen using state-of-the-art molecular techniques.

Each chapter contains a concise review of the pathogen concerned in respect to its biology, epidemiology, and pathogenesis; 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 June 2009, 8-1/2 x 11, 776 pp.

Suggested Price: $159.95 / £97.00

Leo M.L. Nollet

University College Ghent, Applied Engineering Sciences, Belgium Series: Food Science and Technology, 164

This comprehensive book explains environmental behavior of different radionuclides, their transfer through the ecosystem, subsequent concentrations in the raw food materials, estimated human risks, and perspectives for transfer prevention. The book gives up-to-date information on monitoring programs and legislation, detection systems, safety protocols in radioanalytical laboratories and in food processing as well as the effects of illicit trafficking and masking of radioactive materials by the growing radiological terrorist threat.

Catalog no. DK594X, ISBN: 978-0-8493-3594-5 2007, 6 x 9, 458 pp.

Suggested Price: $185.95 / £103.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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Edited by

Second Edition Edited by

Elizabeth A. Baldwin and Robert Hagenmaier USDA-ARS, Winter Haven, Florida, USA

D. Julian McClements University of Massachusetts, Amherst, USA

With its distinguished editor and array of international contributors, this book provides a review of current understanding of significant aspects of food structure and methods for its control. It begins with coverage of the fundamental structural elements present in foods and the forces which hold them together, discusses novel analytical techniques which can provide information on the morphology and behavior of food materials, then examines how the principles of structural design can be employed to improve performance and functionality of foods. The book concludes with a discussion of how this knowledge can be implemented to improve properties of foods.

Catalog no. WP6573, ISBN: 978-1-4200-6573-2 January 2008, 772 pp.

Suggested Price: $329.95 / £183.00

Chemical Migration and Food Contact Materials Edited by

Karen A. Barnes, C. Richard Sinclair, and D.H. Watson Food Standards Agency, UK

With its distinguished editors and international team of authors, Chemical Migration and Food Contact Materials reviews the latest controls and research in this field and how they can be used to ensure that food is safe to eat. It begins by discussing the regulation and quality control of chemical migration into food. The following section reviews the latest developments in areas such as exposure estimation and analysis of food contact materials. The book concludes with specific chapters on major food contact materials and packaging types, such as recycled plastics, metals, paper and board, multi-layer packaging, and intelligent packaging. A selection of case studies helps reinforce the concepts.

Catalog no. WP9130, ISBN: 978-0-8493-9130-9 2007, 6 x 9, 464 pp.

Suggested Price: $269.95 / £150.00

The second edition of Edible Coatings and Films to Improve Food Quality presents the latest research in coating materials, permeability properties, and measurement techniques. Updated chapters provide new information on the main materials used as film formers in coatings, including proteins, lipids, resins, and polysaccharides. The text covers the permeability properties of coatings and techniques to measure permeability. Additional chapters discuss the use and function of additives as well as experimental and commercial coatings for various types of foods. A new chapter focuses on regulatory aspects. With expanded application areas, this book also discusses special types of coatings for encapsulation and pharmaceuticals.

Catalog no. 59629, ISBN: 978-1-4200-5962-5 August 2009, 6-1/8 x 9-1/4, 408 pp.

Suggested Price: $189.95 / £115.00

Environmentally Compatible Food Packaging

Food Microbiology & Safety / Food Packaging

Understanding and Controlling the Microstructure of Complex Foods

Edible Coatings and Films to Improve Food Quality

37

Edited by

E. Chiellini University of Pisa, Italy

Examining the latest advances in bio-based food packaging materials, this book discusses the factors involved in choosing alternative packaging materials. Factors to consider include 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

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Textbook

Textbook

Food Packaging

Principles and Practice, Second Edition Gordon L. Robertson

Consultant, Hope Island, Australia

Food Packaging 38

Food Packaging Science and Technology Dong Sun Lee

Kyungnam University, Masan, South Korea

Kit L. Yam

Rutgers University, New Brunswick, New Jersey, USA

Luciano Piergiovanni

Series: Packaging and Converting Technology

Milan University, Milano, Italy

Originally 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 new chapters along with numerous diagrams have been incorporated to explain recent developments in processes and equipment. The author has 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.

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, canning, and aseptic and vacuum/modified atmosphere packaging.

The book also studies the shelf-lives of various food categories and addresses sustainable packaging as well as sociological and legislative considerations.

Catalog no. DK775X, ISBN: 978-0-8493-3775-8 2006, 7 x 10, 568 pp., Soft Cover Suggested Price: $99.95 / £57.99

Catalog no. DK3076, ISBN: 978-0-8247-2779-6 April 2008, 6-1/8 x 9-1/4, 656 pp.

Suggested Price: $89.95 / £49.99

Food Packaging and Shelf Life

Intelligent and Active Packaging for Fruits and Vegetables

A Practical Guide Edited by

Gordon L. Robertson

Edited by

Charles L. Wilson

Consultant, Hope Island, Australia

President & CEO, Wilson Associates International LLC, USA

Current food packaging must take into consideration the biochemical, chemical, physical, and biological changes that occur during processing and during the life of 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 forms of packaging material may influence time to failure. Bio-based packaging is examined in a separate chapter as is the impact of migrants from packaging materials and the impact of active packaging on shelf life.

Drawing on a diverse group of scientists and pioneers in the field, Intelligent and Active Packaging for Fruits and Vegetables explores the new technology and applications used to bring fresh, safe, nutritious produce to the consumer. It explains Modified Atmosphere Packaging (MAP), demonstrates modeling techniques, and considers packaging-product interaction. Contributions illustrate a variety of sensors, including the use of nanotechnology, to detect and transmit changes in temperature, atmospheric gas, and microbial growth. Finally, the book discusses consumer perception, the specific needs of developing countries, and the current implementation of these technologies in Europe.

Catalog no. 78445, ISBN: 978-1-4200-7844-2 July 2009, 6-1/8 x 9-1/4, 368 pp.

Suggested Price: $159.95 / £97.00

Catalog no. 9166, ISBN: 978-0-8493-9166-8 January 2008, 6-1/8 x 9-1/4, 360 pp.

Suggested Price: $185.95 / £103.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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Edited by

An Integrated Approach to New Food Product Development Edited by

Howard R. Moskowitz

Moskowitz Jacobs, Inc., White Plains, New York, USA

Sam Saguy

Hebrew University of Jerusalem, Rehovot, Israel

Elhadi M. Yahia

Tim Straus

Universidad Autonoma de Queretaro, Mexico

The Turnover Straus Group, Inc., Springfield, Missouri, USA

An exploration of the more than 70 years of historical milestones in the research and development of MA and CA technology, this book delineates the ideal conditions for many horticultural commodities and outlines the effects of MA and CA on 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 the 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.

Today’s rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market.

The inclusion of case studies makes the book suitable for a classroom text or a professional reference.

Catalog no. 69578, ISBN: 978-1-4200-6957-0 March 2009, 7 x 10, 624 pp.

Suggested Price: $179.95 / £109.00

Catalog no. 6553X, ISBN: 978-1-4200-6553-4 May 2009, 6-1/8 x 9-1/4, 528 pp.

Suggested Price: $179.95 / £109.00

Packaging Closures and Sealing Systems Nigel Theobald

Consultant in Packaging Technology, Durham, UK

Case Studies in Food Product Development

Belinda Winder

Edited by

Nottingham Trant University, UK

Mary Earle and Richard Earle

Series: Sheffield Packaging Technology

Massey University, New Zealand

Packaging closures have undergone much evolution and development in recent years, and their functions have grown beyond simply allowing easy access and reclosing. This volume examines the technologies relevant to packaging closures and sealing systems. It features chapters contributed by top professionals in the packaging industry. It is organized according to the various types of packaging—metal, glass, plastics, flexible, and composite containers. One chapter explores child-resistant mechanisms, tamper evidence, and openability; the book also includes a chapter on quality assessment.

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, 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.

Catalog no. SH2807, ISBN: 978-0-8493-2807-7 2007, 6 x 9, 264 pp.

Suggested Price: $144.95

Catalog no. WP7204, ISBN: 978-1-4200-7204-4 January 2008, 384 pp.

Suggested Price: $269.95 / £142.00

Edited by

Food Packaging / Food Product Development

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

39

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list

Consumer-Led Food Product Development Food Product Development

Edited by

Development and Uses of Biofortified Agricultural Products Edited by

Gary S. Bañuelos

USDA, ARS, Fresno, California, USA

Hal MacFie

Zhi-Qing Lin

MacFie Training Services, UK

Southern Illinois University, Edwardsville, USA

No matter how innovative or technologically advanced a new or reformulated food product may be, it will only be a success if it gains widespread consumer acceptance. Ensuring that food product development strategies are consumer-led, is, therefore, of importance to the food industry. Consumer-Led Food Product Development describes current state-of-art methods in this area.

After an introductory section exploring reasons why food consumers purchase and consume certain products, chapters review the latest advances in two major areas of food product development: consumer research for strategy development and consumer sensory evaluation.

Using a multidisciplinary approach, Development and Uses of Biofortified Agricultural Products provides new 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 addresses alternative biosources and bioproducts produced from phytoremediation processes as well as the bioavailability and the effects of bioproduct compounds.

Catalog no. WP4399, ISBN: 978-1-4200-4399-0 2007, 6 x 9, 279 pp.

Suggested Price: $329.95 / £183.00

Developing New Food Products for a Changing Marketplace Second Edition Edited by

40 Aaron L. Brody

President & CEO, Packaging/Brody, Inc., Duluth, Georgia, USA

John B. Lord

Catalog no. 60058, ISBN: 978-1-4200-6005-8 October 2008, 6-1/8 x 9-1/4, 320 pp.

Suggested Price: $119.95 / £66.99

Handbook of Innovation in the Food and Drink Industry Edited by

Saint Joseph’s University, Philadelphia, Pennsylvania, USA

Ruth Rama

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 scaleup 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.

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 wellrounded view the entire industry and where it is heading, the book includes study cases, analyses of large databases and other tools, economic analyses, and crucial survey results.

Catalog no. 2833, ISBN: 978-0-8493-2833-6 January 2008, 6-1/8 x 9-1/4, 616 pp.

Suggested Price: $93.95 / £51.99

Catalog no. HW13695, ISBN: 978-1-56022-298-9 March 2008, 428 pp.

Suggested Price: $139.95 / £77.99

CHCS-CSIC, Madrid, Spain

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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New Food Product Development

Textbook

From Concept to Marketplace, Second Edition

Introducing Food Science

G.W. Fuller Associates Ltd., Montreal, Canada

University of Georgia, Athens, United States

Series: Contemporary Food Science

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.

This new edition of a bestselling text in food product development provides a comprehensive overview of the new 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 new food product development, the author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, outside resources in the food product development process.

Catalog no. TX285, ISBN: 978-1-58716-028-8 February 2009, 6-1/8 x 9-1/4, 352 pp.

Suggested Price: $59.95 / £36.99

Catalog no. 1673, ISBN: 978-0-8493-1673-9 2005, 6-1/8 x 9-1/4, 408 pp.

Suggested Price: $99.95 / £57.99

Methods in Chemosensory Research

Optimising Sweet Taste in Foods

Edited by

Sidney A. Simon and Miguel A.L. Nicolelis

Food Product Development

Gordon W. Fuller

Robert L. Shewfelt

41

Duke University Medical Center, Durham, North Carolina, USA

Edited by

Series: Frontiers in Neuroscience, 9

National University of Ireland

Methods in Chemosensory Research describes new molecular, electrophysiological, engineering, genetic, behavioral, psychophysical, and imaging techniques that have recently 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.

Consumer acceptance or rejection of a food can often be due to its taste and sweet taste is especially attractive. A wide range of compounds can be used to sweeten foods, and with today’s interest in healthy eating, calorific sweeteners are often replaced with nonnutritive alternatives. Producing a high-quality food product using sugar alternatives is tricky since non-nutritive and low-calorie sweeteners do not have the same taste profiles and functional characteristics as sugar. With contributions by distinguished authors, this new book reviews factors affecting sweet taste perception, types of sweet-tasting compounds, and their use in food products.

Catalog no. 2329, ISBN: 978-0-8493-2329-4 2002, 6-1/8 x 9-1/4, 552 pp.

Suggested Price: $149.95 / £86.00

Catalog no. WP7603, ISBN: 978-0-8493-7603-0 2007, 6 x 9, 428 pp.

Suggested Price: $259.95 / £144.00

William J. Spillane

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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Food Product Development / Food Quality Assurance

Sensory Evaluation Techniques Fourth Edition

Morten C. Meilgaard Ann Arbor, Michigan, USA

Gail Vance Civille

Sensory Spectrum Incorporated, New Providence, New Jersey, USA

Understanding Consumers of Food Products Edited by

B. Thomas Carr

Lynn Frewer and Hans van Trijp

Carr Consulting, Evanston, Illinois, USA

Wageningen University, The Netherlands

From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation.

Like its bestselling predecessors, this edition details sensory tests currently in use, promotes understanding of these tests, and describes major sensory evaluation practices. New to this edition are an expanded chapter on the Spectrum™ method of descriptive sensory analysis, a set of revised flavor intensity scales, an overview of Thurstonian scaling, and a detailed discussion of data-relationship techniques. With numerous examples and sample tests, this book remains an essential resource that illustrates the development of sensory perception testing.

In order for food businesses, scientists, and policy makers to develop successful products, services, and policies, it is essential that they understand food consumers and how they decide which products to buy. Understanding Consumers of Food Products introduces and analyzes the key drivers of consumer food choices, examines the role of consumers’ attitudes towards quality and marketing, and covers cultural and individual differences in food choice. The book discusses public health and methods to change consumer preferences for unhealthy foods and concludes with advice on developing coherent safety policies and consumers responsibility for food production and consumption.

Catalog no. 3839, ISBN: 978-0-8493-3839-7 2007, 7 x 10, 464 pp.

Suggested Price: $94.95 / £54.99

Catalog no. WP9144, ISBN: 978-0-8493-9144-6 2007, 6 x 9, 671 pp.

Suggested Price: $289.95 / £161.00

Soft Drink and Fruit Juice Problems Solved Edited by

42 P. Ashurst

Ashurst and Associates Eastman Dental Institute, UK

R. Hargitt British Soft Drinks Association, UK

Food Industry Quality Control Systems Mark Clute Turtle Mountain, LLC, Eugene, Oregon, USA

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 shelflife predictions during product development, beverage ingredients, manufacturing concerns from ingredient sourcing to filling operations and quality, safety, shelf-life, and regulatory issues.

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.

Catalog no. WP7437, ISBN: 978-1-4200-7437-6 May 2009, 6-1/8 x 9-1/4, 256 pp.

Suggested Price: $219.95 / £115.00

Catalog no. 8028, ISBN: 978-0-8493-8028-0 October 2008, 6-1/8 x 9-1/4, 536 pp.

Suggested Price: $139.95 / £77.99

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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Food Plant Sanitation Design, Maintenance, and Good Manufacturing Practices Michael M. Cramer

Quality Assurance for the Food Industry A Practical Approach

Food Safety & Quality Assurance, Specialty Brands, Inc.

J. Andres Vasconcellos

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.

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.

Catalog no. 4197, ISBN: 978-0-8493-4197-7 2006, 6-1/8 x 9-1/4, 304 pp.

