Nutrition & Food Science - March 2011

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Contents

Food Additives & Ingredients............................3

Brewing & Fermentation ..................................7

Food Engineering & Processing ........................8

Food Microbiology & Safety ..........................13

Food Packaging ..............................................16

Food Chemistry ..............................................17

Food Quality Assurance ..................................21

Fat & Oils ......................................................22

Fruit & Vegetable Products ............................23

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

Functional Foods & Nutraceuticals..................25

Meats ............................................................29

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

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Page 18 Page 21

Page 24 Page 28

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Food Additives & Ingredients

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Serving People with Food AllergiesKitchen Management and Menu CreationJoel J. SchaeferAllergy Chefs, Inc., Jacksonville, FL, USA

Written for large food service corporations and hoteland restaurant chains to use when training theirstaff, this book contains information on cooking forand serving those with food allergies in basic termi-nology, making it suitable for household use as well.The author provides information on specialty prod-ucts to enhance menu offerings and reduce liabilityissues. He also offers ideas on reviewing kitchen pro-cedures to identify ways to prevent cross-contamina-tion. The book contains tools for cooks, managers,and chefs on creating and modifying recipes thatmeet the needs of people afflicted with multiplefood allergies.

Features

• Includes basic training tools for servers, cooks,restaurant managers, and chefs

• Provides information on specialty products toenhance menu offerings and reduce liabilityissues

• Gives restaurant managers and owners ideas onhow to identify current options

• Offers ideas on enlisting kitchen procedures toprevent potential cross-contact and cross-contamination

• Includes a chapter on creating and modifyingrecipes that meet the food needs of people withmultiple allergies

Table of Contents:

What are Food Allergies? Why Should WeTake Them Seriously?

Food Intolerances or Sensitivities - How areThey Different from Food Allergies?

Celiac Disease - A Growing Culinary Trendthat Cannot be Ignored

Your Guests Responsibilities

Communication - There is Never Enough:External to Guests

Internal to Leaders and Employees

The Do's and Don'ts for the Service Team:What are the best questions to ask?

When do I say "NO"?

The Do's and Don'ts for the Culinary Team

What are the best questions to ask? Who should handle this request?

Is Your Menu "Food Allergy" Friendly?Reviewing your menu for food allergens

Can specialty products help with menuofferings?

How To Set-Up Your Kitchen For Success:Do we need special equipment?

What are safe cooking methods?

The Bottom Line

Appendix: Recipes for Multiple Allergies

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


http://www.crcpress.com/product/isbn/9781439828045

New Titles in Nutrition & Food Science from CRC PRESS4


Fenaroli'sHandbook ofFlavorIngredientsSixth EditionGeorge A. BurdockBurdock Group, Orlando, Florida, USA

Since publication of the first edition in 1971,Fenaroli’s Handbook of Flavor Ingredients hasremained the standard reference for flavor ingre-dients throughout the world. Each subsequentedition has listed more flavor ingredients andallied substances, including those conferredfood additive status, substances generally recog-nized as safe (GRAS) by qualified scientists(including the Flavor and Extract Manufacturers’Association Expert Panel) and those substanceshaving undergone GRAS Notification with theFood and Drug Administration (FDA).

New in the Sixth Edition

• 200+ newly approved flavor ingredients

• Ingredient’s safety standing with the Flavorand Extract Manufacturers’ Associationand/or the FDA

• Extensive and expanded information onaroma and taste thresholds

• Updated regulatory information on each flavor ingredient

• New discussion on botanical substances thatserve as flavoring ingredients

The fourth and fifth editions added more than300 new entries and represented a total reor-ganization and updating of the text, consistentwith new data and regulations. This, the sixthedition, is likewise expanded with over 200 newentries, including many botanicals and othernatural substances. The addition of botanicals isa response to an expanded readership with aninterest in dietary supplements, in which a num-ber of flavoring botanicals serve a dual role.

Catalog no. 90771, 2010, 2159 pp.ISBN: 978-1-4200-9077-2, $417.00 / £266.00

FiberIngredientsFood Applicationsand Health BenefitsEdited by

Susan Sungsoo ChoNutraSource Inc., Laurel,Maryland, USA

Priscilla SamuelSolae, St. Louis, Missouri, USA

This book summarizes available fiber sourcesand how they can be incorporated into newfood products to provide improved health ben-efits. It rigorously examines health claims, recentresearch, and contradictory data; covers fiber forweight and glycemic control, and intestinal reg-ularity; and discusses how food producers canfind fiber sources and include fiber in their prod-ucts. Critically examining recent research andfuture directions, this resource blends coverageof scientific information on the health benefits offiber with information on how to formulatefoods with higher fiber concentrations.


Organic Acidsand FoodPreservationMaria M. Theron and J. F. Rykers LuesCentral University of Technology,Bloemfontein, South Africa

Because of their natural occurrence in food andtheir antimicrobial properties, organic acids areincreasingly used in food preservation. This bookprovides easily accessible operating procedures,new directives, and possible alternative methodsand solutions to problems related to the use of organic acids. Each chapter addresses animportant aspect of the substances, includingcomposition, application, production, resistance,as well as the advantages and disadvantages ofusing them in preservation. This invaluableresource also facilitates troubleshooting tech-niques regarding problems with preservativesand microorganisms.

Catalog no. 78429, January 2011, 340 pp.ISBN: 978-1-4200-7842-8, $179.95 / £114.00





For more information and complete contents, visit www.crcpress.com 5


Plant GumExudates of the WorldSources, Distribution,Properties, andApplicationsAmos NussinovitchThe Hebrew University ofJerusalem, Rehovot, Israel

Plant Gum Exudates of the World: Sources,Distributions, Properties, and Applications isthe most extensive collection of plant gum exu-dates in print, containing information on bothwell-established exudates and newer ones. It notonly introduces an array of exudates neverbefore described or reviewed, but also classifiesgums according to their botanical taxonomy.This readily accessible book also supplies colorplates of exudates in their natural environmentalong with relevant botanical parts.

Features

• Presents the most extensive collection ofplant gum exudates in print, containinginformation on both well established exudates and newer ones

• Describes each exudate in detail• Reviews current and potential food andindustrial applications

• Classifies gum exudates according to botanical taxonomy

• Includes full color plates of most plant gumexudates featured in book

• Provides indexes of both botanical and common names

Each entry includes:

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


Dimensions of FoodSeventh EditionVickie A. Vaclavik, Ph.D.,Marcia H. Pimentel, M.S.,and Marjorie M. Devine, Ph.D.

"This is an interesting delivery of nutritionalinformation. By engaging the individual in exer-cises to look at food and labels, the book strivesto incorporate adult learning principles. Thechapters do not necessarily build on each other.As a result, readers could work on different top-ics in the order of their own choice."

—Carol Boswell, Ed.D., Texas Technical UniversityHealth Sciences Center, in Doody's Notes

With perforated pages designed for ease of use,this text is an ideal laboratory workbook for thelab portion of an Introduction to Food Preparationcourse. This seventh edition includes updatedAmerican Dietary Guidelines and the U.S.Department of Agriculture food pyramid. Itoffers new recipes, more international recipes,and new figures. This edition also features aninstructor's manual, available with qualifyingcourse adoptions, that contains tips for conduct-ing labs, and solutions to problems in the text.With useful appendices and updated websiteaddresses, this volume helps build an under-standing of the functional and structural proper-ties of the components of foods.

Selected Table of Contents

DIMENSIONS OF FOOD: EconomicDimensions. Nutritional Dimensions. PalatabilityDimensions. Chemical Dimensions. SanitaryDimensions. Food-Processing Dimensions.FOOD PRINCIPLES: Measurements, Use ofIngredients, Laboratory Techniques, Policies,and Procedures. Cereal and Starch. Fruits andVegetables. Meat, Poultry, and Fish. PlantProteins. Eggs and Egg Products. Milk and MilkProducts. Fats and Oils. Sugars, Sweeteners.Batters and Dough. HEATING FOODS BYMICROWAVE: Microwave Cooking. MEALMANAGEMENT: Meal Management.Appendices.

Catalog no. K11151, 2010, 360 pp., Soft CoverISBN: 978-1-4398-2167-1, $69.95 / £49.99






VanillaEdited by

Eric OdouxCIRAD-Sersyst, Montpellier,Cedex, France

Michel GrisoniCIRAD, Saint Pierre, La Revuiou, France

Series: Medicinal and AromaticPlants - Industrial Profiles

Cultivated in an increasing number of countries,vanilla is a universally appreciated flavor. Thisbook presents up-to-date reviews on the cultiva-tion, curing, and uses of vanilla. The latest scien-tific data provides information on genetic status,resources, pests, diseases, cultural practices,biosynthesis of aromatic compounds, and aromadevelopment. Leading contributors from aroundthe world examine emerging countries for vanillaproduction, including China, India, and Uganda.The text also explores the relationship betweenfruit development anatomy and flavor quality.


FigsThe Genus FicusEphraim Philip LanskyRimonest Ltd., Haifa, Israel

Helena MaariaPaavilainenThe Hebrew University of Jerusalem, Israel

Series: Traditional HerbalMedicines for Modern Times

This book presents a multidisciplinary approachto the botany, chemistry, and pharmacology offig trees and figs of the Ficus species, includingthe fig of commerce, Ficus carica, the rubbertree, Ficus elastic, and the Bo tree, Ficus religiosa.Discussing traditional and current uses of figs inmedicine, the book also explores how figs andfig tree parts are processed, and the chemicalcomposition and pharmacological basis underly-ing the potential efficacy of preparations. Thebook moves seamlessly from mythology, botany,and ethnomedicine to pharmacology and phy-tochemistry.


