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Contents Brewing & Fermentation ............................................3 Fats & Oils ..................................................................4 Food Additives & Ingredients ......................................5 Food Chemistry ..........................................................8 Food Engineering & Processing ................................13 Page 7

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Food Laws & Regulations ..........................................18 Food Microbiology & Safety......................................19 Food Packaging ........................................................22 Food Product Development ......................................23 Food Quality Assurance ............................................24 Fruit & Vegetable Products ........................................25 Functional Foods & Nutraceuticals ............................26 Meats & Seafood ......................................................30

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Brewing & Fermentation New Edition of a Bestseller!

Handbook of Plant-Based Fermented Food and Beverage Technology

Coming Soon!

Handbook of Animal-Based Fermented Food and Beverage Technology Second Edition

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

This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients. • Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature or climate, and the conditions of the fermentation process • Discusses various types of starter cultures and their preparation prior to use • Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects • Analyzes the sensory characteristics of various fermented food products, including texture, color, and aroma Selected Contents Introduction. Soy products. Fruits and fruit products. Vegetables and vegetable products. Cereals and cereal products. Specialty products. Fermentation and food ingredients.

Catalog no. K12217, May 2012, c. 836 pp. ISBN: 978-1-4398-4904-0, $199.95 / £127.00 Also available as an eBook

Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. Selected Contents Part I: Introduction. Fermented Animal Products and Their Manufacture. Dairy Starter Cultures. Microorganisms and Food Fermentation. AnimalBased Fermented Foods of Asia. Leuconostoc and Its Use in Dairy Technology. Food Fermentation and Production of Biopreservatives. Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria. Fermentation Ecosystems. Part II: Fermented Milk and Semi-solid Cheeses. Fermentation and Koumiss. The Traditional Finnish Fermented Milk "Viili". Production of Laban. Yogurt. Sour Cream and Crème Fraîche. Fresh Cheese. Cottage Cheese. Teleme Cheese. Hispánico Cheese. Goat Milk Cheeses. Acidified Milk, Sour Cream, and Cream Cheese. Cottage Cheese and Yogurt. Part III: Solid Cheeses. Cheddar and Related Hard Cheeses. Traditional Greek Feta. Reggianito Cheese. Fiore Sardo Cheese. Zamorano Cheese. Asiago and Other Cheeses. Gouda and Other Cheeses. Muenster and Other Cheeses. Semi-Soft Pasteurized and Other Cheeses. U.S. Dairy Processing Plants. Part IV: Meats and Fish Products. Meat Fermentation. Dry-Cured Ham. Italian Salami. Mold-Ripened Sausages. Ecosystem of Greek Spontaneously Fermented Sausages. Formulations for Fermented Sausages with Health Attributes. Turkish Pastirma. Chinese Fermented Meat Products. Sucuk. Safe Practices for Sausage Production in the United States. Review on Malaysian Fermented Fish Products. Review on Indonesian Fermented Fish Products. Part V: Probiotics and Fermented Products. Probiotics. Cheese as Probiotic Carrier. Index.

Catalog no. K12284, May 2012, c. 826 pp. ISBN: 978-1-4398-5022-0, $199.95 / £127.00 Also available as an eBook

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Brewing & Fermentation / Fats & Oils Fermented Foods and Beverages of the World

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

Edited by

Jyoti Prakash Tamang Sikkim University, Gangtok, India

Kasipathy Kailasapathy University of Western Sydney, Hawkesbury Campus, Richmond, New South Wales, Australia

Edited by

This book begins with a concise introduction to one of the oldest biotechnological processes—food fermentation—including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of function microorganisms, the functional and technological properties, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods.

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. 94955, July 2010, 460 pp. ISBN: 978-1-4200-9495-4, $169.95 / £108.00

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

Dimitrios Boskou Ibrahim Elmadfa

Also available as an eBook

Chemical, Biological, and Functional Aspects of Food Lipids Second Edition

Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds

Edited by

Zdzisław E. Sikorski

Giovanni M. Turchini, Wing-Keong Ng and Douglas R. Tocher

Gdansk University of Technology, Poland

Anna Kołakowska Agricultural University at Szczecin, Poland

Based on years of research by an international panel of experts, this book is a concise, yet welldocumented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists, this completely revised and updated edition presents eight entirely new chapters. It is an ideal reference for professional and aspiring food scientists in industry and academia. It contains all the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.

“... a comprehensive overview ... chapters are tightly packed with factual information, and all are also extensively referenced, with quite a strong emphasis on recently published review articles, original papers, and reports. ... The overall structure of the book has been well thought out, and the chapters follow in a logical sequence, making it relatively easy for the reader to find a clear path to follow. ... a most useful compilation ... the book is likely to become a standard source of reference for fish nutritionists and other aquaculture professionals.” —Malcolm Jobling, University of Tromsø, Norway, on Springerlink.com, August 2010

Catalog no. K10123, November 2010, 512 pp. ISBN: 978-1-4398-0237-3, $199.95 / £127.00

Catalog no. K10427, July 2010, 551 pp. ISBN: 978-1-4398-0862-7, $149.95 / £95.00

Also available as an eBook

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Food Additives & Ingredients Coming Soon!

New!

Dietary Fiber and Health

Fermentation

Edited by

Susan Cho NutraSource Inc., Laurel, Maryland, USA

Nelson Almeida Purported benefits of fiber include gastrointestinal and 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 in order 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 healthpromoting claims of fiber containing foods. • Helps health professionals understand fiber’s role in improving public health • Provides product formulators with guidance on fiber ingredients to help develop new products • Presents information on the analysis of fiber for food labeling and research purposes • Describes regulatory issues such as GRAS notice procedure Selected Contents Reflections on 30 Years of the Vahouny Fiber Symposia. Discussions Relating to the Definition of Dietary Fiber at the Ninth Vahouny Fiber Symposium. Implementation Issues of the Codex Definition of Dietary Fiber. Regulations for the Food Labeling of Dietary Fiber. Resistant Starch. Measurement Techniques for Insulin Sensitivity. Consumption of Total Fiber and Types of Fiber Are Associated with a Lower Prevalence of Obesity and Abdominal Adiposity in U.S. Adults. Fiber and Satiety. Viscous Dietary Fiber Reduces Adiposity and Plasma Adipokines and Increases Gene Expression Related to Fat Oxidation in Rats. Epidemiological Studies of Dietary Fiber and Cardiovascular Disease. Fasting Glucose Turnover But Not Peripheral Insulin Resistance Is Reduced after Acetogenic and Non-Digestible Carbohydrate Ingestion in Metabolic Syndrome Patients. Assessing Immune Health Outcomes following Dietary Interventions in Healthy Adults. ...

