Food Science and Technology by CRC Press

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Contents Brewing & Fermentation ......................................3 Fats & Oils..............................................................4 Culinary Science ....................................................6 Food Additives & Ingredients ................................9 Food Chemistry....................................................11 Page 7

Page 7

Food Engineering & Processing ..........................15 Food Laws and Regulations/ Food Microbiology & Safety................................18 Food Microbiology & Safety................................19 Food Packaging....................................................22 Food Product Development ................................24 Fruit & Vegetable Products ..................................25 Page 20

Page 18

Functional Foods & Nutraceuticals ......................26 Meats, Poultry, & Seafood ..................................30

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Brewing & Fermentation Handbook of Plant-Based Fermented Food and Beverage Technology

Handbook of Animal-Based Fermented Food and Beverage Technology

Second Edition

Edited by

Y. H. Hui

Science Technology System, West Sacramento, California, USA

E. Özgül Evranuz

Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, Turkey

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources.

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources.

The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: • Soy beverages and sauce, soymilk, and tofu • Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits • Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers • Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer • Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages • Ingredients such as proteolytic bacteria, enzymes, and probiotics

The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including: • Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives • Exopolysaccharides and fermentation ecosystems • Fermented milk, koumiss, laban, yogurt, and sour cream • Meat products, including ham, salami, sausages, and Turkish pastirma • Malaysian and Indonesian fermented fish products • Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier

Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Catalog no. K12284, May 2012, 814 pp. ISBN: 978-1-4398-5022-0, $199.95 / £127.00 Also available as an eBook

Catalog no. K12217, May 2012, 821 pp. ISBN: 978-1-4398-4904-0, $199.95 / £127.00 Also available as an eBook

Also available as a set:

Handbook of Fermented Food and Beverage Technology, Second Edition Catalog no. K15940, May 2012, ISBN: 978-1-4665-6145-8, $349.95 / £223.00 Also available as an eBook

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Brewing & Fermentation / Fats & Oils Coming Soon!

Fermentation

Valorization of Food Processing By-Products

Effects on Food Properties Edited by

Bhavbhuti M. Mehta

Edited by

Anand Agricultural University, India

M. Chandrasekaran Cochin University of Science and Technology, India Fermented Foods and Beverages Series

This book addresses the issues, potentials, and prospects of harnessing various types of food processing byproducts through valorization and effective commercial utilization. After reviewing the state of food processing byproducts, the text introduces the basic principles of food and biotechnologies for valorization before providing a detailed description of by-products and wastes generated. It identifies the potential of the by-products of each food industry for the production of biologicals of commercial significance, enzymes, pigments, flavors, functional ingredients, micronutrients, nutraceuticals, active pharmaceutical ingredients, phytochemicals, biofuels, and biomaterials.

Catalog no. K12207, September 2012, c. 624 pp. ISBN: 978-1-4398-4885-2, $169.95 / £108.00 Also available as an eBook

Afaf Kamal-Eldin Swedish University of Agricultural Science, Uppsala

Robert Z. Iwanski West Pomeranian University of Technology, Szczecin, Poland Series: Chemical & Functional Properties of Food Components

A large variety of food products are prepared by the fermentation of various raw materials. This volume explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, the book explores the complex microbial community in fermented foods and the generation of the flavor and aroma compounds.

Catalog no. K12462, April 2012, 399 pp. ISBN: 978-1-4398-5334-4, $179.95 / £114.00 Also available as an eBook

Solid State Fermentation for Foods and Beverages

Chemical, Biological, and Functional Aspects of Food Lipids

Edited by

Second Edition

Jian Chen

Edited by

Jiangnan University, Jiangsu, China

Zdzisław E. Sikorski

Yang Zhu

Gdansk University of Technology, Poland

Coming Soon!

TNO Quality of Life, Zeist, the Netherlands

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

Catalog no. K11996, November 2012, c. 472 pp. ISBN: 978-1-4398-4496-0, $179.95 / £114.00 Also available as an eBook

Anna Kołakowska Agricultural University at Szczecin, Poland Series: Chemical & Functional Properties of Food Components

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 Zdzisław E. Sikorski and Anna Kołakowska, this completely revised and updated edition presents eight entirely new chapters. It is an ideal reference for both professional and aspiring food scientists in both industry and academia. 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, November 2010, 512 pp. ISBN: 978-1-4398-0237-3, $199.95 / £127.00 Also available as an eBook

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Fats & Oils Coming Soon!

Introduction to Lipidomics

Structure and Properties of Fat Crystal Networks

From Bacteria to Man

Alejandro G. Marangoni

Coming Soon!

Claude Leray The first comprehensive book on lipidomics, this longawaited work inventories the huge variety of lipid molecules present in all aspects of life. It uses sensitive analytical techniques, such as mass spectrometry, to characterize structures and simplify the association of names with their appropriate structures. Fulfilling the spirit of inclusiveness, it details structures from marine ecosystems, little known structures from bibliographic data, cultural references and context, biological functions, and possible pharmacological properties. A true textbook rather than just a catalog, it is highly informative and educational while simultaneously being anecdotal and interesting to read. • Classifies the wide variety of lipids found in the world • Shows the diversity of structures encountered in the living world • Contains a brief account of each lipid’s discovery, biological functions, and possible pharmacological properties • Includes an appendix devoted to the chronology of lipid discovery and associated techniques

Selected Contents: Simple Lipids Simple lipids with one component. Hydrocarbons. Fatty acids. Fatty acid derivatives (hydroxylated or cyclic). Simple lipids with two components. Acylglycerols. Alkylglycerols. Simple aminolipids. Ceramides. Waxes. Cyanolipids. Sterol esters and alkylethers. Acyl-CoA. Simple glycolipids. Complex Lipids Phospholipids. Glycerophospholipids. Glycerophosphonolipids. Sphingosylphospholipids. Sphingosylphosphonolipids. Complex Amino Lipids. Aminolipids without glycerol. Aminolipids with glycerol (betain lipids).

Catalog no. K15167, September 2012, c. 480 pp. Soft Cover ISBN: 978-1-4665-5146-6, $99.95 / £63.99 Also available as an eBook

Second Edition University of Guelph, Ontario, Canada

Leendert Wesdorp Unilever R&D, Vlaardingen, Netherlands

An excellent introduction to the field of fat technology for students and researchers, 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, September 2012, c. 496 pp. ISBN: 978-1-4398-8762-2, $139.95 / £89.00 Also available as an eBook

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

Dimitrios Boskou Aristotle University of Thessaloniki, Greece

Ibrahim Elmadfa University of Vienna, Austria

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

Catalog no. K10348, December 2010, 328 pp. ISBN: 978-1-4398-0682-1, $169.95 / £108.00 Also available as an eBook

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Culinary Science Molecular Cuisine Twenty Techniques, Forty Recipes

My Molecular Cuisine Kit

Anne Cazor and Christine Liénard

Anne Cazor and Christine Lienard

Translated by

Gui Alinat

Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of molecular cuisine. It explores revolutionary techniques that have the remarkable ability to toy with the chemical and physical reactions of cooking to create revolutionized versions of common cuisine.

With easy-to-follow recipes for creating elegant dishes, this kit gives home chefs and hobbyists the tools they need to be in the same league as famed chefs Blumenthal, Adria, and This. 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 awardwinning chef Gui Alinat, the text unlocks the secrets to new dishes, new textures, new flavors, and new sensations of this cutting-edge cooking style. • Explains the science behind the techniques used • Includes measuring spoons, pipettes, silicon molds, tubing, syringe, and slotted spoon —all the components needed to create the recipes at home • Covers techniques for spherification, emulsion, soft, elastic, and brittle gels, and mousse • Contains a conversion table for measurements

With the recipes and techniques in this book, you will quickly be creating dishes such as: • Fizzy Chocolate • Puffed Peanut Chicken Fries with Pastis Mayonnaise • Apple and Beet Tea • Egg Yolk Marshmallow with Ratatouille • Hard-Boiled Egg Lollipop • Goat Cheese Flan with Dijon Mustard Caramel • Minty Tapioca Pearls in Green Tea 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. It describes 20 techniques and 40 molecular cuisine recipes, all illustrated with luscious color photographs. Once you master these techniques you can use them to develop your own flavor profiles and texture combinations. You can, literally, play with your food, and it will be delicious.

