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Table of Contents Product Listings Culinary Arts................................................................................................................................................. 3 Fats & Oils..................................................................................................................................................... 5 Food Additives & Ingredients........................................................................................................................ 5 Food Chemistry............................................................................................................................................. 7 Food Engineering & Processing .................................................................................................................. 10 Food Laws & Regulations............................................................................................................................ 13 Food Microbiology & Safety........................................................................................................................ 13 Food Packaging........................................................................................................................................... 14 Food Quality Assurance............................................................................................................................... 15 Fruit & Vegetables....................................................................................................................................... 16 Functional Foods & Nutraceuticals.............................................................................................................. 16 Meats.......................................................................................................................................................... 18 Nutrition Science......................................................................................................................................... 18 Seafood....................................................................................................................................................... 22 Sports Nutrition.......................................................................................................................................... 23 Title Index ........................................................................................................................................................ 26 Author Index .................................................................................................................................................... 28 Sales Agents ..................................................................................................................................................... 30 Order Form ...................................................................................................................................................... 32
Food Science & Nutrition Catalog – 2012
Brewing & Fermentation............................................................................................................................... 3
2
Cocoa and Coffee Fermentations Edited by
Rosane F. Schwan
Handbook of Plant-Based Fermented Food and Beverage Technology Second Edition
Universidade Federal de Lavras, Brazil
Edited by
University of New South Wales, Sydney, Australia Series: Fermented Foods and Beverages Series
This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety. The text compiles knowledge from disciplines including botany, chemistry, microbiology, biochemistry, food science, and sensory science. Chapters discuss the botanics of the beans; fermentation methods; the microbiology, biochemistry, and physiology of fermentation; the impact of fermentation on bean flavor, quality, and safety; chocolate and coffee derived from them; and the processing of waste materials. Catalog no. K12130, ISBN: 978-1-4398-4791-6 May 2012, 6-1/8 x 9-1/4, 408 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Y. H. Hui Science Technology System, West Sacramento, California, USA
E. Özgül Evranuz Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, Turkey
This volume examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation, and advances in starter cultures for dairy fermentations. Completely revised and updated, this second edition also includes new sections on fermented fruits, fermented specialties, U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts provides an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. Catalog no. K12217, ISBN: 978-1-4398-4904-0 May 2012, 7 x 10, 880 pp. Suggested Price: $199.95 / £127.00
Fermented Foods and Beverages of the World
Available in eBook
Edited by
Sikkim University, Gangtok, India
Valorization of Food Processing By-Products
Kasipathy Kailasapathy
Edited by
Jyoti Prakash Tamang University of Western Sydney, Hawkesbury Campus, Richmond, New South Wales, Australia
After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identification of function microorganisms, functional and technological properties, and issues related to food safety. The book also explores how fermentation 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 the health benefits they are known for 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: $169.95 / £108.00 Available in eBook
Handbook of Animal-Based Fermented Food and Beverage Technology Second Edition
M. Chandrasekaran Cochin University of Science and Technology, India Series: Fermented Foods and Beverages Series
This book addresses the issues, potential, and prospects of harnessing various types of food processing byproducts through valorization and effective commercial utilization. After reviewing the state of food processing byproducts, it introduces the principles of food and biotechnologies for valorization and describes byproducts and wastes generated. It identifies the potential of the byproducts of each food industry for the production of biologicals of commercial significance, enzymes, pigments, flavors, functional ingredients, micronutrients, nutraceuticals, active pharmaceutical ingredients, phytochemicals, biofuel, and biomaterials. Catalog no. K12207, ISBN: 978-1-4398-4885-2 June 2012, 6-1/8 x 9-1/4, 696 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Textbook
Edited by
The Art of Nutritional Cuisine
Y. H. Hui
Vickie A. Vaclavik
Science Technology System, West Sacramento, California, USA
University of Texas Southwestern Medical Center, Dallas, USA
E. Özgül Evranuz
Amy Haynes
Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, Turkey
Brewing & Fermentation / Culinary Arts
Graham H. Fleet
International Culinary School at the Art Institute of Dallas, Texas, USA
Completely revised and updated, this second edition of the Handbook of AnimalBased Fermented Food and Beverage Technology includes new sections on fermented seafood, such as fish sauce; updated U.S. standards; and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provides an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines.
Written for students, teachers, and professionals in the culinary field, this volume teaches nutritional principles and their applications to cooking. A two-part text, the practicum and laboratory section contains recipes and sample menus that coincide with material from the corresponding lecture passages. Features include a Teachable Moments section composed of principles that add science to cooking knowledge, as well as glossary items and bibliographies for each chapter. Appendices cover topics such as food allergies, vegetarianism, health claims, childhood obesity, functional foods, and organic foods.
Catalog no. K12284, ISBN: 978-1-4398-5022-0 May 2012, 7 x 10, 912 pp. Suggested Price: $199.95 / £127.00
Catalog no. K12316, ISBN: 978-1-4398-5083-1 May 2012, 8-1/2 x 11, 350 pp., Soft Cover Suggested Price: $59.95 / £38.99
Available in eBook
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3
Modern Gastronomy A to Z
My Molecular Cuisine Kit
Ferran Adria
Anne Cazor, Christine Lienard, and Gui Alinat
Head Chef, El Bulli Restaurant, Roses, Spain
Culinary Arts
Though the combination of science and cooking may seem fashionable and modern, the pairing of these disciplines is not a new concept. This volume gives readers a thorough understanding of the terminology that describes the nature of ingredients and why these ingredients produce certain reactions. It helps them discover the potential of a wide range of products that can be used in a diversity of preparations. The book maintains a convenient lexical format, with all the entries in alphabetical order, allowing readers to quickly and easily look up and find, in plain language, everything they need to know about the science of cooking. Catalog no. K10629, ISBN: 978-1-4398-1245-7 December 2009, 6 x 9, 265 pp. Suggested Price: $64.95 / £41.99
With easy-to-follow recipes for creating elegant dishes, this kit gives home chefs the tools they need to be in the same league as famed chefs. It consists of measuring spoons, pipettes, tubing, silicon molds, slotted spoons, and a book featuring color photographs and 28 molecular gastronomy recipes written by Anne Cazor and Christine Lienard, protégés of Molecular Gastronomy founder Hervé This. Translated by award-winning chef Gui Alinat, the text unlocks the secrets to this cutting-edge cooking style. Catalog no. K13718, ISBN: 978-1-4398-7942-9 September 2011, 7-1/4 x 7-1/4, 72 pp. Suggested Price: $59.95 / £29.99
Serving People with Food Allergies Kitchen Management and Menu Creation
Molecular Cuisine
Twenty Techniques, Forty Recipes Anne Cazor, Christine Lienard, and Gui Alinat
4
Written by world-renowned chefs, this book unlocks the secrets to the new dishes, textures, flavors, and sensations of molecular gastronomy. Balancing just enough science to explain why the techniques work, with easy-to-follow recipes, the book covers emulsion, culinary foam, spherification, caramelization, the maillard reaction, soft and hard gels, and effervescence. Colorful photographs provide examples of proposed finished products. Once they master these techniques, readers can use them to develop recipes with their own flavor and texture combinations. Catalog no. K13282, ISBN: 978-1-4398-7163-8 October 2011, 7-1/2 x 9-1/2, 160 pp. Suggested Price: $39.95 / £24.99
Molecular Food
The Basic Science of What We Eat José Miguel Aguilera Pontificia Universidad Catolica de Chile, Santiago
Joel J. Schaefer Allergy Chefs, Inc., Jacksonville, Florida, USA
Written for large food service corporations and hotel and restaurant chains to use when training their staff, but also suitable for home cooks, this book contains information on cooking for and serving those with food allergies and special dietary needs. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers step-by-step ideas on reviewing kitchen procedures to prevent cross-contact and cross-contamination of food. This book contains practical advice for the kitchen and front-of-house. Catalog no. K11383, ISBN: 978-1-4398-2804-5 June 2011, 6-1/8 x 9-1/4, 376 pp. Suggested Price: $49.95 / £31.99 Available in eBook
Top 100 Exotic Food Plants Ernest Small Agriculture and Agri-Food Canada, Ottawa, Ontario
In an entertaining and educational way, this book describes the science that transforms the structures of delicious food. The author reveals some of the intimate secrets of cooking, and explains how food molecules affect our health and well-being. The text also delves into the mysteries of modern cuisine. Through clear and objective essays, it answers many questions about food, raw materials, manufacturing processes, and the benefits and risks involved in the daily consumption of what we eat.
Many edible plants considered exotic in the Western world are actually quite mainstream in other cultures. This volume provides comprehensive coverage of tropical and semitropical food plants, reviewing scientific and technological information as well as their culinary uses. A user-friendly format enables readers to easily locate information on botanical and agricultural aspects, economic and social importance, food uses, storage, preparation, and potential toxicity. The book also reviews important historical, economic, geopolitical, health, environmental, and ethical considerations associated with exotic food plants.
Catalog no. K14328, ISBN: 978-1-4398-9890-1 May 2012, 6 x 9, 323 pp., Soft Cover Suggested Price: $39.95 / £25.99
Catalog no. K12674, ISBN: 978-1-4398-5686-4 August 2011, 7 x 10, 708 pp. Suggested Price: $89.95 / £57.99
Available in eBook
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Textbook
Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds, and High Temperatures, Second Edition
The Working Garde Manger
Edited by
Al Meyer
Dimitrios Boskou Aristotle University of Thessaloniki, Greece
California Culinary Academy, San Francisco, USA
Tackling the toughest job in the kitchen, this book explains the vast range of skills and tasks required of the Garde Manger. Divided into sections—including charcuterie, forced meats, salads, seafood, poultry, patés, and much more—the chapters provide detailed instructions on the method and techniques required for the production and presentation of various dishes. Perforated and punched pages allow for ease of use both for the student and the working professional. Catalog no. K12960, ISBN: 978-1-4398-6630-6 May 2012, 8-1/2 x 11, 480 pp., Soft Cover Suggested Price: $69.95 / £44.99 Available in eBook
Culinary Arts / Fats & Oils / Food Additives & Ingredients
Frying of Food
Ibrahim Elmadfa University of Vienna, Austria
This important resource concentrates on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats and minor constituents, which appear to affect the performance of a heated oil and/or may also be categorized as functional. Catalog no. K10348, ISBN: 978-1-4398-0682-1 December 2010, 6-1/8 x 9-1/4, 328 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Chemical, Biological, and Functional Aspects of Food Lipids Second Edition Edited by
Zdzisław E. Sikorski Gdansk University of Technology, Poland
Anna Kołakowska Agricultural University at Szczecin, Poland Series: Chemical & Functional Properties of Food Components
Based on years of academic and industrial research by an international panel of experts, this book provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Sikorski and Kołakowska, this completely revised and updated edition presents eight new chapters. It contains all of 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. K10123, ISBN: 978-1-4398-0237-3 November 2010, 6-1/8 x 9-1/4, 512 pp. Suggested Price: $199.95 / £127.00 Available in eBook
Structure and Properties of Fat Crystal Networks Second Edition
Alejandro G. Marangoni University of Guelph, Ontario, Canada
An excellent introduction to the field of fat technology, this second edition focuses on the characterization of physical properties of fats, including laboratory protocols and quantitative treatments used to quantify structure and function. This comprehensive text covers the complex analysis of fat structure and the underlying theory, and it links analysis data to macroscopic functionality. The text also contains a quantitative method for the characterization of polycrystalline colloidal oleogels and quantification of intercrystalline interaction forces, useful for engineering material properties for the food industry. Catalog no. K14051, ISBN: 978-1-4398-8762-2 May 2012, 6-1/8 x 9-1/4, 500 pp. Suggested Price: $139.95 / £89.00 Available in eBook
Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds Edited by
Giovanni M. Turchini Deakin University School of Life and Environmental Sciences, Warrnambool, Australia
Wing-Keong Ng School of Biological Sciences, Universiti Sains Malaysia, Penang
Douglas R. Tocher University of Stirling, Stirlingshire, UK
After decades of unsustainable fishing practices, there is now great urgency 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 increasing global demand for fish products, as well as fish oil shortages and fish oil substitution in the formulation and production of feed for farmed aquatic species. 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 Available in eBook
Alternative Sweeteners Fourth Edition Edited by
Lyn O’Brien-Nabors Calorie Control Council, Atlanta, Georgia, USA
Following the same formula as the previous three editions, this volume discusses each sweetener in terms of its characteristics. 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 Advantame has been added and new contributors have updated information throughout the book. Also new is a section on how Stevia sweeteners have been examined and deemed safe. Catalog no. K12065, ISBN: 978-1-4398-4614-8 September 2011, 7 x 10, 587 pp. Suggested Price: $179.95 / £114.00 Available in eBook
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5
Color in Food Technological and Psychophysical Aspects Edited by
Maria del Pilar Buera
Fenaroli’s Handbook of Flavor Ingredients
Universidad de Buenos Aires, Argentina
Sixth Edition
Jose Luis Caivano
George A. Burdock
Food Additives & Ingredients
Ciudad Universitaria, Buenos Aires, Argentina
Burdock Group, Orlando, Florida, USA
Focusing on food technology and psychophysical aspects of food color and appearance, this book discusses color research and its application in food production, processing, commercialization, and consumption. It comprises selected lectures and papers from the Meeting of the International Color Association held in October 2010 and covers food color and appearance, food colorimetry and color scales, color change as a quality index of food, color as an index of food composition and properties, color in packaging, sensory evaluation and preferences, and the food environment.