Suggested Price: $154.95 / £86.00

VascoTech & Sciences LLC, Corona, California, USA

Catalog no. 1912, ISBN: 978-0-8493-1912-9 2004, 6-1/8 x 9-1/4, 448 pp.

Suggested Price: $164.95 / £92.00

Food Quality Assurance / Fruit & Vegetable Products

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Handbook of Organic Food Safety and Quality Edited by

Julia Cooper and Carlo Leifert University of Newcastle, UK

Urs Niggli

Research Institute of Organic Agriculture, Switzerland

With increased consumer pressure to reduce the use of pesticides, fertilizers, veterinary medicines, and growth promoters in food production systems, demand for organic food continues to rise.

Safety and quality scandals have hit the industry in recent years and consumer confidence will only remain high if the safety, quality, and health of organic food benefits are assured. This handbook provides comprehensive coverage of the latest research and best practice in ensuring the safety, sensory, and nutritional quality of foods from organic and low-input production systems to enable professionals to meet consumer demand for safe and high-quality foods.

Catalog no. WP9154, ISBN: 978-0-8493-9154-5 January 2008, 6 x 9, 521 pp.

Suggested Price: $319.95 / £178.00

43

An Encyclopedia of Small Fruit Bob Gough Montana State University, Bozeman, USA

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 / £22.99

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Fruit and Vegetable Flavour Recent Advances and Future Prospects Edited by

Bernhard Brückner

Fruit & Vegetable Products

Institute of Vegetable and Ornamental Crops, Germany

Introduction to Fruit Crops Edited by

S. Grant Wyllie

Mark Rieger

CSIRO Textile and Fibre Technology, Australia

University of Florida, Gainesville, USA

Drawing on contributions from international experts, this book reviews the chemical basis of fruit and vegetable flavour and current 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.

Introduction to Fruit Crops combines an easy-to-use format with a complete review of essential facts about the world’s top fruit crops, making this both the premiere introductory textbook for students and a superior reference book for avid gardeners, country agents, and horticulture educators. Each fruit is studied and clearly explained through its taxonomy, origin, history of cultivation, production, botanical description, optimum soil and climate, harvesting, and post-harvest handling. The book provides a comprehensive introductory section on fruit culture and, in following chapters, a standard outline for each crop to allow readers to find facts rapidly without having to read the entire chapter. This invaluable text includes detailed references and reading lists, making this a perfect addition for reference in university libraries.

Catalog no. WP0760, ISBN: 978-1-4200-7600-4 March 2008, 6 x 9, 320 pp.

Suggested Price: $249.95 / £132.00

Catalog no. HW14857, ISBN: 978-1-56022-172-2 2007 Suggested Price: $124.95 / £69.99 Also Available in Soft Cover

Processing Fruits 44

Improving the Health-Promoting Properties of Fruit and Vegetable Products

Science and Technology, Second Edition

Edited by

Laszlo Somogyi

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

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

Edited by

Diane M. Barrett

University of California, Davis, USA Kensington, California, USA

Hosahalli Ramaswamy

McGill University, Ste-Anne-de-Bellevue, Quebec, Canada

The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, nonthermal 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 the newest technologies.

Catalog no. 1478, ISBN: 978-0-8493-1478-0 2005, 7 x 10, 864 pp.

Suggested Price: $259.95 / £144.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Anti-Angiogenic Functional and Medicinal Foods

Biocatalysis and Biotechnology for Functional Foods and Industrial Products

Jack N. Losso

Louisiana State University, Baton Rouge, USA

Edited by

Fereidoon Shahidi

Ching T. Hou

Debasis Bagchi

Jei-Fu Shaw

Memorial University of Newfoundland, Canada Creighton University, Omaha, Nebraska, USA Series: Nutraceutical Science and Technology

Drawing from an extensive list of esteemed international contributors, Anti-Angiogenic Functional and Medicinal Foods explores the history and scope of the use of functional foods around the world. It illustrates the importance of recent ohmics technology for understanding the molecular basis of nutrition and systems toxicology. Individual chapters explain the role of angiogenesis in various chronic diseases including tumors, cardiovascular disease, inflammatory arthritis, and obesity. The text studies specific foods and their functional bioactive compounds, such as edible berry anthocyanins, dietary flavonoids, probiotics, and marine polysaccharides. It concludes by considering the challenges faced during the development and delivery of antiangiogenic functional food products.

Catalog no. DK3217, ISBN: 978-1-57444-445-2 2007, 6-1/8 x 9-1/4, 736 pp.

Suggested Price: $185.95 / £103.00

United States Department of Agriculture, Peoria, Illinois, USA National Chung Hsing University, Taichung, Taiwan

The most current compendium available on functional foods and industrial products through bioprocesses, this book compiles selected papers from the International Symposium on Biocatalysis and Biotechnology, held in October 2005. It covers the latest applications for enzyme catalysis, biotransformation, bioconversion, fermentation, genetic engineering, and product recovery. The first section focuses on functional food research including health food, nutritional supplements, and nutraceuticals. The second section is devoted to industrial applications such as biodegradable industrial lubricants, and the stabilization of living microbial biological control agents for insecticides.

Catalog no. AO9282, ISBN: 978-0-8493-9282-5 2007, 6-1/8 x 9-1/4, 563 pp.

Suggested Price: $195.95 / £109.00

Functional Foods & Nutraceuticals

Edited by

Biology and Chemistry of Jerusalem Artichoke

Berry Fruit

Value-Added Products for Health Promotion

Helianthus tuberosus L.

45

Stanley J. Kays

Edited by

The University of Georgia, Athens, USA

Yanyun Zhao

Oregon State University, Corvallis, USA

Stephen F. Nottingham

Series: Food Science and Technology

Research Entomologist and Science Writer, Dinas Powys, UK

Valued for its unique flavors, textures, and colors, berry fruit is a rapidly-growing crop that provides significant health benefits due to its many bioactive components. Berry Fruit: Value-Added Products for Health Promotion provides an understanding of the functional chemicals, shelf-life and microbial safety concerns, and applications in the food industry. Written by international experts, each chapter presents scientific background, research results, critical reviews of relevant issues, and case studies. Chapters include worldwide production information, bioactive food constituents and their potential health benefits, methods of enhancing food quality, and potential uses of berry processing by-products.

A comprehensive, up-to-date reference, Biology and Chemistry of Jerusalem Artichoke presents the unique, distinguishing properties of this underutilized crop. Citing a diverse cross-section of references, it reviews the history, classification, and morphology of the plant; details inulin chemistry, addressing properties and structure, extraction, and modification using organic and chemical processes; considers breeding methods, genetic resources and the heritability of important traits; and covers agronomic methods, storage, the economics of crop production, and future prospects for utilization.

The book examines inulin use as a biofuel and its role in obesity and diabetes as well as bone, blood, bowel, and immune health.

Catalog no. 5802, ISBN: 978-0-8493-5802-9 2007, 6-1/8 x 9-1/4, 448 pp.

Suggested Price: $185.95 / £103.00

Catalog no. 44958, ISBN: 978-1-4200-4495-9 January 2008, 7 x 10, 496 pp.

Suggested Price: $144.95 / £79.99

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Functional Foods & Nutraceuticals 46

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Fatty Acids in Foods and their Health Implications Third Edition Edited by

Ching Kuang Chow

Edited by

Nissim Garti

University of Kentucky, Lexington, USA

The Hebrew University of Jerusalem, Israel

Series: Food Science and Technology

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.

Completely updated, 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 the most current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new 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. The most 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.

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

Dictionary of Nutraceuticals and Functional Foods N.A. Michael Eskin

University of Manitoba, Winnipeg, Canada

Snait Tamir

Tel-Hai Academic College, Upper Galilee, Israel

Catalog no. 7261, ISBN: 978-0-8493-7261-2 January 2008, 7 x 10, 1296 pp.

Suggested Price: $185.95 / £103.00

Functional and Specialty Beverage Technology P. Paquin

Series: Functional Foods and Nutraceuticals, 8

Universite Laval, Canada

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 is the first reference of its kind for this rapidly developing field. It provides concise, sciencebased information on more than 470 nutraceutical and functional food products and compounds. Each entry lists the most current 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.

This important collection reviews the key ingredients, formulation technology, and health effects of the major types of functional and speciality beverage. Part One considers essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life.

Dairy-based beverages are the focus of Part Two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Part Three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea, and coffee.

Catalog no. 1572, ISBN: 978-0-8493-1572-5 2006, 7 x 10, 520 pp.

Suggested Price: $93.95 / £51.99

Catalog no. N10001, ISBN: 978-1-4200-9987-4 April 2009, 6x9, c. 384 pp.

Suggested Price: $259.95 / £135.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Processing Technologies

Functional Foods

Edited by

Fruits and Vegetables

John Shi

Derek Stewart and Gordon MacDougall

Agriculture and Agri-Food Canada, Guelph, Ontario

Scottish Crop Research Institute, Dundee

Series: Functional Foods and Nutraceuticals, 9

Series: Functional Foods and Nutraceuticals

The latest volume in the Functional Foods and Nutraceuticals Series, this book addresses the most recent advances in processing technologies for functional food ingredients. It offers in-depth treatments of supercritical fluid extraction, pressurized low polarity water extraction, membrane separation, distillation, dehydration, food pasteurization and sterilization with high pressure, and a variety of other processing technologies. It emphasizes the selection of sources, extraction, purification, decontamination, packaging, and preservation of a variety of products. The book emphasizes applications of processing technologies, stability of bioactive components during processing and shelf life, improvement of bioavailability, and mechanisms of antioxidant action with clinical and epidemiological evidences of functionality.

Each chapter in this exceptionally authoritative volume provides a highly detailed and critical overview of the major issues regarding fruits and vegetables as functional foods. International experts address the evidence for individual functionalities from enhanced satiety to improved GI tract health and cover claims regarding a variety of cancers and cardio problems, obesity, diabetes, and other health issues. An essential resource for anyone involved in the food industry or nutrition, Functional Foods: Fruits and Vegetables also covers the design and breeding of new functional food products, forecasted to be part of a $167 billion global industry by 2010.

Catalog no. 2441, ISBN: 978-0-8493-2441-3 2007, 6-1/8 x 9-1/4, 427 pp.

Suggested Price: $164.95 / £92.00

Functional Foods and Biotechnology Edited by

Kalidas Shetty and Robert E. Levin University of Massachusetts, Amherst, USA

Gopinadhan Paliyath

University of Guelph, Ontario, Canada

Anthony L. Pometto

Iowa State University, Ames, USA Series: Food Science and Technology, 165

Catalog no. 52284, ISBN: 978-1-4200-5228-2 May 2009, 6-1/8 x 9-1/4, 368 pp.

Suggested Price: $129.95 / £78.99

Functional Foods & Nutraceuticals

Functional Food Ingredients and Nutraceuticals

Handbook of Fermented Functional Foods Second Edition

47

Edited by

Edward R. Farnworth

Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec Series: Functional Foods and Nutraceuticals

Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient values. Applying scientific concepts, the text explores the design of functional food ingredients, the biomobilization of major nutrients, and the use of specific phenolic metabolites in disease prevention. Specialty topics include oxidation and disease, antibodies from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values and functional aspects of food for better health.

Featuring five new chapters and updating all data to reflect the latest research findings, this second edition examines the health benefits of fermented foods and the processes and production techniques involved in their manufacture. It includes new 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.

Catalog no. 7527, ISBN: 978-0-8493-7527-9 2007, 7 x 10, 670 pp.

Suggested Price: $164.95 / £92.00

Catalog no. 53264, ISBN: 978-1-4200-5326-5 May 2008, 6-1/8 x 9-1/4, 600 pp.

Suggested Price: $159.95 / £89.00

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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Handbook of Nutraceuticals Functional Foods & Nutraceuticals 48

Ingredients, Formulations, and Applications Yashwant Pathak Sullivan University, Louisville, Kentucky, USA

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.

Catalog no. 82213, ISBN: 978-1-4200-8221-0 June 2009, 6-1/8 x 9-1/4, 280 pp., DVD Suggested Price: $149.95 / £89.00

Handbook of Prebiotics and Probiotics Ingredients Health Benefits and Food Applications Susan Sungsoo Cho

NutraSource Inc., Laurel, Maryland, USA

While it is clear that the combination of pre- and probiotics promotes gastrointestinal health and immunity, it is crucial to find them fully compatible with the formulation, processing, packaging, and distribution of functional foods. These technical difficulties have slowed the progress toward functional foods that take advantage of the benefits of these factors in combination. This comprehensive handbook provides up-to-date biological and physiological research findings on various pre- and probiotic ingredients. Experts discusses safety regulations and a wide range of food applications. An appendix offers food labeling guidelines for global suppliers of these products.

Catalog no. 62131, ISBN: 978-1-4200-6213-7 May 2009, 6-1/8 x 9-1/4, 352 pp.

Suggested Price: $159.95 / £97.00

Handbook of Prebiotics

Marine Nutraceuticals and Functional Foods

Edited by

Edited by

Glenn R. Gibson

Colin Barrow

Marcel B. Roberfroid

Fereidoon Shahidi

The University of Reading, UK

Ocean Nutrition Canada, Nova Scotia

Universitè Catholique de Louvain, Brussels, Belgium

Memorial University of Newfoundland, Canada

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.

Series: Nutraceutical Science and Technology

Edited by pioneers in the field, Marine Nutraceuticals and Functional Foods provides detailed information on a variety of commercially available and newly developing value-added products from marine sources. It discusses the discovery, development, and health benefits of omega-3 oils; chitin, chitosan, and partially hydrolyzed chitosan; glucosamine; marine proteins; marine algae and seaweed; and shark cartilage. The book also analyzes the use of marine microorganisms as a renewable resource and marine sources of calcium. The final chapter describes the discovery and development of a novel immunoenhancing polysaccharide complex derived from the microalgae, Chlorella.

Catalog no. 8171, ISBN: 978-0-8493-8171-3 January 2008, 6-1/8 x 9-1/4, 504 pp.

Suggested Price: $149.95 / £83.00

Catalog no. DK3287, ISBN: 978-1-57444-487-2 January 2008, 6 x 9, 512 pp.

Suggested Price: $164.95 / £92.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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Functional and Bioactive Nutraceutical Compounds from the Ocean

Organic Production and Use of Alternative Crops Franc Bavec and Martina Bavec University of Maribor, Slovenia

Vazhiyil Venugopal New Mumbai, India

Series: Functional Foods and Nutraceuticals

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.

Catalog no. 52632, ISBN: 978-1-4200-5263-3 October 2008, 6-1/8 x 9-1/4, 528 pp.

Suggested Price: $169.95 / £94.00

Series: Books in Soils, Plants, and the Environment, 116

Considering more than 30 disregarded, neglected, and new crops, Organic Production and Use of Alternative Crops explores their production in environmental-friendly cropping systems. It includes alternative cereals such as spelt and triticale; pseudocereals such as buckwheat and millet; oil plants such as pumpkin and white mustard; and root, tuber, and fiber plants such as sweet potato and flax. It also looks at industrial plants in organic farming including soya and hemp. Extensive plant descriptions emphasize nutritional value and offer information on plant history, botany, climate considerations, and yields. In some cases, the authors discuss traditional and new methods of food preparation Catalog no. DK3914, ISBN: 978-1-57444-617-3 2007, 6 x 9, 241 pp.

