food science & nutrition

Catalog no. K00160

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Food

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Table of ContentsFood Science & Nutrition

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

Culinary Arts & Science ...................................................................................................................................................4

Dairy ...............................................................................................................................................................................6

Fats & Oils .......................................................................................................................................................................6

Food Additives.................................................................................................................................................................7

Food Biotechnology ........................................................................................................................................................8

Food Chemistry ...............................................................................................................................................................9

Food Engineering & Processing .....................................................................................................................................13

Food Laws & Regulation ................................................................................................................................................16

Food Microbiology & Safety ..........................................................................................................................................17

Food Packaging .............................................................................................................................................................18

Food Product Development ...........................................................................................................................................20

Food Quality Assurance .................................................................................................................................................20

Fruits & Vegetables Products .........................................................................................................................................21

Functional Foods & Nutraceuticals ................................................................................................................................22

Meats ............................................................................................................................................................................23

Nutrition .......................................................................................................................................................................24

Seafood .........................................................................................................................................................................31

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

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

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

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For more information and a complete list of titles, visit us at www.crcpress.com

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.

Catalog no. K15940, ISBN: 978-1-4665-6145-8 May 2012, 7 x 10, 1536 pp. Suggested Price: $349.95 / £223.00

Also available as an eBook

Handbook of Fermented Food and Beverage TechnologySecond EditionEdited by

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

E. Özgül EvranuzIstanbul Technical University, Turkey

Istanbul Technical University, Turkey

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 Animal-Based Fermented Food and Beverage TechnologySecond EditionEdited by

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

E. Özgül Evranuz

This book begins with a concise introduction to one of the oldest biotechnological processes—food fermentation—including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of function microorganisms, the functional and technological properties, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods.

Catalog no. 94955, ISBN: 978-1-4200-9495-4 July 2010, 6-1/8 x 9-1/4, 460 pp. Suggested Price: $169.95 / £108.00


Fermented Foods and Beverages of the WorldEdited by

Jyoti Prakash TamangSikkim University, Gangtok, India

Kasipathy KailasapathyUniversity of Western Sydney, Hawkesbury Campus, Richmond, New South Wales, Australia

From metabolism and microbial cultures to bioreactors and separation processes, this text provides an overview of food bioprocess fundamentals, along with a detailed discussion of the main components in fermentative processes. With a focus on engineering aspects, it presents a technological description of main fermentation products and trends in the food, beverage, and additive industries. Written for practitioners as well as students, the book covers the biological, biochemical, and genetic properties of raw materials and microbial cultures and the peculiarities of operations of sensitive biological materials.

Catalog no. K14052, ISBN: 978-1-4398-8765-3 April 2013, 6-1/8 x 9-1/4, 496 pp. Suggested Price: $169.95 / £108.00


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, FranceContemporary Food Engineering 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 knowledge from 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.

Catalog no. K12130, ISBN: 978-1-4398-4791-6 April 2013, 6-1/8 x 9-1/4, 408 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

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 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.



Handbook of Plant-Based Fermented Food and Beverage TechnologySecond EditionEdited by


E. Özgül Evranuz

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www.crcpress.com • e-mail: [email protected] • 1-800-634-7064 • 1-561-994-0555 • +44 (0) 1235 400 524

In France, a croquembouche— tower of profiteroles (cream puffs)—is traditionally used for celebrations and as centerpieces in buffets. Authored by a pastry chef whose culinary school team routinely wins awards for its croquembouches, this book provides unique and unusual options for chefs to use the croquembouche in a buffet, as a showpiece, or in competitions. Included are techniques of sugar work (pulled, blown, and gum-paste) and chocolate, as well as instruction on how to make the basic profiterole. A DVD demonstrating various forms of croquembouche accompanies the text, along with illustrations, templates, and descriptions.

Catalog no. K14151, ISBN: 978-1-4398-9257-2 March 2013, 6-1/8 x 9-1/4, 208 pp., Pack - Book, CD Suggested Price: $69.95 / £44.99

CroquemboucheThe Art and TechniqueJean-Yves VendevilleCulinary Institute of Savannah, Georgia, USA

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 popular 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.

Catalog no. K16079, ISBN: 978-1-4665-6507-4 April 2013, 6 x 9, 350 pp. Suggested Price: $49.95 / £31.99


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

Charcuterie, the art of transforming pork meats into several preparations as an array of dishes, has traditionally held a very important place in gastronomy. This book discusses the history of pig and pork meat and the use of salt in these preparations. It offers numerous recipes in each category of prepared meats. It also presents helpful charts and tables as well as useful conversion and substitution guides. The information and recipes in this book serve as a foundation for learning and perfecting the skills of charcuterie.

Catalog no. K15867, ISBN: 978-1-4665-5984-4 December 2012, 6 x 9, 272 pp. Suggested Price: $59.95 / £38.99


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

This user-friendly textbook helps culinary students master the art of nutritional cooking. A two-in-one text, it serves both the lecture and laboratory portions of a typical culinary nutrition class. The first part covers the elements of nutritional cooking, food labels, diet-related disease, the role of nutrition in weight management and fitness, and the nutritional needs of different age groups. The second part includes 11 laboratory exercises with practical tips, recipes, and sample menus. Written by experienced culinary arts teachers and registered dietitians, this text is designed specifically for the classroom and kitchen.

Catalog no. K12316, ISBN: 978-1-4398-5083-1 December 2012, 7-1/2 x 9-1/2, 616 pp. Suggested Price: $59.95 / £38.99


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

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.

Catalog no. K12207, ISBN: 978-1-4398-4885-2 August 2012, 6-1/8 x 9-1/4, 836 pp. Suggested Price: $169.95 / £108.00


Valorization of Food Processing By-ProductsEdited by

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

Providing comprehensive coverage of the science and technology of brewing, this book focuses on recent developments such as hops and novel hop products, brewhouse technology, process control in the brewhouse, packaging technology, and approaches to maintaining beer quality. The text describes traditional and obscure beer styles such as chocolate and coffee-flavored beers. It discusses key areas of modern brewing science and includes chapters on microbreweries and the future of brewing. This edition also describes new avenues to challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials.

Catalog no. DK3086, ISBN: 978-0-8247-2657-7 February 2006, 6-1/8 x 9-1/4, 872 pp. Suggested Price: $239.95 / £152.00


Handbook of BrewingSecond EditionEdited by

Fergus G. Priest and Graham G. StewartThe International Centre for Brewing & Distilling, Edinburgh, UKSeries: Food Science and Technology

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Written for food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies and special dietary needs (also provided in figure slides). Using basic terminology, this book is suitable for home cooks as well. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers step-by-step ideas on reviewing kitchen procedures to prevent cross-contact and cross-contamination of food. This book contains practical advice and tools for the kitchen and front of house.

Catalog no. K11383, ISBN: 978-1-4398-2804-5 June 2011, 6-1/8 x 9-1/4, 376 pp. Suggested Price: $49.95 / £31.99


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

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 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.

Catalog no. K13718, ISBN: 978-1-4398-7942-9 September 2011, 7-1/4 x 7-1/4, 72 pp. Suggested Price: $59.95 / £29.99

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

Written by world-renowned chefs, this book unlocks the secrets to the new dishes, textures, flavors, and sensations of molecular gastronomy. Balancing just enough science to explain why the techniques work, with easy-to-follow recipes, the book covers emulsion, culinary foam, spherification, caramelization, the maillard reaction, soft and hard gels, and effervescence. It describes 20 techniques in molecular gastronomy and 40 molecular gastronomy recipes. Colorful photography is included to provide examples of proposed finished products. Once they master these techniques, readers can use them to develop recipes with their own flavor and texture combinations.

Catalog no. K13282, ISBN: 978-1-4398-7163-8 October 2011, 7-1/2 x 9-1/2, 160 pp. Suggested Price: $39.95 / £24.99

Molecular CuisineTwenty Techniques, Forty RecipesAnne Cazor, Christine Lienard, and Gui Alinat

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.



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

This reference presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for production and flavor in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.

Catalog no. N10638, ISBN: 978-1-926895-01-7 December 2011, 6-1/8 x 9-1/4, 131 pp. Suggested Price: $99.95 / £63.99


Food ScienceResearch and TechnologyEdited by

A.K. Haghi, Ph.D.University of Guilan, Iran

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.

Catalog no. K14328, ISBN: 978-1-4398-9890-1 October 2012, 6 x 9, 462 pp., Soft Cover Suggested Price: $39.95 / £25.99


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

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Clemson University, South Carolina, USA

The book describes the history of Brassica oilseed crops and introduces the Brassica genome, its evolution, diversity, classical genetic studies, and breeding. It also delves into molecular genetic linkage and physical maps, progress with genome sequencing initiatives, mutagenesis approaches for trait improvement, proteomics, metabolomics, and bioinformatics. The concluding portion provides detailed methods for whole genome marker assisted breeding and the genetics and genomics of important traits including disease resistance, herbivory, insect and abiotic stress resistance, and discusses the future prospects for Brassica improvement through genomics.

Catalog no. N10445, ISBN: 978-1-57808-720-4 September 2011, 6-1/8 x 9-1/4, 440 pp. Suggested Price: $139.95 / £89.00


Genetics, Genomics and Breeding of Oilseed BrassicasEdited by

David Edwards and Jacqueline BatleyUniversity of Queensland, Brisbane, Australia

Isobel ParkinSaskatoon Research Center, Saskatchewan, Canada

Chittaranjan Kole

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, the 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.

Catalog no. 61666, ISBN: 978-1-4200-6166-6 December 2008, 6-1/8 x 9-1/4, 680 pp. Suggested Price: $179.95 / £115.00


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

Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook describes the gamut of analytical tools and methods available to dairy producers, researchers, and inspectors. It includes tools for analyzing chemical and biochemical compounds as well as bioactive peptides, prebiotics, and probiotics. It also discusses noninvasive chemical and physical sensors and starter cultures used in quality control. The book covers current methods for the detection of microorganisms, allergens, and other adulterations, and it discusses methodologies used to evaluate color, texture, and flavor.

Catalog no. 46314, ISBN: 978-1-4200-4631-1 November 2009, 7 x 10, 918 pp. Suggested Price: $219.95 / £140.00

Handbook of Dairy Foods AnalysisEdited by

Leo M.L. NolletUniversity College Ghent, Belgium

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

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 new 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.

Catalog no. DK3080, ISBN: 978-0-8247-2763-5 September 2005, 6 x 9, 808 pp. Suggested Price: $209.95 / £134.00


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

Dairy

Tackling the toughest job in the kitchen, this book explains the vast range of skills and tasks required of the Garde Manger. With sections on charcuterie, forcemeats, salads, seafood, poultry, pates, and much more, the book provides detailed instructions on the methods and techniques required for the production and presentation of various dishes. It covers all the main cooking techniques, including how to poach, sauté, grill, bake, braise, and roast. Perforated and punched pages allow for easy use by students and working professionals.

Catalog no. K12960, ISBN: 978-1-4398-6630-6 December 2012, 8-1/2 x 11, 544 pp., Soft Cover Suggested Price: $69.95 / £44.99


Textbook

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

Many edible plants considered exotic in the Western world are actually quite mainstream in other cultures. Enhanced by more than 200 drawings, this volume provides comprehensive coverage of tropical and semitropical food plants, reviewing scientific and technological information as well as their culinary uses. A user-friendly format enables readers to easily locate information on botanical and agricultural aspects, economic and social importance, food uses, storage, preparation, and potential toxicity. The book also reviews important historical, geopolitical, health, environmental, and ethical considerations associated with exotic food plants.

Catalog no. K12674, ISBN: 978-1-4398-5686-4 August 2011, 7 x 10, 708 pp. Suggested Price: $89.95 / £57.99


Top 100 Exotic Food PlantsErnest SmallAgriculture and Agri-Food Canada, Ottawa, Ontario

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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.