SesameThe genus SesamumEdited by

Dorothea BedigianMissouri Botanical Garden, St. Louis, USA

Series: Medicinal and AromaticPlants - Industrial Profiles

Expanding coverage from archaeological andanthropological literature from India,Mesopotamia, and Egypt, this ethobotanicalmonograph reviews historic and current cultiva-tion of sesame in Africa and Asia, examines thephytochemistry of Sesamum, and offers exten-sive references. The first comprehensive reviewof sesame and its close relative, Sesame: Thegenus Sesamum considers ethnographic data,geographical sources, modern use in the foodand cosmetic industries, market size, export andimport data, and much more, including a lin-guistic analysis of sesame names from aroundthe world.

Features:

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

• Reviews the phytochemistry of Sesamum

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

• Features extensive references for moredetailed information

• Contains historic photographs of archaeological sites


General Introduction to the Sesame Crop.Taxonomy of the genus Sesamum.Phytochemistry of the lignans Sesamin andSesamolin. Role in Nutrition and Healing.Industrial Profile. Cultivation of Sesame.Domestication. History of Usage of Sesame.Modern Use, Ethnographic Data and Folklore,Examples from Asia. Modern Use, Ethnobotanyin Africa. Linguistic Analysis of Sesame Namesin Africa and Asia.







Brewing & Fermentation

FermentedFoods andBeverages ofthe WorldEdited by

Jyoti Prakash TamangSikkim University, Gangtok, India

Kasipathy KailasapathyUniversity of Western Sydney,New South Wales, Australia

It’s estimated that fermentation practices havebeen around since as early as 6000 BC, whenwine was first being made in Caucasus andMesopotamia. Today, there are roughly 5000varieties of fermented foods and beverages pre-pared and consumed worldwide, whichaccounts for between five and forty percent ofdaily meals. Fermented Foods and Beveragesof the World is an up-to-date review on fer-mentation practices, covering its storied past,cultural aspects, microbiology, biochemistry,nutrition, and functionality.

With contributions from 24 seasoned fermenta-tion authorities, this book begins with a conciseintroduction to food fermentation – one of theoldest biotechnological processes – including itshistory and global varieties. After covering thevarious preparation techniques and culinarymethods, the book addresses the microbiology-phenotypic and genotypic characterizations, theidentifications of functional microorganisms, thefunctional and technological properties, andissues related to food safety.

The book also explores the functional propertiesof fermentation, how it improves product shelflife, ensures food safety, enriches nutritional sup-plements, and increases the probiotic functionsin some foods. The rising popularity of probioticand prebiotic foods and the health benefits theyare known for are also discussed. Covering manyundocumented minor or lesser-known ethnicfermented products, Fermented Foods andBeverages of the World is an all-in-one guideto global fermentation practices and consump-tion behaviors.


Managing Wine QualityVolume One,Viticulture and Wine QualityEdited by

A. ReynoldsBrock University, Canada

“This is an excellent book on several levels. Itprovides wide, in-depth coverage of a broadrange of viticultural issues influencing winequality components, and it gathers a stronginternational array of grape and wine scientiststo focus on the individual topics. In addition,content is up-to-date but retains pertinent infor-mation from individuals who have made classiccontributions to the field. Chapter references arestrong and useful for any specialist. SummingUp: Highly recommended.”

—G. S. Howell, Emeritus, Michigan State University,CHOICE, 2010

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

WinemakingProblemsSolvedEdited by

Christian E. ButzkePurdue University, USA

This volume provides expert answers to ques-tions that often arise during the winemakingprocess. Arranged in practical question-and-answer format, it supplies quickly accessible solutions to more than one hundred areas ofconcern. The book reviews issues associated withgrape analysis, juice and must preparation, yeastand malolactic fermentation, wine clarificationstabilization, preservation, filtration, packagingand storage. It also explores winemaking equip-ment maintenance and troubleshooting andmicrobiology and sanitation. The book includes achapter on Brettanomyces infection in wine.

Catalog no. N10228, January 2011, 184 pp.ISBN: 978-1-4398-3416-9, $219.95 / £140.00






Food Engineering & Processing

Encyclopedia of Biotechnology in Agriculture and FoodEdited by

Dennis R. HeldmanHeldman Associates, Mason, Ohio, USA

Matthew B. WheelerUniversity of Illinois, Urbana, USA

Dallas G. HooverUniversity of Delware, Newark, USA

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

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

Addresses Environmental Issues & Sustainability in the Context of 21st Century Challenges

Edited by a respected team of biotechnology experts, this unrivaled resource includes descriptionsand interpretations of molecular biology research, including topics on the science associated withthe cloning of animals, the genetic modification of plants, and the enhanced quality of foods. Itdiscusses current and future applications of molecular biology, with contributions on disease resist-ance in animals, drought-resistant plants, and improved health of consumers via nutritionallyenhanced foods.

Uses Illustrations to Communicate Essential Concepts & Visually Enhance the Text

This one-of-a-kind periodical examines regulation associated with biotechnology applications—with specific attention to genetically modified organisms—regulation differences in various coun-tries, and biotechnology’s impact on the evolution of new applications. The encyclopedia also looksat how biotechnology is covered in the media, as well as the biotechnology/environment interfaceand consumer acceptance of the products of biotechnology. Rounding out its solid coverage, theencyclopedia discusses the benefits and concerns about biotechnology in the context of risk assess-ment, food security, and genetic diversity.

Table of Contents:

Plant BiotechnologyHerbicide Tolerance. Pest Resistance. Drought Resistance. Detection of Genetically ModifiedOrganisms (GMOs). Host-Plant Resistant Crops. Biosafety Applications and Considerations.

Animal BiotechnologyCloning Animals. Transgenic Animals. Breeding and Genetics. Biosafety Considerations. EmbryoTransfer. Regulatory Issues.

Food BiotechnologyQuality Enhancement. Monitoring Methods. Labeling. Functional Foods. Biosensors. ConsumerAcceptance.

Catalog no. DK271X, January 2011, 784 pp., ISBN: 978-0-8493-5027-6, $399.95 / £254.00





Encyclopedia of Agricultural, Food,and Biological EngineeringSecond Edition, Two-Volume SetEdited by

Dennis R. HeldmanHeldman Associates, Mason, Ohio, USA

Carmen I. MoraruCornell University, Ithaca, New York, USA

"…one of the best encyclopedias I have seen in thearea of agricultural, food and biological engineer-ing. Dr. Heldman is to be commended."—Daryl Lund, Professor of Food Engineering, University of

Wisconsin-Madison, U.S.A.

"…an exhaustive, in-depth and professionally thorough resource."

—MBR: Internet Bookwatch

The Definitive Reference for Food Scientists & Engineers

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

Covering Three Broad Areas

Section I

• Applies engineering concepts and principles toproduction agriculture, including the design ofmachinery and structures used, and the man-agement of water required for these operations

• Gives specific attention to crop production, including the harvesting, storage, and handling of major and minor crops

• Focuses on animal production, including allaspects requiring engineering inputs

Section II

• Covers food handling, storage, processing, packaging, and distribution, with specificemphasis on the design of facilities, equipment,and processes needed to deliver safe and high-quality food products to the consumer

• Addresses unique processes associated withthe preservation of foods, using thermalprocesses, refrigeration, dehydration, andsimilar processes

Section III

• Deals with the more basic engineering concepts associated with biological systems

• Highlights the common fundamentals thathave evolved with other biological systems,including those in the environment and in humans

Table of Contents

Activation Energy in Thermal ProcessCalculations. Aquacultural Product StorageSystems. Convective Heat TransferCoefficients. Dehydration Process EnergyBalances. Extrusion System Components.Fermentation Process Material and EnergyBalances. Forage Production Systems-Machine Design. Glass TransitionTemperatures. Heating and Cooling inAgitated Vessels. Homeostasis in AnimalEnvironment. Indirect Contact FreezingSystems. Kinetics of Soil Removal DuringCleaning. Machine Vision in PrecisionAgriculture. Mass Transfer in BiologicalMembranes. Membrane Separation SystemDesign. Microwave Modification of WoodProperties. Physical Properties of AgriculturalProducts. Processing Waste Land Application.Processing Wastewater Recovery. Propertiesof Concentrated Foods. Properties of FoodPowders. Radio Frequency Heating and OtherRF Applications Relevant to the FoodIndustry. Residence Time Distribution-Biomedical, Food,and EnvironmentalApplications.

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





MathematicalModeling ofFood ProcessingEdited by

Mohammed M. FaridThe University of Auckland, New Zealand

Series: Contemporary FoodEngineering

Written by international experts from industry,research centers, and academia, MathematicalModeling of Food Processing discusses thephysical and mathematical analysis of transportphenomena associated with food processing. Themodels presented describe many of the impor-tant physical and biological transformations thatoccur in food during processing.

After introducing the fundamentals of heat, mass,and momentum transfer as well as computation-al fluid dynamics (CFD), the book focuses on spe-cialized topics in food processing. It covers ther-mal, low temperature, non-thermal, and non-conventional thermal processing, along with theanalysis of biological and enzyme reactors. Thebook also explores the use of artificial neural net-works, energy analysis, process control, andcleaning-in-place (CIP) systems in industry.

With the availability of high speed computers andadvances in computational techniques, the appli-cation of mathematical modeling in food scienceand engineering is growing. This comprehensivevolume provides up-to-date, wide-ranging mate-rial on the mathematical analysis of transport phe-nomena in food.