Suggested Price: $144.95 / £79.99

Functional Foods & Nutraceuticals

Marine Products for Healthcare

Pomegranates Methods of Analysis for Functional Foods and Nutraceuticals Second Edition

Ancient Roots to Modern Medicine Edited by

Navindra P. Seeram

University of Rhode Island, Kingston, USA

Risa N. Schulman

49

Schulman Scientific Consulting, Inc. Los Angeles, California, USA

Edited by

David Heber

W. Jeffrey Hurst

Hershey Foods Technical Center, Pennsylvania, USA Series: Functional Foods and Nutraceuticals, 4

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 new techniques for the analysis of carotenoids, phytoestrogens, flavonoids, vitamins, and carbohydrates. With three new chapters on polyphenol analysis along with 85 percent new or revised information, this book is an indispensable addition to any food analyst’s library.

Catalog no. 7314, ISBN: 978-0-8493-7314-5 March 2008, 6-1/8 x 9-1/4, 552 pp.

Suggested Price: $149.95 / £83.00

University of California Los Angeles Center for Human Nutrition, USA Series: Medicinal and Aromatic Plants Industrial Profiles, 43

Discussing its biochemistry and its history, many of the researchers responsible for initiating our newfound fascination with the pomegranate examine recent findings regarding the fruit’s preventive potential against two of the major chronic diseases of aging — heart disease and cancer — detailing the location, action, and bioavailability of the phytochemicals found in the fruit’s flesh, peels, and seeds.

Pomegranates: Ancient Roots to Modern Medicine is the most complete and up-to-date review of literature on this polyphenolrich fruit, including a substantial section on commercialization and another on plant growth and cultivation improvements.

Catalog no. 9812, ISBN: 978-0-8493-9812-4 2007, 6-1/8 x 9-1/4, 264 pp.

Suggested Price: $129.95 / £74.99

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list

Functional Foods & Nutraceuticals

Supercritical Fluid Extraction of Nutraceuticals and Bioactive Compounds Edited by

Jose L. Martinez

Tomato Plant Culture In the Field, Greenhouse, and Home Garden, Second Edition

Thar Technologies, Inc., Pittsburgh, Pennsylvania, USA

J. Benton Jones, Jr.

This book presents the state of the science in the extraction and fractionation of bioactive ingredients by supercritical fluids. Focusing on implemented industrial processes and trends, each chapter covers the major active components in the target material, an analysis of the specific process used, a comparison with traditional processing methods, and a set of conclusions with supporting data and insight.

With more than 12 chapters, the book presents the supercritical fluid extraction processes in edible oils, including fish oils and specialty oils; herbs, such as Latin American plants and those used in traditional chinese medicine, algae, spices, antioxidants; and essential oils. It also covers the processing of micro- and nanoscale materials by supercritical fluid technology.

With scientific data, trivia, and troubleshooting advice, this technical yet accessible book compiles various data on tomato plants and fruits previously scattered in the literature. It discusses all aspects of the tomato plant, including elemental deficiencies and toxicity symptoms, and covers the factors affecting fruit quality, particularly light, water, and air conditions. The book also explores recent significant advances made in tomato plant culture, such as organic hydroponics, and includes up-to-date procedures for pest management. This edition contains a CD-ROM with a wealth of full-color illustrations, including those of tomato leaves, flowers, diseases, and growing systems.

Catalog no. 7089, ISBN: 978-0-8493-7089-2 January 2008, 6-1/8 x 9-1/4, 424 pp.

Suggested Price: $144.95 / £79.99

Professor Emeritus, University of Georgia, Athens, USA

Catalog no. 7395, ISBN: 978-0-8493-7395-4 January 2008, 6 x 9, 404 pp.

Suggested Price: $79.95 / £42.99

Tree Nuts

50

Technology of Functional Cereal Products Edited by

Composition, Phytochemicals, and Health Effects Edited by

Cesarettin Alasalvar

University of Lincoln, UK

Fereidoon Shahidi

Bruce R. Hamaker

Memorial University of Newfoundland, Canada

Purdue University, West Lafayette, Indiana, USA

Series: Nutraceutical Science and Technology, 9

This important collection reviews technologies for producing a wide range of cereal products with health-promoting properties and increased sensory quality. Part I covers topics such as whole grain foods, cereal micronutrients, and resistant starch. It includes consumer perception of health-promoting cereal products as well as regulatory and labelling issues. Part II focuses on technologies to improve the quality of functional cereal products, reviewing grain improvement, novel cereal-derived ingredients, and formulation of low GI products. It discusses product types such as cereal foods made from oats, rye, barley and specialty grains and breads fortified with vitamins and minerals, soy, and omega-3 lipids.

Nuts have been long perceived as a high-fat, high-calorie food, best avoided or consumed in moderation. However, research is showing that tree nuts are cholesterol-free and contain unsaturated fats which can help lower the risk of heart disease. Nuts 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, effects of consumption on serum lipid profiles, and their phytochemicals’ role in disease prevention. In addition the book covers allergens and uses for non-edible parts.

Catalog no. WP6673, ISBN: 978-1-4200-6673-9 January 2008, 6-1/8 x 9-1/4, 548 pp.

Suggested Price: $269.95 / £150.00

Catalog no. DK6023, ISBN: 978-0-8493-3735-2 December 2008, 7 x 10, 340 pp.

Suggested Price: $169.95 / £94.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Vegetables and Fruits Nutritional and Therapeutic Values

Applied Muscle Biology and Meat Science Edited by

Richard J. McCormick and Min Du University of Wyoming, Laramie, USA

Thomas S. C. Li Penticton, British Columbia, Canada

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 currently 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.

Catalog no. 68717, ISBN: 978-1-4200-6871-9 January 2008, 6-1/8 x 9-1/4, 304 pp.

Suggested Price: $129.95 / £72.99

Knowledge of muscle biology is continuing to expand in the 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, 424 pp.

Suggested Price: $99.95 / £60.99

Functional Foods & Nutraceuticals / Meats

Textbook

Advanced Technologies For Meat Processing Edited by

Textbook

Leo M.L. Nollet

Handbook of Beef Safety and Quality

University College Ghent, Applied Engineering Sciences, Belgium

Fidel Toldrá

51

Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain

Edited by

Series: Food Science and Technology, 158

Oklahoma State University, Stillwater, USA

Featuring contributions from international experts, Advanced Technologies for Meat Processing presents recent developments in new technologies for the full meat processing chain. This book explores production systems through the use of modern biotechnology, rapid non-destructive online detection systems, recent packaging systems, and automation in slaughterhouses.

It describes new technologies including decontamination, highpressure 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 meatborne pathogens and the latest in bacterial starters.

Handbook of Beef Safety and Quality is a comprehensive guide to the impact and importance of pre-harvest/production, harvest, and further processing controls, methods and practices on safety and quality—with commodity beef as the target market. This unique book was developed with the help of American Meat Science Association members to create a safety and quality handbook for the beef industry as it moves toward a consumer-driven market that values flavor, palatability, convenience, nutrient value, and price.

The book also includes an extensive glossary, tables and figures, examples of sensory evaluation ballots, and descriptions of USDA quality grade and age verification requirements.

Catalog no. DK3813, ISBN: 978-1-57444-587-9 2006, 6-1/8 x 9-1/4, 483 pp.

Suggested Price: $175.95 / £98.00

Catalog no. HW15346, ISBN: 978-1-56022-323-8 2007 Suggested Price: $73.95 / £40.99

Deborah VanOverbeke

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Also Available in Soft Cover

Handbook of Muscle Foods Analysis Edited by

Leo M.L. Nollet

University College Ghent, Applied Engineering Sciences, Belgium

Fidel Toldrá

Improving the Sensory and Nutritional Quality of Fresh Meat New technologies Edited by

Meats

Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain

Joseph Kerry and D.A. Ledward

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.

A collection of 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.

University College, Cork, Ireland

Catalog no. WP7790, ISBN: 978-1-4200-7790-2 January 2009, 6 x 9, 500 pp.

Suggested Price: $289.95 / £153.00

Catalog no. 45296, ISBN: 978-1-4200-4529-1 November 2008, 7 x 10, 984 pp.

Suggested Price: $179.95 / £99.00

Handbook of Processed Meats and Poultry Analysis

Textbook

Edited by

Seventh Edition

52 Leo M.L. Nollet

University College Ghent, Applied Engineering Sciences, Belgium

Fidel Toldrá

Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain

Lawrie’s Meat Science Edited by

R.A. Lawrie

Emeritus Professor, University of Nottingham, UK

D.A. Ledward University of Reading, UK

The 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.

Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s Meat Science provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.

The seventh edition includes details of significant advances in meat science which have taken place in the last eight years, especially in areas of eating quality of meat and meat biochemistry.

Catalog no. 45318, ISBN: 978-1-4200-4531-4 November 2008, 7 x 10, 760 pp.

Suggested Price: $179.95 / £99.00

Catalog no. WP8726, ISBN: 978-0-8493-8726-5 2007, 6 x 9, 442 pp.

Suggested Price: $114.95 / £63.99

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Seafood Processing

Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling

Meat Products Handbook

Practical Science and Technology

Edited by New Mumbai, India

Quality Ingredients, Sydney, Australia

Series: Food Science and Technology, 153

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on more than 20 years’ experience in the industry, Meat Products Handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The author sets the stage with a review of meat composition and its effect on quality together with the role of additives. It goes on to discuss raw materials, additives, manufacturing processes, and representative recipes for a range of particular meat products.

The international fishing industry is in danger of stagnation if it continues to ignore consumer demands. What the consumer wants is easy-to-prepare or ready-to-eat value added products. With great understanding of this dynamic, the author focuses on technologies that can answer this demand. Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, and Cook Chilling considers all the issues that need to be addressed to bring these new items profitably to market, including product development, processing, packaging and storage. The editor pays particular attention to pertinent issues such as high perishability, environmental hazards, and the impact of processing on nutritional value.

Catalog no. WP8013, ISBN: 978-0-8493-8010-5 2007, 6 x 9, 648 pp.

Suggested Price: $309.95 / £172.00

Catalog no. DK3926, ISBN: 978-1-57444-622-7 2006, 6 x 9, 504 pp.

Suggested Price: $209.95 / £117.00

Meats / Seafood

V. Venugopal

Gerhard Feiner

Handbook of Seafood and Seafood Products Analysis

Poultry Meat Processing and Quality

Edited by

53

Leo M.L. Nollet

University College Ghent, Applied Engineering Sciences, Belgium

Edited by

Fidel Toldrá

Formerly Royal Veterinary College, UK

Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain

Poultry meat processing and quality begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This book provides an authoritative review of the key issues affecting poultry meat quality in production and processing.

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, and for derived products. The text describes a broad range of techniques and methodologies for quality assurance as well as for 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.

Catalog no. WP2548, ISBN: 978-0-8493-2548-9 2004, 6-1/8 x 9-1/4, 380 pp.

Suggested Price: $289.95 / £161.00

Catalog no. 46330, ISBN: 978-1-4200-4633-5 July 2009, 7 x 10, 650 pp.

Suggested Price: $199.95 / £121.00

G.C. Mead

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list

Improving Farmed Fish Quality and Safety Edited by

Maximising the Value of Marine By-Products Edited by

Øyvind Lie

Seafood

National Institute of Nutrition and Seafood Research, Norway

Fereidoon Shahidi

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 discusses the risks and benefits of consumption of farmed fish, subsequent contributions discuss environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. The book then 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.

A complete review of the characterization, recovery, processing, and applications of marine by-products, Maximising the Value of Marine By-Products begins with a summary of the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. The book goes on to examine the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavorings, and pigments. The book concludes with discussions of the utilization of marine by-products in diverse areas such as agriculture, medicine, and energy production.

Catalog no. WP7791, ISBN: 978-1-4200-7791-9 September 2008, 6 x 9, 500 pp.

Suggested Price: $289.95 / £153.00

Memorial University of Newfoundland, Canada

Catalog no. WP9152, ISBN: 978-0-8493-9152-1 2007, 6 x 9, 532 pp.

Suggested Price: $299.95 / £155.00

Seafood and Freshwater Toxins

54

Improving Seafood Products for the Consumer

Pharmacology, Physiology, and Detection, Second Edition Edited by

Luis M. Botana

Edited by

University of Santiago de Compostela, Lugo, Spain

Torger Børresen

Series: Food Science and Technology, 103

Danish Institute for Fisheries Research, Denmark

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.

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. WP7434, ISBN: 978-1-4200-7434-5 October 2008, 6-1/8 x 9-1/4, 608 pp.

Suggested Price: $309.95 / £163.00

Catalog no. 7437, ISBN: 978-0-8493-7437-1 January 2008, 7 x 10, 960 pp.

Suggested Price: $229.95 / £128.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Shellfish Safety and Quality

Edited by

Edited by

Caroline M. Apovian and Carine M. Lenders

S. Shumway

University of Connecticut, Storrs, USA

Boston University Medical Center, Massachusetts, USA

G. Rodrick University of Florida, Gainesville, USA

Series: Modern Nutrition Science, 5

Shellfish 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.

A Clinical Guide for Management of Overweight and Obese Children and Adults addresses deficiencies in the identification, treatment, and management of adult and childhood obesity.

Designed for healthcare practitioners, this guide offers evaluation and assessment strategies for the simply overweight patient to severe complex obesity with multiple comorbidities. It considers treatment modalities from lifestyle change to bariatric surgery, including exercise, diet, and pharmacotherapeutic remedies. The book highlights weight management through behavioral health considerations, community support systems, and other adjunctive therapies as part of a comprehensive weight loss program.

Catalog no. WP7792, ISBN: 978-1-4200-7792-6 February 2009, 6 x 9, 384 pp.

Suggested Price: $284.95 / £150.00

Catalog no. 3085, ISBN: 978-0-8493-3085-8 2007, 6-1/8 x 9-1/4, 328 pp.

Suggested Price: $88.95 / £49.99

Seafood / Nutrition in Health and Disease

A Clinical Guide for Management of Overweight and Obese Children and Adults

Adequate Food for All Culture, Science, and Technology of Food in the 21st Century

Surimi and Surimi Seafood Second Edition

55

Edited by

Edited by

Wilson G. Pond and Dan L. Brown

Jae W. Park

Cornell University, Ithaca, New York, USA

Oregon State University, Astoria, USA Series: Food Science and Technology

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 new chapters on the isolation of functional fish proteins, new 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 newly updated information.

The appendix features the Code of Practice for Frozen Surimi for further reference.

Catalog no. DK3071, ISBN: 978-0-8247-2649-2 2005, 6 x 9, 960 pp.

Suggested Price: $185.95 / £103.00

Buford L. Nichols Baylor College of Medicine, Houston, Texas, USA

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.

Catalog no. 77538, ISBN: 978-1-4200-7753-7 February 2009, 6-1/8 x 9-1/4, 448 pp.

Suggested Price: $99.95 / £60.99

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Ageing Well

Nutrition, Health, and Social Interventions Edited by

Second Edition

Nutrition in Health and Disease

Alan D. Dangour, Emily M.D. Grundy, and Astrid E. Fletcher

Edited by

Series: Society for the Study of Human Biology

Series: Clinical Nutrition in Health and Disease

Providing an overview of current public health research on ageing, Ageing Well: Nutrition, Health, and Social Interventions explores the application of this research to public policy. The book focuses on the biological issues in ageing: diet, exercise, and cognitive health.