Color in FoodTechnological and Psychophysical AspectsEdited by

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

This book presents the most current research on all aspects of bergamot and its derivatives, including the history, botany, agro-culture, taxonomy, analytical chemistry, possible contamination, biological properties, and uses. The text provides a fundamental reference for all who are interested in one or more aspects relative to bergamot and its derivatives. Given the wide range of uses for bergamot, from food products to perfume, this book can serve as a reliable, comprehensive reference for scientists, as well as a helpful product information resource for business-related interests.



Citrus bergamia-Bergamot and its DerivativesEdited by

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

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.



CaperThe Genus CapparisEdited by

Ephraim Philip LanskyRimonest Ltd., Haifa, Israel

Helena Maaria PaavilainenThe Hebrew University of Jerusalem, IsraelSeries: Medicinal and Aromatic Plants - Industrial Profiles

The fourth edition follows the same formula as the previous three books by discussing each sweetener in terms of its characteristics. Qualities covered include means of production, physical characteristics, utility, and relative sweetness (compared to sucrose). Technical qualities covered include admixture potential, application, availability, shelf life, transport, metabolism, carcinogenicity, and other toxicity evaluation data. This edition contains a new chapter on the sweetener Advantame and a section on how Stevia sweeteners have been examined and deemed safe. In addition, new contributors have updated information throughout the book.

Catalog no. K12065, ISBN: 978-1-4398-4614-8 September 2011, 7 x 10, 587 pp. Suggested Price: $179.95 / £114.00


Alternative SweetenersFourth EditionEdited by

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

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. The text 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.



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

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

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. It contains a brief account of each lipid’s discovery, biological functions, and possible pharmacological properties. A true text rather than just a catalog, this book is highly informative and educational while simultaneously being anecdotal and interesting to read.

Catalog no. K15167, ISBN: 978-1-4665-5146-6 September 2012, 6-1/8 x 9-1/4, 339 pp., Soft Cover Suggested Price: $99.95 / £63.99


Introduction to LipidomicsFrom Bacteria to ManClaude Leray

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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 examines 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.



Biotechnology in Agriculture and Food ProcessingOpportunities and ChallengesP.S. PanesarSant Longowal Institute of Engineering & Technology, India

S.S. MarwahaPunjab Biotechnology Incubator, India

This volume discusses the nature of food odorants and tastants and the way they are perceived by the human olfactory system. It presents the basic anatomy and physiology of sensory systems involved in flavor sensation and examines the fundamentals of flavor compounds formation. It also presents technological issues related to flavor compounds and discusses safety and regulatory aspects of flavorings used in foods. The book discusses specific flavors, examines food taints and off-flavors, and offers analytical approaches to characterize food flavors.



Food FlavorsChemical, Sensory and Technological PropertiesEdited by

Henryk JelenPoznan’ University of Life Sciences, PolandChemical & Functional Properties of Food Components Series

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.



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, PolandChemical & Functional Properties of Food Components Series

This handbook remains the reference of choice for flavor specialists across the world. Now with over 1,500 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, physical and molecular descriptions, as well as uses and origins. It also presents new regulatory information and findings on aroma and taste thresholds.

Catalog no. 90771, ISBN: 978-1-4200-9077-2 November 2009, 8-1/2 x 11, 2159 pp. Suggested Price: $440.00 / £280.00


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

Designed for product developers, nutritionists, dietitians, and regulatory agencies, this volume discusses critical findings from 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.

Catalog no. K14349, ISBN: 978-1-4398-9929-8 May 2012, 6-1/8 x 9-1/4, 557 pp. Suggested Price: $179.95 / £114.00


Dietary Fiber and HealthEdited by

Susan ChoNutraSource Inc., Laurel, Maryland, USA

Nelson Almeida

This volume explores the application of hydrocolloids in the kitchen. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein-polysaccharide complex. Starting with a description of the chemical and physical nature of the item, the authors go on to explore its manufacture and biological/toxicological properties. Each chapter includes recipes demonstrating that product’s abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate the product for large-scale use or as a starting point for industrial formulations.



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

Madoka HirashimaMie University, Japan

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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. The second section focuses on postharvest operations, while the third section 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.



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

The 94th Edition is an update of a classic reference, mirroring the growth and direction of science for a century. The Handbook 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. New tables have been added and others updated, including the mathematical tables in Appendix A. Available in traditional print format and as an ebook, this reference puts physical formulas and mathematical tables used in labs every day within easy reach.

Catalog no. K16524, ISBN: 978-1-4665-7114-3 June 2013, 8-1/2 x 11, 2650 pp. Suggested Price: $169.95 / £108.00

CRC Handbook of Chemistry and Physics, 94th EditionEdited by

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

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.

Catalog no. K12596, ISBN: 978-1-4398-5565-2 February 2012, 8-1/2 x 11, 394 pp., Soft Cover Suggested Price: $59.95 / £38.99


Textbook

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

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, and expanded considerably, 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.

Catalog no. K14973, ISBN: 978-1-4665-1386-0 November 2012, 6-1/8 x 9-1/4, 374 pp. Suggested Price: $169.95 / £108.00


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

This book demonstrates the massive effect that biotechnology has on food production and processing. It begins with an overview of principles of microbiology, biochemistry, cell biology, and genetics. It follows with a review of food microbiology that analyzes the genetics and processes of dietary fundamentals, including dairy starter cultures, lactic acid bacteria, baker’s yeast, and wine. The text discusses dairy and animal foods, examines plants and algal systems, and explores food safety and diagnostics, and functional foods. The volume concludes with descriptions of novel bioprocessing applications and regulatory and patent issues.

Catalog no. DK3098, ISBN: 978-0-8247-5329-0 October 2005, 7 x 10, 2008 pp. Suggested Price: $520.00 / £331.00


Food BiotechnologySecond EditionEdited by

Kalidas Shetty and Robert E. LevinUniversity of Massachusetts, Amherst, USA

Gopinadhan PaliyathUniversity of Guelph, Ontario, Canada

Anthony PomettoIowa State University, Ames, USA

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 and pathway expression. The approaches and techniques of molecular biology enable us to ask and 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.

Catalog no. N10536, ISBN: 978-1-57808-787-7 March 2012, 6 x 9, 400 pp. Suggested Price: $139.95 / £89.00


Biotechnology of Fungal GenesEdited by

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

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Written from a practical, problem-solving perspective, this second edition examines stir bar sorptive extraction (SBSE) and emphasizes the range of applications available. Topics discussed include analyzing and combating off-flavors caused by metabolites from microorganisms and the identification of the characterizing aroma-active compounds of tropical fruits with high economic potential. The book also examines the parameters utilized during the production of aqueous formulations rich in pyrazines and describes how spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process.

Catalog no. K12098, ISBN: 978-1-4398-4673-5 December 2011, 6-1/8 x 9-1/4, 280 pp. Suggested Price: $159.95 / £99.00


Flavor, Fragrance, and Odor AnalysisSecond EditionEdited by

Ray MarsiliMarsili Consulting Group, Rockford, Illinois, USA

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.



Flavonoids and Related CompoundsBioavailability and FunctionEdited by

Jeremy P. E. SpencerUniversity of Reading, UK

Alan CrozierUniversity of Glasgow, UKSeries: Oxidative Stress and Disease

The latest edition of the most internationally respected reference in food chemistry for more than 30 years adds the work of new experts and examines the latest research in biotechnology. All chapters reflect recent 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.

Catalog no. DK9272, ISBN: 978-0-8493-9272-6 September 2007, 7 x 10, 1160 pp., Soft Cover Suggested Price: $79.95 / £50.99

Textbook

Fennema’s Food ChemistryFourth EditionEdited by

Srinivasan Damodaran, Kirk Parkin, and Owen R. FennemaUniversity of Wisconsin-Madison, USASeries: Food Science and Technology

Diverse in composition, cereals contain a vast number of biochemical entities. Their style of production varies according to their type, cultivar, region, and cultural practices. Cereals are the basis of many new food products, and advances in cereal engineering have improved manufacturing processes. This volume 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.



Engineering Aspects of Cereal and Cereal-Based ProductsEdited by

Raquel de Pinho Ferreira Guine and Paula Maria dos Reis CorreiaESAV, Viseu, PortugalContemporary Food Engineering Series

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 adoption, which contains tips for conducting labs, and solutions to problems in the text.

Catalog no. K11151, ISBN: 978-1-4398-2167-1 February 2010, 8-1/2 x 11, 360 pp., Soft Cover Suggested Price: $72.95 / £45.99


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

Presented in a user-friendly format in both hard copy and fully searchable CD-ROM, this resource contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food.

Catalog no. 83511, ISBN: 978-1-4200-8351-4 November 2012, 8-1/2 x 11, 2346 pp. Suggested Price: $590.00 / £376.00


Dictionary of Food Compounds with CD-ROMSecond EditionEdited by

Shmuel YannaiTechnion-Israel Institute of Technology, Haifa

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Within the last few years, knowledge about vitamins has increased dramatically, resulting in improved understanding of human requirements for many vitamins. 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. Maintaining its status as the highest quality reference in the field, this Handbook brings together leading experts in molecular biology, biochemistry, and physiology to incorporate these new discoveries into this updated and revised fifth edition.



Handbook of VitaminsFifth EditionJanos 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

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.

Catalog no. 63154, ISBN: 978-1-4200-6315-8 December 2009, 7 x 10, 991 pp. Suggested Price: $249.95 / £159.00


Handbook of Essential OilsScience, Technology, and ApplicationsEdited by

K. Hüsnü Can BaserAnadolu University, Eskisehir, Turkey

Gerhard BuchbauerUniversitat Wien, Austria

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.

Catalog no. 9341X, ISBN: 978-1-4200-9341-4 March 2012, 6-1/8 x 9-1/4, 470 pp. Suggested Price: $169.95 / £108.00Also available as an eBook

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

This volume discusses the effects of naturally occurring and process-generated pro-oxidants 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 demonstrates the analysis of pro-oxidants and antioxidants in foods, their mechanism and activity, their chemistry and biochemistry, and the practical considerations of healthy food production and marketing.



Food Oxidants and AntioxidantsChemical, Biological, and Functional PropertiesEdited by

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

This third edition maintains the high quality of the lauded previous editions, and also contains new chapters on herbicides and fungicides, EDCs, PAHs, dioxins, and PCBs (POPs). The text offers comprehensive coverage in nearly all categories of food components analyzed by HPLC, including amino acids, peptides, proteins (proteomics), neutral lipids, phospholipids, carbohydrates, and alcohols. It also explores fat- and water-soluble vitamins, organic acids, mycotoxins, sweeteners, colorants, preservatives, antioxidants, antimicrobial residues, and pesticides. The book provides practical information for all those involved in the production, development, or routing analysis of foods and food products.

Catalog no. K11514, ISBN: 978-1-4398-3084-0 November 2012, 7 x 10, 1067 pp. Suggested Price: $249.95 / £159.00


Food Analysis by HPLCThird EditionEdited by


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

This book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University of 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.

Catalog no. N10639, ISBN: 978-1-926895-07-9 July 2012, 6-1/8 x 9-1/4, 214 pp. Suggested Price: $99.95 / £63.99


Food Analysis and PreservationCurrent Research TopicsEdited by

Michael G. KontominasUniversity of Ioannina, Greece

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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 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.



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

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

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.



Textbook

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

Written by leading scientists, many of whom personally developed or refined the techniques, this concise guide presents detailed explanations of both new and established methods for the analysis of food components and additives. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive to be analyzed, explains how it works, and then offers examples of applications. The second edition features three new topics: analytical quality assurance, analysis of carbohydrates, and analysis of natural toxins.



Methods of Analysis of Food Components and AdditivesSecond EditionEdited by

Semih ÖtlesEge University, Izmir, TurkeySeries: Chemical & Functional Properties of Food Components

This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It explains the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts including freezing, distillation, (re)crystallization, foaming, emulsification, aggregation, and clarification to their applications in the fields of processing, microbiology, and bioavailability of foods. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics, and chemistry.

