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Contents

Brewing & Fermentation ......................................3

Fats & Oils..............................................................4

Culinary Science ....................................................6

Food Additives & Ingredients ................................9

Food Chemistry....................................................11

Food Engineering & Processing ..........................15

Food Laws and Regulations/Food Microbiology & Safety................................18

Food Microbiology & Safety................................19

Food Packaging....................................................22

Food Product Development ................................24

Fruit & Vegetable Products ..................................25

Functional Foods & Nutraceuticals ......................26

Meats, Poultry, & Seafood ..................................30

Page 7

Page 20 Page 18

Page 24

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3

Brewing & Fermentation

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

Handbook ofPlant-BasedFermented Foodand BeverageTechnologySecond EditionEdited by

Y. H. HuiScience Technology System, WestSacramento, California, USA

E. Özgül EvranuzFaculty of Chemical & Metallurgical Engineering, IstanbulTechnical University, Turkey

Fermented food can be produced with inexpensiveingredients and simple techniques and makes a signifi-cant contribution to the human diet, especially in ruralhouseholds and village communities worldwide.Progress in the biological and microbiological sciencesinvolved in the manufacture of these foods has led tocommercialization and heightened interest among sci-entists and food processors. Handbook of Plant-BasedFermented Food and Beverage Technology, SecondEdition is an up-to-date reference exploring the history,microorganisms, quality assurance, and manufacture offermented food products derived from plant sources.

The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then sup-plies a detailed exploration of a range of topics, including:• Soy beverages and sauce, soymilk, and tofu• Fruits and fruit products, including wine, capers,

apple cider and juice, mangos, olive fruit, andnoni fruits

• Vegetables and vegetable products, includingred beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers

• Cereals and cereal products, including ferment-ed bread, sourdough bread, rice noodles, boza,Chinese steamed buns, whiskey, and beer

• Specialty products such as balsamic vinegar,palm wine, cachaça, brick tea, shalgam, coconutmilk and oil, coffee, and probiotic nondairy beverages

• Ingredients such as proteolytic bacteria,enzymes, and probiotics

Fermented food products play a critical role in culturalidentity, local economy, and gastronomical delight.With contributions from over 60 experts from more than20 countries, the book is an essential reference distillingthe most critical information on this food sector.

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

Handbook ofAnimal-BasedFermented Foodand BeverageTechnologySecond EditionEdited by


E. Özgül EvranuzFaculty of Chemical & Metallurgical Engineering, IstanbulTechnical University, Turkey

Fermented food can be produced with inexpensive ingre-dients and simple techniques and makes a significantcontribution to the human diet, especially in rural house-holds and village communities worldwide. Progress in thebiological and microbiological sciences involved in themanufacture of these foods has led to commercializationand heightened interest among scientists and foodprocessors. Handbook of Animal-Based FermentedFood and Beverage Technology, Second Edition is anup-to-date reference exploring the history, microorgan-isms, quality assurance, and manufacture of fermentedfood products derived from animal sources.

The book begins by describing fermented animalproduct manufacturing and then supplies a detailedexploration of a range of topics including:• Dairy starter cultures, microorganisms,

leuconostoc and its use in dairy technology, and the production of biopreservatives

• Exopolysaccharides and fermentation ecosystems • Fermented milk, koumiss, laban, yogurt, and

sour cream• Meat products, including ham, salami, sausages,

and Turkish pastirma• Malaysian and Indonesian fermented fish products• Probiotics and fermented products, including

the technological aspects and benefits of cheeseas a probiotic carrier

Fermented food products play a critical role in cultural identity, local economy, and gastronomicaldelight. With contributions from over 60 experts frommore than 20 countries, the book is an essential referencedistilling the most critical information on this food sector.


Also available as a set:

Handbook of Fermented Food and Beverage Technology, Second EditionCatalog no. K15940, May 2012, ISBN: 978-1-4665-6145-8, $349.95 / £223.00

Also available as an eBook



4 Save when you order online at www.crcpress.com

Brewing & Fermentation / Fats & Oils

Coming Soon!

Valorization ofFood ProcessingBy-ProductsEdited by

M. ChandrasekaranCochin University of Science andTechnology, India

Fermented Foods and BeveragesSeries

This book addresses the issues, potentials, andprospects of harnessing various types of food process-ing byproducts through valorization and effectivecommercial utilization. After reviewing the state offood processing byproducts, the text introduces thebasic principles of food and biotechnologies for val-orization before providing a detailed description ofby-products and wastes generated. It identifies thepotential of the by-products of each food industry forthe production of biologicals of commercial signifi-cance, enzymes, pigments, flavors, functional ingredi-ents, micronutrients, nutraceuticals, active pharma-ceutical ingredients, phytochemicals, biofuels, andbiomaterials.

Catalog no. K12207, September 2012, c. 624 pp.ISBN: 978-1-4398-4885-2, $169.95 / £108.00Also available as an eBook

FermentationEffects on FoodPropertiesEdited by

Bhavbhuti M. MehtaAnand Agricultural University,India

Afaf Kamal-EldinSwedish University of AgriculturalScience, Uppsala

Robert Z. IwanskiWest Pomeranian University of Technology, Szczecin,Poland

Series: Chemical & Functional Properties of FoodComponents

A large variety of food products are prepared by thefermentation of various raw materials. This volumeexplores the role of fermentation reactions in thechemical, functional, and sensory properties of foodcomponents as well as their effect on food compo-nent content and biological activity. Emphasizing thevarious chemical changes that take place during pro-cessing, the book explores the complex microbialcommunity in fermented foods and the generation ofthe flavor and aroma compounds.

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

Coming Soon!

Solid StateFermentationfor Foods andBeveragesEdited by

Jian ChenJiangnan University, Jiangsu, China

Yang ZhuTNO Quality of Life, Zeist, the Netherlands

This is the first book about fermented food and bev-erage to focus on solid-state fermentation. The textdescribes the various reactors used in solid-state fer-mentation, including static state reactors, dynamicreactors, and other new types of reactors, and pro-vides a detailed introduction to various solid-state fermented foods and beverages, including productcategory, characteristics, functionalities, safety issuesand consumer perception. The authors address suchengineering issues as mass and heat transfer and ener-gy equation calculation of solid-state fermentation,dynamic modeling of solid-state fermentation, andprocess control of solid-state fermentation.

Catalog no. K11996, November 2012, c. 472 pp.ISBN: 978-1-4398-4496-0, $179.95 / £114.00Also available as an eBook

Chemical,Biological, andFunctionalAspects of FoodLipidsSecond EditionEdited by

Zdzisław E. SikorskiGdansk University of Technology,Poland

Anna KołakowskaAgricultural University at Szczecin, Poland

Series: Chemical & Functional Properties of Food Components

This book provides a concise, yet well-documentedpresentation of the current state of knowledge onlipids. Under the editorial guidance of globally recog-nized food scientists Zdzisław E. Sikorski and AnnaKołakowska, this completely revised and updated edi-tion presents eight entirely new chapters. It is an idealreference for both professional and aspiring food scien-tists in both industry and academia. It contains all ofthe necessary information needed to control the rate ofundesirable reactions in foods and select optimum stor-age and processing parameters for these delicate fats.

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





5

Fats & Oils


Coming Soon!

Introduction toLipidomicsFrom Bacteria toManClaude LerayThe first comprehensive book on lipidomics, this long-awaited work inventories the huge variety of lipidmolecules present in all aspects of life. It uses sensitiveanalytical techniques, such as mass spectrometry, tocharacterize structures and simplify the association ofnames with their appropriate structures. Fulfilling thespirit of inclusiveness, it details structures from marineecosystems, little known structures from bibliograph-ic data, cultural references and context, biologicalfunctions, and possible pharmacological properties. Atrue textbook rather than just a catalog, it is highlyinformative and educational while simultaneouslybeing anecdotal and interesting to read.• Classifies the wide variety of lipids found in the

world• Shows the diversity of structures encountered

in the living world• Contains a brief account of each lipid’s

discovery, biological functions, and possiblepharmacological properties

• Includes an appendix devoted to the chronologyof lipid discovery and associated techniques

Selected Contents:

Simple Lipids

Simple lipids with one component. Hydrocarbons.Fatty acids. Fatty acid derivatives (hydroxylated orcyclic). Simple lipids with two components.Acylglycerols. Alkylglycerols. Simple aminolipids.Ceramides. Waxes. Cyanolipids. Sterol esters andalkylethers. Acyl-CoA. Simple glycolipids.

Complex Lipids

Phospholipids. Glycerophospholipids.Glycerophosphonolipids. Sphingosylphospholipids.Sphingosylphosphonolipids. Complex Amino Lipids.Aminolipids without glycerol. Aminolipids with glycerol (betain lipids).

Catalog no. K15167, September 2012, c. 480 pp.Soft CoverISBN: 978-1-4665-5146-6, $99.95 / £63.99Also available as an eBook

Coming Soon!

Structure andProperties ofFat CrystalNetworksSecond EditionAlejandro G. MarangoniUniversity of Guelph, Ontario,Canada

Leendert WesdorpUnilever R&D, Vlaardingen, Netherlands

An excellent introduction to the field of fat technolo-gy for students and researchers, this second editionfocuses on the characterization of physical propertiesof fats, including laboratory protocols and quantita-tive treatments used to quantify structure and func-tion. This comprehensive text covers the complexanalysis of fat structure and the underlying theory,and it links analysis data to macroscopic functionality.The text also contains a quantitative method for thecharacterization of polycrystalline colloidal oleogelsand quantification of intercrystalline interactionforces, useful for engineering material properties forthe food industry.