It offers an in-depth exploration of social issues relevant to policy, discussing social inequalities, economics, the importance of quality housing, quality of life, cost of living, and social support for older people. Consisting of proceedings from the annual symposium of the Society for the Study of Human Biology, this interdisciplinary volume also addresses methodological, research, and policy questions.

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 clinical interest related to folate metabolism. Such areas include the role of folate in birth defects, cancer, cardiovascular disease, and neural tube defects. This edition includes new material relating folate to neurological function and a chapter on folate-gene interactions. Of direct use to clinicians, the book presents the latest research on folate intake and discusses dietary recommendations for health maintenance and disease prevention. It includes estimates of dietary folate intake for the US population and specific population subgroups.

LSHTM, London, UK

Catalog no. 7474, ISBN: 978-0-8493-7474-6 2007, 6-1/8 x 9-1/4, 192 pp., Soft Cover Suggested Price: $99.95 / £57.99

Appetite and Food Intake 56

Folate in Health and Disease Lynn B. Bailey

University of Florida, Gainesville, USA

Catalog no. 71246, ISBN: 978-1-4200-7124-5 June 2009, 6-1/8 x 9-1/4, 512 pp.

Suggested Price: $149.95 / £89.00

Behavioral and Physiological Considerations

Food and Nutrients in Disease Management

Edited by

Edited by

Ruth B.S. Harris

Ingrid Kohlstadt

University of Georgia, Athens, USA

Richard D. Mattes

Johns Hopkins University, Baltimore, Maryland, USA

Providing a unique integrative approach, Appetite and Food Intake: Behavioral and Physiological Considerations reviews the current 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.

Nutritional counseling is taking on a larger and larger role in healthcare, especially with the management of chronic conditions and diseases. However, many medical practitioners lack sufficient disease-specific nutrition information and the in-depth understanding that allows them to integrate nutrition into specific treatment plans. Including research on nutrient-drug interactions, nutrient-gene interactions, and disease-specific interactions, this valuable resource incorporates nutritional medicine into clinical practice, emphasizing scientific evidence for whole foods and dietary patterns. Each chapter details how food and nutrition influence pathophysiology, presents relevant clinical information, and offers nutritional interventions and recommendations.

Catalog no. 47833, ISBN: 978-1-4200-4783-7 February 2008, 6-1/8 x 9-1/4, 376 pp.

Suggested Price: $129.95 / £72.99

Catalog no. 67621, ISBN: 978-1-4200-6762-0 January 2009, 6-1/8 x 9-1/4, 650 pp.

Suggested Price: $149.95 / £89.00

Purdue University, West Lafayette, Indiana, USA

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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Edited by

Handbook of Nutrition in the Aged Fourth Edition

M.M. Raats and W.A. Van Staveren

Edited by

C.P.G.M. de Groot

University of Arizona, Tucson, USA

Woodhead Publishing Ltd.

Series: Modern Nutrition

This volume reviews the characteristics of the ageing population as food consumers, the role of nutrition in healthy ageing, and the design of food products and services for the elderly. Part One 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. Part Two reviews the role of nutrition in extending functionality into later years, with chapters on topics such as undernutrition, Alzheimer’s disease, bone and joint health, and eye-related disorders. Concluding chapters address the issues of food safety and the elderly, designing new foods and beverages for the ageing, and nutrition education programs.

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 new sections on alcohol and beverages in health degradation as well as complementary and alternative medicines, including the use of antioxidants, botanicals, and marine oils. New 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 new information on adequate diets for the aging, undernutrition, longevity, disease prevention, and nutritional supplements to improve quality of life.

Catalog no. WP7793, ISBN: 978-1-4200-7793-3 January 2009, 6 x 9, 600 pp.

Suggested Price: $309.95 / £163.00

Catalog no. 59718, ISBN: 978-1-4200-5971-7 October 2008, 7 x 10, 368 pp.

Suggested Price: $129.95 / £72.99

University of Surrey, Guidford, England, UK

Ronald Ross Watson

Nutrition in Health and Disease

Food for the Ageing Population

Herbal and Traditional Medicine Geriatric Nutrition Edited by

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

Molecular Aspects of Health Edited by

57

Lester Packer

University of Southern California, Los Angeles

Choon Nam Ong and Barry Halliwell National University of Singapore

Series: Nutrition and Disease Prevention

Series: Oxidative Stress and Disease, 14

Drawing from a group of outstanding experts in the field, Geriatric Nutrition ties basic research with clinical practice in a state-ofthe-art review of current 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.

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 3,550 current 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. 3815, ISBN: 978-0-8493-3815-1 2007, 6-1/8 x 9-1/4, 600 pp.

Suggested Price: $144.95 / £79.99

Catalog no. DK1266, ISBN: 978-0-8247-5436-5 2005, 6 x 9, 968 pp.

Suggested Price: $249.95 / £139.00

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For more information and a complete list Also Available in Soft Cover

Integrating Therapeutic and Complementary Nutrition Edited by

Mary J. Marian and Jennifer Muir Bowers

Nutrition in Health and Disease

University of Arizona, Tucson, USA

Pamela Williams-Mullen

Lipid Metabolism and Health Edited by

Robert J. Moffatt

Florida State University, Tallahassee, USA

Huntington Beach Union Highschool District, Westminster, California, USA

Bryant Stamford

Consumers look to health professionals for guidance on how to integrate complementary and alternative (CAM) therapies into their lifestyles, yet most health care professionals are trained only in conventional practices. Integrating Therapeutic and Complementary Nutrition provides the scientific foundation necessary to understand CAM nutrition practices and how they are being integrated into conventional care. Working within a framework that examines complementary and alternative therapies alongside conventional nutrition practice, the authors examine controversial issues surrounding CAM practice.

Integrating Therapeutic and Complementary Nutrition replaces popular myths with fact based and verifiable information from nutritionists, professors, researchers, and industry professionals.

This book comprehensively explores of 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. This is the first text to address the prevention and treatment of lipoprotein abnormalities in a comprehensive way and is an invaluable tool for nutrition scientists, researchers, and dieticians.

Catalog no. 1612, ISBN: 978-0-8493-1612-8 2007, 7 x 10, 634 pp.

Suggested Price: $97.95 / £54.99

Hanover College, Indiana, USA

Catalog no. 2680, ISBN: 978-0-8493-2680-6 2006, 6-1/8 x 9-1/4, 376 pp.

Suggested Price: $134.95 / £74.99

Nutrition and Wound Healing 58

Internet Resources on Weight Loss and Obesity Lillian Brazin

Philadelphia, Pennsylvania, USA

Edited by

Joseph A. Molnar

Wake Forest University School of Medicine, Winston-Salem, North Carolina, USA Series: Modern Nutrition Science, 4

Obesity has reached epidemic proportions not only in the United States, but also around the world. How does someone with weight loss questions find the most up-to-date information available to make informed health decisions? Internet Resources on Weight Loss and Obesity provides you with a comprehensive list of the best Web sites, already evaluated for your convenience. The book helps you locate the correct information you need on obesity and ways to combat it—saving you time from having to resort to Google® or other search engines. This valuable guide, written by a seasoned medical librarian, explains the dynamic nature of the Internet; how to correctly use it; how to easily find, evaluate, and use the latest health information on weight loss; and even how to detect medical fraud.

Nutrition and Wound Healing describes the importance of each nutrient, both macronutrients and micronutrients, and their relation to the body’s requirements when healing itself. Beginning with an overview to the fundamentals of nutrition, the book then analyzes the role of carbohydrates, fats, and proteins as well as trace elements, and fat-and water-soluble vitamins. Specific challenges are considered with chapters on burns, cancer, and age extremes. This reference includes information on pharmacologic manipulation, hormones, and the future directions for research. Recommendations for the administration of each nutrient and conditions of deficiency and excess make this a practical handbook for clinicians, nutritionists, and researchers.

Catalog no. HW13784, ISBN: 978-0-7890-2649-1 2007 Suggested Price: $30.95 / £16.99

Catalog no. 1731, ISBN: 978-0-8493-1731-6 2007, 6-1/8 x 9-1/4, 384 pp.

Suggested Price: $144.95 / £79.99

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Nutrition, Diet Therapy, and the Liver

Nutrition Support for the Critically Ill Patient

Victor R. Preedy

King’s College, London, UK

Raj Lakshman

George Washington University, Washington, D.C., USA

A Guide to Practice

Rajaventhan Sri Rajaskanthan

Edited by

Royal Free Hospital, London, England, UK

Gail Cresci

Ronald R. Watson

Medical College of Georgia, Augusta, USA

University of Arizona, Tucson, USA

Written by leading experts in liver pathology, this book explores the critical role of nutrition and diet therapy in liver conditions as defined by current research. It covers general nutrition support for the functional liver and presents findings on several chronic liver conditions, including alcoholism, immune system disorders, metabolic and viral diseases, non-alcoholic steatosis, cancer, and other non-specific conditions. It offers recommendations for the delivery of macronutrients and micronutrients in maintaining a healthy liver, includes information on nutrition and the aging liver, and discusses nutrition for adult and pediatric transplant patients.

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 state-of-the-art 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.

Catalog no. 85492, ISBN: 978-1-4200-8549-5 July 2009, 6-1/8 x 9-1/4, 480 pp.

Suggested Price: $149.95 / £89.00

Catalog no. 2153, ISBN: 978-0-8493-2153-5 2005, 7 x 10, 712 pp.

Suggested Price: $134.95 / £74.99

Nutrition in Public Health

Nutritional Counseling for Lifestyle Change

Principles, Policies, and Practice Arlene Spark

Nutrition in Health and Disease

Edited by

59

Linda Snetselaar

Hunter College, New York City, 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, cutting-edge 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 2007, 7 x 10, 576 pp.

Suggested Price: $124.95 / £69.99

University of Iowa, Iowa City, USA

With all of the information available, why do patients still have difficulty sticking to their diets? Nutrition Counseling for Lifestyle Change provides clinicians with easy-to-follow instructions on how to change dietary behavior. The book uses examples from work completed in actual patient settings and emphasizes why a strategy works and what may have happened when it is not successful.

Using science-based predictors of behavior change, it focuses on the concept of tailoring for individuals and shows how to achieve it. The book also discusses exercise and stress reduction and covers organizational skills necessary to implement lifestyle change.

Catalog no. 1604, ISBN: 978-0-8493-1604-3 2007, 6-1/8 x 9-1/4, 168 pp.

Suggested Price: $67.95 / £37.99

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For more information and a complete list Obesity

Epidemiology, Pathophysiology, and Prevention Edited by

Debasis Bagchi

Creighton University, Omaha, Nebraska, USA

Optimizing Women’s Health through Nutrition

Nutrition in Health and Disease

Harry G. Preuss

Edited by

Georgetown University Medical Center, Washington, D.C., USA

Lilian U. Thompson and Wendy E. Ward

Series: Modern Nutrition Science

University of Toronto, Ontario, Canada

With unparalleled depth and breadth of coverage, Obesity: Epidemiology, Pathophysiology, and Prevention is a comprehensive resource for sound, up-to-the-minute 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.

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.

Catalog no. 3802, ISBN: 978-0-8493-3802-1 2007, 7 x 10, 592 pp.

Suggested Price: $154.95 / £86.00

Olive Oil

60 Minor Constituents

Catalog no. 43005, ISBN: 978-1-4200-4300-6 January 2008, 6-1/8 x 9-1/4, 472 pp.

Suggested Price: $104.95 / £57.99

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

and Health

Lester Packer

Edited by

Helmut Sies

University of Southern California, Los Angeles, USA

Dimitrios Boskou

Heinrich-Heine-Universitaet, Dusseldorf, Germany

Aristotle University of Thessaloniki, Greece

Series: Oxidative Stress and Disease

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 and 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.

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 cutting-edge research on 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 obesityinduced insulin resistance and ensuing metabolic syndrome.

Catalog no. 59939, ISBN: 978-1-4200-5993-9 July 2008, 7 x 10, 248 pp.

Suggested Price: $129.95 / £72.99

Catalog no. 43781, ISBN: 978-1-4200-4378-5 January 2008, 6 x 9, 344 pp.

Suggested Price: $164.95 / £92.00

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Principles and Applications

Phytochemicals

Nutrient-Gene Interactions

Edited by

Edited by

Frans Kok and Laura Bouwman

Mark S. Meskin and Wayne R. Bidlack

Wageningen University, Netherlands

California State Polytechnic University, Pomona, USA

Frank Desiere

R. Keith Randolph

F. Hoffman - La Roche, Switzerland

Access Business Group, Ada, Michigan, USA

Recent omics-related observations in diet and health research indicate that the differences between people are often much larger than the differences effected by the dietary treatment. Personalized Nutrition: Principles and Applications defines personalized nutrition from both a biomedical and social science perspective.

It presents an overview of nutrigenomics technologies and their application to discover the molecular mechanisms involved in major diet-related chronic disorders. Comparing the practices and opinions of five interest groups, it reviews the marketing potential, consumer attitudes, and the ethical issues related to personalized advice.

The text also considers ongoing innovations in food technology, nutrigenomics, and food delivery systems and raises humanitarian issues for developing countries.

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 mechanisms of whole grains and omega-3 fatty acids; epidemiological research on plantbased 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.

Catalog no. 9281, ISBN: 978-0-8493-9281-8 January 2008, 8-1/2 x 11, 304 pp.

Suggested Price: $104.95 / £57.99

Phytochemicals

Catalog no. 4180, ISBN: 978-0-8493-4180-9 2006, 6-1/8 x 9-1/4, 232 pp.

Suggested Price: $144.95 / £79.99

Nutrition in Health and Disease

Personalized Nutrition

Phytochemicals

Aging and Health

Mechanisms of Action

Edited by

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

R. Keith Randolph Access Business Group, Alda, Michigan, USA

With the expansion of the aging population, researchers are 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.

Catalog no. 61372, ISBN: 978-1-4200-6137-6 April 2008, 6-1/8 x 9-1/4, 232 pp.

Suggested Price: $129.95 / £72.99

61

Edited by

Mark S. Meskin, Wayne R. Bidlack, Audra J. Davies, Douglas S. Lewis, and R. Keith Randolph 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 address how phytochemicals get into the body, what happens to them, and how they are metabolized. Phytochemicals: Mechanisms of Action explains phytochemicals at the cellular level. Clinical outcomes and methodology focuses on the reasonable biomarkers as well as current and future methods that demonstrate clinical efficacy.

Catalog no. 1672, ISBN: 978-0-8493-1672-2 2004, 6-1/8 x 9-1/4, 224 pp.

Suggested Price: $154.95 / £86.00

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For more information and a complete list

Nutrition in Health and Disease / Nutrition Science

Phytochemicals in Nutrition and Health Edited by

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

Audra J. Davies

Nutrilite Division of Access Business Group, LLC, Buena Park

Tocotrienols

Vitamin E Beyond Tocopherols Edited by

Ronald Ross Watson

University of Arizona, Tucson, USA

Stanley T. Omaye

Victor R. Preedy

University of Nevada, Reno, USA

King’s College, London, UK

Supported by solid scientific research, Phytochemicals in Nutrition and Health explores the mechanisms of action associated with beneficial phytochemical groups. It examines new 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 new research on phytochemicals in the Vaccinium family (cranberries, blueberries, and bilberries), wine, and oilseeds, and the biological activity of echinacea in humans.

