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✦ ✦ FOOD SCIENCE & NUTRITION

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Table of ContentsFood Science

Additives ........................................................................................................................................................................3

Brewing & Fermentations ................................................................................................................................................4

Culinary Arts & Science ...................................................................................................................................................5

Dairy ...............................................................................................................................................................................7

Engineering & Processing ................................................................................................................................................7

Fats & Oils .....................................................................................................................................................................10

Food Biotechnology ......................................................................................................................................................11

Food Chemistry .............................................................................................................................................................12

Fruit & Vegetables .........................................................................................................................................................15

Functional Foods & Nutraceuticals ................................................................................................................................16

Laws & Regulatons ........................................................................................................................................................17

Meats & Seafood ...........................................................................................................................................................18

Microbiology & Safety ...................................................................................................................................................18

Packaging .....................................................................................................................................................................21

Product Development ...................................................................................................................................................22

Quality Assurance ..........................................................................................................................................................23

Nutrition

Nutrition in Health & Disease .......................................................................................................................................24

Nutrition Science ...........................................................................................................................................................30

Sports Nutrition .............................................................................................................................................................32

Title Index .............................................................................................................................................................................34

Author Index .........................................................................................................................................................................36

Sales Agents ..........................................................................................................................................................................39

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PolysaccharidesNatural Fibers in Food and NutritionEdited by

Noureddine BenkebliaUniversity of the West Indies, Kingston, Jamaica

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

Print ISBN: 978-1-4665-7181-5 April 2014, 6-1/8 x 9-1/4, 488 pp. Suggested Price: $159.95 / £99.00

FermentationEffects on Food PropertiesEdited by

Bhavbhuti M. MehtaAnand Agricultural University, India

Afaf Kamal-EldinSwedish University of Agricultural Science, Uppsala

Robert Z. IwanskiWest Pomeranian University of Technology, Szczecin, PolandSeries: Chemical & Functional Properties of Food Components

This volume explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, the book explores the complex microbial community in fermented foods and the generation of the flavor and aroma compounds. It discusses fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat; food safety; and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles.

Print ISBN: 978-1-4398-5334-4 eBook ISBN: 978-1-4398-5335-1 April 2012, 6-1/8 x 9-1/4, 399 pp. Suggested Price: $189.95 / £120.00

Fenaroli’s Handbook of Flavor IngredientsSixth EditionGeorge A. BurdockBurdock Group, Orlando, Florida, USA

This handbook continues to remain the reference of choice for flavor specialists across the world. Now with over 1500 pages containing more than 2,000 illustrations and 500 tables, the sixth edition adds 200 newly approved ingredients. Featuring more details than ever, this perennial bestseller is used daily by flavor chemists, food scientists, quality personnel, and professionals in the pharmaceutical, supplement, and cosmetics industries. For each ingredient, it details nomenclature, classification numbers, and physical and molecular descriptions, as well as uses and origins. It also presents new regulatory information and findings on aroma and taste thresholds.

Print ISBN: 978-1-4200-9077-2 eBook ISBN: 978-1-4200-9086-4 November 2009, 8-1/2 x 11, 2159 pp. Suggested Price: $462.00 / £309.00

Dietary Fiber and HealthEdited by

Susan ChoNutraSource Inc., Laurel, Maryland, USA

Nelson Almeida

Designed for product developers, nutritionists, dietitians, and regulatory agencies, this volume discusses critical findings from the international experts at the Ninth Vahouny Fiber Symposium. The book explores a range of topics related to this essential nutrient, including the relationship between fiber and weight management, gastrointestinal health, heart disease, cancer, and glucose metabolism; prebiotic effects of fiber and the characteristics and modulation of healthy flora; and the health benefits of novel fibers such as inulin. The book also explores regulatory issues, including GRAS notice procedure.

Print ISBN: 978-1-4398-9929-8 eBook ISBN: 978-1-4398-9937-3 May 2012, 6-1/8 x 9-1/4, 557 pp. Suggested Price: $189.95 / £120.00

Color in FoodTechnological and Psychophysical AspectsEdited by

José Luis Caivano and María del Pilar BueraUniversity of Buenos Aires, Argentina

Controlling, measuring, and “designing” the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. This book contains expanded information from presentations by select food experts from the elite 2010 International Color Association Interim Meeting held in Mar del Plata, Argentina. It comprises issues related to color research and application in various stages of food production, processing, marketing, purchasing, and consumption.


CaperThe Genus CapparisEphraim Philip LanskyRimonest Ltd., Haifa, Israel

Helena Maaria Paavilainen and Shifra LanskyThe Hebrew University of Jerusalem, IsraelSeries: Traditional Herbal Medicines for Modern Times

This book covers the use of the caper bush, its fruit, and its flowers as a culinary article of economic importance from ancient times to current applications. The text explores the particular role of this bush in mythological and religious thinking along with advances in modern chemical and pharmacological research. In addition to reviewing ethnomedical usage in previous times, the authors provide practical discussions of how the unique evolution of the bush impacts present and future applications of the Capparis species for medicine and therapeutic nutrition.

Print ISBN: 978-1-4398-6136-3 November 2013, 7 x 10, 335 pp. Suggested Price: $129.95 / £82.00

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Handbook of Plant-Based Fermented Food and Beverage TechnologySecond Edition

This up-to-date reference explores the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book describes fermented food flavors, manufacturing, and biopreservation, and supplies a detailed exploration of a range of products derived from soy, fruit, vegetables, and cereals. It also explores various specialty products, including balsamic vinegar and coconut milk, and examines ingredients such as proteolytic bacteria, enzymes, and probiotics.

Print ISBN: 978-1-4398-4904-0 eBook ISBN: 978-1-4398-7069-3 May 2012, 7 x 10, 821 pp. Suggested Price: $210.00 / £133.00

Handbook of Animal-Based Fermented Food and Beverage TechnologySecond Edition

This volume is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources. The book describes fermented animal product manufacturing and explores a range of topics including dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives. It discusses exopolysaccharides and fermentation ecosystems, fermented milk, koumiss, laban, yogurt, sour cream, and meat and fish products. It also examines probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier.


Handbook of Fermented Food and Beverage TechnologyTwo Volume Set, Second EditionEdited by

Y. H. HuiScience Technology System, West Sacramento, California, USA

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

Progress in the biological and microbiological sciences involved in the manufacture of fermented foods has led to commercialization and heightened interest among scientists and food processors. This two-volume set is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant and animal sources. It describes fermented food flavors, manufacturing, and biopreservation, and supplies a detailed exploration of a range of products. With contributions from over 60 experts from more than 20 countries, this essential reference distills the most critical information on this food sector.

Print ISBN: 978-1-4665-6145-8 May 2012, 7 x 10, 1536 pp. Suggested Price: $367.00 / £234.00

Also available in as individual volumes

Fermented Milk and Dairy ProductsEdited by

Anil Kumar PuniyaFermented Foods and Beverages Series

This book examines all advanced areas of research on fermented milks and includes the most recent references available. It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, various health benefits associated with these products, and quality assurance and future prospects. All these issues linked to fermented milk and milk products are discussed in detail, using a global perspective.

Print ISBN: 978-1-4665-7797-8 May 2014, 6-1/8 x 9-1/4, 696 pp. Suggested Price: $189.95 / £121.00

Fermentation Processes Engineering in the Food IndustryEdited by

Carlos Ricardo SoccolFederal University of Parana, Brazil

Ashok PandeyNational Institute for Interdisciplinary Science & Technology, Trivandrum, India

Christian LarrocheUniversité Blaise Pascal, Aubiére, FranceSeries: Contemporary Food Engineering

Fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, this volume explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The contributors describe the benefits of fermented foods in human health, examine applications of microalgae in the food industry, and explain the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.

Print ISBN: 978-1-4398-8765-3 eBook ISBN: 978-1-4398-8768-4 March 2013, 6-1/8 x 9-1/4, 510 pp. Suggested Price: $169.95 / £108.00

Cocoa and Coffee FermentationsEdited by

Rosane F. SchwanUniversidade Federal de Lavras, Brazil

Graham H. FleetUniversity of New South Wales, Sydney, AustraliaFermented Foods and Beverages Series

This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety. The text compiles the knowledge from the different disciplines involved in fermentation, including botany, chemistry, microbiology, biochemistry, food science, and sensory science. The chapters discuss the botanics of the beans; fermentation methods; the microbiology of fermentation; the biochemistry and physiology of fermentation; the impacts of fermentation on bean flavor, quality, and safety; chocolate and coffee derived from the beans; and the processing of waste materials.


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Chef’s Guide to CharcuterieJacques BreveryBelgium Gastronomie, Inc., Hollywood, Florida, USA

Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. This volume demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage, terrines, galantines, pâtés, and confit. Chef Jacques Brevery presents a complete collection of recipes and information from his career.

Print ISBN: 978-1-4665-5984-4 eBook ISBN: 978-1-4665-5985-1 December 2012, 6 x 9, 296 pp. Suggested Price: $59.95 / £40.99

The Billionaire’s ChefCooking for the Rich and FamishedNeal Salisbury

From cooking for Martha Stewart to reclusive billionaires, Chef Neal Salisbury has been serving the world’s power elite for 15 years. This book takes readers on the most honest journey into the ultra-private world of working for, living and travelling with the world’s billionaires of today. It offers tips and techniques on cooking in this rarified life, interspersed with vignettes and pictures of this lifestyle. The author focuses on what is unique about the operation on a ship, plane, or makeshift kitchen on a beach.

Print ISBN: 978-1-4665-8755-7 June 2014, 6 x 9, 344 pp., Soft Cover Suggested Price: $45.95 / £28.95

Textbook

The Art of Nutritional CuisineVickie A. VaclavikUniversity of Texas Southwestern Medical Center, Dallas, USA

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

Culinary professionals are expected to provide cuisine that satisfies diverse nutritional needs. While the public has become increasingly health conscious, chefs can serve great-tasting foods that also support a healthy lifestyle. This volume offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals. The book includes a glossary of key terms, Teachable Moments to amplify the application of basic food science concepts, recommended websites, and references to USDA guidelines to assist in planning and achieving a healthy diet.

Print ISBN: 978-1-4398-5083-1 eBook ISBN: 978-1-4398-5084-8 January 2013, 7-1/2 x 9-1/2, 624 pp. Suggested Price: $59.95 / £38.99

Valorization of Food Processing By-ProductsEdited by

M. ChandrasekaranCochin University of Science and Technology, IndiaFermented Foods and Beverages Series

In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. This volume describes the potential of this relatively new concept in the field of industrial residues management. It explores the current state of the art in food processing, reviews the fundamental principles of waste recycling, discusses techniques available for valorization, and examines the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products.

Print ISBN: 978-1-4398-4885-2 eBook ISBN: 978-1-4398-4887-6 August 2012, 6-1/8 x 9-1/4, 836 pp. Suggested Price: $179.95 / £113.00

Solid-State Fermentation for Foods and BeveragesEdited by

Jian ChenJiangnan University, Jiangsu, China

Yang ZhuTNO Quality of Life, Zeist, the NetherlandsFermented Foods and Beverages Series

This is the first book about fermented food and beverages to focus on solid-state fermentation. The text describes the various reactors used in solid-state fermentation, including static state reactors, dynamic reactors, and other new types of reactors. It provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues and consumer perception. The authors address engineering issues, such as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation.

Print ISBN: 978-1-4398-4496-0 November 2013, 6-1/8 x 9-1/4, 432 pp. Suggested Price: $179.95 / £114.00

Microorganisms and Food FermentationEdited by

Ramesh C. RayCentral Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India

Montet DidierIntl Center for Agri Research for Development (CIRAD), FranceFood Biology Series

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part II addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid-state fermentation in food processing industries.

Print ISBN: 978-1-4822-2308-8 February 2014, 6-1/8 x 9-1/4, 400 pp. Suggested Price: $159.95 / £99.00

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The Essence of GastronomyUnderstanding the Flavor of Foods and BeveragesPeter KlosseProfessor of Gastronomy at Stenden University, Leeuwarden, The Netherlands

While the primary focus of most food science books is on the food’s composition or its nutritional value, books on the science of gastronomy primarily focus on the pleasure of eating, its social function, even its taste, as is the subject of this book. Pleasure, taste, and social interaction are concepts that do not normally fit in the instrumental scientific approach; however, they do play a major part in our daily lives. This book introduces gastronomy as the science of flavor and tasting.

Print ISBN: 978-1-4822-1676-9 December 2013, 6 x 9, 344 pp. Suggested Price: $59.95 / £38.99

Edible StructuresThe Basic Science of What We EatJosé Miguel AguileraPontificia Universidad Católica de Chile, Santiago

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

Print ISBN: 978-1-4398-9890-1 eBook ISBN: 978-1-4398-9891-8 October 2012, 6 x 9, 462 pp., Soft Cover Suggested Price: $39.95 / £26.99

Textbook

Dimensions of FoodSeventh EditionVickie A. VaclavikUniversity of Texas Southwestern Medical Center, Dallas, USA

Marjorie M. Devine and Marcia H. Pimentel (retired)Cornell University, Ithaca, New York, USA

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

Print ISBN: 978-1-4398-2167-1 eBook ISBN: 978-1-4398-2168-8 February 2010, 8-1/2 x 11, 360 pp., Soft Cover Suggested Price: $79.95 / £51.99

Cooking InnovationsUsing Hydrocolloids for Thickening, Gelling, and EmulsificationAmos NussinovitchThe Hebrew University of Jerusalem, Rehovot, Israel

Madoka HirashimaMie University, Japan

This volume explores unique applications of hydrocolloids in the kitchen. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations.


Textbook

Cooking as a Chemical ReactionCulinary Science with ExperimentsZ. Sibel Ozilgen

This unique textbook provides experiments geared for students in culinary arts, nutrition, dietetics, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing. The text uses experiments and experiences from the kitchen, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and processing. An instructor’s manual providing the expected outcomes of the experiments and figure slides for teaching are available with qualifying course adoption.

Print ISBN: 978-1-4665-5480-1 May 2014, 7 x 10, 320 pp., Soft Cover Suggested Price: $49.95 / £31.99

A Chef’s Guide to Gelling, Thickening, and Emulsifying AgentsToni MassanésFundació Alícia, Sant Fruitós de Bages, Spain

One prominent aspect of molecular gastronomy is the modern chef’s use of hydrocolloids such as gelling, thickening, and emulsifying agents in the creation of unique dishes. This new work from famed chef Ferran Adria’s Alícia Foundation provides a trove of scientific information on a variety of popularly used hydrocolloids. Topics include, for example, the behavior of agar-agar gel in water and how that behavior changes when sugar, salt, lemon juice, or olive oil is introduced into the mix. The book also provides a number of recipes for the various hydrocolloids.

Print ISBN: 978-1-4665-6507-4 June 2014, 6 x 9, 350 pp. Suggested Price: $49.95 / £31.99

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Advances in Heat Transfer Unit OperationsBaking and Freezing in Bread MakingEdited by

Georgina Calderon-DominguezEscuela Nacional de Ciencias Biologicas Instituto Politecnico Nacional

Gustavo F. Gutierrez-LopezInstituto Politecnico Nacional, Mexico, Distrito Federal

Keshavan NiranjanThe University of Reading, School of Food Biosciences, UKSeries: Contemporary Food Engineering

Heat transfer processes are important parts of many food industries. In the bread making processes, heat transfer operations are applied during almost the whole sequence of production but at different degrees, as in mixing where heat transfer is low, or during the resting period at controlled temperature where heat transfer is higher, and baking where heat transfer is very intense. This book presents a review of the advances in freezing and baking and examples related to the bread making industry.

Print ISBN: 978-1-4665-0467-7 March 2014, 6-1/8 x 9-1/4, 536 pp. Suggested Price: $179.95 / £114.00

Advanced Waste Treatment in the Food Processing IndustryEdited by

Yung-Tse HungCleveland State University, Ohio, USA

Lawrence K. WangEngineering Consultant, Albany, New York, USA

Nazih K. ShammasLenox Institute of Water Technology, Massachusetts, USASeries: Advances in Industrial and Hazardous Wastes Treatment

An examination of current conditions and future trends, this book discusses pollution sources, waste characteristics, control technologies, management strategies, facility innovations, process alternatives, costs, and effluent standards. Much of the information is supported with case histories. The text delineates methodologies, technologies, and considers regional and global effects of important pollution control practices. Most importantly, it provides a focus on new developments in innovative and alternative technologies, design criteria, managerial decision methodology, and environmental conservation approaches that are specific to the food industries.

Print ISBN: 978-1-4200-7227-3 April 2014, 7 x 10, 400 pp. Suggested Price: $89.95 / £57.99

Dairy Science and TechnologySecond EditionPieter Walstra and Tom J. GeurtsWageningen Agricultural University, The Netherlands

Jan T. M. WoutersWageningen University, NIZO Food Research, Ede, NetherlandsSeries: Food Science and Technology

This book discusses the transformation of milk into high-quality products. Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, this second edition features expanded coverage of the properties of milk, a section on milk formation, and the inclusion of nutritional aspects. The text introduces the chemistry, physics, and microbiology of milk and then explains the manufacturing processes. After an extensive discussion of various dairy products and the procedures necessary for consumer safety, the book concludes with a treatment of the manufacture and ripening of cheese.

Print ISBN: 978-0-8247-2763-5 eBook ISBN: 978-1-4200-2801-0 September 2005, 6 x 9, 808 pp. Suggested Price: $231.00 / £147.00

Textbook

The Working Garde MangerAl MeyerCalifornia Culinary Academy, San Francisco, USA

The Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. This volume helps students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers. Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes. Among the food items covered, the book presents focused chapters on hors d’oeuvres, soups, salsas, salads, charcuterie, pâté, mousse, and seasonings.

Print ISBN: 978-1-4398-6630-6 eBook ISBN: 978-1-4398-6631-3 December 2012, 8-1/2 x 11, 544 pp., Soft Cover Suggested Price: $73.95 / £46.99

My Molecular Cuisine KitAnne Cazor, Christine Lienard, and Gui Alinat

With easy-to-follow recipes for creating elegant dishes, this kit gives home chefs and hobbyists the tools they need to be in the same league as famed chefs Blumenthal, Adria, and This. It consists of measuring spoons, pipettes, tubing, silicon molds, slotted spoons, and a book featuring color photographs and 28 molecular gastronomy recipes, written by Anne Cazor and Christine Lienard, protégés of Molecular Gastronomy founder Hervé This. Translated by award-winning chef Gui Alinat, the text unlocks the secrets to new dishes, new textures, new flavors, and new sensations of this cutting-edge cooking style.