Frying of FoodOxidation, Nutrientand Non-NutrientAntioxidants,Biologically ActiveCompounds andHigh Temperatures,Second EditionEdited by

Dimitrios BoskouAristotle University of Thessaloniki, Greece

Ibrahim ElmadfaUniversity of Vienna, Austria

This important resource concentrates on two factorsthat influence the deterioration of a fat at elevatedtemperatures: the nature of the heated fat and thepresence of oxidation retardants, especially those nat-urally occurring in oils or obtained from naturalsources. Discussions include important biologicallyactive ingredients present in oils and fats and minorconstituents, which appear to affect the performanceof a heated oil and/or may also be categorized asfunctional. Frying of Food also discusses olar pheno-lic compounds, which have an impact on the stabilityof oils at high temperatures.

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





Culinary Science

MolecularCuisineTwenty Techniques,Forty RecipesAnne Cazor andChristine Liénard

Translated by

Gui AlinatGet more recipes, more techniques, more delicious-ness! Using methods that may seem more suited toscience labs than kitchens, Molecular Cuisine:Twenty Techniques, Forty Recipes unlocks thesecrets to the dishes, textures, techniques, and sensa-tions of molecular cuisine. It explores revolutionarytechniques that have the remarkable ability to toywith the chemical and physical reactions of cooking tocreate revolutionized versions of common cuisine.

With the recipes and techniques in this book, you willquickly be creating dishes such as:• Fizzy Chocolate• Puffed Peanut Chicken Fries with Pastis

Mayonnaise• Apple and Beet Tea• Egg Yolk Marshmallow with Ratatouille• Hard-Boiled Egg Lollipop• Goat Cheese Flan with Dijon Mustard Caramel• Minty Tapioca Pearls in Green Tea

Balancing just enough science to explain why thetechniques work, with easy to follow recipes, the bookcovers emulsion, culinary foam, spherification,caramelization, the maillard reaction, soft and hardgels, and effervescence. It describes 20 techniquesand 40 molecular cuisine recipes, all illustrated withluscious color photographs. Once you master thesetechniques you can use them to develop your own flavor profiles and texture combinations. You can, lit-erally, play with your food, and it will be delicious.

Selected Contents:

Solubilization of Sugars. Emulsion. Foam. Mousse.Gelatine. Marshmallow. Coagulation of egg proteins.Meringue. Caramelization. Maillard Reaction.(Anti)Oxidation. Dehydration. Transfer. Expansion.Basic spherification. Reverse spherification. Hard Gel.Soft Gel. Effervescence. Fermentation.

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

My MolecularCuisine KitAnne Cazor andChristine Lienard

Translated by

Gui AlinatWith easy-to-follow recipes for creating elegant dish-es, this kit gives home chefs and hobbyists the toolsthey need to be in the same league as famed chefsBlumenthal, Adria, and This. It consists of measuringspoons, pipettes, tubing, silicon molds, slottedspoons, and a book featuring color photographs and28 molecular gastronomy recipes, written by AnneCazor and Christine Lienard, protégés of MolecularGastronomy founder Hervé This. Translated by award-winning chef Gui Alinat, the text unlocks the secretsto new dishes, new textures, new flavors, and newsensations of this cutting-edge cooking style.• Explains the science behind the techniques used• Includes measuring spoons, pipettes, silicon

molds, tubing, syringe, and slotted spoon —all the components needed to create therecipes at home

• Covers techniques for spherification, emulsion,soft, elastic, and brittle gels, and mousse

• Contains a conversion table for measurements

Selected Contents:

Emulsion. Puffed Peanut Chicken Fries with PastisMayonnaise. Tuna Club Sandwich, Sesame-Vermouth White Mayonnaise. Strawberry-Pesto-CiderGazpacho with Strawberry Coulis. Trio of Vinaigrettesin Spray Bottles. Soft Gel. Apple and Beet Tea. FrostyMint and Chocolate Marshmallow. Sabayon Mousseand Cold Ratatouille. Brittle Gel. Dulce de Leche andCrystal Salt. Baked Camembert and Honey Pearls.Foie Gras, Muscat, and Dark Chocolate Lollipops.Apple and Cider Vinegar Crumble. Gelled PinaColada. Elastic Gel. Pulled Duck Confit with WhiteWine and Orange Spaghetti. Chocolate-BalsamicMacaroon. Salmon Sashimi and Avocado, Bananaand Balsamic Gelee. Spherification. Lychee Sperewith Ricotta, Raspberry and Rosewater Creme. VodkaShot with Apple Caramel Sphere. Raw Oyster and ItsRaspberry Vinegar Pearl. Deconstructed Tiramisu.Spherical Tzatziki. Cardamom and Yoghurt Sphere,Mango Tartare. Spherical Chorizo and Cider. Kahlua©

Sphere and Vodka Shot. Mousse. Crumble ofRaspberry and Lychee Mousse. Frozen Nutella©

Mousse. Avocado Mousse on a Bed of SweetPolenta.

Catalog no. K13718, September 2011, 72 pp.ISBN: 978-1-4398-7942-9, $59.95 / £29.99



7

Culinary Science


Coming Soon!

Molecular FoodThe Basic Science ofWhat We EatJosé Miguel AguileraPontificia Universidad Catolicade Chile, Santiago

In an entertaining and educational way, this bookdescribes the science that transforms the structures ofdelicious food. The author reveals some of the inti-mate secrets of cooking, and explains how food molecules affect our health and wellbeing. The textalso delves into the mysteries of modern cuisine.Through clear and objective essays, it answers manyquestions about food, raw materials, manufacturingprocesses, and the benefits and risks involved in thedaily consumption of what we eat. It makes a fun andinformative read for professional chefs, culinary stu-dents, and anyone interested in the science behindfood.

Catalog no. K14328, October 2012, c. 264 pp.Soft CoverISBN: 978-1-4398-9890-1, $39.95 / £25.99Also available as an eBook

Serving Peoplewith FoodAllergiesKitchen Managementand Menu CreationJoel J. SchaeferAllergy Chefs, Inc., Jacksonville,Florida, USA

Written for large food service corporations and hoteland restaurant chains to use in training, this book con-tains information on cooking for and serving thosewith food allergies and special dietary needs. Usingbasic terminology, the book is suitable for home cooksas well. The author provides information on specialtyproducts to enhance menu offerings and reduce lia-bility issues. He also offers step-by-step ideas onreviewing kitchen procedures to prevent cross-con-tact and cross-contamination of food.

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

Food ScienceResearch andTechnologyEdited by

A. K. HaghiUniversity of Guilan, Iran

Food Science: Research and Technology presents abroad selection of new research in food science andreflects the diversity of recent advances in the field.Chapters include a study on the use of microbialenzymes for flavor and production in food produc-tion; studies of various natural foods, including litchi(lychee), pinto beans, and chickpeas; the content andantioxidant activity of dried plants; new applicationsof galactosidases in food products, a study of themedicinal properties of edible mushrooms, and more.

Catalog no. N10638, May 2012, 131 pp.ISBN: 978-1-926895-01-7, $99.95 / £63.99Also available as an eBook

ModernGastronomyA to ZFerran AdriaHead Chef, El Bulli Restaurant,Roses, Spain

“This alphabetical handbook of food ingredients,food-related processes, and food preparation toolsis written for the professional cook who is nolonger constrained by traditional culinary ingredi-ents and techniques and is instead encouraged toexperiment and explore the intersection of cookingand food science … Students of the culinary artsand food science may benefit from this useful infor-mation presented in a concise format. SummingUp: Recommended.”

—CHOICE, September 2010







Culinary Science

Coming Soon!

The Art ofNutritionalCuisineVickie A. VaclavikUniversity of Texas SouthwesternMedical Center, Dallas, USA

Amy HaynesThe International CulinarySchool at the Art Institute ofDallas, Texas, USA

Presented in a user-friendly format, this textbookhelps culinary students master the art of nutritionalcooking. A two-in-one text, it serves both the lectureand laboratory portions of a typical culinary nutritionclass. The first part covers the elements of nutritionalcooking, food labels, diet-related disease, the role ofnutrition in weight management and fitness, and thenutritional needs of different age groups. The secondpart includes 11 laboratory exercises with practicaltips, recipes, and sample menus. Written by experi-enced culinary arts teachers and registered dietitians,this text is designed specifically for the classroom andkitchen. • Combines lecture material and cooking lab

exercises in one book • Can be easily adapted for a college quarter or

one-semester course in nutrition• Refers to the new USDA "My Plate" recommen-

dations instead of the old food pyramid• Includes useful appendices on USDA dietary

guidelines, culinary associations, food labels,food allergies, foodborne illness, and herbs andspices

• Provides a list of recommended websites available for easy access from www.crcpress.com

Pedagogical Features

• Provides tear-out lab exercises with menus andrecipes that reinforce the lecture material

• Includes "Teachable Moments" that explain thefood science principles behind chapter concepts

• Provides spaces throughout the chapters for students to write their own notes

• Includes helpful charts, appendices, a glossary ofkey terms, and references to enhance learning

Catalog no. K12316, December 2012, c. 336 pp.Soft CoverISBN: 978-1-4398-5083-1, $59.95 / £38.99Also available as an eBook

Coming Soon!

The WorkingGarde MangerAl MeyerCalifornia Culinary Academy, SanFrancisco, USA

Tackling the toughest job in the kitchen, this bookexplains the vast range of skills and tasks required ofthe Garde Manger. With sections on charcuterie,forcemeats, salads, seafood, poultry, pates, and muchmore, the book provides detailed instructions on themethod and techniques required for the productionand presentation of various dishes. Perforated andpunched pages allow for easy use by students andworking professionals.• Serves as a textbook for the Garde Manger

course but can be carried on into professionalculinary careers

• Covers all the main cooking techniques, including poach, sauté, grill, bake, braise, androasting

• Includes an expanded chapter on salsas toaddress combined flavors and textures for morecontemporary cuisines

• Employs a unique format of perforated andpunched pages to allow readers to add personalnotes and recipes

Selected Contents:

Appetizers. Cold Soups. Cold Sauces. Salsas, Relishes& Chutneys. General Recipes. Pickling. Dressings.Salads. Marinades. Smoking, Curing & Brining.Charcuterie & Sausage. Galantines & Ballotines. Pates& Terrines. Savory Mousse & Mousseline. Seasonings& Spice Mixtures. Foie Gras. Aspic & Gelée. Chaud-Froid. Design & Layout of a Platter. Glossary.Appendix Curing & Smoking. Education.