Catalog no. K14848, ISBN: 978-1-4665-1175-0 March 2013, 6-1/8 x 9-1/4, 208 pp. Suggested Price: $89.95 / £57.99


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

Quite possibly the first comprehensive text on Galactomannans, this book compiles information on industrial galactomannans such as locust bean gum, guar gum, tara gum, fenugreek gum, Cassia tora gum, and Sesbania bisipinasa gum. Until now, the topic has been only generally covered within chapters in books on carbohydrates, particularly the polysaccharides. The book describes how they are currently produced commercially and how they have become industrial commodities. It compares details on the various galactomannan sources and provides a simple and clear introduction to the subject.



Industrial Galactomannan PolysaccharidesN.K. MathurRajasthan, India

This second edition provides analytical techniques for detecting compounds in water samples. Maintaining the detailed and accessible style of the original, this 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 a variety of fresh- and saltwater. It covers the analysis of endocrine disrupting compounds and residues of plastics, as well as discusses acrylamide, trihalomethanes, phthalates, and volatile organic compounds in water.

Catalog no. 7033, ISBN: 978-0-8493-7033-5 June 2007, 7 x 10, 784 pp. Suggested Price: $319.95 / £204.00


Handbook of Water AnalysisSecond EditionEdited by


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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. This volume 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.

Catalog no. DK271X, ISBN: 978-0-8493-5027-6 July 2010, 8-1/2 x 11, 784 pp. Suggested Price: $420.00 / £267.00

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

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 coatings 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.



Biopolymer Engineering in Food ProcessingEdited by

Vania Regina Nicoletti TelisUniversidade Estadual Paulista (UNESP), São Paulo, BrazilContemporary Food Engineering Series

Lenox Institute of Water Technology, Massachusetts, USA

An examination of current conditions and future trends, the text 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. It 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

Catalog no. 72277, ISBN: 978-1-4200-7227-3 March 2013, 7 x 10, 400 pp. Suggested Price: $89.95 / £57.99


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. Shammas

Highlighting the versatility and efficiency of extrusion cooking, this comprehensive introduction emphasizes recent advances in extrusion technology and extruder systems and instructs in the proper selection of raw materials and extruders. Describing the advantages and disadvantages of extrusion versus other methods, it covers the use of extrusion to develop new products such as cereal-based snacks, baby foods, pasta products, breakfast cereals, texturized protein, and modified starch from cereals. It provides practical troubleshooting advice and discusses the modification of functional properties of foods through extrusion.



Advances in Food Extrusion TechnologyEdited by

Medeni Maskan and Aylin AltanUniversity of Gaziantep, TurkeyContemporary Food Engineering Series

Suitable for practicing engineers and engineers in training, this book covers the most important operations involving particulate solids. Through clear explanations of theoretical principles and practical laboratory exercises, the text provides an understanding of the behavior of powders and pulverized systems. It also helps readers develop skills for operating, optimizing, and innovating particle processing technologies and machinery in order to carry out industrial operations. The author explores common bulk solids processing operations, including milling, agglomeration, fluidization, mixing, and solid–fluid separation.



Unit Operations of Particulate SolidsTheory and PracticeEnrique Ortega-RivasAutonomous University of Chihuahua, Mexico

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.



SweetenersNutritional Aspects, Applications, and Production TechnologyEdited by

Theodoros VarzakasHigher Institute of Kalamata, Greece

Athanasios Labropoulos and Stylianos AnestisTechnological Institute of Athens, Greece

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Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author provides an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. The book also discusses statistical process analysis and quality control. It includes examples from almost every conceivable food process, most of which are based on real data given in the many references. Each example is followed by a clear, step-by-step worked solution.

Catalog no. K10767, ISBN: 978-1-4398-1486-4 March 2011, 7 x 10, 704 pp. Suggested Price: $189.95 / £121.00

Also available in soft cover and as an eBook

Handbook of Food Process Modeling and Statistical Quality ControlSecond EditionMustafa ÖzilgenYeditepe University, Istanbul, Turkey

This updated and expanded classic handbook details the fundamental and practical aspects of those preservation methods and new techniques that are most important to the industry. The book emphasizes practical, cost-effective, and safe strategies for implementing techniques and describes the exact mode or mechanisms involved in each method by exploring its effects on food properties. The text is organized based on the mode of preservation method: fresh food products; chemicals and microbes; water, structure, and atmosphere; heat and energy; and indirect approaches. This is an invaluable resource for students and researchers.

Catalog no. DK3871, ISBN: 978-1-57444-606-7 July 2007, 7 x 10, 1088 pp. Suggested Price: $189.95 / £120.00


Handbook of Food PreservationSecond EditionEdited by

M. Shafiur RahmanSultan Qaboos University, Muscat, Sultanate of OmanSeries: Food Science and Technology

Going beyond traditional unit operations of fluid flow and heat transfer in food process engineering, this textbook covers traditional unit operations, using updated engineering properties and data, and simplified computer-aided techniques. It discusses mechanical processing and novel food processes such as membrane separations, and introduces elements of food packaging operations and food process design. The text examines the effects of each process on the quality, safety, and physical structure of food products. A solutions manual and figure slides are available upon qualifying course adoption.

Catalog no. 83538, ISBN: 978-1-4200-8353-8 February 2011, 6-1/8 x 9-1/4, 594 pp. Suggested Price: $84.95 / £53.99


Textbook

Food Process Engineering OperationsGeorge D. Saravacos and Zacharias B. MaroulisNational Technical University of Athens (NTUA), GreeceContemporary Food Engineering Series

A comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories, this book begins with an overview of solvent extraction technology. It examines pulsed electric fields, diffusion processes, and electrical discharge processes in the extraction of biocompounds. It describes conventional and innovative techniques for the intensification of extractions from food and natural products, and reviews recent developments in supercritical CO2 extraction of food and food products. The book also examines the pressurized hot water extraction (PHWE) process and discusses essential oil extraction, among other topics.



Enhancing Extraction Processes in the Food IndustryEdited by

Nikolai LebovkaF.D. Ovcharenko Biocolloidal Chemistry Institute, National Academy of Sciences, Kiev, Ukraine

Eugene VorobievUniversité de Technologie de Compiègne (UTC), France

Farid ChematUniversite d’Avignon, France

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

Catalog no. 83635, ISBN: 978-1-4200-8363-7 March 2013, 6-1/8 x 9-1/4, 584 pp. Suggested Price: $189.95 / £121.00


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, Denmark

Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and on 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.



Engineering Aspects of Food BiotechnologyEdited by

Jose A. Teixeira and Antonio A. VicenteUniversity of Minho, Braga, PortugalContemporary Food Engineering Series

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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. In addition to providing the basic theory, principles, and applications of ohmic heating technology, the book provides examples of applications of these technologies for different classes of food products. Catalog no. 71084, ISBN: 978-1-4200-7108-5 May 2013, 6-1/8 x 9-1/4, 500 pp. Suggested Price: $179.95 / £114.00


Ohmic Heating in Food ProcessingEdited by

Michele Marcotte, Hosahalli S. Ramaswamy, Sudhir Sastry, Khalid Abdelrahim, and Peter J. FryerSeries: Electro-Technologies for Food Processing Series

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. Developed as a textbook for introductory courses in food engineering and food science programs, most chapters provide references and exercises to further understanding.



Textbook

Introduction to Food Process EngineeringAlbert IbarzUniversity of Lleida, Spain

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

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.



Introduction to Advanced Food Processing TechnologiesEdited by

Jatindra Kumar SahuAssam University, India

This handbook provides a comprehensive collection of expert knowledge from international academic and industry leaders. This 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.

Catalog no. DK4102, ISBN: 978-1-57444-668-5 November 2006, 8-1/2 x 11, 1312 pp. Suggested Price: $304.45 / £191.00


Handbook of Industrial DryingThird EditionEdited by

Arun S. MujumdarNational University of Singapore

Now in its second edition, this volume examines the art and science of frozen foods and assembles essential data and references relied upon by scientists. Original chapters have been revised and updated with the latest developments. The book includes a new section on emerging technologies in food freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins. A new section on trends in frozen food packaging explores active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods.

Catalog no. K11627, ISBN: 978-1-4398-3604-0 October 2011, 7 x 10, 936 pp. Suggested Price: $199.95 / £127.00


Handbook of Frozen Food Processing and PackagingSecond EditionEdited by

Da-Wen SunUniversity College Dublin (UCD), IrelandContemporary Food Engineering Series

This four-volume set explores scientific data of immense complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing, and Volume IV examines food technology and processing. Unique in both depth and breadth, each volume contains about 1,000 pages of scientific and technical data.

Catalog no. DK9847, ISBN: 978-0-8493-9847-6 December 2005, 8-1/2 x 11, 3632 pp. Suggested Price: $1599.00 / £1000.00


Handbook of Food Science, Technology, and Engineering4-Volume SetEdited by

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

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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.

Catalog no. K11805, ISBN: 978-1-4398-3950-8 February 2012, 7 x 10, 684 pp. Suggested Price: $99.95 / £63.99


The Feeding of NationsRe-Defining Food Security for the 21st CenturyMark GibsonManchester Metropolitan University, UK

Emphasizing the dual importance of food safety and quality, this book highlights the system of Good Practices applied on the farm and during shipping, and delineates the Hazard Analysis Critical Control Points (HACCP), a specialized system for safety assurance that is implemented during food processing and manufacturing operations. The HACCP system defines seven principles that identify potential hazards (microbiological, chemical, and physical) and determines Critical Control Points (CCP) along the production stages to be monitored and controlled. Food quality parameters include nutritional value, sensorial characteristics, price, shelf life, and brand identification.



Quality and Safety Assurance in Food ProcessingConstantina TziaNational Technical University of Athens, Greece

This is the first book about fermented food and beverage 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, and 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 such engineering issues 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.



Solid-State Fermentation for Foods and BeveragesEdited by

Jian ChenJiangnan University, Jiangsu, China

Yang ZhuTNO Quality of Life, Zeist, the NetherlandsSeries: Fermented Foods and Beverages Series

Now in its second edition, this volume continues to explore the latest developments in thermal processing. 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). The book 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.



Thermal Food ProcessingNew Technologies and Quality Issues, Second EditionEdited by

Da-Wen SunUniversity College Dublin (UCD), IrelandContemporary Food Engineering Series

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.

Catalog no. K11594, ISBN: 978-1-4398-3536-4 February 2012, 6-1/8 x 9-1/4, 420 pp. Suggested Price: $169.95 / £108.00


Physical Properties of FoodsNovel Measurement Techniques and ApplicationsEdited by

Ignacio AranaUniversidad Pública de Navarra, Pamplona, SpainContemporary Food Engineering Series

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.

Catalog no. 55488, ISBN: 978-1-4200-5548-1 June 2012, 6-1/8 x 9-1/4, 402 pp. Suggested Price: $169.95 / £108.00


Operations in Food RefrigerationEdited by

Rodolfo H. MascheroniCIDCA National University of La Plata, ArgentinaContemporary Food Engineering Series

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Written to walk readers through 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 business and scientific aspects of microbiological research to underscore the return on investment for food beverage and 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 complex questions, and provides examples of how such data can be applied to consumer and brand protection efforts.



Microbiological Research and Development for the Food IndustryEdited by

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

Lactic acid-producing fermentation has long been used to improve perishable foods. Updated with the substantial progress in this field since the third edition, the fourth edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria. Topics discussed include revised taxonomy, new discoveries related to the mechanisms of lactic acid bacterial metabolism and function, an improved mechanistic understanding of probiotic functioning, applications in food and feed preparation, health properties of lactic acid bacteria, and the regulatory framework related to safety and efficacy.



Lactic Acid BacteriaMicrobiological and Functional Aspects, Fourth EditionEdited by

Sampo Lahtinen and Arthur C. OuwehandDanisco Finland, Kantvik

Seppo SalminenUniversity of Turku, Finland

Atte von WrightUniversity of Kuopio, Finland

The latest edition of a bestseller, this updated 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 an 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.