Selected Contents: Solubilization of Sugars. Emulsion. Foam. Mousse. Gelatine. Marshmallow. Coagulation of egg proteins. Meringue. Caramelization. Maillard Reaction. (Anti)Oxidation. Dehydration. Transfer. Expansion. Basic spherification. Reverse spherification. Hard Gel. Soft Gel. Effervescence. Fermentation.

Catalog no. K13282, October 2011, 160 pp. ISBN: 978-1-4398-7163-8, $39.95 / £24.99

Selected Contents: Emulsion. Puffed Peanut Chicken Fries with Pastis Mayonnaise. Tuna Club Sandwich, SesameVermouth White Mayonnaise. Strawberry-Pesto-Cider Gazpacho with Strawberry Coulis. Trio of Vinaigrettes in Spray Bottles. Soft Gel. Apple and Beet Tea. Frosty Mint and Chocolate Marshmallow. Sabayon Mousse and Cold Ratatouille. Brittle Gel. Dulce de Leche and Crystal Salt. Baked Camembert and Honey Pearls. Foie Gras, Muscat, and Dark Chocolate Lollipops. Apple and Cider Vinegar Crumble. Gelled Pina Colada. Elastic Gel. Pulled Duck Confit with White Wine and Orange Spaghetti. Chocolate-Balsamic Macaroon. Salmon Sashimi and Avocado, Banana and Balsamic Gelee. Spherification. Lychee Spere with Ricotta, Raspberry and Rosewater Creme. Vodka Shot with Apple Caramel Sphere. Raw Oyster and Its Raspberry Vinegar Pearl. Deconstructed Tiramisu. Spherical Tzatziki. Cardamom and Yoghurt Sphere, Mango Tartare. Spherical Chorizo and Cider. Kahlua© Sphere and Vodka Shot. Mousse. Crumble of Raspberry and Lychee Mousse. Frozen Nutella© Mousse. Avocado Mousse on a Bed of Sweet Polenta.

Catalog no. K13718, September 2011, 72 pp. ISBN: 978-1-4398-7942-9, $59.95 / £29.99

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Culinary Science

Molecular Food

Serving People with Food Allergies

The Basic Science of What We Eat

Kitchen Management and Menu Creation

José Miguel Aguilera

Joel J. Schaefer

Pontificia Universidad Catolica de Chile, Santiago

Allergy Chefs, Inc., Jacksonville, Florida, USA

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 wellbeing. 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. It makes a fun and informative read for professional chefs, culinary students, and anyone interested in the science behind food.

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

Coming Soon!

Catalog no. K11383, June 2011, 376 pp. ISBN: 978-1-4398-2804-5, $49.95 / £31.99 Also available as an eBook

Catalog no. K14328, October 2012, c. 264 pp. Soft Cover ISBN: 978-1-4398-9890-1, $39.95 / £25.99 Also available as an eBook

Food Science Research and Technology Edited by

A. K. Haghi University of Guilan, Iran

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products, a study of the medicinal properties of edible mushrooms, and more.

Catalog no. N10638, May 2012, 131 pp. ISBN: 978-1-926895-01-7, $99.95 / £63.99 Also available as an eBook

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

“This alphabetical handbook of food ingredients, food-related processes, and food preparation tools is written for the professional cook who is no longer constrained by traditional culinary ingredients and techniques and is instead encouraged to experiment and explore the intersection of cooking and food science … Students of the culinary arts and food science may benefit from this useful information presented in a concise format. Summing Up: Recommended.” —CHOICE, September 2010

Catalog no. K10629, December 2009, 265 pp. ISBN: 978-1-4398-1245-7, $64.95 / £41.99 Also available as an eBook

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Culinary Science Coming Soon!

The Art of Nutritional Cuisine

Coming Soon!

Vickie A. Vaclavik University of Texas Southwestern Medical Center, Dallas, USA

The Working Garde Manger Al Meyer

Amy Haynes The International Culinary School at the Art Institute of Dallas, Texas, USA

Presented in a user-friendly format, this textbook helps culinary students master the art of nutritional cooking. A two-in-one text, it serves both the lecture and laboratory portions of a typical culinary nutrition class. The first part covers the elements of nutritional cooking, food labels, diet-related disease, the role of nutrition in weight management and fitness, and the nutritional needs of different age groups. The second part includes 11 laboratory exercises with practical tips, recipes, and sample menus. Written by experienced culinary arts teachers and registered dietitians, this text is designed specifically for the classroom and kitchen. • Combines lecture material and cooking lab exercises in one book • Can be easily adapted for a college quarter or one-semester course in nutrition • Refers to the new USDA "My Plate" recommendations instead of the old food pyramid • Includes useful appendices on USDA dietary guidelines, culinary associations, food labels, food allergies, foodborne illness, and herbs and spices • Provides a list of recommended websites available for easy access from www.crcpress.com

Pedagogical Features • Provides tear-out lab exercises with menus and recipes that reinforce the lecture material • Includes "Teachable Moments" that explain the food science principles behind chapter concepts • Provides spaces throughout the chapters for students to write their own notes • Includes helpful charts, appendices, a glossary of key terms, and references to enhance learning

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. With sections on charcuterie, forcemeats, salads, seafood, poultry, pates, and much more, the book provides detailed instructions on the method and techniques required for the production and presentation of various dishes. Perforated and punched pages allow for easy use by students and working professionals. • Serves as a textbook for the Garde Manger course but can be carried on into professional culinary careers • Covers all the main cooking techniques, including poach, sauté, grill, bake, braise, and roasting • Includes an expanded chapter on salsas to address combined flavors and textures for more contemporary cuisines • Employs a unique format of perforated and punched pages to allow readers to add personal notes and recipes

Selected Contents: Appetizers. Cold Soups. Cold Sauces. Salsas, Relishes & Chutneys. General Recipes. Pickling. Dressings. Salads. Marinades. Smoking, Curing & Brining. Charcuterie & Sausage. Galantines & Ballotines. Pates & Terrines. Savory Mousse & Mousseline. Seasonings & Spice Mixtures. Foie Gras. Aspic & Gelée. ChaudFroid. Design & Layout of a Platter. Glossary. Appendix Curing & Smoking. Education.

Catalog no. K12960, November 2012, c. 312 pp. Soft Cover ISBN: 978-1-4398-6630-6, $69.95 / £44.99 Also available as an eBook

Catalog no. K12316, December 2012, c. 336 pp. Soft Cover ISBN: 978-1-4398-5083-1, $59.95 / £38.99 Also available as an eBook

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Food Additives & Ingredients Coming Soon!

Dietary Fiber and Health Edited by

Susan Cho NutraSource Inc., Laurel, Maryland, USA

Nelson Almeida Purported benefits of fiber include gastrointestinal 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. Thus, it is imperative that food product developers formulate foods with fiber and that health professionals recommend foods high in fiber to improve public health. 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.

Catalog no. K14349, June 2012, c. 543 pp. ISBN: 978-1-4398-9929-8, $179.95 / £114.00 Also available as an eBook

Sweeteners Nutritional Aspects, Applications, and Production Technology Edited by

Theodoros Varzakas Higher Institute of Kalamata, Greece

Athanasios Labropoulos and Stylianos Anestis 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, May 2012, 476 pp. ISBN: 978-1-4398-7672-5, $169.95 / £108.00 Also available as an eBook

Food Flavors Chemical, Sensory and Technological Properties Edited by

Henryk Jelen

Alternative Sweeteners Fourth Edition

Pozna University of Life Sciences, Poland

Edited by

Series: Chemical & Functional Properties of Food Components

Calorie Control Council, Atlanta, Georgia, USA

Exploring the main aspects of food flavors, 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. Specific flavors are discussed, including those in essential oils and spices, cheeses, red meat, wine, and bread and bakery products.