Effects on Food Properties Edited by

Bhavbhuti M. Mehta, Afaf Kamal-Eldin and Robert Z. Iwanski A common technique for food preservation, fermentation has been used by humans for centuries. This book discusses the role of fermentation reactions in modifications of the contents, chemical, functional, and sensory properties as well as biological activity of food components. The text presents a variety of food products obtained by fermentation of different raw materials all over the world. The authors, leading contributors in the field, emphasize the effect of processing conditions on the enzymatic, fermentative reactions leading to the generation of various products and the developments of desirable sensory, functional, and biological properties. • Compiles in one concise source the chemical changes of food components caused by fermentation • Describes changes in chemical, functional and nutritional properties of food components • Explains the role of fermentation reactions in the generation of flavor and aroma of foods • Discusses the role of fermentation in the elimination of harmful components present in food raw materials • Explains international regulations regarding fermented foods Selected Contents Introduction. Complex Microbial Communities as Part of Fermented Food Ecosystems and Beneficial Properties. The Role of Fermentation Reactions in the Generation of Flavor and Aroma of Foods. Effect of Fermentation Reactions on Rheological Properties of Foods. The Role of Fermentation Reactions in Changing the Color of Foods. The Role of Fermentation in Providing Biologically Active Compounds for the Human Organism. The Role of Fermentation in the Elimination of Harmful Components Present in Food Raw Materials. Fortification Involving Products Derived from Fermentation Processes. Fermented Cereal and Legume Products. Fermented Vegetables Products...

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

Catalog no. K12462, April 2012, c. 392 pp. ISBN: 978-1-4398-5334-4, $179.95 / £114.00

Also available as an eBook

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Food Additives & Ingredients New!

Food Flavors

Alternative Sweeteners

Chemical, Sensory and Technological Properties

Fourth Edition

Edited by

Henryk Jelen

Lyn O'Brien-Nabors

Poznań University of Life Sciences, Poland

Calorie Control Council, Atlanta, Georgia, USA

This book 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. Specific flavors are discussed, including those in cheeses, red meat, and wine. The book also examines food taints and off-flavors and offers analytical approaches to characterize food flavors.

Following the same formula as previous editions, this book explores the characteristics of all major sweeteners, including 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 chapter on Advantame has been added, and new contributors have updated information throughout the book. Also new is a section on how Stevia sweeteners have been deemed safe by the Joint FAO/WHO Expert Committee on Food Additives and the US FDA.

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

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

Also available as an eBook

Bestseller!

Fenaroli's Handbook of Flavor Ingredients

Organic Acids and Food Preservation

Sixth Edition George A. Burdock

Maria M. Theron and J.F. Rykers Lues

Burdock Group, Orlando, Florida, USA

Central University of Technology, Bloemfontein, South Africa

This handbook continues to remain the reference of choice for flavor specialists across the world. Now with over 1500 pages containing more than 2000 illustrations and 500 tables, the sixth edition adds 200 newly approved ingredients. This perennial bestseller is used daily by flavor chemists, food scientists, quality personnel, and professionals in the pharmaceutical, supplement, and cosmetics industries. For each ingredient, it details nomenclature and various classification numbers, physical and molecular descriptions, and uses and origins as well as regulatory information and findings on aroma and taste thresholds.

Because of their natural occurrence in food and the fact that they inhibit the growth of most microorganisms, organic acids are increasingly used in food preservation. This book provides easily accessible operating procedures, new directives, and possible alternative methods and solutions to problems related to the use of organic acids. Each chapter addresses an important aspect of the substances, including composition, application, production, resistance, as well as the advantages and disadvantages of using them in preservation. This invaluable resource also facilitates troubleshooting techniques regarding problems with preservatives and microorganisms.

Catalog no. 90771, November 2009, 2159 pp. ISBN: 978-1-4200-9077-2, $440.00 / £280.00

Catalog no. 78429, September 2010, 340 pp. ISBN: 978-1-4200-7842-8, $189.95 / £120.00

Also available as an eBook

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Food Additives & Ingredients Serving People with Food Allergies Kitchen Management and Menu Creation

Sesame

Joel J. Schaefer

The Genus Sesamum

“...will be extremely useful on the educational front as a tool in culinary schools and universities. ...should be required reading in all food service curriculum.”

Edited by

—Suzanne Bowland, Founder/Executive Producer, GF Culinary Productions, Inc., Denver, Colorado, USA

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

Dorothea Bedigian Missouri Botanical Garden, St. Louis, USA

The first comprehensive review of sesame and its close relative, this book 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

Dimensions of Food Seventh Edition Vickie A. Vaclavik, Marjorie M. Devine, and Marcia H. Pimentel “By engaging the individual in exercises to look at food and labels, the book strives to incorporate adult learning principles.” —Carol Boswell, Ed.D., Texas Technical University Health Sciences Center, in Doody's Notes

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

Figs The Genus Ficus Ephraim Philip Lansky Rimonest Ltd., Haifa, Israel

Helena Maaria Paavilainen The Hebrew University of Jerusalem, Israel

This book presents a multidisciplinary approach to the botany, chemistry, and pharmacology of fig trees and figs of the Ficus species. Catalog no. 89668, July 2010, 415 pp. ISBN: 978-1-4200-8966-0, $125.95 / £80.99 Also available as an eBook

Plant Gum Exudates of the World Sources, Distribution, Properties, and Applications Amos Nussinovitch

Vanilla Edited by

Eric Odoux and Michel Grisoni

—Glyn O. Phillips, Phillips Hydrocolloids Research Ltd, in Food Hydrocolloids

This book presents reviews on the cultivation, curing, and uses of vanilla, as well as genetic status, resources, pests, diseases, cultural practices, biosynthesis of aromatic compounds, aroma development, and more.

Catalog no. 52233, December 2009, 427 pp. ISBN: 978-1-4200-5223-7, $199.95 / £127.00

Catalog no. 83376, July 2010, 420 pp. ISBN: 978-1-4200-8337-8, $125.95 / £80.99

Also available as an eBook

“... will surely become the definitive reference for the vast array of gums and resins of diverse origin.”

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Food Chemistry New!

My Molecular Cuisine Kit

Molecular Cuisine Twenty Techniques, Forty Recipes

Anne Cazor, Christine Liénard, and Gui Alinat

Anne Cazor, Christine Liénard, and Gui Alinat “… this book is very useful because it is simple … now that siphons, alginate, agar, etc. are in most kitchens of chefs, it is time that a large audience can see how science (molecular gastronomy) could contribute to the advancement of culinary practice.” —From the Foreword by Hervé This

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

It’s about taste, texture, mouthfeel, and, most importantly, satisfaction. Called "the science of deliciousness" by acclaimed cookbook author Harold McGee, molecular gastronomy is arguably the hottest cooking trend since, well, since cooking with fire became so popular. Top Chef fans have oohed and aahed over astounding culinary delights and puzzled over the revolutionary foam, gelee, and spherification techniques highlighted on the show. Now anyone can whip up these creations with My Molecular Cuisine Kit. 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 chefs Blumenthal, Adriá, and This. This could be the menu for your next get together: • Foie gras, muscat, and dark chocolate lollipops • Pulled duck confit with white wine and orange spaghetti • Puffed peanut chicken fries with pastis mayonnaise • Spherical chorizo and cider • Dulce de leche and crystal salt • Frosty mint and chocolate marshmallow • Deconstructed tiramisu The kit consists of measuring spoons, pipettes, tubing, silicon molds, and slotted spoons accompanied by a book featuring color photographs, illustrations, and 28 molecular gastronomy recipes, written by Anne Cazor and Christine Liénard, protégés of Molecular Gastronomy founder Hervé This. Translated by award-winning chef Gui Alinat, the text presents the field of molecular gastronomy as a scientific discipline concentrating on culinary transformations. The book unlocks the secrets to the new dishes, new textures, new flavors, and new sensations of this cutting-edge cooking style. Catalog no. K13718, September 2011, 72 pp. ISBN: 978-1-4398-7942-9, $59.95 / £29.99

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Food Chemistry New!

