Nutrition & Food Science - March 2011 by CRC Press

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Contents Food Additives & Ingredients............................3 Brewing & Fermentation ..................................7 Food Engineering & Processing ........................8 Food Microbiology & Safety ..........................13 Food Packaging ..............................................16 Page 3

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Food Chemistry ..............................................17 Food Quality Assurance ..................................21 Fat & Oils ......................................................22 Fruit & Vegetable Products ............................23 Food Product Development ............................24 Functional Foods & Nutraceuticals..................25 Meats ............................................................29

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Seafood ..........................................................30

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Food Additives & Ingredients

Serving People with Food Allergies Kitchen Management and Menu Creation Joel J. Schaefer Allergy Chefs, Inc., Jacksonville, FL, USA

Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies in basic terminology, making it suitable for household use as well. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers ideas on reviewing kitchen procedures to identify ways to prevent cross-contamination. The book contains tools for cooks, managers, and chefs on creating and modifying recipes that meet the needs of people afflicted with multiple food allergies.

Features • Includes basic training tools for servers, cooks, restaurant managers, and chefs • Provides information on specialty products to enhance menu offerings and reduce liability issues • Gives restaurant managers and owners ideas on how to identify current options • Offers ideas on enlisting kitchen procedures to prevent potential cross-contact and crosscontamination • Includes a chapter on creating and modifying recipes that meet the food needs of people with multiple allergies

Table of Contents: What are Food Allergies? Why Should We Take Them Seriously? Food Intolerances or Sensitivities - How are They Different from Food Allergies? Celiac Disease - A Growing Culinary Trend that Cannot be Ignored Your Guests Responsibilities Communication - There is Never Enough: External to Guests Internal to Leaders and Employees The Do's and Don'ts for the Service Team: What are the best questions to ask? When do I say "NO"? The Do's and Don'ts for the Culinary Team What are the best questions to ask? Who should handle this request? Is Your Menu "Food Allergy" Friendly? Reviewing your menu for food allergens Can specialty products help with menu offerings? How To Set-Up Your Kitchen For Success: Do we need special equipment? What are safe cooking methods? The Bottom Line Appendix: Recipes for Multiple Allergies

Catalog no. K11383, April 2011, 192 pp. ISBN: 978-1-4398-2804-5, $49.95 / £31.99

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Food Additives & Ingredients

Fenaroli's Handbook of Flavor Ingredients Sixth Edition George A. Burdock

Fiber Ingredients Food Applications and Health Benefits Edited by

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

Burdock Group, Orlando, Florida, USA

Priscilla Samuel

Since publication of the first edition in 1971, Fenaroli’s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers’ Association Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA).

This book summarizes available fiber sources and how they can be incorporated into new food products to provide improved health benefits. It rigorously examines health claims, recent research, and contradictory data; covers fiber for weight and glycemic control, and intestinal regularity; and discusses how food producers can find fiber sources and include fiber in their products. Critically examining recent research and future directions, this resource blends coverage of scientific information on the health benefits of fiber with information on how to formulate foods with higher fiber concentrations.

New in the Sixth Edition • 200+ newly approved flavor ingredients

Solae, St. Louis, Missouri, USA

Catalog no. 43846, 2009, 480 pp. ISBN: 978-1-4200-4384-6, $164.95 / £102.00

• Ingredient’s safety standing with the Flavor and Extract Manufacturers’ Association and/or the FDA • Extensive and expanded information on aroma and taste thresholds • Updated regulatory information on each flavor ingredient

Organic Acids and Food Preservation

• New discussion on botanical substances that serve as flavoring ingredients

Maria M. Theron and J. F. Rykers Lues

The fourth and fifth editions added more than 300 new entries and represented a total reorganization and updating of the text, consistent with new data and regulations. This, the sixth edition, is likewise expanded with over 200 new entries, including many botanicals and other natural substances. The addition of botanicals is a response to an expanded readership with an interest in dietary supplements, in which a number of flavoring botanicals serve a dual role. Catalog no. 90771, 2010, 2159 pp. ISBN: 978-1-4200-9077-2, $417.00 / £266.00

Central University of Technology, Bloemfontein, South Africa

Because of their natural occurrence in food and their antimicrobial properties, organic acids are increasingly used in food preservation. This book provides easily accessible operating procedures, new directives, and possible alternative methods and solutions to problems related to the use of organic acids. Each chapter addresses an important aspect of the substances, including composition, application, production, resistance, as well as the advantages and disadvantages of using them in preservation. This invaluable resource also facilitates troubleshooting techniques regarding problems with preservatives and microorganisms. Catalog no. 78429, January 2011, 340 pp. ISBN: 978-1-4200-7842-8, $179.95 / £114.00

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Food Additives & Ingredients Plant Gum Exudates of the World Sources, Distribution, Properties, and Applications Amos Nussinovitch The Hebrew University of Jerusalem, Rehovot, Israel

Plant Gum Exudates of the World: Sources, Distributions, Properties, and Applications is the most extensive collection of plant gum exudates in print, containing information on both well-established exudates and newer ones. It not only introduces an array of exudates never before described or reviewed, but also classifies gums according to their botanical taxonomy. This readily accessible book also supplies color plates of exudates in their natural environment along with relevant botanical parts.

Features • Presents the most extensive collection of plant gum exudates in print, containing information on both well established exudates and newer ones • Describes each exudate in detail • Reviews current and potential food and industrial applications • Classifies gum exudates according to botanical taxonomy • Includes full color plates of most plant gum exudates featured in book • Provides indexes of both botanical and common names

Each entry includes: • • • • • • • • • • •

Botanical name Common and vernacular gum names Geographical distribution information Appearance and color descriptions Water solubility information Chemical characteristics Structural features Physical and physicochemical properties Commercial availability Industrial and food applications Synonyms of and uses for the producing tree or shrub

Dimensions of Food Seventh Edition Vickie A. Vaclavik, Ph.D., Marcia H. Pimentel, M.S., and Marjorie M. Devine, Ph.D. "This is an interesting delivery of nutritional information. By engaging the individual in exercises to look at food and labels, the book strives to incorporate adult learning principles. The chapters do not necessarily build on each other. As a result, readers could work on different topics in the order of their own choice." —Carol Boswell, Ed.D., Texas Technical University Health Sciences Center, in Doody's Notes

With perforated pages designed for ease of use, this text is an ideal laboratory workbook for the lab portion of an Introduction to Food Preparation course. This seventh edition includes updated American Dietary Guidelines and the U.S. Department of Agriculture food pyramid. It offers new recipes, more international recipes, and new figures. This edition also features an instructor's manual, available with qualifying course adoptions, that contains tips for conducting labs, and solutions to problems in the text. With useful appendices and updated website addresses, this volume helps build an understanding of the functional and structural properties of the components of foods.

Selected Table of Contents DIMENSIONS OF FOOD: Economic Dimensions. Nutritional Dimensions. Palatability Dimensions. Chemical Dimensions. Sanitary Dimensions. Food-Processing Dimensions. FOOD PRINCIPLES: Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures. Cereal and Starch. Fruits and Vegetables. Meat, Poultry, and Fish. Plant Proteins. Eggs and Egg Products. Milk and Milk Products. Fats and Oils. Sugars, Sweeteners. Batters and Dough. HEATING FOODS BY MICROWAVE: Microwave Cooking. MEAL MANAGEMENT: Meal Management. Appendices. Catalog no. K11151, 2010, 360 pp., Soft Cover ISBN: 978-1-4398-2167-1, $69.95 / £49.99

Catalog no. 52233, 2010, 427 pp. ISBN: 978-1-4200-5223-7, $185.95 / £119.00

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Food Additives & Ingredients Vanilla Edited by

Sesame

Eric Odoux

The genus Sesamum

CIRAD-Sersyst, Montpellier, Cedex, France

Edited by

Michel Grisoni

Dorothea Bedigian

CIRAD, Saint Pierre, La Revuiou, France

Missouri Botanical Garden, St. Louis, USA

Series: Medicinal and Aromatic Plants - Industrial Profiles

Cultivated in an increasing number of countries, vanilla is a universally appreciated flavor. This book presents up-to-date reviews on the cultivation, curing, and uses of vanilla. The latest scientific data provides information on genetic status, resources, pests, diseases, cultural practices, biosynthesis of aromatic compounds, and aroma development. Leading contributors from around the world examine emerging countries for vanilla production, including China, India, and Uganda. The text also explores the relationship between fruit development anatomy and flavor quality.