Print ISBN: 978-1-4398-7942-9 September 2011, 7-1/4 x 7-1/4, 72 pp. Suggested Price: $62.95 / £33.99

Modern GastronomyA to ZFerran AdriaHead Chef, El Bulli Restaurant, Roses, Spain

This volume gives readers a thorough understanding of the terminology that describes the nature of ingredients and why these ingredients produce certain reactions. It helps them discover the potential of a wide range of products that can be used in a diversity of preparations. The book maintains a convenient lexical format, with all the entries in alphabetical order, allowing readers to quickly and easily look up and find, in plain language, everything they need to know about the science of cooking.


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Engineering Aspects of Food BiotechnologyEdited by

Jose A. Teixeira and Antonio A. VicenteUniversity of Minho, Braga, PortugalSeries: Contemporary Food Engineering

Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying science of these developments and applications has traditionally been well reported, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. This book provides a comprehensive review of these aspects, from the development of food processes and products to the most important unit operations.


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 Delaware, Newark, USA

Focusing on the science and applications of molecular biology to agriculture and foods, this encyclopedia describes the new tools for use in the production of raw agricultural materials and the manufacturing of food products. Two hundred entries cover areas such as cloned animals, genetically modified and drought-resistant plants, biodiversity, and nutritionally enhanced foods. It explores media coverage of biotechnology, associated governmental regulations, consumer acceptance, and environmental issues. Illustrations and comprehensive references complement the text. This reference is also available in an online format.

Print ISBN: 978-0-8493-5027-6 July 2010, 8-1/2 x 11, 784 pp. Suggested Price: $463.00 / £295.00

Encyclopedia of Agricultural, Food, and Biological EngineeringEdited by

Dennis R. HeldmanHeldman Associates, Mason, Ohio, USA

Examining the role of engineering in the delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, tables, equations, and figures—including 128 color figures—the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. The book features more than 200 entries and 3600 references.

Print ISBN: 978-0-8247-0938-9 August 2003, 8-1/2 x 11, 1208 pp. Suggested Price: $588.00 / £375.00

Cocoa Production and Processing TechnologyEmmanuel Ohene Afoakwa

This book provides an overview of technologies and approaches to modern cocoa production practices, global production, consumption trends, and principles of cocoa processing. It presents detailed information on the origin, history, and taxonomy of cocoa, as well as fair trade and organic cocoa industries’ influence on the livelihoods and cultural practices of smallholder farmers. Chapters cover cocoa cultivation, harvesting, and post-harvest treatments; genotype variations in the cocoa bean and their influence on flavor quality; post-harvest pre-treatments; fermentation techniques; drying; storage; and transportation.


Biopolymer Engineering in Food ProcessingEdited by

Vania Regina Nicoletti TelisUniversidade Estadual Paulista (UNESP), São Paulo, BrazilSeries: Contemporary Food Engineering

Biopolymers have traditionally played a major role in food processing. This volume explores processing technology associated with biopolymer applications and discusses both operational and economic aspects. The book addresses the rheology of biopolymer suspensions and the effects of food processing and storage conditions on the viscoelastic and textural properties of food gels. It also examines the properties of films and coating produced from biopolymers, composites, and nanocomposites, as well as the use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods.


Textbook

Batch ProcessingModeling and DesignUrmila DiwekarVishwamitra Research Institute, Clarendon Hills, Illinois, USA

The book describes various unit operations in batch and bioprocessing and design methods for these units. Numerical methods are necessary to solve these design problems. The time-dependent nature of batch processes result in challenging scheduling and planning problems. Further, every unit encounters optimal control problems. This book provides the basics to solve these problems. It is intended as a textbook for graduate-level batch process courses as well as a reference book for researchers and practitioners. A solutions manual and figure slides are available upon qualifying course adoption.

Print ISBN: 978-1-4398-6119-6 January 2014, 6-1/8 x 9-1/4, 288 pp. Suggested Price: $149.95 / £95.00

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Introduction to Advanced Food Processing TechnologiesEdited by

Jatindra Kumar SahuAssam University, India

Discussing recent advances in food processing technologies that allow for more energy efficient, cost effective, and healthier foods, this book examines the basic principles and major applications of advanced thermal and non-thermal techniques and equipment. Highlighting the growing sophistication of levels of control that reduce cycle time and improve product quality, the author reviews recent research, emphasizes the derivation and application of novel concepts, and provides solved problems and case studies for better understanding of the techniques.


Handbook of Industrial DryingThird EditionEdited by

Arun S. MujumdarNational University of Singapore

This handbook provides a comprehensive collection of expert knowledge from international academic and industry leaders. The edition features many new chapters and enhanced material throughout the text. Encompassing fundamental aspects of various dryer types and methods, this book focuses on drying in a range of industrial sectors, from all foods to textiles, biofuels, ceramics, polymers, and nanoparticles. It addresses emerging technologies in detail and covers relevant topics including risk analysis and safety, cost estimation, and process calculations.

Print ISBN: 978-1-57444-668-5 eBook ISBN: 978-1-4200-1761-8 November 2006, 8-1/2 x 11, 1312 pp. Suggested Price: $336.00 / £214.00

Food Plant Engineering SystemsSecond EditionT.C. RobbertsUniversity of Minnesota, Crookston, USA

This book addresses the ancillary equipment that allows processing lines in food production to operate. With clear, easy-to-understand language, the text details the bits and pieces that keep systems running and explains how they fit within the bigger picture. Peripherals and services are discussed with a focus on the optimization of subsystems crucial for plant operation. This new edition covers the systems approach to Lean manufacturing, introducing Lean principles to the food industry. It also addresses sustainability and environmental issues, which were not covered in the first edition.

Print ISBN: 978-1-4398-4809-8 eBook ISBN: 978-1-4398-4857-9 February 2013, 6-1/8 x 9-1/4, 355 pp. Suggested Price: $159.95 / £99.00

Engineering Properties of FoodsFourth EditionEdited by

M. A. RaoCornell University, Geneva, New York, USA

Syed S.H. Rizvi and Ashim K. DattaCornell University, Ithaca, New York, USA

Jasim AhmedKuwait Institute for Scientific Research

Through three editions, this has been the must-have resource on food properties and their variations. The book defines food properties and the necessary theoretical background for each. It also evaluates the usefulness of each property in the design and operation of important food processing equipment. This new edition addresses advanced knowledge of food properties by providing the latest developments in the field. It offers three new chapters covering glass transition temperature pertaining to food, kinetics related to non-thermal processing, and micro-structural properties of foods.

Print ISBN: 978-1-4665-5642-3 March 2014, 7 x 10, 800 pp. Suggested Price: $199.95 / £127.00

Engineering Aspects of Membrane Separation and Application in Food ProcessingEdited by

Gyula Vatai and Erika Bekassy-MolnarCorvinus University of Budapest, Hungary

Robert W. FieldUniversity of Oxford, UK

Frank LipnizkiAlta Laval Copenhagen, Soborg, DenmarkSeries: Contemporary Food Engineering

The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers characteristics of membrane separation processes, mass transfer membrane processes, and concentration polarization. The second section addresses applications in the dairy industry, animal products processing, fruit and beverage processing, and vegetable product processing. The final section details membrane bioreactors, cost analysis, and the design of complex membrane processes.


Engineering Aspects of Food Emulsification and HomogenizationEdited by

Petr DejmekSeries: Contemporary Food Engineering

This book describes state-of the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. These aspects are the foundation needed for understanding emulsification at more than a rudimentary level. This is the first comprehensive treatment of emulsification including state-of-the art developments and integration of all three aspects available in English. The book’s perspective is that of the unit emulsification process, using fundamental theory from different fields to discuss design and function of various emulsification techniques.


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Fats and OilsFormulating and Processing for Applications, Third EditionRichard D. O’BrienConsultant, Fats and Oils, Schulenburg, Texas, USA

This comprehensive reference on fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. This indispensable reference also includes an expanded guide for troubleshooting and problem solving and is an ideal resource for personnel and students of the fats and oils industry and the food processing industry.

Print ISBN: 978-1-4200-6166-6 eBook ISBN: 978-1-4200-6167-3 December 2008, 6-1/8 x 9-1/4, 680 pp. Suggested Price: $199.95 / £127.00

Thermal Food ProcessingNew Technologies and Quality Issues, Second EditionEdited by

Da-Wen SunUniversity College Dublin (UCD), IrelandSeries: Contemporary Food Engineering

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, this volume continues to explore the latest developments in the field. Topics discussed include thermal properties of foods, heat and mass transfer, deterministic heat transfer models for predicting internal product temperatures, and modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD). It also explores thermal processing of various foods, the effect of ultrahigh temperature (UHT) treatment processing on milk, and ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating.


Physical Properties of FoodsNovel Measurement Techniques and ApplicationsEdited by

Ignacio AranaUniversidad Pública de Navarra, Pamplona, SpainSeries: Contemporary Food Engineering

This book provides a source of critical and readily accessible information on modern techniques for measuring physical parameters affecting food quality and food characterization. The text presents principles and measurement techniques, highlighting the latest quick, low-cost methods and their ability to replace the traditional costly, time-consuming ones. It covers the application of techniques based on a variety of technologies that can be used to classify and differentiate various foods, including fruits, vegetables, cereals, dairy, and meat products.


Operations in Food RefrigerationEdited by

Rodolfo H. MascheroniCIDCA National University of La Plata, ArgentinaSeries: Contemporary Food Engineering

The final quality of a food product is impacted heavily by preservation technologies such as chilling, freezing, and freeze-drying. This volume explores issues involved in heat and mass transfer in food refrigeration and examines other operations applied to chilled or frozen foods. Each chapter can serve as a standalone resource for the particular topic, and the book’s case studies can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations.

Print ISBN: 978-1-4200-5548-1 eBook ISBN: 978-1-4200-5551-1 June 2012, 6-1/8 x 9-1/4, 402 pp. Suggested Price: $179.95 / £113.00

Ohmic Heating in Food ProcessingEdited by

Hosahalli S. RamaswamyMcGill University, Ste-Anne-de-Bellevue, Quebec, Canada

Michele MarcotteAgriculture & Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada

Sudhir SastryThe Ohio State University, Columbus, USA

Khalid AbdelrahimManager, Thermal Processing, Nestle USA & Canada, Glendale, CA USAElectro-Technologies for Food Processing Series

This book covers all aspects of ohmic heating, its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, development and technology, both basic and applied. It provides a general overview of ohmic processing, such as the basic concepts of electricity; the effects of electricity on foods, microorganisms, and enzymes; and a comparison of ohmic heating and other heating methods. The book also provides examples of applications of these technologies for different classes of food products.

Print ISBN: 978-1-4200-7108-5 February 2014, 7 x 10, 520 pp. Suggested Price: $179.95 / £114.00

Textbook

Introduction to Food Process EngineeringAlbert IbarzUniversity of Lleida, Spain

Gustavo V. Barbosa-CanovasWashington State University, Pullman, USASeries: Food Preservation Technology

A basic introduction to the principles of food process engineering, this text covers the physical properties of food, traditional fluid mechanics, and heat transfer via conduction, convection, and radiation. It examines transport phenomena, momentum, energy and mass balances, as well as a new topic: macroscopic balances. Two chapters review the basic principles of physics to ensure comprehension of background material. Most chapters provide references and exercises to further understanding. A solutions manual and figure slides are available upon qualifying course adoption


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Biotechnology of Fungal GenesEdited by

V. K. Gupta and M. AyyachamyNational University of Ireland, Galway

This volume focuses on filamentous fungi and highlights the advances of the past decade, both in methodology and in the understanding of genomic organization and regulation of gene expression. The approaches and techniques of molecular biology enable us to answer fundamental questions about many aspects of fungal biology, and open the way to the directed manipulation of fungal genetics. This book describes the development and advancement of fungal genes and the ways in which these are being exploited in species of economic importance, either in biotechnology or in biochemistry.

Print ISBN: 978-1-57808-787-7 eBook ISBN: 978-1-4665-0517-9 March 2012, 6 x 9, 400 pp. Suggested Price: $146.95 / £93.00

Biotechnology in Agriculture and Food ProcessingOpportunities and ChallengesEdited by

Parmjit S. PanesarSant Longowal Institute of Engineering & Technology, India

Satwinder S. MarwahaPunjab Biotechnology Incubator, India

An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods, and more. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing, and biotechnological management of crop residues and waste by-products of agro industries.

Print ISBN: 978-1-4398-8836-0 eBook ISBN: 978-1-4398-8838-4 July 2013, 6-1/8 x 9-1/4, 637 pp. Suggested Price: $199.95 / £127.00

Structure and Properties of Fat Crystal NetworksSecond EditionAlejandro G. MarangoniUniversity of Guelph, Ontario, Canada

Leendert H. WesdorpUniliver Research & Development, Vlaardingen, The Netherlands

An excellent introduction to the field of fat technology for students and researchers, this second edition focuses on the characterization of physical properties of fats, including laboratory protocols and quantitative treatments used to quantify structure and function. This comprehensive text covers the complex analysis of fat structure and the underlying theory, and it links analysis data to macroscopic functionality. It also contains a quantitative method for the characterization of polycrystalline colloidal oleogels and quantification of intercrystalline interaction forces, useful for engineering material properties for the food industry.

Print ISBN: 978-1-4398-8762-2 eBook ISBN: 978-1-4398-8764-6 September 2012, 6-1/8 x 9-1/4, 518 pp. Suggested Price: $146.95 / £93.00

Introduction to LipidomicsFrom Bacteria to ManClaude Leray

The first comprehensive book on lipidomics, this long-awaited work inventories the huge variety of lipid molecules present in all aspects of life, detailing structures from animal, plant, and bacterial cells, marine ecosystems, and little-known structures from bibliographic data. A true text rather than just a catalog, it is highly informative and educational while simultaneously being anecdotal and interesting to read.

Print ISBN: 978-1-4665-5146-6 eBook ISBN: 978-1-4665-5147-3 September 2012, 6-1/8 x 9-1/4, 339 pp., Soft Cover Suggested Price: $104.95 / £66.99

Frying of FoodOxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds, and High Temperatures, Second EditionEdited by

Dimitrios BoskouAristotle University of Thessaloniki, Greece

Ibrahim ElmadfaUniversity of Vienna, Austria

This important resource concentrates on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats and minor constituents, which appear to affect the performance of heated oil and/or may also be categorized as functional. The book also discusses olar phenolic compounds, which have an impact on the stability of oils at high temperatures.

Print ISBN: 978-1-4398-0682-1 eBook ISBN: 978-1-4398-0683-8 December 2010, 6-1/8 x 9-1/4, 328 pp. Suggested Price: $189.95 / £121.00

Fatty Acids in Foods and their Health ImplicationsThird EditionEdited by

Ching Kuang ChowUniversity of Kentucky, Lexington, USASeries: Food Science and Technology

The third edition retains the highly detailed, authoritative quality of the previous editions to present in-depth knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters and several rewrites covering fatty acids in foods and food preparation and the health related effects of specific fatty acids on metabolism, visual dysfunction, aging, inflammation, energy homeostasis, cognition, and brain development. A complete resource on fatty acids and their biological effects, this book provides state-of-the-science information from all corners of nutritional and biochemical research.

Print ISBN: 978-0-8493-7261-2 eBook ISBN: 978-1-4200-0690-2 November 2007, 7 x 10, 1296 pp. Suggested Price: $220.00 / £141.00

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Fennema’s Food ChemistryFourth EditionEdited by

Srinivasan Damodaran, Kirk Parkin, and Owen R. FennemaUniversity of Wisconsin–Madison, USA

The latest edition of the most internationally respected reference in food chemistry for more than 30 years adds the work of new experts to several chapters and examines the latest research in biotechnology. All chapters reflect updates and advances and, where appropriate, expand and evolve their focus to highlight recent findings in molecular interactions and the connection between bioactive agents in food and human health. Divided into three sections, this edition covers major and minor food components as well as food systems. In addition, figure slides are available upon qualifying course adoption.

Print ISBN: 978-0-8493-9272-6 September 2007, 7 x 10, 1160 pp., Soft Cover Suggested Price: $87.95 / £55.99

Engineering Aspects of Cereal and Cereal-Based ProductsEdited by

Raquel de Pinho Ferreira Guiné and Paula Maria dos Reis CorreiaESAV, Viseu, PortugalSeries: Contemporary Food Engineering

Diverse in composition and properties, as well as technological abilities, cereals include a vast number of biochemical entities. This book focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. The text discusses cereal production, which varies according to the type of cereal, cultivar, and region, as well as cultural practices. It also addresses transportation, storage, cereal quality, and technological operations.


CRC Handbook of Chemistry and Physics95th EditionEdited by

William M. HaynesNational Institute of Standards and Technology, Boulder, Colorado, USA

Proudly serving the scientific community for over a century, this 95th edition is an update of a classic reference, mirroring the growth and direction of science for a century. This venerable work continues to be the most accessed and respected scientific reference in the world. An authoritative resource consisting of tables of data, its usefulness spans every discipline. The latest edition contains new and significantly updated tables and is available in eBook and online formats as well as the traditional print format.

Print ISBN: 978-1-4822-0867-2 June 2014, 8-1/2 x 11, 2600 pp. Suggested Price: $169.95 / £108.00

Textbook

Cereal GrainsProperties, Processing, and Nutritional AttributesSergio O. Serna-SaldivarTecnológico de Monterrey, MexicoSeries: Food Preservation Technology

Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this text provides current information about the physicochemical and nutritional properties of cereals and their products. It covers the chemistry, physical properties, and morphology of cereal grains, and provides a better understanding of the storage and manufacturing processes. The text covers the chemical and physical grain properties of various types of cereals and cereal-based products as well as industrial dry-milling and wet-milling techniques. A solutions manual is available upon qualifying course adoption.


Textbook

Cereal GrainsLaboratory Reference and Procedures ManualSergio O. Serna-SaldivarTecnológico de Monterrey, MexicoSeries: Food Preservation Technology

Facilitating the acquisition of practical knowledge and providing innovative ideas for further developments, this laboratory manual demonstrates the application of quality control measurements for grains, milled products, starches, and the wide array of finished products. Each section of the book contains a set of references so students may expand their knowledge, as well as questions to evaluate comprehension of the covered material. It includes a glossary of practical terms and a section of Imperial-to-metric measurement conversions pertaining to weight, volume, density, and other equivalences.

Print ISBN: 978-1-4398-5565-2 eBook ISBN: 978-1-4398-9474-3 February 2012, 8-1/2 x 11, 394 pp., Soft Cover Suggested Price: $62.95 / £40.99

Utilization of Fish WasteEdited by

Raul Perez GalvezUniversity of Granada, Spain

Jean-Pascal BergeLaboratory of Science and Technology of Marine Biomass, Nantes, France

The shortage of marine resources calls for the implementation of new technological processes for providing a better utilization of waste and by-products from fisheries and fish processing activities. Most of these by-products are currently used as raw materials for animal feed. It is estimated that their utilization in human foodstuffs, nutraceuticals, pharmacy, or cosmetics would increase their value fivefold. This book discusses the opportunities for upgrading these materials by means of basic technologies such as hydrolysis, membrane ultrafiltration, and better handling techniques.