Date the Genus Phoenix Production, Processing, Food, and Medicinal Values Edited by

New!

Flavonoids and Related Compounds Bioavailability and Function

A. Manickavasagan

Edited by

Sultan Qaboos University, Muscat, Sultanate of Oman

Jeremy P.E. Spencer

M. Mohamed Essa Sultan Qaboos University, Al-Khoud, Sultanate of Oman

Ethirajan Sukumar This is the first detailed book on dates to be published in more than four decades. It addresses all aspects of cultural practices and their implications on date quality. Among other topics, the text covers the post-harvest operations and processing of dates, physical, chemical, structural, and sensory properties of dates as human food. The authors also discuss the value of low-quality dates and by-products as cattle feed. The final section focuses on the potential medicinal values of dates along with recent research findings. Catalog no. K12239, April 2012, c. 438 pp. ISBN: 978-1-4398-4945-3, $149.95 / £89.00

University of Reading, UK

Alan Crozier University of Glasgow, Scotland, UK

An overview of the bioavailability and biological function of a range of flavonoids relevant to a wide array of plant-based foods, this book examines current knowledge regarding the absorption, metabolism, and bioavailability of flavonoids, phenolics, and flavonoid sub-groups. Chapters examine the latest evidence for the beneficial actions of flavonoids against human pathological conditions and provide arguments for how protective effects are mediated. Catalog no. K12151, April 2012, c. 478 pp. ISBN: 978-1-4398-4826-5, $149.95 / £99.00 Also available as an eBook

Also available as an eBook

Coming Soon!

New!

Sweeteners

Flavor, Fragrance, and Odor Analysis

Nutritional Aspects, Applications, and Production Technology Edited by

Theodoros Varzakas Higher Institute of Kalamata, Greece

Athanasios Labropoulos and Stylianos Anestis

Second Edition Edited by

Ray Marsili Marsili Consulting Group, Rockford, Illinois, USA

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.

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. K13565, May 2012, c. 467 pp. ISBN: 978-1-4398-7672-5, $169.95 / £108.00

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

Also available as an eBook

Technological Institute of Athens, Greece

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Food Chemistry New!

Industrial Galactomannan Polysaccharides

Methods of Analysis of Food Components and Additives

N.K. Mathur Rajasthan, India

Second Edition Edited by

Semih Ötleş This concise guide presents detailed explanations of both new and established methods for the analysis of food components and additives. Catalog no. K10797, November 2011, 534 pp. ISBN: 978-1-4398-1552-6, $169.95 / £108.00 Also available as an eBook

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

New!

Starch-Based Polymeric Materials and Nanocomposites

Unit Operations of Particulate Solids

Chemistry, Processing, and Applications

Theory and Practice

Edited by

Enrique Ortega-Rivas

Jasim Ahmed, Brijesh Tiwari, Syed H. Imam, and M.A. Rao

Autonomous University of Chihuahua, Mexico

This is the first reference to bring together essential information on the chemistry, processing, and applications of starch-based biopolymers and nanocomposites. Catalog no. K12338, April 2012, c. 428 pp. ISBN: 978-1-4398-5116-6, $169.95 / £108.00

Through clear explanations of theoretical principles and practical laboratory exercises, the text provides an understanding of the behavior of powders and pulverized systems.

Also available as an eBook

Catalog no. K12218, August 2011, 492 pp. ISBN: 978-1-4398-4907-1, $149.95 / £95.00

New!

Also available as an eBook

Food Proteins and Peptides

Food Allergens Analysis Instrumentation and Methods

Chemistry, Functionality, Interactions, and Commercialization

Edited by

Leo M.L. Nollet and Arjon J. van Hengel

Edited by

Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall, and Arvind Kannan This book explores the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements.

Covering all of the major recognized food allergens in the US and EU, this comprehensive work 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.

Catalog no. 9341X, March 2012, 464 pp. ISBN: 978-1-4200-9341-4, $169.95 / £108.00

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

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Food Chemistry Bestseller!

Modern Gastronomy

Starches

A to Z Ferran Adriá 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

“… a landmark in the history of cooking.” —From the Foreword by Harold McGee

Characterization, Properties, and Applications Edited by

Andréa C. Bertolini EMBRAPA, Rio de Janeiro, Brazil

Starch is one of the major polysaccharides employed as biopolymers by the food, textile, and paper industries. This book covers starch structure, chemistry, and technology. After an overview of 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. The book discusses methods of starch characterization, including the use of atomic force microscopy and nuclear magnetic resonance.

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

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

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Fat Detection Taste, Texture, and Post Ingestive Effects

Advances in Food Biochemistry Edited by

Fatih Yildiz Middle East Technical University, Ankara, Turkey

Edited by

Jean-Pierre Montmayeur Centre des Sciences du Hout, Dijon, France

Johannes le Coutre Nestlé Research Center, Lausanne, Switzerland

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition. This volume provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text, it examines a range of issues on the food spectrum, including water and its relation to food, the glycobiology of food components, enzymes, hormones, functional foods and supplements, flavor compounds, organic acids, environmental issues, oxidation, food safety, and the genetic makeup of individual food components.

Taking a multidisciplinary approach, this volume sheds light on critical concerns regarding dietary fat and its relation to obesity. Going far beyond the well-known concerns, it offers 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 cross-disciplinary research, it includes information on genetic predisposition, neural imaging, and endocrine impacts on metabolism, and also provides a progressive integrated view on fat taste, fat preference, and nutrition at the molecular level.

Catalog no. 7499, December 2009, 521 pp. ISBN: 978-0-8493-7499-9, $184.95 / £118.00

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

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Food Chemistry

New!

Cereal Grains

Properties, Processing, and Nutritional Attributes

Laboratory Reference and Procedures Manual

Sergio O. Serna-Saldivar

Tecnológico de Monterrey, Mexico

“The specific attraction of this volume…is its comprehensive and outstanding collection of the current information about the physicochemical and nutritional properties for the major cereal grains-wheat, rice, maize, oats, barley, sorghum/millets-and their products. Additionally, what was lacking in academia was the availability of a new and standard text book for readers interested in this area and the author and editor have done a good job of bringing that together as a common and unique package. The book deserves credit to be the first of its kind in the market… This singleauthored textbook comprises 18 chapters that take the reader through an exciting journey of postharvest management and the wide array of industrial processes used to manufacture foods in a stepwise, reader friendly style.”