Catalog no. K12960, November 2012, c. 312 pp.Soft CoverISBN: 978-1-4398-6630-6, $69.95 / £44.99Also available as an eBook



9

Food Additives & Ingredients


Coming Soon!

Dietary Fiberand HealthEdited by

Susan ChoNutraSource Inc., Laurel, Maryland, USA

Nelson AlmeidaPurported benefits of fiber include gastrointestinalhealth, cardiovascular health, weight management,satiety, glycemic control, and prebiotic effects. Whilefiber is recognized as essential to good health, amajority of people do not meet recommended dailyintakes. Thus, it is imperative that food product devel-opers formulate foods with fiber and that health pro-fessionals recommend foods high in fiber to improvepublic health. Presenting a comprehensive review ofthe health implications of cereal fiber, bran and wholegrains, this book describes opportunities for incorpo-rating fiber ingredients into foods and details thehealth-promoting claims of fiber containing foods.

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

SweetenersNutritional Aspects,Applications, andProductionTechnologyEdited by

Theodoros VarzakasHigher Institute of Kalamata,Greece

Athanasios Labropoulosand Stylianos AnestisTechnological Institute of Athens, Greece

Combining information on natural sugar-based, natu-ral non-sugar based, and artificial sweeteners, thisbook examines the applications and relative pros andcons of each in food and drink products, particularlycaramels, marmalades, jams, and soft drinks. It dis-cusses the production processes of corn syrups, invertsugars, and syrups based on sweeteners along withother sweetening compounds such as stafidin andconcentrated juices. Highlighting quality control withreference to various physicochemical and microbio-logical methodologies, it also describes the legislativeframework of these products as food ingredients.


Food FlavorsChemical, Sensoryand TechnologicalPropertiesEdited by

Henryk JelenPozna� University of LifeSciences, Poland

Series: Chemical & FunctionalProperties of Food Components

Exploring the main aspects of food flavors, this vol-ume discusses the nature of food odorants and tas-tants and the way they are perceived by the humanolfactory system. It presents the basic anatomy andphysiology of sensory systems involved in flavor sensation and examines the fundamentals of flavorcompounds formation. It also presents technologicalissues related to flavor compounds and discusses safe-ty and regulatory aspects of flavorings used in foods.Specific flavors are discussed, including those in essen-tial oils and spices, cheeses, red meat, wine, and breadand bakery products.

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

AlternativeSweetenersFourth EditionEdited by

Lyn O'Brien-NaborsCalorie Control Council, Atlanta,Georgia, USA

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

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






Food Additives & Ingredients

Dimensions ofFoodSeventh EditionVickie A. Vaclavik, Ph. D. University of Texas SouthwesternMedical Center, Dallas, USA

Marjorie M. Devine, Ph. D. Professor Emeritus, CornellUniversity, Ithaca, New York, USA

Marcia H. Pimentel, M.S.Senior Lecturer, Retired, Cornell University, Ithaca, New York, USA

With perforated pages designed for ease of use, thistext is an ideal laboratory workbook for the lab por-tion of an introductory food preparation course. Thisseventh edition includes updated Dietary Guidelinesfor Americans and the U.S. Department of Agriculturefood pyramid. It offers new recipes, more internation-al recipes, and new figures. This edition also featuresan instructor's manual, available with qualifyingcourse adoptions, that contains tips for conductinglabs and solutions to problems in the text.

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

FigsThe Genus FicusEphraim Philip LanskyRimonest Ltd., Haifa, Israel

Helena Maaria PaavilainenThe Hebrew University ofJerusalem, Israel

Series: Traditional HerbalMedicines for Modern Times

This book presents a multidisciplinary approach to thebotany, chemistry, and pharmacology of fig trees andfigs of the Ficus species, including the fig of com-merce, Ficus carica, the rubber tree (Ficus elastic), andthe Bo tree (Ficus religiosa). Discussing uses of figs inmedicine, the book also explores how figs and fig tree parts are processed, as well as the chemical composition and pharmacological basis underlyingthe potential efficacy of preparations.

Catalog no. 89668, July 2010, 415 pp.ISBN: 978-1-4200-8966-0, $125.95 / £80.99Also available as an eBook

SesameThe genus SesamumEdited by

Dorothea BedigianMissouri Botanical Garden, St.Louis, USA

Series: Medicinal and AromaticPlants - Industrial Profiles

Expanding coverage from archaeological and anthro-pological literature from India, Mesopotamia, andEgypt, this ethnobotanical monograph reviews his-toric and current cultivation of sesame in Africa andAsia, examines the phytochemistry of Sesamum, andoffers extensive references. The first comprehensivereview of sesame and its close relative, Sesame: thegenus Sesamum considers ethnographic data, geo-graphical sources, modern use in the food and cos-metic industries, market size, export and import data,and much more, including a linguistic analysis ofsesame names from around the world.

Catalog no. 3538, October 2010, 556 pp.ISBN: 978-0-8493-3538-9, $135.95 / £87.00

VanillaEdited by

Eric OdouxCIRAD, Persyst, Montpellier,France

Michel GrisoniCIRAD, Saint Pierre, Reunion,France

Series: Medicinal and AromaticPlants - Industrial Profiles

Cultivated in an increasing number of countries, vanilla is a universally appreciated flavor. This bookpresents up-to-date reviews on the cultivation, curing,and uses of vanilla. The latest scientific data providesinformation on genetic status, resources, pests, dis-eases, cultural practices, biosynthesis of aromaticcompounds, and aroma development. Leading contributors from around the world examine emerg-ing countries for vanilla production, including China,India, and Uganda. The text also explores the rela-tionship between fruit development anatomy and flavor quality.






11

Food Chemistry


Coming Soon!

Dictionary ofFoodCompoundswith CD-ROMSecond EditionEdited by

Shmuel YannaiTechnion-Israel Institute ofTechnology, Haifa

Updated to cover the latest research in food additivesand covering the latest additions to the list of Flavorand Extract Manufacturer’s Association (FEMA) compounds this unique resource covers every type ofcompound: natural food constituents (lipids, proteins,carbohydrates, and fatty acids), food additives (colorants, preservatives, antioxidants, and flavors),food contaminants, and nutraceuticals. Fully search-able by text and structure, the CD-ROM includes dataon food source, food function, food use, regulatoryinformation, physical properties, molecular formula,chemical structure, systematic and trivial name, andbibliographical resources.

Catalog no. 83511, October 2012, c. 1900 pp.ISBN: 978-1-4200-8351-4, $590.00 / £376.00Also available as an eBook

Coming Soon!

TocotrienolsVitamin E BeyondTocopherols, Second EditionEdited by

Barrie TanAmerican River Nutrition, Inc.,Hadley, Massachusetts, USA

Ronald Ross WatsonUniversity of Arizona, Tucson, USA

Victor R. PreedyKing's College, London, UK

Tocotrienols are bioactive components of vitamin Ethat are important regulators of oxidant status andplay roles in disease prevention. They have been foundto reduce cholesterol, suppress tumors, and protectthe heart from oxidative stress. This edition features allnew chapters written by experts in the field. The textprovides coverage of such topics as tocotrienols andtheir mechanisms of action; inflammation and antiox-idant actions; the role of tocotrienols in the treatmentand prevention of cancer and in cardiovascular health;diabetes and other hormone regulation; and neuro-protection by tocotrienols.


Food AnalysisandPreservationCurrent ResearchTopicsEdited by

Michael G. KontominasUniversity of Ioannina, Greece

Food Analysis and Preservation focuses on specifictopics in food analysis and preservation investigated inthe Laboratory of Food Chemistry and Technology atthe University Ioannina, Greece, over the past fiveyears. The book specifically targets consumer protec-tion. Foods are being processed to preserve qualityand prevent spoilage caused by physical, chemical,and mostly microbiological agents. In this sense,microbiology is inherently related to food preserva-tion. This book provides invaluable informationregarding food substrates, toxicology, nutritional con-tent, microbiology, and more.

Catalog no. N10639, July 2012, c. 226 pp.ISBN: 978-1-926895-07-9, $99.95 / £63.99Also available as an eBook

DatesProduction,Processing, Food,and Medicinal ValuesEdited by

A. Manickavasagan andM. Mohamed EssaSultan Qaboos University,Muscat, Sultanate of Oman

E. SukumarHigher College of Technology, Muscat, Sultanate of Oman

Series: Medicinal and Aromatic Plants - Industrial Profiles

Of the many varieties of date palms, the speciesPhoenix dactylifera Linn. is cultivated extensively and traded and consumed worldwide. Dates:Production, Processing, Food, and MedicinalValues draws from a broad spectrum of contributorsto present a comprehensive survey of this particularspecies. The book explores a range of essential facetsof what many consider to be a wonder plant—from itscultivation to its potential for medicinal purposes.







Food Chemistry

Flavonoids andRelatedCompoundsBioavailability andFunctionEdited by

Jeremy P. E. SpencerUniversity of Reading, UK

Alan CrozierUniversity of Glasgow, UK

Series: Oxidative Stress and Disease

Flavonoids exert a multiplicity of biological effects onhumans and can have beneficial implications fornumerous disease states. This volume examines cur-rent knowledge regarding the absorption, metabo-lism, and bioavailability of individual flavonoids andrelated phenolic compounds. Edited by international-ly recognized leaders in the field, the book presentscontributions by a panel of experts who demonstratethe potential of flavonoids in ameliorating a range ofdisease states, including cardiovascular disease,Alzheimer’s and Parkinson’s disease and other neu-rodegenerative disorders, and cancer.