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Food Safety ChemistryToxicant Occurrence, Analysis and MitigationEdited by

Liangli (Lucy) YuShanghai Jiao Tong University, China

Shuo Wang and Bao-Guo SunTianjin University of Science and Technology, China

This edited book is a comprehensive guide to the chemistry of food toxicants produced during processing, formulation, and storage of food. Each major food chemical contaminant is discussed for toxic effects and the biological mechanisms behind their toxicity. Their absorption and distribution profiles and the factors influencing their levels in foods are also discussed. In addition, a listing of commonly used analytical techniques in food safety chemistry makes the book useful for food scientists and nutritionists.

Print ISBN: 978-1-4665-9794-5 June 2014, 6-1/8 x 9-1/4, 240 pp. Suggested Price: $169.95 / £108.00

Food Proteins and PeptidesChemistry, Functionality, Interactions, and CommercializationEdited by

Navam S. Hettiarachchy and Arvind KannanUniversity of Arkansas, Fayetteville, USA

Kenji SatoKyoto Prefectural University, Japan

Maurice R. MarshallUniversity of Florida, Gainesville, USA

A multidisciplinary resource, this volume enables researchers to understand the physicochemical and biochemical factors that govern the functionality of food peptides and proteins. Following chapters on structure and chemistry, the book describes modes of characterization and the functional relationships of food proteins. It examines solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Final chapters review future industrial perspectives and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research.


Food Oxidants and AntioxidantsChemical, Biological, and Functional PropertiesEdited by

Grzegorz BartoszUniversity of Lodz, PolandSeries: Chemical & Functional Properties of Food Components

This volume discusses the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and processing, specifically focusing on the sensory quality, nutritional value, health-promoting activity, and safety aspects of foods. It examines the analysis of prooxidants and antioxidants in foods, covers measurement and mechanisms of antioxidant activity, presents case studies on selected natural food antioxidants, and discusses functional antioxidant foods.


Food Analysis by HPLCThird EditionEdited by

Leo M.L. NolletUniversity College Ghent, Belgium

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

For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques—with particular attention given to miniaturization, automatization, and green chemistry. Thoroughly updated and revised, this volume offers practical and immediately applicable information on all major topics of food components analyzable by HPLC. It examines recent trends in HPLC, separation techniques, and HPLC determinations of residues of various substances.


Food Analysis and PreservationCurrent Research TopicsEdited by

M. G. Kontominas, PhDUniversity of Ioannina, Greece

This book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemical, and mostly microbiological agents. In this sense, microbiology is inherently related to food preservation. This book provides invaluable information regarding food substrates, toxicology, nutritional content, microbiology, and more.


Flavonoids and Related CompoundsBioavailability and FunctionEdited by

Jeremy P. E. SpencerUniversity of Reading, UK

Alan CrozierUniversity of Glasgow, UKSeries: Oxidative Stress and Disease

Flavonoids exert a multiplicity of biological effects on humans and can have beneficial implications for numerous disease states. This volume examines current knowledge regarding the absorption, metabolism, and bioavailability of individual flavonoids and related phenolic compounds. Edited by internationally recognized leaders in the field, the book presents contributions by a panel of experts who demonstrate the potential of flavonoids in ameliorating a range of disease states, including cardiovascular disease, Alzheimer’s and Parkinson’s disease and other neurodegenerative disorders, and cancer. This research provides a reliable starting point for further inquiry and experimentation.


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Starch-Based Polymeric Materials and NanocompositesChemistry, Processing, and ApplicationsEdited by

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

In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. This volume presents the latest developments in starch chemistry, starch derivatives, starch-based nanocomposites, and their applications. Topics discussed include plasticization, rheological techniques, polymeric aspects of reactive extrusion (REX) and its use on starch and other biopolymers, and the potential of starch in food packaging, edible packaging, feedstock for bioproducts, and industrial and consumer products.

Print ISBN: 978-1-4398-5116-6 eBook ISBN: 978-1-4398-5117-3 April 2012, 7 x 10, 416 pp. Suggested Price: $179.95 / £113.00

Textbook

Rheology and Fracture Mechanics of FoodsTon van VlietWageningen Agricultural University, The Netherlands

Combining rheology and fracture mechanics, this unique textbook describes how rheological and fracture properties of foods are related to their structure. The first part reviews basic concepts and emphasizes aspects relevant for studying food products, raw materials, and intermediate products. The second part introduces measuring methods and the equipment used for studying mechanical properties of food products; highlighting tests that deliver reproducible and interpretable data. The final part investigates the relation between rheological and fracture behavior of matter and physical structure at the relevant molecular, mesoscopic, and macroscopic length scales. Figure slides are available upon qualifying course adoption.


Phosphoric AcidPurification, Uses, Technology and EconomicsRodney GilmourProcess Engineering Design on Line Limited, High Peak, UK

With common applications that include metal treatment, cola drinks, and chemical uses, purified phosphoric acid (PPA) and its derivatives are significant products. A comprehensive introduction to PPA, this book explores various purification processes with the history of their development, the pre- and post-treatment processes, equipment used, and the relative economics and merits of these processes. It showcases products and production technologies and relative benefits. The book also considers recycling, the environment, green technology, and nanotechnology as relevant to this field, as well as reliability and operational challenges different plants have faced.

Print ISBN: 978-1-4398-9510-8 December 2013, 6-1/8 x 9-1/4, 360 pp. Suggested Price: $219.95 / £140.00

Introduction to the Physical Chemistry of FoodsChristos RitzoulisATEI, Thessaloniki, Greece

This concise, easy-to-understand book presents the fundamental principles of physical chemistry and its relationship to foods and their processing. It begins with basic physics and chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. This text offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background.


Handbook of Water AnalysisThird EditionEdited by


Leen S. P. De GelderGhent University, Belgium.

Extensively revised and updated, the Handbook of Water Analysis, Third Edition provides current analytical techniques, starting from 2005 until now, for detecting various compounds in water samples. Maintaining the detailed and accessible style of both former editions, this third edition demonstrates water sampling and preservation methods by enumerating different ways to measure chemical and radiological characteristics and giving step-by-step descriptions of separation, residue determination, and clean-up techniques for fresh- and saltwater.

Print ISBN: 978-1-4398-8964-0 eBook ISBN: 978-1-4398-8966-4 July 2013, 7 x 10, 995 pp. Suggested Price: $189.95 / £121.00

Handbook of Essential OilsScience, Technology, and ApplicationsEdited by

K. Hüsnü Can BaserAnadolu University, Eskisehir, Turkey

Gerhard BuchbauerUniversity of Vienna, Austria

Bringing together scientific research and market profiles, this unprecedented handbook provides a much-needed compilation of important topics related to the development, use, and marketing of essential oils, including their chemistry and biochemistry. A select group of authoritative experts covers the historical, biological, regulatory, and microbial aspects needed by both researchers and those involved with the marketing of these oils, so popular in the pharmaceutical, food, health, and beauty industries. This reference also covers sources, production, analysis, storage, and transport of oils, as well as their role in aromatherapy, pharmacology, toxicology, and metabolism.


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Juice ProcessingQuality, Safety and Value-Added OpportunitiesEdited by

Victor Falguera and Albert IbarzUniversity of Lleida, SpainSeries: Contemporary Food Engineering

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


DatesProduction, Processing, Food, and Medicinal ValuesEdited by

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

E. SukumarHigher College of Technology, Muscat, Sultanate of OmanSeries: Medicinal and Aromatic Plants - Industrial Profiles

This book explores a range of essential facets of what many consider to be a wonder plant. It begins by examining cultural practices and their implications for date quality. The contributors discuss tissue culture studies, farm water management, mechanization approaches in pollination and harvesting operations, and marketing aspects. Next, the book focuses on postharvest operations and highlights the physical, chemical, and structural characteristics of dates. The final section discusses the possibilities for nutritional and medicinal use and reviews the use of dates in indigenous medicine.


Citrus bergamiaBergamot and its DerivativesEdited by

Giovanni Dugo and Ivana BonaccorsiUniversity of Messina, ItalySeries: Medicinal and Aromatic Plants - Industrial Profiles

This book presents the most current research on all aspects of bergamot and its derivatives, including the history, botany, cultivation, extraction, analytical techniques, possible contamination, biological properties, and uses. It describes the pharmacological activities of bergamot and its derivatives, uses in cosmetics and medicine as well as in perfumery and in foods and beverages. Given the wide range of uses for bergamot, this book can serve as a reliable, comprehensive reference for scientists as well as a helpful product information resource for business-related interests.


Advances in Fruit Processing TechnologiesEdited by

Sueli Rodrigues and Fabiano André Narciso FernandesUniversidade Federal do Ceara, Fortaleza, BrazilSeries: Contemporary Food Engineering

To meet the demands for high-quality, long-shelf-life fruits and fruit products, new processing technologies are under investigation and development. Presenting a blend of classical and emerging technologies, this volume explores a range of processing methods. Using a series of case studies, it discusses the effect of processing on sensory characteristics and nutritional value and explores new trends in modified atmosphere packaging. It also examines the use of fruit juices as a vehicle for probiotic microorganisms and prebiotic oligosaccharides as an alternative for dairy products.


Ultra Performance Liquid Chromatography Mass SpectrometryEvaluation and Applications in Food AnalysisEdited by

Mu NaushadMohammad Rizwan Khan

This book presents a unique collection of up-to-date UPLC-MS/MS methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, and aroma and flavor compounds in a wide variety of foods and food products. The book provides practical information to those who are involved in the research and development, production, or routing analysis of foods and food products.


SweetenersNutritional Aspects, Applications, and Production TechnologyEdited by

Theodoros VarzakasHigher Institute of Kalamata, Greece

Athanasios Labropoulos and Stylianos AnestisTechnological Institute of Athens, Greece

Combining information on natural sugar-based, natural non-sugar based, and artificial sweeteners, this book examines the applications and relative pros and cons of each in food and drink products, particularly caramels, marmalades, jams, and soft drinks. It discusses the production processes of corn syrups, invert sugars, and syrups based on sweeteners along with other sweetening compounds such as stafidin and concentrated juices. Highlighting quality control with reference to various physicochemical and microbiological methodologies, it also describes the legislative framework of these products as food ingredients.


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Marine NutraceuticalsProspects and PerspectivesEdited by

Se-Kwon KimPukyong National University, Busan, South KoreaSeries: Nutraceuticals

The marine environment is rich in biological and chemical diversity and is the source of unique bioactive substances that can be used as nutraceuticals and functional food ingredients. This book discusses recent advances in marine nutraceuticals, providing a comprehensive account of marine-derived nutritionally and pharmacologically active agents and their potential health benefits, including antioxidant, anticancer, anticoagulant, antidiabetic, anti-inflammatory, antihypertensive, and antibacterial properties. The book discusses the sources, isolation and purification, chemistry, functional interactions, applications, and industrial perspectives of marine-derived nutraceuticals.


Intestinal Microbiota in Health and DiseaseModern ConceptsEdited by

Eduardo J. SchiffrinNestle Research Center, Vevey, Switzerland

Philippe MarteauDenis Diderot Paris 7 University, France

Dominique BrassartNestlé Nutrition, Vaud, Switzerland

Now considered an organ with defensive and metabolic capabilities, the intestinal microbiota plays a major role in the local host immune system development and education. It contributes to the generation of a homeostatic balance characterized by the capacity to react against pathogens while remaining hyperresponsive/tolerant against commensals. This homeostatic response depends on bacteria and bacterial product sensing by innate immune cells and their molecular asset at the intestinal mucosa. This book captures the enormous progress that has been accomplished in this field in recent years.


Handbook of MetallonutraceuticalsEdited by

Yashwant V. PathakUniversity of South Florida, Tampa, USA

Jayant N. LokhandeSterling Botanical, Anaheim, California, USASeries: Nutraceuticals

Reviewing the health applications of selected metallic elements and the inorganic, organic, and bio-chemistry underlying the formulation of metallonutraceuticals, this comprehensive work provides a detailed description of the fundamentals and applications of a series of metals vital to the metabolic and nutritional activities of human beings. Assuming a basic understanding of the role of metals in human physiology, it addresses various production issues including scaling up, processing, and automation from different scientific perspectives, as well as FDA regulations, institutional regulations, and ethics for industrial operations and corporate transactions.


Handbook of Analysis of Active Compounds in Functional FoodsEdited by


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

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. This volume reviews the analytical tools available for the analysis of active ingredients in these products. Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest.

Print ISBN: 978-1-4398-1588-5 eBook ISBN: 978-1-4398-1590-8 January 2012, 7 x 10, 956 pp. Suggested Price: $199.95 / £127.00

Green Tea PolyphenolsNutraceuticals of Modern LifeEdited by

Lekh R. Juneja, Mahendra P. Kapoor, Tsutomu Okubo, and Theertham P. RaoTaiyo Kagaku Co., Ltd., Mie, Japan

Presenting a collection of up-to-date global findings on the health benefits of green tea polyphenols, this book confirms their position as healthy functional ingredients. With chapters contributed by experts in the field and the inclusion of extensive references, it provides an authoritative volume to guide researchers, scientists, and regulatory bodies. The book covers important topics on the processing, chemical composition, and properties of green tea polyphenols as well as their numerous health benefits, from cancer prevention and cardiovascular health to protection of internal organs and gut health.


Advances in Natural Medicines, Nutraceuticals and NeurocognitionEdited by

Con StoughSwinburne University of Technology, Hawthorne, Victoria, Australia

Andrew ScholeySwinburne University, Melbourne, Australia

Great strides have been made in the field of natural medicine with respect to neurocognition. Bringing together the work of contributors from around the globe, this book examines developments related to cognitive aging; the neurocognitive effects of isolated compounds, including N-acetylcysteine and lipoic acid; the effect of supplementation with multivitamins on cognitive health; and the impact of agents that improve metabolic activity in the context of neurocognitive function. It also examines the effects of essential fatty acids, Traditional Chinese Medicine, Indian herbs, and herbal extracts on intelligence, memory, cognition, and brain functioning.


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The Feeding of NationsRedefining Food Security for the 21st CenturyMark GibsonManchester Metropolitan University, UK

In the last decade, despite abundant food supply, hunger has increased and 925 million remain malnourished. Exploring this troubling paradox, this volume offers a glimpse into how the simple aspiration of global food security has evolved and unfolded—with sometimes contradictory and counterproductive policies, agendas, and ideologies. Providing a holistic analysis of the issues, it explores the different sectors related to food security, including agriculture, environment, and policy. It describes the goals that society has set regarding food security, the means by which these are to be achieved, and current thoughts on solutions.

Print ISBN: 978-1-4398-3950-8 eBook ISBN: 978-1-4398-3951-5 February 2012, 7 x 10, 684 pp. Suggested Price: $104.95 / £66.99

ProbioticsImmunobiotics and ImmunogenicsEdited by

Haruki KitazawaTohoku University, Sendai, Japan

Julio VillenaLaboratory of Clinical and Experimental Biochemistry, Tucuman, Argentina

Susana AlvarezCERELA-CONICET, Tucumán, Argentina

Written by international experts, this book reviews recent, cutting-edge research on the use of immunoregulatory probiotics (immunobiotics) and their bioactive compounds (immunogenics) to prevent disease and improve health. Each chapter provides critical insight, reviews current research, discusses future perspective, and stimulates discussion. The book also dicsusses novel applications of immunobiotics, such as their use in respiratory infections and regulation of the interaction between inflammation and coagulation, as well as their effect on hematopoiesis.

Print ISBN: 978-1-4822-0684-5 October 2013, 6-1/8 x 9-1/4, 412 pp. Suggested Price: $129.95 / £82.00

Handbook of Prebiotics and Probiotics IngredientsHealth Benefits and Food ApplicationsEdited by

Susan Sungsoo ChoNutraSource Inc., Laurel, Maryland, USA

Terry FinocchiaroNational Starch Food Innovation, Bridgewater, New Jersey, USA

While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distribution of functional foods. This volume comprehensively explores these variables and highlights the most current biological research and applications. It examines the sources of prebiotics and probiotics, describes the physiological functions of both products, and discusses promising applications for a plethora of disorders.

Print ISBN: 978-1-4200-6213-7 eBook ISBN: 978-1-4200-6215-1 November 2009, 6-1/8 x 9-1/4, 454 pp. Suggested Price: $194.95 / £124.00

Probiotics and PsychopathologyEdited by

Colin MartinUniversity of the West of Scotland, UK

Research in probiotics is an important and developing area across many aspects of health and wellbeing. Synthesizing the most contemporary evidence, this book examines the role of probiotics in the context of major mental health and clinical diagnoses. It addresses etiology and prognosis and explores the therapeutic potential of probiotics within each diagnostic category. Diagnostic categories include anxiety disorder, major depressive disorder, addiction, eating disorder, bipolar affective disorder, and schizophrenia. The text highlights future research directions and contains summary points for each chapter.


OMICs TechnologiesTools for Food ScienceEdited by

Noureddine BenkebliaUniversity of the West Indies, Kingston, Jamaica

New tools developed from molecular biology, analytical chemistry, and biochemistry are likely to revolutionize the study of food. In this volume, a panel of contributors examine metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics and describe how they translate to food science research and productive technologies. The book explains how these methods can be used to assess the quality attributes of foods and food production systems. It explores the principles that regulate food production, analyzes processing and ethical issues, and documents the transformation from industrial to sustained foods production using the OMICS tools.


Nutraceuticals and HealthReview of Human EvidenceEdited by

Somdat MahabirNational Cancer Institute, Bethesda, Maryland, USA

Yashwant V. PathakUniversity of South Florida, Tampa, USASeries: Nutraceuticals

This book focuses on the role of nutraceuticals in human health, disease prevention, health promotion, and as an adjunct to disease treatment. This epidemiological focus is very crucial because it will address whether, and what kinds of, evidence exist to support a role for nutraceuticals in disease prevention and treatment. Cutting-edge summaries highlight both the biological and epidemiological findings of relevant studies of nutraceuticals in health and disease.


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ActinobacteriaApplication in Bioremediation and Production of Industrial EnzymesEdited by

Maria Julia Amoroso, Claudia Susana Benimeli, and Sergio Antonio CuozzoUniversidad del Norte Santo Tomás de Aquino, Tucumán, Argentina

This book describes isolated actinobacteria from different environments and how these can be used to bioremediate heavy metals and pesticides in contaminated sites. It also describes how free-living actinobacteria acquire the capability to produce nodules in plants and how this could be important for accelerating the degradation of pesticides in soils or slurries. Some chapters show how actinobacteria can be used to produce industrial enzymes and metabolites under different physicochemical conditions for use in the food industry. This book will interest professionals involved with waste management, environmental protection, and pollution abatement.