Selected Table of Contents:

Basic Principles. Heat Transfer in FoodProcessing. Simultaneous Heat and MassTransfer in Food Processing. Low TemperatureThermal Processing. Non-Thermal Processing ofFood. Other Thermal Processing. Mass andMomentum Transfer in Food Processing.Bioreactors. Special Topics in Food Processing.


Cereal GrainsAssessing and Managing QualityEdited by

C. Wrigley, I. Batey, and F. BekesCSIRO, Australia

A convenient and comprehensive overview ofacademic research and industry best practices,this book reviews cereal grain morphology, com-position, and use. It covers the characteristicsand quality requirements of particular cereals,including wheat, rye, corn, and rice. It alsoexamines the use of analytical methods at differ-ent stages of the value-addition chain and thefactors that affect grain quality such as breeding,storage, and processing. The book highlightsthe importance of managing quality at all stagesof the grain chain and quality evaluation at eachstep for effective management.


CEREAL GRAIN QUALITY: AN INTRODUCTIONAn Introduction to the Cereal Grains: MajorProviders for Mankind’s Food Needs. Cereal-Grain Morphology and Composition. TheDiversity of Uses for Cereal Grains.

CHARACTERISTICS AND QUALITY REQUIREMENTS OF SPECIFIC CEREALSWheat: Characteristics and QualityRequirements. Rye and Triticale: Characteristicsand Quality Requirements.Barley:Characteristics and Quality Requirements. Oats:Characteristics and Quality Requirements. Corn:Characteristics and Quality Requirements. Rice:Characteristics and Quality Requirements.Sorghum and Millets: Characteristics andQuality Requirements.

GRAIN QUALITY ANALYSIS Analysis of Grain Quality at Receival.Identification of Grain Variety and Quality Type.Food Safety Aspects of Grain and CerealProduct Quality.

GRAIN QUALITY MANAGEMENTBreeding for Grain-Quality Traits. The Effects ofGrowth Environment and Agronomy on GrainQuality. Maintaining Grain Quality DuringStorage and Transport. Processing Cereal Grainsto Optimise Product Quality. Grain Quality: TheConsumer, The Scientist, The Technologist andThe Future.

APPENDICES







InfraredHeating forFood andAgriculturalProcessingEdited by

Zhongli PanWestern Regional ResearchCenter, Albany, California, USA

Griffiths Gregory AtunguluUniversity of California, Davis, USA

Over the past two decades, researchers have madesignificant progress in understanding the infraredheating of food products and interactionsbetween infrared radiation and food components.The design and efficiency of infrared emitters havealso been improved. This book presents the latestapplications of infrared heating technology, focus-ing on thermal processing of food and agricultur-al products. In addition to the fundamentals, thetext includes chapters that address such topics asinfrared heating system design, drying, blanching,baking, thawing, pest management, and foodsafety improvement.


Freeze-Drying ofPharmaceuticaland FoodProductsEdited by

Tse-Chao HuaBau-Lin LiuHua ZhangBeijing Normal University, China

Freeze-drying is an important preservation tech-nique for heat-sensitive pharmaceuticals andfoods. This informative text addresses the princi-ples and practice of freeze-drying preservationtechniques for pharmaceutical and food prod-ucts. The authors introduce freeze-drying andreview the fundamentals of the technique, heat-mass transfer analyses, modelling of the dryingprocess and the equipment employed. They dis-cuss freeze-drying of food, freeze-drying ofpharmaceuticals, and the protective agents andadditives applied. The final chapter covers disin-fection, sterilization, and process validation.


PhysicochemicalAspects of FoodEngineeringand ProcessingEdited by

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

Physical and chemical interactions between var-ious constituents of foods resulting from pro-cessing operations often lead to physical, senso-ry, and nutritional changes in the properties offoods. This volume describes the effects of vari-ous processing technologies in different foodprocessing situations. The first part looks at thephysicochemical property changes of differentfoods undergoing selected processes, such asdrying, extrusion, microencapsulation, andmicrowave assisted thermal processing. The sec-ond part focuses on the changes of physico-chemical properties of different products, suchas seafood, meat, and confectionary products.


Biosensors in FoodProcessing,Safety, andQuality ControlEdited by

Mehmet MutluHacettepe University, Ankara, Turkey

Series: Contemporary Food Engineering

This book details the latest developments insensing technology and its application in foodindustry. It explores the opportunities created bychemical and biosensensing technology andimprovements performed in recent years forbetter food quality, better food safety, betterfood processing and control, and better inputfor food industry. The chapters in this book havebeen divided into three sections: basic principlesof chemical and biosensing technology, biosen-sors for food processing and control, andbiosensors for food safety.









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

Presenting mathematical prerequisites in sum-mary tables, this book explains fundamentaltechniques of mathematical modeling processesessential to the food industry. The author focus-es on providing an in-depth understanding ofmodeling techniques, rather than the finermathematical points. Topics covered includemodeling of transport phenomena, kineticprocesses, and food engineering operations. Thebook also discusses statistical process analysisand quality control. It includes examples fromalmost every conceivable food process, most ofwhich are based on real data given in the manyreferences. Each example is followed by a clear,step-by-step worked solution.

Catalog no. K10767, February 2011, 704 pp.ISBN: 978-1-4398-1486-4, $189.95 / £121.00

Food ProcessEngineeringOperationsGeorge D. Saravacosand Zacharias B. MaroulisNational Technical University of Athens, Greece

Series: Contemporary FoodEngineering

Current textbooks on food process engineeringcover mainly the traditional unit operations offluid flow and heat transfer, with less attentionpaid to mass transfer and important mechanicalprocessing operations. This textbook providesneeded balance with coverage of traditional unitoperations, using updated engineering propertiesand data, and simplified computer aided tech-niques. It discusses mechanical processing andnovel food processes, such as membrane separa-tions, and introduces elements of food packagingoperations and food process design. It examinesthe effects of each process on the quality, safety,and physical structure of food products.

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

Innovation in FoodEngineeringNew Techniques and ProductsEdited by

Maria Laura PassosFederal University of Rio Grandede Norte, Brazil

Claudio P. RibeiroUniversity of Texas at Austin, USA


A comprehensive overview of modern processingtechnologies, this book highlights their use in thedevelopment of food products and ingredients thatmeet consumers increased demands for quality andsafety. Each chapter in the Innovative Techniques sec-tion begins with a critical review of the fundamen-tals of the new or modified technique, its advan-tages, and results. They describe industrial scenarioswhere the techniques can be applied, emphasizingbenefits and economical relevance of this sector.The chapters in the New Materials, Products, andAdditives section identify the potential of the new ormodified product, discuss its production route, andcompare it with traditional alternatives.


Food PropertiesHandbookSecond EditionEdited by

M. Shafiur RahmanSultan Qaboos University,Muscat, Oman

Series: Contemporary FoodScience

The Food Properties Handbook, SecondEdition is the source for data on the physical,thermal, and thermodynamic properties offoods. This new edition features updated infor-mation on data, measurement, predictions, andapplications. It offers more focus on new meas-urement techniques, basic data compilation fordiversified foods, more prediction models forspecific foods, and the generic models for foodsor for groups of foods. Application sections con-tain additional worked out examples, includinghow to best use the data and models. Presentedin a user-friendly format, this text also coversproperties data and terminology as well as foodprocessing and preservation applications.

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







Food Microbiology & Safety

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

With tentacles that reach into several biologicaland medical sciences, including epidemiology,infectious diseases, community medicine, andpublic health, food science has become a trulyinterdisciplinary discipline. To compete success-fully in this field, you must have a basic under-standing of these related areas. Practical,portable, and easy to use, Pocket Dictionary ofFood Safety provides a collection of terms anddefinitions as well as an extensive list of biologi-cal organisms. The book delivers a comprehensive list of defini-tions that are commonly used in the food indus-try and in the testing of food products as well asin food service facilities and restaurants.Classifying and organizing food safety termsfrom various sources into alphabetical listings,the dictionary covers:• Food microbiology• Food chemistry• Food quality assurance• Food borne incidents• Food regulations• Standards• EquipmentAlthough the author draws information fromnumerous disciplines, the book keeps its focustightly on food safety, making it an excellentresource for students, educators, and anyoneinvolved in the growing, handling, preparation,packaging, or serving of any food product aswell as for anyone in biochemistry or biologyeducational programs inside and beyond thefood industry. It makes an ideal companion toother technical and industry materials.

Catalog no. K11957, January 2011, 160 pp.Soft Cover, ISBN: 978-1-4398-4203-4$45.95 / £27.99

Probiotic Foods in Health and DiseaseEdited by

G. B. NairYoshifumi Takeda

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

Safety Analysisof Foods ofAnimal OriginEdited by

Leo M.L. NolletUniversity College Ghent, AppliedEngineering Sciences, Belgium

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

Compiled by two of the most esteemedresearchers in the food science industry, Leo M.L.Nollet and Fidel Toldrá (most recently 2010American Meat Science Association DistinguishedResearch Award recipient), Safety Analysis ofFoods of Animal Origin sets such a new andcomplete standard for testing quality, that to useanother resource could be considered irresponsi-ble. This invaluable resource —

• Covers all relevant biological and environmentalcontaminants

• Details methods to protect foods from bacteria,viruses, or parasites

• Considers all sources of contamination alongthe supply chain including veterinary drugs,irradiation, and genetic modification

• Looks at ways to detect especially perniciousthreats, including metals, dioxins, allergens,and foreign proteins

Organized for quick reference, the book isdivided into three parts: meat, processedmeats, and poultry; fish and seafood products; milk and dairy products.