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.

Catalog no. TX838, ISBN: 978-1-58716-083-7 2002, 6-1/8 x 9-1/4, 224 pp.

Suggested Price: $144.95 / £79.99

Catalog no. 80377, ISBN: 978-1-4200-8037-7 August 2008, 7 x 10, 424 pp.

Suggested Price: $149.95 / £83.00

Textbook

62

Spirulina in Human Nutrition and Health Edited by

M.E. Gershwin

University of California, Davis, USA

Amha Belay Earthrise Nutritionals, Calipatria, California, USA

Advanced Nutrition

Macronutrients, Micronutrients, and Metabolism Carolyn D. Berdanier

University of Georgia, Athens, USA

Janos Zempleni University of Nebraska, Lincoln, USA

Highly detailed and heavily referenced, Spirulina in Human Nutrition and Health provides a wealth of experimental data on one of the most popular and well-researched functional foods on the multibillion dollar global food supplement market. The book outlines the history and features of the plant itself including cultivation, handling, storage, packaging, and its use as a therapeutic food product. It discusses spirulina’s nutrition and antioxidant profile; its effects on neurobiology, immunity, NK activation, and antibody production; and its role as an antibacterial and antiviral agent. The final chapters look at potential interactions with pharmaceuticals or other bioavailable compounds.

Integrating nutrition science with biochemistry, genetics, and physiology, this text presents key concepts in nutrition science, with emphasis on the role of macro- and micronutrients in metabolism.

Revising and expanding information from Advanced Nutrition Micronutrients and Advanced Nutrition Macronutrients, Second Edition, this renovated work includes new chapters on the regulation of food intake, daily recommendations, nutrition assessment, metabolism, toxicology, nutrigenomics, epigenetics, gene expression, cell cycle, and lifespan nutrition. It includes a glossary, clinical correlates, diagrams, and a CD-ROM with additional material.

Catalog no. 5256X, ISBN: 978-1-4200-5256-5 January 2008, 6-1/8 x 9-1/4, 328 pp.

Suggested Price: $93.95 / £51.99

Catalog no. 55526, ISBN: 978-1-4200-5552-8 August 2008, 7 x 10, 552 pp., Soft Cover Suggested Price: $99.95 / £55.99

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Dietary Modulation of Cell Signaling Pathways Edited by

Young-Joon Surh

Seoul National University, South Korea

Asian Crops and Human Dietetics

Zigang Dong

University of Minnesota, Austin, USA

Enrique Cadenas and Lester Packer

Usha Rani Palaniswami

Series: Oxidative Stress and Disease

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 up-to-date summaries of the more familiar Asian food items, but also those that are more obscure. This extensive examination clearly discusses the latest evidence-based scientific studies that document the health benefits and nutritional information of Asian food items.

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.

Catalog no. HW15641, ISBN: 978-1-56022-312-2 February 2008 Suggested Price: $89.95 / £49.99

Catalog no. 8148, ISBN: 978-0-8493-8148-5 September 2008, 6 x 9, 504 pp.

Suggested Price: $149.95 / £83.00

CRC Desk Reference for Nutrition Second Edition

Nutrition Science

University of Southern California, Los Angeles, USA

Excelsior College, Colonie, New York, USA

Food Composition and Nutrition Tables Seventh Revised and Completed Edition

63

Siegfried W. Souci, W. Fachmann, and Heinrich Kraut

Carolyn D. Berdanier

University of Georgia, Athens, USA

Stuttgart, Germany

Series: Desk References

Thoroughly updated and 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 new 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 most current 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.

This updated edition presents the huge amount of 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, 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. The seventh edition builds on the strong base of the previous editions by incorporating discussions on select new foods, investigations in bioactive compounds, and additional and revised data on more than 800 foods and 300 constituents.

Catalog no. 3835, ISBN: 978-0-8493-3835-9 2006, 7 x 10, 536 pp.

Suggested Price: $104.95 / £57.99

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

Suggested Price: $199.95

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For more information and a complete list Handbook of Nutrition and Food Handbook of Dairy Foods and Nutrition

Second Edition Edited by

Carolyn D. Berdanier

Third Edition

University of Georgia, Athens, USA

Gregory D. Miller, Judith K. Jarvis, and Lois D. McBean

Tufts New England Medical Center, Boston, Massachusetts, USA

National Dairy Council, Rosemont, Illinois, USA Series: Modern Nutrition

Nutrition Science

Handbook of Dairy Foods and Nutrition, Third Edition examines the role of dairy products in diet and health, covering such areas as cardiovascular health, hypertension, cancer, bone, and oral health. This edition features a new chapter on dairy foods and weight management. Other chapters address lactose digestion and the contribution of dairy foods to health throughout the lifecycle.

All chapters contain updated (or new) data, content, and references.

With peer-reviewed chapters by nutrition and medical experts, this book remains the most subsidized reference on dairy and nutrition currently available.

Catalog no. 2828, ISBN: 978-0-8493-2828-2 2007, 7 x 10, 432 pp.

Suggested Price: $129.95 / £71.99

Johanna Dwyer

Elaine B. Feldman

Professor Emerita, Medical College of Georgia, Augusta, USA

Extensively revised and updated, the 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 January 2008, 8-1/2 x 11, 1288 pp.

Suggested Price: $299.95 / £167.00

Handbook of Vitamins Fourth Edition

64

Handbook of Nutraceuticals and Functional Foods Second Edition Edited by

Robert E.C. Wildman

Pittsburgh, Pennsylvania, USA

Edited by

Robert B. Rucker

University of California, Davis, USA

Janos Zempleni

University of Nebraska, Lincoln, USA

John W. Suttie

Professor Emeritus, University of WisconsinMadison, USA

Donald B. McCormick

Emory University, Atlanta, Georgia, USA

Series: Modern Nutrition, 33

Series: Clinical Nutrition in Health and Disease, 3

With contributions from a panel of leading international experts, the Handbook of Nutraceuticals and Functional Foods, Second Edition, provides a collection of the most current topics in nutraceuticals and functional foods. This edition features new and revised chapters, including the topics of vitamin E, nutritional supplements and inflammation, whey protein, cereals, beverages, and fruits. This authoritative guide serves as a comprehensive, all-in-one reference source for professionals in food chemistry and engineering, nutritional, pharmaceutical, and biomedical science and makes an ideal text for students specializing in these fields.

Thoroughly revised and updated, Handbook of Vitamins highlights the most recent research in vitamins and gene expression, vitamindependent genes, and vitamin effect on DNA stability. This fourth edition includes new 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.

Catalog no. 6409, ISBN: 978-0-8493-6409-9 2007, 7 x 10, 560 pp.

Suggested Price: $164.95 / £92.00

Catalog no. 4022, ISBN: 978-0-8493-4022-2 2007, 7 x 10, 608 pp.

Suggested Price: $154.95 / £86.00

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Textbook

Meals in Science and Practice

Introduction to Nutrition and Metabolism

Interdisciplinary Research and Business Applications

Fourth Edition

Edited by

Edited by

H.L. Meiselman

David A. Bender This fourth edition of a bestseller has been thoroughly updated and provides a clear introduction to the science of nutrition and metabolism. Using basic biochemistry, it explains the scientific principles underlying our current understanding of the interactions between diet and health, examines nutrient function and metabolic pathways, and explores the scientific basis of dietary goals and recommendations. New features include a list of key points at the end of each chapter and the addition of open-ended, case-based problems. The accompanying CD-ROM contains PowerPoint presentations, self-assessment exercises, a virtual laboratory, and a nutrient analysis program.

Catalog no. 43129, ISBN: 978-1-4200-4312-9 January 2008, 7 x 10, 440 pp., Soft Cover Suggested Price: $67.95 / £37.99

This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Part One introduces the current publication by reviewing the key topics discussed in the following chapters. Parts Two through Four consider how meals are defined, studied, and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant, and institutional settings. Part Five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese, and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer, and meal setting designer.

Nutrition Science

US Army Natick Soldier Systems Center, USA

University College London, UK

Catalog no. N10007, ISBN: 978-1-4398-0106-2 May 2009, 6 x 9, 500 pp.

Suggested Price: $289.95 / £161.00

Lipoic Acid

Energy Production, Antioxidant Activity and Health Effects Edited by

Mulchand S. Patel

University at Buffalo, The State University of New York, USA

Lester Packer

University of Southern California, Los Angeles, USA Series: Oxidative Stress and Disease

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. Divided into three sections, this book covers the latest discoveries in the chemistry, biological action, and significance of alpha-lipoic acid in energy production, antioxidant activity, and health. Section I reviews the discovery, molecular structure, biosynthesis, and characterization of lipoic acid. Section II describes metabolic aspects and human pharmacodynamics and explains its role in energy production and antioxidant activity. Section III discusses clinical aspects and the 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 / £94.00

Nutrients and Epigenetics Edited by

65

Sang-Woon Choi

Jean Mayer USDA Human Nutrition Research Center on Aging

Simonetta Friso University of Verona School of Medicine, Italy

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, and applicable clinical information, 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.

Catalog no. 63545, ISBN: 978-1-4200-6354-7 May 2009, 6-1/8 x 9-1/4, 240 pp.

Suggested Price: $129.95 / £78.99

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For more information and a complete list

Vitamin K in Health and Disease John W. Suttie

Sports Nutition

Professor Emeritus, University of Wisconsin-Madison, USA

Mark Kern

Studied since the 1930s, Vitamin K is a fat-soluble vitamin available from vegetable and animal 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.

CRC Desk Reference on Sports Nutrition is 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.

Tables summarize additional data related to defined terms.

Catalog no. 3392, ISBN: 978-0-8493-3392-7 April 2009, 6-1/8 x 9-1/4, 328 pp.

Suggested Price: $129.95 / £78.99

66

CRC Desk Reference on Sports Nutrition

Amino Acids and Proteins for the Athlete The Anabolic Edge, Second Edition Mauro G. Di Pasquale

MetabolicDiet.com, Ontario, Canada

San Diego State University, California, USA

Catalog no. 2273, ISBN: 978-0-8493-2273-0 2005, 6-1/8 x 9-1/4, 216 pp.

Suggested Price: $97.95 / £54.99

Nutrition and Exercise Concerns of Middle Age Judy A. Driskell University of Nebraska, Lincoln, USA

Extensively updated with double the information and references, this second edition advises the athlete on how to use amino acids and proteins to enhance performance. It reveals the actions of protein and amino acid supplements on muscle size and strength and energy metabolism as well as the role of specific amino acid supplements.

Written by 12-time powerlifting champion and physician Mauro G. Di Pasquale, this volume gives athletes the inside edge and helps them achieve maximum performance naturally, without the use of steroids or other dangerous drugs.

While most books on sports nutrition focus on the professional or competition-level athlete, little research in this area has considered the very health conscious baby boomer generation. Judy Driskell, one of the top experts in sports nutrition, turns her attention in this book to the nutrition needs of the middle-aged athlete. 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.

Catalog no. 43803, ISBN: 978-1-4200-4380-8 January 2008, 7 x 10, 456 pp.

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Catalog no. 66013, ISBN: 978-1-4200-6601-2 March 2009, 6-1/8 x 9-1/4, 504 pp.

Suggested Price: $119.95 / £72.99

Series: Nutrition in Exercise & Sport, 12

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Physique, Fitness, and Performance Second Edition

Sports Nutrition Fats and Proteins

Professor Emeritus, Fitchburg State College, Massachusetts, USA

Edited by

Series: Exercise Physiology, 3

University of Nebraska, Lincoln, USA

Completely updated and revised, Physique, Fitness, and Performance, Second Edition provides a unique extended research base that outlines the morphological, physical, motor, and metabolic components involved in human performance and conditioning. It covers body build and body build indices and measurement and assessment metrics; determinants of muscular strength and endurance; principles and practices of training; aerobic and anaerobic exercise; motor control and motor learning, including dynamic and exploratory approaches; and fatigue. It also explores nutrition and nutrient utilization, dietary goals and guidelines, and risk factors relating to heart disease and obesity.

The book offers extensive and detailed appendices and each chapter concludes with summaries, glossaries, and references.

Catalog no. 9197, ISBN: 978-0-8493-9197-2 2007, 6-1/8 x 9-1/4, 248 pp.

Suggested Price: $134.95 / £74.99

Judy A. Driskell Sports Nutrition: Fats and Proteins is a nuts-and-bolts reference guide to help athletes, coaches, and trainers make educated dietary choices to yield optimal performance. Written by experts from several disciplines, this volume addresses the quality, quantity, and type of fat and protein intake as it relates to exercise and sports.

It presents comprehensive information on lipids and fatty acids, including omegas-3 and -6 and alpha-linoleic acid; protein and amino acid supplements, such as creatine, glutamine, and whey and soy proteins; and other beneficial compounds. It also provides the recommended dietary proportions of carbohydrates, fats, and proteins.

Sports Nutition

Thomas Battinelli

Catalog no. 9079, ISBN: 978-0-8493-9079-1 2007, 6-1/8 x 9-1/4, 400 pp.

Suggested Price: $104.95 / £57.99

Sports Nutrition Energy Metabolism and Exercise Edited by

Ira Wolinsky

Professor Emeritus, University of Houston, Texas, USA

67

Judy A. Driskell

University of Nebraska, Lincoln, USA Series: Nutrition in Exercise & Sport

Written by respected researchers in the field, this critically acclaimed volume offers a cutting-edge 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, and 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.

Catalog no. 7950, ISBN: 978-0-8493-7950-5 January 2008, 6-1/8 x 9-1/4, 288 pp.