Expanding coverage from archaeological and anthropological literature from India, Mesopotamia, and Egypt, this ethobotanical monograph reviews historic and current cultivation of sesame in Africa and Asia, examines the phytochemistry of Sesamum, and offers extensive references. The first comprehensive review of sesame and its close relative, Sesame: The genus Sesamum considers ethnographic data, geographical sources, modern use in the food and cosmetic industries, market size, export and import data, and much more, including a linguistic analysis of sesame names from around the world.

Catalog no. 83376, January 2011, 420 pp. ISBN: 978-1-4200-8337-8, $119.95 / £76.99

Features:

Figs

• Includes ethnographic data, modern use, and linguistic analysis of sesame names from a broad range of countries

The Genus Ficus

• Reviews the phytochemistry of Sesamum

Ephraim Philip Lansky Rimonest Ltd., Haifa, Israel

Helena Maaria Paavilainen

• Provides a complete industrial profile with market size, geographical sources, export and import data, etc.

The Hebrew University of Jerusalem, Israel

• Features extensive references for more detailed information

Series: Traditional Herbal Medicines for Modern Times

• Contains historic photographs of archaeological sites

This book presents a multidisciplinary approach to the botany, chemistry, and pharmacology of fig trees and figs of the Ficus species, including the fig of commerce, Ficus carica, the rubber tree, Ficus elastic, and the Bo tree, Ficus religiosa. Discussing traditional and current uses of figs in medicine, the book also explores how figs and fig tree parts are processed, and the chemical composition and pharmacological basis underlying the potential efficacy of preparations. The book moves seamlessly from mythology, botany, and ethnomedicine to pharmacology and phytochemistry. Catalog no. 89668, January 2011, 415 pp. ISBN: 978-1-4200-8966-0, $119.95 / £76.99

Selected Table of Contents General Introduction to the Sesame Crop. Taxonomy of the genus Sesamum. Phytochemistry of the lignans Sesamin and Sesamolin. Role in Nutrition and Healing. Industrial Profile. Cultivation of Sesame. Domestication. History of Usage of Sesame. Modern Use, Ethnographic Data and Folklore, Examples from Asia. Modern Use, Ethnobotany in Africa. Linguistic Analysis of Sesame Names in Africa and Asia. Catalog no. 3538, January 2011, 556 pp. ISBN: 978-0-8493-3538-9, $129.95 / £82.00

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Brewing & Fermentation Fermented Foods and Beverages of the World Edited by

Jyoti Prakash Tamang

Managing Wine Quality Volume One, Viticulture and Wine Quality

Sikkim University, Gangtok, India

Edited by

Kasipathy Kailasapathy

A. Reynolds

University of Western Sydney, New South Wales, Australia

Brock University, Canada

It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality. With contributions from 24 seasoned fermentation authorities, this book begins with a concise introduction to food fermentation – one of the oldest biotechnological processes – including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiologyphenotypic and genotypic characterizations, the identifications of functional microorganisms, the functional and technological properties, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods. The rising popularity of probiotic and prebiotic foods and the health benefits they are known for are also discussed. Covering many undocumented minor or lesser-known ethnic fermented products, Fermented Foods and Beverages of the World is an all-in-one guide to global fermentation practices and consumption behaviors. Catalog no. 94955, January 2011, 460 pp. ISBN: 978-1-4200-9495-4, $159.95 / £99.00

“This is an excellent book on several levels. It provides wide, in-depth coverage of a broad range of viticultural issues influencing wine quality components, and it gathers a strong international array of grape and wine scientists to focus on the individual topics. In addition, content is up-to-date but retains pertinent information from individuals who have made classic contributions to the field. Chapter references are strong and useful for any specialist. Summing Up: Highly recommended.” —G. S. Howell, Emeritus, Michigan State University, CHOICE, 2010

Catalog no. N10166, 2010 ISBN: 978-1-4398-2967-7, $249.95 / £160.00

Winemaking Problems Solved Edited by

Christian E. Butzke Purdue University, USA

This volume provides expert answers to questions that often arise during the winemaking process. Arranged in practical question-andanswer format, it supplies quickly accessible solutions to more than one hundred areas of concern. The book reviews issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification stabilization, preservation, filtration, packaging and storage. It also explores winemaking equipment maintenance and troubleshooting and microbiology and sanitation. The book includes a chapter on Brettanomyces infection in wine. Catalog no. N10228, January 2011, 184 pp. ISBN: 978-1-4398-3416-9, $219.95 / £140.00

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Food Engineering & Processing

Encyclopedia of Biotechnology in Agriculture and Food Edited by

Dennis R. Heldman Heldman Associates, Mason, Ohio, USA

Matthew B. Wheeler University of Illinois, Urbana, USA

Dallas G. Hoover University of Delware, Newark, USA

“…authoritative essays from the biotechnological realm and frontier.” —CHOICE, January 2011

The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing. So that users can locate the information they need quickly without having to flip through pages and pages of content, the encyclopedia avoids unnecessary complication by presenting information in short, accessible overviews.

Addresses Environmental Issues & Sustainability in the Context of 21st Century Challenges Edited by a respected team of biotechnology experts, this unrivaled resource includes descriptions and interpretations of molecular biology research, including topics on the science associated with the cloning of animals, the genetic modification of plants, and the enhanced quality of foods. It discusses current and future applications of molecular biology, with contributions on disease resistance in animals, drought-resistant plants, and improved health of consumers via nutritionally enhanced foods.

Uses Illustrations to Communicate Essential Concepts & Visually Enhance the Text This one-of-a-kind periodical examines regulation associated with biotechnology applications— with specific attention to genetically modified organisms—regulation differences in various countries, and biotechnology’s impact on the evolution of new applications. The encyclopedia also looks at how biotechnology is covered in the media, as well as the biotechnology/environment interface and consumer acceptance of the products of biotechnology. Rounding out its solid coverage, the encyclopedia discusses the benefits and concerns about biotechnology in the context of risk assessment, food security, and genetic diversity.

Table of Contents: Plant Biotechnology Herbicide Tolerance. Pest Resistance. Drought Resistance. Detection of Genetically Modified Organisms (GMOs). Host-Plant Resistant Crops. Biosafety Applications and Considerations. Animal Biotechnology Cloning Animals. Transgenic Animals. Breeding and Genetics. Biosafety Considerations. Embryo Transfer. Regulatory Issues. Food Biotechnology Quality Enhancement. Monitoring Methods. Labeling. Functional Foods. Biosensors. Consumer Acceptance. Catalog no. DK271X, January 2011, 784 pp., ISBN: 978-0-8493-5027-6, $399.95 / £254.00

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Food Engineering & Processing

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

Dennis R. Heldman Heldman Associates, Mason, Ohio, USA

Carmen I. Moraru Cornell University, Ithaca, New York, USA

"…one of the best encyclopedias I have seen in the area of agricultural, food and biological engineering. Dr. Heldman is to be commended." —Daryl Lund, Professor of Food Engineering, University of Wisconsin-Madison, U.S.A.

"…an exhaustive, in-depth and professionally thorough resource." —MBR: Internet Bookwatch

The Definitive Reference for Food Scientists & Engineers • • • • •

Completely revised and thoroughly updated Many new entries written by top experts Expanded coverage by 40 percent 375 illustrations 100 tables

Covering Three Broad Areas Section I • Applies engineering concepts and principles to production agriculture, including the design of machinery and structures used, and the management of water required for these operations • Gives specific attention to crop production, including the harvesting, storage, and handling of major and minor crops • Focuses on animal production, including all aspects requiring engineering inputs Section II • Covers food handling, storage, processing, packaging, and distribution, with specific emphasis on the design of facilities, equipment, and processes needed to deliver safe and highquality food products to the consumer

Catalog no. K10554, January 2011, 2114 pp. ISBN: 978-1-4398-1111-5, $795.95 / £507.00

• Addresses unique processes associated with the preservation of foods, using thermal processes, refrigeration, dehydration, and similar processes Section III • Deals with the more basic engineering concepts associated with biological systems • Highlights the common fundamentals that have evolved with other biological systems, including those in the environment and in humans

Table of Contents Activation Energy in Thermal Process Calculations. Aquacultural Product Storage Systems. Convective Heat Transfer Coefficients. Dehydration Process Energy Balances. Extrusion System Components. Fermentation Process Material and Energy Balances. Forage Production SystemsMachine Design. Glass Transition Temperatures. Heating and Cooling in Agitated Vessels. Homeostasis in Animal Environment. Indirect Contact Freezing Systems. Kinetics of Soil Removal During Cleaning. Machine Vision in Precision Agriculture. Mass Transfer in Biological Membranes. Membrane Separation System Design. Microwave Modification of Wood Properties. Physical Properties of Agricultural Products. Processing Waste Land Application. Processing Wastewater Recovery. Properties of Concentrated Foods. Properties of Food Powders. Radio Frequency Heating and Other RF Applications Relevant to the Food Industry. Residence Time DistributionBiomedical, Food,and Environmental Applications.

