Food Science & Nutrition by CRC Press

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Table of Contents Food Science Additives & Ingredients....................................................................................................................................................3 Brewing & Fermentation..................................................................................................................................................3

Dairy................................................................................................................................................................................6 Engineering & Processing.................................................................................................................................................6 Fats & Oils......................................................................................................................................................................10 Food Biotechnology.......................................................................................................................................................10 Food Chemistry..............................................................................................................................................................11 Fruits & Vegetables.........................................................................................................................................................14 Functional Foods & Nutraceuticals.................................................................................................................................15 Laws & Regulations........................................................................................................................................................17 Meats.............................................................................................................................................................................17 Microbiology & Safety....................................................................................................................................................18 Packaging.......................................................................................................................................................................22 Product Development....................................................................................................................................................22 Quality Assurance...........................................................................................................................................................23 Seafood..........................................................................................................................................................................24 Nutrition Nutrition in Health & Disease.........................................................................................................................................25 Nutrition Science............................................................................................................................................................32 Quality Assurance...........................................................................................................................................................34 Sports Nutrition..............................................................................................................................................................35 Title Index.............................................................................................................................................................................36 Author Index.........................................................................................................................................................................37 Sales Agents..........................................................................................................................................................................39

Food Science & Nutrition

Culinary Science...............................................................................................................................................................5

Notes

Food By-Product Based Functional Food Powders

The Genus Capparis Ephraim Philip Lansky, Helena Maaria Paavilainen, and Shifra Lansky

Edited by

Series: Traditional Herbal Medicines for Modern Times

Celal Bayer University, Manisa, Turkey

This book covers the use of the caper bush, its fruit, and its flowers as an article of economic importance from ancient times to current applications. The text explores the particular role of this bush in mythological and religious thinking along with advances in modern chemical and pharmacological research. In addition to reviewing ethnomedical usage in previous times, the authors provide practical discussions of how the unique evolution of the bush impacts present and future applications of the Capparis species for medicine and therapeutic nutrition. Print ISBN: 978-1-4398-6136-3 eBook ISBN: 978-1-4398-6138-7 November 2013, 7 x 10, 345 pp. Suggested Price: $132.95 / £85.00

Özlem Toku¸sog ˇ lu Series: Nutraceuticals

Additives & Ingredients / Brewing & Fermentation

Caper

By-products of food processing operations may still contain valuable substances such as dietetic fiber, organic acids, pigments, and flavors. Drying these byproducts and converting them into powder offers a way to preserve them as useful and valuable products. Food By-Product Based Powders as Functional Food Ingredients covers by-products derived from seafood, oil and fat, tea and herbal tea, milk and dairy products, fruits and vegetables, and meat and processed meat products. This reference book discusses the characterization, enhancing technologies, and processing of food by-product powders. It also addresses biological interactions, drug interactions, and pharmacological evaluations of food by-products. Print ISBN: 978-1-4822-2437-5 June 2015, 6-1/8 x 9-1/4, 336 pp. Suggested Price: $179.95 / £114.00

Citrus bergamia

Polysaccharides

Bergamot and its Derivatives

Natural Fibers in Food and Nutrition Edited by

Edited by

Giovanni Dugo and Ivana Bonaccorsi

Noureddine Benkeblia

University of Messina, Italy

University of the West Indies, Kingston, Jamaica

Series: Medicinal and Aromatic Plants - Industrial Profiles

This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent source of information for both professional and non-professionals that are involved in food science and technology, nutrition, and even medical sciences related to human health and well-being.

This book presents the most current research on all aspects of bergamot and its derivatives, including the history, botany, cultivation, extraction, analytical techniques, possible contamination, biological properties, and uses. It describes the pharmacological activities of bergamot and its derivatives, uses in cosmetics and medicine as well as in perfumery and in foods and beverages. Given the wide range of uses for bergamot, this book can serve as a reliable, comprehensive reference for scientists as well as a helpful product information resource for business-related interests. Print ISBN: 978-1-4398-6227-8 eBook ISBN: 978-1-4398-6229-2 August 2013, 6-1/8 x 9-1/4, 592 pp. Suggested Price: $145.95 / £93.00

Print ISBN: 978-1-4665-7181-5 eBook ISBN: 978-1-4665-7182-2 June 2014, 6-1/8 x 9-1/4, 512 pp. Suggested Price: $159.95 / £99.00

Cooking Innovations

Cocoa and Coffee Fermentations

Using Hydrocolloids for Thickening, Gelling, and Emulsification

Edited by

Amos Nussinovitch The Hebrew University of Jerusalem, Rehovot, Israel

Madoka Hirashima

Rosane F. Schwan Universidade Federal de Lavras, Brazil

Graham H. Fleet University of New South Wales, Sydney, Australia Series: Fermented Foods and Beverages Series

Mie University, Japan

This volume explores unique applications of hydrocolloids in the kitchen. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations. Print ISBN: 978-1-4398-7588-9 eBook ISBN: 978-1-4398-7589-6 October 2013, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $62.95 / £39.99

Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. It aims to provide a better understanding of the complex microbial ecology in cocoa and coffee fermentations which involve interactions between species of yeasts, bacteria, and filamentous fungi. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization. Print ISBN: 978-1-4398-4791-6 October 2014, 6-1/8 x 9-1/4, 633 pp. Suggested Price: $169.95 / £108.00

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Fermentation Processes Engineering in the Food Industry

Health Benefits of Fermented Foods and Beverages

Edited by

Carlos Ricardo Soccol, Ashok Pandey, and Christian Larroche

Jyoti Prakash Tamang

Series: Contemporary Food Engineering

Demonstrating and explaining the health-promoting and therapeutic properties of fermented foods, this comprehensive book covers both the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Examining a range of fermented food products from yogurt to tempeh to wine, it looks at probiotic activity, degradation of antinutritive compounds, and the conversion of substrates into consumable products with enhanced flavor and aroma. Fermentation has also been shown to provide antioxidant functions, suppress allergic reactions, and improve overall digestion.

Brewing & Fermentation

Fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, this volume explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The contributors describe the benefits of fermented foods in human health, examine applications of microalgae in the food industry, and explain the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes. Print ISBN: 978-1-4398-8765-3 eBook ISBN: 978-1-4398-8768-4 March 2013, 6-1/8 x 9-1/4, 510 pp. Suggested Price: $177.95 / £113.00

Handbook of Brewing Second Edition Edited by

Fergus G. Priest and Graham G. Stewart The Intl. Centre for Brewing & Distilling, Edinburgh, Scotland Series: Food Science and Technology

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 and the future of brewing. Exploring the future of brewing, this edition also describes new avenues to challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Print ISBN: 978-0-8247-2657-7 eBook ISBN: 978-1-4200-1517-1 February 2006, 6-1/8 x 9-1/4, 872 pp. Suggested Price: $275.00 / £175.00

Sikkim University, Gangtok, India

Print ISBN: 978-1-4665-8809-7 April 2015, 7 x 10, 608 pp. Suggested Price: $169.95 / £108.00

Microorganisms and Fermentation of Traditional Foods Edited by

Ramesh C. Ray Central Tuber Crops Research Institute, Bhubaneswar, India

Didier Montet CIRAD, Montpellier, France Series: Food Biology Series

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries. Print ISBN: 978-1-4822-2308-8 eBook ISBN: 978-1-4822-2309-5 August 2014, 6-1/8 x 9-1/4, 390 pp. Suggested Price: $159.95 / £99.00

Handbook of Indigenous Foods Involving Alkaline Fermentation

Solid State Fermentation for Foods and Beverages

Edited by

Prabir K. Sarkar

Jian Chen

University of North Bengal, Siliguri, India

Jiangnan University, Jiangsu, China

M.J. Robert Nout

Yang Zhu

Wageningen University, The Netherlands

TNO Quality of Life, Zeist, The Netherlands

Series: Fermented Foods and Beverages Series

This book describes the history, culture, production, microbiology, biochemistry, nutritional value, and roles of the diet of indigenous alkaline-fermented foods. The rise in pH during the production of these foods results in an environment that makes the substrate unsatisfactory for the growth of undesirable microorganisms and determines what microorganisms can survive, multiply, and carry out the fermentation. This book emphasizes the processes in the fermentations and the factors that influence the development of the characteristic microbiota and the biochemical and organoleptic changes induced by them.

This is the first book about fermented food and beverage to focus on solid-state fermentation. The text describes the various reactors used in solid-state fermentation, including static state reactors, dynamic reactors, and other new types of reactors, and provides a detailed introduction to various solidstate fermented foods and beverages, including product category, characteristics, functionalities, safety issues and consumer perception. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation.

Print ISBN: 978-1-4665-6529-6 eBook ISBN: 978-1-4665-6530-2 July 2014, 6-1/8 x 9-1/4, 629 pp. Suggested Price: $179.95 / £114.00

Print ISBN: 978-1-4398-4496-0 eBook ISBN: 978-1-4398-4497-7 November 2013, 6-1/8 x 9-1/4, 408 pp. Suggested Price: $188.95 / £120.00

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A Chef’s Guide to Gelling, Thickening, and Emulsifying Agents

Textbook

Alícia Foundation

Z. Sibel Ozilgen

The use of food texturizing agents has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from famed chef Ferran Adrià’s Alícia Foundation provides a clear and practical guide for any chef who wants to work with these texturing agents. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents. Print ISBN: 978-1-4665-6507-4 November 2014, 6 x 9, 360 pp. Suggested Price: $49.95 / £31.99

Cooking as a Chemical Reaction Culinary Science with Experiments Yeditepe University, Istanbul, Turkey

This unique textbook provides experiments geared for students in culinary arts, nutrition, dietetics, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing. The text uses experiments and experiences from the kitchen, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and processing. An instructor’s manual providing the expected outcomes of the experiments and figure slides for teaching are available with qualifying course adoption.

Textbook

The Art of Nutritional Cuisine Vickie A. Vaclavik Amy Haynes

Culinary Science

Print ISBN: 978-1-4665-5480-1 September 2014, 7 x 10, 299 pp., Soft Cover Suggested Price: $49.95 / £31.99

Edible Structures The Basic Science of What We Eat José Miguel Aguilera Pontificia Universidad Católica de Chile, Santiago

The Intl. Culinary School at the Art Institute of Dallas, Texas, USA

Culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve great-tasting foods that at the same time support a healthy lifestyle. This volume offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals. The book includes a glossary of key terms, Teachable Moments to amplify the application of basic food science concepts, recommended websites, and references to USDA guidelines to assist in planning and achieving a healthy diet. Print ISBN: 978-1-4398-5083-1 eBook ISBN: 978-1-4398-5084-8 January 2013, 7-1/2 x 9-1/2, 624 pp. Suggested Price: $62.95 / £39.99

Understanding the science behind cooking has become all the rage. In an entertaining and educational way, this book describes the science that transforms the structures of delicious food. The author reveals some of the intimate secrets of cooking, and explains how food molecules affect our health and well-being. The text also delves into the mysteries of modern cuisine. Through clear and objective essays, it answers many questions about food, raw materials, manufacturing processes, and the benefits and risks involved in our daily food consumption. It makes a fun and informative read for professional chefs, culinary students, and anyone interested in the science behind food. Print ISBN: 978-1-4398-9890-1 eBook ISBN: 978-1-4398-9891-8 October 2012, 6 x 9, 462 pp., Soft Cover Suggested Price: $41.95 / £26.99

The Billionaire’s Chef

The Essence of Gastronomy

Cooking for the Rich and Famished

Understanding the Flavor of Foods and Beverages

Neal Salisbury From cooking for Martha Stewart to reclusive billionaires, Chef Neal Salisbury has been serving the world’s power elite for 15 years. This book takes readers on the most honest journey into the ultra-private world of working for, living and travelling with the world’s billionaires of today. It offers tips and techniques on cooking in this rarified life, interspersed with vignettes and pictures of this lifestyle. The author focuses on what is unique about the operation on a ship, plane or makeshift kitchen on a beach. Print ISBN: 978-1-4665-8755-7 eBook ISBN: 978-1-4665-8756-4 September 2014, 6 x 9, 280 pp., Soft Cover Suggested Price: $45.95 / £28.95

Peter Klosse Hotel Management School Maastricht, The Netherlands

This book introduces gastronomy as the science of flavor and tasting, where flavor is an objective attribute of a product and tasting is the human perception of flavor. Bringing together natural sciences and humanrelated sciences to present a new unifying theory on flavor, the book answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. Print ISBN: 978-1-4822-1676-9 eBook ISBN: 978-1-4822-1677-6 December 2013, 6 x 9, 352 pp. Suggested Price: $62.95 / £39.99

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Modern Gastronomy A to Z

Culinary Science / Dairy / Engineering & Processing

A Scientific and Gastronomic Lexicon

Advanced Waste Treatment in the Food Processing Industry

Ferran Adrià

Edited by

Head Chef, elBulli Restaurant, Roses, Spain

Yung-Tse Hung, Lawrence K. Wang, and Nazih K. Shammas

Though the combination of science and cooking may seem fashionable and modern, the pairing of these disciplines is not a new concept. This volume gives readers a thorough understanding of the terminology that describes the nature of ingredients and why these ingredients produce certain reactions. It helps them discover the potential of a wide range of products that can be used in a diversity of preparations. The book maintains a convenient lexical format, with all the entries in alphabetical order, allowing readers to quickly and easily look up and find, in plain language, everything they need to know about the science of cooking. Print ISBN: 978-1-4398-1245-7 eBook ISBN: 978-1-4398-1246-4 December 2009, 6 x 9, 265 pp. Suggested Price: $74.95 / £47.99

Series: Advances in Industrial and Hazardous Wastes Treatment

An examination of current conditions and future trends, the text discusses pollution sources, waste characteristics, control technologies, management strategies, facility innovations, process alternatives, costs, and effluent standards. Much of the information is supported with case histories. It delineates methodologies, technologies, and considers regional and global effects of important pollution control practices. Most importantly, it provides a focus on new developments in innovative and alternative technologies, design criteria, managerial decision methodology, and environmental conservation approaches that are specific to the food industries Print ISBN: 978-1-4200-7227-3 May 2015, 7 x 10, 400 pp. Suggested Price: $89.95 / £57.99

Serving People with Food Allergies

Textbook

Kitchen Management and Menu Creation

Modeling and Design

Batch Processing Urmila Diwekar

Joel J. Schaefer

Vishwamitra Research Institute, Clarendon Hills, Illinois, USA

Allergy Chefs, Inc., Jacksonville, Florida, USA

Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies and special dietary needs. Using basic terminology, this book is suitable for home cooks as well. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers step-by-step ideas on reviewing kitchen procedures to prevent cross-contact and cross-contamination of food. This book contains practical advice and tools for the kitchen and front of house.

Batch processes are widely used in pharmaceutical, food, and specialty chemicals where high value, low volume products are manufactured. Designing these processes and unit operations can be an onerous task that requires computational efforts. With examples, case studies, and more than 100 homework problems, this book presents an overview of computer-aided design packages and describes the unit operations in batch and bioprocessing. Providing students with a thorough grounding in the numerical methods necessary to solve design problems, it discusses the basics of design, modeling, and optimization. Figure slides are available upon qualifying course adoption.

Print ISBN: 978-1-4398-2804-5 eBook ISBN: 978-1-4398-2805-2 June 2011, 6-1/8 x 9-1/4, 376 pp. Suggested Price: $57.95 / £36.99

Print ISBN: 978-1-4398-6119-6 eBook ISBN: 978-1-4398-6121-9 February 2014, 6-1/8 x 9-1/4, 250 pp. Suggested Price: $149.95 / £95.00

Dairy Science and Technology

Cocoa Production and Processing Technology

Second Edition P. Walstra, Pieter Walstra, Jan T. M. Wouters, and Tom J. Geurts Series: Food Science and Technology

This book discusses the transformation of milk into highquality products. Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, this second edition 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 manufacture and ripening of cheese. Print ISBN: 978-0-8247-2763-5 eBook ISBN: 978-1-4200-2801-0 September 2005, 6 x 9, 808 pp. Suggested Price: $243.00 / £155.00

Emmanuel Ohene Afoakwa This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. It covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments, genotypic variations, fermentation techniques, drying, storage and transportation. Print ISBN: 978-1-4665-9823-2 eBook ISBN: 978-1-4665-9824-9 February 2014, 6-1/8 x 9-1/4, 374 pp. Suggested Price: $139.95 / £89.00

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Second Edition (Online Version)

Engineering Aspects of Food Emulsification and Homogenization

Edited by

Dennis R. Heldman

Petr Dejmek

Heldman Associates, Mason, Ohio, USA

Series: Contemporary Food Engineering

Carmen I. Moraru Cornell University, Ithaca, New York, USA

Examining the role of engineering in the delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, tables, equations, and figures—including 128 color figures—the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. Featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology. ISBN: 978-1-4398-2806-9 October 2010, 8-1/2 x 11, 2114 pp., Online/Web Suggested Price: $560.00 / £311.00

Encyclopedia of Biotechnology in Agriculture and Food

This book describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. These aspects are the foundation needed for understanding emulsification at more than a rudimentary level. This is the first comprehensive treatment of emulsification including state-of-the-art developments and integration of all three aspects available in English. The book’s perspective is that of the unit emulsification process, using fundamental theory from different fields to discuss design and function of different emulsification techniques. Print ISBN: 978-1-4665-8043-5 April 2015, 6-1/8 x 9-1/4, 256 pp. Suggested Price: $159.95 / £99.00

(Online Version)

Engineering Aspects of Membrane Separation and Application in Food Processing

Edited by

Dennis R. Heldman Heldman Associates, Mason, Ohio, USA

Gyula Vatai, Erika Bekassy-Molnar, Robert W. Field, and Frank Lipnizki

Dallas G. Hoover

Series: Contemporary Food Engineering

University of Delaware, Newark, USA

Focusing on the science and applications of molecular biology to agriculture and foods, this encyclopedia describes the new tools for use in the production of raw agricultural materials and the manufacturing of food products. Two hundred entries cover areas such as cloned animals, genetically modified and droughtresistant plants, biodiversity, and nutritionally enhanced foods. It explores media coverage of biotechnology, associated governmental regulations, consumer acceptance, and environmental issues. Illustrations and comprehensive references complement the text. This reference is also available in an online format. ISBN: 978-0-8493-5044-3 July 2010, 8-1/2 x 11, 784 pp., Online/Web Suggested Price: $399.95 / £225.00

During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers characteristics of membrane separation processes, mass transfer membrane processes, and concentration polarization. The second section addresses applications in the dairy industry, animal products processing, fruit and beverage processing, as well as vegetable product processing. The final section details membrane bioreactors, cost analysis, and the design of complex membrane processes. Print ISBN: 978-1-4200-8363-7 May 2015, 6-1/8 x 9-1/4, 584 pp. Suggested Price: $189.95 / £121.00

Engineering Aspects of Food Biotechnology

Engineering Properties of Foods

Edited by

Jose A. Teixeira and Antonio A. Vicente

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

University of Minho, Braga, Portugal Series: Contemporary Food Engineering

Engineering & Processing

Encyclopedia of Agricultural, Food, and Biological Engineering

Fourth Edition

Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying science of these developments and applications has traditionally been well reported, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. This book provides a comprehensive review of these aspects, from the development of food processes and products to the most important unit operations.

Through three editions, this has been the must-have resource on food properties and their variations. The book defines food properties and the necessary theoretical background for each. It also evaluates the usefulness of each property in the design and operation of important food processing equipment. This new edition addresses advanced knowledge of food properties by providing the latest developments in the field. It offers three new chapters covering glass transition temperature pertaining to food, kinetics related to nonthermal processing, and micro-structural properties of foods

Print ISBN: 978-1-4398-9545-0 eBook ISBN: 978-1-4398-9546-7 August 2013, 6-1/8 x 9-1/4, 485 pp. Suggested Price: $177.95 / £113.00

Print ISBN: 978-1-4665-5642-3 eBook ISBN: 978-1-4665-5643-0 April 2014, 7 x 10, 812 pp. Suggested Price: $199.95 / £127.00

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Food Engineering Handbook Food Process Engineering

Experimental Design and Process Optimization

Edited by

Maria Isabel Rodrigues

Theodoros Varzakas

University of Campinas, Brazil

Higher Institute of Kalamata, Greece

Antonio Francisco Iemma

Constantina Tzia

University of São Paulo, Brazil

National Technical University of Athens, Greece

This book discusses the methodology of experimental design and response surface analysis. Augmented by realworld case studies, the text demonstrates the advantages of using the experimental design method versus investigating a single variable at a time. The authors describe the benefits of the sequential strategy of factorial designs and the evolution of its use, explore the screening design technique developed by Plackett and Burman as an alternative to preliminary selection, and review statistical science essentials to aid readers in understanding and applying the concepts presented.

Series: Contemporary Food Engineering

Engineering & Processing

This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents. Print ISBN: 978-1-4822-6166-0 November 2014, 6-1/8 x 9-1/4, 660 pp. Suggested Price: $169.95 / £108.00

Food Engineering Handbook Food Engineering Fundamentals Edited by

Theodoros Varzakas Higher Institute of Kalamata, Greece

Constantina Tzia

Print ISBN: 978-1-4822-9955-7 December 2014, 7 x 10, 320 pp. Suggested Price: $149.95 / £95.00

Handbook of Food Processing Two Volume Set Edited by

Theodoros Varzakas Higher Institute of Kalamata, Greece

Constantina Tzia National Technical University of Athens, Greece

National Technical University of Athens, Greece National Technical University of Athens, Greece

Series: Contemporary Food Engineering

Authored by world experts, this two-volume set discusses the basic principles and applications of major commercial food processing technologies. It covers various food preservation processes including blanching, pasteurization, chilling, freezing, aseptic packaging, and nonthermal food processing. The set describes common food engineering unit operations as well as preservation processes required to convert raw materials into final products. Also covered are topics surrounding food safety and quality.

