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Contents

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Brewing & Fermentation ......................................3 Culinary Arts & Science ........................................5 Fats & Oils ............................................................9 Food Additives & Ingredients ............................10 Food Biotechnology/Food Chemistry ................12 Food Engineering & Processing..........................20 Food Laws & Regulations ..................................24 Food Microbiology & Safety ..............................25 Food Packaging ..................................................30 Food Product Development ..............................33 Food Quality Assurance ......................................34 Fruit & Vegetable Products ................................35 Functional Foods & Nutraceuticals ....................36 Seafood ..............................................................44 Key Books in Meats ............................................45

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Brewing & Fermentation New!

Fermentation Processes Engineering in the Food Industry Edited by

Carlos Ricardo Soccol Federal University of Parana, Brazil

Ashok Pandey National Institute for Interdisciplinary Science & Technology, Trivandrum, India

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

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. • Presents examples of metabolic engineering of lactic acid bacteria with potential applications in the production of fermented foods and food ingredients • Provides a mathematical model to analyzing the process of increasing nutritional and safety qualities in fermented products • Supplies an overview of various types of fermenters/bioreactors employed in submerged fermentations • Describes automation systems for the food industry such as sensors, actuators, and controls

Selected Contents: Applications of Metabolic Engineering in the Production of Fermented Foods and Food Ingredients. Isolation, Improvement, and Preservation of Microbial Cultures. Physical and Chemical Factors Affecting Fermentation in Food Processing. Upstream Operations of Fermentation Processes. Theoretical Tools to Predict Physicochemical Properties of Industrial Foods and Cultivation Media. Catalog no. K14052, March 2013, 510 pp. ISBN: 978-1-4398-8765-3, $169.95 / £108.00 Also available as an eBook

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 by-products 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 concept. It explores the current state of the art in food processing, reviews the fundamental principles of waste recycling, and discusses techniques available for valorization. Individual chapters examine the byproducts of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. Catalog no. K12207, August 2012, 836 pp. ISBN: 978-1-4398-4885-2, $169.95 / £108.00 Also available as an eBook

Fermentation Effects on Food Properties Edited by

Bhavbhuti M. Mehta Anand Agricultural University, India

Afaf Kamal-Eldin Swedish University of Agricultural Science, Uppsala

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

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

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Brewing & Fermentation

Handbook of Fermented Food and Beverage Technology Two-Volume Set, Second Edition Edited by

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

E. Özgül Evranuz Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Turkey

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 up-todate reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant and animal sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of products. With contributions from over 60 experts from more than 20 countries, this work is an essential reference distilling the most critical information on this food sector. • Examines the history, microorganisms, quality assurance, manufacture, and production of fermented food products • Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process • Discusses various types of starter cultures and their preparation prior to use • Analyzes the sensory characteristics of various fermented food products, including texture, color, and aroma • Contains new illustrations and expanded content

BUY THE SET AND SAVE! Catalog no. K15940, May 2012, 1536 pp., ISBN: 978-1-4665-6145-8, $349.95 / £223.00 Also available as eBooks

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

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

Plant-Based Fermented Food and Beverage Technology

Animal-Based Fermented Food and Beverage Technology

Selected Contents:

Part I: Introduction: Fermented Plant Products and Their Manufacture. Flavours and Food Fermentation. Part II: Soy products: Soy Sauce: Soymilk and Tofu Manufacturing. Part III: Fruits and fruit products: Sensory Analysis of Fruit and Fermented Fruit Product Flavors. Part IV: Vegetables and vegetable products: Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection. Part V: Cereals and cereal products: Bread. Distilled Spirits Production in the United States: Regulatory Requirements. Part VI: Specialty products: The Traditional Balsamic Vinegar: A Microbiological Overview. Coffee Fermentation. Probiotic Non-Dairy Beverages. Part VII: Fermentation and food ingredients: Microorganisms and MicrobialDerived Ingredients Used in Foods.

Part I: Introduction: Fermented Animal Products and Their Manufacture. Dairy Starter Cultures. Microorganisms and Food Fermentation. Part II: Fermented Milk and Semi-solid Cheeses: Yogurt. Acidified milk, sour cream, and cream cheese: standards, grades, and specifications. Part III: Solid Cheeses: Cheddar and Related Hard Cheeses. Reggianito Cheese – A Hard Cheese Produced in Argentina. U. S. Dairy Processing Plants: Safety and Inspection. Part IV: Meats and Fish Products: Met Fermentation. Italian Salami: Safe Practices for Sausage Production in the United States. Review on Indonesian Fermented Fish Products. Part V: Probiotics and Fermented Products: Probiotics: An Overview. Cheese As Probiotic Carrier: Technological Aspects and Benefits.

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

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

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Culinary Arts & Science Forthcoming!

Cooking Innovations Using Hydrocolloids for Thickening, Gelling, and Emulsification Amos Nussinovitch The Hebrew University of Jerusalem, Rehovot, Israel

Madoka Hirashima Mie University, Japan

A number of books are devoted to production-scale use of hydrocolloids, but no book has yet addressed the needs of the chef as this reference does. This volume explores the application of hydrocolloids in the kitchen. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting with a description of the chemical and physical nature of the item, the authors go on to explore its manufacture and biological/toxicological properties. Each chapter includes recipes demonstrating that product's abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate the product for largescale use or as a starting point for industrial formulations.

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

“… a treasured resource for anyone who cooks, both professionally and at home. It has everything needed to truly understand and master a wide array of charcuterie from around the world … .The detailed and vivid descriptions of the history of the food culture for each item are not only fascinating, but also give the reader an understanding of how each element evolved. … certain to have a prominent place in my culinary library and I hope yours as well.” —Stafford T. DeCambra, CEC, CCE, CCA, AAC; Corporate Executive Chef, PCI Gaming, Atmore, Alabama; American Academy of Chefs – Chair

• Demonstrates how to turn lesser quality meats into enjoyable foods • Includes over 100 charcuterie recipes for bacon, ham, sausage, terrines, galantines, pâtés, and confit

• Supplies chefs with a wealth of recipes for using hydrocolloids in their cooking

• Provides detailed information on essential binding agents

• Includes information on gelatin, agar-agar, xanthan gum, guar gum, and lecitine

• Presents charts and tables of composition and characteristics of a variety of meats

• Contains recipes that represent different cuisines from around the world

Selected Contents:

• Answers frequently asked questions on each hydrocolloid • Includes numerous photographs, tables, and charts to clarify information

Selected Contents: Introduction: Hydrocolloids-Where, Why, and When? Alginates. Bacterial Cellulose. Carrageenan and Furcellaran. Chitin and Chitosan. Gellan Gum. Other Exudates: Karaya, Larchwood, Mesquite, Tragacanth. Other Microbial Polysaccharides: Alteman, Dextran, Elsinan, Levan, Pullulan, Scleroglucan. Xanthan Gum. The Use of Multiple Hydrocolloids in Recipes. Possible Future Hydrocolloid Cooking Ideas.

Charcuterie Pork Nutrition Tables Salt Binding for Success: Binding Agents and Fillers Used in Charcuterie Master Pastry Recipes for Charcuterie About Cooked Sausages and Recipes Sausages Foie Gras Terrines & Pates Galantines & Ballotines Additional Charcuterie Recipes

Catalog no. K13524, October 2013, c. 360 pp. ISBN: 978-1-4398-7588-9, $59.95 / £38.99

Presentation Styles of Food for all Occasions

Also available as an eBook

Appendix

Art of Pickling: Three ways Glossary Catalog no. K15867, December 2012, 296 pp. ISBN: 978-1-4665-5984-4, $59.95 / £38.99 Also available as an eBook

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Culinary Arts & Science New!

The Art of Nutritional Cuisine Vickie A. Vaclavik University of Texas Southwestern Medical Center, Dallas, USA

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

While the public has become increasingly health conscious, chefs can serve great-tasting foods that at the same time 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 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. • Links lecture and laboratory sections through recipes • Reinforces food science principles that add science to cooking knowledge • Follows the latest USDA MyPlate Guidelines • Includes more than 200 illustrations, most in color

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 is designed to help 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 classroomtested 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. • Serves as a textbook for the Garde Manger course but can also be brought into professional culinary careers • Covers all the main cooking techniques, including poaching, sautéing, grilling, baking, braising, and roasting

• Provides a full glossary of key terms

• Employs a spiral-bound format for easy reference in the kitchen

• Contains extensive appendices on essential food topics

• Includes more than 250 illustrations of food preparations and displays

An instructor's manual is available upon qualifying course adoption

Selected Contents:

Selected Contents: Part One: Lecture Chapters. An Introduction to Nutritional Cuisine and a Healthy Diet. Food Labels and the Law. Carbohydrates: Digestion, Absorption, Metabolism, and More! Fats: Digestion, Absorption, Metabolism, and More! Protein: Digestion, Absorption, Metabolism, and More! Vitamins and Good Health. Minerals, Water, and Good Health. Weight Management for Good Health. Culinary Skill for Nutrition and Disease. Fitness and the Chef. Eating Well throughout the Life Cycle: From Pregnancy to Senior Adults. Menu Planning in the World of Nutritional Cuisine. Part Two: Laboratory Exercises.

Appetizers. Cold Soups. Cold Sauces. Salsas, Relishes & Chutneys. General Recipes. Pickling. Dressings. Salads. Marinades. Smoking, Curing & Brining. Charcuterie & Sausage. Galantines & Ballotines. Pâtés & Terrines. Savory Mousse & Mousseline. Seasonings & Spice Mixtures. Foie Gras. Aspic & Gelée. Chaudfroid. Design & Layout Of A Platter. Glossary. Appendix Curing & Smoking. Education. Index. Catalog no. K12960, December 2012, 544 pp. Soft Cover ISBN: 978-1-4398-6630-6, $69.95 / £44.99 Also available as an eBook

Catalog no. K12316, January 2013, 624 pp. ISBN: 978-1-4398-5083-1, $59.95 / £38.99 Also available as an eBook

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Culinary Arts & Science

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

Food Science Research and Technology Edited by

Pontificia Universidad Católica de Chile, Santiago

A.K. Haghi, PhD

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

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

• Addresses the pressing food trends of this century

University of Guilan, Iran

Catalog no. N10638, December 2011, 131 pp. ISBN: 978-1-926895-01-7, $99.95 / £63.99 Also available as an eBook

• Considers the design of foods to better suit the needs of modern lifestyles • Explores the importance of flavorful food structures for the delivery of the nutritious and healthful food molecules from which they are made • Discusses the role of modern gastronomy and the impact of innovative chefs

The Feeding of Nations

Selected Contents:

Re-Defining Food Security for the 21st Century

Nutritious and Delicious Molecules. Food Materials and Structures. Journey to the Center of Our Food. From Farm to Cells and Back. A Pinch of Mathematics. Nutritional and Culinary Thermodynamics. Between Brain and Cell. Culinary Technologies and Food Structures. The Pleasure of Eating. The Empowerment of Chefs. The Science that Fascinates Chefs. Healthy Habits. Final Comments. Catalog no. K14328, October 2012, 462 pp. Soft Cover ISBN: 978-1-4398-9890-1, $39.95 / £25.99 Also available as an eBook

Mark Gibson Manchester Metropolitan University, UK

“Undoubtedly, the consolidation of so much information on the topic in a single volume will be much appreciated by those grappling with this timely issue.” —D. M Gilbert, Maine Maritime Academy, in Choice

In the last decade, despite abundant food supply, hunger has increased. 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. Catalog no. K11805, February 2012, 684 pp. ISBN: 978-1-4398-3950-8, $99.95 / £63.99 Also available as an eBook

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Culinary Arts & Science

Molecular Cuisine Twenty Techniques, Forty Recipes Anne Cazor Christine Lienard Gui Alinat

Top 100 Exotic Food Plants Ernest Small Agriculture and Agri-Food Canada, Ottawa, Ontario

Written by world-renowned chefs, this book unlocks the secrets to the new dishes, textures, flavors, and sensations of molecular gastronomy. Balancing just enough science to explain why the techniques work, with easy-to-follow recipes, the book covers emulsion, culinary foam, spherification, caramelization, the maillard reaction, soft and hard gels, and effervescence. It describes 20 techniques in molecular gastronomy and 40 molecular gastronomy recipes. Colorful photography is included to provide examples of proposed finished products. Once they master these techniques, readers can use them to develop recipes with their own flavor and texture combinations.

