Catalog no. CATFSN
US VERSION
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.
Agricultural and Life Sciences Catalog no. CATAGL • ISBN: 978-0-8493-3864-9
Taylor & Francis Group Pioneers in Publishing
http://issuu.com/CRCPress/docs/annualcat_aglife_2011
Biomedical Science and Engineering Catalog no. CATBMS • ISBN: 978-0-8493-3866-3 http://issuu.com/CRCPress/docs/annualcat_biomed_2011
Business, Management and Public Administration Catalog no. CATBMP • ISBN: 978-0-8493-9175-0 http://issuu.com/CRCPress/docs/annualcat_bus_pub_admin_2011
Chemistry and Chemical Engineering Catalog no. CATSPC • ISBN: 978-0-8493-3867-0 http://issuu.com/CRCPress/docs/annualcat_chem_2011
Civil and Mechanical Engineering Catalog no. CATMCE • ISBN: 978-0-8493-3880-9 http://issuu.com/CRCPress/docs/annualcat_civil_mech_eng_2011
Computer Science and Information Technology Catalog no. CATITB • ISBN: 978-0-8493-3878-6 http://issuu.com/CRCPress/docs/annualcat_compsci_it_2011
Electrical Engineering Catalog no. CATEEC • ISBN: 978-0-8493-3869-4 http://issuu.com/CRCPress/docs/annualcat_elec_eng_2011
Environmental Science and Engineering Catalog no. CATEVE • ISBN: 978-0-8493-3874-8 http://issuu.com/CRCPress/docs/annualcat_envsci_2011
Food Science and Nutrition Catalog no. CATFSN • ISBN: 978-0-8493-3876-2
Grounded in a century-long tradition of publishing excellence, CRC Press/Taylor & Francis continues to provide our world with the resources needed to promote human progress and meet the challenges that might stand in the way of that progress. Producers of printed handbooks, textbooks, tutorials, and field guides, as well as e-books, online libraries, and interactive databases, CRC Press is a full service print and electronic publisher committed to recording the accomplishments and supporting the work of the world’s leading practitioners and researchers. Whether it’s advancing agriculture yield, improving infrastructure, developing clean and green alternatives, retrofitting industry, reorganizing healthcare, securing our homeland, streamlining public administration, or defining just who we are and where we are going, CRC has the resources and references to turn students into professionals and leaders, researchers into innovators and pioneers. In the classroom, in the laboratory, and out in the field, wherever challenges are being met by research, ingenuity, and determination, you will find those who create and rely on the authoritative content that is the power of CRC Press. A host of renowned imprints are under the CRC umbrella, including Marcel Dekker Publishing, the book division of the Institute of Physics, Auerbach Publications, Chapman & Hall / CRC, and most recently Productivity Press and A K Peters.
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 visit our authors web site at www.crcpress.com/authors for more information, or contact:
John Lavender, Senior VP Publishing 561-994-0555 • john.lavender@taylorandfrancis.com
http://issuu.com/CRCPress/docs/annualcat_foodsci_2011
Forensic Science, Law Enforcement, and Homeland Security Catalog no. CATFSC • ISBN: 978-0-8493-3877-9 http://issuu.com/CRCPress/docs/annualcat_forensics_2011
Human Factors and Ergonomics / Industrial Engineering and Manufacturing
To order, visit us online at
Catalog no. CATHFI • ISBN: 978-0-8493-3875-5 http://issuu.com/CRCPress/docs/annualcat_erg_indust_eng_2011
Mathematics and Statistics
Or contact us via the following numbers:
Catalog no. CATMTS • ISBN: 978-0-8493-3879-3
North & South America:
http://issuu.com/CRCPress/docs/annualcat_math_stats_2011
Nanoscience and Technology / CleanTech Catalog no. CATMSN • ISBN: 978-0-8493-3885-4 http://issuu.com/CRCPress/docs/annualcat_nano_clean_tech_2011
Physics / Materials Science Catalog no. CATPHY • ISBN: 978-0-8493-9176-7 http://issuu.com/CRCPress/docs/annualcat_physics_matsci_2011
From inside the US: Phone: 1-800-272-7737 Fax: 1-800-374-3401 Outside the US: Phone: 1-561-994-0555 Fax: 1-561-361-6018
Rest of the World Bookpoint Tel: +44 (0)1235 400400 • Fax: +44 (0)1235 400401
Table of Contents Product Listings Culinary Arts................................................................................................................................................. 4 Dairy............................................................................................................................................................. 4 Fats & Oils..................................................................................................................................................... 5 Food Additives & Ingredients........................................................................................................................ 7 Food Chemistry........................................................................................................................................... 10 Food Engineering & Processing................................................................................................................... 14 Food Laws & Regulations............................................................................................................................ 20 Food Microbiology & Safety........................................................................................................................ 21 Food Packaging........................................................................................................................................... 25 Food Product Development......................................................................................................................... 26 Food Quality Assurance............................................................................................................................... 28 Fruit & Vegetables....................................................................................................................................... 29 Functional Foods & Nutraceuticals.............................................................................................................. 30 Meats.......................................................................................................................................................... 34 Seafood....................................................................................................................................................... 35 Nutrition in Health & Disease...................................................................................................................... 36 Nutrition Science......................................................................................................................................... 39 Sports Nutrition.......................................................................................................................................... 40 Title Index......................................................................................................................................................... 42 Author Index..................................................................................................................................................... 44 Sales Agents...................................................................................................................................................... 46 Order Form....................................................................................................................................................... 48 Ordering Information / Call for Authors...................................................................................... Inside Back Cover
Food Science and Nutrition Catalog - 2011
Brewing & Fermentation .............................................................................................................................. 3
2
For more information and a complete list of titles, visit us at www.crcpress.com
Fermentatio
Third Edition
Himalayan Fermented Foods
Edited by
Microbiology, Nutrition, and Ethnic Values
E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, and A.R. Allman
Jyoti Prakash Tamang
Retaining valuable information from the previous edition, including fermentation kinetics and flux control analysis, The Third Edition of Fermentation Microbiology and Biotechnology addresses recent topics in fermentation. New chapters explore the production of primary and secondary metabolites such as amino acids, nucleotides, and vitamins, as well as antibiotics, immunosuppressants, and anti-tumor agents. The authors examine advances in enzyme and co-factor engineering, cell immobilization, and sensor technology. Packed with examples and industry case studies, and requiring only a basic microbiology background, the text is accessible to academic and industry researchers, as well as students in applied microbiology, and pharmaceutical biotechnology.
Due to the revelation of the health benefits related to the probiotic functions of fermented foods, fermentation is becoming increasingly popular once again in global markets. Affordability also makes this ancient tradition an effective choice for extending food shelf life. This valuable work catalogs the wide array of extensively studied, yet lesser-known fermented items found in the Himalayas, including fermented fish and vegetables. It isolates, characterizes, and identifies each probiotic microorganism based on modern phenotypic and genotypic characteristics.
Catalog no. 5334, ISBN: 978-0-8493-5334-5 October 2006, 7 x 10, 576 pp. Suggested Price: $102.95 / £65.99
Sikkim University, Gangtok, Sikkim, India
Brewing & Fermentation
Fermentation Microbiology and Biotechnology
Catalog no. 9324X, ISBN: 978-1-4200-9324-7 August 2009, 6-1/8 x 9-1/4, 216 pp. Suggested Price: $154.95 / £99.00 Available in eBook
Also Available in Soft Cover
Fermented Foods and Beverages of the World
Managing Wine Quality
Edited by
Volume One, Viticulture and Wine Quality
Jyoti Prakash Tamang
Edited by
Sikkim University, Gangtok, Sikkim, India
Andrew Reynolds
Kasipathy Kailasapathy
Brock University, Canada
University of Western Sydney, Hawkesbury Campus, Richmond, New South Wales, Australia
This book focuses on recent studies, advanced methods, and likely future technologies in vinticulture. It opens with chapters on the current understanding of wine aroma, color, taste, and mouthfeel. It then covers the measurement of grape and wine properties, including instrumental analysis of grape, must, and wine, sensory evaluation, wine authenticity and traceability. The book also discusses the effects of viticulture technologies on grape composition and wine quality attributes. It includes topics such as terroir, viticultural, and vineyard management practices as well as fungal contaminants and grape processing equipment.
After covering the history, global varieties and culinary methods of fermented foods, 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 and prebiotic foods and associated health benefits are also discussed. Catalog no. 94955, ISBN: 978-1-4200-9495-4 July 2010, 6-1/8 x 9-1/4, 460 pp. Suggested Price: $159.95 / £99.00
Catalog no. N10166, ISBN: 978-1-4398-2967-7 May 2010, 6 x 9 Suggested Price: $249.95 / £160.00
Available in eBook
Handbook of Brewing Second Edition
Winemaking Problems Solved
Edited by
Edited by
Fergus G. Priest and Graham G. Stewart The Intl. Centre for Brewing & Distilling, Edinburgh, Scotland Series: Food Science and Technology
The Handbook of Brewing, Second Edition focuses on recent developments in brewing, such as hops and novel hop products, brewhouse technology, process control in the brewhouse, packaging technology, and approaches to maintaining beer quality. It describes traditional and obscure beer styles such as chocolate and coffee-flavored beers. It discusses key areas of modern brewing science and includes chapters on microbreweries and the future of brewing. Exploring the future of brewing, this edition also describes new avenues to challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Catalog no. DK3086, ISBN: 978-0-8247-2657-7 February 2006, 6-1/8 x 9-1/4, 872 pp. Suggested Price: $226.95 / £145.00
Christian E. Butzke Purdue University, USA
With contributions from a diverse team of international enologists, this volume provides expert answers to questions often arising during the winemaking process. Arranged in practical question-and-answer format, it supplies quickly accessible solutions to more than one hundred areas of concern. The book reviews issues associated with grape analysis; juice and must preparation; yeast and malolactic fermentation; wine clarification stabilization and preservation; filtration; and packaging and storage. It also explores winemaking equipment maintenance and troubleshooting and microbiology and sanitation. The book includes a chapter on brettanomyces infection in wine. Catalog no. N10228, ISBN: 978-1-4398-3416-9 August 2010, 6 x 9, 184 pp. Suggested Price: $219.95 / £140.00
Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
3
Section: Culinary Arts
Second Edition Pieter Walstra and Tom J. Geurts
Modern Gastronomy
Wageningen Agricultural University, The Netherlands
A to Z
Jan T. M. Wouters
Ferran Adrià
Wageningen University, NIZO Food Research, Ede, Netherlands Series: Food Science and Technology
Head Chef, El Bulli Restaurant, Roses, Spain
Culinary Arts / Dairy
This book gives readers a better understanding of the terminology that describes the nature of ingredients and why these ingredients produce certain reactions. It helps them discover the potential of a wide range of products that can be used in a diversity of preparations. They can quickly and easily look up and find, in plain language, everything they need to know about the science of cooking. As the name 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, 265 pp. Suggested Price: $61.95 / £39.99
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, a new section on milk formation, and the inclusion of nutritional aspects. The text introduces the chemistry, physics, and microbiology of milk and then explains the manufacturing processes. After an extensive discussion of various dairy products and the procedures necessary for consumer safety, the book concludes with a treatment of the manufacture and ripening of cheese. Catalog no. DK3080, ISBN: 978-0-8247-2763-5 September 2005, 6 x 9, 808 pp. Suggested Price: $199.95 / £127.00
Available in eBook
Available in eBook
Dairy-Derived Ingredients
Serving People with Food Allergies
4
Dairy Science and Technology
Food and Nutraceutical Uses
Kitchen Management and Menu Creation
Edited by
Joel Schaefer
Milena Cooredig
Allergy Chefs, Inc., Jacksonville, FL, USA
University of Guelph, Canada
Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies in basic terminology. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers ideas on reviewing kitchen procedures to identify ways to prevent cross-contaminations. The book contains tools for cooks, managers, and chefs on creating and modifying recipes to meet the needs of people afflicted with multiple food allergies.
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.
Catalog no. K11383, ISBN: 978-1-4398-2804-5 April 2011, 6-1/8 x 9-1/4, 216 pp. Suggested Price: $49.95 / £31.99
Catalog no. N10128, ISBN: 978-1-4398-2070-4 November 2009, 6 x 9, 720 pp. Suggested Price: $269.95 / £170.00
Available in eBook
Section: Dairy
Cheese Problems Solved Edited by
Development and Manufacture of Yogurt and Other Functional Dairy Products Edited by
Fatih Yildiz
P. L. H. McSweeny
Middle East Technical University, Ankara, Turkey
University College Cork, Ireland
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.
Arranged in practical question-and-answer format, Cheese Problems Solved provides responses to more than 200 of the most commonly asked questions about cheese and the cheesemaking process, from problems arising during the preparation of cheesemilk and cheese ripening to queries regarding cheese analysis and the nutritional profile of cheese. Questions in the latter half of the book concentrate on different types of cheeses, such as cheddar, blue cheeses and mozzarella. This book is both an essential basic reference source and problem solving manual for professionals and trainees in the cheese industry. Catalog no. WP4394, ISBN: 978-1-4200-4394-5 July 2007, 6 x 9, 402 pp. Suggested Price: $269.95 / £151.00
Catalog no. 82078, ISBN: 978-1-4200-8207-4 November 2009, 6-1/8 x 9-1/4, 451 pp. Suggested Price: $185.95 / £119.00 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
Engineering Aspects of Milk and Dairy Products Edited by
Tamime and Robinson’s Yoghurt
Jane Selia dos Reis Coimbra
Science and Technology, Third Edition
Federal University of Vicosa, Brazil
A. Y. Tamine
Jose A. Teixeira
Scottish Agric College
University of Minho, Braga, Portugal Series: Contemporary Food Engineering
R. K. Robinson
Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy products 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.
This updated third edition combines coverage of recent developments in scientific understanding with information about established best practices. It covers polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, and advances in the analysis of yoghurt in terms of its chemistry, rheology, and microbiology. The book explores advanced technology such as automation and mechanization and details of clinical trials involving yoghurts. It also discusses the new definition of the term “yoghurt” and the larger variety of gelled or viscous fermented milk products containing a wide range of cultures.
Available in eBook
Handbook of Dairy Foods Analysis
Catalog no. WP4453, ISBN: 978-1-4200-4453-9 April 2007, 6 x 9, 791 pp. Suggested Price: $364.95 / £204.00
Section: Fats Chemical, Biological, and Functional Aspects of Food Lipids and Oils Second Edition
Edited by
Edited by
Leo M.L. Nollet
Zdzislaw E. Sikorski
University College Ghent, Applied Engineering Sciences, Belgium
Gdansk University of Technology, Poland
Fidel Toldra
Anna Kolakowska
Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain
Agricultural University at Szczecin, Poland Series: Chemical & Functional Properties of Food Components
Comprehensive both in its detailing of methods and the range of products covered, this handbook describes the 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 discusses noninvasive chemical and physical sensors and starter cultures used in quality control. The book also covers 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.
Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters. It contains all the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.
Catalog no. 46314, ISBN: 978-1-4200-4631-1 November 2009, 7 x 10, 918 pp. Suggested Price: $205.95 / £131.00
Catalog no. K10123, ISBN: 978-1-4398-0237-3 October 2010, 6-1/8 x 9-1/4, 512 pp. Suggested Price: $189.95 / £121.00 Available in eBook
Available in eBook
Fats and Oils Improving the Flavour of Cheese Edited by
Formulating and Processing for Applications, Third Edition Richard D. O’Brien Consultant, Fats and Oils, Schulenburg, Texas, USA
Bart C. Weimer Utah State University, USA
This collection reviews the wealth of recent research on cheese flavor improvement. Improving the Flavour of Cheese begins by reviewing the sources of flavor in cheese and the biochemistry of flavor development. It includes starter culture development, carbohydrate metabolism, commercially important traits, and functional genomics. Subsequent chapters cover ingredients and processing parameters, physical factors affecting flavor, controlling off flavors, and monitoring fermentation and ripening. The book includes coverage of modelling, defining, and measuring cheese flavor as well as case studies for hard, soft-ripened, and low-fat cheeses. Catalog no. WP9158, ISBN: 978-0-8493-9158-3 May 2007, 6 x 9, 580 pp. Suggested Price: $299.95 / £169.00
Dairy / Fats & Oils
Catalog no. 90224, ISBN: 978-1-4200-9022-2 November 2009, 6-1/8 x 9-1/4, 275 pp. Suggested Price: $174.95 / £111.00
Reading University, UK
This comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. This indispensable reference also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry. Catalog no. 61666, ISBN: 978-1-4200-6166-6 December 2008, 6-1/8 x 9-1/4, 680 pp. Suggested Price: $172.95 / £110.00 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
5
Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds Edited by
Gourmet and Health-Promoting Specialty Oils
Fats & Oils
Giovanni M. Turchini Wing-Keong Ng Douglas Redford Tocher
Edited by
There is currently great urgency within aquaculture to find and implement sustainable alternatives to fish meal and fish oil, and to transform aquaculture into an environmentally friendly and economically viable means of increasing the global supply of fish and seafood. This book is the first comprehensive review on the multifaceted, complex issues relative to fish oil shortages and fish oil substitution in the formulation and production of feed for farmed aquatic species. It addresses crucial questions regarding the ability to meet increasing global demand for fisheries products.
The third volume in the AOCS Monograph Series on Oilseeds presents a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered “gourmet oils,” or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, and the health benefits related to each type of oil.
Catalog no. K10427, ISBN: 978-1-4398-0862-7 July 2010, 6-1/8 x 9-1/4, 551 pp. Suggested Price: $149.95 / £95.00
Robert A. Moreau Afaf Kamal-Eldin
Catalog no. N10255, ISBN: 978-1-893997-97-4 March 2010, 6 x 9, 610 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Available in eBook
Food Lipids 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
6
Highlighting the role of dietary fats in foods, human health, and disease, the third edition of Food Lipids emphasizes lipids from the point of entry into the food supply. New chapters cover polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids, and the effects and mechanisms of minor compounds in oil on lipid oxidation. Addressing the chemistry of lipid and antioxidant reactions as well as applications in biotechnology, this edition presents an in-depth discussion on lipid oxidation and antioxidants. Catalog no. 46632, ISBN: 978-1-4200-4663-2 March 2008, 7 x 10, 928 pp. Suggested Price: $249.95 / £160.00 Available in eBook
Handbook of Essential Oils Science, Technology, and Applications Edited by
K. Husnu Can Baser Anadolu University, Eskisehir, Turkey
Gerhard Buchbauer Universitat Wien, Austria
Bringing together significant scientific research and market profiles, this unprecedented handbook provides a much-needed compilation of important topics related to the development, use, and marketing of essential oils, including their chemistry and biochemistry. A select group of authoritative experts covers the historical, biological, regulatory, and microbial aspects needed by both researchers and those involved with the marketing of these popular oils used in pharmaceutical, food, health, and beauty products. This reference also covers sources, production, analysis, storage, and transport of oils as well as aromatherapy, pharmacology, toxicology, and metabolism. Catalog no. 63154, ISBN: 978-1-4200-6315-8 December 2009, 7 x 10, 991 pp. Suggested Price: $236.95 / £151.00 Available in eBook
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, Austria
This important resource concentrates mainly on two factors influencing 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 heated oils and/or may also be categorized as functional. Frying of Food also discusses olar phenolic compounds, which have an impact on the stability of oils at high temperatures. Catalog no. K10348, ISBN: 978-1-4398-0682-1 December 2010, 6-1/8 x 9-1/4, 334 pp. Suggested Price: $159.95 / £99.00 Available in eBook
Improving the Fat Content of Foods Edited by
Christine Williams University of Reading, UK
Judith Buttriss British Nutrition Foundation, UK
Summarizing key research, Improving the Fat Content of Foods examines both the influence of dietary fats on health and practical strategies for improving the fat content of food. Distinguished editors and an international team of contributors review the evidence on the links between dietary fats and health. They discuss ways of reducing saturated fatty acids in food, explore how to develop and use PUFAs as functional ingredients, and cover ways of improving the sensory quality of products incorporating modified fats. Catalog no. WP9208, ISBN: 978-0-8493-9208-5 March 2006, 6 x 9, 542 pp. Suggested Price: $299.95 / £169.00
For more information and a complete list of titles, visit us at www.crcpress.com
Alternative Sweeteners Fourth Edition
Edited by
Edited by
Frank D. Gunstone
Lyn O’Brien-Nabors
University of St. Andrews, Dundee, Scotland
Calorie Control Council, Atlanta, Georgia, USA
Manufacturers must often modify lipid components or ingredients to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part discusses the range of techniques for modifying lipids. Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary, and frying oils.
Expanded and updated, the fourth edition of Alternative Sweeteners continues its predecessors’ discussion of available sweeteners. Qualities covered include means of production, physical characteristics, utility, and relative sweetness. Technical qualities covered include admixture potential, application, availability, shelf life, transport, metabolism, carcinogenicity, and other toxicity evaluation data. A new chapter on the sweetener Advantame and a section on stevia sweeteners have been added, and new contributors have updated information throughout the book.
Catalog no. WP9148, ISBN: 978-0-8493-9148-4 December 2006, 6 x 9, 609 pp. Suggested Price: $299.95 / £169.00
Fats & Oils / Food Additives & Ingredients
Modifying Lipids for Use in Food
Section: Food Additives and Ingredients
Catalog no. K12065, ISBN: 978-1-4398-4614-8 June 2011, 6-1/8 x 9-1/4, 608 pp. Suggested Price: $179.95 / £114.00 Available in eBook
Benders’ Dictionary of Nutrition and Food Technology Practical Guide to Vegetable Oil Processing Monoj K. Gupta
Eighth Edition Edited by
David A. Bender University College London, Cambridge, UK
Practical Guide to Vegetable Oil Processing is a comprehensive and madeeasy review of all vegetable oil processing steps, including critical process control points, their significance, proper control ranges, and the troubleshooting process. This book is a must-have for vegetable oil processing and maintenance personnel, as well as equipment manufacturers. It discusses process equipment and their functions, along with everything one needs to know to maintain operations in good order.
As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing disciplines use. Bender’s Dictionary of Nutrition and Food Technology meets this need by providing succinct, authoritative definitions of over 6,100 terms in nutrition and food technology, as well as nutrient composition data for 340 foods and an appendix on nutrient intake and other useful data.
Catalog no. N10247, ISBN: 978-1-893997-90-5 January 2010, 6 x 9, 504 pp. Suggested Price: $135.00 / £93.00
Catalog no. WP7601, ISBN: 978-0-8493-7601-6 June 2006, 6 x 9, 540 pp. Suggested Price: $139.95 / £78.99
The Lipid Handbook
Textbook
with CD-ROM, Third Edition Frank D. Gunstone
Dimensions of Food
University of St. Andrews, Dundee, Scotland
Seventh Edition
John L. Harwood
Vickie A. Vaclavik
School of Biosciences, Cardiff University, UK
UT Southwestern Medical Center, Dallas, USA
Albert J. Dijkstra
Marcia H. Pimentel and Marjorie M. Devine
Dijkstra-Tucker, Carbougneres, France
Cornell University, Ithaca, New York, USA
Fully revised, the third edition of The Lipid Handbook with CD-ROM places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features updated 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.
