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Table of Contents Product Listings

Brewing & Fermentation....................................................................................................................................3 Dairy..................................................................................................................................................................3 Fats & Oils.........................................................................................................................................................4 Food Additives & Ingredients............................................................................................................................5 Food Biotechnology...........................................................................................................................................7 Food Chemistry.................................................................................................................................................8 Food Engineering & Processing......................................................................................................................13 Food Microbiology & Safety.............................................................................................................................20 Food Packaging..............................................................................................................................................24 Food Product Development.............................................................................................................................25 Food Quality Assurance..................................................................................................................................27 Fruit & Vegetable Products..............................................................................................................................28 Functional Foods & Nutraceuticals..................................................................................................................29 Meats...............................................................................................................................................................32 Seafood...........................................................................................................................................................34 Nutrition Nutrition in Health & Disease...........................................................................................................................35 Nutrition Science.............................................................................................................................................39 Sports Nutrition................................................................................................................................................41 Title Index...............................................................................................................................................................43 Author Index...........................................................................................................................................................47 Sales Agents..........................................................................................................................................................54 Order Forms...............................................................................................................................................52, 53, 56 Ordering Information / Call for Authors........................................................................................ Inside Back Cover

Food Science and Nutrition Catalog - 2010

Food Science

For more information and a complete list

Brewing New Technologies

Himalayan Fermented Foods

Edited by

Microbiology, Nutrition, and Ethnic Values

C.W. Bamforth

Jyoti Prakash Tamang

University of California, Davis, USA

Sikkim University, Gangtok, India

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

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

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

Fermented Foods and Beverages of the World

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

Applied Dairy Microbiology

Edited by

Second Edition

Jyoti Prakash Tamang

Edited by

Sikkim University, Gangtok, India

Elmer H. Marth and James L. Steele

Kasipathy Kailasapathy

University of Wisconsin, Madison, USA Series: Food Science and Technology, 110

University of Western Sydney, Penrith, New South Wales, Australia

This book begins with an introduction to one of the oldest biotechnological processes—food fermentation—including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of function microorganisms, the functional and technological properties, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods. The rising popularity of probiotic foods and their health benefits are also discussed. Catalog no. 94955, ISBN: 978-1-4200-9495-4 May 2010, 6-1/8 x 9-1/4, 432 pp. Suggested Price: $159.95 / £99.00

Handbook of Brewing

This thoroughly revised reference provides comprehensive coverage of the developments and scientific advances in dairy microbiology, emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. This edition includes added chapters on the use, metabolism, and genetics of starter cultures, addresses the resurgence of ropy milk in the modern dairy, and offers expanded coverage on Escherichia coli 0157:H7 and bovine spongiform encephalopathy. It also includes preventive measures against Creutzfeldt-Jakob disease and provides bacterial standards for dried milk products. Catalog no. DK5641, ISBN: 978-0-8247-0536-7 May 2001, 6 x 9, 736 pp. Suggested Price: $249.95 / £159.00

Second Edition

Dairy Science and Technology

Edited by

Second Edition

Fergus G. Priest and Graham G. Stewart

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

The Intl. Centre for Brewing & Distilling, Edinburgh, Scotland Series: Food Science and Technology

Wageningen Agricultural University, The Netherlands Series: Food Science and Technology

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

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

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

Brewing & Fermentation / Dairy

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

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

For more information and a complete list Handbook of Dairy Foods Analysis Dairy-Derived Ingredients Food and Nutraceutical Uses Edited by

Milena Cooredig

Dairy / Fats & Oils 4

Edited by

Leo M.L. Nollet University College Ghent, Applied Engineering Sciences, Belgium

Fidel Toldrá

University of Guelph, Canada

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

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

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

Catalog no. N10128, ISBN: 978-1-4398-2070-4 November 2009, 6 x 9, 320 pp. Suggested Price: $269.95 / £170.00

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

Development and Manufacture of Yogurt and Other Functional Dairy Products

Improving the Safety and Quality of Milk

Edited by

Fatih Yildiz

M. Griffiths

Middle East Technical University, Ankara, Turkey

University of Guelph, Canada

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

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

Catalog no. 82078, ISBN: 978-1-4200-8207-4 November 2009, 6-1/8 x 9-1/4, 438 pp. Suggested Price: $179.95 / £114.00

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

Engineering Aspects of Milk and Dairy Products Edited by

Jane Selia dos Reis Coimbra Federal University of Vicosa, Brazil

Jose A. Teixeira

Fats and Oils Formulating and Processing for Applications, Third Edition

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

Richard D. O’Brien

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

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

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

Consultant, Fats and Oils, Schulenburg, Texas, USA

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

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Chemistry, Nutrition, and Biotechnology, Third Edition Edited by

Casimir C. Akoh The University of Georgia, Athens, USA

David B. Min The Ohio State University, Columbus, USA Series: Food Science and Technology, 117

Highlighting the role of dietary fats in foods, human health, and disease, the third edition of Food Lipids emphasizes lipids from the point of entry into the food supply. Added chapters cover polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids, and the effects and mechanisms of minor compounds in oil on lipid oxidation. Addressing the chemistry of lipid and antioxidant reactions as well as applications in biotechnology, this edition presents an in-depth discussion on lipid oxidation and antioxidants, with updated information and references throughout the text. Catalog no. 46632, ISBN: 978-1-4200-4663-2 March 2008, 7 x 10, 928 pp. Suggested Price: $239.95 / £152.00

The Lipid Handbook with CD-ROM Third Edition Edited by

Frank D. Gunstone University of St. Andrews, Dundee, Scotland

John L. Harwood

Fats & Oils / Food Additives & Ingredients

Food Lipids

School of Biosciences, Cardiff University, Wales, UK

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

Fully revised, the third edition of The Lipid Handbook with CD-ROM places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features revised chapters and expanded coverage, including additional compounds to its dictionary. The accompanying CD-ROM features the ability to search the full text and the dictionary section by structure or substructure. Written by experts from a diverse range of fields, many of whom have contributed new research in the areas under review, this handbook remains an essential reference. Catalog no. 9688, ISBN: 978-0-8493-9688-5 March 2007, 8-1/2 x 11, 1472 pp. Suggested Price: $629.00 / £401.00

Frying of Food Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition Edited by

Dimitrios Boskou Aristotle University of Thessaloniki, Greece

Ibrahim Elmadfa University of Vienna, Institute of Nutritional Sciences, Austria

CRC Handbook of Medicinal Spices Edited by

James A. Duke Green Farmacy Garden, Fulton, Maryland, USA

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

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

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

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

Handbook of Essential Oils

Textbook

Science, Technology, and Applications

Dimensions of Food

Edited by

Seventh Edition

K. Husnu Can Baser

Vickie A. Vaclavik

Anadolu University, Eskisehir, Turkey

University of Texas Southwestern Medical Center, Dallas, USA

Gerhard Buchbauer

Marcia H. Pimentel and Marjorie M. Devine

Universitat Wien, Austria

Cornell University, Ithaca, New York, USA

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

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

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

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

For more information and a complete list Essential Oil-Bearing Grasses The genus Cymbopogon

Edited by

Ephraim Philip Lansky

Food Additives & Ingredients

Edited by

Rimonest Ltd., Haifa, Israel

Anand Akhila

Helena Maaria Paavilainen

Central Institute of Medicinal & Aromatic Plants, Lucknow, India Series: Medicinal and Aromatic Plants - Industrial Profiles, 46

Jerusalem, Israel Series: Medicinal and Aromatic Plants - Industrial Profiles

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

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

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

Fenaroli’s Handbook of Flavor Ingredients

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

Food Colorants Chemical and Functional Properties Edited by

Sixth Edition

Carmen Socaciu

George A. Burdock

University of Agricultural Sci. Vet Med, Cliy-Napoca, Romania Series: Chemical & Functional Properties of Food Components

Burdock Group, Orlando, Florida, USA

Figs

First published in 1971, this handbook continues be the reference of choice for flavor specialists across the world. Now with more than 2,000 pages containing more than 2,000 illustrations and 500 tables, the sixth edition adds 200 recently approved ingredients. Featuring more details than ever, this perennial bestseller is used daily by flavor chemists, food scientists, quality personnel, and professionals in the pharmaceutical, supplement, and cosmetic industries. For each ingredient, it details nomenclature and various classification numbers, physical and molecular descriptions, uses, and origins. It also presents new regulatory information and new findings on aroma and taste thresholds. Catalog no. 90771, ISBN: 978-1-4200-9077-2 November 2009, 8-1/2 x 11, 2159 pp. Suggested Price: $299.95 / £191.00

Fiber Ingredients Food Applications and Health Benefits Edited by

This book provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. It emphasizes structurefunction relationships to explain biosynthesis, modification, and degradation during storage and processing, and the effect of these changes on quality and safety. It reviews fundamental physics and biochemistry, pigment stability and bioavailability, traditional and novel production technologies, analytical methods, quality, and safety. Peer-reviewed contributions and critical evaluations ensure a concise, systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food. Catalog no. 9357, ISBN: 978-0-8493-9357-0 October 2007, 6-1/8 x 9-1/4, 648 pp. Suggested Price: $185.95 / £121.00

Food Fortification and Supplementation

Susan Sungsoo Cho

Technological, Safety and Regulatory Aspects

NutraSource Inc., Maryland, USA

Edited by

Priscilla Samuel

Peter Berry Ottaway

Solae, St. Louis, Missouri, USA

Berry Ottaway and Associates Ltd, UK

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

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

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

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

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

Sources, Distribution, Properties, and Applications Amos Nussinovitch

Edited by

Gary S. Bañuelos USDA, ARS, Fresno, California, USA

Zhi-Qing Lin

The Hebrew University of Jerusalem, Rehovot, Israel

Southern Illinois University, Edwardsville, USA

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

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

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

Sesame The genus Sesamum Edited by

Dorothea Bedigian Missouri Botanical Garden, St. Louis, USA Series: Medicinal and Aromatic Plants - Industrial Profiles

Catalog no. 60058, ISBN: 978-1-4200-6005-8 October 2008, 6-1/8 x 9-1/4, 320 pp. Suggested Price: $119.95 / £76.99

Encyclopedia of Biotechnology in Agriculture and Food Dennis R. Heldman Heldman Associates, San Marcos, California, USA

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

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

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

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

Vanilla Edited by

Food Biotechnology

Eric Odoux

Second Edition

CIRAD-Sersyst, Montsellier, Cedex, France

Edited by

Michel Grisoni

Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, and Robert E. Levin

CIRAD, Saint Pierre, La Revuiou, France Series: Medicinal and Aromatic Plants - Industrial Profiles

Food Additives & Ingredients / Food Biotechnology

Plant Gum Exudates of the World

Development and Uses of Biofortified Agricultural Products

Series: Food Science and Technology

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

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

Catalog no. 83376, ISBN: 978-1-4200-8337-8 April 2010, 6-1/8 x 9-1/4, 320 pp. Suggested Price: $119.95 / £76.99

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

For more information and a complete list Advances in Food Biochemistry

Carbohydrates in Food

Edited by

Fatih Yildiz

Ann-Charlotte Eliasson

Food Chemistry

Middle East Technical University, Ankara, Turkey

Lund University, Sweden

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

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

Catalog no. 7499, ISBN: 978-0-8493-7499-9 December 2009, 7 x 10, 528 pp. Suggested Price: $169.95 / £108.00

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

Afaf Kamal-Eldin

Chemical Deterioration and Physical Instability of Food and Beverages

Swedish University of Agricultural Science, Uppsala

Edited by

Jan Pokorny

L. Skibsted, J. Risbo, and M. Andersen

Analysis of Lipid Oxidation Edited by

Second Edition

Prague Institute of Chemical Technology, Czech Republic

University of Copenhagen, Denmark

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

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

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

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

Carbohydrate-Active Enzymes Structure, Function and Applications Edited by

Kwan-Hwa Park Pusan National University, Korea

This comprehensive collection, the proceedings of an international symposium held in Seoul, Korea, summarizes some of the most important research in the field of carbohydrate-active enzymes. Edited by a leading expert in the field, papers range from enzyme classification and structural elucidation to applications of enzymes in food processing and other industries. The coverage is divided into two distinct areas, the Structure-Function Relationship of Carbohydrate-Active Enzymes and Functions and Applications of Carbohydrate-Active Enzymes. Catalog no. N10036, ISBN: 978-1-4398-0158-1 October 2008, 6 x 9, 312 pp. Suggested Price: $239.95 / £125.00

CRC Handbook of Chemistry and Physics 91st Edition Edited by

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

Mirroring the growth and direction of science for a century, the CRC Handbook of Chemistry and Physics, now in its 91st edition, continues to be the most accessed and respected scientific reference in the world, used by both students and Nobel Laureates. Available in its traditional print format, the Handbook is also available as an innovative interactive product on CD and online. This year’s edition adds many new tables and major revisions, including the stopping power of electrons, physical properties of selected polymers, properties of ice and super cooled water, and many many more. A carbon footprint calculator is also in the works. Catalog no. K11097, ISBN: 978-1-4398-2073-5 June 2010, 8-1/2 x 11, 2800 pp. Suggested Price: $149.95 / £95.00 Also available on CD ROM and as an online product

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Fat Detection Dictionary of Carbohydrates with CD-ROM

Taste, Texture, and Post Ingestive Effects

Second Edition

Centre des Sciences du Hout, Dijon, France

Edited by

Johannes le Coutre

Peter M. Collins Birkbeck College, London, UK

Nestle Research Center, Lausanne, Switerland Series: Frontiers in Neuroscience, 40

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

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

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

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

Food Chemistry

Jean-Pierre Montmayeur

Textbook

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

Shmuel Yannai Technion-Israel Institute of Technology, Haifa

Providing comprehensive information on 30,000 compounds found in food, this unique resource covers every type of compound: natural food constituents (lipids, proteins, carbohydrates, and fatty acids), food additives (colorants, preservatives, antioxidants, and flavors), food contaminants, and nutraceuticals. Fully searchable by text and structure, the CD-ROM includes data on food source, food function, food use, regulatory information, physical properties, molecular formula, chemical structure, systematic and trivial name, and bibliographical resources. Catalog no. C4169, ISBN: 978-1-58488-416-3 October 2003, 8-1/2 x 11, 1784 pp. Suggested Price: $575.00 / £366.00

Fennema’s Food Chemistry Fourth Edition Edited by

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

The latest edition of the most respected internationally recognized reference in food chemistry for more than 30 years, Fennema’s Food Chemistry introduces additional contributing experts for several chapters and examines research in biotechnology in an added chapter: Impact of Biotechnology on Food Supply and Quality. All chapters reflect updates and advances and, where appropriate, expand and evolve their focus to highlight recent findings in molecular interactions and the connection between bioactive agents in food and human health. Divided into three sections the book covers major and minor food components as well as food systems. Useful appendices include the international system of units, conversion factors, log P values calculation, and Greek alphabet. Catalog no. DK3118, ISBN: 978-0-8247-2345-3 September 2007, 7 x 10, 1160 pp. Suggested Price: $209.95 / £134.00 Also Available in Soft Cover

Flavonoids Endocrine-Disrupting Chemicals in Food

Chemistry, Biochemistry and Applications Edited by

Øyvind M. Andersen

Edited by

University of Bergen, Norway

Ian Shaw

Kenneth R. Markham

University of Canterbury, New Zealand

Industrial Research Ltd., Lower Hutt, New Zealand

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

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

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

Catalog no. 2021, ISBN: 978-0-8493-2021-7 December 2005, 7 x 10, 1256 pp. Suggested Price: $269.95 / £172.00

For more information and a complete list Flavor Chemistry and Technology Second Edition

Principles, Practices, and Techniques, Second Edition David Julian McClements

University of Minnesota, St. Paul, USA

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

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

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

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

Catalog no. 2023, ISBN: 978-0-8493-2023-1 December 2004, 7 x 10, 632 pp. Suggested Price: $175.95 / £111.00

Gary Reineccius

Food Chemistry

Food Analysis by HPLC Second Edition Edited by

Leo M.L. Nollet University College Ghent, Applied Engineering Sciences, Belgium Series: Food Science and Technology, 100

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

Food Emulsions

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

Food Polysaccharides and Their Applications Second Edition Edited by

Alistair M. Stephen University of Cape Town, South Africa

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

Food Polysaccharides and Their Applications, Second Edition presents a comprehensive overview of food polysaccharides. Chapters examine their source, biosynthesis, molecular structures, and physical properties in detail. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry. Catalog no. DK3085, ISBN: 978-0-8247-5922-3 May 2006, 7 x 10, 752 pp. Suggested Price: $209.95 / £134.00