Featuring more details than ever, this perennial bestseller is used daily by flavor chemists, food scientists, quality personnel, and professionals in the pharmaceutical, supplement, and cosmetics industries. For each ingredient, it details nomenclature and various classification numbers, and physical and molecular descriptions, as well as uses and origins, while also presenting new regulatory information and new findings on aroma and taste thresholds.
Catalog no. K13573, ISBN: 978-1-4398-7693-0 April 2012, 6-1/8 x 9-1/4, 416 pp. Suggested Price: $179.95 / £114.00 Available in eBook
Catalog no. 90771, ISBN: 978-1-4200-9077-2 November 2009, 8-1/2 x 11, 2159 pp. Suggested Price: $440.00 / £280.00
Fermentation
Effects on Food Properties
Date: The Genus Phoenix Production, Processing, Food, and Medicinal Values Edited by
A. Manickavasagan and M. Mohamed Essa Sultan Qaboos University, Muscat, Sultanate of Oman
Ethirajan Sukumar Series: Medicinal and Aromatic Plants - Industrial Profiles
6
This is the first detailed book on dates to be published in more than four decades. It addresses all aspects of cultural practices and the implications on date quality. Among other topics, the text covers the post-harvest operations and processing of dates, and the physical, chemical, structural, and sensory properties of dates as human food. The text also addresses the value of low-quality dates and byproducts as cattle feed. The final section focuses on the potential medicinal value of dates along with recent research findings. Catalog no. K12239, ISBN: 978-1-4398-4945-3 April 2012, 7 x 10, 424 pp. Suggested Price: $149.95 / £89.00
Edited by
Bhavbhuti M. Mehta Anand Agricultural University, India
Robert Z. Iwanski West Pomeranian University of Technology, Szczecin, Poland
Afaf Kamal-Eldin Swedish University of Agricultural Science, Uppsala Series: Chemical & Functional Properties of Food Components, 17
This book discusses the role of fermentation reactions in modifications of the contents, chemical, functional, and sensory properties, as well as biological activity of food components. The text presents a variety of food products obtained by fermentation of different raw materials all over the world. Expert contributors emphasize the effect of processing conditions on the enzymatic, fermentative reactions leading to the generation of various products and the development of desirable sensory, functional, and biological properties. Catalog no. K12462, ISBN: 978-1-4398-5334-4 March 2012, 6-1/8 x 9-1/4, 350 pp. Suggested Price: $179.95 / £114.00 Available in eBook
Available in eBook
Dietary Fiber and Health
Figs
The Genus Ficus
Edited by
Ephraim Philip Lansky
Susan Cho
Rimonest Ltd., Haifa, Israel
NutraSource Inc., Laurel, Maryland, USA
Helena Maaria Paavilainen
Nelson Almeida
The Hebrew University of Jerusalem, Israel Series: Traditional Herbal Medicines for Modern Times
Purported benefits of fiber include gastro-intestinal health, cardiovascular health, weight management, satiety, glycemic control, and prebiotic effects. While fiber is recognized as essential to good health, a majority of people do not meet recommended daily intakes. Presenting a comprehensive review of the health implications of cereal fiber, bran, and whole grains, this book describes opportunities for incorporating fiber ingredients into foods and details the health-promoting claims of fiber-containing foods.
This book presents 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). Discussing uses of figs in medicine, the book also explores how figs and fig tree parts are processed, as well as the chemical composition and pharmacological basis underlying the potential efficacy of preparations.
Catalog no. K14349, ISBN: 978-1-4398-9929-8 May 2012, 6-1/8 x 9-1/4, 450 pp. Suggested Price: $179.95 / £114.00
Catalog no. 89668, ISBN: 978-1-4200-8966-0 July 2010, 6-1/8 x 9-1/4, 415 pp. Suggested Price: $125.95 / £80.99
Available in eBook
Available in eBook
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Food Flavors
Vanilla
Chemical, Sensory and Technological Properties
Edited by
CIRAD, Persyst, Montpellier, France
Henryk Jelen
Michel Grisoni
Pozna´nń University of Life Sciences, Poland Series: Chemical & Functional Properties of Food Components, 15
CIRAD, Saint Pierre, Reunion, France Series: Medicinal and Aromatic Plants - Industrial Profiles
This volume discusses the nature of food odorants and tastants and the way they are perceived by the human olfactory system. It presents the basic anatomy and physiology of sensory systems involved in flavor sensation and examines the fundamentals of flavor compounds formation. It also presents technological issues related to flavor compounds and discusses safety and regulatory aspects of flavorings used in foods. The book discusses specific flavors, examines food taints and off-flavors, and offers analytical approaches to characterize food flavors.
Cultivated in an increasing number of countries, vanilla is a universally appreciated flavor. This book presents 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 emerging countries for vanilla production, including China, India, and Uganda. The text also explores the relationship between fruit development anatomy and flavor quality.
Catalog no. K10770, ISBN: 978-1-4398-1491-8 October 2011, 6-1/8 x 9-1/4, 504 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Food Additives & Ingredients / Food Chemistry
Eric Odoux
Edited by
Catalog no. 83376, ISBN: 978-1-4200-8337-8 July 2010, 6-1/8 x 9-1/4, 420 pp. Suggested Price: $125.95 / £80.99 Available in eBook
Textbook
Organic Acids and Food Preservation Maria M. Theron and J. F. Rykers Lues Central University of Technology, Bloemfontein, South Africa
Because of their natural occurrence in food and their ability to 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 and solutions to problems related to the use of organic acids. Topics discussed include 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. Catalog no. 78429, ISBN: 978-1-4200-7842-8 September 2010, 6-1/8 x 9-1/4, 340 pp. Suggested Price: $189.95 / £120.00 Available in eBook
Cereal Grains
Laboratory Reference and Procedures Manual Sergio O. Serna-Saldivar I.T.E.S.M., Monterrey, Mexico Series: Food Preservation Technology
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. The book also includes a glossary of practical terms and a section of Imperial-to-metric measurement conversions pertaining to weight, volume, density, and other equivalences. Catalog no. K12596, ISBN: 978-1-4398-5565-2 February 2012, 8-1/2 x 11, 376 pp., Soft Cover Suggested Price: $59.95 / £38.99 Available in eBook
Sesame
The Genus Sesamum Edited by
Dorothea Bedigian Missouri Botanical Garden, St. Louis, USA Series: Medicinal and Aromatic Plants - Industrial Profiles
Chemistry of Biomolecules S. P. Bhutani Rajdhani College, University of Delhi, India
Expanding coverage from archaeological and anthropological literature from India, Mesopotamia, and Egypt, this ethobotanical monograph reviews historic and current cultivation of sesame in Africa and Asia, examines the phytochemistry of Sesamum, and offers extensive references. The first comprehensive review of sesame and its close relative, Sesame: The Genus Sesamum considers ethnographic data, geographical sources, modern use in the food and cosmetic industries, market size, export and import data, and much more, including a linguistic analysis of sesame names from around the world.
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.
Catalog no. 3538, ISBN: 978-0-8493-3538-9 October 2010, 7 x 10, 556 pp. Suggested Price: $135.95 / £87.00
Catalog no. N10258, ISBN: 978-1-4398-3929-4 September 2010, 6 x 9, 300 pp. Suggested Price: $104.95 / £66.99
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7
CRC Handbook of Chemistry and Physics
Analysis Instrumentation and Methods
93rd Edition
Edited by
Edited by
Leo M. L. Nollet
William M. Haynes
University College Ghent, Applied Engineering Sciences, Belgium
Food Chemistry
National Institute of Standards and Technology, Boulder, Colorado, USA
Arjon J. van Hengel
Mirroring the growth and direction of science for a century, the Handbook, now in its 93rd edition, continues to be the most accessed and respected scientific reference in the world. An authoritative resource consisting tables of data, its usefulness spans every discipline. This edition includes new tables in the Analytical Chemistry section, a major update of the CODATA Recommended Values of the Fundamental Physical Constants, and updates to many other tables. The book puts physical formulas and mathematical tables used in labs every day within easy reach.
Covering all 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 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. K13784, ISBN: 978-1-4398-8049-4 June 2012, 8-1/2 x 11, 2670 pp. Suggested Price: $169.95 / £108.00
Also available on DVD
Catalog no. K13559, ISBN: 978-1-4398-7661-9 Suggested Price: $169.95 / £108.00
Flavonoids and Related Compounds Bioavailability and Function
European Commission Joint Research Centre, Geel, Belgium
Catalog no. K10771, ISBN: 978-1-4398-1503-8 December 2010, 6-1/8 x 9-1/4, 231 pp. Suggested Price: $159.95 / £99.00 Available in eBook
Food Proteins and Peptides
Edited by
Chemistry, Functionality Interactions, and Commercialization
Jeremy P. E. Spencer
Edited by
University of Reading, UK
Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall, and Arvind Kannan
Alan Crozier University of Glasgow, Scotland, UK Series: Oxidative Stress and Disease
8
Food Allergens
An overview of the bioavailability and biological function of a range of flavonoids relevant to a wide array of plant-based foods, this book examines current knowledge regarding the absorption, metabolism, and bioavailability of flavonoids, phenolics, and flavonoid sub-groups. Chapters examine the latest evidence for the beneficial actions of flavonoids against human pathological conditions—including cardiovascular disease and cancer—and provide logical and valid arguments for how protective effects are mediated.
A blend of fundamentals and applied information, this book discusses the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements. A valuable resource for those involved with product development and dietary supplement applications, the book describes physicochemical properties and interactions involved in regulating biological function. It also covers practical considerations regarding properties such as solubility, emulsification, foaming, and gelling, as well as protein modifications, both chemical and enzymatic, to improve functionalities.
Catalog no. K12151, ISBN: 978-1-4398-4826-5 April 2012, 6-1/8 x 9-1/4, 464 pp. Suggested Price: $149.95 / £99.00
Catalog no. 9341X, ISBN: 978-1-4200-9341-4 March 2012, 6-1/8 x 9-1/4, 512 pp. Suggested Price: $169.95 / £108.00
Available in eBook
Available in eBook
Flavor, Fragrance, and Odor Analysis Second Edition
Industrial Galactomannan Polysaccharides
Edited by
Ray Marsili Marsili Consulting Group, Rockford, Illinois, USA
N. K. Mathur
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.
Rajasthan, India
Quite possibly the first comprehensive text on galactomannans, this book compiles information on industrial galactomannans such as locust bean gum, guar gum, tara gum, fenugreek gum, cassia-tara gum, and Sesbania-bisipinasa gum. Until now, the topic has been only generally covered within chapters in books on carbohydrates, particularly polysaccharides. This book describes how they are currently produced commercially and how they have become industrial commodities. It compares details on the various galactomannan sources and provides a simple and clear introduction to the subject.
