Tf food science nutrition 2017 by SCIENTIFIC BOOKS INFORMATION

CRC PRESS

Food Science and Nutrition 2017 New and Forthcoming Titles

www.crcpress.com

Welcome

THE EASY WAY TO ORDER

Welcome to the 2017 Food Science and Nutrition Catalogue. Food Science and Nutrition explores aspects of food production, product development, clinical nutrition, nutrition science, and sports nutrition. Whilst our Food Science books address the traditional food science sub disciplines including microbiology, chemistry and ingredients, our Nutrition books include topics such as antioxidants, macro/micronutrients and supplements. These books will help the reader to use science to understand the nature of food and nutrition and explains the causes of deterioration, the principles of food processing, and the improvement of food for the consuming public. www.crcpress.com/food-culinary-science www.crcpress.com/nutrition

contacts listed below.

or email the

Contacts UK and Rest of World: Bookpoint Ltd Tel: +44 (0) 1235 400524 Email: book.orders@tandf.co.uk

USA:

Taylor & Francis Tel: 800-634-7064 Email: orders@taylorandfrancis.com

Asia:

Taylor & Francis Asia Pacific Tel: +65 6508 2888 Email: sales@tandf.com.sg

China:

Taylor & Francis China Tel: +86 10 58452881 Email: cynthia.ji@tandfchina.com

India:

eBooks We have over 50,000 eBooks available across the Humanities, Social Sciences, Behavioural Sciences, Built Environment, STM and Law, from leading Imprints, including Routledge, Focal Press and Psychology Press. These eBooks are available for both individual and institutional purchase.

INDIVIDUALS Our eBooks are available from Amazon, Apple iBookstore, Google eBooks, Ebooks.com, Kobo, Barnes & Noble, Waterstones, Mobipocket, VitalSource, and CourseSmart.

LIBRARIES AND INSTITUTIONS Subscribe to or purchase a wide range of eBook packages or pick and mix your own from our complete collection (a minimum number of titles applies). FREE TRIALS are available. For more information, please visit www.tandfebooks.com or contact your local sales team.

eUpdates Register your email at www.tandf.co.uk/eupdates to receive information on books, journals and other news within your area of interest.

Partnership Opportunities at Routledge At Routledge we always look for innovative ways to support and collaborate with our readers and the organizations they represent. If you or your organization would like to discuss partnership opportunities, from reciprocal marketing activities to commercial enterprises, please do get in touch on partnerships@routledge.com.

Considering Books for Course Use? This symbol shows books that are available as complimentary exam copies for lecturers or faculty considering them for course adoption. To obtain your copy visit the URL listed beneath the title in the catalog and select your choice of print or electronic copy. Visit www.routledge.com or in the US you can call 1-800-634-7064. This symbol shows books that are available as electronic inspection copies only.

Trade Customers' Representatives, Agents and Distribution For a complete list, visit: www.routledge.com/representatives .

Prices, publication dates and content are correct at time of going to press, but may be subject to change without notice.

Taylor & Francis India Tel: +91 (0) 11 43155100 Email: inquiry@tandfindia.com

Contents FOOD SCIENCE ................................................................................................................................................... 2 Brewing & Fermentation ................................................................................................................................................. 2 Culinary Science ................................................................................................................................................................ 3 Fats & Oils ........................................................................................................................................................................... 4 Food Additives & Ingredients ......................................................................................................................................... 5 Food Biotechnology ......................................................................................................................................................... 6 Food Chemistry ................................................................................................................................................................. 7 Food Engineering & Processing ..................................................................................................................................... 9 Food Laws & Regulations .............................................................................................................................................. 12 Food Microbiology & Safety ......................................................................................................................................... 13 Food Packaging ............................................................................................................................................................... 15 Food Product Development ......................................................................................................................................... 16 Food Quality Assurance ................................................................................................................................................. 17 Fruit & Vegetable Products ........................................................................................................................................... 18 Functional Foods & Nutraceuticals .............................................................................................................................. 19 Seafood ............................................................................................................................................................................. 21 NUTRITION ....................................................................................................................................................... 22 Nutrition in Health & Disease ....................................................................................................................................... 22 Nutrition Science ............................................................................................................................................................ 25 Sports Nutrition .............................................................................................................................................................. 26 Index .................................................................................................................................................................................. 27

BREWING & FERMENTATION 3rd Edition • NEW EDITION

Handbook of Brewing, Third Edition Edited by Graham G. Stewart, The Intl. Centre for Brewing & Distilling, Heriot-Watt University, Edinburgh, Scotland and Inge Russell, The Intl. Centre for Brewing & Distilling, Heriot-Watt University, Edinburgh, Scotland Series: Food Science and Technology As with two previous editions, the Handbook of Brewing, Third Edition, provides the essential information for those who are involved or interested in the brewing industry. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. New chapters cover product integrity, sensory evaluation, craft and microbrewing, and environmental and waste disposal issues. CRC Press Market: Food & Culinary Science June 2017: 254 x 178: 856pp Hb: 978-1-498-75191-9: £178.00 eBook: 978-1-498-75192-6 Prev. Ed Hb: 978-0-824-72657-7 * For full contents and more information, visit: www.crcpress.com/9781498751919

Dummy text to keep placeholder

Post-Fermentation and -Distillation Technology Stabilization, Aging, and Spoilage Edited by Matteo Bordiga, Universita del Piemonte Orientale, Novara, Italy While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post-process aspects of stabilization, aging, and spoilage. This book is dedicated to the post-fermentation and distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. It will present such new technologies and materials square barrels, synthetic closures, and the use of Tetra-Pak bottling. The book will be a good mix of referenced research with practical applications, and will include case studies of these various applications of the novel technologies. CRC Press Market: Food & Culinary Science September 2017: 229 x 152: 248pp Hb: 978-1-498-77869-5: £95.00 eBook: 978-1-498-77870-1 * For full contents and more information, visit: www.crcpress.com/9781498778695

Browse and order online: www.crcpress.com

CULINARY SCIENCE Dummy text to keep placeholder

Croquembouche The Art and Technique Jean-Yves Vendeville, Culinary Institute of Savannah, Georgia, USA A croquembouche is a tower of profiteroles (cream puffs) held together with caramel. In France, it is the traditional cake for weddings, baptisms, and communions, and is often used as a centerpiece in buffets. Authored by a pastry chef who routinely wins awards for its croquembouches, this book provides unique and unusual options for chefs to use the croquembouche in a buffet, as a showpiece, or in competitions. It incldues techniques of sugar work (pulled, blown, and gum-paste) and chocolate as well as instruction on how to make the basic profiterole. A DVD demonstrating forms of croquembouche accompanies the text, along with illustrations, templates, and descriptions. CRC Press Market: Culinary Science June 2017: 235 x 156: 208pp eBook: 978-1-439-89258-9 Pack - Book and CD: 978-1-439-89257-2: ÂŁ44.99 * For full contents and more information, visit: www.crcpress.com/9781439892572

Complimentary Exam Copy

e-Inspection

New in Paperback

Companion Website

FATS & OILS 4th Edition â&#x20AC;˘ NEW EDITION

Food Lipids Chemistry, Nutrition, and Biotechnology, Fourth Edition Edited by Casimir C. Akoh, The University of Georgia, Athens, USA Series: Food Science and Technology As with previous editions, the well-respected Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition continues to present the latest research activities in the quest to provide the food industry and consumer with safe and nutritious food, especially foods with functional, healthful or nutritional lipids as well as new analytical methods. This edition is a major revision, with the introduction of 6 additional chapters, numerous new authors for existing chapters, and many re-conceptualized chapters. CRC Press Market: Food & Culinary Science March 2017: 254 x 178: 1046pp Hb: 978-1-498-74485-0: ÂŁ172.00 eBook: 978-1-498-74487-4 Prev. Ed Hb: 978-1-420-04663-2 * For full contents and more information, visit: www.crcpress.com/9781498744850

Browse and order online: www.crcpress.com

FOOD ADDITIVES & INGREDIENTS Dummy text to keep placeholder

Dummy text to keep placeholder

Dietary Fiber and Health

Nanotechnology in Nutraceuticals

Edited by Susan Cho, NutraSource Inc., Laurel, Maryland, USA and Nelson Almeida Designed for product developers, nutritionists, dietitians, and regulatory agencies, this volume discusses critical findings from the Ninth Vahouny Fiber Symposium about the significance of dietary fiber and ways to get more fiber in our diet. Steeped in research and the latest data from international experts, the book explores a range of topics related to this essential nutrient, including the relationship between fiber and weight management, gastrointestinal health, heart disease, cancer, and glucose metabolism; prebiotic effects of fiber and the characteristics and modulation of healthy flora; and the health benefits of novel fibers such as inulin. The book also explores regulatory issues, including GRAS notice procedure. CRC Press Market: Nutrition February 2017: 235 x 156: 557pp Hb: 978-1-439-89929-8: £152.00 Pb: 978-1-138-19979-8: £64.99 eBook: 978-1-439-89937-3 * For full contents and more information, visit: www.crcpress.com/9781138199798

Production to Consumption Edited by Shampa Sen, School of Bio Sciences and Technology & Centre for Excellence in Nanocomposites, VIT University, Tamil nadu, India and Yashwant Pathak, University of South Florida College of Pharmacy, Tampa, USA Series: Nutraceuticals Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production methods. Nutraceuticals retain less stability, efficacy, and bioavailability when entering the human body. To overcome such problems, nanotechnology shows promise when applied as a tool to improve the quality and stability of nutraceuticals. CRC Press Market: Food & Culinary Science October 2016: 235 x 156: 465pp Hb: 978-1-498-72188-2: £159.00 eBook: 978-1-498-72189-9 * For full contents and more information, visit: www.crcpress.com/9781498721882

Dummy text to keep placeholder

Food By-Product Based Functional Food Powders

Polysaccharides

Edited by Özlem Tokuşoğlu, Celal Bayer University, Manisa, Turkey Series: Nutraceuticals

Natural Fibers in Food and Nutrition

By-products of food processing operations may still contain valuable substances such as dietetic fiber, organic acids, pigments, and flavors. Drying these by-products and converting them into powder offers a way to preserve them as useful and valuable products. This book covers by-products derived from seafood, oil and fat, tea and herbal tea, milk and dairy products, fruits and vegetables, and meat and processed meat products. This reference book discusses the characterization, enhancing technologies, and processing of food by-product powders. It also addresses biological interactions, drug interactions, and pharmacological evaluations of food by-products. CRC Press Market: Food & Culinary Science May 2017: 235 x 156: 336pp Hb: 978-1-482-22437-5: £159.00 eBook: 978-1-482-22438-2 * For full contents and more information, visit: www.crcpress.com/9781482224375

Dummy text to keep placeholder

Edited by Noureddine Benkeblia This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent source of information for both professional and non-professionals that are involved in food science and technology, nutrition, and even medical sciences related to human health and well-being.

CRC Press Market: Food & Culinary Science February 2017: 235 x 156: 512pp Hb: 978-1-466-57181-5: £133.00 Pb: 978-1-138-03390-0: £51.99 eBook: 978-1-466-57182-2 * For full contents and more information, visit: www.crcpress.com/9781138033900

Food Flavors Chemical, Sensory and Technological Properties Edited by Henryk Jelen, Poznan University of Life Sciences, Poland Series: Chemical & Functional Properties of Food Components Exploring the main aspects of food flavors, this volume discusses the nature of food odorants and tastants and the way they are perceived by the human olfactory system. It presents the basic anatomy and physiology of sensory systems involved in flavor sensation and examines the fundamentals of flavor compounds formation. It also presents technological issues related to flavor compounds and discusses safety and regulatory aspects of flavorings used in foods. Specific flavors are discussed, including those in essential oils and spices, cheeses, red meat, wine, and bread and bakery products. The book also examines food taints and off-flavors and offers analytical approaches to characterize food flavors. CRC Press October 2016: 234x156: 504pp Hb: 978-1-439-81491-8: £147.00 Pb: 978-1-138-03497-6: £64.99 eBook: 978-1-439-81492-5 * For full contents and more information, visit: www.crcpress.com/9781138034976

Complimentary Exam Copy

e-Inspection

New in Paperback

Companion Website

FOOD BIOTECHNOLOGY Dummy text to keep placeholder

Functional carbohydrates Edited by Yang Zhu, Bioprocess Engineering, Wageningen University, Netherlands, Jian Chen, School of Biotechnology, Jiangnan University, Wuxi, China and Song Liu This book covers several major functional carbohydrates widely used in food and other applications. It presents technical details of bio-manufacture, providing direct assistance to researchers and engineers who are interested in applying and producing these carbohydrates. The book first addresses the history and recent developments of a selected number of important functional carbohydrates and then goes on to introduce the source, properties and applications of functional acids, saccharides and certain saccharide derivatives. CRC Press Market: Food & Culinary Science April 2017: 235 x 156: 520pp Hb: 978-1-498-71877-6: ÂŁ108.00 eBook: 978-1-498-71878-3 * For full contents and more information, visit: www.crcpress.com/9781498718776

Browse and order online: www.crcpress.com

eBook: 978-1-482-20813-9 Prev. Ed Pb: 978-0-849-39272-6 * For full contents and more information, visit: www.crcpress.com/9781482208122

role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery. CRC Press October 2016: 235 x 156: 470pp Hb: 978-1-420-09341-4: £143.00 Pb: 978-1-138-19900-2: £64.99 eBook: 978-1-420-09342-1 * For full contents and more information, visit: www.crcpress.com/9781138199002

FOOD CHEMISTRY

5th Edition • NEW EDITION

Dummy text to keep placeholder

Fennema’s Food Chemistry, Fifth Edition 5th FOOD Edition CHEMISTRY • NEW EDITION Edited by Srinivasan Damodaran, University of Wisconsin, Madison, USA and Kirk L. Fennema’s Chemistry, Parkin, University ofFood Wisconsin-Madison, USA Fifth Edition