Facilitating the acquisition of practical knowledge and providing innovative ideas for further developments, this laboratory manual demonstrates the application of quality control measurements for grains, milled products, starches, and the wide array of finished products. Each section of the book contains references, as well as questions to evaluate comprehension of the covered material. It includes a glossary of practical terms and a section of Imperial-to-metric measurement conversions pertaining to weight, volume, density, and other equivalences. It complements the theoretical book Cereal Grains: Properties, Processing, and Nutritional Attributes. Catalog no. K12596, March 2012, 394 pp. Soft Cover ISBN: 978-1-4398-5565-2, $59.95 / £38.99 Also available as an eBook

—Silverio Garda-Lara. Department of Agrobiotechnology, Tecnologico de Monterrey, ITESM, in Crop Science 2010

Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this text provides information about the physicochemical and nutritional properties of cereals and their products. • Provides a primary textbook for cereal science and cereal processing courses • Explains the chemistry and different processing aspects of cereal-based products • Covers the role of cereal-based products in human and animal nutrition • Shows how control of insects, molds, and rodents can reduce storage losses that still average 15% around the world • Details the most common quality control tests for raw grains, milled, and finished products Instructor's manual available with qualifying course adoption

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

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

Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant theory from the basic sciences, such as physics and genetics. This wellorganized resource provides students and researchers in both academia and industry with the information they need to tackle problems likely to arise in cereal research. Catalog no. K11615, 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 Coming Soon!

New!

Biopolymer Engineering in Food Processing

Handbook of Frozen Food Processing and Packaging

Edited by

Second Edition

Vania Regina Nicoletti Telis Universidade Estadual Paulista, Sao Paulo, Brazil

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. It also explains the application of polysaccharides and proteins. Catalog no. K11995, May 2012, c. 412 pp. ISBN: 978-1-4398-4494-6, $169.95 / £108.00 Also available as an eBook

Coming Soon!

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

Da-Wen Sun

Edited by

Da-Wen Sun University College Dublin (UCD), Ireland

Now in its second edition, this book examines the art and science of frozen foods and assembles essential data and references relied upon by scientists. 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. A new section on trends in frozen food packaging explores active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods. Catalog no. K11627, October 2011, 936 pp. ISBN: 978-1-4398-3604-0, $199.95 / £127.00 Also available as an eBook

Handbook of Food Process Modeling and Statistical Quality Control With Extensive MATLAB® Applications, Second Edition

University College Dublin (UCD), Ireland

Mustafa Özilgen

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.

Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. The book also discusses statistical process analysis and quality control. It includes examples from almost every conceivable food process, followed by clear, step-by-step worked solutions.

Catalog no. K13568, May 2012, c. 696 pp. ISBN: 978-1-4398-7678-7, $199.95 / £127.00

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

Also available as an eBook

Yeditepe University, Istanbul, Turkey

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Food Engineering & Processing Novel Food Processing

Mathematical Modeling of Food Processing

Effects on Rheological and Functional Properties

Edited by

Mohammed M. Farid

Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, and Joyce I. Boye

The University of Auckland, New Zealand

This volume discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during processing. After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics, the book focuses on specialized topics in food processing. It covers thermal, low temperature, non-thermal, and non-conventional thermal processing, along with the analysis of biological and enzyme reactors. The book also explores the use of artificial neural networks, exergy analysis, process control, and cleaning-in-place systems in industry. Catalog no. 53515, May 2010, 999 pp. ISBN: 978-1-4200-5351-7, $189.95 / £120.00

During the past decade, emerging technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation are being applied with greater frequency in the processing of food products. Focusing on the structural changes that occur in post-process samples, this resource brings together respected international experts who examine the functional, rheological, and micro-structural changes in food exposed to these technologies. They examine new and innovative applications and present the impact of these research findings on the nutritional aspects of protein- and carbohydratecontaining foods. They also consider the synergic effects of protein-starch components. Catalog no. 7119X, December 2009, 510 pp. ISBN: 978-1-4200-7119-1, $199.95 / £127.00

Also available as an eBook

Poultry Meat Processing

Physicochemical Aspects of Food Engineering and Processing

Second Edition Edited by

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

Edited by

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

Praise for the First Edition “... an excellent resource book for advanced study and as a reference manual for the poultry industry.” —Daniel L. Fletcher, Professor, University of Georgia, in Poultry Science

Upholding its reputation as the most comprehensive text available, the second edition features three new chapters on the nutritive value of poultry meat, co-products and by-products from poultry processing, and animal welfare. It also offers significant updates on important subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation, and the latest packaging technology. Catalog no. 91891, February 2010, 448 pp. ISBN: 978-1-4200-9189-2, $104.95 / £66.99

Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this book 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, and microencapsulation. 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

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Food Engineering & Processing Infrared Heating for Food and Agricultural Processing Edited by

Zhongli Pan Western Regional Research Center, Albany, California, USA

Griffiths Gregory Atungulu University of California, Davis, USA

Over the past two decades, researchers have made significant progress in understanding the infrared heating of food products and interactions between infrared radiation and food components. The design and efficiency of infrared emitters have also been improved. This book presents applications of infrared heating technology, focusing on thermal processing of food and agricultural products. In addition to the fundamentals, the text includes chapters that address such topics as infrared heating system design, drying, blanching, baking, thawing, pest management, and food safety improvement. Catalog no. 90976, July 2010, 300 pp. ISBN: 978-1-4200-9097-0, $179.95 / £115.00

Biosensors in Food Processing, Safety, and Quality Control Edited by

Mehmet Mutlu Hacettepe University, Ankara, Turkey

This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural toxins in food and for pesticides and foodborne pathogens, electrochemical biosensors as a tool for the determination of phenolic compounds and antioxidant capacity in foods and beverages, and the role of neural networks in the field of sensors. Catalog no. K11046, December 2010, 358 pp. ISBN: 978-1-4398-1985-2, $169.95 / £108.00 Also available as an eBook

Also available as an eBook

Food Process Engineering Operations George D. Saravacos and Zacharias B. Maroulis

Processing Effects on Safety and Quality of Foods

National Technical University of Athens (NTUA), Greece

Edited by

Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This book provides needed balance with coverage of traditional unit operations, using updated engineering properties and data, and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations—and introduces elements of food packaging operations and food process design. It examines the effects of each process on the quality, safety, and physical structure of food products.

Enrique Ortega-Rivas Autonomous University of Chihuahua, Mexico

An instructors manual on CD is available with qualifying course adoption

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

Catalog no. 83538, February 2011, 594 pp. ISBN: 978-1-4200-8353-8, $84.95 / £53.99

Catalog no. 61127, October 2009, 594 pp. ISBN: 978-1-4200-6112-3, $199.95 / £127.00

Also available as an eBook

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Food Engineering & Processing Coming Soon!

Enhancing Extraction Processes in the Food Industry

Operations in Food Refrigeration Edited by

Rodolfo H. Mascheroni This resource provides professionals in the food industry with a thorough overview of issues involved in heat and mass transfer in refrigeration and freezing. Catalog no. 55488, June 2012, c. 400 pp. ISBN: 978-1-4200-5548-1, $169.95 / £108.00 Also available as an eBook

Edited by

Nikolai Lebovka, Eugene Vorobiev and Farid Chemat This comprehensive resource provides clear descriptions of the latest extraction methods and instruments used in food laboratories. Catalog no. K12054, September 2011, 570 pp. ISBN: 978-1-4398-4593-6, $179.95 / £114.00 Also available as an eBook

New!