With perforated pages designed for ease of use, 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 and the 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 tips for conducting labs, and solutions to problems in the text. This volume helps build an understanding of the functional and structural properties of the components of foods.
Catalog no. 9688, ISBN: 978-0-8493-9688-5 March 2007, 8-1/2 x 11, 1472 pp. Suggested Price: $660.00 / £421.00 Available in eBook
Catalog no. K11151, ISBN: 978-1-4398-2167-1 February 2010, 8-1/2 x 11, 360 pp., Soft Cover Suggested Price: $69.95 / £49.99
For more information and a complete list of titles, visit us at www.crcpress.com
7
Food Additives & Ingredients
Chemical, Sensory and Technological Properties
Sixth Edition
Henryk Jelen
George A. Burdock, Ph.D. Burdock Group, Orlando, Florida, USA
Poznan University, Poland Series: Chemical & Functional Properties of Food Components
First published in 1971, this handbook remains the reference of choice for flavor specialists across the world. Now containing more than 2,000 illustrations and 500 tables, the sixth edition adds 200 newly approved ingredients. This perennial bestseller is used daily by flavor chemists, food scientists, quality personnel, and professionals in the pharmaceutical, supplement, and cosmetics industries. The text details nomenclature and various classification numbers for each ingredient, in addition to physical, molecular and use descriptions. It offers new regulatory information and new findings on aroma and taste thresholds.
This book examines the importance of flavor compounds in the production, processing, and storage of foods. Detailing the formation of specific flavors in foods, the book emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison.
Catalog no. 90771, ISBN: 978-1-4200-9077-2 November 2009, 8-1/2 x 11, 2159 pp. Suggested Price: $417.00 / £266.00
Catalog no. K10770, ISBN: 978-1-4398-1491-8 June 2011, 6-1/8 x 9-1/4, 450 pp. Suggested Price: $169.95 / £108.00
Available in eBook
Available in eBook
Figs The Genus Ficus Ephraim Philip Lansky
8
Food Flavors
Fenaroli’s Handbook of Flavor Ingredients
Edited by
Food Fortification and Supplementation
Rimonest Ltd., Haifa, Israel
Technological, Safety and Regulatory Aspects
Helena Maaria Paavilainen
Edited by
The Hebrew University of Jerusalem, Israel Series: Traditional Herbal Medicines for Modern Times
Peter Berry Ottaway
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 the pharmacological basis underlying the potential efficacy of preparations is investigated in relation to their chemical composition. The book moves seamlessly from mythology to botany to ethnomedicine to pharmacology to phytochemistry.
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 and associated safety and regulatory aspects. It covers methods of fortifying foods, with vitamins, minerals, and 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. 89668, ISBN: 978-1-4200-8966-0 July 2010, 6-1/8 x 9-1/4, 415 pp. Suggested Price: $119.95 / £76.99 Available in eBook
Flavour in Food
Berry Ottaway and Associates Ltd, UK
Catalog no. WP7201, ISBN: 978-1-4200-7201-3 March 2008, 6-1/8 x 9-1/4, 320 pp. Suggested Price: $249.95 / £132.00
Modifying Flavour in Food Edited by
Edited by
Andrew Taylor and Joanne Hort
Andree Voilley and Patrick Etievant
University of Nottingham, UK
This important collection summarizes the wealth of recent research on how flavour develops in food and how it is perceived by the consumer. Divided into two parts, the book begins by reviewing ways of measuring flavour and then examines the ways flavour is retained and released in food. It covers flavour retention in particular food matrices, flavour release during the process of eating, and the range of influences governing flavour perception by the consumer. The book guides readers through a complex subject and provides the essential foundation in both understanding and controlling food flavour.
After a comprehensive introduction, Modifying Flavour in Food proceeds with chapters on flavoring substances and the extraction of flavorings from natural sources. The book discusses technologies which improve flavour such as white biotechnology, the development of yeast flavor enhancers, and the formulation of flavorsome low-fat food. It goes on to cover techniques for flavor modification such as the controlled release of flavors, developments in sweeteners and masking agents for foods. The book concludes with coverage of the applications of new ingredients such as bitter blockers and masking agents.
Catalog no. WP3437, ISBN: 978-0-8493-3437-5 March 2006, 6 x 9, 451 pp. Suggested Price: $279.95 / £158.00
Catalog no. WP4389, ISBN: 978-1-4200-4389-1 June 2007, 6 x 9, 283 pp. Suggested Price: $289.95 / £164.00
For more information and a complete list of titles, visit us at www.crcpress.com
Sesame The genus Sesamum Edited by
Dorothea Bedigian
Central University of Technology, Bloemfontein, South Africa
Missouri Botanical Garden, St. Louis, USA Series: Medicinal and Aromatic Plants - Industrial Profiles
Because of their natural occurrence in food and the fact that they inhibit the growth of most microorganisms, organic acids are increasingly used in food preservation. This book provides easily accessible operating procedures, new directives, and possible alternative methods or solutions to problems related to the use of organic acids. Each chapter addresses an important aspect of the substances, including composition, application, production, resistance, as well as the advantages and disadvantages of using them in preservation. This invaluable resource also facilitates troubleshooting techniques regarding problems with preservatives and microorganisms.
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 and reviews the phytochemistry of Sesamum.
Catalog no. 78429, ISBN: 978-1-4200-7842-8 September 2010, 6-1/8 x 9-1/4, 340 pp. Suggested Price: $179.95 / £114.00
Catalog no. 3538, ISBN: 978-0-8493-3538-9 October 2010, 7 x 10, 556 pp. Suggested Price: $129.95 / £82.00
Maria M. Theron and J. F. Rykers Lues
Food Additives & Ingredients
Organic Acids and Food Preservation
Available in eBook
Plant Gum Exudates of the World Sources, Distribution, Properties, and Applications
Technology of Coated and Filled Chocolate, Confectionery and Bakery Products Edited by
Geoff Talbot
Amos Nussinovitch
Consultant, UK
The Hebrew University of Jerusalem, Rehovot, Israel
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.
Considered magicians of the ingredient world, gums (hydrocolloids) possess excellent thickening, binding, emulsifying, suspension, and viscosity properties. The first comprehensive reference produced on gums in 60 years, this work is organized by taxonomy. Each entry contains the botanical name and synonyms of the tree from which it is exuded, common names, geographic distribution, chemical characteristics and structural features, physical properties, and industrial and food applications. The book details the uses of other parts of the trees from which the gums originate and illustrates the entries with color photos and line drawings. Catalog no. 52233, ISBN: 978-1-4200-5223-7 December 2009, 7 x 10, 427 pp. Suggested Price: $185.95 / £119.00
Catalog no. N10028, ISBN: 978-1-4398-0136-9 July 2009, 6 x 9, 384 pp. Suggested Price: $239.95 / £150.00
Available in eBook
Vanilla Edited by
Eric Odoux CIRAD-Sersyst, Montpellier, Cedex, France
Reducing Salt in Foods Practical Strategies Edited by
David Kilcast and Fiona Angus This collection covers key themes in motivations and methods for reducing salt in foods. The book begins with an overview of salt and the role it plays, then moves on to cover health risks and issues relating to monosodium glutamate. Subsequent chapters cover consumers, salt, and food quality; consumer attitudes toward salt intake and health; and consumer attitudes toward low-salt food products. Offering practical strategies for reducing and replacing salt in food products, the book discusses the technological functions of salt in food products, bitter blockers, and herbs to replace salt. Catalog no. WP9145, ISBN: 978-0-8493-9145-3 March 2007, 6 x 9, 383 pp. Suggested Price: $279.95 / £158.00
Michel Grisoni CIRAD, Saint Pierre, La Revuiou, France Series: Medicinal and Aromatic Plants - Industrial Profiles
Cultivated in an increasing number of countries, 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, and Uganda. The text also explores the relationship between fruit development anatomy and flavor quality. Catalog no. 83376, ISBN: 978-1-4200-8337-8 July 2010, 6-1/8 x 9-1/4, 420 pp. Suggested Price: $119.95 / £76.99 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
9
Section: Food Chemistry
Food Chemistry
Advances in Food Biochemistry
Cereal Grains Laboratory Manual
Edited by
Sergio O. Serna-Saldivar
Fatih Yildiz Middle East Technical University, Ankara, Turkey
I.T.E.S.M., Monterrey, Mexico Series: Food Preservation Technology
Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition. This volume provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text, it examines a range of issues on the food spectrum, including water and its relation to food, the glycobiology of food components, enzymes, hormones, functional foods and supplements, flavor compounds, organic acids, environmental issues, oxidation, food safety, and the genetic makeup of individual food components.
Facilitating the acquisition of practical knowledge and providing innovative ideas for further developments, this laboratory manual demonstrates the application of quality control measurements for grains, milled products, starches, and the wide array of finished products. Each section of the book contains a set of references so students may expand their knowledge as well as questions to evaluate comprehension of the covered material. It includes a glossary of practical terms and a section on Imperial to metric measurement conversions pertaining to weight, volume, density and other equivalences.
Catalog no. 7499, ISBN: 978-0-8493-7499-9 December 2009, 7 x 10, 521 pp. Suggested Price: $174.95 / £111.00
Catalog no. K12596, ISBN: 978-1-4398-5565-2 April 2011, 8-1/2 x 11, 350 pp., Soft Cover Suggested Price: $59.95 / £38.99
Available in eBook
Analysis of Lipid Oxidation Edited by
Cereal Grains
Afaf Kamal-Eldin
Assessing and Managing Quality
Swedish University of Agricultural Science, Uppsala
Edited by
Jan Pokorny
C. Wrigley, I. Batey, and F. Bekes
Prague Institute of Chemical Technology, Czech Republic
10
Textbook
Analytical methods suitable for oxidized lipids were often reviewed in the last decade, but mostly from the aspect of determination of individual oxidized lipid classes. In this book, they are treated from the standpoint of types of analytical methods used, including different volumetric methods, UV-visible spectrometric methods, high performance size-exclusion chromatography, nuclear magnetic resonance spectroscopy, electron spin resonance spectroscopy, and differential scanning calorimetry. An essential resource, this book describes analytical methodology and hyphenated techniques, providing insight into the reaction kinetics, mechanisms, and implications. Catalog no. N10029, ISBN: 978-1-893997-70-7 August 2008, 8-1/2 x 11, 293 pp., Soft Cover Suggested Price: $199.95 / £130.00
CSIRO, Australia
A convenient and comprehensive overview of academic research and industry best practices, this book reviews cereal grain morphology, composition, and use. It covers the characteristics and quality requirements of particular cereals, including wheat, rye, corn, and rice. It also examines the use of analytical methods at different stages of the value-addition chain and the factors that affect grain quality such as breeding, storage, and processing. The book highlights the importance of managing quality at all stages of the grain chain and quality evaluation at each step for effective management. Catalog no. N10183, ISBN: 978-1-4398-3095-6 July 2010, 6 x 9, 560 pp. Suggested Price: $249.95 / £159.00
Available in eBook
Textbook
Carbohydrate-Active Enzymes Structure, Function and Applications Edited by
Cereal Grains Properties, Processing, and Nutritional Attributes Sergio O. Serna-Saldivar
Kwan Hwa Park Pusan National University, and Korea Seoul National University, Korea
I.T.E.S.M., Monterrey, Mexico Series: Food Preservation Technology
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.
Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this text provides current information about the physicochemical and nutritional properties of cereals and their products. It covers the chemistry, physical properties, and morphology of cereal grains and provides a better understanding of the storage and manufacturing processes. The text covers the chemical and physical grain properties of various types of cereals and cerealbased products as well as industrial dry-milling and wet-milling techniques.
Catalog no. N10036, ISBN: 978-1-4398-0158-1 October 2008, 6 x 9, 312 pp. Suggested Price: $249.95 / £131.00
Catalog no. K10801, ISBN: 978-1-4398-1560-1 May 2010, 6-1/8 x 9-1/4, 752 pp. Suggested Price: $99.00 / £63.99
For more information and a complete list of titles, visit us at www.crcpress.com
Edited by
Leif H. Skibsted, Jens Risbo, and Mogen L. Andersen
CRC Handbook of Chemistry and Physics 92nd Edition Edited by
William M. Haynes
University of Copenhagen, Denmark
National Institute of Standards and Technology, Boulder, Colorado, USA
Deterioration due to chemical changes and alterations or physical instability are not always recognized yet 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.
Mirroring the growth and direction of science for a century, the CRC Handbook of Chemistry and Physics, now in its 92nd edition, continues to be the most accessed and respected scientific reference in the world, used by both students and Nobel Laureates. 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 much more. Available in its traditional print format, the handbook is also available as an innovative interactive product on CD and online.
Catalog no. N10155, ISBN: 978-1-4398-2772-7 May 2010, 6 x 9, 800 pp. Suggested Price: $279.95 / £175.00
Catalog no. K12569, ISBN: 978-1-4398-5511-9 June 2011, 8-1/2 x 11, 2650 pp. Suggested Price: $149.95 / £95.00
Dictionary of Carbohydrates with CD-ROM
Food Chemistry
Chemical Deterioration and Physical Instability of Food and Beverages
Second Edition Edited by
Chemistry of Biomolecules
Peter M. Collins
S. P. Bhutani Biomolecules are molecules that are involved in the maintenance and metabolic processes of all living organisms. Ideal for graduate students and researchers, Chemistry of Biomolecules offers extensive coverage of important biomolecules from an organic chemistry point of view. The esteemed author discusses carbohydrates, amino acids, peptides, proteins, enzymes, pyrimidines, purines, nucleic acids, terpenoids, and lipids. He describes the various topics in simple, lucid language and explains the mechanisms of the reactions wherever required.
The new edition of this authoritative reference includes 3,000 additional compounds, bringing the total to 26,000. All existing entries were carefully reviewed and updated as necessary. Each entry contains chemical names and synonyms, including CAS and IUPAC names, trade names, and trivial names; full and clear description of equilibrium studies, cyclic forms, and their derivatives; extensive occurrence and use data; structure diagrams showing stereochemistry and configuration; and physical properties including melting point, optical rotation, and mutarotation data. This edition also features a structure-searchable CD-ROM providing quick, convenient access.
Catalog no. N10258, ISBN: 978-1-4398-3929-4 September 2010, 6 x 9, 300 pp. Suggested Price: $99.95 / £63.99
Catalog no. 3829, ISBN: 978-0-8493-3829-8 November 2005, 8-1/2 x 11, 1304 pp. Suggested Price: $545.00 / £348.00
Rajdhani College, University of Delhi, India
Birkbeck College, London, UK
Available in eBook
Dictionary of Food Compounds with CD-ROM Additives, Flavors, and Ingredients
Textbook
Concepts in Cereal Chemistry
Edited by
Shmuel Yannai
Finlay MacRitchie
Technion-Israel Institute of Technology, Haifa, Israel
Kansas State University, Manhattan, USA
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. No other reference work is as complete or as comprehensive.
Rather than presenting a lot of information about the field, Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant theory from the basic sciences, such as physics and genetics. This well-organized resource provides students and researchers in both academia and industry with the information they need to tackle problems likely to arise in cereal research. Catalog no. K11615, ISBN: 978-1-4398-3582-1 May 2010, 6-1/8 x 9-1/4, 197 pp., Soft Cover Suggested Price: $69.95 / £44.99
Catalog no. C4169, ISBN: 978-1-58488-416-3 October 2003, 8-1/2 x 11, 1784 pp. Suggested Price: $604.00 / £384.00 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
11
Textbook
Fennema’s Food Chemistry Fourth Edition Edited by
Flavor, Fragrance, and Odor Analysis
Srinivasan Damodaran, Kirk Parkin and Owen R. Fennema
Edited by
Food Chemistry
University of Wisconsin-Madison, USA Series: Food Science and Technology
Ray Marsili
With several expanded and entirely new chapters, the latest edition of the most internationally respected reference in food chemistry examines the latest research in biotechnology in an entirely new chapter. Divided into three sections, Fennema’s Food Chemistry covers major and minor food components as well as food systems. Useful appendices include the international system of units, conversion factors, log P values, and Greek alphabet. All chapters expand and evolve their focus to highlight recent findings in molecular interactions and the connection between bioactive agents in food and human health.
Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronicnose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical industries. Written from a practical, problem-solving perspective, it discusses the chemical structures of key flavor and fragrance compounds, contains numerous examples and chromatograms, and emphasizes novel solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects.
Catalog no. DK9272, ISBN: 978-0-8493-9272-6 September 2007, 7 x 10, 1160 pp., Soft Cover Suggested Price: $76.95 / £49.99
Marsili Consulting Group, Rockford, Illinois, USA
Catalog no. K12098, ISBN: 978-1-4398-4673-5 May 2011, 6-1/8 x 9-1/4, 440 pp. Suggested Price: $159.95 / £99.00 Available in eBook
Flavonoids Chemistry, Biochemistry and Applications
12
Second Edition
Food Allergens
Edited by
Analysis Instrumentation and Methods
Oyvind M. Andersen
Edited by
University of Bergen, Norway
Leo M.L. Nollet
Kenneth R. Markham
University College Ghent, Applied Engineering Sciences, Belgium
Industrial Research Ltd., Lower Hutt, New Zealand
Arjon J. van Hengel
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 documents 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.
European Commission Joint Research Centre, Geel, Belgium
Catalog no. 2021, ISBN: 978-0-8493-2021-7 December 2005, 7 x 10, 1256 pp. Suggested Price: $289.95 / £185.00 Available in eBook
Covering all of the major recognized food allergens in the US and EU, this comprehensive work begins with an introduction to the problem and prevalence of food allergens. It discusses health issues and the presence of allergens in various food products, examines methodologies for analysis and detection, and details specific methods for each food type. Maintaining a consistent structure and format throughout, each chapter describes the properties of the allergen, and demonstrates the appropriate sample extraction and clean-up, separation and analysis, and detection and quantification techniques. Catalog no. K10771, ISBN: 978-1-4398-1503-8 December 2010, 6-1/8 x 9-1/4, 231 pp. Suggested Price: $149.95 / £95.00 Available in eBook
Food Analysis by HPLC Flavor Chemistry and Technology Second Edition Gary Reineccius University of Minnesota, St. Paul, USA
A much-anticipated text, Flavor Chemistry and Technology reflects the novel research developments in the field during the past 20 years. Added chapters discuss food/flavor interactions and why low-calorie foods do not taste as good as their full-calorie counterparts. The author provides a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage so that judicious choices can be made. Flavor chemists, R&D, sensory personnel, academic faculty, and students in flavor courses will find a definitive ally in the thorough content of this book. Catalog no. TX69337, ISBN: 978-1-56676-933-4 July 2005, 6-1/8 x 9-1/4, 520 pp. Suggested Price: $184.95 / £117.00 Available in eBook
Second Edition Edited by
Leo M.L. Nollet University College Ghent, Applied Engineering Sciences, Belgium Series: Food Science and Technology
Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food. Catalog no. DK5890, ISBN: 978-0-8247-8460-7 April 2000, 7 x 10, 1068 pp. Suggested Price: $309.95 / £201.00
For more information and a complete list of titles, visit us at www.crcpress.com
Handbook of Water Analysis Second Edition Edited by
Edited by
Leo M.L. Nollet
Semih Ötles¸
University College Ghent, Applied Engineering Sciences, Belgium Series: Food Science and Technology
Ege University, Izmir, Turkey
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. The Handbook of Food Analysis Instruments focuses on the origin, concept, and use of food analysis 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. Catalog no. 45660, ISBN: 978-1-4200-4566-6 September 2008, 7 x 10, 544 pp. Suggested Price: $185.95 / £119.00 Available in eBook
Extensively revised and updated, 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. The book covers the analysis of endocrine disrupting compounds and residues of plastics as well as discusses acrylamide, trihalomethanes, phthalates, and volatile organic compounds in water. Catalog no. 7033, ISBN: 978-0-8493-7033-5 June 2007, 7 x 10, 784 pp. Suggested Price: $299.95 / £191.00 Available in eBook
Handbook of Food Analysis Second Edition, 3-Volume Set Edited by
Leo M. L. Nollet University College Ghent, Applied Engineering Sciences, Belgium Series: Food Science and Technology
Thoroughly updated and revised, the Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding 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 new chapters on biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, scanning colorimetry, and others.