Print ISBN: 978-1-4665-8230-9 May 2015, 6-1/8 x 9-1/4, 368 pp. Suggested Price: $319.95 / £204.00

Print ISBN: 978-1-4822-6169-1 December 2014, 6-1/8 x 9-1/4, 599 pp. Suggested Price: $169.95 / £108.00

Food Engineering Handbook

Handbook of Industrial Drying

Two-Volume Set

Edited by

This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents. Print ISBN: 978-1-4665-8226-2 November 2014, 6-1/8 x 9-1/4, 944 pp. Suggested Price: $169.95 / £108.00

Fourth Edition Arun S. Mujumdar National University of Singapore

This Fourth Edition book includes 12 new chapters covering computational fluid dynamic simulation; solar, impingement, and pulse combustion drying; drying of fruits, vegetables, sugar, biomass, and coal; physicochemical aspects of sludge drying; and life-cycle assessment of drying systems. Addressing commonly encountered dryers as well as innovative dryers with future potential, the fully revised text not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations to increase energy efficiency and cost-effectiveness. Print ISBN: 978-1-4665-9665-8 eBook ISBN: 978-1-4665-9666-5 July 2014, 8-1/2 x 11, 1348 pp. Suggested Price: $349.95 / £223.00

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Theory, Design and Industrial Applications Odilio Alves-Filho Norwegian University of Science and Technology, Trondheim

This book covers the underlying essentials and theory required for the design and application of heat pump dryers. It includes comprehensive layouts of heat pump dryers for a diversity of materials with market value. The equations, diagrams, and procedures are explained to form the basis for heat pump dryer design and dimensioning. The operating conditions, refrigerant, moist air, and product properties are considered, while the heat pump dryers and conventional dryers are compared in terms of performance, removal rate, and energy utilization. Print ISBN: 978-1-4987-1133-3 June 2015, 7 x 10, 376 pp. Suggested Price: $149.95 / £95.00

Ohmic Heating in Food Processing Edited by

Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, and Khalid Abdelrahim Series: Electro-Technologies for Food Processing Series

This book covers all aspects of Ohmic heating, its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It provides a general overview of Ohmic processing, such as the basic concepts of electricity; the effects of electricity on foods, microorganisms, and enzymes; and a comparison of Ohmic heating and other heating methods. In addition to providing the basic theory and principles, the book provides examples of applications of Ohmic heating for different classes of food products. Print ISBN: 978-1-4200-7108-5 eBook ISBN: 978-1-4200-7109-2 February 2014, 7 x 10, 530 pp. Suggested Price: $179.95 / £114.00

Introduction to Advanced Food Process Engineering

Textbook

Edited by

Applications and Effects on Processing Foods and Biological Materials

Jatindra Kumar Sahu Assam University, India

Physical Properties Edited by

This book provides a general reference on various aspects of food processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. It is divided into three sections, systemically examining advanced processes from different areas of food process engineering. The book describes a wide range of food processing technologies, examines food safety and quality assessment, and explores waste management, byproduct utilization, and energy conservation in the food processing industry. Print ISBN: 978-1-4398-8071-5 eBook ISBN: 978-1-4398-8072-2 March 2014, 6-1/8 x 9-1/4, 717 pp. Suggested Price: $159.95 / £99.00

Lamin S. Kassama Alabama A&M University, Normal, USA

Kurt A. Rosenstrater Iowa State University, Ames, USA Series: Contemporary Food Engineering

This book provides essential information on the fundamental principles of physical properties of agricultural materials as a whole and as ingredients for foods. It discusses their implication on product quality as engineering material. The chapters provide detailed discussions of current research and development of modern equipment and instrumentation as they apply to physical property measurement and determination methodologies. The book can be used as a textbook for food science and biological engineering students and as a reference for food product developers. Print ISBN: 978-1-4665-9027-4 March 2015, 6-1/8 x 9-1/4, 304 pp. Suggested Price: $99.95 / £63.99

Textbook

Introduction to Food Process Engineering

Radio-Frequency Heating in Food Processing

Albert Ibarz

Principles and Applications

University of Lleida, Spain

Edited by

Gustavo V. Barbosa-Canovas

George B. Awuah, Hosahalli S. Ramaswamy, and Juming Tang

Washington State University, Pullman, USA Series: Food Preservation Technology

Series: Electro-Technologies for Food Processing Series

This text introduces the basic principles of food engineering, providing readers with a good understanding of what food process engineering encompasses. The text begins with an overview of basic concepts of unit operations, familiarizing readers with fundamental ideas regarding processes. It then reviews key topics in food process engineering, covering the physical properties of food, traditional fluid mechanics, and heat transfer. The text examines transport phenomena, momentum, energy, and mass balances, as well as macroscopic balances. It also discusses food processing and food preservation technologies and food packaging. Print ISBN: 978-1-4398-0918-1 eBook ISBN: 978-1-4398-0919-8 April 2014, 7 x 10, 722 pp. Suggested Price: $89.95 / £57.99

Engineering & Processing

Heat Pump Dryers

As the third book of a series of publications dedicated to electro-technology applications in the food processing industry, this text covers successful radio frequency applications and advances in the milk, fruit juice, poultry, meat, baking and drying industries, and other opportunities where RF heating has clear advantages over other electro-technology options. RF’s impact on nutritional, quality, food and personal safety, as well as future perspective/ prospects is presented. It explains how RF applications are similar to microwave heating in several aspects and describes their differences. It also describes the niche RF fills. An appendix includes a relevant case study. Print ISBN: 978-1-4398-3704-7 November 2014, 7 x 10, 407 pp. Suggested Price: $179.95 / £114.00

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Engineering & Processing / Fats & Oils / Food Biotechnology 10

The Soft Drinks Companion

Lipids

A Technical Handbook for the Beverage Industry

Nutrition and Health

Maurice Shachman Food Technology Consultant, Johanesburg, 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 thirty-five years’ hands-on experience in technical management in the soft drinks industry. The diverse subjects discussed focus on key scientific and technical issues encountered by technical staff at all levels on a daily basis, including cost factors related to technical subjects. The succinct explanations of scientific concepts underlying technology issues and potential problems make The Soft Drinks Companion an ideal all-around reference for both the professional and novice.

Claude Leray Lipids (fats and oils) are essential cellular components in animals, plants, and bacteria, and they play an important role in human nutrition. This book presents a detailed account of the nutritional aspects of all types of lipid— fatty acids, triacylglycerols, phospholipids, sphingolipids, sterols, and fat-soluble vitamins (A, D, E, K). The importance of the omega-3/omega-6 fatty acid ratio in cardiovascular health is well known, but the nutritional balance of lipids also impacts the immune system, the central nervous system, and cancer processes. Print ISBN: 978-1-4822-4231-7 November 2014, 6-1/8 x 9-1/4, 322 pp., Soft Cover Suggested Price: $99.95 / £63.99

Print ISBN: 978-0-8493-2726-1 eBook ISBN: 978-0-203-49212-3 August 2004, 263x184, 280 pp. Suggested Price: $220.00 / £140.00

Unit Operations in Food Engineering

Biotechnology in Agriculture and Food Processing

Second Edition

Opportunities and Challenges

Albert Ibarz

Parmjit S. Panesar

University of Lleida, Spain

Sant Longowal Institute of Engineering & Technology, India

Gustavo V. Barbosa-Canovas

Satwinder S. Marwaha

Washington State University, Pullman, USA

Punjab Biotechnology Incubator, India

Series: Food Preservation Technology

In order to successfully produce food products with maximum quality, each stage of processing must be well designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems. Print ISBN: 978-1-4398-0944-0 May 2015, 6-1/8 x 9-1/4, 528 pp. Suggested Price: $89.95 / £57.99

An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods, etc. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing and biotechnological management of crop residues and waste/byproducts of agro industries. Print ISBN: 978-1-4398-8836-0 eBook ISBN: 978-1-4398-8838-4 July 2013, 6-1/8 x 9-1/4, 637 pp. Suggested Price: $209.95 / £134.00

Differential Scanning Calorimetry

Genetically Modified Foods

Applications in Fat and Oil Technology

Salah Eldin Osman Mahgoub

Edited by

Genetically modified foods generally refer to crop plants created for human or animal consumption using molecular biology techniques. This book covers various aspects of GM foods including the basics and principles of how the production of GM foods developed through time and how it relates to other types of biotechnology; the applications of these principles at the lab and field levels, GM foods in the marketplace; the ongoing debate on GM foods production and consumption, consumer issues and trends, labeling and legal aspects of GM foods.

Emma Chiavaro This book discusses differential scanning calorimetry (DSC), one of the main analytical techniques for evaluating crystallization and melting behavior of fats, quantifying oxidation stability of oils, and evaluating lipid adulteration. The authors also describe thermal techniques, such as derivative thermogravimetry (DTG) and differential thermal analysis (DTA) as well as XRD and NMR techniques, frequently coupled with DSC. The book is divided into three parts, covering the main applications of DSC, a more theoretical discussion, and specific applications of palm, palm kernel and coconut oils, and their fractions.

Basics, Applications and Controversy Kaplan University, Fort Lauderdale, Florida, USA

Print ISBN: 978-1-4822-4281-2 June 2015, 6 x 9, 480 pp. Suggested Price: $139.95 / £89.00

Print ISBN: 978-1-4665-9152-3 December 2014, 6-1/8 x 9-1/4, 302 pp. Suggested Price: $169.95 / £108.00

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Utilization of Fish Waste Edited by

Raul Perez Galvez University of Granada, Spain

Edited by

Jean-Pascal Bergé

Raquel de Pinho Ferreira Guiné

The shortage of marine resources calls for the implementation of new technological processes for providing a better utilization of waste and by-products from fisheries and fish processing activities. Most of these by-products are currently used as raw materials for animal feed. It is estimated that their utilization in human foodstuffs, nutraceuticals, pharmacy, or cosmetics would increase their value fivefold. This book discusses the opportunities for upgrading these materials by means of basic technologies such as hydrolysis, membrane ultrafiltration, and better handling techniques. Print ISBN: 978-1-4665-8579-9 eBook ISBN: 978-1-4665-8580-5 May 2013, 6-1/8 x 9-1/4, 232 pp. Suggested Price: $104.95 / £65.99

ESAV, Viseu, Portugal

Paula Maria dos Reis Correia ESAV, Viseu, Portugal Series: Contemporary Food Engineering

Diverse in composition and properties, as well as technological abilities, cereals include a vast number of biochemical entities. This book focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. The text discusses cereal production, which varies according to the type of cereal, cultivar, and region, as well as cultural practices. It also addresses transportation, storage, cereal quality, and technological operations. Print ISBN: 978-1-4398-8702-8 eBook ISBN: 978-1-4398-8703-5 July 2013, 6-1/8 x 9-1/4, 367 pp. Suggested Price: $167.95 / £107.00

Bread Fortification for Nutrition and Health Benefits Edited by

Cristina M. Rosell, Joanna Bajerska, and Aly F. El Sheikha Series: Food Biology Series

Bread supplies over half of the caloric intake of the world’s population, including a high proportion of the intake of vitamins B and E, making it a major food of the world. It is an important part of the human diet, and is mainly influenced by nature of substrate and microorganisms involved in its fermentation. This book provides updated information on bread and its fortification for health benefits. It presents advances in areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry. Print ISBN: 978-1-4987-0156-3 June 2015, 6 x 9, 400 pp. Suggested Price: $139.95 / £89.00

Textbook

Fennema’s Food Chemistry Fourth Edition Edited by

Srinivasan Damodaran, Kirk L. Parkin, and Owen R. Fennema An internationally respected textbook in food chemistry for more than 30 years, this book covers major and minor food components as well as food systems. It begins with an examination of major components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor components, including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems and explores areas such as the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues. Figure slides are available with qualifying course adoption. Print ISBN: 978-0-8493-9272-6 eBook ISBN: 978-1-4200-2052-6 September 2007, 7 x 10, 1160 pp., Soft Cover Suggested Price: $92.95 / £58.99

CRC Handbook of Chemistry and Physics 96th Edition

Food Analysis by HPLC Third Edition Edited by

Edited by

Leo M.L. Nollet

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

Proudly serving the scientific community for over a century, this 96th edition is an update of a classic reference, mirroring the growth and direction of science for a century. This venerable work continues to be the most accessed and respected scientific reference in the world. An authoritative resource consisting of tables of data, its usefulness spans every discipline. The latest edition contains new and significantly updated tables and honors four historical figures in science. It is available in eBook and online formats as well as the traditional print format.

University College Ghent, Belgium

Fidel Toldra Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain

For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques—with particular attention given to miniaturization, automatization, and green chemistry. Thoroughly updated and revised, this volume offers practical and immediately applicable information on all major topics of food components analyzable by HPLC. It examines recent trends in HPLC, separation techniques, and HPLC determinations of residues of various substances. Print ISBN: 978-1-4398-3084-0 eBook ISBN: 978-1-4398-3085-7 November 2012, 7 x 10, 1078 pp. Suggested Price: $262.00 / £167.00

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Food Biotechnology / Food Chemistry

Ifremer, Nantes, France

Print ISBN: 978-1-4822-6096-0 June 2015, 8-1/2 x 11, 2650 pp. Suggested Price: $169.95 / £108.00

Engineering Aspects of Cereal and Cereal-Based Products

Food Composition and Analysis

Handbook of Essential Oils

Methods and Strategies Edited by

Science, Technology, and Applications, Second Edition

A. K. Haghi

Edited by

University of Guilan, Rasht, Iran

K. Husnu Can Baser

Elizabeth Carvajal-Millan Research Center for Food and Development (CIAD), Hermosillo, Mexico

Food Chemistry 12

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed. Print ISBN: 978-1-926895-85-7 eBook ISBN: 978-1-4822-3166-3 May 2014, 6 x 9, 424 pp. Suggested Price: $139.95 / £89.00

Anadolu University, Eskisehir, Turkey

Gerhard Buchbauer University of Vienna, Austria

Bringing together significant research and market profiles, this comprehensive handbook provides a much-needed compilation of information related to the development, use, and marketing of essential oils, including their chemistry and biochemistry. A select group of authoritative experts explores the historical, biological, regulatory, and microbial aspects. This reference also covers sources, production, analysis, storage, and transport of oils as well as aromatherapy, pharmacology, toxicology, and metabolism. It includes discussions of biological activity testing, results of antimicrobial and antioxidant tests, and penetrationenhancing activities useful in drug delivery. Print ISBN: 978-1-4665-9046-5 May 2015, 7 x 10, 1000 pp. Suggested Price: $199.95 / £127.00

Food Oxidants and Antioxidants

Food Allergens

Chemical, Biological, and Functional Properties

Analysis Instrumentation and Methods

Edited by

Leo M.L. Nollet

Grzegorz Bartosz

University College Ghent, Belgium

Edited by

University of Lodz, Poland

Arjon J. van Hengel

Series: Chemical & Functional Properties of Food Components

European Commission Joint Research Centre, Geel, Belgium

This volume discusses the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and processing, specifically focusing on the sensory quality, nutritional value, health-promoting activity, and safety aspects of foods. It examines the analysis of prooxidants and antioxidants in foods, covers measurement and mechanisms of antioxidant activity, presents case studies on selected natural food antioxidants, and discusses functional antioxidant foods.

Covering all of the major recognized food allergens in the US and EU, this comprehensive work begins with an introduction to the problem and prevalence of food allergens. It discusses health issues and the presence of allergens in various food products, examines methodologies for analysis and detection, and details specific methods for each food type. Maintaining a consistent structure and format throughout, each chapter describes the properties of the allergen, and demonstrates the appropriate sample extraction and clean-up, separation and analysis, and detection and quantification techniques.

Print ISBN: 978-1-4398-8241-2 eBook ISBN: 978-1-4398-8242-9 June 2013, 6-1/8 x 9-1/4, 568 pp. Suggested Price: $177.95 / £113.00

Print ISBN: 978-1-4398-1503-8 eBook ISBN: 978-1-4398-1505-2 December 2010, 6-1/8 x 9-1/4, 231 pp. Suggested Price: $188.95 / £120.00

Food Safety Chemistry

Handbook of Food Analysis

Toxicant Occurrence, Analysis and Mitigation

Third Edition, Two-Volume Set

Edited by

Leo M.L. Nollet

Liangli (Lucy) Yu, Shuo Wang, and Bao-Guo Sun

University College Ghent, Belgium

This edited book is a comprehensive guide to the chemistry of food toxicants produced during processing, formulation, and storage of food. Each major food chemical contaminant will be discussed for toxic effects and the biological mechanisms behind their toxicity. Their absorption and distribution profiles and the factors influencing their levels in foods will be discussed. In addition, a listing of commonly used analytical techniques in food safety chemistry will make the book useful for food scientists and nutritionists. Print ISBN: 978-1-4665-9794-5 October 2014, 6-1/8 x 9-1/4, 344 pp. Suggested Price: $169.95 / £108.00

Edited by

Fidel Toldra Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain

The Handbook of Food Analysis, Third Edition, presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding two-volume reference delineates the physical and chemical properties of nutrients and other food components. It provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques; it also assesses the relative advantage, accuracy, and reliability of each procedure. Sixteen new chapters have been added to this twovolume reference. They discuss hand analysis techniques of rheological, thermal, and flavor properties of food as well as various methods and techniques in food analysis. Chapters on amines, flavorings, and food traceability are also included. Print ISBN: 978-1-4665-5654-6 June 2015, 8-1/2 x 11, 1568 pp. Suggested Price: $690.00 / £439.00

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Handbook of Water Analysis

Methods in Food Analysis

Third Edition

Edited by

Leo M.L. Nollet and Leen S. P. De Gelder University College Ghent, Belgium

Extensively revised and updated, Handbook of Water Analysis, Third Edition provides current analytical techniques, starting from 2005 until now, for detecting various compounds in water samples. Maintaining the detailed and accessible style of both former editions, this third 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. Print ISBN: 978-1-4398-8964-0 eBook ISBN: 978-1-4398-8966-4 July 2013, 7 x 10, 995 pp. Suggested Price: $199.95 / £127.00

Rui M. S. Cruz, Igor Khmelinskii, and Margarida Vieira This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, presenting methodologies for specific work conditions. It provides a reference for food engineers and researchers working in the area of food science and technology as well as undergraduate and postgraduate students. Print ISBN: 978-1-4822-3195-3 eBook ISBN: 978-1-4822-3196-0 June 2014, 6-1/8 x 9-1/4, 250 pp. Suggested Price: $129.95 / £82.00

Dictionary of Food Compounds with CD-ROM

Microfluidic Chip-Capillary Electrophoresis Devices

Second Edition

Edited by

Ying Shing Fung

Edited by

Shmuel Yannai Technion-Israel Institute of Technology, Haifa

Presented in a user-friendly format in both hard copy and fully searchable CD-ROM, this resource contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food.