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For more information and a complete list A

C

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods........................................................31

Carbohydrate-Active Enzymes: Structure, Function and Applications................................................11

Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century....................55

Carbohydrates in Food, Second Edition............................11

Essential Oil Bearing Grasses: The genus Cymbopogon....8

Case Studies in Food Product Development......................39

Essentials of Food Process Engineering............................22

Advanced Drying Technologies, Second Edition...............19

Cheese Problems Solved......................................................4

Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism.................................................................62

Chemical and Biological Properties of Food Allergens....................................................................32

Extracting Bioactive Compounds for Food Products: Theory and Applications....................................................22

Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation................................................................31

Chemical and Functional Properties of Food Components, Third Edition......................................12

Fat Detection: Taste, Texture, and Post Ingestive Effects.........................................................13

Chemical Migration and Food Contact Materials............37

Fats and Oils: Formulating and Processing for Applications, Third Edition.................................................6

Advanced Technologies for Meat Processing.....................51

Title Index

Advances in Conjugated Linoleic Acid Research, Volume 3............................................................................11

Engineering Properties of Foods, Third Edition...............22 Environmentally Compatible Food Packaging................37

F

Fatty Acids in Foods and their Health Implications, Third Edition.....................................................................46

Advances in Deep Fat Frying of Foods...............................20

Clinical Guide for Management of Overweight and Obese Children and Adults, A.....................................55

Advances in Food Dehydration..........................................20

Computational Fluid Dynamics in Food Processing........21

Ageing Well: Nutrition, Health, and Social Interventions...........................................................56

Consumer-Led Food Product Development......................40

Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition..................................66

CRC Desk Reference on Sports Nutrition..........................66

An Encyclopedia of Small Fruit.........................................43

CRC Handbook of Chemistry and Physics, 90th Edition.......................................................................12

An Integrated Approach to New Food Product Development......................................................................39

CRC Handbook of Medicinal Spices....................................8

Flavor Chemistry and Technology, Second Edition..........13

D

Folate in Health and Disease, Second Edition..................56

Analysis of Pesticides in Food and Environmental Samples....................................................31 Anti-Angiogenic Functional and Medicinal Foods...........45 Antimicrobials in Food, Third Edition..............................31

68

Chilled Foods: A Comprehensive Guide, Third Edition.....................................................................20

Engineering Aspects of Thermal Food Processing............21

Appetite and Food Intake: Behavioral and Physiological Considerations............................................56

CRC Desk Reference for Nutrition, Second Edition..........63

Dairy Science and Technology, Second Edition..................4 Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals..................................................46 Developing New Food Products for a Changing Marketplace, Second Edition.............................................40

Applied Dairy Microbiology, Second Edition.......................4

Development and Manufacture of Yogurt and Other Functional Dairy Products..................................................5

Applied Muscle Biology and Meat Science........................51

Development and Uses of Biofortified Agricultural Products.............................................................................40

Asian Crops and Human Dietetics.....................................63

B Berry Fruit: Value-Added Products for Health Promotion..............................................................45

Dictionary of Carbohydrates with CD-ROM, Second Edition...................................................................12 Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients....................................12

Fenaroli’s Handbook of Flavor Ingredients, Fifth Edition.........................................................................8 Fennema’s Food Chemistry, Fourth Edition.....................13 Fermentation Microbiology and Biotechnology, Second Edition.....................................................................3 Fiber Ingredients: Food Applications and Health Benefits.............................................................8 Flavonoids: Chemistry, Biochemistry and Applications....13

Food Analysis by HPLC, Second Edition............................14 Food and Nutrients in Disease Management....................56 Food and Nutritional Toxicology......................................32 Food Biotechnology, Second Edition.................................22 Food Colorants: Chemical and Functional Properties.......9 Food Composition and Nutrition Tables, Seventh Revised and Completed Edition...........................63 Food Consumption and Disease Risk: Consumer-Pathogen Interactions....................................33 Food Emulsions: Principles, Practices, and Techniques, Second Edition.......................................14 Food Engineering Aspects of Baking Sweet Goods............23

Dictionary of Nutraceuticals and Functional Foods.........46

Food for the Ageing Population........................................57

Dietary Modulation of Cell Signaling Pathways...............63

Biology and Chemistry of Jerusalem Artichoke: Helianthus tuberosus L...................................................45

Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects....................9

E

Food Industry Quality Control Systems.............................42

Bioterrorism and Food Safety............................................32

Edible Coatings and Films to Improve Food Quality, Second Edition...................................................................37

Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition..............................................6

Encapsulated and Powdered Foods...................................21

Food Mycology: A Multifaceted Approach to Fungi and Food.................................................................33

Biocatalysis and Biotechnology for Functional Foods and Industrial Products.....................................................45

Breaded Fried Foods...........................................................20 Brewing Problems Solved....................................................3 Brewing: New Technologies.................................................3 Business of Fats and Oils CD ROM......................................6

Endocrine Disrupting Chemicals in Food.........................32 Energy Efficiency and Management in Food Processing Facilities.................................................21

Food Packaging and Shelf Life: A Practical Guide...........38 Food Packaging Science and Technology.........................38

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Food Plant Economics .....................................................23 Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices..................................43 Food Polysaccharides and Their Applications, Second Edition...................................................................14

Handbook of Food Analysis, Second Edition: olume 2: Residues and Other Food Component Analysis.................................................15 Handbook of Food Analysis, Second Edition: Volume 3 Methods, Instruments and Applications...........................15 Handbook of Food and Bioprocess Modeling Techniques........................................................24 Handbook of Food Engineering, Second Edition.............24

I Improving Farmed Fish Quality and Safety......................54 Improving Seafood Products for the Consumer...............54 Improving the Flavour of Cheese........................................5 Improving the Health-Promoting Properties of Fruit and Vegetable Products.............................................44

Handbook of Food Enzymology........................................16

Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies..........................................52

Handbook of Food Preservation, Second Edition.............25

In-Pack Processed Foods: Improving Quality...................26

Food Processing: Principles and Applications..................23

Handbook of Food Science, Technology, and Engineering - 4 Volume Set..............................................25

Integrating Therapeutic and Complementary Nutrition.................................................58

Food Properties Handbook, Second Edition......................24

Handbook of Food Spoilage Yeasts, Second Edition.........34

Food Safety of Proteins in Agricultural Biotechnology....33

Handbook of Frozen Food Processing and Packaging.....25

Intelligent and Active Packaging for Fruits and Vegetables...................................................................38

Fruit and Vegetable Flavour: Recent Advances and Future Prospects.........................................................44

Handbook of Frozen Foods................................................25

Functional and Specialty Beverage Technology...............46

Handbook of Industrial Drying, Third Edition.................26

Functional Dairy Products..................................................5 Functional dairy products, Volume 2..................................5

Handbook of Innovation in the Food and Drink Industry...................................................................40

Functional Food Carbohydrates........................................14

Handbook of Listeria monocytogenes...............................34

K/L

Functional Food Ingredients and Nutraceuticals: Processing Technologies....................................................47

Handbook of Muscle Foods Analysis.................................52

Kinetic Modeling of Reactions in Foods............................16

Handbook of Nutraceuticals and Functional Foods, Second Edition...................................................................64

Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition........................................................34

Handbook of Nutraceuticals: Ingredients, Formulations, and Applications................................................................48

Lawrie’s Meat Science, Seventh Edition............................52

Food Preservation by Pulsed Electric Fields: From Research to Application...........................................23 Food Processing Operations Modeling: Design and Analysis, Second Edition............................................24

Functional Foods and Biotechnology...............................48 Functional Foods: Fruits and Vegetables...........................48 Fundamental Food Microbiology, Fourth Edition............33

Handbook of Herbs and Spices, Volume 3...........................9

Handbook of Nutrition and Food, Second Edition...........64

Internet Resources on Weight Loss and Obesity...............58 Introducing Food Science.................................................41 Introduction to Fruit Crops...............................................44 Introduction to Nutrition and Metabolism, Fourth Edition...................................................................65

Lipid Handbook with CD-ROM, The, Third Edition...........7 Lipid Metabolism and Health............................................58

G/H

Handbook of Nutrition in the Aged, Fourth Edition.........57

Geriatric Nutrition.............................................................57

Handbook of Organic Food Safety and Quality................43

Lipoic Acid: Energy Production, Antioxidant Activity and Health Effects.................................................65

Handbook of Beef Safety and Quality................................51

Handbook of Prebiotics.....................................................48

Listeria, Listeriosis, and Food Safety, Third Edition..........34

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

Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications.............................48

M

Handbook of Processed Meats and Poultry Analysis.........52

Managing Allergens in Food.............................................35

Handbook of Dairy Foods Analysis......................................5

Handbook of Seafood and Seafood Products Analysis......53

Marine Nutraceuticals and Functional Foods..................48

Handbook of Dairy Foods and Nutrition, Third Edition.....................................................................64

Handbook of Spices, Seasonings, and Flavorings, Second Edition.....................................................................9

Marine Products for Healthcare: Functional and Bioactive Nutraceutical Compounds from the Ocean......49

Handbook of Essential Oils: Science, Technology, and Applications..................................................................7

Handbook of Vitamins, Fourth Edition.............................64

Math Concepts for Food Engineering, Second Edition.....27

Handbook of Waste Management and Co-Product Recovery in Food Processing: Volume 1............................26

Mathematical Modeling of Food Processing.....................27

Handbook of Water Analysis, Second Edition...................16

Meals in Science and Practice: Interdisciplinary Research and Business Applications.................................65

Handbook of Cereal Science and Technology, Second Edition...............................................................................15

Handbook of Fermented Functional Foods, Second Edition..................................................................47

69

Maximising the Value of Marine By-Products..................54

Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology...................15

Handbook of Water and Energy Management in Food Processing.................................................................26

Handbook of Food Analysis Instruments..........................16

Herbal and Traditional Medicine: Molecular Aspects of Health............................................................................57

Meat Products Handbook: Practical Science and Technology.........................................................................53

Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values...............................................4

Methods in Chemosensory Research.................................41

Handbook of Food Analysis, Second Edition Three Volume Set...............................................................15 Handbook of Food Analysis, Second Edition: Volume 1: Physical Characterization and Nutrient Analysis................................................................15

Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches.........30

Title Index

Food Packaging: Principles and Practice, Second Edition...................................................................38

Measurement and Control in Food Processing.................27

Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition.........................................49

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

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For more information and a complete list Methods of Analysis of Food Components and Additives..17

Physical Chemistry of Foods..............................................17

Microbial Food Contamination, Second Edition..............35

Physicochemical Aspects of Food Engineering and Processing...................................................................29

Microbiological Analysis of Red Meat, Poultry and Eggs.35 Microbiology of Fruits and Vegetables..............................35 Mineral Components in Foods..........................................17 Modelling Microorganisms in Food..................................36 Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities......................................................................39 Modifying Flavour in Food................................................10 Modifying Lipids for Use in Food........................................7

Title Index

Molecular Detection of Foodborne Pathogens..................36

N

Physique, Fitness, and Performance, Second Edition......67 Phytochemicals in Nutrition and Health..........................62 Phytochemicals: Aging and Health...................................61 Phytochemicals: Mechanisms of Action...........................61 Phytochemicals: Nutrient-Gene Interactions...................61 Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications........................10 Polysaccharides: Structural Diversity and Functional Versatility, Second Edition..............................17 Pomegranates: Ancient Roots to Modern Medicine..........49 Poultry Meat Processing and Quality................................53

New Food Product Development: From Concept to Marketplace, Second Edition.........................................41

Principles of Food Toxicology...........................................36

Novel Enzyme Technology for Food Applications.............27

Processing Effects on Safety and Quality of Foods...........29

Novel Food Ingredients for Weight Control......................10

Processing Fruits: Science and Technology, Second Edition...................................................................44

Novel Food Processing: Effects on Rheological Functional Properties........................................................28 Nutrients and Epigenetics.................................................65 Nutrition and Exercise Concerns of Middle Age...............66 Nutrition and Wound Healing...........................................58 Nutrition in Public Health: Principles, Policies, and Practice.......................................................................59 Nutrition Support for the Critically Ill Patient: A Guide to Practice............................................................59

Q/R Quality Assurance for the Food Industry: A Practical Approach.........................................................43 Radionuclide Concentrations in Food and the Environment......................................................................36 Ready-to-Eat Foods: Microbial Concerns and Control Measures...............................................................30 Reducing Salt in Foods: Practical Strategies....................10

Supercritical Fluid Extraction of Nutraceuticals and Bioactive Compounds.................................................50 Surimi and Surimi Seafood, Second Edition....................55

T Tamime and Robinson’s Yoghurt: Science and Technology, Third Edition...................................................6 Tea and Tea Products: Chemistry and Health-Promoting Properties............................................19 Teaching Innovations in Lipid Science...............................7 Technology of Functional Cereal Products.......................50 Tocotrienols: Vitamin E Beyond Tocopherols...................62 Tomato Plant Culture: In the Field, Greenhouse, and Home Garden, Second Edition...................................50 Tree Nuts: Composition, Phytochemicals, and Health Effects.................................................................................50 Turmeric: The genus Curcuma.........................................11

U/V Ultrafiltration and Microfiltration Handbook, Second Edition...................................................................29 Ultraviolet Light in Food Technology: Principles and Applications................................................................30 Understanding and Controlling the Microstructure of Complex Foods..............................................................37 Understanding Consumers of Food Products...................42 Using Cereal Science and Technology for the Benefit of Consumers.........................................................30

Nutrition, Diet Therapy, and the Liver..............................59

S

Vegetables and Fruits: Nutritional and Therapeutic Values............................................................51

Nutritional Counseling for Lifestyle Change....................59

Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, Second Edition.......................54

Vitamin Analysis for the Health and Food Sciences, Second Edition...................................................................19

Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging an Cook-Chilling...........53

Vitamin K in Health and Disease......................................66

70

O Obesity: Epidemiology, Pathophysiology, and Prevention..................................................................60 Olive Oil: Minor Constituents and Health.........................60

Sensory Evaluation of Food: Statistical Methods and Procedures..................................................................18

Operations in Food Refrigeration......................................28

Sensory Evaluation Techniques, Fourth Edition..............42

Optical Monitoring of Fresh and Processed Agricultural Crops.............................................28

Sensory-Directed Flavor Analysis.......................................18

Optimization in Food Engineering...................................28 Optimizing Sweet Taste in Foods.......................................41

Shellfish Safety and Quality..............................................55 Soft Drink and Fruit Juice Problems Solved.....................42

Optimizing Women’s Health through Nutrition...............60

Soft Drinks Companion: A Technical Handbook for the Beverage Industry, The...........................................29

Organic Production and Use of Alternative Crops............49

Solubility in Supercritical Carbon Dioxide.......................18

Oxidative Stress and Inflammatory Mechanisms in Obesity, Diabetes, and the Metabolic Syndrome...............60

Spirulina in Human Nutrition and Health.......................62

P Packaging Closures and Sealing Systems.........................39 Personalized Nutrition: Principles and Applications........61

Vitamins in Foods: Analysis, Bioavailability, and Stability.......................................................................19

Sports Nutrition: Energy Metabolism and Exercise..........67 Sports Nutrition: Fats and Proteins...................................67 Starches: Characterization, Properties, and Applications................................................................18

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

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A

Boskou; Dimitrios..............................................................60

Davidson; P. Michael..........................................................31

Ahmed; Jasim.....................................................................28

Botana; Luis M...................................................................54

Davies; Audra J.............................................................61, 62

Akhila; Anand......................................................................8

Bouwman; Laura...............................................................61

de Groot; C.P.G.M...............................................................57

Akoh; Casimir C...................................................................6

Bowers; Jennifer Muir........................................................58

de Haan; S.W.H...................................................................23

Alasalvar; Cesarettin..........................................................50

Boye; Joyce I.......................................................................28

Deak; Tibor.........................................................................34

Alexander; J........................................................................31

Branen; A. L.......................................................................31

Deibler, Kathryn D.............................................................15

Allman; A.R..........................................................................3

Brazin; Lillian....................................................................58

Delwiche, Jeannine............................................................15

American Oil Chemists’ Society..........................................6

Brody; Aaron L...................................................................40

Demain; A.L.........................................................................3

Andersen; Øyvind M...........................................................13

Brown; Dan L.....................................................................55

Desiere; Frank....................................................................61

Angus; Fiona......................................................................10

Brown; M............................................................................20

Devahastin; Sakamon.......................................................29

Apovian; Caroline M..........................................................55

Brückner; Bernhard...........................................................44

Di Pasquale; Mauro G.......................................................66

Ashurst; P............................................................................42

Brul; Stanley......................................................................36

Dijksterhuis; Jan................................................................33

B

Bryce; C. F. A.........................................................................3

Dijkstra; Albert J...................................................................7

Buchbauer; Gerhard............................................................7

Dong; Zigang.....................................................................63

Burdock; George A...............................................................8

Downes; A.............................................................................3

C

Driskell; Judy A...................................................................67

Babu; K. Nirmal.................................................................11 Bagchi; Debasis............................................................45, 60 Bailey; Lynn B....................................................................56