Methods ofAnalysis of FoodComponentsand AdditivesSecond EditionEdited by

Semih Ötle�Ege University, Izmir, Turkey

Series: Chemical & FunctionalProperties of Food Components

Written by leading scientists, many of whom person-ally developed or refined the techniques, this conciseguide presents detailed explanations of both new andestablished methods for the analysis of food compo-nents and additives. Each chapter summarizes keyfindings on novel analysis methods, including theidentification, speciation, and determination of com-ponents in raw materials and food products. The textdescribes the component or additive to be analyzed,explains how it works, and then offers examples ofapplications.


Flavor,Fragrance, andOdor AnalysisSecond EditionEdited by

Ray MarsiliMarsili Consulting Group,Rockford, Illinois, USA

Written from a practical, problem-solving perspective,this second edition examines stir bar sorptive extrac-tion (SBSE) and emphasizes the range of applicationsavailable. Topics discussed include analyzing andcombating off-flavors caused by metabolites frommicroorganisms and the identification of the charac-terizing aroma-active compounds of tropical fruitswith high economic potential. The book also exam-ines the parameters utilized during the production ofaqueous formulations rich in pyrazines and describeshow spectral deconvolution can be used to speciatethe subtle differences in essential oil content and trackkey ingredients through the manufacturing process.


Food AllergensAnalysisInstrumentation andMethodsEdited by

Leo M.L. NolletUniversity College Ghent,Belgium

Arjon J. van HengelEuropean Commission JointResearch Centre, Geel, Belgium

Covering all of the major recognized food allergens inthe US and EU, this comprehensive work begins withan introduction to the problem and prevalence offood allergens. It discusses health issues and the pres-ence of allergens in various food products, examinesmethodologies for analysis and detection, and detailsspecific methods for each food type. Maintaining aconsistent structure and format throughout, eachchapter describes the properties of the allergen, anddemonstrates the appropriate sample extraction andclean-up, separation and analysis, and detection andquantification techniques.






13

Food Chemistry


Starch-BasedPolymericMaterials andNanocompositesChemistry,Processing, andApplicationsEdited by

Jasim Ahmed, Brijesh K. Tiwari, Syed H. Imam, and M.A. RaoDue to its availability and low cost, starch is a promis-ing candidate among biopolymers for use inbiodegradable packaging materials and for other pur-poses. This volume presents the latest developmentsin starch chemistry, starch derivatives, starch-basednanocomposites, and their applications. Topics dis-cussed include plasticization, rheological techniques,polymeric aspects of reactive extrusion (REX) and itsuse on starch and other biopolymers, and the poten-tial of starch in food packaging, edible packaging,feedstock for bioproducts, and industrial and con-sumer products.


Fat DetectionTaste, Texture, andPost Ingestive EffectsJean-Pierre MontmayeurCentre des Sciences du Hout,Dijon, France

Johannes le CoutreNestlé Research Center,Lausanne, Switzerland

Series: Frontiers in Neuroscience

Taking a multidisciplinary approach, this volumesheds new light on critical concerns regarding dietaryfat and its relation to obesity. Going far beyond thewell-known concerns, it offers new scientific data onthe many aspects of fat, including psychological,behavioral, genetic, and physiological factors thatcontribute to its desirability, perception, intake, andimpact on human health. Bringing together cross-disciplinary research, it includes information on genet-ic predisposition, neural imaging, endocrine impactson metabolism, and also provides a progressive inte-grated view on fat taste, fat preference, and nutritionat the molecular level.

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

StarchesCharacterization,Properties, andApplicationsEdited by

Andréa BertoliniEMBRAPA, Rio de Janeiro, Brazil

Starch is one of the major polysaccharides employedas biopolymers by the food, textile, and paper indus-tries. Its wide range of applications has resulted inintense research of starch structure and technology.This book covers starch structure, chemistry, and tech-nology. After an overview of new trends in starchapplications, modified starches, and enzymes used inthe starch industry, the text presents recent advancesin the study of starch structures. It also coversbiodegradation of starch blends, starch nano-composites, and polymer biodegradability.

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

Food Proteinsand PeptidesChemistry,Functionality,Interactions, andCommercializationEdited by

Navam S. Hettiarachchy,Kenji Sato, Maurice R. Marshall, and Arvind KannanA multidisciplinary resource, this volume enablesresearchers to understand the physicochemical andbiochemical factors that govern the functionality offood peptides and proteins. Following chapters onstructure and chemistry, the book describes modes ofcharacterization and the functional relationships offood proteins. It examines solubility and insolubilityand explores proteins and peptides as emulsifying andfoaming agents. With contributions from a panel ofinternational scientists, this volume captures the stateof the art in protein and peptide research, providing alaunching pad for further inquiry and discovery.

Catalog no. 9341X, March 2012, 470 pp.ISBN: 978-1-4200-9341-4, $169.95 / £108.00Also available as an eBook






Food Chemistry

IndustrialGalactomannanPolysaccharidesN. K. MathurRajasthan, India

Quite possibly the first comprehensive text onGalactomannans, this book compiles information onindustrial galactomannans such as locust bean gum,guar gum, tara gum, fenugreek gum, Cassia toragum, and Sesbania bisipinasa gum. Until now, thetopic has been only generally covered within chaptersin books on carbohydrates, particularly the polysac-charides. The book describes how they are currentlyproduced commercially and how they have becomeindustrial commodities. It compares details on the various galactomannan sources and provides a simpleand clear introduction to the subject.

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

Cereal GrainsProperties, Processing,and NutritionalAttributesSergio O. Serna-SaldivarTecnológico de Monterrey, Mexico

This book provides a complete exploration of the scien-tific principles related to domestication, morphology,production, and storage of cereal grains. It describestheir physical and chemical characteristics and explainshow these properties relate to industrial processing andnutritional value.


Cereal GrainsLaboratory Referenceand Procedures ManualSergio O. Serna-SaldivarTecnológico de Monterrey, Mexico

This book is a practical labora-tory manual complementingthe author’s text, Cereal Grains:Properties, Processing, andNutritional Attributes. Organized so that readers pro-gressively learn and apply the theoretical knowledgedescribed in the parent book, the manual covers arange of essential topics.

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

Concepts inCereal ChemistryFinlay MacRitchieKansas State University,Manhattan, USA

This book stimulates criticalthinking by emphasizing theimportant concepts related tothe science. This compact andreader-friendly book focuses mainly on cereal chem-istry, but also incorporates relevant theory from thebasic sciences, such as physics and genetics.

Catalog no. K11615, May 2010, 197 pp.Soft CoverISBN: 978-1-4398-3582-1, $72.95 / £45.99Also available as an eBook

Unit Operationsof ParticulateSolidsTheory and PracticeEnrique Ortega-RivasAutonomous University ofChihuahua, Mexico

Suitable for practicing engineers and engineers intraining, this book covers the most important opera-tions involving particulate solids. Through clear explanations of theoretical principles and practicallaboratory exercises, the text provides an understand-ing of the behavior of powders and pulverized sys-tems. It also helps readers develop skills for operating,optimizing, and innovating particle processing tech-nologies and machinery to carry out industrial opera-tions. The author explores common bulk solids pro-cessing operations, including milling, agglomeration,fluidization, mixing, and solid–fluid separation.

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






15

Food Engineering & Processing


BiopolymerEngineering inFood ProcessingEdited by

Vania Regina NicolettiTelisUniversidade Estadual Paulista(UNESP), São Paulo, Brazil

Series: Contemporary FoodEngineering

The unit operations commonly applied in food pro-cessing may affect the physicochemical and function-al behavior of biopolymers and their interactions withother food compounds. Presenting an overview oftheir physical, physicochemical, and thermodynamicproperties, this book explores the ways in whichbiopolymers are affected by or may affect transportprocesses and unit operations such as forced flow,thermal treatments, drying, and freezing-thawing.The text focuses on how such behavior can be posi-tively applied in food products and processes designand development.


Handbook ofFrozen FoodProcessing andPackagingSecond EditionEdited by

Da-Wen SunUniversity College Dublin (UCD),Ireland

Series: Contemporary Food Engineering

Now in its second edition, this volume examines theart and science of frozen foods and assembles essen-tial data and references relied upon by scientists inuniversities and research institutions. Original chaptershave been revised and updated with the latest devel-opments. The book includes a new section on emerg-ing technologies in food freezing, with chapters onultrasound accelerated freezing, high-pressure shiftfreezing, electrostatic field-assisted food freezing, andantifreeze proteins.


Thermal FoodProcessingNew Technologiesand Quality Issues,Second EditionEdited by

Da-Wen SunUniversity College Dublin (UCD),Ireland


Focusing on topics vital to the food industry today,this book provides the latest developments in thermalfood processing technologies. It describes trends infuture research and development and presentsauthoritative references and data. This new editioncontains updates on all topics as well as five newchapters including discussions of food microbiologyand food safety, processing of fruit and juices, asepticprocessing, and microwave heating. Written by rec-ognized experts, this text provides a comprehensivereference on the modeling, quality and safety, andtechnologies associated with thermal food processing.


Handbook ofFood ProcessModeling andStatisticalQuality ControlSecond EditionMustafa ÖzilgenYeditepe University, Istanbul,Turkey

Presenting mathematical prerequisites in summarytables, this book explains fundamental techniques ofmathematical modeling processes essential to thefood industry. The author focuses on providing an in-depth understanding of modeling techniques, ratherthan the finer mathematical points. Topics coveredinclude modeling of transport phenomena, kineticprocesses, and food engineering operations. Thebook also discusses statistical process analysis andquality control.

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







Coming Soon!

Operations inFoodRefrigerationEdited by

Rodolfo H. MascheroniCIDCA National University of LaPlata, Argentina


In addition to covering the application of critical prin-ciples to the design and operation of equipment, thishighly practical text also covers quality issues relatedto maintaining the most adequate operation condi-tions for a wide variety of processed foods. To thisend, it includes tools to calculate process times and to assist with selecting the most efficient and cost-effective industrial equipment as well as the best operation conditions.