Surimi and Surimi SeafoodThird EditionEdited by

Jae W. ParkOregon State University, Astoria, USA

Surimi and surimi seafood products were originated in Japan several hundred years ago, and their modern production technology has been professionally documented since the 1950s. The book covers the basic science of surimi (fish proteins) and contains updates on fisheries and the market. It reviews a wide range of surimi seafood manufacturing technologies. It discusses quality assessment/quality control, development, and nutrition technology.


Seafood ScienceAdvances in Chemistry, Technology and ApplicationsEdited by

Se-Kwon KimPukyong National University, Busan, South Korea

This book provides current trends in seafood science of various relevant topics including isolation aspects, different methodologies involved in seafood production, detailed explanations about marine species such as fish, seaweed, and crustaceans and their health benefits as well as health risk. These topics provide a platform to develop various aquaculture/biotechnology industries. The book is essential reading for the novice and experts marine-related fields, such as aquaculture, biotechnology, chemical sciences, natural products, materials science, pharmaceutical science, and nutraceutical science.


Seafood and Freshwater ToxinsPharmacology, Physiology, and Detection, Third EditionEdited by

Luis M. BotanaUniversity of Santiago, Lugo, Spain

This book provides an overview of the current state of knowledge from several perspectives. Incorporating toxicology, chemistry, ecology, and economics, the book covers the biological aspects of the bloom and the effects and actions of each toxin, with emphasis on human response. It discusses the use of animals, receptors, antibodies, and aptamers as tools for method development. It highlights the legal and economic perspectives of toxic incidence in industrial activity and international regulation and monitoring programs.


High Pressure Processing for SeafoodEdited by

Laura S. Douglas and George J. Flick, Jr.Virginia Polytechnic Institute and State University, Blacksburg, USA

High-pressure processing can produce high-quality extended-shelf-life foods that exhibit characteristics of fresh products. This book provides concise information on high pressure processing and its use with seafood, fish, and fishery products. It addresses the effects of the use of high-pressure processing on protein, fats, and carbohydrates as well as on microorganisms; contains information on the use and effects of high-pressure processing on various types of seafood products, including fish, crustaceans, and mollusks; and explains how it might be useful for limiting seafood allergies. The authors offer time, temperature, and pressure recommendations for various products.


Handbook of Meat and Meat ProcessingSecond EditionEdited by

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

Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state-of-the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading.

Print ISBN: 978-1-4398-3683-5 eBook ISBN: 978-1-4398-3684-2 January 2012, 7 x 10, 1000 pp. Suggested Price: $273.00 / £173.00

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Handbook of Microbiological MediaFourth EditionRonald M. AtlasUniversity of Louisville, Kentucky, USA

The fourth edition of a bestseller, this volume lists the formulation, method of preparation, and uses for over 4,000 microbiological media. With 30 percent more entries than the previous editions, the book includes recent information on international collection of microorganisms and expanded information on yeast, algae, and Archaea. The book also contains formulations and uses of media for isolation, culture, identification, and maintenance of microorganisms. The entries are arranged alphabetically by medium name and include synonyms, sources, trademarks, and more.

Print ISBN: 978-1-4398-0406-3 eBook ISBN: 978-1-4398-0408-7 March 2010, 8-1/2 x 11, 2040 pp. Suggested Price: $231.00 / £147.00

Textbook

Fundamental Food MicrobiologyFifth EditionBibek RayUniversity of Wyoming, Plymouth, USA

Arun BhuniaPurdue University, West Lafayette, Indiana, USA

This new edition of a bestseller presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate students and working professionals in food microbiology or food safety. Figure slides are available upon qualifying course adoption.

Print ISBN: 978-1-4665-6443-5 October 2013, 7 x 10, 648 pp. Suggested Price: $84.95 / £52.99

Foodborne Viral PathogensGrant Hansman and Peter WhiteSeries: Food Microbiology

Unlike foodborne pathogenic bacteria, little is published on food viruses and their research. This book is devoted to the study of the molecular biology of foodborne viral pathogens and is divided into two sections. The first section outlines key molecular biological techniques that have been applied to foodborne viral pathogens research. The second section covers individual foodborne viral pathogens in relation to their classification, morphology, genome structures, biology, epidemiology, clinical features, pathogenesis, diagnosis, treatment, and prevention.


Food Safety in ChinaA Comprehensive ReviewLinhai WuJiangsu Province Research Base of Food Safety, Jiangnan University, China

This book provides a comprehensive review of the efforts put forth by China to prevent food safety issues, including the abuse of food additives. It examines the complete system of food supply chain from multi-scientific, systematic points of view, and includes food producers and operators, consumers, and the government agencies into an organic system. Starting from the production of agricultural products, it investigates the changing track of food safety (including imported and exported products) in key aspects such as production, circulation, and consumption between 2006 and 2011.


Food Associated PathogensEdited by

Wilhelm Tham and Marie-Louise Danielsson-ThamÖrebro University, Grythyttan, Sweden

To control foodborne illness, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, molds, and mycotoxins in food. It also discusses food-associated antimicrobial resistance and lessons learned from an actual foodborne outbreak. The book also explores clinical aspects of foodborne illness. It is intended for students within the medical field but is also ideal as a reference for scientists, technologists, and inspectors in public health-related fields who regularly contend with issues related to food microbiology, foodborne infections and intoxications, and food safety.


Biology of Foodborne ParasitesEdited by

Lihua Xiao, Una Ryan, and Yaoyu FengSeries: Food Microbiology

This book is devoted to the study of molecular biology of foodborne parasitic pathogens. The first section outlines key molecular biological techniques that have been applied to foodborne parasitic pathogens research. Topics range from genetic manipulation, molecular detection, and population genetics to phylogenetic analysis (including use of related software), whole genome sequencing, metagenomic analysis, and vaccine development, among other current concerns. The second and third sections cover individual foodborne protists and helminthes, with each chapter following a similar format for a consistent presentation of information.


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Principles of Food ToxicologySecond EditionTõnu PüssaEstonian University of Life Sciences, Tartu

Following in the tradition of the popular first edition, this book integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a Food Toxicology course, this new edition includes a new chapter on food adulterations. Using moderately rigorous biochemistry and chemistry, it also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, flavor enhancers, and nanomaterials. Figure slides are available upon qualifying course adoption.


Plant Sanitation for Food Processing and Food ServiceSecond Edition Edited by

Y. H. HuiScience Technology System, West Sacramento, California, USA

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry’s most recent developments. The Second Edition of the book, formerly titled Food Plant Sanitation, discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.


Novel Food Preservation and Microbial Assessment TechniquesEdited by

Ioannis S. BoziarisUniversity of Thessaly, Nea Ionia, Greece

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.


Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic FungiEdited by

Robert Russell Monteith PatersonMicoteca de Universidade do Minho, PortugalFood Microbiology Series

This comprehensive book summarizes the general knowledge about toxigenic fungi and describes key molecular techniques that have been applied to foodborne fungal pathogens. The book deals specifically with foodborne mycotoxigenic fungi, from the standpoint of mycoses. It covers the 20 genera that contain human pathogenic and foodborne species, of which approximately ten merit a separate chapter. The book contains separate chapter sections on ten genera that contain mycotoxin producing species. It also examines yeast genera, which contain species that are pathogenic to humans and also contain food-associated species.


Microbiological Research and Development for the Food IndustryEdited by

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

Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, this text provides practical insights into the necessary mechanisms and research of the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for food, beverage, and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods by describing ways data can be collected to answer more complex questions, and provides examples of how such data can be applied to consumer and brand protection efforts.


Managing Food Safety Risks in the Agri-Food IndustriesJan Mei SoonUniversiti Malaysia Kelantan

Richard BainesRoyal Agricultural University, Cirencester, UK

The supply chain in modern farming practices can allow microorganism contamination of crops, livestock, and aquatic organisms. Thus, this book focuses on informing readers of existing and emerging risks in the primary agri-food industries and ways to manage, reduce, or prevent them from occurring. The book covers three primary production sectors—crops, terrestrial livestock, and aquaculture products—along with a chapter on game and wild fish catch. Under each sector, the book addresses the existing and emerging food safety risks, challenges, and intervention strategies.


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Food Packaging and Shelf LifeA Practical GuideEdited by

Gordon L. RobertsonFood Packaging Environment, Hope Island, Australia

Organized according to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each and reviews how different packaging materials may influence time to failure and thus shelf life. Biobased packaging is examined in a separate chapter, as is the impact of active packaging on shelf life. Packaging and the microbial shelf life of foods is the subject of another chapter, while a further chapter discusses shelf life testing methodology.


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Food PackagingPrinciples and Practice, Third EditionGordon L. RobertsonFood Packaging Environment, Hope Island, Australia

This book presents an integrated approach to understanding the principles underlying food packaging and their applications. This edition includes new and expanded coverage of biobased packaging and bionanocomposites; nanotechnology applications, including nanoclays; metallization and atomic layer deposition; shelf life design, analysis, and estimation; safety and legislative aspects of packaging including public interest in food contact materials such as BPA and phthalates; life cycle assessment and sustainability. A new chapter addresses food packaging closures and sealing systems. Figure slides are available upon qualifying course adoption


Toxins and Biologically Active Compounds from MicroalgaeVolume 1: Origin, Chemistry and DetectionEdited by

Gian Paolo RossiniUniversita di Modena e Reggio Emilia, Italy

This book provides a structured account of the existing knowledge of toxic algae, the chemistry of the toxins they produce, the effects these substances exert in humans and wildlife, as well as the strategies envisaged to protect public health and the environment. It covers recent advances in the understanding of the biology of toxin producers and the factors involved in the appearance and dynamics of harmful algae blooms, the factors affecting toxin production, the synthesis of toxins both in natural producers and by chemical means in a lab.


Probiotics and Prebiotics in Food, Nutrition and HealthEdited by

Semih OtlesEge University, Izmir, Turkey

Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area. The book examines the sources and production of probiotics and prebiotics. It explores their use in gastrointestinal disorders, infections, cancer prevention, allergies, asthma, and other disorders. It also discusses the use of these supplements in infant, elderly, and animal nutrition, and reviews regulations and safety issues.


Probiotic BacteriaFundamentals, Therapy, and Technological AspectsEdited by

Paulo S. SilvaUniversity of Porto, Portugal

Ana C. FreitasInstituto Piaget – ISEIT, Viseu, Portugal

Complied by an expert editorial team with noteworthy and remarkable experience, this book covers technological aspects related to probiotics, not only in terms of delivery modes but also in terms of protection technologies. It includes discussions of their therapeutic and physiologic implications and benefits, and provides a contemporary update and a holistic review of the topic. It focuses on the technological aspects of probiotic products, brings together the information needed for their successful development, and examines the international picture regarding regulatory issues.

Print ISBN: 978-981-4411-62-2 February 2014, 6 x 9, 300 pp. Suggested Price: $149.95 / £95.00

Principles of Risk AnalysisDecision Making Under UncertaintyCharles YoeNotre Dame of Maryland University, Baltimore, USA

This book treats the whole of risk analysis—risk management, risk assessment, and risk communication—in an integrated fashion. The author combines the three tasks of risk analysis into a framework that supports decision making in an uncertain environment. The book introduces the language, models, and concepts of risk analysis, and then supplies the tools, techniques, and methodologies to help readers apply the principles. Based on the author’s decades of experience, this straightforward book provides a foundation for the practice of risk analysis for professionals from all walks of life.


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New Food Product DevelopmentFrom Concept to Marketplace, Third EditionGordon W. Fuller

This new edition of a bestselling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. The author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources.


Innovation in Healthy and Functional FoodsEdited by

Dilip GhoshNutriconnect, Sydney, Austraila

Shantanu DasRiddet Institute, Palmerston North, New Zealand

Debasis BagchiUniversity of Houston College of Pharmacy, Texas, USA

R.B. SmartaInterlink Marketing Consultancy Pvt. Ltd., Mumbai, India

Functional food developers are faced with challenges and opportunities in bringing these food products into the marketplace. This book addresses not only innovation and technology, but also the regulatory framework, consumer perspectives, and business and financial considerations. Presented by experts from industry and academia directly involved in the process, chapters cover food safety, packaging, and regulations; drivers and barriers in innovation; the global marketing of functional foods; the changing dynamics of food consumption in developing countries; product innovation; technological development; functional food ingredients; and future trends.


Shelf Life Assessment of FoodEdited by

Maria Cristina NicoliUniversity of Udine, ItalySeries: Food Preservation Technology

This volume presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Defining the process through a series of sequential steps, the book assists and supports researchers and food industry operators in planning a shelf-life study that best suits their needs. The book includes a series of case studies that begin by defining acceptability limits and identifying the indicators of quality loss. Next, the book examines expiration time assessment by instrumental or sensory tools.


Modified Atmosphere and Active Packaging TechnologiesEdited by

Ioannis S. ArvanitoyannisUniversity of Thessalia, Volos, GreeceSeries: Contemporary Food Engineering

Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). This volume presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation. The book examines gases and machinery for MAP, safety and quality control, and applications in foods of plant and animal origin. It also reviews new trends in AP, consumer behavior, and sensory analysis.


Handbook of Aseptic Processing and PackagingSecond EditionJairus R. D. DavidConAgra Foods, Omaha, Nebraska, USA

Ralph H. GravesConsultant, Visalia, California, USA

Thomas SzemplenskiAseptic Resources, Inc., San Diego, California, USA

The second edition of this newly titled handbook explores the application of existing and new food processing methods and sensor technologies. It is an essential guide for those developing day-to-day procedures for a number of different aseptic processing and packaging applications. New topics include current information on aseptic packaging materials and sterilants, aseptic bulk packaging, aseptic processing operations, failure mode effect analysis, and spoilage troubleshooting. The book also examines aseptic processing of particulate foods, and contract manufacturers and their role in introducing innovative products to market.


Food Packing MaterialsTesting & Quality AssuranceEdited by

Preeti SinghAli Abas WaniHorst-Christian Langowski

This book is arguably the first one focusing on packaging material testing and quality assurance. It provides information to help food scientists, polymer chemists, and packaging technologists find practical solutions to packaging defects and to develop innovative packaging materials for food products. Knowledge of packaging material testing procedures is extremely useful in the development of new packaging materials. Unique among books on packaging, this reference focuses on basic and practical approaches for testing packaging materials.


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Food Safety Management ProgramsApplications, Best Practices, and ComplianceDebby NewslowD. L. Newslow and Associates, Inc., Orlando, Florida, USA

The value of an effective well-defined, implemented, and maintained management system is priceless. Based on the requirements of established safety standards, including ISO 9001, ISO 22000, and FSSC22000, this text provides participation-based tools that can be applied to the development, implementation, and maintenance of a management-based system in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the system, and ways to integrate these resources into individual operations.


Food Plant SanitationDesign, Maintenance, and Good Manufacturing Practices, Second EditionMichael M. CramerFood Safety & Quality Assurance, Specialty Brands, Inc., Yorba Linda, California, USA

Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Beginning with that premise, this book presents some of the key components for such a system. The second edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It offers readers the tools to establish a food safety system to help control microbiological, physical, and chemical hazards. The author has also included examples of procedures, forms, and documents.


Designing Food Safety and Equipment Reliability Through Maintenance EngineeringSauro RiccettiTetra Pak, Italy

This book identifies a way to ensure food product safety through maintenance engineering. Maintenance engineering normally starts with equipment reliability, but this book starts from product safety to identify equipment criticalities and then addresses maintenance solutions. With its ability to integrate food safety techniques with reliability and maintenance engineering techniques, this book will help readers identify a maintenance design and implementation process that can control food safety and equipment reliability in their organization.

Print ISBN: 978-1-4665-8987-2 eBook ISBN: 978-1-4665-8988-9 October 2013, 6-1/8 x 9-1/4, 413 pp. Suggested Price: $59.95 / £38.99

Specialty FoodsProcessing Technology, Quality, and SafetyEdited by

Yanyun ZhaoOregon State University, Corvallis, USA

This volume explores how specialty foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety. The book describes various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It also examines the marketplace and examples of implemented food safety controls. The majority of the book is composed of sharply focused chapters on specific foods ranging from jellies to chocolate. The final chapter presents additional information and resources for entrepreneurs.


Sensory Shelf Life Estimation of Food ProductsGuillermo HoughComision Investigaciones Cientificas, Buenos Aires, Argentina

A delineation of the basics of sensory analysis and how it applies to shelf-life studies, this book includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals, and potential pitfalls.


Sensory Evaluation TechniquesFourth EditionMorten C. MeilgaardAnn Arbor, Michigan, USA

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

B. Thomas CarrCarr Consulting, Evanston, Illinois, USA

From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, this bestselling book covers all phases of sensory evaluation. It details sensory tests currently in use, promotes understanding of these tests, and describes major sensory evaluation practices. This edition contains an expanded chapter on the Spectrum™ method of descriptive sensory analysis, a set of revised flavor intensity scales, an overview of Thurstonian scaling, and a detailed discussion of data-relationship techniques. With numerous examples and sample tests, this book is an essential resource that illustrates the development of sensory perception testing.


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Anthocyanins in Health and DiseaseEdited by

Taylor C. WallaceM. Monica Giusti

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


Advancing Medicine with Food and NutrientsSecond EditionEdited by

Ingrid KohlstadtJohns Hopkins University, Baltimore, Maryland, USA

This second edition of the praised volume, Food and Nutrients in Disease Management, reviews several new disorders as well as emerging themes uncovered by new research, including the body’s increased demand for certain nutrients when faced with toxic exposures, food safety issues in patients with allergies and pre-existing medical conditions, and the effects of variables such as ultraviolet light, radiation, jetlag, and shift-work on nutritional needs. Organized conveniently based on specific medical disorders, the book’s chapters each conclude with a summary of clinical recommendations for the specific condition discussed.


Sensory Data Analysis by Example with RSebastien LeAgrocampus Quest, Rennes, France

Thierry WorchOP&P Product Research, Utrecht, The Netherlands

Sensory data—data that are mostly collected by a human being—are present in many fields of application. In the food industry, in particular, there is a lot of interest in sensory data analysis for product development. This book presents a balance of the theory and applications of sensory data analysis. It has an abundance of real examples and an emphasis on the use of R for conducting analyses. The mathematics is kept to a minimum and the problem-driven approach ensures the book is suitable for researchers from many disciplines.


