Food Science & Nutrition by CRC Press

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CRC Press

Taylor & Francis Group

Table of Contents Food Science Additives .........................................................................................................................................................................3 Brewing & Fermentations.................................................................................................................................................4

Dairy................................................................................................................................................................................7 Engineering & Processing.................................................................................................................................................7 Fats & Oils......................................................................................................................................................................10 Food Biotechnology.......................................................................................................................................................11 Food Chemistry..............................................................................................................................................................12 Fruit & Vegetables..........................................................................................................................................................15 Functional Foods & Nutraceuticals.................................................................................................................................16 Laws & Regulatons.........................................................................................................................................................17 Meats & Seafood............................................................................................................................................................18 Microbiology & Safety....................................................................................................................................................18 Packaging ......................................................................................................................................................................21 Product Development....................................................................................................................................................22 Quality Assurance...........................................................................................................................................................23 Nutrition Nutrition in Health & Disease ........................................................................................................................................24 Nutrition Science............................................................................................................................................................30 Sports Nutrition..............................................................................................................................................................32 Title Index..............................................................................................................................................................................34 Author Index..........................................................................................................................................................................36 Sales Agents...........................................................................................................................................................................39

Food Science & Nutrition

Culinary Arts & Science....................................................................................................................................................5

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CRC Press

Taylor & Francis Group

The Genus Capparis

Fenaroli’s Handbook of Flavor Ingredients

Ephraim Philip Lansky

Sixth Edition

Rimonest Ltd., Haifa, Israel

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

This book covers the use of the caper bush, its fruit, and its flowers as a culinary article of economic importance from ancient times to current applications. The text explores the particular role of this bush in mythological and religious thinking along with advances in modern chemical and pharmacological research. In addition to reviewing ethnomedical usage in previous times, the authors provide practical discussions of how the unique evolution of the bush impacts present and future applications of the Capparis species for medicine and therapeutic nutrition.

George A. Burdock Burdock Group, Orlando, Florida, USA

This handbook continues to remain the reference of choice for flavor specialists across the world. Now with over 1500 pages containing more than 2,000 illustrations and 500 tables, the sixth edition adds 200 newly approved ingredients. Featuring more details than ever, this perennial bestseller is used daily by flavor chemists, food scientists, quality personnel, and professionals in the pharmaceutical, supplement, and cosmetics industries. For each ingredient, it details nomenclature, classification numbers, and physical and molecular descriptions, as well as uses and origins. It also presents new regulatory information and findings on aroma and taste thresholds.

Print ISBN: 978-1-4398-6136-3 November 2013, 7 x 10, 335 pp. Suggested Price: $129.95 / £82.00

Print ISBN: 978-1-4200-9077-2 eBook ISBN: 978-1-4200-9086-4 November 2009, 8-1/2 x 11, 2159 pp. Suggested Price: $462.00 / £309.00

Color in Food

Fermentation

Technological and Psychophysical Aspects

Effects on Food Properties

Edited by

Bhavbhuti M. Mehta

José Luis Caivano and María del Pilar Buera

Anand Agricultural University, India

Edited by

University of Buenos Aires, Argentina

Controlling, measuring, and “designing” the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. This book contains expanded information from presentations by select food experts from the elite 2010 International Color Association Interim Meeting held in Mar del Plata, Argentina. It comprises issues related to color research and application in various stages of food production, processing, marketing, purchasing, and consumption. Print ISBN: 978-1-4398-7693-0 eBook ISBN: 978-1-4398-7694-7 April 2012, 6-1/8 x 9-1/4, 478 pp. Suggested Price: $189.95 / £120.00

Afaf Kamal-Eldin Swedish University of Agricultural Science, Uppsala

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

This volume explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, the book explores the complex microbial community in fermented foods and the generation of the flavor and aroma compounds. It discusses fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat; food safety; and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles. Print ISBN: 978-1-4398-5334-4 eBook ISBN: 978-1-4398-5335-1 April 2012, 6-1/8 x 9-1/4, 399 pp. Suggested Price: $189.95 / £120.00

Dietary Fiber and Health

Polysaccharides

Edited by

Natural Fibers in Food and Nutrition

Susan Cho

Edited by

NutraSource Inc., Laurel, Maryland, USA

Noureddine Benkeblia

Nelson Almeida

University of the West Indies, Kingston, Jamaica

Designed for product developers, nutritionists, dietitians, and regulatory agencies, this volume discusses critical findings from the international experts at the Ninth Vahouny Fiber Symposium. The book explores a range of topics related to this essential nutrient, including the relationship between fiber and weight management, gastrointestinal health, heart disease, cancer, and glucose metabolism; prebiotic effects of fiber and the characteristics and modulation of healthy flora; and the health benefits of novel fibers such as inulin. The book also explores regulatory issues, including GRAS notice procedure. Print ISBN: 978-1-4398-9929-8 eBook ISBN: 978-1-4398-9937-3 May 2012, 6-1/8 x 9-1/4, 557 pp. Suggested Price: $189.95 / £120.00

Additives

Caper

This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent source of information for both professional and non-professionals that are involved in food science and technology, nutrition, and even medical sciences related to human health and well-being. Print ISBN: 978-1-4665-7181-5 April 2014, 6-1/8 x 9-1/4, 488 pp. Suggested Price: $159.95 / £99.00

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Cocoa and Coffee Fermentations

Handbook of Fermented Food and Beverage Technology

Edited by

Two Volume Set, Second Edition

Rosane F. Schwan Universidade Federal de Lavras, Brazil

Graham H. Fleet

Y. H. Hui

Brewing & Fermentation

University of New South Wales, Sydney, Australia

Science Technology System, West Sacramento, California, USA

Fermented Foods and Beverages Series

E. Özgül Evranuz

This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety. The text compiles the knowledge from the different disciplines involved in fermentation, including botany, chemistry, microbiology, biochemistry, food science, and sensory science. The chapters discuss the botanics of the beans; fermentation methods; the microbiology of fermentation; the biochemistry and physiology of fermentation; the impacts of fermentation on bean flavor, quality, and safety; chocolate and coffee derived from the beans; and the processing of waste materials.

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

Print ISBN: 978-1-4398-4791-6 May 2014, 6-1/8 x 9-1/4, 408 pp. Suggested Price: $169.95 / £108.00

Fermentation Processes Engineering in the Food Industry

Progress in the biological and microbiological sciences involved in the manufacture of fermented foods has led to commercialization and heightened interest among scientists and food processors. This two-volume set is an upto-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant and animal sources. It describes fermented food flavors, manufacturing, and biopreservation, and supplies a detailed exploration of a range of products. With contributions from over 60 experts from more than 20 countries, this essential reference distills the most critical information on this food sector. Print ISBN: 978-1-4665-6145-8 May 2012, 7 x 10, 1536 pp. Suggested Price: $367.00 / £234.00

Also available in as individual volumes

Federal University of Parana, Brazil

Handbook of Animal-Based Fermented Food and Beverage Technology

Ashok Pandey

Second Edition

Edited by

Carlos Ricardo Soccol

National Institute for Interdisciplinary Science & Technology, Trivandrum, India

Christian Larroche Université Blaise Pascal, Aubiére, France Series: Contemporary Food Engineering

Edited by

Fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, this volume explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The contributors describe the benefits of fermented foods in human health, examine applications of microalgae in the food industry, and explain the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes. Print ISBN: 978-1-4398-8765-3 eBook ISBN: 978-1-4398-8768-4 March 2013, 6-1/8 x 9-1/4, 510 pp. Suggested Price: $169.95 / £108.00

Fermented Milk and Dairy Products Edited by

Anil Kumar Puniya Fermented Foods and Beverages Series

This book examines all advanced areas of research on fermented milks and includes the most recent references available. It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, various health benefits associated with these products, and quality assurance and future prospects. All these issues linked to fermented milk and milk products are discussed in detail, using a global perspective.

This volume is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources. The book describes fermented animal product manufacturing and explores a range of topics including dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives. It discusses exopolysaccharides and fermentation ecosystems, fermented milk, koumiss, laban, yogurt, sour cream, and meat and fish products. It also examines probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier. Print ISBN: 978-1-4398-5022-0 eBook ISBN: 978-1-4398-5023-7 May 2012, 7 x 10, 814 pp. Suggested Price: $210.00 / £133.00

Handbook of Plant-Based Fermented Food and Beverage Technology Second Edition This up-to-date reference explores the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book describes fermented food flavors, manufacturing, and biopreservation, and supplies a detailed exploration of a range of products derived from soy, fruit, vegetables, and cereals. It also explores various specialty products, including balsamic vinegar and coconut milk, and examines ingredients such as proteolytic bacteria, enzymes, and probiotics. Print ISBN: 978-1-4398-4904-0 eBook ISBN: 978-1-4398-7069-3 May 2012, 7 x 10, 821 pp. Suggested Price: $210.00 / £133.00

Print ISBN: 978-1-4665-7797-8 May 2014, 6-1/8 x 9-1/4, 696 pp. Suggested Price: $189.95 / £121.00 www.crcpress.com • e-mail: orders@crcpress.com • 1-800-634-7064 • 1-859-727-5000 • +44 (0) 1235 400 524

Microorganisms and Food Fermentation

Textbook

Edited by

Vickie A. Vaclavik

Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India

Montet Didier Intl Center for Agri Research for Development (CIRAD), France Food Biology Series

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part II addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid-state fermentation in food processing industries. Print ISBN: 978-1-4822-2308-8 February 2014, 6-1/8 x 9-1/4, 400 pp. Suggested Price: $159.95 / £99.00

University of Texas Southwestern Medical Center, Dallas, USA

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

Culinary professionals are expected to provide cuisine that satisfies diverse nutritional needs. While the public has become increasingly health conscious, chefs can serve great-tasting foods that also support a healthy lifestyle. This volume offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals. The book includes a glossary of key terms, Teachable Moments to amplify the application of basic food science concepts, recommended websites, and references to USDA guidelines to assist in planning and achieving a healthy diet. Print ISBN: 978-1-4398-5083-1 eBook ISBN: 978-1-4398-5084-8 January 2013, 7-1/2 x 9-1/2, 624 pp. Suggested Price: $59.95 / £38.99

Solid-State Fermentation for Foods and Beverages

The Billionaire’s Chef

Edited by

Neal Salisbury

Jian Chen Jiangnan University, Jiangsu, China

Yang Zhu TNO Quality of Life, Zeist, the Netherlands Fermented Foods and Beverages Series

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

Cooking for the Rich and Famished From cooking for Martha Stewart to reclusive billionaires, Chef Neal Salisbury has been serving the world’s power elite for 15 years. This book takes readers on the most honest journey into the ultra-private world of working for, living and travelling with the world’s billionaires of today. It offers tips and techniques on cooking in this rarified life, interspersed with vignettes and pictures of this lifestyle. The author focuses on what is unique about the operation on a ship, plane, or makeshift kitchen on a beach. Print ISBN: 978-1-4665-8755-7 June 2014, 6 x 9, 344 pp., Soft Cover Suggested Price: $45.95 / £28.95

Print ISBN: 978-1-4398-4496-0 November 2013, 6-1/8 x 9-1/4, 432 pp. Suggested Price: $179.95 / £114.00

Valorization of Food Processing By-Products Edited by

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

In food processing industries that generate voluminous byproducts and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. This volume describes the potential of this relatively new concept in the field of industrial residues management. It explores the current state of the art in food processing, reviews the fundamental principles of waste recycling, discusses techniques available for valorization, and examines the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products.

Brewing & Fermentation / Culinary Arts & Science

Ramesh C. Ray

The Art of Nutritional Cuisine

Chef’s Guide to Charcuterie Jacques Brevery Belgium Gastronomie, Inc., Hollywood, Florida, USA

Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. This volume demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage, terrines, galantines, pâtés, and confit. Chef Jacques Brevery presents a complete collection of recipes and information from his career. Print ISBN: 978-1-4665-5984-4 eBook ISBN: 978-1-4665-5985-1 December 2012, 6 x 9, 296 pp. Suggested Price: $59.95 / £40.99

Print ISBN: 978-1-4398-4885-2 eBook ISBN: 978-1-4398-4887-6 August 2012, 6-1/8 x 9-1/4, 836 pp. Suggested Price: $179.95 / £113.00 For more information and a complete list of titles, visit us at www.crcpress.com

A Chef’s Guide to Gelling, Thickening, and Emulsifying Agents

Textbook

Toni Massanés

Vickie A. Vaclavik

Fundació Alícia, Sant Fruitós de Bages, Spain

Culinary Arts & Science

One prominent aspect of molecular gastronomy is the modern chef’s use of hydrocolloids such as gelling, thickening, and emulsifying agents in the creation of unique dishes. This new work from famed chef Ferran Adria’s Alícia Foundation provides a trove of scientific information on a variety of popularly used hydrocolloids. Topics include, for example, the behavior of agaragar gel in water and how that behavior changes when sugar, salt, lemon juice, or olive oil is introduced into the mix. The book also provides a number of recipes for the various hydrocolloids. Print ISBN: 978-1-4665-6507-4 June 2014, 6 x 9, 350 pp. Suggested Price: $49.95 / £31.99

Textbook

Cooking as a Chemical Reaction

Seventh Edition University of Texas Southwestern Medical Center, Dallas, USA

Marjorie M. Devine and Marcia H. Pimentel (retired) Cornell University, Ithaca, New York, USA

With perforated pages designed for ease of use, this text is an ideal laboratory workbook for the lab portion of an Introduction to Food Preparation course. This seventh edition includes updated Dietary Guidelines for Americans and the U.S. Department of Agriculture food pyramid. It offers new recipes, more international recipes, new figures, updated website addresses, and useful appendices. This edition also features an instructor’s manual, available with qualifying course adoptions, which contains tips for conducting labs and solutions to problems in the text. Print ISBN: 978-1-4398-2167-1 eBook ISBN: 978-1-4398-2168-8 February 2010, 8-1/2 x 11, 360 pp., Soft Cover Suggested Price: $79.95 / £51.99

Edible Structures The Basic Science of What We Eat José Miguel Aguilera

Culinary Science with Experiments

Pontificia Universidad Católica de Chile, Santiago

Z. Sibel Ozilgen

This book describes the science that transforms the structures of delicious food. The author reveals some of the intimate secrets of cooking, and explains how food molecules affect our health and wellbeing. The text also delves into the mysteries of modern cuisine. Through clear and objective essays, it answers many questions about food, raw materials, manufacturing processes, and the benefits and risks involved in our daily food consumption. It makes a fun and informative read for professional chefs, culinary students, and anyone interested in the science behind food.

This unique textbook provides experiments geared for students in culinary arts, nutrition, dietetics, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing. The text uses experiments and experiences from the kitchen, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and processing. An instructor’s manual providing the expected outcomes of the experiments and figure slides for teaching are available with qualifying course adoption.

Dimensions of Food

Print ISBN: 978-1-4665-5480-1 May 2014, 7 x 10, 320 pp., Soft Cover Suggested Price: $49.95 / £31.99

Print ISBN: 978-1-4398-9890-1 eBook ISBN: 978-1-4398-9891-8 October 2012, 6 x 9, 462 pp., Soft Cover Suggested Price: $39.95 / £26.99

Cooking Innovations

The Essence of Gastronomy

Using Hydrocolloids for Thickening, Gelling, and Emulsification

Understanding the Flavor of Foods and Beverages

Amos Nussinovitch

Peter Klosse

The Hebrew University of Jerusalem, Rehovot, Israel

Professor of Gastronomy at Stenden University, Leeuwarden, The Netherlands

Madoka Hirashima Mie University, Japan

This volume explores unique applications of hydrocolloids in the kitchen. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations.

While the primary focus of most food science books is on the food’s composition or its nutritional value, books on the science of gastronomy primarily focus on the pleasure of eating, its social function, even its taste, as is the subject of this book. Pleasure, taste, and social interaction are concepts that do not normally fit in the instrumental scientific approach; however, they do play a major part in our daily lives. This book introduces gastronomy as the science of flavor and tasting. Print ISBN: 978-1-4822-1676-9 December 2013, 6 x 9, 344 pp. Suggested Price: $59.95 / £38.99

Print ISBN: 978-1-4398-7588-9 November 2013, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $59.95 / £38.99

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Dairy Science and Technology

A to Z

Second Edition

Ferran Adria

Pieter Walstra and Tom J. Geurts

Head Chef, El Bulli Restaurant, Roses, Spain

Wageningen Agricultural University, The Netherlands

This volume gives readers a thorough understanding of the terminology that describes the nature of ingredients and why these ingredients produce certain reactions. It helps them discover the potential of a wide range of products that can be used in a diversity of preparations. The book maintains a convenient lexical format, with all the entries in alphabetical order, allowing readers to quickly and easily look up and find, in plain language, everything they need to know about the science of cooking. Print ISBN: 978-1-4398-1245-7 eBook ISBN: 978-1-4398-1246-4 December 2009, 6 x 9, 265 pp. Suggested Price: $71.95 / £45.99

Culinary Arts & Science / Dairy / Engineering & Processing

Modern Gastronomy

Jan T. M. Wouters Wageningen University, NIZO Food Research, Ede, Netherlands Series: Food Science and Technology

This book discusses the transformation of milk into highquality products. Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, this second edition features expanded coverage of the properties of milk, a section on milk formation, and the inclusion of nutritional aspects. The text introduces the chemistry, physics, and microbiology of milk and then explains the manufacturing processes. After an extensive discussion of various dairy products and the procedures necessary for consumer safety, the book concludes with a treatment of the manufacture and ripening of cheese. Print ISBN: 978-0-8247-2763-5 eBook ISBN: 978-1-4200-2801-0 September 2005, 6 x 9, 808 pp. Suggested Price: $231.00 / £147.00

My Molecular Cuisine Kit Anne Cazor, Christine Lienard, and Gui Alinat With easy-to-follow recipes for creating elegant dishes, this kit gives home chefs and hobbyists the tools they need to be in the same league as famed chefs Blumenthal, Adria, and This. It consists of measuring spoons, pipettes, tubing, silicon molds, slotted spoons, and a book featuring color photographs and 28 molecular gastronomy recipes, written by Anne Cazor and Christine Lienard, protégés of Molecular Gastronomy founder Hervé This. Translated by award-winning chef Gui Alinat, the text unlocks the secrets to new dishes, new textures, new flavors, and new sensations of this cutting-edge cooking style. Print ISBN: 978-1-4398-7942-9 September 2011, 7-1/4 x 7-1/4, 72 pp. Suggested Price: $62.95 / £33.99

Advanced Waste Treatment in the Food Processing Industry Edited by

Yung-Tse Hung Cleveland State University, Ohio, USA

Lawrence K. Wang Engineering Consultant, Albany, New York, USA

Nazih K. Shammas Lenox Institute of Water Technology, Massachusetts, USA Series: Advances in Industrial and Hazardous Wastes Treatment

An examination of current conditions and future trends, this book discusses pollution sources, waste characteristics, control technologies, management strategies, facility innovations, process alternatives, costs, and effluent standards. Much of the information is supported with case histories. The text delineates methodologies, technologies, and considers regional and global effects of important pollution control practices. Most importantly, it provides a focus on new developments in innovative and alternative technologies, design criteria, managerial decision methodology, and environmental conservation approaches that are specific to the food industries. Print ISBN: 978-1-4200-7227-3 April 2014, 7 x 10, 400 pp. Suggested Price: $89.95 / £57.99

Textbook

The Working Garde Manger Al Meyer California Culinary Academy, San Francisco, USA

The Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. This volume helps students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers. Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes. Among the food items covered, the book presents focused chapters on hors d’oeuvres, soups, salsas, salads, charcuterie, pâté, mousse, and seasonings. Print ISBN: 978-1-4398-6630-6 eBook ISBN: 978-1-4398-6631-3 December 2012, 8-1/2 x 11, 544 pp., Soft Cover Suggested Price: $73.95 / £46.99

Advances in Heat Transfer Unit Operations Baking and Freezing in Bread Making Edited by

Georgina Calderon-Dominguez Escuela Nacional de Ciencias Biologicas Instituto Politecnico Nacional

Gustavo F. Gutierrez-Lopez Instituto Politecnico Nacional, Mexico, Distrito Federal

Keshavan Niranjan The University of Reading, School of Food Biosciences, UK Series: Contemporary Food Engineering

Heat transfer processes are important parts of many food industries. In the bread making processes, heat transfer operations are applied during almost the whole sequence of production but at different degrees, as in mixing where heat transfer is low, or during the resting period at controlled temperature where heat transfer is higher, and baking where heat transfer is very intense. This book presents a review of the advances in freezing and baking and examples related to the bread making industry. Print ISBN: 978-1-4665-0467-7 March 2014, 6-1/8 x 9-1/4, 536 pp. Suggested Price: $179.95 / £114.00

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Modeling and Design

Encyclopedia of Agricultural, Food, and Biological Engineering

Urmila Diwekar

Edited by

Vishwamitra Research Institute, Clarendon Hills, Illinois, USA

Dennis R. Heldman

The book describes various unit operations in batch and bioprocessing and design methods for these units. Numerical methods are necessary to solve these design problems. The time-dependent nature of batch processes result in challenging scheduling and planning problems. Further, every unit encounters optimal control problems. This book provides the basics to solve these problems. It is intended as a textbook for graduate-level batch process courses as well as a reference book for researchers and practitioners. A solutions manual and figure slides are available upon qualifying course adoption.