Catalog no. 55488, June 2012, c. 402 pp.ISBN: 978-1-4200-5548-1, $169.95 / £108.00Also available as an eBook

Advances inFood ExtrusionTechnologyEdited by

Medeni Maskan andAylin AltanUniversity of Gaziantep, Turkey


Highlighting the versatility and efficiency of extrusioncooking, this comprehensive introduction emphasizesrecent advances in extrusion technology and extrud-er systems, describes the advantages and disadvan-tages of extrusion, instructs in the proper selection ofraw materials and extruders, and provides practicaltroubleshooting advice. It covers new product devel-opment including cereal-based snacks, baby foods,pasta products, breakfast cereals, texturized protein,and the modification of functional food properties.


PhysicalProperties ofFoodsNovel MeasurementTechniques andApplicationsEdited by

Ignacio AranaUniversidad Pública de Navarra,Pamplona, Spain


This book provides a source of critical and readilyaccessible information on modern techniques formeasuring physical parameters affecting food qualityand food characterization. The text presents principlesand measurement techniques, highlighting the latestquick, low-cost methods and their ability to replacethe traditional costly, time-consuming ones. It coversthe application of techniques based on a variety oftechnologies that can be used to classify and differen-tiate various foods, including fruits, vegetables, cereals, dairy, and meat products.

Catalog no. K11594, February 2012, 420 pp.ISBN: 978-1-4398-3536-4, $169.95 / £108.00Also available as an eBook

EnhancingExtractionProcesses in theFood IndustryEdited by

Nikolai LebovkaBiocolloidal Chemistry Institute,named after F.D. Ovcharenko,National Academy of Sciences,Kiev, Ukraine

Eugene VorobievUniversité de Technologie de Compiègne (UTC), France

Farid ChematUniversite d'Avignon, FranceSeries: Contemporary Food Engineering

A comprehensive resource providing clear descriptionsof the latest extraction methods and instruments usedin food laboratories, this book begins with an overviewof solvent extraction technology. It examines pulsedelectric fields, diffusion processes, and electrical dis-charge processes in the extraction of biocompounds. Itdescribes conventional and innovative techniques forthe intensification of extractions from food and naturalproducts, and reviews recent developments in super-critical CO2 extraction of food and food products.






17



MathematicalModeling ofFood ProcessingEdited by

Mohammed M. FaridThe University of Auckland, New Zealand


This volume discusses the physical and mathematicalanalysis of transport phenomena associated with foodprocessing. The models presented describe many ofthe important physical and biological transformationsthat occur in food during processing. After introduc-ing the fundamentals of heat, mass, and momentumtransfer as well as computational fluid dynamics, thebook focuses on specialized topics in food processing.It covers thermal, low temperature, non-thermal, andnon-conventional thermal processing, along with theanalysis of biological and enzyme reactors.

Catalog no. 53515, May 2010, 999 pp.ISBN: 978-1-4200-5351-7, $189.95 / £120.00Also available as an eBook

InfraredHeating forFood andAgriculturalProcessingEdited by

Zhongli Pan andGriffiths GregoryAtungulu


This book presents the latest applications of IR heatingtechnology, focusing on thermal processing of foodand agricultural products.


Encyclopedia ofAgricultural,Food, andBiologicalEngineeringSecond Edition - Two Volume Set Edited by

Dennis R. Heldman andCarmen I. MoraruThis two-volume set supplies engineering conceptsand principles to production agriculture, including thedesign of machinery and structures used and themanagement of water required for these operations.

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

Encyclopedia ofBiotechnologyin Agricultureand FoodEdited by

Dennis R. Heldman,Matthew B. Wheelerand Dallas G. HooverThis book provides users withunprecedented access to nearly 200 entries that coverthe entire food system, describing the concepts andprocesses that are used in the production of raw agri-cultural materials and food product manufacturing.

Catalog no. DK271X, July 2010, 784 pp.ISBN: 978-0-8493-5027-6, $420.00 / £267.00

PhysicochemicalAspects of FoodEngineeringand ProcessingEdited by

Sakamon DevahastinKing Mongkut's University ofTechnology Thonburi, Bangkok,Thailand


This volume describes the effects of various processingtechnologies in different food processing situations.The first part looks at the physicochemical propertychanges of different foods undergoing selectedprocesses, such as drying, extrusion, microencapsula-tion, and microwave assisted thermal processing. Thesecond part focuses on the changes of physicochem-ical properties of different products, such as seafood,meat, and confectionary products.

Catalog no. 82418, August 2010, 382 pp.ISBN: 978-1-4200-8241-8, $169.95 / £108.00Also available as an eBook







Food Laws & Regulations / Food Microbiology & Safety

The Feeding ofNationsRe-Defining FoodSecurity for the 21stCenturyMark GibsonManchester MetropolitanUniversity, UK

In the last decade, despite abundant food supply,hunger has increased and 925 million remain malnourished. Exploring this troubling paradox, thisvolume offers a glimpse into how the simple aspira-tion of global food security has evolved and unfold-ed—with sometimes contradictory and counterpro-ductive policies, agendas, and ideologies. Providing aholistic analysis of the issues, it explores the differentsectors related to food security, including agriculture,environment, and policy. It describes the goals thatsociety has set regarding food security, the means bywhich these are to be achieved, and current thoughtson solutions.


Principles ofRisk AnalysisDecision MakingUnder UncertaintyCharles YoeNotre Dame of MarylandUniversity, Baltimore, USA

This book treats the whole of risk analysis—risk man-agement, risk assessment, and risk communication—in an integrated fashion. The author integrates thethree tasks of risk analysis into a framework that sup-ports decision making in an uncertain environment.The book introduces the language, models, and concepts of risk analysis, and then supplies the tools,techniques, and methodologies to help readers applythe principles. Based on the author’s decades of expe-rience, this straightforward book provides a founda-tion for the practice of risk analysis for professionalsfrom all walks of life.


ControllingSalmonella inPoultryProduction andProcessingScott M. Russell, Ph.D.University of Georgia, Athens,USA

Salmonella is a major pathogen that can result indeadly foodborne illness. This volume provides a com-plete analysis of the challenges faced in controllingSalmonella and keeping the public safe from thisthreat. Topics discussed include the origin ofSalmonella in poultry; intervention strategies for dur-ing breeding, hatching, grow-out, transportation, andprocessing; how to design a processing plant to elim-inate Salmonella; and how to verify interventionstrategies to ensure they are working.


Primer on RiskAnalysisDecision MakingUnder UncertaintyCharles YoeNotre Dame of MarylandUniversity, Baltimore, USA

A companion volume to Principles of Risk Analysis:Decision Making Under Uncertainty, this primer pro-vides an introduction to risk analysis. Readers learn thelanguage, models, and concepts of risk analysis and itsthree component tasks—risk management, assess-ment, and communication. Based on the author’sdecades of experience as a risk analyst, trainer, andeducator, this primer provides a foundation for thepractice of risk analysis for professionals from all walksof life.

Catalog no. K12691, July 2011, 251 pp.Soft CoverISBN: 978-1-4398-5763-2, $59.95 / £38.99Also available as an eBook





19

Food Microbiology & Safety


Coming Soon!

MolecularDetection ofHumanParasiticPathogensEdited by

Dongyou LiuRCPA Biosecurity QAP, NewSouth Wales, Australia

This text provides coverage of human pathogens withan emphasis on the sample preparation and molecu-lar detection procedures. Chapters consist of concisereviews of pathogens in respect to its taxonomy, biol-ogy, epidemiology, and pathogenesis; a description ofclinical sample collection preparation procedures; asummary of molecular detection methods available;and a discussion on the challenges, limitations, andadvantages for the current methods. Written for prac-titioners and students, this textbook is a guide forfuture development of improved molecular methodsfor pathogens.

Catalog no. K10627, July 2012, c. 904 pp.ISBN: 978-1-4398-1242-6, $199.95 / £127.00Also available as an eBook

MolecularDetection ofHuman BacterialPathogensEdited by


This book represents a reliable and convenient refer-ence on molecular detection and identification ofmajor human bacterial pathogens.


MolecularDetection ofHuman ViralPathogensEdited by


This book represents a reliable and convenient refer-ence on molecular detection and identification ofmajor human viral pathogens.

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

MolecularDetection ofFoodbornePathogensEdited by

Dongyou LiuRCPA Biosecurity QAP, New South Wales, AustraliaThis book represents a reliable and convenient refer-ence on molecular detection and identification ofmajor foodborne pathogens.


MolecularDetection ofHuman FungalPathogensEdited by


This volume contains expert contributions from inter-national mycologists involved in fungal pathogenresearch and diagnosis. Following a similar formatthroughout, each chapter comprises a review of theclassification, epidemiology, clinical features, anddiagnosis of one or a group of related fungal species;an outline of clinical sample collection and prepara-tion procedures; a selection of representative stepwisemolecular detection protocols; and a discussion onfurther research requirements for improving the diag-nosis.









PocketDictionary ofFood SafetyJeffrey T. SolateCanadian Food Safety Institute,Mississauga, Ontario

With tentacles that reach into several biological andmedical sciences, including epidemiology, infectiousdiseases, community medicine, and public health,food science has become a truly interdisciplinary dis-cipline. To compete successfully in this field, you musthave a basic understanding of these related areas.Practical, portable, and easy to use, PocketDictionary of Food Safety provides a collection ofterms and definitions as well as an extensive list of bio-logical organisms.