This volume provides comprehensive coverage of tropical and semitropical food plants, reviewing scientific and technological information as well as their culinary uses. A user-friendly format enables readers to easily locate information on botanical and agricultural aspects, economic and social importance, food uses, storage, preparation, and potential toxicity. The book also contains a chapter that reviews important historical, economic, geopolitical, health, environmental, and ethical considerations associated with exotic food plants. The book is enhanced by more than 200 drawings, many chosen from historical art of extraordinary quality.

Catalog no. K13282, October 2011, 160 pp. ISBN: 978-1-4398-7163-8, $41.95 / £25.99

Catalog no. K12674, August 2011, 708 pp. ISBN: 978-1-4398-5686-4, $89.95 / £57.99

Bestseller!

Serving People with Food Allergies

My Molecular Cuisine Kit

Also available as an eBook

Kitchen Management and Menu Creation

Anne Cazor Christine Lienard Gui Alinat

Joel J. Schaefer Allergy Chefs, Inc., Jacksonville, Florida, USA

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 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.

"Not only can the existing realm of professionals in the industry benefit from the information, it's a book that will be extremely useful on the educational front as a tool in culinary schools and universities for training future generations of food service professionals.”

Catalog no. K13718, September 2011, 72 pp. ISBN: 978-1-4398-7942-9, $62.95 / £31.99

Figure slides are available upon qualifying course adoption

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

Using basic terminology, this book is suitable for home cooks as well. It contains practical advice and tools for the kitchen and front of house. Catalog no. K11383, June 2011, 376 pp. ISBN: 978-1-4398-2804-5, $52.95 / £33.99 Also available as an eBook

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Culinary Arts & Science / Fats & Oils

Modern Gastronomy

Introduction to Lipidomics

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

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

“… the fountainhead of a futuristic approach to food that pervades the kitchens of young, ambitious chefs everywhere … Mr. Adrià's single-handed influence is staggering …”

From Bacteria to Man Claude Leray 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. It contains a brief account of each lipid’s discovery, biological functions, and possible pharmacological properties. A true text rather than just a catalog, this book is highly informative and educational while simultaneously being anecdotal and interesting to read. Catalog no. K15167, September 2012, 339 pp. Soft Cover ISBN: 978-1-4665-5146-6, $99.95 / £63.99 Also available as an eBook

—Beppi Crosariol, The Globe and Mail

“He's doing the most exciting things in our profession today.” —Chef Paul Bocuse, namesake of Bocuse d’Or, biennial world chef championship

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. • Written by one of the most renowned chefs in the world • Defines the chemicals and materials that are the basis of the craft of cooking • Describes how each term is used in food science and the culinary world • Explains the physical and chemical phenomena that take place in cooking Catalog no. K10629, December 2009, 265 pp. ISBN: 978-1-4398-1245-7, $67.95 / £43.99 Also available as an eBook

Structure and Properties of Fat Crystal Networks Second Edition Alejandro G. Marangoni University of Guelph, Ontario, Canada

Leendert Wesdorp Uniliver Research & Development, Vlaardingen, The Netherlands

An excellent introduction to the field of fat technology for students and researchers, this second edition focuses on the characterization of physical properties of fats, including laboratory protocols and quantitative treatments used to quantify structure and function. This comprehensive text covers the complex analysis of fat structure and the underlying theory, and it links analysis data to macroscopic functionality. The text also contains a quantitative method for the characterization of polycrystalline colloidal oleogels and quantification of intercrystalline interaction forces, useful for engineering material properties for the food industry. Catalog no. K14051, September 2012, 518 pp. ISBN: 978-1-4398-8762-2, $139.95 / £89.00 Also available as an eBook

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Food Additives & Ingredients Coming Soon!

Citrus bergamia Bergamot and its Derivatives

Dietary Fiber and Health

Edited by

Giovanni Dugo and Ivana Bonaccorsi

Susan Cho

University of Messina, Italy

NutraSource Inc., Laurel, Maryland, USA

Series: Medicinal and Aromatic Plants - Industrial Profiles

Nelson Almeida

This book presents the most current research on all aspects of bergamot and its derivatives, including the history, botany, agro-culture, taxonomy, analytical chemistry, possible contamination, biological properties, and uses. The text provides a fundamental reference for all who are interested in one or more aspects relative to bergamot and its derivatives. Given the wide range of uses for bergamot, from food products to perfume, this book can serve as a reliable, comprehensive reference for scientists as well as a helpful product information resource for business-related interests.

Designed for product developers, nutritionists, dietitians, and regulatory agencies, this volume discusses critical findings from the Ninth Vahouny Fiber Symposium about the significance of dietary fiber and ways to get more fiber in our diet. Steeped in research and the latest data from international experts, 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.

• Discusses the use of Bergamot in traditional and folk medicine

• Provides product formulators with guidance on fiber ingredients to help develop new products

• Describes the renewed interest in the use of Bergamot in beverages and food products

• Helps health professionals understand fiber’s role in improving public health

• Written by the researchers/scientists who were involved in the actual studies on Bergamot oils done at the University of Messina

• Supplies information on the analysis of fiber for food labeling and research purposes

Selected Contents: Origin, History and Diffusion. Botanical Classification. Cultural Practices. Plant Diseases. Production and Market of Fruits, Essential Oils, Juice And By-products. Transformation Industry. Advanced Analytical Techniques for the Study of Essential Oils. Composition of the Volatile Fraction of Peel Oils. Composition of Leaf Oil. Minor Compounds of Essential Oils. Composition of Concentrated Oils. Enantiomeric Distribution of Volatile Components in Peel Oils and Petitgrain. Adulteration of Essential Oils. Oxygen Heterocyclic Compounds. Composition of the Juice. Chemical Contamination of Essential Oils and Juice. Catalog no. K12886, August 2013, c. 592 pp. ISBN: 978-1-4398-6227-8, $139.95 / £89.00 Also available as an eBook

• Describes regulatory issues such as GRAS notice procedure

Selected Contents: Reflections on 30 Years of the Vahouny Fiber Symposia. Discussions Relating to the Definition of Dietary Fiber at the Ninth Vahouny Fiber Symposium. Implementation Issues of the Codex Definition of Dietary Fiber. Regulations for the Food Labeling of Dietary Fiber. Resistant Starch. Measurement Techniques for Insulin Sensitivity. Consumption of Total Fiber and Types of Fiber Are Associated with a Lower Prevalence of Obesity and Abdominal Adiposity in U.S. Adults. Fiber and Satiety. Viscous Dietary Fiber Reduces Adiposity and Plasma Adipokines and Increases Gene Expression Related to Fat Oxidation in Rats. Catalog no. K14349, May 2012, 557 pp. ISBN: 978-1-4398-9929-8, $179.95 / £114.00 Also available as an eBook

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Food Additives & Ingredients Color in Food Technological and Psychophysical Aspects Edited by

Alternative Sweeteners Fourth Edition

José Luis Caivano and María del Pilar Buera

Edited by

University of Buenos Aires, Argentina

Calorie Control Council, Atlanta, Georgia, USA

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.

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

Catalog no. K13573, April 2012, 478 pp. ISBN: 978-1-4398-7693-0, $179.95 / £114.00

• Contains contributions from experts who develop, make, and use the sweeteners

Also available as an eBook

Lyn O'Brien-Nabors

• Includes a chapter on The Benefits of Reduced Calorie Foods and Beverages in Weight Management • Examines numerous case studies

Food Flavors Chemical, Sensory and Technological Properties Edited by

Henryk Jelen Poznań University of Life Sciences, Poland Chemical & Functional Properties of Food Components Series

This volume discusses the nature of food odorants and tastants and the way they are perceived by the human olfactory system. It presents the basic anatomy and physiology of sensory systems involved in flavor sensation and examines the fundamentals of flavor compounds formation. It also presents technological issues related to flavor compounds and discusses safety and regulatory aspects of flavorings used in foods. The book discusses specific flavors, examines food taints and off-flavors, and offers analytical approaches to characterize food flavors.

• Discusses the approval of stevia sweeteners by the Joint FAO/WHO Expert Committee on Food Additives and the US Food and Drug Administration

Selected Contents: Alternative Sweeteners: An Overview. Low Calorie Sweeteners: Acesulfame Potassium. Advantame. Alitame. AspartameCyclamate. Neohesperidin. Dihydrochalcone. Neotame. Saccharin. Stevioside.Sucralose. Tagatose. Less Common HighPotency Sweeteners. Reduced Calorie Sweeteners: Erythritol. Hydrogenated Starch, Hydrolysates, and Maltitol Syrups. Isomalt. Maltitol. Lactitol. Sorbitol and Mannitol. Xylitol. Caloric Alternatives: Crystalline Fructose. High Fructose Com Syrup. Isomaltulose. Trehalose. Multiple Ingredient Approach: Mixed Sweetener Functionality. Aspartame-Acesulfame Salt. Polydextrose. Other Low Calorie Ingredients: Fat and Oil Replacers. Catalog no. K12065, September 2011, 587 pp. ISBN: 978-1-4398-4614-8, $189.95 / £121.00 Also available as an eBook

Catalog no. K10770, October 2011, 504 pp. ISBN: 978-1-4398-1491-8, $179.95 / £115.00 Also available as an eBook

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Food Biotechnology/Food Chemistry Coming Soon!

Biotechnology in Agriculture and Food Processing Opportunities and Challenges

Tocotrienols Vitamin E Beyond Tocopherols, Second Edition Edited by

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

Ronald Ross Watson

Edited by

Parmjit S. Panesar

University of Arizona, Tucson, USA

Sant Longowal Institute of Engineering & Technology, India

Victor R. Preedy

Satwinder S. Marwaha

Punjab Biotechnology Incubator, India

King's College, London, UK

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, etc. 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.

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.

Catalog no. K14067, August 2013, c. 648 pp. ISBN: 978-1-4398-8836-0, $119.95 / £127.00

Catalog no. K13972, September 2012, 400 pp. ISBN: 978-1-4398-8441-6, $149.95 / £95.00

Also available as an eBook

Biotechnology of Fungal Genes Edited by

V.K. Gupta and M. Ayyachamy

Also available as an eBook

Food Analysis and Preservation Current Research Topics Edited by

National University of Ireland, Galway

Michael G. Kontominas

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 and pathway expression. The 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. Moreover, 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.

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.

Catalog no. N10536, March 2012, 400 pp. ISBN: 978-1-57808-787-7, $139.95 / £89.00 Also available as an eBook

University of Ioannina, Greece

Catalog no. N10639, July 2012, 214 pp. ISBN: 978-1-926895-07-9, $99.95 / £63.99 Also available as an eBook

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Food Chemistry Coming Soon! Coming Soon!

Rheology and Fracture Mechanics of Foods

Engineering Aspects of Cereal and Cereal-Based Products

Ton van Vliet

Edited by

Wageningen Agricultural University, The Netherlands

Raquel de Pinho Ferreira Guine and Paula Maria dos Reis Correia

Combining rheology and fracture mechanics, this unique textbook describes how rheological and fracture properties of foods are related to their structure. Divided into three parts, 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. • Discusses the basics of both rheology and fracture mechanics • Outlines the connections between fundamental aspects of rheology and fracture mechanics and the structure of common food products • Contains various practical examples of the relation between food structure, mechanical properties, and sensory characteristics Figure slides are available upon qualifying course adoption

Selected Contents: Introduction. Rheology and fracture mechanics in food science and technology. Phenomenology. Basic Notions. Rheological quantities, types of deformation. Descriptive rheology. Yielding and fracture behavior. Experimental Evaluation. Introduction. Measuring methods. Measuring apparatus. Relation between Structure and Mechanical Properties. General aspects. Dispersions. Dilute dispersions. Macromolecular solutions. Gels. Filled gels. Solids. Foam / Sponge structures. Wet cellular materials. Catalog no. K11332, September 2013, c. 368 pp. ISBN: 978-1-4398-2703-1, $89.95 / £57.99 Also available as an eBook

ESAV, Viseu, Portugal Contemporary Food Engineering Series

Diverse in composition, cereals contain a vast number of biochemical entities. Their style of production varies according to their type, cultivar, region, and cultural practices. Cereals are the basis of many new food products, and advances in cereal engineering have improved manufacturing processes. This volume 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. • Describes all significant aspects of cereal technology, ranging from agricultural cultivation of cereal grains to their processing • Provides up-to-date developments on cereal processing and engineering • Covers operations such as wet and dry milling and extrusion • Describes security and industry process control operations, including preventing grain dust explosion

Selected Contents: Cereals Production and Characteristics. Transportation and Storage of Cereals. Malting. Rice Processing. Dry Milling. Flour Quality and Technological Abilities. Bread Making. Confectionary Baking. Breakfast Cereals. Pasta. Wet Milling and Starch Extraction. Extrusion Cooking of Cereal Based Products. New Trends in Cereal Based Products. Industrial Security and Control. Effects of Processing on Nutritional and Functional Properties of Cereal Products. Catalog no. K14032, July 2013, c. 364 pp. ISBN: 978-1-4398-8702-8, $159.95 / £99.00 Also available as an eBook

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Food Chemistry Coming Soon!