Heldman Associates, Mason, Ohio, USA

Print ISBN: 978-1-4398-6119-6 January 2014, 6-1/8 x 9-1/4, 288 pp. Suggested Price: $149.95 / £95.00

Print ISBN: 978-0-8247-0938-9 August 2003, 8-1/2 x 11, 1208 pp. Suggested Price: $588.00 / £375.00

Biopolymer Engineering in Food Processing

Encyclopedia of Biotechnology in Agriculture and Food

Edited by

Vania Regina Nicoletti Telis

Dennis R. Heldman

Universidade Estadual Paulista (UNESP), São Paulo, Brazil

Heldman Associates, Mason, Ohio, USA

Series: Contemporary Food Engineering

Matthew B. Wheeler

Textbook

Batch Processing

Engineering & Processing

Biopolymers have traditionally played a major role in food processing. This volume explores processing technology associated with biopolymer applications and discusses both operational and economic aspects. The book addresses the rheology of biopolymer suspensions and the effects of food processing and storage conditions on the viscoelastic and textural properties of food gels. It also examines the properties of films and coating produced from biopolymers, composites, and nanocomposites, as well as the use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods.

Print ISBN: 978-1-4398-4494-6 eBook ISBN: 978-1-4398-4495-3 May 2012, 6-1/8 x 9-1/4, 416 pp. Suggested Price: $179.95 / £113.00

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. The book features more than 200 entries and 3600 references.

University of Illinois, Urbana, USA

Dallas G. Hoover University of Delaware, Newark, USA

Focusing on the science and applications of molecular biology to agriculture and foods, this encyclopedia describes the new tools for use in the production of raw agricultural materials and the manufacturing of food products. Two hundred entries cover areas such as cloned animals, genetically modified and droughtresistant plants, biodiversity, and nutritionally enhanced foods. It explores media coverage of biotechnology, associated governmental regulations, consumer acceptance, and environmental issues. Illustrations and comprehensive references complement the text. This reference is also available in an online format. Print ISBN: 978-0-8493-5027-6 July 2010, 8-1/2 x 11, 784 pp. Suggested Price: $463.00 / £295.00

Cocoa Production and Processing Technology

Engineering Aspects of Food Biotechnology

Emmanuel Ohene Afoakwa

Edited by

This book provides an overview of technologies and approaches to modern cocoa production practices, global production, consumption trends, and principles of cocoa processing. It presents detailed information on the origin, history, and taxonomy of cocoa, as well as fair trade and organic cocoa industries’ influence on the livelihoods and cultural practices of smallholder farmers. Chapters cover cocoa cultivation, harvesting, and post-harvest treatments; genotype variations in the cocoa bean and their influence on flavor quality; post-harvest pre-treatments; fermentation techniques; drying; storage; and transportation. Print ISBN: 978-1-4665-9823-2 February 2014, 6-1/8 x 9-1/4, 352 pp. Suggested Price: $139.95 / £89.00

Jose A. Teixeira and Antonio A. Vicente University of Minho, Braga, Portugal Series: Contemporary Food Engineering

Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying science of these developments and applications has traditionally been well reported, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. This book provides a comprehensive review of these aspects, from the development of food processes and products to the most important unit operations. Print ISBN: 978-1-4398-9545-0 eBook ISBN: 978-1-4398-9546-7 August 2013, 6-1/8 x 9-1/4, 485 pp. Suggested Price: $169.95 / £108.00

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Engineering Aspects of Food Emulsification and Homogenization

Food Plant Engineering Systems Second Edition T.C. Robberts University of Minnesota, Crookston, USA

Petr Dejmek Series: Contemporary Food Engineering

This book describes state-of the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. These aspects are the foundation needed for understanding emulsification at more than a rudimentary level. This is the first comprehensive treatment of emulsification including state-of-the art developments and integration of all three aspects available in English. The book’s perspective is that of the unit emulsification process, using fundamental theory from different fields to discuss design and function of various emulsification techniques. Print ISBN: 978-1-4665-8043-5 February 2014, 6-1/8 x 9-1/4, 256 pp. Suggested Price: $159.95 / £99.00

Engineering Aspects of Membrane Separation and Application in Food Processing

This book addresses the ancillary equipment that allows processing lines in food production to operate. With clear, easy-to-understand language, the text details the bits and pieces that keep systems running and explains how they fit within the bigger picture. Peripherals and services are discussed with a focus on the optimization of subsystems crucial for plant operation. This new edition covers the systems approach to Lean manufacturing, introducing Lean principles to the food industry. It also addresses sustainability and environmental issues, which were not covered in the first edition.

Engineering & Processing

Edited by

Print ISBN: 978-1-4398-4809-8 eBook ISBN: 978-1-4398-4857-9 February 2013, 6-1/8 x 9-1/4, 355 pp. Suggested Price: $159.95 / £99.00

Handbook of Industrial Drying Third Edition Edited by

Arun S. Mujumdar

Edited by

Gyula Vatai and Erika Bekassy-Molnar Corvinus University of Budapest, Hungary

Robert W. Field University of Oxford, UK

Frank Lipnizki Alta Laval Copenhagen, Soborg, Denmark Series: Contemporary Food Engineering

The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers characteristics of membrane separation processes, mass transfer membrane processes, and concentration polarization. The second section addresses applications in the dairy industry, animal products processing, fruit and beverage processing, and vegetable product processing. The final section details membrane bioreactors, cost analysis, and the design of complex membrane processes.

National University of Singapore

This handbook provides a comprehensive collection of expert knowledge from international academic and industry leaders. The edition features many new chapters and enhanced material throughout the text. Encompassing fundamental aspects of various dryer types and methods, this book focuses on drying in a range of industrial sectors, from all foods to textiles, biofuels, ceramics, polymers, and nanoparticles. It addresses emerging technologies in detail and covers relevant topics including risk analysis and safety, cost estimation, and process calculations. Print ISBN: 978-1-57444-668-5 eBook ISBN: 978-1-4200-1761-8 November 2006, 8-1/2 x 11, 1312 pp. Suggested Price: $336.00 / £214.00

Print ISBN: 978-1-4200-8363-7 April 2014, 6-1/8 x 9-1/4, 584 pp. Suggested Price: $189.95 / £121.00

Engineering Properties of Foods

Introduction to Advanced Food Processing Technologies

Fourth Edition

Edited by

Jatindra Kumar Sahu

Edited by

Assam University, India

M. A. Rao Cornell University, Geneva, New York, USA

Syed S.H. Rizvi and Ashim K. Datta Cornell University, Ithaca, New York, USA

Jasim Ahmed Kuwait Institute for Scientific Research

Through three editions, this has been the must-have resource on food properties and their variations. The book defines food properties and the necessary theoretical background for each. It also evaluates the usefulness of each property in the design and operation of important food processing equipment. This new edition addresses advanced knowledge of food properties by providing the latest developments in the field. It offers three new chapters covering glass transition temperature pertaining to food, kinetics related to non-thermal processing, and micro-structural properties of foods.

Discussing recent advances in food processing technologies that allow for more energy efficient, cost effective, and healthier foods, this book examines the basic principles and major applications of advanced thermal and non-thermal techniques and equipment. Highlighting the growing sophistication of levels of control that reduce cycle time and improve product quality, the author reviews recent research, emphasizes the derivation and application of novel concepts, and provides solved problems and case studies for better understanding of the techniques. Print ISBN: 978-1-4398-8071-5 March 2014, 6-1/8 x 9-1/4, 656 pp. Suggested Price: $159.95 / £99.00

Print ISBN: 978-1-4665-5642-3 March 2014, 7 x 10, 800 pp. Suggested Price: $199.95 / £127.00 For more information and a complete list of titles, visit us at www.crcpress.com

Textbook

Introduction to Food Process Engineering

Novel Measurement Techniques and Applications

Albert Ibarz

Edited by

University of Lleida, Spain

Ignacio Arana

Gustavo V. Barbosa-Canovas Washington State University, Pullman, USA

Engineering & Processing / Fats & Oils

Series: Food Preservation Technology

A basic introduction to the principles of food process engineering, this text covers the physical properties of food, traditional fluid mechanics, and heat transfer via conduction, convection, and radiation. It examines transport phenomena, momentum, energy and mass balances, as well as a new topic: macroscopic balances. Two chapters review the basic principles of physics to ensure comprehension of background material. Most chapters provide references and exercises to further understanding. A solutions manual and figure slides are available upon qualifying course adoption Print ISBN: 978-1-4398-0918-1 December 2013, 7 x 10, 712 pp. Suggested Price: $89.95 / £57.99

Ohmic Heating in Food Processing

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

This book provides a source of critical and readily accessible information on modern techniques for measuring physical parameters affecting food quality and food characterization. The text presents principles and measurement techniques, highlighting the latest quick, low-cost methods and their ability to replace the traditional costly, time-consuming ones. It covers the application of techniques based on a variety of technologies that can be used to classify and differentiate various foods, including fruits, vegetables, cereals, dairy, and meat products. Print ISBN: 978-1-4398-3536-4 eBook ISBN: 978-1-4398-3537-1 February 2012, 6-1/8 x 9-1/4, 420 pp. Suggested Price: $179.95 / £113.00

Thermal Food Processing

Edited by

New Technologies and Quality Issues, Second Edition

Hosahalli S. Ramaswamy

Edited by

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

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

Sudhir Sastry The Ohio State University, Columbus, USA

Khalid Abdelrahim Manager, Thermal Processing, Nestle USA & Canada, Glendale, CA USA Electro-Technologies for Food Processing Series

Physical Properties of Foods

This book covers all aspects of ohmic heating, its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, development and technology, both basic and applied. It provides a general overview of ohmic processing, such as the basic concepts of electricity; the effects of electricity on foods, microorganisms, and enzymes; and a comparison of ohmic heating and other heating methods. The book also provides examples of applications of these technologies for different classes of food products. Print ISBN: 978-1-4200-7108-5 February 2014, 7 x 10, 520 pp. Suggested Price: $179.95 / £114.00

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

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, this volume continues to explore the latest developments in the field. Topics discussed include thermal properties of foods, heat and mass transfer, deterministic heat transfer models for predicting internal product temperatures, and modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD). It also explores thermal processing of various foods, the effect of ultrahigh temperature (UHT) treatment processing on milk, and ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating. Print ISBN: 978-1-4398-7678-7 eBook ISBN: 978-1-4398-7679-4 May 2012, 7 x 10, 686 pp. Suggested Price: $210.00 / £133.00

Operations in Food Refrigeration

Fats and Oils

Edited by

Formulating and Processing for Applications, Third Edition

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

The final quality of a food product is impacted heavily by preservation technologies such as chilling, freezing, and freeze-drying. This volume explores issues involved in heat and mass transfer in food refrigeration and examines other operations applied to chilled or frozen foods. Each chapter can serve as a standalone resource for the particular topic, and the book’s case studies can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations. Print ISBN: 978-1-4200-5548-1 eBook ISBN: 978-1-4200-5551-1 June 2012, 6-1/8 x 9-1/4, 402 pp. Suggested Price: $179.95 / £113.00

Richard D. O’Brien Consultant, Fats and Oils, Schulenburg, Texas, USA

This comprehensive reference on fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. This indispensable reference also includes an expanded guide for troubleshooting and problem solving and is an ideal resource for personnel and students of the fats and oils industry and the food processing industry. Print ISBN: 978-1-4200-6166-6 eBook ISBN: 978-1-4200-6167-3 December 2008, 6-1/8 x 9-1/4, 680 pp. Suggested Price: $199.95 / £127.00

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Structure and Properties of Fat Crystal Networks

Third Edition

Second Edition

Edited by

Alejandro G. Marangoni

Ching Kuang Chow

University of Guelph, Ontario, Canada

University of Kentucky, Lexington, USA

Leendert H. Wesdorp

Series: Food Science and Technology

Uniliver Research & Development, Vlaardingen, The Netherlands

The third edition retains the highly detailed, authoritative quality of the previous editions to present in-depth knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters and several rewrites covering fatty acids in foods and food preparation and the health related effects of specific fatty acids on metabolism, visual dysfunction, aging, inflammation, energy homeostasis, cognition, and brain development. A complete resource on fatty acids and their biological effects, this book provides state-of-the-science information from all corners of nutritional and biochemical research.

An excellent introduction to the field of fat technology for students and researchers, this second edition focuses on the characterization of physical properties of fats, including laboratory protocols and quantitative treatments used to quantify structure and function. This comprehensive text covers the complex analysis of fat structure and the underlying theory, and it links analysis data to macroscopic functionality. It also contains a quantitative method for the characterization of polycrystalline colloidal oleogels and quantification of intercrystalline interaction forces, useful for engineering material properties for the food industry.

Print ISBN: 978-0-8493-7261-2 eBook ISBN: 978-1-4200-0690-2 November 2007, 7 x 10, 1296 pp. Suggested Price: $220.00 / £141.00

Print ISBN: 978-1-4398-8762-2 eBook ISBN: 978-1-4398-8764-6 September 2012, 6-1/8 x 9-1/4, 518 pp. Suggested Price: $146.95 / £93.00

Frying of Food

Biotechnology in Agriculture and Food Processing

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

Opportunities and Challenges Edited by

Parmjit S. Panesar

Edited by

Sant Longowal Institute of Engineering & Technology, India

Dimitrios Boskou

Satwinder S. Marwaha

Aristotle University of Thessaloniki, Greece

Punjab Biotechnology Incubator, India

Ibrahim Elmadfa

An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods, and more. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing, and biotechnological management of crop residues and waste by-products of agro industries.

University of Vienna, Austria

This important resource concentrates on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats and minor constituents, which appear to affect the performance of heated oil and/or may also be categorized as functional. The book also discusses olar phenolic compounds, which have an impact on the stability of oils at high temperatures. Print ISBN: 978-1-4398-0682-1 eBook ISBN: 978-1-4398-0683-8 December 2010, 6-1/8 x 9-1/4, 328 pp. Suggested Price: $189.95 / £121.00

Print ISBN: 978-1-4398-8836-0 eBook ISBN: 978-1-4398-8838-4 July 2013, 6-1/8 x 9-1/4, 637 pp. Suggested Price: $199.95 / £127.00

Introduction to Lipidomics

Biotechnology of Fungal Genes

From Bacteria to Man

Edited by

V. K. Gupta and M. Ayyachamy

Claude Leray

National University of Ireland, Galway

The first comprehensive book on lipidomics, this longawaited work inventories the huge variety of lipid molecules present in all aspects of life, detailing structures from animal, plant, and bacterial cells, marine ecosystems, and little-known structures from bibliographic data. A true text rather than just a catalog, it is highly informative and educational while simultaneously being anecdotal and interesting to read. Print ISBN: 978-1-4665-5146-6 eBook ISBN: 978-1-4665-5147-3 September 2012, 6-1/8 x 9-1/4, 339 pp., Soft Cover Suggested Price: $104.95 / £66.99

This volume focuses on filamentous fungi and highlights the advances of the past decade, both in methodology and in the understanding of genomic organization and regulation of gene expression. The approaches and techniques of molecular biology enable us to answer fundamental questions about many aspects of fungal biology, and open the way to the directed manipulation of fungal genetics. This book describes the development and advancement of fungal genes and the ways in which these are being exploited in species of economic importance, either in biotechnology or in biochemistry. Print ISBN: 978-1-57808-787-7 eBook ISBN: 978-1-4665-0517-9 March 2012, 6 x 9, 400 pp. Suggested Price: $146.95 / £93.00

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Fats & Oil / Food Biotechnology

Fatty Acids in Foods and their Health Implications

Utilization of Fish Waste Edited by

Raul Perez Galvez University of Granada, Spain

Jean-Pascal Berge Laboratory of Science and Technology of Marine Biomass, Nantes, France

Food Biotechnology / Food Chemistry

The shortage of marine resources calls for the implementation of new technological processes for providing a better utilization of waste and by-products from fisheries and fish processing activities. Most of these by-products are currently used as raw materials for animal feed. It is estimated that their utilization in human foodstuffs, nutraceuticals, pharmacy, or cosmetics would increase their value fivefold. This book discusses the opportunities for upgrading these materials by means of basic technologies such as hydrolysis, membrane ultrafiltration, and better handling techniques.

95th Edition Edited by

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

Proudly serving the scientific community for over a century, this 95th edition is an update of a classic reference, mirroring the growth and direction of science for a century. This venerable work continues to be the most accessed and respected scientific reference in the world. An authoritative resource consisting of tables of data, its usefulness spans every discipline. The latest edition contains new and significantly updated tables and is available in eBook and online formats as well as the traditional print format.

Print ISBN: 978-1-4665-8579-9 eBook ISBN: 978-1-4665-8580-5 May 2013, 6-1/8 x 9-1/4, 232 pp. Suggested Price: $99.95 / £63.99

Print ISBN: 978-1-4822-0867-2 June 2014, 8-1/2 x 11, 2600 pp. Suggested Price: $169.95 / £108.00

Textbook

Engineering Aspects of Cereal and Cereal-Based Products

Cereal Grains Laboratory Reference and Procedures Manual Sergio O. Serna-Saldivar Tecnológico de Monterrey, Mexico Series: Food Preservation Technology

Facilitating the acquisition of practical knowledge and providing innovative ideas for further developments, this laboratory manual demonstrates the application of quality control measurements for grains, milled products, starches, and the wide array of finished products. Each section of the book contains a set of references so students may expand their knowledge, as well as questions to evaluate comprehension of the covered material. It includes a glossary of practical terms and a section of Imperial-to-metric measurement conversions pertaining to weight, volume, density, and other equivalences.

CRC Handbook of Chemistry and Physics

Print ISBN: 978-1-4398-5565-2 eBook ISBN: 978-1-4398-9474-3 February 2012, 8-1/2 x 11, 394 pp., Soft Cover Suggested Price: $62.95 / £40.99

Edited by

Raquel de Pinho Ferreira Guiné and Paula Maria dos Reis Correia ESAV, Viseu, Portugal Series: Contemporary Food Engineering

Diverse in composition and properties, as well as technological abilities, cereals include a vast number of biochemical entities. This book focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. The text discusses cereal production, which varies according to the type of cereal, cultivar, and region, as well as cultural practices. It also addresses transportation, storage, cereal quality, and technological operations. Print ISBN: 978-1-4398-8702-8 eBook ISBN: 978-1-4398-8703-5 July 2013, 6-1/8 x 9-1/4, 367 pp. Suggested Price: $159.95 / £99.00

Textbook

Cereal Grains

Fennema’s Food Chemistry

Properties, Processing, and Nutritional Attributes

Fourth Edition

Sergio O. Serna-Saldivar Tecnológico de Monterrey, Mexico

Srinivasan Damodaran, Kirk Parkin, and Owen R. Fennema

Series: Food Preservation Technology

University of Wisconsin–Madison, USA

Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this text provides current information about the physicochemical and nutritional properties of cereals and their products. It covers the chemistry, physical properties, and morphology of cereal grains, and provides a better understanding of the storage and manufacturing processes. The text covers the chemical and physical grain properties of various types of cereals and cereal-based products as well as industrial dry-milling and wet-milling techniques. A solutions manual is available upon qualifying course adoption.

The latest edition of the most internationally respected reference in food chemistry for more than 30 years adds the work of new experts to several chapters and examines the latest research in biotechnology. All chapters reflect updates and advances and, where appropriate, expand and evolve their focus to highlight recent findings in molecular interactions and the connection between bioactive agents in food and human health. Divided into three sections, this edition covers major and minor food components as well as food systems. In addition, figure slides are available upon qualifying course adoption.

Print ISBN: 978-1-4398-1560-1 eBook ISBN: 978-1-4398-1561-8 May 2010, 6-1/8 x 9-1/4, 752 pp. Suggested Price: $109.95 / £72.99

Edited by

Print ISBN: 978-0-8493-9272-6 September 2007, 7 x 10, 1160 pp., Soft Cover Suggested Price: $87.95 / £55.99

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Food Oxidants and Antioxidants

Bioavailability and Function

Chemical, Biological, and Functional Properties

Edited by

Jeremy P. E. Spencer

Grzegorz Bartosz

University of Reading, UK

University of Lodz, Poland

Alan Crozier

Series: Chemical & Functional Properties of Food Components

University of Glasgow, UK

This volume discusses the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and processing, specifically focusing on the sensory quality, nutritional value, health-promoting activity, and safety aspects of foods. It examines the analysis of prooxidants and antioxidants in foods, covers measurement and mechanisms of antioxidant activity, presents case studies on selected natural food antioxidants, and discusses functional antioxidant foods.