Catalog no. K12098, ISBN: 978-1-4398-4673-5 December 2011, 6-1/8 x 9-1/4, 280 pp. Suggested Price: $159.95 / £99.00
Catalog no. K12072, ISBN: 978-1-4398-4628-5 August 2011, 6-1/8 x 9-1/4, 187 pp. Suggested Price: $129.95 / £82.00
Available in eBook
Available in eBook For more information and a complete list of titles, visit us at www.crcpress.com
Starch-Based Polymeric Materials and Nanocomposites
Methods of Analysis of Food Components and Additives
Chemistry, Processing, and Applications
Second Edition
Edited by
Edited by
Jasim Ahmed, Brijesh Tiwari, Syed H. Imam, and M. A. Rao
Semih Ötles¸ Ege University, Izmir, Turkey Series: Chemical & Functional Properties of Food Components, 16
Due to its unique physical and chemical properties, starch
Catalog no. K10797, ISBN: 978-1-4398-1552-6 November 2011, 6-1/8 x 9-1/4, 534 pp. Suggested Price: $169.95 / £108.00
Food Chemistry
Written by leading scientists, many of whom personally developed or refined the techniques, this concise guide explains methods for the analysis of food components and additives. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive, explains how it works, and offers examples of applications. The second edition features three new topics: analytical quality assurance, analysis of carbohydrates, and analysis of natural toxins.
polymer is increasingly viewed as a potential sustainable alternative to many petroleum chemicals. This book provides a dedicated and in-depth reference on starch-based biopolymers. It is the first reference to bring together essential information on the chemistry, processing, and applications of starch-based biopolymers and nanocomposites. The text addresses processing and application challenges relevant to the polymer industry. In addition, the book delivers insight into current and emerging starch-based biopolymer processing technologies. Catalog no. K12338, ISBN: 978-1-4398-5116-6 April 2012, 7 x 10, 456 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Available in eBook
Sweeteners
Nutritional Aspects, Applications, and Production Technology
Official Methods for Determination of Trans Fat, Second Edition Edited by
Edited by
Theodoros Varzakas, Higher Institute of Kalamata, Greece Available in eBook
Magdi M. Mossoba John Kramer 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
Stylianos Anestis and Athanasios Labropoulos Technological Institute of Athens, Greece
Combining information on natural sugar-based, natural non-sugar based, and artificial sweeteners, this book examines the applications and relative pros and cons of each in food and drink products, particularly caramels, marmalades, jams, and soft drinks. It discusses the production processes of corn syrups, invert sugars, and syrups based on sweeteners along with other sweetening compounds such as stafidin and concentrated juices. Highlighting quality control with reference to various physicochemical and microbiological methodologies, it also describes the legislative framework of these products as food ingredients. Catalog no. K13565, ISBN: 978-1-4398-7672-5 May 2012, 7 x 10, 472 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Tocotrienols
Vitamin E Beyond Tocopherols, Second Edition Edited by
Textbook
Rheology and Fracture Mechanics of Foods Ton van Vliet
Barrie Tan American River Nutrition, Inc., Hadley, Massachusetts, USA
Ronald Ross Watson University of Arizona, Tucson, USA
Wageningen Agricultural University, The Netherlands
Victor R. Preedy
Combining rheology and fracture mechanics, this unique text describes how rheological and fracture properties of foods are related to their structure. The first part reviews basic concepts and emphasizes aspects relevant for studying food products, raw materials, and intermediate products, and the second part introduces measuring methods and the equipment used for studying mechanical properties of food products. The final part investigates the relation between rheological and fracture behavior of matter and physical structure at the relevant molecular, mesoscopic, and macroscopic length scales.
Tocotrienols are bioactive components of vitamin E that are important regulators of oxidant status and play roles in disease prevention. This edition features all new chapters written by experts in the field. It covers topics including mechanisms of action; inflammation and antioxidant actions; the role of tocotrienols in the treatment and prevention of cancer and in cardiovascular health; diabetes and other hormone regulation; and neuroprotection. It also addresses animal and in vitro studies as well as mechanistic and pre-clinical studies.
Catalog no. K11332, ISBN: 978-1-4398-2703-1 May 2012, 6-1/8 x 9-1/4, 288 pp. Suggested Price: $89.95 / £57.99
Catalog no. K13972, ISBN: 978-1-4398-8441-6 May 2012, 7 x 10, 550 pp. Suggested Price: $149.95 / £95.00
Available in eBook
Available in eBook
King’s College, London, UK
For more information and a complete list of titles, visit us at www.crcpress.com
9
Encyclopedia of Agricultural, Food, and Biological Engineering Second Edition, Two-Volume Set
Unit Operations of Particulate Solids
Edited by
Dennis R. Heldman
Theory and Practice
Heldman Associates, Mason, Ohio, USA
Enrique Ortega-Rivas Autonomous University of Chihuahua, Mexico
Food Engineering & Processing
Suitable for practicing engineers and engineers-in-training, this book covers the most important operations involving particulate solids. Through clear explanations of theoretical principles and practical laboratory exercises, the text provides an understanding of the behavior of powders and pulverized systems. It also helps readers develop skills for operating, optimizing, and innovating particle processing technologies and machinery in order to carry out industrial operations. The author explores common bulk solids processing operations, including milling, agglomeration, fluidization, mixing, and solid–fluid separation. Catalog no. K12218, ISBN: 978-1-4398-4907-1 August 2011, 6-1/8 x 9-1/4, 492 pp. Suggested Price: $149.95 / £95.00 Available in eBook
Cornell University, Ithaca, New York, USA
This expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, tables, equations, and figures — including 128 color figures — the book emphasizes and illustrates the engineering processes associated with the production of materials with agricultural origin. Featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology. Catalog no. K10554, ISBN: 978-1-4398-1111-5 October 2010, 8-1/2 x 11, 2114 pp. Suggested Price: $850.00 / £541.00
Encyclopedia of Biotechnology in Agriculture and Food Edited by
Biopolymer Engineering in Food Processing
Dennis R. Heldman
Edited by
University of Illinois, Urbana, USA
Vania Regina Nicoletti Telis
Dallas G. Hoover
Universidade Estadual Paulista, Sao Paulo, Brazil Series: Contemporary Food Engineering
10
Carmen I. Moraru
The unit operations commonly applied in food processing may affect the physicochemical and functional behavior of biopolymers and their interactions with other food compounds. Presenting an overview of their physical, physicochemical, and thermodynamic properties, this book explores how biopolymers are affected by or may affect transport processes and unit operations such as forced flow, drying, and freezing-thawing. The text focuses on how such behavior can be positively applied in food products and processes design and development. It also explains the application of polysaccharides and proteins. Catalog no. K11995, ISBN: 978-1-4398-4494-6 May 2012, 6-1/8 x 9-1/4, 536 pp. Suggested Price: $169.95 / £108.00
Heldman Associates, Mason, Ohio, USA
Matthew B. Wheeler University of Delaware, Newark, USA
Focusing on the science and applications of molecular biology to agriculture and foods, this encyclopedia describes the new tools for use in the production of raw agricultural materials and the manufacturing of food products. Two hundred entries cover topics such as cloned animals, genetically modified and droughtresistant plants, biodiversity, and nutritionally enhanced foods. It explores media coverage of biotechnology, associated governmental regulations, consumer acceptance, and environmental issues. Illustrations and comprehensive references complement the text. This reference is also available in an online format. Catalog no. DK271X, ISBN: 978-0-8493-5027-6 July 2010, 8-1/2 x 11, 784 pp. Suggested Price: $420.00 / £267.00
Enhancing Extraction Processes in the Food Industry
Available in eBook
Edited by
Nikolai Lebovka
Biosensors in Food Processing, Safety, and Quality Control Edited by
Eugene Vorobiev Université de Technologie de Compiègne (UTC), France
Farid Chemat
Mehmet Mutlu Hacettepe University, Ankara, Turkey Series: Contemporary Food Engineering
This book details current developments in sensing technology and its application in the food industry. It explores the opportunities created by the chemical and biosensing technology and improvements performed in recent years for better food quality, food safety, food processing and control, and input for food industry. The chapters in this book are 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, 358 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Biocolloidal Chemistry Institute, named after F.D. Ovcharenko, National Academy of Sciences, Kiev, Ukraine
Université d’Avignon, France Series: Contemporary Food Engineering
Describing the latest extraction methods and instruments used in food laboratories, this book begins with an overview of solvent extraction technology. It examines pulsed electric fields, diffusion processes, and electrical discharge processes in the extraction of biocompounds. It describes conventional and innovative techniques for the intensification of extractions from food and natural products, and reviews recent developments in supercritical CO2 extraction of food and food products. It also examines the pressurized hot water extraction process and discusses essential oil extraction, among other topics. Catalog no. K12054, ISBN: 978-1-4398-4593-6 September 2011, 6-1/8 x 9-1/4, 570 pp. Suggested Price: $179.95 / £114.00 Available in eBook
For more information and a complete list of titles, visit us at www.crcpress.com
Infrared Heating for Food and Agricultural Processing
Food Process Engineering Operations
Edited by
George D. Saravacos and Zacharias B. Maroulis
Griffiths Gregory Atungulu
National Technical University of Athens (NTUA), Greece Series: Contemporary Food Engineering
Zhongli Pan Western Regional Research Center, Albany, California, USA University of California, Davis, USA Series: Contemporary Food Engineering
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 mechanical processing operations. This text provides needed balance with coverage of traditional unit operations, using updated engineering properties and data and simplified computer-aided techniques. It discusses mechanical processing and novel food processes; introduces elements of food packaging operations and food process design; and examines the effects of each process on the quality, safety, and physical structure of food products.
Over the past two decades, researchers have made significant progress in understanding the infrared heating of food products and interactions between infrared radiation and food components. The design and efficiency of infrared emitters have also been improved. This book presents current applications of infrared heating technology, focusing on thermal processing of food and agricultural products. In addition to the fundamentals, the text includes chapters that address such topics as infrared heating system design, drying, blanching, baking, thawing, pest management, and food safety improvement.
Catalog no. 83538, ISBN: 978-1-4200-8353-8 February 2011, 6-1/8 x 9-1/4, 594 pp. Suggested Price: $84.95 / £53.99
Catalog no. 90976, ISBN: 978-1-4200-9097-0 July 2010, 6-1/8 x 9-1/4, 300 pp. Suggested Price: $179.95 / £115.00
Available in eBook
Available in eBook
Handbook of Food Process Modeling and Statistical Quality Control Second Edition
Textbook
Introduction to Food Process Engineering Albert Ibarz University of Lleida, Spain
Gustavo V. Barbosa-Canovas
Mustafa Ozilgen Yeditepe University, Istanbul, Turkey
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, and each example is followed by a clear, step-by-step worked solution. Catalog no. K10767, ISBN: 978-1-4398-1486-4 March 2011, 7 x 10, 704 pp. Suggested Price: $189.95 / £121.00
Washington State University, Pullman, USA Series: Food Preservation Technology
A basic introduction to the principles of food process engineering, this text covers the physical properties of food, traditional fluid mechanics, and heat transfer via conduction, convection, and radiation. It examines transport phenomena, momentum, energy and mass balances, as well as a new topic: macroscopic balances. Two chapters review the basic principles of physics to ensure comprehension of background material. Developed as a textbook for introductory courses in food engineering and food science programs, most chapters provide references and exercises to further understanding.
Also Available in Soft Cover
Catalog no. K10455, ISBN: 978-1-4398-0918-1 May 2012, 6-1/8 x 9-1/4, 528 pp. Suggested Price: $89.95 / £57.99
Available in eBook
Available in eBook
Handbook of Frozen Food Processing and Packaging Second Edition Edited by
New Food Product Development
Da-Wen Sun
Food Engineering & Processing
Textbook
University College Dublin (UCD), Ireland Series: Contemporary Food Engineering, 18
From Concept to Marketplace, Third Edition
Now in its second edition, this volume examines the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Revised and updated with the latest developments, the book includes a new section on emerging technologies in food freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins. A new section on trends in frozen food packaging explores intelligent packaging, edible coatings and films, and more.
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, then moving through development, final screening, and introduction into the marketplace. The author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources.
Catalog no. K11627, ISBN: 978-1-4398-3604-0 October 2011, 7 x 10, 936 pp. Suggested Price: $199.95 / £127.00
Catalog no. K10985, ISBN: 978-1-4398-1864-0 January 2011, 6-1/8 x 9-1/4, 508 pp. Suggested Price: $94.95 / £59.99
Available in eBook
Available in eBook
Gordon W. Fuller
For more information and a complete list of titles, visit us at www.crcpress.com
11
Production of Specialty Foods
Food Engineering & Processing
Operations in Food Refrigeration
Processing Technology, Quality, and Food Safety
Rodolfo H. Mascheroni
Edited by
CIDCA National University of La Plata, Argentina Series: Contemporary Food Engineering
Yanyun Zhao
This resource provides food industry professionals a thorough overview of issues involved in heat and mass transfer in refrigeration and freezing. In addition to covering the application of critical principles to the design and operation of equipment, this practical text also covers quality issues related to maintaining the most adequate operation conditions for a variety of processed foods. It includes tools to calculate process times and assist with selecting the most efficient and cost-effective industrial equipment as well as the best operation conditions.
Addressing the quality, safety, and perceived value of specialty foods and the ever-growing specialty foods market, this book represents the first technical manual on the subject. It discusses the unique characteristics of specialty foods, market and consumer demands and trends, and the functions and applications of specific ingredients used in specialty food. Focusing on each major specialty food segment, the book covers key processing technologies, necessary equipment, and product quality controls. Additional topics covered include package technologies, quality assurance, and food safety programs.
Catalog no. 55488, ISBN: 978-1-4200-5548-1 April 2012, 6-1/8 x 9-1/4, 376 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Catalog no. K12512, ISBN: 978-1-4398-5423-5 May 2012, 6-1/8 x 9-1/4, 304 pp. Suggested Price: $89.95 / £57.99 Available in eBook
Physical Properties of Foods Novel Measurement Techniques and Applications
Sensory Analysis of Foods of Animal Origin Edited by
Edited by
Leo M. L. Nollet
Ignacio Arana
University College Ghent, Applied Engineering Sciences, Belgium
Universidad Pública de Navarra, Pamplona, Spain Series: Contemporary Food Engineering
Fidel Toldrá
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.