Dummy textofto keep placeholder Edited Srinivasan University of Wisconsin, USA and isKirk L. This fifthbyedition theDamodaran, most internationally respected referenceMadison, in food chemistry even

Parkin, University of Wisconsin-Madison, USA more suited to preparing tomorrow’s food scientists the changes updates made Multiresidue Methods for the with Analysis ofandPesticide to it. fifth The edition new edition an enhancedrespected reader friendly layout, trim size, and This of thepresents most internationally reference in enlarged food chemistry is even Residues in Food the introduction of pedagogical features. chapterswith reflect scientific advances more suited to preparing tomorrow’s foodAll scientists the recent changes and updates made

and, appropriate, have Universidad expanded and evolved their focus toenlarged cover the current to it. where The edition presents an enhanced reader friendly layout, trim size, Leo and Edited bynew Horacio Heinzen, de la República, Montevideo, Uruguay, state-of-the-science. ThisCollege editionfeatures. introduces editors andand contributors, who are the introduction of pedagogical All new chapters reflect recent scientific advances M.L. Nollet, University Ghent, Belgium (Retired) Amadeo R. recognized in their fields. Instructors find the book invaluable addition and, where experts appropriate, have expanded andwill evolved their focus to coverwith thethe current Fernandez-Alba, Universidad de Almeria, Spain of an Instructor’s Manual annotated lecture state-of-the-science. This and edition introduces newslides. editors and contributors, who are Series: Foodexperts Analysisin&their Properties recognized fields. Instructors will find the book invaluable with the addition CRC Press

Pesticide residues can Science persist some time and slides. can be harmful to human health, wildlife of an Instructor’s Manual and for annotated lecture Market: Food & Culinary and the global March 2017: 279environment. x 216: 1120pp Determination of such residues helps to keep the production CRC Press sustainability to design policies to protect endangered ecosystems. This book presents Hb: 978-1-482-24361-1: £140.00 Market: Food &and Culinary Science Pb: 978-1-482-20812-2: £57.99 residues analysis in food matrices. It provides both theoretical the key2017: features pesticide March 279 xof 216: 1120pp eBook: 978-1-482-20813-9 and practical, updated£140.00 information on instrumental advances and their applications as well Hb: 978-1-482-24361-1: Prev. Edmain Pb: 978-0-849-39272-6 Pb:the 978-1-482-20812-2: as trends in £57.99 sample preparations protocols employed in MRM pesticide residue *eBook: For full contents and more 978-1-482-20813-9 information, visit: www.crcpress.com/9781482208122 analysis. Prev. Ed Hb: 978-0-824-72345-3 CRC * ForPress full contents and more information, visit: www.crcpress.com/9781482243611 Market: Food & Culinary Science June 2017: 254 x 178: 296pp Hb: 978-1-482-23509-8: £127.00 eBook: 978-1-482-23510-4 * For full contents and more information, visit: www.crcpress.com/9781482235098

2nd Edition••NEW NEWEDITION EDITION 5th Edition

Flavor, Fragrance, and Odor Fifth Analysis, Second Fennema’s Food Chemistry, Edition Edited by Srinivasan Damodaran, University of Wisconsin, Madison, USA and Kirk L. Editiontext to keep placeholder Dummy Parkin, University of Wisconsin-Madison, USA Edited by Ray Marsili, Marsili Consulting Group, Rockford, Phenolic in Food This fifth editionCompounds of the most internationally respected reference in food chemistry is even Illinois, USA more suited to preparing food scientists with the changes and updates made Characterization andtomorrow’s Analysis Written from a practical, problem-solving perspective, this

to it. The new edition presents an enhanced reader friendly layout, enlarged trim size, and

edition examines stir bar sorptive extraction Edited by Leo M.L. Nollet,second University College Ghent, Belgium (Retired) and(SBSE)and Janet the introduction of pedagogical features. All chapters reflect recent scientific advances emphasizes the range of applications available. Topics discussed Alejandra and, whereGutierrez-Uribe appropriate, have expanded and evolved their focus to cover the current include analyzing and combating off-flavors caused by Series: Food Analysis This & Properties state-of-the-science. edition introduces new editors and contributors, who are metabolites from microorganisms and the identification of the recognized experts in their fields. Instructors will find the book invaluable with the addition Phenolic compounds, ubiquitous in plants, play a role incompounds protecting plants against characterizing aroma-active of tropical fruitsinsects with of another Instructor’s annotated lecture and animalsManual and areand involved in many otherslides. functions as structure, high economic potential. The booksuch also examines thepollination, parameters germinative processes of seed, development, and reproduction. Lately, they have been of CRC Press utilized during the production of aqueous formulations rich in Market: Food &interest Culinarydue Science considerable to their antioxidant properties. Phenolic compounds can pyrazines and describes how spectral deconvolution canbe be March 2017: 279 x 216: 1120pp classified in different ways,used ranging from simple molecules to highly polymerized to speciate the subtle differences in essential oil content Hb: 978-1-482-24361-1: £140.00 compounds. This book deals with all aspects of phenolic compounds in food, from Pb: 978-1-482-20812-2: £57.99and track key ingredients through the manufacturing process. characterization and analysis to antioxidant values. CRC Press eBook: 978-1-482-20813-9 October 2016: 235 x 156: 280pp CRC Press Prev. Ed Hb: 978-0-824-72345-3 Hb: £138.00 Market: & Culinary Science * For978-1-439-84673-5: fullFood contents and more information, visit: www.crcpress.com/9781482243611 Pb: 978-1-138-19857-9: October 2017: 254 x 178:£64.99 384pp eBook: 978-1-439-84674-2 Hb: 978-1-498-72296-4: £152.00 * For full contents and more information, visit: www.crcpress.com/9781138198579 eBook: 978-1-498-72297-1 * For full contents and more information, visit: www.crcpress.com/9781498722964

Dummy text• to keep placeholder 2nd Edition NEW EDITION

Reactive Dicarbonyls, Glycation End Flavor, Fragrance, andAdvanced Odor Analysis, Second Complimentary Exam Copy e-Inspection Products Edition and Chronic Degenerative Diseases

Edited by Jack N. Losso and Debasis of Houston, Texas, USA Edited by RayBagchi, Marsili,University Marsili Consulting Group, Rockford, Books on Maillard reactionIllinois, often cover USA the sensory and organoleptic aspects of foods

derived from the reaction. But the side and health implicationsperspective, of consuming Written fromeffects a practical, problem-solving thisfoods with the Maillard reaction’ssecond reactiveedition dicarbonyls and stir AGEs received less attention. examines barhave sorptive extraction (SBSE)and This book focuses on the side effects ofthe reactive andavailable. AGEs in Topics vivo. AGEs are emphasizes range dicarbonyls of applications discussed associated with diabetes complications and several other chronic degenerative diseases include analyzing and combating off-flavors caused by including chronic inflammation, obesity,from insulin resistance, cardiovascular disease, multiple metabolites microorganisms and the identification of the sclerosis, epilepsy, cancer, Parkinson’s and Alzheimer’s disease. DietaryofAGEs can exacerbate characterizing aroma-active compounds tropical fruits with the pool of in vivo AGEs and promote disease development. high economic potential. The book also examines the parameters CRC Press utilized during the production of aqueous formulations rich in Market: Food & Culinary Science pyrazines and describes how spectral deconvolution can be August 2017: 254 x 178: 480ppused to speciate the subtle differences in essential oil content Hb: 978-1-498-76700-2: £140.00 and track key ingredients through the manufacturing process. eBook: 978-1-498-76701-9 *CRC ForPress full contents and more information, visit: www.crcpress.com/9781498767002 October 2016: 235 x 156: 280pp Hb: 978-1-439-84673-5: £138.00 Pb: 978-1-138-19857-9: £64.99 eBook: 978-1-439-84674-2 * For full contents and more information, visit: www.crcpress.com/9781138198579

Complimentary Exam Copy

e-Inspection

Food and Peptides DummyProteins text to keep placeholder

Chemistry, Functionality, Interactions, and Commercialization

Food Safety Chemistry

Edited by Navam S. Hettiarachchy, University of Arkansas, Dummy text to keep placeholder Toxicant Occurrence, Analysis and Mitigation

Fayetteville, USA, Kenji Sato, Kyoto Prefectural University, Edited by Liangli Yu,University Institute of and Japan, Maurice R. (Lucy) Marshall, ofFood Florida, Gainesville, Nutraceutical Science, School of Agriculture and Biology, USA and Arvind Kannan, University of Arkansas, Fayetteville, Nutritional Aspects, Applications, and Production Technology Shanghai Jiao Tong University, Shuo Wang and Bao-Guo USA Edited by Theodoros Varzakas, Higher Institute of Kalamata, Sun A multidisciplinary resource, this volume enables researchers to Greece, Athanasios Labropoulos, Technological Institute understand the physicochemical andguide biochemical factors that This edited book is a comprehensive to the chemistry of of Athens, Greece and Stylianos Anestis, Technological govern the functionality food peptides and proteins. Following food toxicants producedofduring processing, formulation, and Institute of Athens, Greece chaptersofonfood. structure and chemistry, the book describes modes storage Each major food chemical contaminant will be

Sweeteners

Combining on natural sugar-based, natural of characterization and the functional relationships of food discussed forinformation toxic effects and the biological mechanisms behind non-sugar artificial sweeteners, this and book examines proteins. It based, examines solubility and distribution insolubility explores their toxicity. Theirand absorption and profiles and the the applications andtheir relative pros andand cons of each in foodInFinal and proteins and peptides aslevels emulsifying agents. factors influencing in foods willfoaming be discussed. drink products, particularly caramels, marmalades, jams, and the soft chapters review future industrial perspectives explore addition, a listing of commonly used analyticaland techniques in drinks. Itresearch. discusses thecontributions production of corn syrups, role of nanotechnology in protein With from panel of food safety chemistry will make theprocesses booka useful forinternational food invert sugars, and based on sweeteners along with other scientists, this volume captures the state thesyrups art in protein and peptide research, providing scientists andof nutritionists. aCRC launching pad for furthersweetening inquiry andcompounds discovery. such as stafidin and concentrated juices. Press Highlighting quality control with reference to various Market: Food Science and Technology CRC Press physicochemical and microbiological methodologies, it also February2016: 2017:235 235xx156: 156:470pp 344pp October describes the legislative framework of these products as food ingredients. Hb: 978-1-420-09341-4: 978-1-466-59794-5: £116.00 £143.00

Pb: 978-1-138-19900-2: 978-1-138-03381-8: £51.99 CRC Press £64.99 978-1-466-59795-2 Market: Food Science & Technology eBook: 978-1-420-09342-1 www.crcpress.com/9781138033818 October 254x178: 476ppinformation, visit: www.crcpress.com/9781138199002 * For full2016: contents and more Hb: 978-1-439-87672-5: £143.00 Pb: 978-1-138-19962-0: £64.99 eBook: 978-1-439-87673-2 Edition • to NEW EDITION Dummy textand keep placeholder *2nd For full contents more information, visit: www.crcpress.com/9781138199620

Methods of Analysis of Food Components and Food Safety Chemistry Toxicant Occurrence, and Mitigation Additives, Second Edition Dummy text to keepAnalysis placeholder Edited by Liangli (Lucy)Ege Yu, University, Institute ofIzmir, FoodTurkey and Semih Otles, Toxins and Other Harmful Compounds in Foods Nutraceutical Science, School of Agriculture and Biology,

Series: Chemical & Functional Properties of Food Components Edited by A. Witczak, West Pomeranian University of Technology, Szczecin, Poland Shanghai Jiao Tong University, Shuo Wang and Bao-Guo Written by leading scientists, many of whom personally and Zdzislaw Sikorski Sun developed or refined the techniques, this concise guide presents Series: Chemical & Functional of Food ThisProperties edited book is a comprehensive to the chemistry of detailed explanations ofComponents both new andguide established methods for

food toxicants produced during processing, formulation, and the analysis of food components and additives. chapter This book present up-to-date knowledge on the occurrence, structure, andEach properties of storage food. major food chemical will be summarizes keyofEach findings novelcompounds analysis contaminant methods, including harmful components in foods, the of mode action ofonthese in the human discussed for toxic effects andand the biological behind thedetect identification, speciation, determination of components organism, the possibilities to them, and the procedures appliedmechanisms to eliminate the their toxicity. Their and distribution profiles and the in raw materials andabsorption food products. The textThe describes the health hazards caused by food toxins and other noxious constituents. book presents factors influencing their levels in foods will be discussed. In or additive to be analyzed, explains how it works, the subject from the point component of view of toxicologists, microbiologists, food chemists, and addition, listing of commonly used analytical techniques in and then aoffers examples of applications. The second edition food technologists. food safety chemistry will make the book useful for food features three new topics: analytical quality assurance, analysis CRC Press scientists and nutritionists. of carbohydrates, and analysis of natural toxins. Market: Food & Culinary Science CRC Press January 2017: 235 x 156: 492pp October 2016:Science 234x156:and 534pp Market: Food Technology Hb: 978-1-498-74852-0: £114.00 Hb: 978-1-439-81552-6: £147.00 February 2017: 235 x 156: 344pp eBook: 978-1-498-74853-7 Pb: £64.99 978-1-466-59794-5: £116.00 *Hb: For978-1-138-19914-9: full contents and more information, visit: www.crcpress.com/9781498748520 eBook: 978-1-439-81553-3 Pb: 978-1-138-03381-8: £51.99 * For full contents and more information, visit: www.crcpress.com/9781138199149 eBook: 978-1-466-59795-2 * For full contents and more information, visit: www.crcpress.com/9781138033818