Series: Oxidative Stress and Disease

Flavonoids exert a multiplicity of biological effects on humans and can have beneficial implications for numerous disease states. This volume examines current knowledge regarding the absorption, metabolism, and bioavailability of individual flavonoids and related phenolic compounds. Edited by internationally recognized leaders in the field, the book presents contributions by a panel of experts who demonstrate the potential of flavonoids in ameliorating a range of disease states, including cardiovascular disease, Alzheimer’s and Parkinson’s disease and other neurodegenerative disorders, and cancer. This research provides a reliable starting point for further inquiry and experimentation. Print ISBN: 978-1-4398-4826-5 eBook ISBN: 978-1-4398-4827-2 April 2012, 6-1/8 x 9-1/4, 471 pp. Suggested Price: $159.95 / £104.00

Print ISBN: 978-1-4398-8241-2 eBook ISBN: 978-1-4398-8242-9 June 2013, 6-1/8 x 9-1/4, 568 pp. Suggested Price: $169.95 / £108.00

Food Proteins and Peptides

Food Analysis and Preservation Current Research Topics

Chemistry, Functionality, Interactions, and Commercialization Edited by

Edited by

Navam S. Hettiarachchy and Arvind Kannan

M. G. Kontominas, PhD

University of Arkansas, Fayetteville, USA

Kenji Sato

University of Ioannina, Greece

This book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemical, and mostly microbiological agents. In this sense, microbiology is inherently related to food preservation. This book provides invaluable information regarding food substrates, toxicology, nutritional content, microbiology, and more. Print ISBN: 978-1-926895-07-9 eBook ISBN: 978-1-4665-6005-5 July 2012, 6-1/8 x 9-1/4, 214 pp. Suggested Price: $99.95 / £63.99

Kyoto Prefectural University, Japan

Maurice R. Marshall University of Florida, Gainesville, USA

A multidisciplinary resource, this volume enables researchers to understand the physicochemical and biochemical factors that govern the functionality of food peptides and proteins. Following chapters on structure and chemistry, the book describes modes of characterization and the functional relationships of food proteins. It examines solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Final chapters review future industrial perspectives and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research. Print ISBN: 978-1-4200-9341-4 eBook ISBN: 978-1-4200-9342-1 March 2012, 6-1/8 x 9-1/4, 470 pp. Suggested Price: $179.95 / £113.00

Food Analysis by HPLC

Food Safety Chemistry

Third Edition Edited by

Toxicant Occurrence, Analysis and Mitigation

Leo M.L. Nollet

Edited by

University College Ghent, Belgium

Liangli (Lucy) Yu

Fidel Toldra

Shanghai Jiao Tong University, China

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

For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques—with particular attention given to miniaturization, automatization, and green chemistry. Thoroughly updated and revised, this volume offers practical and immediately applicable information on all major topics of food components analyzable by HPLC. It examines recent trends in HPLC, separation techniques, and HPLC determinations of residues of various substances. Print ISBN: 978-1-4398-3084-0 eBook ISBN: 978-1-4398-3085-7 November 2012, 7 x 10, 1078 pp. Suggested Price: $250.00 / £167.00

Food Chemistry

Flavonoids and Related Compounds

Shuo Wang and Bao-Guo Sun Tianjin University of Science and Technology, China

This edited book is a comprehensive guide to the chemistry of food toxicants produced during processing, formulation, and storage of food. Each major food chemical contaminant is discussed for toxic effects and the biological mechanisms behind their toxicity. Their absorption and distribution profiles and the factors influencing their levels in foods are also discussed. In addition, a listing of commonly used analytical techniques in food safety chemistry makes the book useful for food scientists and nutritionists. Print ISBN: 978-1-4665-9794-5 June 2014, 6-1/8 x 9-1/4, 240 pp. Suggested Price: $169.95 / £108.00

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Handbook of Essential Oils

Phosphoric Acid

Science, Technology, and Applications Edited by

Purification, Uses, Technology and Economics

K. Hüsnü Can Baser

Rodney Gilmour

Anadolu University, Eskisehir, Turkey

Gerhard Buchbauer University of Vienna, Austria

Food Chemistry

Bringing together scientific research and market profiles, this unprecedented handbook provides a much-needed compilation of important topics related to the development, use, and marketing of essential oils, including their chemistry and biochemistry. A select group of authoritative experts covers the historical, biological, regulatory, and microbial aspects needed by both researchers and those involved with the marketing of these oils, so popular in the pharmaceutical, food, health, and beauty industries. This reference also covers sources, production, analysis, storage, and transport of oils, as well as their role in aromatherapy, pharmacology, toxicology, and metabolism. Print ISBN: 978-1-4200-6315-8 eBook ISBN: 978-1-4200-6316-5 December 2009, 7 x 10, 991 pp. Suggested Price: $273.00 / £174.00

Handbook of Water Analysis

With common applications that include metal treatment, cola drinks, and chemical uses, purified phosphoric acid (PPA) and its derivatives are significant products. A comprehensive introduction to PPA, this book explores various purification processes with the history of their development, the preand post-treatment processes, equipment used, and the relative economics and merits of these processes. It showcases products and production technologies and relative benefits. The book also considers recycling, the environment, green technology, and nanotechnology as relevant to this field, as well as reliability and operational challenges different plants have faced. Print ISBN: 978-1-4398-9510-8 December 2013, 6-1/8 x 9-1/4, 360 pp. Suggested Price: $219.95 / £140.00

Textbook

Edited by

Rheology and Fracture Mechanics of Foods

Leo M.L. Nollet

Ton van Vliet

Third Edition University College Ghent, Belgium

Leen S. P. De Gelder Ghent University, Belgium.

Extensively revised and updated, the Handbook of Water Analysis, Third Edition provides current analytical techniques, starting from 2005 until now, for detecting various compounds in water samples. Maintaining the detailed and accessible style of both former editions, this third edition demonstrates water sampling and preservation methods by enumerating different ways to measure chemical and radiological characteristics and giving step-by-step descriptions of separation, residue determination, and clean-up techniques for fresh- and saltwater.

Process Engineering Design on Line Limited, High Peak, UK

Print ISBN: 978-1-4398-8964-0 eBook ISBN: 978-1-4398-8966-4 July 2013, 7 x 10, 995 pp. Suggested Price: $189.95 / £121.00

Wageningen Agricultural University, The Netherlands

Combining rheology and fracture mechanics, this unique textbook describes how rheological and fracture properties of foods are related to their structure. The first part reviews basic concepts and emphasizes aspects relevant for studying food products, raw materials, and intermediate products. The second part introduces measuring methods and the equipment used for studying mechanical properties of food products; highlighting tests that deliver reproducible and interpretable data. The final part investigates the relation between rheological and fracture behavior of matter and physical structure at the relevant molecular, mesoscopic, and macroscopic length scales. Figure slides are available upon qualifying course adoption. Print ISBN: 978-1-4398-2703-1 eBook ISBN: 978-1-4398-2705-5 September 2013, 6-1/8 x 9-1/4, 363 pp. Suggested Price: $89.95 / £57.99

Introduction to the Physical Chemistry of Foods

Starch-Based Polymeric Materials and Nanocomposites

Christos Ritzoulis

Chemistry, Processing, and Applications

ATEI, Thessaloniki, Greece

This concise, easy-to-understand book presents the fundamental principles of physical chemistry and its relationship to foods and their processing. It begins with basic physics and chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. This text offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background. Print ISBN: 978-1-4665-1175-0 eBook ISBN: 978-1-4665-1176-7 April 2013, 6-1/8 x 9-1/4, 224 pp. Suggested Price: $89.95 / £57.99

Edited by

Jasim Ahmed, Brijesh K. Tiwari, Syed H. Imam, and M.A. Rao In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. This volume presents the latest developments in starch chemistry, starch derivatives, starch-based nanocomposites, and their applications. Topics discussed include plasticization, rheological techniques, polymeric aspects of reactive extrusion (REX) and its use on starch and other biopolymers, and the potential of starch in food packaging, edible packaging, feedstock for bioproducts, and industrial and consumer products. Print ISBN: 978-1-4398-5116-6 eBook ISBN: 978-1-4398-5117-3 April 2012, 7 x 10, 416 pp. Suggested Price: $179.95 / £113.00

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Sweeteners

Citrus bergamia

Nutritional Aspects, Applications, and Production Technology

Bergamot and its Derivatives

Edited by

Giovanni Dugo and Ivana Bonaccorsi

Theodoros Varzakas

University of Messina, Italy

Higher Institute of Kalamata, Greece

Series: Medicinal and Aromatic Plants - Industrial Profiles

Athanasios Labropoulos and Stylianos Anestis

This book presents the most current research on all aspects of bergamot and its derivatives, including the history, botany, cultivation, extraction, analytical techniques, possible contamination, biological properties, and uses. It describes the pharmacological activities of bergamot and its derivatives, uses in cosmetics and medicine as well as in perfumery and in foods and beverages. Given the wide range of uses for bergamot, this book can serve as a reliable, comprehensive reference for scientists as well as a helpful product information resource for business-related interests.

Technological Institute of Athens, Greece

Combining information on natural sugar-based, natural non-sugar based, and artificial sweeteners, this book examines the applications and relative pros and cons of each in food and drink products, particularly caramels, marmalades, jams, and soft drinks. It discusses the production processes of corn syrups, invert sugars, and syrups based on sweeteners along with other sweetening compounds such as stafidin and concentrated juices. Highlighting quality control with reference to various physicochemical and microbiological methodologies, it also describes the legislative framework of these products as food ingredients. Print ISBN: 978-1-4398-7672-5 eBook ISBN: 978-1-4398-7673-2 May 2012, 7 x 10, 476 pp. Suggested Price: $179.95 / £113.00

Print ISBN: 978-1-4398-6227-8 eBook ISBN: 978-1-4398-6229-2 August 2013, 6-1/8 x 9-1/4, 592 pp. Suggested Price: $139.95 / £89.00

Ultra Performance Liquid Chromatography Mass Spectrometry

Dates

Evaluation and Applications in Food Analysis

Edited by

E. Sukumar

Mu Naushad Mohammad Rizwan Khan

Production, Processing, Food, and Medicinal Values A. Manickavasagan and M. Mohamed Essa Sultan Qaboos University, Muscat, Sultanate of Oman Higher College of Technology, Muscat, Sultanate of Oman Series: Medicinal and Aromatic Plants - Industrial Profiles

This book presents a unique collection of up-to-date UPLC-MS/MS methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, and aroma and flavor compounds in a wide variety of foods and food products. The book provides practical information to those who are involved in the research and development, production, or routing analysis of foods and food products. Print ISBN: 978-1-4665-9154-7 March 2014, 6-1/8 x 9-1/4, 472 pp. Suggested Price: $159.95 / £99.00

This book explores a range of essential facets of what many consider to be a wonder plant. It begins by examining cultural practices and their implications for date quality. The contributors discuss tissue culture studies, farm water management, mechanization approaches in pollination and harvesting operations, and marketing aspects. Next, the book focuses on postharvest operations and highlights the physical, chemical, and structural characteristics of dates. The final section discusses the possibilities for nutritional and medicinal use and reviews the use of dates in indigenous medicine. Print ISBN: 978-1-4398-4945-3 eBook ISBN: 978-1-4398-4947-7 April 2012, 7 x 10, 442 pp. Suggested Price: $149.95 / £89.00

Advances in Fruit Processing Technologies

Juice Processing

Edited by

Quality, Safety and Value-Added Opportunities

Sueli Rodrigues and Fabiano André Narciso Fernandes

Edited by

Universidade Federal do Ceara, Fortaleza, Brazil Series: Contemporary Food Engineering

Victor Falguera and Albert Ibarz University of Lleida, Spain

To meet the demands for high-quality, long-shelf-life fruits and fruit products, new processing technologies are under investigation and development. Presenting a blend of classical and emerging technologies, this volume explores a range of processing methods. Using a series of case studies, it discusses the effect of processing on sensory characteristics and nutritional value and explores new trends in modified atmosphere packaging. It also examines the use of fruit juices as a vehicle for probiotic microorganisms and prebiotic oligosaccharides as an alternative for dairy products. Print ISBN: 978-1-4398-5152-4 eBook ISBN: 978-1-4398-5153-1 May 2012, 6-1/8 x 9-1/4, 472 pp. Suggested Price: $189.95 / £120.00

Food Chemistry / Fruits & Vegetables

Edited by

Series: Contemporary Food Engineering

Fruit juices and derivative food products are widely consumed because of their refreshing nature and nutritional value. While juice quality largely depends on the fruit from which it is made, the manufacturing process is also very important. This book addresses all the important issues in juice processing, from extracting concentrates, to retaining nutritional and functional benefits, through making productive use of the by-products and waste generated in fruit juice processing. Novel methods in both thermal and nonthermal processing are addressed, with a constant focus on both quality and safety. Print ISBN: 978-1-4665-7733-6 April 2014, 6-1/8 x 9-1/4, 400 pp. Suggested Price: $159.95 / £99.00

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Advances in Natural Medicines, Nutraceuticals and Neurocognition

Handbook of Metallonutraceuticals

Edited by

Con Stough

Yashwant V. Pathak

Swinburne University of Technology, Hawthorne, Victoria, Australia

University of South Florida, Tampa, USA

Andrew Scholey

Sterling Botanical, Anaheim, California, USA

Swinburne University, Melbourne, Australia

Series: Nutraceuticals

Functional Foods & Nutraceuticals

Great strides have been made in the field of natural medicine with respect to neurocognition. Bringing together the work of contributors from around the globe, this book examines developments related to cognitive aging; the neurocognitive effects of isolated compounds, including N-acetylcysteine and lipoic acid; the effect of supplementation with multivitamins on cognitive health; and the impact of agents that improve metabolic activity in the context of neurocognitive function. It also examines the effects of essential fatty acids, Traditional Chinese Medicine, Indian herbs, and herbal extracts on intelligence, memory, cognition, and brain functioning.

Reviewing the health applications of selected metallic elements and the inorganic, organic, and bio-chemistry underlying the formulation of metallonutraceuticals, this comprehensive work provides a detailed description of the fundamentals and applications of a series of metals vital to the metabolic and nutritional activities of human beings. Assuming a basic understanding of the role of metals in human physiology, it addresses various production issues including scaling up, processing, and automation from different scientific perspectives, as well as FDA regulations, institutional regulations, and ethics for industrial operations and corporate transactions.

Print ISBN: 978-1-4398-9360-9 eBook ISBN: 978-1-4398-9362-3 January 2013, 6-1/8 x 9-1/4, 369 pp. Suggested Price: $149.95 / £95.00

Print ISBN: 978-1-4398-3698-9 February 2014, 6-1/8 x 9-1/4, 336 pp. Suggested Price: $149.95 / £95.00

Green Tea Polyphenols Nutraceuticals of Modern Life

Intestinal Microbiota in Health and Disease

Edited by

Modern Concepts

Lekh R. Juneja, Mahendra P. Kapoor, Tsutomu Okubo, and Theertham P. Rao

Edited by

Taiyo Kagaku Co., Ltd., Mie, Japan

Presenting a collection of up-to-date global findings on the health benefits of green tea polyphenols, this book confirms their position as healthy functional ingredients. With chapters contributed by experts in the field and the inclusion of extensive references, it provides an authoritative volume to guide researchers, scientists, and regulatory bodies. The book covers important topics on the processing, chemical composition, and properties of green tea polyphenols as well as their numerous health benefits, from cancer prevention and cardiovascular health to protection of internal organs and gut health.

Jayant N. Lokhande

Print ISBN: 978-1-4398-4788-6 eBook ISBN: 978-1-4398-4789-3 May 2013, 6-1/8 x 9-1/4, 362 pp. Suggested Price: $129.95 / £82.00

Eduardo J. Schiffrin Nestle Research Center, Vevey, Switzerland

Philippe Marteau Denis Diderot Paris 7 University, France

Dominique Brassart Nestlé Nutrition, Vaud, Switzerland

Now considered an organ with defensive and metabolic capabilities, the intestinal microbiota plays a major role in the local host immune system development and education. It contributes to the generation of a homeostatic balance characterized by the capacity to react against pathogens while remaining hyperresponsive/ tolerant against commensals. This homeostatic response depends on bacteria and bacterial product sensing by innate immune cells and their molecular asset at the intestinal mucosa. This book captures the enormous progress that has been accomplished in this field in recent years. Print ISBN: 978-1-4822-2676-8 January 2014, 6-1/8 x 9-1/4, 360 pp. Suggested Price: $139.95 / £89.00

Handbook of Analysis of Active Compounds in Functional Foods

Marine Nutraceuticals

Edited by

Leo M.L. Nollet

Se-Kwon Kim

University College Ghent, Belgium

Fidel Toldra

Prospects and Perspectives Pukyong National University, Busan, South Korea Series: Nutraceuticals

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

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. This volume 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 marine environment is rich in biological and chemical diversity and is the source of unique bioactive substances that can be used as nutraceuticals and functional food ingredients. This book discusses recent advances in marine nutraceuticals, providing a comprehensive account of marine-derived nutritionally and pharmacologically active agents and their potential health benefits, including antioxidant, anticancer, anticoagulant, antidiabetic, anti-inflammatory, antihypertensive, and antibacterial properties. The book discusses the sources, isolation and purification, chemistry, functional interactions, applications, and industrial perspectives of marine-derived nutraceuticals.

Print ISBN: 978-1-4398-1588-5 eBook ISBN: 978-1-4398-1590-8 January 2012, 7 x 10, 956 pp. Suggested Price: $199.95 / £127.00

Print ISBN: 978-1-4665-1351-8 eBook ISBN: 978-1-4665-1352-5 March 2013, 6-1/8 x 9-1/4, 464 pp. Suggested Price: $169.95 / £108.00

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Review of Human Evidence

Handbook of Prebiotics and Probiotics Ingredients

Edited by

Health Benefits and Food Applications

Somdat Mahabir

Edited by

National Cancer Institute, Bethesda, Maryland, USA

Yashwant V. Pathak

Susan Sungsoo Cho NutraSource Inc., Laurel, Maryland, USA

University of South Florida, Tampa, USA

Terry Finocchiaro

Series: Nutraceuticals

National Starch Food Innovation, Bridgewater, New Jersey, USA

This book focuses on the role of nutraceuticals in human health, disease prevention, health promotion, and as an adjunct to disease treatment. This epidemiological focus is very crucial because it will address whether, and what kinds of, evidence exist to support a role for nutraceuticals in disease prevention and treatment. Cutting-edge summaries highlight both the biological and epidemiological findings of relevant studies of nutraceuticals in health and disease. Print ISBN: 978-1-4665-1722-6 eBook ISBN: 978-1-4665-1723-3 July 2013, 6-1/8 x 9-1/4, 395 pp. Suggested Price: $159.95 / £99.00

While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distribution of functional foods. This volume comprehensively explores these variables and highlights the most current biological research and applications. It examines the sources of prebiotics and probiotics, describes the physiological functions of both products, and discusses promising applications for a plethora of disorders. Print ISBN: 978-1-4200-6213-7 eBook ISBN: 978-1-4200-6215-1 November 2009, 6-1/8 x 9-1/4, 454 pp. Suggested Price: $194.95 / £124.00

OMICs Technologies

Probiotics

Tools for Food Science

Immunobiotics and Immunogenics

Edited by

Noureddine Benkeblia

Haruki Kitazawa

University of the West Indies, Kingston, Jamaica

Tohoku University, Sendai, Japan

New tools developed from molecular biology, analytical chemistry, and biochemistry are likely to revolutionize the study of food. 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. Print ISBN: 978-1-4398-3706-1 eBook ISBN: 978-1-4398-3707-8 January 2012, 6-1/8 x 9-1/4, 429 pp. Suggested Price: $189.95 / £120.00

Julio Villena Laboratory of Clinical and Experimental Biochemistry, Tucuman, Argentina

Susana Alvarez CERELA-CONICET, Tucumán, Argentina

Written by international experts, this book reviews recent, cutting-edge research on the use of immunoregulatory probiotics (immunobiotics) and their bioactive compounds (immunogenics) to prevent disease and improve health. Each chapter provides critical insight, reviews current research, discusses future perspective, and stimulates discussion. The book also dicsusses novel applications of immunobiotics, such as their use in respiratory infections and regulation of the interaction between inflammation and coagulation, as well as their effect on hematopoiesis. Print ISBN: 978-1-4822-0684-5 October 2013, 6-1/8 x 9-1/4, 412 pp. Suggested Price: $129.95 / £82.00

Probiotics and Psychopathology

The Feeding of Nations

Edited by

Redefining Food Security for the 21st Century

Colin Martin

Mark Gibson

University of the West of Scotland, UK

Manchester Metropolitan University, UK

Research in probiotics is an important and developing area across many aspects of health and wellbeing. Synthesizing the most contemporary evidence, this book examines the role of probiotics in the context of major mental health and clinical diagnoses. It addresses etiology and prognosis and explores the therapeutic potential of probiotics within each diagnostic category. Diagnostic categories include anxiety disorder, major depressive disorder, addiction, eating disorder, bipolar affective disorder, and schizophrenia. The text highlights future research directions and contains summary points for each chapter.

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.