This edited volume is the first to demonstrate the fabrication and use of integrated capillary electrophoresis and microfluidic chip devices. Both technologies are relatively mature, but they have not been used together in the same device. These CE/MF devices can be used to provide onsite analysis of samples when laboratory services are not available, for example, urine samples essential for patient management decisions, or food samples that may contain toxins. Print ISBN: 978-1-4822-5164-7 May 2015, 6-1/8 x 9-1/4, 392 pp. Suggested Price: $129.95 / £82.00

Print ISBN: 978-1-4200-8351-4 eBook ISBN: 978-1-4200-8352-1 October 2012, 8-1/2 x 11, 2346 pp. Suggested Price: $771.00 / £491.00

Introduction to the Physical Chemistry of Foods Christos Ritzoulis

Nanoparticle- and MicroparticleBased Delivery Systems Encapsulation, Protection and Release of Active Compounds David Julian McClements

ATEI, Thessaloniki, Greece

University of Massachusetts, Amherst, USA

This concise, easy-to-understand book presents the fundamental principles of physical chemistry and its relationship to foods and their processing. It begins with basic physics and chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. This text offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background. Print ISBN: 978-1-4665-1175-0 eBook ISBN: 978-1-4665-1176-7 April 2013, 6-1/8 x 9-1/4, 224 pp. Suggested Price: $94.95 / £59.99

Food Chemistry

Edited by

This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized within the food industry, including surfactant-based, emulsion-based, and biopolymer-based systems. The book takes a traditional colloid science approach to the subject with particular emphasis on the practical aspects of formulation of particulate and emulsionbased delivery systems for pharmaceutical and food applications. It covers active ingredients drawn from proteins, carbohydrates, and lipids as well as mineralbased active ingredients. The book describes particle characteristics and explains mechanical particle fabrication methods. Print ISBN: 978-1-4822-3315-5 eBook ISBN: 978-1-4822-3316-2 August 2014, 6-1/8 x 9-1/4, 572 pp. Suggested Price: $179.95 / £114.00

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Phosphoric Acid Purification, Uses, Technology, and Economics Rodney Gilmour Process Engineering Design Online Limited, High Peak, UK

Food Chemistry / Fruits & Vegetables 14

The first of its kind, this book covers the development of purification technologies for phosphoric acid, especially solvent extraction, describing successful processes and setting this period in the historical context of the last 350 years. Individual chapters are devoted to the key derivative products which are still undergoing active development, as well as to sustainability and how to approach the commissioning of these plants. The text is aimed at students of chemistry, chemical engineering, business, and industrial history, and to new entrants to the industry. Print ISBN: 978-1-4398-9510-8 eBook ISBN: 978-1-4398-9516-0 December 2013, 6-1/8 x 9-1/4, 354 pp. Suggested Price: $231.00 / £147.00

Textbook

Rheology and Fracture Mechanics of Foods Ton van Vliet

Ultra Performance Liquid Chromatography Mass Spectrometry Evaluation and Applications in Food Analysis Edited by

Mu Naushad and Mohammad Rizwan Khan This book presents a unique collection of up-to-date UPLCMS/MS (ultra performance liquid chromatography-tandem mass spectrometric) methods for the separation and quantitative determination of pesticides, capsaicinoids, heterocyclic amines, aflatoxin, perfluorochemicals, acrylamide, procyanidins and alkaloids, lactose content, phenolic compounds, vitamins, and aroma and flavor compounds in a wide variety of foods and food products. With contributions by experts in interdisciplinary fields, this reference offers practical information for readers in research and development, production, and routing analysis of foods and food products. Print ISBN: 978-1-4665-9154-7 eBook ISBN: 978-1-4665-9155-4 March 2014, 6-1/8 x 9-1/4, 480 pp. Suggested Price: $159.95 / £99.00

Advances in Postharvest Fruit and Vegetable Technology Edited by

Wageningen Agricultural University, The Netherlands

Ronald Baden Howe Wills

Combining rheology and fracture mechanics, this unique textbook describes how rheological and fracture properties of foods are related to their structure. Divided into three parts, the first part reviews basic concepts and emphasizes aspects relevant for studying food products, raw materials, and intermediate products. The second part introduces measuring methods and the equipment used for studying mechanical properties of food products; highlighting tests that deliver reproducible and interpretable data. The final part investigates the relation between rheological and fracture behavior of matter and physical structure at the relevant molecular, mesoscopic, and macroscopic length scales.

John Brett Golding

Print ISBN: 978-1-4398-2703-1 eBook ISBN: 978-1-4398-2705-5 September 2013, 6-1/8 x 9-1/4, 363 pp. Suggested Price: $94.95 / £59.99

The Maillard Reaction Reconsidered

University of Newcastle, Ourimbah, NSW, Australia Series: Contemporary Food Engineering

The postharvest handling of fresh fruits and vegetables plays a critical role in facilitating a continuous supply of high-quality fresh produce to the consumer. Many new technologies developed and refined in recent years continue to make possible an everexpanding supply of fresh products. This volume examines a range of recently developed technologies and systems that will help the horticulture industry to become more environmentally sustainable and economically competitive, and to minimize postharvest quality loss and generate products that are appealing and acceptable to consumers. Print ISBN: 978-1-4822-1696-7 June 2015, 6-1/8 x 9-1/4, 500 pp. Suggested Price: $169.95 / £108.00

Juice Processing

Cooking for Health

Quality, Safety and Value-Added Opportunities

Jack N. Losso

Edited by

Louisiana State University, Baton Rouge, USA

Cooking can involve chemical reactions that make our food smell and taste better. During the cooking process, the Maillard reaction is partially responsible for creating the flavor and color of grilled and seared foods. The Maillard reaction has also been linked to chronic degenerative diseases such as cancer, cardiovascular disease, and Alzheimer’s disease. Exploring this link, this book also elaborates on dietary risk factors for chronic degenerative diseases as well as dietary factors to help prevent them. Print ISBN: 978-1-4822-4821-0 April 2015, 6 x 9, 384 pp. Suggested Price: $79.95 / £49.99

Victor Falguera and Albert Ibarz University of Lleida, Spain Series: Contemporary Food Engineering

Fruit juices and derivative food products are widely consumed because of their refreshing nature and nutritional value. While juice quality largely depends on the fruit from which it is made, the manufacturing process is also very important. This book addresses all the important issues in juice processing, from extracting concentrates, to retaining nutritional and functional benefits, through making productive use of the by-products and waste generated in fruit juice processing. Novel methods in both thermal and nonthermal processing are addressed, with a constant focus on both quality and safety. Print ISBN: 978-1-4665-7733-6 eBook ISBN: 978-1-4665-7734-3 April 2014, 6-1/8 x 9-1/4, 401 pp. Suggested Price: $159.95 / £99.00

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Clinical Aspects of Functional Foods and Nutraceuticals

Amalendu Chakraverty

Edited by

Indian Institute of Technology Kharagpur

Dilip Ghosh, Debasis Bagchi, and Tetsuya Konishi

R. Paul Singh University of California, Davis, USA

This book combines postharvest technology and food process engineering into one volume as they relate to the primary processing of cereals, pulses, fruits, and vegetables. It covers food preservation and processing methods, including storage principles, drying, parboiling, hydrothermal treatment, and milling. It also explores the utilization of by-products and biomass, postharvest management of fruits and vegetables, food preservation, food chemistry, and food engineering operations. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology. Print ISBN: 978-1-4665-5320-0 eBook ISBN: 978-1-4665-5321-7 April 2014, 6-1/8 x 9-1/4, 581 pp. Suggested Price: $159.95 / £99.00

Postharvest Biology and Technology of Horticultural Crops Principles and Practices for Quality Maintenance Edited by

Mohammed Wasim Siddiqui Bihar Agricultural University, India Series: Postharvest Biology and Technology

The ultimate goal of crop production is to provide quality produce to consumers at reasonable rates. Most fresh produce is highly perishable, and postharvest losses are significant under the present methods of management in many countries. However, significant achievements have been made during the last few years to curtail postharvest losses in fresh produce and to ensure food security and safety as well. This new book describes advancements in postharvest quality improvement of fresh horticultural produce. This book will be a standard reference work for postharvest management for the fresh produce industry.

This book provides an extensive overview of various clinical aspects of functional foods and nutraceuticals. It contains information on diverse nutritional challenges and potential health benefits from functional foods and nutraceuticals. Chapters cover functional foods in human health, food–drug interactions, global regulatory frameworks and systems, seed to clinic approach, innovative new food products, personalized nutrition in public health, functional foods in medicine, and future roles of functional foods and nutraceuticals. Print ISBN: 978-1-4665-6910-2 eBook ISBN: 978-1-4665-6916-4 August 2014, 7 x 10, 474 pp. Suggested Price: $149.95 / £95.00

Functional Food Ingredients and Nutraceuticals Processing Technologies, Second Edition This book introduces the “green” separation processes and stabilization technologies that been developed to address consumer’s concerns on quality and safety issues. It emphasizes the role of nanotechnology in packaging processes and how nano- and micro-encapsulation technologies are used to protect and stabilize the bioactivity of health-promoting components. Print ISBN: 978-1-4822-4064-1 June 2015, 6-1/8 x 9-1/4, 530 pp. Suggested Price: $189.95 / £121.00

Print ISBN: 978-1-77188-086-2 March 2015, 6 x 9, 355 pp. Suggested Price: $149.95 / £95.00

Advances in Natural Medicines, Nutraceuticals and Neurocognition

Functional Foods

Edited by

Con Stough

Leah Coles

The Connection Between Nutrition, Health, and Food Science

Swinburne University, Hawthorn, Victoria, Australia

Baker IDI Heart and Diabetes Institute, Prahran, Australia

Andrew Scholey

This new book presents a variety of important research on functional foods—foods that have another role related to disease prevention or health. The first section of the book includes chapters on the complicated relationships between nutrition, physical and mental health, and disease. Section two focuses on the connection between health science and food, and presents a number of case studies on the possible uses of functional foods. The book discusses important methods for nutritional interventions in relation to diseases such as obesity and other prominent health concerns in modern society.

Swinburne University, Melbourne, Australia

Great strides have been made in the field of natural medicine with respect to neurocognition. Bringing together the work of contributors from around the globe, this book examines developments related to cognitive aging; the neurocognitive effects of isolated compounds, including N-acetylcysteine and lipoic acid; the effect of supplementation with multivitamins on cognitive health; and the impact of agents that improve metabolic activity in the context of neurocognitive function. It also examines the effects of essential fatty acids, Traditional Chinese Medicine, Indian herbs, and herbal extracts on intelligence, memory, cognition, and brain functioning. Print ISBN: 978-1-4398-9360-9 eBook ISBN: 978-1-4398-9362-3 January 2013, 6-1/8 x 9-1/4, 369 pp. Suggested Price: $157.95 / £99.00

Fruits & Vegetables / Functional Foods & Nutraceuticals

Postharvest Technology and Food Process Engineering

Print ISBN: 978-1-926895-94-9 eBook ISBN: 978-1-4822-3275-2 November 2013, 6 x 9, 422 pp. Suggested Price: $129.95 / £82.00

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Functional Foods & Nutraceuticals 16

Green Tea Polyphenols

Marine Nutraceuticals

Nutraceuticals of Modern Life

Prospects and Perspectives

Edited by

Lekh R. Juneja, Mahendra P. Kapoor, Tsutomu Okubo, and Theertham Rao

Se-Kwon Kim

Presenting a collection of up-to-date global findings on the health benefits of green tea polyphenols, this book confirms their position as healthy functional ingredients. With chapters contributed by experts in the field and the inclusion of extensive references, it provides an authoritative volume to guide researchers, scientists, and regulatory bodies. The book covers important topics on the processing, chemical composition, and properties of green tea polyphenols as well as their numerous health benefits, from cancer prevention and cardiovascular health to protection of internal organs and gut health. Print ISBN: 978-1-4398-4788-6 eBook ISBN: 978-1-4398-4789-3 May 2013, 6-1/8 x 9-1/4, 362 pp. Suggested Price: $132.95 / £85.00

Handbook of Metallonutraceuticals

Pukyong National University, Busan, South Korea Series: Nutraceuticals

The marine environment is rich in biological and chemical diversity and is the source of unique bioactive substances that can be used as nutraceuticals and functional food ingredients. This book discusses recent advances in marine nutraceuticals, providing a comprehensive account of marine-derived nutritionally and pharmacologically active agents and their potential health benefits, including antioxidant, anticancer, anticoagulant, antidiabetic, anti-inflammatory, antihypertensive, and antibacterial properties. The book discusses the sources, isolation and purification, chemistry, functional interactions, applications, and industrial perspectives of marine-derived nutraceuticals. Print ISBN: 978-1-4665-1351-8 eBook ISBN: 978-1-4665-1352-5 March 2013, 6-1/8 x 9-1/4, 464 pp. Suggested Price: $177.95 / £113.00

Nutraceuticals and Health

Edited by

Review of Human Evidence

Yashwant Vishnupant Pathak

Edited by

University of South Florida, Tampa, USA

Somdat Mahabir

Jayant N. Lokhande

National Cancer Institute, Bethesda, Maryland, USA

Indus Inc. & Indus Extracts, Anaheim, California

Yashwant V. Pathak

Series: Nutraceuticals

University of South Florida, Tampa, USA

This book presents basic concepts related to the nutritional and therapeutic use of metals, product development strategies, and some ideas ready to be applied for condition-specific metallonutraceuticals. It covers the characterization of metallonutraceuticals, bioavailability and drug interactions, and therapeutic applications of nanometals including use as imaging agents, in cancer diagnosis and treatment, as antibacterials and antivirals, in ocular disease, and in neurodegenerative diseases. It also addresses intellectual property rights and regulatory considerations. Using an interdisciplinary approach, this userfriendly text provides a knowledge base and inspiration for new research in this exciting field. Print ISBN: 978-1-4398-3698-9 eBook ISBN: 978-1-4398-3699-6 April 2014, 6-1/8 x 9-1/4, 350 pp. Suggested Price: $149.95 / £95.00

Human Longevity Omega-3 Fatty Acids, Bioenergetics, Molecular Biology, and Evolution Raymond C. Valentine University of California, Davis, USA

David L. Valentine Human cells are protected from the ravages of aging by defensive systems including novel mechanisms against membrane oxidation introduced in this book. The book proposes a unified concept in which aging cells faced with declining energy production by mitochondria and the relatively high cost of protecting membranes against oxidation are triggered by energy stress to activate programmed cellular death. It includes case histories illustrating the duality of polyunsaturated membranes in aging and longevity. It also explains the relationship between membrane unsaturation and longevity leading to a unified concept of aging. Print ISBN: 978-1-4665-9486-9 eBook ISBN: 978-1-4665-9487-6 September 2014, 6-1/8 x 9-1/4, 242 pp. Suggested Price: $139.95 / £89.00

Series: Nutraceuticals

This book focuses on the role of nutraceuticals in human health, disease prevention, health promotion, and as an adjunct to disease treatment. This epidemiological focus is very crucial because it will address whether, and what kinds of, evidence exist to support a role for nutraceuticals in disease prevention and treatment. Cutting-edge summaries highlight both the biological and epidemiological findings of relevant studies of nutraceuticals in health and disease. Print ISBN: 978-1-4665-1722-6 eBook ISBN: 978-1-4665-1723-3 July 2013, 6-1/8 x 9-1/4, 395 pp. Suggested Price: $167.95 / £107.00

Probiotics Immunobiotics and Immunogenics Edited by

Haruki Kitazawa, Julio Villena, and Susana Alvarez Written by international experts, this book reviews recent, cutting-edge research on the use of immunoregulatory probiotics (immunobiotics) and their bioactive compounds (immunogenics) to prevent disease and improve health. Each chapter provides critical insight, reviews current research, discusses future perspective, and stimulates discussion. The book also dicsusses novel applications of immunobiotics, such as their use in respiratory infections and regulation of the interaction between inflammation and coagulation, as well as their effect on hematopoiesis. Print ISBN: 978-1-4822-0684-5 eBook ISBN: 978-1-4822-0685-2 September 2013, 6-1/8 x 9-1/4, 412 pp. Suggested Price: $132.95 / £85.00

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Indigenous Fermented Foods of South Asia

Edited by

Colin Martin

V.K. Joshi

University of the West of Scotland, UK

Series: Fermented Foods and Beverages Series

Research in probiotics is an important and developing area across many aspects of health and wellbeing. Synthesizing the most contemporary evidence, this book examines the role of probiotics in the context of major mental health and clinical diagnoses. It addresses etiology and prognosis and explores the therapeutic potential of probiotics within each diagnostic category. Diagnostic categories include anxiety disorder, major depressive disorder, addiction, eating disorder, bipolar affective disorder, and schizophrenia. The text highlights future research directions and contains summary points for each chapter.

In addition to its nutritive, safety, and preservative effects, fermentation of food adds value to agricultural raw materials, thus providing a source of income and generating employment. This book covers different aspects of traditional fermented foods of South Asia. It covers the indigenous fermented foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Myanmar. For each food type, the book addresses the microbiology, biochemistry, biotechnology, quality, and nutritional value. The various fermented foods of South East Asia are organized under different types of fermentation involved in production of such products.

Print ISBN: 978-1-4665-7356-7 March 2015, 6-1/8 x 9-1/4, 400 pp. Suggested Price: $149.95 / £95.00

Print ISBN: 978-1-4398-8783-7 June 2015, 7 x 10, 1138 pp. Suggested Price: $199.95 / £127.00

Food Policy Looking Forward from the Past

Indigenous Fermented Foods of Southeast Asia

Edited by

Janel Obenchain Arlene Spark

J. David Owens Retired, University of Reading, UK

Hunter College, New York, USA

Series: Fermented Foods and Beverages Series

Access to safe, adequate, and nutritionally balanced food is a cornerstone of public health. This book examines the influences of grassroots movements, the government, and industry on the US food systems. It discusses efforts to prevent and treat chronic diet-related conditions, such as obesity, and the emergence of trends, food policies, and legislation. The author addresses such topics as food markets, sustainable agriculture, peanut-free schools, dietary guidelines and dietary allowances, food labeling, food safety, and school wellness. Containing profiles of notable contributors to the field, the text also explores themes of government action versus individual liberty.

With an emphasis microbiological and biochemical processes, this book describes the production, microbiology, biochemistry, nutritional value, and roles in the diet of indigenous fermented foods of Southeast Asia. The text examines the factors that influence the development of the characteristic microfloras and the chemical changes induced. Products are classified based on microbial ecology (i.e. the predominant microbes involved) rather than on substrate or region. Each chapter describes the product, its history, and place of production; characteristics of the microbes, substrate, and metabolism; as well as safety considerations and potential for growth by bacterial pathogens.

Print ISBN: 978-1-4398-8024-1 May 2015, 6-1/8 x 9-1/4, 504 pp. Suggested Price: $59.95 / £38.99

Print ISBN: 978-1-4398-4480-9 December 2014, 6-1/8 x 9-1/4, 459 pp. Suggested Price: $189.95 / £121.00

Food Safety

Handbook of Meat and Meat Processing

Interpreting and Applying the Various Agency Regulations William J. Mead

Edited by

Recent legislation now allows the FDA to focus on preventing food safety problems rather than reacting to them after they occur. The FDA must establish sciencebased standards for the safe growing, harvesting, packaging, and holding of produce. Food Safety: Interpreting and Applying the Various Agency Regulations demonstrates the importance of food safety, including why and how the food processing industry is required to follow the FDA’s food Good Manufacturing Practices (GMP). The book discusses the need for sanitation and methods for achieving it through the design, construction, and maintenance of sanitary food processing facilities and equipment. Print ISBN: 978-1-4822-0884-9 June 2015, 6-1/8 x 9-1/4, 480 pp. Suggested Price: $159.95 / £99.00

Second Edition Y. H. Hui Science Technology System, West Sacramento, California, USA

Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading. Print ISBN: 978-1-4398-3683-5 eBook ISBN: 978-1-4398-3684-2 January 2012, 7 x 10, 1000 pp. Suggested Price: $287.00 / £183.00

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Functional Foods & Nutraceuticals / Laws & Regulations / Meats

Probiotics and Psychopathology

Meat Quality

Dairy Microbiology

Genetic and Environmental Factors

A Practical Approach

Edited by

Wieslaw Przybylski

Photis Papademas

Warsaw University of Life Science, Poland

Cyprus University of Technology, Limassol

David Hopkins New South Wales University, Australia Series: Chemical & Functional Properties of Food Components

Meats / Microbiology & Safety 18

This book covers factors affecting meat quality from the growth of animals to the final product. It discusses specific aspects of meat quality for beef, pigs, and sheep. This comprehensive book addresses the whole range of factors related to the welfare, animal nutrition, pre-slaughter marketing, slaughter technology, slaughter and carcass dressing as well as the impact of currently known genetic factors on the quality of meat. It also covers the influence of genetic factors such as species, race, gender or genes in breeding programs to improve meat quality.

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry. The book will provide dairy professionals and students alike the latest information on this vast topic. Print ISBN: 978-1-4822-9867-3 December 2014, 6-1/8 x 9-1/4, 225 pp. Suggested Price: $99.95 / £63.99

Print ISBN: 978-1-4822-2031-5 May 2015, 6-1/8 x 9-1/4, 680 pp. Suggested Price: $169.95 / £108.00

Actinobacteria Application in Bioremediation and Production of Industrial Enzymes

Dairy Microbiology and Biochemistry Recent Developments

Edited by

Maria Julia Amoroso, Claudia Susana Benimeli, and Sergio Antonio Cuozzo

Barbaros Özer

This book describes isolated actinobacteria from different environments, and how these can be used to bioremediate heavy metals and pesticides in contaminated sites. It also describes how freeliving actinobacteria acquire the capability to produce nodules in plants and how this factor could be important for accelerating the degradation of pesticides in soils or slurries. Some chapters show how actinobacteria can be used to produce industrial enzymes and metabolites under different physicochemical conditions for use in the food industry. This book will interest professionals involved with waste management, environmental protection, and pollution abatement.

Gülsün Akdemir-Evrendilek

Print ISBN: 978-1-4665-7873-9 eBook ISBN: 978-1-4665-7874-6 March 2013, 6-1/8 x 9-1/4, 296 pp. Suggested Price: $94.95 / £59.99

Ankara University, Turkey Abant Izzet Baysal University, Bolu, Turkey

This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non-pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non-thermal processing technologies on milk microorganisms and biochemical reactions in milk products. Print ISBN: 978-1-4822-3502-9 eBook ISBN: 978-1-4822-3504-3 July 2014, 6-1/8 x 9-1/4, 464 pp. Suggested Price: $139.95 / £89.00

Beneficial Microbes in Fermented and Functional Foods

Fenaroli’s Handbook of Flavor Ingredients

Edited by

Sixth Edition

V. Ravishankar Rai and Jamuna A. Bai University of Mysore, India

This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The second section focuses on microbes in and as functional foods: probiotics, prebiotics and synbiotics. Print ISBN: 978-1-4822-0662-3 December 2014, 7 x 10, 603 pp. Suggested Price: $189.95 / £121.00

George A. Burdock Burdock Group, Orlando, Florida, USA

This handbook continues to remain the reference of choice for flavor specialists across the world. Now with over 1500 pages containing more than 2,000 illustrations and 500 tables, the sixth edition adds 200 newly approved ingredients. Featuring more details than ever, this perennial bestseller is used daily by flavor chemists, food scientists, quality personnel, and professionals in the pharmaceutical, supplement, and cosmetics industries. For each ingredient, it details nomenclature, classification numbers, and physical and molecular descriptions, as well as uses and origins. It also presents new regulatory information and findings on aroma and taste thresholds. Print ISBN: 978-1-4200-9077-2 eBook ISBN: 978-1-4200-9086-4 November 2009, 8-1/2 x 11, 2159 pp. Suggested Price: $485.00 / £309.00

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Textbook

Edited by

Fundamental Food Microbiology

Wilhelm Tham and Marie-Louise Danielsson-Tham

Fifth Edition

Örebro University, Grythyttan, Sweden

Bibek Ray

To stem the tide of foodborne illness, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food. It also discusses food-associated antimicrobial resistance and lessons learned from an actual foodborne outbreak. The book also explores clinical aspects of foodborne illness. It is intended for students within the medical field but is also ideal as a reference book for scientists, technologists, and inspectors in public healthrelated fields who regularly contend with issues related to food microbiology, foodborne infections and intoxications, and food safety.