Catalog no. K10770, October 2011, 504 pp. ISBN: 978-1-4398-1491-8, $169.95 / £108.00 Also available as an eBook

Lyn O'Brien-Nabors The fourth edition of Alternative Sweeteners follows the same formula as the previous three books by discussing each sweetener in terms of its characteristics. Qualities covered include means of production, physical characteristics, utility, and relative sweetness (compared to sucrose). Technical qualities covered include admixture potential, application, availability, shelf life, transport, metabolism, carcinogenicity, and other toxicity evaluation data. A new chapter on the sweetener Advantame has been added, and new contributors have updated information throughout the book.

Catalog no. K12065, September 2011, 587 pp. ISBN: 978-1-4398-4614-8, $179.95 / £114.00 Also available as an eBook

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Food Additives & Ingredients Dimensions of Food

Figs

Seventh Edition

The Genus Ficus

Vickie A. Vaclavik, Ph. D.

Ephraim Philip Lansky

University of Texas Southwestern Medical Center, Dallas, USA

Marjorie M. Devine, Ph. D. Professor Emeritus, Cornell University, Ithaca, New York, USA

Marcia H. Pimentel, M.S. Senior Lecturer, Retired, Cornell University, Ithaca, New York, USA

With perforated pages designed for ease of use, this text is an ideal laboratory workbook for the lab portion of an introductory food preparation course. This seventh edition includes updated Dietary Guidelines for Americans and the U.S. Department of Agriculture food pyramid. It offers new recipes, more international recipes, and new figures. This edition also features an instructor's manual, available with qualifying course adoptions, that contains tips for conducting labs and solutions to problems in the text.

Rimonest Ltd., Haifa, Israel

Helena Maaria Paavilainen The Hebrew University of Jerusalem, Israel Series: Traditional Herbal Medicines for Modern Times

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. 89668, July 2010, 415 pp. ISBN: 978-1-4200-8966-0, $125.95 / £80.99 Also available as an eBook

Catalog no. K11151, February 2010, 360 pp. Soft Cover ISBN: 978-1-4398-2167-1, $72.95 / £45.99 Also available as an eBook

Sesame

Vanilla

The genus Sesamum

Edited by

Eric Odoux

Dorothea Bedigian

CIRAD, Persyst, Montpellier, France

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

Expanding coverage from archaeological and anthropological literature from India, Mesopotamia, and Egypt, this ethnobotanical 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.

Catalog no. 3538, October 2010, 556 pp. ISBN: 978-0-8493-3538-9, $135.95 / £87.00

Michel Grisoni CIRAD, Saint Pierre, Reunion, France Series: Medicinal and Aromatic Plants - Industrial Profiles

Cultivated in an increasing number of countries, vanilla is a universally appreciated flavor. This book presents up-to-date 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. 83376, July 2010, 420 pp. ISBN: 978-1-4200-8337-8, $125.95 / £80.99 Also available as an eBook

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Food Chemistry Coming Soon!

Coming Soon!

Dictionary of Food Compounds with CD-ROM

Tocotrienols Vitamin E Beyond Tocopherols, Second Edition

Second Edition

Edited by

American River Nutrition, Inc., Hadley, Massachusetts, USA

Shmuel Yannai

Barrie Tan

Technion-Israel Institute of Technology, Haifa

Ronald Ross Watson

Updated to cover the latest research in food additives and covering the latest additions to the list of Flavor and Extract Manufacturer’s Association (FEMA) compounds this unique resource covers every type of compound: natural food constituents (lipids, proteins, carbohydrates, and fatty acids), food additives (colorants, preservatives, antioxidants, and flavors), food contaminants, and nutraceuticals. Fully searchable by text and structure, the CD-ROM includes data on food source, food function, food use, regulatory information, physical properties, molecular formula, chemical structure, systematic and trivial name, and bibliographical resources.

Victor R. Preedy

Catalog no. 83511, October 2012, c. 1900 pp. ISBN: 978-1-4200-8351-4, $590.00 / £376.00 Also available as an eBook

University of Arizona, Tucson, USA King's College, London, UK

Tocotrienols are bioactive components of vitamin E that are important regulators of oxidant status and play roles in disease prevention. They have been found to reduce cholesterol, suppress tumors, and protect the heart from oxidative stress. This edition features all new chapters written by experts in the field. The text provides coverage of such topics as tocotrienols and their 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 by tocotrienols.

Catalog no. K13972, September 2012, c. 416 pp. ISBN: 978-1-4398-8441-6, $149.95 / £95.00 Also available as an eBook

Food Analysis and Preservation Current Research Topics Edited by

Michael G. Kontominas University of Ioannina, Greece

Food Analysis and Preservation focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemical, and mostly microbiological agents. In this sense, microbiology is inherently related to food preservation. This book provides invaluable information regarding food substrates, toxicology, nutritional content, microbiology, and more.

Catalog no. N10639, July 2012, c. 226 pp. ISBN: 978-1-926895-07-9, $99.95 / £63.99 Also available as an eBook

Dates Production, Processing, Food, and Medicinal Values Edited by

A. Manickavasagan and M. Mohamed Essa Sultan Qaboos University, Muscat, Sultanate of Oman

E. Sukumar Higher College of Technology, Muscat, Sultanate of Oman Series: Medicinal and Aromatic Plants - Industrial Profiles

Of the many varieties of date palms, the species Phoenix dactylifera Linn. is cultivated extensively and traded and consumed worldwide. Dates: Production, Processing, Food, and Medicinal Values draws from a broad spectrum of contributors to present a comprehensive survey of this particular species. The book explores a range of essential facets of what many consider to be a wonder plant—from its cultivation to its potential for medicinal purposes.

Catalog no. K12239, April 2012, 442 pp. ISBN: 978-1-4398-4945-3, $149.95 / £89.00 Also available as an eBook

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Food Chemistry Flavonoids and Related Compounds Bioavailability and Function

Methods of Analysis of Food Components and Additives Second Edition

Edited by

Jeremy P. E. Spencer

Semih Ötle

University of Reading, UK

Ege University, Izmir, Turkey

Alan Crozier

Series: Chemical & Functional Properties of Food Components

University of Glasgow, UK Series: Oxidative Stress and Disease

Flavonoids exert a multiplicity of biological effects on humans and can have beneficial implications for numerous disease states. This volume examines current knowledge regarding the absorption, metabolism, and bioavailability of individual flavonoids and related phenolic compounds. Edited by internationally recognized leaders in the field, the book presents contributions by a panel of experts who demonstrate the potential of flavonoids in ameliorating a range of disease states, including cardiovascular disease, Alzheimer’s and Parkinson’s disease and other neurodegenerative disorders, and cancer.

Catalog no. K12151, May 2012, 471 pp. ISBN: 978-1-4398-4826-5, $149.95 / £99.00

Written by leading scientists, many of whom personally developed or refined the techniques, this concise guide presents detailed explanations of both new and established 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 to be analyzed, explains how it works, and then offers examples of applications.

Catalog no. K10797, November 2011, 534 pp. ISBN: 978-1-4398-1552-6, $169.95 / £108.00 Also available as an eBook

Also available as an eBook

Food Allergens Flavor, Fragrance, and Odor Analysis

Analysis Instrumentation and Methods

Second Edition

Edited by

Leo M.L. Nollet

Ray Marsili

University College Ghent, Belgium

Marsili Consulting Group, Rockford, Illinois, USA

Arjon J. van Hengel

Written from a practical, problem-solving perspective, this second edition examines stir bar sorptive extraction (SBSE) and emphasizes the range of applications available. Topics discussed include analyzing and combating off-flavors caused by metabolites from microorganisms and the identification of the characterizing aroma-active compounds of tropical fruits with high economic potential. The book also examines the parameters utilized during the production of aqueous formulations rich in pyrazines and describes how spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process.