New!

Handbook of Water Analysis

Food Oxidants and Antioxidants

Third Edition

Chemical, Biological, and Functional Properties

Edited by

Leo M.L. Nollet University College Ghent, Belgium

Leen S. P. De Gelder Ghent University, Belgium

Extensively revised and updated, 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 a variety of fresh- and saltwater. • Provides a summary of the current analytical techniques for water samples • Includes five new chapters covering ammonia, nitrates, nitrites, and petroleum hydrocarbons, as well as organoleptical and algal analysis methodology • Presents information in more than 300 tables, graphs, and charts for easy reference • Discusses sample collection, storage, preservation, pre-treatment, and instrumental techniques

Edited by

Grzegorz Bartosz University of Lodz, Poland Chemical & Functional Properties of Food Components Series

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. • Covers both oxidants and antioxidants present in food • Discusses the mechanisms of oxidation of food components and antioxidant activity • Shows how to determine and analyze the prooxidants and antioxidants in foods

• Explains the parameters and assays involved in organic pollution

• Examines the use of added oxidants in food processing and antioxidants generated in foods due to processing

Selected Contents:

• Describes the effects of oxidation on the nutritive and health-promoting value of foods

Sampling and Data Treatment Methods. Radioanalytical Analysis. Organoleptical Analysis. Analysis of Biological Parameters. Halogens, NCompounds, and Phosphates. Cyanides, Asbestos, Metals, and Si-Compounds. Organic Parameters. Phenolic and Humic Compounds. Residues of Pesticides. Residues of PCBs, PCDDs, PCDFS, and PAHs. Surfactants and Petroleum Hydrocarbon Analysis. EDCs and Residues of Plastics. Catalog no. K14097, August 2013, c. 950 pp. ISBN: 978-1-4398-8964-0, $189.95 / £121.00 Also available as an eBook

Selected Contents: Oxidation of Food Components: An Introduction. Oxidants Occurring in Food Systems. Measuring the Oxidation Potential in Foods. Mechanisms of Oxidation in Food Lipids. Protein Oxidation in Foods and Its Prevention. Use of Added Oxidants in Food Processing. Effects of Oxidation on Sensory Characteristics of Food Components during Processing and Storage. Catalog no. K13892, July 2013, c. 568 pp. ISBN: 978-1-4398-8241-2, $169.95 / £108.00 Also available as an eBook

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Food Chemistry

New!

Introduction to the Physical Chemistry of Foods Christos Ritzoulis 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. • Interprets food behavior in physicochemical terms • Begins with the basics of physical chemistry and thermodynamics, without requiring prior knowledge in these areas • Serves, additionally, as an introduction to colloids, kinetics, and rheology • Presents the information concisely without over-simplifying it • Describes food colloids from interface to selfassembly to applied emulsion and foam science • Includes end-of-chapter exercises with short solutions

Selected Contents: The Physical Basis of Chemistry. Chemical Thermodynamics. The Thermodynamics of Solutions. Surface Activity. Surface Active Materials. Emulsions and Foams. Rheology. Elements of Chemical Kinetics. Bibliography. Index. Catalog no. K14848, April 2013, 224 pp. ISBN: 978-1-4665-1175-0, $89.95 / £57.99 Also available as an eBook

Dictionary of Food Compounds with CD-ROM Second Edition Edited by

Shmuel Yannai Technion-Israel Institute of Technology, Haifa

" … easy to use … provides a comprehensive source of information for the organic and analytical chemist. … Undoubtedly, this dictionary will join other similar reference books as a standard treatise on the library shelf." —J. Gilbert, CSL, York, UK

Presented in a user-friendly format in both hard copy and fully searchable CD-ROM, this resource contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. • Provides data on natural food constituents, food contaminants, food additives, and nutraceuticals • Uses a consistent format throughout for ease of use • Offers ample references to facilitate further study • Contains an additional 12,000 compounds for a total of 41,000—as well as 900 enzymes • Includes a CD-ROM fully searchable by text and structure

Selected Contents: For each entry, the dictionary includes: Food Source. Food Function. Food Use. Regulatory Information. Physical Properties. Molecular formula. Chemical Structure. Systematic and Trivial Name. Bibliography. Catalog no. 83511, October 2012, 2346 pp. ISBN: 978-1-4200-8351-4, $699.00 / £445.00 Also available as an eBook

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Food Chemistry Sweeteners

Food Analysis by HPLC

Nutritional Aspects, Applications, and Production Technology

Third Edition Edited by

Leo M.L. Nollet University College Ghent, Belgium

Edited by

Fidel Toldra

Higher Institute of Kalamata, Greece

Theodoros Varzakas

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. • Discusses recent developments in HPLC since the publication of the last edition • Provides recent sample preparation techniques and developments in detection (MS), hyphenation, miniaturization, and automation • Includes new chapters on herbicides and fungicides, endocrine disrupting chemicals, polyaromatic hydrocarbons, dioxins, and PCBs • Makes extensive use of tables to summarize information • Uses consistent chapter structures that made earlier editions so popular • Includes description of methods from start (sample preparation) to end (detection)

Selected Contents: Recent Developments in High-Performance Liquid Chromatography. Amino Acids. Peptides. HPLC of Food Proteins. Neutral Lipids. Phospholipids. HPLC Determination of Carbohydrates in Foods. HPLC Analysis of Alcohols in Foods and Beverages. FatSoluble Vitamins. Water-Soluble Vitamins. Organic Acids. Mycotoxins. Sweeteners. Colorants. Preservatives. Synthetic Phenolic Antioxidants. Antimicrobial Residues. Catalog no. K11514, November 2012, 1078 pp. ISBN: 978-1-4398-3084-0, $249.95 / £159.00

Athanasios Labropoulos and Stylianos Anestis Technological Institute of Athens, Greece

Combining information on natural sugar-based, natural non-sugar based, and artificial sweeteners, this book examines the applications and relative pros and cons of each in food and drink products, particularly caramels, marmalades, jams, and soft drinks. It discusses the production processes of corn syrups, invert sugars, and syrups based on sweeteners along with other sweetening compounds such as stafidin and concentrated juices. Highlighting quality control with reference to various physicochemical and microbiological methodologies, it also describes the legislative framework of these products as food ingredients. • Explores nutritional and health aspects of sweeteners in food and drinks • Examines risk assessment procedures for the evaluation of sweeteners • Discusses U.S., Japanese, and Indian regulations and other legislation worldwide • Analyzes environmental and health concerns of genetically modified sugar beet and high fructose corn syrup

Selected Contents: Sweeteners in General. Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides). Sugar Alcohols (Polyols). Low Calorie Nonnutritive Sweeteners. Honey. Syrups. Other Sweeteners. Application of Sweeteners in Food and Drinks (Bakery, Confectionery, Dairy Products. Puddings, Fruit Products, Vegetables, Beverages, Sports Drinks, Hard Candies, Loukoumia, Marmalades, Jams, Jellies, Baked Goods, Sorbet). Quality Control of Sweeteners: Production, Handling, and Storage. EU, U.S., and Third World Country Regulations and Japanese Legislation. Catalog no. K13565, May 2012, 476 pp. ISBN: 978-1-4398-7672-5, $169.95 / £108.00 Also available as an eBook

Also available as an eBook

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Food Chemistry Flavonoids and Related Compounds Bioavailability and Function Edited by

Jeremy P. E. Spencer University of Reading, UK

Alan Crozier University of Glasgow, UK Series: Oxidative Stress and Disease

Food Proteins and Peptides Chemistry, Functionality, Interactions, and Commercialization Edited by

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

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.

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, providing a launching pad for further inquiry and discovery.

• Presents the work of internationally recognized editors and expert contributors

• Provides fundamentals in food protein, peptide chemistry, and functionality

• Provides an overview of the bioavailability and biological function of a range of flavonoids relevant to a wide array of plant-based foods

• Integrates the fundamentals with structure– function relationships and applications

• Examines the latest evidence for the beneficial actions of flavonoids against various human pathological conditions

Selected Contents: Bioavailability of Flavanones. Bioavailability of Dietary Monomeric and Polymeric Flavan-3-ols. Anthocyanins: Understanding Their Absorption and Metabolism. Bioavailability of Flavonols and Flavones. Bioavailability of Isoflavones in Humans. Dietary Hydroxycinnamates and Their Bioavailability. Bioavailability of Dihydrochalcones. Occurrence, Bioavailability, and Metabolism of Resveratrol. Bioavailability and Metabolism of Ellagic Acid and Ellagitannins. Colon-Derived Microbial Metabolites of Dietary Phenolic Compounds. Synthesis of Dietary Phenolic Metabolites and Isotopically Labeled Dietary Phenolics. Catalog no. K12151, April 2012, 471 pp. ISBN: 978-1-4398-4826-5, $149.95 / £99.00 Also available as an eBook

• Includes the most up-to-date data and applications for food proteins and peptides • Describes physicochemical properties and interactions involved in regulating biological function

Selected Contents: Food Proteins–Peptides: Chemistry and Structure. Food Proteins–Peptides: Determination and Characterization. Food Proteins and Peptides: Structure–Function Relationship. Protein Solubility and Functionality. Proteins–Peptides as Emulsifying Agents. Proteins and Peptides as Foaming Agents. Chemical and Enzymatic Protein Modifications and Functionality Enhancement. Heat-induced Casein–Whey Protein Interactions. Protein–Saccharide Interaction. Peptide–Lipid Interactions and Functionalities. Proteins and Peptides with Taste. Catalog no. 9341X, March 2012, 470 pp. ISBN: 978-1-4200-9341-4, $169.95 / £108.00 Also available as an eBook

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

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

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

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.

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

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

• Explores the medicinal properties of dates from traditional usage to modern medicine

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.

• Includes mechanization aspects of date palm cultivation

• Presents starch fundamentals as well as advanced applications

• Examines salinity problems and management in date cultivation

• Explores the rheology and thermal properties of starch nanocomposites

• Promotes alternative uses for dates, including biofuel production

• Examines reactive extrusion of starch-based nanocomposites

Selected Contents:

• Discusses biomedical applications of starch nanocomposites

Production. An Overview of Date Palm Production. Tissue Culture Studies in Date Palm. The Date Palm Genome Project at Kingdom of Saudi Arabia. Processing. Drying Characteristics, Rehydration, and Color Changes of Palm Fruits During Storage. Solar Tunnel Dryer: Food. Physical Characteristics and Chemical Composition of Date Palm Fruits. Sorption and Structural Characteristics of Date Palm Fruit. Medicinal Values. The Functional Values of Dates. Nutritional and Medicinal Value of Date Fruit. Uses of Date Palm in Ayurveda. Index.

• Demonstrates the potential of starch in advanced materials

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

Selected Contents: Introduction—Starch as Biopolymer and Nanocomposite. Starch: Chemistry, Microstructure, Processing, and Enzymatic Degradation. Starch as Gelling Agent. Plasticized Starch. Rheological and Thermal Properties of Starch and Starch-Based Biopolymers. Modification of Biodegradable Polymers through Reactive Extrusion-I. Modification of Biodegradable Polymers through Reactive Extrusion-II. Starch-Derived Cyclodextrins and Its Future in Food Biopolymer Industry. Functional and Physicochemical Properties of Cyclodextrins. Introduction of Starch into Plastic Films: Advent of Starch in Plastics. Catalog no. K12338, April 2012, 416 pp. ISBN: 978-1-4398-5116-6, $169.95 / £108.00 Also available as an eBook

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Food Chemistry Cereal Grains Laboratory Reference and Procedures Manual

Flavor, Fragrance, and Odor Analysis

Sergio O. Serna-Saldivar

Second Edition

Tecnológico de Monterrey, Mexico

Edited by

Ray Marsili

Food Preservation Technology Series

Marsili Consulting Group, Rockford, Illinois, USA

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.