Portable Biosensing of Food Toxicants and Environmental PollutantsEdited by

Dimitrios P. NikolelisTheodoros VarzakasArzum ErdemGeorgia-Paraskevi NikoleliSeries in Sensors

Biosensors are poised to make a large impact in environmental, food, and biomedical applications, as they clearly offer advantages over standard analytical methods, including minimal sample preparation and handling, real-time detection, rapid detection of analytes, and the ability to be used by unskilled personnel. Covering numerous applications of biosensors used in food and the environment, this book presents basic knowledge on biosensor technology at a postgraduate level and explores the latest advances in chemical sensor technology for researchers.


Improving Food Quality with Novel Food Processing TechnologiesEdited by

Özlem TokusogluCelal Bayer University, Manisa, Turkey

Barry G. SwansonWashington State University, Pullman, USA

Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies.


Food Safety Regulatory ComplianceCatalyst for a Lean and Sustainable Food Supply ChainPreston W. BlevinsSeries: Resource Management

The global sourcing of ingredients has created complex supply chains, significant management challenges, and additional regulatory compliance requirements. This has placed tremendous pressure on food manufacturers, many of whom lack the knowledge, concepts, techniques, and procedures to comply with these increased requirements. Providing a roadmap for leveraging existing investments in food safety regulatory compliance into superior inventory management, this book explains how to implement Lean operating principles to determine what needs to be improved, in what sequence improvements must be addressed, how one improvement feeds another, and the prerequisites for each improvement.


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Diet, Exercise, and DiseaseThe Biological Basis of PreventionEdited by

C. Murray ArdiesNortheastern Illinois University, Chicago, USA

Physical activity and exercise combined with proper nutrition bring therapeutic benefits to individuals diagnosed with chronic disease. This book presents a systems biology approach to exercise and nutritional aspects of chronic disease treatment, management, and prevention. Each chapter presents clinical-based research directly related to each disease along with analysis of the associated cellular, molecular, and biochemical mechanisms. Chapters cover diet, exercise, and weight control as they relate to immune function. Diseases covered include rheumatoid arthritis, diabetes, degenerative disease, atherosclerosis, hypertension, cancer, and osteoporosis.


Chronic InflammationMolecular Pathophysiology, Nutritional and Therapeutic InterventionsEdited by

Sashwati RoyOhio State University Medical Center, Columbus, USA


Siba P. RaychaudhuriUniversity of California, Davis, USA and VA Medical Center Sacramento, California, USA

Designed to target scientists as well as clinicians, this book provides critical understanding of the key checkpoints that regulate chronic inflammation—which is associated with numerous chronic diseases and disorders, including autoimmune diseases, atherosclerosis, cancer, diabetes, high blood pressure, and obesity. The text provides a comprehensive understanding of the epidemiology of chronic inflammation, as well as novel regulatory mechanisms controlling inflammation initiation, progression, and resolution. The authors address pathologies associated with inflammation and provide various nutritional and therapeutic interventions for inflammatory diseases.


Carotenoids and Vitamin A in Translational MedicineEdited by

Olaf SommerburgUniversity Children’s Hospital, Heidelberg, Germany

Werner SiemsKortexMed Institute of Medical Education, Bad Harzburg, Germany

Klaus KraemerSight and Life, Basel, SwitzerlandSeries: Oxidative Stress and Disease

Vitamin A (retinol) is an essential dietary compound with myriad metabolic and regulatory functions. More than 600 carotenoids have been identified in plants, algae, fungi, and bacteria, and around 50 carotenoids—including β-carotene—can be converted into vitamin. This volume reviews the medical use of carotenoids and vitamin A in cancer; diseases of the skin, eye, ear, and lung; and inflammatory bowel and metabolic diseases. It also discusses the analytics of carotenoids and the supply of carotenoids and vitamin A in developing countries. The book evaluates basic research, epidemiological studies, and clinical trials.


Carnitine in Sports and Clinical NutritionEdited by

Benjamin Toby WallMaastricht University, The Netherlands

Craig PorterUniversity of Texas Medical Branch, Galveston, USA

Interest in carnitine and its potential health benefits has surged over the last decade. Carnitine serves a number of biological roles, such as stimulating the oxidation of fat and preventing the accumulation of lactic acid. It is also used as a supplement for weight loss and performance enhancement. This book discusses the functions carnitine fulfills in human biology, with specific emphasis on its roles in skeletal muscle metabolism. It covers carnitine homeostasis and transport, the renal handling of carnitine, and applications of carnitine in human nutrition.


Cardiovascular DiseasesNutritional and Therapeutic InterventionsEdited by

Nilanjana MaulikUniversity of Connecticut Medical Center, Farmington, USA

This book presents current research on the pathobiology of cardiovascular diseases, emphasizing emerging therapeutics and nutritional interventions. It details epidemiological studies, epigenetic modifications associated with cardiovascular disease, and the possibility of early intervention using simple dietary modifications. Chapters cover heart-healthy diet and nutritional intervention as well as the effects of garlic, resveratrol, flaxseed, botanicals, meditation, and more on cardiovascular health. Additional areas of discussion include nanotechnology in treating ischemic heart disease, along with drug, gene, and stem cell therapies.


Bone Health in ChildrenSteven A. Abrams and Keli M. HawthorneBaylor College of Medicine, Houston, Texas, USA

This volume explores recent research, debunks popular myths, and clarifies the often confusing and contradictory scientific literature. Topics include the Institute of Medicine process by which Dietary Reference Intakes (DRIs) are developed; iron, calcium, and vitamin D requirements for infants, children, and pregnant and lactating women; and the scientific research process related to human nutrition. The book also examines the nonbone health aspects of vitamin D and why literature claims about this topic can be misleading.


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Inflammation, Oxidative Stress, and CancerDietary Approaches for Cancer PreventionEdited by

Ah-Ng Tony Kong

Increasing scientific evidence suggests that most diseases including cancer are driven by oxidative stress and inflammation, attributed to environmental factors such as diet. This book examines the latest developments on the cancer-preventive effects of various dietary phytochemicals working through anti-oxidative and anti-inflammatory response-related mechanisms. The book is divided into sections covering inflammation, oxidative stress, phytochemicals, and cancer; signal transduction, molecular targets, and biomarkers; and various classes of phytochemicals including vitamins, garlic compounds, and other dietary phytochemicals and herbal medicines in cancer prevention.

Print ISBN: 978-1-4665-0370-0 eBook ISBN: 978-1-4665-0371-7 August 2013, 7 x 10, 640 pp. Suggested Price: $159.95 / £99.00

ImmunonutritionInteractions of Diet, Genetics, and InflammationEdited by

Bharat B. AggarwalThe University of Texas, Houston, USA

David HeberUCLA Center for Human Nutrition, Los Angeles, California, USA

Inflammation is widely recognized as an underlying mechanism in several age-related chronic diseases and can be mitigated by diet and genetics. Approaches to disease prevention and treatment have targeted single pathways of inflammation using inhibitors, anti-inflammatory drugs, and aspirin. However, research on fruits, vegetables, and spices with anti-inflammatory phytonutrients indicates that they can better reduce the risks of many common age-related diseases. This book covers various mechanisms of diet, genetics, and inflammation; the role of nutrition in several inflammation-associated diseases; as well as public health concerns and medical approaches to disease prevention and treatment.


Textbook

Human NutritionSecond Edition, A Health PerspectiveMary E. BarasiUniversity of Wales Institute, Cardiff, UK

This second edition presents a comprehensive introduction to the basic principles of nutrition, together with their application through the life cycle and in a variety of life situations. Topics include food allergy, fluid intakes, sports nutrition, functional foods, and nutrients sold as supplements. To facilitate learning, the book involves readers in thinking about their own nutrition for the protection and promotion of health. The text is interspersed with study questions and diagrams to engage and maintain readers’ attention and scientific explanations are provided in an accessible manner to help in understanding principles.

Print ISBN: 978-0-340-81025-5 eBook ISBN: 978-1-4441-1394-5 August 2003, 7-1/2 x 9-3/4, 384 pp., Soft Cover Suggested Price: $45.95 / £28.99

Gestational DiabetesOrigins, Complications, and TreatmentEdited by

Clive J. PetryUniversity of Cambridge, UK

Discussing the origins, care, and consequences of gestational diabetes mellitus (GDM), this book focuses on evidence-based medicine to highlight various aspects of this rapidly growing condition. It describes glucose requirements for fetal growth and maternal and fetal metabolism as well as insulin secretion and sensitivity in pregnancy; covers genetic risk factors, autoimmunity, interaction with obesity, and associations with fetal growth genes; presents diet therapies and the role of exercise and nutrition; and reviews the effects of rapid-, short-, and long-acting insulin, oral hypoglycemic agents in pregnancy, and clinical approaches.


Textbook

Fox and Cameron’s Food Science, Nutrition & HealthSeventh EditionMichael E.J. LeanThe University of Glasgow, UK

All aspects of nutrition are brought together in the seventh edition of this classic textbook. With an expanded section on clinical nutrition, the book also covers the basic chemical nature of the important food groups and emphasizes the relationship between good nutrition and good health.

Print ISBN: 978-0-340-80948-8 March 2006, 7-1/2 x 9-3/4, 336 pp., Soft Cover Suggested Price: $45.95 / £28.99

Food AllergyPractical Diagnosis and ManagementEdited by

Scott H. Sicherer, MDMount Sinai School of Medicine, New York, New York, USA

Food allergy has increased over the past two decades, reinforcing the need for developing best clinical practice guidelines. Offering practical advice, this book provides relevant information for everyday diagnosis and management of food allergies and related adverse reactions to foods. Written by an international group of leaders in the field, the chapters are highlighted with case studies and clinical pearls that underscore important clinical points and present expert guidance. Topics covered include clinical manifestations, triggers, acute reactions, diagnostic testing, dietary management, pharmacologic reactions, and allergy prevention.


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Nutrigenomics and Nutrigenetics in Functional Foods and Personalized NutritionEdited by

Lynnette FergusonUniversity of Auckland, New Zealand

This book explores what is needed to bring nutrigenomics, nutrigenetics, and their associated technologies to market in a truly impactful way. Exploring nutrigenomic (effects of diet on gene expression) and nutrigenetic (matching diet to genotype) approaches, it covers a wide range of issues, from scientific to ethical, consumer-driven, and public health aspects. Topics include food–gene interactions, the modulation of disease risk, regulatory challenges, genetic testing for consumers, data mining, and the role of science and health professionals in the commercialization of nutrigenomics and nutrigenetics.


Neurons and the DHA PrincipleRaymond C. ValentineUniversity of California at Davis, USA and University of California, Santa Barbara, USA

David L. ValentineUniversity of California, Santa Barbara, USA

Recent discoveries have highlighted the role of omega-3 fatty acid DHA in brain health and degeneration as well as the molecular biology of this fatty acid in neurons, leading to a new theory of neurodegeneration. This book provides in-depth coverage of the molecular biology of the omega-3 fatty acid DHA in neurons. Using examples from the world of animal cells, the book illustrates the role of DHA in the brain. It examines DHA benefits and risks and discusses the link between DHA and the effects of aging.

Print ISBN: 978-1-4398-7486-8 eBook ISBN: 978-1-4398-7487-5 October 2012, 6-1/8 x 9-1/4, 287 pp. Suggested Price: $169.95 / £100.00

Micronutrients in Health and DiseaseKedar N. PrasadPremier Micronutrient Corporation, Antioxidant Research Institute, Novato, California, USA

Through scientific, evidence-based research, this book provides comprehensive information on micronutrients and their ability to promote healthy aging and mitigate the effect and reduce the risk of disease. It examines micronutrients in oxidative stress, inflammation, and immune function and provides recommendations for healthy aging and disease prevention. It proposes specific micronutrient supplementation for several conditions including coronary artery disease, diabetes, cancer, Alzheimer’s disease, Parkinson’s disease, hearing disorders, posttraumatic stress disorder, traumatic brain injury, HIV/AIDS, the adverse effects of radiation, and arthritis.

Print ISBN: 978-1-4398-2106-0 eBook ISBN: 978-1-4398-2107-7 October 2010, 7 x 10, 391 pp. Suggested Price: $154.95 / £98.00

Lifestyle MedicineSecond EditionEdited by

James M. Rippe, MDRippe Lifestyle Institute, Shrewsbury, Massachusetts, USA

Lifestyle medicine integrates lifestyle practices into modern medicine to lower the risk factors for chronic diseases or, if a disease is already present, provide an adjunct to its therapy. This book brings together evidence-based research in multiple health-related fields to assist practitioners in treating disease and promoting good health. Sections cover nutrition and exercise, behavioral psychology, public policy, and management of a range of disorders, including cardiovascular disease, endocrine and metabolism dysfunction, obesity, cancer, immunology and infectious diseases, pulmonary disorders, and other conditions.

Print ISBN: 978-1-4398-4542-4 eBook ISBN: 978-1-4398-4544-8 March 2013, 8-1/2 x 11, 1638 pp. Suggested Price: $199.95 / £127.00

Interactive ProbioticsEdited by

Enrica PessioneUniversità di Torino, Turin, Italy

This book underlines the importance of reciprocal interactions between probiotics and humans in terms of stress induction, epigenetic control of cellular responses, oxidative status, bio-active molecules biosynthesis, moonlighting proteins secretion, endogenous toxins neutralization, and several other biological functions. It explores how these responses can affect metabolism and metabolic-related disorders, gutbrain axis balance, mood, inflammatory, allergic and anti-infective reactions, cancer, and ageing. The book explores how probiotics create a dynamic and “fluid” network of signals able to control the balance between healthy and altered human status.


Integrative Treatment of HypertensionA Clinical and Mechanistic ApproachJoel A. BlushNephrologist, Staten Island, New York, USA

Integrating mainstream pharmacological medicine with alternative treatments, this book offers an alternative approach to treating hypertension. The book explains mechanisms of blood pressure and hypertension, describes common causes of hypertension, and reviews standard medications and their side effects. It also covers dietary factors and natural supplements in treating hypertension. The author examines alternative methods of treatment, emphasizing mechanisms of action, similarities to standard medications, and practical implementation advice for an integrative approach to hypertension treatment. A unique work, this book provides a useful companion to any healthcare provider.


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Nutritional GenomicsThe Impact of Dietary Regulation of Gene Function on Human DiseaseEdited by

Wayne R. BidlackCalifornia State Polytechnic University, Pomona, USA

Raymond L. RodriguezUniversity of California, Davis, USA

Discussing the current status of nutritional genomic research, this book contains the latest scientific findings on the mechanisms underlying diet–genome interactions. With contributions from renowned experts, it covers information on how dietary signals are transformed into disease-preventing changes in gene expression, gene-linked networks of chronic disease and cancer, and the role of food science and nutrition to meet individual genomic health needs. The book identifies future directions for research and highlights opportunities for improving global health and wellness by preventing, delaying, or mitigating chronic diseases with diet.


Nutrition, Lifestyle Factors, and Blood PressureEdited by

Pao-Hwa Lin and Laura SvetkeyDuke University School of Medicine, Durham, North Carolina, USA

This book covers measures to prevent health conditions and diseases that are associated with high blood pressure. The first section provides a comprehensive review of diet, nutrition, lifestyle, and blood pressure control. It also summarizes clinical recommendations for practitioners. The second section focuses on implementation of strategies to promote behavioral changes for blood pressure control. The third section addresses key subgroup populations and situations that require special considerations. Case studies demonstrate how lifestyle factors can be changed to control blood pressure. The final section addresses practical application and presents simple tools for practitioners.


Nutrition Therapy for Chronic Kidney DiseaseEdited by

Lynn K. ThomasUniversity of South Carolina School of Medicine, Columbia, USA

Jennifer Bohnstadt OthersenWJB Dorn VA Medical Center, Columbia, South Carolina, USA

This volume is based on the work of the National Kidney Foundation and the Kidney Disease: Improving Global Outcomes Foundation. It expands upon their recommendations to provide a comprehensive guidebook with practice protocols for individuals with kidney disease. The book discusses the common metabolic pathologies associated with kidney disease, including electrolyte and acid-based disorders, bone and mineral disorders, and chronic anemia, and includes chapters on obesity and physical activity, quality of life improvement in chronic kidney disease, and dietary counseling strategies.


Nutrition and Type 2 DiabetesEtiology and PreventionEdited by

Mark A. PereiraUniversity of Minnesota, Minneapolis, USA

Focusing on the worldwide impact of type 2 diabetes regarding nutrition, dietary modification, and risk, this book draws on evidence-based research, providing a comprehensive description and evaluation of the central research to date, primarily in humans. Topics include the role of macronutrients and their subclasses, micronutrients, foods, beverages, and overall dietary patterns with respect to the risk of type 2 diabetes. Chapters discuss fundamental nutritional principles applied to the pathophysiology of the disease as well as applied behavioral studies on nutrition and diabetes.


Nutrition and Mental HealthRuth Leyse-WallaceSharp-Mesa Vista Hospital, San Diego, California, USA (retired)

An examination of the role nutrients play in mental health, this book reviews the scientific literature from many fields of science: health, psychology, nutrition, mental well-being, and the interface with chronic disease. The book provides a straightforward, readable report of broadly selected scientific research on how various nutrients affect mental health. It covers several types of mental health disorders and their links to nutrients, nutritional status, and nutritional supplements. This book provides mental health professionals with the information they need to evaluate nutritional issues.


Nutrition and Bariatric SurgeryEdited by

Robert F. KushnerNorthwestern Comprehensive Center on Obesity, Chicago, Illinois, USA

Christopher D. StillGeisinger Obesity Research Institute, Philadelphia, Pennsylvania, USA

While bariatric surgery can lead to positive effects, it can also result in increased risk for nutrient malabsorption, deficiency, and clinical complications. This book addresses the dietary and nutritional care of the bariatric surgery patient. It explores the physiological changes that underlie selective nutrient malabsorption, preoperative nutritional assessment and dietary care of the patient through the surgery process, and nutritional clinical complications manifesting in anemia, neurological disorders, metabolic bone disease, and protein-calorie malnutrition. It also covers special populations, including adolescents and pregnant and lactating patients.


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Probiotic TherapiesMechanisms of Action and InteractionEdited by

Ravi Durvasula and Henry C. LinUniversity of New Mexico, Albuquerque, USA

Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host (WHO). They are commonly consumed as part of fermented foods with added active live cultures, such as in yogurt or as dietary supplements. Probiotics are used in treatment of inflammatory bowel diseases (Crohn’s disease, ulcerative colitis), irritable bowel syndrome, lactose intolerance, and also infectious diseases. This book focuses on the interaction of probiotics with the gut microbiome, their modification of intestinal flora, and the possibilities of developing drugs from the signaling chemicals involved in these interactions.


PhytochemicalsHealth Promotion and Therapeutic PotentialEdited by

Colleen Carkeet, Kerry Grann, R. Keith Randolph, Dawna Salter Venzon, and Samantha M. Izzy

Increasing knowledge of the various protective effects of phytochemicals has sparked interest in further understanding their role in human health. This book is the seventh in a series representing the emerging science with respect to plant-based chemicals. Drawn from the proceedings at the Seventh International Phytochemical Conference, this book contains chapters written by conference presenters along with those of additional invited authors whose research focuses on the biological activities and clinical outcomes associated with phytochemical consumption.