Arun Bhunia

Print ISBN: 978-1-4665-8498-3 eBook ISBN: 978-1-4665-8499-0 September 2013, 6-1/8 x 9-1/4, 354 pp. Suggested Price: $104.95 / £65.99

Food Safety in China

University of Wyoming, Plymouth, USA Purdue University, West Lafayette, Indiana, USA

Maintaining the high standard set by the previous bestselling editions, this book presents the most up-todate information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. With the inclusion of many more easy-tofollow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety. Print ISBN: 978-1-4665-6443-5 eBook ISBN: 978-1-4822-0866-5 November 2013, 7 x 10, 663 pp. Suggested Price: $87.95 / £55.99

A Comprehensive Review

Handbook of Microbiological Media

Linhai Wu and Dian Zhu

Fourth Edition

This book provides a comprehensive review of the efforts put forth by China to prevent food safety concerns. Looking at food producers and operators, consumers, and government agencies as part of an organic system, the book examines the complete system of the food supply chain from multi-scientific systematic points of view. It begins with the production of agricultural products and investigates the changing track of food safety (including imported and exported products) in the key aspects of production, circulation, and consumption from 2006 to 2011.

Ronald M. Atlas

Print ISBN: 978-1-4822-1833-6 eBook ISBN: 978-1-4822-1834-3 July 2014, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $79.95 / £49.99

Grant Hansman and Peter White Series: Food Microbiology

The fourth edition of a bestseller, this volume lists the formulation, method of preparation, and uses for over 4,000 microbiological media. With 30 percent more entries than the previous editions, the book includes recent information on international collection of microorganisms and expanded information on yeast, algae, and Archaea. The book also contains formulations and uses of media for isolation, culture, identification, and maintenance of microorganisms. The entries are arranged alphabetically by medium name and include synonyms, sources, trademarks, and more.

Intestinal Microbiota in Health and Disease Modern Concepts

Unlike foodborne pathogenic bacteria, little is published on food viruses and their research. This book is devoted to the study of molecular biology of foodborne viral pathogens and is divided into two sections. The first section outlines key molecular biological techniques that have been applied to foodborne viral pathogens research. The second section covers individual foodborne viral pathogens in relation to their classification, morphology, genome structures, biology, epidemiology, clinical features, pathogenesis, diagnosis, treatment, and prevention, among others. Print ISBN: 978-1-4665-7950-7 May 2015, 7 x 10, 800 pp. Suggested Price: $169.95 / £108.00

University of Louisville, Kentucky, USA

Print ISBN: 978-1-4398-0406-3 eBook ISBN: 978-1-4398-0408-7 March 2010, 8-1/2 x 11, 2040 pp. Suggested Price: $243.00 / £155.00

Foodborne Viral Pathogens

Microbiology & Safety

Food Associated Pathogens

Edited by

Eduardo J. Schiffrin, Philippe Marteau, and Dominique Brassart Now considered an organ with defensive and metabolic capabilities, the intestinal microbiota plays a major role in the local host immune system development and education. It contributes to the generation of a homeostatic balance characterized by the capacity to react against pathogens while remaining hyperresponsive/tolerant against commensals. This homeostatic response depends on bacteria and bacterial product sensing by innate immune cells and their molecular asset at the intestinal mucosa. This book captures the enormous progress that has been accomplished in this field in recent years. Print ISBN: 978-1-4822-2676-8 eBook ISBN: 978-1-4822-2677-5 February 2014, 6-1/8 x 9-1/4, 344 pp. Suggested Price: $139.95 / £89.00

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Managing Food Safety Risks in the Agri-Food Industries Jan Mei Soon Universiti Malaysia Kelantan

Richard Baines

Edited by

Robert Russell Monteith Paterson

Microbiology & Safety

The complex supply chain in modern farming practices can allow microorganism contamination of crops, livestock, and aquatic organisms. Thus, this book focuses on informing readers of existing and emerging risks in the primary agri-food industries and ways to manage, reduce, or prevent them from occurring. The book covers three primary production sectors—crops, terrestrial livestock, and aquaculture products—along with a chapter on game and wild fish catch. Under each sector, the book addresses the existing and emerging food safety risks, challenges, and intervention strategies. Print ISBN: 978-1-4665-0950-4 eBook ISBN: 978-1-4665-0951-1 October 2013, 6-1/8 x 9-1/4, 230 pp. Suggested Price: $145.95 / £93.00

Microbial Food Safety and Preservation Techniques Edited by

V. Ravishankar Rai and Jamuna A. Bai University of Mysore, India

The book explores the advances in food safety and food quality control. It covers the hazards posed by the food-borne pathogens, their detection using advanced molecular techniques and nanotechnology, microbiological risk assessment of raw, fresh produce, ready-to-eat (RTE), minimally processed and processed foods. It includes the role of regulatory agencies and authorities in developing strategies to improve the quality and safety of food. It emphasizes the various food preservative techniques that are used to ensure high quality and safe foods.

Molecular Biology of Food and Waterborne Mycotoxigenic and Mycotic Fungi

Print ISBN: 978-1-4665-9306-0 eBook ISBN: 978-1-4665-9307-7 October 2014, 7 x 10, 542 pp. Suggested Price: $189.95 / £121.00

Series: Food Microbiology Series

This comprehensive book summarizes the general knowledge about toxigenic fungi and describes key molecular techniques that have been applied to foodborne fungal pathogens. The book deals specifically with foodborne mycotoxigenic fungi, from the standpoint of mycoses. It covers the 20 genera that contain human pathogenic and foodborne species, of which approximately 10 merit a separate chapter. The book contains separate chapter sections on 10 genera that contain mycotoxin producing species. It also examines yeast genera, which contain species that are pathogenic to humans and also contain food associated species. Print ISBN: 978-1-4665-5986-8 June 2015, 7 x 10, 760 pp. Suggested Price: $199.95 / £127.00

Novel Food Preservation and Microbial Assessment Techniques Edited by

Ioannis S. Boziaris University of Thessaly, Nea Ionia, Greece

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods. Print ISBN: 978-1-4665-8075-6 eBook ISBN: 978-1-4665-8076-3 April 2014, 6-1/8 x 9-1/4, 468 pp. Suggested Price: $159.95 / £99.00

Microbiological Examination Methods of Food and Water

Plant Sanitation for Food Processing and Food Service

A Laboratory Manual

Second Edition

Neusely da Silva, Marta Hirotomi Taniwaki, Valéria Christina Junqueira, Neliane Silveira, Maristela da Silva do Nascimento, and Renato Abeilar Romeiro Gomes

Edited by

Illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. The didactic setup and the visualization of procedures in step-by-step schemes allows student and practitioner to quickly perceive and execute the procedure intended. Each chapter provides numerous methods for a certain examination, and also provides simple or quick alternatives.

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry’s most recent developments. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.

Print ISBN: 978-0-415-69086-7 eBook ISBN: 978-0-203-16839-4 December 2012, 8-1/2 x 11, 484 pp., Soft Cover Suggested Price: $139.95 / £89.00

Y. H. Hui Science Technology System, West Sacramento, California, USA

Print ISBN: 978-1-4665-7769-5 December 2014, 7 x 10, 1408 pp. Suggested Price: $189.95 / £121.00

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Probiotics and Prebiotics in Food, Nutrition and Health

Second Edition

Edited by

Tõnu Püssa

Semih Ötles

Estonian University of Life Sciences, Tartu

Ege University, Izmir, Turkey

Following in the tradition of the popular first edition, this book integrates the general principles of toxicology with a systematic characterization of the most important foodborne toxicants. Ideal as a textbook in a food toxicology course, this new edition includes a new chapter on food adulterations. Using moderately rigorous biochemistry and chemistry, it also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, flavor enhancers, and nanomaterials.

Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area. The book examines the sources and production of probiotics and prebiotics. It explores their use in gastrointestinal disorders, infections, cancer prevention, allergies, asthma, and other disorders. It also discusses the use of these supplements in infant, elderly, and animal nutrition, and reviews regulations and safety issues.

Print ISBN: 978-1-4665-0410-3 eBook ISBN: 978-1-4665-0419-6 August 2013, 6-1/8 x 9-1/4, 414 pp. Suggested Price: $83.95 / £52.99

Principles of Risk Analysis Decision Making Under Uncertainty Charles Yoe Notre Dame of Maryland University, Baltimore, USA

Most books on risk analysis focus on risk assessment. This book treats the whole of risk analysis—risk management, risk assessment, and risk communication—in an integrated fashion. The author combines the three tasks of risk analysis into a framework that supports decision making in an uncertain environment. The book introduces the language, models, and concepts of risk analysis, and then supplies the tools, techniques, and methodologies to help readers apply the principles. Based on the author’s decades of experience, this straightforward book provides a foundation for the practice of risk analysis for professionals from all walks of life. Print ISBN: 978-1-4398-5749-6 eBook ISBN: 978-1-4398-5750-2 September 2011, 6-1/8 x 9-1/4, 583 pp. Suggested Price: $188.95 / £120.00

Probiotic Bacteria Fundamentals, Therapy, and Technological Aspects

Print ISBN: 978-1-4665-8623-9 eBook ISBN: 978-1-4665-8624-6 December 2013, 6-1/8 x 9-1/4, 512 pp. Suggested Price: $157.95 / £99.00

Toxins and Biologically Active Compounds from Microalgae Origin, Chemistry and Detection Volume 1 Edited by

Gian Paolo Rossini Università degli Studi di Modena e Reggio Emilia, Italy

This book provides a structured account of the existing knowledge of toxic algae, the chemistry of the toxins they produce, the effects these substances exert in humans and wildlife, as well as the strategies envisaged to protect public health and the environment. It covers recent advances in the understanding of the biology of toxin producers and the factors involved in the appearance and dynamics of harmful algae blooms, the factors affecting toxin production, the synthesis of toxins both in natural producers and by chemical means in a lab, and the toxin groups posing continuing and novel hazards to living systems. Print ISBN: 978-1-4822-1068-2 eBook ISBN: 978-1-4822-1069-9 February 2014, 6-1/8 x 9-1/4, 542 pp. Suggested Price: $159.95 / £99.00

Toxins and Biologically Active Compounds from Microalgae

Edited by

Biological Effects and Risk Management Volume 2

J. Paulo Sousa e Silva

Edited by

University of Porto, Portugal

Gian Paolo Rossini

Ana Cristina Freitas

Università degli Studi di Modena e Reggio Emilia, Italy

Instituto Piaget – ISEIT, Viseu, Portugal

Microbiology & Safety

Principles of Food Toxicology

Textbook

Complied by an expert editorial team with noteworthy and remarkable experience, this book covers technological aspects related to probiotics, not only in terms of delivery modes but also in terms of protection technologies. It includes discussions of their therapeutic and physiologic implications and benefits, and provides a contemporary update and a holistic review of the topic. It focuses on the technological aspects of probiotic products, brings together the information needed for their successful development, and examines the international picture regarding regulatory issues.

Print ISBN: 978-981-4411-62-2 eBook ISBN: 978-981-4411-63-9 April 2014, 6 x 9, 320 pp. Suggested Price: $149.95 / £95.00

Print ISBN: 978-1-4822-3146-5 eBook ISBN: 978-1-4822-3147-2 April 2014, 6-1/8 x 9-1/4, 700 pp. Suggested Price: $159.95 / £99.00

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Edible Films and Coatings

Food Packing Materials

Fundamentals and Applications

Testing & Quality Assurance

Edited by

Pilar Montero, Carmen Gómez-Guillén, Elvira López-Caballero, and Gustavo V. Barbosa-Canovas

Preeti Singh, Ali Abas Wani, and Horst-Christian Langowski

Series: Food Preservation Technology

Packaging / Product Development

The search for strategies to preserve foods with minimal changes during processing is always of great interest. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. This book covers the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Print ISBN: 978-1-4822-1831-2 April 2015, 7 x 10, 440 pp. Suggested Price: $179.95 / £114.00

Edible Food Packaging Materials and Processing Technologies Edited by

Miquel Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia Pereira, Oscar Leandro da Silva Ramos, Jose Antonio Couto Teixeira, and Antonio Augusto Vicente Series: Contemporary Food Engineering

The edible packaging industry has grown considerably over the last few years and is expected to have an important impact on the food market. This book reviews edible packing technologies, recent developments in the field, and practical information on new applications. Topics covered include nanotechnology and edible packaging, processing technologies for the application and production of edible coatings/films, application of bioactive compounds using edible packaging, and the development of active and smart edible packaging. It also reviews regulatory aspects in both the US and the UK.

This book is arguably the first one focusing on packaging material testing and quality assurance. It provides information to help food scientists, polymer chemists, and packaging technologists find practical solutions to packaging defects and to develop innovative packaging materials for food products. Knowledge of packaging material testing procedures is extremely useful in the development of new packaging materials. Unique among books on packaging, this reference focuses on basic and practical approaches for testing packaging materials. Print ISBN: 978-1-4665-5994-3 July 2015, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $149.95 / £95.00

Handbook of Aseptic Processing and Packaging Second Edition Jairus R. D. David, Ralph H. Graves, and Thomas Szemplenski The second edition of this newly titled handbook explores the application of existing and new food processing methods and sensor technologies. It is an essential guide for those developing day-to-day procedures for a number of different aseptic processing and packaging applications. New topics include current information on aseptic packaging materials and sterilants, aseptic bulk packaging, aseptic processing operations, failure mode effect analysis, and spoilage troubleshooting. The book also examines aseptic processing of particulate foods and contract manufacturers and their role in introducing innovative products to market. Print ISBN: 978-1-4398-0719-4 eBook ISBN: 978-1-4398-0720-0 November 2012, 6-1/8 x 9-1/4, 400 pp. Suggested Price: $209.95 / £134.00

Print ISBN: 978-1-4822-3416-9 June 2015, 6-1/8 x 9-1/4, 260 pp. Suggested Price: $149.95 / £95.00

Textbook

Food Packaging

Introducing Food Science

Principles and Practice, Third Edition

Robert L. Shewfelt

Gordon L. Robertson Food Packaging Environment, Hope Island, Australia

This book presents an integrated approach to understanding the principles underlying food packaging and their applications. This edition includes new and expanded coverage of biobased packaging and bionanocomposites; nanotechnology applications, including nanoclays; metallization and atomic layer deposition; shelf life design, analysis, and estimation; safety and legislative aspects of packaging including public interest in food contact materials such as BPA and phthalates; life cycle assessment and sustainability. A new chapter addresses food packaging closures and sealing systems, including closures for plastic and composite containers and peelable seals. Print ISBN: 978-1-4398-6241-4 eBook ISBN: 978-1-4665-6050-5 November 2012, 7 x 10, 733 pp. Suggested Price: $104.95 / £66.99

University of Georgia, Athens, USA

With a compelling new approach to introductory food science, this textbook is designed to excite and encourage students to major in food science. It proceeds from a non-technical discussion of food issues that concern today’s consumer to an in-depth technical overview of the basic principles of the study of food. In between are commercial products and processes and the functions and roles of food scientists. Each section builds on the previous one, providing greater technical depth. Depending on the course, professors can choose to use select chapters or all chapters in the book. It provides a comprehensive introduction to food science for the major and non-major alike. Print ISBN: 978-1-58716-028-8 eBook ISBN: 978-1-4398-8215-3 April 2009, 6-1/8 x 9-1/4, 385 pp., Soft Cover Suggested Price: $74.95 / £47.99

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From Concept to Marketplace, Third Edition

Authenticity of Foods of Animal Origin Ioannis Sotirios Arvanitoyannis

Gordon W. Fuller

University of Thessalia, Volos, Greece

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. 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 as well as other company departments and outside resources.

The first in a two-volume set on the authenticity of foods, this volume focuses on techniques and methods for assessing food authenticity and traceability and their application to foods of animal origin. Dedicated chapters include meats, poultry, fish and seafood, milk and dairy, and honey. The book addresses current legislation in the US, Canada, and Europe regarding traceability, authenticity, and the genetic modification of foods. The final section offers conclusions, discusses future trends, and provides suggestions for improving food authenticity and traceability.

Series: Food Biology Series

Print ISBN: 978-1-4398-1864-0 eBook ISBN: 978-1-4398-1865-7 January 2011, 6-1/8 x 9-1/4, 508 pp. Suggested Price: $104.95 / £65.99

Print ISBN: 978-1-4987-0641-4 February 2015, 6 x 9, 504 pp. Suggested Price: $159.95 / £99.00

Novel Techniques in Sensory Characterization and Consumer Profiling

Designing Food Safety and Equipment Reliability Through Maintenance Engineering

Edited by

Sauro Riccetti

Paula Varela Gastón Ares

Tetra Pak, Italy

Universidad de la República, Montevideo, Uruguay

Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. This book focuses on sensory characterization of food and non-food products, providing an overview of classical and novel alternative methodologies. A complete description of the methodologies is provided, accompanied by detailed information for implementation, discussion of examples of applications, and case studies. The implementation of the majority of the methodologies is performed in the statistical free software R, making the book accessible for people unfamiliar with complex statistical software. Print ISBN: 978-1-4665-6629-3 eBook ISBN: 978-1-4665-6630-9 April 2014, 6-1/8 x 9-1/4, 416 pp. Suggested Price: $169.95 / £108.00

This book identifies a way to ensure food product safety through maintenance engineering. Maintenance engineering normally starts with equipment reliability, but this book starts from product safety to identify equipment criticalities and then maintenance solutions. With its ability to integrate food safety techniques with reliability and maintenance engineering techniques, this book will help readers identify a maintenance design and implementation process that can control food safety and equipment reliability in their organization. Print ISBN: 978-1-4665-8987-2 eBook ISBN: 978-1-4665-8988-9 September 2013, 6-1/8 x 9-1/4, 413 pp. Suggested Price: $62.95 / £39.99

23 Food Plant Sanitation

Fifth Edition

Design, Maintenance, and Good Manufacturing Practices, Second Edition

Gail Vance Civille

Michael M. Cramer

Sensory Evaluation Techniques Sensory Spectrum Incorporated, New Providence, New Jersey, USA

B. Thomas Carr The fifth edition of a bestseller, this book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. The new edition has undergone a comprehensive reorganization, revision, and updating. The organization is more intuitive, statistical methods are adapted to a more basic consumer methodology, the material is rearranged to reflect the advances of internet testing, and new time intensity testing methods (TDS, TOS, progressive profiling, Time Intensity Multi-Evaluation) have been added to the descriptive analysis chapters. Print ISBN: 978-1-4822-1690-5 May 2015, 7 x 10, 480 pp. Suggested Price: $149.95 / £95.00

Product Development / Quality Assurance

New Food Product Development

Specialty Brands, Inc., Yorba Linda, California, USA

Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Beginning with that premise, this book presents some of the key components for such a system. The second edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It offers readers the tools to establish a food safety system to help control microbiological, physical, and chemical hazards. The author has also included examples of procedures, forms, and documents. Print ISBN: 978-1-4665-1173-6 eBook ISBN: 978-1-4665-1174-3 May 2013, 6-1/8 x 9-1/4, 306 pp. Suggested Price: $145.95 / £93.00

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Food Safety Management Programs Applications, Best Practices, and Compliance Debby Newslow D. L. Newslow and Associates, Inc., Orlando, Florida, USA

Quality Assurance / Seafood

The value of an effective, well-defined, sustainable food safety management system is priceless. Based on the established food safety standards, this text provides tools that can be applied to the development, implementation, and maintenance of a managementbased system in the food industry. It provides guidance for choosing the best system for an organization and how to identify the gaps and integrate resources. Applications are provided in a manner that can be applied to the standard of choice. The author includes case studies from professionals and subject matter experts.

Ramasamy Santhanam Fisheries College and Research Institute, Tamilnadu, India

The power of the ocean as a resource for food has been known throughout civilization. This comprehensive book covers the nutritional characteristics of available marine life. It deals with the nutritional facts of different groups of edible marine life: phytoplankton, seaweeds and marsh plants, jellyfish, crustaceans (shrimps, lobsters, and crabs), mollusks (oysters, mussels, clams, scallops, conches, abalones, limpet, squid, cuttlefish, and octopus), echinoderms (sea urchins and sea cucumbers), fish, turtles, and mammals. Print ISBN: 978-1-4822-6205-6 December 2014, 6-1/8 x 9-1/4 , 229 pp. Suggested Price: $119.95 / £76.99

Print ISBN: 978-1-4398-2679-9 eBook ISBN: 978-1-4398-2680-5 December 2013, 6-1/8 x 9-1/4, 389 pp. Suggested Price: $145.95 / £93.00

Improving Food Quality with Novel Food Processing Technologies Edited by

Özlem Tokus¸og ˘lu Celal Bayer University, Manisa, Turkey

Barry G. Swanson Washington State University, Pullman, USA

Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies.