Print ISBN: 978-1-4665-7356-7 June 2014, 6-1/8 x 9-1/4, 400 pp. Suggested Price: $149.95 / £95.00

Print ISBN: 978-1-4398-3950-8 eBook ISBN: 978-1-4398-3951-5 February 2012, 7 x 10, 684 pp. Suggested Price: $104.95 / £66.99

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Functional Foods & Nutraceuticals / Laws & Regulations

Nutraceuticals and Health

Handbook of Meat and Meat Processing

Meats & Seafood / Microbiology & Safety 18

Seafood Science

Second Edition

Advances in Chemistry, Technology and Applications

Edited by

Y. H. Hui, PhD

Se-Kwon Kim

Science Technology System, West Sacramento, California, USA

Pukyong National University, Busan, South Korea

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 such as emulsion, deboning, marination, and breading.

This book provides current trends in seafood science of various relevant topics including isolation aspects, different methodologies involved in seafood production, detailed explanations about marine species such as fish, seaweed, and crustaceans and their health benefits as well as health risk. These topics provide a platform to develop various aquaculture/biotechnology industries. The book is essential reading for the novice and experts marine-related fields, such as aquaculture, biotechnology, chemical sciences, natural products, materials science, pharmaceutical science, and nutraceutical science.

Print ISBN: 978-1-4398-3683-5 eBook ISBN: 978-1-4398-3684-2 January 2012, 7 x 10, 1000 pp. Suggested Price: $273.00 / £173.00

Print ISBN: 978-1-4665-9582-8 February 2014, 6-1/8 x 9-1/4, 312 pp. Suggested Price: $159.95 / £99.00

High Pressure Processing for Seafood

Surimi and Surimi Seafood

Edited by

Laura S. Douglas and George J. Flick, Jr.

Jae W. Park

Virginia Polytechnic Institute and State University, Blacksburg, USA

High-pressure processing can produce high-quality extended-shelf-life foods that exhibit characteristics of fresh products. This book provides concise information on high pressure processing and its use with seafood, fish, and fishery products. It addresses the effects of the use of high-pressure processing on protein, fats, and carbohydrates as well as on microorganisms; contains information on the use and effects of high-pressure processing on various types of seafood products, including fish, crustaceans, and mollusks; and explains how it might be useful for limiting seafood allergies. The authors offer time, temperature, and pressure recommendations for various products.

Third Edition Oregon State University, Astoria, USA

Surimi and surimi seafood products were originated in Japan several hundred years ago, and their modern production technology has been professionally documented since the 1950s. The book covers the basic science of surimi (fish proteins) and contains updates on fisheries and the market. It reviews a wide range of surimi seafood manufacturing technologies. It discusses quality assessment/quality control, development, and nutrition technology. Print ISBN: 978-1-4398-9857-4 December 2013, 7 x 10, 666 pp. Suggested Price: $199.95 / £127.00

Print ISBN: 978-1-4398-5269-9 March 2014, 6-1/8 x 9-1/4, 176 pp. Suggested Price: $129.95 / £82.00

Seafood and Freshwater Toxins

Actinobacteria

Pharmacology, Physiology, and Detection, Third Edition

Application in Bioremediation and Production of Industrial Enzymes

Edited by

Luis M. Botana

Maria Julia Amoroso, Claudia Susana Benimeli, and Sergio Antonio Cuozzo

University of Santiago, Lugo, Spain

This book provides an overview of the current state of knowledge from several perspectives. Incorporating toxicology, chemistry, ecology, and economics, the book covers the biological aspects of the bloom and the effects and actions of each toxin, with emphasis on human response. It discusses the use of animals, receptors, antibodies, and aptamers as tools for method development. It highlights the legal and economic perspectives of toxic incidence in industrial activity and international regulation and monitoring programs. Print ISBN: 978-1-4665-0514-8 March 2014, 7 x 10, 1184 pp. Suggested Price: $249.95 / £159.00

Universidad del Norte Santo Tomás de Aquino, Tucumán, Argentina

This book describes isolated actinobacteria from different environments and how these can be used to bioremediate heavy metals and pesticides in contaminated sites. It also describes how free-living actinobacteria acquire the capability to produce nodules in plants and how this could be important for accelerating the degradation of pesticides in soils or slurries. Some chapters show how actinobacteria can be used to produce industrial enzymes and metabolites under different physicochemical conditions for use in the food industry. This book will interest professionals involved with waste management, environmental protection, and pollution abatement. Print ISBN: 978-1-4665-7873-9 eBook ISBN: 978-1-4665-7874-6 March 2013, 6-1/8 x 9-1/4, 296 pp. Suggested Price: $89.95 / £57.99

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Foodborne Viral Pathogens

Edited by

Grant Hansman and Peter White

Lihua Xiao, Una Ryan, and Yaoyu Feng

Series: Food Microbiology

Unlike foodborne pathogenic bacteria, little is published on food viruses and their research. This book is devoted to the study of the molecular biology of foodborne viral pathogens and is divided into two sections. The first section outlines key molecular biological techniques that have been applied to foodborne viral pathogens research. The second section covers individual foodborne viral pathogens in relation to their classification, morphology, genome structures, biology, epidemiology, clinical features, pathogenesis, diagnosis, treatment, and prevention.

This book is devoted to the study of molecular biology of foodborne parasitic pathogens. The first section outlines key molecular biological techniques that have been applied to foodborne parasitic pathogens research. Topics range from genetic manipulation, molecular detection, and population genetics to phylogenetic analysis (including use of related software), whole genome sequencing, metagenomic analysis, and vaccine development, among other current concerns. The second and third sections cover individual foodborne protists and helminthes, with each chapter following a similar format for a consistent presentation of information. Print ISBN: 978-1-4665-6883-9 June 2014, 7 x 10, 1500 pp. Suggested Price: $199.95 / £127.00

Food Associated Pathogens

Print ISBN: 978-1-4665-7950-7 March 2014, 7 x 10, 800 pp. Suggested Price: $169.95 / £108.00

Textbook

Edited by

Fundamental Food Microbiology

Wilhelm Tham and Marie-Louise Danielsson-Tham

Fifth Edition

Örebro University, Grythyttan, Sweden

To control foodborne illness, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, molds, and mycotoxins in food. It also discusses food-associated antimicrobial resistance and lessons learned from an actual foodborne outbreak. The book also explores clinical aspects of foodborne illness. It is intended for students within the medical field but is also ideal as a reference for scientists, technologists, and inspectors in public health-related fields who regularly contend with issues related to food microbiology, foodborne infections and intoxications, and food safety. Print ISBN: 978-1-4665-8498-3 October 2013, 6-1/8 x 9-1/4, 354 pp. Suggested Price: $99.95 / £63.99

Food Safety in China

Bibek Ray University of Wyoming, Plymouth, USA

Arun Bhunia Purdue University, West Lafayette, Indiana, USA

This new edition of a bestseller presents the most up-todate information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. With the inclusion of many more easy-tofollow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate students and working professionals in food microbiology or food safety. Figure slides are available upon qualifying course adoption. Print ISBN: 978-1-4665-6443-5 October 2013, 7 x 10, 648 pp. Suggested Price: $84.95 / £52.99

A Comprehensive Review

Handbook of Microbiological Media

Linhai Wu

Fourth Edition

Jiangsu Province Research Base of Food Safety, Jiangnan University, China

This book provides a comprehensive review of the efforts put forth by China to prevent food safety issues, including the abuse of food additives. It examines the complete system of food supply chain from multiscientific, systematic points of view, and includes food producers and operators, consumers, and the government agencies into an organic system. Starting from the production of agricultural products, it investigates the changing track of food safety (including imported and exported products) in key aspects such as production, circulation, and consumption between 2006 and 2011. Print ISBN: 978-1-4822-1833-6 June 2014, 6-1/8 x 9-1/4, 392 pp. Suggested Price: $79.95 / £49.99

Microbiology & Safety

Biology of Foodborne Parasites

Ronald M. Atlas University of Louisville, Kentucky, USA

The fourth edition of a bestseller, this volume lists the formulation, method of preparation, and uses for over 4,000 microbiological media. With 30 percent more entries than the previous editions, the book includes recent information on international collection of microorganisms and expanded information on yeast, algae, and Archaea. The book also contains formulations and uses of media for isolation, culture, identification, and maintenance of microorganisms. The entries are arranged alphabetically by medium name and include synonyms, sources, trademarks, and more. Print ISBN: 978-1-4398-0406-3 eBook ISBN: 978-1-4398-0408-7 March 2010, 8-1/2 x 11, 2040 pp. Suggested Price: $231.00 / £147.00

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Managing Food Safety Risks in the Agri-Food Industries Jan Mei Soon Universiti Malaysia Kelantan

Richard Baines Royal Agricultural University, Cirencester, UK

Microbiology & Safety

The supply chain in modern farming practices can allow microorganism contamination of crops, livestock, and aquatic organisms. Thus, this book focuses on informing readers of existing and emerging risks in the primary agri-food industries and ways to manage, reduce, or prevent them from occurring. The book covers three primary production sectors—crops, terrestrial livestock, and aquaculture products—along with a chapter on game and wild fish catch. Under each sector, the book addresses the existing and emerging food safety risks, challenges, and intervention strategies. Print ISBN: 978-1-4665-0950-4 October 2013, 6-1/8 x 9-1/4, 218 pp. Suggested Price: $139.95 / £89.00

Edited by

Ioannis S. Boziaris University of Thessaly, Nea Ionia, Greece

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods. Print ISBN: 978-1-4665-8075-6 February 2014, 6-1/8 x 9-1/4, 304 pp. Suggested Price: $159.95 / £99.00

Microbiological Research and Development for the Food Industry

Plant Sanitation for Food Processing and Food Service

Edited by

Second Edition

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

Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, this text provides practical insights into the necessary mechanisms and research of the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for food, beverage, and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods by describing ways data can be collected to answer more complex questions, and provides examples of how such data can be applied to consumer and brand protection efforts.

Novel Food Preservation and Microbial Assessment Techniques

Edited by

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

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry’s most recent developments. The Second Edition of the book, formerly titled Food Plant Sanitation, discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.

Print ISBN: 978-1-4398-3483-1 eBook ISBN: 978-1-4398-3484-8 September 2012, 6-1/8 x 9-1/4, 355 pp. Suggested Price: $146.95 / £93.00

Print ISBN: 978-1-4665-7769-5 May 2014, 7 x 10, 1000 pp. Suggested Price: $189.95 / £121.00

Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi

Textbook

Edited by

Tõnu Püssa

Robert Russell Monteith Paterson

Estonian University of Life Sciences, Tartu

Micoteca de Universidade do Minho, Portugal

Following in the tradition of the popular first edition, this book integrates the general principles of toxicology with a systematic characterization of the most important foodborne toxicants. Ideal as a textbook in a Food Toxicology course, this new edition includes a new chapter on food adulterations. Using moderately rigorous biochemistry and chemistry, it also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, flavor enhancers, and nanomaterials. Figure slides are available upon qualifying course adoption.

Food Microbiology Series

This comprehensive book summarizes the general knowledge about toxigenic fungi and describes key molecular techniques that have been applied to foodborne fungal pathogens. The book deals specifically with foodborne mycotoxigenic fungi, from the standpoint of mycoses. It covers the 20 genera that contain human pathogenic and foodborne species, of which approximately ten merit a separate chapter. The book contains separate chapter sections on ten genera that contain mycotoxin producing species. It also examines yeast genera, which contain species that are pathogenic to humans and also contain food-associated species. Print ISBN: 978-1-4665-5986-8 May 2014, 7 x 10, 760 pp. Suggested Price: $199.95 / £127.00

Principles of Food Toxicology Second Edition

Print ISBN: 978-1-4665-0410-3 eBook ISBN: 978-1-4665-0419-6 August 2013, 6-1/8 x 9-1/4, 414 pp. Suggested Price: $79.95 / £49.99

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Decision Making Under Uncertainty

Toxins and Biologically Active Compounds from Microalgae

Charles Yoe

Volume 1: Origin, Chemistry and Detection

Notre Dame of Maryland University, Baltimore, USA

This book treats the whole of risk analysis—risk management, risk assessment, and risk communication— in an integrated fashion. The author combines the three tasks of risk analysis into a framework that supports decision making in an uncertain environment. The book introduces the language, models, and concepts of risk analysis, and then supplies the tools, techniques, and methodologies to help readers apply the principles. Based on the author’s decades of experience, this straightforward book provides a foundation for the practice of risk analysis for professionals from all walks of life. Print ISBN: 978-1-4398-5749-6 eBook ISBN: 978-1-4398-5750-2 September 2011, 6-1/8 x 9-1/4, 583 pp. Suggested Price: $179.95 / £112.00

Edited by

Gian Paolo Rossini Universita di Modena e Reggio Emilia, Italy

This book provides a structured account of the existing knowledge of toxic algae, the chemistry of the toxins they produce, the effects these substances exert in humans and wildlife, as well as the strategies envisaged to protect public health and the environment. It covers recent advances in the understanding of the biology of toxin producers and the factors involved in the appearance and dynamics of harmful algae blooms, the factors affecting toxin production, the synthesis of toxins both in natural producers and by chemical means in a lab. Print ISBN: 978-1-4822-1068-2 March 2014, 6-1/8 x 9-1/4, 500 pp. Suggested Price: $159.95 / £99.00

Probiotic Bacteria

Textbook

Fundamentals, Therapy, and Technological Aspects

Principles and Practice, Third Edition

Food Packaging

Edited by

Gordon L. Robertson

Paulo S. Silva

Food Packaging Environment, Hope Island, Australia

University of Porto, Portugal

Ana C. Freitas Instituto Piaget – ISEIT, Viseu, Portugal

Complied by an expert editorial team with noteworthy and remarkable experience, this book covers technological aspects related to probiotics, not only in terms of delivery modes but also in terms of protection technologies. It includes discussions of their therapeutic and physiologic implications and benefits, and provides a contemporary update and a holistic review of the topic. It focuses on the technological aspects of probiotic products, brings together the information needed for their successful development, and examines the international picture regarding regulatory issues. Print ISBN: 978-981-4411-62-2 February 2014, 6 x 9, 300 pp. Suggested Price: $149.95 / £95.00

This book presents an integrated approach to understanding the principles underlying food packaging and their applications. This edition includes new and expanded coverage of biobased packaging and bionanocomposites; nanotechnology applications, including nanoclays; metallization and atomic layer deposition; shelf life design, analysis, and estimation; safety and legislative aspects of packaging including public interest in food contact materials such as BPA and phthalates; life cycle assessment and sustainability. A new chapter addresses food packaging closures and sealing systems. Figure slides are available upon qualifying course adoption Print ISBN: 978-1-4398-6241-4 eBook ISBN: 978-1-4665-6050-5 November 2012, 7 x 10, 733 pp. Suggested Price: $99.95 / £66.99

Probiotics and Prebiotics in Food, Nutrition and Health

Food Packaging and Shelf Life

Edited by

Semih Otles

Gordon L. Robertson

Ege University, Izmir, Turkey

Food Packaging Environment, Hope Island, Australia

Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area. The book examines the sources and production of probiotics and prebiotics. It explores their use in gastrointestinal disorders, infections, cancer prevention, allergies, asthma, and other disorders. It also discusses the use of these supplements in infant, elderly, and animal nutrition, and reviews regulations and safety issues. Print ISBN: 978-1-4665-8623-9 January 2014, 6-1/8 x 9-1/4, 450 pp. Suggested Price: $149.95 / £95.00

A Practical Guide

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. Print ISBN: 978-1-4200-7844-2 eBook ISBN: 978-1-4200-7845-9 December 2009, 7 x 10, 404 pp. Suggested Price: $194.95 / £124.00

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Microbiology & Safety / Packaging

Principles of Risk Analysis

Food Packing Materials

Shelf Life Assessment of Food

Testing & Quality Assurance

Edited by

Preeti Singh Ali Abas Wani Horst-Christian Langowski

Packaging / Product Development 22

This book is arguably the first one focusing on packaging material testing and quality assurance. It provides information to help food scientists, polymer chemists, and packaging technologists find practical solutions to packaging defects and to develop innovative packaging materials for food products. Knowledge of packaging material testing procedures is extremely useful in the development of new packaging materials. Unique among books on packaging, this reference focuses on basic and practical approaches for testing packaging materials. Print ISBN: 978-1-4665-5994-3 May 2014, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $149.95 / £95.00

Maria Cristina Nicoli University of Udine, Italy Series: Food Preservation Technology

This volume presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Defining the process through a series of sequential steps, the book assists and supports researchers and food industry operators in planning a shelf-life study that best suits their needs. The book includes a series of case studies that begin by defining acceptability limits and identifying the indicators of quality loss. Next, the book examines expiration time assessment by instrumental or sensory tools. Print ISBN: 978-1-4398-4600-1 eBook ISBN: 978-1-4398-4603-2 May 2012, 6-1/8 x 9-1/4, 316 pp. Suggested Price: $179.95 / £113.00

Handbook of Aseptic Processing and Packaging

Innovation in Healthy and Functional Foods

Second Edition

Edited by

Jairus R. D. David ConAgra Foods, Omaha, Nebraska, USA

Ralph H. Graves Consultant, Visalia, California, USA

Thomas Szemplenski

Dilip Ghosh Nutriconnect, Sydney, Austraila

Shantanu Das Riddet Institute, Palmerston North, New Zealand

Debasis Bagchi

Aseptic Resources, Inc., San Diego, California, USA

University of Houston College of Pharmacy, Texas, USA

The second edition of this newly titled handbook explores the application of existing and new food processing methods and sensor technologies. It is an essential guide for those developing day-to-day procedures for a number of different aseptic processing and packaging applications. New topics include current information on aseptic packaging materials and sterilants, aseptic bulk packaging, aseptic processing operations, failure mode effect analysis, and spoilage troubleshooting. The book also examines aseptic processing of particulate foods, and contract manufacturers and their role in introducing innovative products to market.

Interlink Marketing Consultancy Pvt. Ltd., Mumbai, India

Print ISBN: 978-1-4398-0719-4 eBook ISBN: 978-1-4398-0720-0 November 2012, 6-1/8 x 9-1/4, 400 pp. Suggested Price: $199.95 / £127.00

Modified Atmosphere and Active Packaging Technologies

R.B. Smarta Functional food developers are faced with challenges and opportunities in bringing these food products into the marketplace. This book addresses not only innovation and technology, but also the regulatory framework, consumer perspectives, and business and financial considerations. Presented by experts from industry and academia directly involved in the process, chapters cover food safety, packaging, and regulations; drivers and barriers in innovation; the global marketing of functional foods; the changing dynamics of food consumption in developing countries; product innovation; technological development; functional food ingredients; and future trends. Print ISBN: 978-1-4398-6267-4 eBook ISBN: 978-1-4398-6269-8 September 2012, 7 x 10, 616 pp. Suggested Price: $146.95 / £93.00

New Food Product Development

Edited by

From Concept to Marketplace, Third Edition

Ioannis S. Arvanitoyannis

Gordon W. Fuller

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

Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). This volume presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation. The book examines gases and machinery for MAP, safety and quality control, and applications in foods of plant and animal origin. It also reviews new trends in AP, consumer behavior, and sensory analysis. Print ISBN: 978-1-4398-0044-7 eBook ISBN: 978-1-4398-0045-4 June 2012, 6-1/8 x 9-1/4, 826 pp. Suggested Price: $189.95 / £120.00

This new edition of a bestselling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. The author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources. Print ISBN: 978-1-4398-1864-0 eBook ISBN: 978-1-4398-1865-7 January 2011, 6-1/8 x 9-1/4, 508 pp. Suggested Price: $99.95 / £65.99

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Sensory Evaluation Techniques Fourth Edition Morten C. Meilgaard Ann Arbor, Michigan, USA

Designing Food Safety and Equipment Reliability Through Maintenance Engineering Sauro Riccetti

Sensory Spectrum Incorporated, New Providence, New Jersey, USA

B. Thomas Carr Carr Consulting, Evanston, Illinois, USA

From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, this bestselling book covers all phases of sensory evaluation. It details sensory tests currently in use, promotes understanding of these tests, and describes major sensory evaluation practices. This edition contains an expanded chapter on the Spectrum™ method of descriptive sensory analysis, a set of revised flavor intensity scales, an overview of Thurstonian scaling, and a detailed discussion of data-relationship techniques. With numerous examples and sample tests, this book is an essential resource that illustrates the development of sensory perception testing. Print ISBN: 978-0-8493-3839-7 December 2006, 7 x 10, 464 pp. Suggested Price: $113.95 / £77.99

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

A delineation of the basics of sensory analysis and how it applies to shelf-life studies, this book includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals, and potential pitfalls. Print ISBN: 978-1-4200-9291-2 eBook ISBN: 978-1-4200-9294-3 May 2010, 6-1/8 x 9-1/4, 264 pp. Suggested Price: $179.95 / £112.00

Tetra Pak, Italy

This book identifies a way to ensure food product safety through maintenance engineering. Maintenance engineering normally starts with equipment reliability, but this book starts from product safety to identify equipment criticalities and then addresses maintenance solutions. With its ability to integrate food safety techniques with reliability and maintenance engineering techniques, this book will help readers identify a maintenance design and implementation process that can control food safety and equipment reliability in their organization. Print ISBN: 978-1-4665-8987-2 eBook ISBN: 978-1-4665-8988-9 October 2013, 6-1/8 x 9-1/4, 413 pp. Suggested Price: $59.95 / £38.99