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Food Engineering & Processing Mathematical Modeling of Food Processing

Cereal Grains

Edited by

C. Wrigley, I. Batey, and F. Bekes

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

Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during processing. After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics (CFD), the book focuses on specialized topics in food processing. It covers thermal, low temperature, non-thermal, and nonconventional thermal processing, along with the analysis of biological and enzyme reactors. The book also explores the use of artificial neural networks, energy analysis, process control, and cleaning-in-place (CIP) systems in industry. With the availability of high speed computers and advances in computational techniques, the application of mathematical modeling in food science and engineering is growing. This comprehensive volume provides up-to-date, wide-ranging material on the mathematical analysis of transport phenomena in food.

Selected Table of Contents: Basic Principles. Heat Transfer in Food Processing. Simultaneous Heat and Mass Transfer in Food Processing. Low Temperature Thermal Processing. Non-Thermal Processing of Food. Other Thermal Processing. Mass and Momentum Transfer in Food Processing. Bioreactors. Special Topics in Food Processing. Catalog no. 53515, 2010, 999 pp. ISBN: 978-1-4200-5351-7, $179.95 / £114.00

Assessing and Managing Quality Edited by CSIRO, Australia

A convenient and comprehensive overview of academic research and industry best practices, this book reviews cereal grain morphology, composition, and use. It covers the characteristics and quality requirements of particular cereals, including wheat, rye, corn, and rice. It also examines the use of analytical methods at different stages of the value-addition chain and the factors that affect grain quality such as breeding, storage, and processing. The book highlights the importance of managing quality at all stages of the grain chain and quality evaluation at each step for effective management.

Selected Table of Contents: CEREAL GRAIN QUALITY: AN INTRODUCTION An Introduction to the Cereal Grains: Major Providers for Mankind’s Food Needs. CerealGrain Morphology and Composition. The Diversity of Uses for Cereal Grains. CHARACTERISTICS AND QUALITY REQUIREMENTS OF SPECIFIC CEREALS Wheat: Characteristics and Quality Requirements. Rye and Triticale: Characteristics and Quality Requirements.Barley: Characteristics and Quality Requirements. Oats: Characteristics and Quality Requirements. Corn: Characteristics and Quality Requirements. Rice: Characteristics and Quality Requirements. Sorghum and Millets: Characteristics and Quality Requirements. GRAIN QUALITY ANALYSIS Analysis of Grain Quality at Receival. Identification of Grain Variety and Quality Type. Food Safety Aspects of Grain and Cereal Product Quality. GRAIN QUALITY MANAGEMENT Breeding for Grain-Quality Traits. The Effects of Growth Environment and Agronomy on Grain Quality. Maintaining Grain Quality During Storage and Transport. Processing Cereal Grains to Optimise Product Quality. Grain Quality: The Consumer, The Scientist, The Technologist and The Future. APPENDICES Catalog no. N10183, January 2011, 560 pp. ISBN: 978-1-4398-3095-6, $249.95 / £159.00

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Food Engineering & Processing Infrared Heating for Food and Agricultural Processing

Freeze-Drying of Pharmaceutical and Food Products

Edited by

Tse-Chao Hua Bau-Lin Liu Hua Zhang

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

Griffiths Gregory Atungulu University of California, Davis, USA

Over the past two decades, researchers have made significant progress in understanding the infrared heating of food products and interactions between infrared radiation and food components. The design and efficiency of infrared emitters have also been improved. This book presents the latest applications of infrared heating technology, focusing on thermal processing of food and agricultural products. In addition to the fundamentals, the text includes chapters that address such topics as infrared heating system design, drying, blanching, baking, thawing, pest management, and food safety improvement.

Edited by

Beijing Normal University, China

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. This informative text addresses the principles and practice of freeze-drying preservation techniques for pharmaceutical and food products. The authors introduce freeze-drying and review the fundamentals of the technique, heatmass transfer analyses, modelling of the drying process and the equipment employed. They discuss freeze-drying of food, freeze-drying of pharmaceuticals, and the protective agents and additives applied. The final chapter covers disinfection, sterilization, and process validation. Catalog no. N10143, January 2011, 256 pp. ISBN: 978-1-4398-2598-3, $179.95 / £115.00

Catalog no. 90976, January 2011, 300 pp. ISBN: 978-1-4200-9097-0, $169.95 / £108.00

Edited by

Biosensors in Food Processing, Safety, and Quality Control

Sakamon Devahastin

Edited by

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

Mehmet Mutlu

Physicochemical Aspects of Food Engineering and Processing

Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This volume describes the effects of various processing technologies in different food processing situations. The first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products. Catalog no. 82418, January 2011, 382 pp. ISBN: 978-1-4200-8241-8, $159.95 / £99.00

Hacettepe University, Ankara, Turkey Series: Contemporary Food Engineering

This book details the latest developments in sensing technology and its application in food industry. It explores the opportunities created by chemical and biosensensing technology and improvements performed in recent years for better food quality, better food safety, better food processing and control, and better input for food industry. The chapters in this book have been divided into three sections: basic principles of chemical and biosensing technology, biosensors for food processing and control, and biosensors for food safety. Catalog no. K11046, January 2011, 358 pp. ISBN: 978-1-4398-1985-2, $159.95 / £99.00

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Food Engineering & Processing Handbook of Food Process Modeling and Statistical Quality Control

Innovation in Food Engineering

Second Edition

Edited by

Mustafa Ozilgen Yeditepe University, Istanbul, Turkey

Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. The book also discusses statistical process analysis and quality control. It includes examples from almost every conceivable food process, most of which are based on real data given in the many references. Each example is followed by a clear, step-by-step worked solution. Catalog no. K10767, February 2011, 704 pp. ISBN: 978-1-4398-1486-4, $189.95 / £121.00

New Techniques and Products Maria Laura Passos Federal University of Rio Grande de Norte, Brazil

Claudio P. Ribeiro University of Texas at Austin, USA Series: Contemporary Food Engineering

A comprehensive overview of modern processing technologies, this book highlights their use in the development of food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and results. They describe industrial scenarios where the techniques can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives. Catalog no. 86065, 2010, 747 pp. ISBN: 978-1-4200-8606-5, $195.95 / £125.00

Food Process Engineering Operations

Food Properties Handbook

George D. Saravacos and Zacharias B. Maroulis

Edited by

National Technical University of Athens, Greece

Sultan Qaboos University, Muscat, Oman

Second Edition M. Shafiur Rahman

Series: Contemporary Food Engineering

Series: Contemporary Food Science

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

The Food Properties Handbook, Second Edition is the source for data on the physical, thermal, and thermodynamic properties of foods. This new edition features updated information on data, measurement, predictions, and applications. It offers more focus on new measurement techniques, basic data compilation for diversified foods, more prediction models for specific foods, and the generic models for foods or for groups of foods. Application sections contain additional worked out examples, including how to best use the data and models. Presented in a user-friendly format, this text also covers properties data and terminology as well as food processing and preservation applications.

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

Catalog no. 005X, 2009, 875 pp. ISBN: 978-0-8493-5005-4, $174.95 / £111.00

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Food Microbiology & Safety Safety Analysis of Foods of Animal Origin Pocket Dictionary of Food Safety

Edited by

Jeffrey T. Solate

Fidel Toldrá

Canadian Food Safety Institute, Mississauga, Ontario

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

With tentacles that reach into several biological and medical sciences, including epidemiology, infectious diseases, community medicine, and public health, food science has become a truly interdisciplinary discipline. To compete successfully in this field, you must have a basic understanding of these related areas. Practical, portable, and easy to use, Pocket Dictionary of Food Safety provides a collection of terms and definitions as well as an extensive list of biological organisms. The book delivers a comprehensive list of definitions that are commonly used in the food industry and in the testing of food products as well as in food service facilities and restaurants. Classifying and organizing food safety terms from various sources into alphabetical listings, the dictionary covers: • Food microbiology • Food chemistry • Food quality assurance • Food borne incidents • Food regulations • Standards • Equipment Although the author draws information from numerous disciplines, the book keeps its focus tightly on food safety, making it an excellent resource for students, educators, and anyone involved in the growing, handling, preparation, packaging, or serving of any food product as well as for anyone in biochemistry or biology educational programs inside and beyond the food industry. It makes an ideal companion to other technical and industry materials. Catalog no. K11957, January 2011, 160 pp. Soft Cover, ISBN: 978-1-4398-4203-4 $45.95 / £27.99

Probiotic Foods in Health and Disease Edited by

G. B. Nair Yoshifumi Takeda Catalog no. N10312, February 2011, 150 pp. Soft Cover, ISBN: 978-1-57808-698-6 $89.95 / £57.99