Each of the chapters is dedicated to a specificspoilage, food-borne pathogen, parasite, virus,adulteration, residue, or toxin. Sample prepara-tion and cleanup methods are then reviewed indepth, followed by a detailed evaluation of vari-ous separation and detection methods. Finally, abrief summary covers the presence of theseparameters in different end products, regions,and countries.


Improving the Safety and Quality of MilkVolume Two, Improving Quality in Milk ProductsEdited by

M. GriffithsUniversity of Guelph, Canada

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







Ready-to-EatFoodsMicrobial Concernsand ControlMeasuresEdited by

Andy HwangMicrobial Food Safety ResearchUnit, Wyndmoor, Pennsylvania, USA

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

With growing consumer demand for ready-to-eat(RTE) foods that are wholesome and require lesshandling and preparation, the production of RTEfoods has increased and their variety has expand-ed considerably, spanning from bagged spinachto pre-packaged school lunches. But since RTEfoods are normally consumed directly withoutcooking — a step that kills pathogenic microor-ganisms that may be present in the food products— concerns exist with regard to their safety.

Several severe and high-profile outbreaks of food-borne illness linked to the consumption of RTEfoods have prompted the USDA and FDA to issuestringent rules and regulations governing themanufacturing of RTE foods. Ready-to-EatFoods: Microbial Concerns and ControlMeasures comprehensively reviews individualcommon RTE food and their specific safety-relat-ed aspects. This text explores:

• Extensive research conducted by the foodindustry, academia, and research institutesthat examines the potential health risk ofcontaminated RTE foods

• Growth behavior of common contaminatingfood-borne pathogens

• Intervention technologies and control measures

The book supplies an overview of food safety ofRTE foods and various categories into whichthey fall. It also addresses the microorganisms ofconcern, the effect of processing on the survivalof pathogenic and spoilage microorganisms,food safety, practical control measures, andintervention strategies. Ready-to-Eat Foods:Microbial Concerns and Control Measures is acritical reference for scientists and professionalsworking on the forefront of food safety and RTEfood manufacturing.


FundamentalFoodMicrobiologyFourth EditionBibek RayUniversity of Wyoming (emeritus), Laramie, USA

Arun BhuniaPurdue University, West Lafayette, Indiana, USA

This fourth edition presents the most up-to-dateinformation in this rapidly growing and highlydynamic field. Revised and expanded to reflectrecent advances, it includes many new andemerging pathogens as well as descriptions ofthe pathogenic mechanism. An entirely newchapter on detection methods appears in thisedition with evaluations of advanced rapiddetection techniques using biosensors and nan-otechnology. Along with many additional, easy-to-follow, figures and illustrations, each chapterincludes an introduction, conclusion, references,and questions.


Principles ofFood ToxicologyTõnu PüssaEstonian University of Life Sciences, Tartu, Estonia

Skillfully combining theory and applications, thisbook introduces toxicology principles at themolecular, cellular, and organism level. Theauthor uses vivid examples, and highly detailed,yet accessible information, to emphasize thebiochemical mechanisms of toxic effects andtoxic response—demonstrating the determina-tion of foreign substances and the evaluation oftoxicity and risk analysis. The book considersindividual toxicants from plants and soils, envi-ronmental toxins, mycotoxins, marine and ani-mal toxins, pesticide residues, food additives,and toxins that enter food during processingand storage, as well as digestion.








MolecularDetection ofHuman ViralPathogensEdited by

Dongyou LiuThe first in a four part series, this comprehensivework details the molecular detection of majorhuman viral, bacterial, fungal, and parasiticpathogens. Focusing on sample preparation andmolecular detection procedures, each chapterpresents a concise review of the pathogen con-cerned including its taxonomy, biology, epi-demiology and pathogenesis; a description ofclinical sample collection preparation proce-dures; a summary of molecular detection meth-ods; representative molecular detection proto-cols; and a discussion on the challenges, limita-tions, and advantages for the current methodsas well as further research required to improvediagnosis.


MolecularDetection ofHumanBacterialPathogensEdited by

Dongyou LiuAs more original molecular protocols and subse-quent modifications are described in the litera-ture, it has become difficult for those not direct-ly involved in the development of these protocolsto know which are most appropriate to adopt foraccurate identification of bacterial pathogens.Molecular Detection of Human BacterialPathogens addresses this issue, with internation-al scientists in respective bacterial pathogenresearch and diagnosis providing expert sum-maries on current diagnostic approaches formajor human bacterial pathogens.

Features:

• In-depth review of state-of-art moleculardetection and identification methods forhuman bacterial pathogens

• Comprehensive coverage of importanthuman bacterial pathogens

• Authoritative summary of biology, epidemiology, and pathogenesis of majorhuman bacterial pathogens

• All chapters written by scientists with expertise in respective fields of humanbacterial pathogen research

• Judicious selection of streamlined, ready-to-useprotocols for major human bacterialpathogens (including commercial kits)

This book represents a reliable and convenientreference on molecular detection and identifica-tion of major human bacterial pathogens; anindispensable tool for upcoming and experi-enced medical, veterinary, and industrial labora-tory scientists engaged in bacterial characteriza-tion; and an essential textbook for undergradu-ate and graduate students in microbiology.


Actinobacteria. Furmicutes and Tenericutes.Bacteroidetes, Chlamydiae, and Fusobacteria.Proteobacteria. Spirochaetes. Pan-BacterialDetection. Index.

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

MolecularDetection ofHuman FungalPathogensEdited by

Dongyou LiuWith a focus on sample preparation and molec-ular detection procedures, this text conciselyreviews specific pathogens with respect to itstaxonomy, biology, epidemiology, and patho-genesis. It provides descriptions of clinical sam-ple collection preparation procedures and sum-maries of currently available molecular detectionmethods, together with the presentation of adetailed, representative molecular detectionprotocol for each pathogen. The book also dis-cusses the challenges, limitations, and advan-tages of current methods as well as furtherresearch needs relating to improved diagnosis.

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






Food Packaging

Sensory ShelfLife Estimationof FoodProductsGuillermo HoughComision InvestigacionesCientificas, Buenos Aires, Argentina

Microbiologically stable foods, such as biscuitsor mayonnaise, will have their shelf-life definedby the changes in their sensory properties. Manyfresh foods, such as yogurt or pasta, after rela-tively prolonged storage may be microbiologi-cally safe to eat but rejected due to changes intheir sensory properties. Shelf life in most foodproducts is determined by sensory issues insteadof microbiological or chemical concerns. Thisbook offers key techniques for experimentaldesign, storage, consumer testing procedures,and calculations. It includes methods for accel-erated storage experiments, thoroughly explainsstatistical data treatment, and includes practicalexamples.

Delineating the basics of sensory analysis andhow it applies to shelf-life studies and includesdiscussions of experimental design aspects, sur-vival analysis methodology, and its extensions,this book:

• Provides detailed instructions and softwarefunctions for performing SSL estimations,accompanied by data sets and the RStatistical Package functions

• Presents the cut-off point methodology usedto estimate SSL the survival analysis methodsget complicated

• Includes a chapter on accelerated storagecovering kinetics, calculations of predictionconfidence intervals and potential pitfalls

• Examines extensions of survival analysis statistics to other areas of food quality suchas optimum concentration of ingredients and optimum cooking temperatures

Complying with food regulations and, moreimportantly, quality standards, requires practicaland reliable methods to estimate a product’sshelf life. Emphasizing the importance of theconsumer’s perception of when food has reachedthe end of its shelf life, Sensory Shelf LifeEstimation of Food Products provides a tool foradequately predicting sensory shelf life (SSL).

Catalog no. 9291X, 2010, 264 pp.ISBN: 978-1-4200-9291-2, $149.95 / £95.00

Food Packagingand Shelf LifeA Practical GuideEdited by

Gordon L. RobertsonFood Packaging Environment,Hope Island, Australia

The importance of food packaging hardly needsemphasizing since only a handful of foods aresold in an unpackaged state. With an increasingfocus on sustainability and cost-effectiveness,responsible companies no longer want to over-package their food products, yet many remainunsure just where reductions can effectively bemade. Food Packaging and Shelf Life: APractical Guide provides package developerswith the information they need to specify justthe right amount of protective packaging tomaintain food quality and maximize shelf life.

Features:

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

• Defines the indices of failure for specific foods

• Outlines methodology for shelf life testing

• Reviews how different types of packagingmaterials influence shelf life

• Discusses deteriorative reactions and packaging materials for specific foods andbeverages, including cheeses, milk, yoghurt,orange juice, fruits, vegetables, cereals, beef,fish, coffee, beer, and wine

Current food packaging must take into consid-eration the biochemical, chemical, physical, andbiological changes that occur during processing,distribution, and storage. Organized accordingto chapters devoted to specific food products,this practical handbook defines the indices offailure for foods as diverse as milk, fruits, bottledwater, juices, vegetables, fish, and beef. It dis-cusses the deteriorative reactions for each foodand reviews how different packaging materialsmay influence time to failure and thus shelf life.Other topics included biobased packaging,packaging and the microbial shelf life of foods,and shelf life testing methodology.