12
Oregon State University, Corvallis, USA
Catalog no. K11594, ISBN: 978-1-4398-3536-4 January 2012, 6-1/8 x 9-1/4, 426 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain
Devoted specifically 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: $159.95 / £99.00 Available in eBook
Physicochemical Aspects of Food Engineering and Processing Edited by
Sakamon Devahastin King Mongkut’s University of Technology, Thonburi, Bangkok, Thailand Series: Contemporary Food Engineering
Thermal Food Processing
New Technologies and Quality Issues, Second Edition Edited by
Da-Wen Sun University College Dublin (UCD), Ireland Series: Contemporary Food Engineering, 24
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. This volume describes the effects of various processing technologies in different food processing situations. The first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.
Focusing on topics vital to the food industry today, this book provides the latest developments in thermal food processing technologies. It also describes trends in future research and development, and presents authoritative references and data. This new edition contains updates on all topics as well as five new chapters including discussions of food microbiology and food safety, processing of fruit and juices, aseptic processing, and microwave heating. Written by recognized experts, this text provides a comprehensive reference on the modeling, quality and safety, and technologies associated with thermal food processing.
Catalog no. 82418, ISBN: 978-1-4200-8241-8 August 2010, 6-1/8 x 9-1/4, 382 pp. Suggested Price: $169.95 / £108.00
Catalog no. K13568, ISBN: 978-1-4398-7678-7 May 2012, 7 x 10, 664 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
Re-Defining Food Security for the 21st Century
Molecular Detection of Human Bacterial Pathogens Edited by
Mark Gibson
Dongyou Liu
Manchester Metropolitan University, UK
RCPA Biosecurity QAP, New South Wales, Australia
Addressing fundamental questions about food security, the author examines whether the food produced today will be hampered by climate change, food and fuel competition, or land-use policy changes. The reference also analyzes and interprets current trends and emerging challenges to provide policymakers with the necessary information to ensure adequate responses at local and international levels. It highlights opportunities for problem solving through technology, management, and international institutions. The book also includes a section on data collection, theory, and reliability.
The second book in a four-part series, this text is an in-depth review of current molecular detection and identification methods for human bacterial pathogens. Written by scientists with extensive expertise in human pathogen research, this book is an authoritative summary of biology, epidemiology, and pathogenesis of major human bacterial pathogens. A handy textbook for undergraduate and graduate students in medical, veterinary, and food microbiology, it contains approximately 750 figures and 750 tables for better comprehension. Topics include classification, morphology and biology, epidemiology, genomics, and diagnoses.
Catalog no. K11805, ISBN: 978-1-4398-3950-8 January 2012, 7 x 10, 776 pp. Suggested Price: $99.95 / £63.99 Available in eBook
Catalog no. K10625, ISBN: 978-1-4398-1238-9 April 2011, 8-1/2 x 11, 1278 pp. Suggested Price: $199.95 / £127.00 Available in eBook
Lactic Acid Bacteria
Microbiological and Functional Aspects, Fourth Edition Edited by
Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, and Atte von Wright Updated with the substantial progress made in lactic acid and bacteria research since the third edition, this fourth edition discusses improved insights in genetics and new molecular biological techniques. Thoroughly reorganized, the book incorporates recent changes in new molecular techniques and the mechanistic understanding of probiotic functionality. The book remains firmly grounded in the basics of lactic acid bacteria, their genetics and taxonomy, their application in food and feed preparation, their health properties, and the legal issues associated with their use. Catalog no. K11662, ISBN: 978-1-4398-3677-4 December 2011, 7 x 10, 816 pp. Suggested Price: $189.95 / £121.00 Available in eBook
Molecular Detection of Human Fungal Pathogens Edited by
Dongyou Liu RCPA Biosecurity QAP, New South Wales, Australia
This volume contains expert contributions from international mycologists involved in fungal pathogen research and diagnosis. Following a similar format throughout, each chapter comprises a review of the classification, epidemiology, clinical features, and diagnosis of one or a group of related fungal species; an outline of clinical sample collection and preparation procedures; a selection of representative stepwise molecular detection protocols; and a discussion on further research requirements for improving the diagnosis. Catalog no. K10626, ISBN: 978-1-4398-1240-2 June 2011, 8-1/2 x 11, 958 pp. Suggested Price: $199.95 / £127.00 Available in eBook
Microbiological Research and Development for the Food Industry Edited by
Molecular Detection of Human Viral Pathogens
Peter J. Taormina
Edited by
John Morrell Food Group, Cincinnati, Ohio, 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. Catalog no. K11569, ISBN: 978-1-4398-3483-1 March 2012, 6-1/8 x 9-1/4, 328 pp. Suggested Price: $139.95 / £89.00 Available in eBook
Dongyou Liu RCPA Biosecurity QAP, New South Wales, Australia
The first in a series of four books, 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 describes the pathogen concerned including its taxonomy, biology, epidemiology, and pathogenesis; clinical sample collection preparation procedures; molecular detection methods; representative molecular detection protocols; and challenges, limitations, and advantages for the current methods as well as further research required to improve diagnosis. Catalog no. K10623, ISBN: 978-1-4398-1236-5 November 2010, 8-1/2 x 11, 1180 pp. Suggested Price: $209.95 / £134.00
For more information and a complete list of titles, visit us at www.crcpress.com
Food Laws & Regulations / Food Microbiology & Safety
The Feeding of Nations
13
Safety Analysis of Foods of Animal Origin Edited by
Leo M. L. Nollet
Food Microbiology & Safety / Food Packaging 14
Pocket Dictionary of Food Safety
University College Ghent, Applied Engineering Sciences, Belgium
Jeffrey T. Solate
Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain
Canadian Food Safety Institute, Mississauga, Ontario
This illustrated dictionary is ideal for quick answers. It covers areas such as food microbiology, food chemistry, food quality assurance, food borne incidents, food regulations, and standards, to name just a few. Pocket-sized for easy portability, this reference 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. Catalog no. K11957, ISBN: 978-1-4398-4203-4 November 2010, 4 x 7, 160 pp., Soft Cover Suggested Price: $47.95 / £31.99
Fidel Toldrá
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. K12147, ISBN: 978-1-4398-4817-3 September 2010, 7 x 10, 1002 pp. Suggested Price: $189.95 / £120.00 Available in eBook
Available in eBook
Aseptic Processing and Packaging of Food and Beverages Desktop Reference for Food Industry Practitioners, Second Edition
Primer on Risk Analysis
Decision Making Under Uncertainty Charles Yoe College of Notre Dame Maryland, Baltimore, USA
A companion volume to Principles of Risk Analysis: Decision Making Under Uncertainty, this primer provides an introduction to risk analysis. Readers learn the language, models, and concepts of risk analysis and its three component tasks—risk management, assessment, and communication. The book also introduces a down-to-earth approach to decision-making uncertainty. Based on the author’s decades of experience as a risk analyst, trainer, and educator, this primer provides a foundation for the practice of risk analysis for professionals from all walks of life. Catalog no. K12691, ISBN: 978-1-4398-5763-2 July 2011, 6 x 9, 251 pp., Soft Cover Suggested Price: $59.95 / £38.99 Available in eBook
ConAgra Foods, Omaha, Nebraska, USA
Ralph H. Graves Consultant, Visalia, California, USA
Thomas Szemplenski Aseptic Resources, Inc., Overland Park, Kansas, USA
Since the publication of the first edition of this bestseller, more than 200 new aseptic fillers have been installed and significant changes have taken place in a number of aseptic processing and packaging areas. This practical new edition explores current technologies, discusses why they are used today, and explains why certain basic approaches to critical operations, such as pumping, heat exchange, fluid flow, and controls, must be applied. The authors also cover commercially used heating and holding concepts, with emphasis on avoiding problems. Catalog no. K10365, ISBN: 978-1-4398-0719-4 May 2012, 7 x 10, 512 pp. Suggested Price: $189.95 / £121.00 Available in eBook
Principles of Risk Analysis
Decision Making Under Uncertainty Charles Yoe College of Notre Dame Maryland, Baltimore, USA
Most books on risk analysis focus on risk assessment. This book treats the whole of risk analysis—risk management, risk assessment, and risk communication— in an integrated fashion. It introduces the language, models, and concepts of risk analysis, and then supplies the tools, techniques, and methodologies to help readers apply the principles in practice. Based on the author’s decades of experience, this straightforward book provides a foundation for the practice of risk analysis for professionals from all walks of life. Catalog no. K12690, ISBN: 978-1-4398-5749-6 September 2011, 6-1/8 x 9-1/4, 583 pp. Suggested Price: $159.95 / £99.00 Available in eBook
Jairus R. D. David
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: $174.95 / £112.00
For more information and a complete list of titles, visit us at www.crcpress.com
Edible Coatings and Films to Improve Food Quality Second Edition
Emerging Technologies for Food Quality and Food Safety Evaluation
Edited by
Edited by
Elizabeth A. Baldwin, Robert Hagenmaier, and Jinhe Bai
Yong-Jin Cho
USDA/ARS Citrus and Subtropical Products Laboratory, Winter Haven, Florida, USA
Sukwon Kang
Catalog no. 59629, ISBN: 978-1-4200-5962-5 August 2011, 6-1/8 x 9-1/4, 460 pp. Suggested Price: $189.95 / £121.00 Available in eBook
Gwonseon-gu, 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 begins with a review of the concept and scope of food quality parameters such as color, texture, chemical compositions, and flavor. Chapters cover artificial intelligence systems for sensory evaluation, as well as 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, 378 pp. Suggested Price: $159.95 / £99.00 Available in eBook
Modified Atmosphere and Active Packaging Technologies Edited by
Textbook
Food Quality Assurance
Principles and Practices, Second Edition
Ioannis Arvanitoyannis University of Thessalia, Volos, Greece Series: Contemporary Food Engineering, 22
While other packaging books focus on individual types of packaging, this volume takes an applied engineering approach by matching packaging types to specific food types. The material provides insight into Modified/Controlled Atmosphere Packaging/Storage (MAP/CAS) and Active Packaging (AP). Depending on the kind of food, packaging material and the corresponding technique employed can vary considerably. In appreciation of consumer focus on shelf life and safety, the book addresses a range of aseptic, smart, and modified atmosphere packaging. Catalog no. K10042, ISBN: 978-1-4398-0044-7 April 2012, 6-1/8 x 9-1/4, 744 pp. Suggested Price: $179.95 / £114.00 Available in eBook
Shelf Life Assessment of Food
Inteaz Alli McGill University, St. Anne-de-Bellevue, Quebec, Canada
Over the past decade, food quality assurance practices have changed dramatically, including wide acceptance of the HACCP and ISO 9000 series of standards. In keeping up with those changes, this new edition of what is considered the top textbook and reference in the field is extensively revised to cover new versions of standards. Among new areas covered are food safety risk analysis, especially with regard to food bioterrorism, traceability, foods derived from genetically modified organisms, organic foods, and natural health products. Catalog no. 7279X, ISBN: 978-1-4200-7279-2 May 2012, 6-1/8 x 9-1/4, 256 pp. Suggested Price: $79.95 / £49.99 Available in eBook
Maria Cristina Nicoli
Management-Based Quality Systems in the Food Industry
University of Udine, Italy Series: Food Preservation Technology
Debby Newslow D. L. Newslow and Associates, Inc., Orlando, Florida, USA
This book presents criteria and methodologies that allow accurate and reliable shelf life dating. It explains the shelf life assessment process through sequential steps, each requiring the selection of specific criteria and the adoption of proper methodologies. The book covers the definition of acceptability limit, identification of proper shelf life indicators, development of shelf life assessment strategies, organization of an experimental plan for shelf life testing, and statistical analysis of shelf life data.
Based on the requirements of ISO 900 I, ISO 22000, and PAS 220, this text provides a collection of participation-based tools that can be applied to the development, implementation, and maintenance of a management-based system in the food industry. The author explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the system, and ways to integrate these resources into individual operations. The book also compares ISO and HACCP programs and includes case studies.
Catalog no. K12057, ISBN: 978-1-4398-4600-1 March 2012, 6-1/8 x 9-1/4, 320 pp. Suggested Price: $169.95 / £108.00
Catalog no. K11318, ISBN: 978-1-4398-2679-9 June 2012, 6-1/8 x 9-1/4, 256 pp. Suggested Price: $139.95 / £89.00
Available in eBook
Available in eBook
Edited by
For more information and a complete list of titles, visit us at www.crcpress.com
Food Packaging / Food Quality Assurance
Updated and completely revised with the latest discoveries, this text is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include materials and properties of coatings, how they present barriers to gases and water vapors, how they can improve or harm appearance, and regulation issues. The book also discusses how to apply coatings to various commodities, and how they can function as carriers of additives.