Food Plant Sanitation Design, Maintenance, and Good Manufacturing Practices, Second Edition Michael M. Cramer Food Safety & Quality Assurance, Specialty Brands, Inc., Yorba Linda, California, USA

Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Beginning with that premise, this book presents some of the key components for such a system. The second edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It offers readers the tools to establish a food safety system to help control microbiological, physical, and chemical hazards. The author has also included examples of procedures, forms, and documents. Print ISBN: 978-1-4665-1173-6 eBook ISBN: 978-1-4665-1174-3 May 2013, 6-1/8 x 9-1/4, 306 pp. Suggested Price: $139.95 / £89.00

Specialty Foods Processing Technology, Quality, and Safety

Food Safety Management Programs

Edited by

Applications, Best Practices, and Compliance

Yanyun Zhao

Debby Newslow

Oregon State University, Corvallis, USA

D. L. Newslow and Associates, Inc., Orlando, Florida, USA

This volume explores how specialty foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety. The book describes various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It also examines the marketplace and examples of implemented food safety controls. The majority of the book is composed of sharply focused chapters on specific foods ranging from jellies to chocolate. The final chapter presents additional information and resources for entrepreneurs. Print ISBN: 978-1-4398-5423-5 eBook ISBN: 978-1-4398-5424-2 May 2012, 6-1/8 x 9-1/4, 356 pp. Suggested Price: $93.95 / £59.99

The value of an effective well-defined, implemented, and maintained management system is priceless. Based on the requirements of established safety standards, including ISO 9001, ISO 22000, and FSSC22000, this text provides participation-based tools that can be applied to the development, implementation, and maintenance of a management-based system in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the system, and ways to integrate these resources into individual operations. Print ISBN: 978-1-4398-2679-9 December 2013, 6-1/8 x 9-1/4, 382 pp. Suggested Price: $139.95 / £89.00

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Product Development / Quality Assurance

Gail Vance Civille

Quality Assurance / Nutrition in Health & Disease 24

Food Safety Regulatory Compliance

Sensory Data Analysis by Example with R

Catalyst for a Lean and Sustainable Food Supply Chain

Sebastien Le

Preston W. Blevins Series: Resource Management

The global sourcing of ingredients has created complex supply chains, significant management challenges, and additional regulatory compliance requirements. This has placed tremendous pressure on food manufacturers, many of whom lack the knowledge, concepts, techniques, and procedures to comply with these increased requirements. Providing a roadmap for leveraging existing investments in food safety regulatory compliance into superior inventory management, this book explains how to implement Lean operating principles to determine what needs to be improved, in what sequence improvements must be addressed, how one improvement feeds another, and the prerequisites for each improvement. Print ISBN: 978-1-4398-4956-9 eBook ISBN: 978-1-4398-4958-3 November 2012, 6-1/8 x 9-1/4, 342 pp. Suggested Price: $93.95 / £59.99

Agrocampus Quest, Rennes, France

Thierry Worch OP&P Product Research, Utrecht, The Netherlands

Sensory data—data that are mostly collected by a human being—are present in many fields of application. In the food industry, in particular, there is a lot of interest in sensory data analysis for product development. This book presents a balance of the theory and applications of sensory data analysis. It has an abundance of real examples and an emphasis on the use of R for conducting analyses. The mathematics is kept to a minimum and the problem-driven approach ensures the book is suitable for researchers from many disciplines. Print ISBN: 978-1-4665-6572-2 June 2014, 6 x 9, 256 pp. Suggested Price: $89.95 / £57.99

Improving Food Quality with Novel Food Processing Technologies

Advancing Medicine with Food and Nutrients

Edited by

Özlem Tokus¸og˘lu

Ingrid Kohlstadt

Celal Bayer University, Manisa, Turkey

Barry G. Swanson Washington State University, Pullman, USA

Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies. Print ISBN: 978-1-4665-0724-1 February 2014, 6-1/8 x 9-1/4, 350 pp. Suggested Price: $169.95 / £108.00

Portable Biosensing of Food Toxicants and Environmental Pollutants Edited by

Dimitrios P. Nikolelis Theodoros Varzakas Arzum Erdem Georgia-Paraskevi Nikoleli Series in Sensors

Biosensors are poised to make a large impact in environmental, food, and biomedical applications, as they clearly offer advantages over standard analytical methods, including minimal sample preparation and handling, real-time detection, rapid detection of analytes, and the ability to be used by unskilled personnel. Covering numerous applications of biosensors used in food and the environment, this book presents basic knowledge on biosensor technology at a postgraduate level and explores the latest advances in chemical sensor technology for researchers. Print ISBN: 978-1-4665-7632-2 October 2013, 6-1/8 x 9-1/4, 830 pp. Suggested Price: $199.95 / £127.00

Second Edition Johns Hopkins University, Baltimore, Maryland, USA

This second edition of the praised volume, Food and Nutrients in Disease Management, reviews several new disorders as well as emerging themes uncovered by new research, including the body’s increased demand for certain nutrients when faced with toxic exposures, food safety issues in patients with allergies and pre-existing medical conditions, and the effects of variables such as ultraviolet light, radiation, jetlag, and shift-work on nutritional needs. Organized conveniently based on specific medical disorders, the book’s chapters each conclude with a summary of clinical recommendations for the specific condition discussed. Print ISBN: 978-1-4398-8772-1 eBook ISBN: 978-1-4398-8774-5 December 2012, 7 x 10, 910 pp. Suggested Price: $159.95 / £100.00

Anthocyanins in Health and Disease Edited by

Taylor C. Wallace M. Monica Giusti Anthocyanin pigments are responsible for the orangered and blue-violet colors of many fruits, vegetables, cereal grains, and flowers. Interest in anthocyanins has intensified because of their health benefits as dietary antioxidants. This book reviews the relationship of anthocyanins to human health and disease. It examines the bioavailability, chemistry, metabolism, and efficacy of anthocyanins, as well as their role in protecting the body from several ageand obesity-related chronic diseases. Diseases covered include colorectal cancer, metabolic syndrome, neuronal and cognitive dysfunction, immune dysfunction, eye disorders, and cardiovascular disease. Print ISBN: 978-1-4398-9471-2 eBook ISBN: 978-1-4398-9476-7 September 2013, 6-1/8 x 9-1/4, 368 pp. Suggested Price: $129.95 / £82.00

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Steven A. Abrams and Keli M. Hawthorne Baylor College of Medicine, Houston, Texas, USA

This volume explores recent research, debunks popular myths, and clarifies the often confusing and contradictory scientific literature. Topics include the Institute of Medicine process by which Dietary Reference Intakes (DRIs) are developed; iron, calcium, and vitamin D requirements for infants, children, and pregnant and lactating women; and the scientific research process related to human nutrition. The book also examines the nonbone health aspects of vitamin D and why literature claims about this topic can be misleading. Print ISBN: 978-1-4398-4926-2 eBook ISBN: 978-1-4398-4927-9 March 2012, 6-1/8 x 9-1/4, 241 pp. Suggested Price: $125.95 / £81.00

Carotenoids and Vitamin A in Translational Medicine Edited by

Olaf Sommerburg University Children’s Hospital, Heidelberg, Germany

Werner Siems KortexMed Institute of Medical Education, Bad Harzburg, Germany

Klaus Kraemer Sight and Life, Basel, Switzerland Series: Oxidative Stress and Disease

Vitamin A (retinol) is an essential dietary compound with myriad metabolic and regulatory functions. More than 600 carotenoids have been identified in plants, algae, fungi, and bacteria, and around 50 carotenoids—including β-carotene—can be converted into vitamin. This volume reviews the medical use of carotenoids and vitamin A in cancer; diseases of the skin, eye, ear, and lung; and inflammatory bowel and metabolic diseases. It also discusses the analytics of carotenoids and the supply of carotenoids and vitamin A in developing countries. The book evaluates basic research, epidemiological studies, and clinical trials. Print ISBN: 978-1-4398-5526-3 eBook ISBN: 978-1-4398-5527-0 April 2013, 6-1/8 x 9-1/4, 436 pp. Suggested Price: $159.95 / £99.00

Cardiovascular Diseases

Chronic Inflammation

Nutritional and Therapeutic Interventions Edited by

Molecular Pathophysiology, Nutritional and Therapeutic Interventions

Nilanjana Maulik

Edited by

University of Connecticut Medical Center, Farmington, USA

Sashwati Roy

This book presents current research on the pathobiology of cardiovascular diseases, emphasizing emerging therapeutics and nutritional interventions. It details epidemiological studies, epigenetic modifications associated with cardiovascular disease, and the possibility of early intervention using simple dietary modifications. Chapters cover heart-healthy diet and nutritional intervention as well as the effects of garlic, resveratrol, flaxseed, botanicals, meditation, and more on cardiovascular health. Additional areas of discussion include nanotechnology in treating ischemic heart disease, along with drug, gene, and stem cell therapies.

Ohio State University Medical Center, Columbus, USA

Print ISBN: 978-1-4398-8200-9 eBook ISBN: 978-1-4398-8201-6 April 2013, 7 x 10, 614 pp. Suggested Price: $149.95 / £92.85

Debasis Bagchi University of Houston College of Pharmacy, Texas, USA

Siba P. Raychaudhuri University of California, Davis, USA and VA Medical Center Sacramento, California, USA

Designed to target scientists as well as clinicians, this book provides critical understanding of the key checkpoints that regulate chronic inflammation— which is associated with numerous chronic diseases and disorders, including autoimmune diseases, atherosclerosis, cancer, diabetes, high blood pressure, and obesity. The text provides a comprehensive understanding of the epidemiology of chronic inflammation, as well as novel regulatory mechanisms controlling inflammation initiation, progression, and resolution. The authors address pathologies associated with inflammation and provide various nutritional and therapeutic interventions for inflammatory diseases. Print ISBN: 978-1-4398-7211-6 eBook ISBN: 978-1-4398-7215-4 September 2012, 7 x 10, 472 pp. Suggested Price: $146.95 / £93.00

Carnitine in Sports and Clinical Nutrition

Diet, Exercise, and Disease

Edited by

Benjamin Toby Wall

C. Murray Ardies

The Biological Basis of Prevention

Maastricht University, The Netherlands

Northeastern Illinois University, Chicago, USA

Craig Porter Interest in carnitine and its potential health benefits has surged over the last decade. Carnitine serves a number of biological roles, such as stimulating the oxidation of fat and preventing the accumulation of lactic acid. It is also used as a supplement for weight loss and performance enhancement. This book discusses the functions carnitine fulfills in human biology, with specific emphasis on its roles in skeletal muscle metabolism. It covers carnitine homeostasis and transport, the renal handling of carnitine, and applications of carnitine in human nutrition.

Physical activity and exercise combined with proper nutrition bring therapeutic benefits to individuals diagnosed with chronic disease. This book presents a systems biology approach to exercise and nutritional aspects of chronic disease treatment, management, and prevention. Each chapter presents clinical-based research directly related to each disease along with analysis of the associated cellular, molecular, and biochemical mechanisms. Chapters cover diet, exercise, and weight control as they relate to immune function. Diseases covered include rheumatoid arthritis, diabetes, degenerative disease, atherosclerosis, hypertension, cancer, and osteoporosis.

Print ISBN: 978-1-4665-5426-9 April 2014, 6-1/8 x 9-1/4, 300 pp. Suggested Price: $129.95 / £82.00

Print ISBN: 978-1-4398-5028-2 April 2014, 6-1/8 x 9-1/4, 300 pp. Suggested Price: $119.95 / £76.99

University of Texas Medical Branch, Galveston, USA

Nutrition in Health & Disease

Bone Health in Children

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Food Allergy

Textbook

Practical Diagnosis and Management

Human Nutrition

Edited by

Second Edition, A Health Perspective

Scott H. Sicherer, MD

Mary E. Barasi

Mount Sinai School of Medicine, New York, New York, USA

University of Wales Institute, Cardiff, UK

Nutrition in Health & Disease

Food allergy has increased over the past two decades, reinforcing the need for developing best clinical practice guidelines. Offering practical advice, this book provides relevant information for everyday diagnosis and management of food allergies and related adverse reactions to foods. Written by an international group of leaders in the field, the chapters are highlighted with case studies and clinical pearls that underscore important clinical points and present expert guidance. Topics covered include clinical manifestations, triggers, acute reactions, diagnostic testing, dietary management, pharmacologic reactions, and allergy prevention.

This second edition presents a comprehensive introduction to the basic principles of nutrition, together with their application through the life cycle and in a variety of life situations. Topics include food allergy, fluid intakes, sports nutrition, functional foods, and nutrients sold as supplements. To facilitate learning, the book involves readers in thinking about their own nutrition for the protection and promotion of health. The text is interspersed with study questions and diagrams to engage and maintain readers’ attention and scientific explanations are provided in an accessible manner to help in understanding principles.

Print ISBN: 978-1-4665-1268-9 eBook ISBN: 978-1-4665-1269-6 August 2013, 6-1/8 x 9-1/4, 375 pp. Suggested Price: $129.95 / £82.00

Print ISBN: 978-0-340-81025-5 eBook ISBN: 978-1-4441-1394-5 August 2003, 7-1/2 x 9-3/4, 384 pp., Soft Cover Suggested Price: $45.95 / £28.99

Textbook

Immunonutrition

Fox and Cameron’s Food Science, Nutrition & Health Seventh Edition Michael E.J. Lean The University of Glasgow, UK

All aspects of nutrition are brought together in the seventh edition of this classic textbook. With an expanded section on clinical nutrition, the book also covers the basic chemical nature of the important food groups and emphasizes the relationship between good nutrition and good health. Print ISBN: 978-0-340-80948-8 March 2006, 7-1/2 x 9-3/4, 336 pp., Soft Cover Suggested Price: $45.95 / £28.99

Interactions of Diet, Genetics, and Inflammation Edited by

Bharat B. Aggarwal The University of Texas, Houston, USA

David Heber UCLA Center for Human Nutrition, Los Angeles, California, USA

Inflammation is widely recognized as an underlying mechanism in several agerelated chronic diseases and can be mitigated by diet and genetics. Approaches to disease prevention and treatment have targeted single pathways of inflammation using inhibitors, anti-inflammatory drugs, and aspirin. However, research on fruits, vegetables, and spices with anti-inflammatory phytonutrients indicates that they can better reduce the risks of many common age-related diseases. This book covers various mechanisms of diet, genetics, and inflammation; the role of nutrition in several inflammation-associated diseases; as well as public health concerns and medical approaches to disease prevention and treatment. Print ISBN: 978-1-4665-0385-4 March 2014, 6-1/8 x 9-1/4, 448 pp. Suggested Price: $139.95 / £89.00

Gestational Diabetes Origins, Complications, and Treatment Edited by

Clive J. Petry University of Cambridge, UK

Discussing the origins, care, and consequences of gestational diabetes mellitus (GDM), this book focuses on evidence-based medicine to highlight various aspects of this rapidly growing condition. It describes glucose requirements for fetal growth and maternal and fetal metabolism as well as insulin secretion and sensitivity in pregnancy; covers genetic risk factors, autoimmunity, interaction with obesity, and associations with fetal growth genes; presents diet therapies and the role of exercise and nutrition; and reviews the effects of rapid-, short-, and long-acting insulin, oral hypoglycemic agents in pregnancy, and clinical approaches. Print ISBN: 978-1-4398-7996-2 January 2014, 6-1/8 x 9-1/4, 240 pp. Suggested Price: $99.95 / £63.99

Inflammation, Oxidative Stress, and Cancer Dietary Approaches for Cancer Prevention Edited by

Ah-Ng Tony Kong Increasing scientific evidence suggests that most diseases including cancer are driven by oxidative stress and inflammation, attributed to environmental factors such as diet. This book examines the latest developments on the cancer-preventive effects of various dietary phytochemicals working through anti-oxidative and anti-inflammatory response-related mechanisms. The book is divided into sections covering inflammation, oxidative stress, phytochemicals, and cancer; signal transduction, molecular targets, and biomarkers; and various classes of phytochemicals including vitamins, garlic compounds, and other dietary phytochemicals and herbal medicines in cancer prevention. Print ISBN: 978-1-4665-0370-0 eBook ISBN: 978-1-4665-0371-7 August 2013, 7 x 10, 640 pp. Suggested Price: $159.95 / £99.00

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Integrative Treatment of Hypertension

Micronutrients in Health and Disease

A Clinical and Mechanistic Approach

Kedar N. Prasad

Nephrologist, Staten Island, New York, USA

Integrating mainstream pharmacological medicine with alternative treatments, this book offers an alternative approach to treating hypertension. The book explains mechanisms of blood pressure and hypertension, describes common causes of hypertension, and reviews standard medications and their side effects. It also covers dietary factors and natural supplements in treating hypertension. The author examines alternative methods of treatment, emphasizing mechanisms of action, similarities to standard medications, and practical implementation advice for an integrative approach to hypertension treatment. A unique work, this book provides a useful companion to any healthcare provider. Print ISBN: 978-1-4822-0609-8 eBook ISBN: 978-1-4822-0610-4 September 2013, 6-1/8 x 9-1/4, 218 pp. Suggested Price: $129.95 / £82.00

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

Through scientific, evidence-based research, this book provides comprehensive information on micronutrients and their ability to promote healthy aging and mitigate the effect and reduce the risk of disease. It examines micronutrients in oxidative stress, inflammation, and immune function and provides recommendations for healthy aging and disease prevention. It proposes specific micronutrient supplementation for several conditions including coronary artery disease, diabetes, cancer, Alzheimer’s disease, Parkinson’s disease, hearing disorders, posttraumatic stress disorder, traumatic brain injury, HIV/AIDS, the adverse effects of radiation, and arthritis. Print ISBN: 978-1-4398-2106-0 eBook ISBN: 978-1-4398-2107-7 October 2010, 7 x 10, 391 pp. Suggested Price: $154.95 / £98.00

Interactive Probiotics

Neurons and the DHA Principle

Edited by

Raymond C. Valentine

Enrica Pessione

University of California at Davis, USA and University of California, Santa Barbara, USA

Università di Torino, Turin, Italy

This book underlines the importance of reciprocal interactions between probiotics and humans in terms of stress induction, epigenetic control of cellular responses, oxidative status, bio-active molecules biosynthesis, moonlighting proteins secretion, endogenous toxins neutralization, and several other biological functions. It explores how these responses can affect metabolism and metabolic-related disorders, gutbrain axis balance, mood, inflammatory, allergic and anti-infective reactions, cancer, and ageing. The book explores how probiotics create a dynamic and “fluid” network of signals able to control the balance between healthy and altered human status. Print ISBN: 978-1-4665-7555-4 December 2013, 6-1/8 x 9-1/4, 200 pp. Suggested Price: $149.95 / £95.00

Lifestyle Medicine Second Edition Edited by

James M. Rippe, MD Rippe Lifestyle Institute, Shrewsbury, Massachusetts, USA

Lifestyle medicine integrates lifestyle practices into modern medicine to lower the risk factors for chronic diseases or, if a disease is already present, provide an adjunct to its therapy. This book brings together evidence-based research in multiple health-related fields to assist practitioners in treating disease and promoting good health. Sections cover nutrition and exercise, behavioral psychology, public policy, and management of a range of disorders, including cardiovascular disease, endocrine and metabolism dysfunction, obesity, cancer, immunology and infectious diseases, pulmonary disorders, and other conditions. Print ISBN: 978-1-4398-4542-4 eBook ISBN: 978-1-4398-4544-8 March 2013, 8-1/2 x 11, 1638 pp. Suggested Price: $199.95 / £127.00

David L. Valentine

Nutrition in Health & Disease

Joel A. Blush

University of California, Santa Barbara, USA

Recent discoveries have highlighted the role of omega-3 fatty acid DHA in brain health and degeneration as well as the molecular biology of this fatty acid in neurons, leading to a new theory of neurodegeneration. This book provides in-depth coverage of the molecular biology of the omega-3 fatty acid DHA in neurons. Using examples from the world of animal cells, the book illustrates the role of DHA in the brain. It examines DHA benefits and risks and discusses the link between DHA and the effects of aging. Print ISBN: 978-1-4398-7486-8 eBook ISBN: 978-1-4398-7487-5 October 2012, 6-1/8 x 9-1/4, 287 pp. Suggested Price: $169.95 / £100.00

Nutrigenomics and Nutrigenetics in Functional Foods and Personalized Nutrition Edited by

Lynnette Ferguson University of Auckland, New Zealand

This book explores what is needed to bring nutrigenomics, nutrigenetics, and their associated technologies to market in a truly impactful way. Exploring nutrigenomic (effects of diet on gene expression) and nutrigenetic (matching diet to genotype) approaches, it covers a wide range of issues, from scientific to ethical, consumer-driven, and public health aspects. Topics include food–gene interactions, the modulation of disease risk, regulatory challenges, genetic testing for consumers, data mining, and the role of science and health professionals in the commercialization of nutrigenomics and nutrigenetics. Print ISBN: 978-1-4398-7680-0 eBook ISBN: 978-1-4398-7681-7 August 2013, 6-1/8 x 9-1/4, 451 pp. Suggested Price: $129.95 / £82.00

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Nutrition and Bariatric Surgery Edited by

Robert F. Kushner Northwestern Comprehensive Center on Obesity, Chicago, Illinois, USA

Christopher D. Still Geisinger Obesity Research Institute, Philadelphia, Pennsylvania, USA

Nutrition in Health & Disease 28

While bariatric surgery can lead to positive effects, it can also result in increased risk for nutrient malabsorption, deficiency, and clinical complications. This book addresses the dietary and nutritional care of the bariatric surgery patient. It explores the physiological changes that underlie selective nutrient malabsorption, preoperative nutritional assessment and dietary care of the patient through the surgery process, and nutritional clinical complications manifesting in anemia, neurological disorders, metabolic bone disease, and protein-calorie malnutrition. It also covers special populations, including adolescents and pregnant and lactating patients.