Catalog no. K12098, December 2011, 280 pp. ISBN: 978-1-4398-4673-5, $159.95 / £99.00 Also available as an eBook

European Commission Joint Research Centre, Geel, Belgium

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

Catalog no. K10771, December 2010, 231 pp. ISBN: 978-1-4398-1503-8, $159.95 / £99.00 Also available as an eBook

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Food Chemistry Starch-Based Polymeric Materials and Nanocomposites Chemistry, Processing, and Applications Edited by

Jasim Ahmed, Brijesh K. Tiwari, Syed H. Imam, and M.A. Rao Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. This volume presents the latest developments in starch chemistry, starch derivatives, starch-based nanocomposites, and their applications. Topics discussed include plasticization, rheological techniques, polymeric aspects of reactive extrusion (REX) and its use on starch and other biopolymers, and the potential of starch in food packaging, edible packaging, feedstock for bioproducts, and industrial and consumer products.

Catalog no. K12338, April 2012, 416 pp. ISBN: 978-1-4398-5116-6, $169.95 / £108.00

Fat Detection Taste, Texture, and Post Ingestive Effects Jean-Pierre Montmayeur Centre des Sciences du Hout, Dijon, France

Johannes le Coutre Nestlé Research Center, Lausanne, Switzerland Series: Frontiers in Neuroscience

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

Catalog no. 67753, September 2009, 643 pp. ISBN: 978-1-4200-6775-0, $159.95 / £99.00 Also available as an eBook

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Starches

Food Proteins and Peptides

Characterization, Properties, and Applications

Chemistry, Functionality, Interactions, and Commercialization

Edited by

Andréa Bertolini

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

EMBRAPA, Rio de Janeiro, Brazil

Starch is one of the major polysaccharides employed as biopolymers by the food, textile, and paper industries. Its wide range of applications has resulted in intense research of starch structure and technology. This book covers starch structure, chemistry, and technology. After an overview of new trends in starch applications, modified starches, and enzymes used in the starch industry, the text presents recent advances in the study of starch structures. It also covers biodegradation of starch blends, starch nanocomposites, and polymer biodegradability.

Catalog no. 80237, December 2009, 288 pp. ISBN: 978-1-4200-8023-0, $159.95 / £99.00 Also available as an eBook

A multidisciplinary resource, this volume enables researchers to understand the physicochemical and biochemical factors that govern the functionality of food peptides and proteins. Following chapters on structure and chemistry, the book describes modes of characterization and the functional relationships of food proteins. It examines solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.

Catalog no. 9341X, March 2012, 470 pp. ISBN: 978-1-4200-9341-4, $169.95 / £108.00 Also available as an eBook

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Food Chemistry

Industrial Galactomannan Polysaccharides

Cereal Grains Properties, Processing, and Nutritional Attributes

N. K. Mathur

Sergio O. Serna-Saldivar

Rajasthan, India

Tecnológico de Monterrey, Mexico

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 tora gum, and Sesbania bisipinasa gum. Until now, the topic has been only generally covered within chapters in books on carbohydrates, particularly the polysaccharides. The 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.

This book provides a complete exploration of the scientific principles related to domestication, morphology, production, and storage of cereal grains. It describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value.

Catalog no. K12072, August 2011, 187 pp. ISBN: 978-1-4398-4628-5, $129.95 / £82.00 Also available as an eBook

Catalog no. K10801, May 2010, 752 pp. ISBN: 978-1-4398-1560-1, $104.95 / £66.99 Also available as an eBook

Cereal Grains Laboratory Reference and Procedures Manual Sergio O. Serna-Saldivar Tecnológico de Monterrey, Mexico

Unit Operations of Particulate Solids

This book is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics.

Theory and Practice

Catalog no. K12596, February 2012, 394 pp. Soft Cover ISBN: 978-1-4398-5565-2, $59.95 / £38.99

Enrique Ortega-Rivas

Also available as an eBook

Autonomous University of Chihuahua, Mexico

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 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, August 2011, 492 pp. ISBN: 978-1-4398-4907-1, $149.95 / £95.00 Also available as an eBook

Concepts in Cereal Chemistry Finlay MacRitchie Kansas State University, Manhattan, USA

This book stimulates critical thinking by emphasizing the important concepts related to the science. This compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant theory from the basic sciences, such as physics and genetics.

Catalog no. K11615, May 2010, 197 pp. Soft Cover ISBN: 978-1-4398-3582-1, $72.95 / £45.99 Also available as an eBook

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Food Engineering & Processing Biopolymer Engineering in Food Processing Edited by

Vania Regina Nicoletti Telis Universidade Estadual Paulista (UNESP), São Paulo, Brazil Series: Contemporary Food Engineering

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 the ways in which biopolymers are affected by or may affect transport processes and unit operations such as forced flow, thermal treatments, drying, and freezing-thawing. The text focuses on how such behavior can be positively applied in food products and processes design and development.

Catalog no. K11995, May 2012, 416 pp. ISBN: 978-1-4398-4494-6, $169.95 / £108.00

Handbook of Frozen Food Processing and Packaging Second Edition Edited by

Da-Wen Sun University College Dublin (UCD), Ireland Series: Contemporary Food Engineering

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. Original chapters have been 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.

Catalog no. K11627, October 2011, 936 pp. ISBN: 978-1-4398-3604-0, $199.95 / £127.00 Also available as an eBook

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Thermal Food Processing New Technologies and Quality Issues, Second Edition Edited by

Da-Wen Sun University College Dublin (UCD), Ireland Series: Contemporary Food Engineering

Focusing on topics vital to the food industry today, this book provides the latest developments in thermal food processing technologies. It 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.

Handbook of Food Process Modeling and Statistical Quality Control Second Edition Mustafa Özilgen 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 indepth 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.

Catalog no. K10767, March 2011, 704 pp. ISBN: 978-1-4398-1486-4, $189.95 / £121.00 Also available as an eBook

Catalog no. K13568, May 2012, 686 pp. ISBN: 978-1-4398-7678-7, $199.95 / £127.00 Also available as an eBook

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Food Engineering & Processing Coming Soon!

Operations in Food Refrigeration Edited by

Rodolfo H. Mascheroni CIDCA National University of La Plata, Argentina Series: Contemporary Food Engineering

Advances in Food Extrusion Technology Edited by

Medeni Maskan and Aylin Altan University of Gaziantep, Turkey Series: Contemporary Food Engineering

In addition to covering the application of critical principles to the design and operation of equipment, this highly practical text also covers quality issues related to maintaining the most adequate operation conditions for a wide variety of processed foods. To this end, it includes tools to calculate process times and to assist with selecting the most efficient and costeffective industrial equipment as well as the best operation conditions.

Highlighting the versatility and efficiency of extrusion cooking, this comprehensive introduction emphasizes recent advances in extrusion technology and extruder systems, describes the advantages and disadvantages of extrusion, instructs in the proper selection of raw materials and extruders, and provides practical troubleshooting advice. It covers new product development including cereal-based snacks, baby foods, pasta products, breakfast cereals, texturized protein, and the modification of functional food properties.

Catalog no. 55488, June 2012, c. 402 pp. ISBN: 978-1-4200-5548-1, $169.95 / £108.00

Catalog no. K10779, October 2011, 412 pp. ISBN: 978-1-4398-1520-5, $159.95 / £99.00

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Physical Properties of Foods

Enhancing Extraction Processes in the Food Industry

Novel Measurement Techniques and Applications Edited by

Ignacio Arana Universidad Pública de Navarra, Pamplona, Spain Series: Contemporary Food Engineering

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 presents principles and measurement techniques, highlighting the latest quick, low-cost methods and their ability to replace the traditional costly, time-consuming ones. It covers the application of techniques based on a variety of technologies that can be used to classify and differentiate various foods, including fruits, vegetables, cereals, dairy, and meat products.