Catalog no. K10224, ISBN: 978-1-4398-0406-3 March 2010, 8-1/2 x 11, 2040 pp. Suggested Price: $209.95 / £134.00


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

Maintaining the high standard of previous bestselling editions, this fourth edition broadens coverage of foodborne diseases to include many new pathogens, as well as descriptions of the mechanism of pathogenesis. It contains a chapter on detection methods and evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate-level and working professionals in food microbiology or food safety.

Catalog no. 7529, ISBN: 978-0-8493-7529-3 October 2007, 7 x 10, 536 pp. Suggested Price: $77.95 / £49.99

Textbook

Fundamental Food MicrobiologyFourth EditionBibek RayUniviversity of Wyoming, Plymouth, USA

Arun BhuniaPurdue University, West Lafayette, Indiana, 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 2,000 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. Featuring more than 200 entries and 3,600 references, this is the largest and most comprehensive guide on raw production technology.

Catalog no. K10554, ISBN: 978-1-4398-1111-5 October 2010, 8-1/2 x 11, 2114 pp. Suggested Price: $850.00 / £541.00

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

Dennis R. HeldmanHeldman Associates, Mason, Ohio, USA

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

This volume analyzes the challenges faced in controlling Salmonella and keeping the public safe from this threat. Topics discussed include the origin of Salmonella in poultry; intervention strategies during breeding, hatching, grow-out, transportation, and processing; how to design a processing plant to eliminate Salmonella; and how to verify intervention strategies to ensure they are working. It also discusses increasing yield during processing while controlling Salmonella, new regulations being proposed by USDA-FSIS and their impact on poultry companies, and the differences between the EU and the U.S. with regard to Salmonella control.



Controlling Salmonella in Poultry Production and ProcessingScott M. Russell, Ph.D.University of Georgia, Athens, USA

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Updated and completely revised with the latest discoveries, this text is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include materials and properties of coatings, how they present barriers to gases and water vapors, how they can improve or harm appearance, and regulation issues. The book also discusses how to apply coatings to various commodities, and how they can function as carriers of additives.

Catalog no. 59629, ISBN: 978-1-4200-5962-5 August 2011, 6-1/8 x 9-1/4, 460 pp. Suggested Price: $189.95 / £121.00


Edible Coatings and Films to Improve Food QualitySecond EditionEdited by

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

Food Packaging

A blend of fundamental and applied research, this volume looks at how probiotics can enhance human health, covering all aspects of intestinal microflora. While the focus remains on the recent findings in the field of gut health, this book also looks at the possible role of probiotics beyond the gut, such as in oral health care, allergic disorders, and women’s health. In addition, it reviews pertinent legislation worldwide, with special emphasis on Japan, the pioneers of a regulatory framework for functional foods.

Catalog no. N10312, ISBN: 978-1-57808-698-6 February 2011, 7 x 9.5, 150 pp., Soft Cover Suggested Price: $89.95 / £57.99


Probiotic Foods in Health and DiseaseEdited by

G. Balakrish Nair and Yoshifumi Takeda

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.



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

A companion volume to Principles of Risk Analysis: Decision Making Under Uncertainty, this primer provides an introduction to risk analysis. Readers learn the language, models, and concepts of risk analysis and its three component tasks—risk management, assessment, and communication. The book also introduces a down-to-earth approach to decision-making uncertainty. Extensive examples illustrate the applicability of the risk analysis principles. Based on the author’s decades of experience, this primer provides a foundation for the practice of risk analysis for professionals from all walks of life.

Catalog no. K12691, ISBN: 978-1-4398-5763-2 July 2011, 6 x 9, 251 pp., Soft Cover Suggested Price: $59.95 / £38.99


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

This volume contains expert contributions from international mycologists involved in fungal pathogen research and diagnosis. Following a similar format throughout, each chapter comprises a review of the classification, epidemiology, clinical features, and diagnosis of one or a group of related fungal species; an outline of clinical sample collection and preparation procedures; a selection of representative stepwise molecular detection protocols; and a discussion on further research requirements for improving the diagnosis.

Catalog no. K10626, ISBN: 978-1-4398-1240-2 June 2011, 8-1/2 x 11, 958 pp. Suggested Price: $199.95 / £127.00


Molecular Detection of Human Fungal PathogensEdited by

Dongyou LiuRCPA Biosecurity QAP, New South Wales, Australia

The second book in a four-part series, this text is an in-depth review of state-of-the-art molecular detection and identification methods for human bacterial pathogens. Written by scientists with extensive expertise in human pathogen research, this book is an authoritative summary of biology, epidemiology, and pathogenesis of major human bacterial pathogens. A handy textbook for undergraduate and graduate students in medical, veterinary, and food microbiology, it contains approximately 750 figures and 750 tables for better comprehension. Topics include classification, morphology and biology, epidemiology, genomics, and diagnoses.

Catalog no. K10625, ISBN: 978-1-4398-1238-9 April 2011, 8-1/2 x 11, 1278 pp. Suggested Price: $199.95 / £127.00


Molecular Detection of Human Bacterial PathogensEdited by

Dongyou LiuRCPA Biosecurity QAP, New South Wales, Australia

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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.



Shelf Life Assessment of FoodEdited by

Maria Cristina NicoliUniversity of Udine, ItalySeries: Food Preservation Technology

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.

Catalog no. 9291X, ISBN: 978-1-4200-9291-2 May 2010, 6-1/8 x 9-1/4, 264 pp. Suggested Price: $159.95 / £99.00


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

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.



Modified Atmosphere and Active Packaging TechnologiesEdited by

Ioannis ArvanitoyannisUniversity of Thessalia, Volos, GreeceContemporary Food Engineering Series

The second edition of this newly titled handbook explores the application of new and existing 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.



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

This book presents an integrated approach to the principles underlying food packaging. 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; and life cycle assessment and sustainability. A new chapter addresses food packaging closures and sealing systems, including closures for plastic and composite containers and peelable seals. Figure slides are available upon qualifying course adoption.



Textbook

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



Food Packaging and Shelf LifeA Practical GuideEdited by

Gordon L. RobertsonFood●Packaging●Environment, Hope Island, Queensland, Australia

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Introducing state-of-the-art technology and emerging systems for the quantitative evaluation and definite measurement of food quality and safety, this book begins with a review of the concept and scope of food quality parameters such as color, texture, chemical compositions, and flavor. Chapters cover artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; electronic nose; biosensors; and the use of nanotechnology.



Emerging Technologies for Food Quality and Food Safety EvaluationEdited by

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

Sukwon KangGwonseon-gu, South KoreaContemporary Food Engineering Series

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.



Specialty FoodsProcessing Technology, Quality, and SafetyEdited by

Yanyun ZhaoOregon State University, Corvallis, 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.


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

B. Thomas CarrCarr Consulting, Evanston, Illinois, USA

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

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.

Catalog no. K10985, ISBN: 978-1-4398-1864-0 January 2011, 6-1/8 x 9-1/4, 508 pp. Suggested Price: $94.95 / £59.99


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

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

Catalog no. TX285, ISBN: 978-1-58716-028-8 April 2009, 6-1/8 x 9-1/4, 385 pp. Suggested Price: $64.95 / £41.99


Textbook

Introducing Food ScienceRobert L. ShewfeltUniversity of Georgia, Athens, USA

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.



Innovation in Healthy and Functional FoodsEdited by

Dilip Ghosh, Shantanu Das, Debasis Bagchi, and Raja B. Smarta

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This book examines engineering principles, problems, designs, testing, and other practical aspects of various grain dryers, milling machines, and furnaces. It also explores the utilization of by-products and biomass of post-harvest management of fruits and vegetables and other chemicals and value-added products. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology. It features three new chapters that cover fruit and vegetable process engineering, food chemistry, and food engineering operations.



Post Harvest Technology and Food Process EngineeringAmalendu ChakravertyIndian Institute of Technology Kharagpur

R. Paul SinghUniversity of California, Davis, USA

To meet the demands for high-quality, long-shelf-life fresh 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.



Advances in Fruit Processing TechnologiesEdited by

Sueli Rodrigues and Fabiano Andre Narciso FernandesUniversidade Federal do Ceara, Fortaleza, BrazilContemporary Food Engineering Series

Taking a multidisciplinary approach, this work discusses the basic and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and market for these commodities. The book covers regulations that affect the processing and quality of the final products as well as consumers’ attitude and sensory perceptions. Chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations with regard to creating healthy and attractive products.

Catalog no. 71211, ISBN: 978-1-4200-7121-4 October 2010, 6-1/8 x 9-1/4, 424 pp. Suggested Price: $169.95 / £108.00


Advances in Fresh-Cut Fruits and Vegetables ProcessingEdited by

Olga Martin-Belloso and Robert Soliva FortunyUniversity of Lleida, SpainSeries: Food Preservation Technology

The global sourcing of ingredients has created new supply chain, management, and regulatory compliance challenges. 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 principals 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.


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

This volume examines the merger of identity preservation and traceability into IPT as it relates domestically and internationally to food safety and economics, with an emphasis on grain to illustrate trends. While the concepts behind IPT are not new, concerns during the past decade led to these ideas uniting within a single framework. This work highlights the major systems of IPT from a U.S. business perspective. The research provides a sampling of government, industry, and company approaches towards IPT systems from the 1990s to early 2007. From this readers gain a better understanding of the complexity of IPT systems, and the diverse reasons why IPT is critical for food safety and the market.



Food Identity Preservation and TraceabilitySafer GrainsGregory S. BennetIowa State University, Ames, USA

This book provides information on how to create and design an effective food sanitation system. It includes the regulatory requirements of food plant sanitation; identifies microorganisms of food manufacturing concern; and explores the benefits of sanitary design, effective sanitation practices, and the means of verifying sanitation. It also identifies sanitary practices for plant personnel and defines the means of preventing chemical and physical food safety hazards through sanitation. Including photographs, diagrams, and tables, this text is an excellent reference for all food safety and food quality personnel.

Catalog no. 4197, ISBN: 978-0-8493-4197-7 June 2006, 6-1/8 x 9-1/4, 304 pp. Suggested Price: $179.95 / £115.00


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

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Functional foods contain active compounds that offer specific benefits that enhance life and promote longevity. This volume presents 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.

Catalog no. K10815, ISBN: 978-1-4398-1588-5 January 2012, 7 x 10, 956 pp. Suggested Price: $189.95 / £121.00


Handbook of Analysis of Active Compounds in Functional FoodsEdited by


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

This book reviews the latest evidence and pharmaceutical functions of the tea polyphenols with regard to health promotion benefits. The text discusses the rise of tea-derived supplements, which is driving the food industry and research community to address critical challenges. The authors review these challenges, which include screening the myriad of potential bioactivity of tea polyphenols, uncovering complex underpinning mechanisms, establishing optimal intake levels and synergistic formulations, and developing an adequate tea polyphenols delivery matrix.



Green Tea PolyphenolsNutraceuticals of Modern LifeEdited by

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

Presenting current data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives, such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins, aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon.



Fruit and Cereal BioactivesSources, Chemistry, and ApplicationsEdited by

Özlem TokusogluCelal Bayer University, Manisa, Turkey

Clifford Hall IIINorth Dakota State University, Fargo, USA

Many naturally occurring compounds from foods inhibit pathophysiological mechanisms or suppress activities of pathogenic molecules. Proteins and peptides play significant roles in such activities and are gaining importance as nutraceuticals that benefit numerous aspects of health and nutrition. This volume provides a human health perspective on food-derived proteins and peptides. It describes the potential for large-scale production with advances in technology, and proposes challenges and opportunities for the future of health, nutrition, medicine, and the biosciences.

Catalog no. 93142, ISBN: 978-1-4200-9314-8 December 2011, 6-1/8 x 9-1/4, 368 pp. Suggested Price: $159.95 / £99.00


Bioactive Food Proteins and PeptidesApplications in Human HealthEdited by

Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall and Arvind Kannan

This book examines whether natural and herbal medicines, vitamins, and supplements improve human cognition and/or brain processes in the healthy young and elderly and in disorders of cognition such as Alzheimer’s Dementia. Addressing a broad scope that includes different classes of supplements and different demographic groups, contributors provide a scientific focus and describe recent research as well as what is currently known about specific supplements and intelligence, memory, cognition, and brain functioning.