Innovation in Food Engineering

Physical Properties of Foods

New Techniques and Products

Novel Measurement Techniques and Applications

Edited by

Maria Laura Passos and Claudio P. Ribeiro

Edited by

Ignacio Arana This book provides a source of critical and readily accessible information on modern techniques for measuring physical parameters affecting food quality and food characterization. Catalog no. K11594, February 2012, 420 pp. ISBN: 978-1-4398-3536-4, $169.95 / £108.00 Also available as an eBook

A comprehensive overview of modern processing technologies, this book highlights their use in the development of food products and ingredients that meet consumers’ increased demands for quality and safety. Catalog no. 86065, November 2009, 747 pp. ISBN: 978-1-4200-8606-5, $209.95 / £134.00 Also available as an eBook

New!

Advances in Food Extrusion Technology

Breaded Fried Foods

Edited by

Medeni Maskan and Aylin Altan

P. Kumar Mallikarjunan, Michael O. Ngadi and Manjeet S. Chinnan

This comprehensive introduction emphasizes recent advances in extrusion technology and extruder systems and instructs in the proper selection of raw materials and extruders.

This book is among the first to provide a coherent and concise overview of the issues related to breaded fried foods and to discuss research and technological advances.

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

Catalog no. 1461, September 2009, 184 pp. ISBN: 978-0-8493-1461-2, $159.95 / £99.00

Also available as an eBook

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Food Engineering & Processing Bestseller!

Encyclopedia of Agricultural, Food, and Biological Engineering

Encyclopedia of Biotechnology in Agriculture and Food Edited by

Second Edition, Two-Volume Set

Dennis R. Heldman

Edited by

Matthew B. Wheeler

Dennis R. Heldman

University of Illinois, Urbana, USA

Heldman Associates, Mason, Ohio, USA

Dallas G. Hoover

Carmen I. Moraru

University of Delaware, Newark, USA

Cornell University, Ithaca, New York, USA

“… authoritative essays from the biotechnological realm and frontier. … The articles are good choices and are superbly written and displayed in alphabetical order. … Summing Up: Highly recommended.”

“Useful illustrations, graphs, and formulas continue to enhance the narrative entries. In addition to an excellent index and alphabetical table of contents, a topical table of contents groups articles across both volumes under agricultural, biological, and food engineering taxonomies. ... Summing Up: Recommended.” —K.L. Carriveau Jr., Baylor University, in CHOICE

“… covers a wide ranging set of technical topics and contemporary perspectives.” —Bernard Y. Tao, Department of Agricultural and Biological Engineering, Purdue University

“… one of the best encyclopedias I have seen in the area of agricultural, food and biological engineering.” —Daryl Lund, Professor of Food Engineering, University of Wisconsin-Madison

Examining the role of engineering in the delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, tables, equations, and figures—including 128 color figures—the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. Featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology. This encyclopedia is also available online. Visit www.tandfonline.com.

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

Heldman Associates, Mason, Ohio, USA

—CHOICE, January 2011

This encyclopedia 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. Edited by a respected team of biotechnology experts, it includes descriptions and interpretations of molecular biology research, including topics on the science associated with the cloning of animals, the genetic modification of plants, and the enhanced quality of foods. It discusses current and future applications of molecular biology, with contributions on disease resistance in animals, drought-resistant plants, and improved health of consumers via nutritionally enhanced foods. This one-of-a-kind periodical examines regulation associated with biotechnology applications—with specific attention to genetically modified organisms—regulation differences in various countries, and biotechnology’s impact on the evolution of new applications. It also looks at how biotechnology is covered in the media, as well as the biotechnology/environment interface and consumer acceptance of the products of biotechnology. Rounding out its solid coverage, the encyclopedia discusses the benefits and concerns about biotechnology in the context of risk assessment, food security, and genetic diversity. This encyclopedia is also available online. Visit www.tandfonline.com.

Catalog no. DK271X, July 2010, 784 pp. ISBN: 978-0-8493-5027-6, $420.00 / £267.00 For more information and complete contents, visit www.crcpress.com

Food Laws & Regulations Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques

New!

The Feeding of Nations Re-Defining Food Security for the 21st Century Mark Gibson Manchester Metropolitan University, UK

Robert E. Levin University of Massachusetts, Amherst, USA

Written by one of the most prolific and respected researchers in food safety, this volume describes the application of molecular techniques for the detection and discrimination of major infectious bacteria associated with foods. Each chapter deals with a specific organism and techniques applied to that organism. Particular focus is placed on genes associated with pathogenicity used in the polymerase chain reaction (PCR) including real-time PCR for specific detection of pathogenic bacteria and the inherent limitations of such methodology with certain pathogens. Methods for extracting microorganisms from complex food matrices and DNA purification techniques are also emphasized. • Contains a comprehensive description of phenotypic characteristics used for molecular techniques • Includes an extensive tabulation of primers and probes used with respect to each organism • Presents the contemporary studies involving the molecular detection, quantification, and subspecies differentiation of each organism • Provides objective assessments of the various molecular techniques, their advantages, and limitations • Supplies coverage on microorganism of global interest • Discusses the level of detection sensitivity of each method and technique Selected Contents

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. • Describes the phenomenon of food security from a holistic approach • Provides a sectoral analysis of the concept of food security—drawing on different disciplines, including politics and economics • Discusses the origins and evolution of food security and identifies the key moments that have led to the modern concept • Examines ideological constructs from the right to food to the role of governance and presents them in context through historical analysis • Analyzes the 20th century for its contribution to the modern notion of food security Catalog no. K11805, February 2012, 684 pp. ISBN: 978-1-4398-3950-8, $99.95 / £63.99 Also available as an eBook

Molecular Techniques for Detecting, Quantifying, and Subspecies Typing of Foodborne Pathogenic Bacteria. Escherichia coli O157:H7. Shigella. Salmonella. Vibrio vulnificus. Vibrio parahaemolyticus. Vibrio cholera. Aeromonas hydrophila. Plesiomonas shigelloides. Campylobacter jejuni. Staphylococcus aureus. Listeria monocytogenes. Clostridium botulinum. Clostridium perfringens. Bacillus cereus. Index. Catalog no. 92421, October 2009, 608 pp. ISBN: 978-1-4200-9242-4, $184.95 / £118.00 Also available as an eBook

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Food Microbiology & Safety New!

Controlling Salmonella in Poultry Production and Processing Scott M. Russell

Principles of Risk Analysis Decision Making Under Uncertainty Charles Yoe

University of Georgia, Athens, USA

Notre Dame of Maryland University, Baltimore, USA

This book analyzes 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. It also discusses increasing yield during processing while controlling Salmonella, new regulations being proposed by USDA-FSIS and the differences between the EU and the US with regard to Salmonella control.

Most books on risk analysis focus on risk assessment. This book treats the whole of risk analysis— risk management, risk assessment, and risk communication—in an integrated fashion. The author integrates the three tasks into a framework that supports decision making in an uncertain environment. He 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. K11118, February 2012, 309 pp. ISBN: 978-1-4398-2110-7, $149.95 / £95.00

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

Also available as an eBook

New!