Food Chemistry

Cereal GrainsProperties,Processing, andNutritionalAttributesSergio O. Serna-SaldivarI.T.E.S.M., Monterrey, Mexico

Series: Food PreservationTechnology

“The specific attraction of this volume…is its comprehensive and outstanding collection of the current information about the physico-chemical and nutritional properties for the major cereal grains—wheat, rice, maize, oats,barley, sorghum/millets—and their products.Additionally, what was lacking in academia wasthe availability of a new and standard text bookfor readers interested in this area and the authorand editor have done a good job of bringingthat together as a common and unique package.The book deserves credit to be the first of its kindin the market…This single-authored textbookcomprises 18 chapters that take the readerthrough an exciting journey of postharvest man-agement and the wide array of industrialprocesses used to manufacture foods in a step-wise, reader friendly style.”

—Silverio Garda-Lara, Dep. of Agrobiotechnology,Tecnologico de Monterrey, ITESM, Crop Science 2010

Focusing on postharvest management and thewide array of industrial processes used to manu-facture foods, this text provides current informa-tion about the physicochemical and nutritionalproperties of cereals and their products. It coversthe chemistry, physical properties, and morphol-ogy of cereal grains and provides a better under-standing of the storage and manufacturingprocesses. The text covers the chemical andphysical grain properties of various types of cere-als and cereal-based products as well as industri-al dry-milling and wet-milling techniques.

Catalog no. K10801, 2010, 752 pp.ISBN: 978-1-4398-1560-1, $99.00 / £63.99

Concepts inCerealChemistryFinlay MacRitchieKansas State University,Manhattan, USA

Concepts in Cereal Chemistry stimulates criticalthinking by emphasizing the important con-cepts related to the science. Written by distin-guished researcher and teacher Dr. FinlayMacRitchie, this compact and reader-friendlybook focuses mainly on cereal chemistry, butalso incorporates relevant theory from the basicsciences, such as physics and genetics.

A Targeted Approach, Rather than an Exhaustive Review

The book discusses milling and some of the sci-ences that are relevant to wheat dry milling. Itexplains how to measure the efficiency of thedry milling process and provides explanationsfor grain hardness variation. The book also looksat the composition and structure of dough andhow this determines the performance of a bakedaerated product. It then covers dough rheologyand some important aspects of processing.

Logically Organized with Exercises at the End of Most Chapters

Next, the book explores cereal shelf life and thewell-known phenomenon of bread staling andits underlying causes. Coverage then shifts toproteins and the relationship between cerealcomposition and functionality. A discussion ofstrategies to manipulate end-use properties isfollowed by chapters on non-wheat cereals andhealth-related aspects of cereals. Suggestedsolutions to end-of-chapter questions and exer-cises round out the book’s solid coverage. Thesesolutions require critical thinking and, in somecases, searches of the literature. Demonstrationsare included to further illustrate principles. Thiswell-organized resource provides students andresearchers in both academia and industry withthe information they need to tackle problemslikely to arise in cereal research.

Catalog no. K11615, 2010, 197 pp., Soft CoverISBN: 978-1-4398-3582-1, $69.95 / £44.99





Food Chemistry

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

… a landmark in the history of cooking … thefirst such book to be initiated and shaped by pro-fessional cooks themselves, and to be so forward-looking … both a gift and a challenge. The giftis the book itself and the information it holds.The challenge is to make use of it creatively andgenerously.

—From the Foreword by Harold McGee


FlavorChemistry andTechnologySecond EditionGary ReinecciusUniversity of Minnesota, St. Paul, USA

Flavor Chemistry and Technology reflects thenovel research developments in the field duringthe past 20 years. Added chapters discussfood/flavor interactions and why low-caloriefoods do not taste as good as their full-caloriecounterparts. The author provides a compellingexplanation of how flavors interact with basicfood components and how these perform dur-ing processing and storage so that judiciouschoices can be made. Flavor chemists, R&D,sensory personnel, academic faculty, and stu-dents in flavor courses will find a definitive ally inthe thorough content of this book.

Catalog no. TX69337, 2006, 520 pp.ISBN: 978-1-56676-933-4, $184.95 / £117.00

Fennema's FoodChemistryFourth EditionEdited by

Srinivasan Damodaran,Kirk L. Parkin, andOwen R. FennemaUniversity of Wisconsin-Madison, USA

Series: Food Science andTechnology

A respected internationally-recognized referencein food chemistry for more than 30 years, thisedition features a new chapter: Impact ofBiotechnology on Food Supply and Quality. Allchapters reflect recent updates and advancesand expand their focus to highlight recent find-ings in molecular interactions and the connec-tion between bioactive agents in food andhuman health. Useful appendices include theinternational system of units, conversion factors,log P values calculation, and the Greek alphabet.

Catalog no. DK9272, 2008, 1160 pp.Soft Cover, ISBN: 978-0-8493-9272-6$76.95 / £49.99

Sensory-DirectedFlavor AnalysisEdited by

Ray MarsiliMarsili Consulting Group,Rockford, IL, USA

Series: Food Science andTechnology

Sensory-Directed Flavor Analysis helps chemistsunlock the flavor secrets that may be hiding intheir chromatograms by translating cold numbersinto a better understanding of smell and taste.Using more ancillary techniques helps sensory sci-entists and analytical chemists elucidate howchemical constituents can influence food flavorand appeal. The book discusses importantenabling technologies and analytical methodsincluding GC-olfactometry and the application ofodor activity values, as well as solid-phase dynam-ic extraction and pre-separation techniques. Thebook provides a broad array of applications, inaddition to dozens of tables, graphs, gas chro-matograms, and pictures throughout.

Catalog no. DK3667, 2007, 288 pp.ISBN: 978-1-57444-568-8, $226.95 / £145.00







Food Chemistry

Food AllergensAnalysis Instrumentation and MethodsEdited by

Leo M.L. NolletUniversity College Ghent, Applied Engineering Sciences, Belgium

Arjon J. van HengelEuropean Commission Joint Research Centre, Geel, Belgium

Covering all of the major recognized food allergensin the US and EU, this comprehensive work beginswith an introduction to the problem and prevalenceof food allergens. It discusses health issues and thepresence of allergens in various food products,examines methodologies for analysis and detection,and details specific methods for each food type.Maintaining a consistent structure and formatthroughout, each chapter describes the properties ofthe allergen, and demonstrates the appropriate sam-ple extraction and clean-up, separation and analysis,and detection and quantification techniques.

Covering all of the major recognized food allergens,this comprehensive work discusses health issues andthe presence of allergens in various food products,examines methodologies for analysis and detection,and details specific methods for each food type.Each chapter describes the properties of the aller-gen, and demonstrates the appropriate sampleextraction, separation, analysis, detection, and quan-tification techniques.

Features:

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

• Includes a chapter that describes methodologiesof analysis and detection of food allergens

• Allows readers to understand and comply withfood labeling rules and regulations

• Provides steps for sample extraction, clean up,separation, and analysis of covered allergens

• Compares and contrasts various methods and their benefits to researchers, industry professionals, and regulators

Table of Contents:

Introduction Arjon J. van Hengel

Detection of Allergens in Foods Phil E. Johnson, Ana I. Sancho, Rene W. R. Crevel, and E. N. Clare Mills

Allergens in Peanut, Soybean, and LupinChristiane K. Fæste

Allergens in Tree Nuts, Sesame Seeds,Mustard, and Celery Thomas Holzhauser and Martin Röder

Allergens in Milk and Eggs Mirva Steinhoff and Angelika Paschke-Kratzin

Detection of Allergens in CerealsDimosthenis Kizis and George Siragakis

Fish, Crustaceans, and MollusksPoi-Wah Lee and Steve L. Taylor

Index





Food Chemistry

Handbook ofDairy FoodsAnalysisEdited by


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

Exceptionally comprehensive both in its detail-ing of methods and the range of products cov-ered, this handbook describes the gamut of ana-lytical tools and methods available to dairy pro-ducers, researchers, and inspectors. It includestools for analyzing chemical and biochemicalcompounds, as well as bioactive peptides, prebi-otics, and probiotics. It also describes currentmethods for the detection of microorganisms,allergens, and other adulterations. Othermethodologies used to evaluate color, texture,and flavor are also discussed.


Handbook ofMuscle FoodsAnalysisEdited by

Leo M.L. NolletUniversity College Ghent, Applied Engineering Sciences,Belgium

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

Muscle foods, which include meat, poultry, andfish, represent some of the most importantfoods in Western societies. This reference dis-cusses the analysis of chemical and biochemicalcompounds of muscle foods, technological qual-ity and the use of non-destructive techniques,nutrients in muscle foods, sensory quality, andthe analytical tools used to determine color, tex-ture, and flavor. This book also addresses safetyaspects and the tools used for detectingpathogens, parasites, allergens, and chemicaltoxic compounds.


Handbook ofProcessedMeats andPoultry AnalysisEdited by



The Handbook of Processed Meats andPoultry Analysis provides an overview of theanalytical tools available for the analysis of meatand poultry products. It examines processingcontrol and quality evaluation techniques, andpresents analytical methodologies to assure thecontrol of different safety concerns related to pro-cessing. The text covers technological qualityaspects, such as physical sensors and additives;nutritional quality aspects, such as antioxidantsand vitamins; sensory quality aspects, such ascolor, texture, and flavor; as well as safety aspects,such as spoilage detection, microbial foodbornepathogens, contaminants, and allergens.


Handbook ofSeafood andSeafoodProductsAnalysisEdited by



A complete resource on the use and handling ofseafood products across the globe, this handbookprovides a full overview of the tools now availablefor the analysis of captured fresh and preservedseafood, either cultivated or wild, as well asderived products. The text describes a broadrange of techniques and methodologies for qual-ity assurance, as well as drying, curing, and pro-cessing. It offers a series of chapters on analyzingsafety aspects and covers various methodologiesfor safety control and for analyzing nutrition.