Nutrition Therapy for Chronic Kidney Disease Edited by

Lynn K. Thomas University of South Carolina School of Medicine, Columbia, USA

Jennifer Bohnstadt Othersen WJB Dorn VA Medical Center, Columbia, South Carolina, USA

This volume is based on the work of the National Kidney Foundation and the Kidney Disease: Improving Global Outcomes Foundation. It expands upon their recommendations to provide a comprehensive guidebook with practice protocols for individuals with kidney disease. The book discusses the common metabolic pathologies associated with kidney disease, including electrolyte and acid-based disorders, bone and mineral disorders, and chronic anemia, and includes chapters on obesity and physical activity, quality of life improvement in chronic kidney disease, and dietary counseling strategies.

Print ISBN: 978-1-4665-5769-7 May 2014, 6-1/8 x 9-1/4, 312 pp. Suggested Price: $129.95 / £82.00

Print ISBN: 978-1-4398-4949-1 eBook ISBN: 978-1-4398-4950-7 April 2012, 7 x 10, 308 pp. Suggested Price: $104.95 / £66.99

Nutrition and Mental Health

Nutrition, Lifestyle Factors, and Blood Pressure

Ruth Leyse-Wallace Sharp-Mesa Vista Hospital, San Diego, California, USA (retired)

An examination of the role nutrients play in mental health, this book reviews the scientific literature from many fields of science: health, psychology, nutrition, mental wellbeing, and the interface with chronic disease. The book provides a straightforward, readable report of broadly selected scientific research on how various nutrients affect mental health. It covers several types of mental health disorders and their links to nutrients, nutritional status, and nutritional supplements. This book provides mental health professionals with the information they need to evaluate nutritional issues. Print ISBN: 978-1-4398-6335-0 eBook ISBN: 978-1-4398-6336-7 January 2013, 6-1/8 x 9-1/4, 308 pp. Suggested Price: $99.95 / £63.99

Edited by

Pao-Hwa Lin and Laura Svetkey Duke University School of Medicine, Durham, North Carolina, USA

This book covers measures to prevent health conditions and diseases that are associated with high blood pressure. The first section provides a comprehensive review of diet, nutrition, lifestyle, and blood pressure control. It also summarizes clinical recommendations for practitioners. The second section focuses on implementation of strategies to promote behavioral changes for blood pressure control. The third section addresses key subgroup populations and situations that require special considerations. Case studies demonstrate how lifestyle factors can be changed to control blood pressure. The final section addresses practical application and presents simple tools for practitioners. Print ISBN: 978-1-4398-3075-8 eBook ISBN: 978-1-4398-3076-5 June 2012, 6-1/8 x 9-1/4, 296 pp. Suggested Price: $125.95 / £81.00

Nutrition and Type 2 Diabetes

Nutritional Genomics

Etiology and Prevention Edited by

The Impact of Dietary Regulation of Gene Function on Human Disease

Mark A. Pereira

Edited by

University of Minnesota, Minneapolis, USA

Wayne R. Bidlack

Focusing on the worldwide impact of type 2 diabetes regarding nutrition, dietary modification, and risk, this book draws on evidence-based research, providing a comprehensive description and evaluation of the central research to date, primarily in humans. Topics include the role of macronutrients and their subclasses, micronutrients, foods, beverages, and overall dietary patterns with respect to the risk of type 2 diabetes. Chapters discuss fundamental nutritional principles applied to the pathophysiology of the disease as well as applied behavioral studies on nutrition and diabetes.

California State Polytechnic University, Pomona, USA

Print ISBN: 978-1-4398-5032-9 eBook ISBN: 978-1-4398-5033-6 August 2013, 6-1/8 x 9-1/4, 234 pp. Suggested Price: $119.95 / £76.99

Raymond L. Rodriguez University of California, Davis, USA

Discussing the current status of nutritional genomic research, this book contains the latest scientific findings on the mechanisms underlying diet–genome interactions. With contributions from renowned experts, it covers information on 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. Print ISBN: 978-1-4398-4452-6 eBook ISBN: 978-1-4398-4453-3 December 2011, 7 x 10, 448 pp. Suggested Price: $146.95 / £93.00

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Obesity Epidemiology, Pathophysiology, and Prevention, Second Edition

Physiological Basis of Metabolic Bone Disease Edited by

Borje Edgar Christopher Nordin

Edited by

Royal Adelaide Hospital, South Australia

University of Houston College of Pharmacy, Texas, USA

Howard Arthur Morris and Paul Anderson

Harry G. Preuss

University of South Australia, Adelaide

Georgetown University Medical Center, Washington, D.C., USA

Physiology and medicine are interrelated disciplines, and this is perhaps nowhere more apparent than in the field of mineral metabolism. This book presents information on the physiological principles regulating the response of mineral homeostasis on genetic, molecular, environmental, and nutritional factors. Chapters cover calcium and vitamin D nutrition, intestinal calcium absorption, plasma calcium homeostasis, renal handling of calcium, calcium sensing receptors, plasma phosphate homeostasis, endocrine actions of vitamin D, parathyroid hormone, calcitonin, and the calcification process.

The prevalence of obesity causes a myriad of health problems for children and adults. Confronting this widespread health crisis, this volume explores the molecular mechanisms and pathophysiology leading to obesity and metabolic disorders. It examines the safety of obesity drugs and drug development strategies as well as the role of physical activity, nutrition, and nutraceutical supplements in obesity treatment and prevention. To, it is essential that we develop strategic, therapeutic intervention supported by credible data. This volume is an ideal reference point for researchers looking for new avenues of inquiry and clinicians seeking guidance for their patients. Print ISBN: 978-1-4398-5425-9 eBook ISBN: 978-1-4398-5426-6 July 2012, 7 x 10, 1008 pp. Suggested Price: $179.95 / £113.00

Print ISBN: 978-1-4398-9942-7 April 2014, 6-1/8 x 9-1/4, 250 pp. Suggested Price: $129.95 / £82.00

Obesity

Phytochemicals

Prevention and Treatment Edited by

Health Promotion and Therapeutic Potential

James M. Rippe, MD

Edited by

Rippe Lifestyle Institute, Shrewsbury, Massachusetts, USA

Colleen Carkeet, Kerry Grann, R. Keith Randolph, Dawna Salter Venzon, and Samantha M. Izzy

Theodore J. Angelopoulos, PhD, MPH University of Central Florida, Orlando, USA

The prevention and treatment of obesity is a major concern for physicians and healthcare professionals. This book presents an exhaustive review of the modern management of obesity. Providing important information on nutrition, exercise, and behavioral management of obesity, the text discusses specific medical conditions, provides practical applications and resources, and explores future directions for the prevention and treatment of obesity. The authors cover a broad range of topics including pathophysiology, epidemiology, clinical evaluations, childhood obesity, drug treatment, as well as surgical procedures of obesity. Print ISBN: 978-1-4398-3671-2 eBook ISBN: 978-1-4398-3672-9 May 2012, 6-1/8 x 9-1/4, 435 pp. Suggested Price: $159.95 / £100.00

Increasing knowledge of the various protective effects of phytochemicals has sparked interest in further understanding their role in human health. This book is the seventh in a series representing the emerging science with respect to plant-based chemicals. Drawn from the proceedings at the Seventh International Phytochemical Conference, this book contains chapters written by conference presenters along with those of additional invited authors whose research focuses on the biological activities and clinical outcomes associated with phytochemical consumption. Print ISBN: 978-1-4665-5162-6 eBook ISBN: 978-1-4665-5163-3 September 2012, 6-1/8 x 9-1/4, 270 pp. Suggested Price: $135.95 / £86.00

Perinatal Growth and Nutrition

Probiotic Therapies

Edited by

Mechanisms of Action and Interaction

Ian J. Griffin UC-Davis Children’s Hospital, Sacramento, California, USA

Perinatal nutrition refers to the role of nutrition in newborn growth and development. This book evaluates the effects of pre- versus post-natal growth on developmental and metabolic outcomes in the human infant. It discusses how “normal growth rates” are determined for the fetus and for the preterm (and term) infant resulting in estimations of nutritional requirements. Chapters discuss fetal growth and its consequences, post-natal growth, and nutritional requirements in preterm infants. The book also addresses how computational analysis assists in meeting nutrient and growth needs for preterm infants. Print ISBN: 978-1-4665-5853-3 May 2014, 6-1/8 x 9-1/4, 300 pp. Suggested Price: $139.95 / £89.00

Nutrition in Health & Disease

Debasis Bagchi

Edited by

Ravi Durvasula and Henry C. Lin University of New Mexico, Albuquerque, USA

Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host (WHO). They are commonly consumed as part of fermented foods with added active live cultures, such as in yogurt or as dietary supplements. Probiotics are used in treatment of inflammatory bowel diseases (Crohn’s disease, ulcerative colitis), irritable bowel syndrome, lactose intolerance, and also infectious diseases. This book focuses on the interaction of probiotics with the gut microbiome, their modification of intestinal flora, and the possibilities of developing drugs from the signaling chemicals involved in these interactions. Print ISBN: 978-1-4665-8706-9 April 2014, 6-1/8 x 9-1/4, 200 pp. Suggested Price: $129.95 / £82.00

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Nutrition in Health & Disease / Nutrition Science 30

Safe and Effective Exercise for Overweight Youth

Vitamin D

Melinda S. Sothern

Edited by

Louisiana State University Health Sciences Center, New Orleans, USA

Adrian F. Gombart

Drawing on the recommendations of leading health and fitness organizations, this highly relevant book develops a 20-week exercise program and compiles the definitive guide to assist children in achieving a healthy weight. Providing specific recommendations for intensity, duration, frequency, and modality of exercise for patients with significant obesity and chronic health issues such as hypertension, asthma, and type 2 diabetes, it covers aerobic exercise, strength training, flexibility training, motivation techniques, tracking techniques, measurements for health and fitness outcomes, and future trends in exercise research for overweight youth.

Series: Oxidative Stress and Disease

Print ISBN: 978-1-4398-7288-8 January 2014, 6-1/8 x 9-1/4, 448 pp. Suggested Price: $99.95 / £63.99

Oxidative Stress, Immunity, and Aging Oregon State University, Corvallis, USA

Vitamin D insufficiency/deficiency is a worldwide public health problem in both developed and developing countries. This volume highlights the most recent research findings on the impact of this nutrient in oxidative stress, immunity, and aging. The book examines vitamin D’s genomic and nongenomic effects, the role of therapeutic analogs in treating disease, and the production of vitamin D by the body. It discusses its role in modulating oxidative stress and regulating the immune response as well as its role in the regulation of the aging process. Print ISBN: 978-1-4398-5020-6 eBook ISBN: 978-1-4398-5021-3 November 2012, 7 x 10, 462 pp. Suggested Price: $159.95 / £100.00

Statistical Analysis of Human Growth and Development

Amino Acid Chelation in Human and Animal Nutrition

Yin Bun Cheung

H. DeWayne Ashmead

Singapore Clinical Research Institute

Albion Laboratories, Clearfield, Utah, USA

Chapman & Hall/CRC Biostatistics Series

This book illustrates how statistical methods can be used to answer research questions in human growth and development. In addition to describing methods, it looks at how well a method addresses a specific research question and how to interpret and present the analytic results. Although the examples are drawn from human growth and development, the concepts and methods are applicable to studies of many other physical and psychological phenomena, such as lung function and depressive symptoms.

An examination of the increased bioavailability of amino acid chelates, this book assembles chemical, clinical, and nutritional studies explaining how the body responds to amino acid chelates. It presents analytical procedures for producing amino acid chelates that are used in research relating to mineral bioavailability. The chapters cover fundamentals of mineral nutrition, the chemistry of chelation, the history of nutritional chelates, absorption pathways, tissue metabolism and metabolic responses, nutrient uptake, and toxicity of amino acid chelates.

Print ISBN: 978-1-4398-7154-6 November 2013, 6-1/8 x 9-1/4, 328 pp. Suggested Price: $99.95 / £63.99

Print ISBN: 978-1-4398-9767-6 eBook ISBN: 978-1-4398-9768-3 February 2012, 6-1/8 x 9-1/4, 269 pp. Suggested Price: $135.95 / £86.00

Tocotrienols

Amino Acids

Vitamin E Beyond Tocopherols, Second Edition

Biochemistry and Nutrition Guoyao Wu Texas A&M University, College Station, USA

Edited by

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

Ronald Ross Watson University of Arizona, Tucson, USA

Victor R. Preedy King’s College, London, UK

Recognized as potent antioxidants, tocotrienols play a role in cholesterol reduction, tumor suppression, reversal of arteriosclerosis, and protection of the heart against oxidative stress. Compiling contributions from leading researchers, this book overviews tocotrienols, and examines their sources, chemistry, and mechanisms of action. Contributors discuss the role of tocotrienols in the treatment and prevention of cancer and in cardiovascular health, diabetes, and other hormone regulation by tocotrienols. In addition, the book addresses animal and in vitro as well as mechanistic and pre-clinical studies.

This up-to-date book presents basic concepts and recent advances in amino acid biochemistry and nutrition, providing comprehensive coverage of developments over the past half-century. It includes information on dietary protein digestion, quality, and requirements, while addressing absorption, transport, synthesis, degradation of amino acids, and intracellular protein turnover in animals. The text integrates cell-, tissue-, and species-specific metabolic pathways of amino acids with health and disease in various organisms. The author also presents a critical analysis of amino acid supplementation to humans and other animals. Print ISBN: 978-1-4398-6189-9 eBook ISBN: 978-1-4398-6190-5 April 2013, 6-1/8 x 9-1/4, 503 pp. Suggested Price: $99.95 / £63.99

Print ISBN: 978-1-4398-8441-6 eBook ISBN: 978-1-4398-8443-0 September 2012, 7 x 10, 400 pp. Suggested Price: $159.95 / £100.00

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Canola and Rapeseed

Textbook

Production, Processing, Food Quality, and Nutrition

Introduction to Nutrition and Metabolism

Edited by

Fifth Edition

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

David A. Bender

Max Rubner-Institut, Detmold, Germany

In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba. Drawn from these proceedings, this volume presents state-of-the-art information on the chemistry of the minor constituents of canola and rapeseed and their impact on human health. Providing comprehensive coverage of the potential of this essential crop, this book identifies new areas of research and opportunities for the industrial application of functional foods and nutraceuticals from canola and rapeseed. Print ISBN: 978-1-4665-1386-0 eBook ISBN: 978-1-4665-1388-4 November 2012, 6-1/8 x 9-1/4, 374 pp. Suggested Price: $179.95 / £113.00

Extensively revised and updated to reflect our current understanding of nutritional and dietary requirements, the Fifth Edition presents principles of nutrition and metabolism, biochemistry, interactions between health and diet, and examines the role of nutrition in common chronic diseases. The author continues to use concise, authoritative language to emphasize and describe the underlying biochemistry that is essential to an understanding of nutrient function and the ability to evaluate and interpret future advances in nutrition science. The text is enhanced with clear, full-color diagrams and photographs. Print ISBN: 978-1-4665-7224-9 April 2014, 7 x 10, 440 pp., Soft Cover Suggested Price: $79.95 / £44.99

Handbook of Nutrition and Food

Local Food Environments

Third Edition

Food Access in America

Edited by

Carolyn D. Berdanier

Kimberly B. Morland

Professor Emerita, University of Georgia, Athens, USA

Johanna T. Dwyer Tufts New England Medical Ctr, Boston, Massachusetts, USA

David Heber UCLA Center for Human Nutrition, Los Angeles, California, USA

A comprehensive resource, this book is a reference guide for many of the issues on health and well being that are affected by nutrition. Divided into five parts, the sections cover food, including its composition, constituents, labeling, and analysis; nutrition as a science, covering basic terminology, nutritional biochemistry, nutrition and genetics, food intake regulation, and micronutrients; nutrient needs throughout the human life cycle; assessment of nutrient intake adequacy; and clinical nutrition, from assessments to a wide variety of disease and health topics.

This book showcases probability theory through different challenging problems with solutions given in a proper manner. The book shows how to formulate probability problems that frequently come up, providing different methods and results by which those problems can be tackled. Going through the solutions and methods, the readers will eventually increase their problem-solving skills. Toward the end of the book, serious readers may find basic understanding of some advanced topics giving them an opportunity to decide whether they want to take up advanced study in probability theory or its applications. Print ISBN: 978-1-4665-6778-8 May 2014, 6-1/8 x 9-1/4, 328 pp. Suggested Price: $99.95 / £63.99

Print ISBN: 978-1-4665-0571-1 eBook ISBN: 978-1-4665-0572-8 July 2013, 8-1/2 x 11, 1136 pp. Suggested Price: $279.95 / £178.00

Fifth Edition

Physical Activity and Public Health Practice

Edited by

Janos Zempleni

Barbara E. Ainsworth

Handbook of Vitamins

University of Nebraska, Lincoln, USA

Arizona State University, Mesa, USA

John W. Suttie

Caroline A. Macera

University of Wisconsin–Madison, USA

San Diego State University, California, USA

Jesse F. Gregory III

This volume summarizes essential topics in physical activity and community health and guides public health practitioners and researchers in understanding the positive impact that physical activity has on a host of disease states. The book includes historical insights into physical activity and health, public health philosophy, and approaches to understanding health concerns. It discusses the application of public health strategies to increase physical activity in youth, adults, and older adults and discusses effective policy and environmental approaches applied to various settings.

University of Florida, Gainesville, USA

Patrick J. Stover Cornell University, Ithaca, New York, USA

Within the last few years, knowledge about vitamins has increased dramatically. This new edition of a bestseller presents comprehensive summaries that analyze the chemical, physiological, and nutritional relationships, as well as highlight newly identified functions, for all recognized vitamins. Keeping the tradition of the previous volumes, the Handbook of Vitamins, Fifth Edition provides an updated, contemporary perspective on vitamins in human nutrition. It contains substantial revisions throughout and a new chapter on vitamin–genome interactions. Print ISBN: 978-1-4665-1556-7 eBook ISBN: 978-1-4665-1557-4 July 2013, 7 x 10, 605 pp. Suggested Price: $149.95 / £95.00

Nutrition Science

University College London, UK

Bertrand Matthäus

Print ISBN: 978-1-4398-4951-4 eBook ISBN: 978-1-4398-4952-1 February 2012, 6-1/8 x 9-1/4, 371 pp. Suggested Price: $104.95 / £66.99

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Vitamin-Binding Proteins Functional Consequences

Nutrition and the Female Athlete

Edited by

From Research to Practice

Krishnamurti Dakshinamurti and Shyamala Dakshinamurti

Edited by

University of Manitoba, Winnipeg, Canada

Nutrition Science / Sports Nutrition

Minor changes in the chemical structure of vitamins can cause major differences in their binding to proteins and therefore in their biological activity at the cell, tissue, and organ levels. Illuminating newer areas of vitamin function, this book explores the interface of physiological vitamin function and pharmacological vitamin action. It summarizes the current knowledge base with regard to vitamin-binding proteins, addressing the effects that lead to both normal physiological activity and pharmacological effects with significant therapeutic potential in a wide spectrum of disease processes. Print ISBN: 978-1-4398-8016-6 eBook ISBN: 978-1-4398-8020-3 July 2013, 6-1/8 x 9-1/4, 300 pp.

University of Utah, Salt Lake City, USA

Written to address the nutritional needs of women over the age of 18 who partake in sports on a regular basis, this book covers a series of concerns specific to active women. It also discusses the link between nutrition and athletic performance and translates research into practical applications for health science and nutrition professionals. Chapters cover energy balance and energy requirements, as well as substrate utilization. It recommends daily allowances of nutrients including carbohydrates, proteins, fatty acids, iron, and antioxidants, and presents special considerations for individuals with eating disorders, menstrual dysfunction, and low bone-mineral density.