Individual Volumes Available Catalog no. DK2311, ISBN: 978-0-8247-5039-8 July 2004, , 8-1/2 x 11, 2296 pp. Suggested Price: $839.00 / £534.00
Handbook of Hydrocolloids Second Edition
Kinetic Modeling of Reactions in Foods Martinus A.J.S. van Boekel Wageningen University, The Netherlands Series: Food Science and Technology
Kinetic Modeling of Reactions in Foods: Modeling of Food Quality Attributes provides an introduction to kinetic models and modeling techniques and their applications in food science and technology. This book argues that the modeling of food changes is kinetic modeling. Integrating food science knowledge, kinetics, and statistics, it explores the potential to predict and control food quality attributes with computer models. It presents real-world applications of kinetic models using general chemical, physical, and biochemical principles. It also includes an introduction to Bayesian statistics in kinetic modeling. Catalog no. DK3903, ISBN: 978-1-57444-614-2 December 2008, 7 x 10, 767 pp. Suggested Price: $195.95 / £125.00 Available in eBook
Methods of Analysis of Food Components and Additives Second Edition Edited by
Edited by
Semih Ötles¸
G. O. Phillips Research Transfer Ltd, UK
P. A. Williams De Montfort University | UK & Glyndwr University, UK
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 covers all major hydrocolloids used, with specialists from around the world providing authoritative and current information available. It presents key research on the nature and physiological effects of biologically active components of major plant foods and reviews the major processes of extraction, purification, concentration, and formulation of functional products. Catalog no. N10074, ISBN: 978-1-4398-0820-7 July 2009, 6 x 9, 472 pp. Suggested Price: $329.95 / £210.00
Food Chemistry
Handbook of Food Analysis Instruments
Ege University, Izmir, Turkey Series: Chemical & Functional Properties of Food Components
Methods of Analysis for Food Components and Additives is a concise presentation of the state of the art in the analysis of food components. 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 current interest to the nutraceutical and functional foods industries. Catalog no. K10797, ISBN: 978-1-4398-1552-6 June 2011, 6-1/8 x 9-1/4, 512 pp. Suggested Price: $169.95 / £108.00 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
13
Official Methods for the Determination of Trans Fat
Advances in Deep-Fat Frying of Foods
Second Edition
Food Chemistry / Food Engineering & Processing 14
Edited by
Edited by
Serpil Sahin and Servet Gulum Sumnu
Magdi M. Mossoba John Kramer
Middle East Technical University, Ankara, Turkey Series: Contemporary Food Engineering
This monograph describes the most common gas chromatographic and infrared spectroscopic official methods required for the determination of trans fatty acids for food labeling purposes. The authors review the current status and limitations of the latest methods and discuss the numerous factors that may have an impact on accuracy and precision. The extensive discussion informs current researchers and analysts in nutrition and food chemistry and technology and should provide a stimulus for improving trans fatty acid methodologies. Catalog no. N10250, ISBN: 978-1-893997-72-1 January 2010, 6 x 9, 63 pp., Soft Cover Suggested Price: $49.95 / £31.99
This text explains the 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: $185.95 / £119.00 Available in eBook
Starches Characterization, Properties, and Applications
Advances in Food Dehydration
Edited by
Andrea Bertolini
Edited by
EMBRAPA, Rio de Janeiro, Brazil
Starch is one of the major polysaccharides employed as biopolymers by the food, textile and paper industries. This book covers starch structure, chemistry, and technology. After an overview of new trends in starch applications, modified starches and enzymes used in the starch industry, the text presents recent advances in the study of starch structures.It also covers biodegradation of starch blends, starch nano-composites and polymer biodegradability. It provides up-to-date methods of starch characterization, including the use of atomic force microscopy and nuclear magnetic resonance. Catalog no. 80237, ISBN: 978-1-4200-8023-0 December 2009, 6-1/8 x 9-1/4, 288 pp. Suggested Price: $154.95 / £99.00 Available in eBook
Cristina Ratti Laval University, St-Foy, Quebec, Canada Series: Contemporary Food Engineering
Advances in Food Dehydration provides a practical understanding of dehydration and the latest developments in the food industry, such as dehydration methods, sophisticated analytical techniques, and improved mathematical modeling. This book explains the structural and physical-chemical changes that food undergoes during dehydration and discusses ways to optimize natural resources. Nonconvectional 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. Catalog no. 52527, ISBN: 978-1-4200-5252-7 November 2008, 6-1/8 x 9-1/4, 467 pp. Suggested Price: $185.95 / £119.00
Advanced Drying Technologies Second Edition
Food Engineering and Processing
Available in eBook
CANMET, Varennes, Quebec, Canada
Biofilms in the Food and Beverage Industries
Arun S. Mujumdar
Edited by
National University of Singapore
Pina M. Fratamico, Bassam A. Annous, and Nereus W. Gunther IV
Tadeusz Kudra
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 some foods. Catalog no. 73877, ISBN: 978-1-4200-7387-4 February 2009, 6-1/8 x 9-1/4, 438 pp. Suggested Price: $185.95 / £119.00 Available in eBook
USDA ARS, 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. Chapters in Part Three focus 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. Catalog no. WP9484, ISBN: 978-1-4200-9484-8 October 2009, 6-1/8 x 9-1/4, 600 pp. Suggested Price: $249.95 / £160.00
For more information and a complete list of titles, visit us at www.crcpress.com
Edited by
Mehmet Mutlu Hacettepe University, Ankara, Turkey Series: Contemporary Food Engineering
This book details the latest developments in sensing technology and its application in the food industry. It explores the opportunities created by the chemical and biosensensing technology and improvements performed in recent years for better food quality, better food safety, better food processing and control, and better input for the food industry. The chapters in this book have been divided into three sections: Basic Principles of Chemical and Biosensing Technology, Biosensors for Food Processing and Control, and Biosensors for Food Safety. Catalog no. K11046, ISBN: 978-1-4398-1985-2 December 2010, 6-1/8 x 9-1/4, 352 pp. Suggested Price: $159.95 / £99.00 Available in eBook
Energy Efficiency and Management in Food Processing Facilities Lijun Wang North Carolina Agricultural & Technical State University, Greensboro, USA
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 details energy conservation technologies as applied to the food processing industry and provides a survey of energy efficiency and conservation methods currently employed in food processing systems. It then discusses emerging systems 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: $185.95 / £119.00 Available in eBook
Encyclopedia of Agricultural, Food, and Biological Engineering Second Edition, Two-Volume Set Edited by
Dennis R. Heldman Heldman Associates, Mason, Ohio, USA
Essentials of Food Process Engineering Chandra Gopala Rao The Book Syndicate, Hyderabad, India
Examining the role of engineering in the delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations, the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
This book provides basics and fundamentals of engineering subjects to students with a non-mathematical background who are perusing graduation and a postgraduation career in Food Science and Engineering. This book is also useful 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 process industry. A separate chapter on instruments for measurement of various parameters including measurement of food parameters is included.
Catalog no. K10554, ISBN: 978-1-4398-1111-5 October 2010, 8-1/2 x 11, 2114 pp. Suggested Price: $636.00 / £507.00
Catalog no. N10059, ISBN: 978-1-4398-0310-3 February 2009, 7 x 10, 380 pp. Suggested Price: $61.95 / £39.99
Encyclopedia of Biotechnology in Agriculture and Food Edited by
Dennis R. Heldman Heldman Associates, Mason, Ohio, USA
Matthew B. Wheeler University of Illinois, Urbana, USA
Dallas G. Hoover University of Delware, Newark, Delaware, USA
Focusing on the science and applications of molecular biology to agriculture and foods, this encyclopedia describes the new tools for use in the production of raw agricultural materials and the manufacturing of food products. Two hundred entries cover areas such as cloned animals, genetically modified and droughtresistant plants, biodiversity, and nutritionally enhanced foods. The encyclopedia explores media coverage of biotechnology, governmental regulations associated with it, consumer acceptance, and environmental issues. Illustrations and comprehensive references complement the text. This reference is also available in an online format. Catalog no. DK271X, ISBN: 978-0-8493-5027-6 July 2010, 8-1/2 x 11, 784 pp. Suggested Price: $399.95 / £254.00
Food Engineering & Processing
Biosensors in Food Processing, Safety, and Quality Control
Extracting Bioactive Compounds for Food Products Theory and Applications Edited by
M. Angela A. Meireles Unicamp, Sao Paulo, Brazil Series: Contemporary Food Engineering
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. 62379, ISBN: 978-1-4200-6237-3 December 2008, 6-1/8 x 9-1/4, 464 pp. Suggested Price: $185.95 / £119.00 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
15
Food Preservation by Pulsed Electric Fields From Research to Application Edited by
H.L.M. Lelieveld and S. Notermans
Food Engineering & Processing 16
Freeze-Drying of Pharmaceutical and Food Products
Lancashire University, UK
Edited by
S.W.H. de Haan
Tse-Chau Hua, Bau-Lin Liu, and Hua Zhang
Technical University of Delft, The Netherlands, UK
Beijing Normal University, People’s Republic of China
Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that uses a series of short, high voltage electrical pulses for microbial inactivation. This process has minimal detrimental effects on food quality attributes and has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. Based on the results of a project that led to the first commercial application of PEF processing, Food Preservation by Pulsed Electric Fields: From Research to Applications provides comprehensive coverage of the technology, from research into product safety and technology development to implementation.
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 chapters cover disinfection, sterilization and process validation. Freeze-Drying of Pharmaceutical and Food Products is an essential reference for food, pharmaceutical and refrigeration engineers and scientists as well as students with an interest in preservation techniques.
Catalog no. WP4395, ISBN: 978-1-4200-4395-2 November 2007, 6 x 9, 363 pp. Suggested Price: $289.95 / £164.00
Catalog no. N10143, ISBN: 978-1-4398-2598-3 August 2010, 6 x 9, 256 pp. Suggested Price: $179.95 / £115.00
Handbook of Food Engineering Textbook
Second Edition
Food Process Engineering Operations
Edited by
Dennis R. Heldman
George D. Saravacos and Zacharias B. Maroulis
Daryl B. Lund
National Technical University of Athens, Greece Series: Contemporary Food Engineering
University of Wisconsin, Madison, USA Series: Food Science and Technology
Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides balanced coverage of traditional unit operations, using updated engineering properties and data and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations and introduces elements of food packaging operations, hygiene aspects, food process design, and economics. It examines the effects of each process on the quality, safety, and physical structure of food products.
This work assembles current information on the thermophysical properties of foods and the rate constants pertaining to changes in food components during traditional and innovative processing techniques. It provides illustrations of the application of these properties in process design. Featuring a new appendix of tables containing property data, this edition includes coverage of the transport and storage of liquids and solids, heating and cooling of foods, ingredients, mass transfer in foods, freezing, concentration, dehydration, thermal processing, membrane processes, liquid food concentration, applications of membranes in food processing, as well as packaging, cleaning, and sanitation.
Catalog no. 83538, ISBN: 978-1-4200-8353-8 February 2011, 6-1/8 x 9-1/4, 590 pp. Suggested Price: $84.95 / £53.99
Catalog no. DK2202, ISBN: 978-0-8247-5331-3 November 2006, 7 x 10, 1040 pp. Suggested Price: $226.95 / £145.00
Heldman Associates, Mason, Ohio, USA
Available in eBook
Food Processing Operations Modeling Design and Analysis, Second Edition
Handbook of Food Preservation
Soojin Jun
Second Edition
University of Hawaii, Honolulu, USA
Edited by
Joseph M. Irudayaraj
M. Shafiur Rahman
Purdue University, West Lafayette, Indiana, USA Series: Food Science and Technology
Sultan Qaboos University, Muscat, Sultanate of Oman Series: Food Science and Technology
The second edition of Food Processing Operations Modeling focuses on novel processing technologies relevant to food safety and quality as well as new commercialized computational fluid dynamics software to model complex food processing systems. Addressing engineering principles and backed by numerical approaches, this edition features new chapters that provide in-depth coverage of high-pressure processing design and analysis, pulsed electric field processing and modeling, radio frequency heating, ozone treatment, and UV pasteurization of food materials. The text includes updated information on infrared heating of biological materials as well as modeling electrical resistance heating of foods.
Updated and expanded from 25 to 44 chapters, this classic handbook details the fundamental and practical aspects of preservation methods and techniques most important to industry. The book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and describes the exact mode or mechanisms involved in each preservation method. 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. 55534, ISBN: 978-1-4200-5553-5 November 2008, 6-1/8 x 9-1/4, 356 pp. Suggested Price: $205.95 / £131.00
Catalog no. DK3871, ISBN: 978-1-57444-606-7 July 2007, 7 x 10, 1088 pp. Suggested Price: $179.95 / £114.00 Available in eBook
Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
Handbook of Waste Management and Co-Product Recovery in Food Processing Volume 1
Second Edition
Edited by
Mustafa Ozilgen
Keith Waldron
Yeditepe University, Istanbul, Turkey
Institute of Food Research, UK
Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. The book also discusses statistical process analysis and quality control. It includes examples from almost every conceivable food process, most of which are based on real data given in the many references. Each example is followed by a clear, step-by-step worked solution.
With its distinguished editor and army of international contributors, Waste Management and Co-Product Recovery in Food Processing reviews the latest developments in this area. The book introduces the field, focusing on legislation and consumer interests, the principle drivers of waste management. It addresses the minimization of biowaste and the optimization of water and energy use. The book goes on to discuss key technologies for co-product separation and recovery and important issues to consider when recovering co-products. It offers examples of waste management and co-product exploitation and explores advanced techniques and state-of-the-art technologies.
Catalog no. K10767, ISBN: 978-1-4398-1486-4 February 2011, 7 x 10, 707 pp. Suggested Price: $189.95 / £121.00
Catalog no. WP9132, ISBN: 978-0-8493-9132-3 April 2007, 6 x 9, 662 pp. Suggested Price: $299.95 / £169.00
Also Available in Soft Cover Available in eBook
Handbook of Food Science, Technology, and Engineering Four-Volume Set Edited by
Handbook of Waste Management and Co-Product Recovery in Food Processing Volume 2 Edited by
Y. H. Hui Science Technology System, West Sacramento, California, USA Series: Food Science and Technology
Keith Waldron Institute of Food Research, UK
The combined effort of more than 150 professionals from more than 15 countries and backgrounds, this four-volume set is an essential reference on food science for professionals in government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing, and Volume IV, food technology and processing. Unique in both depth and breadth, each volume contains about 1000 pages of scientific and technical data.
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. It begins with coverage of economic and legislative drivers for waste management and coproduct recovery. The book then discusses life cycle analysis and closed-loop production systems. It also includes chapters on water and energy use as well as sustainable packaging. The book concludes by reviewing methods for exploiting co-products as food and feed ingredients and a discussion of techniques for nonfood exploitation of co-products from food processing.
Catalog no. DK9847, ISBN: 978-0-8493-9847-6 December 2005, 8-1/2 x 11, 3632 pp. Suggested Price: $1460.00 / £929.00
Catalog no. N10050, ISBN: 978-1-4398-0212-0 December 2009, 6 x 9, 672 pp. Suggested Price: $266.95 / £170.00
Handbook of Industrial Drying Third Edition Edited by
Arun S. Mujumdar National University of Singapore
As interest in industrial drying operations continually grows, so does the need for up-to-date information. This handbook provides a comprehensive collection of expert knowledge from international academic and industry leaders. The new edition features many new chapters and enhanced material throughout the text. Encompassing fundamental aspects of various dryer types and methods, this book focuses on drying in a range of industrial sectors, from all foods to textiles, biofuels, ceramics, polymers, and nanoparticles. It addresses emerging technologies in detail and covers relevant topics including risk analysis and safety, cost estimation, and process calculations. Catalog no. DK4102, ISBN: 978-1-57444-668-5 November 2006, 8-1/2 x 11, 1312 pp. Suggested Price: $289.95 / £187.00 Available in eBook
Food Engineering & Processing
Handbook of Food Process Modeling and Statistical Quality Control
Handbook of Waster and Energy Management in Food Processing Edited by
Jirí Klemes University of Pannonia, Hungary
R. Smith and J-K Kim 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. 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: $334.95 / £176.00
For more information and a complete list of titles, visit us at www.crcpress.com
17
Improving Traceability in Food Processing and Distribution
In-Pack Processed Foods
Edited by
Edited by
Ian Smith and Anthony Furness
Philip Richardson
Food Engineering & Processing
AIM Europe, UK
Campden and Chorleywood Food Research Association, UK
This book describes key components of traceability systems and how food manufacturers can manage them effectively. The first part of the book reviews the role of traceability systems not only in ensuring food safety but in optimizing business performance. Part Two looks at ways of building traceability systems, whilst Part Three reviews key traceability technologies such as DNA markers, electronic tagging of farm animals, ways of storing and transmitting traceability data and the range of data carrier technologies.
This book reviews advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. It covers innovative can designs and non-traditional packaging formats, such as retort pouches, reviews the developments in processing and process control technology required by newer types of packaging, and addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimize the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products.
Catalog no. WP9160, ISBN: 978-0-8493-9160-6 March 2006, 6 x 9, 258 pp. Suggested Price: $219.95 / £123.00
Infrared Heating for Food and Agricultural Processing
Catalog no. WP7433, ISBN: 978-1-4200-7433-8 June 2008, 6-1/8 x 9-1/4, 432 pp. Suggested Price: $279.95 / £149.00
Zhongli Pan
Mathematical Modeling of Food Processing
Western Regional Research Center, Albany, California, USA
Edited by
Griffiths Gregory Atungulu
Mohammed M. Farid
Edited by
University of California, Davis, USA Series: Contemporary Food Engineering
Over the past two decades, researchers have made significant progress in understanding and improving the infrared heating of food products and interactions between infrared radiation and food components. 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.
18
Improving Quality
Catalog no. 90976, ISBN: 978-1-4200-9097-0 July 2010, 6-1/8 x 9-1/4, 300 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Innovation in Food Engineering
The University of Auckland, New Zealand Series: Contemporary Food Engineering
This book 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 May 2010, 7 x 10, 999 pp. Suggested Price: $179.95 / £114.00 Available in eBook
New Techniques and Products Edited by
Maria Laura Passos Federal University of Rio Grande de Norte, Brazil
Claudio P. Ribeiro University of Texas at Austin, USA Series: Contemporary Food Engineering
This book highlights modern processing techniques used 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. 86065, ISBN: 978-1-4200-8606-5 November 2009, 6-1/8 x 9-1/4, 747 pp. Suggested Price: $195.95 / £125.00 Available in eBook
More Baking Problems Solved Edited by
Stanley P Cauvain BakeTran, UK
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 Baking Problems Solved, More Baking Problems Solved contains the answers to further frequently asked questions. Once again arranged in a practical question-and-answer format, it enables busy bakery professionals to understand causes of their problems and implement solutions. It is of invaluable use to all bakery professionals, bakery students, food technologists, and product developers. Catalog no. N10009, ISBN: 978-1-4398-0108-6 September 2009, 6 x 9, 252 pp. Suggested Price: $209.95 / £135.00
For more information and a complete list of titles, visit us at www.crcpress.com
Physical Properties of Foods Novel Measurement Techniques and Applications Edited by
Edited by
Ignacio Arana
Robert Rastall
Universidad Publica de Navarra, Pamplona, Spain Series: Contemporary Food Engineering
The University of Reading, UK
Novel Enzyme Technology for Food Applications reviews the latest advanced methods to develop specific enzymes and their applications. Part One discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Part Two explores enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavor enhancers, and health-functional carbohydrates. It is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. Catalog no. WP4396, ISBN: 978-1-4200-4396-9 October 2007, 6 x 9, 320 pp. Suggested Price: $269.95 / £151.00
Novel Food Processing Effects on Rheological and Functional Properties Edited by
Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, and Joyce I. Boye
This book provides a source of critical and readily accessible information on modern techniques for measuring physical parameters affecting food quality and food characterization. The text is divided into two parts. The first part presents principles and measurement techniques of the main physical parameters, highlighting the latest techniques and their ability to substitute and differentiate various foods, for example, fruits, vegetables, cereals, oil, forage, meat and meat products, and dairy products. The second part of the text focuses on applications. Catalog no. K11594, ISBN: 978-1-4398-3536-4 May 2011, 6-1/8 x 9-1/4, 440 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Physicochemical Aspects of Food Engineering and Processing Edited by
Sakamon Devahastin
Series: Electro-Technologies for Food Processing Series
King Mongkut’s University of Technology Thonburi, Bangkok, Thailand Series: Contemporary Food Engineering
During the past decade, emerging technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation have become more involved 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 carbohydrates, changes in protein foods such as denaturation, and synergic effects of protein-starch components.
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. A 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. 7119X, ISBN: 978-1-4200-7119-1 December 2009, 7 x 10, 510 pp. Suggested Price: $185.95 / £119.00
Catalog no. 82418, ISBN: 978-1-4200-8241-8 August 2010, 6-1/8 x 9-1/4, 382 pp. Suggested Price: $159.95 / £99.00
Available in eBook
Available in eBook
Optimization in Food Engineering
Processing Effects on Safety and Quality of Foods
Edited by
Edited by
Ferruh Erdog˘du
Enrique Ortega-Rivas
University of Mersin, Turkey Series: Contemporary Food Engineering
Autonomous University of Chihuahua, Mexico Series: Contemporary Food Engineering
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 for the estimation of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A compendium of methods and procedures used to quantify the safety and quality of foods preserved by these promising novel techniques, this book addresses the entire food processing plant including food modeling, optimization, and design.
Catalog no. 61410, ISBN: 978-1-4200-6141-3 December 2008, 6-1/8 x 9-1/4, 758 pp. Suggested Price: $195.95 / £125.00
Catalog no. 61127, ISBN: 978-1-4200-6112-3 October 2009, 6-1/8 x 9-1/4, 594 pp. Suggested Price: $185.95 / £119.00
Available in eBook
Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
Food Engineering & Processing
Novel Enzyme Technology for Food Applications
19
Food Engineering & Processing / Food Laws & Regulations 20
Acrylamide and Other Hazardous Compounds in Heat-Treated Foods The Soft Drinks Companion A Technical Handbook for the Beverage Industry Maurice Shachman
Edited by
K. Skog Lund University, Sweden
J. Alexander
Food Technology Consultant, Johanesburg, South Africa
Nat’l Inst. of Public Health, Oslo, Norway
This user-friendly book draws on the authors’ 35-years of hands-on technical experience to present key issues in the technology of 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.
Assessing the risks posed to consumers by acrylamide and other potentially carcinogenic and genotoxic compounds such as heterocyclic amines and PhIP is a priority for the food industry. This book presents the latest research in the area, discussing the mechanisms of formation of hazardous compounds during heat treatment, the analysis of hazardous compounds, methods to assess the risks they pose and novel methods to minimize their formation in food products.
Catalog no. 2726, ISBN: 978-0-8493-2726-1 August 2004, 263 x 184, 280 pp. Suggested Price: $179.95 / £114.00
Catalog no. WP9096, ISBN: 978-0-8493-9096-8 November 2006, 6 x 9, 513 pp. Suggested Price: $269.95 / £151.00
Available in eBook
Innovations in Food Labeling Edited by
Edited by
Jose L. Tadeo
J. Albert Food and Agriculture Organization of the United Nations (FAO), Italy
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, non-misleading, uniform labels. 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, among other topics. Catalog no. N10137, ISBN: 978-1-4398-2484-9 February 2010, 6 x 9, 184 pp. Suggested Price: $179.95 / £115.00
Quality Assurance for the Food Industry A Practical Approach J. Andres Vasconcellos VascoTech & Sciences LLC, Corona, California, USA
This practical, industry-oriented reference starts with the basic concepts and principles behind Total Quality Management. The author then presents examples of Quality Assurance programs that can be applied to the food industry using simple, proven formats. He provides readers with an overall understanding of quality assurance programs and the practical knowledge necessary to set up a program. The book discusses the role of Quality Assurance in product manufacturing, stressing the need for interactions between Quality Assurance, Quality Control, Product Development, Marketing, Sales, and Consumer Affairs departments. Catalog no. 1912, ISBN: 978-0-8493-1912-9 December 2003, 6-1/8 x 9-1/4, 448 pp. Suggested Price: $179.95 / £114.00 Available in eBook
Analysis of Pesticides in Food and Environmental Samples National Institute for Agricultural and Food Research and Technology (INIA), Madrid, Spain
Presenting the latest research in the field, 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. It 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. Catalog no. 7552, ISBN: 978-0-8493-7552-1 February 2008, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $172.95 / £110.00 Available in eBook
Chilled Foods A Comprehensive Guide, Third Edition Edited by
Martyn Brown The first edition of Chilled Foods quickly established itself as the standard work in the field. With extensively revised and expanded coverage and significant participation from experts in the industry, this edition strengthens that reputation. The book discusses key trends, raw material selection and packaging materials, technologies and processes in the supply chain, and microbiological hazards. New chapters cover refrigeration, storage and transport, non-microbiological hazards, safety and quality management, and predictive microbiology and conventional and rapid analytical microbiology. Updated topics include hygienic design, temperature monitoring and measurement, and legislation. Catalog no. WP8775, ISBN: 978-1-4200-8775-8 October 2008, 6-1/8 x 9-1/4, 500 pp. Suggested Price: $299.95 / £161.00
For more information and a complete list of titles, visit us at www.crcpress.com
Detecting Allergens in Food Edited by
Food Consumption and Disease Risk Consumer-pathogen interactions Edited by
Stef J. Koppelman Sue L. Hefle
Morris Potter
Bringing together key experts in the field, this important collection reviews both the range of analytical techniques available and their use to detect specific allergens such as nuts, dairy and wheat products. The first part of the book discusses established methods of detection such as the use of antibodies and ELISA techniques. Part 2 reviews techniques for particular allergens. The final part of the book explores how detection methods can be most effectively applied and includes discussions on factors that affect test performance and allergen analysis from a legal perspective. Catalog no. WP2574, ISBN: 978-0-8493-2574-8 February 2006, 6-1/8 x 9-1/4, 422 pp. Suggested Price: $269.95 / £151.00
Catalog no. WP9157, ISBN: 978-0-8493-9157-6 December 2006, 6 x 9, 456 pp. Suggested Price: $269.95 / £151.00
Emerging Foodborne Pathogens Edited by
Yasmine Motarjemi Nestle Research Centre, Vevey, Switzerland
Martin Adams Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control. Catalog no. WP3429, ISBN: 978-0-8493-3429-0 June 2006, 6 x 9, 634 pp. Suggested Price: $299.95 / £169.00
Food Spoilage Microorganisms Edited by
Clive de W. Blackburn The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties, and the availability and effectiveness of different preventative measures. The first part of this essential new book looks at tools, techniques, and methods for the detection and analysis of microbial food spoilage. The second part tackles the management of microbial food spoilage, while the following three parts are then dedicated to yeasts, molds, and bacteria. Catalog no. WP9156, ISBN: 978-0-8493-9156-9 March 2006, 6 x 9, 712 pp. Suggested Price: $299.95 / £169.00
Endocrine Disrupting Chemicals in Food
Foodborne Pathogens
Edited by
Edited by
Ian Shaw
Clive de W. Blackburn and Peter J. McClure
University of Canterbury, New Zealand Queen’s University Belfast, UK
Food Microbiology & Safety
USFDA, USA
Knowledge of interactions between foodborne pathogens and consumers is essential for microbiologists, R&D and QA staff in the food industry. This collection reviews important issues in the relationship between consumers and foodborne bacteria, viruses and parasites. It presents a broad picture of aspects that increase or decrease exposure to foodborne pathogens, such as globalization of the food supply and trends in food processing. The book addresses host factors that influence foodborne disease (age, genetics and underlying illness) and characteristics of pathogenic agents that influence interaction with human hosts.