Korea Food Research Institute, Bundang-gu, Seongnam, South Korea
15
Fruit & Vegetables / Functional Foods & Nutraceuticals 16
Advances in Fresh-Cut Fruits and Vegetables Processing Edited by
Olga Martin-Belloso and Robert Soliva Fortuny
Bioactive Foods and Extracts Cancer Treatment and Prevention Edited by
Ronald Ross Watson University of Arizona, Tucson, USA
University of Lleida, Spain Series: Food Preservation Technology
Victor R. Preedy
Taking a multidisciplinary approach, this work discusses innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and market for these commodities. The book covers regulations that affect the processing and quality of the final products as well as consumers’ attitude and sensory perceptions. 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.
A review of the recent surge in research related to the effect of plant products in cancer treatment, this book 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 science-based 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. 71211, ISBN: 978-1-4200-7121-4 October 2010, 6-1/8 x 9-1/4, 424 pp. Suggested Price: $169.95 / £108.00
King’s College, London, UK
Catalog no. K10833, ISBN: 978-1-4398-1619-6 November 2010, 7 x 10, 663 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Available in eBook
Advances in Fruit Processing Technologies Edited by
Sueli Rodrigues and Fabiano Andre Narciso Fernandes Universidade Federal do Ceara, Fortaleza, Brazil Series: Contemporary Food Engineering
Covering classical and emerging technologies in fruit processing, this book assembles recent advances in fruit processing technology used to enhance shelf life and improve final product quality. It incorporates case studies on the application of thermal treatments, refrigeration, modified atmosphere, and emerging technologies such as the use of UV light, high pressure, ozone, vacuum frying, ultrasound, and others. Advantages, limitations, successes, and failures of emerging technologies along with the effect of fruit processing on aroma and nutritional and sensory quality are also covered. Catalog no. K12359, ISBN: 978-1-4398-5152-4 May 2012, 6-1/8 x 9-1/4, 536 pp. Suggested Price: $179.95 / £114.00 Available in eBook
Bioactive Food Proteins and Peptides Applications in Human Health Edited by
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. 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: $199.95 / £127.00 Available in eBook
Fruit and Cereal Bioactives
Sources, Chemistry, and Applications Edited by
Özlem Tokus¸og˘lu Celal Bayer University, Engineering Faculty, Department of Food Engineering, Manisa, Turkey
Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall, and Arvind Kannan
Clifford Hall III
Many naturally occurring compounds from foods inhibit pathophysiological mechanism or suppress activities of pathogenic molecules. Proteins and peptides play significant roles in such activities and are gaining importance as nutraceuticals that benefit numerous aspects of health and nutrition. This volume provides a human health perspective on food-derived proteins and peptides. It describes the potential for large-scale production with advances in technology and proposes challenges and opportunities for the future of health, nutrition, medicine, and the biosciences.
Presenting current data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides as well as toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon.
Catalog no. 93142, ISBN: 978-1-4200-9314-8 December 2011, 6-1/8 x 9-1/4, 368 pp. Suggested Price: $159.95 / £99.00
Catalog no. K10332, ISBN: 978-1-4398-0665-4 March 2011, 7 x 10, 473 pp. Suggested Price: $169.95 / £108.00
Available in eBook
Available in eBook
North Dakota State University, Fargo, USA
For more information and a complete list of titles, visit us at www.crcpress.com
Functional Foods of the East Edited by
Agriculture and Agri-Food Canada, Guelph, Ontario
Chi-Tang Ho Rutgers University, New Brunswick, New Jersey, USA
Fereidoon Shahidi Memorial University of Newfoundland, St John’s, Canada Series: Nutraceutical Science and Technology
Handbook of Nutraceuticals, Volume II Scale-Up, Processing and Automation Yashwant Pathak University of South Florida, Tampa, USA
Though it was Hippocrates who coined the phrase in the West, physicians in the East have long known that food is medicine and medicine is food. Highlighting traditional functional foods from all over the upper and lower Asian continent as well as the Middle East, this volume looks at their history, functionality, and health benefits; their physiological properties; and the mechanisms of their anti-cancer and anti-aging action. It covers processing technology, storage, and material sources as well as commercial, social, and economic aspects.
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 also discusses a wide range of processing techniques and addresses current challenges and future trends.
Catalog no. 71920, ISBN: 978-1-4200-7192-4 October 2010, 6-1/8 x 9-1/4, 502 pp. Suggested Price: $179.95 / £115.00
Catalog no. K11173, ISBN: 978-1-4398-2368-2 May 2011, 6-1/8 x 9-1/4, 593 pp. Suggested Price: $169.95 / £108.00
Available in eBook
Available in eBook
Handbook of Analysis of Active Compounds in Functional Foods Edited by
OMICs Technologies
Leo M. L. Nollet University College Ghent, Applied Engineering Sciences, Belgium
Tools for Food Science
Fidel Toldrá
Edited by
Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain
Noureddine Benkeblia University of the West Indies, Kingston, Jamaica
This book presents the main types of techniques and methodologies used for the analysis of active compounds in functional foods. Each chapter describes a particular substance and its role in food, reviews available methodologies, explores applications, and provides references for further study. The discussion of analytical methods extends from animal-origin related food products to other varied food products. Topics include amino acids, peptides, and proteins; vitamins; lipid compounds; minerals and trace elements; terpenes; phenolic compounds; fibers and polysaccharides; probiotics; and phytoestrogens.
Examining the application of genomic information and high-throughput profiling technologies as tools for the nutrition and food science industries, this book examines the transformation from industrial to sustained food technologies and the role of these omic tools to mitigate the pressure of limited natural resources and environmental degradation. It discusses the prominence of diet and food components as prime environmental factors that affect the genome, transcriptome, proteome, and metabolome and looks at how these delicate interactions define individual health or disease.
Catalog no. K10815, ISBN: 978-1-4398-1588-5 January 2012, 7 x 10, 943 pp. Suggested Price: $189.95 / £121.00
Catalog no. K11677, ISBN: 978-1-4398-3706-1 February 2012, 6-1/8 x 9-1/4, 436 pp. Suggested Price: $179.95 / £114.00
Available in eBook
Edited by
Yashwant Pathak University of South Florida, Tampa, USA
Jayant N. Lokhande Sterling Botanical, Anaheim, California, USA
Reviewing the health applications of selected metallic elements and the inorganic, organic, and bio-chemistry underlying the formulation of metallonutraceuticals, this book describes the fundamentals and end-use applications of a series of metals vital to the metabolic and nutritional activities of human beings. Assuming a basic understanding of the role of metals in human physiology, it addresses various production issues including scaling up, processing, and automation from different scientific perspectives, as well as FDA regulations, institutional regulations, and ethics for industrial operations and corporate transactions. Catalog no. K11673, ISBN: 978-1-4398-3698-9 May 2012, 6-1/8 x 9-1/4, 350 pp. Suggested Price: $149.95 / £95.00 Available in eBook
17
Available in eBook
Handbook of Metallonutraceuticals
Meats / Nutrition Science
John Shi
Lycopene
Nutritional, Medicinal and Therapeutic Properties Edited by
Victor R. Preedy Ronald R. Watson
Available in eBook
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
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Textbook
Animal Welfare in Animal Agriculture
Husbandry, Stewardship, and Sustainability in Animal Production Edited by
Second Edition Edited by
Y. H. Hui
Wilson G. Pond Cornell University, Ithaca, New York, USA
Fuller W. Bazer Texas A&M University, College Station, USA
Meats / Nutrition Science
Bernard E. Rollin Colorado State University, Fort Collins, USA
Through a multidisciplinary approach, this book takes the reader on a journey through the complex maze of issues that surround animal welfare today. After providing historical background on industrialized agriculture, the text links current and historical uses of animals and our views toward them with the concept of sustainable agriculture, addressing the role that welfare plays in this subject. International contributors present their views on what constitutes genuine animal welfare and how it is attained. Catalog no. K12159, ISBN: 978-1-4398-4842-5 December 2011, 7 x 10, 323 pp. Suggested Price: $89.95 / £57.99
Science Technology System, West Sacramento, California, USA
Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition covers the science, technology, and applications of meat products, by-products, and meat processing, as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal-handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading. Catalog no. K11665, ISBN: 978-1-4398-3683-5 January 2012, 7 x 10, 1032 pp. Suggested Price: $259.95 / £165.00 Available in eBook
Available in eBook
Encyclopedia of Animal Science Second Edition Edited by
A Guide to Obesity and the Metabolic Syndrome Origins and Treatment
Duane E. Ullrey Michigan State University, East Lansing, USA
George A. Bray
Charlotte Kirk Baer
Louisiana State University, Baton Rouge, USA
USDA, Washington, DC, USA
Examining the history and etiology of the obesity epidemic, this book discusses requirements of 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 cover genetics and genetic factors, 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.
Wilson G. Pond Cornell University, Ithaca, New York, USA
18
Handbook of Meat and Meat Processing
Written and edited by a distinguished team of experts, this encyclopedia encompasses physiology, growth and development, behavior, 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, 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 construction. Catalog no. K10463, ISBN: 978-1-4398-0932-7 February 2011, 8-1/2 x 11, 1296 pp. Suggested Price: $595.00 / £379.00
Catalog no. K10749, ISBN: 978-1-4398-1457-4 March 2011, 7 x 10, 408 pp. Suggested Price: $89.95 / £57.99 Available in eBook
Handbook of Analysis of Edible Animal By-Products 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
While muscle foods are the more commonly consumed portion of an animal, by-products such as entrails and internal organs are also widely consumed. This unique handbook provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks, editors Nollett and Todrá 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 April 2011, 7 x 10, 471 pp. Suggested Price: $169.95 / £108.00 Available in eBook
Amino Acid Chelation in Human and Animal Nutrition H. DeWayne Ashmead Albion Laboratories, Clearfield, Utah, USA
An examination of the increased bioavailability amino acid chelates, this book assembles chemical, clinical, and nutritional studies explaining how the body responds to amino acid chelates. It presents analytical procedures for producing amino acid chelates that are used in research relating to mineral bioavailability. The chapters cover fundamentals of mineral nutrition; chemistry of chelation; history of nutritional chelates; absorption pathways; tissue metabolism and metabolic responses; nutrient uptake; and toxicity of amino acid chelates. Catalog no. K14289, ISBN: 978-1-4398-9767-6 February 2012, 6-1/8 x 9-1/4, 272 pp. Suggested Price: $129.95 / £82.00 Available in eBook
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Arthritis Edited by
Debasis Bagchi Ph.D., MACN, CNS, MAIChE, 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, California, USA
An overall analysis of available arthritis treatments, including osteo- and rheumatoid arthritis, this book covers pathophysiology, traditional medicine, alternative therapies, and lifestyle changes. It focuses on treatment regimens, including synthetic drugs and their safety and toxicity; natural and herbal products; healthy foods; and non-pharmacologic interventions such as acupuncture and psychosocial management. With numerous tables, figures, and charts, it examines the association of arthritis in obesity, hypertension, and cardiovascular disease and offers extensive research on natural products as well as synthetic drugs such as COX-2 inhibitors. Catalog no. K10868, ISBN: 978-1-4398-1686-8 April 2011, 7 x 10, 607 pp. Suggested Price: $139.95 / £89.00
Clinical Management of Intestinal Failure Edited by
Christopher P. Duggan, Tom Jaksic, and Kathleen M. Gura Children’s Hospital, Boston, Massachusetts, USA
This reference provides a current, multidisciplinary approach to the care of patients with intestinal failure. It includes intensive discussion on medical and nutritional issues, especially relative to children. It presents information on transplantation, but emphasizes rehabilitation. Topics cover etiology, epidemiology, pathophysiology, and clinical assessment of intestinal failure in adults and children; medical and surgical management; prevention and treatment of complications of intestinal failure; nursing management; emerging diagnostic and therapeutic methods; and long-term care. Catalog no. K10717, ISBN: 978-1-4398-1390-4 December 2011, 7 x 10, 564 pp. Suggested Price: $139.95 / £89.00 Available in eBook
Available in eBook
Bone Health in Children Steven A. Abrams and Keli M. Hawthorne Baylor College of Medicine, Houston, Texas, USA
This book provides a rational basis for understanding how to ensure adequate bone health in children. It discusses the recommended dietary intakes of calcium and vitamin D in pediatric health, as well as appropriate sources of these nutrients. Chapters cover peak bone mass and prevention of bone-loss diseases; bone formation; nutritional needs for calcium and vitamin D based on age; additional key nutrients needed for healthy bones; exercise and management of chronic illnesses; genetics and bone health; and dietary recommendations. Catalog no. K12228, ISBN: 978-1-4398-4926-2 March 2012, 6-1/8 x 9-1/4, 240 pp. Suggested Price: $119.95 / £76.99 Available in eBook
Carotenoids and Vitamin A in Translational Medicine
CRC Desk Reference for Nutrition Third Edition
Carolyn D. Berdanier Professor Emerita, University of Georgia, Athens, USA
This reference defines and explains terms commonly used in nutrition, medicine, food science, metabolism, and physiology. The entries include a definition, paragraph, essay, composition, or feature article, and many of the more complex entries are supported with illustrations and/or tables. This third edition has been expanded to reflect advances in all areas of nutrition science. New material covers gut hormones and their functions; food intake recommendations; new drugs with nutritional applications; and novel discoveries of transport proteins and messenger proteins. Catalog no. K12160, ISBN: 978-1-4398-4844-9 June 2011, 7 x 10, 514 pp. Suggested Price: $99.95 / £63.99 Available in eBook
Edited by
Olaf Sommerburg University Children’s Hospital, Heidelberg, Germany
Werner Siems KortexMed Institute of Medical Education, Bad Harzburg, Germany
Klaus Kraemer
DHEA in Human Health and Aging Edited by
Series: Oxidative Stress and Disease
Ronald Ross Watson
Serving researchers and practitioners conducting basic and clinical research on carotenoids and vitamin A for medical purposes, this book evaluates basic research, epidemiological studies, and clinical trials. It updates information on the worldwide problem of vitamin A deficiency and discusses extensively the pros and cons of carotenoid supplementation in cancer. The editors provide a comprehensive overview of the efforts made in the field of carotenoid research with respect to translational medicine and present a future outlook on carotenoids as new therapeutic agents.