Catalog no. K11594, February 2012, 420 pp. ISBN: 978-1-4398-3536-4, $169.95 / £108.00 Also available as an eBook

Edited by

Nikolai Lebovka Biocolloidal Chemistry Institute, named after F.D. Ovcharenko, National Academy of Sciences, Kiev, Ukraine

Eugene Vorobiev Université de Technologie de Compiègne (UTC), France

Farid Chemat Universite d'Avignon, France Series: Contemporary Food Engineering

A comprehensive resource providing clear descriptions of 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.

Catalog no. K12054, September 2011, 570 pp. ISBN: 978-1-4398-4593-6, $179.95 / £114.00 Also available as an eBook

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Food Engineering & Processing Mathematical Modeling of Food Processing Edited by

Mohammed M. Farid The University of Auckland, New Zealand Series: Contemporary Food Engineering

This volume discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during processing. After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics, the book focuses on specialized topics in food processing. It covers thermal, low temperature, non-thermal, and non-conventional thermal processing, along with the analysis of biological and enzyme reactors.

Catalog no. 53515, May 2010, 999 pp. ISBN: 978-1-4200-5351-7, $189.95 / £120.00 Also available as an eBook

Infrared Heating for Food and Agricultural Processing Edited by

Zhongli Pan and Griffiths Gregory Atungulu Series: Contemporary Food Engineering

This book presents the latest applications of IR heating technology, focusing on thermal processing of food and agricultural products.

Catalog no. 90976, July 2010, 300 pp. ISBN: 978-1-4200-9097-0, $179.95 / £115.00 Also available as an eBook

Encyclopedia of Agricultural, Food, and Biological Engineering Second Edition Two Volume Set

Physicochemical Aspects of Food Engineering and Processing Edited by

Sakamon Devahastin

Edited by

Dennis R. Heldman and Carmen I. Moraru This two-volume set supplies engineering concepts and principles to production agriculture, including the design of machinery and structures used and the management of water required for these operations.

King Mongkut's University of Technology Thonburi, Bangkok, Thailand

Catalog no. K10554, October 2010, 2114 pp. ISBN: 978-1-4398-1111-5, $850.00 / £541.00

Series: Contemporary Food Engineering

Encyclopedia of Biotechnology in Agriculture and Food

This volume describes the effects of various processing technologies in different food processing situations. The first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.

Catalog no. 82418, August 2010, 382 pp. ISBN: 978-1-4200-8241-8, $169.95 / £108.00 Also available as an eBook

Edited by

Dennis R. Heldman, Matthew B. Wheeler and Dallas G. Hoover This book provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing.

Catalog no. DK271X, July 2010, 784 pp. ISBN: 978-0-8493-5027-6, $420.00 / £267.00

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Food Laws & Regulations / Food Microbiology & Safety

The Feeding of Nations Re-Defining Food Security for the 21st Century

Principles of Risk Analysis Decision Making Under Uncertainty

Mark Gibson

Charles Yoe

Manchester Metropolitan University, UK

Notre Dame of Maryland University, Baltimore, USA

In the last decade, despite abundant food supply, hunger has increased and 925 million remain malnourished. Exploring this troubling paradox, this volume offers a glimpse into how the simple aspiration of global food security has evolved and unfolded—with sometimes contradictory and counterproductive policies, agendas, and ideologies. Providing a holistic analysis of the issues, it explores the different sectors related to food security, including agriculture, environment, and policy. It describes the goals that society has set regarding food security, the means by which these are to be achieved, and current thoughts on solutions.

This book treats the whole of risk analysis—risk management, risk assessment, and risk communication— in an integrated fashion. The author integrates the three tasks of risk analysis into a framework that supports decision making in an uncertain environment. The book introduces the language, models, and concepts of risk analysis, and then supplies the tools, techniques, and methodologies to help readers apply the principles. Based on the author’s decades of experience, this straightforward book provides a foundation for the practice of risk analysis for professionals from all walks of life.

Catalog no. K11805, February 2012, 684 pp. ISBN: 978-1-4398-3950-8, $99.95 / £63.99

Catalog no. K12690, September 2011, 583 pp. ISBN: 978-1-4398-5749-6, $159.95 / £99.00 Also available as an eBook

Also available as an eBook

Controlling Salmonella in Poultry Production and Processing

Primer on Risk Analysis

Scott M. Russell, Ph.D.

Charles Yoe

University of Georgia, Athens, USA

Notre Dame of Maryland University, Baltimore, USA

Salmonella is a major pathogen that can result in deadly foodborne illness. This volume provides a complete analysis of the challenges faced in controlling Salmonella and keeping the public safe from this threat. Topics discussed include the origin of Salmonella in poultry; intervention strategies for during breeding, hatching, grow-out, transportation, and processing; how to design a processing plant to eliminate Salmonella; and how to verify intervention strategies to ensure they are working.

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. 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. K11118, February 2012, 309 pp. ISBN: 978-1-4398-2110-7, $149.95 / £95.00

Catalog no. K12691, July 2011, 251 pp. Soft Cover ISBN: 978-1-4398-5763-2, $59.95 / £38.99

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Decision Making Under Uncertainty

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Food Microbiology & Safety Coming Soon!

Molecular Detection of Human Parasitic Pathogens

Molecular Detection of Human Bacterial Pathogens

Edited by

Dongyou Liu

Dongyou Liu RCPA Biosecurity QAP, New South Wales, Australia

This text provides coverage of human pathogens with an emphasis on the sample preparation and molecular detection procedures. Chapters consist of concise reviews of pathogens in respect to its taxonomy, biology, epidemiology, and pathogenesis; a description of clinical sample collection preparation procedures; a summary of molecular detection methods available; and a discussion on the challenges, limitations, and advantages for the current methods. Written for practitioners and students, this textbook is a guide for future development of improved molecular methods for pathogens.

Catalog no. K10627, July 2012, c. 904 pp. ISBN: 978-1-4398-1242-6, $199.95 / £127.00 Also available as an eBook

Edited by RCPA Biosecurity QAP, New South Wales, Australia

This book represents a reliable and convenient reference on molecular detection and identification of major human bacterial pathogens.

Catalog no. K10625, April 2011, 1278 pp. ISBN: 978-1-4398-1238-9, $199.95 / £127.00 Also available as an eBook

Molecular Detection of Human Viral Pathogens Edited by

Dongyou Liu

Molecular Detection of Human Fungal Pathogens

RCPA Biosecurity QAP, New South Wales, Australia

This book represents a reliable and convenient reference on molecular detection and identification of major human viral pathogens.

Catalog no. K10623, November 2010, 1180 pp. ISBN: 978-1-4398-1236-5, $209.95 / £134.00

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, June 2011, 958 pp. ISBN: 978-1-4398-1240-2, $199.95 / £127.00 Also available as an eBook

Molecular Detection of Foodborne Pathogens Edited by

Dongyou Liu RCPA Biosecurity QAP, New South Wales, Australia This book represents a reliable and convenient reference on molecular detection and identification of major foodborne pathogens.

Catalog no. 76434, July 2009, 905 pp. ISBN: 978-1-4200-7643-1, $219.95 / £140.00 Also available as an eBook

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Food Microbiology & Safety

Handbook of Microbiological Media

Pocket Dictionary of Food Safety

Fourth Edition

Jeffrey T. Solate

Ronald M. Atlas

Canadian Food Safety Institute, Mississauga, Ontario

University of Louisville, Kentucky, USA

With tentacles that reach into several biological and medical sciences, including epidemiology, infectious diseases, community medicine, and public health, food science has become a truly interdisciplinary discipline. To compete successfully in this field, you must have a basic understanding of these related areas. Practical, portable, and easy to use, Pocket Dictionary of Food Safety provides a collection of terms and definitions as well as an extensive list of biological organisms.

Handbook of Microbiological Media, Fourth Edition is an invaluable reference for every medical, veterinary, diagnostic, and academic laboratory, and now in its fourth edition, it is even more complete. This edition carries on the tradition of CRC Press handbook excellence, listing the formulations, methods of preparation, and uses for more than 7000 microbiological media. With 1500 more entries than any previous edition, the handbook includes both classic and modern media used for the identification, cultivation, and maintenance of diverse bacteria, archaea, and fungi.