Hazards, Risk Analysis and Control Unilever Colworth, UK
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.
As outbreaks of foodborne disease continue to rise, the effective identification and control of pathogens becomes increasingly 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, and hygienic process design and operation. It is an essential guide to successful pathogen control in the food industry.
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. N10071, ISBN: 978-1-4398-0768-2 July 2009, 6 x 9, 521 pp. Suggested Price: $359.95 / £225.00
For more information and a complete list of titles, visit us at www.crcpress.com
21
Textbook
Fundamental Food Microbiology Fourth Edition Bibek Ray
Volume One, Milk Production and Processing
University of Wyoming, Laramie, USA
Edited by
Food Microbiology & Safety
Arun Bhunia
Mansel W. Griffiths
Purdue University, West Lafayette, Indiana, USA
University of Guelph, Canada
Maintaining the high standard set by the previous bestselling editions, this fourth edition continues to present the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, it includes many new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears in this edition with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. Along with many more easy-to-follow figures and illustrations, each chapter includes an introduction, conclusion, references, and questions.
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. 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 1, 2, and 3 consider safety and quality issues in raw milk production and processing. Chapters on the quality of particular milks complete the volume.
Catalog no. 7529, ISBN: 978-0-8493-7529-3 October 2007, 7 x 10, 536 pp. Suggested Price: $73.95 / £46.99
Catalog no. N10054, ISBN: 978-1-4398-0218-2 May 2010, 6 x 9, 700 pp. Suggested Price: $242.95 / £179.00
Improving the Safety and Quality of Milk Handbook of Microbiological Media Fourth Edition Ronald M. Atlas University of Louisville, Kentucky, USA
22
Improving the Safety and Quality of Milk
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 over 4,000 microbiological media. With 30 percent more entries than the previous editions, the book includes recent information on international collections of microorganisms and expanded information of yeast, algae, and Archaea. The book also contains formulations and uses of media for isolation, culture, identification, and maintenance of microorganisms. The entries are arranged alphabetically by medium name and include synonyms, sources, trademarks, and more. Catalog no. K10224, ISBN: 978-1-4398-0406-3 March 2010, 8-1/2 x 11, 2040 pp. Suggested Price: $199.95 / £127.00
Volume Two, Improving Quality in Milk Products Edited by
Mansel W. Griffiths University of Guelph, Canada
The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Improving the Safety and Quality of Milk, Volume 2. It reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. The text looks at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yogurt and cheese is also covered. Catalog no. N10245, ISBN: 978-1-4398-3639-2 May 2010, 6 x 9 Suggested Price: $242.95 / £155.00
Lactic Acid Bacteria Microbiological and Functional Aspects, Third Edition
Available in eBook
Edited by
Handbook of Postharvest Technology
University of Turku, Finland
Cereals, Fruits, Vegetables, Tea, and Spices
University of Kuopio, Finland
Edited by
Amalendu Chakraverty, Arun S. Mujumdar, Arun S. Mujumdar, G. S. Vijaya Raghavan, and Hosahalli S. Ramaswamy
Seppo Salminen Atte von Wright Arthur Ouwehand Danisco Finland
The Handbook of Postharvest Technology presents the latest methods in the manufacture and supply of grains, fruits, vegetables and spices—detailing the physiology, structure, composition and characteristics of grains and crops. The text covers postharvest technology through processing, handling, drying and milling to storage, packaging, and distribution. Additionally, it examines recent cooling and preservation techniques used to maintain quality and decrease spoilage and withering of agricultural products.
With more than 25% new material, this third edition provides an overview of current research on the function, utilization, and nutritional aspects of lactic acid bacteria. The book showcases the scientific, commercial, and technological findings of 37 international contributors impacting quality, taste, and dietary value of foods such as milk, cereal, vegetables, and meat. New chapters range from topics on mathematical modeling and vegetable fermentation to techniques for the analysis of gut microbiota and probiotics for fish. It features updated information on future research directions for the utilization of lactic acid bacteria.
Catalog no. DK1765, ISBN: 978-0-8247-0514-5 January 2003, 912 pp. Suggested Price: $267.95 / £171.00
Catalog no. DK1291, ISBN: 978-0-8247-5332-0 July 2004, 7 x 10, 656 pp. Suggested Price: $269.95 / £173.00
Available in eBook
Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
Clare Mills
Edited by
Institute of Food Research, UK
Stanley Brul
Harry Wichers
University of Amsterdam and Unilever Food Research Centre
Agrotech. & Food Sciences Group, Wageningen, The Neth.
Suzanne van Gerwen
Karin Hoffmann-Sommergruber
Unilever Foods Development Europe, The Netherlands
Medical University of Vienna, Austria
Marcel Zwietering
Controlling allergens in food is a matter of increasing importance. Effective control of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products and effective labelling to inform consumers which products are safe to eat. In addition, there is great interest in managing allergens, for example, by reducing the allergenicity of foods through appropriate choice of raw food materials, post-harvest storage and food processing options. This book presents a cohesive summary of recent research undertaken to contribute to safer food production regarding food allergens.
Wageningen University, The Netherlands
Catalog no. WP9153, ISBN: 978-0-8493-9153-8 December 2006, 6 x 9, 315 pp. Suggested Price: $269.95 / £151.00
Microbiological Analysis of Red Meat, Poultry and Eggs Edited by
The growing use of minimal processing techniques requires the employment of models exercising greater precision. Edited by leading authorities, this volume reviews current developments in quantitative microbiology. It offers an overview of predictive microbiology and looks at experimental design and tools. While the first section discusses the construction of quantitative models, the second section looks at specific areas regarding new approaches to modelling microbial behavior. Among other topics, it discusses experimental design, uncertainty and variability, and modelling lag time. Catalog no. WP9149, ISBN: 978-0-8493-9149-1 March 2007, 6 x 9, 294 pp. Suggested Price: $239.95 / £134.00
Molecular Detection of Foodborne Pathogens Edited by
Food Microbiology & Safety
Edited by
Modelling Microorganisms in Food
Managing Allergens in Food
Dongyou Liu Mississippi State University, USA
G. C. Mead Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management. Microbiological Analysis of Red Meat, Poultry and Eggs examines key aspects of microbiological analysis, such as sampling methods, use of fecal indicators, current approaches to testing of foods, detection and enumeration of pathogens, and microbial identification techniques. Attention is also given to the validation of analytical methods and quality assurance in the laboratory and developing legislation in the European Union.
Effective control and prevention of foodborne infections requires 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. WP4397, ISBN: 978-1-4200-4397-6 December 2006, 6 x 9, 348 pp. Suggested Price: $249.95 / £140.00
Catalog no. 76434, ISBN: 978-1-4200-7643-1 July 2009, 8-1/2 x 11, 905 pp. Suggested Price: $205.95 / £131.00 Available in eBook
Microbiological Research and Development for the Food Industry
Molecular Detection of Human Bacterial Pathogens
Edited by
Edited by
Peter J. Taormina
Dongyou Liu
John Morrell Food Group, Cincinnati, Ohio, USA
Mississippi State University, USA
Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, this text provides practical insights into the necessary mechanisms and research of the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for food beverage and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods by describing ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts.
This text privides an in-depth review of state-of-the-art molecular detection and identification methods for human bacterial pathogens. With each chapter written by scientists with expertise in respective human pathogen research, this book is an authoritative summary of biology, epidemiology, and pathogenesis of major human bacterial pathogens. This book is a handy textbook for undergraduate and graduate students in medical, veterinary, and food microbiology and contains approximately 750 figures and 750 tables for better comprehension. Topics in this text include classification, morphology and biology, epidemiology, genomics, and diagnoses.
Catalog no. K11569, ISBN: 978-1-4398-3483-1 May 2011, 6-1/8 x 9-1/4, 328 pp. Suggested Price: $139.95 / £89.00
Catalog no. K10625, ISBN: 978-1-4398-1238-9 April 2011, 8-1/2 x 11, 1184 pp. Suggested Price: $199.95 / £127.00
Available in eBook
Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
23
Molecular Detection of Human Fungal Pathogens
Probiotic Foods in Health and Disease
Edited by
Edited by
Dongyou Liu Mississippi State University, USA
Food Microbiology & Safety
With a focus on sample preparation and molecular detection procedures, this text concisely reviews the pathogen concerned in respect to its taxonomy, biology, epidemiology, and pathogenesis. It provides descriptions of clinical sample collection preparation procedures and summaries of molecular detection methods available together with the presentation of a detailed, representative molecular detection protocol for the pathogen. The book also discusses the challenges, limitations, and advantages of the current methods as well as further research needs relating to improved diagnosis. Catalog no. K10626, ISBN: 978-1-4398-1240-2 June 2011, 8-1/2 x 11, 888 pp. Suggested Price: $199.95 / £127.00
A blend of fundamental and applied research, this volume looks at how probiotics can enhance human health. The book covers all aspects of intestinal microflora. While the focus remains on the recent findings in the field of gut health, this book also looks at the possible role of probiotics beyond the gut such as in oral health care, allergic disorders and women’s health. The book also reviews pertinent legislation across the globe with special emphasis on Japan, which pioneered the establishment of a regulatory framework for functional foods. Catalog no. N10312, ISBN: 978-1-57808-698-6 November 2010, 7 x 9-1/2, 150 pp., Soft Cover Suggested Price: $89.95 / £57.99 Available in eBook
Ready-to-Eat Foods Microbial Concerns and Control Measures
Molecular Detection of Human Viral Pathogens
Edited by
Edited by
Lihan Huang
Dongyou Liu
USDA-ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
Mississippi State University, USA
This comprehensive work details the molecular detection of major human viral, bacterial, fungal, and parasitic pathogens. Focusing on sample preparation and molecular detection procedures, each chapter presents a concise review of the pathogen concerned including its taxonomy, biology, epidemiology and pathogenesis; a description of clinical sample collection preparation procedures; a summary of molecular detection methods; representative molecular detection protocols; and a discussion on the challenges, limitations, and advantages for the current methods as well as further research required to improve diagnosis.
24
G. B. Nair Yoshifumi Takeda
Catalog no. K10623, ISBN: 978-1-4398-1236-5 December 2010, 8-1/2 x 11, 1180 pp. Suggested Price: $199.95 / £127.00
Andy Hwang Microbial Food Safety Research Unit, Wyndmoor, Pennsylvania, USA
RTE foods are normally consumed without prior cooking, a step that kills pathogenic microorganisms that may be present in the food products. This book comprehensively reviews individual common ready-to-eat (RTE) food and their specific safety-related aspects. This text also provides an overview of the microorganisms of concern, the effect of processing on the survival of pathogenic and spoilage microorganisms, food safety, practical control measures, and intervention strategies. Catalog no. 68628, ISBN: 978-1-4200-6862-7 March 2010, 6-1/8 x 9-1/4, 271 pp. Suggested Price: $149.95 / £95.00 Available in eBook
Safety Analysis of Foods of Animal Origin Edited by
Leo M.L. Nollet
Pocket Dictionary of Food Safety
University College Ghent, Applied Engineering Sciences, Belgium
Jeffrey T. Solate Canadian Food Safety Institute, Mississauga, Ontario
Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain
A handy, illustrated dictionary, this reference covers related areas such as food microbiology, food chemistry, food quality assurance, foodborne incidents, food regulations, and standards, to name just a few. Pocket-sized for easy portability, this dictionary also classifies and organizes food safety terms from various sources in alphabetical listing. Readers will find it a perfect companion to other technical and industry materials. It draws from the areas pertinent to food science including biological and medical sciences, infectious diseases, community medicine, and public health.
Written by world renowned scientists and experts in their fields of research, this book examines the tools available for the analysis of safety parameters in food of animal origin. It covers safety aspects of biological agents and products of different organisms and methods to control the presence of bacteria, viruses, or parasites. It also discusses adulteration, foreign compounds, irradiation, and genetically modified organisms. It reviews sample preparation, clean-up methods, and detection methods. The book concludes with a brief summary of guidelines for the presence of these parameters for different end-products.
Catalog no. K11957, ISBN: 978-1-4398-4203-4 December 2010, 4 x 7, 160 pp., Soft Cover Suggested Price: $45.95 / £27.99
Catalog no. K12147, ISBN: 978-1-4398-4817-3 September 2010, 7 x 10, 1002 pp. Suggested Price: $179.95 / £114.00
Available in eBook
Available in eBook
Fidel Toldrá
For more information and a complete list of titles, visit us at www.crcpress.com
A Food Industry Perspective Jairus R. D. David, Ralph H. Graves, and V. R. Carlson
Environmentally Compatible Food Packaging Edited by
Emo Chiellini
Aseptic Resources, Inc., Overland Park, Kansas, USA
University of Pisa, Italy
A must-have reference for researchers in product formulation, engineering, and production, this book reviews the history of aseptic processing and packaging, describes current technologies, and explains why these technologies are effective. Specific topics include: pumping-timing, heat exchange, hold-tube design, system design, and production of culinary steam and air. This book fills in the gaps left by other sources to provide a comprehensive one-volume guide.
Examining the latest advances in bio-based food packaging materials, this book discusses the factors involved in choosing alternative packaging materials such as consumer preference, measuring the environmental performance of food packaging, eco-design, and the safety and quality of recycled materials. It discusses applications of environmentally-compatible materials in particular product sectors, including the packaging of fresh horticultural produce, dairy products and seafood. The text also covers active packaging, modified atmosphere packaging, and biobased intelligent food packaging and concludes with a summary of the legislation and certification of environmentally-compatible packaging in the EU.
Catalog no. K10365, ISBN: 978-1-4398-0719-4 May 2011, 7 x 10, 512 pp. Suggested Price: $189.95 / £121.00 Available in eBook
Catalog no. WP7789, ISBN: 978-1-4200-7789-6 August 2008, 6 x 9, 592 pp. Suggested Price: $319.95 / £171.00
Chemical Migration and Food Contact Materials Edited by
Karen A. Barnes, C. Richard Sinclair and D. H. Watson Chemical Migration and Food Contact Materials reviews the latest controls and research in this field and how they can be used to ensure that food is safe to eat. It begins by discussing the regulation and quality control of chemical migration into food. The following section reviews the latest developments in areas such as exposure estimation and analysis of food contact materials. The book concludes with specific chapters on major food contact materials and packaging types, such as recycled plastics, metals, paper and board, multi-layer packaging, and intelligent packaging. Catalog no. WP9130, ISBN: 978-0-8493-9130-9 January 2007, 6 x 9, 464 pp. Suggested Price: $279.95 / £158.00
Food Packaging and Shelf Life A Practical Guide Edited by
Gordon L. Robertson Food Packaging Environment, Hope Island, Australia
Organized according 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. 78445, ISBN: 978-1-4200-7844-2 December 2009, 7 x 10, 404 pp. Suggested Price: $164.95 / £102.00 Available in eBook
Textbook
Development of Products and Packaging for Use in Microwave Ovens
Food Packaging Science and Technology Dong Sun Lee Kyungnam University, Masan, South Korea
Kit L. Yam Rutgers University, New Brunswick, New Jersey, USA
Luciano Piergiovanni
Edited by
Food Packaging
Aseptic Processing and Packaging of Food and Beverages
Section: Food Packaging
Mathew W. Lorence and Peter S. Pesheck
University of Milan, Italy
General Mills, USA
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.
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. N10045, ISBN: 978-1-4398-0207-6 September 2009, 6 x 9, 408 pp. Suggested Price: $239.95 / £150.00
Catalog no. DK3076, ISBN: 978-0-8247-2779-6 April 2008, 6-1/8 x 9-1/4, 656 pp. Suggested Price: $94.95 / £60.99
For more information and a complete list of titles, visit us at www.crcpress.com
25
Developing New Food Products for a Changing Marketplace Second Edition
Food Packaging / Food Product Development
President & CEO, Packaging/Brody, Inc., Duluth, Georgia, USA
Guillermo Hough
John B. Lord
Comision Investigaciones Cientificas, Buenos Aires, Argentina
Aaron L. Brody Saint Joseph’s University, Philadelphia, Pennsylvania, USA
A delineation of the basics of sensory analysis and how it applies to shelf-life studies, this book includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls.
This book 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.
Catalog no. 9291X, ISBN: 978-1-4200-9291-2 May 2010, 6-1/8 x 9-1/4, 264 pp. Suggested Price: $149.95 / £95.00
Catalog no. 2833, ISBN: 978-0-8493-2833-6 November 2007, 6-1/8 x 9-1/4, 616 pp. Suggested Price: $99.95 / £63.99
Available in eBook
An Integrated Approach to New Food Product Development Edited by
Case Studies in Food Product Development
Howard R. Moskowitz
Edited by
Hebrew University of Jerusalem, Rehovot, Israel
Mary Earle and Richard Earle Massey University, New Zealand
26
Edited by
Sensory Shelf Life Estimation of Food Products
This compendium describes and comments on specific New Product Development (NPD) projects in a variety of industries internationally. Edited by Mary and Richard Earle, Emeritus Professors at Massey University, New Zealand, who have worked on numerous NPD projects in many countries, this book outlines new product development theory and considers different strategies and management decisions. Twelve case studies highlight product development, technological development, and consumer and market research. The book demonstrates product development in practice as well as how product developers are educated. Catalog no. WP7204, ISBN: 978-1-4200-7204-4 January 2008, 240 x 160, 384 pp. Suggested Price: $279.95 / £149.00
Consumer Led Food Product Development Edited by
Moskowitz Jacobs, Inc., White Plains, New York, USA
I. Sam Saguy Tim Straus The Turover Straus Group, Inc., Springfield, Missouri, USA
This book introduces The Success Equation based on the interrelationship of the key tasks critical to defining and executing new product success. It highlights the importance of every task and the impact of each discipline’s contribution throughout the process in optimizing the success of the product. The concise, hands-on information includes advanced and emerging innovations in management, marketing, technology, strategy, consumer research and sales. The integrated coverage provides a complete picture of the expertise and knowledge needed to leverage new product development into commercial success. Catalog no. 6553X, ISBN: 978-1-4200-6553-4 June 2009, 6-1/8 x 9-1/4, 503 pp. Suggested Price: $185.95 / £119.00 Available in eBook
Meals in Science and Practice Interdisciplinary Research and Business Applications Edited by
Hal MacFie Consultant in Sensory and Consumer Science, UK
Herbert L. Meiselman
No matter how innovative or technologically advanced a new or reformulated food product may be, it will only be a success if it gains widespread consumer acceptance. Ensuring that food product development strategies are consumerled, therefore, is of importance to the food industry. Consumer-Led Food Product Development describes current state-of-art methods in this area. After an introductory section exploring reasons why food consumers purchase and consume certain products, chapters review the latest advances in two major areas of food product development: consumer research for strategy development and consumer sensory evaluation.
Research on meals is carried out in a wide range of often isolated fields. With contributions from a wide array of disciplines, this book brings together perspectives and methods from a wide range of meal science. The editors and contributors examine how meals are defined, studied, and taught, before going on to discuss social and solitary eating, 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. WP4399, ISBN: 978-1-4200-4399-0 June 2007, 6 x 9, 279 pp. Suggested Price: $344.95 / £192.00
Catalog no. N10007, ISBN: 978-1-4398-0106-2 April 2009, 6 x 9, 681 pp. Suggested Price: $279.95 / £165.00
US Army Natick Soldier Systems Center, USA
For more information and a complete list of titles, visit us at www.crcpress.com
Sensory Evaluation Techniques Fourth Edition Morten C. Meilgaard Ann Arbor, Michigan, USA
New Food Product Development
Gail Vance Civille
From Concept to Marketplace, Third Edition
B. Thomas Carr
Gordon W. Fuller
Sensory Spectrum Incorporated, New Providence, New Jersey, USA
From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition details sensory tests currently in use, promotes understanding of these tests, and describes major sensory evaluation practices. New to this edition are an expanded chapter on the Spectrum™ method of descriptive sensory analysis, a set of revised flavor intensity scales, an overview of Thurstonian scaling, and a detailed discussion of data-relationship techniques.
Catalog no. K10985, ISBN: 978-1-4398-1864-0 January 2011, 6-1/8 x 9-1/4, 507 pp. Suggested Price: $94.95 / £59.99
Catalog no. 3839, ISBN: 978-0-8493-3839-7 December 2006, 7 x 10, 464 pp. Suggested Price: $102.95 / £65.99
Optimizing Sweet Taste in Foods Edited by
William J. Spillane National University of Ireland
A wide range of compounds can be used to sweeten foods. With consumer interest in low-calorie foods, calorific sweeteners are often replaced with nonnutritive alternatives. Producing a high quality food product using sugar alternatives is tricky since non-nutritive and low-calorie sweeteners do not have the same taste profiles and functional characteristics as sugar. With contributions by distinguished authors, this new book reviews factors affecting sweet taste perception, types of sweet-tasting compounds, and their use in food products. Catalog no. WP7603, ISBN: 978-0-8493-7603-0 August 2006, 6 x 9, 428 pp. Suggested Price: $269.95 / £151.00
Sensory Analysis of Foods of Animal Origin
Soft Drink and Fruit Juice Problem Solved Edited by
Philip Ashurst Ashurst and Associates Eastman Dental Institute, UK
Robert Hargitt British Soft Drinks Association, UK
This reference provides solutions to 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-andanswer 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, shelflife and regulatory issues. Catalog no. WP7437, ISBN: 978-1-4200-7437-6 September 2009, 6-1/8 x 9-1/4, 208 pp. Suggested Price: $195.00 / £125.00
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 Co-Edited by Fidel Toldrá - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association
Devoted to the analysis of sensory parameters in food products of animal origin, this book describes the main analytical techniques and methodologies and their application. It describes the analysis of color and texture, including recent advances in texture measuring. It also includes techniques for sampling and identification of volatile compounds, sensory aspects, and quality index methods. The book reviews sample preparation and clean-up methods in depth, then provides a detailed overview of different separation and detection methods. Catalog no. K12135, ISBN: 978-1-4398-4795-4 September 2010, 7 x 10, 456 pp. Suggested Price: $149.95 / £95.00 Available in eBook
Food Product Development
Carr Consulting, Evanston, Illinois, USA
This new edition of a bestselling text provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas and then moving through development, final screening, and introduction into the marketplace. The author outlines organizational methods for new product development and resource utilization. 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.