2nd Edition • NEW EDITION

Methods of Analysis of Food Components and New in Paperback Companion Website Additives, Second Edition Edited by Semih Otles, Ege University, Izmir, Turkey Series: Chemical & Functional Properties of Food Components Written by leading scientists, many of whom personally developed or refined the techniques, this concise guide presents detailed explanations of both new and established methods for the analysis of food components and additives. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive to be analyzed, explains how it works, and then offers examples of applications. The second edition features three new topics: analytical quality assurance, analysis of carbohydrates, and analysis of natural toxins. CRC Press October 2016: 234x156: 534pp Hb: 978-1-439-81552-6: £147.00 Pb: 978-1-138-19914-9: £64.99 eBook: 978-1-439-81553-3 * For full contents and more information, visit: www.crcpress.com/9781138199149

New in Paperback

Companion Website

Browse and order online: www.crcpress.com

FOOD CHEMISTRY Dummy text to keep placeholder

Dummy text to keep placeholder

Multiresidue Methods for the Analysis of Pesticide Residues in Food

Sweeteners

Edited by Horacio Heinzen, Universidad de la República, Montevideo, Uruguay, Leo M.L. Nollet, University College Ghent, Belgium (Retired) and Amadeo R. Fernandez-Alba, Universidad de Almeria, Spain Series: Food Analysis & Properties Pesticide residues can persist for some time and can be harmful to human health, wildlife and the global environment. Determination of such residues helps to keep the production sustainability and to design policies to protect endangered ecosystems. This book presents the key features of pesticide residues analysis in food matrices. It provides both theoretical and practical, updated information on instrumental advances and their applications as well as the main trends in sample preparations protocols employed in MRM pesticide residue analysis. CRC Press Market: Food & Culinary Science June 2017: 254 x 178: 296pp Hb: 978-1-482-23509-8: £127.00 eBook: 978-1-482-23510-4 * For full contents and more information, visit: www.crcpress.com/9781482235098

Nutritional Aspects, Applications, and Production Technology Edited by Theodoros Varzakas, Higher Institute of Kalamata, Greece, Athanasios Labropoulos, Technological Institute of Athens, Greece and Stylianos Anestis, Technological Institute of Athens, Greece Combining information on natural sugar-based, natural non-sugar based, and artificial sweeteners, this book examines the applications and relative pros and cons of each in food and drink products, particularly caramels, marmalades, jams, and soft drinks. It discusses the production processes of corn syrups, invert sugars, and syrups based on sweeteners along with other sweetening compounds such as stafidin and concentrated juices. Highlighting quality control with reference to various physicochemical and microbiological methodologies, it also describes the legislative framework of these products as food ingredients. CRC Press Market: Food Science & Technology October 2016: 254x178: 476pp Hb: 978-1-439-87672-5: £143.00 Pb: 978-1-138-19962-0: £64.99 eBook: 978-1-439-87673-2 * For full contents and more information, visit: www.crcpress.com/9781138199620

Dummy text to keep placeholder

Phenolic Compounds in Food

Toxins and Other Harmful Compounds in Foods

Characterization and Analysis

Edited by A. Witczak, West Pomeranian University of Technology, Szczecin, Poland and Zdzislaw Sikorski Series: Chemical & Functional Properties of Food Components

Edited by Leo M.L. Nollet, University College Ghent, Belgium (Retired) and Janet Alejandra Gutierrez-Uribe Series: Food Analysis & Properties Phenolic compounds, ubiquitous in plants, play a role in protecting plants against insects and other animals and are involved in many other functions such as structure, pollination, germinative processes of seed, development, and reproduction. Lately, they have been of considerable interest due to their antioxidant properties. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. This book deals with all aspects of phenolic compounds in food, from characterization and analysis to antioxidant values. CRC Press Market: Food & Culinary Science October 2017: 254 x 178: 384pp Hb: 978-1-498-72296-4: £152.00 eBook: 978-1-498-72297-1 * For full contents and more information, visit: www.crcpress.com/9781498722964

This book present up-to-date knowledge on the occurrence, structure, and properties of harmful components in foods, the mode of action of these compounds in the human organism, the possibilities to detect them, and the procedures applied to eliminate the health hazards caused by food toxins and other noxious constituents. The book presents the subject from the point of view of toxicologists, microbiologists, food chemists, and food technologists. CRC Press Market: Food & Culinary Science January 2017: 235 x 156: 492pp Hb: 978-1-498-74852-0: £114.00 eBook: 978-1-498-74853-7 * For full contents and more information, visit: www.crcpress.com/9781498748520

Dummy text to keep placeholder

Reactive Dicarbonyls, Advanced Glycation End Products and Chronic Degenerative Diseases Edited by Jack N. Losso and Debasis Bagchi, University of Houston, Texas, USA Books on Maillard reaction often cover the sensory and organoleptic aspects of foods derived from the reaction. But the side effects and health implications of consuming foods with the Maillard reaction’s reactive dicarbonyls and AGEs have received less attention. This book focuses on the side effects of reactive dicarbonyls and AGEs in vivo. AGEs are associated with diabetes complications and several other chronic degenerative diseases including chronic inflammation, obesity, insulin resistance, cardiovascular disease, multiple sclerosis, epilepsy, cancer, Parkinson’s and Alzheimer’s disease. Dietary AGEs can exacerbate the pool of in vivo AGEs and promote disease development. CRC Press Market: Food & Culinary Science August 2017: 254 x 178: 480pp Hb: 978-1-498-76700-2: £140.00 eBook: 978-1-498-76701-9 * For full contents and more information, visit: www.crcpress.com/9781498767002

Browse and order online: www.crcpress.com

FOOD ENGINEERING & PROCESSING Dummy text to keep placeholder

Dummy text to keep placeholder

Advances in Food Extrusion Technology

Edible Oils

Edited by Medeni Maskan, University of Gaziantep, Turkey and Aylin Altan, University of Gaziantep, Turkey Series: Contemporary Food Engineering Highlighting the versatility and efficiency of extrusion cooking, this comprehensive introduction offers the most up-to-date information available. It emphasizes recent advances in extrusion technology and extruder systems and instructs in the proper selection of raw materials and extruders. Describing the advantages and disadvantages of extrusion versus other methods, it covers the use of extrusion to develop new products such as cereal-based snacks, baby foods, pasta products, breakfast cereals, texturized protein, and modified starch from cereals. It provides practical troubleshooting advice and discusses the modification of functional properties of foods through extrusion. CRC Press Market: Food Engineering & Processing October 2016: 235 x 156: 412pp Hb: 978-1-439-81520-5: £138.00 Pb: 978-1-138-19912-5: £64.99 eBook: 978-1-439-81521-2 * For full contents and more information, visit: www.crcpress.com/9781138199125

Extraction, Processing and Applications Edited by Smain Chemat This book presents a wealth of knowledge about advanced processing techniques of edible oils. Such innovation includes the introduction of green recovery techniques substituting heavy use of petroleum solvents, which typically simplify manipulation and work-up, use less solvent and energy, and eventually give higher purity of the final product and reduce wastewater treatment costs. In addition, such important factors influencing the edible oil industry such as new product developments, patents, and global market changes are debated. CRC Press Market: Food & Culinary Science June 2017: 235 x 156: 208pp Hb: 978-1-498-75209-1: £99.00 eBook: 978-1-498-75210-7 * For full contents and more information, visit: www.crcpress.com/9781498752091

Dummy text to keep placeholder

Advances in Meat Processing Technology

Engineering Aspects of Food Biotechnology

Edited by Alaa El-Din A. Bekhit, University of Otago, New Zealand Series: Contemporary Food Engineering This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability. It presents up-to-date information on new technologies used for improving the safety and quality of meat and meat products. Technologies covered include carcass decontamination techniques, carcass grading systems, novel techniques to evaluate meat quality, advances in processing, sensory assessment of meat products, and new developments in meat packaging, among others. CRC Press June 2017: 235 x 156: 504pp Hb: 978-1-498-70048-1: £159.00 eBook: 978-1-498-70049-8 * For full contents and more information, visit: www.crcpress.com/9781498700481

Edited by Jose A. Teixeira, University of Minho, Braga, Portugal and Antonio A. Vicente, University of Minho, Braga, Portugal Series: Contemporary Food Engineering Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying science of these developments and applications has traditionally been well reported, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. This book provides a comprehensive review of these aspects, from the development of food processes and products to the most important unit operations. CRC Press Market: Food Science & Technology February 2017: 235 x 156: 485pp Hb: 978-1-439-89545-0: £140.00 Pb: 978-1-138-19976-7: £64.99 eBook: 978-1-439-89546-7 * For full contents and more information, visit: www.crcpress.com/9781138199767

Dummy text to keep placeholder

Advances in Processing Technologies of Wine and Related Products

Engineering Aspects of Membrane Separation and Application in Food Processing

Edited by Baoshan Sun Series: Contemporary Food Engineering Although there are various books and handbooks related to winemaking technologies edited by various experts in the field, the revolution in winemaking technologies has continued unabated. The world’s greatest wines are not exclusively a result of tradition. The efficient technology, including good control of winemaking parameters is indispensable for the production of great wines. This book updates the modern winemaking technologies, including still wines, sparkling wines, wine brandy and also explores the valorization of bioactive substances from winemaking by-products. CRC Press Market: Food & Culinary Science July 2017: 235 x 156: 328pp Hb: 978-1-498-75906-9: £108.00 eBook: 978-1-498-75907-6 * For full contents and more information, visit: www.crcpress.com/9781498759069

Edited by Robert W. Field, University of Oxford, Oxford, England, UK, Erika Bekassy-Molnar, Corvinus University of Budapest, Hungary, Frank Lipnizki, Alta Laval Copenhagen, Soborg, Denmark and Gyula Vatai, Corvinus University of Budapest, Budapest, Hungary Series: Contemporary Food Engineering During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers characteristics of membrane separation processes, mass transfer membrane processes, and concentration polarization. The second section addresses applications in the dairy industry, animal products processing, fruit and beverage processing, as well as vegetable product processing. The final section details membrane bioreactors, cost analysis, and the design of complex membrane processes. CRC Press April 2017: 235 x 156: 392pp Hb: 978-1-420-08363-7: £155.00 eBook: 978-1-420-08364-4 * For full contents and more information, visit: www.crcpress.com/9781420083637

Complimentary Exam Copy

e-Inspection

New in Paperback

Companion Website

FOOD ENGINEERING & PROCESSING Dummy text to keep placeholder

Dummy text to keep placeholder

Food Biofortification Technologies

Handbook of Drying of Vegetables and Vegetable Products

Edited by Agnieszka Saeid, Wroclaw University of Technology, Department of Advanced Technologies of Materials, Department of Chemistry, Poland Series: Contemporary Food Engineering Fortification of food with valuable compounds is promising mean of increasing intakes of nutrients and minimizing risk of its deficiency in the population. Traditional fortification practices in which exogenous nutrients are added to food can increase the content of nutrients but the use of biofortified foods with nutrients also may deliver the compounds in more available form, as well as boost the overall relative effectiveness of these foods in raising nutrients status. The book presents state of the art in the field of novel method of fortification and the agricultural treatments as a way to improve the quality of obtained food products or compounds enriched with valuable nutrients. CRC Press Market: Food & Culinary Science September 2017: 235 x 156: 208pp Hb: 978-1-498-75659-4: £95.00 eBook: 978-1-498-75660-0 * For full contents and more information, visit: www.crcpress.com/9781498756594

Edited by Min Zhang, Jiangnan University, Wuxi, People's Republic of China, Bhesh Bhandari, The University of Queensland, Brisbane, Australia and Zhongxiang Fang, Curtin University, Bentley, Perth, Australia Series: Advances in Drying Science and Technology This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. It discusses various technologies such as hot airflow drying, freeze drying, spray drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. It covers drying of different parts and types of of vegetables such as mushrooms and herbs, properties of pigments, nutrients, texture, etc. during drying process and dried products storage, nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying, novel packaging, and computational fluid dynamics. CRC Press Market: Food & Culinary Science August 2017: 235 x 156: 408pp Hb: 978-1-498-75386-9: £114.00 eBook: 978-1-498-75387-6 * For full contents and more information, visit: www.crcpress.com/9781498753869

Dummy text to keep placeholder

3rd Edition • NEW EDITION

Food Nanotechnology

Handbook of Food Engineering, Third Edition

Principles and Applications

Edited by Dennis R. Heldman, Heldman Associates, Mason, Ohio, USA, Daryl B. Lund, University of Wisconsin, Madison, USA and Christina Sabliov, Louisiana State University, Baton, Rouge, USA

Edited by C. Anandharamakrishnan, CSIR-Central Food Technological Research Institute, Mysore, India and S. Parthasarathi, CSIR-Central Food Technological Research Institute, Mysore, India Series: Contemporary Food Engineering The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. This book explains the fundamental principles of nanotechnology and includes a number of case studies of the major techniques successfully employed by the food industry. This book clearly discusses the four major areas in food nanotechnology: fabrication of nanofood particles and its delivery, packaging and diagnostics, characterization methods of nanoparticles and regulatory issues in application of nanotechnology in food. CRC Press Market: Food & Culinary Science July 2017: 235 x 156: 280pp Hb: 978-1-498-76717-0: £121.00 eBook: 978-1-498-76718-7 * For full contents and more information, visit: www.crcpress.com/9781498767170

The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods. CRC Press November 2017: 254 x 178: 968pp Hb: 978-1-466-56312-4: £178.00 eBook: 978-1-466-56313-1 Prev. Ed Hb: 978-0-824-75331-3 * For full contents and more information, visit: www.crcpress.com/9781466563124