University of Arizona, Tucson, USA
This volume reviews the past ten years of research into this hormone and explores its potential for future study. Topics discussed include the biology of DHEA; prevention as well as treatment of various human disease states by changing DHEA levels; using DHEA levels to predict the risk of disease; the role of DHEA in several disease states; animal models and their relation to studies done on humans; and adverse effects in DHEA-supplemented women.
Catalog no. K12575, ISBN: 978-1-4398-5526-3 May 2012, 7 x 10, 640 pp. Suggested Price: $159.95 / £99.00
Catalog no. K11765, ISBN: 978-1-4398-3883-9 July 2011, 7 x 10, 472 pp. Suggested Price: $149.95 / £95.00
Available in eBook
Nutrition Science
Pathophysiology, Prevention, and Therapeutics
Available in eBook For more information and a complete list of titles, visit us at www.crcpress.com
19
Food and Nutrients in Disease Management
Diet and Nutrition in Palliative Care
Edited by
Edited by
Ingrid Kohlstadt
Victor R. Preedy
Johns Hopkins University, Baltimore, Maryland, USA M.D., M.P.H, F.A.C.P.M., F.A.C.N, Annapolis, Maryland, USA
King’s College, London, UK
Nutrition Science
This pioneering work defines palliative care and end-of-life care while also covering methods of pain control and sedation. It discusses critical care factors such as hydration, dysphagia, artificial nutrition, home nutritional support, and other specific aspects for hospice patients. It also covers 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. Discussion of proper diet related to palliative care is also included. Catalog no. K11019, ISBN: 978-1-4398-1932-6 May 2011, 7 x 10, 464 pp. Suggested Price: $139.95 / £89.00 Available in eBook
Catalog no. 67621, ISBN: 978-1-4200-6762-0 February 2009, 7 x 10, 740 pp. Suggested Price: $159.95 / £99.00 Available in eBook
Diet, Nutrients, and Bone Health Edited by
John J. B. Anderson and Philip J. Klemmer University of North Carolina, Chapel Hill, USA
Sanford C. Garner ILS, Inc. Research Triangle Park, North Carolina, USA
20
Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades, the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from experts who work on the frontlines of disease management, Food and Nutrients in Disease Management brings food back into the clinical arena and helps physicians put food and nutrients back on the prescription pad. This authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine by enabling them to adjust medication dosage with diet, diagnose and correct nutrient deficiencies, and counsel patients on food selection.
Presenting recent advances in research findings and new schools of thought on the physiology of human bone, this 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. Catalog no. K11029, ISBN: 978-1-4398-1955-5 October 2011, 7 x 10, 566 pp. Suggested Price: $139.95 / £89.00 Available in eBook
Gastrointestinal and Liver Disease Nutrition Desk Reference Edited by
Gerard E. Mullin Johns Hopkins University, Baltimore, Maryland, USA
Laura E. Matarese East Carolina University, Greenville, North Carolina, USA
Melissa Palmer NYU Langone Medical Center, New York, USA
This reference brings together experts in the field of nutrition, gastroenterology, and hepatology to offer dietary, nutritional, and natural therapies for gastrointestinal and hepatic ailments in order to improve overall health. Providing a review of the digestive tract, liver, and core concepts, it presents the role of nutrition in digestive and liver disorders, addresses nutrition for hospitalized patients, and includes a toolbox of key concepts, charts, tables, algorithms, and practical therapeutic strategies for practitioners. Catalog no. K10642, ISBN: 978-1-4398-1264-8 September 2011, 7 x 10, 505 pp. Suggested Price: $139.95 / £89.00 Available in eBook
Eating Disorders in Women and Children
Prevention, Stress Management, and Treatment, Second Edition
Textbook
Edited by
Third Edition
Kristin Goodheart, James R. Clopton, and Jacalyn J. Robert-McComb Texas Tech University, Lubbock, USA
Introduction to Clinical Nutrition Vishwanath Sardesai Wayne State University, Detroit, Michigan, USA
This updated second edition includes an emphasis on the physiology of eating disorders and genetic factors related to anorexia and bulimia, theories on prevention and the identification of at-risk individuals, and the latest information on therapeutic modalities, including cognitive behavioral, interpersonal, constructionist, and narrative approaches as well as pharmaceutical management. The book also explores nutritional evaluation and treatment and provides specific exercise recommendations for women and children with eating disorders.
Dietary factors have been implicated in at least four of the ten leading causes of death in the U.S. Nevertheless, physicians frequently receive inadequate training in nutrition. Highlighting new discoveries that have revolutionized the field of clinical nutrition, this edition includes new and revised information on fiber, antioxidants, nutraceuticals, alternative medicine, and epidemiology; DNA, gene–nutrient interaction, epigenetics, and telomeres; nutritional aspects of kidney disease, diabetes, and metabolic syndrome; personalized nutrition and medicine; vegetarianism and other popular dietary practices, and obesity and cholesterol.
Catalog no. K11180, ISBN: 978-1-4398-2481-8 October 2011, 7 x 10, 456 pp. Suggested Price: $129.95 / £82.00
Catalog no. K10949, ISBN: 978-1-4398-1818-3 October 2011, 7 x 10, 704 pp. Suggested Price: $99.95 / £49.99
Available in eBook
Available in eBook For more information and a complete list of titles, visit us at www.crcpress.com
Melatonin in the Promotion of Health Second Edition
Nutrition Therapy for Chronic Kidney Disease Edited by
University of South Carolina, Columbia, USA
Ronald Ross Watson
Jennifer Bohnstadt Othersen
University of Arizona, Tucson, USA
Dorn VA Hospital, Columbia, South Carolina, USA
This volume provides expert reviews on the biology of melatonin relevant to health. Beginning with a history of melatonin and its relation to circadian rhythms, the book examines its use in a host of applications, including gastrointestinal and cardiovascular diseases, anesthesia and surgery, bone health, breast cancer, diabetes, and age-related macular degeneration and uveitis. It also examines applications related to melanoma, solar skin damage, collagen synthesis, the prevention of DNA damage, mental disorders, sleep, and issues related to jet lag and shift work.
This book presents variations in nutritional therapy through the five stages of chronic kidney disease. Chapters cover history of renal disease management and pathophysiology; electrolyte and acid-based disorders; acute renal disease; dialysis techniques; children/adolescents; pregnancy; bone and mineral disorders management; drug-nutrient/drug supplements; endocrine and lipid management; anemia management; enteral and parenteral support; nutrition post transplant; and establishing quality of life improvement parameters. The text links clinical applications to the Kidney Foundation Outcome Quality Initiative resources and provides dietary and supplement recommendations.
Catalog no. K11833, ISBN: 978-1-4398-3979-9 August 2011, 7 x 10, 584 pp. Suggested Price: $149.95 / £95.00 Available in eBook
Catalog no. K12241, ISBN: 978-1-4398-4949-1 April 2012, 7 x 10, 368 pp. Suggested Price: $99.95 / £63.99 Available in eBook
Micronutrients in Health and Disease Kedar N. Prasad Premier Micronutrient Corporation, Antioxidant Research Institute, Novato, California, USA
Nutrition, Epigenetic Mechanisms, and Human Disease Edited by
Nilanjana Maulik University of Connecticut Medical Center, Farmington, USA
Gautam Maulik Harvard Medical School, Boston, Massachusetts, USA
Through scientific, evidence-based research, this book provides comprehensive information on micronutrients and their ability to promote healthy aging and to mitigate the effect and reduce the risk of disease. It examines micronutrients in oxidative stress, inflammation, and immune function and provides recommendations for healthy aging and disease prevention. It also proposes specific micronutrient supplementation for several conditions, including coronary artery disease, diabetes, cancer, Alzheimer’s disease, Parkinson’s disease, hearing disorders, posttraumatic stress disorder, traumatic brain injury, HIV/AIDS, the adverse effects of radiation, and arthritis.
Research on nutrigenomics has unveiled numerous epigenetic mechanisms influenced by our dietary signature. This book illustrates how nutrition can influence epigenetic inheritance and the mechanisms that underlie modification of an individual’s metabolic imprint. 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, and neonatal nutrition, as well as epigenetics and nutrition in cancer, heart disease, and obesity.
Catalog no. K11116, ISBN: 978-1-4398-2106-0 October 2010, 7 x 10, 391 pp. Suggested Price: $135.95 / £87.00
Catalog no. K10265, ISBN: 978-1-4398-0479-7 December 2010, 6-1/8 x 9-1/4, 442 pp. Suggested Price: $145.95 / £93.00
Available in eBook
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Nutrition and Type 2 Diabetes Etiology and Prevention
Nutrition, Lifestyle Factors, and Blood Pressure Edited by
Edited by
Pao-Hwa Lin and Laura Svetkey
Mark A. Pereira University of Minnesota, Minneapolis, USA
Nutrition Science
Lynn K. Thomas
Edited by
Duke University School of Medicine, Durham, North Carolina, USA
Focusing on nutrition, dietary modification, risk, and management, this book draws on evidence-based research and epidemiologic cohort studies, as well as carefully conducted clinical trials. Chapters correlate treatment modes and risk factors as well as the global impact of nutrition back to the basic premise held in the etiology of the disease. Topics include historical perspectives; macronutrients, micronutrients, food, dietary beverages, and dietary patterns; diet-gene interactions; and the role of age, ethnicity, and other demographics in modifying treatment for type 2 diabetes.
Aiming to increase awareness, this book covers measures to prevent health conditions and diseases associated with high blood pressure. The first section provides a comprehensive review of diet, nutrition, lifestyle, and blood pressure control. It also discusses the consequences of high blood pressure. The second section focuses on implementation of strategies to promote behavioral changes for blood pressure control. The final section addresses key subgroup populations and situations that require special considerations. Case studies demonstrate how lifestyle factors can be changed to control blood pressure.
Catalog no. K12289, ISBN: 978-1-4398-5032-9 August 2012, 6-1/8 x 9-1/4, 325 pp. Suggested Price: $119.95 / £76.99
Catalog no. K11508, ISBN: 978-1-4398-3075-8 June 2012, 7 x 10, 400 pp. Suggested Price: $139.95 / £89.00
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21
Nutritional Genomics
The Impact of Dietary Regulation of Gene Function on Human Disease
Nutrition Science / Seafood 22
Obesity
Prevention and Treatment
Edited by
Edited by
Wayne R. Bidlack
James M. Rippe
California State Polytechnic University, Pomona, USA
Rippe Lifestyle Institute, Shrewsbury, Massachusetts, USA
Raymond L. Rodriguez
Theodore J. Angelopoulos
University of California, Davis, USA
University of Central Florida, Orlando, USA
Discussing the current status of nutritional genomic research, this book contains the latest scientific findings on the mechanisms underlying diet-genome interactions. With contributions from renowned experts, it covers information on transforming dietary signals into disease-preventing 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 highlights opportunities for improving global health and wellness by preventing, delaying, or mitigating chronic diseases with diet.
The prevention and treatment of obesity is a major concern for physicians and healthcare professionals. This book presents an exhaustive review of the modern management of obesity. Providing important information on nutrition, exercise, and behavioral management of obesity, the text discusses specific medical conditions, provides practical applications and resources, and explores future directions for the prevention and treatment of obesity. The text covers a broad range of topics including pathophysiology, epidemiology, clinical evaluations, childhood obesity, drug treatment, and surgical procedures of obesity.