Advances in Natural Medicines, Nutraceuticals and NeurocognitionEdited by

Andrew ScholeySwinburne University, Melbourne, Australia

Con StoughSwinburne University of Technology, Hawthorne, Victoria, Australia

This highly acclaimed reference provides comprehensive information on a wide variety of fruits and processes. Written by an international team of contributors, the second edition includes advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as well as newer technologies.

Catalog no. 1478, ISBN: 978-0-8493-1478-0 August 2004, 7 x 10, 864 pp. Suggested Price: $289.95 / £184.00


Processing FruitsScience and Technology, Second EditionEdited by

Diane M. BarrettUniversity of California, Davis, USA

Laszlo SomogyiKensington, California, USA

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

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While muscle foods are the more commonly consumed portion of an animal, by-products such as entrails and internal organs are also widely consumed. This unique handbook provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks, editors Nollet and Toldrá bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, including the detection of pathogens and toxins usually found in muscle foods.



Handbook of Analysis of Edible Animal By-ProductsEdited by


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

Written and edited by a distinguished team of experts, this encyclopedia encompasses animal physiology, animal growth and development, animal behavior, animal reproduction and breeding, alternative approaches to animal maintenance, meat science and muscle biology, farmed animal welfare and bioethics, and food safety. Organized with reader-friendly descriptions of technologies, the second edition consists of more than 300 entries, ranging from adaptation and stress, to zoos and aquariums. With 2,500 references and hundreds of figures, equations, and tables, it covers new developments in genomics, transgenesis, cloning, and mathematical model construction.

Catalog no. K10463, ISBN: 978-1-4398-0932-7 February 2011, 8-1/2 x 11, 1296 pp. Suggested Price: $595.00 / £379.00

Encyclopedia of Animal ScienceSecond EditionEdited by

Duane E. UllreyMichigan State University, East Lansing, USA

Charlotte Kirk BaerUSDA, Washington, D.C., USA

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

Through a multidisciplinary approach, this book takes readers on a journey through the complex maze of issues that surrounds animal welfare today. The text links current and historical uses of animals and our views toward them with the concept of sustainable agriculture, addressing the role that welfare plays in a strong and viable food system. Contributors present their views on what constitutes genuine animal welfare and how it is attained, discussing ethics, food safety, ecology, biotechnology, and the contributions of animals to society. Figure slides are available upon qualifying course adoption

Catalog no. K12159, ISBN: 978-1-4398-4842-5 November 2011, 7 x 10, 333 pp. Suggested Price: $89.95 / £57.99


Textbook

Animal Welfare in Animal AgricultureHusbandry, Stewardship, and Sustainability in Animal ProductionEdited by

Wilson G. PondCornell University, Ithacam New York, USA

Fuller W. BazerTexas A&M University, College Station, USA

Bernard E. RollinColorado State University, Ft. Collins, USA

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.



OMICs TechnologiesTools for Food ScienceEdited by

Noureddine BenkebliaUniversity of the West Indies, Kingston, Jamaica

Rich in biological and chemical diversity, the marine environment contains organisms with various unique bioactive substances, which can be transformed into active substances by bioconversion technology through membrane bioreactors. This book discusses recent advances in marine nutraceutical research and includes a wide range of applications in both traditional Chinese medicine practice as well as contemporary medicine. The book clarifies the historic misconceptions of marine-derived medicines and provides insight into present trends and future applications.



Marine NutraceuticalsProspects and PerspectivesEdited by

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

Focusing on the scale-up, processing, and automation of nutraceutical production under cGMP production regulations, this volume introduces processing techniques including homogenization, particle size reduction, emulsification, and cell disruption as well as high shear fluid processing with high precision, uniformity, and predictability. It addresses factors that enhance nutritional value, color, taste, and texture and presents computer simulation and modeling techniques used in scaling and processing. It also discusses a wide range of processing techniques and addresses current challenges and future trends.



Handbook of Nutraceuticals, Volume IIScale-Up, Processing and AutomationEdited by

Yashwant PathakUniversity of South Florida, Tampa, USA

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An overall analysis of available arthritis treatments, including osteo- and rheumatoid arthritis, this book covers pathophysiology, traditional medicine, alternative therapies, and lifestyle changes. It focuses on treatment regimens, including synthetic drugs, their safety, and toxicity; natural and herbal products; healthy foods; and non pharmacologic interventions such as acupuncture and psychosocial management. With numerous tables, figures, and charts, it examines the association of arthritis in obesity, hypertension, and cardiovascular disease and offers extensive research on natural products as well as synthetic drugs such as COX-2 inhibitors.

Catalog no. K10868, ISBN: 978-1-4398-1686-8 April 2011, 7 x 10, 607 pp. Suggested Price: $139.95 / £89.00Also available as an eBook

ArthritisPathophysiology, Prevention, and TherapeuticsEdited by

Debasis BagchiUniversity of Houston College of Pharmacy, Texas, USA

Hiroyoshi MoriyamaShowa Pharmaceutical University, Tokyo, Japan

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

Due to their health benefits as dietary antioxidants, interest in anthocyanin pigments—responsible for the red, purple, and blue colors of many fruits, vegetables, cereal grains, and flowers—has intensified. 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 GI tract cancer, metabolic syndrome, neuronal and cognitive dysfunction, immune dysfunction, eye disorders, and cardiovascular disease.



Anthocyanins in Health and DiseaseEdited by

Taylor C. WallaceDeveloping Solutions, Washington, D.C., 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 45 years. It includes information on absorption, metabolism, and excretion of amino acids while addressing protein quality and requirements. The text discusses metabolic pathways of amino acids in relation to health and disease in various organisms, as well as species differences in metabolism of amino acids. The author also presents a critical analysis of amino acid supplementation to humans and animals.



Amino AcidsBiochemistry and NutritionGuoyao WuTexas A&M University, College Station, 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, chemistry of chelation, history of nutritional chelates, absorption pathways, tissue metabolism and metabolic responses, nutrient uptake, and toxicity of amino acid chelates.



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



Advancing Medicine with Food and NutrientsSecond EditionEdited by

Ingrid KohlstadtJohns Hopkins University, Baltimore, Maryland, USA

Featuring 20 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.

Catalog no. K11665, ISBN: 978-1-4398-3683-5 January 2012, 7 x 10, 1000 pp. Suggested Price: $259.95 / £165.00


Handbook of Meat and Meat ProcessingSecond EditionEdited by


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This updated reference defines and explains terms commonly used in nutrition, medicine, food science, metabolism, and physiology. The entries include a definition, paragraph, essay, composition, or feature article, and many of the more complex entries are supported with illustrations and/or tables. This third edition has been expanded to reflect new advances in all areas of nutrition science. New material contains information on gut hormones and their functions, food intake recommendations, new drugs with nutritional applications, and novel discoveries of transport proteins and messenger proteins.

Catalog no. K12160, ISBN: 978-1-4398-4844-9 June 2011, 7 x 10, 514 pp. Suggested Price: $99.95 / £63.99


CRC Desk Reference for NutritionThird EditionCarolyn D. BerdanierProfessor Emerita, University of Georgia, Athens, USA

Written by a group of experts that includes gastroenterologists, surgeons, nurses, pharmacists, dietitians, social workers, and patients, this reference provides a current, multidisciplinary approach to the care of patients with intestinal failure. It offers intensive discussion regarding medical, surgical, and nutritional issues and presents information on transplantation and rehabilitation. Topics cover etiology and epidemiology, pathophysiology, clinical assessment in adults and children, medical and surgical management, prevention and treatment of complications, nursing management, emerging diagnostic and therapeutic methods, and long-term care.



Clinical Management of Intestinal FailureEdited by

Christopher P. Duggan, Kathleen M. Gura, and Tom JaksicChildren’s Hospital, Boston, Massachusetts, 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.



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

Serving a broad community of researchers and practitioners conducting basic and clinical research on carotenoids and vitamin A for medical purposes, this book evaluates basic research, epidemiological studies, and clinical trials in the field. It updates information on the worldwide problem of vitamin A deficiency and discusses extensively the pros and cons of carotenoid supplementation in cancer. The authors provide a comprehensive overview of the efforts made in the field of carotenoid research with respect to translational medicine and present a future outlook on carotenoids as new therapeutic agents.



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 KraemerSeries: Oxidative Stress and Disease

Presenting current research on epidemiological studies of cardiovascular diseases and the role of nutrition, this book highlights nutritional therapies including alpha-tocopherol, beta-carotene, fish oil, polyphenols, olive oil, retinol, and soy and discusses their relative benefit in diseases such as angina, atherosclerosis, heart attack, high blood pressure, and stroke. Examining precursive diseases such as diabetes, stress, and hypertension, it reveals how nutrigenomics can alleviate imprinted cardiac weaknesses through tailored diets. Additional areas of discussion include nanotechnology in treating ischemic heart disease, along with drug, gene, and stem cell therapies.



Cardiovascular DiseasesNutritional and Therapeutic InterventionsEdited by

Nilanjana MaulikUniversity of Connecticut Medical Center, Farmington, USA

This volume explores recent research, debunks popular myths, and clarifies the often confusing and contradictory scientific literature on bone health and pediatric nutrition. 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.



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

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In recent decades, the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from experts who work on the frontlines of disease management, this book brings food back into the clinical arena and helps physicians put food and nutrients back on the prescription pad. This authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine by enabling them to adjust medication dosage with diet, diagnose and correct nutrient deficiencies, and counsel patients on food selection.

Catalog no. 67621, ISBN: 978-1-4200-6762-0 February 2009, 7 x 10, 740 pp. Suggested Price: $159.95 / £99.00


Food and Nutrients in Disease ManagementEdited by

Ingrid KohlstadtJohns Hopkins University, Baltimore, Maryland, USA

This updated second edition includes an emphasis on the physiology of eating disorders and genetic factors related to anorexia and bulimia, theories on prevention and the identification of at-risk individuals, and the latest information on therapeutic modalities, including cognitive behavioral, interpersonal, constructionist, and narrative approaches as well as pharmaceutical management. The book also explores nutritional evaluation and treatment and provides specific exercise recommendations for women and children with eating disorders.



Eating Disorders in Women and ChildrenPrevention, Stress Management, and Treatment, Second EditionEdited by

Kristin Goodheart, James R. Clopton, and Jacalyn J. Robert-McCombTexas Tech University, Lubbock, 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.



Dietary Protein and Resistance ExerciseEdited by

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

Jose AntonioISSN, Deerfield Beach, Florida, USA

Presenting recent advancements in research findings and the resulting new schools of thought on the physiology of human bone, this comprehensive reference examines information on dietary pattern and specific nutrients in bone health. Written by experts in the areas of nutrition, bone function, and medicine, chapters include research on a variety of bone-related topics including effects of vitamins, nutrients, and antioxidants; dietary requirements; physical exercise; bone hormones; lifestyle and effects through the life cycle; race and ethnicity; and prevention of bone diseases including osteopenia and osteoporosis.



Diet, Nutrients, and Bone HealthEdited by

John J.B. Anderson and Philip J. KlemmerUniversity of North Carolina, Chapel Hill, USA

Sanford C. GarnerILS, Inc., Research Triangle Park, North Carolina, USA

This pioneering work defines palliative and end-of-life care while also covering methods of pain control and sedation. It discusses critical factors such as hydration, dysphagia, artificial nutrition, home nutritional support, and other specific aspects for hospice patients. It also covers nutritional guidelines and diet therapy, along with research on nutrition for patients with incurable types of cancer, dementia, and HIV/AIDS, as well as those in a vegetative state. Discussion of proper diet related to palliative care, including surgery and wound healing, is also included. An instructor’s manual is available upon qualifying course adoption.