TEXTBOOK

Dummy text to keep placeholder

Food Process Engineering

Handbook of Halal Food Production

Principles and Applications

Edited by Mian Nadeem Riaz, PhD, Texas A&M University, College Station, USA and Muhammad Munir Chaudry

F. Xavier Malcata This book is designed to serve as the core textbook for the food engineering course required in all food science programs. It provides a guided study based on modeling the physicochemical changes that liquid/solid food items experience as they are transformed from their original, natural form into elaborated forms eventually made available to consumers. Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation. CRC Press November 2017: 235 x 156: 680pp Hb: 978-1-439-88337-2: £57.99 eBook: 978-1-439-88338-9 * For full contents and more information, visit: www.crcpress.com/9781439883372

This handbook details the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. The book delivers a wealth of information about Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. Now an edited work, this edition features 12 new chapters that greatly broaden the scope of topics. CRC Press July 2017: 235 x 156: 552pp Hb: 978-1-498-70971-2: £165.00 eBook: 978-1-498-70972-9 * For full contents and more information, visit: www.crcpress.com/9781498709712

Browse and order online: www.crcpress.com

FOOD ENGINEERING & PROCESSING Dummy text to keep placeholder

Dummy text to keep placeholder

High Pressure Processing of Fruit and Vegetable Juices

Trends in Fish Processing Technologies

Edited by Milan Houška, Food Research Institute Prague, Czech Republic and Filipa Vinagre Marques da Silva, University of Auckland, Chemical and Materials Engineering Department, New Zealand Series: Contemporary Food Engineering High pressure processing in one of the fastest growing food processing technologies, retaining almost all the nutrients and health benefits found in the original raw fruit or vegetable. This book reviews and summarizes the latest advances in the novel highpressure processing technique for preserving fruits, fruit juices and their mixtures. It will contain basic information on the relation of process parameters high-pressure treatment and safety and quality of fruit and vegetable juice products. The book focuses on juice quality parameters, nutritional values and bio-active health components, and microbial safety. CRC Press Market: Food & Culinary Science June 2017: 235 x 156: 208pp Hb: 978-1-498-73902-3: £99.00 eBook: 978-1-498-73903-0 * For full contents and more information, visit: www.crcpress.com/9781498739023

Edited by Daniela Borda, Anca I. Nicolau and Peter Raspor, University of Primorska, Izola, Slovenia This book provides an overview of the modern technologies employed in on- and off-shore fish processing facilities. It details the advances of both primary and secondary fish processing, including high-pressure processing (HPP) as an alternative to thermal treatment and advanced fish preservation techniques. It provides references to food safety and quality indicators for processed fish and explores innovative packaging solutions detailing the use of, among other things, freshness and time temperature indicators, antimicrobial bio-nanocomposite packaging materials, and biodegradable edible films. CRC Press Market: Food & Culinary Science June 2017: 235 x 156: 272pp Hb: 978-1-498-72917-8: £152.00 eBook: 978-1-498-72918-5 * For full contents and more information, visit: www.crcpress.com/9781498729178

Dummy text to keep placeholder

Nanoscience and Nanotechnology in Foods and Beverages Digvir S. Jayas Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection. This book provides a basic understanding of the nanoscience and nanotechnology and their applications to different food industry sectors, covering both benefits and drawbacks using nanotechnology in food processing and discussing the development of an international regulatory framework. CRC Press Market: Food & Culinary Science October 2017: 235 x 156: 448pp Hb: 978-1-498-76063-8: £108.00 eBook: 978-1-498-76064-5 * For full contents and more information, visit: www.crcpress.com/9781498760638

Dummy text to keep placeholder

Operations in Food Refrigeration Edited by Rodolfo H. Mascheroni, CIDCA National University of La Plata, Argentina Series: Contemporary Food Engineering The final quality of a food product is impacted heavily by preservation technologies—such as chilling, freezing, and freeze-drying—as well as the pretreatments that are routinely applied to foods. This volume explores issues involved in heat and mass transfer in food refrigeration and examines other operations applied to chilled or frozen foods. Each chapter can serve as a standalone resource for the particular topic, and the book’s case studies can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations. CRC Press October 2016: 235 x 156: 402pp Hb: 978-1-420-05548-1: £143.00 Pb: 978-1-138-19892-0: £64.99 eBook: 978-1-420-05551-1 * For full contents and more information, visit: www.crcpress.com/9781138198920

Complimentary Exam Copy

e-Inspection

New in Paperback

Companion Website

FOOD LAWS & REGULATIONS Dummy text to keep placeholder

Food Safety Interpreting and Applying the Various Agency Regulations William J. Mead Recent legislation now allows the FDA to focus on preventing food safety problems rather than reacting to them after they occur. The FDA must establish science-based standards for the safe growing, harvesting, packaging, and holding of produce. Food Safety: Interpreting and Applying the Various Agency Regulations demonstrates the importance of food safety, including why and how the food processing industry is required to follow the FDA’s food Good Manufacturing Practices (GMP). The book discusses the need for sanitation and methods for achieving it through the design, construction, and maintenance of sanitary food processing facilities and equipment. CRC Press Market: Food & Culinary Science September 2017: 235 x 156: 480pp Hb: 978-1-482-20884-9: £140.00 eBook: 978-1-482-20885-6 * For full contents and more information, visit: www.crcpress.com/9781482208849

Dummy text to keep placeholder

Science and Strategies for Safe Food Surender S. Ghonkrokta, Food and Supply Department, Government of Delhi, India Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food analysis and risk analysis. This book focuses on all these aspects hence it would find wide application amongst academia, researchers, food regulators, auditors and consumers. CRC Press Market: Food & Culinary Science June 2017: 235 x 156: 232pp Hb: 978-1-138-71327-7: £77.00 eBook: 978-1-315-19914-6 * For full contents and more information, visit: www.crcpress.com/9781138713277

Dummy text to keep placeholder

The Feeding of Nations Redefining Food Security for the 21st Century Mark Gibson, Institute for Tourism Studies In the last decade, despite abundant food supply, hunger has increased and 925 million remain malnourished. Exploring this troubling paradox, this volume offers a glimpse into how the simple aspiration of global food security has evolved and unfolded—with sometimes contradictory and counterproductive policies, agendas, and ideologies. Providing a holistic analysis of the issues, it explores the different sectors related to food security, including agriculture, environment, and policy. It describes the goals that society has set regarding food security, the means by which these are to be achieved, and current thoughts on solutions. CRC Press Market: Food Science October 2016: 254 x 178: 684pp Hb: 978-1-439-83950-8: £83.00 Pb: 978-1-138-19851-7: £38.99 eBook: 978-1-439-83951-5 * For full contents and more information, visit: www.crcpress.com/9781138198517

Browse and order online: www.crcpress.com

FOOD MICROBIOLOGY & SAFETY Dummy text to keep placeholder

8th Edition • NEW EDITION

Controlling Salmonella in Poultry Production and Processing

Hobbs’ Food Poisoning and Food Hygiene, 8th Edition

Scott M. Russell, Ph.D., University of Georgia, Athens, USA Salmonella is a major pathogen that can result in deadly foodborne illness. This volume provides a complete analysisof the challenges faced in controlling Salmonella and keeping the public safe from this threat. Topics discussed include the origin of Salmonella in poultry; intervention strategies for during breeding, hatching, grow-out, transportation, and processing; how to design a processing plant to eliminate Salmonella; and how to verify intervention strategies to ensure they are working. It also discusses increasing yield during processing while controlling Salmonella, new regulations being proposed by USDA-FSIS and their impact on poultry companies, and the differences between the EU and the U.S. with regard to Salmonella control. CRC Press Market: Food Science and Technology October 2016: 234x156: 310pp Hb: 978-1-439-82110-7: £128.00 Pb: 978-1-138-19916-3: £51.99 eBook: 978-1-439-82111-4 * For full contents and more information, visit: www.crcpress.com/9781138199163

Edited by Jim McLauchlin, Health Protection Agency, London, UK and Christine Little Continuing in the tradition of seven previous editions, this book takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from "real-life" outbreaks. The book retains its longstanding clarity, while being thoroughly revised and its perspective broadened. For the first time, it includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. CRC Press Market: Food & Culinary Science July 2017: 448pp Hb: 978-1-498-71998-8: £44.99 eBook: 978-1-498-71999-5 * For full contents and more information, visit: www.crcpress.com/9781498719988

Dummy text to keep placeholder

Food Safety and Protection

Laboratory Models for Foodborne Infections

Edited by Ravishankar Rai, University of Mysore, Department of Studies in Microbiology, Karnataka, India and Jamuna Bai Aswathanarayan, University of Mysore, Department of Studies in Microbiology, Karnataka, India

Edited by Dongyou Liu, Royal College of Pathologists of Australasia, St. Leonards, New South Wales, Australia Series: Food Microbiology

Food Safety and Protection focuses on the safety, quality and security aspects of food. Multidisciplinary topics range from microbial risks in food products, food-borne infectious diseases, food allergenicity and food safety, food safety in organic foods, trends and risks associated with food packaging, advanced food packaging systems for enhancing product safety, designing microbiologically safe microwaveable foods using electromagnetic and microbial modeling approaches, development and application of predictive models for food microbiology. In addition, recent developments in food fraud prevention and food laws and regulations are addressed.

This book focuses on the value and utility of laboratory models in the study of foodborne infectious diseases. Each chapter presents a state-of-the-art review of laboratory models used for the study of a particular foodborne pathogen in relation to its life cycle, host-pathogen interaction, pathogenesis, and immune response. Animal and cellular models include mice, rats, hamsters, guinea pigs, rabbits, nonhuman primates, birds, zebrafish, frogs, chicken embryo, fruit fly Drosophila melanogaster, nematode Caenorhabditis elegans, and waxworm Galleria

CRC Press Market: Food & Culinary Science July 2017: 235 x 156: 504pp Hb: 978-1-498-76287-8: £114.00 eBook: 978-1-498-76288-5 * For full contents and more information, visit: www.crcpress.com/9781498762878

mellonella. CRC Press Market: Food & Culinary Science March 2017: 254 x 178: 836pp Hb: 978-1-498-72167-7: £184.00 eBook: 978-1-498-72168-4 * For full contents and more information, visit: www.crcpress.com/9781498721677

Dummy text to keep placeholder

Food Spoilage Microorganisms

Managing Food Safety Risks in the Agri-Food Industries

Ecology and Control Edited by Yanbo Wang, Zhejiang GongShang University, Hangzhou, People's Republic of China Series: Food Microbiology The book focuses on the occurrence, outbreak, important consequences, control and evaluation of spoilage microorganisms in food. It provides the readers with the necessary basic knowledge in food spoilage consequences and control so as to ensure food safety, in particular in developing countries where food hygiene in storage needs special care. The book distills ideas and applied approaches and is intended both for food scientists/engineers and the non-specialist, especially for those responsible for quality, safety and regulation in food. The first part looks at spoilage microorganisms in plant origin while the second part tackles the spoilage microorganisms in foods of animal origin. CRC Press Market: Food & Culinary Science January 2017: 254 x 178: 180pp Hb: 978-1-498-74458-4: £99.00 eBook: 978-1-498-74459-1 * For full contents and more information, visit: www.crcpress.com/9781498744584

Complimentary Exam Copy

e-Inspection

Jan Mei Soon, International Institute of Nutritional Sciences & Applied Food Safety Studies, University of Central Lancashire, Preston, UK and Richard Baines The complex supply chain in modern farming practices can allow microorganism contamination of crops, livestock, and aquatic organisms. Thus, this book focuses on informing readers of existing and emerging risks in the primary agri-food industries and ways to manage, reduce, or prevent them from occurring. The book covers three primary production sectors—crops, terrestrial livestock, and aquaculture products—along with a chapter on game and wild fish catch. Under each sector, the book addresses the existing and emerging food safety risks, challenges, and intervention strategies. CRC Press Market: Food Science & Technology February 2017: 235 x 156: 230pp Hb: 978-1-466-50950-4: £100.00 Pb: 978-1-138-19992-7: £38.99 eBook: 978-1-466-50951-1 * For full contents and more information, visit: www.crcpress.com/9781138199927

New in Paperback

Companion Website

FOOD MICROBIOLOGY & SAFETY Dummy text to keep placeholder

Dummy text to keep placeholder

Methods in Probiotics Research

Rapid Methods in Food Microbiology

Edited by Vijendra Mishra, Leon Milner Theodore Dicks, Tejpal Dhewa and Jayesh J. Ahire

Edited by Pratik Banerjee and Daniel Y. C. Fung, Kansas State University, Manhattan, USA Series: Food Microbiology

While numerous books have been published in the area of probiotics but no book has been reported exclusively on methods adopted in probiotics research. This book is aimed at researchers who are involved in conducting research on wide applications of probiotics. To establish any organism as probiotics, it needs to pass through number of tests. The isolation and identification techniques need to be chosen carefully. The assessment of probiotics attributes is to be done by a series of in-vitro and in-vivo experiments. Clinical trials are also conducted to evaluate the efficacy and safety. The use of latest genome based tools have enhanced the spectrum of understanding for probiotics. CRC Press Market: Food & Culinary Science September 2017: 235 x 156: 312pp Hb: 978-1-138-62635-5: £114.00 eBook: 978-1-315-22887-7 * For full contents and more information, visit: www.crcpress.com/9781138626355

This book provides a comprehensive guide to methods for rapid detection and identification of microorganisms in foods and food processing environments. A stand-alone reference, it provides detailed information on various state-of-the-art techniques used in the area of food diagnostics, as well as approaches for developing novel detection techniques for microorganisms important in food microbiology and food safety. The text contains several comprehensive chapters, each covering a critical topic relevant to the contemporary food industry, including PCR-based and immunoassay-based detection of microorganisms, emerging technologies, challenges, and future trends in rapid food diagnostics. CRC Press Market: Food & Culinary Science June 2017: 254 x 178: 904pp Hb: 978-1-466-50209-3: £178.00 eBook: 978-1-466-50211-6 * For full contents and more information, visit: www.crcpress.com/9781466502093