Physiological Basis of Metabolic Bone DiseaseEdited by

Borje Edgar Christopher NordinRoyal Adelaide Hospital, South Australia

Howard Arthur Morris and Paul AndersonUniversity of South Australia, Adelaide

Physiology and medicine are interrelated disciplines, and this is perhaps nowhere more apparent than in the field of mineral metabolism. This book presents information on the physiological principles regulating the response of mineral homeostasis on genetic, molecular, environmental, and nutritional factors. Chapters cover calcium and vitamin D nutrition, intestinal calcium absorption, plasma calcium homeostasis, renal handling of calcium, calcium sensing receptors, plasma phosphate homeostasis, endocrine actions of vitamin D, parathyroid hormone, calcitonin, and the calcification process.


Perinatal Growth and NutritionEdited by

Ian J. GriffinUC-Davis Children’s Hospital, Sacramento, California, USA

Perinatal nutrition refers to the role of nutrition in newborn growth and development. This book evaluates the effects of pre- versus post-natal growth on developmental and metabolic outcomes in the human infant. It discusses how “normal growth rates” are determined for the fetus and for the preterm (and term) infant resulting in estimations of nutritional requirements. Chapters discuss fetal growth and its consequences, post-natal growth, and nutritional requirements in preterm infants. The book also addresses how computational analysis assists in meeting nutrient and growth needs for preterm infants.


ObesityPrevention and TreatmentEdited by

James M. Rippe, MDRippe Lifestyle Institute, Shrewsbury, Massachusetts, USA

Theodore J. Angelopoulos, PhD, MPHUniversity of Central Florida, Orlando, USA

The prevention and treatment of obesity is a major concern for physicians and healthcare professionals. This book presents an exhaustive review of the modern management of obesity. Providing important information on nutrition, exercise, and behavioral management of obesity, the text discusses specific medical conditions, provides practical applications and resources, and explores future directions for the prevention and treatment of obesity. The authors cover a broad range of topics including pathophysiology, epidemiology, clinical evaluations, childhood obesity, drug treatment, as well as surgical procedures of obesity.


ObesityEpidemiology, Pathophysiology, and Prevention, Second EditionEdited by


Harry G. PreussGeorgetown University Medical Center, Washington, D.C., USA

The prevalence of obesity causes a myriad of health problems for children and adults. Confronting this widespread health crisis, this volume explores the molecular mechanisms and pathophysiology leading to obesity and metabolic disorders. It examines the safety of obesity drugs and drug development strategies as well as the role of physical activity, nutrition, and nutraceutical supplements in obesity treatment and prevention. To, it is essential that we develop strategic, therapeutic intervention supported by credible data. This volume is an ideal reference point for researchers looking for new avenues of inquiry and clinicians seeking guidance for their patients.


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Amino AcidsBiochemistry and NutritionGuoyao WuTexas A&M University, College Station, USA

This up-to-date book presents basic concepts and recent advances in amino acid biochemistry and nutrition, providing comprehensive coverage of developments over the past half-century. It includes information on dietary protein digestion, quality, and requirements, while addressing absorption, transport, synthesis, degradation of amino acids, and intracellular protein turnover in animals. The text integrates cell-, tissue-, and species-specific metabolic pathways of amino acids with health and disease in various organisms. The author also presents a critical analysis of amino acid supplementation to humans and other animals.


Amino Acid Chelation in Human and Animal NutritionH. DeWayne AshmeadAlbion Laboratories, Clearfield, Utah, USA

An examination of the increased bioavailability of amino acid chelates, this book assembles chemical, clinical, and nutritional studies explaining how the body responds to amino acid chelates. It presents analytical procedures for producing amino acid chelates that are used in research relating to mineral bioavailability. The chapters cover fundamentals of mineral nutrition, the chemistry of chelation, the history of nutritional chelates, absorption pathways, tissue metabolism and metabolic responses, nutrient uptake, and toxicity of amino acid chelates.


Vitamin DOxidative Stress, Immunity, and AgingEdited by

Adrian F. GombartOregon State University, Corvallis, USASeries: Oxidative Stress and Disease

Vitamin D insufficiency/deficiency is a worldwide public health problem in both developed and developing countries. This volume highlights the most recent research findings on the impact of this nutrient in oxidative stress, immunity, and aging. The book examines vitamin D’s genomic and nongenomic effects, the role of therapeutic analogs in treating disease, and the production of vitamin D by the body. It discusses its role in modulating oxidative stress and regulating the immune response as well as its role in the regulation of the aging process.

Print ISBN: 978-1-4398-5020-6 eBook ISBN: 978-1-4398-5021-3 November 2012, 7 x 10, 462 pp.

Suggested Price: $159.95 / £100.00

TocotrienolsVitamin E Beyond Tocopherols, 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

Recognized as potent antioxidants, tocotrienols play a role in cholesterol reduction, tumor suppression, reversal of arteriosclerosis, and protection of the heart against oxidative stress. Compiling contributions from leading researchers, this book overviews tocotrienols, and examines their sources, chemistry, and mechanisms of action. Contributors discuss the role of tocotrienols in the treatment and prevention of cancer and in cardiovascular health, diabetes, and other hormone regulation by tocotrienols. In addition, the book addresses animal and in vitro as well as mechanistic and pre-clinical studies.


Statistical Analysis of Human Growth and DevelopmentYin Bun CheungSingapore Clinical Research InstituteChapman & Hall/CRC Biostatistics Series

This book illustrates how statistical methods can be used to answer research questions in human growth and development. In addition to describing methods, it looks at how well a method addresses a specific research question and how to interpret and present the analytic results. Although the examples are drawn from human growth and development, the concepts and methods are applicable to studies of many other physical and psychological phenomena, such as lung function and depressive symptoms.


Safe and Effective Exercise for Overweight YouthMelinda S. SothernLouisiana State University Health Sciences Center, New Orleans, USA

Drawing on the recommendations of leading health and fitness organizations, this highly relevant book develops a 20-week exercise program and compiles the definitive guide to assist children in achieving a healthy weight. Providing specific recommendations for intensity, duration, frequency, and modality of exercise for patients with significant obesity and chronic health issues such as hypertension, asthma, and type 2 diabetes, it covers aerobic exercise, strength training, flexibility training, motivation techniques, tracking techniques, measurements for health and fitness outcomes, and future trends in exercise research for overweight youth.


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Physical Activity and Public Health PracticeEdited by

Barbara E. AinsworthArizona State University, Mesa, USA

Caroline A. MaceraSan Diego State University, California, USA

This volume summarizes essential topics in physical activity and community health and guides public health practitioners and researchers in understanding the positive impact that physical activity has on a host of disease states. The book includes historical insights into physical activity and health, public health philosophy, and approaches to understanding health concerns. It discusses the application of public health strategies to increase physical activity in youth, adults, and older adults and discusses effective policy and environmental approaches applied to various settings.


Local Food EnvironmentsFood Access in AmericaEdited by

Kimberly B. Morland

This book showcases probability theory through different challenging problems with solutions given in a proper manner. The book shows how to formulate probability problems that frequently come up, providing different methods and results by which those problems can be tackled. Going through the solutions and methods, the readers will eventually increase their problem-solving skills. Toward the end of the book, serious readers may find basic understanding of some advanced topics giving them an opportunity to decide whether they want to take up advanced study in probability theory or its applications.


Textbook

Introduction to Nutrition and MetabolismFifth EditionDavid A. BenderUniversity College London, UK

Extensively revised and updated to reflect our current understanding of nutritional and dietary requirements, the Fifth Edition presents principles of nutrition and metabolism, biochemistry, interactions between health and diet, and examines the role of nutrition in common chronic diseases. The author continues to use concise, authoritative language to emphasize and describe the underlying biochemistry that is essential to an understanding of nutrient function and the ability to evaluate and interpret future advances in nutrition science. The text is enhanced with clear, full-color diagrams and photographs.

Print ISBN: 978-1-4665-7224-9 April 2014, 7 x 10, 440 pp., Soft Cover Suggested Price: $79.95 / £44.99

Handbook of VitaminsFifth EditionEdited by

Janos ZempleniUniversity of Nebraska, Lincoln, USA

John W. SuttieUniversity of Wisconsin–Madison, USA

Jesse F. Gregory IIIUniversity of Florida, Gainesville, USA

Patrick J. StoverCornell University, Ithaca, New York, USA

Within the last few years, knowledge about vitamins has increased dramatically. This new edition of a bestseller presents comprehensive summaries that analyze the chemical, physiological, and nutritional relationships, as well as highlight newly identified functions, for all recognized vitamins. Keeping the tradition of the previous volumes, the Handbook of Vitamins, Fifth Edition provides an updated, contemporary perspective on vitamins in human nutrition. It contains substantial revisions throughout and a new chapter on vitamin–genome interactions.


Handbook of Nutrition and FoodThird EditionEdited by

Carolyn D. BerdanierProfessor Emerita, University of Georgia, Athens, USA

Johanna T. DwyerTufts New England Medical Ctr, Boston, Massachusetts, USA

David HeberUCLA Center for Human Nutrition, Los Angeles, California, USA

A comprehensive resource, this book is a reference guide for many of the issues on health and well being that are affected by nutrition. Divided into five parts, the sections cover food, including its composition, constituents, labeling, and analysis; nutrition as a science, covering basic terminology, nutritional biochemistry, nutrition and genetics, food intake regulation, and micronutrients; nutrient needs throughout the human life cycle; assessment of nutrient intake adequacy; and clinical nutrition, from assessments to a wide variety of disease and health topics.

Print ISBN: 978-1-4665-0571-1 eBook ISBN: 978-1-4665-0572-8 July 2013, 8-1/2 x 11, 1136 pp. Suggested Price: $279.95 / £178.00

Canola and RapeseedProduction, Processing, Food Quality, and NutritionEdited by

Usha Thiyam-Holländer and N.A. Michael EskinUniversity of Manitoba, Winnipeg, Canada

Bertrand MatthäusMax Rubner-Institut, Detmold, Germany

In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba. Drawn from these proceedings, this volume presents state-of-the-art information on the chemistry of the minor constituents of canola and rapeseed and their impact on human health. Providing comprehensive coverage of the potential of this essential crop, this book identifies new areas of research and opportunities for the industrial application of functional foods and nutraceuticals from canola and rapeseed.


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Resistance Training for the Prevention and Treatment of Chronic DiseaseEdited by

Joseph CiccoloTeachers College, Columbia University, New York, New York, USA

William J. KraemerUniversity of Connecticut, Storrs, USA

An evidence-based guide, this book presents an in-depth analysis of the independent and positive effects of resistance training on the prevention, management, and treatment of many chronic conditions. Written by some of the world’s leading exercise physiologists and resistance training experts, the chapters provide detailed descriptions of the benefits of resistance training for specific clinical populations, including guidelines on how to construct a tailored resistance training prescription. Chapters cover resistance training to treat cardiovascular disease, metabolic diseases, cancer, orthopedic diseases, neuromuscular disorders, and more.


Nutritional Guidelines for Athletic PerformanceThe Training TableEdited by

Lemuel W. Taylor IVUniversity of Mary Hardin-Baylor, Belton, Texas, USA

Basic nutrition requirements and proper training are the two most important factors for athletes to achieve peak performance levels. This volume addresses these needs on a comprehensive basis from a training table perspective. Offering practical guidelines for practitioners and athletes, the book focuses on the key macronutrients that fuel daily metabolism and exercise training, and explores differing needs for various athletes and their individual goals. It discusses how to determine body weight for a desired body fat percentage, recommended calorie consumption, dietary suggestions, and useful meal planning tools for a wide variety of caloric needs.


Nutrition and the Female AthleteFrom Research to PracticeEdited by

Katherine A. BealsUniversity of Utah, Salt Lake City, USA

Written to address the nutritional needs of women over the age of 18 who partake in sports on a regular basis, this book covers a series of concerns specific to active women. It also discusses the link between nutrition and athletic performance and translates research into practical applications for health science and nutrition professionals. Chapters cover energy balance and energy requirements, as well as substrate utilization. It recommends daily allowances of nutrients including carbohydrates, proteins, fatty acids, iron, and antioxidants, and presents special considerations for individuals with eating disorders, menstrual dysfunction, and low bone-mineral density.


Nutrition and Performance in Masters AthletesEdited by

Peter R.J. ReaburnCentral Queensland University, Rockhampton, Australia

This book examines the aging process, its effect on sports performance, the methods to maximize sports performance, and the unique nutritional needs of masters athletes. More importantly, the book focuses on practical ways to minimize the age-related declines in performance and health by examining ways to maximize speed, endurance, and strength development in order to slow the inevitable age-related performance decline. The insights discussed in the text enable readers to both improve performance and better understand their bodies’ responses to exercise as they age, through correct training methodology and nutritional practices.


Dietary Protein and Resistance ExerciseEdited by

Lonnie Michael Lowery, PhDN.E.W. Associates, LLC, Cuyahoga Falls, Ohio, USA

Jose Antonio, PhDISSN, Deerfield Beach, Florida, USA

With contributions from the world’s foremost experts, this volume delivers the scientific truth about the role of dietary protein in the well-being of athletes. It reviews the science-related history of protein and its consumption among strength athletes, analyzes the mechanisms behind what proteins do in muscle cells, and describes protein’s effect on performance, recovery, and body composition. It explores various populations that actively employ resistance training and dietary protein and discusses timing, type, and safety data regarding protein diets and related supplements.


Vitamin-Binding ProteinsFunctional ConsequencesEdited by

Krishnamurti Dakshinamurti and Shyamala DakshinamurtiUniversity of Manitoba, Winnipeg, Canada

Minor changes in the chemical structure of vitamins can cause major differences in their binding to proteins and therefore in their biological activity at the cell, tissue, and organ levels. Illuminating newer areas of vitamin function, this book explores the interface of physiological vitamin function and pharmacological vitamin action. It summarizes the current knowledge base with regard to vitamin-binding proteins, addressing the effects that lead to both normal physiological activity and pharmacological effects with significant therapeutic potential in a wide spectrum of disease processes.

Print ISBN: 978-1-4398-8016-6 eBook ISBN: 978-1-4398-8020-3 July 2013, 6-1/8 x 9-1/4, 300 pp.

Suggested Price: $119.95 / £76.99

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33


Sports Nutrition for Paralympic AthletesEdited by

Elizabeth BroadAustralian Institute of Sport

Participation rates in Paralympic sports have increased rapidly in recent years, and continue to grow. Despite the amount of information on dietary requirements of athletes, little attention has been given to athletes with with an impairment. The family of disability sports includes a wide range of disability categories, each of which has their own physiological and functional limitations. This book presents information to rehabilitate, enable, and improve athletes’ quality of life. Chapters cover impairments including spinal cord injuries, cerebral palsy, amputees, les autres, and vision impairment, and intellectual disabilities.


Sports NutritionEnhancing Athletic PerformanceEdited by

Bill CampbellUniversity of South Florida, Tampa, USA

The foundation upon which athletes can improve their performance through nutritional means is based on the foods they eat on a daily basis. This book provides information on macronutrient ingestion and how these nutrients can be manipulated to improve exercise performance. It covers hydration and performance, carbohydrates, fats, protein, food supplements, optimizing body composition, energy balance, gaining muscle, and losing fat. The book delineates exercise performance into several domains so that applications are made for athletes participating in various sports.


34

Title Ind

ex


A

Actinobacteria: Application in Bioremediation

and Production of Industrial Enzymes ....................................18

Advanced Waste Treatment in the Food Processing Industry ...7

Advances in Fruit Processing Technologies .............................15

Advances in Heat Transfer Unit Operations:

Baking and Freezing in Bread Making ......................................7

Advances in Natural Medicines, Nutraceuticals and

Neurocognition .....................................................................16

Advancing Medicine with Food and Nutrients,

Second Edition ......................................................................24

Amino Acid Chelation in Human and Animal Nutrition..........30

Amino Acids: Biochemistry and Nutrition ..............................30

Anthocyanins in Health and Disease ......................................24

Art of Nutritional Cuisine .........................................................5

B

Batch Processing: Modeling and Design ..................................8

Billionaire’s Chef: Cooking for the Rich and Famished ..............5

Biology of Foodborne Parasites ..............................................19

Biopolymer Engineering in Food Processing ............................8

Biotechnology in Agriculture and Food Processing:

Opportunities and Challenges ...............................................11

Biotechnology of Fungal Genes .............................................11

Bone Health in Children ........................................................25

C

Canola and Rapeseed: Production, Processing,

Food Quality, and Nutrition ...................................................31

Caper: The Genus Capparis .....................................................3

Cardiovascular Diseases: Nutritional and

Therapeutic Interventions ......................................................25

Carnitine in Sports and Clinical Nutrition ...............................25

Carotenoids and Vitamin A in Translational Medicine ............25

Cereal Grains: Laboratory Reference and Procedures Manual..12

Cereal Grains: Properties, Processing,

and Nutritional Attributes ......................................................12

Chef’s Guide to Charcuterie .....................................................5

Chef’s Guide to Gelling, Thickening, and Emulsifying Agents ..6

Chronic Inflammation: Molecular Pathophysiology,

Nutritional and Therapeutic Interventions .............................25

Citrus bergamia: Bergamot and its Derivatives.......................15

Cocoa and Coffee Fermentations .............................................4

Cocoa Production and Processing Technology.........................8

Color in Food: Technological and Psychophysical Aspects .......3

Cooking as a Chemical Reaction: Culinary Science

with Experiments .....................................................................6

Cooking Innovations: Using Hydrocolloids for

Thickening, Gelling, and Emulsification ...................................6

CRC Handbook of Chemistry and Physics, 95th Edition .........12

D/E

Dairy Science and Technology, Second Edition ........................7

Dates: Production, Processing, Food, and Medicinal Values ...15

Designing Food Safety and Equipment Reliability

Through Maintenance Engineering .......................................23

Diet, Exercise, and Disease:

The Biological Basis of Prevention ..........................................25

Dietary Fiber and Health ..........................................................3

Dietary Protein and Resistance Exercise ..................................32

Dimensions of Food, Seventh Edition ......................................6

Edible Structures: The Basic Science of What We Eat ................6

Encyclopedia of Agricultural, Food,

and Biological Engineering ......................................................8

Encyclopedia of Biotechnology in Agriculture and Food ..........8

Engineering Aspects of Cereal and Cereal-Based Products .....12

Engineering Aspects of Food Biotechnology ............................8

Engineering Aspects of Food Emulsification and

Homogenization ......................................................................9