Food Proteins and Peptides Food Composition and Nutrition Tables,

Chemistry, Functionality Interactions, and Commercialization

Seventh Revised and Completed Edition

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

Siegfried W. Souci, W. Fachmann, and Heinrich Kraut This edition presents the data needed for effective and accurate nutritional decisions in the production, marketing, and control of food products. It is designed for dietitians and nutritional experts, as well as food scientists, researchers, and manufacturers. The food composition and nutrition tables in this book―presented in English, German, and French―address varying nutritional requirements and allow for the constant changes in the nutritional assessment of food constituents. This edition builds on the strong base of the previous editions by incorporating discussions on select new foods, investigations in bioactive compounds, as well as additional and revised data on more than 800 foods and 300 constituents. Catalog no. V9178, ISBN: 978-0-8493-4141-0 May 2008, 8-1/2 x 11, 1300 pp. Suggested Price: $199.95 Available for sale only in North America

Edited by

A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods as well as in dietary supplements. A valuable resource for nutritionists, nutraceutical experts, and pharmacologists involved with product development and dietary supplement applications, the book describes physicochemical properties and interactions involved in regulating biological function. It also covers practical considerations regarding properties such as solubility, emulsification, foaming, and gelling, as well as protein modifications, both chemical and enzymatic, to improve functionalities. Catalog no. 9341X, ISBN: 978-1-4200-9341-4 June 2010, 6-1/8 x 9-1/4, 456 pp. Suggested Price: $169.95 / £108.00

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Handbook of Hydrocolloids Second Edition Edited by

G.O. Phillips

Edited by

Research Transfer Ltd, UK

Semih Ötle¸s

P.A. Williams

Ege University, Izmir, Turkey

De Montfort University, UK

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

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

Catalog no. 45660, ISBN: 978-1-4200-4566-6 September 2008, 7 x 10, 544 pp. Suggested Price: $169.95 / £108.00

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

Handbook of Food Analysis Physical Characteristics and Nutrient Analysis Second Edition – Three Volume Set

Handbook of Water Analysis

Edited by

Second Edition

Leo M.L. Nollet

Edited by

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

Leo M.L. Nollet

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

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

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

Catalog no. 7033, ISBN: 978-0-8493-7033-5 June 2007, 7 x 10, 784 pp. Suggested Price: $279.95 / £178.00

Handbook of Food Enzymology

Textbook

Edited by

John R. Whitaker University of California, Davis, USA

Alphons G. J. Voragen

Food Chemistry

Handbook of Food Analysis Instruments

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

Introduction to Cereal Grains Properties, Processing and Nutritional Attributes

Wageningen Agricultural University, Netherlands

Sergio O. Serna-Saldivar

Dominic W.S. Wong U.S. Department of Agriculture, California, USA

I.T.E.S.M., Monterrey, Mexico Series: Food Preservation Technology

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

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

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

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

For more information and a complete list

Food Chemistry

Kinetic Modeling of Reactions in Foods

Physical Chemistry of Foods

Martinus A.J.S. van Boekel

Pieter Walstra

Wageningen University, The Netherlands Series: Food Science and Technology

Wageningen Agricultural University, The Netherlands Series: Food Science and Technology, 121

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

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

Catalog no. DK3903, ISBN: 978-1-57444-614-2 December 2008, 7 x 10, 767 pp. Suggested Price: $179.95 / £114.00

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

Methods of Analysis of Food Components and Additives

Polysaccharides

Edited by

Semih Ötle¸s

Structural Diversity and Functional Versatility, Second Edition

Ege University, Izmir, Turkey Series: Chemical & Functional Properties of Food Components, 7

Edited by

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

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

Catalog no. 1647, ISBN: 978-0-8493-1647-0 April 2005, 6-1/8 x 9-1/4, 456 pp. Suggested Price: $195.95 / £127.00

Modern Gastronomy A to Z Ferran Adria Head Chef, El Bulli Restaurant, Roses, Spain

Although the combination of science and cooking may seem fashionably modern, in fact the pairing of these disciplines goes way back. This book gives readers a better understanding of the terminology that describes the nature of ingredients and why they produce certain reactions. It also helps readers discover the potential of a wide range of products that can be used in a diversity of preparations. They can quickly and easily look up and find, in plain language, everything they need to know about the science of cooking. As Modern Gastronomy suggests, the book has a lexical format with all the entries in alphabetical order. Catalog no. K10629, ISBN: 978-1-4398-1245-7 December 2009, 6 x 9, 176 pp. Suggested Price: $59.95 / £34.99

Severian Dumitriu University of Sherbrooke, Canada

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

Sensory Evaluation of Food Statistical Methods and Procedures Michael O’Mahony University of California, Davis, USA Series: Food Science and Technology, 16

Sensory Evaluation of Food: Statistical Methods and Procedures covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this timeless book is an essential guide for industry professionals and students. Catalog no. DK3521, ISBN: 978-0-8247-7337-3 January 1986, 6 x 9, 510 pp. Suggested Price: $209.95 / £134.00

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

Characterization, Properties, and Applications

Vitamins in Foods Analysis, Bioavailability, and Stability

Edited by

George F.M. Ball

Andrea Bertolini

Wembley, England Series: Food Science and Technology, 156

EMBRAPA, Rio de Janeiro, Brazil

Starch is one of the major polysaccharides employed as biopolymers by the food, textile and paper industries. Its wide range of applications has resulted in intense research of starch structure and technology. This book covers starch structure, chemistry, and technology. After an overview of new trends in starch applications, modified starches and enzymes used on starch industry, the text presents new advances in the study of starch structures. It also covers biodegradation of starch blends, starch nano-composites, and polymer biodegradability. It provides upto-date methods of starch characterization, including the use of atomic force microscopy and nuclear magnetic resonance. Catalog no. 80237, ISBN: 978-1-4200-8023-0 December 2009, 6-1/8 x 9-1/4, 288 pp. Suggested Price: $149.95 / £95.00

Tea and Tea Products Chemistry and Health-Promoting Properties Edited by

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

While the health benefits of green tea are well-documented, researchers have only recently turned their attention to the action and health benefits of other teas. Tea and Tea Products: Chemistry and Health-Promoting Properties provides extensive coverage of the chemistry, biology, and health-promoting properties of most varieties including black, green, and oolong. Written by leading natural product and nutritional experts, this book presents comprehensive and up-todate perspectives on tea components that delve into taste components, flavor chemistry, and stability, as well as the molecular biology of polyphenols, such as catechins and theaflavins. The text also discusses production and manufacturing aspects. Catalog no. 8082, ISBN: 978-0-8493-8082-2 July 2008, 6-1/8 x 9-1/4, 320 pp. Suggested Price: $149.95 / £95.00

Vitamin Analysis for the Health and Food Sciences

Vitamins in Foods: Analysis, Bioavailability, and Stability presents information on vitamin chemistry, absorption, and metabolism. The first of two sections, Properties of Vitamins, discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption, and the physiochemical properties of individual vitamins. Factors affecting vitamin bioavailability are also discussed in detail including the development of suitable analytical methods. The second section, Analysis of Vitamins, describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods. It includes discussion of vitamin stability from post-harvest handling to meal preparation. Catalog no. DK4945, ISBN: 978-1-57444-804-7 November 2005, 6 x 9, 824 pp. Suggested Price: $209.95 / £134.00

Advanced Drying Technologies Second Edition Tadeusz Kudra CANMET, Varennes, Quebec, Canada

Arun S. Mujumdar National University of Singapore

The first edition of Advanced Drying Technologies emphasized emerging equipment, innovative techniques, and cost-effective strategies for a variety of industrial, food, and agricultural applications. Written by two authors with a combined 60 plus years of experience, this new edition continues to present the breakthroughs in thermal dehydration, drying, and dewatering. The book features new chapters on spray freeze drying, fry drying, refractance window drying, and mechanical thermal expression, to name just a few. The book examines dryers for numerous materials such as high-valued, heat-sensitive pharmaceuticals, nutraceuticals, and certain foods. Catalog no. 73877, ISBN: 978-1-4200-7387-4 February 2009, 6-1/8 x 9-1/4, 438 pp. Suggested Price: $179.95 / £109.00

Ronald R. Eitenmiller

Advances in Deep-Fat Frying of Foods

The University of Georgia, Athens, USA

Edited by

W.O. Landen, Jr.

Serpil Sahin and Servet Gülüm Sumnu

Consultant, Lavonia, Georgia, USA

Middle East Technical University, Ankara, Turkey Series: Contemporary Food Engineering, 7

Second Edition

Lin Ye The Coca-Cola Company, Atlanta, Georgia, USA

Employing a uniform, easy-to-use format, this second edition explores methods of vitamin analysis applicable to foods, supplements, and pharmaceuticals. Highlighting the rapid advancement of vitamin assay methodology, the book emphasizes the use of improved and sophisticated instrumentation including the widely adopted LC-MS. Designed as a bench reference, this volume covers basic chemistry and biochemistry and discusses available analytical methods, emphasizing regulatory methods and advanced methods of current significance. It also supplies insight into practical problem solving involving the stability of vitamins and their extraction from different biological matrices. Catalog no. 9771, ISBN: 978-0-8493-9771-4 December 2007, 7 x 10, 664 pp. Suggested Price: $154.95 / £98.00

Deep-fat frying is a complex engineering process that involves heat and mass transfer between a food and its frying medium. This text explains frying process by combining engineering principles with fundamentals of biochemistry. It reviews heat and mass transfer and variations found in the physical properties of food during frying. Information about the rheological properties of batters and the effects of batters on product quality is also discussed, as are novel frying technologies employed to make fried foods healthier, such as a microwave frying and vacuum frying. The text also discusses the formation of acrylamide, a potential carcinogen formed during frying, and considers ways of reducing it. Catalog no. 55585, ISBN: 978-1-4200-5558-0 December 2008, 6-1/8 x 9-1/4, 321 pp. Suggested Price: $169.95 / £108.00

Food Chemistry / Food Engineering & Processing

Starches

For more information and a complete list

Food Engineering & Processing

Advances in Food Dehydration

Encapsulated and Powdered Foods

Edited by

Cristina Ratti

Charles Onwulata

Laval University, St-Foy, Quebec, Canada Series: Contemporary Food Engineering, 5

USDA-ARS ERRC Series: Food Science and Technology, 146

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

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

Catalog no. 52527, ISBN: 978-1-4200-5252-7 November 2008, 6-1/8 x 9-1/4, 467 pp. Suggested Price: $169.95 / £108.00

Breaded Fried Foods P. Mallikarjunan Virginia Tech, Blacksburg, USA

Michael O. Ngadi McGill University, Quebec, Canada

Manjeet S. Chinnan University of Georgia, Griffin, USA

Catalog no. DK2963, ISBN: 978-0-8247-5327-6 May 2005, 7 x 10, 528 pp. Suggested Price: $229.95 / £146.00

Breaded fried foods, with their crispy surface and moist, soft interior, remain popular among consumers and therefore constitute a major segment of the fried food industry. These foods include meat, poultry, seafood, and vegetable products. This book is among the first references to provide a coherent and concise overview of these products, the issues related to breaded fried foods, and recent research and technological advances. It includes the latest advances in the reduction of fat uptake in fried foods, quality enhancement in breaded fried foods, and the improvement of product crispness. It also covers the impact of breading and batters on the quality of frying oil, developing new frying methods, and preventive methods to limit oil uptake. Catalog no. 1461, ISBN: 978-0-8493-1461-2 September 2009, 6-1/8 x 9-1/4, 184 pp. Suggested Price: $149.95 / £89.00

Chilled Foods A Comprehensive Guide, Third Edition Edited by

Martyn Brown

Energy Efficiency and Management in Food Processing Facilities Lijun Wang North Carolina Agricultural & Technical State University, Greensboro, USA

Food processing is one of the most energy intensive industries. As energy costs rise and the consistency of its supply becomes more tenuous, those in the industry need to seek out innovations that will reduce consumption. Providing a compendium of energy conservation practices, this volume begins by discussing the fundamentals of energy conservation, analysis, and management. It then details energy conservation technologies as applied to the food processing industry, and provides a survey of energy efficiency and conservation methods employed in food processing systems. It then discusses emerging systems, as well as energy conversion technologies that make use of food processing wastes. Catalog no. 63383, ISBN: 978-1-4200-6338-7 December 2008, 6-1/8 x 9-1/4, 452 pp. Suggested Price: $169.95 / £108.00

Engineering Aspects of Membrane Separation and Application in Food Processing Edited by

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

Clemson University, USA

Series: Contemporary Food Engineering

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

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.

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

Catalog no. 83635, ISBN: 978-1-4200-8363-7 May 2010, 6-1/8 x 9-1/4, 584 pp. Suggested Price: $189.95 / £121.00

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Extracting Bioactive Compounds for Food Products Theory and Applications

Edited by

Ricardo Simpson

M. Angela A. Meireles

Universidad Tecnica Federico Santa Maria, Valparaiso, Chile Series: Contemporary Food Engineering, 9

Unicamp, Sao Paulo, Brazil Series: Contemporary Food Engineering, 6

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

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

Catalog no. 58584, ISBN: 978-1-4200-5858-1 June 2009, 6-1/8 x 9-1/4, 522 pp. Suggested Price: $179.95 / £109.00

Textbook

Catalog no. 62379, ISBN: 978-1-4200-6237-3 December 2008, 6-1/8 x 9-1/4, 464 pp. Suggested Price: $169.95 / £108.00

Third Edition

Food Engineering Aspects of Baking Sweet Goods

Edited by

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

Servet Gülüm S¸umnu and Serpil Sahin

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

Middle East Technical University, Ankara, Turkey Series: Contemporary Food Engineering, 2

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

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

Catalog no. DK2185, ISBN: 978-0-8247-5328-3 April 2005, 7 x 10, 768 pp. Suggested Price: $229.95 / £146.00

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

Engineering Properties of Foods

Food Processing Operations Modeling Design and Analysis, Second Edition

Essentials of Food Process Engineering Chandra Gopala Rao Hyderabad, India

Essentials of Food Process Engineering provides basics and fundamentals of engineering subjects to students with a non-mathematical background who are perusing graduation and post-graduation career in food science and engineering. This book is also useful as a handy refresher text for those involved in plant science and managers in the food processing and dairy industries. Beginning with engineering calculations, it covers the important topics like mass and energy balance, heat and mass transfer, psychrometry and refrigeration, etc., which are extensively used in the food processing industry. The book includes a separate chapter on instruments for measurement of various parameters including measurement of food parameters. Catalog no. N10059, ISBN: 978-1-4398-0310-3 February 2009, 7 x 10, 380 pp. Suggested Price: $59.95 / £38.99

Soojin Jun University of Hawaii, Honolulu, USA

Joseph M. Irudayaraj Purdue University, West Lafayette, Indiana, USA Series: Food Science and Technology, 107

The second edition of Food Processing Operations Modeling focuses on novel processing technologies relevant to food safety and quality as well as commercialized computational fluid dynamics software to model complex food processing systems. Addressing engineering principles and backed by numerical approaches, this edition features chapters that provide in-depth coverage of high-pressure processing design and analysis, pulsed electric field processing and modeling, radio frequency heating, ozone treatment, and UV pasteurization of food materials. The text updates information on infrared heating of biological materials as well as modeling electrical resistance heating of foods. Catalog no. 55534, ISBN: 978-1-4200-5553-5 November 2008, 6-1/8 x 9-1/4, 356 pp. Suggested Price: $189.95 / £121.00

Food Engineering & Processing

Engineering Aspects of Thermal Food Processing

For more information and a complete list Food Processing Technology Edited by

Freeze-Drying of Pharmaceutical and Food Products

P. J. Fellows

Edited by

Principles and Practice, Third Edition

Food Engineering & Processing 16

Consultant, UK

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

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

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

Catalog no. N10075, ISBN: 978-1-4398-0821-4 July 2009, 6 x 9, 260 pp. Suggested Price: $73.95 / £45.00

Food Processing Principles and Applications Hosahalli S. Ramaswamy

Catalog no. N10143, ISBN: 978-1-4398-2598-3 February 2010, 6 x 9, 600 pp. Suggested Price: $180.55 / £115.00

Handbook of Baking Science and Engineering

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

Michele Marcotte

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

Agriculture & Agri-Food Canada, Saint-Hyacinthe, Quebec Series: Food Preservation Technology

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

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

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

Catalog no. 1504, ISBN: 978-0-8493-1504-6 February 2010, 6-1/8 x 9-1/4, 720 pp. Suggested Price: $199.95 / £127.00

Food Properties Handbook

Handbook of Food Preservation

Second Edition

Edited by

M. Shafiur Rahman

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

Sultan Qaboos University, Muscat, Sultanate of Oman Series: Food Science and Technology

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

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

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

Catalog no. DK3871, ISBN: 978-1-57444-606-7 July 2007, 7 x 10, 1088 pp. Suggested Price: $164.95 / £105.00

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

Handbook of Water and Energy Management in Food Processing

Edited by

Y.H. Hui

Jiˇrí Klemeš

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

Robin Smith and Jin-Kuk Kim

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

This four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing, and Volume IV addresses food technology and processing. Unique in both depth and breadth, each volume contains nearly 1000 pages of scientific and technical data. Catalog no. DK9847, ISBN: 978-0-8493-9847-6 December 2005, 8-1/2 x 11, 3632 pp. Suggested Price: $1390.00 / £885.00