Author Index

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

Du; Min..............................................................................51

Baldwin; Elizabeth A..........................................................37

Cadenas; Enrique...............................................................63

Ball; George F.M.................................................................19

Carr; B. Thomas.................................................................42

Bamforth; C.W......................................................................3

Cauvain; Stanley P.............................................................30

Banni; Sebastiano..............................................................11

Cheryan; Munir.................................................................29

Banuelos; Gary S................................................................40

Chiellini; E.........................................................................37

E

Barnes; Karen A..................................................................37

Chinnan; Manjeet S...........................................................20

Earle; Mary.........................................................................39

Barrett; Diane M................................................................44

Cho; Susan Sungsoo......................................................8, 48

Earle; Richard....................................................................39

Barrow; Colin.....................................................................48

Choi; Sang-Woon...............................................................65

Eitenmiller; Ronald R.......................................................19

Battinelli; Thomas.............................................................67

Chow; Ching Kuang..........................................................46

El-Mansi; E. M. T.................................................................3

Bavec; Franc.......................................................................49

Civille; Gail Vance..............................................................42

Eliasson; Ann-Charlotte.....................................................11

Bavec; Martina...................................................................49

Clute; Mark........................................................................42

Erdogdu; Ferruh................................................................28

Belay; Amha.......................................................................62

Collins; Peter M..................................................................12

Eskin; N.A. Michael............................................................46

Bender; David A..................................................................65

Connelly; Robin K..............................................................27

F

Berdanier; Carolyn D.............................................62, 63, 64

Cooper; Julia......................................................................43

Bertolini; Andrea................................................................18

Cornillon, Paul..................................................................25

Bhunia; Arun.....................................................................33

Cramer; Michael M............................................................43

Bhuyan; Manabendra........................................................27

Cresci; Gail.........................................................................59

Bidlack; Wayne R.........................................................61, 62

D

Feldman; Elaine B.............................................................64

Biliaderis; Costas G............................................................14

Damodaran; Srinivasan....................................................13

Fennema; Owen R.............................................................13

Bledsoe; Gleyn E................................................................32

Dangour; Alan D................................................................56

Fletcher; Astrid E................................................................56

Borresen; T.........................................................................54

Datta; Ashim K.............................................................22, 24

Forney; Larry J....................................................................30

Duke; James A......................................................................8 Dumitriu; Severian............................................................17 Dwyer; Johanna.................................................................64

71

Fachmann; W.....................................................................63 Farid; Mohammed M.........................................................27 Farnworth; Edward R........................................................47 Feiner; Gerhard..................................................................53

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

CATFSN_ K00160_2009 Cat.indd 71

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For more information and a complete list Frewer; Lynn.......................................................................42

Hyslop; D.B.........................................................................27

Lim, Miang Hoong............................................................25

Friso; Simonetta.................................................................65

I/J/K

Lin; Jen-Kun.......................................................................19

Fuller; Gordon W................................................................41

Lin; Zhi-Qing.....................................................................40

Author Index

G

Izydorczyk; Marta S...........................................................14

Garti; Nissim......................................................................46

Jarvis; Judith K...................................................................64

Gershwin; M. E...................................................................62

Jedrychowski; Lucjan.........................................................32

Geurts; Tom J.......................................................................4

Jones, Jr.; J. Benton.............................................................50

Gibson; Glenn R................................................................48

Jun; Soojin.........................................................................24

M

Gil; M.I...............................................................................44

Kasapis; Stefan...................................................................28

MacDougall; Gordon.........................................................47

Gorny; James R..................................................................35

Kays; Stanley J....................................................................45

MacFie; Hal........................................................................40

Gough; Bob........................................................................43

Kern; Mark.........................................................................66

Mallikarjunan; Parameswarakuma.................................20

Grundy; Emily M. D...........................................................56

Kerry; Joseph......................................................................52

Marcotte; Michele..............................................................23

Gudmundsen; Ola.............................................................11

Kilcast; David.....................................................................10

Marian; Mary J...................................................................58

Guerrero-Legarreta; Isabel................................................25

Kim; Jin-Kuk......................................................................27

Markham; Kenneth R........................................................13

Gunstone; Frank D..............................................................7

Klemes; Jiri.........................................................................26

Maroulis; Zacharias B........................................................23

Gupta; Ram B....................................................................18

Kohlstadt; Ingrid................................................................56

Marsili; Ray........................................................................18

H

Kok; Frans..........................................................................61

Marth; Elmer H..............................................................4, 34

Koutchma; Tatiana............................................................30

Martinez; Jose L..................................................................50

Kramer; John K.G...............................................................11

Mascheroni; Rodolfo H......................................................28

Kraut; Heinrich..................................................................63

Mattes; Richard D..............................................................56

Kudra; Tadeusz..................................................................19

Mattila-Sandholm, Tiina....................................................5

Kulp, Karel.........................................................................15

McBean; Lois D..................................................................64

Harris; Ruth B.S.................................................................56

L

McClements; David Julian...........................................14, 37

Hartel; Richard W...............................................................27

Lakshman; Raj..................................................................59

Harwood; John L..................................................................7

Landen, Jr; W. O.................................................................19

Heber; David.......................................................................49

Lawrie; R.A.........................................................................52

Heldman; Dennis R...........................................................24

le Coutre; Johannes............................................................13

Henry; C.J.K........................................................................10

Ledward; D.A......................................................................52

Ho; Chi-Tang.....................................................................19

Lee; Dong Sun....................................................................38

Hoffmann-Sommergruber; Karin.....................................35

Leifert; Carlo......................................................................43

Hort; Joanne.......................................................................10

Lelieveld; H.L.M.................................................................23

Hou; Ching T......................................................................45

Lenders; Carine M..............................................................55

Howell Jr.; T.A.....................................................................27

Levin; Robert E............................................................22, 47

Huang; Lihan.....................................................................30

Lewis; Douglas S................................................................61

Hui; Y.H..............................................................................25

Li; Thomas S. C..................................................................51

Hurst; W. Jeffrey..................................................................49

Lide; David R......................................................................12

Hwang; Andy......................................................................30

Lie; Øyvind.........................................................................54

Hagenmaier; Robert..........................................................37 Halliwell; Barry..................................................................57 Hamaker; Bruce R.............................................................50 Hammond; Bruce G...........................................................33 Hargitt; R...........................................................................42

72

Irudayaraj; Joseph M.........................................................24

Liu; Dongyou...............................................................34, 36 Lord; John B.......................................................................40 Losso; Jack N......................................................................45 Lund; Daryl B.....................................................................24

McCormick; Donald B.......................................................64 McCormick; Richard J.......................................................51 McSweeny; P.L.H..................................................................4 Mead; G.C.....................................................................35, 53 Meilgaard; Morten C..........................................................42 Meireles; M. Angela A.........................................................22 Meiselman; H.L..................................................................65 Meskin; Mark S............................................................61, 62 Miller; Gregory D...............................................................64 Mills; Clare.........................................................................35 Min; David B........................................................................6 Moffatt; Robert J.................................................................58 Molnar; Joseph A................................................................58 Montmayeur; Jean-Pierre..................................................13

In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

CATFSN_ K00160_2009 Cat.indd 72

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o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Moraru; Carmen I..............................................................30

Pathak; Yashwant..............................................................48

Rodrick; G..........................................................................55

Morley; John E...................................................................57

Peleg; Micha......................................................................31

Rucker; Robert B................................................................64

Moskowitz; Howard R........................................................39

Peter; K.V..............................................................................9

Ryser; Elliot T.....................................................................34

Mujumdar; Arun S.................................................19, 24, 26

Phillips; Glyn O..................................................................14

S

Murrell, K.D.......................................................................25

Piergiovanni; Luciano.......................................................38

Namasivayam; Karthikeyan..............................................30

Pometto; Anthony........................................................22, 47

N

Pond; Wilson G..................................................................55

Nichols; Buford L...............................................................55 Nicolelis; Miguel A. L.........................................................41 Niggli; Urs..........................................................................43 Nip; Wai-Kit........................................................................25 Nollet; Leo M.L........................................5, 14-16, 36, 51-53 Notermans; S.....................................................................23

Pöschl; Michael.................................................................36 Potter; Morris.....................................................................33 Preedy; Victor R............................................................59, 62 Preuss; Harry G..................................................................60 Priest; Fergus G....................................................................3 Püssa; Tõnu.......................................................................36

Sablani; Shyam S..............................................................24 Saguy; Sam........................................................................39 Sahin; Serpil................................................................20, 23 Salminen; Seppo................................................................34 Samson; Robert A..............................................................33 Samuel; Priscilla.................................................................8 Sapers; Gerald M................................................................35 Saravacos; George D..........................................................23 Schulman; Risa N..............................................................49

Nottingham; Stephen F......................................................45

R

Seeram; Navindra P...........................................................49

Nriagu; Jerome O...............................................................17

Raats; M.M.........................................................................57

Shachman; Maurice..........................................................29

Nussinovitch; Amos...........................................................10

Raghavan Uhl; Susheela.....................................................9

Shahidi; Fereidoon....................................19, 45, 48, 50, 54

O

Rahman; M. Shafiur................................................... 24-25

Shaw; I...............................................................................32

Rajaskanthan; Rajaventhan Sri........................................59

Shaw; Jei-Fu.......................................................................45

Rama; Ruth.......................................................................40

Sherkat; Frank...................................................................25

Ramaswamy; Hosahalli S......................................23, 28, 44

Shetty; Kalidas.............................................................22, 47

Randolph; R. Keith............................................................61

Shewfelt; Robert L..............................................................41

Rao; Chandra Gopala........................................................22

Shi; John............................................................................47

Rao; M. A............................................................................22

Shim; Jae-Jin......................................................................18

Rasco; Barbara A................................................................32

Shumway; S.......................................................................55

Rastall; Robert...................................................................27

Sies; Helmut.......................................................................60

Ratti; Cristina.....................................................................20

Sikorski; Zdzislaw E...........................................................12

Ravindran; P.N...................................................................11

Simon; Sidney A.................................................................41

Ray; Bibek..........................................................................33

Simpson; Ricardo..............................................................21

Reineccius; Gary................................................................13

Simpson; W.J........................................................................3

Reynolds; Dennis...............................................................30

Sinclair; C. Richard...........................................................37

Richardson; Philip.............................................................27

Sivaraman; K.....................................................................11

Rieger; Mark......................................................................44

Skog; K...............................................................................31

Rizvi; Syed S.H...................................................................22

Smith; Robin.....................................................................26

Roberfroid; Marcel B..........................................................48

Snetselaar; Linda...............................................................59

Robertson; Gordon L..........................................................38

Socaciu; Carmen.................................................................9

Robinson; R.K......................................................................6

Sofos; John N......................................................................31

O’Brien; Richard D..............................................................6 O’Mahony; Michael...........................................................18 Omaye; Stanley T.........................................................32, 62 Ong; Choon Nam...............................................................57 Onwulata; Charles.............................................................21 Ortega-Rivas; Enrique.......................................................29 Ötleş, Semih................................................................. 16-17 Ottaway; Peter Berry............................................................9 Ouwehand; Arthur.............................................................34

P Packer, Lester...................................................57, 60, 63, 65 Palaniswamy; Usha Rani..................................................63 Paliyath; Gopinadhan.................................................22, 47 Paquin; P...........................................................................46 Pariza; Michael W..............................................................11 Park; Jae W.........................................................................55 Park; Kwan-Hwa................................................................11 Parkin; Kirk L....................................................................13

Author Index

Ngadi; Michael O...............................................................20

Ponte, Joseph G..................................................................15

Saarela; Maria.....................................................................5

73

Patel; Mulchand S.............................................................65 Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

CATFSN_ K00160_2009 Cat.indd 73

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For more information and a complete list

Author Index

Somogyi; Laszlo.................................................................44

Walstra; Pieter................................................................4, 17

Souci; Siegfried W..............................................................63

Wang; Lijun.......................................................................21

Spark; Arlene......................................................................59

Ward; Wendy E...................................................................60

Spillane; William J.............................................................41

Watson; D.H.......................................................................37

Stamford; Bryant...............................................................58

Watson; Ronald R........................................................59, 62

Steele; James L.....................................................................4

Watson; Ronald Ross.........................................................57

Stephen; Alistair M.............................................................14

Weimer; Bart C.....................................................................5

Stewart; Derek....................................................................47

Weselake; Randall J.............................................................7

Stewart; Graham G..............................................................3

Whitaker; John R...............................................................16

Straus; Tim.........................................................................39

Wichers; Harry...................................................................35

Sumnu; Servet Gulum.................................................20, 23

Wildman; Robert E.C.........................................................64

Sun, Da-Wen................................................................21, 25

Williams-Mullen; Pamela.................................................58

Surh; Young-Joon..............................................................63

Williams; Peter A................................................................14

Suttie; John W...............................................................64, 66

Wilson; Charles L.........................................................35, 38

Szefer; Piotr........................................................................17

Winder; Belinda.................................................................39

T

Wolinsky; Ira......................................................................67

Tadeo; Jose L......................................................................31

Wong; Dominic W.S...........................................................16

Tamang; Jyoti Prakash........................................................4

Wouters; Jan T. M.................................................................4

Tamine; A. Y.........................................................................6

Wyllie; S.Grant...................................................................44

Tamir; Snait.......................................................................46

Y

Taylor; Andrew...................................................................10

Yahia; Elhadi M.................................................................39

Theobald; Nigel.................................................................39 Thomas; David R...............................................................57 Thompson; Lilian U..........................................................60

74

Toldra; Fidel............................................................. 5, 51-53 Tomas-Barberan; F.A..........................................................44

V van Boekel; Martinus A.J.S.................................................16 van Gerwen; Suzanne........................................................36 Van Staveren; W. A..............................................................57

Yam; Kit L...........................................................................38 Yannai; Shmuel.................................................................12 Ye; Lin.................................................................................19 Yildez; Fatih.........................................................................5 Yousef; Ahmed E................................................................35 Yurawecz; Martin P............................................................11

Z Zempleni; Janos.................................................................62

van Trijp; Hans..................................................................42

Zempleni; Janos.................................................................64

VanOverbeke; Deborah......................................................51

Zhao; Yanyun.....................................................................46

Vasconcellos; J. Andres.......................................................43

Zude; Manuela...................................................................28

Venugopal; Vazhiyil.....................................................49, 53

Zwietering; Marcel.............................................................36

von Wright; Atte.................................................................34 Voragen; Alphons G. J........................................................16

W Waldron; Keith...................................................................26 In North & South America Tel: 1-800-272-7737 • Fax: 1-800-374-3401 (Outside the U.S.) Tel: 1-561-994-0555 • Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com

CATFSN_ K00160_2009 Cat.indd 74

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Notes

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m

75

Rest of the World Tel: +44 (0) 1235 400 524 • Fax: +44 (0) 1235 400 525 e-mail: (UK) uk.trade@tandf.co.uk • (International) international@tandf.co.uk

CATFSN_ K00160_2009 Cat.indd 75

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plc

CRC Press • Taylor & Francis • Chapman & Hall/CRC • Auerbach Publications • Productivity Press

Visit us online at

www.crcpress.com

In the Americas Sales Office - CRC Press 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 • orders@taylorandfrancis.com Outside the Continental USA - Tel: 561-994-0555 • Fax: 561-361-6018 • international.orders@taylorandfrancis.com