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

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

Methods of Analysis of Food Components and Additives Second Edition Edited by

Semih Otles Ege University, Izmir, Turkey Chemical & Functional Properties of Food Components Series

Written by leading scientists, this concise guide presents detailed explanations of both new and established methods for the analysis of food components and additives. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive to be analyzed, explains how it works, and then offers examples of applications. The second edition features three new topics: analytical quality assurance, analysis of carbohydrates, and analysis of natural toxins.

• Emphasizes SBSE techniques and discusses the significant advantage of this technique to flavor and odor studies • Presents important updates on GC-olfactometry as a tool for studying flavor synergy effects • Discusses how smelling multiple odor active compounds impacts odor and flavor perception • Uses practical application examples of interest to flavor and odor researchers

Selected Contents: General applications Techniques to maximize analyte sensitivity Techniques to maximize GC peak resolution and MS identification New GC-olfactometry approaches for studying synergistic effects of odor active compounds in food and beverage samples Reference chapters describing formation of odor active chemicals in food systems. Catalog no. K12098, December 2011, 280 pp. ISBN: 978-1-4398-4673-5, $167.95 / £107.00 Also available as an eBook

Catalog no. K10797, November 2011, 534 pp. ISBN: 978-1-4398-1552-6, $179.95 / £115.00 Also available as an eBook

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Food Engineering & Processing Forthcoming!

Coming Soon!

Introduction to Food Process Engineering

Engineering Aspects of Food Biotechnology

Albert Ibarz

Edited by

University of Lleida, Spain

Jose A. Teixeira and Antonio A. Vicente

Gustavo V. BarbosaCanovas Washington State University, Pullman, USA Food Preservation Technology Series

A basic introduction to the principles of food process engineering, this text covers the physical properties of food, traditional fluid mechanics, and heat transfer via conduction, convection, and radiation. It examines transport phenomena, momentum, energy and mass balances, as well as a new topic: macroscopic balances. Two chapters review the basic principles of physics to ensure comprehension of background material. Developed as a textbook for introductory courses in food engineering and food science programs, most chapters provide references and exercises to further understanding. • Presents the fundamental topics needed to understand the scope of food process engineering

University of Minho, Braga, Portugal Contemporary Food Engineering Series

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 biotechnologybased 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. • Provides qualitative and quantitative information on new processes in the field of food biotechnology

• Covers fluid mechanics, heat transfer, and physical properties of food systems

• Describes the engineering aspects involved in the biotechnological production of ingredients for the food industry

• Reviews basic physics principles in two dedicated chapters

• Discusses the development of cost-effective, sustainable, environmentally friendly processes

• Includes extensive end of chapter references, equations, examples, and problems

• Offers engineering insight on the design of separation processes

A solutions manual and figure slides are available upon qualifying course adoption

Selected Contents:

Catalog no. K10455, October 2013, c. 528 pp. ISBN: 978-1-4398-0918-1, $89.95 / £57.99 Also available as an eBook

General Introduction. Biotechnology-Derived Products for Food Formulations. Production of Prebiotics and Probiotics. Production of Biopolymers. Advanced Fermentation Processes. Challenges on the Production of Biotechnological Compounds for Food Applications Case Studies. Membrane Filtration. Chromatography. Crystallization. Supercritical Extraction. Innovative Unit Operations. Dairy. Fruits and Vegetables. Fish and Meat. Coffee. Catalog no. K14228, September 2013, c. 455 pp. ISBN: 978-1-4398-9545-0, $169.95 / £108.00 Also available as an eBook

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Food Engineering & Processing New!

Food Plant Engineering Systems Second Edition T.C. Robberts

Handbook of Frozen Food Processing and Packaging Second Edition Edited by

Da-Wen Sun

University of Minnesota, Crookston, USA

University College Dublin (UCD), Ireland

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.

Contemporary Food Engineering Series

• Uses a systems approach to discuss characteristics of the service systems that allow for food plant optimization • Introduces Lean manufacturing principles to the food industry • Addresses sustainability and environmental impact

Now in its second edition, this volume examines the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Original chapters have been revised and updated. The book includes a section on emerging technologies in food freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins. The section on trends in frozen food packaging explores active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods. • Discusses quality and safety issues for each frozen food category in individual chapters, ensuring comprehensive coverage

• Explores the often overlooked peripheral equipment involved in food plant operation

• Covers fundamental aspects of freezing such as glass transition, microbiology of frozen foods, thermophysical properties, and freezing process modeling

• Describes features of service systems that can be implemented during line upgrading or replacement

• Examines freezing and packaging equipment, transportation methods and facilities, and cold chain monitoring techniques

• Explains terms frequently used regarding processing lines as well as some of their underlying principles

• Features chapters on innovative topics and thorough revisions of existing chapters

An instructor's manual is available upon qualifying course adoption

Selected Contents:

Selected Contents: The System Approach to Lean Manufacturing. Measurements and Numbers. General Calculations. Properties of Fluids. Pumps. Thermodynamics. Electrical Systems. Heating Systems for Processing Plants. Steam Generation. Refrigeration and Freezing. Water and Waste Systems. Materials Handling. Manufacturing Plant Design. Environmental Issues. Safety.

Fundamentals of Freezing. Facilities for the Cold Chain. Quality and Safety of Frozen Foods. Monitoring and Measuring Techniques for Quality and Safety. Emerging Technologies in Food Freezing. Packaging of Frozen Foods. Trends in Frozen Food Packaging. Index. Catalog no. K11627, October 2011, 936 pp. ISBN: 978-1-4398-3604-0, $209.95 / £134.00 Also available as an eBook

Catalog no. K12144, February 2013, 355 pp. ISBN: 978-1-4398-4809-8, $159.95 / £99.00 Also available as an eBook

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Food Engineering & Processing Operations in Food Refrigeration Edited by

Rodolfo H. Mascheroni CIDCA National University of La Plata, Argentina

Biopolymer Engineering in Food Processing Edited by

Vania Regina Nicoletti Telis Universidade Estadual Paulista (UNESP), São Paulo, Brazil

Contemporary Food Engineering Series

The final quality of a food product is impacted heavily by preservation technologies and food pretreatments. 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.

Biopolymers have traditionally played a major role in food processing. This volume explores processing technology associated with biopolymer applications and addresses both operational and economic aspects. The book discusses 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.

• Describes the physical basis of heat and mass transfer in refrigeration operations • Provides tools for the calculation of process times and selection of industrial equipment and operation conditions • Describes all the operations involved in pretreatments during the preparation of foods for refrigeration and freezing • Presents the principles involved in emerging novel refrigeration and freezing processes such as dehydrofreezing, hydrofluidization, and ultrasonic freezing • Covers all major food types, including fruits, vegetables, juices, meats, and seafood

Selected Contents: Basic Concepts and General Calculation Procedures. Cooling. Freezing and Thawing. Freeze Drying: Basic Concepts and General Calculation Procedures. Operations Used in Refrigeration Technologies. Sizing, Peeling, Cutting, and Sorting of Fruits and Vegetables. Blanching of Fruits and Vegetable Products. Pretreatments for Meats I (Tenderization, Electrical Stimulation, and Portioning). Catalog no. 55488, June 2012, 402 pp. ISBN: 978-1-4200-5548-1, $169.95 / £108.00 Also available as an eBook

• Provides a range of information from biopolymer production and costs to applications • Examines pressure loss and heat transfer during flow of biopolymer suspensions • Presents details on the use of biolpoymers as drying aids in spray-drying and freeze-drying of fruit juices and as cryoprotectants in food freezing • Discusses the mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites • Explores the application of biopolymers in separation processes for the recovery of biocompounds

Selected Contents: An Introduction to Biopolymer Applications in Food Engineering. Rheological Behavior of Biopolymer Suspensions. Food Gels. Films and Coatings Produced from Biopolymers and Composites. Bioseparation Process Based on the Use of Biopolymers: Aqueous Two-Phase Systems and Adsorption Applied for Food Components Recovery. Catalog no. K11995, May 2012, 416 pp. ISBN: 978-1-4398-4494-6, $169.95 / £108.00 Also available as an eBook

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Food Engineering & Processing Thermal Food Processing New Technologies and Quality Issues, Second Edition

Physical Properties of Foods

Edited by

Novel Measurement Techniques and Applications

Da-Wen Sun

Edited by

University College Dublin (UCD), Ireland

Ignacio Arana

Contemporary Food Engineering Series

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. • Provides an essential and complete reference on the modeling, quality and safety, and technologies associated with thermal food processing • Presents an increased focus on microbiology • Includes five new chapters on topics such as aseptic processing and microwave heating • Discusses fundamental data and equations for thermal-physical properties used in modeling • Contains cutting-edge information on emerging technologies

Selected Contents: Modeling of Thermal Food Processes. Thermal Physical Properties of Foods. Heat and Mass Transfer in Thermal Food Processing. Quality and Safety of Thermally Processed Foods. Thermal Processing of Meat and Meat Products. Thermal Processing of Poultry Products. Innovations in Thermal Food Processes. Aseptic Processing and Packaging. Ohmic Heating for Food Processing. Catalog no. K13568, May 2012, 686 pp. ISBN: 978-1-4398-7678-7, $199.95 / £127.00 Also available as an eBook

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

"Aside from food engineers and scientists benefitting from the information in this book, nutritionists and clean-food advocates will benefit from the data presented. It will give them a better understanding of diagnostic testing and measurements, as well as quality of food products presented to consumers." —Reader Views

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

Advances in Food Extrusion Technology Edited by

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

Highlighting the versatility and efficiency of extrusion cooking, this comprehensive introduction emphasizes recent advances in extrusion technology and extruder systems and instructs in the proper selection of raw materials and extruders. Describing the advantages and disadvantages of extrusion versus other methods, it covers the use of extrusion to develop new products such as cereal-based snacks, baby foods, pasta products, breakfast cereals, texturized protein, and modified starch from cereals. It provides practical troubleshooting advice and discusses the modification of functional properties of foods through extrusion. Catalog no. K10779, October 2011, 412 pp. ISBN: 978-1-4398-1520-5, $167.95 / £107.00 Also available as an eBook

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Food Engineering & Processing / Food Laws & Regulations Enhancing Extraction Processes in the Food Industry Edited by

Nikolai Lebovka, Eugene Vorobiev and Farid Chemat Contemporary Food Engineering Series

This book provides clear descriptions of the latest extraction methods and instruments used in food laboratories. It examines pulsed electric fields, diffusion processes, and electrical discharge processes in the extraction of biocompounds. It describes conventional and innovative techniques for the intensification of extractions from food and natural products, and reviews recent developments in supercritical CO2 extraction of food and food products. It also examines the pressurized hot water extraction (PHWE) process and discusses essential oil extraction, among other topics. Catalog no. K12054, September 2011, 570 pp. ISBN: 978-1-4398-4593-6, $189.95 / £121.00 Also available as an eBook

Food Process Engineering Operations George D. Saravacos and Zacharias B. Maroulis National Technical University of Athens (NTUA), Greece Contemporary Food Engineering Series

Going beyond traditional unit operations of fluid flow and heat transfer in food process engineering, this textbook covers traditional unit operations using updated engineering properties and data, and simplified computer-aided techniques. It discusses mechanical processing and novel food processes such as membrane separations, and introduces elements of food packaging operations and food process design. The text examines the effects of each process on the quality, safety, and physical structure of food products. A solutions manualand figure slides are available upon qualifying course adoption

Catalog no. 83538, February 2011, 594 pp. ISBN: 978-1-4200-8353-8, $88.95 / £56.99 Also available as an eBook

Handbook of Food Process Modeling and Statistical Quality Control

Forthcoming!