Suggested Price: $119.95 / £76.99

Print ISBN: 978-1-4398-4938-5 eBook ISBN: 978-1-4398-4939-2 January 2013, 6-1/8 x 9-1/4, 271 pp. Suggested Price: $99.95 / £63.99

Dietary Protein and Resistance Exercise

Nutritional Guidelines for Athletic Performance

Edited by

The Training Table

Lonnie Michael Lowery, PhD N.E.W. Associates, LLC, Cuyahoga Falls, Ohio, USA

Jose Antonio, PhD ISSN, Deerfield Beach, Florida, USA

With contributions from the world’s foremost experts, this volume delivers the scientific truth about the role of dietary protein in the well-being of athletes. It reviews the science-related history of protein and its consumption among strength athletes, analyzes the mechanisms behind what proteins do in muscle cells, and describes protein’s effect on performance, recovery, and body composition. It explores various populations that actively employ resistance training and dietary protein and discusses timing, type, and safety data regarding protein diets and related supplements.

Katherine A. Beals

Print ISBN: 978-1-4398-4456-4 eBook ISBN: 978-1-4398-4457-1 April 2012, 6-1/8 x 9-1/4, 258 pp. Suggested Price: $104.95 / £66.99

Nutrition and Performance in Masters Athletes Edited by

Peter R.J. Reaburn Central Queensland University, Rockhampton, Australia

This book examines the aging process, its effect on sports performance, the methods to maximize sports performance, and the unique nutritional needs of masters athletes. More importantly, the book focuses on practical ways to minimize the age-related declines in performance and health by examining ways to maximize speed, endurance, and strength development in order to slow the inevitable age-related performance decline. The insights discussed in the text enable readers to both improve performance and better understand their bodies’ responses to exercise as they age, through correct training methodology and nutritional practices. Print ISBN: 978-1-4398-7187-4 June 2014, 7 x 10, 392 pp. Suggested Price: $99.95 / £63.99

Edited by

Lemuel W. Taylor IV University of Mary Hardin-Baylor, Belton, Texas, USA

Basic nutrition requirements and proper training are the two most important factors for athletes to achieve peak performance levels. This volume addresses these needs on a comprehensive basis from a training table perspective. Offering practical guidelines for practitioners and athletes, the book focuses on the key macronutrients that fuel daily metabolism and exercise training, and explores differing needs for various athletes and their individual goals. It discusses how to determine body weight for a desired body fat percentage, recommended calorie consumption, dietary suggestions, and useful meal planning tools for a wide variety of caloric needs. Print ISBN: 978-1-4398-3936-2 eBook ISBN: 978-1-4398-3937-9 March 2012, 6-1/8 x 9-1/4, 349 pp. Suggested Price: $125.95 / £81.00

Resistance Training for the Prevention and Treatment of Chronic Disease Edited by

Joseph Ciccolo Teachers College, Columbia University, New York, New York, USA

William J. Kraemer University of Connecticut, Storrs, USA

An evidence-based guide, this book presents an in-depth analysis of the independent and positive effects of resistance training on the prevention, management, and treatment of many chronic conditions. Written by some of the world’s leading exercise physiologists and resistance training experts, the chapters provide detailed descriptions of the benefits of resistance training for specific clinical populations, including guidelines on how to construct a tailored resistance training prescription. Chapters cover resistance training to treat cardiovascular disease, metabolic diseases, cancer, orthopedic diseases, neuromuscular disorders, and more. Print ISBN: 978-1-4665-0105-8 eBook ISBN: 978-1-4665-0106-5 September 2013, 6-1/8 x 9-1/4, 301 pp. Suggested Price: $89.95 / £57.99

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Sports Nutrition Enhancing Athletic Performance Edited by

Bill Campbell University of South Florida, Tampa, USA

Print ISBN: 978-1-4665-1358-7 November 2013, 6-1/8 x 9-1/4, 336 pp. Suggested Price: $99.95 / ÂŁ63.99

Sports Nutrition for Paralympic Athletes

Sports Nutrition

The foundation upon which athletes can improve their performance through nutritional means is based on the foods they eat on a daily basis. This book provides information on macronutrient ingestion and how these nutrients can be manipulated to improve exercise performance. It covers hydration and performance, carbohydrates, fats, protein, food supplements, optimizing body composition, energy balance, gaining muscle, and losing fat. The book delineates exercise performance into several domains so that applications are made for athletes participating in various sports.

Edited by

Elizabeth Broad Australian Institute of Sport

Participation rates in Paralympic sports have increased rapidly in recent years, and continue to grow. Despite the amount of information on dietary requirements of athletes, little attention has been given to athletes with with an impairment. The family of disability sports includes a wide range of disability categories, each of which has their own physiological and functional limitations. This book presents information to rehabilitate, enable, and improve athletesâ&#x20AC;&#x2122; quality of life. Chapters cover impairments including spinal cord injuries, cerebral palsy, amputees, les autres, and vision impairment, and intellectual disabilities. Print ISBN: 978-1-4665-0756-2 January 2014, 6-1/8 x 9-1/4, 264 pp. Suggested Price: $99.95 / ÂŁ63.99

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Cooking as a Chemical Reaction: Culinary Science with Experiments......................................................................6

Actinobacteria: Application in Bioremediation and Production of Industrial Enzymes.....................................18 Advanced Waste Treatment in the Food Processing Industry....7

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification....................................6 CRC Handbook of Chemistry and Physics, 95th Edition..........12

Advances in Fruit Processing Technologies..............................15 Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making.......................................7 Advances in Natural Medicines, Nutraceuticals and Neurocognition......................................................................16 Advancing Medicine with Food and Nutrients, Second Edition.......................................................................24 Amino Acid Chelation in Human and Animal Nutrition..........30

Title Index

Amino Acids: Biochemistry and Nutrition...............................30 Anthocyanins in Health and Disease.......................................24 Art of Nutritional Cuisine..........................................................5

D/E

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties.......................................................13 Food Packaging and Shelf Life: A Practical Guide....................21 Food Packaging: Principles and Practice, Third Edition...........21 Food Packing Materials: Testing & Quality Assurance.............22

Dairy Science and Technology, Second Edition.........................7 Food Plant Engineering Systems, Second Edition......................9 Dates: Production, Processing, Food, and Medicinal Values....15 Food Plant Sanitation: Design, Maintenance, and Good Designing Food Safety and Equipment Reliability

Manufacturing Practices, Second Edition................................23

Through Maintenance Engineering........................................23 Food Proteins and Peptides: Chemistry, Functionality, Diet, Exercise, and Disease:

Interactions, and Commercialization......................................13

The Biological Basis of Prevention...........................................25 Food Safety Chemistry: Toxicant Occurrence, Analysis Dietary Fiber and Health...........................................................3

and Mitigation........................................................................13

Dietary Protein and Resistance Exercise...................................32

Food Safety in China: A Comprehensive Review.....................19

Dimensions of Food, Seventh Edition.......................................6

Food Safety Management Programs: Applications,

Edible Structures: The Basic Science of What We Eat.................6 Encyclopedia of Agricultural, Food,

Best Practices, and Compliance..............................................23 Food Safety Regulatory Compliance: Catalyst for a Lean and Sustainable Food Supply Chain........................................24

Batch Processing: Modeling and Design...................................8

and Biological Engineering.......................................................8

Billionaire’s Chef: Cooking for the Rich and Famished...............5

Encyclopedia of Biotechnology in Agriculture and Food...........8

Biology of Foodborne Parasites...............................................19

Engineering Aspects of Cereal and Cereal-Based Products......12

Biopolymer Engineering in Food Processing.............................8

Engineering Aspects of Food Biotechnology.............................8

Biotechnology in Agriculture and Food Processing:

Engineering Aspects of Food Emulsification and

Antioxidants, Biologically Active Compounds and High

Opportunities and Challenges................................................11

Homogenization.......................................................................9

Temperatures, Second Edition................................................11

Biotechnology of Fungal Genes..............................................11

Engineering Aspects of Membrane Separation

Fundamental Food Microbiology, Fifth Edition.......................19

Bone Health in Children.........................................................25

C Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition....................................................31

Food Associated Pathogens....................................................19

Caper: The Genus Capparis......................................................3 Cardiovascular Diseases: Nutritional and Therapeutic Interventions.......................................................25 Carnitine in Sports and Clinical Nutrition................................25 Carotenoids and Vitamin A in Translational Medicine.............25

and Application in Food Processing..........................................9 Engineering Properties of Foods, Fourth Edition.......................9 Essence of Gastronomy: Understanding the Flavor of Foods

Foodborne Viral Pathogens.....................................................19 Fox and Cameron’s Food Science, Nutrition & Health, 7th Edition.............................................................................26 Frying of Food: Oxidation, Nutrient and Non-Nutrient

G/H Gestational Diabetes: Origins, Complications, and Treatment........................................................................26

and Beverages..........................................................................6 Green Tea Polyphenols: Nutraceuticals of Modern Life...........16

F Fats and Oils: Formulating and Processing for Applications, Third Edition...........................................................................10 Fatty Acids in Foods and their Health Implications, Third Edition...........................................................................11 Feeding of Nations: Redefining Food Security for

Handbook of Analysis of Active Compounds in Functional Foods....................................................................16 Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition......................................4 Handbook of Aseptic Processing and Packaging, Second Edition.......................................................................22

Cereal Grains: Laboratory Reference and Procedures Manual..12

the 21st Century....................................................................17

Cereal Grains: Properties, Processing,

Fenaroli’s Handbook of Flavor Ingredients, Sixth Edition...........3

and Applications.....................................................................14

Fennema’s Food Chemistry, Fourth Edition.............................12

Handbook of Fermented Food and Beverage Technology,

and Nutritional Attributes.......................................................12 Chef’s Guide to Charcuterie......................................................5

Fermentation Processes Engineering in the Food Industry........4

Chef’s Guide to Gelling, Thickening, and Emulsifying Agents...6

Fermentation: Effects on Food Properties..................................3

Chronic Inflammation: Molecular Pathophysiology,

Fermented Milk and Dairy Products..........................................4

Nutritional and Therapeutic Interventions..............................25 Flavonoids and Related Compounds: Bioavailability Citrus bergamia: Bergamot and its Derivatives.......................15

and Function..........................................................................13

Cocoa and Coffee Fermentations..............................................4

Food Allergy: Practical Diagnosis and Management................26

Cocoa Production and Processing Technology.........................8

Food Analysis and Preservation: Current Research Topics........13

Color in Food: Technological and Psychophysical Aspects........3

Food Analysis by HPLC, Third Edition.....................................13

Handbook of Essential Oils: Science, Technology,

Second Edition.........................................................................4 Handbook of Industrial Drying, Third Edition............................9 Handbook of Meat and Meat Processing, Second Edition.......18 Handbook of Metallonutraceuticals........................................16 Handbook of Microbiological Media, Fourth Edition...............19 Handbook of Nutrition and Food, Third Edition......................31 Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition......................................................4

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Probiotics: Immunobiotics and Immunogenics.......................17

Health Benefits and Food Applications....................................17 Handbook of Vitamins, Fifth Edition........................................31

Techniques.............................................................................20

Handbook of Water Analysis, Third Edition.............................14

Nutraceuticals and Health: Review of Human Evidence..........17

High Pressure Processing for Seafood.....................................18

Nutrigenomics and Nutrigenetics in Functional Foods

Human Nutrition, Second Edition: A Health Perspective.........26

I/J

Seafood and Freshwater Toxins: Pharmacology,

Nutrition and Performance in Masters Athletes.......................32 Nutrition and the Female Athlete: From Research to Practice...32 Nutrition and Type 2 Diabetes: Etiology and Prevention.........28

Inflammation, Oxidative Stress, and Cancer:

Nutrition Therapy for Chronic Kidney Disease........................28

Innovation in Healthy and Functional Foods...........................22

Nutrition, Lifestyle Factors, and Blood Pressure.......................28 Nutritional Genomics: The Impact of Dietary Regulation of Gene Function on Human Disease......................................28

Integrative Treatment of Hypertension: A Clinical and Mechanistic Approach......................................27 Interactive Probiotics..............................................................27

Nutritional Guidelines for Athletic Performance: The Training Table..................................................................32

O/P Intestinal Microbiota in Health and Disease: Modern Concepts..................................................................16

Obesity: Epidemiology, Pathophysiology, and Prevention, Second Edition..............................................29

Introduction to Advanced Food Processing Technologies.........9 Introduction to Food Process Engineering..............................10 Introduction to Lipidomics: From Bacteria to Man..................11 Introduction to Nutrition and Metabolism, Fifth Edition.........31 Introduction to the Physical Chemistry of Foods.....................14

Obesity: Prevention and Treatment........................................29 Ohmic Heating in Food Processing.........................................10

and Applications.....................................................................18 Sensory Data Analysis by Example with R...............................24 Sensory Evaluation Techniques, Fourth Edition.......................23 Sensory Shelf Life Estimation of Food Products.......................23 Shelf Life Assessment of Food.................................................22 Solid State Fermentation for Foods and Beverages....................5 Specialty Foods: Processing Technology, Quality, and Safety..23 Sports Nutrition for Paralympic Athletes.................................33 Sports Nutrition: Enhancing Athletic Performance..................33 Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications.................................14 Statistical Analysis of Human Growth and Development.........30 Structure and Properties of Fat Crystal Networks,

Operations in Food Refrigeration............................................10

Surimi and Surimi Seafood, Third Edition...............................18

Perinatal Growth and Nutrition..............................................29

Sweeteners: Nutritional Aspects, Applications, and Production Technology....................................................15

Opportunities.........................................................................15

and Economics.......................................................................14 Physical Activity and Public Health Practice.............................31 Physical Properties of Foods: Novel Measurement

T/U/V/W Thermal Food Processing: New Technologies and Quality Issues, Second Edition................................................10

Techniques and Applications..................................................10

Tocotrienols: Vitamin E Beyond Tocopherols, Second Edition...30

Physiological Basis of Metabolic Bone Disease........................29

Toxins and Biologically Active Compounds from

Local Food Environments: Food Access in America.................31 Managing Food Safety Risks in the Agri-Food Industries.........20 Phytochemicals: Health Promotion and Therapeutic Potential......29 Marine Nutraceuticals: Prospects and Perspectives.................16 Plant Sanitation for Food Processing and Food Service, Microbiological Research and Development for the

Seafood Science: Advances in Chemistry, Technology

Second Edition.......................................................................11

Phosphoric Acid: Purification, Uses, Technology,

Lifestyle Medicine, Second Edition..........................................27

Physiology, and Detection, Third Edition................................18

OMICs Technologies: Tools for Food Science..........................17

Juice Processing: Quality, Safety and Value-Added

L/M

Rheology and Fracture Mechanics of Foods............................14 Safe and Effective Exercise for Overweight Youth....................30

Technologies..........................................................................24

Dietary Approaches for Cancer Prevention.............................26

of Chronic Disease..................................................................32

Nutrition and Bariatric Surgery...............................................28 Nutrition and Mental Health..................................................28

Improving Food Quality with Novel Food Processing

Resistance Training for the Prevention and Treatment

and Personalized Nutrition.....................................................27

Immunonutrition: Interactions of Diet, Genetics, and Inflammation...................................................................26

R/S

Novel Food Preservation and Microbial Assessment

Second Edition ......................................................................20

Food Industry.........................................................................20 Polysaccharides: Natural Fibers in Food and Nutrition..............3 Micronutrients in Health and Disease.....................................27 Portable Biosensing of Food Toxicants and

Microalgae Volume 1: Origin, Chemistry and Detection.........21 Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis...15 Utilization of Fish Waste..........................................................12 Valorization of Food Processing By-Products.............................5

Microorganisms and Food Fermentation..................................5

Environmental Pollutants........................................................24

Vitamin D: Oxidative Stress, Immunity, and Aging..................30

Modern Gastronomy: A to Z....................................................7

Principles of Food Toxicology, Second Edition........................20

Vitamin-Binding Proteins: Functional Consequences...............32

Modified Atmosphere and Active Packaging Technologies.....22

Principles of Risk Analysis:

Working Garde Manger............................................................7

Decision Making Under Uncertainty.......................................21

Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi.........................................20 My Molecular Cuisine Kit..........................................................7 Neurons and the DHA Principle..............................................27 New Food Product Development: From Concept to Marketplace, Third Edition.................................................22

Title Index

Handbook of Prebiotics and Probiotics Ingredients:

Probiotic Bacteria: Fundamentals, Therapy and Technological Aspects......................................................21 Probiotic Therapies: Mechanisms of Action and Interaction....29 Probiotics and Prebiotics in Food, Nutrition and Health..........21 Probiotics and Psychopathology.............................................17

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A Abdelrahim; Khalid.................................................................10 Abrams; Steven A...................................................................25 Adria; Ferran.............................................................................7 Afoakwa; Emmanuel Ohene.....................................................8 Aggarwal; Bharat B.................................................................26 Aguilera; José Miguel................................................................6 Ahmed; Jasim.....................................................................9, 14 Ainsworth; Barbara E..............................................................31 Alinat; Gui................................................................................7

Author Index

Almeida; Nelson.......................................................................3 Alvarez; Susana.......................................................................17 Amoroso; Maria Julia..............................................................18 Anderson; Paul.......................................................................29 Anestis; Stylianos....................................................................15 Angelopoulos; Theodore J......................................................29 Antonio; Jose..........................................................................32 Arana; Ignacio........................................................................10 Ardies; C. Murray...................................................................25 Arvanitoyannis; Ioannis...........................................................22 Ashmead; H. DeWayne...........................................................30 Atlas; Ronald M......................................................................19 Ayyachamy; M.......................................................................11

Bonaccorsi; Ivana....................................................................15

Durvasula; Ravi.......................................................................29

Boskou; Dimitrios...................................................................11

Dwyer; Johanna T...................................................................31

Botana; Luis M........................................................................18 Boziaris; Ioannis S...................................................................20

Elmadfa; Ibrahim....................................................................11

Brassart; Dominique...............................................................16

Erdem; Arzum........................................................................24

Brevery; Jacques.......................................................................5

Eskin; N.A. Michael.................................................................31

Broad; Elizabeth......................................................................33

Essa; M. Mohamed.................................................................15

Buchbauer; Gerhard...............................................................14

Evranuz; E. Özgül ....................................................................4

Burdock; George A...................................................................3

Falguera; Victor......................................................................15

Baines; Richard.......................................................................20

Barasi; Mary............................................................................26

Fennema; Owen R..................................................................12

Calderon-Dominguez; Georgina...............................................7

Ferguson; Lynnette R..............................................................27

Campbell; Bill.........................................................................33

Fernandes; Fabiano Andre Narciso..........................................15

Carkeet; Colleen ....................................................................29

Ferreira Guine; Raquel de Pinho..............................................12

Carr; B. Thomas......................................................................23

Field; Robert W.........................................................................9

Cazor; Anne ............................................................................7

Finocchiaro; Terry...................................................................17

Chandrasekaran; M..................................................................5

Fleet; Graham H.......................................................................4

Chen; Jian.................................................................................5

Flick, Jr.; George J...................................................................18

Cheung; Yin Bun....................................................................30

Freitas; Ana Cristina................................................................21

Cho; Susan Sungsoo...........................................................3, 17

Fuller; Gordon W....................................................................22

Chow; Ching Kuang...............................................................11 Ciccolo; Joseph.......................................................................32 Civille; Gail Vance...................................................................23 Correia; Paula Maria dos Reis..................................................12

Crozier; Alan...........................................................................13 Cuozzo; Sergio Antonio..........................................................18

D Dakshinamurti; Krishnamurti..................................................32

Baser; K. Husnu Can...............................................................14 Beals; Katherine A...................................................................32 Bekassy-Molnar; Erika...............................................................9 Bender; David A.....................................................................31 Benimeli; Claudia Susana........................................................18 Benkeblia; Noureddine.......................................................3, 17

G Galvez; Raul Perez..................................................................12 Geurts; Tom J............................................................................7 Ghosh; Dilip...........................................................................22 Gibson; Mark..........................................................................17 Gilmour; Rodney....................................................................14 Giusti; M. Monica...................................................................24 Gombart; Adrian F..................................................................30

Barbosa-Canovas; Gustavo V...................................................10 Bartosz; Grzegorz...................................................................13

Feng; Yaoyu............................................................................19

Caivano; José Luis.....................................................................3

Cramer; Michael M................................................................23 Bagchi; Debasis..........................................................22, 25, 29

E/F

Dakshinamurti; Shyamala.......................................................32 Damodaran; Srinivasan...........................................................12 Danielsson-Tham; Marie Louise..............................................19 Das; Shantanu........................................................................22

Grann; Kerry...........................................................................29 Graves; Ralph H......................................................................22 Gregory III; Jesse F...................................................................31 Griffin; Ian J............................................................................29 Gupta; V. K.............................................................................11

Datta; Ashim K.........................................................................9 Gutierrez-Lopez; Gustavo F.......................................................7 David; Jairus R. D....................................................................22

De Gelder; Leen S. P...............................................................14 Hansman; Grant.....................................................................19

Berdanier; Carolyn D..............................................................31

Dejmek; Petr.............................................................................9

Berge; Jean-Pascal...................................................................12

del Pilar Buera; María................................................................3

Bhunia; Arun..........................................................................19

Devine, Ph.D.; Marjorie M........................................................6

Bidlack; Wayne R....................................................................28