Primer on Risk Analysis

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

Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, and Atte von Wright “… recommended … extremely useful … a welcome addition to many libraries.” —International Dairy Journal

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. K11662, December 2011, 798 pp. ISBN: 978-1-4398-3677-4, $189.95 / £121.00 Also available as an eBook

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

A companion volume to Principles of Risk Analysis: Decision Making Under Uncertainty, this primer provides an introduction to risk analysis. Readers learn the language, models, and concepts of risk analysis and its three component tasks—risk management, assessment, and communication. The book also introduces a down-to-earth approach to decisionmaking uncertainty. Extensive examples illustrate the applicability of the risk analysis principles. Based on the author’s decades of experience as a risk analyst, trainer, and educator, this primer provides a foundation for the practice of risk analysis for professionals from all walks of life. Catalog no. K12691, July 2011, 251 pp. Soft Cover ISBN: 978-1-4398-5763-2, $59.95 / £38.99 Also available as an eBook

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Food Microbiology & Safety Molecular Detection of Human Fungal Pathogens

Molecular Detection of Human Viral Pathogens

Edited by

Dongyou Liu

RCPA Biosecurity QAP, New South Wales, Australia

The large number of molecular protocols available creates a dilemma for those attempting to adopt the most appropriate for streamlined identification and detection of fungal pathogens of interest. 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

RCPA Biosecurity QAP, New South Wales, Australia

This comprehensive work details the molecular detection of major human viral, bacterial, fungal, and parasitic pathogens. Focusing on sample preparation and molecular detection procedures, each chapter presents a concise review of the pathogen concerned including its taxonomy, biology, epidemiology and pathogenesis; a description of clinical sample collection preparation procedures; a summary of molecular detection methods; representative molecular detection protocols; and a discussion on the challenges, limitations, and advantages for the current methods as well as further research required to improve diagnosis.

Also available as an eBook

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

Molecular Detection of Human Bacterial Pathogens

Molecular Detection of Foodborne Pathogens

Edited by

Dongyou Liu

RCPA Biosecurity QAP, New South Wales, Australia

This text is an in-depth review of state-of-the-art molecular detection and identification methods for human bacterial pathogens. Written by scientists with extensive expertise in human pathogen research, this book is an authoritative summary of biology, epidemiology, and pathogenesis of major human bacterial pathogens. A handy textbook for undergraduate and graduate students in medical, veterinary, and food microbiology, it contains approximately 750 figures and 750 tables for better comprehension. Topics include classification, morphology and biology, epidemiology, genomics, and diagnoses.

Addressing the biology, epidemiology, and pathogenesis of more than 60 microorganisms, this book demonstrates how to implement a surveillance system that uses molecular techniques to quickly detect and identify bacterial, fungal, viral, and parasitic pathogens. Each chapter contains a concise review of the discussed pathogen; a detailed description of current molecular procedures for its detection and identification, including ready-to-use protocols; and a discussion on further research needs pertaining to improved diagnosis.

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

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

Also available as an eBook

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Food Microbiology & Safety

Pocket Dictionary of Food Safety Jeffrey T. Solate Canadian Food Safety Institute, Mississauga, Ontario

This handy, illustrated dictionary is an ideal source of quick answers. It covers related areas such as food microbiology, food chemistry, food quality assurance, food borne incidents, food regulations, and standards, to name just a few. Pocketsized for easy portability, this dictionary also classifies and organizes food safety terms from various sources in alphabetical listing. Readers will find it a perfect companion to other technical and industry materials. It draws from the areas pertinent to food science including biological and medical sciences, infectious diseases, community medicine, and public health. Catalog no. K11957, November 2010, 160 pp. Soft Cover ISBN: 978-1-4398-4203-4, $47.95 / £31.99 Also available as an eBook

Bestseller!

Handbook of Microbiological Media Fourth Edition

Safety Analysis of Foods of Animal Origin Edited by

Leo M.L. Nollet and Fidel Toldrá 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. Catalog no. K12147, September 2010, 1002 pp. ISBN: 978-1-4398-4817-3, $189.95 / £120.00 Also available as an eBook

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

Andy Hwang and Lihan Huang This book comprehensively reviews individual common RTE food and their specific safetyrelated aspects. Catalog no. 68628, March 2010, 271 pp. ISBN: 978-1-4200-6862-7, $159.95 / £99.00 Also available as an eBook

Ronald M. Atlas University of Louisville, Kentucky, USA

“Recommended.” —R. Adler, University of Michigan, Dearborn, CHOICE, April 2011

With 1500 more entries than any previous edition, the book includes both classic and modern media used for the identification, cultivation, and maintenance of diverse bacteria, archaea, and fungi. The entries are arranged alphabetically by medium name and include composition, instructions for preparation, commercial sources, safety cautions, uses, and more. Catalog no. K10224, March 2010, 2040 pp. ISBN: 978-1-4398-0406-3, $209.95 / £134.00 Also available as an eBook

Food Identity Preservation and Traceability Safer Grains Gregory S. Bennet Iowa State University, Ames, USA

This volume examines the merger of identity preservation and traceability into IPT as it relates domestically and internationally to food safety and economics, with an emphasis on grain to illustrate trends. Catalog no. K10269, October 2009, 686 pp. ISBN: 978-1-4398-0486-5, $184.95 / £118.00 Also available as an eBook

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Food Packaging Edible Coatings and Films to Improve Food Quality

Sensory Shelf Life Estimation of Food Products

Second Edition Edited by

Guillermo Hough

Elizabeth A. Baldwin, Robert Hagenmaier, and Jinhe Bai

Comision Investigaciones Cientificas, Buenos Aires, Argentina

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

Updated and completely revised with the latest discoveries, 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.

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

Coming Soon!

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

Modified Atmosphere and Active Packaging Technologies

Also available as an eBook

Edited by

Ioannis S. Arvanitoyannis University of Thessalia, Volos, Greece

While other packaging books focus on individual types of packaging, this volume takes an applied engineering approach by matching packaging types to specific food types.

Food Packaging and Shelf Life A Practical Guide

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

Edited by

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

Also available as an eBook

Organized according to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each and reviews how different packaging materials may influence time to failure and thus shelf life. Biobased packaging is examined in a separate chapter as is the impact of active packaging on shelf life. Packaging and the microbial shelf life of foods is the subject of another chapter, while a further chapter discusses shelf life testing methodology.

New!

Catalog no. 78445, December 2009, 404 pp. ISBN: 978-1-4200-7844-2, $174.95 / £112.00

Catalog no. K12057, April 2012, c. 325 pp. ISBN: 978-1-4398-4600-1, $169.95 / £108.00

Also available as an eBook

Shelf Life Assessment of Food Edited by

Maria Cristina Nicoli University of Udine, Italy

This book presents criteria and methodologies that allow accurate and reliable shelf life dating.

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Food Product Development Coming Soon!

Forthcoming!

Production of Specialty Foods

The Art of Nutritional Cuisine

Processing Technology, Quality, and Food Safety

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

Edited by

Amy Haynes

Yanyun Zhao

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

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.

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 tear-out lab exercises with practical tips, recipes, and sample menus. This textbook is designed specifically for the classroom and kitchen.

Catalog no. K12512, May 2012, c. 616 pp. ISBN: 978-1-4398-5423-5, $89.95 / £57.99

Catalog no. K12316, September 2012, c. 350 pp. Soft Cover ISBN: 978-1-4398-5083-1, $59.95 / £38.99

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Third Edition of a Bestseller!