Second Edition

Improving Food Quality with Novel Food Processing Technologies

Mustafa Ozilgen

Edited by

Yeditepe University, Istanbul, Turkey

Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an indepth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. The book also discusses statistical process analysis and quality control. It includes examples from almost every conceivable food process, most of which are based on real data given in the many references. Catalog no. K10767, March 2011, 704 pp. ISBN: 978-1-4398-1486-4, $199.95 / £127.00 Also available as an eBook

Özlem Tokuşoğlu 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. Catalog no. K14660, November 2013, c. 350 pp. ISBN: 978-1-4665-0724-1, $169.95 / £108.00 Also available as an eBook

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Food Microbiology & Safety Microbiological Research and Development for the Food Industry

Lactic Acid Bacteria

Edited by

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

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

Written to walk readers 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. 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. • Fuses the business and scientific aspects of microbiological research to underscore the return on investment for food, beverage, and food ingredient producers • Focuses on research and development on microorganisms, a new key competency for today’s successful food and beverage companies and food safety and quality technology and service companies • Walks executives, managers, scientists, and technical persons through the process of starting, restarting, or strengthening a research strategy to investigate microorganisms in food systems for consumer and brand protection

Selected Contents: The case for microbiological research and development. Building research and development capabilities. Food process validations. Food product validations. Competitive research and development on antimicrobials and food preservatives. Competitive research and development on foodprocessing sanitizers and biocides. Catalog no. K11569, September 2012, 355 pp. ISBN: 978-1-4398-3483-1, $139.95 / £89.00 Also available as an eBook

Microbiological and Functional Aspects, Fourth Edition Edited by

" … recommended … extremely useful … a welcome addition to many libraries." —International Dairy Journal

" … an invaluable reference text … written in an easy-to-read style, making it eminently suitable for both postgraduate students and general food scientists." —Food Australia

Lactic acid-producing fermentation has long been used to improve perishable foods. Since the publication of the third edition of this volume, substantial progress has been made in a number of areas of research. The fourth edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria. Topics discussed include revised taxonomy, new discoveries related to the mechanisms of lactic acid bacterial metabolism and function, an improved mechanistic understanding of probiotic functioning, and applications in food and feed preparation. • Explores the revised taxonomy due to improved insights in genetics and new molecular biological techniques • Describes new mechanisms of lactic acid bacterial metabolism and function • Explains new discoveries in probiotic functioning • Presents applications in food and feed preparation • Outlines health properties and the regulatory framework related to safety and efficacy

Catalog no. K11662, December 2011, 798 pp. ISBN: 978-1-4398-3677-4, $199.95 / £127.00 Also available as an eBook

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Food Microbiology & Safety Coming Soon!

Food Microbiology Novel Processing and Microbial Assessment Techniques 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 DNAbased methods. • Presents novel non-thermal techniques for food processing • Includes methods for microbiological monitoring of foods • Written by an international team of contributors

Selected Contents: Introduction. Microbiology of novel food processing. High Pressure. Pulsed electric fields. Photosensitisation. Ozone treatment. UV treatment. Sonication. Nonthermal plasma treatment. Active packaging. Encapsulation of antimicrobial compounds. Edible films. Modern techniques in food microbiology. DNA based methods to explore food micro-biota. Advances on detection of food-borne pathogens using molecular methods. Monitoring microbial spoilage of foods by FTIR. Use of electronic nose to monitor microbial metabolites in foods. Potential applications of Raman spectroscopy in food microbiology. Catalog no. K18850, September 2013, c. 304 pp. ISBN: 978-1-4665-8075-6, $159.95 / £99.00 Also available as an eBook

Coming Soon!

Food Associated Pathogens Edited by

Wilhelm Tham Örebro University, Grythyttan, Sweden

Marie Louise Danielsson-Tham To stem the tide of food-borne illness, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food. It also discusses food-associated antimicrobial resistance and lessons learned from an actual food-borne outbreak. The book It is intended for students within the medical field but is also ideal as a reference book for scientists, technologists, and inspectors in public health-related fields who regularly contend with issues related to food microbiology, food-borne infections and intoxications, and food safety. • Examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food • Covers Mycobacteria, Protozoan Parasites, Salmonella, Shigella, Listeria, Yersinia, and more • Analyzes lessons learned from an actual foodborne outbreak • Explores clinical aspects of food-borne illness

Selected Contents: Food-associated Pathogens - Insights and Reflections. Food Associated Antimicrobial Resistance. Bacillus cereus Food Poisoning. Brucellosis. Campylobacter. Food-Borne Pathogenic Clostridia. Food Associated Pathogens Enterococci. Diarrheagenic E. coli with Emphasis on Shiga Toxin-producing E. coli. Lessons from the Escherichia. Moulds as a Threat to Food Safety. Staphylococcal Food Poisoning. Vibrio as a Food Pathogen. Foodborne Viruses. Yersinia. Catalog no. K19069, August 2013, c. 290 pp. ISBN: 978-1-4665-8498-3, $99.95 / £63.99 Also available as an eBook

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Food Microbiology & Safety Forthcoming! Coming Soon!

Principles of Food Toxicology Second Edition Tõnu Püssa

Probiotic Bacteria Fundamentals, Therapy and Technological Aspects

Estonian University of Life Sciences, Tartu

Edited by

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 food-borne 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 many chapter topics.

University of Porto, Portugal

• Offers a comprehensive review of recent scientific achievements in food toxicology • Provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, flavor enhancers, and nanomaterials • Integrates the general principles of toxicology with the characterization of the most important food-borne toxicants • Uses moderately rigorous biochemistry and chemistry

J. Paulo Sousa e Silva Ana Cristina 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. The book focuses on the technological aspects of probiotic products without development of probiotic products and examines the international picture regarding regulatory issues. • Focuses on the fundamentals of probiotic organisms along with their therapeutic and technological aspects • Includes a chapter on the development of several dosage forms containing probiotic bacteria

Figure slides are available upon qualifying course adoption

• Covers food and pharmaceutical applications of probiotics

Selected Contents:

• Provides updated guidelines and separate comprehensive regulation systems for the United States, Canada, Europe, Asia-Pacific, Japan, and Brazil

Basics of Toxicology Connected to Food. Introduction. Routes of Xenobiotics in an Organism. Toxic Response. Analytical Toxicology: Determination of Foreign Compounds. Evaluation of Toxicity of Substances. Toxicological Safety and Risk Analysis. Internet Sources of Toxicological Information. Main Groups of Food-Borne Toxicants. Endogenous Plant Toxicants. Geochemical Pollutants that Plants Absorb from Soil. Environmental Pollutants. Mycotoxins. Animal Endogenous Poisons. Food Toxins from Sea. Pesticide Residues. Veterinary Drugs and Feed Additives. Toxicants Unintentionally Entering Food During Processing, Storage, and Digestion. Food Additives. Vitamins. Food Adulterations. References. Glossary. Catalog no. K14508, August 2013, c. 415 pp. ISBN: 978-1-4665-0410-3, $79.95 / £49.99

Selected Contents: Probiotic Bacteria: From Science to Consumers Benefit. Gastrointestinal Tract: Microflora and Transit Aspects. Probiotics and Their Therapeutic Role. Food as Vehicles of Probiotics Food as Vehicles of Probiotics; Immobilization and Microencapsulation of Probiotics. Development of Probiotic Dosage Forms. Guidelines and Regulations. Catalog no. N10828, February 2014, c. 300 pp. ISBN: 978-981-4411-62-2, $149.95 / £95.00 Also available as an eBook

Also available as an eBook

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Food Microbiology & Safety Microbiological Examination Methods of Food and Water A Laboratory Manual Neusely da Silva, Marta Hirotomi Taniwaki, Valéria Christina Junqueira, Neliane Silveira, Maristela da Silva do Nascimento, and Renato Abeilar Romeiro Gomes Institute of Food Technology - ITAL, Campinas, SP, Brazil

This illustrated laboratory manual provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA, and FSIS/USDA. The didactic setup and the visualization of procedures in step-by-step schemes allow students and practitioners to quickly perceive and execute the procedure intended. Each chapter provides numerous methods for a certain examination, and also provides simple or quick alternatives. • Includes figures that illustrate the sequence of each assay and give an overview of all the steps • Contains comprehensive, in-depth bibliographic references on the microorganism(s) dealt with in each chapter • Presents the latest facts on the taxonomic position of each group, genus or species, as well as clear guidelines on how to update any changes in nomenclature on the Internet • Provides schematic comparisons between the methods presented, highlighting the main differences and similarities, allowing users to choose the method that best meets their needs • Lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter Catalog no. K13897, December 2012, 484 pp. Soft Cover ISBN: 978-0-415-69086-7, $129.95 / £82.00 Also available as an eBook

Controlling Salmonella in Poultry Production and Processing Scott M. Russell, Ph.D. University of Georgia, Athens, USA

Salmonella is a major pathogen that can result in deadly foodborne illness. This volume provides a complete analysis of the challenges faced in controlling Salmonella and keeping the public safe from this threat. Topics discussed include the origin of Salmonella in poultry, intervention strategies, how to design a processing plant to eliminate Salmonella, and how to verify intervention strategies to ensure they are working. It also discusses increasing yield during processing while controlling Salmonella, new regulations being proposed by USDA-FSIS and their impact on poultry companies, and the differences between the EU and the U.S. with regard to Salmonella control. • Examines the challenges faced in controlling Salmonella in poultry • Describes methods for controlling Salmonella in live birds and during breeding, hatching, and grow-out • Explores Salmonella intervention during processing • Outlines ways to verify that intervention strategies are working

Selected Contents: Salmonella: The Organism. The Social Cost of Salmonella Infections. Risk Assessment of Salmonella from Poultry Sources. Sources of Salmonella in the Breeder Flocks, Hatchery, and Grow-out Operations. Salmonella Intervention in Breeders. The Role of the Hatchery in Salmonella Transfer. Hatchery Intervention. Salmonella Transfer during Grow Out. Salmonella Intervention during Grow Out. Effect of the Health of Chickens on Salmonella Prevalence. Sources of Salmonella in the Plant. Catalog no. K11118, February 2012, 309 pp. ISBN: 978-1-4398-2110-7, $149.95 / £95.00 Also available as an eBook

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Food Microbiology & Safety

Probiotic Foods in Health and Disease Edited by

G. Balakrish Nair Yoshifumi Takeda A blend of fundamental and applied research, this volume looks at how probiotics can enhance human health. It covers all aspects of intestinal microflora. While the focus remains on the recent findings in the field of gut health, the book also looks at the possible role of probiotics beyond the gut, such as in oral health care, allergic disorders, and women's health. The contributors also review pertinent legislation worldwide, with special emphasis on Japan, the pioneers of a regulatory framework for functional foods. Catalog no. N10312, February 2011, 150 pp. Soft Cover ISBN: 978-1-57808-698-6, $89.95 / £57.99 Also available as an eBook

Primer on Risk Analysis Decision Making Under Uncertainty

Principles of Risk Analysis Decision Making Under Uncertainty Charles Yoe 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. Catalog no. K12690, September 2011, 583 pp. ISBN: 978-1-4398-5749-6, $167.95 / £107.00 Also available as an eBook

Molecular Detection of Human Parasitic Pathogens Edited by

Charles Yoe

Dongyou Liu

Notre Dame of Maryland University, Baltimore, USA

RCPA Biosecurity QAP, New South Wales, Australia

A companion volume to Principles of Risk Analysis: Decision Making Under Uncertainty, this primer provides an introduction to risk analysis. Readers learn the language, models, and concepts of risk analysis and its three component tasks—risk management, assessment, and communication. The book also introduces a down-to-earth approach to decision-making uncertainty. Extensive examples illustrate the applicability of the risk analysis principles. Based on the author’s decades of experience as a risk analyst, trainer, and educator, this primer provides a foundation for the practice of risk analysis for professionals from all walks of life.

This volume examines parasites affecting humans with an emphasis on sample preparation and molecular detection procedures. Chapters consist of concise reviews of individual parasite genus/groups with respect to taxonomy, biology, epidemiology, and pathogenesis; a description of clinical sample collection preparation procedures; a summary of molecular detection methods available; and a discussion on the challenges, limitation, and advantages for the current methods. Written for practitioners and students, this textbook is a guide for future development of improved molecular methods for human parasitic pathogens.