Dummy text to keep placeholder

Microbial Food Safety and Preservation Techniques

Risk Assessment Methods for Biological and Chemical Hazards in Food

Edited by V Ravishankar Rai, University of Mysore, India and Jamuna A. Bai, University of Mysore, Department of Studies in Microbiology, Karnataka, India The book explores the advances in food safety and food quality control. It covers the hazards posed by the food-borne pathogens, their detection using advanced molecular techniques and nanotechnology, microbiological risk assessment of raw, fresh produce, ready-to-eat (RTE), minimally processed and processed foods. It includes the role of regulatory agencies and authorities in developing strategies to improve the quality and safety of food. It emphasizes the various food preservative techniques that are used to ensure high quality and safe foods. CRC Press Market: Food & Culinary Science October 2016: 254 x 178: 542pp Hb: 978-1-466-59306-0: £163.00 Pb: 978-1-138-03380-1: £64.99 eBook: 978-1-466-59307-7 * For full contents and more information, visit: www.crcpress.com/9781138033801

Edited by Fernando Perez Rodriguez, University of Cordoba, Spain As a result of the recent international agreements on the use of Risk Analysis framework, international organization and governments have adopted risk assessment as a science-based process to ensure food safety in the food chain. This book introduces risk assessment methods considering both general aspects and specific ones to the type of hazard, that is, biological and chemical hazards. In addition, specific sections are intended to show more technical details on key elements of risk assessment such as separation of uncertainty and variability or application of sensitivity analysis. Specific examples are given to show readers how risk assessment techniques can be applied in practice. CRC Press Market: Food & Culinary Science June 2017: 235 x 156: 472pp Hb: 978-1-498-76202-1: £114.00 eBook: 978-1-498-76203-8 * For full contents and more information, visit: www.crcpress.com/9781498762021

Dummy text to keep placeholder

Practical Methods in Predictive Food Microbiology Lihan Huang, USDA-ARS, Eastern Regional Research Center, Wyndmoor, PA, US and Andy Hwang, USDA-ARS, Microbial Food Safety Research Unit, Wyndmoor, Pennsylvania, USA Series: Garland Bibliographies in Contemporary Education This book introduces comprehensive, up-to-date theories, methods, and practical approaches commonly encountered in predictive food microbiology. It covers the basic science of predictive microbiology and provides hands-on illustrations and techniques of experimental design, data analysis, model development, and practical applications of predictive food microbiology. Basic methods for data analysis, including principles of regression analysis, linear and nonlinear, are showcased as well as the new USDA Integrated Pathogen Modeling Program (IPMP), an all-in-one data analysis and model development suite. CRC Press June 2017: 235 x 156: 400pp Hb: 978-1-482-26064-9: £140.00 eBook: 978-1-482-26065-6 * For full contents and more information, visit: www.crcpress.com/9781482260649

Browse and order online: www.crcpress.com

FOOD PACKAGING Dummy text to keep placeholder

2nd Edition • NEW EDITION

Ecosustainable Polymer Nanomaterials for Food Packaging

Handbook of Aseptic Processing and Packaging, Second Edition

Innovative Solutions, Characterization Needs, Safety and Environmental Issues Edited by Clara Silvestre and Sossio Cimmino, Institute of Chemistry and Technology of Polymers, Pozzuoli, Italy Polymer nanotechnology offers exciting benefits to the food industry, including better materials for food packaging and safer foods on supermarket shelves. This volume examines the complete life cycle of packaging based on polymer nanomaterials. It begins with a general introduction to current issues and future trends. The remaining chapters explore the concept of ethical design; the rheology, structure, and morphology of nanomaterials; plasma technologies; and nanomaterials for food packaging developed from oil polymers and renewable resource polymers. It also discusses cellulose nanowhiskers, edible nano-laminate coatings, the interactions of nanomaterials with food, and degradation. CRC Press Market: Food Science and Food Processing October 2016: 234x156: 404pp Hb: 978-9-004-20737-0: £79.99 Pb: 978-1-138-03426-6: £38.99 eBook: 978-9-004-20738-7 * For full contents and more information, visit: www.crcpress.com/9781138034266

Jairus R. D. David, ConAgra Foods, Omaha, Nebraska, USA, Ralph H. Graves, Consultant, Visalia, California, USA and Thomas Szemplenski, Aseptic Resources, Inc., San Diego, California, USA The second edition of this newly titled handbook explores the application of existing and new food processing methods and sensor technologies. It is an essential guide for those developing day-to-day procedures for a number of different aseptic processing and packaging applications. New topics include current information on aseptic packaging materials and sterilants, aseptic bulk packaging, aseptic processing operations, failure mode effect analysis, and spoilage troubleshooting. The book also examines aseptic processing of particulate foods and contract manufacturers and their role in introducing innovative products to market. CRC Press October 2016: 235 x 156: 400pp Hb: 978-1-439-80719-4: £143.00 Pb: 978-1-138-19907-1: £64.99 eBook: 978-1-439-80720-0 * For full contents and more information, visit: www.crcpress.com/9781138199071

2nd Edition • NEW EDITION

Dummy text to keep placeholder

Edible Coatings and Films to Improve Food Quality, Second Edition

Modified Atmosphere and Active Packaging Technologies

Edited by Elizabeth A. Baldwin, USDA/ARS Citrus and Subtropical Products Laboratory, Winter Haven, Florida, USA, Robert Hagenmaier, USDA/ARS Citrus and Subtropical Products Laboratory, Winter Haven, Florida, USA and Jinhe Bai, USDA/ARS Citrus and Subtropical Products Laboratory, Winter Haven, Florida, USA Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, this text is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include materials and properties of coatings, how they present barriers to gases and water vapors, how they can improve or harm appearance, and regulation issues. The book also discusses how to apply coatings to various commodities, and how they can function as carriers of additives. CRC Press October 2016: 234x156: 460pp Hb: 978-1-420-05962-5: £150.00 Pb: 978-1-138-19893-7: £64.99 eBook: 978-1-420-05966-3 * For full contents and more information, visit: www.crcpress.com/9781138198937

Edited by Ioannis Arvanitoyannis, University of Thessalia, Volos, Greece Series: Contemporary Food Engineering Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). This volume presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation. The book examines gases and machinery for MAP, safety and quality control, and applications in foods of plant and animal origin. It also reviews new trends in AP, consumer behavior, sensory analysis, and relevant legislation. CRC Press October 2016: 234x156: 826pp Hb: 978-1-439-80044-7: £152.00 Pb: 978-1-138-19902-6: £64.99 eBook: 978-1-439-80045-4 * For full contents and more information, visit: www.crcpress.com/9781138199026

Dummy text to keep placeholder

Food Packing Materials Testing & Quality Assurance Edited by Preeti Singh, Technische Universitaet Muenchen, Germany, Ali Abas Wani and Horst-Christian Langowski This book is arguably the first one focusing on packaging material testing and quality assurance. It provides information to help food scientists, polymer chemists, and packaging technologists find practical solutions to packaging defects and to develop innovative packaging materials for food products. Knowledge of packaging material testing procedures is extremely useful in the development of new packaging materials. Unique among books on packaging, this reference focuses on basic and practical approaches for testing packaging materials. CRC Press Market: Food and Culinary Science March 2017: 235 x 156: 352pp Hb: 978-1-466-55994-3: £155.00 eBook: 978-1-466-55995-0 * For full contents and more information, visit: www.crcpress.com/9781466559943

Complimentary Exam Copy

e-Inspection

New in Paperback

Companion Website

FOOD PRODUCT DEVELOPMENT Dummy text to keep placeholder

Novel Techniques in Sensory Characterization and Consumer Profiling Edited by Paula Varela and Gastón Ares, Universidad de la República, Montevideo, Uruguay Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. This book focuses on sensory characterization of food and non-food products, providing an overview of classical and novel alternative methodologies. A complete description of the methodologies is provided, accompanied by detailed information for implementation, discussion of examples of applications, and case studies. The implementation of the majority of the methodologies is performed in the statistical free software R, making the book accessible for people unfamiliar with complex statistical software. CRC Press Market: Food & Culinary Science October 2016: 235 x 156: 416pp Hb: 978-1-466-56629-3: £144.00 Pb: 978-1-138-03427-3: £64.99 eBook: 978-1-466-56630-9 * For full contents and more information, visit: www.crcpress.com/9781138034273

Browse and order online: www.crcpress.com

FOOD QUALITY ASSURANCE Dummy text to keep placeholder

Dummy text to keep placeholder

Emerging Technologies for Food Quality and Food Safety Evaluation

Improving Food Quality with Novel Food Processing Technologies

Edited by Yong-Jin Cho, Korea Food Research Institute, Bundang-gu, Seongnam, South Korea and Sukwon Kang, Gwonseon-gu, South Korea Series: Contemporary Food Engineering Introducing state-of-the-art technology and emerging systems for the quantitative evaluation and definite measurement of food quality and safety, this book begins with a review of the concept and scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter deals with a specific system for quality parameters describing the principles related to each 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; multi-spectral and hyper-spectral imaging systems; electronic nose; biosensors; and the use of nanotechnology. CRC Press October 2016: 235 x 156: 378pp Hb: 978-1-439-81524-3: £128.00 Pb: 978-1-138-19913-2: £51.99 eBook: 978-1-439-81525-0 * For full contents and more information, visit: www.crcpress.com/9781138199132

Edited by Özlem Tokuşoğlu, Celal Bayer University, Manisa, Turkey and Barry G. Swanson, Washington State University, Pullman, USA Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies. CRC Press Market: Food Engineering February 2017: 235 x 156: 484pp Hb: 978-1-466-50724-1: £144.00 Pb: 978-1-138-19988-0: £64.99 eBook: 978-1-466-50725-8 * For full contents and more information, visit: www.crcpress.com/9781138199880

2nd Edition • NEW EDITION

Food Plant Sanitation Design, Maintenance, and Good Manufacturing Practices, Second Edition Michael M. Cramer, Specialty Brands, Inc., Yorba Linda, California, USA Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Beginning with that premise, this book presents some of the key components for such a system. The second edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It offers readers the tools to establish a food safety system to help control microbiological, physical, and chemical hazards. The author has also included examples of procedures, forms, and documents. CRC Press Market: Food Science and Technology October 2016: 235 x 156: 306pp Hb: 978-1-466-51173-6: £116.00 Pb: 978-1-138-19879-1: £51.99 eBook: 978-1-466-51174-3 * For full contents and more information, visit: www.crcpress.com/9781138198791

Dummy text to keep placeholder

Food Safety Management Programs Applications, Best Practices, and Compliance Debby Newslow, D. L. Newslow and Associates, Inc., Orlando, Florida, USA The value of an effective, well-defined, sustainable food safety management system is priceless. Based on the established food safety standards, this text provides tools that can be applied to the development, implementation, and maintenance of a management-based system in the food industry. It provides guidance for choosing the best system for an organization and how to identify the gaps and integrate resources. Applications are provided in a manner that can be applied to the standard of choice. The author includes case studies from professionals and subject matter experts. CRC Press October 2016: 235 x 156: 389pp Hb: 978-1-439-82679-9: £100.00 Pb: 978-1-138-19846-3: £38.99 eBook: 978-1-439-82680-5 * For full contents and more information, visit: www.crcpress.com/9781138198463

Complimentary Exam Copy

e-Inspection

New in Paperback

Companion Website

FRUIT & VEGETABLE PRODUCTS Dummy text to keep placeholder

Dummy text to keep placeholder

Juice Processing

Postharvest Processing

Quality, Safety and Value-Added Opportunities

Economical and Efficient Technologies for Developing Economies

Edited by Victor Falguera and Albert Ibarz, University of Lleida, Spain Series: Contemporary Food Engineering

Edited by Adewale Olusegun Obadina, Federal University of Agriculture, Abeokuta, Nigeria and Aman Ullah Malik, University of Agriculture Faisalabad, Pakistan Series: World Food Preservation Center Book Series

Fruit juices and derivative food products are widely consumed because of their refreshing nature and nutritional value. While juice quality largely depends on the fruit from which it is made, the manufacturing process is also very important. This book addresses all the important issues in juice processing, from extracting concentrates, to retaining nutritional and functional benefits, through making productive use of the by-products and waste generated in fruit juice processing. Novel methods in both thermal and nonthermal processing are addressed, with a constant focus on both quality and safety.

Postharvest supply chain losses of agricultural crops are as high as 40%, particular in developing countries, due to various factors including type of crops, infrastructure, human expertise and the way these are handled from harvest to retail. Extending shelf life and value addition of the already produced crops offers opportunities to reduce postharvest losses and increase food availability as well as increase returns to growers. There have been significant advancements made in processing technology in different regions of the world, and this book is aimed at providing the most updated scientific knowledge and best practices in processing and value addition of different horticultural crops.