New Food Product Development From Concept to Marketplace, Third Edition Gordon W. Fuller “… offers the readers a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. The book serves as a valuable reference book—rich in details, historical perspective, forward-looking advice, and references. ... The book is well cited and supported with technical knowledge and is sprinkled with fun with the food-speak used through-out the industry.” —Journal of Product Innovation Management

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

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The Working Garde Manger Al Meyer 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. It covers all the main cooking techniques, including poaching, sautéing, grilling, baking, braising, and roasting. Perforated and punched pages allow for easy use by students and working professionals. Catalog no. K12960, May 2012, c. 312 pp. Soft Cover ISBN: 978-1-4398-6630-6, $69.95 / £44.99 Also available as an eBook

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Food Product Development/Food Quality Assurance Sensory Analysis of Foods of Animal Origin

An Integrated Approach to New Food Product Development

Edited by

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

Edited by

Howard R. Moskowitz, I. Sam Saguy and Tim Straus

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

Devoted specifically to the analysis of sensory parameters in food products of animal origin, Sensory Analysis of Foods of Animal Origin describes the main analytical techniques and methodologies and their application. It describes the analysis of color and texture, including advances in texture measuring. It also includes techniques for sampling and identification of volatile compounds, sensory aspects, and quality index methods. The book reviews sample preparation and clean-up methods in depth, then provides a detailed overview of different separation and detection methods.

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

Catalog no. K12135, September 2010, 456 pp. ISBN: 978-1-4398-4795-4, $159.95 / £99.00

Catalog no. 6553X, June 2009, 503 pp. ISBN: 978-1-4200-6553-4, $199.95 / £127.00

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The Neurobiology of Olfaction

Emerging Technologies for Food Quality and Food Safety Evaluation

Edited by

Anna Menini S.I.S.S.A, Trieste, Italy

Yong-Jin Cho and Sukwon Kang

A comprehensive overview of the current status of knowledge and research on olfaction, this volume takes an interdisciplinary approach to include content from genetics to behavior and from nematodes to humans. It offers chapters on recent discoveries in odor coding from the olfactory epithelium to the cortical centers, and in neurogenesis in the olfactory epithelium and the olfactory bulb. Written by a top researcher in the field, each subject-specific chapter provides an extensive list of reviews and original articles for students and scientists interested in further reading.

Introducing state-of-the-art technology and emerging systems for the quantitative evaluation and definite measurement of food quality and safety, this book begins with a review of the concept and scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter deals with a specific system for quality parameters. Coverage includes artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR, and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; electronic nose; biosensors; and the use of nanotechnology.

Catalog no. 71971, November 2009, 448 pp. ISBN: 978-1-4200-7197-9, $174.95 / £112.00

Catalog no. K10781, March 2011, 378 pp. ISBN: 978-1-4398-1524-3, $159.95 / £99.00

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Fruit & Vegetable Products Advances in Fresh-Cut Fruits and Vegetables Processing Edited by

Olga Martín-Belloso and Robert Soliva-Fortuny University of Lleida, Spain

Taking a multidisciplinary approach, this work discusses the basic 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 market for these commodities. The book covers regulations that affect the processing and quality of the final products as well as consumers’ attitude and sensory perceptions. Chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations with regard to creating healthy and attractive products. Catalog no. 71211, October 2010, 424 pp. ISBN: 978-1-4200-7121-4, $169.95 / £108.00 Also available as an eBook

Enzymes in Fruit and Vegetable Processing Chemistry and Engineering Applications Edited by

Postharvest Biology and Technology for Preserving Fruit Quality Daniel Valero and Maria Serrano University of Miguel Hernandez, Orihuela, Spain

A comprehensive overview of new postharvest technologies, this book examines the physical, chemical, and nutritional changes that occur during the ripening process. The text focuses on how to maintain both sensorial and nutritional fruit quality parameters as well as how to extend shelf life. The authors present a wide range of technological applications for postharvest strategies, including heat treatments, naturally-occurring compounds, modified atmosphere packaging, non-toxic chemical compounds, and active packaging. The text also discusses the advantages and disadvantages of using cold temperatures during handling, packaging, and storage. Catalog no. K10140, May 2010, 287 pp. ISBN: 978-1-4398-0266-3, $145.95 / £93.00 Also available as an eBook

Coming Soon!

Advances in Fruit Processing Technologies Edited by

Middle East Technical University, Ankara, Turkey

Sueli Rodrigues and Fabiano Andre Narciso Fernandes

Written by an international team of contributors, this book is devoted to enzymes in fruit and vegetable processing: from chemistry to engineering aspects. It provides 14 chapters that, among other topics, discuss the effect of enzymatic reactions on color, flavor, and texture. It also covers enzymatic browning during fruit and vegetable processing, enzyme-assisted production of valueadded products from fruit and vegetable processing by-products, the effect of the non-thermal technologies on fruit and vegetable enzymes, biosensors for fruit and vegetable processing, and future trends for the industrial use of enzymes.

Covering classical and emerging technologies in fruit processing, this book assembles the recent advances in technology used to enhance shelf life and improve final product quality. It incorporates case studies on thermal treatments, refrigeration, modified atmosphere, and emerging technologies such as the use of UV light, high pressure, ozone, vacuum frying, and ultrasound. Advantages, limitations, successes, and failures of emerging technologies, along with the effect of fruit processing on aroma and nutritional and sensory quality, are also covered in each chapter. The implications of food processing techniques on energy use and waste production are also covered.

Catalog no. 94335, May 2010, 405 pp. ISBN: 978-1-4200-9433-6, $169.95 / £108.00

Catalog no. K12359, June 2012, c. 470 pp. ISBN: 978-1-4398-5152-4, $179.95 / £114.00

Also available as an eBook

Alev Bayindirli

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Functional Foods & Nutraceuticals New!

New!

Functional Foods and Cardiovascular Disease

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

Edited by

Mohammed H. Moghadasian and N.A. Michael Eskin

Edited by

Wayne R. Bidlack and Raymond L. Rodriguez

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

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. K11975, December 2011, 448 pp. ISBN: 978-1-4398-4452-6, $139.95 / £89.00 Also available as an eBook

New!

OMICs Technologies

Functional Foods of the East

Tools for Food Science Edited by

Edited by

Noureddine Benkeblia University of the West Indies, Kingston, Jamaica

John Shi, Chi-Tang Ho and Fereidoon Shahidi

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.

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 book 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. K11677, January 2012, 429 pp. ISBN: 978-1-4398-3706-1, $179.95 / £114.00

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

Also available as an eBook

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Functional Foods & Nutraceuticals New!

Bioactive Food Proteins and Peptides

Bioactive Foods and Extracts Cancer Treatment and Prevention

Applications in Human Health

Edited by

University of Arizona, Tucson, USA

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

Victor R. Preedy

Ronald Ross Watson

King's College, London, UK

Many naturally occurring compounds from foods inhibit pathophysiological mechanism or suppress activities of pathogenic molecules. Proteins and peptides play significant roles in such activities and are gaining importance as nutraceuticals that benefit numerous aspects of health and nutrition. This book provides a human health perspective on foodderived 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.