Catalog no. K12691, July 2011, 251 pp. Soft Cover ISBN: 978-1-4398-5763-2, $62.95 / £40.99

Catalog no. K10627, July 2012, 895 pp. ISBN: 978-1-4398-1242-6, $199.95 / £127.00 Also available as an eBook

Also available as an eBook

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Food Microbiology & Safety / Food Packaging Molecular Detection of Human Fungal Pathogens Edited by

Dongyou Liu RCPA Biosecurity QAP, New South Wales, Australia

Edible Coatings and Films to Improve Food Quality Second Edition Edited by

Elizabeth A. Baldwin, Robert Hagenmaier, and Jinhe Bai

The large number of molecular protocols available creates a dilemma for choosing the most appropriate ones for identification and detection of fungal pathogens. This volume contains expert contributions from international mycologists involved in fungal pathogen research and diagnosis. Following a similar format throughout, each chapter comprises a review of the classification, epidemiology, clinical features, and diagnosis of one or a group of related fungal species; an outline of clinical sample collection and preparation procedures; a selection of representative stepwise molecular detection protocols; and a discussion on further research requirements for improving the diagnosis.

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

Catalog no. K10626, June 2011, 958 pp. ISBN: 978-1-4398-1240-2, $209.95 / £134.00

Also available as an eBook

Updated and completely revised, this text is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include materials and properties of coatings, how they present barriers to gases and water vapors, how they can improve or harm appearance, and regulation issues. The book also discusses how to apply coatings to various commodities, and how they can function as carriers of additives. Catalog no. 59629, August 2011, 460 pp. ISBN: 978-1-4200-5962-5, $199.95 / £127.00

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Molecular Detection of Human Bacterial Pathogens

Modified Atmosphere and Active Packaging Technologies

Edited by

Dongyou Liu RCPA Biosecurity QAP, New South Wales, Australia

This text is an in-depth review of state-of-the-art molecular detection and identification methods for human bacterial pathogens. Written by scientists with extensive expertise in human pathogen research, the book is an authoritative summary of biology, epidemiology, and pathogenesis of major human bacterial pathogens. A handy textbook for undergraduate and graduate students in medical, veterinary, and food microbiology, it contains figures and tables for enhanced comprehension. Topics include classification, morphology and biology, epidemiology, genomics, and diagnoses. Catalog no. K10625, April 2011, 1278 pp. ISBN: 978-1-4398-1238-9, $209.95 / £134.00 Also available as an eBook

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

To meet the demands such as shelf life and biodegradability in food packaging material, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). This volume presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation. The book examines gases and machinery for MAP, safety and quality control, and applications in foods of plant and animal origin. It also reviews new trends in AP, consumer behavior, sensory analysis, and relevant legislation. Catalog no. K10042, June 2012, 826 pp. ISBN: 978-1-4398-0044-7, $179.95 / £114.00 Also available as an eBook

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Food Packaging Shelf Life Assessment of Food Edited by

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

Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. 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. • Provides a modern, unified approach to food shelf life assessment • Explains the difference between food shelf life and food stability concepts • Critically discusses the kinetic and life-testing approaches in shelf life assessment • Uses real-world examples to describe the shelf life assessment methodologies

Selected Contents: An Introduction to Food Shelf Life: Definitions, Basic Concepts, and Regulatory Aspects.The Shelf Life Assessment Process. The Acceptability Limit. Critical Indicators in Shelf Life Assessment. Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators. Modeling Shelf Life Using Microbial Indicators. Modeling Shelf Life Using Survival Analysis Methodologies. Packaging–Food Interactions in Shelf Life Modeling. Case Studies. Index. Catalog no. K12057, May 2012, 316 pp. ISBN: 978-1-4398-4600-1, $169.95 / £108.00 Also available as an eBook

Handbook of Aseptic Processing and Packaging Second Edition Jairus R. D. David ConAgra Foods, Omaha, Nebraska, USA

Ralph H. Graves Consultant, Visalia, California, USA

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

"The contributors to this volume have more than 150 years of combined food industry experience, encompassing production, quality assurance, research and development, and sales in aseptic processing and packaging. Their insight provides a comprehensive update on this rapidly developing technology for the food processing industry." —Beverage and Food World, January 2013

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. • Explains basic approaches to critical operations in aseptic processing • Describes new packaging material and sterilants approved and in use during the past few years • Presents techniques for accurate flow control • Examines commercial fillers, including both consumer and food service sizes

Selected Contents: Aseptic Processing and Packaging: Past, Present, and Future. Aseptic Processing Equipment and Systems. Aseptic Packaging Materials and Sterilants. Thermal Processing and Optimization. Failure Mode and Effect Analysis, and Spoilage Troubleshooting. Catalog no. K10365, November 2012, 400 pp. ISBN: 978-1-4398-0719-4, $189.95 / £121.00 Also available as an eBook

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Food Packaging New!

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

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; and life cycle assessment and sustainability. A new chapter addresses food packaging closures and sealing systems, including closures for plastic and composite containers and peelable seals. • Covers the packaging requirements of all major food groups • Provides the latest information on new and active packaging technologies • Offers guidance on the design and analysis of shelf life experiments and the sensory shelf life estimation of foods • Concludes with a chapter on sustainable food packaging Figure slides are available upon qualifying course adoption

Innovative Solutions, Characterization Needs, Safety and Environmental Issues Edited by

Clara Silvestre Sossio Cimmino Institute of Chemistry and Technology of Polymers, Pozzuoli, Italy

Polymer nanotechnology offers exciting benefits to the food industry, including better materials for food packaging and safer foods on supermarket shelves. This volume examines the complete life cycle of packaging based on polymer nanomaterials. It begins with a general introduction to current issues and future trends. The remaining chapters explore the concept of ethical design; the rheology, structure, and morphology of nanomaterials; plasma technologies; and nanomaterials for food packaging developed from oil polymers and renewable resource polymers. It also discusses cellulose nanowhiskers, edible nano-laminate coatings, the interactions of nanomaterials with food, and degradation. • Discusses packaging materials most likely to enjoy consumer acceptance and regulatory attention in the immediate future • Covers the complete life cycle of packaging based on polymer nanomaterials

Selected Contents: Introduction to Food Packaging. Structure and Related Properties of Plastic Polymers. Edible, Biobased and Biodegradable Food Packaging Materials. Optical, Mechanical and Barrier Properties of Thermoplastic Polymers. Processing and Converting of Thermoplastic Polymers. Paper and Paper-Based Packaging Materials. Metal Packaging Materials. Glass Packaging Materials. Printing Processes, Inks, Adhesives and Labeling of Packaging Materials. Food Packaging Closures and Sealing Systems. Deteriorative Reactions in Foods. Catalog no. K12892, November 2012, 733 pp. ISBN: 978-1-4398-6241-4, $99.95 / £63.99 Also available as an eBook

Ecosustainable Polymer Nanomaterials for Food Packaging

• Discusses raw material selection and properties characterization • Examines cost-benefit issues associated with the technology • Explores food-nanomaterial interactions

Selected Contents: Polymer Nanomaterials for Food Packaging: Current Issues and Future Trends. Ethics, Communication, and Safety in the Use of PNFP. Evolution of Rheology, Structure, and Properties around the Rheological Flocculation and Percolation Thresholds in Polymer Nanocomposites. Characterization of Safe Nanostructured Polymeric Materials. Plasma Technology for Polymer Food Packaging Materials. Polypropylene and Polyethylene-Based Nanocomposites for Food Packaging Applications. Catalog no. K16030, January 2013, 404 pp. ISBN: 978-90-04-20737-0, $119.95 / £76.99 Also available as an eBook

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Food Product Development Innovation in Healthy and Functional Foods Edited by

Dilip Ghosh, Shantanu Das, Debasis Bagchi, and R.B. Smarta Functional food developers are faced with challenges and opportunities in bringing these food products into the marketplace. This book addresses 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. Catalog no. K12908, September 2012, 616 pp. ISBN: 978-1-4398-6267-4, $139.95 / £89.00 Also available as an eBook

Specialty Foods Processing Technology, Quality, and Safety Edited by

Yanyun Zhao Oregon State University, Corvallis, USA

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 begins by describing various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It 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. Catalog no. K12512, May 2012, 356 pp. ISBN: 978-1-4398-5423-5, $89.95 / £57.99

Bestseller!

New Food Product Development From Concept to Marketplace, Third Edition Gordon W. Fuller “…he offers the readers a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. … This book delivers helpful information in a concise, organized stylebringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace. …This is a shouldhave reference book for anyone involved in developing new food products working in or with the food industry. … The book is well cited and supported with technical knowledge and is sprinkled with fun with the food-speak used throughout the industry. —Journal of Product Innovation Management, Vol. 23, No. 3

• Incorporates the latest technologies and advances in a cohesive overview of all aspects of new food product development • Presents and evaluates techniques of new product development and simulated test markets • Includes expanded discussion of the unique problems of product development for the food service industry

Selected Contents: What Is New Food Product Development? Strategy and the Strategists The Tacticians: Their Influence in Product Development The Legal Department: Protecting the Company —Its Name, Goodwill, and Image Quality Control: Protecting the Consumer, the Product, and the Company Going to Market: Success or Failure? Why Farm Out New Product Development? Catalog no. K10985, January 2011, 508 pp. ISBN: 978-1-4398-1864-0, $99.95 / £62.99 Also available as an eBook

Also available as an eBook

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Food Quality Assurance Forthcoming!

Food Safety Regulatory Compliance

Food Safety Management Programs Applications, Best Practices, and Compliance

Catalyst for a Lean and Sustainable Food Supply Chain

Debby Newslow

Preston W. Blevins

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

Series: Resource Management

Based on the requirements of ISO 900 I, ISO 22000, and PAS 220, this text provides a collection of participation-based tools that can be applied to the development, implementation, and maintenance of a management-based system in the food industry. The 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. The author also compares ISO and HACCP programs and includes case studies from professionals. Catalog no. K11318, October 2013, c. 256 pp. ISBN: 978-1-4398-2679-9, $139.95 / £89.00

The global sourcing of ingredients has created complex supply chains, management challenges, and additional regulatory compliance requirements. This has placed pressure on food manufacturers, many of whom lack the knowledge, 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.

Also available as an eBook

Catalog no. K12244, November 2012, 342 pp. ISBN: 978-1-4398-4956-9, $89.95 / £57.99

New!

Emerging Technologies for Food Quality and Food Safety Evaluation

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 sanitationrelated 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. Catalog no. K14847, June 2013, 306 pp. ISBN: 978-1-4665-1173-6, $139.95 / £89.00 Also available as an eBook

Edited by

Yong-Jin Cho Korea Food Research Institute, Bundang-gu, Seongnam, South Korea

Sukwon Kang Gwonseon-gu, South Korea

Introducing state-of-the-art technology and emerging systems for the quantitative evaluation and definite measurement of food quality and safety, this book begins with a review of the concept and scope of food quality parameters such as color, texture, chemical compositions, and flavor. Chapters cover artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR, and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; electronic nose; biosensors; and the use of nanotechnology. Catalog no. K10781, March 2011, 378 pp. ISBN: 978-1-4398-1524-3, $167.95 / £107.00 Also available as an eBook

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Fruit & Vegetable Products Advances in Fruit Processing Technologies Edited by

Sueli Rodrigues and Fabiano Andre Narciso Fernandes Universidade Federal do Ceara, Fortaleza, Brazil Contemporary Food Engineering Series

A main concern of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. 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. • Explores the effects of fruit processing technologies on product aroma and taste • Assesses the advantages, limitations, successes, and failures of emerging technologies • Examines the implications of food processing technologies on waste production, energy use, and resource requirements • Includes case studies of various processes

Selected Contents: Ultraviolet Light for Processing Fruits and Fruit Products. High-Pressure Processing. Ultrasound Applications in Fruit Processing. Membrane Applications in Fruit Processing Technologies. HighIntensity Pulsed Electric Field Applications in Fruit Processing. Applications of Ozone in Fruit Processing. Irradiation Applications in Fruit and Other Fresh Produce Processing. Minimal Processing. Enzyme Maceration. Freeze Concentration Applications in Fruit Processing. Catalog no. K12359, May 2012, 472 pp. ISBN: 978-1-4398-5152-4, $179.95 / £114.00

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

Taking a multidisciplinary approach, this work discusses the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and market for these commodities. The book covers regulations that affect the processing and quality of the final products as well as consumers’ attitude and sensory perceptions. Chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations with regard to creating healthy and attractive products. • Provides thorough coverage of all the major aspects related to fresh-cut fruit and vegetable processing • Includes extensive coverage on process design, with detailed information about requirements for plants and equipment • Describes the effects of different compounds such as antioxidants, texturizers, and flavoring, which can be used as additives to extend shelf life

Selected Contents: The Fresh-Cut Fruit and Vegetables Industry: Current Situation and Market Trends. Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables. Physiology of Fresh-Cut Fruits and Vegetables. Nutritional and Health Aspects of Fresh Cut Vegetables. Treatments to Assure Safety of Fresh-Cut Fruits and Vegetables. Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables. Modified Atmosphere Packaging of Fruits and Vegetables: Modeling Approach. Catalog no. 71211, October 2010, 424 pp. ISBN: 978-1-4200-7121-4, $179.95 / £115.00 Also available as an eBook

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Functional Foods & Nutraceuticals Coming Soon!