Food Quality Assurance

EmergingTechnologiesfor FoodQuality andFood SafetyEvaluationEdited by

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

Sukwon Kang


Even though the perception of food quality maydepend on its hedonic and often subjective attrib-utes, it is essential to quantitatively evaluate itsquality and safety. Fortunately, the advent ofsophisticated systems, including nondestructivetesting techniques, has made it possible to defin-itively evaluate food quality. Reflecting theseadvances, Emerging Technologies for FoodQuality and Food Safety Evaluation examinesleading-edge technologies for on-line and off-line(lab) monitoring of food quality and safety.

The book reviews the scope of food qualityparameters such as color, texture, chemical com-positions, and flavor. Each chapter describes aspecific system for quality parameters, its princi-ples, and its applications to foods. Coverageincludes artificial intelligence systems for sensoryevaluation, as well as computer vision; NIR, NMRand MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; andelectronic nose. The book also explores new toolsfor laboratory analysis and on-site industrial usesuch as biosensors used for the biochemical eval-uation of food and nanotechnology used for theenhancement of sensitivity and detection limit inmeasurement systems for food quality and safety.

Foods are characterized by the presence of acomplex matrix. It is therefore not easy to quan-titatively measure the factors associated with thequality and safety of products. With its overviewof the latest technologies and introduction ofsophisticated technologies, this book clarifieshow technologies from other disciplines can bedeveloped into new approaches to food qualityevaluation.

Catalog no. K10781, March 2011, 378 pp.ISBN: 978-1-4398-1524-3, $159.95 / £99.00

SensoryAnalysis forFood andBeverageQuality ControlA Practical GuideEdited by

D. KilcastConsultant, UK

This book covers the key aspects to considerwhen designing a sensory quality control (QC)program. It focuses on methods for sensory QCand statistical data analysis. It also explores howto establish product sensory specifications andcombine instrumental and sensory methods. Thebook reviews the use of sensory QC programs inthe food and beverage industry. It covers senso-ry QC for taint prevention and the application ofsensory techniques for shelf-life assessment andexamines sensory QC programs for differentproducts, including ready meals, wine, and fish.Sensory QC for products such as textiles, cos-metics, and cars rounds out the coverage.


Food IndustryQuality ControlSystemsMark CluteTurtle Mountain, LLC, Eugene, Oregon, USA

With more than 100 tables, spreadsheets, andprogram outlines, Food Industry QualityControl Systems features all of the systems need-ed for food manufacturing facilities to assure foodquality and safety. This book outlines the role ofmanagement in overall quality control and therole of HACCP within a company. It explains the basics of quality control programs includingpest control programs, lot coding, organizationalcharts, specifications, supplier certification, andsanitation programs. Supporting software is available on the CRC Press website.







Fats & Oils

Chemical,Biological, andFunctionalAspects of Food LipidsSecond EditionEdited by

Zdzislaw E. SikorskiGdansk University of Technology, Poland

Anna KolakowskaAgricultural University at Szczecin, Poland

Series: Chemical & Functional Properties of Food Components

This book provides a concise, yet well-docu-mented presentation of the current state ofknowledge on lipids. Completely revised andupdated with eight entirely new chapters, it is anideal reference for both professional and aspiringfood scientists in both industry and academia. Itcontains all of the necessary information neededto control the rate of undesirable reactions infoods and select optimum storage and process-ing parameters for these delicate fats.


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 twofactors that influence the deterioration of a fat atelevated temperatures: the nature of the heatedfat and the presence of oxidation retardants,especially those naturally occurring in oils orobtained from natural sources. Discussionsinclude important biologically active ingredientspresent in oils and fats and minor constituents,which appear to affect the performance of aheated oil and olar phenolic compounds, whichimpact the stability of oils at high temperatures.


Fish OilReplacementand AlternativeLipid Sources inAquacultureFeedsEdited byGiovanni M. Turchini,Wing-Keong Ng, andDouglas Redford Tocher“... a comprehensive overview on the productionand use of fish oils, vegetable oils, terrestrial ani-mal fats, and several unconventional lipid sourcesin finfish aquaculture and the aquafeed industry.All chapters are tightly packed with factual infor-mation, and all are also extensively referenced,with quite a strong emphasis on recently pub-lished review articles, original papers, andreports... the book is likely to become a standardsource of reference for fish nutritionists and otheraquaculture professionals.”

-- Malcolm Jobling, University of Tromsø, Norway,Springerlink.com, August 2010


Fats and OilsFormulating andProcessing forApplications, Third EditionRichard D. O'BrienConsultant, Fats and Oils,Schulenburg, Texas, USA

This comprehensive refer-ence provides detailed cov-erage of raw material sources, processing, formu-lation, quality control, and finished products. Thisupdated third edition features the latest process-ing procedures along with the effects of newingredients, processing, and formulation onapplications. This reference includes an expandedguide for troubleshooting and problem solving.Catalog no. 61666, 2009, 680 pp.ISBN: 978-1-4200-6166-6, $172.95 / £110.00

Single Cell OilsMicrobial and Algal OilsEdited by

Zvi CohenBen-Gurion University of the Negev, Israel

Colin RatledgeUniversity of Hull, England, UK

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







Fruit & Vegetable Products

Enzymes inFruit andVegetableProcessingChemistry andEngineeringApplicationsAlev BayindirliMiddle East Technical University,Ankara, Turkey

Written by an international team of contributors,this book provides 14 chapters that amongother topics discuss the effect of enzymatic reac-tions on color, flavor, and texture. It also coversenzymatic browning during fruit and vegetableprocessing, enzyme-assisted production of valueadded products from fruit and vegetable pro-cessing by-products, effect of the non-thermaltechnologies on fruit and vegetable enzymes,biosensors for fruit and vegetable processing,and future trends for the industrial use ofenzymes.


PostharvestBiology andTechnology forPreserving FruitQualityDaniel Valero and Maria SerranoUniversity of Miguel Hernandez,Orihuela, Spain

A comprehensive overview of new postharvesttechnologies, this book examines the physical,chemical, and nutritional changes that occurduring the ripening process. The text focuses onhow to maintain both sensorial and nutritionalfruit quality parameters as well as how to extendshelf life. The authors present a wide range oftechnological applications for postharvest strate-gies, including heat treatments, naturally-occur-ring compounds, modified atmosphere packag-ing, non-toxic chemical compounds, and activepackaging. The text also discusses the advan-tages and disadvantages of using cold tempera-tures during handling, packaging, and storage.


Advances inFresh-Cut Fruitsand VegetablesProcessingOlga Martin-Bellosoand Robert Soliva FortunyUniversity of Lleida, Spain

Series: Food PreservationTechnology

Despite a worldwide increase in demand forfresh-cut fruit and vegetables, in many countriesthese products are prepared in uncontrolled con-ditions and have the potential to pose substantialrisk for consumers. Correspondingly, researchershave ramped up efforts to provide adequatetechnologies and practices to assure productsafety while keeping nutritional and sensoryproperties intact. With contributions fromexperts from industry, research centers, and aca-demia, Advances in Fresh-Cut Fruits andVegetables Processing collates and presentsnew scientific data in a comprehensive updateon technologies and marketing considerations.

Taking a multidisciplinary approach, this workdiscusses the basics and recent innovations infresh-cut fruit and vegetable processing. Itaddresses scientific progress in the fresh-cut areaand discusses the industry and the market forthese commodities. The book covers the regula-tions that affect the quality of the final productsand their processing as well as consumers’ atti-tude and sensory perceptions. The chapterscover the design of plants and equipment, takinginto account engineering aspects, safety, andHACCP guidelines. They also examine innova-tions in creating healthy and attractive products.

Use of innovative packaging technology thatcould improve product quality and shelf life,new fruit mixtures with more variety, incorpora-tion of flavors, or the use of steamer bags forvegetables are just a few considerations thatcould expand the markets of fresh-cut products.With its focus on science, including biochemical,physiological, microbiological, and qualityaspects, as well as heath considerations and con-sumer science, this book reports on cutting-edge advances and the practical applications ofthese advances.

Catalog no. 71211, January 2011, 424 pp.,ISBN: 978-1-4200-7121-4, $159.95 / £99.00






Food Product Development

New FoodProductDevelopmentFrom Concept toMarketplace, Third EditionGordon W. FullerThis new edition of a bestselling text in foodproduct development begins with sources ofideas, then moves through development, finalscreening, and introduction into the market-place. With extensive experience in new foodproduct development, the author outlines ways acompany can organize for new product develop-ment and utilize available resources. He focuseson the roles, functions, and interactions of themembers of the food product development teamas well as other company departments and out-side resources in the food product developmentprocess.


SensoryAnalysis ofFoods of Animal OriginEdited by

Leo M.L. NolletUniversity College Ghent, Applied Engineering Sciences,Belgium


Devoted specifically to the analysis of sensoryparameters in food products of animal origin,this book describes the main analytical tech-niques and methodologies and their application.It describes the analysis of color and texture,including recent advances in texture measuring.It also includes techniques for sampling andidentification of volatile compounds, sensoryaspects, and quality index methods. The bookreviews sample preparation and clean-up meth-ods in depth, then provides a detailed overviewof different separation and detection methods.