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

Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá (most recently 2010 American Meat Science Association Distinguished Research Award recipient), Safety Analysis of Foods of Animal Origin sets such a new and complete standard for testing quality, that to use another resource could be considered irresponsible. This invaluable resource — • Covers all relevant biological and environmental contaminants • Details methods to protect foods from bacteria, viruses, or parasites • Considers all sources of contamination along the supply chain including veterinary drugs, irradiation, and genetic modification • Looks at ways to detect especially pernicious threats, including metals, dioxins, allergens, and foreign proteins Organized for quick reference, the book is divided into three parts: meat, processed meats, and poultry; fish and seafood products; milk and dairy products. Each of the chapters is dedicated to a specific spoilage, food-borne pathogen, parasite, virus, adulteration, residue, or toxin. Sample preparation and cleanup methods are then reviewed in depth, followed by a detailed evaluation of various separation and detection methods. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries. Catalog no. K12147, January 2011, 1002 pp. ISBN: 978-1-4398-4817-3, $179.95 / £114.00

Improving the Safety and Quality of Milk Volume Two, Improving Quality in Milk Products Edited by

M. Griffiths University of Guelph, Canada

Catalog no. N10245, 2010 ISBN: 978-1-4398-3639-2, $242.95 / £155.00

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

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Food Microbiology & Safety Ready-to-Eat Foods Microbial Concerns and Control Measures Edited by

Andy Hwang

Fundamental Food Microbiology Fourth Edition Bibek Ray University of Wyoming (emeritus), Laramie, USA

Microbial Food Safety Research Unit, Wyndmoor, Pennsylvania, USA

Arun Bhunia

Lihan Huang

This fourth edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, it includes many new and emerging pathogens as well as descriptions of the pathogenic mechanism. An entirely new chapter on detection methods appears in this edition with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. Along with many additional, easyto-follow, figures and illustrations, each chapter includes an introduction, conclusion, references, and questions.

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

With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches. But since RTE foods are normally consumed directly without cooking — a step that kills pathogenic microorganisms that may be present in the food products — concerns exist with regard to their safety. Several severe and high-profile outbreaks of foodborne illness linked to the consumption of RTE foods have prompted the USDA and FDA to issue stringent rules and regulations governing the manufacturing of RTE foods. Ready-to-Eat Foods: Microbial Concerns and Control Measures comprehensively reviews individual common RTE food and their specific safety-related aspects. This text explores: • Extensive research conducted by the food industry, academia, and research institutes that examines the potential health risk of contaminated RTE foods • Growth behavior of common contaminating food-borne pathogens

Purdue University, West Lafayette, Indiana, USA

Catalog no. 7529, 2008, 536 pp. ISBN: 978-0-8493-7529-3, $73.95 / £46.99

Principles of Food Toxicology Tõnu Püssa Estonian University of Life Sciences, Tartu, Estonia

The book supplies an overview of food safety of RTE foods and various categories into which they fall. It also addresses the microorganisms of concern, the effect of processing on the survival of pathogenic and spoilage microorganisms, food safety, practical control measures, and intervention strategies. Ready-to-Eat Foods: Microbial Concerns and Control Measures is a critical reference for scientists and professionals working on the forefront of food safety and RTE food manufacturing.

Skillfully combining theory and applications, this book introduces toxicology principles at the molecular, cellular, and organism level. The author uses vivid examples, and highly detailed, yet accessible information, to emphasize the biochemical mechanisms of toxic effects and toxic response—demonstrating the determination of foreign substances and the evaluation of toxicity and risk analysis. The book considers individual toxicants from plants and soils, environmental toxins, mycotoxins, marine and animal toxins, pesticide residues, food additives, and toxins that enter food during processing and storage, as well as digestion.

Catalog no. 68628, 2010, 271 pp. ISBN: 978-1-4200-6862-7, $149.95 / £95.00

Catalog no. 8090, 2008, 344 pp. ISBN: 978-0-8493-8090-7, $77.95 / £49.99

• Intervention technologies and control measures

New Titles in Nutrition & Food Science from CRC PRESS

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Food Microbiology & Safety

Molecular Detection of Human Viral Pathogens

Molecular Detection of Human Bacterial Pathogens

Edited by

Dongyou Liu

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

As more original molecular protocols and subsequent modifications are described in the literature, it has become difficult for those not directly involved in the development of these protocols to know which are most appropriate to adopt for accurate identification of bacterial pathogens. Molecular Detection of Human Bacterial Pathogens addresses this issue, with international scientists in respective bacterial pathogen research and diagnosis providing expert summaries on current diagnostic approaches for major human bacterial pathogens.

Catalog no. K10623, January 2011, 1180 pp. ISBN: 978-1-4398-1236-5, $199.95 / £127.00

Molecular Detection of Human Fungal Pathogens Edited by

Dongyou Liu

Features: • In-depth review of state-of-art molecular detection and identification methods for human bacterial pathogens • Comprehensive coverage of important human bacterial pathogens • Authoritative summary of biology, epidemiology, and pathogenesis of major human bacterial pathogens • All chapters written by scientists with expertise in respective fields of human bacterial pathogen research • Judicious selection of streamlined, ready-to-use protocols for major human bacterial pathogens (including commercial kits)

With a focus on sample preparation and molecular detection procedures, this text concisely reviews specific pathogens with respect to its taxonomy, biology, epidemiology, and pathogenesis. It provides descriptions of clinical sample collection preparation procedures and summaries of currently available molecular detection methods, together with the presentation of a detailed, representative molecular detection protocol for each pathogen. The book also discusses the challenges, limitations, and advantages of current methods as well as further research needs relating to improved diagnosis.

This book represents a reliable and convenient reference on molecular detection and identification of major human bacterial pathogens; an indispensable tool for upcoming and experienced medical, veterinary, and industrial laboratory scientists engaged in bacterial characterization; and an essential textbook for undergraduate and graduate students in microbiology.

Catalog no. K10626, June 2011, c. 984 pp. ISBN: 978-1-4398-1240-2, $199.95 / £127.00

Catalog no. K10625, April 2011, 1279 pp. ISBN: 978-1-4398-1238-9, $199.95 / £127.00

Selected Table of Contents: Actinobacteria. Furmicutes and Tenericutes. Bacteroidetes, Chlamydiae, and Fusobacteria. Proteobacteria. Spirochaetes. Pan-Bacterial Detection. Index.

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

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Food Packaging

Sensory Shelf Life Estimation of Food Products

Food Packaging and Shelf Life

Guillermo Hough

Gordon L. Robertson

Comision Investigaciones Cientificas, Buenos Aires, Argentina

A Practical Guide Edited by Food Packaging Environment, Hope Island, Australia

Microbiologically stable foods, such as biscuits or mayonnaise, will have their shelf-life defined by the changes in their sensory properties. Many fresh foods, such as yogurt or pasta, after relatively prolonged storage may be microbiologically safe to eat but rejected due to changes in their sensory properties. Shelf life in most food products is determined by sensory issues instead of microbiological or chemical concerns. This book offers key techniques for experimental design, storage, consumer testing procedures, and calculations. It includes methods for accelerated storage experiments, thoroughly explains statistical data treatment, and includes practical examples.

The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to overpackage their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life.

Delineating the basics of sensory analysis and how it applies to shelf-life studies and includes discussions of experimental design aspects, survival analysis methodology, and its extensions, this book:

• Highlights the important role of packaging in the shelf life of foods

• Provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions

• Reviews how different types of packaging materials influence shelf life

• Presents the cut-off point methodology used to estimate SSL the survival analysis methods get complicated • Includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls • Examines extensions of survival analysis statistics to other areas of food quality such as optimum concentration of ingredients and optimum cooking temperatures Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product’s shelf life. Emphasizing the importance of the consumer’s perception of when food has reached the end of its shelf life, Sensory Shelf Life Estimation of Food Products provides a tool for adequately predicting sensory shelf life (SSL). Catalog no. 9291X, 2010, 264 pp. ISBN: 978-1-4200-9291-2, $149.95 / £95.00

Features:

• Defines the indices of failure for specific foods • Outlines methodology for shelf life testing

• Discusses deteriorative reactions and packaging materials for specific foods and beverages, including cheeses, milk, yoghurt, orange juice, fruits, vegetables, cereals, beef, fish, coffee, beer, and wine Current food packaging must take into consideration the biochemical, chemical, physical, and biological changes that occur during processing, distribution, and storage. Organized according to chapters devoted to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each food and reviews how different packaging materials may influence time to failure and thus shelf life. Other topics included biobased packaging, packaging and the microbial shelf life of foods, and shelf life testing methodology. Catalog no. 78445, 2010, 404 pp. ISBN: 978-1-4200-7844-2, $164.95 / £102.00