Probiotic Therapies Mechanisms of Action and Interaction

Handbook of Metallonutraceuticals Edited by

Yashwant Vishnupant Pathak University of South Florida, Tampa, USA

Edited by

Ravi Durvasula and Henry C. Lin

Jayant N. Lokhande

University of of New Mexico, Albuquerque, USA

Probiotics are live microorganisms that when administered in adequate amounts confer a health benefit on the host (WHO). Lactic acid bacteria and bifidobacteria are the most common types of microbes used as probiotics, but certain yeasts and bacilli may also be used. 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 signalling chemicals involved in these interactions, "bugs to drugs." • Emphasizes current research on mechanisms of probiotic action • Covers many strains of bacteria, including genetically modified bacteria • Develops concepts of mining gut microbiome for drug therapies • Discusses novel delivery mechanisms for probiotics Catalog no. K20324, September 2013, c. 200 pp. ISBN: 978-1-4665-8706-9, $129.95 / £82.00

Sterling Botanical, Anaheim, California, USA

Reviewing the health applications of selected metallic elements and the inorganic, organic, and biochemistry underlying the formulation of metallonutraceuticals, this comprehensive work provides a detailed description of the fundamentals and end-use applications of a series of metals vital to the metabolic and nutritional activities of human beings. Assuming a basic understanding of the role of metals in human physiology, it addresses various production issues including scaling up, processing, and automation from different scientific perspectives, as well as FDA regulations, institutional regulations, and ethics for industrial operations and corporate transactions. • Captures ready-to-go applied research leads in designing “new age” functional foods • Proposes quality assurance norms for industry players to bring harmonization and control check points in process and product development in metallonutraceuticals • Provides a vivid explanation of institutional regulations and nutraceutics ethics for industrial operations and corporate transactions • Addresses various other healthcare sector applications of organic metal ligands Catalog no. K11673, December 2013, c. 350 pp. ISBN: 978-1-4398-3698-9, $149.95 / £95.00 Also available as an eBook

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Functional Foods & Nutraceuticals New Edition of a Bestseller! Coming Soon!

Coming Soon!

Handbook of Vitamins

Review of Human Evidence

Fifth Edition

Nutraceuticals and Health Edited by

Edited by

Somdat Mahabir

Janos Zempleni, John W. Suttie, Jesse F. Gregory III, Patrick J. Stover

Yashwant V. Pathak

Vitamins play essential roles in many processes fundamental to life. Within the last few years, knowledge about vitamins has increased dramatically, resulting in improved understanding of human requirements for many vitamins. 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. Maintaining its status as the highest quality reference in the field, the Handbook of Vitamins brings together leading experts in molecular biology, biochemistry, and physiology to incorporate these new discoveries into this updated and revised fifth edition. • Presents biochemistry, genomics, molecular biology, nutrition, and physiological relationships of vitamins • Focuses on human nutrition, vitamin analysis, and vitamin action at the molecular level • Provides separate chapters on vitamins A, D, K, E, B6, B12, as well as niacin, riboflavin, thiamine, pantothenic acid, biotin, folic acid, choline, and ascorbic acid • Includes new information on bioactive food compounds and histone modifications • Explains research in vitamins and gene expression, vitamin-dependent genes, and vitamin effect on DNA stability

Selected Contents: Vitamin A: Nutritional Aspects of Retinoids and Carotenoids. Vitamin D. Vitamin K. Vitamin E. Niacin. Riboflavin (Vitamin B2). Thiamine. Pantothenic Acid. Vitamin B6. Biotin. Folic Acid. Vitamin B12. Choline. Ascorbic Acid. Vitamins, Bioactive Food Compounds, and Histone Modifications. Vitamin–Genome Interactions. Catalog no. K15043, August 2013, c. 600 pp. ISBN: 978-1-4665-1556-7, $149.95 / £95.00

National Cancer Institute, Bethesda, Maryland, USA University of South Florida, Tampa, USA Series: Nutraceuticals

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. • Delivers a comprehensive scientific review of the latest research findings in disease etiology, prevention, and as an adjunct to therapy • Covers nutraceuticals, food, and drug interactions and issues such as regulation and safety of nutraceuticals • Examines health claims on labels of nutraceutical products • Addresses important gaps in knowledge regarding the role of nutraceuticals in specific diseases from the point of view of epidemiology studies on humans • Highlights the biological and epidemiological findings of relevant studies • Addresses the role of nutraceuticals in human health, health promotion, disease prevention, and disease treatment

Selected Contents: Introduction. Cancer. Lipidemia and Cardiovascular Diseases. Metabolic Syndrome: Obesity, Diabetes and Hypertension. Respiratory Health. Gut Microbiome. Cognitive decline & Neurodegeneration. Methodological Issues. Catalog no. K15095, August 2013, c. 398 pp. ISBN: 978-1-4665-1722-6, $159.95 / £99.00 Also available as an eBook

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Functional Foods & Nutraceuticals Coming Soon!

Coming Soon!

Vitamin-Binding Proteins

Nutrigenomics and Nutrigenetics in Functional Foods and Personalized Nutrition

Functional Consequences Edited by

Krishnamurti Dakshinamurti Shyamala Dakshinamurti

Edited by

Minor changes in the chemical structure of vitamins can cause major differences in their binding to proteins and therefore in their biological function. This book summarizes the current knowledge base with regard to vitamin-binding proteins. It stresses the ways in which vitamin bonds to proteins offer therapeutic potential for various diseases. Using a systemsbased approach, the authors cover such topics as vitamins and the immune system, metabolic aspects of diabetes and the cardiovascular system, neuroprotection, antioxidant function, gene regulation, and transport as a tool for tumor targeting. • Focuses on biological and functional consequences of vitamin binding to specific proteins

Lynnette R. Ferguson University of Auckland, New Zealand

With contributions from many of the key players in nutrigenomics, this text brings together valuable new technological understanding in one volume. It utilizes both nutrigenomic (effects of diet on gene expression) and nutrigenetic (matching diet to genotype) approaches, and describes how they might be applied to the food industry and to the health professions. New discoveries in this field will enable foods to be tailored to genotype and enable sensitive monitoring of phenotypic changes resulting from food-gene interactions, whether they are human or animal foods. • Utilizes both nutrigenomics and nutrigenetic approaches

• Highlights clinical aspects and therapeutic potentials of vitamin-binding proteins

• Stresses methods of bringing nutrigenomics to industry, health professionals, and the public

• Encompasses nontraditional aspects of vitamin function

• Covers modifying disease risk through nutrigenomics of cardiovascular disease, diabetes, and inflammatory bowel diseases

• Presents the role of folate receptors in cancer development, progression, and treatment • Discusses vitamins A and D in the immune system as well as vitamin D’s effects on diabetes and cardiovascular disease

Selected Contents: Retinoid Signaling. Retinoic Acid Binding Proteins and Adipogenesis. Vitamins A and D in the Immune System. Regulation of Vitamin D Target Genes. Vitamins C and E: Effects on Matrix Components and Vascular System. Neuroprotection by Vitamin E. Vitamin K Epoxide and Vascular Calcificaiton. RNA Riboswitches in the Control of Gene Expression. Catalog no. K13765, August 2013, c. 304 pp. ISBN: 978-1-4398-8016-6, $119.95 / £76.99 Also available as an eBook

• Presents several technologies in nutrigenetics/nutrigenomics, including data mining and network analysis, transcriptomic analysis, proteomic analysis, metabolomics, and bioinformatics • Addresses regulatory issues such as genetic testing as it relates to consumers and the role of science in the commercialization of nutrigenomics

Selected Contents: Introduction. Examples of some key gene-diet interactions. Modifying disease risk through nutrigenomics.Technologies in nutrigenetics/nutrigenomics. Bringing nutrigenomics to industry, health professionals, and the public. Catalog no. K13569, August 2013, c. 448 pp. ISBN: 978-1-4398-7680-0, $129.95 / £82.00 Also available as an eBook

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Functional Foods & Nutraceuticals New!

New!

Green Tea Polyphenols

Cardiovascular Diseases

Nutraceuticals of Modern Life

Nutritional and Therapeutic Interventions

Edited by

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

Edited by

Taiyo Kagaku Co., Ltd., Mie, Japan

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.

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. • Provides enriched knowledge of tea science, tea technology, and the tea industry • Explores most areas of health benefits, each written by experts in their respective fields • Addresses possible commercial applications of green tea polyphenols, including often neglected issues due to stringent worldwide regulations • Describes green tea culture and processing, bringing together knowledge of cross-cultural practices • Covers the fundamental chemistry of the bioactive compounds of tea, including catechins and theaflavins

Selected Contents: Biochemical and Physicochemical Characteristics of Green Tea Polyphenols. Metabolism, Bioavailability, and Safety Features of Green Tea Polyphenols. Green Tea Polyphenols for Cancer Risk Reduction: Preclinical and Epidemiological Studies. Green Tea Polyphenols in Cardiovascular Diseases. Green Tea Polyphenols Improve Bone and Muscle Quality. Catalog no. K12132, May 2013, 362 pp. ISBN: 978-1-4398-4788-6, $129.95 / £82.00 Also available as an eBook

Nilanjana Maulik, Ph.D. University of Connecticut Medical Center, Farmington, USA

• Covers cardiovascular diseases including angina, atherosclerosis, heart attack, high blood pressure, and stroke • Combines perspectives of scientists and clinicians for prevention and cure of various cardiovascular diseases • Focuses on nutritional therapeutics including pomegranate, red wine, tea, olive oil, garlic, ginseng, curcumin, and fruits and vegetables • Discusses how nutrigenomics can alleviate imprinted cardiac diseases through tailored diets • Describes medical options including drug, gene, and stem cell therapies • Examines cardiovascular disease cause and prevention as it relates to lifestyle changes, stress, yoga, and meditation

Selected Contents: Part I: Epidemiological Study of Heart Disease. Part II: Epigenetic Modifications in Arterial and Heart Diseases. Part III: Cardiovascular Disease. Part IV: Nutritional and Other Therapeutic Interventions for CVD. Index. Catalog no. K13877, April 2013, 614 pp. ISBN: 978-1-4398-8200-9, $149.95 / £92.85 Also available as an eBook

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Functional Foods & Nutraceuticals New!

New!