CRC Press Market: Food and Culinary Science October 2016: 235 x 156: 401pp Hb: 978-1-466-57733-6: £133.00 Pb: 978-1-138-03374-0: £51.99 eBook: 978-1-466-57734-3 * For full contents and more information, visit: www.crcpress.com/9781138033740

CRC Press Market: Food & Culinary Science November 2017: 254 x 178: 528pp Hb: 978-1-498-77339-3: £165.00 eBook: 978-1-498-77340-9 * For full contents and more information, visit: www.crcpress.com/9781498773393

Dummy text to keep placeholder

Novel Postharvest Treatments of Fresh Produce

Strawberries

Edited by Sunil Pareek, National Institute of Food Technology Entrepreneurship and Management, Kundli, India Series: Innovations in Postharvest Technology Series

Production, Postharvest Management and Protection

Preserving quality, maintaining nutritional components, reducing storage losses, and alleviating chilling injury are the major challenges for the fresh produce industry. This book examines the shelf life, quality, physico-chemical and biochemical changes during the storage. It discusses the latest developments made in novel postharvest treatments, storage and packaging. The latest technologies such as nitric oxide, ozone, methyl Jasmonate, salicylic acid, oxalic acid, calcium and heat treatments are discussed at length with focus on physiology, biochemistry, nutritional aspects, quality and shelf life under storage. CRC Press Market: Food & Culinary Science June 2017: 235 x 156: 704pp Hb: 978-1-498-72991-8: £121.00 eBook: 978-1-498-72992-5 * For full contents and more information, visit: www.crcpress.com/9781498729918

Edited by Radha Mohan Sharma, Rakesh Yamdagni, Ex. Vice Chancellor, NDUAT, Faizabad, U.P., and Director of Extension Education. Haryana Agric. University. Hisar, A K Dubey and Vikramaditya Pandey, Horticultural Science Division, Indian Council of Agricultural Research Strawberry is an excellent crop for nutritional, food and economic security worldwide, in general, and for those countries where growers show reluctance to grow other perennial fruits due to small size of holdings, in particular. With the introduction of soil less culture, this fruit can be grown even in those soils where native soils are not good for its cultivation. This book provides unparalleled integration of fundamentals and most advanced management to make this crop highly remunerative besides enhancing per capita availability of fruit even in the non-traditional regions of the world. CRC Press Market: Life Science May 2017: 344pp Hb: 978-1-498-79609-5: £150.00 eBook: 978-1-498-79612-5 * For full contents and more information, visit: www.crcpress.com/9781498796095

Dummy text to keep placeholder

Postharvest Chilling Injury of Fresh Produce Edited by Sunil Pareek, National Institute of Food Technology Entrepreneurship and Management, Kundli, India and Suresh K. Malhotra, Ministry of Agriculture, New Delhi, India Series: Innovations in Postharvest Technology Series Most tropical and subtropical fruits, as well as some temperate crops, are sensitive to chilling injuries. These crops are injured after a period of exposure to chilling temperatures below 10 to 15°C but above their freezing points. In the last decade progress has been made in understanding the biochemistry, physiology, and molecular basis of CI. This book will provide the detailed information on postharvest chilling injury such as symptoms, variation, causes, influencing factors, physiology, biochemistry and molecular basis. It also offers management practices through physical, chemical, hormonal, and other treatments. CRC Press Market: Food & Culinary Science April 2017: 235 x 156: 576pp Hb: 978-1-498-77565-6: £134.00 eBook: 978-1-498-77566-3 * For full contents and more information, visit: www.crcpress.com/9781498775656

Browse and order online: www.crcpress.com

FUNCTIONAL FOODS & NUTRACEUTICALS Dummy text to keep placeholder

Dummy text to keep placeholder

Antioxidant Nutraceuticals

Fruit and Cereal Bioactives

Preventive and Healthcare Applications

Sources, Chemistry, and Applications

Edited by Chuanhai Cao, University of South Florida, College of Pharmacy, Tampa, Sarvadaman Pathak, University of South Florida, College of Medicine, Tampa and Kiran Patil, Southwestern Pennsylvania Associates of Neurology, Bethel park Series: Nutraceuticals This book addresses various clinical and sub clinical applications of antioxidant nutraceuticals, with a primary focus on preventive use for general wellness, common ailments, and such chronic illnesses as cancer and neurological applications. This unique book captures the applications of natural antioxidants, which have been used for thousands of years in Traditional Chinese Medicine and Ayurvedic Medicine as well as modern nutraceuticals formulations. It covers antioxidant applications in clinical scenarios including the historical perspective, basic antioxidant properties and applications, anti-inflammatory properties, and antioxidant applications in a variety of clinical conditions. CRC Press Market: Food & Culinary Science April 2017: 235 x 156: 456pp Hb: 978-1-498-73703-6: £114.00 * For full contents and more information, visit: www.crcpress.com/9781498737036

Edited by Özlem Tokuşoğlu, Celal Bayer University, Manisa, Turkey and Clifford A Hall III, North Dakota State University, Fargo, USA Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon. A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references. CRC Press February 2017: 254 x 178: 473pp Hb: 978-1-439-80665-4: £147.00 Pb: 978-1-138-19906-4: £64.99 eBook: 978-1-439-80667-8 * For full contents and more information, visit: www.crcpress.com/9781138199064

Dummy text to keep placeholder

Bioactive Food Proteins and Peptides

Korean Functional Foods

Applications in Human Health

Composition, Processing and Health Benefits

Edited by Navam S. Hettiarachchy, University of Arkansas, Fayetteville, USA, Kenji Sato, Kyoto Prefectural University, Japan, Maurice R. Marshall, University of Florida, Gainesville, USA and Arvind Kannan, University of Arkansas, Fayetteville, USA Many naturally occurring compounds from foods inhibit pathophysiological mechanism or suppress activities of pathogenic molecules. Proteins and peptides play significant roles in such activities and are gaining importance as nutraceuticals that benefit numerous aspects of health and nutrition. This volume provides a human health perspective on food-derived proteins and peptides. It describes the potential for large-scale production with advances in technology and proposes challenges and opportunities for the future of health, nutrition, medicine, and the biosciences. Providing a comprehensive review of bioactive proteins and peptides obtained from food sources, the book brings together the most up-to-date and essential information from eminent researchers from all over the world. CRC Press October 2016: 235 x 156: 368pp Hb: 978-1-420-09314-8: £138.00 Pb: 978-1-138-19899-9: £64.99 eBook: 978-1-420-09317-9 * For full contents and more information, visit: www.crcpress.com/9781138198999

Edited by Kun-Young Park, Dae Young Kwon, Korea Food Research Institute, Republic of Korea and Ki Won Lee, Department of Food & Nutrition, Seoul National University, Republic of Korea Series: Functional Foods and Nutraceuticals Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries. Also, the book will cover detailed information of Korean functional foods such as kimchi, soybean products, ginseng, salt, oil and seeds. It also deals with its health benefits and processing methods, followed by rules and regulations related to its manufacture and sales. CRC Press Market: Food & Culinary Science October 2017: 235 x 156: 464pp Hb: 978-1-498-79965-2: £146.00 eBook: 978-1-498-79966-9 * For full contents and more information, visit: www.crcpress.com/9781498799652

2nd Edition • NEW EDITION

Dummy text to keep placeholder

Dictionary of Nutraceuticals and Functional Foods, Second Edition

Marine Nutraceuticals

Michael Eskin, University of Manitoba, Winnipeg, Canada and Snait Tamir, Tel-Hai Academic College, Upper Galilee, Israel With 300 new defined terms joining the more than 470 items, the Dictionary of Nutraceuticals and Functional Foods, Second Edition provides a convenient single source reference that defines the most commonly used terms in the field of nutraceuticals and functional foods. The book provides clearly written, concise, science-based information on over 750 nutraceutical and functional food products and compounds, including its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references. CRC Press Market: Food & Culinary Science November 2017: 254 x 178: 950pp Hb: 978-1-482-23453-4: £114.00 eBook: 978-1-482-23454-1 Prev. Ed Hb: 978-0-849-31572-5 * For full contents and more information, visit: www.crcpress.com/9781482234534

Complimentary Exam Copy

e-Inspection

Prospects and Perspectives Edited by Se-Kwon Kim, Pukyong National University, Busan, South Korea Series: Nutraceuticals The marine environment is rich in biological and chemical diversity and is the source of unique bioactive substances that can be used as nutraceuticals and functional food ingredients. This book discusses recent advances in marine nutraceuticals, providing a comprehensive account of marine-derived nutritionally and pharmacologically active agents and their potential health benefits, including antioxidant, anticancer, anticoagulant, antidiabetic, anti-inflammatory, antihypertensive, and antibacterial properties. The book discusses the sources, isolation and purification, chemistry, functional interactions, applications, and industrial perspectives of marine-derived nutraceuticals. CRC Press Market: Natural Products Chemistry February 2017: 235 x 156: 464pp Hb: 978-1-466-51351-8: £140.00 Pb: 978-1-138-19996-5: £64.99 eBook: 978-1-466-51352-5 * For full contents and more information, visit: www.crcpress.com/9781138199965

New in Paperback

Companion Website

FUNCTIONAL FOODS & NUTRACEUTICALS 3rd Edition • NEW EDITION

Dummy text to keep placeholder

Methods of Analysis for Functional Foods and Nutraceuticals, Third Edition

Soybean Food

Edited by W. Jeffrey Hurst

Jiang Lianzhou Series: Functional Foods and Nutraceuticals

The third edition of this book has seven new chapters. Six of these expand the coverage of polyphenolic compounds, both major and minor, with the seventh addressing the analysis of probiotics, the first book to do so. The book also includes specialty information such as the use of residues from vineyards and oil production for phenolic compounds. Thoroughly revised and expanded by leading scientists, the third edition of this highly successful book promises to be an invaluable source of information. CRC Press Market: Food & Culinary Science October 2017: 254 x 178: 648pp Hb: 978-1-482-23847-1: £178.00 eBook: 978-1-482-23848-8 Prev. Ed Hb: 978-0-849-37314-5 * For full contents and more information, visit: www.crcpress.com/9781482238471

Processing Technologies and Health Benefits

Soybeans and soybean products are a main source of vegetable protein and edible oil in many parts of the world. Presenting up-to-date information and emerging technologies about soybean processing, the book highlights the important role of soy in human nutrition and health as well as its composition and physicochemical properties, mechanism of its physiologic function, industrial applications, and processing technology. This book also covers the fundamental information on the chemical characteristics of soy and how it impacts and benefits human health. CRC Press Market: Food & Culinary Science July 2017: 235 x 156: 560pp Hb: 978-1-498-70757-2: £159.00 eBook: 978-1-498-70760-2 * For full contents and more information, visit: www.crcpress.com/9781498707572

Dummy text to keep placeholder

Nutrigenomics and Nutraceuticals Clinical Relevance and Disease Prevention Edited by Yashwant Pathak, University of South Florida College of Pharmacy, Tampa, USA and Ali M. Ardekani, National Institute of Genetic Engineering and Biotechnology, Tehran, Iran Series: Nutraceuticals The evidence is becoming stronger for a direct link between increased genome/epigenome damage and increased risk for adverse health outcomes. It is clear micronutrients are critical as cofactors for many cellular functions such as DNA repair enzymes or DNA oxidation. The field of Nutrigenomics has been the focus of research because it provides an opportunity to apply genomics knowledge in nutrition research, making the associations between specific nutrients and gene expressions which has significant relevance clinically and can be applied in disease prevention. This book brings a new perspective on disease prevention strategy based on the genomic knowledge of individuals and their diet. CRC Press Market: Food & Culinary Science August 2017: 235 x 156: 592pp Hb: 978-1-498-76511-4: £121.00 eBook: 978-1-498-76512-1 * For full contents and more information, visit: www.crcpress.com/9781498765114

Dummy text to keep placeholder

Phytochemicals in Citrus Applications in Functional Foods Edited by Xingqian Ye Series: Functional Foods and Nutraceuticals Citrus fruits have long been popular around the world and are a good source of Vitamin C. Citrus also contains many other functional bioactive phytochemicals including triterpenic acids, flavonoids, cerebrosides, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. This book provides a general summary of current research results in the citrus fruits and citrus foods, extensively reviewing functional bioactive phytochemicals in citrus fruits such as polysaccharide, terpenes, polyphenols, carotenoids, and limonoids. CRC Press Market: Food & Culinary Science August 2017: 235 x 156: 312pp Hb: 978-1-498-74272-6: £108.00 eBook: 978-1-498-74274-0 * For full contents and more information, visit: www.crcpress.com/9781498742726

Browse and order online: www.crcpress.com

SEAFOOD Dummy text to keep placeholder

Marine Polysaccharides Food Applications Vazhiyil Venugopal, Indian Institute of Technology, Mumbai Consolidating the most recent information on polysaccharides and the efficient use of seafood wastes, this book discusses applications of marine polysaccharides in food product development and other areas. Chapters include isolation and characterization of chitin and its derivatives in seafood wastes, production of carrageenan, algin, agar, and fucoidan from seaweed, and the associated properties of these compounds. It discusses the potential functional roles of these polysaccharides in development of various food products, both of animal (including muscle and dairy) and vegetable origin, and their possible role as edible films and carriers of nutrients. CRC Press October 2016: 235 x 156: 396pp Hb: 978-1-439-81526-7: ÂŁ147.00 Pb: 978-1-138-19844-9: ÂŁ64.99 eBook: 978-1-439-81527-4 * For full contents and more information, visit: www.crcpress.com/9781138198449

Complimentary Exam Copy

e-Inspection

New in Paperback

Companion Website

NUTRITION IN HEALTH & DISEASE Dummy text to keep placeholder

Dummy text to keep placeholder

Glutamine

Dietary Lipids for Healthy Brain Function

Biochemistry, Physiology, and Clinical Applications

Claude Leray

Edited by Dominique Meynial-Denis, Unité de Nutrition Humaine, St Genès Champanelle, France

Research suggests that lipids including cholesterol, fat soluble vitamins and some carotenoids participate in maintaining brain function. This book focuses on how nutrients can improve brain development in early life leading to slower age related decline of higher brain functions. Chapters review how nutrients affect brain and cognitive development; cognitive decline and age-related disease; as well as neurological, mental, and behavioral disorders.