Handbook of Frozen Food Processing and Packaging

University of Pannonia, Hungary University of Manchester, UK

This volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry. It provides an overview of key drivers for better management, then moves on to cover the assessment of water and energy consumption. The book reviews good housekeeping procedures, measurement, and process control as well as monitoring and intelligent support systems. After discussing methods to minimize energy consumption, the chapters explore water reuse and wastewater treatment. The text concludes with an examination of particular industry sectors, including fresh meat and poultry, cereals, sugar, soft drinks, brewing, and winemaking. Catalog no. WP7795, ISBN: 978-1-4200-7795-7 July 2008, 6 x 9, 1064 pp. Suggested Price: $319.95 / £168.00

Infrared Heating for Food and Agricultural Processing Edited by

Edited by

Zhongli Pan

Da-Wen Sun

Western Regional Research Center, Albany, California, USA Series: Contemporary Food Engineering

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

The convenience and safety record of frozen foods has catapulted them to the top sector in the food industry. Culled from the research and professional experience of the authors, this handbook provides critical, comprehensive, and readily accessible information for researchers, engineers, and technologists that develop, study, and use frozen food systems. It includes the full spectrum of frozen foods in five sections that cover the fundamentals of freezing, facilities for the cold chain, quality and safety, monitoring and measuring techniques, and packaging of frozen foods. The book also examines shelf life testing, recent developments in freezing techniques, and future developments in packaging. Catalog no. DK3876, ISBN: 978-1-57444-607-4 November 2005, 7 x 10, 760 pp. Suggested Price: $229.95 / £146.00

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

Infrared heating offers many advantages in food processing, such as uniform heating. During the past two decades, researchers have made significant progress in understanding the infrared heating of food products and interactions between infrared radiation and food components. The design and efficiency of infrared emitters have also been improved. This book presents the latest applications of infrared heating technology, focusing on thermal processing of food and agricultural products. In addition to the fundamentals, the text includes chapters that address such topics as infrared heating system design, drying, blanching, baking, thawing, pest management, and food safety improvement. Catalog no. 90976, ISBN: 978-1-4200-9097-0 May 2010, 6-1/8 x 9-1/4, 450 pp. Suggested Price: $169.95 / £108.00

Innovation in Food Engineering New Techniques and Products Edited by

Maria Laura Passos Federal University of Rio Grande de Norte, Brazil

Edited by

Claudio P. Ribeiro

Keith Waldron Institute of Food Research, UK

University of Texas at Austin, USA Series: Contemporary Food Engineering, 12

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

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

Catalog no. N10050, ISBN: 978-1-4398-0212-0 November 2009, 6 x 9, 384 pp. Suggested Price: $266.95 / £170.00

Catalog no. 86065, ISBN: 978-1-4200-8606-5 November 2009, 6-1/8 x 9-1/4, 747 pp. Suggested Price: $189.95 / £121.00

Food Engineering & Processing

Handbook of Food Science, Technology, and Engineering

For more information and a complete list In-Pack Processed Foods Improving Quality

Edited by

Mohammed M. Farid

Philip Richardson

The University of Auckland, New Zealand Series: Contemporary Food Engineering, 10

Campden and Chorleywood Food Research Association, UK

Food Engineering & Processing 18

Mathematical Modeling of Food Processing

This book reviews advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. It covers innovative can designs and non-traditional packaging formats, such as retort pouches, reviews the developments in processing and process control technology required by newer types of packaging, and addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimize the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry, and fish products. Catalog no. WP7433, ISBN: 978-1-4200-7433-8 June 2008, 6-1/8 x 9-1/4, 432 pp. Suggested Price: $269.95 / £142.00

This volume discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during processing. After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics, the book focuses on specialized topics in food processing. It covers thermal, low temperature, non-thermal, and non-conventional thermal processing, along with the analysis of biological and enzyme reactors. The book also explores the use of artificial neural networks, exergy analysis, process control, and cleaning-in-place systems in industry. Catalog no. 53515, ISBN: 978-1-4200-5351-7 January 2010, 7 x 10, 948 pp. Suggested Price: $179.95 / £114.00

Textbook

Introduction to Food Process Engineering Albert Ibarz University of Lleida, Spain

More Baking Problems Solved

Gustavo V. Barbosa-Canovas

Edited by

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

Stanley P. Cauvain and Linda S. Young

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

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

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

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

Textbook

Math Concepts for Food Engineering Second Edition Richard W. Hartel, D.B. Hyslop, Robin K. Connelly, and T.A. Howell, Jr. With numerous problems and solutions, this text builds students’ mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. It examines a variety of food engineering elements, including gases, vapors, mass and energy balances, fluid mechanics, and heat and mass transfer. The text also offers a step-by-step breakdown of formulas used in mass, heat, and momentum transfer. This edition contains an added chapter on mass transfer, includes a simple units-conversion page and a mathematical skills screening quiz in the appendices, and uses spreadsheets (available on the publisher’s website) to generate practical mathematical tools for applications and solve examples. Catalog no. 55054, ISBN: 978-1-4200-5505-4 March 2008, 6-1/8 x 9-1/4, 248 pp., Soft Cover Suggested Price: $35.95 / £18.99

BakeTran, UK

Novel Food Processing Effects on Rheological and Functional Properties Edited by

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

During the past decade, emerging technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation are being applied with greater frequency in the processing of food products. Focusing on the structural changes that occur in post-process samples, this resource brings together respected international experts who examine the functional, rheological, and micro-structural changes in food exposed to these technologies. They examine new and innovative applications and present research findings on their impact on nutritional aspects of protein and carbohydrate foods and changes in protein foods, such as denaturation, and consider the synergic effects of protein-starch components. Catalog no. 7119X, ISBN: 978-1-4200-7119-1 December 2009, 7 x 10, 510 pp. Suggested Price: $179.95 / £114.00

Optical Monitoring of Fresh and Processed Agricultural Crops

Physicochemical Aspects of Food Engineering and Processing

Edited by

Manuela Zude

Sakamon Devahastin

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

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

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

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

Catalog no. 54023, ISBN: 978-1-4200-5402-6 October 2008, 6-1/8 x 9-1/4, 576 pp. Suggested Price: $169.95 / £108.00

Catalog no. 82418, ISBN: 978-1-4200-8241-8 June 2010, 6-1/8 x 9-1/4, 328 pp. Suggested Price: $159.95 / £99.00

Optimization in Food Engineering

Processing Effects on Safety and Quality of Foods

Edited by

Ferruh Erdogˇdu

Enrique Ortega-Rivas

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

University of Chihuahua, Mexico Series: Contemporary Food Engineering, 11

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

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

Catalog no. 61410, ISBN: 978-1-4200-6141-3 December 2008, 6-1/8 x 9-1/4, 758 pp. Suggested Price: $179.95 / £114.00

Catalog no. 61127, ISBN: 978-1-4200-6112-3 October 2009, 6-1/8 x 9-1/4, 594 pp. Suggested Price: $179.95 / £114.00

Soft Drink and Fruit Juice Problems Solved Organic Acids and Food Preservation

Edited by

Maria M. Theron and Jan Frederick Lues

Robert Hargitt

Philip R. Ashurst Ashurst and Associates Eastman Dental Institute, UK

Central University of Technology, Bloemfontein, South Africa

British Soft Drinks Association, UK

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

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

Catalog no. 78429, ISBN: 978-1-4200-7842-8 June 2010, 6-1/8 x 9-1/4, 504 pp. Suggested Price: $179.95 / £114.00

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

Food Engineering & Processing

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

For more information and a complete list Food Engineering & Processing / Food Microbiology & Safety 20

Ultraviolet Light in Food Technology The Soft Drinks Companion A Technical Handbook for the Beverage Industry Maurice Shachman Food Technology Consultant, Johannesburg, South Africa

This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than 35 years’ hands-on experience in technical management in the soft drinks industry. The diverse subjects discussed focus on key scientific and technical issues encountered by technical staff at all levels on a daily basis, including cost factors related to technical subjects. The succinct explanations of scientific concepts underlying technology issues and potential problems make The Soft Drinks Companion an ideal all-around reference for both the professional and novice. Catalog no. 2726, ISBN: 978-0-8493-2726-1 August 2004, 263x184, 280 pp. Suggested Price: $164.95 / £105.00

Technology of Coated and Filled Chocolate, Confectionery and Bakery Products

Principles and Applications Tatiana Koutchma Guelph Food Research Centre

Larry J. Forney Georgia Institute of Technology, Atlanta, USA

Carmen I. Moraru Cornell University, Ithaca, New York, USA Series: Contemporary Food Engineering, 8

This resource shows how UV light irradiation can be used as a physical preservation method in food processing. It summarizes the findings of published studies that investigate the UV treatment of foods, including international, US FDA, and USDA regulations. The book also presents the fundamentals of UV light generation and propagation, analyzes the concerns and challenges associated with the application of continuous and pulsed UV light in food, and provides practical recommendations for the design of UV reactors and the selection of commercial UV sources. In addition, it evaluates UV system performance and explores the future of successful food applications. Catalog no. 59505, ISBN: 978-1-4200-5950-2 March 2009, 6-1/8 x 9-1/4, 296 pp. Suggested Price: $179.95 / £109.00

Using Cereal Science and Technology for the Benefit of Consumers

Edited by

Proceedings of the 12th International ICC Cereal and Bread Congress

Geoff Talbot

Edited by

Consultant, UK

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

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

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

Catalog no. N10028, ISBN: 978-1-4398-0136-9 July 2009, 6 x 9, 384 pp. Suggested Price: $239.95 / £150.00

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

Ultrafiltration and Microfiltration Handbook Munir Cheryan University of Illinois-Urbana, USA

Exceptionally practical and useful to both those new to the field as well as veterans, Ultrafiltration and Microfiltration Handbook systematically covers the basics of this technology from its scientific fundamentals to a wide range of industrial applications. The presentation of this now classic standard is clear and concise with the emphasis on practical methodology and advice for those in the field. Many schematics and micrographs illustrate a wide selection of membranes, equipment, and processes. Numerous tables and graphs provide ready access to often needed data on specifications and performance. Catalog no. TX65986, ISBN: 978-1-56676-598-5 January 1998, 6 x 9, 552 pp. Suggested Price: $185.95 / £121.00

Advanced Quantitative Microbiology for Foods and Biosystems Models for Predicting Growth and Inactivation Micha Peleg University of Massachusetts, Amherst, USA Series: Contemporary Food Science, 18

Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, this book describes models to predict microbial growth and survival under a variety of conditions. The author provides coverage of both traditional and alternative models of thermal and non-thermal inactivation. Included are chapters on microbial dose response, interpretation of irregular count records, and on estimating the frequencies of future outbursts. Featuring numerous illustrations, equations, tables, and figures, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation makes a valuable reference tool for food and water microbiologists, food technologists and engineers, government officials, public health specialists, academicians and researchers. Catalog no. 3645, ISBN: 978-0-8493-3645-4 April 2006, 6 x 9, 456 pp. Suggested Price: $175.95 / £111.00

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Analysis of Pesticides in Food and Environmental Samples José L. Tadeo

Bioterrorism and Food Safety

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

Barbara A. Rasco and Gleyn E. Bledsoe

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

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

Catalog no. 7552, ISBN: 978-0-8493-7552-1 February 2008, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $159.95 / £99.00

Catalog no. 2787, ISBN: 978-0-8493-2787-2 December 2004, 6-1/8 x 9-1/4, 432 pp. Suggested Price: $164.95 / £105.00

Antimicrobials in Food Third Edition

Washington State University, Pullman, USA

Chemical and Biological Properties of Food Allergens Edited by

Lucjan Jedrychowski

Edited by

Inst of Animal Reproduction & Food Research, Olsztyn, Poland

P. Michael Davidson, John N. Sofos, and A.L. Branen

Harry J. Wichers

Series: Food Science and Technology

This book forms a comprehensive reference on naturally occurring and added antimicrobials in food, focusing on those used for preservation. It provides detailed descriptions of the activities, mechanisms of action, applications, regulations, toxicology, and assays of nearly every recognized antimicrobial. This edition has been updated to reflect advances in the field during the past 10 years and expanded to include chapters on natamycin, bacteriocins, indirect antimicrobials, and methods for evaluation. Other revisions include revision of the chapters on nisin and natural antimicrobials. The editors compiled this reference in a cohesive, accessible format that makes this the perfect guide for food scientists. Catalog no. DK2313, ISBN: 978-0-8247-4037-5 April 2005, 7 x 10, 720 pp. Suggested Price: $195.95 / £127.00

Biofilms in the Food and Beverage Industries Edited by

Pina M. Fratamico, Bassam A. Annous, and Nereus W. Gunther IV

Food Microbiology & Safety

Edited by

Wageningen University and Research Center, The Netherlands Series: Chemical & Functional Properties of Food Components, 12

The problem of food allergies is becoming a significant sociological and economic issue. Addressing chemical, analytical, and medical aspects, Chemical and Biological Properties of Food Allergens explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. Evaluating the current research literature in a concise and user-friendly format, this book characterizes basic groups of food allergens as well as commonly occurring allergens and describes various technological and biotechnological methods of lowering the immunoreactive and allergenic properties of foods. Catalog no. 5855X, ISBN: 978-1-4200-5855-0 September 2009, 6-1/8 x 9-1/4, 447 pp. Suggested Price: $159.95 / £97.00

Food and Nutritional Toxicology Stanley T. Omaye

USDA ARS, USA

University of Nevada, Reno, USA

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

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

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

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

For more information and a complete list Textbook

Food Identity Preservation and Traceability Safer Grains Gregory S. Bennet

Food Microbiology & Safety 22

Fundamental Food Microbiology Fourth Edition Bibek Ray University of Wyoming (emeritus), Laramie, USA

Arun Bhunia

Iowa State University, Ames, USA

Purdue University, West Lafayette, Indiana, USA

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

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

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

Food Safety of Proteins in Agricultural Biotechnology

Catalog no. 7529, ISBN: 978-0-8493-7529-3 October 2007, 7 x 10, 536 pp. Suggested Price: $69.95 / £44.99

Edited by

Handbook of Listeria Monocytogenes

Bruce G. Hammond

Edited by

Monsanto Company, St. Louis, Missouri, USA Series: Food Science and Technology

Dongyou Liu

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

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

Human Genetic Signatures, North Ryde, NSW, Australia

Catalog no. 51407, ISBN: 978-1-4200-5140-7 April 2008, 7 x 10, 552 pp. Suggested Price: $169.95 / £108.00

Catalog no. 3967, ISBN: 978-0-8493-3967-7 November 2007, 6-1/8 x 9-1/4, 320 pp. Suggested Price: $164.95 / £105.00

Foodborne Pathogens Hazards, Risk Analysis and Control, Second Edition Edited by

Clive de W. Blackburn and Peter J. Mcclure

Handbook of Microbiological Media Fourth Edition Ronald M. Atlas University of Louisville, Kentucky, USA

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

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

Catalog no. N10071, ISBN: 978-1-4398-0768-2 July 2009, 6 x 9, 521 pp. Suggested Price: $359.95 / £225.00

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

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

Seppo Salminen

Molecular Detection of Foodborne Pathogens

University of Turku, Finland

Edited by

Atte von Wright

Dongyou Liu

Edited by

University of Kuopio, Finland

Arthur Ouwehand Health and Nutrition, Danisco Finland

With more than 25 percent expanded material, this third edition provides an excellent overview of research on the function, utilization, and nutritional aspects of lactic acid bacteria. The book showcases the scientific, commercial, and technological findings of 37 international contributors that may impact the quality, taste, and dietary value of foods such as milk, cereal, vegetables, and meat. It contains additional chapters ranging from topics on mathematical modeling and vegetable fermentation to techniques for the analysis of gut microbiota and probiotics for fish. It also features information of future research directions for the utilization of lactic acid bacteria. Catalog no. DK1291, ISBN: 978-0-8247-5332-0 July 2004, 7 x 10, 656 pp. Suggested Price: $259.95 / £165.00

Human Genetic Signatures, North Ryde, NSW, Australia

One of the most effective ways to control and prevent human foodborne infections is to implement a pathogen surveillance system. Addressing the biology, epidemiology, and pathogenesis of more than 60 microorganisms, Molecular Detection of Foodborne Pathogens demonstrates how to implement a surveillance system that uses state-of-the-art molecular techniques to quickly detect and identify bacterial, fungal, viral, and parasitic pathogens. Each chapter contains a concise review of the discussed pathogen; a detailed description of current molecular procedures for its detection and identification including ready-to-use protocols; and a discussion on further research needs pertaining to improved diagnosis. Catalog no. 76434, ISBN: 978-1-4200-7643-1 July 2009, 8-1/2 x 11, 905 pp. Suggested Price: $159.95 / £97.00