Engineering Aspects of Membrane Separation

and Application in Food Processing .........................................9

Engineering Properties of Foods, Fourth Edition ......................9

Essence of Gastronomy: Understanding the Flavor of Foods

and Beverages .........................................................................6

F

Fats and Oils: Formulating and Processing for Applications,

Third Edition ..........................................................................10

Fatty Acids in Foods and their Health Implications,

Third Edition ..........................................................................11

Feeding of Nations: Redefining Food Security for

the 21st Century ...................................................................17

Fenaroli’s Handbook of Flavor Ingredients, Sixth Edition ..........3

Fennema’s Food Chemistry, Fourth Edition ............................12

Fermentation Processes Engineering in the Food Industry .......4

Fermentation: Effects on Food Properties .................................3

Fermented Milk and Dairy Products .........................................4

Flavonoids and Related Compounds: Bioavailability

and Function .........................................................................13

Food Allergy: Practical Diagnosis and Management ...............26

Food Analysis and Preservation: Current Research Topics .......13

Food Analysis by HPLC, Third Edition ....................................13

Food Associated Pathogens ...................................................19

Food Oxidants and Antioxidants: Chemical, Biological,

and Functional Properties ......................................................13

Food Packaging and Shelf Life: A Practical Guide ...................21

Food Packaging: Principles and Practice, Third Edition ..........21

Food Packing Materials: Testing & Quality Assurance ............22

Food Plant Engineering Systems, Second Edition .....................9

Food Plant Sanitation: Design, Maintenance, and Good

Manufacturing Practices, Second Edition ...............................23

Food Proteins and Peptides: Chemistry, Functionality,

Interactions, and Commercialization......................................13

Food Safety Chemistry: Toxicant Occurrence, Analysis

and Mitigation .......................................................................13

Food Safety in China: A Comprehensive Review ....................19

Food Safety Management Programs: Applications,

Best Practices, and Compliance .............................................23

Food Safety Regulatory Compliance: Catalyst for a Lean

and Sustainable Food Supply Chain .......................................24

Foodborne Viral Pathogens ....................................................19

Fox and Cameron’s Food Science, Nutrition & Health,

7th Edition.............................................................................26

Frying of Food: Oxidation, Nutrient and Non-Nutrient

Antioxidants, Biologically Active Compounds and High

Temperatures, Second Edition ...............................................11

Fundamental Food Microbiology, Fifth Edition ......................19

G/H

Gestational Diabetes: Origins, Complications,

and Treatment .......................................................................26

Green Tea Polyphenols: Nutraceuticals of Modern Life ..........16

Handbook of Analysis of Active Compounds in

Functional Foods ...................................................................16

Handbook of Animal-Based Fermented Food and

Beverage Technology, Second Edition .....................................4

Handbook of Aseptic Processing and Packaging,

Second Edition ......................................................................22

Handbook of Essential Oils: Science, Technology,

and Applications ....................................................................14

Handbook of Fermented Food and Beverage Technology,

Second Edition ........................................................................4

Handbook of Industrial Drying, Third Edition ...........................9

Handbook of Meat and Meat Processing, Second Edition ......18

Handbook of Metallonutraceuticals .......................................16

Handbook of Microbiological Media, Fourth Edition ..............19

Handbook of Nutrition and Food, Third Edition .....................31

Handbook of Plant-Based Fermented Food and Beverage

Technology, Second Edition .....................................................4

Titl

e In

dex

35


Handbook of Prebiotics and Probiotics Ingredients:

Health Benefits and Food Applications ...................................17

Handbook of Vitamins, Fifth Edition .......................................31

Handbook of Water Analysis, Third Edition ............................14

High Pressure Processing for Seafood ....................................18

Human Nutrition, Second Edition: A Health Perspective ........26

I/J

Immunonutrition: Interactions of Diet, Genetics,

and Inflammation ..................................................................26

Improving Food Quality with Novel Food Processing

Technologies .........................................................................24

Inflammation, Oxidative Stress, and Cancer:

Dietary Approaches for Cancer Prevention ............................26

Innovation in Healthy and Functional Foods ..........................22

Integrative Treatment of Hypertension:

A Clinical and Mechanistic Approach .....................................27

Interactive Probiotics .............................................................27

Intestinal Microbiota in Health and Disease:

Modern Concepts..................................................................16

Introduction to Advanced Food Processing Technologies ........9

Introduction to Food Process Engineering .............................10

Introduction to Lipidomics: From Bacteria to Man .................11

Introduction to Nutrition and Metabolism, Fifth Edition ........31

Introduction to the Physical Chemistry of Foods ....................14

Juice Processing: Quality, Safety and Value-Added

Opportunities ........................................................................15

L/M

Lifestyle Medicine, Second Edition .........................................27

Local Food Environments: Food Access in America ................31

Managing Food Safety Risks in the Agri-Food Industries ........20

Marine Nutraceuticals: Prospects and Perspectives ................16

Microbiological Research and Development for the

Food Industry ........................................................................20

Micronutrients in Health and Disease ....................................27

Microorganisms and Food Fermentation .................................5

Modern Gastronomy: A to Z ...................................................7

Modified Atmosphere and Active Packaging Technologies ....22

Molecular Biology of Food and Water Borne

Mycotoxigenic and Mycotic Fungi.........................................20

My Molecular Cuisine Kit .........................................................7

Neurons and the DHA Principle .............................................27

New Food Product Development: From Concept

to Marketplace, Third Edition ................................................22

N

Novel Food Preservation and Microbial Assessment

Techniques ............................................................................20

Nutraceuticals and Health: Review of Human Evidence .........17

Nutrigenomics and Nutrigenetics in Functional Foods

and Personalized Nutrition ....................................................27

Nutrition and Bariatric Surgery ..............................................28

Nutrition and Mental Health..................................................28

Nutrition and Performance in Masters Athletes ......................32

Nutrition and the Female Athlete: From Research to Practice ..32

Nutrition and Type 2 Diabetes: Etiology and Prevention ........28

Nutrition Therapy for Chronic Kidney Disease .......................28

Nutrition, Lifestyle Factors, and Blood Pressure ......................28

Nutritional Genomics: The Impact of Dietary Regulation

of Gene Function on Human Disease .....................................28

Nutritional Guidelines for Athletic Performance:

The Training Table .................................................................32

O/P

Obesity: Epidemiology, Pathophysiology,

and Prevention, Second Edition .............................................29

Obesity: Prevention and Treatment .......................................29

Ohmic Heating in Food Processing ........................................10

OMICs Technologies: Tools for Food Science .........................17

Operations in Food Refrigeration ...........................................10

Perinatal Growth and Nutrition .............................................29

Phosphoric Acid: Purification, Uses, Technology,

and Economics ......................................................................14

Physical Activity and Public Health Practice ............................31

Physical Properties of Foods: Novel Measurement

Techniques and Applications .................................................10

Physiological Basis of Metabolic Bone Disease .......................29

Phytochemicals: Health Promotion and Therapeutic Potential .....29

Plant Sanitation for Food Processing and Food Service,

Second Edition .....................................................................20

Polysaccharides: Natural Fibers in Food and Nutrition .............3

Portable Biosensing of Food Toxicants and

Environmental Pollutants .......................................................24

Principles of Food Toxicology, Second Edition .......................20

Principles of Risk Analysis:

Decision Making Under Uncertainty ......................................21

Probiotic Bacteria: Fundamentals, Therapy

and Technological Aspects .....................................................21

Probiotic Therapies: Mechanisms of Action and Interaction ...29

Probiotics and Prebiotics in Food, Nutrition and Health .........21

Probiotics and Psychopathology ............................................17

Probiotics: Immunobiotics and Immunogenics ......................17

R/S

Resistance Training for the Prevention and Treatment

of Chronic Disease .................................................................32

Rheology and Fracture Mechanics of Foods ...........................14

Safe and Effective Exercise for Overweight Youth ...................30

Seafood and Freshwater Toxins: Pharmacology,

Physiology, and Detection, Third Edition ...............................18

Seafood Science: Advances in Chemistry, Technology

and Applications ....................................................................18

Sensory Data Analysis by Example with R ..............................24

Sensory Evaluation Techniques, Fourth Edition ......................23

Sensory Shelf Life Estimation of Food Products ......................23

Shelf Life Assessment of Food ................................................22

Solid State Fermentation for Foods and Beverages ...................5

Specialty Foods: Processing Technology, Quality, and Safety..23

Sports Nutrition for Paralympic Athletes ................................33

Sports Nutrition: Enhancing Athletic Performance .................33

Starch-Based Polymeric Materials and Nanocomposites:

Chemistry, Processing, and Applications ................................14

Statistical Analysis of Human Growth and Development ........30

Structure and Properties of Fat Crystal Networks,

Second Edition ......................................................................11

Surimi and Surimi Seafood, Third Edition...............................18

Sweeteners: Nutritional Aspects, Applications,

and Production Technology ...................................................15

T/U/V/W

Thermal Food Processing: New Technologies and

Quality Issues, Second Edition ...............................................10

Tocotrienols: Vitamin E Beyond Tocopherols, Second Edition ..30

Toxins and Biologically Active Compounds from

Microalgae Volume 1: Origin, Chemistry and Detection ........21

Ultra Performance Liquid Chromatography Mass

Spectrometry: Evaluation and Applications in Food Analysis ..15

Utilization of Fish Waste .........................................................12

Valorization of Food Processing By-Products ............................5

Vitamin D: Oxidative Stress, Immunity, and Aging .................30

Vitamin-Binding Proteins: Functional Consequences ..............32

Working Garde Manger ...........................................................7

36

Auth

or In

dex


A

Abdelrahim; Khalid ................................................................10

Abrams; Steven A. .................................................................25

Adria; Ferran ............................................................................7

Afoakwa; Emmanuel Ohene ....................................................8

Aggarwal; Bharat B. ...............................................................26

Aguilera; José Miguel ...............................................................6

Ahmed; Jasim ....................................................................9, 14

Ainsworth; Barbara E. ............................................................31

Alinat; Gui ...............................................................................7

Almeida; Nelson ......................................................................3

Alvarez; Susana ......................................................................17

Amoroso; Maria Julia .............................................................18

Anderson; Paul ......................................................................29

Anestis; Stylianos ...................................................................15

Angelopoulos; Theodore J. ....................................................29

Antonio; Jose .........................................................................32

Arana; Ignacio .......................................................................10

Ardies; C. Murray...................................................................25

Arvanitoyannis; Ioannis ..........................................................22

Ashmead; H. DeWayne ..........................................................30

Atlas; Ronald M. ....................................................................19

Ayyachamy; M.......................................................................11

B

Bagchi; Debasis .........................................................22, 25, 29

Baines; Richard ......................................................................20

Barasi; Mary ...........................................................................26

Barbosa-Canovas; Gustavo V. .................................................10

Bartosz; Grzegorz ..................................................................13

Baser; K. Husnu Can ..............................................................14

Beals; Katherine A. .................................................................32

Bekassy-Molnar; Erika ..............................................................9

Bender; David A. ...................................................................31

Benimeli; Claudia Susana .......................................................18

Benkeblia; Noureddine ......................................................3, 17

Berdanier; Carolyn D. ............................................................31

Berge; Jean-Pascal ..................................................................12

Bhunia; Arun .........................................................................19

Bidlack; Wayne R. ..................................................................28

Blevins; Preston W. ................................................................24

Blush; Joel A. ..........................................................................27

Bohnstadt Othersen; Jennifer .................................................28

Bonaccorsi; Ivana ...................................................................15

Boskou; Dimitrios ..................................................................11

Botana; Luis M. ......................................................................18

Boziaris; Ioannis S. .................................................................20

Brassart; Dominique ..............................................................16

Brevery; Jacques ......................................................................5

Broad; Elizabeth .....................................................................33

Buchbauer; Gerhard ..............................................................14

Burdock; George A. .................................................................3

C

Caivano; José Luis ....................................................................3

Calderon-Dominguez; Georgina ..............................................7

Campbell; Bill ........................................................................33

Carkeet; Colleen ...................................................................29

Carr; B. Thomas .....................................................................23

Cazor; Anne ............................................................................7

Chandrasekaran; M. ................................................................5

Chen; Jian ................................................................................5

Cheung; Yin Bun ...................................................................30

Cho; Susan Sungsoo ..........................................................3, 17

Chow; Ching Kuang ..............................................................11

Ciccolo; Joseph ......................................................................32

Civille; Gail Vance ..................................................................23

Correia; Paula Maria dos Reis .................................................12

Cramer; Michael M................................................................23

Crozier; Alan ..........................................................................13

Cuozzo; Sergio Antonio .........................................................18

D

Dakshinamurti; Krishnamurti .................................................32

Dakshinamurti; Shyamala ......................................................32

Damodaran; Srinivasan ..........................................................12

Danielsson-Tham; Marie Louise .............................................19

Das; Shantanu .......................................................................22

Datta; Ashim K. .......................................................................9

David; Jairus R. D. ..................................................................22

De Gelder; Leen S. P. .............................................................14

Dejmek; Petr ............................................................................9

del Pilar Buera; María ...............................................................3

Devine, Ph.D.; Marjorie M. ......................................................6

Didier; Montet .........................................................................5

Diwekar; Urmila .......................................................................8

Douglas; Laura S. ...................................................................18

Dugo; Giovanni .....................................................................15

Durvasula; Ravi ......................................................................29

Dwyer; Johanna T. .................................................................31

E/F

Elmadfa; Ibrahim ...................................................................11

Erdem; Arzum .......................................................................24

Eskin; N.A. Michael ................................................................31

Essa; M. Mohamed ................................................................15

Evranuz; E. Özgül ...................................................................4

Falguera; Victor .....................................................................15

Feng; Yaoyu ...........................................................................19

Fennema; Owen R. ................................................................12

Ferguson; Lynnette R. ............................................................27

Fernandes; Fabiano Andre Narciso .........................................15

Ferreira Guine; Raquel de Pinho .............................................12

Field; Robert W. .......................................................................9

Finocchiaro; Terry ..................................................................17

Fleet; Graham H. .....................................................................4

Flick, Jr.; George J...................................................................18

Freitas; Ana Cristina ...............................................................21

Fuller; Gordon W. ..................................................................22

G

Galvez; Raul Perez..................................................................12

Geurts; Tom J. ..........................................................................7

Ghosh; Dilip ..........................................................................22

Gibson; Mark .........................................................................17

Gilmour; Rodney ...................................................................14

Giusti; M. Monica ..................................................................24

Gombart; Adrian F. ................................................................30

Grann; Kerry ..........................................................................29

Graves; Ralph H. ....................................................................22

Gregory III; Jesse F. .................................................................31

Griffin; Ian J. ..........................................................................29

Gupta; V. K. ...........................................................................11

Gutierrez-Lopez; Gustavo F. .....................................................7

H

Hansman; Grant ....................................................................19

Hawthorne; Keli M. ...............................................................25

Haynes; Amy ...........................................................................5

Haynes; William M. ................................................................12

Heber; David ...................................................................26, 31

Heldman; Dennis R. .................................................................8

Hettiarachchy; Navam S. .......................................................13

Aut

ho

r In

dex

37


Hirashima; Madoka ..................................................................6

Hoover; Dallas G. .....................................................................8

Hough; Guillermo ..................................................................23

Hui; Y. H. .....................................................................4, 18, 20

Hung; Yung-Tse .......................................................................7

I/J

Ibarz; Albert .....................................................................10, 15

Imam; Syed H. .......................................................................14

Iwanski; Robert Z. ....................................................................3

Izzy; Samantha ......................................................................29

Juneja; Lekh R. .......................................................................16

K

Kamal-Eldin; Afaf .....................................................................3

Kannan; Arvind .....................................................................13

Kapoor; Mahendra P. .............................................................16

Khan; Mohammad Rizwan ....................................................15

Kim; Se-Kwon ..................................................................16, 18

Kitazawa; Haruki ....................................................................17

Klosse; Peter ............................................................................6

Kohlstadt; Ingrid ....................................................................24

Kong; Ah-Ng Tony .................................................................26

Kontominas; Michael G. ........................................................13

Kraemer; Klaus.......................................................................25

Kraemer; William J. ................................................................32

Kushner; Robert F. .................................................................28

L

Labropoulos; Athanasios ........................................................15

Langowski; Horst-Christian ....................................................22

Lansky; Ephraim Philip .............................................................3

Lansky; Shifra ...........................................................................3

Larroche; Christian ..................................................................4

Le; Sebastien .........................................................................24

Lean; Michael EJ ....................................................................26

Leray; Claude.........................................................................11

Leyse-Wallace; Ruth ...............................................................28

Lienard; Christine ....................................................................7

Lin; Henry C. .........................................................................29

Lin; Pao-Hwa .........................................................................28

Lipnizki; Frank ..........................................................................9

Lokhande; Jayant N. ..............................................................16

Lowery; Lonnie Michael .........................................................32

M

Macera; Caroline A. ...............................................................31

Mahabir; Somdat...................................................................17

Manickavasagan; A. ...............................................................15

Marangoni; Alejandro G. .......................................................11

Marcotte; Michele .................................................................10

Marshall; Maurice R. ..............................................................13

Marteau; Philippe ..................................................................16

Martin; Colin .........................................................................17

Marwaha; Satwinder S. ..........................................................11

Mascheroni; Rodolfo H. .........................................................10

Massanés; Toni ........................................................................6

Matthäus; Bertrand ................................................................31

Maulik, Ph.D.; Nilanjana ........................................................25

Mehta; Bhavbhuti M. ..............................................................3

Meilgaard; Morten C. ............................................................23

Meyer; Al .................................................................................7

Morland; Kimberly B. .............................................................31

Morris; Howard Arthur ..........................................................29

Mujumdar; Arun S. ..................................................................9

N/O

Naushad; Mu ........................................................................15

Newslow; Debby ...................................................................23

Nicoli; Maria Cristina .............................................................22

Nikoleli; Georgia-Paraskevi .....................................................24

Nikolelis; Dimitrios P. .............................................................24

Niranjan; Keshavan ..................................................................7

Nollet; Leo M.L. .........................................................13, 14, 16

Nordin; Borje Edgar Christopher ............................................29

Nussinovitch; Amos .................................................................6

O’Brien; Richard D. ................................................................10

Okubo; Tsutomu ...................................................................16

Otles; Semih ..........................................................................21

Ozilgen; Z. Sibel ......................................................................6

P

Paavilainen; Helena Maaria ......................................................3

Pandey; Ashok .........................................................................4

Panesar; Parmjit S. .................................................................11

Park; Jae W.............................................................................18

Parkin; Kirk L. .........................................................................12

Paterson; Robert Russell Monteith ........................................20

Pathak; Yashwant V. .........................................................16, 17

Pereira; Mark A. .....................................................................28

Pessione; Enrica .....................................................................27