Nutritional Marine Life

Print ISBN: 978-1-4665-0724-1 November 2014, 6-1/8 x 9-1/4, 486 pp. Suggested Price: $169.95 / £108.00

Seafood and Freshwater Toxins Pharmacology, Physiology, and Detection, Third Edition Edited by

Luis M. Botana University of Santiago, Lugo, Spain

Offering a complete reference guide, this book addresses all aspects of the social and scientific influence of phytotoxins, from legislation and monitoring to new drug development. With 35 new chapters covering a range of new topics, the third edition examines three main aspects: monitoring of toxins; chemical, mechanistic, and toxicological diversity; and detection technologies. Useful for experts and non-experts alike, this reference brings an understanding of the state of the art in the methodology and science of aquatic toxins. Print ISBN: 978-1-4665-0514-8 eBook ISBN: 978-1-4665-0515-5 March 2014, 7 x 10, 1215 pp. Suggested Price: $249.95 / £159.00

Portable Biosensing of Food Toxicants and Environmental Pollutants

Seafood Science

Edited by

Dimitrios P. Nikolelis, Theodoros Varzakas, and Arzum Erdem

Se-Kwon Kim

Series: Series in Sensors

This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption. These topics provide a platform to develop various aquaculture/biotechnology studies. The book is essential reading for the novice and expert in marine-related fields such as aquaculture, as well as those in biotechnology, chemical sciences, natural products, materials science, pharmaceutical science, and nutraceutical science.

Biosensors are poised to make a large impact in environmental, food, and biomedical applications, as they clearly offer advantages over standard analytical methods, including minimal sample preparation and handling, real-time detection, rapid detection of analytes, and the ability to be used by unskilled personnel. Covering numerous applications of biosensors used in food and the environment, this book presents basic knowledge on biosensor technology at a postgraduate level and explores the latest advances in chemical sensor technology for researchers. Print ISBN: 978-1-4665-7632-2 eBook ISBN: 978-1-4665-7633-9 October 2013, 6-1/8 x 9-1/4, 830 pp. Suggested Price: $209.95 / £134.00

Advances in Chemistry, Technology and Applications Pukyong National University, Busan, South Korea

Print ISBN: 978-1-4665-9582-8 eBook ISBN: 978-1-4665-9583-5 September 2014, 6-1/8 x 9-1/4, 606 pp. Suggested Price: $159.95 / £99.00

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Third Edition

Antioxidants in Health and Disease

Edited by

Jae W. Park

Antonis Zampelas and Eirini Micha

Oregon State University, Astoria, USA

Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide. It covers the resources, production, technology, and nutrition of surimi and surimi seafood. Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists/industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. Print ISBN: 978-1-4398-9857-4 eBook ISBN: 978-1-4398-9858-1 November 2013, 7 x 10, 666 pp. Suggested Price: $209.95 / £134.00

Advancing Medicine with Food and Nutrients

Antioxidant use in health promotion and disease prevention either through dietary intake or supplementation is controversial. This book reviews and synthesize the latest evidence-based research findings in this area, mainly through prospective cohort studies and randomized controlled trials in humans, unravel current myths, and provide suggestions which would be of use to both the public and government/ education policies. Chapters discuss antioxidant assessment; major dietary antioxidants; antioxidants in health throughout the lifespan; antioxidants and disease; and the roles of herbs in health, longevity, and disease. Print ISBN: 978-1-4665-8003-9 March 2015, 6-1/8 x 9-1/4, 450 pp. Suggested Price: $129.95 / £82.00

Cardiovascular Diseases

Second Edition

Nutritional and Therapeutic Interventions

Edited by

Ingrid Kohlstadt

Nilanjana Maulik

Johns Hopkins University, Baltimore, Maryland, USA

University of Connecticut Medical Center, Farmington, USA

The first edition of this volume, entitled Food and Nutrients in Disease Management was praised for its practical, easyto-use clinical applications presented by highly credentialed experts. This second edition reviews several new disorders as well as emerging themes uncovered by new research, including the body’s increased demand for certain nutrients when faced with toxic exposures, food safety issues in patients with allergies and preexisting medical conditions, and the effects of variables such as ultraviolet light, radiation, jetlag, and shift-work on nutritional needs. The book’s chapters each conclude with a summary of clinical recommendations for the specific condition discussed.

This book presents current research on the pathobiology of cardiovascular diseases, emphasizing emerging therapeutics and nutritional interventions. It details epidemiological studies, epigenetic modifications associated with cardiovascular disease, and the possibility of early intervention using simple dietary modifications. Chapters cover heart-healthy diet and nutritional intervention as well as the effects of garlic, resveratrol, flaxseed, botanicals, meditation, and more on cardiovascular health. Additional areas of discussion include nanotechnology in treating ischemic heart disease, along with drug, gene, and stem cell therapies.

Print ISBN: 978-1-4398-8772-1 eBook ISBN: 978-1-4398-8774-5 December 2012, 7 x 10, 910 pp. Suggested Price: $159.95 / £100.00

Seafood / Nutrition in Health & Disease

Surimi and Surimi Seafood

Print ISBN: 978-1-4398-8200-9 eBook ISBN: 978-1-4398-8201-6 April 2013, 7 x 10, 614 pp. Suggested Price: $157.95 / £99.00

Anthocyanins in Health and Disease

Carnitine Metabolism and Human Nutrition

Edited by

Taylor C. Wallace and M. Monica Giusti

Benjamin Toby Wall

Anthocyanin pigments are responsible for the orange-red and blue-violet colors of many fruits, vegetables, cereal grains, and flowers. Interest in anthocyanins has intensified because of their health benefits as dietary antioxidants. This book reviews the relationship of anthocyanins to human health and disease. It examines the bioavailability, chemistry, metabolism, and efficacy of anthocyanins, as well as their role in protecting the body from several age- and obesity-related chronic diseases. Diseases covered include colorectal cancer, metabolic syndrome, neuronal and cognitive dysfunction, immune dysfunction, eye disorders, and cardiovascular disease. Print ISBN: 978-1-4398-9471-2 eBook ISBN: 978-1-4398-9476-7 September 2013, 6-1/8 x 9-1/4, 368 pp. Suggested Price: $132.95 / £85.00

Maastricht University, The Netherlands

Craig Porter University of Texas Medical Branch, Galveston, USA

Interest in carnitine and its potential health benefits has surged over the last decade. Carnitine serves a number of biological roles, such as stimulating the oxidation of fat and preventing the accumulation of lactic acid. It is also used as a supplement for weight loss and performance enhancement. This book discusses the functions carnitine fulfills in human biology, with specific emphasis on its roles in skeletal muscle metabolism. It covers carnitine homeostasis and transport, the renal handling of carnitine, and applications of carnitine in human nutrition. Print ISBN: 978-1-4665-5426-9 eBook ISBN: 978-1-4665-5427-6 June 2014, 6-1/8 x 9-1/4, 186 pp. Suggested Price: $99.95 / £63.99

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Carotenoids and Vitamin A in Translational Medicine Edited by

Olaf Sommerburg, Werner Siems, and Klaus Kraemer Series: Oxidative Stress and Disease

Nutrition in Health & Disease

Vitamin A (retinol) is an essential dietary compound with myriad metabolic and regulatory functions. More than 600 carotenoids have been identified in plants, algae, fungi, and bacteria, and around 50 carotenoids—including ß-carotene—can be converted into vitamin. This volume reviews the medical use of carotenoids and vitamin A in cancer; diseases of the skin, eye, ear, and lung; and inflammatory bowel and metabolic diseases. It also discusses the analytics of carotenoids and the supply of carotenoids and vitamin A in developing countries. The book evaluates basic research, epidemiological studies, and clinical trials in the field. Print ISBN: 978-1-4398-5526-3 eBook ISBN: 978-1-4398-5527-0 April 2013, 6-1/8 x 9-1/4, 436 pp. Suggested Price: $167.95 / £107.00

Childhood Obesity Prevalence, Pathophysiology, and Management Edited by

Edited by

Michael I. Goran, Luc Tappy, Kim-Anne Lê, and Stanley Ulijaszek Dietary sugars, fructose in particular, have potential roles in obesity and metabolic diseases. This book is the first comprehensive treatment presenting all aspects of dietary sugars as they relate to health and disease, from historical perspectives to public health policies. Sections focus on the classification and production of sugars, social and economic aspects of sugars, physiology and metabolism of dietary sugars, and sugar and public health. Each chapter features a concise, thorough summary of current knowledge, including an overview of cutting-edge research, controversies, and future perspectives. Print ISBN: 978-1-4665-9377-0 December 2014, 7 x 10, 436 pp. Suggested Price: $139.95 / £89.00

Food Allergy Practical Diagnosis and Management Edited by

Scott H. Sicherer Mount Sinai School of Medicine, New York, New York, USA

Rexford S. Ahima University of Pennsylvania, Philadelphia, USA

The prevalence of childhood overweight and obesity has increased worldwide in recent decades. Obesity in childhood is associated with a wide range of serious health complications and an increased risk of premature illness and death later in life. This book presents childhood obesity trends across multiple demographics and discusses the contributing genetic and environmental factors. It demonstrates the adverse health consequences of childhood obesity both as they relate to childhood and as they last into adulthood and presents multiple methods for obesity treatment included community and family-based intervention, pharmacotherapy, and surgical procedures.

Dietary Sugars and Health

Print ISBN: 978-1-926895-91-8 eBook ISBN: 978-1-4822-3156-4 December 2013, 6 x 9, 386 pp. Suggested Price: $149.95 / £95.00

Diet, Exercise, and Chronic Disease

Food allergy has increased over the past two decades, reinforcing the need for developing best clinical practice guidelines. Offering practical advice, this book provides relevant information for everyday diagnosis and management of food allergies and related adverse reactions to foods. Written by an international group of leaders in the field, the chapters are highlighted with case studies and clinical pearls that underscore important clinical points and present expert guidance. Topics covered include clinical manifestations, triggers, acute reactions, diagnostic testing, dietary management, pharmacologic reactions, and allergy prevention. Print ISBN: 978-1-4665-1268-9 eBook ISBN: 978-1-4665-1269-6 August 2013, 6-1/8 x 9-1/4, 375 pp. Suggested Price: $132.95 / £85.00

Textbook

The Biological Basis of Prevention

Fox and Cameron’s Food Science, Nutrition & Health

Edited by

Seventh Edition

C. Murray Ardies

Michael E.J. Lean

Northeastern Illinois University, Chicago, USA

Exercise and diet are key factors in the etiology and prevention of chronic disease. While most books on chronic disease have a clinical approach, this book brings together the latest cellular- and molecular-based research on the etiology of chronic diseases and the impact of various aspects of diet and exercise on the causal mechanisms. It highlights chronic diseases that are major causes of mortality and morbidity, including diabetes, atherosclerosis, osteoporosis, cancer, and neurodegenerative disease. This book translates molecular-based data into a clinical prescription for the prevention of chronic disease. Print ISBN: 978-1-4398-5028-2 eBook ISBN: 978-1-4398-5029-9 April 2014, 6-1/8 x 9-1/4, 449 pp. Suggested Price: $119.95 / £76.99

The University of Glasgow, UK

All aspects of nutrition are brought together in the new edition of this classic textbook. With an expanded section on clinical nutrition, the book also covers basic chemical nature of the important food groups and emphasises the relationship between good nutrition and good health. Print ISBN: 978-0-340-80948-8 eBook ISBN: 978-1-4441-1337-2 March 2006, 7-1/2 x 9-3/4, 336 pp., Soft Cover Suggested Price: $47.95 / £29.99

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Immunonutrition

Nutrition Desk Reference

Interactions of Diet, Genetics, and Inflammation

Edited by

Gerard E. Mullin, Laura E. Matarese, and Melissa Palmer

Bharat B. Aggarwal

Discussing nutritional therapies in the management of gastrointestinal and liver issues, this important reference brings together experts in the field of nutrition, gastroenterology, and hepatology to offer dietary, nutritional, and natural therapies for gastrointestinal and hepatic ailments in order to improve overall health. Providing a review of the digestive tract, liver, and core concepts, it presents the nutritional consequences and considerations of digestive and liver disorders including celiac disease, cancers, malabsorption, alcoholic and nonalcoholic liver disease, viral hepatitis, cirrhosis, irritable bowel syndrome, and obesity. It also addresses the unique issues of hospitalized patients and includes a toolbox of key concepts, charts, tables, algorithms, and practical therapeutic strategies.

UCLA, Los Angeles, California, USA

The University of Texas, Houston, USA

David Heber The interaction of immune function and nutrition underlies the low-grade chronic inflammation involved in the etiology of many common obesity-associated and age-related chronic disease conditions. This book introduces the breadth of the new field of immunonutrition, which implicates nutrition in both immune function and in the etiology, prevention, and treatment of common diseases influenced by inflammation and immune imbalance, including obesity, diabetes, heart disease, asthma, autoimmune diseases, and common forms of cancer. The book addresses the basic mechanisms of immunity, immunonutrition-related diseases, and potential nutrition-based treatments.

Print ISBN: 978-1-4398-1264-8 eBook ISBN: 978-1-4398-1265-5 September 2011, 7 x 10, 505 pp. Suggested Price: $159.95 / £102.00

Print ISBN: 978-1-4665-0385-4 eBook ISBN: 978-1-4665-0386-1 March 2014, 6-1/8 x 9-1/4, 352 pp. Suggested Price: $139.95 / £89.00

Gestational Diabetes

Textbook

Edited by

Infant, Child and Adolescent Nutrition

Clive Petry

A Practical Handbook

Written by an esteemed list of international authors, this book presents timely reviews relating to some of the most important aspects of gestational diabetes, specifically its causes, consequences, and treatments. Divided into five sections, the book covers metabolism in pregnancy and gestational diabetes, environmental and genetic risk factors and causes, potential complications, and treatments for improving the outcome for both mother and baby. It also addresses future prospects in diagnosing and screening, prevention, pathophysiology, and treatment of gestational diabetes.

Judy More

Origins, Complications, and Treatment

Print ISBN: 978-1-4398-7996-2 eBook ISBN: 978-1-4398-7997-9 February 2014, 6-1/8 x 9-1/4, 239 pp. Suggested Price: $99.95 / £63.99

Freelance Paediatric Dietitian and Registered Nutritionist, London, UK

This evidence-based, practical guide provides an introduction to the theory behind child nutrition with concrete advice on how to put that theory into practice. Divided into three sections, the chapters cover prenatal nutrition and nutrition throughout childhood from preterm babies to adolescents up to the age of eighteen. The book refers to WHO recommendations and current UK guidelines and includes case studies, key points, and activities to facilitate learning. It also supplies sample meal plans for nurseries and schools. Print ISBN: 978-1-4441-1185-9 eBook ISBN: 978-1-4665-9605-4 January 2013, 7-1/2 x 9-3/4, 263 pp., Soft Cover Suggested Price: $33.95 / £19.99

Human Nutrition

Inflammation, Oxidative Stress, and Cancer

A Health Perspective, Second Edition

Dietary Approaches for Cancer Prevention

Mary Barasi

Edited by

Textbook

University of Wales Institute, Cardiff, UK

Ah-Ng Tony Kong

This second edition presents a comprehensive introduction to the basic principles of nutrition, together with their application through the life cycle and in a variety of life situations. Topics include food allergy, fluid intakes, sports nutrition, functional foods, and nutrients sold as supplements. To facilitate learning, the book involves readers in thinking about their own nutrition for the protection and promotion of health. The text is interspersed with study questions and diagrams to engage and maintain readers’ attention and scientific explanations are provided in an accessible manner to help in understanding and to clarify principles. Print ISBN: 978-0-340-81025-5 eBook ISBN: 978-1-4441-1394-5 August 2003, 7-1/2 x 9-3/4, 384 pp., Soft Cover Suggested Price: $47.95 / £29.99

Nutrition in Health & Disease

Gastrointestinal and Liver Disease

Increasing scientific evidence suggests that most diseases including cancer are driven by oxidative stress and inflammation, attributed to environmental factors such as diet. This book examines the latest developments on the cancer-preventive effects of various dietary phytochemicals working through anti-oxidative and anti-inflammatory response-related mechanisms. The book is divided into sections covering inflammation, oxidative stress, phytochemicals, and cancer; signal transduction, molecular targets, and biomarkers; and various classes of phytochemicals, including vitamins, garlic compounds, and other dietary phytochemicals and herbal medicines. Print ISBN: 978-1-4665-0370-0 eBook ISBN: 978-1-4665-0371-7 August 2013, 7 x 10, 640 pp. Suggested Price: $167.95 / £107.00

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Integrative Treatment of Hypertension A Clinical and Mechanistic Approach Joel A. Blush Nephrologist, Staten Island, New York, USA

Nutrition in Health & Disease 28

Integrating mainstream pharmacological medicine with more innovative treatments, this book offers an alternative approach to treating hypertension. The book explains mechanisms of blood pressure and hypertension, describes common causes of hypertension, and reviews standard medications and their side effects. It also covers dietary factors and natural supplements in treating hypertension. The author examines alternative methods of treatment, emphasizing mechanisms of action, similarities to standard medications, and practical implementation advice for an integrative approach to hypertension treatment. This unique work is a useful companion to any health care provider. Print ISBN: 978-1-4822-0609-8 eBook ISBN: 978-1-4822-0610-4 September 2013, 6-1/8 x 9-1/4, 218 pp. Suggested Price: $132.95 / £85.00

Interactive Probiotics Edited by

Enrica Pessione Università di Torino, Italy

Metabolic Medicine and Surgery Edited by

Michael M. Rothkopf Michael J. Nusbaum Lisa P. Haverstick Morristown Medical Center, New Jersey, USA

Health practitioners who deal with disease by attempting to restore normal metabolism are said to practice metabolic medicine. This book is intended to be the first comprehensive overview in the field of metabolic medicine, which is dedicated to controlling the epidemic of obesity and preventing obesity’s consequences. It introduces metabolic medicine and surgery, and covers metabolic syndrome as an epidemic, metabolic approaches to diabetes and obesity, and metabolic management in chronic disease states. Print ISBN: 978-1-4665-6711-5 October 2014, 7 x 10, 656 pp. Suggested Price: $149.95 / £95.00

Micronutrients in Health and Disease Kedar N. Prasad Premier Micronutrient Corporation, Novato, California, USA

This book underlines the importance of reciprocal interactions between probiotics and humans in terms of stress induction, epigenetic control of cellular responses, oxidative status, bioactive molecules biosynthesis, moonlighting proteins secretion, endogenous toxins neutralization, and several other biological functions. It explores how these responses can affect metabolism and metabolic-related disorders, gutbrain axis balance, mood, inflammatory, allergic and anti-infective reactions, cancer, and ageing. The book explores how probiotics create a dynamic and “fluid” network of signals able to control the balance between healthy and altered human status.

Through scientific, evidence-based research, this book provides comprehensive information on micronutrients and their ability to promote healthy aging and mitigate the effect and reduce the risk of disease. It examines micronutrients in oxidative stress, inflammation, and immune function and provides recommendations for healthy aging and disease prevention. The author proposes specific micronutrient supplementation for several conditions including coronary artery disease, diabetes, cancer, Alzheimer’s disease, Parkinson’s disease, hearing disorders, posttraumatic stress disorder, traumatic brain injury, HIV/AIDS, the adverse effects of radiation, and arthritis.

Print ISBN: 978-1-4665-7555-4 eBook ISBN: 978-1-4665-7556-1 February 2014, 6-1/8 x 9-1/4, 274 pp. Suggested Price: $149.95 / £95.00

Print ISBN: 978-1-4398-2106-0 eBook ISBN: 978-1-4398-2107-7 October 2010, 7 x 10, 391 pp. Suggested Price: $159.95 / £102.00

Lifestyle Medicine Second Edition

Neurodegenerative Disease and Micronutrients

Edited by

Prevention and Treatment

James M. Rippe

Kedar N. Prasad

Rippe Lifestyle Institute, Shrewsbury, Massachusetts, USA

Lifestyle medicine integrates lifestyle practices into modern medicine to lower the risk factors for chronic diseases or, if a disease is already present, provide an adjunct to its therapy. This book brings together evidence-based research in multiple health-related fields to assist practitioners in treating disease and promoting good health. Sections cover nutrition and exercise, behavioral psychology, public policy, and management of a range of disorders, including cardiovascular disease, endocrine and metabolism dysfunction, obesity, cancer, immunology and infectious diseases, pulmonary disorders, and other conditions. Print ISBN: 978-1-4398-4542-4 eBook ISBN: 978-1-4398-4544-8 March 2013, 8-1/2 x 11, 1638 pp. Suggested Price: $209.95 / £134.00

Premier Micronutrient Corporation, Novato, California, USA

The book proposes that a preparation of antioxidants and micronutrients, in combination with standard therapy, may reduce progression and improve management better than standard therapy alone for Alzheimer’s, Parkinson’s, and Huntington’s disease, as well as PTSD, traumatic brain injury, concussions, and cerebral vascular insufficiency. The book presents the latest research on the effects of micronutrients and recommends formulations for use in combination with standard therapies for these neurodegenerative diseases and conditions. Print ISBN: 978-1-4822-1047-7 eBook ISBN: 978-1-4822-1048-4 October 2014, 6-1/8 x 9-1/4, 350 pp. Suggested Price: $139.95 / £89.00

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Nutrigenomics and Nutrigenetics in Functional Foods and Personalized Nutrition

Nutrition and Epigenetics

Edited by

University of Iowa, Iowa City, USA

Lynnette R. Ferguson

Series: Oxidative Stress and Disease

University of Auckland, New Zealand

An essential resource for scientists and researchers of nutrition, aging, and metabolic diseases, this book highlights the interactions among nutrients, epigenetics, and health. It presents new information on the action of diet and nutritional determinants in regulating the epigenetic control of gene expression in health and disease. Each chapter gives a unique perspective on a different nutritional or dietary component or group of components, and reveals novel mechanisms by which dietary factors modulate the epigenome and affect development processes, chronic disease, and the aging process.