New Titles in Nutrition & Food Science from CRC PRESS

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Food Chemistry

Cereal Grains Properties, Processing, and Nutritional Attributes

Concepts in Cereal Chemistry

Sergio O. Serna-Saldivar

Finlay MacRitchie

I.T.E.S.M., Monterrey, Mexico Series: Food Preservation Technology

“The specific attraction of this volume…is its comprehensive and outstanding collection of the current information about the physicochemical and nutritional properties for the major cereal grains—wheat, rice, maize, oats, barley, sorghum/millets—and their products. Additionally, what was lacking in academia was the availability of a new and standard text book for readers interested in this area and the author and editor have done a good job of bringing that together as a common and unique package. The book deserves credit to be the first of its kind in the market…This single-authored textbook comprises 18 chapters that take the reader through an exciting journey of postharvest management and the wide array of industrial processes used to manufacture foods in a stepwise, reader friendly style.” —Silverio Garda-Lara, Dep. of Agrobiotechnology, Tecnologico de Monterrey, ITESM, Crop Science 2010

Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this text provides current information about the physicochemical and nutritional properties of cereals and their products. It covers the chemistry, physical properties, and morphology of cereal grains and provides a better understanding of the storage and manufacturing processes. The text covers the chemical and physical grain properties of various types of cereals and cereal-based products as well as industrial dry-milling and wet-milling techniques. Catalog no. K10801, 2010, 752 pp. ISBN: 978-1-4398-1560-1, $99.00 / £63.99

Kansas State University, Manhattan, USA

Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant theory from the basic sciences, such as physics and genetics.

A Targeted Approach, Rather than an Exhaustive Review The book discusses milling and some of the sciences that are relevant to wheat dry milling. It explains how to measure the efficiency of the dry milling process and provides explanations for grain hardness variation. The book also looks at the composition and structure of dough and how this determines the performance of a baked aerated product. It then covers dough rheology and some important aspects of processing.

Logically Organized with Exercises at the End of Most Chapters Next, the book explores cereal shelf life and the well-known phenomenon of bread staling and its underlying causes. Coverage then shifts to proteins and the relationship between cereal composition and functionality. A discussion of strategies to manipulate end-use properties is followed by chapters on non-wheat cereals and health-related aspects of cereals. Suggested solutions to end-of-chapter questions and exercises round out the book’s solid coverage. These solutions require critical thinking and, in some cases, searches of the literature. Demonstrations are included to further illustrate principles. This well-organized resource provides students and researchers in both academia and industry with the information they need to tackle problems likely to arise in cereal research. Catalog no. K11615, 2010, 197 pp., Soft Cover ISBN: 978-1-4398-3582-1, $69.95 / £44.99

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

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Food Chemistry

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

… a landmark in the history of cooking … the first such book to be initiated and shaped by professional cooks themselves, and to be so forwardlooking … both a gift and a challenge. The gift is the book itself and the information it holds. The challenge is to make use of it creatively and generously. —From the Foreword by Harold McGee

Catalog no. K10629, 2010, 265 pp. ISBN: 978-1-4398-1245-7, $61.95 / £39.99

Flavor Chemistry and Technology Second Edition Gary Reineccius University of Minnesota, St. Paul, USA

Flavor Chemistry and Technology reflects the novel research developments in the field during the past 20 years. Added chapters discuss food/flavor interactions and why low-calorie foods do not taste as good as their full-calorie counterparts. The author provides a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage so that judicious choices can be made. Flavor chemists, R&D, sensory personnel, academic faculty, and students in flavor courses will find a definitive ally in the thorough content of this book. Catalog no. TX69337, 2006, 520 pp. ISBN: 978-1-56676-933-4, $184.95 / £117.00

Fennema's Food Chemistry Fourth Edition

Sensory-Directed Flavor Analysis

Edited by

Srinivasan Damodaran, Kirk L. Parkin, and Owen R. Fennema

Ray Marsili

University of Wisconsin-Madison, USA

Series: Food Science and Technology

A respected internationally-recognized reference in food chemistry for more than 30 years, this edition features a new chapter: Impact of Biotechnology on Food Supply and Quality. All chapters reflect recent updates and advances and expand their focus to highlight recent findings in molecular interactions and the connection between bioactive agents in food and human health. Useful appendices include the international system of units, conversion factors, log P values calculation, and the Greek alphabet. Catalog no. DK9272, 2008, 1160 pp. Soft Cover, ISBN: 978-0-8493-9272-6 $76.95 / £49.99

Marsili Consulting Group, Rockford, IL, USA

Sensory-Directed Flavor Analysis helps chemists unlock the flavor secrets that may be hiding in their chromatograms by translating cold numbers into a better understanding of smell and taste. Using more ancillary techniques helps sensory scientists and analytical chemists elucidate how chemical constituents can influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry and the application of odor activity values, as well as solid-phase dynamic extraction and pre-separation techniques. The book provides a broad array of applications, in addition to dozens of tables, graphs, gas chromatograms, and pictures throughout. Catalog no. DK3667, 2007, 288 pp. ISBN: 978-1-57444-568-8, $226.95 / £145.00

New Titles in Nutrition & Food Science from CRC PRESS

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Food Chemistry

Food Allergens Analysis Instrumentation and Methods Edited by

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

Arjon J. van Hengel European Commission Joint Research Centre, Geel, Belgium

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

Table of Contents: Introduction Arjon J. van Hengel Detection of Allergens in Foods Phil E. Johnson, Ana I. Sancho, Rene W. R. Crevel, and E. N. Clare Mills Allergens in Peanut, Soybean, and Lupin Christiane K. Fæste Allergens in Tree Nuts, Sesame Seeds, Mustard, and Celery Thomas Holzhauser and Martin Röder Allergens in Milk and Eggs Mirva Steinhoff and Angelika Paschke-Kratzin Detection of Allergens in Cereals Dimosthenis Kizis and George Siragakis

Features:

Fish, Crustaceans, and Mollusks Poi-Wah Lee and Steve L. Taylor

• Covers all major food allergens recognized in the US and EU

Index

• Includes a chapter that describes methodologies of analysis and detection of food allergens • Allows readers to understand and comply with food labeling rules and regulations • Provides steps for sample extraction, clean up, separation, and analysis of covered allergens • Compares and contrasts various methods and their benefits to researchers, industry professionals, and regulators Catalog no. K10771, January 2011, 231 pp. ISBN: 978-1-4398-1503-8, $149.95 / £95.00

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

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Food Chemistry

Edited by

Handbook of Processed Meats and Poultry Analysis

Leo M.L. Nollet

Edited by

University College Ghent, Applied Engineering Sciences, Belgium

Leo M.L. Nollet

Handbook of Dairy Foods Analysis

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

Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook describes the gamut of analytical tools and methods available to dairy producers, researchers, and inspectors. It includes tools for analyzing chemical and biochemical compounds, as well as bioactive peptides, prebiotics, and probiotics. It also describes current methods for the detection of microorganisms, allergens, and other adulterations. Other methodologies used to evaluate color, texture, and flavor are also discussed. Catalog no. 46314, 2010, 918 pp. ISBN: 978-1-4200-4631-1, $205.95 / £131.00

University College Ghent, Applied Engineering Sciences, Belgium

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

The Handbook of Processed Meats and Poultry Analysis provides an overview of the analytical tools available for the analysis of meat and poultry products. It examines processing control and quality evaluation techniques, and presents analytical methodologies to assure the control of different safety concerns related to processing. The text covers technological quality aspects, such as physical sensors and additives; nutritional quality aspects, such as antioxidants and vitamins; sensory quality aspects, such as color, texture, and flavor; as well as safety aspects, such as spoilage detection, microbial foodborne pathogens, contaminants, and allergens. Catalog no. 45318, 2009, 760 pp. ISBN: 978-1-4200-4531-4, $195.95 / £125.00

Handbook of Muscle Foods Analysis Edited by

Leo M.L. Nollet

Handbook of Seafood and Seafood Products Analysis

University College Ghent, Applied Engineering Sciences, Belgium

Edited by

Fidel Toldra

University College Ghent, Applied Engineering Sciences, Belgium

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

Leo M.L. Nollet Fidel Toldra Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain

Muscle foods, which include meat, poultry, and fish, represent some of the most important foods in Western societies. This reference discusses the analysis of chemical and biochemical compounds of muscle foods, technological quality and the use of non-destructive techniques, nutrients in muscle foods, sensory quality, and the analytical tools used to determine color, texture, and flavor. This book also addresses safety aspects and the tools used for detecting pathogens, parasites, allergens, and chemical toxic compounds.