Understanding Consumers of Food Products Edited by
Lynn Frewer and Hans van Trijp Wageningen University, The Netherlands
As part of successful product, service and policy development, developers must understand consumer choice. Understanding Consumers of Food Products introduces and analyzes the key drivers of consumer food choices, examines the role of consumers’ attitudes towards quality and marketing, and covers cultural and individual differences in food choice. The book discusses public health and methods to change consumers’ preferences for unhealthy foods and concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Catalog no. WP9144, ISBN: 978-0-8493-9144-6 January 2007, 6 x 9, 671 pp. Suggested Price: $299.95 / £169.00
For more information and a complete list of titles, visit us at www.crcpress.com
27
Delivering Performance in Food Supply Chains Edited by
Carlos Mena Cranfield University, Bedfordshire, UK
Graham Stevens
Design, Maintenance, and Good Manufacturing Practices Michael M. Cramer
Food Quality Assurance
Consultant, UK
Food Safety & Quality Assurance, Specialty Brands, Inc., Yorba Linda, California, USA
Food and drink supply chains are complex, continually evolving systems, involving many participants, parts, and, consequently, considerable challenges. This book identifies six key challenges in managing food and drink 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.
Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices 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. N10144, ISBN: 978-1-4398-2726-0 February 2010, 6 x 9 Suggested Price: $269.95 / £172.00
Catalog no. 4197, ISBN: 978-0-8493-4197-7 June 2006, 6-1/8 x 9-1/4, 304 pp. Suggested Price: $167.95 / £107.00 Available in eBook
Emerging Technologies for Food Quality and Food Safety Evaluation Edited by
Yong-Jin Cho Korea Food Research Institute, Bundang-gu, Seongnam, South Korea Series: Contemporary Food Engineering
Introducing state-of-the-art technology and emerging systems for the quantitative evaluation and definite measurement of food quality and safety, this book reviews the concept and scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter covers a specific system for quality parameters describing the principles related to each and its applications to foods. Topics include artificial intelligence systems for sensory evaluation; computer vision; NIR, NMR and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; electronic nose; biosensors; and the use of nanotechnology. Catalog no. K10781, ISBN: 978-1-4398-1524-3 March 2011, 6-1/8 x 9-1/4, 376 pp. Suggested Price: $159.95 / £99.00 Available in eBook
Food Industry Quality Control Systems Mark Clute Turtle Mountain, LLC, Eugene, Oregon, USA
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. Readers can visit the CRC website to download supporting programs. Catalog no. 8028, ISBN: 978-0-8493-8028-0 October 2008, 6-1/8 x 9-1/4, 536 pp. Suggested Price: $149.95 / £96.00 Available in eBook
Handbook of Organic Food Safety and Quality Edited by
Julia Cooper and Carlo Leifert
Sukwon Kang
28
Food Plant Sanitation
University of Newcastle, UK
Urs Niggli Research Institute of Organic Agriculture, Switzerland
With increased consumer pressure to reduce the use of pesticides, fertilizers, veterinary medicines and growth promoters in food production systems, demand for organic food continues to rise. Additionally, consumer confidence will only remain high if the safety, quality and health of organic food benefits are assured and free of sanitation scandals. This handbook provides comprehensive coverage of the latest research and best practice in ensuring the safety, sensory and nutritional quality of foods from organic and low input production systems to enable professionals to meet consumer demand for safe and high quality foods. Catalog no. WP9154, ISBN: 978-0-8493-9154-5 July 2007, 6 x 9, 521 pp. Suggested Price: $334.95 / £187.00
Sensory Analysis for Food and Beverage Quality Control A Practical Guide Edited by
D. Kilcast Consultant, UK
This book focuses on design and methods for sensory QC and statistical data analysis. It explores how to establish product sensory specifications and combine instrumental and sensory methods. The book reviews the use of sensory QC programs in the food and beverage industry. It covers sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment and examines sensory QC programs for different products, including ready meals, wine, and fish. Sensory QC for products such as textiles, cosmetics, and cars round out the coverage. Catalog no. N10199, ISBN: 978-1-4398-3142-7 July 2010, 6 x 9, 560 pp. Suggested Price: $209.95 / £134.00
For more information and a complete list of titles, visit us at www.crcpress.com
Advances in Fresh-Cut Fruits and Vegetables Processing
Improving the Health-Promoting Properties of Fruit and Vegetable Products
Olga Martin-Belloso and Robert Soliva Fortuny
Edited by
University of Lleida, Spain Series: Food Preservation Technology
F. A. Tomas-Barberan and M. I. Gil
Taking a multidisciplinary approach, this work discusses 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. 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 chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations with regard to creating healthy and attractive products.
This book 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. The book explores fruit and vegetable phytochemicals, reviews the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables, and examines the nutritional quality of fresh-cut and organic fruit and vegetables. Catalog no. WP6019, ISBN: 978-1-4200-7601-1 May 2008, 6 x 9, 592 pp. Suggested Price: $309.95 / £158.00
Available in eBook
Enzymes in Fruit and Vegetable Processing
Postharvest Biology and Technology for Preserving Fruit Quality Daniel Valero and Maria Serrano
Chemistry and Engineering Applications
University of Miguel Hernandez, Orihuela, Spain
Alev Bayindirli
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.
Middle East Technical University, Ankara, Turkey
Written by an international team of contributors, this book is devoted to the chemistry and engineering aspects of enzymes in fruit and vegetable processing. It provides 14 chapters that among other topics discuss the effect of enzymatic reactions on color, flavor, and texture, enzymatic browning during fruit and vegetable processing, enzyme-assisted production of value-added products from fruit and vegetable processing by-products, effect of 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. 94335, ISBN: 978-1-4200-9433-6 May 2010, 6-1/8 x 9-1/4, 405 pp. Suggested Price: $159.95 / £99.00
Catalog no. K10140, ISBN: 978-1-4398-0266-3 May 2010, 6-1/8 x 9-1/4, 287 pp. Suggested Price: $139.95 / £89.00 Available in eBook
Available in eBook
Processing Fruits Fruit and Vegetable Flavour
Science and Technology, Second Edition Edited by
Recent Advances and Future Prospects
Diane M. Barrett
Edited by
University of California, Davis, USA
Bernhard Brückner Institute of Vegetable and Ornamental Crops, Germany
S. Grant Wyllie CSIRO Textile and Fibre Technology, Australia Consultant, Australia
This book reviews the chemical basis of and current methods for improving the flavour of fruit and vegetable products. It examines the formation and deterioration of fruit and vegetable flavor and highlights flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding and the role of maturity for improved fruit and vegetable flavour. The text then discusses emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement. Catalog no. WP0760, ISBN: 978-1-4200-7600-4 March 2008, 6 x 9, 320 pp. Suggested Price: $259.95 / £139.00
Fruit & Vegetables
Catalog no. 71211, ISBN: 978-1-4200-7121-4 October 2010, 6-1/8 x 9-1/4, 424 pp. Suggested Price: $159.95 / £99.00
CEBAS (CSIC), Spain
Laszlo Somogyi Kensington, California, USA
Hosahalli Ramaswamy McGill University, Ste-Anne-de-Bellevue, Quebec, Canada
The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, 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 as well as the newest technologies. Catalog no. 1478, ISBN: 978-0-8493-1478-0 August 2004, 7 x 10, 864 pp. Suggested Price: $269.95 / £173.00 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
29
Bioactive Food Proteins and Peptides
Biotechnology in Functional Foods and Nutraceuticals
Applications in Human Health
Edited by
Edited by
Debasis Bagchi
Navam S. Hettiarachchy University of Arkansas, Fayetteville, USA
Kenji Sato Kyoto Prefectural University, Japan
Francis C. Lau InterHealth Nutraceuticals Incorporated, Benicia, California, USA
Dilip K. Ghosh
Functional Foods & Nutraceuticals
Maurice R. Marshall
nutriConnect, Sydney, NSW, Australia
University of Florida, Gainsville, USA
Written by a team of top-tier researchers and scientists, this resource brings you up to speed on cutting-edge advances taking place in the field. It begins with an overview of recent advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods and explores various aspects of food manufacturing technology. The book also provides coverage of quality assurance and food safety and an assessment of where the field currently stands on legal, social, and regulatory aspects of food biotechnology.
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. A first section addresses chemistry and bioactivity. It looks at proteins-peptides as allergens, antihypertensive agents, antimicrobials, antioxidants, and anti-cancer agents. Findings on the bioavailability and toxicity of food-derived peptide and intestinal functions are also included. Section Two involves chapters on therapeutic peptides, including recent developments in proteomics, bioavailability, and opportunities for designing future peptides-based foods. Catalog no. 93142, ISBN: 978-1-4200-9314-8 June 2011, 6-1/8 x 9-1/4, 360 pp. Suggested Price: $159.95 / £99.00 Available in eBook
Bioactive Foods and Extracts Cancer Treatment and Prevention Edited by
Ronald Ross Watson University of Arizona, Tucson, USA
Victor R. Preedy King’s College London, UK
30
University of Houston College of Pharmacy, Texas, USA
A review of the recent surge in research related to the effect of plant products in cancer treatment, Bioactive Foods and Extracts: Cancer Treatment and Prevention organizes cutting-edge findings into an easily accessible format. It addresses the wide availability of botanicals and their extracts and how their use is largely unregulated, particularly in the United States. It provides the sciencebased information critical to researchers and health care professionals charged with making decisions regarding the benefits, risks, and value of botanicals in the prevention and treatment of cancers. Catalog no. K10833, ISBN: 978-1-4398-1619-6 November 2010, 7 x 10, 663 pp. Suggested Price: $169.95 / £108.00
Catalog no. 87118, ISBN: 978-1-4200-8711-6 April 2010, 7 x 10, 591 pp. Suggested Price: $149.95 / £95.00 Available in eBook
Chitin, Chitosan, Oligosaccharides and Their Derivatives Biological Activities and Applications Edited by
Se-Kwon Kim Pukyong National University, Busan, South Korea
Providing comprehensive coverage of the biological activities and industrial applications of chitin, chitosan, oligosaccharides, and their derivatives, this book presents a balance of information between the various materials, functionalities, applications, and advantages of these polysaccharides in food, nutrition, and agriculture. Divided into five parts, the first part focuses on source and production. The second, third, and fourth parts cover physical and chemical aspects, structural modifications and functions, and biological activities and mechanisms of action. The final part presents a comprehensive assessment of applications. Catalog no. K10823, ISBN: 978-1-4398-1603-5 July 2010, 7 x 10, 666 pp. Suggested Price: $189.95 / £121.00 Also Available in Soft Cover Available in eBook
Available in eBook
Applications for Improving Nutrition and Health
Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
Richard Owusu-Apenten
Edited by
University of Ulster, Coleraine, Northern Ireland
Nissim Garti
Bioactive Peptides
A summary of the benefits of bioactive peptides used to mitigate major metabolic derangements that result in unwanted weight loss, this book presents recent findings from human studies and trials. It covers the background science on the relationship between illness and muscle weight loss, highlighting bioactive peptides’ ability to enhance the body’s antioxidant status, antisepsis capacity, immune function, anti-inflammatory capacity, growth potential, and appetite. Building on this, the author discusses the use of bioactive peptides to modify aspects of the host response to illness, including inflammation, antimicrobial activity, anabolic dysfunction, and anorexia. Catalog no. K10702, ISBN: 978-1-4398-1362-1 June 2010, 6-1/8 x 9-1/4, 414 pp. Suggested Price: $169.95 / £108.00 Available in eBook
The Hebrew University of Jerusalem, Israel
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. Catalog no. WP7436, ISBN: 978-1-4200-7436-9 February 2008, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $289.95 / £154.00
For more information and a complete list of titles, visit us at www.crcpress.com
Measuring and Controlling Food Structure Breakdown and Nutrient Absorption Edited by
Functional and Specialty Beverage Technology
Julian McClements and Eric A. Decker
Paul Paquin
University of Massachusetts, USA
Universite Laval, Canada
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.
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. WP9485, ISBN: 978-1-4200-9485-5 September 2009, 6-1/8 x 9-1/4, 744 pp. Suggested Price: $279.95 / £170.00
Catalog no. N10001, ISBN: 978-1-4200-9987-4 March 2009, 6 x 9, 384 pp. Suggested Price: $249.95 / £150.00
Functional Foods of the East Edited by
Fatty Acids in Health Promotion and Disease Causation Edited by
John Shi Agriculture and Agri-Food Canada, Guelph, Ontario
Chi-Tang Ho Rutgers University, New Brunswick, New Jersey, USA
Fereidoon Shahidi
Ronald R. Watson This book focuses on heart disease and the role that fatty acids can play in its prevention and causation. It provides information on special populations, Native Americans, stroke, and cardiac injury as examples of areas where fatty acids play a key role. The book also discusses body composition, diabetic disease, and health promotion, and actions after transformation by oxidation. It includes coverage of fatty acids in health promotion and diseases such as cancer, intestinal microbes, and membrane functions. Finally the actions of omega-3 fatty acids are extensively investigated by global experts. Catalog no. N10251, ISBN: 978-1-893997-65-3 January 2010, 6 x 9, 865 pp. Suggested Price: $175.00 / £114.00 Available in eBook
Memorial University of Newfoundland, St John’s, Canada Series: Nutraceutical Science and Technology
Health and healing foods have a long history in the Asian cultures. This book covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and antiaging 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 Asia as well as the Middle East. Catalog no. 71920, ISBN: 978-1-4200-7192-4 October 2010, 6-1/8 x 9-1/4, 502 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Fruit and Cereal Bioactives Sources, Chemistry, and Applications Edited by
Ozlem Tokusoglu Celal Bayer University, Department of Food Engineering, Manisa, Turkey
Clifford A. Hall III North Dakota State University, Fargo, USA
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. K10332, ISBN: 978-1-4398-0665-4 February 2011, 7 x 10, 475 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Functional Foods & Nutraceuticals
Designing Functional Foods
Functional Foods Principles and Technology Edited by
Mingruo Guo University of Vermont, USA
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. Catalog no. N10083, ISBN: 978-1-4398-0897-9 February 2009, 6 x 9 Suggested Price: $229.95 / £135.00
For more information and a complete list of titles, visit us at www.crcpress.com
31
Handbook of Fermented Functional Foods Second Edition Edited by
Edward R. Farnworth
Functional Foods & Nutraceuticals
Volume II: Scale-Up, Processing and Automation
Updates and featuring five new chapters, this second edition examines the health benefits of fermented foods as well as the processes and production techniques involved in their manufacture. It includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It reveals the bioactivity and bioavailablity responsible for fermented products such as fermented milk, Kefir, yogurt, fermented soy products, Korean Kimchi and German sauerkraut. This book investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefits.
Focusing on the scale up, processing, and automation of nutraceutical production under cGMP production regulations, this volume introduces processing techniques including homogenization, particle size reduction, emulsification, and cell disruption as well as high shear fluid processing with high precision, uniformity, and predictability. It addresses factors that enhance nutritional value, color, taste, and texture and presents computer simulation and modeling techniques used in scaling and processing. It discusses the aspects and applications of a wide range of processing techniques such as continuous vs. batch processing, pelletization, extrusion, extraction, and purification and addresses current challenges and future trends.
Catalog no. 53264, ISBN: 978-1-4200-5326-5 May 2008, 6-1/8 x 9-1/4, 600 pp. Suggested Price: $172.95 / £110.00
Handbook of Nutraceuticals and Functional Foods Second Edition Edited by
Robert E.C. Wildman Demeter Consultants, Dripping Springs, Texas, USA Series: Modern Nutrition
With contributions from a panel of leading international experts, the Handbook of Nutraceuticals and Functional Foods, Second Edition provides a collection of the most current topics in nutraceuticals and functional foods. This edition features new and revised chapters, including the topics of vitamin E, nutritional supplements and inflammation, whey protein, cereals, beverages, and fruits. This authoritative guide serves as a comprehensive, all-in-one reference source for professionals in food chemistry and engineering as well as nutritional, pharmaceutical, and biomedical science and makes an ideal text for students specializing in these fields.
32
Handbook of Nutraceuticals
Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada Series: Functional Foods and Nutraceuticals
Catalog no. 6409, ISBN: 978-0-8493-6409-9 October 2006, 7 x 10, 560 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Yashwant Pathak Sullivan University, Louisville, Kentucky, USA
Catalog no. K11173, ISBN: 978-1-4398-2368-2 May 2011, 6-1/8 x 9-1/4, 688 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Handbook of Prebiotics Edited by
Glenn R. Gibson The University of Reading, UK
Marcel B. Roberfroid Université Catholique de Louvain, Brussels, Belgium
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. 8171, ISBN: 978-0-8493-8171-3 January 2008, 6-1/8 x 9-1/4, 504 pp. Suggested Price: $162.95 / £102.00 Available in eBook
Handbook of Nutraceuticals Volume I Ingredients, Formulations, and Applications Edited by
Yashwant Pathak Sullivan University, Louisville, Kentucky, USA
The first reference of its kind, this volume analyzes nutraceutical extracts and formulations in a pharmacopoeia-like manner. Introductory chapters provide detailed scientific information on characterization and methods for developing reproducible products, including Good Manufacturing Procedure (cGMP) requirements. All of the individual monographs on more than 175 nutraceuticals follow a unified format. Each is characterized by origin and as many as 17 properties, including non-proprietary names, chemical name, CAS no., and applications. A second section focuses on formulations aimed at specific diseases or disorders and includes chapters on safety and the toxicity of nutraceuticals. Catalog no. 82213, ISBN: 978-1-4200-8221-0 November 2009, 6-1/8 x 9-1/4, 400 pp. Suggested Price: $154.95 / £99.00 Available in eBook
Handbook of Prebiotics and Probiotics Ingredients Health Benefits and Food Applications Edited by
Susan Sungsoo Cho NutraSource Inc., Laurel, Maryland, USA
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: $164.95 / £102.00 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
Nutritional, Medicinal and Therapeutic Properties Edited by
V. R. Preedy and Ronald R. Watson Increasingly, clinical evidence supports the role of lycopene as a nutrient with important health benefits, since it appears to provide protection against a broad range of epithelial cancers. The possibility that consumption of lycopene-rich foods may reduce the risk of such diseases has prompted numerous in-depth studies of the levels of lycopene in foods and of correlations between dietary lycopene and certain diseases. This monograph serves as a reference for providing a better understanding of the role of lycopene in promoting health, and by encouraging a deeper understanding of approaches to a healthy diet and life. Catalog no. N00089, ISBN: 978-1-57808-538-5 January 2009, 6 x 9, 472 pp. Suggested Price: $119.95 / £76.99 Available in eBook
Technology of Functional Cereal Products Edited by
Bruce R. Hamaker Purdue University, West Lafayette, Indiana, USA
This collection reviews technologies for producing a wide range of cereal products with health-promoting properties and increased sensory quality. Part I includes whole grain foods, cereal micronutrients, and resistant starch. It includes consumer perception of health-promoting cereal products as well as regulatory and labeling issues. Part II focuses on technologies to improve the quality of functional cereal products, reviewing grain improvement, novel cereal-derived ingredients, and formulation of low GI products. It discusses products made from oats, rye, barley and specialty grains and breads fortified with vitamins and minerals, soy and omega-3 lipids. Catalog no. WP6673, ISBN: 978-1-4200-6673-9 November 2007, 6-1/8 x 9-1/4, 548 pp. Suggested Price: $279.95 / £158.00
Methods of Analysis for Functional Foods and Nutraceuticals Second Edition Edited by
W. Jeffrey Hurst Hershey Foods Technical Center, Hershey, Pennsylvania, USA Series: Functional Foods and Nutraceuticals
Therapeutic Effects of Tea Edited by
B. Banerjee T.C. Chaudhuri
Written by international experts, the second edition of this highly successful text has been revised to reflect dramatic advances in the field of functional foods and nutraceuticals. Providing an invaluable source of information for laboratories involved in the food, dietary supplement, and pharmaceutical industry, all analytical methods from the first edition have been updated. It offers new techniques for the analysis of carotenoids, phytoestrogens, flavonoids, vitamins, and carbohydrates. With three new chapters on polyphenol analysis along with 85% new or revised information, this book is an indispensable addition to any food analyst’s library.
Although the therapeutic values of tea have been known for ages, current research, epidemiological studies and clinical evaluation have unequivocally established the superior abilities of tea compounds in preventing and curing a plethora of human diseases, some as dreadful as cancer. Interestingly enough, quality components of tea, coupled with its antioxidant properties, make tea a unique beverage. The purpose of this book is not to publicize tea but to create awareness of the multiple benefits of drinking tea.