Emily Ho Oregon State University, Corvallis, USA

Frederick Domann

Print ISBN: 978-1-4398-7680-0 eBook ISBN: 978-1-4398-7681-7 August 2013, 6-1/8 x 9-1/4, 451 pp. Suggested Price: $132.95 / £85.00

Print ISBN: 978-1-4822-0381-3 October 2014, 6-1/8 x 9-1/4, 422 pp. Suggested Price: $129.95 / £82.00

Textbook

Nutrition and Mental Health

Nutrition

Ruth Leyse-Wallace

Maintaining and Improving Health, Fourth Edition Geoff P. Webb University of East London, UK

This is a very wide-ranging general nutrition text including aspects missing from most other general nutrition texts such as epidemiology, health promotion theory, and social and economic influences on food selection. Completely updated, this accessible textbook offers a comprehensive guide to the roles of diet in causing, preventing, and even treating chronic disease and maintaining good health. The importance of improving health is a guiding principle throughout the book and is underpinned by health promotion theory. Print ISBN: 978-1-4441-4246-4 eBook ISBN: 978-1-4441-4247-1 August 2012, 7-1/2 x 9-3/4, 608 pp., Soft Cover Suggested Price: $69.95 / £43.99

Formerly of Sharp Mesa Vista Hospital, San Diego, California, USA (retired)

An examination of the role nutrients play in mental health, this book reviews the scientific literature from many fields of science: health, psychology, nutrition, mental wellbeing, and the interface with chronic disease. The book provides a straightforward, readable report of broadly selected scientific research on how various nutrients affect mental health. It covers several types of mental health disorders and their links to nutrients, nutritional status, and nutritional supplements, providing mental health professionals with the information they need to properly evaluate nutritional issues. Print ISBN: 978-1-4398-6335-0 eBook ISBN: 978-1-4398-6336-7 January 2013, 6-1/8 x 9-1/4, 308 pp. Suggested Price: $99.95 / £63.99

Nutrition and Bariatric Surgery

Nutrition and Type 2 Diabetes

Edited by

Etiology and Prevention

Robert F. Kushner Northwestern Comprehensive Center on Obesity, Chicago, Illinois, USA

Christopher D. Still Geisinger Obesity Research Institute, Philadelphia, Pennsylvania, USA

While bariatric surgery can lead to positive effects, it can also result in increased risk for nutrient malabsorption, deficiency, and clinical complications. This book addresses the dietary and nutritional care of the bariatric surgery patient. It explores the physiological changes that underlie selective nutrient malabsorption, preoperative nutritional assessment and dietary care of the patient through the surgery process, and nutritional clinical complications manifesting in anemia, neurological disorders, metabolic bone disease, and protein-calorie malnutrition. It also covers special populations, including adolescents and pregnant and lactating patients. Print ISBN: 978-1-4665-5769-7 eBook ISBN: 978-1-4665-5770-3 August 2014, 6-1/8 x 9-1/4, 308 pp. Suggested Price: $129.95 / £82.00

Nutrition in Health & Disease

This book explores what is needed to bring nutrigenomics, nutrigenetics, and their associated technologies to market in a truly impactful way. Exploring nutrigenomic (effects of diet on gene expression) and nutrigenetic (matching diet to genotype) approaches, it covers a wide range of issues, from scientific to ethical, consumer-driven, and public health aspects. Topics include food–gene interactions, the modulation of disease risk, regulatory challenges, genetic testing for consumers, data mining, and the role of science and health professionals in the commercialization of nutrigenomics and nutrigenetics.

Edited by

Mark A. Pereira University of Minnesota, Minneapolis, USA

Focusing on the worldwide impact of type 2 diabetes regarding nutrition, dietary modification, and risk, this book draws on evidence-based research, providing a comprehensive description and evaluation of the central findings to date, primarily in humans. Topics include the role of macronutrients and their subclasses, micronutrients, foods, beverages, and overall dietary patterns with respect to the risk of type 2 diabetes. Chapters discuss fundamental nutritional principles applied to the pathophysiology of the disease as well as applied behavioral studies on nutrition and diabetes. Print ISBN: 978-1-4398-5032-9 eBook ISBN: 978-1-4398-5033-6 August 2013, 6-1/8 x 9-1/4, 234 pp. Suggested Price: $125.95 / £79.99

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Nutrition Support for the Critically Ill Patient

Nutritional Intervention in Metobolic Syndrome

A Guide to Practice, Second Edition

Edited by

Medical College of Georgia, Augusta, USA

Nutrition in Health & Disease 30

Isaias Dichi University of Londrina, Paraná, Brazil

Gail Cresci This new edition is designed for health practitioners, clinicians, and dietitians in any critical care setting. It provides comprehensive information on nutritional support and therapy for the critically ill patient. Chapters are divided into eight sections covering metabolic issues, nutrients for critically ill patients, delivery of nutrition therapy, nutrition therapy throughout the life cycle, special interest groups, specific organ system failure, general systemic failures, and professional issues in the field. This edition includes updated case studies and contains numerous tables, figures, and diagrams providing practical information for users. Print ISBN: 978-1-4398-7999-3 June 2015, 7 x 10, 700 pp. Suggested Price: $139.95 / £89.00

Andrea Name Colado Simao University of Londrina, Paraná, Brazil

Metabolic syndrome (MS) is a combination of medical disorders that, when occurring together, increase the risk of developing cardiovascular disease and diabetes. The prevalence of MS is rising in developing countries and developed countries, now considered a pandemic disease. This book presents information on how to treat MS through lifestyle change and nutritional intervention. Chapters cover prevalence of MS; pathophysiology; MS in systemic lupus erythematosus and rheumatoid arthritis; gene–nutrient interactions; MS in adolescents and children; lifestyle change and physical activity; and various effects of dietary components in MS. Print ISBN: 978-1-4665-5682-9 June 2015, 6-1/8 x 9-1/4, 350 pp. Suggested Price: $139.95 / £89.00

Nutrition, Human Fertility, and Reproductive Function

Nutritional Strategies for Cardiovascular Disease

Edited by

Kelton Tremellen

Stephen T. Sinatra

Repromed, Dulwich, Australia

UConn School of Medicine, Manchester, Connecticut, USA

Karma Pearce

Mark C. Houston

University of South Australia, Adelaide

Hypertension Institute of Nashville, Tennessee, USA

One in six couples around the world experience infertility and they often seek advice from their physician or dietitian before they undertake expensive and intrusive assisted reproductive treatment such as in vitro fertilization. This book provides a comprehensive review of the role of nutrition in human fertility, focusing on the impact of diet and nutritional supplements on essential reproductive processes in women such as ovulation, early embryo development, implantation, and sexual function. It also examines impact on male reproductive hormones and sperm production.

This evidence-based book stresses an integrative approach to treating and curing cardiovascular diseases through proper nutrition and lifestyle choices. It presents a balanced approach to cardiovascular treatment that includes a healthy diet, nutritional supplementation, as well as exercise and weight management. Chapters cover nutrigenomics, proteomics, and metabolomics in heart disease; statins; omega threes; fats; nutritional approaches to dyslipidemia, hypertension, and metabolic syndrome; metabolic cardiology; naturopathic approaches; gender-specific medicine; and nutrient–drug interactions in cardiovascular medicine.

Print ISBN: 978-1-4822-1530-4 March 2015, 7 x 10, 376 pp. Suggested Price: $139.95 / £89.00

Print ISBN: 978-1-4665-7226-3 March 2015, 7 x 10, 424 pp. Suggested Price: $139.95 / £89.00

Nutritional Care of the Patient with Gastrointestinal Disease

Nutrition–Infection Interactions and Impacts on Human Health

Edited by

Alan L. Buchman

Mohan Pammi, Jesus G. Vallejo, and Steven A. Abrams

This evidence-based book serves as a clinical manual as well as a reference guide for the diagnosis and management of common nutritional issues in relation to gastrointestinal disease. Chapters cover nutrition assessment; macro- and micronutrient absorption; malabsorption; food allergies; prebiotics and dietary fiber; probiotics and intestinal microflora; nutrition and GI cancer; nutritional management of reflux; nutrition in IBS and IBD; nutrition in acute and chronic pancreatitis; enteral nutrition; parenteral nutrition; medical and endoscopic therapy of obesity; surgical therapy of obesity; pharmacologic nutrition, and nutritional counseling. Print ISBN: 978-1-4822-2603-4 May 2015, 6-1/8 x 9-1/4, 350 pp. Suggested Price: $149.95 / £95.00

This book provides a summary of the current state-of-theart evidence of nutrition–infection interactions, including relevant clinical and basic science research and its impact on health and disease. It explores the role of nutrition in health and disease as well as effects of both under and over nutrition. Chapters cover roles of GI microbiota, enteric syndromes, immune-nutrients, pro/pre and postbiotics, HIV infection, nutrient-drug interactions, infection–nutrient interactions in special populations, and identifying future research directions for nutritional and anti-infective strategies. Print ISBN: 978-1-4665-8049-7 eBook ISBN: 978-1-4665-8050-3 August 2014, 6-1/8 x 9-1/4, 422 pp. Suggested Price: $139.95 / £89.00

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Prenatal and Childhood Nutrition

A Multidisciplinary Approach Edited by

Evaluating the Neurocognitive Connections

Rexford S. Ahima

Edited by

University of Pennsylvania, Philadelphia, USA

Cindy Croft

The book provides a comprehensive perspective on the subject of obesity epidemiology, pathophysiology, and management of obesity. The chapters provide a better understanding of obesity and obesity-related diseases and offer an integrative framework for individualized dietary and exercise programs, behavior modification, pharmaceutical approaches, surgery, and population interventions to reduce the growing epidemic of obesity.

Nutrition is not only a basic need that all humans have to sustain life, but it is also critical to successful early development. This research compendium lends deeper insights into the links between nutrition and healthy brain function—and from the reverse perspective, between nutrition and neurocognitive disorders. This well-organized and accessible compendium offers a vital research context for policymakers, educators, medical providers, and families. It underlines our urgent responsibility to give children a strong start by improving prenatal and early childhood nutrition.

Print ISBN: 978-1-77188-008-4 eBook ISBN: 978-1-4822-4079-5 February 2014, 6 x 9, 382 pp. Suggested Price: $139.95 / £89.00

Print ISBN: 978-1-77188-094-7 January 2015, 6-1/8 x 9-1/4, 448 pp. Suggested Price: $149.95 / £95.00

Perinatal Growth and Nutrition

Probiotic Therapies

Edited by

Mechanisms of Action and Interaction

Ian J. Griffin UC Davis Children’s Hospital, Sacramento, California, USA

This book explores the reasons for abnormal post-natal growth in preterm infants. It examines the long-term effects on developmental outcome as well as metabolic risks such as insulin resistance, type 2 diabetes, and hypertension. The contributors explore the risks and benefits of faster post-natal growth and catch-up growth in preterm infants. They describe tools for assessment of growth and early identification of faltering growth. They also explain methods for reducing growth faltering and for optimizing catch-up growth, including the new possibilities offered by customized fortification of human breast milk. Print ISBN: 978-1-4665-5853-3 eBook ISBN: 978-1-4665-5854-0 May 2014, 6-1/8 x 9-1/4, 342 pp. Suggested Price: $139.95 / £89.00

Edited by

Ravi Durvasula and Henry C. Lin University of New Mexico, Albuquerque, USA

Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Lactic acid bacteria and bifidobacteria are the most common types of microbes used as probiotics. They are commonly consumed as part of fermented foods with added active live cultures, such as in yogurt or as dietary supplements. Probiotics are used in treatment of inflammatory bowel diseases, irritable bowel syndrome, lactose intolerance, and infectious diseases. This book focuses on the interaction of probiotics with the gut microbiome, their modification of intestinal flora, and the possibilities of developing drugs from the signaling chemicals involved in these interactions. Print ISBN: 978-1-4665-8706-9 June 2015, 6-1/8 x 9-1/4, 200 pp. Suggested Price: $129.95 / £82.00

The Physiological Basis of Metabolic Bone Disease

Safe and Effective Exercise for Overweight Youth

Edited by

Melinda S. Sothern

Howard Arthur Morris, Paul H. Anderson, and Borje Edgar Christopher Nordin

Louisiana State University, New Orleans, USA

Physiology and medicine are interrelated disciplines, and this is perhaps nowhere more apparent than in the field of mineral metabolism. This book presents information on the physiological principles regulating the response of mineral homeostasis on genetic, molecular, environmental, and nutritional factors. Chapters cover calcium and vitamin D nutrition, intestinal calcium absorption, plasma calcium homeostasis, renal handling of calcium, calcium sensing receptors, plasma phosphate homeostasis, endocrine actions of vitamin D, parathyroid hormone, calcitonin, and the calcification process.

Based on decades of scientific research and clinical experience, this book provides a scientifically supported and clinically relevant source of information to promote physical activity in overweight and obese youth of all ages, including children with significant obesity and chronic health conditions, such as hypertension, asthma, and type 2 diabetes. The book presents a best practices model for implementing clinical- and recreational-based physical activity interventions. It covers aerobic, strength, and flexibility training; motivation techniques; tracking techniques; outcome measurements; and future trends in exercise research for overweight youth.

Print ISBN: 978-1-4398-9942-7 eBook ISBN: 978-1-4398-9943-4 May 2014, 6-1/8 x 9-1/4, 232 pp. Suggested Price: $129.95 / £82.00

Print ISBN: 978-1-4398-7288-8 eBook ISBN: 978-1-4398-7289-5 June 2014, 6-1/8 x 9-1/4, 374 pp. Suggested Price: $99.95 / £63.99

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Nutrition in Health & Disease

Obesity Epidemiology, Pathogenesis, and Treatment

Nutrition in Health & Disease / Nutrition Science 32

Sleep, Circadian Rhythms, and Metabolism

Vitamin D

The Rhythm of Life

Edited by

Adrian F. Gombart

Oxidative Stress, Immunity, and Aging Oregon State University, Corvallis, USA

William Olds Yale University, New Haven, Connecticut, USA

Providing a nuanced study of the connections between sleep, circadian rhythms, and metabolis, this informative book examines how circadian actions affect the liver and adipose tissue, the brain, and metabolism. This important book introduces the reader to circadian rhythms in the body and the external cues which set them, discusses on a molecular and organ level how disrupting these clocks results in metabolic and sleep disorders, and looks at the clinical applications of circadian rhythms, with a focus on sleep. Print ISBN: 978-1-77188-062-6 eBook ISBN: 978-1-4822-6265-0 August 2014, 6 x 9, 378 pp. Suggested Price: $149.95 / £95.00

Series: Oxidative Stress and Disease

Vitamin D insufficiency/deficiency is a worldwide, public health problem in both developed and developing countries. This volume highlights the most recent research findings on the impact of this nutrient in oxidative stress, immunity, and aging. The book examines vitamin D’s genomic and nongenomic effects, the role of therapeutic analogs in treating disease, and the production of vitamin D by the body. It discusses its role in modulating oxidative stress and regulating the immune response as well as its role in the regulation of the aging process. Print ISBN: 978-1-4398-5020-6 eBook ISBN: 978-1-4398-5021-3 November 2012, 7 x 10, 462 pp. Suggested Price: $167.95 / £107.00

Statistical Analysis of Human Growth and Development

Textbook

Yin Bun Cheung

Macronutrients, Micronutrients, and Metabolism, Second Edition

Series: Chapman & Hall/CRC Biostatistics Series

Designed for nonstatisticians and statisticians new to the analysis of growth and development data, this book is an accessible and practical guide to a wide range of basic and advanced statistical methods that are useful for studying human growth and development. It collects methods scattered throughout the literature and explains how to use them to solve common research problems. It also discusses how well a method addresses a specific scientific question and how to interpret and present the analytic results. Stata codes are available on the book’s CRC Press web page. Print ISBN: 978-1-4398-7154-6 eBook ISBN: 978-1-4398-7156-0 October 2013, 6-1/8 x 9-1/4, 378 pp. Suggested Price: $104.95 / £65.99

Advanced Nutrition Carolyn D. Berdanier Professor Emerita, University of Georgia, Athens, USA

Lynnette A. Berdanier Gainesville State College, Georgia, USA

This second edition of a bestseller is an essential textbook for advanced undergraduate and first-year graduate students studying human nutrition. Expanded and updated, it incorporates fundamental concepts in nutrition science as well as biochemistry, genetics, and physiology. It provides comprehensive coverage of both macro and micronutrients, emphasizing each nutrient’s description, absorption, use, and excretion. This edition includes new chapters on exercise, energy balance, body composition, obesity, and nutrigenetics and epigenetics. New pedagogical additions include case studies and critical thinking questions designed to enhance the teaching and learning experience. Print ISBN: 978-1-4822-0517-6 March 2015, 7 x 10, 568 pp., Soft Cover Suggested Price: $99.95 / £63.99

The Mediterranean Way of Eating

Amino Acids

Evidence for Chronic Disease Prevention and Weight Management

Guoyao Wu

John J.B. Anderson and Marilyn C. Sparling This book presents evidence-based research that validates the traditional Mediterranean way of eating with respect to health. It offers information about an enjoyable, healthy way of eating that has stood the test of time, along with practical suggestions for incorporating the Mediterranean diet into daily life. The book addresses nutrients found in Mediterranean foods, how they function in the body, and why they are essential for optimal health. It highlights the Mediterranean diet’s effectiveness in weight management and prevention and treatment of various chronic diseases.

This up-to-date book presents basic concepts and recent advances in amino acid biochemistry and nutrition, providing comprehensive coverage of developments over the past half-century. It includes information on dietary protein digestion, quality, and requirements, while addressing absorption, transport, synthesis, degradation of amino acids, and intracellular protein turnover in animals. The text integrates cell-, tissue-, and species-specific metabolic pathways of amino acids with health and disease in various organisms. The author also presents a critical analysis of amino acid supplementation to humans and other animals.

Print ISBN: 978-1-4822-3125-0 eBook ISBN: 978-1-4822-3126-7 June 2014, 6-1/8 x 9-1/4, 279 pp. Suggested Price: $99.95 / £63.99

Print ISBN: 978-1-4398-6189-9 eBook ISBN: 978-1-4398-6190-5 April 2013, 6-1/8 x 9-1/4, 503 pp. Suggested Price: $104.95 / £65.99

Biochemistry and Nutrition Texas A&M University, College Station, USA

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Antioxidants in Sport Nutrition Edited by

Manfred Lamprecht

Food Insecurity and Public Health Edited by

University of Graz, Austria

Louise Ivers

Print ISBN: 978-1-4665-6757-3 eBook ISBN: 978-1-4665-6759-7 September 2014, 6-1/8 x 9-1/4, 299 pp. Suggested Price: $99.95 / £63.99

Clinical Nutrition The Interface Between Metabolism, Diet, and Disease

This book provides an evidence-based discussion of the impacts of food insecurity on public health as well as interventions to mitigate these issues. In addition, it reviews the conceptual framework behind interactions of food insecurity and health. Chapters cover food security and food sovereignty, measuring food security, food insecurity as it relates to health and nutrition, and gender issues. Print ISBN: 978-1-4665-9905-5 March 2015, 6-1/8 x 9-1/4, 250 pp. Suggested Price: $99.95 / £63.99

Handbook of Nutrition and Food Third Edition

Edited by

Leah Coles Baker IDI Heart and Diabetes Institute, Prahran, Australia

Carolyn D. Berdanier, Johanna T. Dwyer, and David Heber

The field of clinical nutrition as a whole seeks to consider the nutrition of patients within the health care system, paying attention to the interactions between diet, nutrition, and disease. To that end, this book discusses nutrition as both a contributing and managing factor in relation to diseases such as obesity and diabetes. It also presents malnutrition as a contributing factor to such diseases and considers the efficacy of micronutrient supplementation. It ends by looking at some of the recent developments and future trends in the field of clinical nutrition.

A comprehensive resource, this book is a reference guide for many of the issues on health and well being that are affected by nutrition. Divided into five parts, the sections cover food, including its composition, constituents, labeling, and analysis; nutrition as a science, covering basic terminology, nutritional biochemistry, nutrition and genetics, food intake regulation, and micronutrients; nutrient needs throughout the human life cycle; assessment of nutrient intake adequacy; and clinical nutrition, from assessments to a wide variety of disease and health topics.