The book delivers a comprehensive list of definitionsthat are commonly used in the food industry and inthe testing of food products as well as in food servicefacilities and restaurants. Classifying and organizingfood safety terms from various sources into alphabet-ical listings, the dictionary covers:• Food microbiology• Food chemistry• Food quality assurance• Food borne incidents• Food regulations• Standards• Equipment

Although the author draws information from numer-ous disciplines, the book keeps its focus tightly onfood safety, making it an excellent resource for stu-dents, educators, and anyone involved in the grow-ing, handling, preparation, packaging, or serving ofany food product as well as for anyone in biochem-istry or biology educational programs inside andbeyond the food industry. It makes an ideal compan-ion to other technical and industry materials.

Catalog no. K11957, November 2010, 160 pp.Soft CoverISBN: 978-1-4398-4203-4, $47.95 / £31.99Also available as an eBook

Handbook ofMicrobiologicalMediaFourth EditionRonald M. AtlasUniversity of Louisville, Kentucky, USA

Handbook of Microbiological Media, Fourth Editionis an invaluable reference for every medical, veterinary,diagnostic, and academic laboratory, and now in itsfourth edition, it is even more complete. This editioncarries on the tradition of CRC Press handbook excel-lence, listing the formulations, methods of preparation,and uses for more than 7000 microbiological media.With 1500 more entries than any previous edition, thehandbook includes both classic and modern mediaused for the identification, cultivation, and mainte-nance of diverse bacteria, archaea, and fungi.

The breadth of culture media in this comprehensiveresource is enormous and has greatly expanded in recentyears with the exploration of extreme habitats and theuse of molecular methods to identify new lineages of bac-teria and archaea. The media also represent significantadvances in the ability to use chromogenic substrates toidentify specific species and strains of bacteria, e.g., E. coliO157 and methicillin-resistant Staphylococcus aureus(MRSA). These media are extremely useful for clinicaldiagnostics and for the protection of the food supplyfrom pathogenic microorganisms.

With over 7000 formulations, this new editionincludes all the media used for:• Routine examination of food and water• Cultivating specific strains of bacteria, archaea,

fungi, and protists, including many anaerobesand extremophiles

• Cultivating the numerous microorganisms currently available from the world’s global bioresource centers (BRCs)

Additionally, many culture media are now availablethat are free of animal components. Plant-basedmedia eliminate possible contamination with prions,which is important for production of vaccines andpharmaceuticals.

The entries are arranged alphabetically by mediumname and include composition, instructions for prepa-ration, commercial sources, safety cautions, uses, andmore. This reference contains the most comprehensivecompilation of microbiological media available in a sin-gle volume. The only resource you need for all mediatypes, it makes finding media for culturing diversemicroorganisms quick and simple. With uniform pre-sentations of media formulations and preparations, itpresents easy-to-follow directions and cookbook recipesfor preparing media. You won’t find a more completeor user-friendly microbiology reference anywhere.




21



Coming Soon!

MicrobiologicalResearch andDevelopmentfor the FoodIndustryEdited by

Peter J. TaorminaJohn Morrell Food Group,Cincinnati, Ohio, USA

This text provides practical insights into the necessarymechanisms and research of the field. It fuses the busi-ness and scientific aspects of microbiological researchto underscore the return on investment for food bev-erage, and food ingredient producers. It goes beyondroutine presence/absence testing of pathogens andspoilage microorganisms in foods by describing waysdata can be collected to answer more complex ques-tions and provides examples of how such data can beapplied to consumer and brand protection efforts.


Lactic AcidBacteriaMicrobiological andFunctional Aspects,Fourth EditionEdited by

Sampo Lahtinen, Arthur C. Ouwehand,Seppo Salminen, andAtte von WrightLactic acid-producing fermentation has long beenused to improve perishable foods. The fourth editioncovers all the basic and applied aspects of lactic acidbacteria and bifidobacteria. Topics discussed includerevised taxonomy, new discoveries related to themechanisms of lactic acid bacterial metabolism andfunction, an improved mechanistic understanding ofprobiotic functioning, applications in food and feedpreparation, health properties of lactic acid bacteria,and the regulatory framework related to safety andefficacy.


Ready-to-EatFoodsMicrobial Concernsand ControlMeasuresEdited by

Andy HwangUSDA-ARS, Microbial Food SafetyResearch Unit, Wyndmoor,Pennsylvania, USA

Lihan HuangUSDA-ARS, Eastern Regional Research Center, Wyndmoor,Pennsylvania, USA

Ready-to-eat (RTE) foods are normally consumedwithout prior cooking, a step that kills pathogenicmicroorganisms. This book comprehensively reviewscommon RTE foods and explores their specific safety-related aspects. It also provides an overview of themicroorganisms of concern, the effect of processingon the survival of pathogenic and spoilage microor-ganisms, food safety, and practical control measuresand intervention strategies.

Catalog no. 68628, March 2010, 271 pp.ISBN: 978-1-4200-6862-7, $159.95 / £99.00Also available as an eBook

Safety Analysisof Foods ofAnimal OriginEdited by


Fidel ToldráInstituto de Agroquímica yTechnología de Alimentos (CSIC),Valencia, Spain

Written by world renowned scientists and experts intheir fields of research, this book examines the toolsavailable for the analysis of safety parameters in foodof animal origin. It covers safety aspects of biologicalagents and products of different organisms and meth-ods to control the presence of bacteria, viruses, or par-asites. It also discusses adulteration, foreign com-pounds, irradiation, and genetically modified organ-isms. It reviews sample preparation, clean-up meth-ods, and detection methods. The book concludeswith a brief summary of guidelines for the presence ofthese parameters for different end-products.







Food Packaging

Coming Soon –New Edition ofa Bestseller!

AsepticProcessing andPackaging ofFood andBeveragesDesktop Referencefor Food Industry Practitioners,Second EditionJairus R. D. David, Ralph H. Graves andThomas SzemplenskiSince the publication of the first edition of this best-seller, more than 200 new aseptic fillers have beeninstalled and significant changes have taken place in anumber of aseptic processing and packaging areas.This practical new edition explores current technolo-gies, discusses why they are used today, and explainswhy certain basic approaches to critical operations,such as pumping, heat exchange, fluid flow, and con-trols, must be applied. The authors also cover com-mercially used heating and holding concepts, withemphasis on avoiding problems.

Catalog no. K10365, December 2012, c. 512 pp.ISBN: 978-1-4398-0719-4, $189.95 / £121.00Also available as an eBook

Coming Soon!

ModifiedAtmosphereand ActivePackagingTechnologiesEdited by

Ioannis S. ArvanitoyannisUniversity of Thessalia, Volos, Greece


Many factors are relevant in making the proper choiceof food packaging material, including those related toshelf life and biodegradability. To meet thesedemands, new processing and preservation tech-niques have arisen, most notably modified atmos-phere packaging (MAP) and active packaging (AP).This volume presents an overview of the current statusof MAP and AP, exploring techniques, methodologies,applications, and relevant legislation. The book exam-ines gases and machinery for MAP, safety and qualitycontrol, and applications in foods of plant and animalorigin. It also reviews new trends in AP, consumerbehavior, sensory analysis, and relevant legislation


Edible Coatingsand Films toImprove FoodQualitySecond EditionEdited by

Elizabeth A. Baldwin,Robert Hagenmaier,and Jinhe BaiUSDA/ARS Citrus and Subtropical Products Laboratory,Winter Haven, Florida, USA

This book is a critical resource for all those involved inbuying, selling, regulating, developing, or using coat-ings to improve the quality and safety of foods. Topicsdiscussed in this volume include materials and prop-erties of coatings, how they present barriers to gasesand water vapors, how they can improve or harmappearance, and regulation issues. The book also dis-cusses how to apply coatings to various commodities,and how they can function as carriers of additives.

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

Shelf LifeAssessment ofFoodEdited by

Maria Cristina NicoliUniversity of Udine, Italy

Series: Food PreservationTechnology

This volume presents the essential criteria and currentmethodologies for obtaining accurate and reliableshelf life dating. Defining the process through a seriesof sequential steps, the book assists and supportsresearchers and food industry operators in planning ashelf life study that best suits their needs. The bookincludes a series of case studies that begin by definingacceptability limits and identifying the indicators ofquality loss. Next, the book examines expiration timeassessment by instrumental or sensory tools.






23

Food Packaging


Coming Soon!

Food PackagingPrinciples andPractice, ThirdEditionGordon L. RobertsonFood Packaging Environment,Hope Island, Australia

Like its two previous editions, this book presents anintegrated approach to understanding the principlesunderlying food packaging and their applications. Thethird edition includes new and expanded coverage ofbiobased packaging and bionanocomposites; nan-otechnology applications, including nanoclays; metal-lization and atomic layer deposition; shelf life design,analysis, and estimation; safety and legislative aspectsof packaging including public interest in food contactmaterials such as BPA and phthalates; life cycle assess-ment and sustainability; and shelf life design, analysis,and estimation. A new chapter addresses food pack-aging closures and sealing systems, including closuresfor plastic and composite containers. • Covers the packaging requirements of all major

food groups• Includes a chapter on food packaging closures

and sealing systems• Provides the latest information on new and

active packaging technologies• Offers guidance on the design and analysis of

shelf life experiments and the sensory shelf lifeestimation of foods

Selected Contents:

Introduction to Food Packaging. Structure andRelated Properties of Plastic Polymers. Edible andBiobased Food Packaging Materials. Permeability ofThermoplastic Polymers. Processing and Convertingof Thermoplastic Polymers. Paper and Paper-BasedPackaging Materials. Metal Packaging Materials.Glass Packaging Materials. Printing Processes, Inks,Adhesives, and Labeling of Packaging Materials.Food Packaging Closures and Sealing Systems.Deteriorative Reactions in Foods. Shelf Life of Foods.Aseptic Packaging of Foods. Packaging ofMicrowavable Foods. Active and IntelligentPackaging. Modified Atmosphere Packaging.Packaging of Flesh Foods. Packaging of HorticulturalProducts. Packaging of Dairy Products. Packaging ofCereal, Snack Foods, and Confectionary. Packagingof Beverages. Safety and Legislative Aspects ofPackaging. Food Packaging and Sustainability.