Catalog no. 7314, ISBN: 978-0-8493-7314-5 March 2008, 6-1/8 x 9-1/4, 552 pp. Suggested Price: $162.95 / £102.00
Catalog no. N00027, ISBN: 978-1-57808-398-5 January 2005, 6 x 9, 220 pp. Suggested Price: $69.95 / £44.99
Available in eBook
Novel Food Ingredients for Weight Control
Tomatoes and Tomato Products
Edited by
Nutritional, Medicinal and Therapeutic Properties
C.J.K. Henry
Edited by
Oxford Brookes University, UK
V. R. Preedy Ronald R. Watson
Obesity has risen at an epidemic rate in recent years and is predicted to become a widespread leading preventable cause of death. This collection provides food industry professionals with essential information about particular ingredients that are effective in weight control, their production, use in functional foods and the ability to play a role in weight regulation. The book examines satiety extension, cravings and obesity, glycemic control, insulin resistance, and food ingredients that may cause obesity. It highlights the use of ingredients from grain, fruit, and vegetables for weight control; the role of calcium; and the importance of trans-fat free oils. Catalog no. WP9147, ISBN: 978-0-8493-9147-7 May 2007, 6 x 9, 358 pp. Suggested Price: $259.95 / £146.00
Functional Foods & Nutraceuticals
Lycopene
The contributors to this book are authors of international and national standing, leaders in the field. and trendsetters. The book covers emerging fields of science and important discoveries relating to tomatoes and related products. This represents a one-stop shopping of material related to tomatoes. This book will be essential reading for plant scientists, nutritionists, dieticians, pharmacologists, health care professionals and research scientists. Catalog no. N00085, ISBN: 978-1-57808-534-7 January 2008, 6 x 9, 665 pp. Suggested Price: $139.95 / £89.00 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
33
Advanced Technologies For Meat Processing
Section: Meats
Edited by
Edited by
Leo M.L. Nollet University College Ghent, Applied Engineering Sciences, Belgium
Fidel Toldra Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain Series: Food Science and Technology
Meats
Featuring contributions from international experts, Advanced Technologies for Meat Processing presents recent developments in new technologies for the full meat processing chain. This book explores production systems through the use of modern biotechnology, rapid non-destructive online detection systems, recent packaging systems, and automation in slaughterhouses. It describes new technologies including decontamination, high-pressure processing, fat reduction, functional meat compounds such as peptides or antioxidants, and processing of nitride-free products and dry-cured meats. The text also covers bacteriocins against meat-borne pathogens and the latest in bacterial starters. Catalog no. DK3813, ISBN: 978-1-57444-587-9 March 2006, 6-1/8 x 9-1/4, 483 pp. Suggested Price: $189.95 / £121.00
Leo M.L. Nollet University College Ghent, Applied Engineering Sciences, Belgium
Fidel Toldrá Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain
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. Catalog no. 45296, ISBN: 978-1-4200-4529-1 November 2008, 7 x 10, 984 pp. Suggested Price: $195.95 / £125.00
Available in eBook
Available in eBook
Encyclopedia of Animal Science Second Edition
Improving the Sensory and Nutritional Quality of Fresh Meat
Edited by
Edited by
Wilson G. Pond and Alan W. Bell
Joseph P. Kerry
Cornell University, Ithaca, New York, USA
34
Handbook of Muscle Foods Analysis
Written and edited by a distinguished team of experts, this encyclopedia encompasses animal physiology; animal growth and development; animal behavior; animal reproduction and breeding; alternative approaches to animal maintenance; meat science and muscle biology; farmed animal welfare and bioethics; and food safety. Organized with reader-friendly descriptions of technologies, the second edition consists of more than 300 entries—many of which are new—ranging from adaptation and stress, to zoos and aquariums. With 2500 references and hundreds of figures, equations, and tables, it covers new developments in genomics, transgenesis, cloning, and mathematical model constructions. Catalog no. K10463, ISBN: 978-1-4398-0932-7 November 2010, 8-1/2 x 11, 1296 pp. Suggested Price: $595.00 / £300.00
Handbook of Analysis of Edible Animal By-Products
University College, Cork, Ireland
David Ledward University College, Cork, Ireland
A collection of in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions. Catalog no. WP7790, ISBN: 978-1-4200-7790-2 February 2009, 6 x 9, 500 pp. Suggested Price: $289.95 / £153.00
Textbook
Edited by
Lawrie’s Meat Science
Leo M.L. Nollet
Seventh Edition
University College Ghent, Applied Engineering Sciences, Belgium
Edited by
Fidel Toldrá Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain
This handbook provides food scientists a full overview of the tools available for the analysis of widely consumed animal by-products such as the entrails and internal organs. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollett and Todrá 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, including the detection of pathogens and toxins usually found in muscle foods. Catalog no. K10202, ISBN: 978-1-4398-0360-8 March 2011, 7 x 10, 392 pp. Suggested Price: $169.95 / £108.00 Available in eBook
R. A. Lawrie Emeritus Professor, University of Nottingham, UK
D. A. Ledward University of Reading, UK
Lawrie’s Meat Science has established itself as a standard work in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing, and eating quality of meat. This seventh edition provides a clear guide that takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science that have taken place in the past eight years, especially in areas of eating quality of meat and meat biochemistry. Catalog no. WP8726, ISBN: 978-0-8493-8726-5 December 2006, 6 x 9, 442 pp. Suggested Price: $116.95 / £66.99
For more information and a complete list of titles, visit us at www.crcpress.com
Handbook of Seafood and Seafood Products Analysis Edited by
Meat Products Handbook
Leo M. L. Nollet
Practical science and technology
Fidel Toldrá
Quality Ingredients, Sydney, Australia
Meat Products Handbook is comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The author sets the stage with a review of meat composition and its effect on quality together with the role of additives. He goes on to discuss raw materials, additives, manufacturing processes, and representative recipes for a range of particular meat products. Catalog no. WP8013, ISBN: 978-0-8493-8010-5 December 2006, 6 x 9, 648 pp. Suggested Price: $319.95 / £181.00
Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain
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: $205.95 / £131.00 Available in eBook
Textbook
Poultry Meat Processing Second Edition University of Arkansas, Fayetteville, USA
Improving Farmed Fish Quality and Safety
Christine Z. Alvarado
Edited by
Edited by
Casey M. Owens Texas Tech University, Lubbock, USA
Øgvind Lie
Alan R. Sams
National Institute of Nutrition and Seafood Research, Norway
Clemson University, SC, Texas A&M University, College Station, 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.
Upholding its reputation as the most comprehensive text available, the second edition of Poultry Meat Processing features three new chapters: Nutritive Value of Poultry Meat, Co-products and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S. Written by acknowledged experts, the text also offers significant updates on important subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation, and the latest packaging technology. Catalog no. 91891, ISBN: 978-1-4200-9189-2 February 2010, 7 x 10, 448 pp. Suggested Price: $99.95 / £60.99
Catalog no. WP7791, ISBN: 978-1-4200-7791-9 September 2008, 6 x 9, 500 pp. Suggested Price: $299.95 / £161.00
Environmental Effects on Seafood Section: K10184 Availability, Safety, and Quality Edited by
Elzbieta G. Daczkowska-Kozon West Pomeranian University of Technology, Poland
Bonnie Sun Pan National Taiwan Ocean University Series: Chemical & Functional Properties of Food Components
This 12th volume in the Chemical & Functional Properties of Food Components series focuses on the effects of natural and anthropogenic environmental conditions on the availability of marine organisms harvested for food purposes. Particular emphasis is placed on how physical, chemical, and biological characteristics of the marine environment impact technological suitability, sensory quality, nutritional value, health-promoting activity, and safety aspects of raw seafood materials. The authors explain how to enhance the desirable sensory quality and health effects of various marine food products. The text also explores the health risks and benefits of consuming seafood. Catalog no. K10184, ISBN: 978-1-4398-0327-1 December 2010, 6-1/8 x 9-1/4, 401 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Improving Seafood Products for the Consumer Edited by
Torger Borresen Danish Institute for Fisheries Research
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 toward 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. Catalog no. WP7434, ISBN: 978-1-4200-7434-5 November 2008, 6-1/8 x 9-1/4, 608 pp. Suggested Price: $319.95 / £171.00
For more information and a complete list of titles, visit us at www.crcpress.com
Meats / Seafood
Gerhard Feiner
University College Ghent, Applied Engineering Sciences, Belgium
35
Arthritis Pathophysiology, Prevention, and Therapeutics Edited by
Marine Polysaccharides Food Applications
Seafood / Nutrition in Health and Disease 36
Vazhiyil Venugopal Indian Institute of Technology, Mumbai
Consolidating the most recent information on polysaccharides and the efficient use of seafood wastes, this book discusses applications of marine polysaccharides in food product development and other areas. Chapters include isolation and characterization of chitin and its derivatives in seafood wastes, production of carrageenan, algin, agar, and fucoidan from seaweed, and the associated properties of these compounds. It discusses the potential functional roles of these polysaccharides in development of various food products, both of animal (including muscle and dairy) and vegetable origin, and their possible role as edible films and carriers of nutrients. Catalog no. K10782, ISBN: 978-1-4398-1526-7 January 2011, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Debasis Bagchi University of Houston College of Pharmacy, Texas, USA
Hiroyoshi Moriyama Showa Pharmaceutical University, Tokyo, Japan
Siba P. Raychaudhuri University of California, Davis, USA and VA Medical Center Sacramento, USA
An overall analysis of available arthritis treatments, this book covers pathophysiology, traditional medicine, alternative therapies, and lifestyle changes. The book focuses on treatment regiments, including synthetic drugs, their safety and toxicity; natural and herbal products; healthy foods; and nonpharmacologic interventions such as acupuncture and psychosocial management. It covers preventative strategies for rheumatoid arthritis and osteoarthritis as well. The association of arthritis in obesity, hypertension, and cardiovascular disease is highlighted. Extensive research on natural products is also included within the text, as is information on synthetic drugs such as COX-2 inhibitors. Tables, figures, and charts are used throughout. Catalog no. K10868, ISBN: 978-1-4398-1686-8 April 2011, 7 x 10, 544 pp. Suggested Price: $139.95 / £89.00 Available in eBook
Maximising the Value of Marine By-Products
Diet and Nutrition in Palliative Care
Edited by
Edited by
Fereidoon Shahidi
Victor R. Preedy
Memorial University of Newfoundland, Canada
King’s College London, UK
A complete review of the characterization, recovery, processing, and applications of marine by-products, Maximising the Value of Marine By-Products begins with a summary of the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. The book examines the various applications of by-products in the food industry, including healthpromoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavorings, and pigments. The book concludes with discussions of the utilization of marine by-products in diverse areas such as agriculture, medicine, and energy production.
This pioneering work defines palliative care and end-of-life care while also covering methods of pain control and sedation. It presents general concerns and information on critical care factors such as hydration, dysphagia, artificial nutrition, home nutritional support, and other specific aspects for hospice patients. It provides extensive coverage on nutritional guidelines and diet therapy, along with research on nutrition for patients with incurable types of cancer, dementia, and HIV/AIDS, as well as those in a vegetative state. Proper diet related to palliative care, including surgery and wound healing, is also discussed.
Catalog no. WP9152, ISBN: 978-0-8493-9152-1 December 2006, 6 x 9, 532 pp. Suggested Price: $309.95 / £175.00
Catalog no. K11019, ISBN: 978-1-4398-1932-6 May 2011, 7 x 10, 488 pp. Suggested Price: $139.95 / £89.00 Available in eBook
Diet, Nutrients, and Bone Health
Shellfish Safety and Quality
Edited by
Edited by
John J. B. Anderson and Philip J. Klemmer
Sandra E. Shumway
University of North Carolina, Chapel Hill, USA
University of Connecticut, Storrs, Connecticut, USA
Sanford C. Garner
Gary E. Rodrick
SRA International, Durham, NC, USA
University of Florida, Gainesville, USA
Presenting recent advancements in research findings and the resulting new schools of thought on the physiology of human bone, this comprehensive reference examines information on dietary pattern and specific nutrients in bone health. Written by experts in the areas of nutrition, bone function, and medicine, chapters include research on a variety of bone-related topics including effects of vitamins, nutrients, and antioxidants; dietary requirements; physical exercise; bone hormones; lifestyle and effects through the life cycle; race and ethnicity; and prevention of bone diseases including osteopenia and osteoporosis.
Shellfish remain a very popular and nutritious food, but consumption may present a particularly high risk to consumers. This collection reviews hazards the shellfish industry needs to be aware of and steps that can be taken to improve safety and eating quality. Opening chapters consider microbial, biotoxin, metal and organic contaminants of shellfish. Techniques to reduce contamination are then discussed, such as mitigation of the effects of harmful algal blooms. Chapters also address approaches to managing disease and other methods to improve quality, such as improved packaging methods and reduction of biofouling. Catalog no. WP7792, ISBN: 978-1-4200-7792-6 February 2009, 6 x 9, 384 pp. Suggested Price: $269.95 / £160.00
Catalog no. K11029, ISBN: 978-1-4398-1955-5 June 2011, 6-1/8 x 9-1/4, 320 pp. Suggested Price: $129.95 / £82.00 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
Prevention, Stress Management, and Treatment, Second Edition
Food for the Ageing Population Edited by
Edited by
Monique Raats
Jacalyn J. Robert-McComb, James R. Clopton, and Kristen Goodheart
University of Surrey, UK
Lisette de Groot and Wija van Staveren
Texas Tech University, Lubbock, USA
Wageningen University, The Netherlands
Offering treatment, prevention, and stress management techniques and modalities specific for women and children (from grade school to adulthood) with eating disorder symptoms, this new edition focuses on helping others understand the illness and providing prevention strategies with emphasis on self-awareness and acceptance. It features new chapters on pharmaceutical approaches to the management of eating disorders and related symptoms including mindfulness programs, exercises, and effective therapeutic techniques. Each chapter includes learning objectives, background and significance, current findings, summary and conclusions, and case studies as appropriate.
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, sensory perception, 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 food safety, designing new foods and beverages for the ageing, and nutrition education programs.
Catalog no. K11180, ISBN: 978-1-4398-2481-8 June 2011, 7 x 10, 420 pp. Suggested Price: $129.95 / £82.00 Available in eBook
Catalog no. WP7793, ISBN: 978-1-4200-7793-3 January 2009, 6 x 9, 600 pp. Suggested Price: $309.95 / £163.00
Gastrointestinal and Liver Disease Nutrition Desk Reference Edited by
Gerard E. Mullin John Hopkins University, Baltimore, MD, USA
Food and Nutrients in Disease Management
Laura E. Matarese
Edited by
NYU Langone Medical Center, USA
Ingrid Kohlstadt
Discussing nutritional therapies in the management of gastrointestinal issues, this reference brings together experts in the field of nutrition and gastroenterology to offer dietary, nutritional, and natural therapies for gastrointestinal ailments in order to improve digestive health. Beginning with a review of the digestive tract and core concepts, it presents the nutritional consequences and considerations of digestive disorders including celiac disease, cancers, malabsorption, inflammatory bowel disease, irritable bowel syndrome, and obesity. It also addresses the unique issues of hospitalized patients and includes a toolbox of key concepts, charts, tables, algorithms, and practical therapeutic strategies.
M.D., M.P.H, F.A.C.P.M., F.A.C.N, Annapolis, Maryland, USA
The natural healing properties of food have receded from public view 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. 67621, ISBN: 978-1-4200-6762-0 February 2009, 7 x 10, 740 pp. Suggested Price: $154.95 / £99.00
University of Pittsburgh Medical Center, Pennsylvania, USA
Melissa Palmer
Catalog no. K10642, ISBN: 978-1-4398-1264-8 May 2011, 6-1/8 x 9-1/4, 328 pp. Suggested Price: $139.95 / £89.00 Available in eBook
Available in eBook
Food Constituents and Oral Health Current Status and Future Prospects Edited by
Michael Wilson Clemson University, South Carolina, USA Eastman Dental Institute, UK
Oral diseases can have a significant impact on self-esteem and quality of life. This collection reviews the latest research into the effects of food constituents on oral diseases and conditions. 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
Geriatric Nutrition Edited by
John E. Morley and David R. Thomas Saint Louis University School of Medicine, Missouri, USA Series: Nutrition and Disease Prevention
This volume integrates basic research with clinical practice in a state-of-the-art review of current nutritional thinking. Beginning with an overview of 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 susceptibility. The book also considers multicultural and ethical issues relevant to the sensitive treatment of older individuals. Catalog no. 3815, ISBN: 978-0-8493-3815-1 May 2007, 6-1/8 x 9-1/4, 600 pp. Suggested Price: $157.95 / £99.00 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
Nutrition in Health and Disease
Eating Disorders in Women and Children
37
A Guide to Obesity and the Metabolic Syndrome Origins and Treatment George A. Bray Louisiana State University, Baton Rouge, USA
Nutrition in Health and Disease
This book presents the history and origins of the obesity, its etiology, and the various components necessary to develop effective intervention and treatment strategies. The first section covers the history of obesity, defines and evaluates the clinical presentation of the pathology, discusses its prevalence in the population, and explains common analytical measurements. Chapters include genetics and genetic factors, modern consequences of obesity, and quality of life issues. The second section introduces prevention strategies in children and adults, such as dietary and lifestyle changes, medication, and surgical interventions. Catalog no. K10749, ISBN: 978-1-4398-1457-4 February 2011, 7 x 10, 404 pp. Suggested Price: $89.95 / £57.99 Available in eBook
Kedar N. Prasad Premier Micronutrient Corporation, Antioxidant Research Institute, Novato, California, USA
Through science- and evidence-based research, this book provides comprehensive information on micronutrients and their ability to promote healthy aging and reduce the risk and improve the management of disease. It proposes specific micronutrient supplementations targeted at several conditions. The text includes basic facts about micronutrients; oxidative stress, inflammation, and immune function; and recommendations for healthy aging and the prevention and improvement of a range of disease states, including coronary artery disease, diabetes, cancer, Alzheimer’s disease, Parkinson’s disease, hearing disorders, posttraumatic stress disorder, traumatic brain injury, HIV/AIDS, the adverse effects of radiation, and arthritis. Catalog no. K11116, ISBN: 978-1-4398-2106-0 October 2010, 7 x 10, 391 pp. Suggested Price: $129.95 / £82.00 Available in eBook
Handbook of Nutrition in the Aged Fourth Edition Edited by
38
Micronutrients in Health and Disease
Nutrition in Public Health
Ronald Ross Watson
Principles, Policies, and Practice
University of Arizona, Tucson, USA Series: Modern Nutrition
Arlene Spark Hunter College, New York City, USA
The Handbook of Nutrition in the Aged reviews health problems that occur in aging adults and the nutritional therapies to overcome them. This fourth edition features new sections on alcohol and beverages in health degradation as well as complementary and alternative medicines, including the use of antioxidants, botanicals, and marine oils. New chapters address arthritis, cognitive functioning, diabetes prevention, cancer, nutritional supplements in fracture care, and recent research on protein and vitamin intake. This text also contains sections on adequate diets for the aging, undernutrition, longevity, disease prevention, and nutritional supplements.
Nutrition plays a key role in many conditions, including pre-term delivery, cancer, obesity, diabetes, and cardiovascular and renal diseases. This book focuses on nutrition in the public setting, taking into account the myriad demographic, social, and cultural issues that influence public policy. It integrates 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 the conflicting interests of USDA and DHHS, food labeling and health claim regulations, and school feeding challenges.
Catalog no. 59718, ISBN: 978-1-4200-5971-7 October 2008, 7 x 10, 368 pp. Suggested Price: $139.95 / £89.00
Catalog no. 1473, ISBN: 978-0-8493-1473-5 May 2007, 7 x 10, 576 pp. Suggested Price: $129.95 / £83.99 Available in eBook
Available in eBook
Melatonin in the Promotion of Health Second Edition
Nutrition Support for the Critically Ill Patient A Guide to Practice Edited by
Edited by
Gail Cresci
Ronald R. Watson
Medical College of Georgia, Augusta, USA
University of Arizona, Tucson, USA
The book focuses on the role of melatonin in prevention as well as treatment of various human disease states including behavior disorders, mental disorders, breast cancer, bone health, and gastrointestinal diseases. It covers the role of melatonin in the prevention of oxidative stress, mutagenesis, sun damage, ocular health, gut motility, and detoxification. It also presents mechanisms of melatonin action in humans including cell modulation, signaling mechanisms, protective effects, and melatonin receptors as well as its role as an antioxidant.
Designed for clinicians working in a critical care setting, this practical text considers the internal alterations that occur during critical illness to provide evidencedbased state-of-the-art practices for nutritional support. Highlighting metabolism issues, nutrient delivery, and lifecycle considerations such as pregnancy and old age, it examines the need for specialized nutrients and explores topics such as physiological stress, specific system failures, and general systemic failure. The text also explores professional issues such as ethical and economic considerations and provides an extensive list of references, tables, figures, and case studies.
Catalog no. K11833, ISBN: 978-1-4398-3979-9 May 2011, 6-1/8 x 9-1/4, 350 pp. Suggested Price: $129.95 / £82.00
Catalog no. 2153, ISBN: 978-0-8493-2153-5 February 2005, 7 x 10, 712 pp. Suggested Price: $144.95 / £92.00
Available in eBook
Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
Nutrition, Epigenetic Mechanisms, and Human Disease
Obesity
Edited by
Edited by
Nilanjana Maulik
Debasis Bagchi
University of Connecticut, Farmington, USA
University of Houston College of Pharmacy, Texas, USA
Gautam Maulik
Harry G. Preuss
Harvard Medical School, Boston, MA, USA
Georgetown University Medical Center, Washington, DC, USA
Extensive research on nutrigenomics has unveiled numerous epigenetic mechanisms that are influenced by our dietary signature. This book illustrates how nutrition can influence epigenetic inheritance and the mechanisms that underlie modification of the metabolic imprint of an individual. The text discusses the basics of nutrigenomics and epigenetic regulation, types of nutrition influencing genetic imprinting, and the role of nutrition in modulating an individual’s predisposition to disease. It also covers epigenetic variation, genomic imprinting, maternal nutrition, neonatal nutrition, as well as epigenetics and nutrition relating to cancer, heart disease, and obesity.
This volume is a comprehensive resource for sound, up-to-the-minute data on the management of obesity. The text covers epidemiology and pathophysiology, associated degenerative diseases, drug development and safety, the intricacies of childhood obesity, and the benefits of bariatric surgery. A large 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.
Catalog no. K10265, ISBN: 978-1-4398-0479-7 December 2010, 6-1/8 x 9-1/4, 413 pp. Suggested Price: $139.95 / £89.00
Catalog no. 3802, ISBN: 978-0-8493-3802-1 March 2007, 7 x 10, 592 pp. Suggested Price: $167.95 / £107.00
Available in eBook
Available in eBook
Nutritional Genomics The Impact of Dietary Regulation of Gene Function on Human Disease
Textbook
Edited by
Macronutrients, Micronutrients, and Metabolism
Wayne R. Bidlack California State Polytechnic University, Pomona, USA
Raymond L. Rodriguez University of California, Davis, USA
Written as a platform for researchers, scientists, educators, and policy makers to discuss the current status of nutritional genomic research, this book contains the latest scientific findings on the mechanisms underlying diet-genome interactions. The book covers information on transforming dietary signals into diseasepreventing changes in gene expression, gene-linked networks of chronic disease and cancer, and the role of food science and nutrition to meet individual genomic health needs. The book identifies future directions for research and opportunities for improving global health and wellness by preventing, delaying, or mitigating chronic diseases with diet. Catalog no. K11975, ISBN: 978-1-4398-4452-6 June 2011, 6-1/8 x 9-1/4, 448 pp. Suggested Price: $139.95 / £89.00 Available in eBook
Nutritional Management of Digestive Disorders
Advanced Nutrition Carolyn D. Berdanier Professor Emerita, University of Georgia, Athens, USA
Janos Zempleni University of Nebraska, Lincoln, USA
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. 55526, ISBN: 978-1-4200-5552-8 August 2008, 7 x 10, 552 pp., Soft Cover Suggested Price: $102.95 / £66.99
Edited by
Case Studies in Physiology and Nutrition
Bhaskar Banerjee
Lynne Berdanier
Chief, Section of Gastroenterology, University of Arizona College of Medicine, Tucson, USA
Gainesville State College, Georgia, USA
Reflecting current concerns, especially regarding aging and obesity, this cuttingedge work covers a range of digestive disorders and novel therapies. It considers management and nutrition for celiacs, eosinophilic esophagitis, and inflammatory bowel, as well as acute pancreatitis and liver disease. It discusses macro- and micronutrients for colon cancer prevention, guidelines on probiotics for IBS and antibiotic-associated diarrhea, treatments for obesity including bariatric surgery, and short bowel syndrome and small intestinal transplantation. It also includes a wealth of practical advice on nutritional assessment, parenteral nutrition, and home nutritional support. Catalog no. 86545, ISBN: 978-1-4200-8654-6 August 2010, 6-1/8 x 9-1/4, 406 pp. Suggested Price: $129.95 / £82.00 Available in eBook
Section: Nutrition Science
Carolyn D. Berdanier Professor Emerita, University of Georgia, Athens, USA
Designed to encourage critical thinking skills, this text of case studies presents a range of conditions 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 questions. Another section lists solutions, scientific information, and opportunities for further learning. The text explores nutritional components by defining biochemical, mechanical, and physical functions. The book’s format aids 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: $61.95 / £39.99
For more information and a complete list of titles, visit us at www.crcpress.com
Nutrition in Health and Disease / Nutrition Science
Epidemiology, Pathophysiology, and Prevention
39
Textbook
CRC Desk Reference for Nutrition
Introduction to Nutrition and Metabolism
Third Edition
Fourth Edition
Carolyn D. Berdanier
David A. Bender
Nutrition Science / Sports Nutrition
Professor Emerita, University of Georgia, Athens, USA
University College London, UK
This updated reference defines and explains common terms used in nutrition, medicine, food science, metabolism, and physiology. The entries are listed alphabetically and are followed by a definition, paragraph, essay, composition, or feature article. Many of the more complex entries are supported with illustrations and/or tables. It has been expanded to reflect new advances in all areas of nutrition science. New material contains information on gut hormones and their functions; food intake recommendations; new drugs with nutritional applications; and novel discoveries of transport proteins and messenger proteins.