Print ISBN: 978-1-926895-97-0 eBook ISBN: 978-1-4822-3908-9 December 2013, 6 x 9, 444 pp. Suggested Price: $129.95 / £82.00

Print ISBN: 978-1-4665-0571-1 eBook ISBN: 978-1-4665-0572-8 July 2013, 8-1/2 x 11, 1136 pp. Suggested Price: $294.00 / £187.00

Dietary Supplements in Health Promotion

Handbook of Vitamins

Edited by

Taylor C. Wallace

Janos Zempleni, John W. Suttie, Jesse F. Gregory III, and Patrick J. Stover

Council for Responsible Nutrition, Washington, DC, USA

The supplement market continues to grow annually with more than half of the population using these products for reasons spanning from health maintenance to disease prevention and/or treatment. This book presents clear and concise evidence on how dietary supplements contribute to maintaining optimal nutrition in humans. It provides information on personalized nutrition; nutrient gaps; benefits of multivitamins; and dietary effects of various sources including vitamins, enzymes, bioactives, flanivoids, and probiotics. Each chapter features practical, clinical guidelines on recommendations of supplements as well as when to discourage use of supplements. Print ISBN: 978-1-4822-1034-7 April 2015, 6-1/8 x 9-1/4, 304 pp. Suggested Price: $99.95 / £63.99

Fifth Edition

Within the last few years, knowledge about vitamins has increased dramatically. This new edition of a bestseller presents comprehensive summaries that analyze the chemical, physiological, and nutritional relationships, as well as highlight newly identified functions, for all recognized vitamins. Keeping the tradition of the previous volumes, the Handbook of Vitamins, Fifth Edition provides an updated, contemporary perspective on vitamins in human nutrition. It contains substantial revisions throughout and a new chapter on vitamin– genome interactions. Print ISBN: 978-1-4665-1556-7 eBook ISBN: 978-1-4665-1557-4 July 2013, 7 x 10, 605 pp. Suggested Price: $157.95 / £99.00

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Nutrition Science

Antioxidant use in sports is controversial due to existing evidence that it both supports and hurts athletic performance. This book presents information on antioxidants, specifically for athletes, and their roles in sports nutrition. It stresses how antioxidants affect exercise performance, health, and immunity. Chapters cover oxidative stress; basic nutrition for athletes; major dietary antioxidants; sports supplements; performance/adaptation to exercise; antioxidants role in health and immunity; reviews on vitamins C, E, beta-carotene, and minerals in sports nutrition; and roles polyphenols play in high-performance sport.

Textbook

Introduction to Nutrition and Metabolism Fifth Edition David A. Bender Emeritus Professor, University College London, UK

Nutrition Science / Quality Assurance 34

Extensively revised and updated to reflect our current understanding of nutritional and dietary requirements, the Fifth Edition presents principles of nutrition and metabolism, biochemistry, and interactions between health and diet, and examines the role of nutrition in common chronic diseases. The author continues to use concise, authoritative language to emphasize and describe the underlying biochemistry that is essential to an understanding of nutrient function and the ability to evaluate and interpret future advances in nutrition science. The text is enhanced with full-color newly drawn diagrams and figures. Print ISBN: 978-1-4665-7224-9 eBook ISBN: 978-1-4822-2880-9 April 2014, 7 x 10, 448 pp., Soft Cover Suggested Price: $79.95 / £44.99

Nutrition for Brain Health and Cognitive Performance Talitha Best and Louise Dye This book addresses how nutrition and diet can influence cognitive function. It presents information on dietary supplementation, balanced diet, and lifestyle choices for maximizing cognitive health across the lifespan. The book focuses on sensitivity of the brain to nutritional environments, nutrient deficiencies, and impacts of diet on cognitive function and wellbeing. Chapters covers the history of nutrition and cognitive research; brain plasticity and cognition system; macronutrients, vitamins, and minerals for cognitive health; impact of cognition on food cravings; herbal extracts to enhance cognitive function; glucose and mental performance; and understanding cognitive health in aging adults. Print ISBN: 978-1-4665-7002-3 May 2015, 6-1/8 x 9-1/4, 320 pp. Suggested Price: $129.95 / £82.00

Local Food Environments

Vitamin-Binding Proteins

Food Access in America

Functional Consequences

Edited by

Kimberly B. Morland

Krishnamurti Dakshinamurti and Shyamala Dakshinamurti

Mount Sinai School of Medicine, New York, New York, USA

This book describes the landscape of local food environments through research methods and documented impacts. It provides information on the complex nature of food delivery systems as well as the historical and political trends that shaped them over time. Chapters cover community perspectives on food shopping in the US; economic and agricultural policies shaping US food environments; geography of food environments; study design, measurement, and analytical issues; local environments, behavior, and health; food delivery outside the US; local action to modify food environments; and local, state, and federal policy changes. Print ISBN: 978-1-4665-6778-8 eBook ISBN: 978-1-4665-6779-5 September 2014, 6-1/8 x 9-1/4, 355 pp. Suggested Price: $99.95 / £63.99

Minor changes in the chemical structure of vitamins can cause major differences in their binding to proteins and therefore in their biological activity at the cell, tissue, and organ levels. Illuminating newer areas of vitamin function, this book explores the interface of physiological vitamin function and pharmacological vitamin action. It summarizes the current knowledge base with regard to vitamin-binding proteins, addressing the effects that lead to both normal physiological activity and pharmacological effects with significant therapeutic potential in a wide spectrum of disease processes. Print ISBN: 978-1-4398-8016-6 eBook ISBN: 978-1-4398-8020-3 July 2013, 6-1/8 x 9-1/4, 300 pp. Suggested Price: $125.95 / £79.99

Nutrition and Chemosensation

Analyzing Sensory Data with R

Edited by

Sebastien Le

Alan R. Hirsch

Agrocampus Ouest, Rennes, France

This book explores how sensations can be used in modifying nutritional disorders. The first section addresses sensory deficiency (or excess) states and how they affect nutritional states. It includes chapters on olfaction, gustation, retronasal olfaction, vision, hearing and vestibular function, as well as somatosensory and tactile nature. The second section examines the use of the sensory system to treat nutritional disorders including anorexia, cachexia, and obesity. The book focuses on the mechanisms of sense of smell and taste and how they influence on satiety and weight.

Qi Statistics, Ruscombe, UK

Print ISBN: 978-1-4665-6907-2 April 2015, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $89.95 / £57.99

Thierry Worch Series: Chapman & Hall/CRC The R Series

This book helps readers choose the right statistical method to analyze their sensory data. Each chapter presents the nature of the sensory evaluation and its objectives, the sensory particularities related to the sensory evaluation, details about the data set obtained, and the statistical analyses required. Using real examples, the authors then illustrate step by step how the analyses are performed in R. The chapters conclude with variants and extensions of the methods. Print ISBN: 978-1-4665-6572-2 October 2014, 6-1/8 x 9-1/4, 374 pp. Suggested Price: $89.95 / £57.99

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Edited by

Peter R.J. Reaburn Central Queensland University, Rockhampton, Australia

This book examines the aging process, its effect on sports performance, the methods to maximize sports performance, and the unique nutritional needs of masters athletes. Based on scientific evidence, it focuses on practical ways to minimize the age-related declines in performance and health by examining ways to maximize speed, endurance, and strength development in order to slow the inevitable age-related decline in performance. The text enable readers to both improve performance and better understand their or their athletes’ bodies’ responses to exercise as they age. Print ISBN: 978-1-4398-7187-4 October 2014, 7 x 10, 393 pp. Suggested Price: $99.95 / £63.99

Resistance Training for the Prevention and Treatment of Chronic Disease Edited by

Joseph T. Ciccolo Teachers College, Columbia University, New York, New York, USA

William J. Kraemer University of Connecticut, Storrs, USA

An evidence-based guide, this book presents an in-depth analysis of the independent and positive effects of resistance training on the prevention, management, and treatment of many chronic conditions. Written by some of the world’s leading exercise physiologists and resistance training experts, the chapters provide detailed descriptions of the benefits of resistance training for specific clinical populations, including guidelines on how to construct a tailored resistance training prescription. Chapters cover resistance training to treat cardiovascular disease, metabolic diseases, cancer, orthopedic diseases, neuromuscular disorders, and more. Print ISBN: 978-1-4665-0105-8 eBook ISBN: 978-1-4665-0106-5 September 2013, 6-1/8 x 9-1/4, 301 pp. Suggested Price: $94.95 / £59.99

Nutrition and the Female Athlete

Sports Nutrition

From Research to Practice

Enhancing Athletic Performance

Edited by

Katherine A. Beals

Bill Campbell

University of Utah, Salt Lake City, USA

University of South Florida, Tampa, USA

Written to address the nutritional needs of women over the age of 18 who partake in sports on a regular basis, this book covers a series of concerns specific to active women. It also discusses the link between nutrition and athletic performance and translates research into practical applications for health science and nutrition professionals. Chapters cover energy balance and energy requirements, as well as substrate utilization. It recommends daily allowances of nutrients including carbohydrates, proteins, fatty acids, iron, and antioxidants, and presents special considerations for individuals with eating disorders, menstrual dysfunction, and low bone-mineral density.

With more than 1,000 references from top academic journals, this book offers critical knowledge concerning nutrient ingestion for enhancing exercise and sports performance. It has a clear focus on scientifically based sports nutrition advice to maximize performance. It also addresses exercise metabolism, which governs how nutrients exert physiologic effects that lead to increased athletic potential. The book examines the three key macronutrients— fat, carbohydrate, and protein—discussing various aspects of macronutrient metabolism and strategies for their intake. It also covers hydration, body composition, energy balance, gaining muscle, and losing fat.

Print ISBN: 978-1-4398-4938-5 eBook ISBN: 978-1-4398-4939-2 January 2013, 6-1/8 x 9-1/4, 271 pp. Suggested Price: $104.95 / £65.99

Print ISBN: 978-1-4665-1358-7 eBook ISBN: 978-1-4665-1359-4 November 2013, 6-1/8 x 9-1/4, 338 pp. Suggested Price: $99.95 / £63.99

Nutrition for Elite Athletes

Sports Nutrition for Paralympic Athletes

Edited by

Eric S. Rawson

Edited by

Bloomsburg University, Pennsylvania, USA

Elizabeth Broad

Stella Lucia Volpe Drexel University, Philadelphia, Pennsylvania USA

Elite athletes are athletes who have reached the highest level of performance in a particular sport. This population includes professional, national, international, or Olympic quality players. This book reviews literature on nutrition and performance in elite athletes. It is arranged by athletic population and nutrition/exercise interactions that reach across athletic subpopulations. Chapters cover nutrition and dietary supplements for endurance, strength power, team sport, and weight class/aesthetic sport athletes; hydration; vitamin and mineral requirements; and energy balance for elite athletes. Print ISBN: 978-1-4665-5798-7 April 2015, 6-1/8 x 9-1/4, 300 pp. Suggested Price: $89.95 / £57.99

Participation rates in Paralympic sports have increased rapidly in recent years, and continue to grow. Despite the amount of information on dietary requirements of athletes, little attention has been given to athletes with an impairment. This book presents information to rehabilitate, enable, and improve athletes’ quality of life. Chapters cover impairments including spinal cord injuries, cerebral palsy, amputees, les autres, and vision and intellectual impairments. Print ISBN: 978-1-4665-0756-2 eBook ISBN: 978-1-4665-0757-9 February 2014, 6-1/8 x 9-1/4, 266 pp. Suggested Price: $99.95 / £63.99

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Sports Nutrition

Nutrition and Performance in Masters Athletes

Fenaroli’s Handbook of Flavor Ingredients, Sixth Edition..................18

Actinobacteria: Application in Bioremediation and Production of Industrial Enzymes...........................................................................18

Fennema’s Food Chemistry, Fourth Edition......................................11

Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism, Second Edition............................................................32 Advanced Waste Treatment in the Food Processing Industry.............6 Advances in Natural Medicines, Nutraceuticals and Neurocognition...............................................................................15

Fermentation Processes Engineering in the Food Industry.................4 Food Allergens: Analysis Instrumentation and Methods...................12 Food Allergy: Practical Diagnosis and Management.........................27 Food Analysis by HPLC, Third Edition..............................................11 Food Associated Pathogens.............................................................19

Intestinal Microbiota in Health and Disease: Modern Concepts.......19 Introducing Food Science................................................................22 Introduction to Advanced Food Process Engineering.........................9 Introduction to Food Process Engineering.........................................9 Introduction to Nutrition and Metabolism, Fifth Edition..................34 Introduction to the Physical Chemistry of Foods..............................13

J Juice Processing: Quality, Safety and Value-Added Opportunities.....14

Advances in Postharvest Fruit and Vegetable Technology................14

Food By-Product Based Functional Food Powders..............................3

Advancing Medicine with Food and Nutrients, Second Edition........25

Food Composition and Analysis: Methods and Strategies................12

Amino Acids: Biochemistry and Nutrition........................................33

Food Engineering Handbook, Two Volume Set..................................8

Analyzing Sensory Data with R........................................................35

Food Engineering Handbook: Food Engineering Fundamentals.........8

Anthocyanins in Health and Disease................................................25

Food Engineering Handbook: Food Process Engineering...................8

Antioxidants in Health and Disease..................................................26

Food Insecurity and Public Health....................................................33

Antioxidants in Sport Nutrition........................................................33

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties.......................................................................12

The Maillard Reaction Reconsidered: Cooking for Health.................14

Food Packaging: Principles and Practice, Third Edition....................22

Marine Nutraceuticals: Prospects and Perspectives..........................16

Food Packing Materials: Testing & Quality Assurance......................22

Meat Quality: Genetic and Environmental Factors...........................18

Batch Processing: Modeling and Design............................................6

Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition.........................................24

The Mediterranean Way of Eating: Evidence for Chronic Disease Prevention and Weight Management..............................................32

Beneficial Microbes in Fermented and Functional Foods..................18

Food Policy: Looking Forward from the Past....................................17

Metabolic Medicine and Surgery.....................................................28

The Billionaire’s Chef: Cooking for the Rich and Famished.................5

Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation...................................................................12

Methods in Food Analysis................................................................13

The Art of Nutritional Cuisine............................................................5 Authenticity of Foods of Animal Origin............................................23

Title Index

Biotechnology in Agriculture and Food Processing: Opportunities and Challenges.........................................................10 Bread Fortification for Nutrition and Health Benefits........................11

C Caper: The Genus Capparis...............................................................3 Cardiovascular Diseases: Nutritional and Therapeutic Interventions...................................................................................26 Carnitine Metabolism and Human Nutrition....................................26 Carotenoids and Vitamin A in Translational Medicine......................26 Childhood Obesity: Prevalence, Pathophysiology, and Management...................................................................................26 Citrus bergamia: Bergamot and its Derivatives..................................3 Clinical Aspects of Functional Foods and Nutraceuticals..................15 Clinical Nutrition: The Interface Between Metabolism, Diet, and Disease.............................................................................33 Cocoa and Coffee Fermentations.......................................................3 Cocoa Production and Processing Technology..................................6 Cooking as a Chemical Reaction: Culinary Science with Experiments......................................................................................5 Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification................................................................3 CRC Handbook of Chemistry and Physics, 95th Edition...................11

A Chef’s Guide to Gelling, Thickening, and Emulsifying Agents.........5

Dairy Microbiology and Biochemistry: Recent Developments..........18 Dairy Microbiology: A Practical Approach........................................18 Dairy Science and Technology, Second Edition..................................6

Food Safety in China: A Comprehensive Review..............................19 Food Safety Management Programs: Applications, Best Practices, and Compliance.......................................................24 Food Safety: Interpreting and Applying the Various Agency Regulations......................................................................................17

L Lifestyle Medicine, Second Edition...................................................28 Lipids: Nutrition and Health............................................................10 Local Food Environments: Food Access in America..........................34

M Managing Food Safety Risks in the Agri-Food Industries..................20

Microbial Food Safety and Preservation Techniques.........................20 Microbiological Examination Methods of Food and Water: A Laboratory Manual.......................................................................20 Microfluidic Chip-Capillary Electrophoresis Devices.........................13 Micronutrients in Health and Disease..............................................29

Foodborne Viral Pathogens..............................................................19

Microorganisms and Fermentation of Traditional Foods.....................4

Fox and Cameron’s Food Science, Nutrition & Health, 7th Edition......................................................................................27

Modern Gastronomy: A to Z.............................................................6

Functional Food Ingredients and Nutraceuticals: Processing Technologies, Second Edition..........................................................15 Functional Foods: The Connection Between Nutrition, Health, and Food Science................................................................15 Fundamental Food Microbiology, Fifth Edition................................19

G Gastrointestinal and Liver Disease Nutrition Desk Reference............27 Genetically Modified Foods: Basics, Applications and Controversy...10 Gestational Diabetes: Origins, Complications, and Treatment..........27 Green Tea Polyphenols: Nutraceuticals of Modern Life....................16

H Handbook of Aseptic Processing and Packaging, Second Edition.....22 Handbook of Brewing, Second Edition..............................................4 Handbook of Essential Oils: Science, Technology, and Applications, Second Edition....................................................12

Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi.................................................................................20

N Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds..........13 Neurodegenerative Disease and Micronutrients: Prevention and Treatment...............................................................29 New Food Product Development: From Concept to Marketplace, Third Edition..........................................................23 Novel Food Preservation and Microbial Assessment Techniques......20 Novel Techniques in Sensory Characterization and Consumer Profiling..........................................................................23 Nutraceuticals and Health: Review of Human Evidence...................16 Nutrigenomics and Nutrigenetics in Functional Foods and Personalized Nutrition.....................................................................29 Nutrition 4E: Maintaining and Improving Health.............................25 Nutrition and Bariatric Surgery........................................................29

Handbook of Food Analysis, Third Edition - Two Volume Set...........12

Nutrition and Chemosensation........................................................34

Handbook of Food Processing - Two Volume Set...............................8

Nutrition and Epigenetics................................................................29

Handbook of Indigenous Foods Involving Alkaline Fermentation.......4

Nutrition and Mental Health...........................................................29

Handbook of Industrial Drying, Fourth Edition..................................8

Nutrition and Performance in Masters Athletes................................35

Dictionary of Food Compounds with CD-ROM, Second Edition......13

Handbook of Meat and Meat Processing, Second Edition................17

Nutrition and the Female Athlete: From Research to Practice...........35

Diet, Exercise, and Chronic Disease: The Biological Basis of Prevention.......................................................................................26

Handbook of Metallonutraceuticals.................................................16

Nutrition and Type 2 Diabetes: Etiology and Prevention..................30

Handbook of Microbiological Media, Fourth Edition........................19

Nutrition for Brain Health and Cognitive Performance.....................34

Dietary Sugars and Health...............................................................27

Handbook of Nutrition and Food, Third Edition...............................33

Nutrition for Elite Athletes...............................................................35

Dietary Supplements in Health Promotion.......................................33

Handbook of Vitamins, Fifth Edition.................................................34

Differential Scanning Calorimetry: Applications in Fat and Oil Technology......................................................................................10

Handbook of Water Analysis, Third Edition......................................13

Nutrition Support for the Critically Ill Patient: A Guide to Practice, Second Edition.................................................30

Designing Food Safety and Equipment Reliability Through Maintenance Engineering................................................................23

E Edible Films and Coatings: Fundamentals and Applications.............22

Health Benefits of Fermented Foods and Beverages ..........................4 Heat Pump Dryers: Theory, Design and Industrial Applications..........9

Edible Food Packaging: Materials and Processing Technologies.......22

Human Longevity: Omega-3 Fatty Acids, Bioenergetics, Molecular Biology, and Evolution.....................................................16

Edible Structures: The Basic Science of What We Eat..........................5

Human Nutrition, 2Ed: A Health Perspective...................................27

Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition (Online Version)........................................................7 Encyclopedia of Biotechnology in Agriculture and Food (Online Version).................................................................................7

I Immunonutrition: Interactions of Diet, Genetics, and Inflammation............................................................................28

Nutrition, Human Fertility, and Reproductive Function....................30 Nutritional Care of the Patient with Gastrointestinal Disease...........30 Nutritional Intervention in Metobolic Syndrome.............................30 Nutritional Marine Life.....................................................................24 Nutritional Strategies for Cardiovascular Disease.............................30 Nutrition-Infection Interactions and Impacts on Human Health.................................................................................31

Engineering Aspects of Cereal and Cereal-Based Products...............11

Improving Food Quality with Novel Food Processing Technologies...................................................................................24

Obesity Epidemiology, Pathogenesis, and Treatment: A Multidisciplinary Approach..............................................................31

Engineering Aspects of Food Biotechnology......................................7

Indigenous Fermented Foods of South Asia.....................................17

Ohmic Heating in Food Processing....................................................9

Engineering Aspects of Food Emulsification and Homogenization.....7

Indigenous Fermented Foods of Southeast Asia...............................17

Engineering Aspects of Membrane Separation and Application in Food Processing..........................................................7

Infant, Child and Adolescent Nutrition: A Practical Handbook.........25

Perinatal Growth and Nutrition.......................................................31

Engineering Properties of Foods, Fourth Edition................................7

Inflammation, Oxidative Stress, and Cancer: Dietary Approaches for Cancer Prevention......................................28

Phosphoric Acid: Purification, Uses, Technology, and Economics.....14

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages...........................................................6

Integrative Treatment of Hypertension: A Clinical and Mechanistic Approach...............................................28

Experimental Design and Process Optimization.................................8

Interactive Probiotics.......................................................................28

Physical Properties: Applications and Effects on Processing Foods and Biological Materials...........................................................9 The Physiological Basis of Metabolic Bone Disease...........................31

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Abdelrahim; Khalid............................................................................9

da Silva; Neusely.............................................................................20

Abrams; Steven A. ..........................................................................31

Dakshinamurti; Krishnamurti...........................................................34