Catalog no. K11975, ISBN: 978-1-4398-4452-6 December 2011, 7 x 10, 456 pp. Suggested Price: $139.95 / £89.00
Catalog no. K11659, ISBN: 978-1-4398-3671-2 June 2012, 6-1/8 x 9-1/4, 500 pp. Suggested Price: $149.95 / £95.00
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Nutritional Management of Digestive Disorders
Environmental Effects on Seafood Availability, Safety, and Quality Edited by
Elzbieta G. Daczkowska-Kozon
Edited by
West Pomeranian University of Technology, Poland
Bhaskar Banerjee
Bonnie Sun-Pan
Chief, Section of Gastroenterology, University of Arizona College of Medicine, Tucson, USA
National Taiwan Ocean University, Taiwan Series: Chemical & Functional Properties of Food Components
Nutritional Management of Digestive Disorders 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.
Addressing various aspects of seafood quality, this volume focuses on the effects of natural and anthropogenic environmental conditions on the availability of marine organisms harvested for food purposes. Emphasis is placed on how characteristics of the marine environment impact technological suitability, sensory quality, nutritional value, health-promoting activity, and safety aspects of raw seafood materials. The text explains how to enhance the desirable sensory quality and health effects of various marine food products. It also explores the health risks and benefits of consuming seafood.
Catalog no. 86545, ISBN: 978-1-4200-8654-6 August 2010, 6-1/8 x 9-1/4, 406 pp. Suggested Price: $135.95 / £87.00
Catalog no. K10184, ISBN: 978-1-4398-0327-1 December 2010, 6-1/8 x 9-1/4, 401 pp. Suggested Price: $179.95 / £115.00
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Obesity
Epidemiology, Pathophysiology, and Prevention, Second Edition Edited by
Debasis Bagchi Ph.D., MACN, CNS, MAIChE, University of Houston College of Pharmacy, Texas
High Pressure Processing for Seafood Edited by
Laura S. Douglas and George J. Flick, Jr.
Harry G. Preuss Georgetown University Medical Center, Washington, DC, USA
Virginia Polytechnic Institute and State University, Blacksburg, USA
This book offers a timely, comprehensive reference on obesity, which has been declared a worldwide epidemic by the World Health Organization. The new edition presents an in-depth treatise on the origins, prevention, and treatment of obesity. Divided into eight exhaustive sections, it includes several new chapters on food addiction; stress; nutritional epigenomics; cardiovascular dysfunction and hypertension; joint pain; bone health and osteoarthritis; obesity and dieting; exercise physiology; new supplements to combat obesity; and new directions in childhood obesity research.
High pressure processing can produce high quality extended-shelf-life foods that exhibit characteristics of fresh products. This book provides concise information on high pressure processing and its use with seafood, fish and fishery products. It addresses the effects of high pressure processing on protein, fats, and carbohydrates as well as on microorganisms; the use and effects of high pressure processing on various types of seafood products; and how it might be useful for limiting seafood allergies. The text offers time, temperature, and pressure recommendations for various products.
Catalog no. K12513, ISBN: 978-1-4398-5425-9 June 2012, 7 x 10, 968 pp. Suggested Price: $169.95 / £108.00
Catalog no. K12425, ISBN: 978-1-4398-5269-9 May 2012, 6-1/8 x 9-1/4, 176 pp. Suggested Price: $129.95 / £82.00
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Nutrient Timing
Metabolic Optimization for Health, Performance, and Recovery
Food Applications
Edited by
Vazhiyil Venugopal
Chad M. Kerksick
Indian Institute of Technology, Mumbai
University of Oklahoma, Norman, USA
Consolidating 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 cover 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, and their possible role as edible films and carriers of nutrients.
This book is the first edited volume on the concept of nutrient timing. Using this concept, individuals may improve performance, promote optimal adaptations to training, maximize recovery, and facilitate healthy interactions with their environment. Chapters cover the role of carbohydrates, proteins and amino acids, lipids, and vitamins and minerals in nutrient timing; pre-, mid-, and post-exercise nutrient recommendations for endurance and resistance sports; technology and innovation impacts on nutrient timing; nutrient timing programs; and nutrient timing in repair and recovery.
Catalog no. K10782, ISBN: 978-1-4398-1526-7 January 2011, 6-1/8 x 9-1/4, 396 pp. Suggested Price: $169.95 / £108.00
Catalog no. K11768, ISBN: 978-1-4398-3889-1 October 2011, 6-1/8 x 9-1/4, 373 pp. Suggested Price: $79.95 / £49.99
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Dietary Protein and Resistance Exercise Edited by
Lonnie Michael Lowery N.E.W. Associates, LLC, Cuyahoga Falls, Ohio, USA
Jose Antonio ISSN, Deerfield Beach, Florida, United States
There has been a long-standing controversy in the field of sports nutrition about the role of protein and protein metabolism in muscle development and athletic performance. The understanding of protein nutrition has changed dramatically over the last decade, and this book clarifies the topic. It presents the efficacy, safety, and recommendations of protein intake among strength athletes. Including case studies, the text covers safety of high-protein diets; specific protein types and timing of intake; weight control using protein; protein synthesis and breakdown; and nitrogenous compounds/supplements. Catalog no. K11977, ISBN: 978-1-4398-4456-4 April 2012, 6-1/8 x 9-1/4, 272 pp. Suggested Price: $99.95 / £63.99 Available in eBook
Exercise and Disease Management Second Edition
Nutrition and the Female Athlete From Research to Practice Edited by
Katherine A. Beals University of Utah, Salt Lake City, USA
Written to address the nutritional needs of women over the age of 18 who partake in sports on a regular basis, this book covers a series of concerns specific to active women. It also discusses the link between nutrition and athletic performance and translates research into practical applications for health science and nutrition professionals. The book covers energy balance and energy requirements; substrate utilization; daily allowances of nutrients; and special considerations for individuals with eating disorders, menstrual dysfunction, and low bone-mineral density. Catalog no. K12235, ISBN: 978-1-4398-4938-5 May 2012, 6-1/8 x 9-1/4, 300 pp. Suggested Price: $99.95 / £63.99 Available in eBook
Nutritional Assessment of Athletes Second Edition Edited by
Brian C. Leutholtz
Judy Driskell
Baylor University, Waco, Texas, USA
University of Nebraska, Lincoln, USA
Ignacio Ripoll Integrative Medical Services, Virginia Beach, Virginia, USA
Seafood / Sports Nutrition
Marine Polysaccharides
Ira Wolinsky Professor Emeritus, University of Houston, Texas, USA
Consolidating the current knowledge-base on exercise and chronic disease, this book provides a ready-made format for health care providers to use when prescribing exercise programs for patients. Individual companion workbooks for Chapters 1-11 on CD-ROM provide patient health maintenance information about diabetes, AIDS, obesity, heart disease, kidney disease, lung disease, peripheral vascular disease, physical inactivity, osteoporosis and arthritis, and high blood pressure. In addition, specialized information is provided for patients 65 and up.
Updated and expanded, this new edition describes the diet, nutrition, and exercise needs as well as the biochemical, nutritional, and clinical assessment of adult athletes. One new chapter addresses hydration and fluid replacement. Another covers the biochemical and molecular aspects of physical performance and nutrition and the ever-increasing value of nutrigenomics. Detailed descriptions of the methods used in collecting data are discussed, including advantages and limitations. The book also summarizes practical evidence-based information relating to nutritional assessment of adult athletes.
Catalog no. K11362, ISBN: 978-1-4398-2759-8 April 2011, 6-1/8 x 9-1/4, 256 pp. Suggested Price: $149.95 / £95.00
Catalog no. K10953, ISBN: 978-1-4398-1821-3 October 2010, 6-1/8 x 9-1/4, 420 pp. Suggested Price: $125.95 / £80.99
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23
Nutritional Guidelines for Athletic Performance The Training Table Edited by
Lemuel W. Taylor IV University of Mary Hardin-Baylor, Belton, Texas, USA
Sports Nutrition
This book addresses nutritional needs for athletes from a training table perspective. It discusses the roles of individual nutrients including protein, carbohydrates, fats, and fluids. Focusing on key macronutrients, the text presents the energy demands of sports for sedentary versus active individuals, endurance athletes, and strength/ power athletes. It also covers calorie needs for improving body composition and inducing muscle hypertrophy as well as nutrient timing for optimal adaptation and recovery. Catalog no. K11797, ISBN: 978-1-4398-3936-2 March 2012, 6-1/8 x 9-1/4, 360 pp. Suggested Price: $119.95 / ÂŁ76.99 Available in eBook
Physical Activity and Public Health Practice Edited by
Barbara E. Ainsworth Arizona State University, Mesa, USA
Caroline A. Macera San Diego State University, California, USA
Written for professionals and students in the fields of public health and nutrition, this reference addresses descriptive epidemiology of physical activity (PA) and presents an overview of PA in primary and secondary prevention of chronic diseases. It describes public health approaches to increase PA in communities, work sites, and schools, with a focus on environmental supports and policy initiatives. Other topics covered include physiological adaptations to regular PA; PA and injury prevention; and PA over the life span.
24
Catalog no. K12242, ISBN: 978-1-4398-4951-4 March 2012, 6-1/8 x 9-1/4, 424 pp. Suggested Price: $99.95 / ÂŁ63.99 Available in eBook
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Notes 25
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A
E
G/H
Advances in Fresh-Cut Fruits and Vegetables Processing...16
Eating Disorders in Women and Children: Prevention, Stress Management, and Treatment, Second Edition.........20
Gastrointestinal and Liver Disease Nutrition Desk Reference.................................................................20
Alternative Sweeteners, Fourth Edition...............................5
Edible Coatings and Films to Improve Food Quality, Second Edition..................................................................15
Guide to Obesity and the Metabolic Syndrome: Origins and Treatment......................................................18
Amino Acid Chelation in Human and Animal Nutrition..........................................18
Emerging Technologies for Food Quality and Food Safety Evaluation......................................................15
Handbook of Analysis of Active Compounds in Functional Foods..........................................................17
Animal Welfare in Animal Agriculture: Husbandry, Stewardship, and Sustainability in Animal Production......18
Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition, Two-Volume Set.................10
Art of Nutritional Cuisine...................................................3
Encyclopedia of Animal Science, Second Edition..............18
Arthritis: Pathophysiology, Prevention, and Therapeutics...............................................................19
Encyclopedia of Biotechnology in Agriculture and Food...10
Advances in Fruit Processing Technologies........................16
Title Index
Aseptic Processing and Packaging of Food and Beverages: Desktop Reference for Food Industry Practitioners, Second Edition..................................................................14
B
Environmental Effects on Seafood Availability, Safety, and Quality.......................................................................22 Exercise and Disease Management, Second Edition..........23
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition..................3 Handbook of Food Process Modeling and Statistical Quality Control, Second Edition.......................11 Handbook of Frozen Food Processing and Packaging, Second Edition..................................................................11 Handbook of Meat and Meat Processing, Second Edition..................................................................18 Handbook of Metallonutraceuticals..................................17
Bioactive Food Proteins and Peptides: Applications in Human Health..................................................................16
F
Bioactive Foods and Extracts: Cancer Treatment and Prevention.........................................................................16
Feeding of Nations: Re-Defining Food Security for the 21st Century..........................................................13
Biopolymer Engineering in Food Processing.....................10
Fenaroli’s Handbook of Flavor Ingredients, Sixth Edition...6
High Pressure Processing for Seafood................................22
Biosensors in Food Processing, Safety, and Quality Control.........................................................10
Fermented Foods and Beverages of the World.....................3
I
Bone Health in Children...................................................19
Fermentation: Effects on Food Properties............................6
Handbook of Nutraceuticals Volume II: Scale-Up, Processing and Automation...............................................17 Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition................................................3
Industrial Galactomannan Polysaccharides..........................8
C
Figs: The Genus Ficus..........................................................6
Infrared Heating for Food and Agricultural Processing......11
Carotenoids and Vitamin A in Translational Medicine......19
Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds...........................................................5
Introduction to Clinical Nutrition, Third Edition.............20
Flavonoids and Related Compounds: Bioavailability and Function................................................8
L/M
Cereal Grains: Laboratory Reference and Procedures Manual.......................................................7
26
Enhancing Extraction Processes in the Food Industry.......10
Handbook of Analysis of Edible Animal By-Products.......18
Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition...........................................5
Flavor, Fragrance, and Odor Analysis, Second Edition........8
Introduction to Food Process Engineering........................11
Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition....................................................13
Chemistry of Biomolecules.................................................7
Food Allergens: Analysis Instrumentation and Methods......8
Chitin, Chitosan, Oligosaccharides and Their Derivatives: Biological Activities and Applications...16
Food and Nutrients in Disease Management.....................20
Lycopene: Nutritional, Medicinal, and Therapeutic Properties................................................17
Clinical Management of Intestinal Failure.........................19
Food Flavors: Chemical, Sensory and Technological Properties............................................................................7
Management-Based Quality Systems in the Food Industry.........................................................15
Food Packaging and Shelf Life: A Practical Guide.............14
Marine Polysaccharides: Food Applications.......................23
Cocoa and Coffee Fermentations........................................3 Color in Food: Technological and Psychophysical Aspects...6 CRC Desk Reference for Nutrition, Third Edition...........19 CRC Handbook of Chemistry and Physics, 93rd Edition...8
D Date: The Genus Phoenix: Production, Processing, Food, and Medicinal Values................................................6 DHEA in Human Health and Aging................................19 Diet and Nutrition in Palliative Care................................20
Food Process Engineering Operations...............................11 Food Proteins and Peptides: Chemistry, Functionality Interactions, and Commercialization...................................8 Food Quality Assurance: Principles and Practices, Second Edition..................................................................15 Fruit and Cereal Bioactives: Sources, Chemistry, and Applications...............................................................16
Dietary Fiber and Health....................................................6
Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition....................................5
Dietary Protein and Resistance Exercise............................23
Functional Foods of the East.............................................17
Diet, Nutrients, and Bone Health.....................................20
Melatonin in the Promotion of Health, Second Edition....21 Methods of Analysis of Food Components and Additives, Second Edition....................................................................9 Microbiological Research and Development for the Food Industry........................................................13 Micronutrients in Health and Disease...............................21 Modern Gastronomy: A to Z .............................................4 Modified Atmosphere and Active Packaging Technologies..........................................15 Molecular Cuisine: Twenty Techniques, Forty Recipes........4 Molecular Detection of Human Bacterial Pathogens.........13
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Molecular Detection of Human Fungal Pathogens............13
R/S
Molecular Detection of Human Viral Pathogens...............13
Rheology and Fracture Mechanics of Foods........................9
Molecular Food: The Basic Science of What We Eat...........4
Safety Analysis of Foods of Animal Origin........................14
My Molecular Cuisine Kit...................................................4
Sensory Analysis of Foods of Animal Origin.....................12
N
Serving People with Food Allergies: Kitchen Management and Menu Creation..........................4
New Food Product Development: From Concept to Marketplace, Third Edition...............................................11
Sesame: The Genus Sesamum..............................................7
Nutrition and the Female Athlete: From Research to Practice.................................................23 Nutrition and Type 2 Diabetes: Etiology and Prevention...21