This book describes the different functions of glutamine (Gln) in animals and humans. Gln is both a nutrient and a signaling molecule, and its functions go beyond those of a simple metabolic fuel or protein precursor. This book has gathered together, in an unbiased and critical manner, all the available evidence and research on Gln including pathology (neurological diseases, intestinal diseases, critical illness, and cancer), physiology (successful aging), catabolic states, immunity, and exercise. Special attention is given to the potential benefit of Gln in states of insulin resistance and the role of Gln as a "conditionally essential" amino acid. CRC Press February 2017: 254 x 178: 412pp Hb: 978-1-482-23429-9: £89.00 eBook: 978-1-482-23430-5 * For full contents and more information, visit: www.crcpress.com/9781482234299

CRC Press Market: Nutrition June 2017: 235 x 156: 288pp Hb: 978-1-138-03525-6: £100.00 eBook: 978-1-315-26882-8 * For full contents and more information, visit: www.crcpress.com/9781138035256

Dummy text to keep placeholder

Anthocyanins in Health and Disease

Dietary Phosphorus

Edited by Taylor C. Wallace and M. Monica Giusti

Health Benefits and Risks

Anthocyanin pigments are responsible for the orange-red and blue-violet colors of many fruits, vegetables, cereal grains, and flowers. Interest in anthocyanins has intensified because of their health benefits as dietary antioxidants. This book reviews the relationship of anthocyanins to human health and disease. It examines the bioavailability, chemistry, metabolism, and efficacy of anthocyanins, as well as their role in protecting the body from several age- and obesity-related chronic diseases. Diseases covered include colorectal cancer, metabolic syndrome, neuronal and cognitive dysfunction, immune dysfunction, eye disorders, and cardiovascular disease.

Edited by Jaime Uribarri, Icahn School of Medicine at Mount Sinai, New York, NY, USA and Mona S Calvo

CRC Press Market: Nutrition February 2017: 234x156: 368pp Hb: 978-1-439-89471-2: £91.00 Pb: 978-1-138-19868-5: £38.99 eBook: 978-1-439-89476-7 * For full contents and more information, visit: www.crcpress.com/9781138198685

Phosphorus is an essential element occurring in most foods. In typical Western diets, it is not harmful but does adversely affect tissues in the body when given in excess or paucity. This book provides a comprehensive review of various aspects of phosphorus in relation to human nutrition. Sections cover phosphorus nutrition and dietary issues, health risks associated with phosphorus, phosphorus intake in populations at risk, regulatory challenges and policy approaches, and environmental impacts of phosphates in the modern food supply. CRC Press Market: Nutrition October 2017: 254 x 178: 440pp Hb: 978-1-498-70696-4: £95.00 eBook: 978-1-498-70697-1 * For full contents and more information, visit: www.crcpress.com/9781498706964

Dummy text to keep placeholder

Clinical Nutrition in the Management of Cardiovascular Disease, Diabetes, and Obesity

Eating Disorders in Special Populations

Edited by Nathalie Bergeron, Patty W. Siri-Tarino, George A. Bray and Ronald M. Krauss, Children's Hospital Oakland Res Inst, Berkeley, California,

Edited by Jonna Fries, California State University, Los Angeles, USA and Veronica Sullivan, Scovel Psychological Services, Vancouver, Washington, USA

Risks associated with being overweight or obese can be mitigated by appropriate dietary measures, although in counseling patients, one must consider their personal preferences and health status to improve compliance. This book reviews various nutritional approaches in the clinical management of metabolic disorders associated with increased risk of cardiovascular disease. Chapters present information on calories and nutrient distribution; dietary carbohydrates, fat, and protein; meal frequency and timing; novel approaches to promoting metabolic health; the gut microbiome; and special populations.

Eating disorders are among the most complex disorders to treat, typically requiring medical, nutritional, and psychotherapeutic interventions. In an engaging, clear, and concise manner, Eating Disorders in Special Populations: Medical, Nutritional, and Psychological Treatments prepares physicians, dietitians, and psychotherapists to navigate the labyrinth they enter with eating disordered patients. Aggregating a vast amount of information and perspectives in a clear and concise format, readers will gain insight into the minds on both sides of the treatment room.

CRC Press Market: Nutrition July 2017: 254 x 178: 472pp Hb: 978-1-498-70426-7: £95.00 eBook: 978-1-498-70427-4 * For full contents and more information, visit: www.crcpress.com/9781498704267

CRC Press Market: Nutrition May 2017: 235 x 156: 376pp Hb: 978-1-498-75936-6: £77.00 eBook: 978-1-498-75937-3 * For full contents and more information, visit: www.crcpress.com/9781498759366

Medical, Nutritional, and Psychological Treatments

Browse and order online: www.crcpress.com

NUTRITION IN HEALTH & DISEASE Dummy text to keep placeholder

Dummy text to keep placeholder

Metabolic Medicine and Surgery

Nutrition, Immunity, and Infection

Edited by Michael M. Rothkopf, Atlantic Health/ Morristown Medical Center, New Jersey, USA, Michael J. Nusbaum, Atlantic Health/ Morristown Medical Center, New Jersey, USA and Lisa P. Haverstick, RDN, CNSC, Morristown Medical Center, New Jersey, USA Health practitioners who deal with disease by attempting to restore normal metabolism are said to practice metabolic medicine. This book is intended to be the first comprehensive overview in the field of metabolic medicine, which is dedicated to controlling the epidemic of obesity and preventing obesity’s consequences. It introduces metabolic medicine and surgery, and covers metabolic syndrome as an epidemic, metabolic approaches to diabetes and obesity, and metabolic management in chronic disease states.

Edited by Philip C. Calder and Anil D. Kulkarni This book focuses on the influence of diet on the immune system and how altering one’s diet helps prevent and treat infections and chronic diseases. It reviews basic immunology and discusses changes in immune function throughout the lifecycle. It features comprehensive chapters on obesity and the role of immune cells in adipose tissue. Topics include undernutrition and malnutrition, infant immune maturation, pre and probiotics, mechanisms of immune regulation by various vitamins and minerals, and nutrition and the aging immune system. CRC Press Market: Nutrition August 2017: 254 x 178: 432pp Hb: 978-1-482-25397-9: £89.00 eBook: 978-1-482-25398-6 * For full contents and more information, visit: www.crcpress.com/9781482253979

CRC Press Market: Nutrition February 2017: 254 x 178: 656pp Hb: 978-1-466-56711-5: £102.00 Pb: 978-1-138-03388-7: £38.99 eBook: 978-1-466-56712-2 * For full contents and more information, visit: www.crcpress.com/9781138033887

Dummy text to keep placeholder

Neurodegenerative Disease and Micronutrients

Obesity

Prevention and Treatment

Kedar N. Prasad, Premier Micronutrient Corporation, Novato, California, USA The bookproposes that a preparation of antioxidants and micronutrients, in combination with standard therapy, may reduce progression and improve management better than standard therapy alone for Alzheimer’s, Parkinson’s, and Huntington’s disease, as well as PTSD, traumatic brain injury, concussions, and cerebral vascular insufficiency. The book presents the latest research on the effects of micronutrients and recommends formulations for use in combination with standard therapies for these neurodegenerative diseases and conditions. CRC Press Market: Medicine October 2016: 235 x 156: 350pp Hb: 978-1-482-21047-7: £95.00 Pb: 978-1-138-03414-3: £38.99 eBook: 978-1-482-21048-4 * For full contents and more information, visit: www.crcpress.com/9781138034143

Edited by James M. Rippe, Rippe Lifestyle Institute, Shrewsbury, Massachusetts, USA and Theodore J. Angelopoulos, University of Central Florida, Orlando, USA The prevention and treatment of obesity is a major concern for physicians and healthcare professionals. This book presents an exhaustive review of the modern management of obesity. Providing important information on nutrition, exercise, and behavioral management of obesity, the text discusses specific medical conditions, provides practical applications and resources, and explores future directions for the prevention and treatment of obesity. The authors cover a broad range of topics including pathophysiology, epidemiology, clinical evaluations, childhood obesity, drug treatment, as well as surgical procedures of obesity. CRC Press Market: Endocrinology October 2016: 235 x 156: 435pp Hb: 978-1-439-83671-2: £114.00 Pb: 978-1-138-19849-4: £51.99 eBook: 978-1-439-83672-9 * For full contents and more information, visit: www.crcpress.com/9781138198494

Dummy text to keep placeholder

Nutrition and Integrative Medicine

Perinatal Growth and Nutrition Edited by Ian J. Griffin, UC Davis Children's Hospital, Sacramento, California, USA

A Primer for Clinicians Edited by Aruna Bakhru While medical professionals continue to practice traditional allopathic medicine, the public has turned towards integrative medical alternatives. Physicians must be informed to evaluate nutritional supplements, healing therapies, and dietary approaches for patients. This book provides clinicians with a guide on evaluating and recommending nutritional as well as integrative therapies. It discusses the gut microbiome, dental connection to health, nutrition in the immune system, nutrition and the brain, and intravenous nutrition therapy. Integrative healing methods include acupuncture, meditation, yoga, sound and light healing, essential oils, and bioenergetics of foods. CRC Press Market: Nutrition September 2017: 235 x 156: 348pp Hb: 978-1-498-75948-9: £89.00 eBook: 978-1-498-75949-6 * For full contents and more information, visit: www.crcpress.com/9781498759489

Complimentary Exam Copy

e-Inspection

This book explores the reasons for abnormal post-natal growth in preterm infants. It examines the long-term effects on developmental outcome as well as metabolic risks such as insulin resistance, type 2 diabetes, and hypertension. The contributors explore the risks and benefits of faster post-natal growth and catch-up growth in preterm infants. They describe tools for assessment of growth and early identification of faltering growth. They also explain methods for reducing growth faltering and for optimizing catch-up growth, including the new possibilities offered by customized fortification of human breast milk. CRC Press Market: Nutrition February 2017: 235 x 156: 342pp Hb: 978-1-466-55853-3: £119.00 Pb: 978-1-138-03368-9: £51.99 eBook: 978-1-466-55854-0 * For full contents and more information, visit: www.crcpress.com/9781138033689

New in Paperback

Companion Website

NUTRITION IN HEALTH & DISEASE Dummy text to keep placeholder

Primary Care Nutrition Writing the Nutrition Prescription David Heber, UCLA, Los Angeles, California, USA and Zhaoping Li Primary care physicians work in settings with limited time and resources making them unable to incorporate nutritional advice into daily practices. This book provides practical applications of proper nutrition practices in disease management, prevention, and treatment. Chapters cover the role of dietary supplements; approach the overweight/obese patient; food addiction, food allergy, and food intolerance; type two diabetes mellitus; managing diabetes without weight gain; nutrition and coronary artery disease; lipid disorders; fatty liver; heart failure; immune function; hypertension; cancer; neurodegenerative disorders and cognitive impairment; and personalized nutrition. CRC Press Market: Nutrition July 2017: 254 x 178: 440pp Hb: 978-1-498-74833-9: £92.00 eBook: 978-1-498-74837-7 * For full contents and more information, visit: www.crcpress.com/9781498748339

Dummy text to keep placeholder

The Physiological Basis of Metabolic Bone Disease Edited by Borje Edgar Christopher Nordin, Royal Adelaide Hospital, South Australia, Howard Arthur Morris, University of South Australia, Adelaide and Paul Anderson, University of South Australia, Adelaide Physiology and medicine are interrelated disciplines, and this is perhaps nowhere more apparent than in the field of mineral metabolism. This book presents information on the physiological principles regulating the response of mineral homeostasis on genetic, molecular, environmental, and nutritional factors. Chapters cover calcium and vitamin D nutrition, intestinal calcium absorption, plasma calcium homeostasis, renal handling of calcium, calcium sensing receptors, plasma phosphate homeostasis, endocrine actions of vitamin D, parathyroid hormone, calcitonin, and the calcification process. CRC Press Market: Nutrition February 2017: 235 x 156: 232pp Hb: 978-1-439-89942-7: £110.00 Pb: 978-1-138-19870-8: £51.99 eBook: 978-1-439-89943-4 * For full contents and more information, visit: www.crcpress.com/9781138198708

Dummy text to keep placeholder

Yogurt Roles in Nutrition and Impacts on Health André Marette, Éliane Picard-Deland and Melissa Anne Fernandez Yogurt is a fermented food that has existed for centuries containing bioactive properties beneficial to health. It contains a unique blend of easily digestible proteins, carbohydrates, and fats. Several recent epidemiological studies with large cohorts have demonstrated that yogurt intake is associated with prevention of obesity, type 2 diabetes, and cardiovascular diseases. This book explores the consumption of yogurt across the globe, its impact on nutrition, and contribution to a healthy diet. It focuses on the health benefits of yogurt and its role in chronic disease prevention. CRC Press Market: Nutrition February 2017: 235 x 156: 192pp Hb: 978-1-138-03255-2: £82.00 eBook: 978-1-315-39032-1 * For full contents and more information, visit: www.crcpress.com/9781138032552

Browse and order online: www.crcpress.com

NUTRITION SCIENCE Dummy text to keep placeholder

Advances in the Assessment of Dietary Intake Edited by Dale A. Schoeller, University of Wisconsin - Madison, USA and M. Westerterp Considerable evidence proves that self-reported dietary intake using written diaries or recalls are subject to bias resulting in poor accuracy. While dietary intake data are needed to drive many nutritional policies, the obesity epidemic has increased the need to assess diet with absolute accuracy. This book reviews the field of research methods in dietary assessment. Chapters cover laboratory and free-living dietary methods; computer assisted recall methods; dietary energy intake models; dietary and isotopic biomarkers; photographic diet diaries; chewing and swallowing sensors for detection; and novel electronic monitoring devices under investigation. CRC Press Market: Nutrition June 2017: 254 x 178: 392pp Hb: 978-1-498-74932-9: £77.00 eBook: 978-1-498-74934-3 * For full contents and more information, visit: www.crcpress.com/9781498749329