Adria; Ferran......................................................................................6

Dakshinamurti; Shyamala................................................................34

Postharvest Biology and Technology of Horticultural Crops: Principles and Practices for Quality Maintenance.............................15

Afoakwa; Emmanuel Ohene..............................................................6

Damodaran; Srinivasan....................................................................11

Aggarwal; Bharat B..........................................................................28

Danielsson-Tham; Marie Louise.......................................................19

Postharvest Technology and Food Process Engineering...................15

Aguilera; José Miguel.........................................................................5

Datta; Ashim K..................................................................................7

Prenatal and Childhood Nutrition: Evaluating the Neurocognitive Connections...........................................................31

Ahima; Rexford S.............................................................................26

David; Jairus R. D.............................................................................22

Ahima; Rexford S.............................................................................31

De Gelder; Leen S. P........................................................................13

Ahmed; Jasim....................................................................................7

Dejmek; Petr......................................................................................7

Akdemir-Evrendilek; Gülsün.............................................................18

Dichi; Isaias......................................................................................30

Alicia Foundation...............................................................................5

Didier; Montet...................................................................................4

Probiotic Therapies: Mechanisms of Action and Interaction.............31

Alvarez; Susana................................................................................16

Diwekar; Urmila.................................................................................6

Probiotics and Prebiotics in Food, Nutrition and Health...................21

Alves-Filho; Odilio..............................................................................9

do Nascimento; Maristela da Silva...................................................20

Probiotics and Psychopathology......................................................17

Amoroso; Maria Julia.......................................................................18

Domann; Frederick..........................................................................29

Probiotics: Immunobiotics and Immunogenics................................16

Anderson; John J.B...........................................................................32

Dugo; Giovanni.................................................................................3

Anderson; Paul................................................................................31

Durvasula; Ravi................................................................................31

Ardies; C. Murray............................................................................26

Dwyer; Johanna T............................................................................33

Ares; Gastón....................................................................................23

Dye; Louise......................................................................................34

Polysaccharides: Natural Fibers in Food and Nutrition.......................3 Portable Biosensing of Food Toxicants and Environmental Pollutants........................................................................................24

Principles of Food Toxicology, Second Edition.................................21 Principles of Risk Analysis: Decision Making Under Uncertainty........21 Probiotic Bacteria: Fundamentals, Therapy, and Technological Aspects......................................................................21

R Radio-Frequency Heating in Food Processing: Principles and Applications.......................................................................................9 Resistance Training for the Prevention and Treatment of Chronic Disease............................................................................................35

Arvanitoyannis; Ioannis Sotirios.......................................................23

Rheology and Fracture Mechanics of Foods.....................................14

Awuah; George B..............................................................................9

Atlas; Ronald M...............................................................................19

Safe and Effective Exercise for Overweight Youth.............................32

Bagchi; Debasis...............................................................................15

Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, Third Edition.........................................24

Bai; Jamuna A............................................................................18, 20

Seafood Science: Advances in Chemistry, Technology and Applications.....................................................................................25

Bajerska; Joanna...............................................................................11

Sensory Evaluation Techniques, Fifth Edition....................................23 Sensory Evaluation Techniques, Fourth Edition................................23 Serving People with Food Allergies: Kitchen Management and Menu Creation...........................................................................5 Sleep, Circadian Rhythms, and Metabolism: The Rhythm of Life..........................................................................32 The Soft Drinks Companion: A Technical Handbook for the Beverage Industry................................................................10

Baines; Richard................................................................................20 Barasi; Mary.....................................................................................27 Barbosa-Canovas; Gustavo V................................................. 9, 10, 22 Bartosz; Grzegorz............................................................................12 Beals; Katherine A............................................................................35 Bekassy-Molnar; Erika........................................................................7 Bender; David A..............................................................................34

E El Sheikha; Aly F...............................................................................11 Erdem; Arzum.................................................................................24

F Falguera; Victor...............................................................................14 Fennema; Owen R...........................................................................11 Ferguson; Lynnette R.......................................................................29 Ferreira Guine; Raquel de Pinho.......................................................11 Field; Robert W..................................................................................7 Fleet; Graham H................................................................................3 Freitas; Ana Cristina.........................................................................21 Fuller; Gordon W.............................................................................23 Fung; Ying Shing ............................................................................13

Benimeli; Claudia Susana.................................................................18 Benkeblia; Noureddine......................................................................3

Galvez; Raul Perez...........................................................................11

Berdanier; Carolyn D.................................................................32, 33

Geurts; Tom J.....................................................................................6

Berdanier; Lynnette A......................................................................32

Ghosh; Dilip....................................................................................15

Berge; Jean-Pascal............................................................................11

Gilmour; Rodney.............................................................................14

Best; Talitha.....................................................................................34

Giusti; M. Monica............................................................................25

Bhunia; Arun...................................................................................19

Golding; John Brett.........................................................................14

Blush; Joel A.....................................................................................28

Gombart; Adrian F...........................................................................32

Toxins and Biologically Active Compounds from Microalgae, Volume 1.........................................................................................21

Bonaccorsi; Ivana...............................................................................3

Gómez-Guillén; Carmen..................................................................22

Toxins and Biologically Active Compounds from Microalgae, Volume 2: Biological Effects and Risk Management.........................21

Botana; Luis M.................................................................................24

Goran; Michael I..............................................................................27

Boziaris; Ioannis S............................................................................20

Graves; Ralph H...............................................................................22

Brassart; Dominique........................................................................19

Gregory III; Jesse F............................................................................34

Broad; Elizabeth...............................................................................36

Griffin; Ian J.....................................................................................31

Solid State Fermentation for Foods and Beverages.............................4 Sports Nutrition for Paralympic Athletes..........................................36 Sports Nutrition: Enhancing Athletic Performance...........................35 Statistical Analysis of Human Growth and Development..................32 Surimi and Surimi Seafood, Third Edition........................................25

U Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis...................................14 Unit Operations in Food Engineering, Second Edition.....................10 Utilization of Fish Waste...................................................................11

Buchman; Alan L.............................................................................30 Burdock; George A..........................................................................18

Haghi; A. K. ....................................................................................12 Hansman; Grant..............................................................................19

Campbell; Bill..................................................................................35

Haverstick, RDN, CNSC; Lisa P.........................................................28

Vitamin D: Oxidative Stress, Immunity, and Aging...........................32

Carr; B. Thomas...............................................................................23

Haynes; Amy.....................................................................................5

Vitamin-Binding Proteins: Functional Consequences........................34

Carvajal-Millan; Elizabeth.................................................................12

Haynes; William M...........................................................................11

Cerqueira; Miquel Angelo Parente Ribeiro.......................................22

Heber; David.............................................................................28, 33

Chakraverty; Amalendu...................................................................15

Heldman; Dennis R............................................................................7

Chen; Jian..........................................................................................4

Hirashima; Madoka............................................................................3

Cheung; Yin Bun.............................................................................32

Hirotomi Taniwaki; Marta................................................................20

Chiavaro; Emma..............................................................................10

Hirsch; Alan R..................................................................................34

Ciccolo; Joseph T.............................................................................35

Ho; Emily.........................................................................................29

Civille; Gail Vance............................................................................23

Hoover; Dallas G................................................................................7

Coles; Leah......................................................................................15

Hopkins, PhD; David.......................................................................18

Coles; Leah......................................................................................33

Houston; Mark C.............................................................................30

Correia; Paula Maria dos Reis...........................................................11

Hui; Y. H....................................................................................17, 20

Cramer; Michael M.........................................................................24

Hung; Yung-Tse.................................................................................6

Title Index / Author Index

Plant Sanitation for Food Processing and Food Service, Second Edition ...............................................................................20

Cresci; Gail A...................................................................................30 Croft; Cindy.....................................................................................31

Ibarz; Albert.......................................................................... 9, 10, 14

Cruz; Rui M. S.................................................................................13

Iemma; Antonio Francisco.................................................................8

Cuozzo; Sergio Antonio...................................................................18

Ivers; Louise.....................................................................................33

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J Joshi; V.K.........................................................................................17 Juneja; Lekh R..................................................................................16 Junqueira; Valéria Christina..............................................................20

K Kapoor; Mahendra P........................................................................16 Kassama; Lamin S..............................................................................9 Khan; Mohammad Rizwan..............................................................14 Khmelinskii; Igor..............................................................................13 Kim; Se-Kwon............................................................................16, 25 Kitazawa; Haruki..............................................................................16 Klosse; Peter......................................................................................6 Kohlstadt; Ingrid..............................................................................25 Kong; Ah-Ng Tony...........................................................................28 Konishi; Tetsuya...............................................................................15 Kraemer; Klaus................................................................................26 Kraemer; William J...........................................................................35

Author Index

Kushner; Robert F............................................................................29

L Lamprecht; Manfred........................................................................33 Langowski; Horst-Christian..............................................................22 Lansky; Ephraim Philip.......................................................................3 Lansky; Shifra.....................................................................................3 Larroche; Christian............................................................................4 Lê; Kim-Anne...................................................................................27 Le; Sebastien...................................................................................35 Lean; Michael EJ..............................................................................27 Leray; Claude..................................................................................10 Leyse-Wallace; Ruth.........................................................................29 Lin; Henry C....................................................................................31 Lipnizki; Frank....................................................................................7 Lokhande; Jayant N.........................................................................16 López-Caballero; Elvira....................................................................22 Losso; Jack N...................................................................................14

M Mahabir; Somdat............................................................................16 Mahgoub; Salah Eldin Osman.........................................................10 Marcotte; Michele.............................................................................9 Marteau; Philippe............................................................................19 Martin; Colin...................................................................................17 Marwaha; Satwinder S.....................................................................10 Matarese; Laura E. ..........................................................................27

Maulik, Ph.D.; Nilanjana..................................................................26 McClements; David Julian................................................................13 Mead; William J...............................................................................17 Meilgaard; Morten C.......................................................................23 Micha; Eirini....................................................................................26 Montero; Pilar.................................................................................22 Moraru; Carmen I..............................................................................7 More; Judy......................................................................................25 Morland; Kimberly B........................................................................34 Morris; Howard Arthur....................................................................31 Mujumdar; Arun S.............................................................................8 Mullin; Gerard E..............................................................................27

N Naushad; Mu..................................................................................14 Newslow; Debby.............................................................................24 Nikoleli; Georgia-Paraskevi...............................................................24 Nikolelis; Dimitrios P........................................................................24 Nollet; Leo M.L................................................................... 11, 12, 13 Nordin; Borje Edgar Christopher......................................................31 Nout; M.J. Robert..............................................................................4 Nusbaum; Michael J........................................................................28 Nussinovitch; Amos...........................................................................3

Owens; J. David...............................................................................17

Sommerburg; Olaf...........................................................................26

Ozer; Barbaros.................................................................................18

Soon; Jan Mei..................................................................................20

Ozilgen; Z. Sibel................................................................................5

Sothern; Melinda S..........................................................................32

P Paavilainen; Helena Maaria................................................................3 Palmer; Melissa................................................................................27 Pammi; Mohan................................................................................31 Pandey; Ashok...................................................................................4 Panesar; Parmjit S............................................................................10 Papademas; Photis...........................................................................18 Park; Jae W......................................................................................25 Parkin; Kirk L....................................................................................11 Paterson; Robert Russell Monteith ..................................................20 Pathak; Yashwant V..........................................................................16

Spark; Arlene...................................................................................17 Sparling; Marilyn C..........................................................................32 Stewart; Graham G............................................................................4 Still; Christopher D..........................................................................29 Stough; Con Kerry Kenneth.............................................................15 Stover; Patrick J................................................................................34 Sun; Bao-Guo..................................................................................12 Suttie; John W..................................................................................34 Swanson; Barry G............................................................................24 Szemplenski; Thomas......................................................................22

Pathak; Yashwant Vishnupant..........................................................16

Tamang; Jyoti Prakash........................................................................4

Pearce; Karma.................................................................................30

Tang; Juming.....................................................................................9

Pereira; Mark A................................................................................30

Tappy; Luc.......................................................................................27

Pereira; Ricardo Nuno Correia.........................................................22

Teixeira; Jose A.............................................................................7, 22

Pessione; Enrica...............................................................................28

Tham; Wilhelm................................................................................19

Petry; Clive......................................................................................27

Tokusoglu; Özlem........................................................................3, 24

Porter; Craig....................................................................................26

Toldra; Fidel.....................................................................................11

Prasad; Kedar N...............................................................................29

Toldra; Fidel.....................................................................................12

Priest; Fergus G.................................................................................4

Tremellen; Kelton ...........................................................................30

Przybylski, PhD; Wieslaw..................................................................18

Tzia; Constantina...............................................................................8

Püssa; Tõnu.....................................................................................21

R Rai V; Ravishankar......................................................................18, 20 Ramaswamy; Hosahalli S...................................................................9 Ramos; Oscar Leandro da Silva........................................................22 Rao; M.A...........................................................................................7 Rao; Theertham...............................................................................16 Rawson; Eric S.................................................................................35 Ray; Bibek........................................................................................19 Ray; Ramesh C...................................................................................4 Reaburn; Peter R.J............................................................................35 Riccetti; Sauro..................................................................................23 Rippe; James M...............................................................................28 Ritzoulis; Christos............................................................................13 Rizvi; Syed S.H...................................................................................7 Robertson; Gordon L.......................................................................22 Rodrigues; Maria Isabel......................................................................8 Romeiro Gomes; Renato Abeilar .....................................................20

U Ulijaszek; Stanley.............................................................................27

V Vaclavik; Vickie A...............................................................................5 van Hengel; Arjon J. ........................................................................12 Valentine; David L............................................................................16 Valentine; Raymond C.....................................................................16 Vallejo; Jesus G.................................................................................31 Varela; Paula....................................................................................23 Varzakas; Theodoros ...................................................................8, 24 Vatai; Gyula.......................................................................................7 Vicente; Antonio A.......................................................................7, 22 Vieira; Margarida.............................................................................13 Villena; Julio.....................................................................................16 Vliet; Ton van..................................................................................14 Volpe; Stella Lucia............................................................................35

Rosell; Cristina M.............................................................................11

Wall; Benjamin Toby........................................................................26

Rosenstrater; Kurt A...........................................................................9

Wallace; Taylor C.......................................................................25, 33

Rossini; Gian Paolo..........................................................................21

Walstra; P...........................................................................................6

Rossini; Gian Paolo..........................................................................21

Walstra; Pieter....................................................................................6

Rothkopf; Michael M.......................................................................28

Wang; Lawrence K.............................................................................6

S Sahu; Jatindra Kumar.........................................................................9 Salisbury; Neal...................................................................................5 Santhanam; Ramasamy...................................................................24 Sarkar; Prabir K..................................................................................4 Sastry; Sudhir....................................................................................9 Schaefer; Joel J...................................................................................5 Schiffrin; Eduardo J..........................................................................19 Scholey; Andrew..............................................................................15 Schwan; Rosane F..............................................................................3

Wang; Shuo.....................................................................................12 Wani; Ali Abas..................................................................................22 Webb; Geoffrey P............................................................................25 White; Peter....................................................................................19 Wills; Ronald Baden Howe...............................................................14 Worch; Thierry.................................................................................35 Wouters; Jan T. M..............................................................................6 Wu; Guoyao....................................................................................33 Wu; Linhai.......................................................................................19

Shachman; Maurice.........................................................................10

Yannai; Shmuel................................................................................13

Shammas; Nazih K............................................................................6

Yoe; Charles ....................................................................................21

Shewfelt; Robert L...........................................................................22

Yu; Liangli (Lucy).............................................................................12

Sicherer; Scott H..............................................................................27

Siddiqui; Mohammed Wasim..........................................................15

Zampelas; Antonis...........................................................................26

Siems; Werner.................................................................................26

Zempleni; Janos...............................................................................34

Silva; J. Paulo Sousa e......................................................................21

Zhu; Dian........................................................................................19

Silveira; Neliane...............................................................................20

Zhu; Yang..........................................................................................4

Simao; Andrea Name Colado .........................................................30

Obenchain; Janel.............................................................................17

Sinatra; Stephen T...........................................................................30

Okubo; Tsutomu.............................................................................16

Singh; Preeti....................................................................................22

Olds; William...................................................................................32

Singh; R. Paul..................................................................................15

Otles; Semih....................................................................................21

Soccol; Carlos Ricardo.......................................................................4

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For all Taylor & Francis Group imprints please order from our Singapore Sales Office Singapore Sales Office Taylor & Francis Asia Pacific 60 MacPherson Road Block 1 #06-09 Siemens Centre Singapore 348615 Tel: +65 6508 2888 Fax: +65 6742 9356 e-mail: sales@tandf.com.sg

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South Asia Ryan Cooper International 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

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

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Korea Se-Yung Jun ICK (Information & Culture Korea) 473-19 Seokyo-dong, Mapo-ku Seoul, Korea 121-896 Tel: +82 2 3141-4791 Fax: +82 2 3141-7733 e-mail: cs.ick@ick.co.kr

Hong Kong

Taylor & Francis Asia Pacific Suite 153, Somptueux Central 52-54 Wellington Street Central Hong Kong Tel: +852 3752 0625 / 3752 0626 Jeffrey Lim Books Sales Director Singapore Sales Office e-mail: jeffrey.lim@tandf.com.sg Andrew Kwan Manager e-mail: andrew.kwan@tandf.com.sg

China

Taylor & Francis Asia Pacific Room 1108B, Culture Square No. 59 Jia, Zhongguancun St. Haidian District Beijing 100872 P.R. China Tel: +86 10 82502670 Fax: +86 10 82502566 Jeffrey Lim Books Sales Director Singapore Sales Office e-mail: jeffrey.lim@tandf.com.sg Cynthia Ji Sales Manager e-mail: cynthia.ji@tandf.com.sg

Shanghai Region

Chris Ye Account Manager Room 2201& 2204 Hong Kong New World Tower No. 300 Huaihai Road Middle Shanghai 200021 P.R. China Tel: +86 21 23263671 e-mail: chris.ye@tandf.com.sg

Guangdong Region

Cherry Wang Sales Executive e-mail: cherry.wang@tandf.com.sg

Singapore and Indonesia

Mohamed Feroz Assistant Sales Manager Singapore Sales Office e-mail: mohamed.feroz@tandf.com.sg

Thailand

Taylor & Francis Asia Pacific Jeffrey Lim Books Sales Director Singapore Sales Office e-mail: jeffrey.lim@tandf.com.sg Nonglak Sawaithong Account Manager Tel : +66 2 639 1333 ext. 3612 e-mail: s.nonglak@tandf.com.sg

Malaysia and Brunei

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) 5630 1732 David Yeong General Manager Mobile: +60 (0)16 331 9923 e-mail: david.yeong@tandf.com.sg

Taiwan

Taylor & Francis Asia Pacific Room 629, 6F, No. 6, Sec. 4, Hsinyi Road Da-an District Taipei 106 Taiwan (R.O.C.) Jeffrey Lim Books Sales Director Singapore Sales Office e-mail: jeffrey.lim@tandf.com.sg Jason Lin Sales Manager Tel: +886 (2) 5551 1266 ext. 6291 e-mail: Jason.Lin@tandf.com.sg

Philippines, Vietnam and Indo-China Jeffrey Lim Books Sales Director Singapore Sales Office e-mail: jeffrey.lim@tandf.com.sg

Israel and the Palestinian Territories Emily Legge International Sales Executive Milton Park Sales Office Tel: +44 (0) 20 7017 3783 e-mail: emily.legge@tandf.co.uk

Europe Belgium, The Netherlands, France and Luxembourg Vera Piena Area Sales Manager (Maternity Cover) Taylor & Francis P.O. Box 447 2300 AK Leiden The Netherlands Tel. 0031 (0) 715243084 F: 0031 (0) 71 523 4571 Mobile: +31 (0)6 194 709 42 e-mail: vera.piena@taylorandfrancis.com

Nordic Countries Eva Nyika Sales Representative Taylor & Francis Scandinavia Kungsbroplan 3 A, 1st Floor P.O Box 3255 SE-103 65 Stockholm, Sweden e-Mail eva.nyika@tandf.co.uk

Germany, Austria and Switzerland Gabriela Mauch Area Sales Manager

Taylor & Francis Group (Books Ltd)

Karlshofstr. 22 70599 Stuttgart, Germany Tel: +49 (0)711 7207231 Fax: +49 (0)711 7220668 Mobile +49 (0)173 9059469 e-mail: gabriela.mauch@tandf.co.uk

Spain, Portugal, Italy, and Greece 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

Eastern Europe 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

England and Wales London and Eastern England James Whittle Area Representative Mobile: 07802 536233 e-mail: james.whittle@tandf.co.uk

West Midlands, Southern England, the South West and South Wales John Blake Area Representative Mobile: 07889 263 857 e-mail: john.blake@tandf.co.uk

North and Northwest England, East Midlands and North Wales Lucy Pink Area Representative Mobile: 07860 633156 e-mail: lucy.pink@tandf.co.uk

North of England, Scotland, Ireland and Northern Ireland Nick Pepper Area Representative Mobile: 07825 748476 e-mail: nick.pepper@tandf.co.uk

Library Supply Nigel Berkeley Library Supply and London Key Accounts Manager Mobile: 07795 968206 e-mail: nigel.berkeley@tandf.co.uk

Online Retailers Rod Abraham Assistant UK Sales Manager Mobile: 07860 380 814 Fax: 01372 273 744 e-mail: rod.abraham@tandf.co.uk

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