Listeria, Listeriosis, and Food Safety Third Edition Edited by

Elliot T. Ryser

Textbook

Michigan State University, East Lansing, USA

Principles of Food Toxicology

Elmer H. Marth

Tõnu Püssa

University of Wisconsin, Madison, USA Series: Food Science and Technology, 92

Completely revised, this third edition of a bestseller incorporates findings to present readers with a complete overview of foodborne listeriosis, including information on listeriosis in animals and humans, pathogenesis, methods of detection, and subtyping. Two additional chapters deal with risk assessment, cost of outbreaks, regulatory control in various countries, and future directions for research. The text covers many high-risk foods including fermented and unfermented dairy products, meat, poultry, fish, seafood, and products of plant origin. This authoritative resource has proven to be a critical tool for those involved with preventing and curbing outbreaks of this dangerous pathogen. Catalog no. DK3089, ISBN: 978-0-8247-5750-2 March 2007, 7 x 10, 896 pp. Suggested Price: $195.95 / £127.00

Estonian University of Life Sciences, Tartu

Skillfully combining theory and applications, Principles of Food Toxicology begins with an introduction to toxicology principles at the molecular, cellular, and organism level. The author uses vivid examples, as well as highly detailed, yet accessible information, to emphasize the biochemical mechanisms of toxic effects and toxic response. He demonstrates the determination of foreign substances and the evaluation of toxicity and risk analysis. The second section considers individual toxicants from plants and soils, environmental toxins, mycotoxins, marine and animal toxins, pesticide residues, food additives, and toxins that enter food during processing and storage, as well as digestion. The book also includes an extensive glossary. Catalog no. 8090, ISBN: 978-0-8493-8090-7 September 2007, 6-1/8 x 9-1/4, 344 pp. Suggested Price: $73.95 / £46.99

Edited by

Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques

Charles L. Wilson

Robert E. Levin

Microbial Food Contamination Second Edition President & CEO, Wilson Associates International LLC, USA

University of Massachusetts, Amherst, USA

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

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

Catalog no. 9076, ISBN: 978-0-8493-9076-0 October 2007, 6-1/8 x 9-1/4, 632 pp. Suggested Price: $164.95 / £105.00

Food Microbiology & Safety

Microbiological and Functional Aspects, Third Edition

Catalog no. 92421, ISBN: 978-1-4200-9242-4 October 2009, 6-1/8 x 9-1/4, 608 pp. Suggested Price: $169.95 / £108.00

For more information and a complete list Ready-to-Eat Foods Microbial Concerns and Control Measures Edited by

Andy Hwang Microbial Food Safety Research Unit, Wyndmoor, Pennsylvania, USA

Food Microbiology & Safety / Food Packaging

Lihan Huang

A Practical Guide Edited by

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

Gordon L. Robertson

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

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

Catalog no. 68628, ISBN: 978-1-4200-6862-7 March 2010, 6-1/8 x 9-1/4, 248 pp. Suggested Price: $149.95 / £95.00

Catalog no. 78445, ISBN: 978-1-4200-7844-2 December 2009, 7 x 10, 416 pp. Suggested Price: $159.95 / £99.00

Development of Packaging and Products for Use in Microwave Ovens Edited by

Consultant, Hope Island, Australia

Textbook

Food Packaging Science and Technology Dong Sun Lee Kyungnam University, Masan, South Korea

Matthew W. Lorence Peter S. Pesheck

Kit L. Yam

General Mills, USA

Luciano Piergiovanni

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

Food Packaging and Shelf Life

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

Environmentally Compatible Food Packaging

Rutgers University, New Brunswick, New Jersey, USA Milan University, Italy

With a wealth of illustrations, examples, discussion questions, and case studies, this textbook covers basic principles and advanced technologies. Emphasizing the application of scientific principles to create effective designs and quality products, this text discusses packaging materials science and the chemical and physical properties of plastics, glass, metal, and cellulosic packaging materials. It analyzes traditional methods such as end-of-line operations, as well as canning, aseptic, and vacuum/modified atmosphere packaging. It studies the shelf lives of various food categories and addresses sustainable packaging as well as sociological and legislative considerations. Catalog no. DK3076, ISBN: 978-0-8247-2779-6 April 2008, 6-1/8 x 9-1/4, 656 pp. Suggested Price: $89.95 / £57.99

Textbook

Food Packaging Principles and Practice, Second Edition

Edited by

Gordon L. Robertson

Eric Chiellini University of Pisa, Italy

Consultant, Hope Island, Australia Series: Packaging and Converting Technology

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

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

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

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

Innovations in Food Labeling Edited by

J. Albert

Sensory Shelf Life Estimation of Food Products

Food and Agriculture Organization of the United Nations (FAO), Italy

Guillermo Hough

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

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

Catalog no. N10137, ISBN: 978-1-4398-2484-9 February 2010, 6 x 9, 600 pp. Suggested Price: $179.95 / £115.00

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

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

Case Studies in Food Product Development

Edited by

Elhadi M. Yahia

Mary Earle and Richard Earle

Comision Investigaciones Cientificas, Buenos Aires, Argentina

Universidad Autonoma de Queretaro, Mexico

Massey University, New Zealand

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

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

Catalog no. 69578, ISBN: 978-1-4200-6957-0 March 2009, 7 x 10, 608 pp. Suggested Price: $179.95 / £109.00

Modified Atmosphere and Active Packaging Technologies Ioannis Arvanitoyannis

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

Consumer Driven Innovation in Food and Personal Products Edited by

Hal MacFie Consultant in Sensory and Consumer Science, UK

University of Thessalia, Volos, Greece Series: Contemporary Food Engineering

S. Jaeger

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

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

Catalog no. K10042, ISBN: 978-1-4398-0044-7 May 2010, 6-1/8 x 9-1/4, 704 pp. Suggested Price: $179.95 / £114.00

Catalog no. N10156, ISBN: 978-1-4398-2786-4 June 2010, 6 x 9, 380 pp. Suggested Price: $266.90 / £170.00

Hort Research, New Zealand

Food Packaging / Food Product Development

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

For more information and a complete list Developing New Food Products for a Changing Marketplace

An Integrated Approach to New Food Product Development

Second Edition

Edited by

Howard R. Moskowitz

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

John B. Lord

I. Sam Saguy Hebrew University of Jerusalem, Rehovot, Israel

Food Product Development

Saint Joseph’s University, Philadelphia, Pennsylvania, USA

Tim Straus

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

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

Catalog no. 2833, ISBN: 978-0-8493-2833-6 November 2007, 6-1/8 x 9-1/4, 616 pp. Suggested Price: $93.95 / £59.99

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

Food Product Development Maximizing Success

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

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

Textbook

Edited by

Introducing Food Science

Mary Earle, Richard Earle, and Allan Anderson

Robert L. Shewfelt

Massey University, New Zealand

University of Georgia, Athens, United States

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

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

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

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

Handbook of Innovation in the Food and Drink Industry

Meals in Science and Practice Interdisciplinary Research and Business Applications

Edited by

Ruth Rama

Herbert L. Meiselman

CHCS-CSIC, Madrid, Spain

U.S. Army Natick Soldier Systems Center, USA

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

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

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

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

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

Edited by

Sidney A. Simon and Miguel A. L. Nicolelis

Delivering Performance in Food Supply Chains Edited by

C. Mena Cranfield University, Bedfordshire, UK

Duke University Medical Center, Durham, North Carolina, USA Series: Frontiers in Neuroscience, 9

G. Stevens

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

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

Catalog no. 2329, ISBN: 978-0-8493-2329-4 September 2001, 6-1/8 x 9-1/4, 552 pp. Suggested Price: $149.95 / £95.00

Consultant, UK

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

Textbook

New Food Product Development From Concept to Marketplace, Second Edition Gordon W. Fuller

Food Industry Quality Control Systems Mark Clute

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

Turtle Mountain, LLC, Eugene, Oregon, USA

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

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

Catalog no. 1673, ISBN: 978-0-8493-1673-9 October 2004, 6-1/8 x 9-1/4, 408 pp. Suggested Price: $99.95 / £63.99

Catalog no. 8028, ISBN: 978-0-8493-8028-0 October 2008, 6-1/8 x 9-1/4, 536 pp. Suggested Price: $139.95 / £89.00

The Neurobiology of Olfaction

Food Plant Sanitation

Edited by

Design, Maintenance, and Good Manufacturing Practices

Anna Menini S.I.S.S.A, Trieste, Italy Series: Frontiers in Neuroscience, 41

Michael M. Cramer

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

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

Catalog no. 71971, ISBN: 978-1-4200-7197-9 November 2009, 7 x 10, 448 pp. Suggested Price: $159.95 / £99.00

Catalog no. 4197, ISBN: 978-0-8493-4197-7 June 2006, 6-1/8 x 9-1/4, 304 pp. Suggested Price: $154.95 / £98.00

Food Safety & Quality Assurance, Specialty Brands, Inc.

Food Product Development / Food Quality Assurance

Methods in Chemosensory Research

For more information and a complete list Textbook

Food Quality Assurance / Fruit & Vegetable Products 28

Food Quality Assurance Principles and Practices, Second Edition

An Encyclopedia of Small Fruit

Inteaz Alli

Bob Gough

McGill University, St. Anne-de-Bellevue, Quebec, Canada

Montana State University, Bozeman, USA

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

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

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

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

Quality Assurance for the Food Industry

Enzymes in Fruit and Vegetable Processing

A Practical Approach

Chemistry and Engineering Applications

J. Andres Vasconcellos

Alev Bayindirli

VascoTech & Sciences LLC, Corona, California, USA

Middle East Technical University, Ankara, Turkey

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

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

Catalog no. 1912, ISBN: 978-0-8493-1912-9 December 2003, 6-1/8 x 9-1/4, 448 pp. Suggested Price: $164.95 / £105.00

Catalog no. 94335, ISBN: 978-1-4200-9433-6 April 2010, 6-1/8 x 9-1/4, 328 pp. Suggested Price: $159.95 / £99.00

Fruit and Vegetable Flavour Advances in Fresh-Cut Fruits and Vegetables Processing Olga Martin-Belloso and Robert Soliva Fortuny

Recent Advances and Future Prospects Edited by

Bernhard Brückner Institute of Vegetable and Ornamental Crops, Germany

University of Lleida, Spain Series: Food Preservation Technology

S. Grant Wyllie

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

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

Catalog no. 71211, ISBN: 978-1-4200-7121-4 June 2010, 6-1/8 x 9-1/4, 392 pp. Suggested Price: $159.95 / £99.00

CSIRO Textile and Fibre Technology, Australia Consultant

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

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Improving the Health-Promoting Properties of Fruit and Vegetable Products Edited by

F.A. Tomás-Barberán and M.I. Gil

Science and Technology, Second Edition Edited by

Diane M. Barrett University of California, Davis, USA

Laszlo Somogyi Kensington, California, USA

CEBAS (CSIC), Spain

Hosahalli Ramaswamy

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

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

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

Catalog no. 1478, ISBN: 978-0-8493-1478-0 August 2004, 7 x 10, 864 pp. Suggested Price: $259.95 / £165.00

Microbiology of Fruits and Vegetables Edited by

Gerald M. Sapers

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

Bioactive Food Proteins and Peptides

USDA-ARS, Eastern Regional Research Center, Pennsylvania

Applications in Human Health

James R. Gorny

Edited by

International Fresh-Cut Produce Association, California, USA

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

Ahmed E. Yousef Ohio State University, Columbus, USA

Microbiology of Fruits and Vegetables presents a holistic view of the problem of produce contamination that examines both pre-harvest and post-harvest sources and practices. It addresses a number of topical issues relating to the microbiological quality and safety of fresh and processed fruits and vegetables and explores the linkage between microbial attachment, the state of microbial contaminants on produce surfaces, and the problem of decontamination. This volume focuses on five distinct areas, and within these areas, provides in-depth coverage of scientific issues important to an understanding of the field and technical issues of economic and public health significance. Catalog no. 2261, ISBN: 978-0-8493-2261-7 August 2005, 6-1/8 x 9-1/4, 648 pp. Suggested Price: $229.95 / £146.00

Postharvest Biology and Technology for Preserving Food Quality

With a human health perspective, this book discusses food-derived proteins and peptides in relation to advances in technology, and challenges and opportunities their research presents in the areas of health, nutrition, medicine and bioscience. The first section addresses chemistry and bioactivity. It looks at proteinspeptides as allergens, antihypertensive agents, antimicrobials, antioxidants, and anti-cancer agents. Findings on the bioavailability and toxicity of foodderived peptide and intestinal functions are also included. Section Two involves chapters on therapeutic peptides, including recent developments in proteomics, bioavailability, and opportunities for designing future peptides-based foods. Catalog no. 93142, ISBN: 978-1-4200-9314-8 June 2010, 6-1/8 x 9-1/4, 360 pp. Suggested Price: $159.95 / £99.00

Bioactive Peptides

Edited by

Applications for Improving Nutrition and Health

Daniel Valero and Maria Serrano

Richard Owusu-Apenten

University of Miguel Hernandez, Orihuela, Spain

University of Ulster, Coleraine, Northern Ireland

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

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

Catalog no. K10140, ISBN: 978-1-4398-0266-3 April 2010, 6-1/8 x 9-1/4, 192 pp. Suggested Price: $129.95 / £82.00

Catalog no. K10702, ISBN: 978-1-4398-1362-1 May 2010, 6-1/8 x 9-1/4, 440 pp. Suggested Price: $169.95 / £108.00

Fruit & Vegetable Products / Functional Foods & Nutraceuticals

Processing Fruits

For more information and a complete list Biotechnology in Functional Foods and Nutraceuticals Edited by

Dictionary of Nutraceuticals and Functional Foods

Debasis Bagchi

N.A. Michael Eskin

University of Houston, Texas, USA

University of Manitoba, Winnipeg, Canada

Francis C. Lau

Snait Tamir

InterHealth Nutraceuticals Incorporated, Benicia, California, USA

Tel-Hai Academic College, Upper Galilee, Israel Series: Functional Foods and Nutraceuticals, 8

Dilip K. Ghosh

Functional Foods & Nutraceuticals 30

nutriConnect, Sydney, New South Whales, Australia

Written by top-tier researchers and scientists, this book provides a review of current research on biotechnology in the food and nutraceuticals industries. The contributors describe state-of-the art procedures for genetic engineering of functional foods; applications of marine and animal biotechnology in nutrition; enhancement of bioactive phenolic metabolites; safety considerations of probiotics; and biotechnology to increase the bioavailability of phytonutrients. Additional topics incude the improvement of nutritional value in functional foods, food manufacturing technology, quality assurance, as well as legal, social, and regulatory aspects of food and nutrition biotechnology. Catalog no. 87118, ISBN: 978-1-4200-8711-6 April 2010, 7 x 10, 544 pp. Suggested Price: $149.95 / £95.00

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Health professionals recognize the role of nutraceuticals in health enhancement. However, there is much confusion and misinformation about these products and the science behind them. Dictionary of Nutraceuticals and Functional Foods was the first reference of its kind for this rapidly developing field. It provides concise, science-based information on more than 470 nutraceutical and functional food products and compounds. Each entry lists information on the product or compound, its role in the promotion of health or the prevention of disease, and peer-reviewed literature references. This reference also contains 172 chemical structures, 102 figures, 73 schemes, and 64 tables. Catalog no. 1572, ISBN: 978-0-8493-1572-5 December 2005, 7 x 10, 520 pp. Suggested Price: $93.95 / £59.99

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

Edited by

Ching Kuang Chow

Nissim Garti The Hebrew University of Jerusalem, Israel

University of Kentucky, Lexington, USA Series: Food Science and Technology

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

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

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

Catalog no. 7261, ISBN: 978-0-8493-7261-2 November 2007, 7 x 10, 1296 pp. Suggested Price: $185.95 / £121.00

Designing Functional Foods Measuring and Controlling Food Structure Breakdown and Nutrient Absorption

Fruit and Cereal Bioactives Sources, Chemistry, and Applications Edited by

Ozlem Tokusoglu

Edited by

Celal Bayer University, Akhlsar, Manisa, Turkey

Julian McClements and Eric A. Decker

Clifford A. Hall III

University of Massachusetts, USA

North Dakota State University, Fargo, USA

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

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

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

Catalog no. K10332, ISBN: 978-1-4398-0665-4 April 2010, 6-1/8 x 9-1/4, 400 pp. Suggested Price: $169.95 / £108.00

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Handbook of Fermented Functional Foods

Paul Paquin Universite Laval, Canada

This important collection reviews the key ingredients, formulation technology, and health effects of functional and specialty beverages. It begins with coverage of essential ingredients such as stabilizers and sweeteners, and then explores formulation issues such as fortification technology and methods to extend shelf-life. The coverage includes dairy based beverages, methods to improve their nutritional and sensory qualities, and the functionality of milk. The book concludes with a review of advances in the plant-based beverage sector, exploring product development and the role of beverages in the diet. Catalog no. N10001, ISBN: 978-1-4200-9987-4 March 2009, 6 x 9, 384 pp. Suggested Price: $249.95 / £150.00