Diet and Nutrition in Palliative CareEdited by

Victor R. PreedyKing’s College, London, UK

This volume reviews the past ten years of research into this hormone and explores its potential for future study. Topics discussed include the biology of DHEA, prevention as well as treatment of various human disease states by changing DHEA levels, using DHEA levels to predict the risk of disease, the role of DHEA in several disease states, animal models and their relation to studies done on humans, and adverse effects in DHEA-supplemented women.

Catalog no. K11765, ISBN: 978-1-4398-3883-9 July 2011, 7 x 10, 472 pp. Suggested Price: $149.95 / £95.00


DHEA in Human Health and AgingEdited by

Ronald Ross WatsonUniversity of Arizona, Tucson, USA

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Dietary factors have been implicated in at least four of the ten leading causes of death in the U.S., yet physicians often receive inadequate training in nutrition to properly counsel their patients. Highlighting revolutionary new discoveries, this edition includes new and revised information on fiber, antioxidants, nutraceuticals, alternative medicine, and epidemiology; DNA, gene–nutrient interaction, epigenetics, and telomeres; nutritional aspects of kidney disease, diabetes, and metabolic syndrome; personalized nutrition and medicine; vegetarianism and other popular dietary practices, and obesity and cholesterol. Figure slides are available upon qualifying course adoption.



Textbook

Introduction to Clinical NutritionThird EditionVishwanath SardesaiWayne State University, Detroit, Michigan, USA

The Internet provides unlimited resources that make it easy to learn about various diets, weight-loss programs, and weight-reduction procedures. But with so many sources, which ones can you trust for information that’s safe, accurate, and up-to-date? The Internet Guide to Medical Diets and Nutrition saves you time, trouble, and effort in your search for Web sites that offer the facts about diet programs and nutrition philosophies that meet readers’ health, medical, or religious needs.

Catalog no. HW15915, ISBN: 978-0-7890-2358-2 June 2006 Suggested Price: $35.95 / £22.99

Also available in soft cover

Internet Guide to Medical Diets and NutritionEdited by

Lillian Brazin

Examining the history and etiology of the obesity epidemic, this book discusses various requirements of effective intervention and treatment strategies. The first section covers the history of obesity, defines and evaluates the clinical presentation of the pathology, discusses its prevalence in the population, and explains common analytical measurements. Chapters include genetics and genetic factors, modern consequences of obesity, and quality of life issues. The second section introduces prevention strategies in children and adults, such as dietary and lifestyle changes, medication, and surgical interventions.



A Guide to Obesity and the Metabolic SyndromeOrigins and TreatmentGeorge A. BrayLouisiana State University, Baton Rouge, USA

Discussing the origins, care, and consequences of gestational diabetes mellitus (GDM), this book highlights various aspects of this rapidly growing condition. It provides 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.



Gestational DiabetesOrigins, Complications, and TreatmentEdited by

Clive J. PetryUniversity of Cambridge, UK

This reference brings together experts in the field of nutrition, gastroenterology, and hepatology to offer dietary, nutritional, and natural therapies for gastrointestinal and hepatic ailments in order to improve overall health. Providing a review of the digestive tract, liver, and core concepts, it presents the role of nutrition in digestion and the liver, addresses the issues of hospitalized patients, and includes a toolbox of key concepts, charts, tables, algorithms, and practical therapeutic strategies.



Gastrointestinal and Liver Disease Nutrition Desk ReferenceEdited by

Gerard E. MullinJohns Hopkins University, Baltimore, Maryland, USA

Laura E. MatareseEast Carolina University, Greenville, North Carolina, USA

Melissa PalmerNYU Langone Medical Center, New York, USA

Functional foods and nutraceuticals play a significant role in preventing the development of heart disease. This book examines the pathogenesis of coronary artery disease, genetic methods for enhancing bioactives in foods, new techniques for extracting bioactive components for developing functional foods, and clinical and experimental evidence of the cardiovascular benefits of fish oils and plant oils. It discusses the importance of folic acid and its impact on cardiovascular disease, examines the cardiovascular benefits of plant sterols, and explores the beneficial effects of wine, garlic products, eggs, fiber, cocoa and chocolate, and coffee and tea on cardiovascular health.

Catalog no. 71106, ISBN: 978-1-4200-7110-8 February 2012, 7 x 10, 296 pp. Suggested Price:$129.95 / £82.00


Functional Foods and Cardiovascular DiseaseEdited by

Mohammed H. MoghadasianSt. Boniface Hospital Research Center, Winnipeg, Manitoba, Canada

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

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This book is the first edited volume on the concept of nutrient timing. Using this concept, individuals may improve performance, promote optimal adaptations to training, maximize recovery, and facilitate healthy interactions with their environment. Chapters cover the role of carbohydrates, proteins and amino acids, lipids, and vitamins and minerals in nutrient timing; pre-, mid-, and post-exercise nutrient recommendations for endurance and resistance sports; technology and innovation impacts on nutrient timing; nutrient timing programs; and nutrient timing in repair and recovery.



Nutrient TimingMetabolic Optimization for Health, Performance, and RecoveryEdited by

Chad M. KerksickUniversity of Oklahoma, Norman, USA

With contributions from key players in nutrigenomics, this text brings together valuable new technological understanding in one volume. It utilizes both nutrigenomic (effects of diet on gene expression) and nutrigenetic (matching diet to genotype) approaches, and describes how they might be applied to the food industry and to the health professions. This book provides important coverage of this new field, which enables foods to be tailored to genotype and also enables sensitive monitoring of phenotypic changes resulting from food–gene interactions, whether they be human or animal foods.Catalog no. K13569, ISBN: 978-1-4398-7680-0 May 2013, 6-1/8 x 9-1/4, 300 pp. Suggested Price: $99.95 / £63.99


Nutrigenomics and Nutrigenetics in Functional Foods and Personalized NutritionEdited by

Lynette FergusonUniversity of Auckland, New Zealand

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.



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

This volume provides a wide variety of expert reviews on the biology of melatonin relevant to health. Beginning with a history of melatonin and its relation to circadian rhythms, the book examines its use in a host of applications, including gastrointestinal diseases, anesthesia and surgery, bone health, breast cancer, cardiovascular diseases, diabetes, and age-related macular degeneration, and uveitis. It also examines applications related to melanoma, solar skin damage, collagen synthesis, the prevention of DNA damage, mental disorders, sleep, and issues related to jet lag and shift work.

Catalog no. K11833, ISBN: 978-1-4398-3979-9 August 2011, 7 x 10, 584 pp. Suggested Price: $149.95 / £95.00


Melatonin in the Promotion of HealthSecond EditionEdited by


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 exhaustive new edition 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.

Catalog no. K12021, ISBN: 978-1-4398-4542-4 March 2013, 8-1/2 x 11, 1816 pp. Suggested Price: $179.95 / £114.00


Lifestyle MedicineSecond EditionEdited by

James M. RippeRippe Lifestyle Institute, Shrewsbury, Massachusetts, USA

This bestselling fourth edition continues to provide a clear introduction to nutrition and metabolism. It explains the scientific principles underlying our current understanding of interactions between diet and health, examines nutrient function and metabolic pathways, and explores the scientific basis of various dietary goals. The text includes a list of key points at the end of each chapter and open-ended case-based problems. The accompanying CD contains PowerPoint® presentations, self-assessment exercises, a virtual laboratory, and a nutrient analysis program. In addition, an instructor’s manual is available upon qualifying course adoption.

Catalog no. 43129, ISBN: 978-1-4200-4312-9 July 2007, 7 x 10, 440 pp., Soft Cover Suggested Price: $75.95 / £47.99

Textbook

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

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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.



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

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. The final section addresses practical application and presents simple tools for practitioners.



Nutrition, Lifestyle Factors, and Blood PressureEdited by

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

This book presents variations in nutritional therapy through the five stages of chronic kidney disease. Chapters cover history of renal disease management and pathophysiology; electrolyte and acid-based disorders, acute renal disease, dialysis techniques, children/adolescents with chronic kidney disease, pregnancy with chronic kidney disease, bone and mineral disorders management, drug-nutrient/drug supplements, endocrine and lipid management, anemia management, enteral and parenteral support, nutrition post transplant, and establishing quality of life improvement parameters. The text links clinical applications to the Kidney Foundation Outcome Quality Initiative resources and provides dietary and supplement recommendations.



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 book covers a series of concerns specific to women over the age of 18 who partake in sports on a regular basis. 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 the Female AthleteFrom Research to PracticeEdited by

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

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. 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.



Nutrition and Performance in Masters AthletesEdited by

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

An examination of the role diet plays 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 author provides a straightforward, readable report of broadly selected scientific research on how various nutrients affect mental health. She 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 Mental HealthRuth Leyse-WallaceSharp-Mesa Vista Hospital, San Diego, California, USA (retired)

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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.



PhytochemicalsHealth Promotion and Therapeutic PotentialEdited by

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

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.



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

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.



Physical Activity and Public Health PracticeEdited by

Barbara E. AinsworthArizona State University, Mesa, USA

Caroline A. MaceraSan Diego State University, California, USA

The prevention and treatment of obesity is a major concern for physicians and healthcare professionals due to its association with numerous medical conditions. This book presents an exhaustive review of the modern management of obesity, providing important information on nutrition, exercise, and behavioral management. 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, and drug treatment, as well as surgical procedures of obesity.



ObesityPrevention and TreatmentEdited by

James M. RippeRippe Lifestyle Institute, Shrewsbury, Massachusetts, USA

Theodore J. AngelopoulosUniversity of Central Florida, Orlando, 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. This volume is an ideal reference point for researchers looking for new avenues of inquiry and clinicians seeking guidance for their patients.

Catalog no. K12513, ISBN: 978-1-4398-5425-9 July 2012, 7 x 10, 1008 pp. Suggested Price: $169.95 / £108.00


ObesityEpidemiology, Pathophysiology, and Prevention, Second EditionEdited by


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

Basic nutrition requirements and proper training are the most important factors for athletes to achieve peak performance. 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.



Nutritional Guidelines for Athletic PerformanceThe Training TableEdited by

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

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This book provides concise information on high pressure processing and its use with seafood, fish, and fishery products to produce high-quality extended-shelf-life foods. 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.



High Pressure Processing for SeafoodEdited by

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

Modern fisheries management often involves regulating when, where, how, and how much fishermen are allowed to harvest to ensure that there will be fish in the future. This work on fisheries management and conservation covers a broad array of chapters on this field of growing importance. It includes chapters on illegal fishing, recovery of endangered fish, effective management of fisheries, fish invasions in river systems, selection of fishing areas, fish invasions, conservation efforts, and much more.

Catalog no. N10649, ISBN: 978-1-926692-66-1 April 2011, 6-1/8 x 9-1/4, 328 pp. Suggested Price: $149.95 / £95.00


Fisheries Management and ConservationEdited by

William Hunter IIINational Science Foundation, USA

Minor changes in the chemical structure of vitamins can cause major differences in their binding to proteins and therefore in their biological function. This book summarizes the current knowledge base with regard to vitamin-binding proteins. The text stresses the ways in which vitamin bonds to proteins offer therapeutic potential for various diseases. Using a systems-based approach, the authors cover such topics as vitamins and the immune system, metabolic aspects of diabetes and the cardiovascular system, neuroprotection, antioxidant function, gene regulation, and transport as a tool for tumor targeting.



Vitamin-Binding ProteinsFunctional ConsequencesEdited by

Krishnamurti Dakshinamurtiand Shyamala Dakshinamurti

This book focuses on the role of vitamin D in three areas: oxidation, immunity, and aging. The text presents new information on the action of vitamin D in regulating numerous aspects of health, disease, and aging. The author addresses the molecular and cellular mechanism responsible for the benefits of vitamin D and discusses the role of vitamin D in oxidative stress, including cancer, the nervous system, stress-mediated diseases, photoprotection, and energy metabolism, as well in the regulation of the aging process and its impact on diseases of aging, mortality, cardiovascular disease, and inflammation.