A complete resource on the use and handling of seafood products across the globe, this handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as derived products. The text describes a broad range of techniques and methodologies for quality assurance, as well as drying, curing, and processing. It offers a series of chapters on analyzing safety aspects and covers various methodologies for safety control and for analyzing nutrition.

Catalog no. 45296, 2009, 984 pp. ISBN: 978-1-4200-4529-1, $195.95 / £125.00

Catalog no. 46330, 2010, 928 pp. ISBN: 978-1-4200-4633-5, $205.95 / £131.00

New Titles in Nutrition & Food Science from CRC PRESS

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Food Quality Assurance Emerging Technologies for Food Quality and Food Safety Evaluation

Sensory Analysis for Food and Beverage Quality Control

Edited by

Yong-Jin Cho

D. Kilcast

Korea Food Research Institute, Bundang-gu, Seongnam, South Korea

Consultant, UK

Sukwon Kang Series: Contemporary Food Engineering

Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances, Emerging Technologies for Food Quality and Food Safety Evaluation examines leading-edge technologies for on-line and off-line (lab) monitoring of food quality and safety. The book reviews the scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter describes a specific system for quality parameters, its principles, and its applications to foods. Coverage includes artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR and MRI; sonic and ultrasonic systems; multispectral and hyper-spectral imaging systems; and electronic nose. The book also explores new tools for laboratory analysis and on-site industrial use such as biosensors used for the biochemical evaluation of food and nanotechnology used for the enhancement of sensitivity and detection limit in measurement systems for food quality and safety. Foods are characterized by the presence of a complex matrix. It is therefore not easy to quantitatively measure the factors associated with the quality and safety of products. With its overview of the latest technologies and introduction of sophisticated technologies, this book clarifies how technologies from other disciplines can be developed into new approaches to food quality evaluation. Catalog no. K10781, March 2011, 378 pp. ISBN: 978-1-4398-1524-3, $159.95 / £99.00

A Practical Guide

This book covers the key aspects to consider when designing a sensory quality control (QC) program. It focuses on methods for sensory QC and statistical data analysis. It also explores how to establish product sensory specifications and combine instrumental and sensory methods. The book reviews the use of sensory QC programs in the food and beverage industry. It covers sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment and examines sensory QC programs for different products, including ready meals, wine, and fish. Sensory QC for products such as textiles, cosmetics, and cars rounds out the coverage. Catalog no. N10199, January 2011, 560 pp. ISBN: 978-1-4398-3142-7, $209.95 / £134.00

Food Industry Quality Control Systems Mark Clute Turtle Mountain, LLC, Eugene, Oregon, USA

With more than 100 tables, spreadsheets, and program outlines, Food Industry Quality Control Systems features all of the systems needed for food manufacturing facilities to assure food quality and safety. This book outlines the role of management in overall quality control and the role of HACCP within a company. It explains the basics of quality control programs including pest control programs, lot coding, organizational charts, specifications, supplier certification, and sanitation programs. Supporting software is available on the CRC Press website. Catalog no. 8028, 2009, 536 pp. ISBN: 978-0-8493-8028-0, $149.95 / £96.00

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

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Fats & Oils Chemical, Biological, and Functional Aspects of Food Lipids Second Edition

Edited by

Zdzislaw E. Sikorski Gdansk University of Technology, Poland

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

This book provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Completely revised and updated with eight entirely new chapters, it is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats. Catalog no. K10123, January 2011, 512 pp. ISBN: 978-1-4398-0237-3, $189.95 / £121.00

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

Dimitrios Boskou Aristotle University of Thessaloniki, Greece

Ibrahim Elmadfa University of Vienna, Austria

This important resource concentrates on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats and minor constituents, which appear to affect the performance of a heated oil and olar phenolic compounds, which impact the stability of oils at high temperatures. Catalog no. K10348, January 2011, 328 pp. ISBN: 978-1-4398-0682-1, $159.95 / £99.00

Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds Giovanni M. Turchini, Wing-Keong Ng, and Douglas Redford Tocher “... a comprehensive overview on the production and use of fish oils, vegetable oils, terrestrial animal fats, and several unconventional lipid sources in finfish aquaculture and the aquafeed industry. All chapters are tightly packed with factual information, and all are also extensively referenced, with quite a strong emphasis on recently published review articles, original papers, and reports... the book is likely to become a standard source of reference for fish nutritionists and other aquaculture professionals.” -- Malcolm Jobling, University of Tromsø, Norway, Springerlink.com, August 2010

Catalog no. K10427, January 2011, 551 pp. ISBN: 978-1-4398-0862-7, $149.95 / £95.00

Fats and Oils Formulating and Processing for Applications, Third Edition Richard D. O'Brien Consultant, Fats and Oils, Schulenburg, Texas, USA

This comprehensive reference provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. This updated third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. This reference includes an expanded guide for troubleshooting and problem solving. Catalog no. 61666, 2009, 680 pp. ISBN: 978-1-4200-6166-6, $172.95 / £110.00

Single Cell Oils Microbial and Algal Oils Edited by

Zvi Cohen Ben-Gurion University of the Negev, Israel

Colin Ratledge University of Hull, England, UK

Catalog no. N10347, January 2011, 492 pp. Soft Cover, ISBN: 978-1-893997-73-8 $139.95 / £89.00

New Titles in Nutrition & Food Science from CRC PRESS

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Fruit & Vegetable Products Enzymes in Fruit and Vegetable Processing

Advances in Fresh-Cut Fruits and Vegetables Processing

Chemistry and Engineering Applications

Olga Martin-Belloso and Robert Soliva Fortuny

Alev Bayindirli

University of Lleida, Spain

Middle East Technical University, Ankara, Turkey

Series: Food Preservation Technology

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

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping nutritional and sensory properties intact. With contributions from experts from industry, research centers, and academia, Advances in Fresh-Cut Fruits and Vegetables Processing collates and presents new scientific data in a comprehensive update on technologies and marketing considerations.

Catalog no. 94335, 2010, 405 pp. ISBN: 978-1-4200-9433-6, $159.95 / £99.00

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

A comprehensive overview of new postharvest technologies, this book examines the physical, chemical, and nutritional changes that occur during the ripening process. The text focuses on how to maintain both sensorial and nutritional fruit quality parameters as well as how to extend shelf life. The authors present a wide range of technological applications for postharvest strategies, including heat treatments, naturally-occurring compounds, modified atmosphere packaging, non-toxic chemical compounds, and active packaging. The text also discusses the advantages and disadvantages of using cold temperatures during handling, packaging, and storage. Catalog no. K10140, 2010, 287 pp. ISBN: 978-1-4398-0266-3, $139.95 / £89.00

Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. The book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations in creating healthy and attractive products. Use of innovative packaging technology that could improve product quality and shelf life, new fruit mixtures with more variety, incorporation of flavors, or the use of steamer bags for vegetables are just a few considerations that could expand the markets of fresh-cut products. With its focus on science, including biochemical, physiological, microbiological, and quality aspects, as well as heath considerations and consumer science, this book reports on cuttingedge advances and the practical applications of these advances. Catalog no. 71211, January 2011, 424 pp., ISBN: 978-1-4200-7121-4, $159.95 / £99.00

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

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Food Product Development

New Food Product Development From Concept to Marketplace, Third Edition Gordon W. Fuller This new edition of a bestselling text in food product development begins with sources of ideas, then moves through development, final screening, and introduction into the marketplace. With extensive experience in new food product development, the author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources in the food product development process. Catalog no. K10985, January 2011, 508 pp. ISBN: 978-1-4398-1864-0, $94.95 / £59.99

Sensory Analysis of Foods of Animal Origin

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

Gail Vance Civille Sensory Spectrum Incorporated, New Providence, New Jersey, USA

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

“if you are actively involved in sensory science you cannot afford to miss this book, even if you already have a previous Edition." —Dr. Johann W. Wiechers in IFSCC Magazine, Vol. 10, No. 1

From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, this fourth edition illustrates the development of sensory perception testing. New to this edition are an expanded chapter on the Spectrum™ method of descriptive sensory analysis, a set of revised flavor intensity scales, an overview of Thurstonian scaling, and a detailed discussion of data-relationship techniques. Catalog no. 3839, 2007, 464 pp. ISBN: 978-0-8493-3839-7, $102.95 / £65.99

Edited by

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

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

Introducing Food Science Robert L. Shewfelt University of Georgia, Athens, USA

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

It proceeds from a non-technical discussion of food issues that concern today’s consumer to an in-depth technical overview of the basic principles of the study of food. In between are commercial products and processes and the functions and roles of food scientists. Each section builds on the previous one, providing greater technical depth. Depending on the course, professors can choose to use select chapters or all chapters in the book. This textbook excites and encourages students to major in food science and provides a comprehensive introduction to food science.