Catalog no. K12892, December 2012, c. 728 pp.ISBN: 978-1-4398-6241-4, $99.95 / £63.99Also available as an eBook

Sensory ShelfLife Estimationof FoodProductsGuillermo HoughComision InvestigacionesCientificas, Buenos Aires,Argentina

A delineation of the basics of sensory analysis and howit applies to shelf-life studies, this book includes dis-cussions of experimental design aspects, survivalanalysis methodology, and its extensions. It providesdetailed instructions and software functions for per-forming SSL estimations, accompanied by data setsand the R Statistical Package functions that are avail-able for download. The author presents the cut-offpoint methodology used to estimate SSL when thesurvival analysis methods get complicated. Heincludes a chapter on accelerated storage coveringkinetics, calculations of prediction confidence intervalsand potential pitfalls. • Explains how to design a shelf life estimation

experiment• Develops the application of survival analysis sta-

tistics to SSL prediction using acceptance/rejec-tion data obtained from consumers

• Presents instructions, code and downloadableexample files to be used with the freely availableR-statistical package

• Details the cut-off point methodology as analternative to survival analysis

• Covers non-linear and survival analysis modelingof Arrhenius’ equation to obtain adequate pre-dictions of activation energies

• Includes an R-function to perform a non-linearregression to better estimate activation energy

• Describes extensions of survival analysis statisticsto other food applications

Selected Contents:

Introduction. Principles of Sensory Evaluation. Designof Sensory Shelf Life Experiments. Basic Applicationof Survival Analysis to Sensory Shelf Life. Analysis ofCovariates Affecting SSL. Cut-Off Point Methodology.Accelerated Storage for SSL Predictions. OtherApplications of Survival Analysis in Food Quality.

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




Food Product Development

New FoodProductDevelopmentFrom Concept toMarketplace, ThirdEditionGordon W. FullerPraise for the Second Edition:

“.… [a] should-have reference book for anyoneinvolved in developing new food products workingin or with the food industry."

—Journal of Product Innovation Management, Vol. 23, No. 3

See What’s New in the Third Edition:

• Examination of modern marketing techniquessuch as neuromarketing technology, test marketmodeling software, and social network marketing

• Exploration of economic challenges and how todo more with less to combat rising food commodity prices and lower carbon footprint

• Cohesive overview of all aspects of new foodproduct development technologies andadvances

• In-depth review of techniques of new productdevelopment and simulated test markets

• Expanded discussion of the problems specific toproduct development for the food service industry

With new material highlighting the latest trends andscience in marketing and electronic communicationand their combined effect on market research, NewFood Product Development: From Concept toMarketplace, Third Edition, describes stages ofdevelopment in detail, beginning with sources ofideas and moving through development, final screen-ing, and introduction into the marketplace.

A well-grounded, broad perspective in the fundamen-tals of the new food development process in industry,this second edition of a bestseller clearly delineatescost-effective best practices for bringing new productsto market.

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

Coming Soon!

Innovation inHealthy andFunctionalFoodsEdited by

Dilip Ghosh, Shantanu Das, Debasis Bagchi, andR.B. SmartaFunctional food developers are faced with challengesand opportunities in bringing these food productsinto the marketplace. This book addresses the latestinnovation models, the regulatory framework aroundinnovation, and social issues related to consumer per-spectives on innovation versus the need for function-al food products. Presented by professionals directlyinvolved in the process, chapters cover food safety,packaging, and regulations; drivers and barriers ininnovation; the marketing of functional foods global-ly; the changing dynamics of food consumption indeveloping countries; product innovation; technolog-ical development; functional food ingredients; andfuture trends.


Specialty FoodsProcessingTechnology, Quality,and SafetyEdited by

Yanyun ZhaoOregon State University,Corvallis, USA

Addressing the quality, safety, and perceived value ofspecialty foods and the ever-growing specialty foodsmarket, this book represents the first technical manu-al on the subject. It discusses the unique characteris-tics of specialty foods, market and consumer demandsand trends, and the functions and applications of specific ingredients used in specialty food. Focusingon each major specialty food segment, the book covers key processing technologies, necessary equip-ment, and product quality controls. Additional topicscovered include package technologies, quality assur-ance, and food safety programs.





25

Fruit & Vegetable Products


Coming Soon!

Advances inFruit ProcessingTechnologiesEdited by

Sueli Rodrigues andFabiano Andre NarcisoFernandesUniversidade Federal do Ceara,Fortaleza, Brazil


One of the main concerns of the food industry is theneed for high-quality fresh fruits and fruit productswith good sensory quality, long shelf life, and highnutritional value. To meet these demands, new processing technologies are under investigation anddevelopment. Advances in Fruit ProcessingTechnologies incorporates fundamentals in food pro-cessing as well as the advances made in recent yearsto improve final product quality.

With contributions from a panel of internationalresearchers who present a blend of classical andemerging technologies, the book explores:• Ozone, ultrasound, irradiation, pulsed electric

field, vacuum frying, and high-pressure processing

• Ultraviolet and membrane processing• Enzymatic maceration, freeze concentration,

and refrigeration• The effect of processing on sensory

characteristics and nutritional value• New trends in modified atmosphere packaging• The use of fruit juices as a vehicle for probiotic

microorganisms• Prebiotic oligosaccharides as an alternative for

dairy products

Incorporating a series of case studies on the applica-tion of various technologies, the book reviews theiradvantages, limitations, successes, and failures. Thecontributors also examine the implications of foodprocessing technologies on waste production, energyuse, and resource requirements. This comprehensivesurvey of methods for optimizing fruit quality is anideal resource for those in the fruit and vegetableindustry looking for innovations that can improve efficiency, reduce waste, and cut costs.


Coming Soon!

Post HarvestTechnology andFood ProcessEngineeringAmalendu ChakravertyIndian Institute of Technology,Kharagpur

R. Paul SinghUniversity of California, Davis, USA

Now in its third edition, this book examines engineer-ing principles, problems, designs, testing, and otherpractical aspects of various grain dryers, millingmachines and furnaces. It also explores the utilizationof by-products and biomass of post-harvest manage-ment of fruits and vegetables and other chemicals andvalue-added products. The book is an introduction forstudents, professionals, and others engaged in agri-cultural science and engineering as well as food science and technology—particularly in the field ofprimary processing of cereals, pulses, fruits, and veg-etables.


Advances inFresh-Cut Fruitsand VegetablesProcessingOlga Martin-Belloso andRobert Soliva FortunyUniversity of Lleida, Spain

Series: Food PreservationTechnology

This work explores the basics and the more recentinnovations in fresh-cut fruit and vegetable process-ing. It addresses scientific progress in the fresh-cutarea and discusses the industry and the market forthese commodities. In addition, the book covers theregulations that affect the quality of the final productsand their processing as well as consumers’ attitudeand sensory perceptions. The design of plants andequipment is also presented along with innovationswith regard to healthy and attractive products.

Catalog no. 71211, October 2010, 424 pp.ISBN: 978-1-4200-7121-4, $169.95 / £108.00Also available as an eBook





Functional Foods & Nutraceuticals

Coming Soon!

PhytochemicalsHealth Promotionand TherapeuticPotentialEdited by

Colleen Carkeet, Kerry Grann, R. Keith Randolph,Dawna Salter Venzon, and Samantha IzzyAn examination of foods, botanicals, and phytochem-icals as they relate to the prevention of age-relatedchronic diseases, this book discusses herbs and spicesin cancer prevention; wine, phenolics, and cancer;anthocyanins in cardiovascular health; anti-inflamma-tories; skin photoprotection; beny phytochemicals;green tea catechins; and cognitive function in the eld-erly. The book begins with an overview of phytonutri-ents in human health and disease and covers chronicdisease prevention, bone and joint health, skin health,obesity and metabolism, and brain health.


FunctionalFoods andCardiovascularDiseaseEdited by

Mohammed H.MoghadasianSt. Boniface Hospital ResearchCenter, Winnipeg, Manitoba,Canada

N.A. Michael EskinUniversity of Manitoba, Winnipeg, Canada

This book examines the pathogenesis of coronaryartery disease, genetic methods for enhancing bioac-tives in foods, new techniques for extracting bioactivecomponents for developing functional foods, andclinical and experimental evidence of the cardiovascu-lar benefits of fish oils and plant oils. It discusses theimportance of folic acid in homocysteine metabolismand its impact on cardiovascular disease, examinesthe cardiovascular benefits of plant sterols, andexplores the beneficial effects of wine, garlic products,eggs, fiber, cocoa and chocolate, and coffee and teaon cardiovascular health.

Catalog no. 71106, February 2012, 296 pp.ISBN: 978-1-4200-7110-8, $129.95 / £82.00Also available as an eBook

Coming Soon!

Canola andRapeseedProduction,Processing, FoodQuality, andNutritionEdited by

Thiyam-Hollaender Ushaand Michael N.A. EskinUniversity of Manitoba, Winnipeg, Canada

Bertrand MatthäusMax Rubner-Institut, Detmold, Germany

With a focus on current health issues, this book pres-ents information on the chemistry of minor con-stituents of canola and rapeseed. It presents researchon bioactive compounds and identifies new areas ofinterest for industrial applications of functional foodsand nutraceuticals. Chapters present historical per-spectives; modifying composition of oil; ways toincrease crop yield; value-added processing; canolaprotein; and biodiesel quality. The text also covers several health aspects including heart health; obesityand insulin resistance; antioxidant behavior; and theeffects of canolol on the oxidation of edible oils.