Didier; Montet..........................................................................5

Haynes; William M..................................................................12

Blevins; Preston W..................................................................24

Diwekar; Urmila........................................................................8

Heber; David....................................................................26, 31

Blush; Joel A............................................................................27

Douglas; Laura S.....................................................................18

Heldman; Dennis R...................................................................8

Bohnstadt Othersen; Jennifer..................................................28

Dugo; Giovanni......................................................................15

Hettiarachchy; Navam S.........................................................13

Hawthorne; Keli M.................................................................25 Haynes; Amy............................................................................5

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Hoover; Dallas G.......................................................................8 Hough; Guillermo...................................................................23

M Macera; Caroline A.................................................................31 Mahabir; Somdat...................................................................17

Hui; Y. H.......................................................................4, 18, 20

Manickavasagan; A.................................................................15

Hung; Yung-Tse........................................................................7

Marangoni; Alejandro G.........................................................11

I/J

Marcotte; Michele..................................................................10

Ibarz; Albert......................................................................10, 15 Imam; Syed H.........................................................................14 Iwanski; Robert Z......................................................................3 Izzy; Samantha.......................................................................29 Juneja; Lekh R.........................................................................16

Marshall; Maurice R................................................................13 Marteau; Philippe...................................................................16 Martin; Colin..........................................................................17 Marwaha; Satwinder S............................................................11

Matthäus; Bertrand.................................................................31 Kamal-Eldin; Afaf......................................................................3 Kannan; Arvind ......................................................................13 Kapoor; Mahendra P...............................................................16

Pessione; Enrica......................................................................27 Petry; Clive J...........................................................................26 Pimentel, M.S.; Marcia H..........................................................6 Porter; Craig...........................................................................25 Prasad; Kedar N......................................................................27 Preedy; Victor R......................................................................30 Preuss; Harry G.......................................................................29 Puniya; Anil Kumar...................................................................4 Püssa; Tõnu............................................................................20

Mascheroni; Rodolfo H...........................................................10 Massanés; Toni.........................................................................6

Pereira; Mark A.......................................................................28

Maulik, Ph.D.; Nilanjana.........................................................25 Mehta; Bhavbhuti M................................................................3 Meilgaard; Morten C..............................................................23

Khan; Mohammad Rizwan.....................................................15

Meyer; Al..................................................................................7

Kim; Se-Kwon...................................................................16, 18

Morland; Kimberly B...............................................................31

Kitazawa; Haruki.....................................................................17

Morris; Howard Arthur...........................................................29

Klosse; Peter.............................................................................6

Mujumdar; Arun S....................................................................9

Ramaswamy; Hosahalli S........................................................10 Randolph; R. Keith..................................................................29 Rao; M.A............................................................................9, 14 Rao; Theertham......................................................................16 Ray; Bibek...............................................................................19

Author Index

Hirashima; Madoka...................................................................6

Ray; Ramesh C..........................................................................5 Raychaudhuri; Siba P..............................................................25 Reaburn; Peter R.J...................................................................32 Riccetti; Sauro.........................................................................23

Kohlstadt; Ingrid.....................................................................24

N/O

Ritzoulis; Christos...................................................................14

Kong; Ah-Ng Tony..................................................................26

Naushad; Mu.........................................................................15

Kontominas; Michael G..........................................................13

Newslow; Debby....................................................................23

Kraemer; Klaus.......................................................................25

Nicoli; Maria Cristina..............................................................22

Kraemer; William J..................................................................32

Nikoleli; Georgia-Paraskevi......................................................24

Kushner; Robert F...................................................................28

L Labropoulos; Athanasios.........................................................15 Langowski; Horst-Christian.....................................................22 Lansky; Ephraim Philip..............................................................3 Lansky; Shifra............................................................................3 Larroche; Christian...................................................................4 Le; Sebastien..........................................................................24 Lean; Michael EJ.....................................................................26 Leray; Claude.........................................................................11 Leyse-Wallace; Ruth................................................................28 Lienard; Christine.....................................................................7 Lin; Henry C...........................................................................29 Lin; Pao-Hwa..........................................................................28 Lipnizki; Frank...........................................................................9 Lokhande; Jayant N................................................................16 Lowery; Lonnie Michael..........................................................32

Rippe; James M................................................................27, 29

Rizvi; Syed S.H..........................................................................9 Robberts; T.C............................................................................9 Robertson; Gordon L..............................................................21 Rodrigues; Sueli......................................................................15

Nikolelis; Dimitrios P...............................................................24

Rodriguez; Raymond L...........................................................28

Niranjan; Keshavan...................................................................7

Rossini; Gian Paolo.................................................................21

Nollet; Leo M.L...........................................................13, 14, 16

Roy; Sashwati.........................................................................25

Nordin; Borje Edgar Christopher.............................................29

Ryan; Una...............................................................................19

Nussinovitch; Amos..................................................................6 O’Brien; Richard D..................................................................10 Okubo; Tsutomu....................................................................16 Otles; Semih...........................................................................21 Ozilgen; Z. Sibel.......................................................................6

Sahu; Jatindra Kumar................................................................9 Salisbury; Neal..........................................................................5 Sastry; Sudhir.........................................................................10 Sato; Kenji..............................................................................13 Schiffrin; Eduardo J.................................................................16

Paavilainen; Helena Maaria.......................................................3

Scholey; Andrew.....................................................................16

Pandey; Ashok..........................................................................4

Schwan; Rosane F.....................................................................4

Panesar; Parmjit S...................................................................11

Serna-Saldivar; Sergio O.........................................................12

Park; Jae W.............................................................................18

Shammas; Nazih K...................................................................7

Parkin; Kirk L...........................................................................12

Sicherer; Scott H.....................................................................26

Paterson; Robert Russell Monteith .........................................20

Siems; Werner........................................................................25

Pathak; Yashwant V...........................................................16, 17

Silva; Paulo S..........................................................................21

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Author Index

Singh; Preeti...........................................................................22

Walstra; Pieter...........................................................................7

Smarta; R.B.............................................................................22

Wang; Lawrence K....................................................................7

Soccol; Carlos Ricardo..............................................................4

Wang; Shuo............................................................................13

Sommerburg; Olaf..................................................................25

Wani; Ali Abas.........................................................................22

Soon; Jan Mei.........................................................................20

Watson; Ronald Ross...............................................................30

Sothern; Melinda S.................................................................30

Wesdorp; Leendert H..............................................................11

Spencer; Jeremy P. E...............................................................13

Wheeler; Matthew B.................................................................8

Still; Christopher D.................................................................28

White; Peter...........................................................................19

Stough; Con Kerry Kenneth....................................................16

Worch; Thierry........................................................................24

Stover; Patrick J.......................................................................31

Wouters; Jan T. M.....................................................................7

Sukumar; E.............................................................................15

Wu; Guoyao...........................................................................30

Sun; Bao-Guo.........................................................................13

Wu; Linhai..............................................................................19

Sun; Da-Wen..........................................................................10

Xiao; Lihua.............................................................................19

Suttie; John W.........................................................................31

Yoe; Charles ...........................................................................21

Svetkey; Laura P......................................................................28

Yu; Liangli (Lucy)....................................................................13

Swanson; Barry G...................................................................24

Zempleni; Janos......................................................................31

Szemplenski; Thomas.............................................................22

Zhao; Yanyun.........................................................................23

Zhu; Yang.................................................................................5

Tan; Barrie..............................................................................30 Taormina; Peter J....................................................................20 Taylor IV; Lemuel W................................................................32 Teixeira; Jose A..........................................................................8 Telis; Vania Regina Nicoletti......................................................8 Tham; Wilhelm.......................................................................19 Thiyam-Holländer; Usha.........................................................31 Thomas; Lynn K......................................................................28

Tiwari; Brijesh K......................................................................14 Tokuşoğlu; Özlem....................................................................24 Toldra; Fidel......................................................................13, 16

V Vaclavik; Vickie A..................................................................5, 6 Valentine; David L...................................................................27 Valentine; Raymond C............................................................27 Varzakas; Theodoros ........................................................15, 24 Vatai; Gyula..............................................................................9 Venzon; Dawna Salter.............................................................29 Vicente; Antonio A....................................................................8 Villena; Julio............................................................................17 Vliet; Ton van.........................................................................14

W/X/Y/Z Wall; Benjamin Toby...............................................................25 Wallace; Taylor C....................................................................24

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Academic Representatives (UK) Tim Page Higher Education Sales Manager Mobile: 07824 690646 e-mail: tim.page@tandf.co.uk

International Enquiries Joanne Blackford International Sales Support Manager (Books) Tel: +44 (0) 20 7017 6053 Fax: +44 (0) 20 7017 6748 e-mail: joanne.blackford@tandf.co.uk

Europe and Japan Enquiries Hannah Dolton International Sales Support Coordinator Tel: +44 (0) 20 7017 6149 Fax: +44 (0) 20 7017 6748 e-mail: hannah.dolton@informa.co.uk

South Asia, Middle East and Africa Enquiries Adrian Riddock International Senior Sales Support Coordinator Tel: +44 (0) 20 7017 6114 Fax: +44 (0) 20 7017 6748 e-mail: adrian.riddock@tandf.co.uk

China Liaison Office Leo Li Senior Manager - Academic Publishing Taylor & Francis Group, Beijing Office Room 1108B, Culture Square, No. 59 Jia, Zhongguancun St. Haidian District, Beijing 100872, P.R. China Tel: 8610–8250 3061 Li.Leo@tandf.com.sg

Customer Services Book orders should be addressed to the appropriate overseas agent or the Customer Service Department at Bookpoint:

Taylor & Francis Bookpoint 130 Park Drive, Milton Park Abingdon, Oxon OX14 4SE Tel: +44 (0) 1235 400 524 Fax: +44 (0) 1235 400 525 e-mail (UK): uktrade@tandf.co.uk e-mail (international): international@tandf.co.uk

Standing Orders

If you would like to receive books on our improved preselective standing order system, or if you would like to have further information about this service, please contact your area manager or Customer Services Department.

Foreign Rights Adele Parker e-mail: adele.parker@tandf.co.uk

Exhibitions Katie Gilbert Exhibitions Manager Tel: +44 (20) 7017 6310 e-mail: katie.gilbert@tandf.co.uk

Caribbean and The West Indies

Middle East and South Africa

Rest of Africa

Jasmina Basic Area Sales Manager Milton Park Sales Office Tel: +44 (0) 20 7017 6187 Fax: +44 (0) 20 7017 6748 e-mail: jasmina.basic@tandf.co.uk

Jasmina Basic Area Sales Manager – Middle East and South Africa Milton Park Sales Office Tel: +44 (0) 20 7017 6187 Fax: +44 (0) 20 7017 6748 e-mail: jasmina.basic@tandf.co.uk Zoe Kaviani IPS (Middle East) Ltd P.O. Box 27533 Dubai, UAE Tel: +971 4 238 4001 Fax: +971 4 238 4005 e-mail: itpme@emirates.net.ae Website: http://www.ipsme.com

Adrian Riddock International Senior Sales Support Coordinator e-mail: adrian.riddock@tandf.co.uk

Australasia Joanne Blackford Milton Park Sales Office Tel: +44 (0) 20 7017 6053 Fax: +44 (0) 20 7017 6748 e-mail: joanne.blackford@tandf.co.uk

Australia Europa Publications (non-exclusive) James Bennett 3 Narabang Way, Belrose, NSW 2085 Australia Tel: +02 9986 7064 Fax: +02 9986 7030 www.bennett.com.au

Sales Agents

Senior Vice President of Sales

Sub-Saharan Africa (excluding South Africa and Botswana) Julian Russ Tula Publishing Ltd Aristotle House Aristotle Lane Oxford OX2 6TR Tel: +44 (0) 1865 553606 Fax: +44 (0) 1865 517999 e-mail: julian@tulapublishing.co.uk

Botswana

East and Southeast Asia

Arthur Oageng Book Promotions/Horizon Books Botswana Gaborone International Finance Park Plot 113-114, Unit 33, Kgale Mews 2, Suite 3 Gaborone, Botswana Tel: +267 393 1194 Fax: +267 392 4908 e-mail: arthur.oageng@online.co.bw

For all Taylor & Francis Group imprints please order from our Singapore Sales Office Singapore Sales Office Taylor & Francis Asia Pacific 60 MacPherson Road #06-09 Siemens Centre Singapore 348615 Fax: +65 6742 9356 e-mail: sales@tandf.com.sg

Taylor & Francis Asia Pacific Jeffrey Lim Books Sales Director e-mail: jeffrey.lim@tandf.com.sg Nonglak Sawaithong Account Manager Tel : +66 2 639 1333 ext. 3612 e-mail: s.nonglak@tandf.com.sg

Hong Kong

Taylor & Francis Asia Pacific Room 629, 6F, No. 6, Sec. 4, Hsinyi Road Da-an District Taipei 106 Taiwan (R.O.C.) Jeffrey Lim Books Sales Director e-mail: jeffrey.lim@tandf.com.sg Jason Lin Sales Manager Tel: +886 (2) 2551 1266 ext. 6275 e-mail: jason.lin@tandf.com.sg

South Africa, Namibia, Lesotho and Swaziland

Sales Agents

Michelle Symington Book Promotions/Horizon Books PO Box 6836 Roggebaai 8012 South Africa Tel: +27 21 469 8900 Fax: +27 21 469 8903 Fax2Email: 0865314387 e-mail: enquiries@bookpro.co.za

South Asia Ryan Cooper International Sales Manager Milton Park Sales Office Tel: +44 (0) 20 7017 6113 Fax: +44 (0) 20 7017 6748 e-mail: ryan.cooper@tandf.co.uk

India Taylor & Francis Books India Pvt Ltd. 912 Tolstoy House 15-17, Tolstoy Marg New Delhi 110 001 Tel: +91 (0) 11 2371 2131 +91 (0) 11 2335 1453 Fax: +91 (0) 11 2371 2132 e-mail: inquiry@tandfindia.com

Pakistan

M. Anwer Iqbal Book Bird Mian Chambers, 3 Temple Road PO Box 518, Lahore, Pakistan Tel: +92 42 636 7275 Fax: +92 42 636 1370 e-mail: bookbird@brain.net.pk

Japan United Publishers Services Limited 1-32-5 Higashi-shinagawa Shinagawa-ku, Tokyo 140-0002 Tel: +81 (0) 3 5479 7251 Fax: +81 (0) 3 5479 7307 e-mail: info@ups.co.jp Editorial Office

Korea Se-Yung Jun ICK (Information & Culture Korea) 473-19 Seokyo-dong, Mapo-ku Seoul, Korea 121-896 Tel: +82 2 3141-4791 Fax: +82 2 3141-7733 e-mail: cs.ick@ick.co.kr

Taylor & Francis Asia Pacific Suite 145, Somptueux Central 52-54 Wellington Street Central Hong Kong Tel: +852 3752 0626 Jeffrey Lim Books Sales Director Singapore Sales Office e-mail: jeffrey.lim@tandf.com.sg Andrew Kwan Manager e-mail: andrew.kwan@tandf.com.sg

China

Taylor & Francis Asia Pacific Room 1108B, Culture Square No. 59 Jia, Zhongguancun St. Haidian District Beijing 100872 P.R. China Tel: +86 10 82502670 Fax: +86 10 82502566 Jeffrey Lim Books Sales Director Singapore Sales Office e-mail: jeffrey.lim@tandf.com.sg Cynthia Ji Sales Manager e-mail: cynthia.ji@tandf.com.sg

Shanghai Region

Chris Ye Account Manager Room 1410, Jinjiang Xiangyang Tower 993 Nanjing West Road Shanghai 200041 P.R. China Tel: +86 21 22111595 e-mail: chris.ye@tandf.com.sg

Guangdong Region

Cherry Wang Sales Executive e-mail: cherry.wang@tandf.com.sg

Singapore and Indonesia

Mohamed Feroz Assistant Sales Manager Singapore Sales Office e-mail: mohamed.feroz@tandf.com.sg

Malaysia and Brunei

Taylor & Francis Publishing Services Taylor & Francis Asia Pacific No. 23-2, Jalan PJS 8/18 Dataran Mentari 46150 Petaling Jaya Selangor Darul Ehsan Malaysia Tel: +60 (3) 5630 1361 Fax: +60 (3) 5630 1732 David Yeong General Manager Mobile: +60 (0)16 331 9912 e-mail: david.yeong@tandf.com.sg

Thailand

Taiwan

Philippines, Vietnam and Indo-China Jeffrey Lim Books Sales Director Singapore Sales Office e-mail: jeffrey.lim@tandf.com.sg

Israel and the Palestinian Territories Ryan Cooper International Sales Manager Milton Park Sales Office Tel: +44 (0) 20 7017 6113 Fax: +44 (0) 20 7017 6748 e-mail: ryan.cooper@tandf.co.uk and Rodney Franklin Franklin’s International PO BOX 3772 7, Tel Aviv 61376, Israel Tel: +972 356 00724 Fax: +972 356 00479 e-mail: rodneyf@netvision.net.il

Europe Belgium, The Netherlands, France and Luxembourg Liza Walraven Area Sales Manager Taylor & Francis P.O. Box 447 2300 AK Leiden The Netherlands Tel. 0031 (0) 715243084 F: 0031 (0) 71 523 4571 Mobile: 0031 (0)623849668 e-mail: liza.walraven@informa.com

Nordic Countries Eva Nyika Sales Representative Taylor & Francis Scandinavia Kungsbroplan 3 A, 1st Floor P.O Box 3255 SE-103 65 Stockholm, Sweden e-Mail eva.nyika@tandf.co.uk

Germany, Austria and Switzerland Gabriela Mauch Area Sales Manager

Taylor & Francis Group (Books Ltd)

Karlshofstr. 22 70599 Stuttgart, Germany Tel: +49 (0)711 7207231 Fax: +49 (0)711 7220668 Mobile +49 (0)173 9059469 e-mail: gabriela.mauch@tandf.co.uk

Spain, Portugal, Italy, and Greece Philip Veysey Area Sales Manager Príncipe de Vergara 109, 28002 Madrid, Spain Tel: +34 91 700 0688 Fax: +34 91 141 2304 Mobile: +34 68 777 3678 e-mail: philip.veysey@informa.com

Eastern Europe Marek Lewinson (Humanities and Social Sciences) Bohaterewicza 3/45 03-982 Warsaw, Poland Tel/fax: +48 (0) 22 6714819 Mobile: +48 (0) 602 707 037 e-mail: mlewinso@it.com.pl Radek Janousek (Science and Technology) Pod Nouzovem 972/21 197 00 Prague, Czech Republic Tel: +42 (0) 28 658 49888 Mobile: +42 (0) 602294014 e-mail: radek@mareklewinson.com

England and Wales London and Eastern England James Whittle Area Representative Mobile: 07802 536233 e-mail: james.whittle@tandf.co.uk

West Midlands, Southern England, the South West and South Wales John Blake Area Representative Mobile: 07889 263 857 e-mail: john.blake@tandf.co.uk

North and Northwest England, East Midlands and North Wales Lucy Pink Area Representative Mobile: 07860 633156 e-mail: lucy.pink@tandf.co.uk

North of England, Scotland, Ireland and Northern Ireland Nick Pepper Area Representative Mobile: 07825 748476 e-mail: nick.pepper@tandf.co.uk

Library Supply Nigel Berkeley Library Supply and London Key Accounts Manager Mobile: 07795 968206 e-mail: nigel.berkeley@tandf.co.uk

Online Retailers Rod Abraham Assistant UK Sales Manager Mobile: 07860 380 814 Fax: 01372 273 744 e-mail: rod.abraham@tandf.co.uk

N11043_2014_UK_Cover_UK 10/30/13 11:12 AM Page 2

The following subject catalogs are available from CRC Press. View them online at the URL listed or contact your local sales representative for copies.

Agriculture & Life Sciences

Environmental Science & Engineering

ISBN: 978-0-418-27627-3

ISBN: 978-0-418-27275-6

Biomedical Sciences

Ergonomics & Human Factors, Industrial Engineering & Manufacturing

ISBN: 978-0-418-27268-8

ISBN: 978-0-418-27276-3

Business, Management, & Public Administration ISBN: 978-0-418-27269-5

Chemistry & Chemical Engineering

Food Science & Nutrition ISBN: 978-0-418-27277-0

ISBN: 978-0-418-27271-8

Forensic Science, Law Enforcement, & Homeland Security

Civil & Mechanical Engineering

ISBN: 978-0-418-27278-7

ISBN: 978-0-418-27272-5

Mathematics & Statistics

Computer Science, Information Technology, & Game Development

ISBN: 978-0-418-27279-4

ISBN: 978-0-418-27273-2

Medicine & Veterinary Medicine ISBN: 978-0-418-27282-4

Electrical Engineering

Physics & Materials Science

ISBN: 978-0-418-27274-9

ISBN: 978-0-418-27281-7

www.crcpress.com/catalogs

Go to www.crcpress.com for detailed information on every book. w w w. c r c p r e s s . c o m

CRC Press

Taylor & Francis Group

N11043_2014_UK_Cover_UK 11/13/13 2:37 PM Page 1

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