Vitamin DOxidative Stress, Immunity, and AgingEdited by

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

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.



TocotrienolsVitamin E Beyond Tocopherols, Second EditionEdited by

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


Victor R. PreedyKing’s College, London, UK

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, the text 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.



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

32

Seafood


A multidisciplinary subject, the study of fisheries science includes the biological study of life, habits, and breeding of various species of fish. It also involves farming and husbandry of important fishes and aquatic organisms in fresh water, brackish water, and any marine environment. This book includes a selection of topics in the field, such as the impact of climate change on tropical fish, studies on the reproductive and mating habits of specific fish, hibernation of Antarctic fish, the molecular makeup of specific fish, and more.

Catalog no. N10648, ISBN: 978-1-926692-65-4 April 2011, 6-1/8 x 9-1/4, 348 pp. Suggested Price: $149.95 / £95.00


Research Progress in Fisheries ScienceEdited by

William Hunter IIINational Science Foundation, USA

Consolidating recent information on polysaccharides and the efficient use of seafood wastes, this book discusses applications of marine polysaccharides in food product development and other areas. Chapters include isolation and characterization of chitin and its derivatives in seafood wastes, production of carrageenan, algin, agar, and fucoidan from seaweed, and the associated properties of these compounds. The book discusses the potential functional roles of these polysaccharides in development of various food products, and their possible role as edible films and carriers of nutrients.



Marine PolysaccharidesFood ApplicationsVazhiyil VenugopalIndian Institute of Technology, Mumbai

No

tes

33

34

Title Ind

ex


A

Advanced Waste Treatment in the Food Processing Industry .13

Advances in Food Extrusion Technology ................................13

Advances in Fresh-Cut Fruits and Vegetables Processing ........21

Advances in Fruit Processing Technologies .............................21

Advances in Natural Medicines, Nutraceuticals and Neurocognition .....................................................................22

Advancing Medicine with Food and Nutrients, Second Edition ......................................................................24

Alternative Sweeteners, Fourth Edition.....................................7

Amino Acid Chelation in Human and Animal Nutrition..........24

Amino Acids: Biochemistry and Nutrition ..............................24

Animal Welfare in Animal Agriculture: Husbandry, Stewardship, and Sustainability in Animal Production ............23

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

Art of Nutritional Cuisine .........................................................4

Arthritis: Pathophysiology, Prevention, and Therapeutics .......24

B

Bioactive Food Proteins and Peptides: Applications in Human Health ...................................................................22

Biopolymer Engineering in Food Processing ..........................13

Biotechnology in Agriculture and Food Processing: Opportunities and Challenges .................................................8

Biotechnology of Fungal Genes ...............................................9

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

C

Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition .....................................................9

Caper: The Genus Capparis .....................................................7

Cardiovascular Diseases: Nutritional and Therapeutic Interventions .........................................................................25

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

Cereal Grains: Laboratory Reference and Procedures Manual ...........................................................9

Chef’s Guide to Charcuterie .....................................................4

Chef’s Guide to Gelling, Thickening, and Emulsifying Agents ...........................................................4

Chronic Inflammation: Molecular Pathophysiology, Nutritional and Therapeutic Interventions .............................25

Citrus bergamia-Bergamot and its Derivatives .........................7

Clinical Management of Intestinal Failure ..............................25

Cocoa and Coffee Fermentations .............................................3

Color in Food: Technological and Psychophysical Aspects .......7

Controlling Salmonella in Poultry Production and Processing ......................................................................17

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification ..............................8

CRC Desk Reference for Nutrition, Third Edition ....................25

CRC Handbook of Chemistry and Physics, 94th Edition ...........9

Croquembouche: The Art and Technique ................................4

D

Dairy Science and Technology, Second Edition ........................6

Dates: Production, Processing, Food, and Medicinal Values .....9

DHEA in Human Health and Aging ........................................26

Dictionary of Food Compounds with CD-ROM, Second Edition ......................................................................10

Diet and Nutrition in Palliative Care .......................................26

Diet, Nutrients, and Bone Health ...........................................26

Dietary Fiber and Health ..........................................................8

Dietary Protein and Resistance Exercise ..................................26

Dimensions of Food, Seventh Edition ....................................10

E

Eating Disorders in Women and Children: Prevention, Stress Management, and Treatment, Second Edition .............26

Edible Coatings and Films to Improve Food Quality, Second Edition ......................................................................18

Edible Structures: The Basic Science of What We Eat ................5

Emerging Technologies for Food Quality and Food Safety Evaluation...........................................................20

Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition, Two-Volume Set .......17

Encyclopedia of Animal Science, Second Edition ....................23

Encyclopedia of Biotechnology in Agriculture and Food ........13

Engineering Aspects of Cereal and Cereal-Based Products .....10

Engineering Aspects of Food Biotechnology ..........................14

Engineering Aspects of Membrane Separation and Application in Food Processing .......................................14

Enhancing Extraction Processes in the Food Industry .............14

F

Fats and Oils: Formulating and Processing for Applications, Third Edition ............................................................................6

Feeding of Nations: Re-Defining Food Security for the 21st Century ..............................................................16

Fenaroli’s Handbook of Flavor Ingredients, Sixth Edition ..........8

Fennema’s Food Chemistry, Fourth Edition ............................10

Fermentation Processes Engineering in the Food Industry .......3

Fermentation: Effects on Food Properties .................................8

Fermented Foods and Beverages of the World .........................3

Fisheries Management and Conservation ..............................31

Flavonoids and Related Compounds: Bioavailability and Function ...................................................10

Flavor, Fragrance, and Odor Analysis, Second Edition ............10

Food Analysis and Preservation: Current Research Topics .......11

Food Analysis by HPLC, Third Edition ....................................11

Food and Nutrients in Disease Management .........................26

Food Biotechnology, Second Edition .......................................9

Food Flavors: Chemical, Sensory and Technological Properties ..........................................................8

Food Identity Preservation and Traceability: Safer Grains .......21

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties ......................................................11

Food Packaging and Shelf Life: A Practical Guide ...................19

Food Packaging: Principles and Practice, Third Edition ..........19

Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices........................................21

Food Process Engineering Operations ....................................14

Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization......................................11

Food Safety Regulatory Compliance: Catalyst for a Lean and Sustainable Food Supply Chain ............................21

Food Science: Research and Technology ..................................5

Fruit and Cereal Bioactives: Sources, Chemistry, and Applications ....................................................................22

Functional Foods and Cardiovascular Disease ........................27

Fundamental Food Microbiology, Fourth Edition ...................17

G

Gastrointestinal and Liver Disease Nutrition Desk Reference ..27

Genetics, Genomics and Breeding of Oilseed Brassicas ............6

Gestational Diabetes: Origins, Complications, and Treatment .......................................................................27

Green Tea Polyphenols: Nutraceuticals of Modern Life ..........22

Guide to Obesity and the Metabolic Syndrome: Origins and Treatment ...........................................................27

H

Handbook of Analysis of Active Compounds in Functional Foods ...............................................................22

Handbook of Analysis of Edible Animal By-Products ...............23

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition .....................................................3

Handbook of Aseptic Processing and Packaging, Second Edition ......................................................................19

Handbook of Brewing, Second Edition ....................................4

Handbook of Dairy Foods Analysis ...........................................6

Handbook of Essential Oils: Science, Technology, and Applications ....................................................................11

Handbook of Fermented Food and Beverage Technology, Second Edition ........................................................................3

Handbook of Food Preservation, Second Edition ...................14

Handbook of Food Process Modeling and Statistical Quality Control, Second Edition .............................14

Handbook of Food Science, Technology, and Engineering, 4-Volume Set .........................................................................15

Handbook of Frozen Food Processing and Packaging, Second Edition ......................................................................15

Handbook of Industrial Drying, Third Edition .........................15

Handbook of Meat and Meat Processing, Second Edition ......24

Handbook of Microbiological Media, Fourth Edition ..............17

Handbook of Nutraceuticals Volume II: Scale-Up, Processing and Automation ...................................23

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition ...............................3

Handbook of Vitamins, Fifth Edition .......................................11

Handbook of Water Analysis, Second Edition .........................12

High Pressure Processing for Seafood ....................................31

Titl

e In

dex

35


I

Industrial Galactomannan Polysaccharides .............................12

Innovation in Healthy and Functional Foods ..........................20

Internet Guide to Medical Diets and Nutrition .......................27

Introducing Food Science ......................................................20

Introduction to Advanced Food Processing Technologies ......15

Introduction to Clinical Nutrition, Third Edition .....................27

Introduction to Food Process Engineering .............................15

Introduction to Lipidomics: From Bacteria to Man ...................7

Introduction to Nutrition and Metabolism, Fourth Edition .....28

Introduction to the Physical Chemistry of Foods ....................12

L/M

Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition .........................................17

Lifestyle Medicine, Second Edition .........................................28

Marine Nutraceuticals: Prospects and Perspectives ................23

Marine Polysaccharides: Food Applications ............................32

Melatonin in the Promotion of Health, Second Edition ..........28

Methods of Analysis of Food Components and Additives, Second Edition ...............................................12

Microbiological Research and Development for the Food Industry .............................................................17

Modern Gastronomy: A to Z ...................................................5

Modified Atmosphere and Active Packaging Technologies ....19

Molecular Cuisine: Twenty Techniques, Forty Recipes ..............5

Molecular Detection of Human Bacterial Pathogens ..............18

Molecular Detection of Human Fungal Pathogens .................18

My Molecular Cuisine Kit .........................................................5

Neurons and the DHA Principle .............................................28

New Food Product Development: From Concept to Marketplace, Third Edition .........................20

N

Nutrient Timing: Metabolic Optimization for Health, Performance, and Recovery ...................................................28

Nutrigenomics and Nutrigenetics in Functional Foods and Personalized Nutrition ....................................................28

Nutrition and Mental Health..................................................29

Nutrition and Performance in Masters Athletes ......................29

Nutrition and the Female Athlete: From Research to Practice ......................................................29

Nutrition Therapy for Chronic Kidney Disease .......................29

Nutrition, Lifestyle Factors, and Blood Pressure ......................29

Nutritional Genomics: The Impact of Dietary Regulation of Gene Function on Human Disease .....................................29

Nutritional Guidelines for Athletic Performance: The Training Table .................................................................30

O/P

Obesity: Epidemiology, Pathophysiology, and Prevention, Second Edition ......................................................................30

Obesity: Prevention and Treatment .......................................30

Ohmic Heating in Food Processing ........................................15

OMICs Technologies: Tools for Food Science .........................23

Operations in Food Refrigeration ...........................................16

Physical Activity and Public Health Practice ............................30

Physical Properties of Foods: Novel Measurement Techniques and Applications .................................................16

Physiological Basis of Metabolic Bone Disease .......................30

Phytochemicals: Health Promotion and Therapeutic Potential ......................................................30

Post Harvest Technology and Food Process Engineering ........21

Primer on Risk Analysis: Decision Making Under Uncertainty .................................................................18

Principles of Risk Analysis: Decision Making Under Uncertainty .................................................................18

Probiotic Foods in Health and Disease ...................................18

Processing Fruits: Science and Technology, Second Edition ......................................................................22

Q/R/S

Quality and Safety Assurance in Food Processing ...................16

Research Progress in Fisheries Science ....................................32

Rheology and Fracture Mechanics of Foods ...........................12

Safe and Effective Exercise for Overweight Youth ...................31

Sensory Evaluation Techniques, Fourth Edition ......................20

Sensory Shelf Life Estimation of Food Products ......................19

Serving People with Food Allergies: Kitchen Management and Menu Creation ...............................5

Shelf Life Assessment of Food ................................................19

Solid-State Fermentation for Foods and Beverages ................16

Specialty Foods: Processing Technology, Quality, and Safety ...........................20

Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications ................................12

Structure and Properties of Fat Crystal Networks, Second Edition ........................................................................7

Sweeteners: Nutritional Aspects, Applications, and Production Technology ...................................................13