Senior Vice President of Sales

Dennis Weiss Tel: 561-998-2510 Fax: 561-998-2580 e-mail: dennis.weiss@taylorandfrancis.com

Customer Service

Sales Agents

Angela Williams Tel: 800-272-7737 ext. 6091 Fax: 800-374-3401 e-mail: angela.williams@taylorandfrancis.com

Michael Dulisse Tel: 561-998-2582 Fax: 561-361-6049 e-mail: michael.dulisse@taylorandfrancis.com

Academic Sales

Premium/Custom Sales

Retail Bookstores

Library/Medical Wholesalers

Subsidiary Rights Sales

Ryan Prior Tel: 561-998-2516 Fax: 561-361-6049 e-mail: ryan.prior@taylorandfrancis.com

Susie Carlisle Tel: 561-998-2538 Fax: 561-361-6049 e-mail: susie.carlisle@taylorandfrancis.com

Evelyn Elias Tel: 561-361-6010 Fax: 561-361-6049 e-mail: evelyn.elias@taylorandfrancis.com

Evelyn Elias Tel: 561-361-6010 Fax: 561-361-6049 e-mail: evelyn.elias@taylorandfrancis.com

Jennifer Strong Tel: 212-216-7851 Fax: 212-244-1563 e-mail: jennifer.strong@taylorandfrancis.com

Milton Park Sales Office - Taylor & Francis Group (Books Ltd) 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN, UK

Group Sales Director

Academic Representatives (UK)

Christoph Chesher Tel: +44 (0) 20 7017 6194 Fax: +44 (0) 20 7017 6748 e-mail: christoph.chesher@tandf.co.uk

Tim Page Higher Education Sales Manager Mobile: 07824 690646 e-mail: tim.page@tandf.co.uk

International Sales Director Graham Crossley Tel: +44 (0) 20 7017 6048 Fax: +44 (0) 20 7017 6748 e-mail: graham.crossley@tandf.co.uk

Head of UK Sales Nick Perry Tel: +44 (0) 20 7017 6132 Fax: +44 (0) 20 7017 6732 e-mail: nick.perry@tandf.co.uk

Corporate and Institutional Sales Alfred Lea Tel: +44 (0) 20 7017 6273 Fax: +44 (0) 20 7017 6732 e-mail: cis@tandf.co.uk

76

Latin American Sales

UK Sales Administrator Judith Cavell Tel: +44 (0) 20 7017 6191 Fax: +44 (0) 20 7017 6732 e-mail: judith.cavell@tandf.co.uk

Central and South America and Mexico Michael Dulisse Sales Office, Boca Raton, FL Taylor & Francis 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, USA Tel: 561-998-2582 Fax: 561-361-6049 e-mail: michael.dulisse@taylorandfrancis.com Ethan E. Atkin Cranbury International LLC 7 Clarendon Ave, Suite 2 Montpelier, VT 05602, USA Tel: +1 802 223 6565 Fax: +1 802 223 6824 e-mail: eatkin@cranburyinternational.com

CATFSN_ K00160_2009 Cat.indd 76

China Liaison Office

Yan Pei Manager Taylor & Francis Room 523 European and Japanese Enquiries Resource Building No. 151 North Street Zhongguancun Lucy Astone Beijing, China 100080 International Sales Support Coordinator P.O. Box: 8762 Tel: +44 (0) 20 7017 6149 Tel/Fax: +86 (10) 58876523 Fax: +44 (0) 20 7017 6748 e-mail: yanpei@tandf.co.sg e-mail: lucy.astone@tandf.co.uk

International Enquiries Kate Pearce International Sales Support Manager (Books) Tel: +44 (0) 20 7017 6053 Fax: +44 (0) 20 7017 6748 e-mail: kate.pearce@tandf.co.uk

South Asian, Middle Eastern and African Enquiries

Foreign Rights

Adele Parker e-mail: adele.parker@tandf.co.uk

Customer Services Taylor & Francis Bookpoint 130 Milton Park, Abingdon, Oxon OX14 4SB Tel: +44 (0) 1235 400 524 Fax: +44 (0) 1235 400 525 e-mail (UK): uktrade@tandf.co.uk e-mail (internationally): international@tandf.co.uk www.hodderheadline.co.uk/Bookpoint

Standing Orders

If you would like to receive books on our improved preselective standing order system, or if you would like to have further information about this service, please contact your area manager or Customer Services Department.

Exhibitions Katie Gilbert Exhibitions Manager Tel: 020 7017 6310 e-mail: katie.gilbert@tandf.co.uk

Reanna Young International Sales Support Coordinator Tel: +44 (0) 20 7017 6114 Fax: +44 (0) 20 7017 6748 e-mail: reanna.young@tandf.co.uk

Caribbean and The West Indies

New Zealand

Middle East and North Africa

Jasmina Basic Area Sales Manager Milton Park Sales Office Tel: +44 (0) 20 7017 6187 Fax: +44 (0) 20 7017 6748 e-mail: jasmina.basic@tandf.co.uk

Macmillan Publishers NZ Ltd Victoria Johnson 6 Ride Way, Albany, Auckland, NZ Tel: +64 9414 0350 Fax: +64 9414 0357 e-mail: vicki@macmillan.co.nz

Australasia

Australia and New Zealand

Jasmina Basic Area Sales Manager – Middle East and Africa Milton Park Sales Office Tel: +44 (0) 20 7017 6187 Fax: +44 (0) 20 7017 6748 e-mail: jasmina.basic@tandf.co.uk Zoe Kaviani IPS (Middle East) Ltd P.O. Box 27533 Dubai, UAE Tel: +971 4 282 8801 Fax: +971 4 282 8804 e-mail: itpme@emirates.net.ae Website: http://www.ipsme.com

Kate Pearce Milton Park Sales Office Tel: +44 (0) 20 7017 6053 Fax: +44 (0) 20 7017 6748 e-mail: kate.pearce@tandf.co.uk

Australia Palgrave Macmillan Level 1, 15-19 Claremont Street, South Yarra Melbourne, Vic 3141, Australia Tel: +61 3 9825 1111 Fax: +61 3 9825 1010 e-mail: palgrave@macmillan.com.au www.palgravemacmillan.com.au

CRC Press and Marcel Dekker only Libraries may wish to order from their local bookseller, Palgrave Macmillan or DA Information Services Pty Ltd 648 Whitehorse Road, Mitcham Victoria, Australia Tel: +61 3 9210 7804 Fax: +61 3 9210 7788 www.dadirect.com.au

Australia Europa Publications (non-exclusive) James Bennett 3 Narabang Way, Belrose, NSW 2085 Australia Tel: +02 9986 7064 Fax: +02 9986 7030 www.bennett.com.au

Rest of Africa Jasmina Basic Area Sales Manager – Middle East and Africa Milton Park Sales Office

12/19/08 10:16:45 AM

Nigeria

Korea

Europe

England and Wales

Chinke Ojiji Publishers Support Services Ltd Plot 2 Adewunmi Estate Oregun Road (Near First Bank Oregun) PO Box 9270, Ikeja, Lagos State Tel: +234 1 774 1073 Fax: +234 1 493 0419 e-mail: chinkeojiji@yahoo.co.uk

Se-Yung Jun ICK (Information & Culture Korea) 473-19 Seokyo-dong, Mapo-ku Seoul, Korea 121-842 Tel: +82 2 3141-4791 Fax: +82 2 3141-7733 e-mail: cs.ick@ick.co.kr

Peter Havinga European Sales Manager A. Hofmanweg 5a, 2031 BH Haarlem The Netherlands Tel: +31 (0) 23 750 5730 Fax: +31 (0) 23 750 5701 Mobile: +31 (0) 6 515 69560 e-mail: peter.havinga@tandf.co.uk

London (East, Northwest, North) and Eastern England

Botswana

For all Taylor & Francis Group imprints please order from our Singapore Sales Office Singapore Sales Office Taylor & Francis Asia Pacific 240 Macpherson Road #08–01 Pines Industrial Building Singapore 348574 Tel: +65 6741 5166 Fax: +65 6742 9356 e-mail: sales@tandf.com.sg

Belgium, The Netherlands, France and Luxembourg

Southern England

South Africa, Namibia, Lesotho and Swaziland Michelle Symington Book Promotions Ltd BMD Office Park, 108 De Waal Road Diep River, 7800 Cape Town South Africa Tel: +27 21 707 5700 General Fax: +27 21 707 5795 Orders Fax: +27 21 707 5794 e-mail: msymingtom@bookpro.co.za

South Asia Ryan Cooper Area Sales Manager Milton Park Sales Office Tel: +44 (0) 20 7017 6113 Fax: +44 (0) 20 7017 6748 e-mail: ryan.cooper@tandf.co.uk

India Taylor & Francis Books India Pvt Ltd. 912 Tolstoy House 15-17, Tolstoy Marg New Delhi 110 001 Tel: +91 (0) 11 2371 2131 +91 (0) 11 2335 1453 Fax: +91 (0) 11 2371 2132 e-mail: tandfindia@airtelbroadband.in

Pakistan M. Anwer Iqbal Book Bird Mian Chambers, 3 Temple Road PO Box 518, Lahore, Pakistan Tel: +92 42 636 7275 Fax: +92 42 636 1370 e-mail: bookbird@brain.net.pk

Sri Lanka Nirosha Saravanapavan e-mail: niroshas@sltnet.lk Mobile: 0094 714 750911

Japan Hans Van Ess Book Sales and Marketing Executive Taylor & Francis Group 7F Koshin Bldg. 2-23-4 Kanda-Jimbocho Chiyoda, Tokyo 101-0051, Japan Tel: +81 (0) 3 5848 7061 Mobile: +81 (0) 80 5426 3552 e-mail: hans.vaness@informa.com United Publishers Services Limited 1-32-5 Higashi-shinagawa Shinagawa-ku, Tokyo 140-0002 Tel: +81 (0) 3 5479 7251 Fax: +81 (0) 3 5479 7307 e-mail: info@ups.co.jp Editorial Office Takahiko Kaneko Edition Synapse Yamaguchi Bldg. 3F 2-8-5 Uchikanda Chiyoda-Ku, Tokyo 101 0047, Japan Tel: +81 (0) 3 5296 9186 Fax: +81 (0) 3 3252 1822 e-mail: edsynapse@nifty.ne.jp

CATFSN_ K00160_2009 Cat.indd 77

Hong Kong and Vietnam

Jeffrey Lim, Books Sales Director Singapore Sales Office e-mail: jeffrey.lim@tandf.com.sg

Singapore, Philippines and Indonesia

Francis Chua, Sales Manager Singapore Sales Office e-mail: francis.chua@tandf.com.sg

Thailand

Taylor & Francis Asia Pacific Tel: +66 (2) 6427954-6 ext. 406 Fax: +66 (2) 6427677 Jeffrey Lim, Books Sales Director e-mail: jeffrey.lim@tandf.com.sg Nonglak Sawaithong, Sales Executive e-mail: s.nonglak@tandf.com.sg

Malaysia and Brunei

David Yeong General Manager Taylor & Francis Publishing Services Taylor & Francis Asia Pacific No. 23-2, Jalan PJS 8/18 Dataran Mentari, 46150 Petaling Jaya, Selangor Darul Ehsan, Malaysia Tel: +60 (3) 5630 1361 Fax: +60 (3) 5360 1732 Mobile: +60 (0) 16 331 9912 e-mail: david.yeong@tandf.com.sg

Taiwan

Taylor & Francis Asia Pacific Tel: +886 (2) 2578 6106 ext.125 Fax: +886 (2) 2578 6507 Mobile: +886 (9) 7216 9672 Jeffrey Lim, Books Sales Director e-mail: jeffrey.lim@tandf.com.sg Raymond Hsu, Sales Executive e-mail: raymond.hsu@tandf.com.sg

China

Taylor & Francis Room 903, Resource Building No.151 North Street Zhongguancun, Beijing, China 100080 Tel/Fax: +86 (10) 58876523 Jeffrey Lim, Books Sales Director e-mail: jeffrey.lim@tandf.com.sg Cynthia Ji, Sales & Marketing Executive e-mail: cynthia.ji@tandf.com.sg

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Nordic Countries Keith Gray Sales Representative Taylor & Francis Group c/o IBC Euroforum Blegdamsvej 104A, 2100 Copenhagen ø Denmark Tel: +45 4195 1428 Mobile: +45 6064 8041 e-mail: keith.gray@informa.com

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North and Northwest England Lucy Greaves Area Representative Mobile: 07860 633156 Fax: 01663 746682 e-mail: lucy.greaves@tandf.co.uk

London (EC, SE, SW, W and WC) Charlotte Westgate Area Representative Mobile: 07917 648040 e-mail: charlotte.westgate@tandf.co.uk

Scotland and North of England To be confirmed. Please contact: Nick Perry Area Representative Tel: +44 (0) 20 7017 6132 Fax: +44 (0) 20 7017 6732 e-mail: nick.perry@tandf.co.uk

Ireland and Northern Ireland Conor Graham / Michael Darcy Brookside Publishing Services 2 Brookside, Dundrum Road, Dublin 14 Tel: 00 353 1 298 9937 Fax: 00 353 1 298 7912 e-mail: sales@brookside.ie

(Maternity leave cover for Gabriela Mauch)

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Nigel Berkeley Library Supply and London Key Accounts Manager Mobile: 07795 968206 e-mail: nigel.berkeley@tandf.co.uk

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Philip Veysey Area Sales Manager Príncipe de Vergara 109, 28002 Madrid, Spain Tel: +34 91 700 0688 Fax: +34 91 141 2304 Mobile: +34 68 777 3678 e-mail: philip.veysey@informa.com

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Carlson Moilwa Sales Manager Book Promotions/Horizon Books Botswana Gaborone International Finance Park Plot 113-114, Unit 33, Kgale Mews 2, Suite 3 Gaborone, Botswana Tel: + 267 392 4901 Fax: + 267 392 4908 e-mail: crm@vbn.co.bw

East and Southeast Asia

Bob Davis Senior Area Representative Mobile: 07889 263 856 Fax: 01621 819 833 e-mail: bob.davis@tandf.co.uk

77

Online Retailers Rod Abraham Assistant UK Sales Manager Mobile: 07860 380 814 Fax: 01372 273 744 e-mail: rod.abraham@tandf.co.uk

Marek Lewinson (Humanities and Social Sciences) Bohaterewicza 3/45 03-982 Warsaw, Poland Tel/fax: +48 (0) 22 6714819 Mobile: +48 (0) 602 707 037 e-mail: mlewinso@it.com.pl Radek Janousek (Science and Technology) Pod Nouzovem 972/21 197 00 Prague, Czech Republic Tel: +42 (0) 28 658 49888 Mobile: +42 (0) 602294014 e-mail: radek@mareklewinson.com

12/19/08 10:16:46 AM

For more information and a complete list

KEY KEYJOURNALS JOURNALSIN IN

FOOD FOOD SCIENCE SCIENCE

For additional information on these journals, to register for a FREE online sample copy, and to view our full range of Food Science titles go to: www.informaworld.com/fosc

78

To place an order, please contact: North America: Taylor & Francis, Attn: Journals Customer Service, 325 Chestnut Street, Philadelphia, PA 19106, USA Toll Free: 1-800-354-1420, Press “4” customerservice@taylorandfrancis.com

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