Petry; Clive J. .........................................................................26

Pimentel, M.S.; Marcia H. ........................................................6

Porter; Craig ..........................................................................25

Prasad; Kedar N. ....................................................................27

Preedy; Victor R. ....................................................................30

Preuss; Harry G. .....................................................................29

Puniya; Anil Kumar ..................................................................4

Püssa; Tõnu ...........................................................................20

R

Ramaswamy; Hosahalli S. ......................................................10

Randolph; R. Keith .................................................................29

Rao; M.A. ..........................................................................9, 14

Rao; Theertham .....................................................................16

Ray; Bibek ..............................................................................19

Ray; Ramesh C. ........................................................................5

Raychaudhuri; Siba P. ............................................................25

Reaburn; Peter R.J. .................................................................32

Riccetti; Sauro ........................................................................23

Rippe; James M................................................................27, 29

Ritzoulis; Christos...................................................................14

Rizvi; Syed S.H. ........................................................................9

Robberts; T.C. ..........................................................................9

Robertson; Gordon L. ............................................................21

Rodrigues; Sueli .....................................................................15

Rodriguez; Raymond L...........................................................28

Rossini; Gian Paolo ................................................................21

Roy; Sashwati ........................................................................25

Ryan; Una ..............................................................................19

S

Sahu; Jatindra Kumar ...............................................................9

Salisbury; Neal .........................................................................5

Sastry; Sudhir ........................................................................10

Sato; Kenji .............................................................................13

Schiffrin; Eduardo J. ...............................................................16

Scholey; Andrew ....................................................................16

Schwan; Rosane F. ...................................................................4

Serna-Saldivar; Sergio O. .......................................................12

Shammas; Nazih K. .................................................................7

Sicherer; Scott H. ...................................................................26

Siems; Werner .......................................................................25

Silva; Paulo S. ........................................................................21

Singh; Preeti ..........................................................................22

Smarta; R.B. ...........................................................................22

Soccol; Carlos Ricardo .............................................................4

Sommerburg; Olaf .................................................................25

Soon; Jan Mei ........................................................................20

Sothern; Melinda S. ...............................................................30

Spencer; Jeremy P. E. .............................................................13

Still; Christopher D. ...............................................................28

Stough; Con Kerry Kenneth ...................................................16

Stover; Patrick J. .....................................................................31

Sukumar; E. ...........................................................................15

Sun; Bao-Guo ........................................................................13

Sun; Da-Wen .........................................................................10

Suttie; John W. .......................................................................31

Svetkey; Laura P. ....................................................................28

Swanson; Barry G. .................................................................24

Szemplenski; Thomas ............................................................22

T

Tan; Barrie .............................................................................30

Taormina; Peter J. ..................................................................20

Taylor IV; Lemuel W. ..............................................................32

Teixeira; Jose A. ........................................................................8

Telis; Vania Regina Nicoletti .....................................................8

Tham; Wilhelm ......................................................................19

Thiyam-Holländer; Usha ........................................................31

Thomas; Lynn K. ....................................................................28

Tiwari; Brijesh K. ....................................................................14

Tokuşoşlu; Özlem ...................................................................24

Toldra; Fidel .....................................................................13, 16

V

Vaclavik; Vickie A. ................................................................5, 6

Valentine; David L. .................................................................27

Valentine; Raymond C. ..........................................................27

Varzakas; Theodoros .......................................................15, 24

Vatai; Gyula .............................................................................9

Venzon; Dawna Salter ............................................................29

Vicente; Antonio A. ..................................................................8

Villena; Julio ...........................................................................17

Vliet; Ton van.........................................................................14

W/X/Y/Z

Wall; Benjamin Toby ..............................................................25

Wallace; Taylor C. ..................................................................24

Walstra; Pieter ..........................................................................7

Wang; Lawrence K. ..................................................................7

Wang; Shuo ...........................................................................13

Wani; Ali Abas ........................................................................22

Watson; Ronald Ross ..............................................................30

Wesdorp; Leendert H. ............................................................11

Wheeler; Matthew B. ...............................................................8

White; Peter...........................................................................19

Worch; Thierry .......................................................................24

Wouters; Jan T. M. ...................................................................7

Wu; Guoyao ..........................................................................30

Wu; Linhai .............................................................................19

Xiao; Lihua ............................................................................19

Yoe; Charles ..........................................................................21

Yu; Liangli (Lucy) ...................................................................13

Zempleni; Janos .....................................................................31

Zhao; Yanyun ........................................................................23

Zhu; Yang ................................................................................5

38

Auth

or In

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Sale

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39

Central and South America and MexicoMichael DulisseSales Office, Boca Raton, FLTaylor & Francis 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, USA Tel: 561-998-2582Fax: 561-361-6049e-mail: [email protected] E. Atkin (Excluding Brazil)Cranbury International LLC7 Clarendon Ave, Suite 2Montpelier, VT 05602, USATel: +1 802 223 6565Fax: +1 802 223 6824e-mail: [email protected]

Taylor & Francis Group BrazilRenata Zanzini – Depto [email protected]: (11) 3017-6941 / (11) 97486-8236 Rua Bela Cintra, 967 – 11 and.01415-000 – São Paulo – SP.

Caribbean and The West IndiesJasmina BasicArea Sales Manager Milton Park Sales OfficeTel: +44 (0) 20 7017 6187 Fax: +44 (0) 20 7017 6748 e-mail: [email protected]

AustralasiaJoanne BlackfordMilton Park Sales OfficeTel: +44 (0) 20 7017 6053Fax: +44 (0) 20 7017 6748e-mail: [email protected]

AustraliaEuropa Publications (non-exclusive) James Bennett3 Narabang Way, Belrose, NSW 2085AustraliaTel: +02 9986 7064Fax: +02 9986 7030www.bennett.com.au

Middle East and South AfricaJasmina BasicArea Sales Manager – Middle East and South AfricaMilton Park Sales OfficeTel: +44 (0) 20 7017 6187 Fax: +44 (0) 20 7017 6748 e-mail: [email protected] KavianiIPS (Middle East) LtdP.O. Box 27533Dubai, UAETel: +971 4 238 4001Fax: +971 4 238 4005e-mail: [email protected]: http://www.ipsme.com

Rest of AfricaAdrian RiddockInternational Senior Sales Support Coordinatore-mail: [email protected]

Sub-Saharan Africa (excluding South Africa and Botswana)Julian RussTula Publishing LtdAristotle HouseAristotle LaneOxfordOX2 6TRTel: +44 (0) 1865 553606Fax: +44 (0) 1865 517999e-mail: [email protected]

6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, U.S.A.Within the Continental USA - Tel: 800-272-7737 • Fax: 800-374-3401 • [email protected]

Outside the Continental USA - Tel: 561-994-0555 • Fax: 561-361-6018 • [email protected]

Senior Vice President of SalesDennis WeissTel: 561-998-2510Fax: 561-998-2580e-mail: [email protected]

Customer Service/Sales OperationAngela WilliamsTel: 800-272-7737 ext. 6091Fax: 800-374-3401e-mail: [email protected]

Latin American SalesMichael DulisseTel: 561-998-2582Fax: 561-361-6049e-mail: [email protected]

Premium/Custom SalesGeorge KenneyTel: 561-998-2544Fax: 561-361-6049e-mail: [email protected]

eBooks and Digital Content SalesRosa PerezTel: 917 351-7115Fax: 212-244-1563e-mail: [email protected]

LibrariesEvelyn EliasTel: 561-361-6010 Fax: 561-361-6049e-mail: [email protected]

Bookstores and Textbook SalesEvelyn EliasTel: 561-361-6010 Fax: 561-361-6049e-mail: [email protected]

Subsidiary Rights SalesChristina M. TarantoTel: 212-216-7862Fax: 212-244-1563e-mail: [email protected]

Customer ServicesBook orders should be addressed to the appropriate overseas agent or the Customer Service Department at Bookpoint:

Taylor & Francis Bookpoint130 Park Drive, Milton Park Abingdon, Oxon OX14 4SETel: +44 (0) 1235 400 524Fax: +44 (0) 1235 400 525 e-mail (UK): [email protected] e-mail (international): [email protected]

Standing OrdersIf you would like to receive books on our improved pre-selective standing order system, or if you would like to have further information about this service, please contact your area manager or Customer Services Department.

Group Sales DirectorChristoph ChesherTel: +44 (0) 20 7017 6194Fax: +44 (0) 20 7017 6748e-mail: [email protected]

International Sales DirectorGraham CrossleyTel: +44 (0) 20 7017 6048Fax: +44 (0) 20 7017 6748e-mail: [email protected]

Head of UK SalesNick PerryTel: +44 (0) 20 7017 6132Fax: +44 (0) 20 7017 6732e-mail: [email protected]

Corporate and Institutional SalesAlfred LeaTel: +44 (0) 20 7017 6273Fax: +44 (0) 20 7017 6732e-mail: [email protected]

UK Sales Support ManagerJude SermonTel: +44 (0) 20 7017 6191Fax: +44 (0) 20 7017 6732e-mail: [email protected]

UK Sales Support CoordinatorLindsey BinksTel: +44 (0) 7017 7365e-mail: [email protected]

Academic Representatives (UK)Tim PageHigher Education Sales ManagerMobile: 07824 690646e-mail: [email protected]

International EnquiriesJoanne BlackfordInternational Sales Support Manager (Books)Tel: +44 (0) 20 7017 6053Fax: +44 (0) 20 7017 6748e-mail: [email protected]

Europe and Japan EnquiriesHannah DoltonInternational Sales Support CoordinatorTel: +44 (0) 20 7017 6149Fax: +44 (0) 20 7017 6748e-mail: [email protected]

South Asia, Middle East and Africa EnquiriesAdrian RiddockInternational Senior Sales Support CoordinatorTel: +44 (0) 20 7017 6114Fax: +44 (0) 20 7017 6748e-mail: [email protected]

China Liaison OfficeLeo Li Senior Manager - Academic PublishingTaylor & Francis Group, Beijing OfficeRoom 1108B, Culture Square, No. 59 Jia, Zhongguancun St.Haidian District, Beijing 100872, P.R. ChinaTel: 8610–8250 [email protected]

Foreign RightsAdele Parkere-mail: [email protected]

ExhibitionsKatie GilbertExhibitions ManagerTel: +44 (20) 7017 6310e-mail: [email protected]

In the Americas Sales Office - CRC Press

2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN, UK

Milton Park Sales Office - Taylor & Francis Group (Books Ltd)

Visit us online at www.crcpress.com

40

Sales Ag

ents

BotswanaArthur OagengBook Promotions/Horizon Books BotswanaGaborone International Finance ParkPlot 113-114, Unit 33, Kgale Mews 2, Suite 3 Gaborone, BotswanaTel: +267 393 1194Fax: +267 392 4908e-mail: [email protected]

South Africa, Namibia, Lesotho and SwazilandMichelle SymingtonBook Promotions/Horizon BooksPO Box 6836Roggebaai8012South AfricaTel: +27 21 469 8900Fax: +27 21 469 8903Fax2Email: 0865314387e-mail: [email protected]

South AsiaRyan CooperInternational Sales ManagerMilton Park Sales OfficeTel: +44 (0) 20 7017 6113 Fax: +44 (0) 20 7017 6748 e-mail: [email protected]

IndiaTaylor & Francis Books India Pvt Ltd.912 Tolstoy House15-17, Tolstoy MargNew Delhi 110 001Tel: +91 (0) 11 2371 2131 +91 (0) 11 2335 1453Fax: +91 (0) 11 2371 2132e-mail: [email protected]

PakistanM. Anwer IqbalBook BirdMian Chambers, 3 Temple RoadPO Box 518, Lahore, PakistanTel: +92 42 636 7275Fax: +92 42 636 1370e-mail: [email protected]

JapanUnited Publishers Services Limited1-32-5 Higashi-shinagawaShinagawa-ku, Tokyo 140-0002Tel: +81 (0) 3 5479 7251Fax: +81 (0) 3 5479 7307e-mail: [email protected]

Editorial Office

KoreaSe-Yung JunICK (Information & Culture Korea)473-19 Seokyo-dong, Mapo-kuSeoul, Korea 121-896Tel: +82 2 3141-4791Fax: +82 2 3141-7733e-mail: [email protected]

East and Southeast AsiaFor all Taylor & Francis Group imprints please order from our Singapore Sales OfficeSingapore Sales OfficeTaylor & Francis Asia Pacific60 MacPherson Road#06-09 Siemens CentreSingapore 348615Fax: +65 6742 9356e-mail: [email protected]

Hong KongTaylor & Francis Asia PacificSuite 145, Somptueux Central52-54 Wellington StreetCentralHong KongTel: +852 3752 0626Jeffrey Lim Books Sales DirectorSingapore Sales Officee-mail: [email protected] Kwan Manager e-mail: [email protected]

ChinaTaylor & Francis Asia PacificRoom 1108B, Culture SquareNo. 59 Jia, Zhongguancun St.Haidian DistrictBeijing 100872P.R. China Tel: +86 10 82502670Fax: +86 10 82502566Jeffrey Lim Books Sales DirectorSingapore Sales Office e-mail: [email protected] Ji Sales Managere-mail: [email protected]

Shanghai RegionChris Ye Account ManagerRoom 1410, Jinjiang Xiangyang Tower993 Nanjing West RoadShanghai 200041P.R. ChinaTel: +86 21 22111595e-mail: [email protected]

Guangdong RegionCherry Wang Sales Executivee-mail: [email protected]

Singapore and IndonesiaMohamed Feroz Assistant Sales ManagerSingapore Sales Officee-mail: [email protected]

Malaysia and BruneiTaylor & Francis Publishing ServicesTaylor & Francis Asia PacificNo. 23-2, Jalan PJS 8/18Dataran Mentari 46150 Petaling JayaSelangor Darul EhsanMalaysiaTel: +60 (3) 5630 1361Fax: +60 (3) 5630 1732David YeongGeneral ManagerMobile: +60 (0)16 331 9912e-mail: [email protected]

ThailandTaylor & Francis Asia PacificJeffrey Lim Books Sales Directore-mail: [email protected] Sawaithong Account ManagerTel : +66 2 639 1333 ext. 3612e-mail: [email protected]

TaiwanTaylor & Francis Asia PacificRoom 629, 6F, No. 6, Sec. 4, Hsinyi RoadDa-an DistrictTaipei 106Taiwan (R.O.C.)Jeffrey Lim Books Sales Directore-mail: [email protected] Lin Sales ManagerTel: +886 (2) 2551 1266 ext. 6275e-mail: [email protected]

Philippines, Vietnam and Indo-ChinaJeffrey Lim Books Sales DirectorSingapore Sales Officee-mail: [email protected]

Israel and the Palestinian TerritoriesRyan Cooper International Sales ManagerMilton Park Sales OfficeTel: +44 (0) 20 7017 6113 Fax: +44 (0) 20 7017 6748 e-mail: [email protected] FranklinFranklin’s InternationalPO BOX 3772 7, Tel Aviv 61376, IsraelTel: +972 356 00724Fax: +972 356 00479e-mail: [email protected]

EuropeBelgium, The Netherlands, France and LuxembourgLiza WalravenArea Sales ManagerTaylor & FrancisP.O. Box 4472300 AK LeidenThe Netherlands Tel. 0031 (0) 715243084F: 0031 (0) 71 523 4571 Mobile: 0031 (0)623849668e-mail: [email protected]

Nordic CountriesEva NyikaSales RepresentativeTaylor & Francis ScandinaviaKungsbroplan 3 A, 1st FloorP.O Box 3255SE-103 65 Stockholm, Swedene-Mail [email protected]

Germany, Austria and SwitzerlandGabriela MauchArea Sales Manager Taylor & Francis Group (Books Ltd)Karlshofstr. 2270599 Stuttgart, GermanyTel: +49 (0)711 7207231 Fax: +49 (0)711 7220668 Mobile +49 (0)173 9059469e-mail: [email protected]

Spain, Portugal, Italy, and GreecePhilip Veysey Area Sales ManagerPríncipe de Vergara 109,28002 Madrid, SpainTel: +34 91 700 0688Fax: +34 91 141 2304Mobile: +34 68 777 3678e-mail: [email protected]

Eastern EuropeMarek Lewinson(Humanities and Social Sciences)Bohaterewicza 3/4503-982 Warsaw, PolandTel/fax: +48 (0) 22 6714819Mobile: +48 (0) 602 707 037e-mail: [email protected] Janousek(Science and Technology)Pod Nouzovem 972/21197 00 Prague, Czech RepublicTel: +42 (0) 28 658 49888Mobile: +42 (0) 602294014e-mail: [email protected]

England and WalesLondon and Eastern EnglandJames WhittleArea RepresentativeMobile: 07802 536233 e-mail: [email protected]

West Midlands, Southern England, the South West and South WalesJohn BlakeArea RepresentativeMobile: 07889 263 857e-mail: [email protected]

North and Northwest England, East Midlands and North WalesLucy PinkArea RepresentativeMobile: 07860 633156e-mail: [email protected]

North of England, Scotland, Ireland and Northern IrelandNick PepperArea RepresentativeMobile: 07825 748476e-mail: [email protected]

Library SupplyNigel BerkeleyLibrary Supply and London KeyAccounts ManagerMobile: 07795 968206e-mail: [email protected]

Online RetailersRod AbrahamAssistant UK Sales ManagerMobile: 07860 380 814Fax: 01372 273 744e-mail: [email protected]

The following subject catalogs are available from CRC Press.View them online at the URL listed or contact your local sales representative for copies.

Agriculture & Life SciencesISBN: 978-0-418-27627-3

Biomedical SciencesISBN: 978-0-418-27268-8

Business, Management, & Public AdministrationISBN: 978-0-418-27269-5

Chemistry & Chemical EngineeringISBN: 978-0-418-27271-8

Civil & Mechanical EngineeringISBN: 978-0-418-27272-5

Computer Science, Information Technology, & Game Development

ISBN: 978-0-418-27273-2

Electrical EngineeringISBN: 978-0-418-27274-9

Environmental Science & EngineeringISBN: 978-0-418-27275-6

Ergonomics & Human Factors,Industrial Engineering & Manufacturing

ISBN: 978-0-418-27276-3

Food Science & NutritionISBN: 978-0-418-27277-0

Forensic Science, Law Enforcement, & Homeland Security

ISBN: 978-0-418-27278-7

Mathematics & StatisticsISBN: 978-0-418-27279-4

Medicine & Veterinary MedicineISBN: 978-0-418-27282-4

Physics & Materials ScienceISBN: 978-0-418-27281-7

www.crcpress.com/catalogs CRC PressTaylor & Francis Groupw w w . c r c p r e s s . c o m

Find More Onlinewww.crcpress.com






Go to www.crcpress.comfor detailed information on every book.

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