Marine Nutraceuticals

Advances in Natural Medicines, Nutraceuticals and Neurocognition

Prospects and Perspectives Edited by

Se-Kwon Kim Pukyong National University, Busan, South Korea Series: Nutraceuticals

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. • Examines the current status and future potential of natural marine compounds • Describes health-promoting effects of marine-derived bioactive agents • Explores marine-based nutraceuticals for obesity and diabetes • Addresses various marine-derived nutraceuticals, including phenolics, astaxanthin, fucosterol, proteins, and more • Written by leading experts from around the world, including Korea, Japan, Indonesia, Brazil, Malaysia, and Canada

Selected Contents: Nutritional Value of Sea Lettuces. Prospects and Potential Applications of Seaweeds as Neuroprotective Agents. Chitosan-Based Biomaterials against Diabetes and Related Complications. Nutraceutical Benefits of Marine Sterols Derivatives. Nutritional Value, Bioactive Compounds, and HealthPromoting Properties of Abalone. Marine Biopolymers in Asian Nutraceuticals. Marine Natural Antihypertensive Peptides from Styela clava Having Multifunctions of ACE Inhibition and NO Production in Endothelial Cells. Beneficial Effects of Marine Natural Products on Autoimmune Diseases. Catalog no. K14958, March 2013, 464 pp. ISBN: 978-1-4665-1351-8, $169.95 / £108.00 Also available as an eBook

Edited by

Con Kerry Kenneth Stough Swinburne University of Technology, Hawthorne, Victoria, Australia

Andrew Scholey Swinburne University, Melbourne, Australia

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. • Presents cutting-edge research on natural and herbal medicines, supplements, and cognition/brain function • Includes different classes of supplements as well as different demographic groups ranging from healthy individuals to those suffering from dementia • Examines the effects of essential fatty acids, in particular omega-3s, on cognitive function

Selected Contents: Methodologies to Measure Cognition in Natural Medicine Trials. Measuring and Interpreting the Efficacy of Nutraceutical Interventions for AgeRelated Cognitive Decline. Vitamins and Nutrients. Neurocognition and Micronutrients in the Elderly. Metabolic Agents and Cognitive Function. Vitamins, Cognition, and Mood in Healthy Nonelderly Adults. Essential Fatty Acids and Neurocognition. Omega-3 Polyunsaturated Fatty Acids and Behavior. Omega 3 Fatty Acids. Herbal Medicines and Neurocognition. Chinese Medicine Used to Treat Dementia. Botanical Anxiolytics, Antidepressants, and Hypnotics. Huperzine A. Catalog no. K14185, January 2013, 369 pp. ISBN: 978-1-4398-9360-9, $149.95 / £95.00 Also available as an eBook

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Functional Foods & Nutraceuticals Advancing Medicine with Food and Nutrients

Canola and Rapeseed

Second Edition

Production, Processing, Food Quality, and Nutrition

Edited by

Ingrid Kohlstadt

Usha Thiyam-Holländer

Johns Hopkins University, Baltimore, Maryland, USA

“The power of nutrition in enhancing our most innovative medical interventions as well as avoiding their need become readily apparent in this wellorganized, comprehensive work that is an essential textbook for healers around the world. The sacredness of food is often forgotten and leads to many of the chronic illnesses that ail modern society. This text reminds us of the strong scientific foundation for arguing that healing starts with our diet.” —Mehmet Oz, M.D., Professor and Vice-Chair of Surgery, New York Presbyterian/ Columbia Hospital

This second edition 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. • Contains more than 40 disease-specific chapters providing information on the relationships between food, nutrients, and management of disease • Includes several new themes and topics, including periodontal disease, steatohepatitis, bariatric surgery, atopic dermatitis, and kidney stones • Examines food-drug interactions and the effects of medications on the body's nutrient needs Catalog no. K14055, December 2012, 910 pp. ISBN: 978-1-4398-8772-1, $149.95 / £95.00 Also available as an eBook

University of Manitoba, Winnipeg, Canada

N.A. Michael Eskin Bertrand Matthäus 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. It also identifies new areas of research and opportunities for the industrial application of functional foods and nutraceuticals from canola and rapeseed. The book chapters have been expanded considerably to include a number of areas not contained in the original workshop, providing comprehensive coverage of the potential of this essential crop. • Discusses recent technological and scientific advances of the bioactive ingredients in canola and rapeseed oil • Covers the pharmacological properties of the minor components and bioactives • Identifies new areas of research and opportunities for the industrial application of functional foods and nutraceuticals from canola and rapeseed

Selected Contents: Canola Research: Historical and Recent Aspects. An Update on Characterization and Bioactivities of Sinapic Acid Derivatives. Valuable Vinylphenols from Rapeseed and Canola: Decarboxylative Pathways. Processing of Canola Proteins: A Review. The Future of Omega- Oils. Modification of Seed Oil Formation in. Oilseed Species. Measurement of Oil Content by Rapid Analytical Techniques. The Potential for Ultrasound and Supercritical Fluid Extraction for Value-Added Processing of Canola. Catalog no. K14973, November 2012, 374 pp. ISBN: 978-1-4665-1386-0, $169.95 / £108.00 Also available as an eBook

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Functional Foods & Nutraceuticals Phytochemicals Health Promotion and Therapeutic Potential Edited by

Colleen Carkeet, Kerry Grann, R. Keith Randolph, Dawna Salter Venzon, and Samantha Izzy 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, Phytochemicals: Health Promotion and Therapeutic Potential, the 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. • Presents the role of nutrition, plant-based diets, and phytochemicals in healthy aging as well as prevention and treatment of chronic disease • Promotes clinical research and innovative methodology and demonstrates potential functional food applications • Blends scientific discussion with pragmatic information useful to food companies and supplement manufacturers developing functional foods and nutraceuticals • Concludes with information on carotenoid research using accelerator mass spectrometry

Selected Contents: Fruit, Vegetables, and Phytochemicals in Human Health and Disease. Wine and Cancer. Anthocyanins and Heart Disease. Multidisciplinary Studies of AntiInflammatory Botanicals: Ginger and Turmeric. Novel Approach for Screening Natural Plant Ingredients for Development of Nutraceutical Bone Health Supplements. Comprehensive Strategies for Evaluating the Adaptogenic Properties of Phytochemicals. Prevention of Obesity, Diabetes, and Cancer with Lifestyle Intervention Strategies. Alterations in the Adiposity and Dyslipidemia of Obesity by Berries and Berry Phytochemicals. Catalog no. K15180, September 2012, 270 pp. ISBN: 978-1-4665-5162-6, $129.95 / £82.00

Functional Foods and Cardiovascular Disease Edited by

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

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

Functional foods and nutraceuticals play a significant role in preventing the development of heart disease. This book examines the pathogenesis of coronary artery disease, genetic methods for enhancing bioactives in foods, new techniques for extracting bioactive components for developing functional foods, and clinical and experimental evidence of the cardiovascular benefits of fish oils and plant oils. It discusses the importance of folic acid in homocysteine metabolism and its impact on cardiovascular disease, examines the cardiovascular benefits of plant sterols, and explores the beneficial effects of wine, garlic products, eggs, fiber, cocoa and chocolate, and coffee and tea on cardiovascular health. • Provides a detailed overview of coronary artery disease • Examines the role that selected functional foods and nurtraceuticals have on heart health • Focuses on the bioactive components responsible for the cardiovascular benefits of selected functional foods • Describes new extraction and genetic methods for enhancing nutraceuticals

Selected Contents: The Pathophysiology of Coronary Artery Disease. Advances in Technology to Generate CardiovascularFriendly Functional Food Products. Clinical and Experimental Evidence on Cardiovascular Benefits of Fish Oil. Alpha-Linolenic Acid and Cardiovascular Disease: Flaxseed Oil. Folic Acid and Pathogenesis of Cardiovascular Disease. Experimental and Clinical Evidence of Cardiovascular Benefits of Plant Sterols. Wine and Cardiovascular Benefits. Role of Garlic Products in Reducing Cardiovascular Risks. Catalog no. 71106, February 2012, 296 pp. ISBN: 978-1-4200-7110-8, $129.95 / £82.00 Also available as an eBook

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Functional Foods & Nutraceuticals

OMICs Technologies Tools for Food Science Edited by

Noureddine Benkeblia University of the West Indies, Kingston, Jamaica

In this volume, a panel of contributors examine metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics and describe how they translate to food science research and productive technologies. The book explains how these methods can be used to assess the quality attributes of foods and food production systems. It explores the principles that regulate food production, analyzes processing and ethical issues, and documents the transformation from industrial to sustained foods production using the OMICS tools. Catalog no. K11677, January 2012, 429 pp. ISBN: 978-1-4398-3706-1, $179.95 / £114.00 Also available as an eBook

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

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

Raymond L. Rodriguez University of California, Davis, USA

Discussing the current status of nutritional genomic research, this book contains 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, genelinked networks of chronic disease and cancer, and the role of food science and nutrition to meet individual genomic health needs. The book identifies future directions for research and highlights opportunities for improving global health and wellness by preventing, delaying, or mitigating chronic diseases with diet. Catalog no. K11975, December 2011, 448 pp. ISBN: 978-1-4398-4452-6, $139.95 / £89.00 Also available as an eBook

Handbook of Analysis of Active Compounds in Functional Foods Edited by

Leo M.L. Nollet University College Ghent, Belgium

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

Bioactive Food Proteins and Peptides Applications in Human Health Edited by

Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall, and Arvind Kannan Many naturally occurring compounds from foods inhibit pathophysiological mechanisms or suppress activities of pathogenic molecules. Proteins and peptides play significant roles in such activities and are gaining importance as nutraceuticals that benefit numerous aspects of health and nutrition. This volume provides a human health perspective on food-derived proteins and peptides. It describes the potential for large-scale production with advances in technology, and proposes challenges and opportunities for the future of health, nutrition, medicine, and the biosciences. Catalog no. 93142, December 2011, 368 pp. ISBN: 978-1-4200-9314-8, $167.95 / £107.00 Also available as an eBook

Also available as an eBook

For more information and complete contents, visit www.crcpress.com

Functional Foods & Nutraceuticals / Seafood Melatonin in the Promotion of Health Second Edition

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

Özlem Tokuşoğlu

Edited by

Ronald Ross Watson

Celal Bayer University, Manisa, Turkey

University of Arizona, Tucson, USA

Clifford A Hall III

This volume provides a wide variety of expert reviews on the biology of melatonin relevant to health. Beginning with a history of melatonin and its relation to circadian rhythms, the book examines its use in a host of applications, including gastrointestinal diseases, anesthesia and surgery, bone health, breast cancer, cardiovascular diseases, diabetes, and agerelated macular degeneration and uveitis. It also examines applications related to melanoma, solar skin damage, collagen synthesis, the prevention of DNA damage, mental disorders, sleep, and issues related to jet lag and shift work. Catalog no. K11833, August 2011, 584 pp. ISBN: 978-1-4398-3979-9, $157.95 / £101.00 Also available as an eBook

North Dakota State University, Fargo, USA

Presenting current data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives, such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins, aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon. Catalog no. K10332, March 2011, 473 pp. ISBN: 978-1-4398-0665-4, $179.95 / £115.00 Also available as an eBook

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

Marine Polysaccharides

Edited by

Food Applications

Yashwant Pathak

Vazhiyil Venugopal

University of South Florida, Tampa, USA

Indian Institute of Technology, Mumbai

Focusing on the scale-up, processing, and automation of nutraceutical production under cGMP production regulations, this volume introduces processing techniques including homogenization, particle size reduction, emulsification, and cell disruption as well as high shear fluid processing with high precision, uniformity, and predictability. It addresses factors that enhance nutritional value, color, taste, and texture and presents computer simulation and modeling techniques used in scaling and processing. It also discusses a wide range of processing techniques and addresses current challenges and future trends.

This book discusses applications of marine polysaccharides in food product development and other areas. Chapters include isolation and characterization of chitin and its derivatives in seafood wastes, production of carrageenan, algin, agar, and fucoidan from seaweed, and the associated properties of these compounds. The book discusses the potential functional roles of these polysaccharides in development of various food products, both of animal (including muscle and dairy) and vegetable origin, and their possible role as edible films and carriers of nutrients.

Figure slides are available upon qualifying course adoption

Catalog no. K11173, May 2011, 593 pp. ISBN: 978-1-4398-2368-2, $179.95 / £115.00

Catalog no. K10782, January 2011, 396 pp. ISBN: 978-1-4398-1526-7, $179.95 / £115.00 Also available as an eBook

Also available as an eBook

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Handbook of Analysis of Edible Animal By-Products Edited by

Leo M.L. Nollet University College Ghent, Belgium

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

• Provides food scientists with a full overview of the tools available for the analysis of these by-products • Presents a comprehensive approach by editors known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood • Brings together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety Catalog no. K10202, April 2011, 471 pp. ISBN: 978-1-4398-0360-8, $179.95 / £115.00 Also available as an eBook

Handbook of Meat and Meat Processing Second Edition Edited by

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

• Covers the major characteristics of meat, including biology, chemistry, biochemistry, color, flavor, and texture • Describes the formulations and techniques of manufacturing specific meat products • Discusses federal and state regulatory systems for ensuring meat, meat product, and worker safety Catalog no. K11665, January 2012, 1000 pp. ISBN: 978-1-4398-3683-5, $259.95 / £165.00 Also available as an eBook

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