The book delivers a comprehensive list of definitions that are commonly used in the food industry and in the testing of food products as well as in food service facilities and restaurants. Classifying and organizing food safety terms from various sources into alphabetical listings, the dictionary covers: • Food microbiology • Food chemistry • Food quality assurance • Food borne incidents • Food regulations • Standards • Equipment

The breadth of culture media in this comprehensive resource is enormous and has greatly expanded in recent years with the exploration of extreme habitats and the use of molecular methods to identify new lineages of bacteria and archaea. The media also represent significant advances in the ability to use chromogenic substrates to identify specific species and strains of bacteria, e.g., E. coli O157 and methicillin-resistant Staphylococcus aureus (MRSA). These media are extremely useful for clinical diagnostics and for the protection of the food supply from pathogenic microorganisms.

Although the author draws information from numerous disciplines, the book keeps its focus tightly on food safety, making it an excellent resource for students, educators, and anyone involved in the growing, handling, preparation, packaging, or serving of any food product as well as for anyone in biochemistry or biology educational programs inside and beyond the food industry. It makes an ideal companion to other technical and industry materials.

Catalog no. K11957, November 2010, 160 pp. Soft Cover ISBN: 978-1-4398-4203-4, $47.95 / £31.99 Also available as an eBook

With over 7000 formulations, this new edition includes all the media used for: • Routine examination of food and water • Cultivating specific strains of bacteria, archaea, fungi, and protists, including many anaerobes and extremophiles • Cultivating the numerous microorganisms currently available from the world’s global bioresource centers (BRCs) Additionally, many culture media are now available that are free of animal components. Plant-based media eliminate possible contamination with prions, which is important for production of vaccines and pharmaceuticals. The entries are arranged alphabetically by medium name and include composition, instructions for preparation, commercial sources, safety cautions, uses, and more. This reference contains the most comprehensive compilation of microbiological media available in a single volume. The only resource you need for all media types, it makes finding media for culturing diverse microorganisms quick and simple. With uniform presentations of media formulations and preparations, it presents easy-to-follow directions and cookbook recipes for preparing media. You won’t find a more complete or user-friendly microbiology reference anywhere.

Catalog no. K10224, March 2010, 2040 pp. ISBN: 978-1-4398-0406-3, $209.95 / £134.00 Also available as an eBook

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Food Microbiology & Safety Coming Soon!

Microbiological Research and Development for the Food Industry Edited by

Peter J. Taormina John Morrell Food Group, Cincinnati, Ohio, USA

Lactic Acid Bacteria Microbiological and Functional Aspects, Fourth Edition Edited by

Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, and Atte von Wright

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. It goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods by describing ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts.

Lactic acid-producing fermentation has long been used to improve perishable foods. The fourth edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria. Topics discussed include revised taxonomy, new discoveries related to the mechanisms of lactic acid bacterial metabolism and function, an improved mechanistic understanding of probiotic functioning, applications in food and feed preparation, health properties of lactic acid bacteria, and the regulatory framework related to safety and efficacy.

Catalog no. K11569, September 2012, c. 350 pp. ISBN: 978-1-4398-3483-1, $139.95 / £89.00

Catalog no. K11662, December 2011, 798 pp. ISBN: 978-1-4398-3677-4, $189.95 / £121.00

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Ready-to-Eat Foods Microbial Concerns and Control Measures Edited by

Andy Hwang USDA-ARS, Microbial Food Safety Research Unit, Wyndmoor, Pennsylvania, USA

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

Ready-to-eat (RTE) foods are normally consumed without prior cooking, a step that kills pathogenic microorganisms. This book comprehensively reviews common RTE foods and explores their specific safetyrelated aspects. It also provides an overview of the microorganisms of concern, the effect of processing on the survival of pathogenic and spoilage microorganisms, food safety, and practical control measures and intervention strategies.

Catalog no. 68628, March 2010, 271 pp. ISBN: 978-1-4200-6862-7, $159.95 / £99.00 Also available as an eBook

Also available as an eBook

Safety Analysis of Foods of Animal Origin Edited by

Leo M.L. Nollet University College Ghent, Belgium

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

Written by world renowned scientists and experts in their fields of research, this book examines the tools available for the analysis of safety parameters in food of animal origin. It covers safety aspects of biological agents and products of different organisms and methods to control the presence of bacteria, viruses, or parasites. It also discusses adulteration, foreign compounds, irradiation, and genetically modified organisms. It reviews sample preparation, clean-up methods, and detection methods. The book concludes with a brief summary of guidelines for the presence of these parameters for different end-products.

Catalog no. K12147, September 2010, 1002 pp. ISBN: 978-1-4398-4817-3, $189.95 / £120.00 Also available as an eBook

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Food Packaging Coming Soon – New Edition of a Bestseller!

Aseptic Processing and Packaging of Food and Beverages Desktop Reference for Food Industry Practitioners, Second Edition Jairus R. D. David, Ralph H. Graves and Thomas Szemplenski

Coming Soon!

Modified Atmosphere and Active Packaging Technologies Edited by

Ioannis S. Arvanitoyannis University of Thessalia, Volos, Greece Series: Contemporary Food Engineering

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.

Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). This volume presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation. The book examines gases and machinery for MAP, safety and quality control, and applications in foods of plant and animal origin. It also reviews new trends in AP, consumer behavior, sensory analysis, and relevant legislation

Catalog no. K10365, December 2012, c. 512 pp. ISBN: 978-1-4398-0719-4, $189.95 / £121.00

Catalog no. K10042, June 2012, c. 834 pp. ISBN: 978-1-4398-0044-7, $179.95 / £114.00

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Edible Coatings and Films to Improve Food Quality

Shelf Life Assessment of Food

Second Edition

Edited by

Maria Cristina Nicoli

Elizabeth A. Baldwin, Robert Hagenmaier, and Jinhe Bai

Series: Food Preservation Technology

USDA/ARS Citrus and Subtropical Products Laboratory, Winter Haven, Florida, USA

This book 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.

Catalog no. 59629, August 2011, 460 pp. ISBN: 978-1-4200-5962-5, $189.95 / £121.00

University of Udine, Italy

This volume presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Defining the process through a series of sequential steps, the book assists and supports researchers and food industry operators in planning a shelf life study that best suits their needs. The book includes a series of case studies that begin by defining acceptability limits and identifying the indicators of quality loss. Next, the book examines expiration time assessment by instrumental or sensory tools.

Catalog no. K12057, May 2012, 316 pp. ISBN: 978-1-4398-4600-1, $169.95 / £108.00 Also available as an eBook

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Food Packaging

Coming Soon!

Food Packaging Principles and Practice, Third Edition Gordon L. Robertson Food Packaging Environment, Hope Island, Australia

Like its two previous editions, this book presents an integrated approach to understanding the principles underlying food packaging and their applications. The third edition includes new and expanded coverage of biobased packaging and bionanocomposites; nanotechnology applications, including nanoclays; metallization and atomic layer deposition; shelf life design, analysis, and estimation; safety and legislative aspects of packaging including public interest in food contact materials such as BPA and phthalates; life cycle assessment and sustainability; and shelf life design, analysis, and estimation. A new chapter addresses food packaging closures and sealing systems, including closures for plastic and composite containers. • Covers the packaging requirements of all major food groups • Includes a chapter on food packaging closures and sealing systems • Provides the latest information on new and active packaging technologies • Offers guidance on the design and analysis of shelf life experiments and the sensory shelf life estimation of foods

Selected Contents: Introduction to Food Packaging. Structure and Related Properties of Plastic Polymers. Edible and Biobased Food Packaging Materials. Permeability of Thermoplastic Polymers. Processing and Converting of Thermoplastic Polymers. Paper and Paper-Based Packaging Materials. Metal Packaging Materials. Glass Packaging Materials. Printing Processes, Inks, Adhesives, and Labeling of Packaging Materials. Food Packaging Closures and Sealing Systems. Deteriorative Reactions in Foods. Shelf Life of Foods. Aseptic Packaging of Foods. Packaging of Microwavable Foods. Active and Intelligent Packaging. Modified Atmosphere Packaging. Packaging of Flesh Foods. Packaging of Horticultural Products. Packaging of Dairy Products. Packaging of Cereal, Snack Foods, and Confectionary. Packaging of Beverages. Safety and Legislative Aspects of Packaging. Food Packaging and Sustainability.