Second Edition Edited by

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

Featuring five added chapters and updating all data to reflect research findings, this second edition examines the health benefits of fermented foods as well as the processes and production techniques involved in their manufacture. It is expanded to include chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, Korean Kimchi and Doenjang, and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Catalog no. 53264, ISBN: 978-1-4200-5326-5 May 2008, 6-1/8 x 9-1/4, 600 pp. Suggested Price: $159.95 / £99.00

Functional Foods of the East Edited by

John Shi Agriculture and Agri-Food Canada, Guelph, Ontario

Chi-Tang Ho Rutgers University, New Brunswick, New Jersey, USA

Fereidoon Shahidi Memorial University of Newfoundland, St. Johns, Canada Series: Nutraceutical Science and Technology

Handbook of Nutraceuticals Volume I Ingredients, Formulations, and Applications Edited by

Yashwant Pathak Sullivan University, Louisville, Kentucky, USA

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

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

Catalog no. 71920, ISBN: 978-1-4200-7192-4 May 2010, 6-1/8 x 9-1/4, 500 pp. Suggested Price: $159.95 / £99.00

Catalog no. 82213, ISBN: 978-1-4200-8221-0 November 2009, 6-1/8 x 9-1/4, 400 pp. Suggested Price: $149.95 / £89.00

Functional Foods Principles and Technology

Handbook of Prebiotics Edited by

Glenn R. Gibson

Edited by

The University of Reading, UK

Mingruo Guo

Marcel B. Roberfroid

University of Vermont, USA

Université Catholique de Louvain, Brussels, Belgium

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

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

Catalog no. N10083, ISBN: 978-1-4398-0897-9 February 2009, 6 x 9, 325 pp. Suggested Price: $229.95 / £135.00

Functional Foods & Nutraceuticals

Functional and Specialty Beverage Technology

Catalog no. 8171, ISBN: 978-0-8493-8171-3 January 2008, 6-1/8 x 9-1/4, 504 pp. Suggested Price: $149.95 / £95.00

For more information and a complete list Handbook of Prebiotics and Probiotics Ingredients Health Benefits and Food Applications

Composition, Phytochemicals, and Health Effects

Edited by

Susan Sungsoo Cho NutraSource Inc., Maryland, USA

Functional Foods & Nutraceuticals / Meats 32

Tree Nuts

Terry Finocchiaro National Starch Food Innovation, Bridgewater, New Jersey, USA

While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distribution of functional foods. This volume comprehensively explores these variables and highlights the most current biological research and applications. It examines the sources of prebiotics and probiotics, describes the physiological functions of both products, and discusses promising applications for a plethora of disorders. Catalog no. 62131, ISBN: 978-1-4200-6213-7 November 2009, 6-1/8 x 9-1/4, 454 pp. Suggested Price: $159.95 / £99.00

Cesarettin Alasalvar TUBITAK Marmara Research Centre, Gebze/Kocaeli, Turkey

Fereidoon Shahidi Memorial University of Newfoundland, St. Johns, Canada Series: Nutraceutical Science and Technology, 9

Nuts have long been perceived as a high-fat, high-calorie food, best avoided or consumed in moderation. However, tree nuts are cholesterol-free and contain unsaturated fats that can help lower the risk of heart disease. They also provide essential nutrients such as magnesium, chromium, zinc, and manganese. Like all plant foods, they are high in fiber and phytochemicals. This book examines 10 popular tree nuts and describes each nut’s compositional characteristics, lipid characteristics, and the effects of consumption on serum lipid profiles, as well as their phytochemicals and role disease prevention. The book also covers allergens and uses for non-edible parts. Catalog no. DK6023, ISBN: 978-0-8493-3735-2 December 2008, 7 x 10, 340 pp. Suggested Price: $169.95 / £108.00

Marine Products for Healthcare Functional and Bioactive Nutraceutical Compounds from the Ocean

Vegetables and Fruits

Vazhiyil Venugopal

Nutritional and Therapeutic Values

Indian Institute of Technology, Mumbai Series: Functional Foods and Nutraceuticals

Thomas S.C. Li

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

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

Catalog no. 52632, ISBN: 978-1-4200-5263-3 October 2008, 6-1/8 x 9-1/4, 528 pp. Suggested Price: $169.95 / £108.00

Methods of Analysis for Functional Foods and Nutraceuticals Second Edition Edited by

W. Jeffrey Hurst Hershey Foods Technical Center, Pennsylvania, USA Series: Functional Foods and Nutraceuticals, 4

Written by international experts, the second edition of this highly successful text has been revised to reflect dramatic advances in the field of functional foods and nutraceuticals. Providing an invaluable source of information for laboratories involved in the food, dietary supplement, and pharmaceutical industry, all analytical methods from the first edition have been updated. It offers techniques for the analysis of carotenoids, phytoestrogens, flavonoids, vitamins, and carbohydrates. With three added chapters on polyphenol analysis along with 85 percent expanded or revised information, this book is an indispensable addition to any food analyst’s library. Catalog no. 7314, ISBN: 978-0-8493-7314-5 March 2008, 6-1/8 x 9-1/4, 552 pp. Suggested Price: $149.95 / £95.00

Penticton, British Columbia, Canada

Catalog no. 68717, ISBN: 978-1-4200-6871-9 January 2008, 6-1/8 x 9-1/4, 304 pp. Suggested Price: $129.95 / £82.00

Advanced Technologies for Meat Processing Edited by

Leo M.L. Nollet University College Ghent, Applied Engineering Sciences, Belgium

Fidel Toldrá Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain Series: Food Science and Technology, 158

Featuring contributions from international experts, Advanced Technologies for Meat Processing presents recent developments in technologies for the full meat processing chain. This book explores production systems through the use of modern biotechnology, rapid non-destructive online detection systems, packaging systems, and automation in slaughterhouses. It describes modern technologies including decontamination, high-pressure processing, fat reduction, functional meat compounds, such as peptides or antioxidants, and processing of nitride-free products and dry-cured meats. The text also covers bacteriocins against meatborne pathogens and the latest in bacterial starters. Catalog no. DK3813, ISBN: 978-1-57444-587-9 March 2006, 6-1/8 x 9-1/4, 483 pp. Suggested Price: $175.95 / £111.00

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Handbook of Processed Meats and Poultry Analysis

Applied Muscle Biology and Meat Science

Edited by

Fidel Toldrá

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

Knowledge of muscle biology is continuing to expand in the animal and food sciences industry, especially the understanding of the mechanisms that control skeletal muscle development, growth, and their impacts on meat production and quality. Applied Muscle Biology and Meat Science provides agriculturalists with state-of-the-art information and a platform to further explore this specialized topic. It also gives novices a comprehensive knowledge base in applied muscle biology and meat science. Many existing problems in meat science and production are due to a lack of understanding of the underlying biological mechanisms of the livestock. Careful to avoid gory processing details, the text focuses on biological changes and the appropriate management techniques for meat animals. Catalog no. 92723, ISBN: 978-1-4200-9272-1 May 2009, 7 x 10, 360 pp. Suggested Price: $109.95 / £54.99

Handbook of Analysis of Edible Animal By-Products Edited by

Leo M.L. Nollet University College Ghent, Applied Engineering Sciences, Belgium

Fidel Toldrá

Leo M.L. Nollet University College Ghent, Applied Engineering Sciences, Belgium Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain

Handbook of Processed Meats and Poultry Analysis provides an overview of the analytical tools currently available for the analysis of meat and poultry products. This book describes the role of these techniques for processing control and evaluation of the final quality. It also presents analytical methodologies to assure the control of different safety concerns related to processing. The text covers technological quality aspects, such as physical sensors and additives; nutritional quality aspects, such as antioxidants and vitamins; sensory quality aspects, such as color, texture, and flavor; as well as safety aspects, such as spoilage detection, microbial foodborne pathogens, contaminants, and allergens. Catalog no. 45318, ISBN: 978-1-4200-4531-4 November 2008, 7 x 10, 760 pp. Suggested Price: $179.95 / £114.00

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

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

Joseph P. Kerry and David Ledward

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

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

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

Handbook of Muscle Foods Analysis Edited by

Leo M.L. Nollet University College Ghent, Applied Engineering Sciences, Belgium

Fidel Toldrá

Meats

Textbook

University College, Cork, Ireland

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

Textbook

Poultry Meat Processing Second Edition Edited by

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

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

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

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

Catalog no. 45296, ISBN: 978-1-4200-4529-1 November 2008, 7 x 10, 984 pp. Suggested Price: $179.95 / £114.00

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

For more information and a complete list Environmental Effects on Seafood Availability and Qualities Edited by

Agrigultural University in Szczecin, Poland

Improving Seafood Products for the Consumer

Bonnie Sun-Pan

Edited by

National Taiwan Ocean University, Taiwan Series: Chemical & Functional Properties of Food Components, 12

Torger Børresen

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

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

Catalog no. K10184, ISBN: 978-1-4398-0327-1 April 2010, 6-1/8 x 9-1/4, 300 pp. Suggested Price: $169.95 / £108.00

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

Handbook of Seafood and Seafood Products Analysis

Seafood and Freshwater Toxins

Elzbieta G. Daczkowska-Kozon

Seafood

Edited by

Leo M.L. Nollet University College Ghent, Applied Engineering Sciences, Belgium

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

A complete resource on the use and handling of seafood products across the globe, this comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. The text describes a broad range of techniques and methodologies for quality assurance, as well as drying curing, and processing. It offers up a series of chapters on analyzing safety aspects such as fish parasites, viruses, and marine toxins. It also covers various methodologies for safety control and for analyzing nutrition, including composition and calories. Catalog no. 46330, ISBN: 978-1-4200-4633-5 November 2009, 7 x 10, 928 pp. Suggested Price: $199.95 / £127.00

Improving Farmed Fish Quality and Safety

Danish Institute for Fisheries Research

Pharmacology, Physiology, and Detection, Second Edition Edited by

Luis M. Botana University of Santiago de Compostela, Lugo, Spain Series: Food Science and Technology, 103

This second edition provides an overview of the expanding scope of the field from several perspectives. Incorporating pharmacology, toxicology, chemistry, ecology, and economics, it covers several categories of toxins by function and biomechanism, potential pharmacological applications, and legal and economic perspectives. New toxins such as pfiestra, gambierol, and polycavernoside are described by their individual chemical structure, ecobiology, metabolism, detection methods, determination, pharmacology, and toxicology. Logically organized for clear understanding, this edition includes more information on the biological aspects of the bloom, the effects and actions of each toxin with emphasis on human response, detection and analysis, and food safety issues such as regulation and international trade implications. Catalog no. 7437, ISBN: 978-0-8493-7437-1 January 2008, 7 x 10, 960 pp. Suggested Price: $229.95 / £146.00

Shellfish Safety and Quality Edited by

Sandra E. Shumway

Edited by

University of Connecticut, Storrs, USA

Øyvind Lie

Gary E. Rodrick

National Institute of Nutrition and Seafood Research, Norway

University of Florida, Gainesville, USA

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

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

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

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

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

Second Edition Edited by

Jae W. Park

Appetite and Food Intake Behavioral and Physiological Considerations Edited by

Ruth B.S. Harris Medical College of Georgia, Augusta, USA

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

Richard D. Mattes

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

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

Catalog no. DK3071, ISBN: 978-0-8247-2649-2 March 2005, 6 x 9, 960 pp. Suggested Price: $185.95 / £121.00

Catalog no. 47833, ISBN: 978-1-4200-4783-7 February 2008, 6-1/8 x 9-1/4, 376 pp. Suggested Price: $129.95 / £82.00

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

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

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

While access to affordable food is the norm for some, it is not a reality for all. This comprehensive interdisciplinary book explores way to find solutions to the ever-increasing problem of food supply. Critical in its analysis, but still taking an optimistic view, the text discusses the practical problems of both nutrient excesses and deficiencies and their serious effects on human growth and development in children, and on productivity in adults. Adequate Food for All is divided into six major sections addressing food and agriculture in history, foods by choice, required nutrients, foods and health, food production, and global food security. Catalog no. 77538, ISBN: 978-1-4200-7753-7 February 2009, 6-1/8 x 9-1/4, 448 pp. Suggested Price: $99.95 / £60.99

Adipose Tissue and Inflammation

Purdue University, West Lafayette, Indiana, USA

Folate in Health and Disease Second Edition Edited by

Lynn B. Bailey University of Florida, Gainesville, USA

Keeping up with the explosion in information garnered from a wealth of new research, this volume provides an upto-date resource on new areas of folate-related basic science coupled with a public health perspective. New insights related to folate chemistry, bioavailability, kinetics, metabolism, nutrient-gene, and nutrient-nutrient interaction are coupled with a public health/clinical medicine perspective of research findings targeted to birth defects, vascular and neurological diseases, and cancer. Epidemiological evidence is interpreted in tandem with new findings related to folate’s mechanistic role in health maintenance and disease/birth defect prevention. Global recommendations for folate intake and a synopsis of folic acid fortification programs are featured. The book presents the latest research on folate/folic acid intake and discusses intake recommendations for health maintenance and disease/birth defect prevention. Catalog no. 71246, ISBN: 978-1-4200-7124-5 November 2009, 6-1/8 x 9-1/4, 602 pp. Suggested Price: $149.95 / £95.00

Edited by

Food and Nutrients in Disease Management

Atif B. Awad and Peter G. Bradford

Edited by

State University of New York, Buffalo, USA Series: Oxidative Stress and Disease, 27

Ingrid Kohlstadt

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

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

Catalog no. 91301, ISBN: 978-1-4200-9130-4 October 2009, 6-1/8 x 9-1/4, 318 pp. Suggested Price: $149.95 / £95.00

FDA, Annapolis, Maryland, USA

Catalog no. 67621, ISBN: 978-1-4200-6762-0 February 2009, 7 x 10, 740 pp. Suggested Price: $149.95 / £89.00

Seafood / Nutrition in Health & Disease

Surimi and Surimi Seafood

For more information and a complete list Food Constituents and Oral Health Current Status and Future Prospects

Fourth Edition Edited by

Edited by

Ronald Ross Watson

Michael Wilson

University of Arizona, Tucson, USA Series: Modern Nutrition

Clemson University, South Carolina, USA

Nutrition in Health & Disease

Oral diseases can have a significant impact on self esteem and quality of life. This essential collection reviews the latest research into the effects of food constituents on diseases and conditions of the mouth. Chapters cover diseases caused by oral bacteria, viral, and fungal infections of the oral cavity, and dental erosion. The book also examines the effects of specific foods and food components, including sugar alcohols, casein phosphopeptides and antioxidants. The final section explores the technology and development of foods and supplements for oral health and oral healthcare products containing food-derived bioactives. Catalog no. N10062, ISBN: 978-1-4398-0430-8 June 2009, 6 x 9, 500 pp. Suggested Price: $247.95 / £150.00

The Handbook of Nutrition in the Aged reviews health problems that occur in aging adults and the nutritional therapies to overcome them. This fourth edition features added sections on alcohol and beverages in health degradation as well as complementary and alternative medicines, including the use of antioxidants, botanicals, and marine oils. Added chapters address arthritis, cognitive functioning, diabetes prevention, cancer, nutritional supplements in fracture care, and recent research on protein and vitamins intake. This text also provides updated information on adequate diets for the aging, undernutrition, longevity, disease prevention, and nutritional supplements to improve quality of life. Catalog no. 59718, ISBN: 978-1-4200-5971-7 October 2008, 7 x 10, 368 pp. Suggested Price: $129.95 / £82.00

Handbook of Pediatric Obesity Clinical Management

Food for the Ageing Population Edited by

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

Handbook of Nutrition in the Aged

A review of the ageing population as food consumers, this book explores the role of nutrition in healthy ageing and the design of food products and services for the elderly. It discusses aspects of the elderly’s relationship with food such as appetite and ageing, ageing and sensory perception, food and satisfaction with life, and the social significance of meals. It then examines the role of nutrition in extending functionality into later years, covering topics such as undernutrition, Alzheimer’s disease, bone and joint health, and eye-related disorders. Concluding chapters address the issues of food safety, designing new foods and beverages for the ageing, and nutrition education programs. Catalog no. WP7793, ISBN: 978-1-4200-7793-3 January 2009, 6 x 9, 600 pp. Suggested Price: $309.95 / £163.00

Edited by

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

Comprehensive and easy-to-use, Handbook of Pediatric Obesity: Clinical Management provides a clinically relevant survey of available approaches for the treatment of pediatric obesity. This reference offers important information and tools necessary to develop programs for overweight children in clinical settings. It covers clinical management strategies, medical aspects of treatment, psychosocial, behavioral, nutritional, and physical activity considerations, and evaluation methods. It also discusses various methods of weight management, including diet, behavioral counseling, exercise, internet-based treatment, pharmacology, and surgery. This book is essential for pediatric health care and research professionals. Catalog no. DK5832, ISBN: 978-1-57444-913-6 February 2006, 7 x 10, 416 pp. Suggested Price: $154.95 / £98.00