SensoryEvaluationTechniquesFourth EditionMorten C. MeilgaardAnn Arbor, Michigan, USA

Gail Vance CivilleSensory Spectrum Incorporated,New Providence, New Jersey, USA

B. Thomas CarrCarr Consulting, Evanston, Illinois, USA

“if you are actively involved in sensory scienceyou cannot afford to miss this book, even if youalready have a previous Edition."

—Dr. Johann W. Wiechers in IFSCC Magazine, Vol. 10, No. 1

From listing the steps involved in a sensory eval-uation project to presenting advanced statisticalmethods, this fourth edition illustrates the devel-opment of sensory perception testing. New tothis edition are an expanded chapter on theSpectrum™ method of descriptive sensoryanalysis, a set of revised flavor intensity scales, anoverview of Thurstonian scaling, and a detaileddiscussion of data-relationship techniques.


IntroducingFood ScienceRobert L. ShewfeltUniversity of Georgia, Athens, USA

It proceeds from a non-technical discussion offood issues that concern today’s consumer to anin-depth technical overview of the basic princi-ples of the study of food. In between are com-mercial products and processes and the func-tions and roles of food scientists. Each sectionbuilds on the previous one, providing greatertechnical depth. Depending on the course, pro-fessors can choose to use select chapters or allchapters in the book. This textbook excites andencourages students to major in food scienceand provides a comprehensive introduction tofood science.

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







Functional Foods & Nutraceuticals

Chitin, Chitosan,Oligosaccharidesand TheirDerivativesBiological Activitiesand ApplicationsEdited by

Se-Kwon KimPukyong National University,Busan, South Korea

Biopolymers found in marine animals and plantsoffer tremendous, largely untapped pharmaceuti-cal potential. Research shows that these biopoly-mers can be used to combat various infectious aswell as inflammatory, oxidative, and carcinogenicfactors. Chitin, Chitosan, Oligosaccharides andTheir Derivatives: Biological Activities andApplications covers the key aspects of these ther-apeutically valuable biopolymers and their deriva-tives, namely, their properties, sources, produc-tion, and applications in food science and tech-nology as well as biological, biomedical, industri-al, and agricultural fields.

Contains more than 100 Tables & Figuresand more than 800 References

Written by 40 international contributors who areleading experts in the field of natural biomateri-als, this book provides an overview of thesources and production of chitin and chitosanderivatives, and their:

• Physical and chemical aspects

• Structural modifications for biomedical applications

• Biological activities, in particular, antimicrobial,anti-inflammatory, antioxidant, antihypertensive,anticancer, and antidiabetic activities

• Biomedical applications, including their possible implications as drug, vaccine, andgene carriers

• Industrial and agricultural applications

With their wide range of applications, the worldis looking to biopolymers to serve as the basis forfunctional food- and drug development. Thisbook is an important resource for those leadingthis effort.


FunctionalFoods of the EastEdited 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

Health and healing foods have a long history inthe Asian cultures. Those of Eastern culture havelong believed that food and medicine are fromthe same source and can treat illnesses and pro-mote a healthier life. This volume covers certaintraditional Asian functional foods, their history,functionality, health benefits, physiologicalproperties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processingtechnology, storage, material sources, market-ing, social, and economical aspects. Expandingon geographical areas covered in previousworks, the authors consider foods that originatefrom all over upper and lower Asia as well as theMiddle East.

Features

• Focuses on properties of specific Asian functional food

• Discusses the source of the traditional Asian functional foods, their distribution,technology with biological material, and their chemical and physical properties

• Describes the mechanism of antioxidantaction, clinical, and epidemiological evidenceof traditional oriental functional foods

• Covers processing technology includingprocess system, equipment, material preparation, food preparation, and quality control

• Presents information on consumer studiesand marketing issues







BioactivePeptidesApplications forImproving Nutritionand HealthRichard Owusu-ApentenUniversity of Ulster, Coleraine,Northern Ireland

Bioactive peptides are used to enhance thebody’s antioxidant status, antisepsis capacity,immune function, anti-inflammatory capacity,mineral absorption, and appetite. They can alsomitigate major metabolic derangements.Presenting data from recent research findings,this work summarizes the applications and ben-efits of this therapy. The book covers hostresponse, quality factors, protein economics,and muscle loss and includes case studies onaging, AIDS, COPD, diabetes, inflammatorybowel disease, kidney failure, and tuberculosis.


Bioactive Foodsand ExtractsCancer Treatmentand PreventionEdited by

Ronald Ross WatsonUniversity of Arizona, Tucson, USA

Victor R. PreedyKing's College London, UK

A review of the recent surge in research relatedto the effect of plant products in cancer treat-ment, Bioactive Foods and Extracts: CancerTreatment and Prevention organizes cutting-edge findings into an easily accessible format. Itaddresses the wide availability of botanicals andtheir extracts and how their use is largely unreg-ulated, particularly in the United States. It pro-vides the science-based information critical toresearchers and health care professionalscharged with making decisions regarding thebenefits, risks, and value of botanicals in the pre-vention and treatment of cancers.


Fruit and CerealBioactivesSources, Chemistry,and ApplicationsEdited by

Özlem TokusogluCelal Bayer University, EngineeringFaculty, Department of FoodEngineering, Manisa, Turkey

Clifford Hall IIINorth Dakota State University, Fargo, USA

Features

• Examines and classifies the bioactive compounds of fruit and cereal types

• Includes phytochemical and lipid-basedbioactives in fruits and cereals, pseudocereals,and pulse

• Covers the mycotoxin bioactives in fleshyand dried fruits, nuts, cereals, andcereal-based snacks

• Reviews relevant legal regulations on bioactives of fruits and cereals

• Evaluates the function of these bioactivecompounds against certain effects in humans

Presenting up-to-date data in an easy-to-use for-mat, this comprehensive overview of the chem-istry of bioactive components of fruits and cere-als addresses the role of these compounds indetermining taste, flavor, and color, as well asrecent claims of anticarginogenic, antimuta-genic, and antioxidant capabilities. It providesdetailed information on both beneficial bioac-tives such as phenolics, flavonoids, tocols,carotenoids, phytosterols, and avenanthramidesand toxicant compounds including mycotoxins;aflatoxins, ocratoxin A, patulin, citrinin, cyclopi-azonic acid, fumonisin, and zearalenon. A valu-able resource for current knowledge and furtherresearch, it offers critical reviews, recentresearch, case studies, and references.


Introduction. Chemistry and Mechanisms ofBeneficial Bioactives in Fruits & Cereals.Mycotoxic Bioactives of Fruits & Cereals.Functionality, Processing, Characterization andApplications of Fruit & Cereal Bioactives.








Handbook ofNutraceuticals Volume IIScale-Up, Processingand AutomationYashwant PathakUniversity of South Florida,Tampa, USA

Even though many researchers believe that thereis a connection between nutraceuticals and func-tional foods and reduced health care expenses aswell as disease prevention, the credibility andquality control challenge remains. The industryneeds more standardized testing, reliable repro-ducible clinical studies to prove the efficacies ofproducts in vivo, and in-process controls to main-tain universal product quality. The first volume of the Handbook ofNutraceuticals re-defined Nutraceuticals, cover-ing the regulatory aspect as well as insisting onthe cGMP’s and SOP’s for the nutraceutical man-ufacturing. This second volume focuses on thescale up, processing, and automation ofnutraceutical production under cGMP productionregulations. It covers:

• Advancements in extraction methods• Unit operations involved in scaling up andprocessing

• Rheological and flow properties of productsas characterization parameters

• Fortification and value enhancement usingnanotechnology

• Green concepts in food industry• Flavoring of nutraceuticals• Clinical batch nutraceutical manufacturing • New technologies to prevent counterfeiting• Automation in nutraceutical industry

With a nearly $200 billion market for nutraceuti-cals and functional foods by end of 2013, andpromising developments in product design anddiscovery, the industry must be ready for intensescrutiny. The standardization of testing, clinicalstudies, and adherence to rigorous industry andscientific methods is necessary for the advance-ment, acceptance, and development of highquality, effective nutraceuticals. With contribu-tions from leading authorities, this book bringstogether hundreds of years of combined experi-ence to provide guidance on how to increase thequality and credibility of nutraceutical products.

Catalog no. K11173, May 2011, 608 pp.ISBN: 978-1-4398-2368-2, $169.95 / £108.00

Handbook ofNutraceuticalsVolume I: Ingredients,Formulations, andApplicationsEdited by

Yashwant PathakUniversity of South Florida,Tampa, USA

As soon as Dr. Stephen DeFelice coined thephrase nutraceutical, product and supplementdevelopers swung into action. Yet among thenumerous books available on nutraceuticals,there is none that systematically lists, catego-rizes, and analyzes nutraceutical extracts andformulations in a pharmacopoeia-like manner.Handbook of Nutraceuticals, Volume 1:Ingredients, Formulations, and Applicationslists information on many ingredients used innutraceuticals, developing their formulationsand applications. The book includes contribu-tions from experts with pharmaceutical back-grounds, providing an examination of nutraceu-ticals from a pharmaceutical perspective.

Building a foundation with coverage of historicalbackground, definitions, and challenges, thebook offers:

• Nutraceutical ingredients from plant, animal,and mineral origin

• Characterization of nutraceuticals’ physico-chemical, analytical, pharmacological, andpharmacokinetic classification

• Regulatory requirements

• Applications in cardiovascular disease, boneand joint treatments, diabetes management,weight management, skin health, probioticsand prebiotics, tranquilizing medicinal plants,dietary foods, and more

Interest in new diet regimens and new productsfor increased health and longevity will continueto grow, giving dietary supplements an increas-ing amount of cupboard space in most house-holds. With quality of content unsurpassed bymany resources, the book discusses the charac-terization processes for nutraceuticals based onthe contributors’ experience in pharmaceuticals.It then explores how those proven techniquesmay be applied to the development and manu-facture of nutraceutical products.