Sensory Shelf Life Estimation of Food Products Guillermo Hough Comision Investigaciones Cientificas, Buenos Aires, Argentina

A delineation of the basics of sensory analysis and how it applies to shelf-life studies, this book includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls. • Explains how to design a shelf life estimation experiment • Develops the application of survival analysis statistics to SSL prediction using acceptance/rejection data obtained from consumers • Presents instructions, code and downloadable example files to be used with the freely available R-statistical package • Details the cut-off point methodology as an alternative to survival analysis • Covers non-linear and survival analysis modeling of Arrhenius’ equation to obtain adequate predictions of activation energies • Includes an R-function to perform a non-linear regression to better estimate activation energy • Describes extensions of survival analysis statistics to other food applications

Selected Contents: Introduction. Principles of Sensory Evaluation. Design of Sensory Shelf Life Experiments. Basic Application of Survival Analysis to Sensory Shelf Life. Analysis of Covariates Affecting SSL. Cut-Off Point Methodology. Accelerated Storage for SSL Predictions. Other Applications of Survival Analysis in Food Quality.

Catalog no. 9291X, May 2010, 264 pp. ISBN: 978-1-4200-9291-2, $159.95 / £99.00 Also available as an eBook

Catalog no. K12892, December 2012, c. 728 pp. ISBN: 978-1-4398-6241-4, $99.95 / £63.99 Also available as an eBook

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Food Product Development Coming Soon!

New Food Product Development From Concept to Marketplace, Third Edition Gordon W. Fuller Praise for the Second Edition: “.… [a] should-have reference book for anyone involved in developing new food products working in or with the food industry." —Journal of Product Innovation Management, Vol. 23, No. 3

See What’s New in the Third Edition: • Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing • Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint • Cohesive overview of all aspects of new food product development technologies and advances • In-depth review of techniques of new product development and simulated test markets • Expanded discussion of the problems specific to product development for the food service industry With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this second edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.

Catalog no. K10985, January 2011, 508 pp. ISBN: 978-1-4398-1864-0, $94.95 / £59.99 Also available as an eBook

Innovation in Healthy and Functional Foods Edited by

Dilip Ghosh, Shantanu Das, Debasis Bagchi, and R.B. Smarta Functional food developers are faced with challenges and opportunities in bringing these food products into the marketplace. This book addresses the latest innovation models, the regulatory framework around innovation, and social issues related to consumer perspectives on innovation versus the need for functional food products. Presented by professionals directly involved in the process, chapters cover food safety, packaging, and regulations; drivers and barriers in innovation; the marketing of functional foods globally; the changing dynamics of food consumption in developing countries; product innovation; technological development; functional food ingredients; and future trends.

Catalog no. K12908, September 2012, c. 584 pp. ISBN: 978-1-4398-6267-4, $139.95 / £89.00 Also available as an eBook

Specialty Foods Processing Technology, Quality, and Safety Edited by

Yanyun Zhao Oregon State University, Corvallis, USA

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. K12512, May 2012, 356 pp. ISBN: 978-1-4398-5423-5, $89.95 / £57.99 Also available as an eBook

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Fruit & Vegetable Products Coming Soon!

Coming Soon!

Advances in Fruit Processing Technologies

Post Harvest Technology and Food Process Engineering

Edited by

Sueli Rodrigues and Fabiano Andre Narciso Fernandes

Amalendu Chakraverty

Universidade Federal do Ceara, Fortaleza, Brazil

R. Paul Singh

Series: Contemporary Food Engineering

Now in its third edition, this book examines engineering principles, problems, designs, testing, and other practical aspects of various grain dryers, milling machines and furnaces. It also explores the utilization of by-products and biomass of post-harvest management of fruits and vegetables and other chemicals and value-added products. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology—particularly in the field of primary processing of cereals, pulses, fruits, and vegetables.

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: • Ozone, ultrasound, irradiation, pulsed electric field, vacuum frying, and high-pressure processing • Ultraviolet and membrane processing • Enzymatic maceration, freeze concentration, and refrigeration • The effect of processing on sensory characteristics and nutritional value • New trends in modified atmosphere packaging • The use of fruit juices as a vehicle for probiotic microorganisms • Prebiotic oligosaccharides as an alternative for dairy products Incorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The contributors also examine the implications of food processing technologies on waste production, energy use, and resource requirements. This comprehensive survey of methods for optimizing fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.

Catalog no. K12359, June 2012, c. 472 pp. ISBN: 978-1-4398-5152-4, $179.95 / £114.00 Also available as an eBook

Indian Institute of Technology, Kharagpur University of California, Davis, USA

Catalog no. K15262, September 2012, c. 408 pp. ISBN: 978-1-4665-5320-0, $159.95 / £99.00 Also available as an eBook

Advances in Fresh-Cut Fruits and Vegetables Processing Olga Martin-Belloso and Robert Soliva Fortuny University of Lleida, Spain Series: Food Preservation Technology

This work explores the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The design of plants and equipment is also presented along with innovations with regard to healthy and attractive products.

Catalog no. 71211, October 2010, 424 pp. ISBN: 978-1-4200-7121-4, $169.95 / £108.00 Also available as an eBook

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Functional Foods & Nutraceuticals Coming Soon!

Phytochemicals Health Promotion and Therapeutic Potential

Functional Foods and Cardiovascular Disease Edited by

Edited by

Colleen Carkeet, Kerry Grann, R. Keith Randolph, Dawna Salter Venzon, and Samantha Izzy An examination of foods, botanicals, and phytochemicals as they relate to the prevention of age-related chronic diseases, this book discusses herbs and spices in cancer prevention; wine, phenolics, and cancer; anthocyanins in cardiovascular health; anti-inflammatories; skin photoprotection; beny phytochemicals; green tea catechins; and cognitive function in the elderly. The book begins with an overview of phytonutrients in human health and disease and covers chronic disease prevention, bone and joint health, skin health, obesity and metabolism, and brain health.

Catalog no. K15180, September 2012, c. 296 pp. ISBN: 978-1-4665-5162-6, $129.95 / £82.00 Also available as an eBook

Mohammed H. Moghadasian St. Boniface Hospital Research Center, Winnipeg, Manitoba, Canada

N.A. Michael Eskin University of Manitoba, Winnipeg, Canada

This book examines the pathogenesis of coronary artery disease, genetic methods for enhancing bioactives in foods, new techniques for extracting bioactive components for developing functional foods, and clinical and experimental evidence of the cardiovascular benefits of fish oils and plant oils. It discusses the importance of folic acid in homocysteine metabolism and its impact on cardiovascular disease, examines the cardiovascular benefits of plant sterols, and explores the beneficial effects of wine, garlic products, eggs, fiber, cocoa and chocolate, and coffee and tea on cardiovascular health.

Catalog no. 71106, February 2012, 296 pp. ISBN: 978-1-4200-7110-8, $129.95 / £82.00 Also available as an eBook

Coming Soon!