Catalog no. K12135, January 2011, 456 pp. ISBN: 978-1-4398-4795-4, $149.95 / £95.00

Catalog no. TX285, 2009, 385 pp. ISBN: 978-1-58716-028-8, $61.95 / £39.99

New Titles in Nutrition & Food Science from CRC PRESS

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Functional Foods & Nutraceuticals Chitin, Chitosan, Oligosaccharides and Their Derivatives

Functional Foods of the East

Biological Activities and Applications

John Shi

Edited by

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

Biopolymers found in marine animals and plants offer tremendous, largely untapped pharmaceutical potential. Research shows that these biopolymers can be used to combat various infectious as well as inflammatory, oxidative, and carcinogenic factors. Chitin, Chitosan, Oligosaccharides and Their Derivatives: Biological Activities and Applications covers the key aspects of these therapeutically valuable biopolymers and their derivatives, namely, their properties, sources, production, and applications in food science and technology as well as biological, biomedical, industrial, and agricultural fields.

Contains more than 100 Tables & Figures and more than 800 References Written by 40 international contributors who are leading experts in the field of natural biomaterials, this book provides an overview of the sources and production of chitin and chitosan derivatives, and their: • Physical and chemical aspects • Structural modifications for biomedical applications • Biological activities, in particular, antimicrobial, anti-inflammatory, antioxidant, antihypertensive, anticancer, and antidiabetic activities • Biomedical applications, including their possible implications as drug, vaccine, and gene carriers • Industrial and agricultural applications With their wide range of applications, the world is looking to biopolymers to serve as the basis for functional food- and drug development. This book is an important resource for those leading this effort. Catalog no. K10823, January 2011, 666 pp. ISBN: 978-1-4398-1603-5, $189.95 / £121.00

Edited by Agriculture and Agri-Food Canada, Guelph, Ontario

Chi-Tang Ho Rutgers University, New Brunswick, New Jersey, USA

Fereidoon Shahidi Memorial University of Newfoundland, St John's, Canada Series: Nutraceutical Science and Technology

Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and antiaging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider foods that originate from all over upper and lower Asia as well as the Middle East.

Features • Focuses on properties of specific Asian functional food • Discusses the source of the traditional Asian functional foods, their distribution, technology with biological material, and their chemical and physical properties • Describes the mechanism of antioxidant action, clinical, and epidemiological evidence of traditional oriental functional foods • Covers processing technology including process system, equipment, material preparation, food preparation, and quality control • Presents information on consumer studies and marketing issues Catalog no. 71920, January 2011, 502 pp. ISBN: 978-1-4200-7192-4, $169.95 / £108.00

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

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Functional Foods & Nutraceuticals

Bioactive Peptides Applications for Improving Nutrition and Health Richard Owusu-Apenten University of Ulster, Coleraine, Northern Ireland

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

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

Clifford Hall III

Bioactive peptides are used to enhance the body’s antioxidant status, antisepsis capacity, immune function, anti-inflammatory capacity, mineral absorption, and appetite. They can also mitigate major metabolic derangements. Presenting data from recent research findings, this work summarizes the applications and benefits of this therapy. The book covers host response, quality factors, protein economics, and muscle loss and includes case studies on aging, AIDS, COPD, diabetes, inflammatory bowel disease, kidney failure, and tuberculosis.

North Dakota State University, Fargo, USA

Catalog no. K10702, 2010, 414 pp. ISBN: 978-1-4398-1362-1, $169.95 / £108.00

• Reviews relevant legal regulations on bioactives of fruits and cereals

Features • Examines and classifies the bioactive compounds of fruit and cereal types • Includes phytochemical and lipid-based bioactives in fruits and cereals, pseudocereals, and pulse • Covers the mycotoxin bioactives in fleshy and dried fruits, nuts, cereals, and cereal-based snacks

• Evaluates the function of these bioactive compounds against certain effects in humans

Bioactive Foods and Extracts Cancer Treatment and Prevention Edited by

Ronald Ross Watson University of Arizona, Tucson, USA

Victor R. Preedy King's College London, UK

A review of the recent surge in research related to the effect of plant products in cancer treatment, Bioactive Foods and Extracts: Cancer Treatment and Prevention organizes cuttingedge findings into an easily accessible format. It addresses the wide availability of botanicals and their extracts and how their use is largely unregulated, particularly in the United States. It provides the science-based information critical to researchers and health care professionals charged with making decisions regarding the benefits, risks, and value of botanicals in the prevention and treatment of cancers. Catalog no. K10833, January 2011, 663 pp. ISBN: 978-1-4398-1619-6, $169.95 / £108.00

Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarginogenic, 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. A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references.

Selected Table of Contents Introduction. Chemistry and Mechanisms of Beneficial Bioactives in Fruits & Cereals. Mycotoxic Bioactives of Fruits & Cereals. Functionality, Processing, Characterization and Applications of Fruit & Cereal Bioactives. Catalog no. K10332, March 2011, 473 pp. ISBN: 978-1-4398-0665-4, $169.95 / £108.00

New Titles in Nutrition & Food Science from CRC PRESS

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Functional Foods & Nutraceuticals Handbook of Nutraceuticals

Handbook of Nutraceuticals

Volume II Scale-Up, Processing and Automation

Volume I: Ingredients, Formulations, and Applications

Yashwant Pathak

Edited by

University of South Florida, Tampa, USA

Yashwant Pathak

Even though many researchers believe that there is a connection between nutraceuticals and functional foods and reduced health care expenses as well as disease prevention, the credibility and quality control challenge remains. The industry needs more standardized testing, reliable reproducible clinical studies to prove the efficacies of products in vivo, and in-process controls to maintain universal product quality. The first volume of the Handbook of Nutraceuticals re-defined Nutraceuticals, covering the regulatory aspect as well as insisting on the cGMP’s and SOP’s for the nutraceutical manufacturing. This second volume focuses on the scale up, processing, and automation of nutraceutical production under cGMP production regulations. It covers:

As soon as Dr. Stephen DeFelice coined the phrase nutraceutical, product and supplement developers swung into action. Yet among the numerous books available on nutraceuticals, there is none that systematically lists, categorizes, and analyzes nutraceutical extracts and formulations in a pharmacopoeia-like manner. Handbook of Nutraceuticals, Volume 1: Ingredients, Formulations, and Applications lists information on many ingredients used in nutraceuticals, developing their formulations and applications. The book includes contributions from experts with pharmaceutical backgrounds, providing an examination of nutraceuticals from a pharmaceutical perspective.

• Advancements in extraction methods • Unit operations involved in scaling up and processing • Rheological and flow properties of products as characterization parameters • Fortification and value enhancement using nanotechnology • Green concepts in food industry • Flavoring of nutraceuticals • Clinical batch nutraceutical manufacturing • New technologies to prevent counterfeiting • Automation in nutraceutical industry With a nearly $200 billion market for nutraceuticals and functional foods by end of 2013, and promising developments in product design and discovery, the industry must be ready for intense scrutiny. The standardization of testing, clinical studies, and adherence to rigorous industry and scientific methods is necessary for the advancement, acceptance, and development of high quality, effective nutraceuticals. With contributions from leading authorities, this book brings together hundreds of years of combined experience to provide guidance on how to increase the quality and credibility of nutraceutical products. Catalog no. K11173, May 2011, 608 pp. ISBN: 978-1-4398-2368-2, $169.95 / £108.00

University of South Florida, Tampa, USA

Building a foundation with coverage of historical background, definitions, and challenges, the book offers: • Nutraceutical ingredients from plant, animal, and mineral origin • Characterization of nutraceuticals’ physicochemical, analytical, pharmacological, and pharmacokinetic classification • Regulatory requirements • Applications in cardiovascular disease, bone and joint treatments, diabetes management, weight management, skin health, probiotics and prebiotics, tranquilizing medicinal plants, dietary foods, and more Interest in new diet regimens and new products for increased health and longevity will continue to grow, giving dietary supplements an increasing amount of cupboard space in most households. With quality of content unsurpassed by many resources, the book discusses the characterization processes for nutraceuticals based on the contributors’ experience in pharmaceuticals. It then explores how those proven techniques may be applied to the development and manufacture of nutraceutical products. Catalog no. 82213, 2010, 400 pp. ISBN: 978-1-4200-8221-0, $154.95 / £99.00

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

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Functional Foods & Nutraceuticals Handbook of Nutraceuticals and Functional Foods Second Edition

Biotechnology in Functional Foods and Nutraceuticals Edited by

Edited by

Robert E.C. Wildman Demeter Consultants, Dripping Springs, Texas, USA Series: Modern Nutrition

With contributions from a panel of leading international experts, the Handbook of Nutraceuticals and Functional Foods, Second Edition, provides a collection of the most current topics in nutraceuticals and functional foods. This edition features new and revised chapters, including the topics of vitamin E, nutritional supplements and inflammation, whey protein, cereals, beverages, and fruits. This authoritative guide serves as a comprehensive, all-in-one reference source for professionals in food chemistry and engineering as well as nutritional, pharmaceutical, and biomedical science and makes an ideal text for students specializing in these fields.