Herbal and Traditional Medicine Molecular Aspects of Health

Geriatric Nutrition

Edited by

University of Southern California, Los Angeles, USA

John E. Morley and David R. Thomas

Choon Nam Ong and Barry Halliwell

Saint Louis University School of Medicine, Missouri, USA Series: Nutrition and Disease Prevention

National University of Singapore Series: Oxidative Stress and Disease, 14

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

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

Catalog no. 3815, ISBN: 978-0-8493-3815-1 May 2007, 6-1/8 x 9-1/4, 600 pp. Suggested Price: $144.95 / £92.00

Lester Packer

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

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

A Clinical Guide

Nutrition in Public Health

Edited by

Principles, Policies, and Practice

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

Arlene Spark

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

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

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

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

Lipid Metabolism and Health

Nutrition Support for the Critically Ill Patient

Edited by

Hunter College, New York City, USA

Robert J. Moffatt

A Guide to Practice

Florida State University, Tallahassee, USA

Edited by

Bryant Stamford

Gail Cresci

Hanover College, Indiana, USA

Medical College of Georgia, Augusta, USA

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

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

Catalog no. 2680, ISBN: 978-0-8493-2680-6 December 2005, 6-1/8 x 9-1/4, 376 pp. Suggested Price: $134.95 / £86.00

Micronutrients Metabolic Tuning - Prevention - Therapy

Catalog no. 2153, ISBN: 978-0-8493-2153-5 February 2005, 7 x 10, 712 pp. Suggested Price: $134.95 / £86.00

Nutrition, Diet Therapy, and the Liver Edited by

Uwe Gröber

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

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

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

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

Catalog no. 85492, ISBN: 978-1-4200-8549-5 September 2009, 6-1/8 x 9-1/4, 373 pp. Suggested Price: $149.95 / £95.00

Available for sale only in North America

Nutrition in Health & Disease

Intestinal Failure and Rehabilitation

For more information and a complete list Nutritional Management of Digestive Disorders Edited by

Bhaskar Banerjee

Edited by

Nutrition in Health & Disease

Washington University School of Medicine, St. Louis, Missouri, USA

Lilian U. Thompson and Wendy E. Ward

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

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

Catalog no. 86545, ISBN: 978-1-4200-8654-6 May 2010, 6-1/8 x 9-1/4, 350 pp. Suggested Price: $129.95 / £82.00

Catalog no. 43005, ISBN: 978-1-4200-4300-6 December 2007, 6-1/8 x 9-1/4, 472 pp. Suggested Price: $104.95 / £66.99

Obesity

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

Epidemiology, Pathophysiology, and Prevention Edited by

Debasis Bagchi University of Houston, Texas, USA

Harry G. Preuss Georgetown University Medical Center, Washington, D.C., USA Series: Modern Nutrition Science

Optimizing Women’s Health through Nutrition University of Toronto, Ontario, Canada

Edited by

Lester Packer University of Southern California, Los Angeles, USA

Helmut Sies Heinrich-Heine-Universitaet, Dusseldorf, Germany Series: Oxidative Stress and Disease, 23

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

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

Catalog no. 3802, ISBN: 978-0-8493-3802-1 March 2007, 7 x 10, 592 pp. Suggested Price: $154.95 / £98.00

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

Olive Oil Minor Constituents and Health

Phytochemicals in Nutrition and Health

Edited by

Dimitrios Boskou

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

Aristotle University of Thessaloniki, Greece

Epidemiological studies indicate that the consumption of natural antioxidants from such plant-derived sources as olive oil produces beneficial health effects. Olive Oil: Minor Constituents and Health provides a balanced understanding of the pharmacological properties of phenols and other bioactive ingredients in the composition of olive oil. It discusses recent technological developments to retain optimal levels of bioactive ingredients s well as methodologies for the future study of olive oil’s biological effects. The text covers research on the bioavailability of olive oil phenols and addresses the role of olive oil in the prevention of cardiovascular disease and certain types of cancer. Catalog no. 59939, ISBN: 978-1-4200-5993-9 July 2008, 7 x 10, 248 pp. Suggested Price: $129.95 / £82.00

Supported by solid scientific research, Phytochemicals in Nutrition and Health explores the mechanisms of action associated with beneficial phytochemical groups. It examines areas such as the efficacy and safety of medicinal herbs, the use of biotechnology to manipulate and enhance the phytochemical profiles of various plants, and the pharmacokinetics of phytochemicals in humans. The editors explore modern research on phytochemicals in the Vaccinium family (cranberries, blueberries and bilberries), wine, and oilseeds, and the biological activity of Echinacea in humans. Catalog no. TX838, ISBN: 978-1-58716-083-7 March 2002, 6-1/8 x 9-1/4, 224 pp. Suggested Price: $144.95 / £92.00

Phytochemicals

Tocotrienols

Aging and Health

Vitamin E Beyond Tocopherols

Edited by

Mark S. Meskin and Wayne R. Bidlack

Ronald Ross Watson

California State Polytechnic University, Pomona, USA

University of Arizona, Tucson, USA

R. Keith Randolph

Victor R. Preedy

Access Business Group, Ada, Michigan, USA

King’s College, London, UK

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

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

Catalog no. 61372, ISBN: 978-1-4200-6137-6 April 2008, 6-1/8 x 9-1/4, 232 pp. Suggested Price: $129.95 / £82.00

Catalog no. 80377, ISBN: 978-1-4200-8037-7 August 2008, 7 x 10, 424 pp. Suggested Price: $149.95 / £95.00

Phytochemicals Mechanisms of Action Edited by

Vitamin K in Health and Disease

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

John W. Suttie

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

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

Catalog no. 1672, ISBN: 978-0-8493-1672-2 December 2003, 6-1/8 x 9-1/4, 224 pp. Suggested Price: $154.95 / £98.00

Catalog no. 3392, ISBN: 978-0-8493-3392-7 April 2009, 6-1/8 x 9-1/4, 231 pp. Suggested Price: $129.95 / £78.99

Professor Emeritus, University of Wisconsin-Madison, USA

Textbook

Phytochemicals Nutrient-Gene Interactions

Advanced Nutrition

Edited by

Macronutrients, Micronutrients, and Metabolism

Mark S. Meskin and Wayne R. Bidlack

Carolyn D. Berdanier

California State Polytechnic University, Pomona, USA

Professor Emerita, University of Georgia, Athens, USA

R. Keith Randolph

Janos Zempleni

Access Business Group, Ada, Michigan, USA

University of Nebraska, Lincoln, USA

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

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

Catalog no. 4180, ISBN: 978-0-8493-4180-9 February 2006, 6-1/8 x 9-1/4, 232 pp. Suggested Price: $144.95 / £92.00

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

Nutrition in Health & Disease / Nutrition Science

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

For more information and a complete list

Asian Crops and Human Dietetics Edited by

Usha Rani Palaniswamy

Edited by

Young-Joon Surh, Zigang Dong, Enrique Cadenas, and Lester Packer

Nutrition Science

Excelsior College, Colonie, New York USA

Series: Oxidative Stress and Disease, 25

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

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

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

Textbook

Case Studies in Physiology and Nutrition Lynne Berdanier Gainesville State College, Georgia, USA

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

Dietary Modulation of Cell Signaling Pathways

Designed to encourage critical thinking skills, this text of case studies presents a range of issues, including anemia, diabetes, obesity, over- and malnutrition, starvation, parasites, dementia, and vitamin deficiencies. Each study presents patient background, lists symptoms and clinical findings, and poses thoughtprovoking questions. Another section lists solutions, scientific information, and opportunities for further learning. The text provides an understanding of nutritional components by defining biochemical, mechanical, and physical functions. Systems approaches will aid students in relating functionality to system failure as well as understanding the role of environment in health and nutrition. Catalog no. 88777, ISBN: 978-1-4200-8877-9 September 2009, 7 x 10, 176 pp., Soft Cover Suggested Price: $59.95 / £38.99

CRC Desk Reference for Nutrition

Catalog no. 8148, ISBN: 978-0-8493-8148-5 September 2008, 6 x 9, 504 pp. Suggested Price: $149.95 / £95.00

Handbook of Nutrition and Food Second Edition Edited by

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

Johanna Dwyer Tufts New England Medical Center, Boston, Massachusetts, USA

Elaine B. Feldman Professor Emerita, Medical College of Georgia, Augusta, USA

Extensively revised, Handbook of Nutrition and Food, Second Edition covers basic nutrition concepts including food composition, labeling, and nutrient analysis systems to provide a solid foundation for understanding the role of individual micronutrients, metabolic issues, as well as nutrient-nutrient interactions and their effects on the body. Contributions from leading researchers address nutritional need throughout the lifecycle from pre-natal to old age, as well as the nutritional evaluation and monitoring of specific age and cultural demographics. A considerable portion of the book details clinical nutrition and the prophylactic and therapeutic use of nutrition in a wide variety of disease circumstances. Catalog no. 9218, ISBN: 978-0-8493-9218-4 August 2007, 8-1/2 x 11, 1288 pp. Suggested Price: $299.95 / £191.00

Handbook of Vitamins

Second Edition

Fourth Edition

Carolyn D. Berdanier

Edited by

Professor Emerita, University of Georgia, Athens, USA Series: Desk References

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

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

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

Catalog no. 3835, ISBN: 978-0-8493-3835-9 November 2005, 7 x 10, 536 pp. Suggested Price: $104.95 / £66.99

Catalog no. 4022, ISBN: 978-0-8493-4022-2 June 2007, 7 x 10, 608 pp. Suggested Price: $154.95 / £98.00

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Introduction to Nutrition and Metabolism

Nutrition, Physical Activity, and Health in Early Life

Fourth Edition

Second Edition

David A. Bender

Jana Paˇrízková

University College London, UK

Obesity Management Centre, Prague, Czech Republic

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

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

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

Catalog no. 82310, ISBN: 978-1-4200-8231-9 October 2009, 6-1/8 x 9-1/4, 428 pp. Suggested Price: $139.95 / £89.00

Lipoic Acid Energy Production, Antioxidant Activity and Health Effects Edited by

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

Lester Packer University of Southern California, Los Angeles, USA Series: Oxidative Stress and Disease, 24

Unique in its two-fold protective function, alpha-lipoic acid has drawn unprecedented interest for its role as a coenzyme in mitochondrial energy metabolism and as an antioxidant and cell redox modulator. This book covers discoveries in the chemistry, biological action, and significance of alpha-lipoic acid in energy production and health. Section I reviews the molecular structure, biosynthesis, and characterization of lipoic acid. Section II describes metabolic aspects, human pharmacodynamics, energy production, and antioxidant activity. Section III discusses clinical aspects, treatment of metabolic syndromes, and loss of mitochondrial function with lipoic acid supplementation. Catalog no. 45377, ISBN: 978-1-4200-4537-6 March 2008, 8-1/2 x 11, 556 pp. Suggested Price: $169.95 / £108.00

CRC Desk Reference on Sports Nutrition Mark Kern San Diego State University, California, USA

CRC Desk Reference on Sports Nutrition was the first desk reference devoted to sports nutrition. This topic-by-topic reference includes a designated range of depth for topics depending on the relative importance of the topic. A primary feature of the book is the coverage of each topic in one of the following formats: definition, paragraph, essay, composition, article, or feature article. These formats may also include figures, tables and photographs to support complex descriptions. Terms are listed in alphabetical order for easy reference and include coverage of herbs and dietary supplements, and tables summarize additional data related to defined terms. Catalog no. 2273, ISBN: 978-0-8493-2273-0 May 2005, 6-1/8 x 9-1/4, 216 pp. Suggested Price: $97.95 / £61.99

Nutrients and Epigenetics Edited by

Jean Mayer USDA Human Nutrition Research Center on Aging, Boston, Massachusetts, USA

Nutrition and Exercise Concerns of Middle Age

Simonetta Friso

Judy A. Driskell

Sang-Woon Choi

University of Verona School of Medicine, Italy

University of Nebraska, Lincoln, USA

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

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

Catalog no. 63545, ISBN: 978-1-4200-6354-7 May 2009, 6-1/8 x 9-1/4, 258 pp. Suggested Price: $129.95 / £78.99

Nutrition Science / Sports Nutrition

Textbook

Catalog no. 66013, ISBN: 978-1-4200-6601-2 March 2009, 6-1/8 x 9-1/4, 516 pp. Suggested Price: $119.95 / £72.99

For more information and a complete list Nutritional Concerns in Recreation, Exercise, and Sport Edited by

Judy A. Driskell University of Nebraska, Lincoln, USA

Ira Wolinsky Professor Emeritus, University of Houston, Texas, USA

Sports Nutrition

Concise, current, and well-referenced, this book addresses major nutritional concerns of athletes, fitness practitioners, and serious recreationalists. It contains a blend of basic and applied chapters that provide recommendations to increase endurance and enhance performance. Topics include energy requirements, the roles of macronutrients and micronutrients, hydration, weight control, dietary supplements as ergogenic aids, and life cycle including aging and pregnancy. Information on nutrient requirements is correlated with age and energy expenditure, encouraging the creation of tailored nutrition plans. Each chapter summarizes practical nutritional recommendations. Catalog no. 68156, ISBN: 978-1-4200-6815-3 June 2009, 6-1/8 x 9-1/4, 368 pp. Suggested Price: $119.95 / £72.99

Sports Nutrition Energy Metabolism and Exercise Edited by

Ira Wolinsky Professor Emeritus, University of Houston, Texas, USA

Judy A. Driskell University of Nebraska, Lincoln, USA Series: Nutrition in Exercise & Sport

Written by respected researchers in the field, this critically acclaimed volume offers an investigation of energy metabolism and exercise in relation to sports nutrition. Various chapters examine the active body’s need for carbohydrates, lipids, and proteins. The book also considers laboratory methods for determining the energy expenditure of athletes, as well as methods for measuring activity in the field. In addition, the text considers physiological aspects of energy metabolism such as weight regulation, and examines variances necessitated by gender and age. Separating fact from fad, this highly readable book offers sound advice for those concerned with the proper feeding of the active body. Catalog no. 7950, ISBN: 978-0-8493-7950-5 September 2007, 6-1/8 x 9-1/4, 288 pp. Suggested Price: $124.95 / £79.99

o f t i t l e s , v i s i t u s a t w w w. c r c p r e s s . c o m Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century...........................35 Adipose Tissue and Inflammation.....................................35 Advanced Drying Technologies, Second Edition...............13 Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism.......................................................................39 Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation.......................................................................20 Advanced Technologies for Meat Processing......................32 Advances in Deep-Fat Frying of Foods..............................13 Advances in Food Biochemistry..........................................8

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

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

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

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

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

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

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

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

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

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

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

Encapsulated and Powdered Foods....................................14

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

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

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

Endocrine Disrupting Chemicals in Food...........................9 Energy Efficiency and Management in Food Processing Facilities............................................................................14

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Engineering Aspects of Membrane Separation and Application in Food Processing.........................................14 Engineering Aspects of Milk and Dairy Products................4

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

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

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

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

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

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

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

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

Essential Oil-Bearing Grasses: The genus Cymbopogon.......................................................6 Essentials of Food Process Engineering..............................15 Extracting Bioactive Compounds for Food Products: Theory and Applications...................................................15

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

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

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

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

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

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

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

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

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

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

Fenaroliâ&#x20AC;&#x2122;s Handbook of Flavor Ingredients, Sixth Edition.......................................................................6

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

Fennemaâ&#x20AC;&#x2122;s Food Chemistry, Fourth Edition........................9

Biotechnology in Functional Foods and Nutraceuticals...................................................................30 Bioterrorism and Food Safety............................................21

Title Index

For more information and a complete list Fermented Foods and Beverages of the World.....................3

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

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

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

Handbook of Food Analysis, Second Edition â&#x20AC;&#x201C; Three-Volume Set.............................................................11

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

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

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

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

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

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

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

Handbook of Food Science, Technology, and Engineering â&#x20AC;&#x201C; Four-Volume Set........................................17

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

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

Flavor Chemistry and Technology, Second Edition...........10 Folate in Health and Disease, Second Edition...................35 Food Analysis by HPLC, Second Edition..........................10

Title Index

Food and Nutrients in Disease Management.....................35 Food and Nutritional Toxicology......................................21

Handbook of Hydrocolloids, 2nd Edition.........................11 Food Safety of Proteins in Agricultural Biotechnology...................................................................22

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

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

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

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

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

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

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

Food Biotechnology, Second Edition..................................7 Food Colorants: Chemical and Functional Properties............................................................................6 Food Composition and Nutrition Tables, Seventh Revised and Completed Edition..........................10 Food Constituents and Oral Health: Current Status and Future Prospects.................................36

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

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

Handbook of Nutraceuticals Volume I: Ingredients, Formulations, and Applications.....................31 Handbook of Nutrition and Food, Second Edition..................................................................40

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Geriatric Nutrition............................................................36