Canola and Rapeseed

Functional Foods of the East

Production, Processing, Food Quality, and Nutrition

Edited by

Chi-Tang Ho

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

Thiyam-Hollaender Usha and Michael N.A. Eskin University of Manitoba, Winnipeg, Canada

Rutgers University, New Brunswick, New Jersey, USA

Fereidoon Shahidi

Bertrand Matthäus

Memorial University of Newfoundland, St John's, Canada

Max Rubner-Institut, Detmold, Germany

Series: Nutraceutical Science and Technology

With a focus on current health issues, this book presents information on the chemistry of minor constituents of canola and rapeseed. It presents research on bioactive compounds and identifies new areas of interest for industrial applications of functional foods and nutraceuticals. Chapters present historical perspectives; modifying composition of oil; ways to increase crop yield; value-added processing; canola protein; and biodiesel quality. The text also covers several health aspects including heart health; obesity and insulin resistance; antioxidant behavior; and the effects of canolol on the oxidation of edible oils.

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.

Catalog no. K14973, October 2012, c. 400 pp. ISBN: 978-1-4665-1386-0, $169.95 / £108.00

Catalog no. 71920, October 2010, 502 pp. ISBN: 978-1-4200-7192-4, $179.95 / £115.00

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Functional Foods & Nutraceuticals Handbook of Analysis of Active Compounds in Functional Foods

OMICs Technologies Tools for Food Science Edited by

Edited by

Noureddine Benkeblia

Leo M.L. Nollet

University of the West Indies, Kingston, Jamaica

University College Ghent, Belgium

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

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients in these products. Nearly 100 experts from all over the world explore an array of methodologies for investigating and evaluating various substances, including: • Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine • Water- and fat-soluble vitamins and probiotics • Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls) • Phenolic compounds such as flavonoids, flavan3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids • Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins • Phytoestrogens and hormones, with chapters on anise oil and melatonin • Tetrapyrroles, minerals, and trace elements • Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin • Sweeteners, salt replacers, and taste-modifying compounds

In this volume, a panel of contributors examine metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics and describe how they translate to food science research and productive technologies. The book explains how these methods can be used to assess the quality attributes of foods and food production systems. It explores the principles that regulate food production, analyzes processing and ethical issues, and documents the transformation from industrial to sustained foods production using the OMICS tools.

Catalog no. K11677, January 2012, 429 pp. ISBN: 978-1-4398-3706-1, $179.95 / £114.00 Also available as an eBook

Nutritional Genomics The Impact of Dietary Regulation of Gene Function on Human Disease Edited by

Wayne R. Bidlack California State Polytechnic University, Pomona, USA

Raymond L. Rodriguez University of California, Davis, USA

Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.

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 how dietary signals are transformed 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.

Catalog no. K10815, January 2012, 956 pp. ISBN: 978-1-4398-1588-5, $189.95 / £121.00

Catalog no. K11975, December 2011, 448 pp. ISBN: 978-1-4398-4452-6, $139.95 / £89.00

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Functional Foods & Nutraceuticals Bioactive Food Proteins and Peptides Applications in Human Health

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

Edited by

Özlem Tokusoglu

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

Celal Bayer University, Engineering Faculty, Department of Food Engineering, Manisa, Turkey

Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, 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. Bioactive Food Proteins and Peptides: Applications in Human Health 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.

North Dakota State University, Fargo, USA

The book begins by addressing properties related to chemistry and bioactivity. It examines proteins and peptides as allergens, antihypertensive agents, antimicrobials, antioxidants, and anticancer agents. It also discusses findings on the bioavailability and toxicity of food-derived peptides and intestinal functions.

Also available as an eBook

Next, the contributors present information on therapeutic peptides. They discuss recent developments in proteomics, bioavailability, and opportunities for designing future peptide-based foods. Providing a comprehensive review of bioactive proteins and peptides obtained from food sources, the book brings together the most up-to-date and essential information from eminent researchers from all over the world. Academics, food scientists and technologists, nutritionists, biochemists, persons in industry, and government researchers and regulators will find this book to be an essential resource for new data and developments.

Catalog no. 93142, December 2011, 368 pp. ISBN: 978-1-4200-9314-8, $159.95 / £99.00 Also available as an eBook

Clifford Hall III Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon.

Catalog no. K10332, March 2011, 473 pp. ISBN: 978-1-4398-0665-4, $169.95 / £108.00

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

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

Catalog no. K11116, October 2010, 391 pp. ISBN: 978-1-4398-2106-0, $135.95 / £87.00 Also available as an eBook

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Functional Foods & Nutraceuticals Chitin, Chitosan, Oligosaccharides and Their Derivatives Biological Activities and Applications Edited by

Se-Kwon Kim This book covers the key aspects of these therapeutically valuable biopolymers and their derivatives, namely, their properties, sources, production, and applications in food science and technology as well as biological, biomedical, industrial, and agricultural fields.

Catalog no. K10823, July 2010, 666 pp. ISBN: 978-1-4398-1603-5, $199.95 / £127.00

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

Yashwant Pathak The book includes contributions from experts with pharmaceutical backgrounds, providing an examination of nutraceuticals from a pharmaceutical perspective.

Catalog no. 82213, November 2009, 400 pp. ISBN: 978-1-4200-8221-0, $159.95 / £99.00 Also available as an eBook

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Biotechnology in Functional Foods and Nutraceuticals Edited by

Bioactive Foods and Extracts Cancer Treatment and Prevention

Debasis Bagchi, Francis C. Lau, and Dilip K. Ghosh

Edited by

This book examines the impact of genetic modification on functional foods and explores various aspects of food manufacturing technology.

Presenting research-based evidence of the role of herbs and bioactive foods in the prevention and treatment of cancer, this book provides the scientific basis for millennia of empirical evidence.

Catalog no. 87118, April 2010, 591 pp. ISBN: 978-1-4200-8711-6, $159.95 / £99.00 Also available as an eBook

Ronald Ross Watson and Victor R. Preedy

Catalog no. K10833, November 2010, 663 pp. ISBN: 978-1-4398-1619-6, $169.95 / £108.00 Also available as an eBook

Handbook of Nutraceuticals Volume II, Scale-Up, Processing and Automation

Bioactive Peptides

Edited by

Applications for Improving Nutrition and Health

Yashwant Pathak

Richard Owusu-Apenten

Catalog no. K11173, May 2011, 593 pp. ISBN: 978-1-4398-2368-2, $169.95 / £108.00

This book summarizes the applications, and benefits of bioactive peptides used to mitigate major metabolic derangements that arise from chronic illnesses and result in unwanted weight loss.

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Catalog no. K10702, June 2010, 414 pp. ISBN: 978-1-4398-1362-1, $179.95 / £115.00 Also available as an eBook

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Meats, Poultry, & Seafood Handbook of Analysis of Edible Animal By-Products

Poultry Meat Processing

Edited by

Second Edition

Leo M.L. Nollet

Edited by

University College Ghent, Belgium

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

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

Providing a full overview of the analytical tools currently available, the Handbook of Analysis of Edible Animal By-Products examines the role and use of the main techniques and methodologies used worldwide for the analysis of animal by-products. Divided into four parts, this unique handbook covers the chemistry and biochemistry involved in the fundamentals of the field and considers the technological quality, nutritional quality, and safety required to produce a viable product.

Catalog no. K10202, April 2011, 471 pp. ISBN: 978-1-4398-0360-8, $169.95 / £108.00 Also available as an eBook

Catalog no. 91891, February 2010, 448 pp. ISBN: 978-1-4200-9189-2, $104.95 / £66.99

Environmental Effects on Seafood Availability, Safety, and Quality Edited by

Handbook of Meat and Meat Processing

Elzbieta G. DaczkowskaKozon West Pomeranian University of Technology, Poland

Bonnie Sun Pan National Taiwan Ocean University, Keelung

Second Edition

Catalog no. K10184, December 2010, 401 pp. ISBN: 978-1-4398-0327-1, $179.95 / £115.00

Edited by

Also available as an eBook

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

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

Catalog no. K11665, January 2012, 1000 pp. ISBN: 978-1-4398-3683-5, $259.95 / £165.00 Also available as an eBook

Marine Polysaccharides Food Applications Vazhiyil Venugopal Indian Institute of Technology, Mumbai

Catalog no. K10782, January 2011, 396 pp. ISBN: 978-1-4398-1526-7, $169.95 / £108.00 Also available as an eBook

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