Debasis Bagchi, Francis C. Lau, and Dilip K. Ghosh This book presents recent research on biotechnology in the food and nutrition industries. It includes information on genetic engineering of functional foods, applications of marine and animal biotechnology in nutrition, enhancement of bioactive phenolic metabolites, safety considerations of probiotics, and biotechnology to increase the bioavailability of phytonutrients. Additional topics cover the improvement of nutritional value in functional foods, food manufacturing technology, quality assurance, and the legal, social, and regulatory aspects of food and nutrition biotechnology. Catalog no. 87118, 2010, 591 pp. ISBN: 978-1-4200-8711-6, $149.95 / £95.00

Catalog no. 6409, 2007, 560 pp. ISBN: 978-0-8493-6409-9, $169.95 / £108.00

Dictionary of Nutraceuticals and Functional Foods N. A. Michael Eskin University of Manitoba, Winnipeg, Canada

Snait Tamir Tel-Hai Academic College, Upper Galilee, Israel Series: Functional Foods and Nutraceuticals

Dictionary of Nutraceuticals and Functional provides concise, science-based information on over 470 nutraceutical and functional food products and compounds. Each entry lists the most current information on the product or compound, its role in the promotion of health or the prevention of disease, and peer-reviewed literature references. This reference also contains 172 chemical structures, 102 figures, 73 schemes, and 64 tables. Catalog no. 1572, 2006, 520 pp. ISBN: 978-0-8493-1572-5, $99.95 / £63.99

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

“Filled with research, Micronutrients in Health and Disease is a solid resource for those seeking to promote healthy aging and prevent and manage disease. The book will serve as a reference volume for graduate students in nutrition, instructors teaching courses in nutrition and health, researchers involved in prevention and improving treatments of diseases using micronutrients, primary care and academic physicians interested in complimentary medicine, and health professionals in complimentary medicine and the nutrition industry.” —SIRREADALOT.ORG

Catalog no. K11116, January 2011, 391 pp. ISBN: 978-1-4398-2106-0, $129.95 / £82.00

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Meats

Second Edition

Handbook of Analysis of Edible Animal By-Products

Edited by

Wilson G. Pond

Leo M.L. Nollet

Encyclopedia of Animal Science

Cornell University, Ithaca, New York, USA

University College Ghent, Applied Engineering Sciences, Belgium

Alan W. Bell

Fidel Toldra

“This one volume encyclopedia contains over 300 entries dealing with various aspects of animal science. The focus is on domesticated animals of economic importance, especially ungulates such as cows, goats, horses, and sheep, but also animals such as ratites (ostriches and relatives), mink, catfish, and deer. … The articles also include many entries on non-species based topics such as transgenics, estrous cycles, animal contributions to society, and animal products such as eggs, meat, or hides. There are also articles dealing with specific issues in the care of domesticated animals such as feed, proper housing, antibiotics, and philosophical aspects of animal welfare. The articles are aimed at animal science practitioners and students. Most articles are about 2,000 words long, and summarize the state of the art in the various topics, offering 5-10 citations for further reading and cross-references to other entries. … The encyclopedia is available as print, electronic, and combined products … The encyclopedia will be a good purchase for academic libraries dealing with agriculture, veterinary medicine, or related disciplines. ” —Diane C. Schmidt, Biology Librarian, University of Illinois at Urbana-Champaign Biology Library, in E-Streams, 2006

This encyclopedia encompasses animal physiology, animal growth and development, animal behavior, animal reproduction and breeding, alternative approaches to animal maintenance, meat science and muscle biology, farmed animal welfare and bioethics, and food safety. Organized with reader-friendly descriptions of technologies, the second edition consists of more than 300 entries, ranging from adaptation and stress, to zoos and aquariums. With 2500 references and hundreds of figures, equations, and tables, it covers new developments in genomics, transgenesis, cloning, and mathematical model construction. Catalog no. K10463, February 2011, 1296 pp. ISBN: 978-1-4398-0932-7, $472.00 / £300.00

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

This handbook provides food scientists with a full overview of the tools available for the analysis of organ meat. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollett and Todra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, including the detection of pathogens and toxins usually found in muscle foods.

Selected Table of Contents Chemistry and Biochemistry Introduction—Offal Meat: Definitions, Regions, Cultures, and Generalities Food Grade Proteins from Animal By-Products: Their Usage and Detection Methods Analysis of Rendered Fats Analysis of Cholesterol in Edible Animal By-Products Oxidation Technological Quality Color Measurements on Edible Animal By-Products and Muscle Based Foods Nutritional Quality Composition and Calories Essential Amino Acids Fatty Acids Vitamins Minerals and Trace Elements Safety Spoilage Detection Microbial Foodborne Pathogens Mycotoxins and Toxins Detection of Bone in Meat Detection of Adulterations: Identification of Animal Species Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE Residues of Food Contact Materials Index Catalog no. K10202, March 2011, 392 pp. ISBN: 978-1-4398-0360-8, $169.95 / £108.00

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

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

E. Grazyna Daczkowska-Kozon West Pomeranian University of Technology, Poland

Bonnie Sun Pan National Taiwan Ocean University, Taiwan National Taiwan Ocean University, Keeling Series: Chemical & Functional Properties of Food Components

An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual interand intra-species interactions. Environmental Effects on Seafood Availability, Safety, and Quality discusses a variety of factors, both intrinsic and extrinsic to the marine environment, and their potential to influence the availability of finfish/shellfish, their nutritional value, quality attributes, and the safety issues at the time of capture. It also covers the handling of newly caught finfish/shellfish aboard the fishing vessel. The book examines: • Direct, short term or indirect, long-term implications on seafood safety and quality caused by seawater pollution/contamination destabilizing marine habitats • The cumulative effects of toxic compounds in finfish and shellfish tissues • The effects of overfishing such as dead zones, toxic algal blooms, and jellyfish explosions • How the capture fisheries also suffer from climate change, affecting fish migrations and the stocks accessibility Overexploitation, overpopulation, and improper human activities result in destruction, shrinkage, fragmentation, and pollution of the natural habitat of marine life, especially the spawning ground. Interdisciplinary in nature, this book elucidates the environmental limitations, the abiotic, biotic, and anthropogenic factors affecting the catch, and the influence of global warming. It offers a smart way to understand and properly use seafood resources in order to maintain sustainable availability of the capture and culture of seafood resources, especially under the contingency of global warming.

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

Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish proteins and lipids, it is yet to be tapped as a source of polysaccharides. A clear exposition on how these resources can be developed, Marine Polysaccharides: Food Applications compiles recent data on the food applications of marine polysaccharides from such diverse sources as fishery products, seaweeds, microalgae, microorganisms, and corals. The book discusses: • The isolation of polysaccharides from marine sources and their properties, particularly those important to food technology and biomedical applications • The general functional properties of polysaccharides • The isolation and food-related properties of various marine polysaccharides • Use of these polysaccharides in food product and biopackaging • Recent developments in composite films and nanotechnology • Safety and regulatory issues While there are many books available on polysaccharides, few address the applications of marine polysaccharide food product development. Written from a practical point of view avoiding technical jargon, this book highlights the ocean not as a conventional source of fish protein and lipids, but as a major supplier of versatile carbohydrates that can have diverse food applications. Catalog no. K10782, January 2011, 396 pp. ISBN: 978-1-4398-1526-7, $169.95 / £108.00

Catalog no. K10184, January 2011, 401 pp. ISBN: 978-1-4398-0327-1, $169.95 / £108.00

New Titles in Nutrition & Food Science from CRC PRESS

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FOODnetBASE supplies access to expert guidance on food safety, quality, taste, processing, brewing, regulations, and microbiology. It offers information on the latest functional foods, antioxidants, and foodborne pathogens, as well as packaging technologies. Subject Areas: • Fats & Oils • Food Additives & Ingredients • Food Chemistry • Food Engineering & Processing • Food Laws & Regulations • Food Microbiology & Safety • Food Packaging • Food Product Development • Functional Foods & Nutraceuticals • Nutrition Science

6000 Broken Sound Parkway, NW, Suite 300 Boca Raton, FL 33487, USA

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For a complete list of Nutrition & Food Science books please visit www.crcpress.com

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