A review of the recent surge in research related to the effect of plant products in cancer treatment, Bioactive Foods and Extracts: Cancer Treatment and Prevention organizes cuttingedge findings into an easily accessible format. It addresses the wide availability of botanicals and their extracts and how their use is largely unregulated, particularly in the United States. It provides the science-based information critical to researchers and health care professionals charged with making decisions regarding the benefits, risks, and value of botanicals in the prevention and treatment of cancers.

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

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

Also available as an eBook

Melatonin in the Promotion of Health

Bioactive Peptides

Second Edition

Applications for Improving Nutrition and Health

Edited by

Richard Owusu-Apenten

Ronald Ross Watson University of Arizona, Tucson, USA

University of Ulster, Coleraine, Northern Ireland

This book provides a wide variety of expert reviews on the biology of melatonin relevant to health. Beginning with a history of melatonin and its relation to circadian rhythms, the book examines its use in a host of applications, including gastrointestinal diseases, anesthesia and surgery, bone health, breast cancer, cardiovascular diseases, diabetes, and age-related macular degeneration and uveitis. It also examines applications related to melanoma, solar skin damage, collagen synthesis, the prevention of DNA damage, mental disorders, sleep, and issues related to jet lag and shift work.

A summary of the benefits of bioactive peptides used to mitigate major metabolic derangements that result in unwanted weight loss, this book presents data from human studies and trials, along with research findings. It covers the background science on the relationship between illness and muscle weight loss, highlighting bioactive peptides’ ability to enhance the body’s antioxidant status, antisepsis capacity, immune function, anti-inflammatory capacity, growth potential, and appetite. Building on this, the author discusses the use of bioactive peptides to modify aspects of the host response to illness, including inflammation, antimicrobial activity, anabolic dysfunction, and anorexia.

Catalog no. K11833, August 2011, 584 pp. ISBN: 978-1-4398-3979-9, $149.95 / £95.00

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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Functional Foods & Nutraceuticals Handbook of Nutraceuticals

New!

Fruit and Cereal Bioactives

Volume II, Scale-Up, Processing and Automation

Sources, Chemistry, and Applications

Edited by

Yashwant Pathak

Özlem Tokuşoğlu and Clifford Hall III

University of South Florida, Tampa, USA

Presenting data in an easy-to-use format, this 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 Also available as an eBook

Focusing on the scale up, processing, and automation of nutraceutical production under cGMP production regulations, this volume introduces processing techniques including homogenization, particle size reduction, emulsification, and cell disruption as well as high shear fluid processing with high precision, uniformity, and predictability. It addresses factors that enhance nutritional value, color, taste, and texture and presents computer simulation and modeling techniques used in scaling and processing. It also discusses the aspects and applications of a wide range of processing techniques and addresses current challenges and future trends. Catalog no. K11173, May 2011, 593 pp. ISBN: 978-1-4398-2368-2, $169.95 / £108.00 Also available as an eBook

New!

Handbook of Nutraceuticals

Handbook of Analysis of Active Compounds in Functional Foods

Volume I, Ingredients, Formulations, and Applications Edited by

Yashwant Pathak University of South Florida, Tampa, USA

Edited by

Leo M.L. Nollet and Fidel Toldrá 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. This volume presents reviews the analytical tools available for the analysis of active ingredients in these products. 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.

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

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

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

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Functional Foods & Nutraceuticals

Micronutrients in Health and Disease Kedar N. Prasad

Biotechnology in Functional Foods and Nutraceuticals Edited by

Premier Micronutrient Corporation, Antioxidant Research Institute, Novato, California, USA

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

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 disease, Parkinson’s disease, hearing disorders, posttraumatic stress disorder, traumatic brain injury, HIV/AIDS, the adverse effects of radiation, and arthritis.

“... written by experts with vast experience in these areas. The book is well organized, explores new sources of nutraceutical and functional food ingredients, and addresses crucial issues for product development, processing, and post-launch monitoring. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.”

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

—Asim K. Duuaroy, Professor, Faculty of Medicine, University of Oslo, in Food & Nutrition Research, 2011

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

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Chitin, Chitosan, Oligosaccharides and Their Derivatives Biological Activities and Applications Edited by

Se-Kwon Kim Pukyong National University, Busan, South Korea

Handbook of Prebiotics and Probiotics Ingredients Health Benefits and Food Applications Edited by

Susan Sungsoo Cho and Terry Finocchiaro

Providing comprehensive coverage of the biological activities and industrial applications of Chitin, Chitosan, oligosaccharides, and their derivatives, this book presents a balance of information between the various materials, functionalities, applications, and advantages of these polysaccharides in food, nutrition, and agriculture. The first part focuses on source and production. The second, third, and fourth parts cover physical and chemical aspects, structural modifications and functions, and biological activities and mechanisms of action. The final part assesses applications.

While there is little dispute that probiotics and prebiotics have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distribution of functional foods. This book explores these variables and highlights current biological research and applications. It examines the sources of prebiotics and probiotics, describes the physiological functions, and discusses promising applications.

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

Catalog no. 62131, November 2009, 454 pp. ISBN: 978-1-4200-6213-7, $174.95 / £112.00

Also available as an eBook

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Meats & Seafood Handbook of Analysis of Edible Animal By-Products Edited by

Handbook of Seafood and Seafood Products Analysis

Leo M.L. Nollet

Edited by

University College Ghent, Applied Engineering Sciences, Belgium

Leo M.L. Nollet and Fidel Toldrá

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

While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This unique handbook provides food scientists with an overview of tools available for the analysis of these by-products. Known for their superior handbooks, editors Nollett and Toldrá take the same comprehensive approach here. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, including the detection of pathogens and toxins. Catalog no. K10202, April 2011, 471 pp. ISBN: 978-1-4398-0360-8, $169.95 / £108.00 Also available as an eBook

New!

This comprehensive handbook provides an overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. Catalog no. 46330, November 2009, 928 pp. ISBN: 978-1-4200-4633-5, $219.95 / £140.00 Also available as an eBook

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

E. Grazyna DaczkowskaKozon and Bonnie Sun Pan Addressing various aspects of seafood quality, this book focuses on the effects of natural and anthropogenic environmental conditions on the availability of marine organisms harvested for food purposes.

Handbook of Meat and Meat Processing

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

Second Edition Edited by

Also available as an eBook

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

Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state-of-the-art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods. 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

Consolidating the most recent information on polysaccharides and the efficient use of seafood wastes, this book discusses applications of marine polysaccharides in food product development and other areas. 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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Molecular Cuisine Twenty Techniques Forty Recipes Anne Cazor & Christine Liénard “… this book is very useful because it is simple … now that siphons, alginate, agar, etc. are in most kitchens … it is time that a large audience can see how science (molecular gastronomy) could contribute to the advancement of culinary practice.” —From the Foreword by Hervé This

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

My Anne Cazor & Christine Liénard

Molecular Cuisine Kit Explore the Science of Deliciousness! •

Measuring spoons, pipettes, tubing, silicon molds, syringe, and slotted spoon

•

28 molecular gastronomy recipes with color photographs and illustrations

•

Translated by award-winning chef Gui Alinat

Catalog no. K13718, September 2011, ISBN: 978-1-4398-7942-9, $59.95 / £38.99

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