2nd Edition • NEW EDITION

Appetite and Food Intake Central Control, Second Edition Edited by Ruth Harris, Professor, Dept. of Physiology, Georgia Regents University, Augusta, GA This new edition reviews the current status of both basic and applied research on the regulation of food intake. Its focus is on the use of new technologies and/or less common animal models explaining how they have advanced the understanding of appetitive and ingestive behavior. Sections examine novel animal models, advanced technologies facilitating progress, new understandings of central mechanisms, and central effects of nutrients on appetite. Chapters include the development of feeding circuits and various macronutrient effects on appetite. CRC Press Market: Nutrition April 2017: 235 x 156: 352pp Hb: 978-1-498-72316-9: £110.00 eBook: 978-1-498-72317-6 Prev. Ed Hb: 978-1-420-04783-7 * For full contents and more information, visit: www.crcpress.com/9781498723169

Dummy text to keep placeholder

Psoriasis and Psoriatic Arthritis Pathophysiology, Therapeutic Intervention and Nutrition Edited by Siba P. Raychaudhuri, University of California, Davis, USA and VA Medical Center Sacramento, California, USA, Smriti Raychaudhuri, VA Medical Center, Sacramento, California, USA and Debasis Bagchi, University of Houston, Texas, USA Psoriasis is a life-long chronic autoimmune disease characterized by thick scaly skin lesions and often associated with severe arthritis. Chronic psoriasis is connected to health conditions such as psoriatic arthritis, inflammatory disorders, type 2 diabetes, and cardiovascular disease. This book discusses the epidemiology, etiology of psoriasis, genetics of psoriasis, psoriatic arthritis, pathogenesis, clinical manifestations, treatment regimen, nutraceutical therapeutics, and novel phytopharmaceuticals in the treatment of psoriasis. Nutrition is a very important paradigm in the natural treatment of psoriasis, which is extensively focused on in this book. CRC Press Market: Nutrition September 2017: 254 x 178: 448pp Hb: 978-1-498-75606-8: £95.00 eBook: 978-1-498-75607-5 * For full contents and more information, visit: www.crcpress.com/9781498756068

Complimentary Exam Copy

e-Inspection

New in Paperback

Companion Website

SPORTS NUTRITION Dummy text to keep placeholder

Body Composition Health and Performance in Exercise and Sport Edited by Henry C. Lukaski The methods to measure body composition have recently become an important outcome of interventions, nutrition, exercise, and treatments with pharmaceuticals. This book presents information on body composition assessment comprising perspective, methods and limitations, muscle mass, adipose tissue, and hydration status. It focuses on physical activity and body composition of youth, obese adults, and changes in obese/overweight children. The book features information on body composition in special populations including endurance, power, strength, and aesthetic sports athletes; older physically active individuals; military; and emergency responders. CRC Press Market: Nutrition June 2017: 254 x 178: 400pp Hb: 978-1-498-73167-6: ÂŁ77.00 eBook: 978-1-498-73168-3 * For full contents and more information, visit: www.crcpress.com/9781498731676

Browse and order online: www.crcpress.com

INDEX BY TITLE Functional carbohydrates ................................................ 6

A Advances in Food Extrusion Technology ................... 9 Advances in Meat Processing Technology ................ 9 Advances in Processing Technologies of Wine and Related Products ................................................................... 9 Advances in the Assessment of Dietary Intake ...................................................................................... 25 Anthocyanins in Health and Disease ........................ 22 Antioxidant Nutraceuticals ........................................... 19 Appetite and Food Intake ............................................... 25

B Bioactive Food Proteins and Peptides ....................... 19 Body Composition ............................................................. 26

C Clinical Nutrition in the Management of Cardiovascular Disease, Diabetes, and Obesity .................................................................................... 22 Controlling Salmonella in Poultry Production and Processing ............................................................................. 13 Croquembouche ................................................................... 3

G Glutamine ............................................................................. 22

H Handbook of Aseptic Processing and Packaging, Second Edition .................................................................... 15 Handbook of Brewing, Third Edition ............................ 2 Handbook of Drying of Vegetables and Vegetable Products ................................................................................. 10 Handbook of Food Engineering, Third Edition ..................................................................................... 10 Handbook of Halal Food Production ........................ 10 High Pressure Processing of Fruit and Vegetable Juices ....................................................................................... 11 Hobbsâ&#x20AC;&#x2122; Food Poisoning and Food Hygiene, 8th Edition ..................................................................................... 13

I Improving Food Quality with Novel Food Processing Technologies ........................................................................ 17

D Dictionary of Nutraceuticals and Functional Foods, Second Edition .................................................................... 19 Dietary Fiber and Health ................................................... 5 Dietary Lipids for Healthy Brain Function ................ 22 Dietary Phosphorus .......................................................... 22

Juice Processing .................................................................. 18

K Korean Functional Foods ............................................... 19

E Eating Disorders in Special Populations .................. 22 Ecosustainable Polymer Nanomaterials for Food Packaging ............................................................................. 15 Edible Coatings and Films to Improve Food Quality, Second Edition .................................................................... 15 Edible Oils ................................................................................. 9 Emerging Technologies for Food Quality and Food Safety Evaluation ............................................................... 17 Engineering Aspects of Food Biotechnology ............ 9 Engineering Aspects of Membrane Separation and Application in Food Processing ...................................... 9

F Feeding of Nations, The ................................................... 12 Fennemaâ&#x20AC;&#x2122;s Food Chemistry, Fifth Edition .................. 7 Flavor, Fragrance, and Odor Analysis, Second Edition ....................................................................................... 7 Food Biofortification Technologies ............................ 10 Food By-Product Based Functional Food Powders .................................................................................... 5 Food Flavors ........................................................................... 5 Food Lipids .............................................................................. 4 Food Nanotechnology .................................................... 10 Food Packing Materials ................................................... 15 Food Plant Sanitation ...................................................... 17 Food Process Engineering .............................................. 10 Food Proteins and Peptides .............................................. 7 Food Safety ........................................................................... 12 Food Safety and Protection ........................................... 13 Food Safety Chemistry ....................................................... 7 Food Safety Management Programs ........................ 17 Food Spoilage Microorganisms ................................... 13 Fruit and Cereal Bioactives ............................................ 19

Laboratory Models for Foodborne Infections ............................................................................... 13

Obesity .................................................................................... 23 Operations in Food Refrigeration ............................... 11

P Perinatal Growth and Nutrition .................................. 23 Phenolic Compounds in Food ........................................ 8 Physiological Basis of Metabolic Bone Disease, The ............................................................................................ 24 Phytochemicals in Citrus ................................................ 20 Polysaccharides ..................................................................... 5 Post-Fermentation and -Distillation Technology .............................................................................. 2 Postharvest Chilling Injury of Fresh Produce ........... 18 Postharvest Processing .................................................... 18 Practical Methods in Predictive Food Microbiology ........................................................................ 14 Primary Care Nutrition ..................................................... 24 Psoriasis and Psoriatic Arthritis .................................... 25

R Rapid Methods in Food Microbiology ....................... 14 Reactive Dicarbonyls, Advanced Glycation End Products and Chronic Degenerative Diseases .........................................................................12 Risk Assessment Methods for Biological and Chemical Hazards in Food ................................................................. 14

S Science and Strategies for Safe Food ........................ 12 Soybean Food ...................................................................... 20 Strawberries .......................................................................... 18 Sweeteners .............................................................................. 8

T Toxins and Other Harmful Compounds in Foods ......................................................................................... 8 Trends in Fish Processing Technologies ................... 11

M Managing Food Safety Risks in the Agri-Food Industries ............................................................................... 13 Marine Nutraceuticals ..................................................... 19 Marine Polysaccharides .................................................. 21 Metabolic Medicine and Surgery ................................ 23 Methods in Probiotics Research ................................... 14 Methods of Analysis for Functional Foods and Nutraceuticals, Third Edition ......................................... 20 Methods of Analysis of Food Components and Additives, Second Edition .................................................. 7 Microbial Food Safety and Preservation Techniques............................................................................ 14

Y Yogurt ..................................................................................... 24

Multiresidue Methods for the Analysis of Pesticide Residues in Food ................................................................... 8

N Nanoscience and Nanotechnology in Foods and Beverages .............................................................................. 11 Nanotechnology in Nutraceuticals .............................. 5 Neurodegenerative Disease and Micronutrients ..................................................................... 23 Novel Postharvest Treatments of Fresh Produce .................................................................................. 18 Novel Techniques in Sensory Characterization and Consumer Profiling ........................................................... 16 Nutrigenomics and Nutraceuticals ............................ 20 Nutrition and Integrative Medicine ............................ 23 Nutrition, Immunity, and Infection ............................ 23

Complimentary Exam Copy

e-Inspection

New in Paperback

Companion Website

INDEX BY AUTHOR

Meynial-Denis, Dominique .......................................... 22 Mishra, Vijendra .................................................................. 14

Akoh, Casimir C. ..................................................................... 4 Anandharamakrishnan, C. ............................................ 10 Arvanitoyannis, Ioannis .................................................. 15

B Bakhru, Aruna ....................................................................... 23 Baldwin, Elizabeth A. ........................................................ 15 Banerjee, Pratik .................................................................... 14 Bekhit, Alaa El-Din A. ........................................................... 9 Benkeblia, Noureddine ..................................................... 5 Bergeron, Nathalie ............................................................ 22 Borda, Daniela ...................................................................... 11 Bordiga, Matteo ..................................................................... 2

C Calder, Philip C. ................................................................... 23 Cao, Chuanhai ..................................................................... 19 Chemat, Smain ....................................................................... 9 Cho, Susan ................................................................................ 5 Cho, Yong-Jin ....................................................................... 17 Cramer, Michael M. ........................................................... 17

Newslow, Debby ................................................................ 17 Nollet, Leo M.L. ....................................................................... 8 Nordin, Borje Edgar Christopher .............................. 24

O Obadina, Adewale Olusegun ..................................... 18 Otles, Semih ............................................................................. 7

P Pareek, Sunil .......................................................................... Pareek, Sunil .......................................................................... Park, Kun-Young ................................................................. Pathak, Yashwant ............................................................... Prasad, Kedar N. ..................................................................

18 18 19 20 23

Damodaran, Srinivasan ..................................................... 7 7 David, Jairus R. D. ............................................................... 15

Rai, Ravishankar ................................................................... Rai, V Ravishankar .............................................................. Raychaudhuri, Siba P. ...................................................... Riaz, PhD, Mian Nadeem ............................................... Rippe, James M. .................................................................. Rodriguez, Fernando Perez ......................................... Rothkopf, Michael M. ....................................................... Russell, Ph.D., Scott M. ....................................................

Eskin, Michael ....................................................................... 19

Saeid, Agnieszka ................................................................. 10 Schoeller, Dale A. ............................................................... 25 Sen, Shampa ............................................................................ 5 Sharma, Radha Mohan ................................................... 18 Silvestre, Clara ...................................................................... 15 Singh, Preeti .......................................................................... 15 Soon, Jan Mei ....................................................................... 13 Stewart, Graham G. ............................................................. 2 Sun, Baoshan ........................................................................... 9

F Falguera, Victor ................................................................... 18 Field, Robert W. ...................................................................... 9 Fries, Jonna ............................................................................ 22

G Ghonkrokta, Surender S. ................................................ 12 Gibson, Mark ......................................................................... 12 Griffin, Ian J. ........................................................................... 23

H Harris, Ruth ............................................................................ 25 Heber, David ......................................................................... 24 Heinzen, Horacio .................................................................. 8 Heldman, Dennis R. .......................................................... 10 Hettiarachchy, Navam S. .................................................. 7 Hettiarachchy, Navam S. ............................................... 19 Houška, Milan ....................................................................... 11 Huang, Lihan ........................................................................ 14 Hurst, W. Jeffrey .................................................................. 20

13 14 25 10 23 14 23 13

T Teixeira, Jose A. ...................................................................... 9 Tokuşoğlu, Özlem ................................................................ 5 Tokuşoğlu, Özlem .............................................................. 17 Tokuşoğlu, Özlem .............................................................. 19

U Uribarri, Jaime ...................................................................... 22

Varela, Paula .......................................................................... 16 Varzakas, Theodoros ........................................................... 8 Vendeville, Jean-Yves ......................................................... 3 Venugopal, Vazhiyil .......................................................... 21

Jayas, Digvir S. ...................................................................... 11 Jelen, Henryk ........................................................................... 5

Wallace, Taylor C. ............................................................... 22 Wang, Yanbo ........................................................................ 13 Witczak, A. ................................................................................. 8

Kim, Se-Kwon ....................................................................... 19

L Leray, Claude ........................................................................ 22 Lianzhou, Jiang ................................................................... 20 Liu, Dongyou ........................................................................ 13 Losso, Jack N. ........................................................................... 7 Lukaski, Henry C. ................................................................. 26

Y Ye, Xingqian .......................................................................... 20 Yu, Liangli (Lucy) ................................................................... 7

Z Zhang, Min ............................................................................. 10 Zhu, Yang .................................................................................. 6

Malcata, F. Xavier ............................................................... 10 Marette, André .................................................................... 24 Marsili, Ray ................................................................................ 7 Mascheroni, Rodolfo H. .................................................. 11 Maskan, Medeni .................................................................... 9 McLauchlin, Jim .................................................................. 13 Mead, William J. .................................................................. 12

Browse and order online: www.crcpress.com

Taylor & Francis Group 2 Park Square, Milton Park, Abingdon. Oxon. OX14 4RN Tel: 02070176000 â&#x20AC;¢ Fax: 02071076699 ISBN: 9781138041646