Catalog no. K14973, October 2012, c. 400 pp.ISBN: 978-1-4665-1386-0, $169.95 / £108.00Also available as an eBook

FunctionalFoods of theEastEdited by

John ShiAgriculture and Agri-FoodCanada, Guelph, Ontario

Chi-Tang HoRutgers University, NewBrunswick, New Jersey, USA

Fereidoon ShahidiMemorial University of Newfoundland, St John's, Canada

Series: Nutraceutical Science and Technology

Though it was Hippocrates who coined the phrase inthe West, physicians in the East have long known thatfood is medicine and medicine is food. Highlightingtraditional functional foods from all over the upperand lower Asian continent as well as the Middle East,this volume looks at their history, functionality, andhealth benefits; their physiological properties; and themechanisms of their anti-cancer and anti-agingaction. It covers processing technology, storage, andmaterial sources as well as commercial, social, andeconomic aspects.

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





27



Handbook ofAnalysis ofActiveCompounds inFunctionalFoodsEdited by


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

Functional foods offer specific benefits that enhancelife and promote longevity, and the active compoundsresponsible for these favorable effects can be analyzedthrough a range of techniques. Handbook ofAnalysis of Active Compounds in Functional Foodspresents a full overview of the analytical tools availablefor the analysis of active ingredients in these products.

Nearly 100 experts from all over the world explore anarray of methodologies for investigating and evaluat-ing various substances, including:• Amino acids, peptides, and proteins, along with

glutamine, taurine, glutathione, carnitine, andcreatine

• Water- and fat-soluble vitamins and probiotics• Terpenes, including hydrocarbon carotenoids

and oxycarotenoids (xanthophylls)• Phenolic compounds such as flavonoids, flavan-

3-ols, proanthocyanidins, stilbenes, resveratrol,anthocynanins, isoflavones, tannins, ellagic acid,and chlorogenic acids

• Fibers and polysaccharides, including chitosan,insoluble dietary fiber, fructans, inulin, pectin,and cyclodextrins

• Phytoestrogens and hormones, with chapters onanise oil and melatonin

• Tetrapyrroles, minerals, and trace elements• Lipid compounds, with discussions of omega 3

and 6 fatty acids, conjugated linoleic acids,lecithin, sterols, stanols, lipoic acid, and alliin

• Sweeteners, salt replacers, and taste-modifyingcompounds

Each chapter describes the specific compound and itsbenefits, surveys the range of analytic techniques avail-able, and provides ample references to facilitate fur-ther study. The book follows a convenient format withwell-organized chapters, allowing readers to quicklyhone in on specific topics of interest. This comprehen-sive reference provides a complete survey of the mostcutting-edge analytical techniques available forresearchers, industry professionals, and regulators.


OMICsTechnologiesTools for FoodScienceEdited by

Noureddine BenkebliaUniversity of the West Indies,Kingston, Jamaica

In this volume, a panel of contributors examinemetabolomics, metagenomics, nutrigenomics, tran-scriptomics, and proteomics and describe how theytranslate to food science research and productivetechnologies. The book explains how these methodscan be used to assess the quality attributes of foods and food production systems. It explores theprinciples that regulate food production, analyzes processing and ethical issues, and documents thetransformation from industrial to sustained foods production using the OMICS tools.


NutritionalGenomicsThe Impact ofDietary Regulationof Gene Function onHuman DiseaseEdited by

Wayne R. BidlackCalifornia State PolytechnicUniversity, Pomona, USA

Raymond L. RodriguezUniversity of California, Davis, USA

Discussing the current status of nutritional genomicresearch, this book contains the latest scientific findingson the mechanisms underlying diet-genome interac-tions. With contributions from renowned experts, it cov-ers information on how dietary signals are transformedinto disease-preventing changes in gene expression,gene-linked networks of chronic disease and cancer, andthe role of food science and nutrition to meet individualgenomic health needs. The book identifies future direc-tions for research and highlights opportunities forimproving global health and wellness by preventing,delaying, or mitigating chronic diseases with diet.







Bioactive FoodProteins andPeptidesApplications inHuman HealthEdited by

Navam S. Hettiarachchy,Kenji Sato, Maurice R. Marshall,and Arvind KannanMany naturally occurring compounds from foodssuch as rice, vegetables, fruits, and animal productspossess properties that help to slow disease progres-sion, inhibit pathophysiological mechanisms, or sup-press activities of pathogenic molecules. Proteins andpeptides play significant roles in such activities and aregaining importance as nutraceuticals that benefitnumerous aspects of health and nutrition. BioactiveFood Proteins and Peptides: Applications inHuman Health provides a human health perspectiveon food-derived proteins and peptides. It describesthe potential for large-scale production with advancesin technology and proposes challenges and opportu-nities for the future of health, nutrition, medicine, andthe biosciences.

The book begins by addressing properties related tochemistry and bioactivity. It examines proteins andpeptides as allergens, antihypertensive agents, antimi-crobials, antioxidants, and anticancer agents. It alsodiscusses findings on the bioavailability and toxicity offood-derived peptides and intestinal functions.

Next, the contributors present information on thera-peutic peptides. They discuss recent developments inproteomics, bioavailability, and opportunities fordesigning future peptide-based foods.

Providing a comprehensive review of bioactive pro-teins and peptides obtained from food sources, thebook brings together the most up-to-date and essen-tial information from eminent researchers from allover the world. Academics, food scientists and tech-nologists, nutritionists, biochemists, persons in indus-try, and government researchers and regulators willfind this book to be an essential resource for new dataand developments.

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

Fruit and CerealBioactivesSources, Chemistry,and ApplicationsEdited by

Özlem TokusogluCelal Bayer University,Engineering Faculty, Departmentof Food Engineering, Manisa,Turkey

Clifford Hall IIINorth Dakota State University, Fargo, USA

Presenting up-to-date data in an easy-to-use format,this comprehensive overview of the chemistry ofbioactive components of fruits and cereals addressesthe role of these compounds in determining taste, fla-vor, and color, as well as recent claims of anticarcino-genic, antimutagenic, and antioxidant capabilities. Itprovides detailed information on both beneficialbioactives such as phenolics, flavonoids, tocols,carotenoids, phytosterols, and avenanthramides andtoxicant compounds including mycotoxins; aflatox-ins, ocratoxin A, patulin, citrinin, cyclopiazonic acid,fumonisin, and zearalenon.


Micronutrientsin Health andDiseaseKedar N. PrasadPremier MicronutrientCorporation, AntioxidantResearch Institute, Novato,California, USA

Through scientific, evidence-based research, this bookprovides comprehensive information on micronutri-ents and their ability to promote healthy aging andmitigate the effect and reduce the risk of disease. Itexamines micronutrients in oxidative stress, inflam-mation, and immune function and provides recom-mendations for healthy aging and disease prevention.It proposes specific micronutrient supplementationfor several conditions including coronary artery dis-ease, diabetes, cancer, Alzheimer’s and Parkinson’s,posttraumatic stress disorder, traumatic brain injury,HIV/AIDS, and arthritis.





29



Chitin, Chitosan,Oligosaccharidesand TheirDerivativesBiological Activitiesand ApplicationsEdited bySe-Kwon KimThis book covers the keyaspects of these therapeutically valuable biopolymersand their derivatives, namely, their properties, sources,production, and applications in food science andtechnology as well as biological, biomedical, industri-al, and agricultural fields.

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

Handbook ofNutraceuticalsVolume IIngredients,Formulations, andApplicationsEdited by

Yashwant PathakThe book includes contributions from experts with phar-maceutical backgrounds, providing an examination ofnutraceuticals from a pharmaceutical perspective.

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

Biotechnologyin FunctionalFoods andNutraceuticalsEdited by

Debasis Bagchi, Francis C. Lau, and Dilip K. GhoshThis book examines the impact of genetic modifica-tion on functional foods and explores various aspectsof food manufacturing technology.

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

Bioactive Foodsand ExtractsCancer Treatmentand PreventionEdited by

Ronald Ross Watsonand Victor R. PreedyPresenting research-based evidence of the role ofherbs and bioactive foods in the prevention and treat-ment of cancer, this book provides the scientific basisfor millennia of empirical evidence.


Handbook ofNutraceuticalsVolume II, Scale-Up,Processing andAutomationEdited by

Yashwant PathakCatalog no. K11173, May 2011, 593 pp.ISBN: 978-1-4398-2368-2, $169.95 / £108.00Also available as an eBook

BioactivePeptidesApplications forImproving Nutritionand HealthRichard Owusu-ApentenThis book summarizes the applications, and benefitsof bioactive peptides used to mitigate major metabol-ic derangements that arise from chronic illnesses andresult in unwanted weight loss.









Meats, Poultry, & Seafood

Handbook ofAnalysis ofEdible AnimalBy-ProductsEdited by


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

Providing a full overview of the analytical tools cur-rently available, the Handbook of Analysis of EdibleAnimal By-Products examines the role and use of themain techniques and methodologies used worldwidefor the analysis of animal by-products. Divided intofour parts, this unique handbook covers the chemistryand biochemistry involved in the fundamentals of thefield and considers the technological quality, nutri-tional quality, and safety required to produce a viableproduct.


Poultry MeatProcessingSecond EditionEdited by

Casey M. Owens,Christine A. Alvarado,and Alan R. SamsCatalog no. 91891, February 2010, 448 pp.ISBN: 978-1-4200-9189-2, $104.95 / £66.99

EnvironmentalEffects onSeafoodAvailability,Safety, andQualityEdited by

Elzbieta G. Daczkowska-KozonWest Pomeranian University of Technology, Poland

Bonnie Sun PanNational Taiwan Ocean University, Keelung


MarinePolysaccharidesFood ApplicationsVazhiyil VenugopalIndian Institute of Technology,Mumbai


Handbook ofMeat and MeatProcessingSecond EditionEdited by


Retitled to reflect expansion of coverage from the firstedition, Handbook of Meat and Meat Processing,Second Edition, contains a complete update of mate-rials and nearly twice the number of chapters. Dividedinto seven parts, the book covers the entire range ofissues related to meat and meat processing, fromnutrients to techniques for preservation and extend-ing shelf life. This definitive guide to meat and meatproducts it is a critical tool for all food industry pro-fessionals and regulatory personnel.







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