Handbook ofNutraceuticalsand FunctionalFoodsSecond EditionEdited by

Robert E.C. WildmanDemeter Consultants, Dripping Springs, Texas, USA

Series: Modern Nutrition

With contributions from a panel of leading inter-national experts, the Handbook ofNutraceuticals and Functional Foods, SecondEdition, provides a collection of the most currenttopics in nutraceuticals and functional foods. Thisedition features new and revised chapters,including the topics of vitamin E, nutritional sup-plements and inflammation, whey protein, cere-als, beverages, and fruits. This authoritative guideserves as a comprehensive, all-in-one referencesource for professionals in food chemistry andengineering as well as nutritional, pharmaceuti-cal, and biomedical science and makes an idealtext for students specializing in these fields.


Dictionary ofNutraceuticalsand FunctionalFoodsN. A. Michael EskinUniversity of Manitoba,Winnipeg, Canada

Snait TamirTel-Hai Academic College, Upper Galilee, Israel

Series: Functional Foods and Nutraceuticals

Dictionary of Nutraceuticals and Functionalprovides concise, science-based information onover 470 nutraceutical and functional food prod-ucts and compounds. Each entry lists the mostcurrent information on the product or com-pound, its role in the promotion of health or theprevention of disease, and peer-reviewed litera-ture references. This reference also contains 172chemical structures, 102 figures, 73 schemes, and64 tables.


Biotechnologyin FunctionalFoods andNutraceuticalsEdited by

Debasis Bagchi,Francis C. Lau,and Dilip K. GhoshThis book presents recent research on biotech-nology in the food and nutrition industries. Itincludes information on genetic engineering offunctional foods, applications of marine and ani-mal biotechnology in nutrition, enhancement ofbioactive phenolic metabolites, safety considera-tions of probiotics, and biotechnology toincrease the bioavailability of phytonutrients.Additional topics cover the improvement ofnutritional value in functional foods, food man-ufacturing technology, quality assurance, andthe legal, social, and regulatory aspects of foodand nutrition biotechnology.


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

“Filled with research, Micronutrients in Healthand Disease is a solid resource for those seekingto promote healthy aging and prevent and man-age disease. The book will serve as a referencevolume for graduate students in nutrition,instructors teaching courses in nutrition andhealth, researchers involved in prevention andimproving treatments of diseases using micronu-trients, primary care and academic physiciansinterested in complimentary medicine, andhealth professionals in complimentary medicineand the nutrition industry.”

—SIRREADALOT.ORG








Meats

Encyclopedia ofAnimal ScienceSecond EditionEdited by

Wilson G. PondCornell University, Ithaca, New York, USA

Alan W. Bell

“This one volume encyclopedia contains over 300entries dealing with various aspects of animal science. The focus is on domesticated animals ofeconomic importance, especially ungulates suchas cows, goats, horses, and sheep, but also animals such as ratites (ostriches and relatives),mink, catfish, and deer. … The articles alsoinclude many entries on non-species based topicssuch as transgenics, estrous cycles, animal contributions to society, and animal productssuch as eggs, meat, or hides. There are also articles dealing with specific issues in the care ofdomesticated animals such as feed, proper housing, antibiotics, and philosophical aspects ofanimal welfare. The articles are aimed at animalscience practitioners and students. Most articlesare about 2,000 words long, and summarize thestate of the art in the various topics, offering 5-10citations for further reading and cross-referencesto other entries. … The encyclopedia is availableas print, electronic, and combined products …The encyclopedia will be a good purchase foracademic libraries dealing with agriculture, veterinary medicine, or related disciplines. ”

—Diane C. Schmidt, Biology Librarian, University of Illinois at Urbana-Champaign Biology Library,

in E-Streams, 2006

This encyclopedia encompasses animal physiolo-gy, animal growth and development, animalbehavior, animal reproduction and breeding,alternative approaches to animal maintenance,meat science and muscle biology, farmed animalwelfare and bioethics, and food safety.Organized with reader-friendly descriptions oftechnologies, the second edition consists ofmore than 300 entries, ranging from adaptationand stress, to zoos and aquariums. With 2500references and hundreds of figures, equations,and tables, it covers new developments ingenomics, transgenesis, cloning, and mathe-matical model construction.

Catalog no. K10463, February 2011, 1296 pp.ISBN: 978-1-4398-0932-7, $472.00 / £300.00

Handbook ofAnalysis ofEdible AnimalBy-ProductsEdited by


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

This handbook provides food scientists with a fulloverview of the tools available for the analysis oforgan meat. Known for their superior handbookson processed meats and poultry, muscle meat,dairy, and seafood, editors Nollett and Todra takethe same comprehensive approach. They bringtogether leading experts who look at the tech-niques and methodologies for analyzing nutri-tional and sensory qualities as well as safety,including the detection of pathogens and toxinsusually found in muscle foods.

Selected Table of ContentsChemistry and BiochemistryIntroduction—Offal Meat: Definitions, Regions,Cultures, and GeneralitiesFood Grade Proteins from Animal By-Products:Their Usage and Detection MethodsAnalysis of Rendered FatsAnalysis of Cholesterol in Edible Animal By-ProductsOxidationTechnological QualityColor Measurements on Edible Animal By-Products and Muscle Based FoodsNutritional QualityComposition and CaloriesEssential Amino AcidsFatty AcidsVitaminsMinerals and Trace ElementsSafetySpoilage DetectionMicrobial Foodborne PathogensMycotoxins and ToxinsDetection of Bone in MeatDetection of Adulterations: Identification ofAnimal SpeciesDetection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSEResidues of Food Contact MaterialsIndex






Seafood

EnvironmentalEffects onSeafoodAvailability,Safety, andQualityEdited by

E. Grazyna Daczkowska-KozonWest Pomeranian University of Technology, Poland

Bonnie Sun PanNational Taiwan Ocean University, Taiwan NationalTaiwan Ocean University, Keeling

Series: Chemical & Functional Properties of Food Components

An essential part of diverse marine ecosystems,seafood organisms are especially vulnerable tochanges in their natural habitats that affect theirreproductive abilities, growth rate, and mutualinter- and intra-species interactions.Environmental Effects on Seafood Availability,Safety, and Quality discusses a variety of factors,both intrinsic and extrinsic to the marine environ-ment, and their potential to influence the avail-ability of finfish/shellfish, their nutritional value,quality attributes, and the safety issues at the timeof capture. It also covers the handling of newlycaught finfish/shellfish aboard the fishing vessel.The book examines:• Direct, short term or indirect, long-termimplications on seafood safety and qualitycaused by seawater pollution/contaminationdestabilizing marine habitats

• The cumulative effects of toxic compounds infinfish and shellfish tissues

• The effects of overfishing such as dead zones,toxic algal blooms, and jellyfish explosions

• How the capture fisheries also suffer fromclimate change, affecting fish migrations and the stocks accessibility

Overexploitation, overpopulation, and improperhuman activities result in destruction, shrinkage,fragmentation, and pollution of the naturalhabitat of marine life, especially the spawningground. Interdisciplinary in nature, this bookelucidates the environmental limitations, theabiotic, biotic, and anthropogenic factors affect-ing the catch, and the influence of global warm-ing. It offers a smart way to understand andproperly use seafood resources in order to main-tain sustainable availability of the capture andculture of seafood resources, especially underthe contingency of global warming.


MarinePolysaccharidesFood ApplicationsVazhiyil VenugopalIndian Institute of Technology,Mumbai

Increased public awareness of the importance ofhealthy living presents new challenges for thecommercial food processing sector. The industryis always on the hunt for novel and safe additiveswith functional properties that can be used toimpart healthy and appealing properties tofoods. While the ocean is known as a conven-tional source of fish proteins and lipids, it is yetto be tapped as a source of polysaccharides. Aclear exposition on how these resources can bedeveloped, Marine Polysaccharides: FoodApplications compiles recent data on the foodapplications of marine polysaccharides fromsuch diverse sources as fishery products, sea-weeds, microalgae, microorganisms, and corals.The book discusses:

• The isolation of polysaccharides from marinesources and their properties, particularlythose important to food technology and biomedical applications

• The general functional properties of polysaccharides

• The isolation and food-related properties ofvarious marine polysaccharides

• Use of these polysaccharides in food productand biopackaging

• Recent developments in composite films andnanotechnology

• Safety and regulatory issues

While there are many books available on poly-saccharides, few address the applications ofmarine polysaccharide food product develop-ment. Written from a practical point of viewavoiding technical jargon, this book highlightsthe ocean not as a conventional source of fishprotein and lipids, but as a major supplier of ver-satile carbohydrates that can have diverse foodapplications.





FOODnetBASE supplies access to expert guidance on food safety, quality, taste, processing,brewing, regulations, and microbiology. It offers information on the latest functionalfoods, antioxidants, and foodborne pathogens,as well as packaging technologies.

Subject Areas:

• Fats & Oils

• Food Additives & Ingredients

• Food Chemistry

• Food Engineering & Processing

• Food Laws & Regulations

• Food Microbiology & Safety

• Food Packaging

• Food Product Development

• Functional Foods & Nutraceuticals

• Nutrition Science


http://www.crcnetbase.com/

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Nutrition & Food Science - March 2011

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