Thoroughly updated, this fourth edition of a bestseller cut through a wealth of sometimes conflicting new findings to provide a clear introduction to nutrition and metabolism. The text explains the scientific principles underlying our current understanding of interactions between diet and health, examines nutrient function and metabolic pathways, and explores the scientific basis of various dietary goals. New features include a list of key points at the end of each chapter and the addition of open-ended case-based problems. The accompanying CD contains PowerPoint® presentations, self-assessment exercises, a virtual laboratory, and a nutrient analysis program.
Catalog no. K12160, ISBN: 978-1-4398-4844-9 May 2011, 7 x 10, 448 pp. Suggested Price: $99.95 / £63.99 Available in eBook
Handbook of Nutrition and Food
Section: Sports Nutrition
Second Edition Edited by
Carolyn D. Berdanier Professor Emerita, University of Georgia, Athens, USA
Johanna Dwyer Tufts New England Medical Ctr, Boston, Massachusetts, USA
Elaine B. Feldman Professor Emerita, Medical College of Georgia, Augusta, USA
40
Catalog no. 43129, ISBN: 978-1-4200-4312-9 July 2007, 7 x 10, 440 pp., Soft Cover Suggested Price: $71.95 / £45.99
The Handbook of Nutrition and Food, Second Edition covers basic nutrition concepts including food composition, labeling, and nutrient analysis systems to provide a solid foundation for understanding the role of individual micronutrients, metabolic issues, as well as nutrient-nutrient interactions and their effects on the body. The book addresses nutritional need throughout the lifecycle from prenatal 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 in addition to prophylactic and therapeutic use of nutrition. Catalog no. 9218, ISBN: 978-0-8493-9218-4 August 2007, 8-1/2 x 11, 1288 pp. Suggested Price: $319.95 / £204.00 Available in eBook
CRC Desk Reference on Sports Nutrition Mark Kern San Diego State University, California, USA
CRC Desk Reference on Sports Nutrition is the first desk reference devoted to sports nutrition. This topic-by-topic reference includes a designated range of depth for topics depending on the relative importance of the topic. A primary feature of the book is the coverage of each topic in one of the following formats: definition, paragraph, essay, composition, article, or feature article. These formats may also include figures, tables and photographs to support complex descriptions. Terms are listed in alphabetical order for easy reference and include coverage of herbs and dietary supplements, 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: $102.95 / £65.99 Available in eBook
Handbook of Vitamins Fourth Edition Edited by
Janos Zempleni, Robert B. Rucker, John W. Suttie and Donald B. McCormick
Nutrition and Exercise Concerns of Middle Age Edited by
Judy A. Driskell
Thoroughly revised and updated, Handbook of Vitamins highlights the most recent research in vitamins and gene expression, vitamin-dependent genes, and vitamin effect on DNA stability. This fourth edition includes new chapters on vitamin-dependent modification of chromatin, analysis of vitamin metabolism using accelerated mass spectrometry, and dietary reference intakes for vitamins. It encompasses classical and modern approaches to vitamins, focusing on human nutrition, vitamin analysis, and vitamin action at the molecular level. Featuring contributions from international experts, this remains an ideal reference for nutritional scientists, food scientists, and graduate students.
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. 4022, ISBN: 978-0-8493-4022-2 June 2007, 7 x 10, 608 pp. Suggested Price: $159.95 / £102.00
Catalog no. 66013, ISBN: 978-1-4200-6601-2 March 2009, 6-1/8 x 9-1/4, 516 pp. Suggested Price: $124.95 / £79.99
Available in eBook
Available in eBook
University of Nebraska, Lincoln, USA
For more information and a complete list of titles, visit us at www.crcpress.com
Nutritional Assessment of Athletes Second Edition Edited by
Judy A. Driskell University of Nebraska, Lincoln, USA
Ira Wolinsky
Catalog no. K10953, ISBN: 978-1-4398-1821-3 October 2010, 6-1/8 x 9-1/4, 420 pp. Suggested Price: $119.95 / £76.99 Available in eBook
Nutritional Concerns in Recreation, Exercise, and Sport
Sports Nutrition
University of Houston, Texas, USA
Updated and expanded, this new edition describes the dietary, nutritional, and physical activity needs, along with a biochemical and clinical assessment of adult athletes. One new chapter addresses hydration and fluid replacement. Another concerns itself with molecular aspects of physical performance and nutritional assessment and the ever-increasing value of nutrigenomics. Detailed descriptions of the methods used in collecting data are discussed, including the advantages and limitations of each. The book also summarizes practical evidence-based information relating to nutritional assessment of athletes.
Edited by
Judy A. Driskell University of Nebraska, Lincoln, USA
Ira Wolinsky University of Houston, Texas, USA
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: $124.95 / £79.99 Available in eBook
Sports Nutrition Energy Metabolism and Exercise Edited by
Ira Wolinsky University of Houston, Texas, USA
Judy A. Driskell University of Nebraska, Lincoln, USA Series: Nutrition in Exercise & Sport
This volume offers a cutting-edge investigation of energy metabolism and exercise in relation to sports nutrition. Various chapters examine the active body’s need for carbohydrates, lipids, and proteins. The book also considers laboratory methods for determining the energy expenditure of athletes, 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: $133.95 / £85.00 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
41
A
Title Index
Acrylamide and other hazardous compounds in heat-treated foods..........................................................20 Advanced Drying Technologies, Second Edition...............14 Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism................................................................39 Advanced Technologies For Meat Processing.....................34 Advances in Deep-Fat Frying of Foods..............................14 Advances in Food Biochemistry........................................10 Advances in Food Dehydration.........................................14 Advances in Fresh-Cut Fruits and Vegetables Processing...29 Alternative Sweeteners, Fourth Edition...............................7 Analysis of Lipid Oxidation..............................................10 Analysis of Pesticides in Food and Environmental Samples.....................................................20 Arthritis: Pathophysiology, Prevention, and Therapeutics...............................................................36 Aseptic Processing and Packaging of Food and Beverages: Desktop Reference for Food Industry Practioners, Second Edition..................................................................25
B Benders’ Dictionary of Nutrition and Food Technology, Eighth Edition....................................................................7 Bioactive Food Proteins and Peptides: Applications in Human Health.........................................30 Bioactive Foods and Extracts: Cancer Treatment and Prevention..................................................................30 Bioactive Peptides: Applications for Improving Nutrition and Health.......................................30 Biofilms in the Food and Beverage Industries....................14 Biosensors in Food Processing, Safety, and Quality Control.........................................................15 Biotechnology in Functional Foods and Nutraceuticals.....30
C
42
Carbohydrate-Active Enzymes: Structure, Function and Applications...............................................................10 Case Studies in Food Product Development......................26 Case Studies in Physiology and Nutrition.........................39 Cereal Grains Laboratory Manual.....................................10 Cereal Grains: Assessing and Managing Quality................10 Cereal Grains: Properties, Processing, and Nutritional Attributes.......................................................10 Cheese Problems Solved......................................................4 Chemical Deterioration and Physical Instability of Food and Beverages.......................................................11 Chemical Migration and Food Contact Materials.............25 Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition...............................................5 Chemistry of Biomolecules...............................................11 Chilled Foods: A Comprehensive Guide, Third Edition....20 Chitin, Chitosan, Oligosaccharides and Their Derivatives: Biological Activities and Applications...30 Concepts in Cereal Chemistry..........................................11 Consumer Led Food Product Development......................26 CRC Desk Reference for Nutrition, Third Edition...........40 CRC Desk Reference on Sports Nutrition.........................40 CRC Handbook of Chemistry and Physics, 92nd Edition.....................................................................11
D Dairy Science and Technology, Second Edition...................4 Dairy-Derived Ingredients: Food and Nutraceutical Uses....4 Delivering Performance in Food Supply Chains................28
Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals..................................................30 Designing Functional Foods: Measuring and Controlling Food Structure Breakdown and Nutrient Absorption.........................................................31 Detecting Allergens in Food..............................................21 Developing New Food Products for a Changing Marketplace, Second Edition............................26 Development and Manufacture of Yogurt and Other Functional Dairy Products........................................4 Development of Packaging and Products for Use in Microwave Ovens..............................................................25 Dictionary of Carbohydrates.............................................11 Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients....................................11 Diet and Nutrition in Palliative Care................................36 Diet, Nutrients, and Bone Health.....................................36 Dimensions of Food, Seventh Edition.................................7
E Eating Disorders in Women and Children: Prevention, Stress Management, and Treatment, Second Edition.........37 Emerging Foodborne Pathogens........................................21 Emerging Technologies for Food Quality and Food Safety Evaluation......................................................28 Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition, 2 Volume Set (Print Version).............................................15 Encyclopedia of Animal Science, Second Edition..............34 Encyclopedia of Biotechnology in Agriculture and Food (Print Version)..........................................................15 Endocrine Disrupting Chemicals in Food.........................21 Energy Efficiency and Management in Food Processing Facilities............................................................................15 Engineering Aspects of Milk and Dairy Products................5 Environmental Effects on Seafood Availability, Safety, and Quality............................................................35 Environmentally Compatible Food Packaging..................25 Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications..........................29 Essentials of Food Process Engineering..............................15 Extracting Bioactive Compounds for Food Products: Theory and Applications...................................................15
F Fats and Oil: Formulating and Processing for Applications, Third Edition................................................5 Fatty Acids in Health Promotion and Disease Causation...31 Fenaroli’s Handbook of Flavor Ingredients, Sixth Edition...8 Fennema’s Food Chemistry, Fourth Edition......................12 Fermentation Microbiology and Biotechnology, Third Edition......................................................................3 Fermented Foods and Beverages of the World.....................3 Figs: The Genus Ficus..........................................................8 Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds...........................................................6 Flavonoids: Chemistry, Biochemistry and Applications.....12 Flavor Chemistry and Technology, Second Edition...........12 Flavor, Fragrance, and Odor Analysis, Second Edition......12 Flavour in Food...................................................................8 Food Allergens: Analysis Instrumentation and Methods....12 Food Analysis by HPLC, Second Edition..........................12 Food and Nutrients in Disease Management.....................37 Food Constituents and Oral Health: Current Status and Future Prospects.........................................................37
Food Consumption and Disease Risk: Consumer-Pathogen Interactions......................................21 Food Flavors: Chemical, Sensory and Technological Properties......................................................8 Food for the Ageing Population........................................37 Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects.............................................8 Food Industry Quality Control Systems............................28 Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition......................................................................6 Food Packaging and Shelf Life: A Practical Guide.............25 Food Packaging Science and Technology...........................25 Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices..........................................28 Food Preservation by Pulsed Electric Fields: From Research to Application...........................................16 Food Process Engineering Operations...............................16 Food Processing Operations Modeling: Design and Analysis, Second Edition................................16 Food Spoilage Microorganisms.........................................21 Foodborne Pathogens: Hazards, Risk Analysis and Control, Second Edition...................................................21 Freeze-drying of Pharmaceutical and Food Products.........16 Fruit and Cereal Bioactives: Sources, Chemistry, and Applications...............................................................31 Fruit and Vegetable Flavour: Recent Advances and Future Prospects................................................................29 Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition....................................6 Functional and Specialty Beverage Technology..................31 Functional Foods of the East.............................................31 Functional Foods: Principles and Technology....................31 Fundamental Food Microbiology, Fourth Edition.............22
G/H Gastrointestinal and Liver Disease Nutrition Desk Reference.................................................37 Geriatric Nutrition............................................................37 Gourmet and Health-Promoting Specialty Oils...................6 A Guide to Obesity and the Metabolic Syndrome: Origins and Treatment......................................................38 Handbook of Analysis of Edible Animal By-Products.......34 Handbook of Brewing, Second Edition...............................3 Handbook of Dairy Foods Analysis.....................................5 Handbook of Essential Oils: Science, Technology, and Applications.................................................................6 Handbook of Fermented Functional Foods, Second Edition..................................................................32 Handbook of Food Analysis Instruments..........................13 Handbook of Food Analysis, Second Edition, 3 Volume Set.....................................................................13 Handbook of Food Engineering, Second Edition..............16 Handbook of Food Preservation, Second Edition..............16 Handbook of Food Process Modeling and Statistical Quality Control, Second Edition.......................17 Handbook of Food Science, Technology, and Engineering - 4 Volume Set........................................17 Handbook of Hydrocolloids, Second Edition...................13 Handbook of Industrial Drying, Third Edition.................17 Handbook of Microbiological Media, Fourth Edition.......22 Handbook of Muscle Foods Analysis.................................34 Handbook of Nutraceuticals and Functional Foods, Second Edition..................................................................32 Handbook of Nutraceuticals Volume I: Ingredients, Formulations, and Applications.....................32
For more information and a complete list of titles, visit us at www.crcpress.com
I Improving Farmed Fish Quality and Safety.......................35 Improving Seafood Products for the Consumer.................35 Improving the Fat Content of Foods...................................6 Improving the Flavour of Cheese........................................5 Improving the Health-Promoting Properties of Fruit and Vegetable Products.............................................29 Improving the Safety and Quality of Milk: Volume One, Milk Production and Processing..................22 Improving the Safety and Quality of Milk: Volume Two, Improving Quality in Milk Products...........22 Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies......................................34 Improving Traceability in Food Processing and Distribution...............................................................18 Infrared Heating for Food and Agricultural Processing......18 Innovation in Food Engineering: New Techniques and Products.....................................................................18 Innovations in Food Labeling............................................20 In-Pack Processed Foods: Improving Quality....................18 Integrated Approach to New Food Product Development, An...............................26 Introduction to Nutrition and Metabolism, Fourth Edition..................................................................40
K/L Kinetic Modeling of Reactions In Foods...........................13 Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition.....................................22 Lawrie’s Meat Science, Seventh Edition.............................34 Lipid Handbook with CD-ROM, Third Edition, The........7 Lycopene: Nutritional, Medicinal and Therapeutic Properties......................................................33
M Managing Allergens in Food.............................................23 Managing Wine Quality: Volume One, Viticulture and Wine Quality..............................................3 Marine Polysaccharides: Food Applications.......................36 Mathematical Modeling of Food Processing......................18 Maximising the Value of Marine By-Products...................36 Meals in Science and Practice: Interdisciplinary Research and Business Applications...................................26
Meat products handbook: Practical science and technology..................................................................35 Melatonin in the Promotion of Health, Second Edition..................................................................38 Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition.........................................33 Methods of Analysis of Food Components and Additives, Second Edition.................................................13 Microbiological Analysis of Red Meat, Poultry and Eggs...............................................................23 Microbiological Research and Development for the Food Industry........................................................23 Micronutrients in Health and Disease...............................38 Modelling Microorganisms in Food..................................23 Modern Gastronomy: A to Z..............................................4 Modifying Flavour in Food.................................................8 Modifying Lipids for Use in Food.......................................7 Molecular Detection of Foodborne Pathogens..................23 Molecular Detection of Human Bacterial Pathogens.........23 Molecular Detection of Human Fungal Pathogens............24 Molecular Detection of Human Viral Pathogens...............24 More Baking Problems Solved...........................................18
N New Food Product Development: From Concept to Marketplace, Third Edition...............................................27 Novel Enzyme Technology for Food Applications.............19 Novel Food Ingredients for Weight control.......................33 Novel Food Processing: Effects on Rheological and Functional Properties.................................................19 Nutrition and Exercise Concerns of Middle Age...............40 Nutrition in Public Health: Principles, Policies, and Practice.......................................................................38 Nutrition Support for the Critically Ill Patient: A Guide to Practice...........................................................38 Nutrition, Epigenetic Mechanisms, and Human Disease..........................................................39 Nutritional Assessment of Athletes, Second Edition..........41 Nutritional Concerns in Recreation, Exercise, and Sport..........................................................................41 Nutritional Genomics: The Impact of Dietary Regulation of Gene Function on Human Disease.............39 Nutritional Management of Digestive Disorders...............39
Processing Fruits: Science and Technology, Second Edition..................................................................29
Q-S Quality Assurance for the Food Industry: A Practical Approach.........................................................20 Ready-to-Eat Foods: Microbial Concerns and Control Measures..............................................................24 Reducing Salt in Foods: Practical Strategies.........................9 Safety Analysis of Foods of Animal Origin........................24 Sensory Analysis for Food and Beverage Quality Control: A Practical Guide..............................................................28 Sensory Analysis of Foods of Animal Origin.....................27 Sensory Evaluation Techniques, Fourth Edition................27 Sensory Shelf Life Estimation of Food Products................26 Serving People with Food Allergies: Kitchen Management and Menu Creation.............................................................4 Sesame: The Genus Sesamum..............................................9 Shellfish Safety and Quality...............................................36 Soft Drink and Fruit Juice Problems Solved......................27 Soft Drinks Companion: A Technical Handbook for the Beverage Industry, The.........................20 Sports Nutrition: Energy Metabolism and Exercise...........41 Starches: Characterization, Properties, and Applications...14
Title Index
Handbook of Nutraceuticals: Volume II: Scale-Up, Processing and Automation...............................32 Handbook of Nutrition and Food, Second Edition...........40 Handbook of Nutrition in the Aged, Fourth Edition........38 Handbook of Organic Food Safety and Quality................28 Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices................................................22 Handbook of Prebiotics....................................................32 Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications.............................32 Handbook of Seafood and Seafood Products Analysis.......35 Handbook of Vitamins, Fourth Edition............................40 Handbook of Waste Management and Co-Product Recovery in Food Processing: Volume 1............................17 Handbook of Waste Management and Co-Product Recovery in Food Processing: Volume 2............................17 Handbook of Water Analysis, Second Edition...................13 Handbook of Water and Energy Management in Food Processing................................................................17 Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values................................................................3
T-W Tamime and Robinson’s Yoghurt Science and Technology, Third Edition..................................................5 Technology of Coated and Filled Chocolate, Confectionery and Bakery Products....................................9 Technology of Functional Cereal Products........................33 Therapeutic Effects of Tea.................................................33 Tomatoes and Tomato Products: Nutritional, Medicinal and Therapeutic Properties...............................33 Understanding Consumers of Food Products....................27 Vanilla.................................................................................9 Winemaking Problems Solved.............................................3
O/P Obesity: Epidemiology, Pathophysiology, and Prevention..................................................................39 Official Methods for Determination of trans Fat, Second Edition..................................................................14 Optimization in Food Engineering...................................19 Optimizing Sweet Taste in Foods......................................27 Organic Acids and Food Preservation..................................9 Physical Properties of Foods: Novel Measurement Techniques and Applications.............................................19 Physicochemical Aspects of Food Engineering and Processing.........................................................................19 Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications..........................9 Pocket Dictionary of Food Safety......................................24 Postharvest Biology and Technology for Preserving Fruit Quality....................................................29 Poultry Meat Processing, Second Edition..........................35 Practical Guide to Vegetable Oil Processing.........................7 Probiotic Foods in Health and Disease..............................24 Processing Effects on Safety and Quality of Foods.............19
For more information and a complete list of titles, visit us at www.crcpress.com
43
A
Author Index 44
Adams; Martin..................................................................21 Adria; Ferran.......................................................................4 Ahmed; Jasim....................................................................19 Akoh; Casimir C.................................................................6 Albert; J............................................................................20 Alexander; Jan...................................................................20 Allman; A.R........................................................................3 Alvarado; Christine Z........................................................35 Andersen; Mogens L.........................................................11 Andersen; Oyvind M........................................................12 Anderson; John J.B...........................................................36 Angus; Fiona.......................................................................9 Annous; Bassam A.............................................................14 Arana; Ignacio...................................................................19 Ashurst; Philip..................................................................27 Atlas; Ronald M................................................................22 Atungulu; Griffiths Gregory..............................................18
B Bagchi; Debasis.....................................................30, 36, 39 Banerjee; B........................................................................33 Banerjee; Bhaskar..............................................................39 Barnes; Karen A................................................................25 Barrett; Diane M...............................................................29 Baser; K. Husnu Can..........................................................6 Batey; I..............................................................................10 Bayindirli; Alev.................................................................29 Bedigian; Dorothea.............................................................9 Bekes; F.............................................................................10 Bell; Allan W.....................................................................34 Bender; David A...........................................................7, 40 Berdanier; Carolyn D..................................................39, 40 Berdanier; Lynne...............................................................39 Bertolini; Andrea...............................................................14 Bhunia; Arun....................................................................22 Bhutani; S. P......................................................................11 Bidlack; Wayne R..............................................................39 Blackburn; Clive de W......................................................21 Borresen; Torger................................................................35 Boskou; Dimitrios...............................................................6 Boye; Joyce I.....................................................................19 Bray; George A..................................................................38 Brody; Aaron L.................................................................26 Bruckner; B.......................................................................29 Brul; Stanley......................................................................23 Bryce; C. F. A......................................................................3 Buchbauer; Gerhard............................................................6 Burdock; George A.............................................................8 Buttriss; Judith....................................................................6 Butzke; Christian E.............................................................3
C Carlson, V. R.....................................................................25 Carr; B. Thomas...............................................................27 Cauvain; Stanley P............................................................18 Chakraverty; Amalendu....................................................22 Chaudhuri; T.C.................................................................33 Chiellini; Emo..................................................................25 Cho; Susan Sungsoo..........................................................32 Cho; Yong-Jin...................................................................28 Civille; Gail Vance............................................................27 Clopton; James R..............................................................37 Clute; Mark......................................................................28 Collins; Peter M................................................................11
Cooper; Julia.....................................................................28 Cooredig; Milena................................................................4 Cramer; Michael M..........................................................28 Cresci; Gail.......................................................................38
D Daczkowska-Kozon; Elizabeth G......................................35 Damodaran; Srinivasan.....................................................12 David; Jairus R. D.............................................................25 de Groot; Lisette...............................................................37 de Haan; S.W.H................................................................16 Decker; E. D.....................................................................31 Demain; A. L......................................................................3 Dennis; C.........................................................................20 Devahastin; Sakamon........................................................19 Devine; Marjorie M............................................................7 Dijkstra; Albert J.................................................................7 Driskell; Judy A...........................................................40, 41 Dwyer; Johanna................................................................40