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

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

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

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

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

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

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

Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices....................................................27 Food Polysaccharides and Their Applications....................10 Food Processing Operations Modeling: Design and Analysis, Second Edition................................15

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

Handbook of Processed Meats and Poultry Analysis..........33 Handbook of Seafood and Seafood Products Analysis.......34 Handbook of Vitamins, Fourth Edition............................40 Handbook of Waste Management and Co-Product Recovery in Food Processing: Volume 2...........................................17 Handbook of Water Analysis, Second Edition...................11

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

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

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

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

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

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

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

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

Improving Farmed Fish Quality and Safety.......................34

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

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

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

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

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

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

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

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

Improving the Health-Promoting Properties of Fruit and Vegetable Products............................................................29 Improving the Safety and Quality of Milk...........................4 Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies...................................................33 In-Pack Processed Foods: Improving Quality....................18 Infrared Heating for Food and Agricultural Processing.........................................................................17 Innovation in Food Engineering: New Techniques and Products............................................................................17 Innovations in Food Labeling............................................25 Intestinal Failure and Rehabilitation: A Clinical Guide...............................................................37 Introducing Food Science.................................................26

Microbial Food Contamination, Second Edition..............23 Microbiology of Fruits and Vegetables...............................29 Micronutrients: Metabolic Tuning - Prevention Therapy............................................................................37 Modern Gastronomy: A to Z............................................12 Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities....................................................................25 Modified Atmosphere and Active Packaging Technologies.....................................................................25

Optimizing Womenâ&#x20AC;&#x2122;s Health through Nutrition...............38 Organic Acids and Food Preservation................................19 Oxidative Stress and Inflammatory Mechanisms in Obesity, Diabetes, and the Metabolic Syndrome...............38

P Physical Chemistry of Foods.............................................12 Physicochemical Aspects of Food Engineering and Processing.........................................................................19 Phytochemicals in Nutrition and Health...........................38 Phytochemicals: Aging and Health....................................39

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

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

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

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

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

The Neurobiology of Olfaction.........................................27

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

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

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

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

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

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

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

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

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

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

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

Kinetic Modeling of Reactions in Foods............................12

L Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition......................................................23 The Lipid Handbook with CD-ROM, Third Edition......................................................................5 Lipid Metabolism and Health...........................................37 Lipoic Acid: Energy Production, Antioxidant Activity and Health Effects................................................41 Listeria, Listeriosis, and Food Safety, Third Edition....................................................................23

M Marine Products for Healthcare: Functional and Bioactive Nutraceutical Compounds from the Ocean......................32 Math Concepts for Food Engineering, Second Edition..................................................................18

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

Nutrition Support for the Critically Ill Patient: A Guide to Practice...........................................................37 Nutrition, Diet Therapy, and the Liver.............................37 Nutrition, Physical Activity, and Health in Early Life, Second Edition..................................................................41 Nutritional Concerns in Recreation, Exercise, and Sport..........................................................................42 Nutritional Management of Digestive Disorders...........................................................................38

Title Index

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

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

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

Q Quality Assurance for the Food Industry: A Practical Approach.........................................................28

R Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques..................................23 Ready-to-Eat Foods: Microbial Concerns and Control Measures...........................................................................24

For more information and a complete list S

V-Z

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

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

Vanilla.................................................................................7

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

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

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

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

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

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

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

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

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

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

Ultrafiltration and Microfiltration Handbook...................20

Title Index

The Soft Drinks Companion: A Technical Handbook for the Beverage Industry................................20 Sports Nutrition: Energy Metabolism and Exercise...........42 Starches: Characterization, Properties, and Applications...............................................................13 Surimi and Surimi Seafood, Second Edition......................35

Ultraviolet Light in Food Technology: Principles and Applications......................................................................20 Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress...........................................................................20

Vegetables and Fruits: Nutritional and Therapeutic Values............................................................32 Vitamin Analysis for the Health and Food Sciences, Second Edition..................................................................13

Bertolini; Andrea...............................................................13

Adria; Ferran.....................................................................12

Bhunia; Arun....................................................................22

Daczkowska-Kozon; Elzbieta G.........................................34

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

Bidlack; Wayne R........................................................38, 39

Damodaran; Srinivasan.......................................................9

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

Blackburn; Clive de W......................................................22

Datta; Ashim K.................................................................15

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

Bledsoe; Gleyn E...............................................................21

Davidson; P. Michael.........................................................21

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

Børresen; T........................................................................34

Davies; Audra J...........................................................38, 39

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

Boskou; Dimitrios.........................................................5, 38

de Groot; Lisette...............................................................36

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

Botana; Luis M.................................................................34

Decker; Eric A...................................................................30

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

Boye; Joyce I.....................................................................18

Devahastin; Sakamon........................................................19

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

Bradford; Peter G..............................................................35

Devine; Marjorie M............................................................5

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

Branen; A. L......................................................................21

Dijkstra; Albert J.................................................................5

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

Brody; Aaron L.................................................................26

Dong; Zigang....................................................................40

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

Brown; Dan L...................................................................35

Driskell; Judy A..............................................................41-2

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

Brown; Martyn.................................................................14

Du; Min............................................................................33

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

Brückner; Bernhard...........................................................28

Duke; James A....................................................................5

Atlas; Ronald M................................................................22

Buchbauer; Gerhard............................................................5

Dumitriu; Severian............................................................12

Awad; Atif B.....................................................................35

Burdock; George A.............................................................6

Dwyer; Johanna................................................................40

Bagchi; Debasis...........................................................30, 38

Cadenas; Enrique..............................................................40

Earle; Mary....................................................................25-6

Bailey; Lynn B...................................................................35

Cauvain; Stanley P.......................................................18, 20

Earle; Richard................................................................25-6

Ball; George F.M...............................................................13

Cheryan; Munir................................................................20

Eitenmiller; Ronald R.......................................................13

Bamforth; C.W.................................................................38

Chiellini; Eric....................................................................24

Eliasson; Ann-Charlotte......................................................8

Banerjee; Bhaskar..............................................................38

Chinnan; Manjeet S..........................................................14

Elmadfa; Ibrahim................................................................5

Bañuelos; Gary S.................................................................7

Cho; Susan Sungsoo......................................................6, 32

Erdoğdu; Ferruh................................................................19

Barbosa-Canovas; Gustavo V.............................................18

Choi; Sang-Woon.............................................................41

Eskin; N.A. Michael..........................................................30

Barrett; Diane M...............................................................29

Chow; Ching Kuang.........................................................30

Baser; K. Husnu Can..........................................................5

Clute; Mark......................................................................27

Bayindirli; Alev.................................................................28

Collins; Peter M..................................................................9

Bedigian; Dorothea.............................................................7

Connelly; Robin K............................................................18

Bekassy-Molnar; Erika......................................................14

Cooredig; Milena................................................................4

Bennet; Gregory S.............................................................22

Cramer; Michael M..........................................................27

Berdanier; Carolyn D..................................................39, 40

Cresci; Gail.......................................................................37

Berdanier; Lynne...............................................................40

Author Index

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

Fachmann; W....................................................................10 Farid; Mohammed M........................................................18 Farnworth; Edward R........................................................31 Feldman; Elaine B.............................................................40 Fellows; P. J.......................................................................16 Fennema; Owen R..............................................................9 Field; Robert W.................................................................14

For more information and a complete list

Author Index 48

Finocchiaro; Terry.............................................................32

Howell Jr.; T.A..................................................................18

Lee; Dong Sun..................................................................24

Forney; Larry J..................................................................20

Hua; T. C..........................................................................16

Levin; Robert E.............................................................7, 23

Fratamico; Pina M............................................................21

Huang; Lihan....................................................................24

Lewis; Douglas S...............................................................39

Friso; Simonetta................................................................41

Hui; Y.H...........................................................................17

Li; Thomas S. C................................................................32

Fuller; Gordon W..............................................................27

Hurst; W. Jeffrey...............................................................32

Lie; Øyvind.......................................................................34

Hwang; Andy....................................................................24

Lin; Jen-Kun.....................................................................13

Garti; Nissim....................................................................30

Hyslop; D.B......................................................................18

Lin; Zhi-Qing.....................................................................7

Geurts; Tom J.....................................................................3

Lipnizki; Frank..................................................................14

Ghosh; Dilip K.................................................................30

Ibarz; Albert......................................................................18

Liu; B.L.............................................................................16

Gibson; Glenn R...............................................................31

Irudayaraj; Joseph M.........................................................15

Liu; Dongyou.............................................................22, 23

Gil; M.I............................................................................29

Lord; John B.....................................................................26

Gordon; Stewart T.............................................................36

Jaeger; S............................................................................25

Lorence; Matthew W.........................................................24

Gorny; James R.................................................................29

Jedrychowski; Lucjan........................................................21

Lues; Jan Frederick............................................................19

Gough; Bob......................................................................28

Jun; Soojin........................................................................15

Griffiths; M.........................................................................4

MacFie; Hal......................................................................25

Grisoni; Michel...................................................................7

Kailasapathy; Kasipathy .....................................................3

Mallikarjunan; P................................................................14

Gröber; Uwe.....................................................................37

Kamal-Eldin; Afaf...............................................................8

Marcotte; Michèle.............................................................16

Gunstone; Frank D.............................................................5

Kasapis; Stefan..................................................................18

Markham; Kenneth R.........................................................9

Gunther IV; Nereus W......................................................21

Kern; Mark.......................................................................41

Marshall; Maurice R...................................................10, 29

Guo; Mingruo...................................................................31

Kerry; Joseph P..................................................................33

Marth; Elmer H............................................................3, 23

Kim; Jin-Kuk....................................................................17

Martin-Belloso; Olga........................................................28

Hall III; Clifford A............................................................30

Klemeš; Jiři........................................................................17

Matarese; Laura E.............................................................37

Halliwell; Barry.................................................................36

Kohlstadt; Ingrid...............................................................35

Mattes; Richard D............................................................35

Hammond; Bruce G.........................................................22

Koutchma; Tatiana............................................................20

McClements; David Julian..........................................10, 30

Hargitt; Robert.................................................................19

Kraut; Heinrich.................................................................10

Mcclure; Peter...................................................................22

Harris; Ruth B.S...............................................................35

Kudra; Tadeusz..................................................................13

McCormick; Donald B.....................................................40

Hartel; Richard W.............................................................18

McCormick; Richard J......................................................33

Harwood; John L................................................................5

Lakshman; Raj..................................................................37

Meireles; M. Angela A.......................................................15

Haynes; William M.............................................................8

Landen, Jr.; W. O..............................................................13

Meiselman; Herbert L.......................................................26

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

Lansky; Ephraim Philip.......................................................6

Mena; C............................................................................27

Hettiarachchy; Navam S.............................................10, 29

Lau; Francis C...................................................................30

Menini; Anna....................................................................27

Ho; Chi-Tang.............................................................13, 31

le Coutre; Johannes.............................................................9

Meskin; Mark S..........................................................38, 39

Hough; Guillermo............................................................25

Ledward; David................................................................33

Min; David B......................................................................5

Moffatt; Robert J..............................................................37

Park; Jae W........................................................................35

Rizvi; Syed S.H.................................................................15

Montmayeur; Jean-Pierre....................................................9

Park; Kwan-Hwa.................................................................8

Roberfroid; Marcel B........................................................31

Moraru; Carmen I.............................................................20

Parkin; Kirk L.....................................................................9

Robertson; Gordon L........................................................24

Morley; John E..................................................................36

Passos; Maria Laura...........................................................17

Rodrick; Gary E................................................................34

Moskowitz; Howard R......................................................26

Patel; Mulchand S.............................................................41

Rucker; Robert B..............................................................40

Mujumdar; Arun S............................................................13

Pathak; Yashwant..............................................................31

Ryser; Elliot T....................................................................23

Peleg; Micha......................................................................20

Ngadi; Michael O.............................................................14

Pesheck; Peter S.................................................................24

Saguy; I. Sam....................................................................26

Nichols; Buford L.............................................................35

Phillips; G. O...............................................................10-11

Sahin; Serpil................................................................13, 15

Nicolelis; Miguel A. L.......................................................27

Piergiovanni; Luciano.......................................................24

Salminen; Seppo...............................................................23

Nollet; Leo M.L....................................4, 10, 11, 32, 33, 34

Pimentel; Marcia H.............................................................5

Salmon; S..........................................................................20

Nussinovitch; Amos............................................................7

Pokorny; Jan.......................................................................8

Sams; Alan R.....................................................................33

Pometto; Anthony...............................................................7

Samuel; Priscilla..................................................................6

O’Brien; Richard D............................................................4

Pond; Wilson G................................................................35

Sapers; Gerald M..............................................................29

O’Mahony; Michael..........................................................12

Preedy; Victor R..........................................................37, 39

Sato; Kenji..................................................................10, 29

Odoux; Eric........................................................................7

Preuss; Harry G.................................................................38

Seidner; Douglas L............................................................37

Omaye; Stanley T........................................................21, 38

Priest; Fergus G...................................................................3

Selia dos Reis Coimbra; Jane...............................................4

Ong; Choon Nam.............................................................36

Püssa; Tõnu......................................................................23

Serna-Saldivar; Sergio O....................................................11

Onwulata; Charles............................................................14

Serrano; Maria..................................................................29

Ortega-Rivas; Enrique.......................................................19

Raats; Monique.................................................................36

Shachman; Maurice..........................................................20

Ötle¸s; Semih...............................................................11, 12

Rahman; M. Shafiur..........................................................16

Shahidi; Fereidoon................................................13, 31, 32

Ottaway; Peter Berry...........................................................6

Rama; Ruth.......................................................................26

Shaw; Ian............................................................................9

Ouwehand; Arthur............................................................23

Ramaswamy; Hosahalli S......................................16, 18, 29

Sherkat; Frank...................................................................17

Owens; Casey M...............................................................33

Randolph; R. Keith...........................................................39

Shetty; Kalidas....................................................................7

Owusu-Apenten; Richard..................................................29

Rao; Chandra Gopala.......................................................15

Shewfelt; Robert L............................................................26

P, Q

Rao; M. A.........................................................................15

Shi; John...........................................................................31

Paavilainen; Helena Maaria.................................................6

Rasco; Barbara A...............................................................21

Shumway; Sandra E..........................................................34

Packer; Lester..................................................36, 38, 40, 41

Ratti; Cristina...................................................................14

Sies; Helmut.....................................................................38

Palaniswamy; Usha Rani...................................................40

Ray; Bibek.........................................................................22

Simon; Sidney A...............................................................27

Paliyath; Gopinadhan..........................................................7

Reineccius; Gary...............................................................10

Simpson; Ricardo..............................................................15

Pan; Zhongli.....................................................................17

Ribeiro; Claudio P.............................................................17

Skibsted; L..........................................................................8

Paquin; Paul......................................................................31

Richardson; Philip.............................................................18

Smith; Robin....................................................................17

Parizkova; Jana..................................................................41

Risbo; J...............................................................................8

Socaciu; Carmen.................................................................6

Author Index

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

For more information and a complete list

Author Index 50

Sofos; John N....................................................................21

Theron; Maria M..............................................................19

Williams; Peter A........................................................10, 11

Soliva Fortuny; Robert......................................................28

Thomas; David R..............................................................36

Wilson; Charles L.............................................................23

Somogyi; Laszlo................................................................29

Thompson; Lilian U.........................................................38

Wilson; Michael................................................................36

Sothern; Melinda S...........................................................36

Tokusoglu; Ozlem.............................................................30

Wolinsky; Ira.....................................................................42

Souci; Siegfried W.............................................................10

Toldrá; Fidel.............................................................4, 32-34

Wong; Dominic W.S.........................................................11

Spark; Arlene.....................................................................37

Tomás-Barberán; F.A.........................................................29

Wouters; Jan T. M...............................................................3

Srirajaskanthan; Rajaventhan............................................37

Wyllie; S. Grant................................................................28

Stamford; Bryant...............................................................37

Vaclavik; Vickie A...............................................................5

Steele; James....................................................................L. 3

Valero; Daniel...................................................................29

Yahia; Elhadi M................................................................25

Steiger; Ezra......................................................................37

van Boekel; Martinus A.J.S...............................................12

Yam; Kit L........................................................................24

Stephen; Alistair M...........................................................10

van Staveren; Wija.............................................................36

Yannai; Shmuel...................................................................9

Stevens; G.........................................................................27

Vasconcellos; J. Andres......................................................28

Ye; Lin...............................................................................13

Stewart; Graham G.............................................................3

Vatai; Gyula......................................................................14

Yildiz; Fatih.....................................................................4, 8

Straus; Tim........................................................................26

Venugopal; Vazhiyil...........................................................32

Young; Linda S............................................................18, 20

Sumnu; Servet Gülüm................................................13, 15

Von Almen; T. Kristian ....................................................36

Yousef; Ahmed E...............................................................29

Sun-Pan; Bonnie...............................................................34

von Wright; Atte...............................................................23

Sun; Da-Wen....................................................................17