Shelf Life Assessment of Food...........................................15 Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications.............................9 Structure and Properties of Fat Crystal Networks, Second Edition....................................................................5
Nutrition Therapy for Chronic Kidney Disease................21
Sweeteners: Nutritional Aspects, Applications, and Production Technology.......................................................9
Nutrition, Epigenetic Mechanisms, and Human Disease...21
T/U/V/W
Nutrition, Lifestyle Factors, and Blood Pressure................21 Nutritional Assessment of Athletes, Second Edition..........23 Nutritional Genomics: The Impact of Dietary Regulation of Gene Function on Human Disease.............22 Nutritional Guidelines for Athletic Performance: The Training Table............................................................24 Nutritional Management of Digestive Disorders...............22
O/P
Thermal Food Processing: New Technologies and Quality Issues, Second Edition..........................................12
Title Index
Nutrient Timing: Metabolic Optimization for Health, Performance, and Recovery.............................23
Tocotrienols: Vitamin E Beyond Tocopherols, Second Edition....................................................................9 Top 100 Exotic Food Plants................................................4 Unit Operations of Particulate Solids: Theory and Practice.........................................................10 Valorization of Food Processing By-Products.......................3 Vanilla.................................................................................7
Obesity: Epidemiology, Pathophysiology, and Prevention, Second Edition........................................22
Working Garde Manger......................................................5
Obesity: Prevention and Treatment...................................22 Official Methods for Determination of Trans Fat, Second Edition ..................................................................9 OMICs Technologies: Tools for Food Science...................17 Operations in Food Refrigeration......................................12 Organic Acids and Food Preservation..................................7 Physical Activity and Public Health Practice.....................24 Physical Properties of Foods: Novel Measurement Techniques and Applications.............................................12 Physicochemical Aspects of Food Engineering and Processing...................................................................12 Pocket Dictionary of Food Safety......................................14 Primer on Risk Analysis: Decision Making Under Uncertainty............................................................14 Principles of Risk Analysis: Decision Making Under Uncertainty............................................................14 Production of Specialty Foods: Processing Technology, Quality, and Food Safety...................................................12 For more information and a complete list of titles, visit us at www.crcpress.com
27
A
Cho; Yong-Jin...................................................................15
Iwanski; Robert Z...............................................................6
Clopton; James R..............................................................20
Jaksic; Tom........................................................................19
Crozier; Alan.......................................................................8
Jelen; Henryk......................................................................7
Aguilera; José Miguel..........................................................4
D
K
Ahmed; Jasim......................................................................9
Daczkowska-Kozon; E. Grazyna ......................................22
Kailasapathy; Kasipathy .....................................................3
Ainsworth; Barbara E........................................................24
David; Jairus R. D.............................................................14
Kamal-Eldin; Afaf...............................................................6
Alinat; Gui..........................................................................4
del Pilar Buera; Maria..........................................................6
Kang; Sukwon...................................................................15
Alli; Inteaz.........................................................................15
Devahastin; Sakamon........................................................12
Kannan; Arvind ...........................................................8, 16
Almeida; Nelson..................................................................6
Douglas; Laura S...............................................................22
Kerksick; Chad M.............................................................23
Anderson; John J. B..........................................................20
Driskell; Judy....................................................................23
Kim; Se-Kwon...................................................................16
Anestis; Stylianos.................................................................9
Duggan; Christopher P......................................................19
Klemmer; Philip J.............................................................20
Angelopoulos; Theodore J.................................................22
E/F
Kohlstadt; Ingrid...............................................................20
Abrams; Steven A..............................................................19 Adria; Ferran.......................................................................4
Author Index
Antonio; Jose....................................................................23 Arana; Ignacio...................................................................12 Arvanitoyannis; Ioannis.....................................................15 Ashmead; H. DeWayne.....................................................18 Atungulu; Griffiths Gregory..............................................11
Essa; M. Mohamed.............................................................6 Evranuz; E. Özgül ..............................................................3
Kołakowska; Anna...............................................................5 Kraemer; Klaus.................................................................19 Kramer; John......................................................................9
Fernandes; Fabiano Andre Narciso....................................16
L
B
Fleet; Graham H.................................................................3
Labropoulas; Athanasias......................................................9
Flick, Jr.; George J.............................................................22
Lahtinen; Sampo...............................................................13
Baer; Charlotte Kirk..........................................................18
Fuller; Gordon W..............................................................11
Lansky; Ephraim Philip.......................................................6
Bagchi; Debasis ..........................................................19, 22
G
Lebovka; Nikolai...............................................................10
Bai; Jinhe..........................................................................15 Baldwin; Elizabeth A.........................................................15 Banerjee; Bhaskar..............................................................22 Barbosa-Canovas; Gustavo V.............................................11 Bazer; Fuller W..................................................................18
28
Elmadfa; Ibrahim................................................................5
Beals; Katherine A.............................................................23 Bedigian; Dorothea.............................................................7
Garner; Sanford C.............................................................20 Gibson; Mark....................................................................13 Goodheart; Kristin............................................................20 Graves; Ralph H...............................................................14 Grisoni; Michel...................................................................7 Gura; Kathleen M.............................................................19
Benkeblia; Noureddine.....................................................17
H
Berdanier; Carolyn D........................................................19
Hagenmaier; Robert..........................................................15
Bhutani; S. P........................................................................7
Hall III; Clifford A............................................................16
Bidlack; Wayne R..............................................................22
Hawthorne; Keli M...........................................................19
Bohnstadt Othersen; Jennifer............................................21
Haynes; Amy......................................................................3
Boskou; Dimitrios...............................................................5
Haynes; William M.............................................................8
Bray; George A..................................................................18
Heldman; Dennis R..........................................................10
Burdock; George A.............................................................6
Hettiarachchy; Navam S...............................................8, 16
C
Ho; Chi-Tang...................................................................17
Caivano; Jose Luis...............................................................6 Cazor; Anne .......................................................................4
Hoover; Dallas G..............................................................10 Hui; Y. H......................................................................3, 18
Leutholtz; Brian C. ..........................................................23 Lienard; Christine...............................................................4 Lin; Pao-Hwa....................................................................21 Liu; Dongyou...................................................................13 Lokhande; Jayant N..........................................................17 Lowery; Lonnie Michael...................................................23 Lues; J. F. Rykers.................................................................7
M Macera; Caroline A...........................................................24 Manickavasagan; A..............................................................6 Marangoni; Alejandro G.....................................................5 Maroulis; Zacharias B.......................................................11 Marshall; Maurice R.....................................................8, 16 Marsili; Ray.........................................................................8 Martin-Belloso; Olga........................................................16 Mascheroni; Rodolfo H....................................................12 Matarese; Laura E. ...........................................................20 Mathur; N. K......................................................................8
Chandrasekaran; M.............................................................3
I/J
Chemat; Farid...................................................................10
Ibarz; Albert......................................................................11
Maulik; Nilanjana.............................................................21
Cho; Susan . .......................................................................6
Imam; Syed H.....................................................................9
Mehta; Bhavbhuti M..........................................................6
Maulik; Gautam................................................................21
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Meyer; Al............................................................................5
Sardesai; Vishwanath.........................................................20
Watson; Ronald Ross..................................9, 16, 17, 19, 21
Moraru; Carmen I.............................................................10
Sato; Kenji....................................................................8, 16
Wheeler; Matthew B.........................................................10
Moriyama; Hiroyoshi........................................................19
Schaefer; Joel J....................................................................4
Wolinsky; Ira.....................................................................23
Mossoba; Magdi M.............................................................9
Schwan; Rosane F................................................................3
Yoe; Charles .....................................................................14
Mullin; Gerard E...............................................................20
Serna-Saldivar; Sergio O......................................................7
Zhao; Yanyun....................................................................12
Mutlu; Mehmet................................................................10
Shahidi; Fereidoon............................................................17
N/O
Shi; John...........................................................................17
Ng; Wing-Keong................................................................5 Nicoli; Maria Cristina.......................................................15 Nollet; Leo M. L.........................................8, 12, 14, 17, 18 O’Brien-Nabors; Lyn..........................................................5 Odoux; Eric........................................................................7 Ortega-Rivas; Enrique.......................................................10 Ötles¸; Semih.......................................................................9 Ouwehand; Arthur C........................................................13
Siems; Werner...................................................................19 Sikorski; Zdzisław Z. E. .....................................................5 Small; Ernest.......................................................................4 Solate; Jeffrey T.................................................................14 Soliva Fortuny; Robert......................................................16 Sommerburg; Olaf............................................................19 Spencer; Jeremy P. E............................................................8 Sukumar; Ethirajan ............................................................6 Sun Pan; Bonnie...............................................................22 Sun; Da-Wen..............................................................11, 12
Ozilgen; Mustafa...............................................................11
Svetkey; Laura...................................................................21
P
Szemplenski; Thomas........................................................14
Paavilainen; Helena Maaria.................................................6
T
Palmer; Melissa.................................................................20
Tamang; Jyoti Prakash.........................................................3
Pan; Zhongli.....................................................................11
Tan; Barrie..........................................................................9
Pathak; Yashwant..............................................................17
Taormina; Peter J..............................................................13
Pereira; Mark A.................................................................21
Taylor IV; Lemuel W.........................................................24
Pond; Wilson G................................................................18
Telis; Vania Regina Nicoletti.............................................10
Prasad; Kedar N................................................................21
Theron; Maria M................................................................7
Preedy; Victor R................................................9, 16, 17, 20
Thomas; Lynn K...............................................................21
Preuss; Harry G.................................................................22
Tiwari; Brijesh.....................................................................9
R
Tocher; Douglas Redford....................................................5
Rao; M. A...........................................................................9
Tokus¸og˘lu; Özlem.............................................................16
Raychaudhuri; Siba P.........................................................1 9
Toldrá; Fidel....................................................12, 14, 17, 18
Ripoll; Ignacio..................................................................2 3
Turchini; Giovanni M.........................................................5
Rippe; James M.................................................................2 2
U/V/W/Y/Z
Robert-McComb; Jacalyn J...............................................2 0
Ullrey; Duane E................................................................18
Robertson; Gordon L........................................................1 4
Vaclavik; Vickie A...............................................................3
Rodrigues; Sueli................................................................1 6
van Hengel; Arjon J............................................................8
Rodriguez; Raymond L.....................................................2 2
Varzakasi; Theodoros..........................................................9
Rollin; Bernard E..............................................................1 8
Venugopal; Vazhiyil...........................................................23
S
Vliet; Ton van.....................................................................9
Salminen; Seppo...............................................................13 Saravacos; George D.........................................................11
Author Index
Newslow; Debby...............................................................15
von Wright; Atte...............................................................13 Vorobiev; Eugene..............................................................10
For more information and a complete list of titles, visit us at www.crcpress.com
29
plc
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