E Earle; Mary.......................................................................26 Earle; Richard...................................................................26 Elmadfa; Ibrahim................................................................6 El-Mansi; E. M. T...............................................................3 Erdogdu; Ferruh................................................................19 Etievant; Patrick..................................................................8
F Farid; Mohammed M........................................................18 Farnworth; Edward R........................................................32 Feiner; Gerhard.................................................................35 Feldman; Elaine B.............................................................40 Fennema; Owen R............................................................12 Finocchiaro; Terry.............................................................32 Fratamico; Pina.................................................................14 Frewer; Lynn.....................................................................27 Fuller; Gordon W..............................................................27 Furness; Anthony..............................................................18
G Garner; Sanford C.............................................................36 Garti; Nissim....................................................................30 Geurts; Tom J.....................................................................4 Ghosh; Dilip K.................................................................30 Gibson; Glenn R...............................................................32 Gil; M.I............................................................................29 Goodheart; Kristen...........................................................37 Graves; Ralph H...............................................................25 Griffiths; Mansel W..........................................................22 Grisoni; Michel...................................................................9 Guenther; Nereus W. .......................................................14 Gunstone; Frank D.............................................................7 Gunstone; Frank D.............................................................7 Guo; Mingruo...................................................................31 Gupta; Monoj K.................................................................7
H Hall III; Clifford A............................................................31 Hamaker; Bruce R............................................................33 Hargitt; Robert.................................................................27 Harwood; John L................................................................7 Haynes; William M...........................................................11 Hefle; Sue L......................................................................21 Heldman; Dennis R....................................................15, 16
Henry; C.J.K.....................................................................33 Hettiarachchy; Navam S...................................................30 Ho; Chi-Tang...................................................................31 Hoffmann-Sommergruber; Karin......................................23 Hoover; Dallas G..............................................................15 Hort; Joanne.......................................................................8 Hough; Guillermo............................................................26 Hua; Tse-Chau..................................................................16 Huang; Lihan....................................................................24 Hui; Y. H..........................................................................17 Hurst; W. Jeffrey...............................................................33 Hwang; Andy....................................................................24
I-K Irudayaraj; Joseph M.........................................................16 Jelen; Henryk......................................................................8 Jun; Soojin........................................................................16 Kailasapathy; Kasipathy .....................................................3 Kamal-Eldin; Afaf...............................................................6 Kamal-Eldin; Afaf.............................................................10 Kasapis; Stefan..................................................................19 Kern; Mark.......................................................................40 Kerry; Joseph P..................................................................34 Kilcast; David...............................................................9, 28 Kim; J-K...........................................................................17 Kim; Se-Kwon...................................................................30 Klemes; J...........................................................................17 Klemmer; Philip J.............................................................36 Kohlstadt; Ingrid...............................................................37 Kolakowska; Anna...............................................................5 Koppelman; Stef J.............................................................21 Kramer; John....................................................................14 Kudra; Tadeusz..................................................................14
L Lansky; Ephraim Philip.......................................................8 Lau; Francis C...................................................................30 Lawrie; R. A......................................................................34 Ledward; David................................................................34 Ledward; David A.............................................................34 Lee; Dong Sun..................................................................25 Leifert; Carlo.....................................................................28 Lelieveld; H.L.M...............................................................16 Lie; Ă˜yvind.......................................................................35 Liu; Bao-Lin......................................................................16 Liu; Dongyou.............................................................23, 24 Lord; John B.....................................................................26 Lorence; Mattew W...........................................................25 Lues; J. F. Rykers.................................................................9 Lund; Daryl B...................................................................16
M MacFie; Hal......................................................................26 MacRitchie; Finlay............................................................11 Markham; Kenneth R.......................................................12 Maroulis; Zacharias B.......................................................16 Marshall; Maurice R.........................................................30 Marsili; Ray.......................................................................12 Martin-Belloso; Olga........................................................29 Martyn Brown..................................................................20 Matarese; Laura E.............................................................37 Maulik; Gautam................................................................39 Maulik; Nilanjana.............................................................39 McClements; Julian..........................................................31 Mcclure; Peter J.................................................................21 McCormick; Donald B.....................................................40
For more information and a complete list of titles, visit us at www.crcpress.com
N Nair; G. B.........................................................................24 Ng; Wing-Keong................................................................6 Niggli; Urs........................................................................28 Nollet; Leo M.L..............................5, 12, 13, 24, 27, 34, 35 Notermans; S....................................................................16 Nussinovitch; Amos............................................................9
O O’Brien; Richard D............................................................5 O’Brien-Nabors; Lyn..........................................................7 Odoux; Eric........................................................................9 Ortega-Rivas; Enrique.......................................................19 Ötles¸; Semih.....................................................................13 Ottaway; Peter Berry...........................................................8 Ouwehand; Arthur............................................................22 Owens; Casey M...............................................................35 Owusu-Apenten; Richard..................................................30 Ozilgen; Mustafa...............................................................17
P Paavilainen; Helena Maaria.................................................8 Palmer; Melissa.................................................................37 Pan; Zhongli.....................................................................18 Paquin; Peter.....................................................................31 Park; Kwan Hwa...............................................................10 Parkin; Kirk......................................................................12 Passos; Maria Laura...........................................................18 Pathak; Yashwant V...........................................................32 Pesheck; Peter S.................................................................25 Phillips; Glyn O................................................................13 Piergiovanni; Luciano.......................................................25 Pimentel; Marcia H.............................................................7 Pokorny; Jan.....................................................................10 Pond; Wilson G................................................................34 Potter; Morris....................................................................21 Prasad; Kedar N................................................................38 Preedy; Victor R....................................................30, 33, 36 Preuss; Harry G.................................................................39 Priest; Fergus G...................................................................3
R Raats; Monique.................................................................37 Raghavan, G. S. Vijaya......................................................22
Rahman; M. Shafiur..........................................................16 Ramaswamy; Hosahalli S......................................19, 22, 29 Rao; Chandra Gopala.......................................................15 Rastall; Robert..................................................................19 Ratti; Cristina...................................................................14 Ray; Bibek.........................................................................22 Raychaudhuri; Siba P.........................................................36 Reineccius; Gary...............................................................12 Reynolds; Andrew...............................................................3 Ribeiro; Claudio P.............................................................18 Richardson; Philip.............................................................18 Risbo; Jens........................................................................11 Roberfroid; Marcel B........................................................32 Robert-McComb; Jacalyn J...............................................37 Robertson; Gordon L........................................................25 Robinson; R. K...................................................................5 Rodrick; Gary E................................................................36 Rodriguez; Raymond L.....................................................39 Rucker; Robert B..............................................................40
S Saguy; I. Sam....................................................................26 Sahin; Serpil......................................................................14 Salminen; Seppo...............................................................22 Sams; Alan R.....................................................................35 Saravacos; George D.........................................................16 Sato; Kenji........................................................................30 Schaefer; Joel.......................................................................4 Selia dos Reis Coimbra; Jane...............................................5 Serna-Saldivar; Sergio O....................................................10 Serrano; Maria..................................................................29 Shachman; Maurice..........................................................20 Shahidi; Fereidoon......................................................31, 36 Shaw; Ian..........................................................................21 Sherkat; Frank...................................................................17 Shi; John...........................................................................31 Shumway; Sandra E..........................................................36 Sikorski; Zdzislaw E. ..........................................................5 Sinclair; C. Richard...........................................................25 Skibsted; Leif H................................................................11 Skog; K.............................................................................20 Smith; Ian.........................................................................18 Smith; R............................................................................17 Solate; Jeffrey T.................................................................24 Soliva Fortuny; Robert......................................................29 Somogyi; Laszlo................................................................29 Spark; Arlene.....................................................................38 Spillane; William J............................................................27 Stevens; Graham...............................................................28 Stewart; Graham G.............................................................3 Straus; Tim........................................................................26 Sumnu; Servet Gulum.......................................................14 Sun Pan; Bonnie...............................................................35 Suttie; John W...................................................................40
Tocher; Douglas Redford....................................................6 Tokusoglu; Ozlem.............................................................31 Toldrá; Fidel................................................5, 24, 27, 34, 35 Tomas-Barberan; F.A.........................................................29 Turchini; Giovanni M.........................................................6
V Vaclavik; Vickie A...............................................................7 Valero; Daniel...................................................................29 van Boekel; Martinus A.J.S...............................................13 van Gerwen; Suzanne........................................................23 van Hengel; Arjon J..........................................................12 Van Staveren; Wija A........................................................37 van Trijp; Hans.................................................................27 Vasconcellos; J. Andres......................................................20 Venugopal; Vazhiyil...........................................................36 Voilley; Andree....................................................................8 von Wright; Atte...............................................................22
W Waldron; Keith.................................................................17 Walstra; Pieter.....................................................................4 Wang; Lijun......................................................................15 Watson; D. H...................................................................25 Watson; Ronald Ross......................................30, 31, 33, 38 Weimer; Bart C...................................................................5 Wheeler; Matthew B.........................................................15 Wichers; Harry.................................................................23 Wildman; Robert E.C.......................................................32 Williams; Christine.............................................................6 Williams; P. A....................................................................13 Wilson; Michael................................................................37 Wolinsky; Ira.....................................................................41 Wolinsky; Ira.....................................................................41 Wolinsky; Ira.....................................................................41 Wouters; Jan T. M...............................................................4 Wrigley; C.........................................................................10 Wyllie; S. Grant................................................................29
Author Index
McSweeny; P. L. H..............................................................4 Mead; G. C.......................................................................23 Meilgaard; Morten C........................................................27 Meireles; M. Angela A.......................................................15 Meiselman; Herbert L.......................................................26 Mena; Carlos.....................................................................28 Mills; Clare.......................................................................23 Min; David B......................................................................6 Moraru; Carmen I.............................................................15 Moreau; Robert A...............................................................6 Moriyama; Hiroyoshi........................................................36 Morley; John E..................................................................37 Moskowitz; Howard R......................................................26 Mossoba; Magdi M...........................................................14 Motarjemi; Yasmine..........................................................21 Mujumdar; Arun S............................................................14 Mujumdar; Arun S............................................................17 Mujumdar; Arun S............................................................22 Mullin; Gerard E...............................................................37 Mutlu; Mehmet................................................................15
Y/Z Yam; Kit L........................................................................25 Yannai; Shmuel.................................................................11 Yildiz; Fatih...................................................................4, 10 Zempleni; Janos..........................................................39, 40 Zhang; Hua......................................................................16 Zwietering; Marcel............................................................23
T Tadeo; Jose L.....................................................................20 Takeda; Yoshifumi.............................................................24 Talbot; Geoff.......................................................................9 Tamang; Jyoti Prakash.........................................................3 Tamine; A. Y.......................................................................5 Taormina; Peter J..............................................................23 Taylor; Andrew...................................................................8 Teixeira; Jose A....................................................................5 Theron; Maria M................................................................9 Thomas; David R..............................................................37
For more information and a complete list of titles, visit us at www.crcpress.com
45
plc
CRC Press • Taylor & Francis • Chapman & Hall/CRC • Auerbach Publications • Productivity Press • A K Peters
Visit us online at
www.crcpress.com
In the Americas Sales Office - CRC Press 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, U.S.A. Within the Continental USA - Tel: 800-272-7737 • Fax: 800-374-3401 • orders@taylorandfrancis.com Outside the Continental USA - Tel: 561-994-0555 • Fax: 561-361-6018 • international.orders@taylorandfrancis.com
Senior Vice President of Sales
Dennis Weiss Tel: 561-998-2510 Fax: 561-998-2580 e-mail: dennis.weiss@taylorandfrancis.com
Customer Service
Sales Agents
Angela Williams Tel: 800-272-7737 ext. 6091 Fax: 800-374-3401 e-mail: angela.williams@taylorandfrancis.com
Director of Sales Operations
Michael Dulisse Tel: 561-998-2582 Fax: 561-361-6049 e-mail: michael.dulisse@taylorandfrancis.com
Academic Sales
Retail Bookstores/ Premium/Custom Sales
Ryan Prior Tel: 561-998-2516 Fax: 561-361-6049 e-mail: ryan.prior@taylorandfrancis.com
Evelyn Elias Tel: 561-361-6010 Fax: 561-361-6049 e-mail: evelyn.elias@taylorandfrancis.com
Libraries
Susie Carlisle Tel: 561-998-2538 Fax: 561-361-6049 e-mail: susie.carlisle@taylorandfrancis.com
Subsidiary Rights Sales
Evelyn Elias Tel: 561-361-6010 Fax: 561-361-6049 e-mail: evelyn.elias@taylorandfrancis.com
Jennifer Strong Tel: 212-216-7851 Fax: 212-244-1563 e-mail: jennifer.strong@taylorandfrancis.com
Milton Park Sales Office - Taylor & Francis Group (Books Ltd) 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN, UK
Group Sales Director
Academic Representatives (UK)
China Liaison Office
Customer Services
Christoph Chesher Tel: +44 (0) 20 7017 6194 Fax: +44 (0) 20 7017 6748 e-mail: christoph.chesher@tandf.co.uk
Tim Page Higher Education Sales Manager Mobile: 07824 690646 e-mail: tim.page@tandf.co.uk
Book orders should be addressed to the appropriate overseas agent or the Customer Service Department at Bookpoint:
International Sales Director
International Enquiries
Graham Crossley Tel: +44 (0) 20 7017 6048 Fax: +44 (0) 20 7017 6748 e-mail: graham.crossley@tandf.co.uk
Joanne Blackford International Sales Support Manager (Books) Tel: +44 (0) 20 7017 6053 Fax: +44 (0) 20 7017 6748 e-mail: joanne.blackford@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
46
Latin American Sales
Alfred Lea Tel: +44 (0) 20 7017 6273 Fax: +44 (0) 20 7017 6732 e-mail: cis@tandf.co.uk
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
Adele Parker Rights Manager e-mail: adele.parker@tandf.co.uk
Lucy Astone International Sales Support Coordinator Exhibitions Tel: +44 (0) 20 7017 6149 Katie Gilbert Fax: +44 (0) 20 7017 6748 Exhibitions Manager e-mail: lucy.astone@tandf.co.uk Tel: +44 (20) 7017 6310 South Asian, Middle Eastern and 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.
African Enquiries
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
Joanne Blackford Milton Park Sales Office Tel: +44 (0) 20 7017 6053 Fax: +44 (0) 20 7017 6748 e-mail: joanne.blackford@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
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 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: enquiries@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: inquiry@tandfindia.com
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 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
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
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
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
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 Nick Pepper Area Representative Tel: 01434 250331 Mobile: 07825 748476
Nordic Countries
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
Germany, Austria and Switzerland
China
Southern England
Scotland and North of England
Thailand
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 Sara Cheng, Sales Executive e-mail: sara.cheng@tandf.co.uk
Bob Davis Senior Area Representative Mobile: 07889 263 856 Fax: 01621 819 833 e-mail: bob.davis@tandf.co.uk
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
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
Taiwan
London (East, Northwest, North) and Eastern England
Greece
Lisa Hetherington Sales Representative Taylor & Francis Drottensgatan 2 222 23 Lund, Sweden Mobile: +46762220300 e-mail: lisa.hetherington@tandf.co.uk
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
England and Wales
Gabriela Mauch Area Sales Manager
Taylor & Francis Group (Books Ltd)
Anna-Peters-Str. 49 70597 Stuttgart, Germany Tel: +49 (0)711 7207231 Fax: +49 (0)711 7220668 Mobile +49 (0)173 9059469 e-mail: gabriela.mauch@tandf.co.uk
Spain, Portugal, 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
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
47
ORDER FORM 1
2
BILL TO
SHIP TO (Fill in only if different than box 1)
Order Form
Name_____________________________________________________________
Name_____________________________________________________________
Title______________________________________________________________
Title______________________________________________________________
Organization________________________________________________________
Organization________________________________________________________
Address___________________________________________________________
Address___________________________________________________________
City________________________________State/Province___________________
City________________________________State/Province___________________
Country__________________________ Zip/Postal Code____________________
Country__________________________ Zip/Postal Code____________________
Daytime Phone (
Daytime Phone (
)_____________________ Fax ( (Required to Process Order)
)__________________
e-Mail Address______________________________________________________
3
)_____________________ Fax (
)__________________
e-Mail Address______________________________________________________
Please send me the following: ISBN NO.
QUANTITY
TITLE
PRICE EACH
TOTAL PRICE
48 4
Subtotal
Method of Payment
Tax o I’ve enclosed check #_____________________ payable to CRC Press LLC
Shipping Charges
o Bill My Company (Purchase Order Attached) o Please Charge to: o MasterCard
o VISA
Order Total
o American Express
CARD NO.
Exp. Date MO.
Sec. Code YR.
Signature _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Phone Number _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ (Signature and Phone Number Required to Process Order)
SHIPPING AND HANDLING Region Delivery Time First Title Additional Title For expedited USA (continental) 3-5 days $4.99 $1.99 shipping, Alaska, Hawaii, Puerto Rico 4-5 days $14.99 $2.99 call your nearest Canada 3-7 days $7.99 $1.99 CRC PRESS Latin America varies by region $9.99 $2.99 office Rest of the World varies by region call for pricing
Ordering Locations In the Americas: Rest of the World: CRC PRESS CRC PRESS / BOOKPOINT
PO Box 409267 Atlanta, GA 30384-9267 Tel: 1-800-634-7064 Fax: 1-800-248-4724 From Outside the Continental U.S. Tel: 1-561-994-0555 Fax: 1-561-361-6018 e-mail: orders@taylorandfrancis.com
130 Milton Park Abingdon, Oxon, OX14 4SB, UK Tel: +44 (0) 1235 400 524 Fax: +44 (0) 1235 400 525 e-mail: (UK): uk.trade@tandf.co.uk (Int’l): international@tandf.co.uk
Corporate Offices CRC PRESS CRC PRESS UK
6000 Broken Sound Parkway, NW, Suite 300 Albert House, 4th floor Boca Raton, FL 33487, USA 1 - 4 Singer Street Tel: 1-800-272-7737 London EC2A 4BQ Fax: 1-800-374-3401 UK From Outside the Continental U.S. Tel: 44 (0) 20 7017 6000 Tel: 1-561-994-0555 Fax: 44 (0) 20 7017 6747 Fax: 1-561-361-6018 e-mail: enquiries@crcpress.com e-mail: orders@taylorandfrancis.com
www.crcpress.com
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.
Agricultural and Life Sciences Catalog no. CATAGL • ISBN: 978-0-8493-3864-9
Taylor & Francis Group Pioneers in Publishing
http://issuu.com/CRCPress/docs/annualcat_aglife_2011
Biomedical Science and Engineering Catalog no. CATBMS • ISBN: 978-0-8493-3866-3 http://issuu.com/CRCPress/docs/annualcat_biomed_2011
Business, Management and Public Administration Catalog no. CATBMP • ISBN: 978-0-8493-9175-0 http://issuu.com/CRCPress/docs/annualcat_bus_pub_admin_2011
Chemistry and Chemical Engineering Catalog no. CATSPC • ISBN: 978-0-8493-3867-0 http://issuu.com/CRCPress/docs/annualcat_chem_2011
Civil and Mechanical Engineering Catalog no. CATMCE • ISBN: 978-0-8493-3880-9 http://issuu.com/CRCPress/docs/annualcat_civil_mech_eng_2011
Computer Science and Information Technology Catalog no. CATITB • ISBN: 978-0-8493-3878-6 http://issuu.com/CRCPress/docs/annualcat_compsci_it_2011
Electrical Engineering Catalog no. CATEEC • ISBN: 978-0-8493-3869-4 http://issuu.com/CRCPress/docs/annualcat_elec_eng_2011
Environmental Science and Engineering Catalog no. CATEVE • ISBN: 978-0-8493-3874-8 http://issuu.com/CRCPress/docs/annualcat_envsci_2011
Food Science and Nutrition Catalog no. CATFSN • ISBN: 978-0-8493-3876-2
Grounded in a century-long tradition of publishing excellence, CRC Press/Taylor & Francis continues to provide our world with the resources needed to promote human progress and meet the challenges that might stand in the way of that progress. Producers of printed handbooks, textbooks, tutorials, and field guides, as well as e-books, online libraries, and interactive databases, CRC Press is a full service print and electronic publisher committed to recording the accomplishments and supporting the work of the world’s leading practitioners and researchers. Whether it’s advancing agriculture yield, improving infrastructure, developing clean and green alternatives, retrofitting industry, reorganizing healthcare, securing our homeland, streamlining public administration, or defining just who we are and where we are going, CRC has the resources and references to turn students into professionals and leaders, researchers into innovators and pioneers. In the classroom, in the laboratory, and out in the field, wherever challenges are being met by research, ingenuity, and determination, you will find those who create and rely on the authoritative content that is the power of CRC Press. A host of renowned imprints are under the CRC umbrella, including Marcel Dekker Publishing, the book division of the Institute of Physics, Auerbach Publications, Chapman & Hall / CRC, and most recently Productivity Press and A K Peters.
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 visit our authors web site at www.crcpress.com/authors for more information, or contact:
John Lavender, Senior VP Publishing 561-994-0555 • john.lavender@taylorandfrancis.com
http://issuu.com/CRCPress/docs/annualcat_foodsci_2011
Forensic Science, Law Enforcement, and Homeland Security Catalog no. CATFSC • ISBN: 978-0-8493-3877-9 http://issuu.com/CRCPress/docs/annualcat_forensics_2011
Human Factors and Ergonomics / Industrial Engineering and Manufacturing
To order, visit us online at
Catalog no. CATHFI • ISBN: 978-0-8493-3875-5 http://issuu.com/CRCPress/docs/annualcat_erg_indust_eng_2011
Mathematics and Statistics
Or contact us via the following numbers:
Catalog no. CATMTS • ISBN: 978-0-8493-3879-3
North & South America:
http://issuu.com/CRCPress/docs/annualcat_math_stats_2011
Nanoscience and Technology / CleanTech Catalog no. CATMSN • ISBN: 978-0-8493-3885-4 http://issuu.com/CRCPress/docs/annualcat_nano_clean_tech_2011
Physics / Materials Science Catalog no. CATPHY • ISBN: 978-0-8493-9176-7 http://issuu.com/CRCPress/docs/annualcat_physics_matsci_2011
From inside the US: Phone: 1-800-272-7737 Fax: 1-800-374-3401 Outside the US: Phone: 1-561-994-0555 Fax: 1-561-361-6018
Rest of the World Bookpoint Tel: +44 (0)1235 400400 • Fax: +44 (0)1235 400401