Voragen; Alphons G. J......................................................11

Zempleni; Janos..........................................................39, 40

Surh; Young-Joon..............................................................40

W, X

Zhang; H..........................................................................16

Suttie; John W.............................................................39, 40

Waldron; Keith.................................................................17

Zude; Manuela..................................................................19

T, U

Walstra; Pieter...............................................................3, 12

Tadeo; José L.....................................................................21

Wang; Lijun......................................................................14

Talbot; Geoff.....................................................................20

Ward; Wendy E.................................................................38

Tamang; Jyoti Prakash.........................................................3

Watson; Ronald Ross............................................36, 37, 39

Tamir; Snait......................................................................30

Whitaker; John R..............................................................11

Teixeira; Jose A....................................................................4

Wichers; Harry J...............................................................21

Notes

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International Enquiries

Graham Crossley Tel: +44 (0) 20 7017 6048 Fax: +44 (0) 20 7017 6748 e-mail: graham.crossley@tandf.co.uk

Kate Pearce International Sales Support Manager (Books) Tel: +44 (0) 20 7017 6053 Fax: +44 (0) 20 7017 6748 e-mail: kate.pearce@tandf.co.uk

Yan Pei Manager Taylor & Francis Room 523 Resource Building No. 151 North Street Zhongguancun Beijing, China 100080 P.O. Box: 8762 Tel/Fax: +86 (10) 58876523 e-mail: yanpei@tandf.co.sg

Foreign Rights

Standing Orders

Head of UK Sales Nick Perry Tel: +44 (0) 20 7017 6132 Fax: +44 (0) 20 7017 6732 e-mail: nick.perry@tandf.co.uk

Corporate and Institutional Sales Alfred Lea Tel: +44 (0) 20 7017 6273 Fax: +44 (0) 20 7017 6732 e-mail: cis@tandf.co.uk

Latin American Sales

UK Sales Support Executive Judith Cavell Tel: +44 (0) 20 7017 6191 Fax: +44 (0) 20 7017 6732 e-mail: judith.cavell@tandf.co.uk

Central and South America and Mexico Michael Dulisse Sales Office, Boca Raton, FL Taylor & Francis 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, USA Tel: 561-998-2582 Fax: 561-361-6049 e-mail: michael.dulisse@taylorandfrancis.com Ethan E. Atkin Cranbury International LLC 7 Clarendon Ave, Suite 2 Montpelier, VT 05602, USA Tel: +1 802 223 6565 Fax: +1 802 223 6824 e-mail: eatkin@cranburyinternational.com

European and Japanese Enquiries Lucy Astone International Sales Support Coordinator Tel: +44 (0) 20 7017 6149 Fax: +44 (0) 20 7017 6748 e-mail: lucy.astone@tandf.co.uk

South Asian, Middle Eastern and African Enquiries

Adele Parker e-mail: adele.parker@tandf.co.uk

Exhibitions Katie Gilbert Exhibitions Manager Tel: 020 7017 6310 e-mail: katie.gilbert@tandf.co.uk

Taylor & Francis Bookpoint 130 Milton Park, Abingdon, Oxon OX14 4SB Tel: +44 (0) 1235 400 524 Fax: +44 (0) 1235 400 525 e-mail (UK): uktrade@tandf.co.uk e-mail (international): international@tandf.co.uk If you would like to receive books on our improved preselective standing order system, or if you would like to have further information about this service, please contact your area manager or Customer Services Department.

Reanna Young International Sales Support Coordinator Tel: +44 (0) 20 7017 6114 Fax: +44 (0) 20 7017 6748 e-mail: reanna.young@tandf.co.uk

Caribbean and The West Indies

New Zealand

Middle East and North Africa

Jasmina Basic Area Sales Manager Milton Park Sales Office Tel: +44 (0) 20 7017 6187 Fax: +44 (0) 20 7017 6748 e-mail: jasmina.basic@tandf.co.uk

Macmillan Publishers NZ Ltd Victoria Johnson 6 Ride Way, Albany, Auckland, NZ Tel: +64 9414 0350 Fax: +64 9414 0357 e-mail: vicki@macmillan.co.nz

Australasia

Australia and New Zealand

Jasmina Basic Area Sales Manager – Middle East and Africa Milton Park Sales Office Tel: +44 (0) 20 7017 6187 Fax: +44 (0) 20 7017 6748 e-mail: jasmina.basic@tandf.co.uk Zoe Kaviani IPS (Middle East) Ltd P.O. Box 27533 Dubai, UAE Tel: +971 4 282 8801 Fax: +971 4 282 8804 e-mail: itpme@emirates.net.ae Website: http://www.ipsme.com

Kate Pearce Milton Park Sales Office Tel: +44 (0) 20 7017 6053 Fax: +44 (0) 20 7017 6748 e-mail: kate.pearce@tandf.co.uk

Australia Palgrave Macmillan Level 1, 15-19 Claremont Street, South Yarra Melbourne, Vic 3141, Australia Tel: +61 3 9825 1111 Fax: +61 3 9825 1010 e-mail: palgrave@macmillan.com.au www.palgravemacmillan.com.au

CRC Press and Marcel Dekker only Libraries may wish to order from their local bookseller, Palgrave Macmillan or DA Information Services Pty Ltd 648 Whitehorse Road, Mitcham Victoria, Australia Tel: +61 3 9210 7804 Fax: +61 3 9210 7788 www.dadirect.com.au

Australia Europa Publications (non-exclusive) James Bennett 3 Narabang Way, Belrose, NSW 2085 Australia Tel: +02 9986 7064 Fax: +02 9986 7030 www.bennett.com.au

Rest of Africa Jasmina Basic Area Sales Manager – Middle East and Africa Milton Park Sales Office

Korea

Chinke Ojiji Publishers Support Services Ltd Plot 2 Adewunmi Estate Oregun Road (Near First Bank Oregun) PO Box 9270, Ikeja, Lagos State Tel: +234 1 774 1073 Fax: +234 1 493 0419 e-mail: chinkeojiji@yahoo.co.uk

Se-Yung Jun ICK (Information & Culture Korea) 473-19 Seokyo-dong, Mapo-ku Seoul, Korea 121-842 Tel: +82 2 3141-4791 Fax: +82 2 3141-7733 e-mail: cs.ick@ick.co.kr

Botswana

For all Taylor & Francis Group imprints please order from our Singapore Sales Office Singapore Sales Office Taylor & Francis Asia Pacific 240 MacPherson Road #08-01 Pines Industrial Building Singapore 348574 Tel: +65 6741 5166 Fax: +65 6742 9356 e-mail: sales@tandf.com.sg

Arthur Oageng Book Promotions/Horizon Books Botswana Gaborone International Finance Park Plot 113-114, Unit 33, Kgale Mews 2, Suite 3 Gaborone, Botswana Tel: +267 393 1194 Fax: +267 392 4908 e-mail: arthur.oageng@online.co.bw

South Africa, Namibia, Lesotho and Swaziland Michelle Symington Book Promotions Ltd BMD Office Park, 108 De Waal Road Diep River, 7800 Cape Town South Africa Tel: +27 21 707 5700 General Fax: +27 21 707 5795 Orders Fax: +27 21 707 5794 e-mail: msymingtom@bookpro.co.za

South Asia Ryan Cooper Area Sales Manager Milton Park Sales Office Tel: +44 (0) 20 7017 6113 Fax: +44 (0) 20 7017 6748 e-mail: ryan.cooper@tandf.co.uk

India Taylor & Francis Books India Pvt Ltd. 912 Tolstoy House 15-17, Tolstoy Marg New Delhi 110 001 Tel: +91 (0) 11 2371 2131 +91 (0) 11 2335 1453 Fax: +91 (0) 11 2371 2132 e-mail: tandfindia@airtelbroadband.in

Pakistan M. Anwer Iqbal Book Bird Mian Chambers, 3 Temple Road PO Box 518, Lahore, Pakistan Tel: +92 42 636 7275 Fax: +92 42 636 1370 e-mail: bookbird@brain.net.pk

Sri Lanka Nirosha Saravanapavan e-mail: niroshas@sltnet.lk Mobile: 0094 714 750911

Japan Hans Van Ess Book Sales and Marketing Executive Taylor & Francis Group 7F Koshin Bldg. 2-23-4 Kanda-Jimbocho Chiyoda, Tokyo 101-0051, Japan Tel: +81 (0) 3 5848 7061 Mobile: +81 (0) 80 5426 3552 e-mail: hans.vaness@informa.com United Publishers Services Limited 1-32-5 Higashi-shinagawa Shinagawa-ku, Tokyo 140-0002 Tel: +81 (0) 3 5479 7251 Fax: +81 (0) 3 5479 7307 e-mail: info@ups.co.jp Editorial Office Takahiko Kaneko Edition Synapse Yamaguchi Bldg. 3F 2-8-5 Uchikanda Chiyoda-Ku, Tokyo 101 0047, Japan Tel: +81 (0) 3 5296 9186 Fax: +81 (0) 3 3252 1822 e-mail: edsynapse@nifty.ne.jp

East and Southeast Asia

Malaysia and Brunei

David Yeong General Manager Taylor & Francis Publishing Services Taylor & Francis Asia Pacific No. 23-2, Jalan PJS 8/18 Dataran Mentari 46150 Petaling Jaya Selangor Darul Ehsan Malaysia Tel: +60 (3) 5630 1361 Fax: +60 (3) 5630 1732 Mobile: +60 (0)16 331 9912 e-mail: david.yeong@tandf.com.sg

Singapore, Philippines and Indonesia

Francis Chua, Sales Manager Singapore Sales Office e-mail: francis.chua@tandf.com.sg

Vietnam

Jeffrey Lim, Books Sales Director Singapore Sales Office e-mail: jeffrey.lim@tandf.com.sg

Hong Kong

Taylor & Francis Asia Pacific Tel: +852 91796613 Jeffrey Lim, Books Sales Director e-mail: jeffrey.lim@tandf.com.sg Jolly Chan, Account Manager e-mail: jolly.chan@tandf.com.sg

Thailand

Taylor & Francis Asia Pacific Tel: +66 (2) 6427954-6 ext. 406 Fax: +66 (2) 6427677 Jeffrey Lim, Books Sales Director e-mail: jeffrey.lim@tandf.com.sg Nonglak Sawaithong, Sales Executive e-mail: s.nonglak@tandf.com.sg

Taiwan

Taylor & Francis Asia Pacific Tel: +886 (2) 2578 6106 ext.125 Fax: +886 (2) 2578 6507 Jeffrey Lim, Books Sales Director e-mail: jeffrey.lim@tandf.com.sg Raymond Hsu, Sales Executive e-mail: raymond.hsu@tandf.com.sg

China

Taylor & Francis Asia Pacific Room 903, Resource Building No.151 North Street Zhongguancun, Beijing, China 100080 Tel/Fax: +86 (10) 58876903 Jeffrey Lim, Books Sales Director e-mail: jeffrey.lim@tandf.com.sg Cynthia Ji, Sales & Marketing Executive e-mail: cynthia.ji@tandf.com.sg

Shanghai Region

Chris Ye, Senior Sales Executive Tel: +86 135 64618686 e-mail: chris.ye@tandf.com.sg

Israel and the Palestinian Territories Ryan Cooper Area Sales Manager Milton Park Sales Office Tel: +44 (0) 20 7017 6113 Fax: +44 (0) 20 7017 6748 e-mail: ryan.cooper@tandf.co.uk and Rodney Franklin Franklin’s International PO BOX 3772 7, Tel Aviv 61376, Israel Tel: +972 356 00724 Fax: +972 356 00479 e-mail: rodneyf@netvision.net.il

Europe Peter Havinga European Sales Manager A. Hofmanweg 5a, 2031 BH Haarlem The Netherlands Tel: +31 (0) 23 750 5730 Fax: +31 (0) 23 750 5701 Mobile: +31 (0) 6 515 69560 e-mail: peter.havinga@tandf.co.uk

Belgium, The Netherlands, France and Luxembourg Liza Walraven Sales Representative A. Hofmanweg 5a, 2031 BH Haarlem The Netherlands Tel: 0031 (0) 23 750 5731 Fax: 0031 (0) 23 750 5701 Mobile: 0031 (0) 6 238 49668 e-mail: liza.walraven@informa.com

England and Wales London (East, Northwest, North) and Eastern England Bob Davis Senior Area Representative Mobile: 07889 263 856 Fax: 01621 819 833 e-mail: bob.davis@tandf.co.uk

Southern England Daphne Edwards Area Representative Mobile: 07802 536 233 Tel: +44 (0) 20 7017 6259 e-mail: daphne.edwards@tandf.co.uk

Oxfordshire, West Midlands and South Wales John Blake Area Representative Mobile: 07889 263 857 Fax: 01242 228 691 e-mail: john.blake@tandf.co.uk

North and Northwest England Lucy Greaves Area Representative Mobile: 07860 633156 Fax: 01663 746682 e-mail: lucy.greaves@tandf.co.uk

London (EC, SE, SW, W and WC) Charlotte Westgate Area Representative Mobile: 07917 648040 e-mail: charlotte.westgate@tandf.co.uk

Greece

Scotland and North of England

Ryan Cooper Area Sales Manager Milton Park Sales Office Tel: +44 (0) 20 7017 6113 Fax: +44 (0) 20 7017 6748 e-mail: ryan.cooper@tandf.co.uk

Bob Fairbrother Area Representative Mobile: +44 (0) 7825 748476 E-mail: bob.fairbrother@tandf.co.uk Nick Pepper Area Representative Tel: 01434 250331 Mobile: 07825 748476

Nordic Countries Keith Gray Sales Representative Taylor & Francis Group c/o IBC Euroforum Blegdamsvej 104A, 2100 Copenhagen ø Denmark Tel: +45 4195 1428 Mobile: +45 6064 8041 e-mail: keith.gray@informa.com

Germany, Austria and Switzerland Eva Kneissl Area Sales Manager

(Maternity leave cover for Gabriela Mauch)

Mobile: +49 (0) 173905 9469 e-mail: eva.kneissl@informa.com

Spain, Portugal, and Italy 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

Sales Agents

Nigeria

Ireland and Northern Ireland Conor Graham / Michael Darcy Brookside Publishing Services 2 Brookside, Dundrum Road, Dublin 14 Tel: 00 353 1 298 9937 Fax: 00 353 1 298 7912 e-mail: sales@brookside.ie

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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The following subject catalogs are available from CRC Press. You can view them online at the URLs listed or contact your local sales representative for copies.

Taylor & Francis Group

Agricultural and Life Sciences Catalog no. CATAGL • ISBN: 978-0-8493-3864-9 http://issuu.com/CRCPress/docs/annualcat_aglife

Biomedical Science and Engineering

Pioneers in Publishing

Catalog no. CATBMS • ISBN: 978-0-8493-3866-3 http://issuu.com/CRCPress/docs/annualcat_biomed

Business, Management, and Public Administration Catalog no. CATBMP • ISBN: 978-0-8493-9175-0 http://issuu.com/CRCPress/docs/annualcat_bus_pub_admin

Chemistry and Chemical Engineering Catalog no. CATSPC • ISBN: 978-0-8493-3867-0

http://issuu.com/CRCPress/docs/annualcat_chem

Civil and Mechanical Engineering Catalog no. CATMCE • ISBN: 978-0-8493-3880-9 http://issuu.com/CRCPress/docs/annualcat_civil_mech_eng

Computer Science and Information Technology Catalog no. CATITB • ISBN: 978-0-8493-3878-6 http://issuu.com/CRCPress/docs/annualcat_compsci_it

Electrical Engineering Catalog no. CATEEC • ISBN: 978-0-8493-3869-4 http://issuu.com/CRCPress/docs/annualcat_elec_eng

Environmental Science and Engineering

Catalog no. CATEVE • ISBN: 978-0-8493-3874-8 http://issuu.com/CRCPress/docs/annualcat_envsci

Food Science and Nutrition Catalog no. CATFSN • ISBN: 978-0-8493-3876-2 http://issuu.com/CRCPress/docs/annualcat_foodsci

Forensic Science, Law Enforcement, and Homeland Security Catalog no. CATFSC • ISBN: 978-0-8493-3877-9

INVITATION TO AUTHORS If you have an idea for a book or a manuscript in progress relevant to any scientific, technical, or business discipline, CRC Press is interested. Please contact:

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Catalog no. CATHFI • ISBN: 978-0-8493-3875-5 http://issuu.com/CRCPress/docs/annualcat_erg_indust_eng

Mathematics and Statistics Catalog no. CATMTS • ISBN: 978-0-8493-3879-3 http://issuu.com/CRCPress/docs/annualcat_math_stats

Nanoscience and Technology / CleanTech Catalog no. CATMSN • ISBN: 978-0-8493-3885-4 http://issuu.com/CRCPress/docs/annualcat_nano_clean_tech

Physics / Materials Science Catalog no. CATPHY • ISBN: 978-0-8493-9176-7 http://issuu.com/CRCPress/docs/annualcat_physics_matsci

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