T/U/V/W

Thermal Food Processing: New Technologies and Quality Issues, Second Edition ........................................16

Tocotrienols: Vitamin E Beyond Tocopherols, Second Edition ......................................................................31

Top 100 Exotic Food Plants .....................................................6

Unit Operations of Particulate Solids: Theory and Practice .....13

Valorization of Food Processing By-Products ............................4

Vitamin D: Oxidative Stress, Immunity, and Aging .................31

Vitamin-Binding Proteins: Functional Consequences ..............31

Working Garde Manger ...........................................................6

36

Auth

or In

dex


A

Abdelrahim; Khalid ................................................................15

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

Adria; Ferran ............................................................................5

Aguilera; José Miguel ...............................................................5

Ahmed; Jasim ........................................................................12

Ainsworth; Barbara E. ............................................................30

Alinat; Gui ...............................................................................5

Almeida; Nelson ......................................................................8

Altan; Aylin ............................................................................13

Anderson; John J.B. ................................................................26

Anderson; Paul ......................................................................30

Anestis; Stylianos ...................................................................13

Angelopoulos; Theodore J. ....................................................30

Antonio; Jose .........................................................................26

Arana; Ignacio .......................................................................16

Arvanitoyannis; Ioannis ..........................................................19

Ashmead; H. DeWayne ..........................................................24

Atlas; Ronald M. ....................................................................17

Ayyachamy; M.........................................................................9

B

Baer; Charlotte Kirk................................................................23

Bagchi; Debasis ...................................................20, 24, 25, 30

Bai; Jinhe ...............................................................................18

Baldwin; Elizabeth A. .............................................................18

Barbosa-Canovas; Gustavo V. .................................................15

Barrett; Diane M. ...................................................................22

Bartosz; Grzegorz ..................................................................11

Baser; K. Hüsnü Can ..............................................................11

Batley; Jacqueline ....................................................................6

Bazer; Fuller W. ......................................................................23

Beals; Katherine A. .................................................................29

Bekassy-Molnar; Erika ............................................................14

Bender; David A. ...................................................................28

Benkeblia; Noureddine ..........................................................23

Bennet; Gregory S. ................................................................21

Berdanier; Carolyn D. ............................................................25

Bhunia; Arun .........................................................................17

Bidlack; Wayne R. ..................................................................29

Blevins; Preston W. ................................................................21

Bohnstadt Othersen; Jennifer .................................................29

Bonaccorsi; Ivana .....................................................................7

Bray; George A. .....................................................................27

Brazin; Lillian .........................................................................27

Brevery; Jacques ......................................................................4

Buchbauer; Gerhard ..............................................................11

Burdock; George A. .................................................................8

C

Caivano; José Luis ....................................................................7

Carkeet; Colleen ...................................................................30

Carr; B. Thomas .....................................................................20

Cazor; Anne ............................................................................5

Chakraverty; Amalendu .........................................................21

Chandrasekaran; M. ................................................................4

Chemat; Farid ........................................................................14

Chen; Jian ..............................................................................16

Cho; Susan .............................................................................8

Cho; Yong-Jin ........................................................................20

Civille; Gail Vance ..................................................................20

Clopton; James R. ..................................................................26

Correia; Paula Maria dos Reis .................................................10

Cramer; Michael M................................................................21

Crozier; Alan ..........................................................................10

D

Dakshinamurti; Krishnamurti .................................................31

Dakshinamurti; Shyamala ......................................................31

Damodaran; Srinivasan ..........................................................10

Das; Shantanu .......................................................................20

David; Jairus R. D. ..................................................................19

del Pilar Buera; María ...............................................................7

Devine; Marjorie M. ...............................................................10

Douglas; Laura S. ...................................................................31

Duggan; Christopher P. .........................................................25

Dugo; Giovanni .......................................................................7

E/F

Edwards; Dave ........................................................................6

Eskin; N.A. Michael ............................................................9, 27

Essa; M. Mohamed ..................................................................9

Evranuz; E. Özgül ...................................................................3

Fennema; Owen R. ................................................................10

Ferguson; Lynette ..................................................................28

Fernandes; Fabiano Andre Narciso .........................................21

Ferreira Guine; Raquel de Pinho .............................................10

Field; Robert W. .....................................................................14

Fleet; Graham H. .....................................................................3

Flick, Jr.; George J...................................................................31

Fryer; Peter J. .........................................................................15

Fuller; Gordon W. ..................................................................20

G

Garner; Sanford C..................................................................26

Geurts; Tom J. ..........................................................................6

Ghosh; Dilip ..........................................................................20

Gibson; Mark .........................................................................16

Gombart; Adrian F. ................................................................31

Goodheart; Kristin .................................................................26

Grann; Kerry ..........................................................................30

Graves; Ralph H. ....................................................................19

Gregory III; Jesse F. .................................................................11

Gupta; V. K. .............................................................................9

Gura; Kathleen M. .................................................................25

H

Hagenmaier; Robert ..............................................................18

Haghi; A. K. .............................................................................5

Hall III; Clifford ......................................................................22

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

Haynes; Amy C. .......................................................................4

Haynes; William M. ..................................................................9

Heldman; Dennis R. .........................................................13, 17

Hettiarachchy; Navam S. .................................................11, 22

Hirashima; Madoka ..................................................................8

Hoover; Dallas G. ...................................................................13

Hough; Guillermo ..................................................................19

Hui; Y. H. .....................................................................3, 15, 24

Hung; Yung-Tse .....................................................................13

Hunter III; William ............................................................31, 32

I/J

Ibarz; Albert ...........................................................................15

Imam; Syed H. .......................................................................12

Iwanski; Robert Z. ....................................................................8

Izzy; Samantha ......................................................................30

Jaksic; Tom ............................................................................25

Jelen; Henryk ...........................................................................8

Juneja; Lekh R. .......................................................................22

K

Kailasapathy; Kasipathy ..........................................................3

Kamal-Eldin; Afaf .....................................................................8

Kang; Sukwon .......................................................................20

Kannan; Arvind ...............................................................11, 22

Kapoor; Mahendra P. .............................................................22

Kerksick; Chad M. ..................................................................28

Kim; Se-Kwon ........................................................................23

Klemmer; Philip J. ..................................................................26

Kohlstadt; Ingrid ..............................................................24, 26

Kole; Chittaranjan ....................................................................6

Kontominas; Michael G. ........................................................11

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

L

Labropoulos; Athanasios ........................................................13

Lahtinen; Sampo ...................................................................17

Lansky; Ephraim Philip .............................................................7

Larroche; Christian ..................................................................3

Lebovka; Nikolai ....................................................................14

Leray; Claude...........................................................................7

Levin; Robert E. .......................................................................9

Leyse-Wallace; Ruth ...............................................................29

Lienard; Christine ....................................................................5

Lin; Pao-Hwa .........................................................................29

Lipnizki; Frank ........................................................................14

Liu; Dongyou.........................................................................18

Lowery; Lonnie Michael .........................................................26

M

Macera; Caroline A. ...............................................................30

Manickavasagan; A. .................................................................9

Marangoni; Alejandro G. .........................................................7

Marcotte; Michele .................................................................15

Maroulis; Zacharias B. ............................................................14

Marshall; Maurice R. ........................................................11, 22

Marsili; Ray ............................................................................10

Martin-Belloso; Olga ..............................................................21

Marwaha; S.S. ........................................................................8

Mascheroni; Rodolfo H. .........................................................16

Maskan; Medeni ....................................................................13

Massanés; Toni ........................................................................4

Matarese; Laura E. ................................................................27

Mathur; N. K. ........................................................................12

Matthäus; Bertrand ..................................................................9

Maulik; Nilanjana ...................................................................25

Mehta; Bhavbhuti M. ..............................................................8

Meilgaard; Morten C. ............................................................20

Meyer; Al .................................................................................6

Moghadasian; Mohammed H. ...............................................27

Moraru; Carmen I. .................................................................17

Moriyama; Hiroyoshi .............................................................24

Morris; Howard Arthur ..........................................................30

Mujumdar; Arun S. ................................................................15

Mullin; Gerard E. ...................................................................27

N

Nair; G. Balakrish ...................................................................18

Nicoli; Maria Cristina .............................................................19

Nollet; Leo M.L. .............................................. 6, 11, 12, 22, 23

Nordin; Borje Edgar Christopher ............................................30

Nussinovitch; Amos .................................................................8

O

O’Brien; Richard D. ..................................................................6

O’Brien-Nabors; Lyn ................................................................7

Okubo; Tsutomu ...................................................................22

Ortega-Rivas; Enrique ............................................................13

Ötles; Semih ..........................................................................12

Ouwehand; Arthur C. ............................................................17

Özilgen; Mustafa ...................................................................14

P

Paavilainen; Helena Maaria ......................................................7

Paliyath; Gopinadhan ..............................................................9

Palmer; Melissa ......................................................................27

Pandey; Ashok .........................................................................3

Panesar; P. S. ...........................................................................8

Parkin; Isobel ...........................................................................6

Parkin; Kirk ............................................................................10

Pathak; Yashwant ...................................................................23

Petry; Clive J. .........................................................................27

Pimentel; Marcia H. ...............................................................10

Pometto; Anthony ...................................................................9

Pond; Wilson G. .....................................................................23

Preedy; Victor R. ..............................................................26, 31

Preuss; Harry G. .....................................................................30

Priest; Fergus G........................................................................4

R

Rahman; M. Shafiur ...............................................................14

Ramaswamy; Hosahalli S. ................................................15, 22

Randolph; R. Keith .................................................................30

Rao; M.A. ..............................................................................12

Rao; Theertham .....................................................................22

Ray; Bibek ..............................................................................17

Raychaudhuri; Siba P. ......................................................24, 25

Reaburn; Peter R.J. .................................................................29

Rippe; James M................................................................28, 30

Ritzoulis; Christos...................................................................12

Robert-McComb; Jacalyn J. ....................................................26

Robertson; Gordon L. ............................................................19

Rodrigues; Sueli .....................................................................21

Rodriguez; Raymond L...........................................................29

Rollin; Bernard E. ...................................................................23

Roy; Sashwati ........................................................................25

Russell; Scott M. ....................................................................17

S

Sahu; Jatindra Kumar .............................................................15

Salminen; Seppo ...................................................................17

Saravacos; George D. ............................................................14

Sardesai; Vishwanath .............................................................27

Sastry; Sudhir ........................................................................15

Sato; Kenji .......................................................................11, 22

Schaefer; Joel J. ........................................................................5

Scholey; Andrew ....................................................................22

Schwan; Rosane F. ...................................................................3

Serna-Saldivar; Sergio O. .........................................................9

Shammas; Nazih K. ...............................................................13

Shetty; Kalidas .........................................................................9

Shewfelt; Robert L. ................................................................20

Siems; Werner .......................................................................25

Singh; R. Paul ........................................................................21

Small; Ernest ............................................................................6

Smarta; Raja B. ......................................................................20

Soccol; Carlos Ricardo .............................................................3

Soliva Fortuny; Robert ...........................................................21

Sommerburg; Olaf .................................................................25

Somogyi; Laszlo .....................................................................22

Sothern; Melinda S. ...............................................................31

Spencer; Jeremy P. E. .............................................................10

Stewart; Graham G. .................................................................4

Stough; Con ..........................................................................22

Stover; Patrick J. .....................................................................11

Sukumar; E. .............................................................................9

Sun; Da-Wen ...................................................................15, 16

Suttie; John W. .......................................................................11

Svetkey; Laura P. ....................................................................29

Szemplenski; Thomas ............................................................19

T

Takeda; Yoshifumi ..................................................................18

Tamang; Jyoti Prakash ..............................................................3

Tan; Barrie .............................................................................31

Taormina; Peter J. ..................................................................17

Taylor IV; Lemuel W. ..............................................................30

Teixeira; Jose A. ......................................................................14

Telis; Vania Regina Nicoletti ...................................................13

Thiyam-Holländer; Usha ..........................................................9

Thomas; Lynn K. ....................................................................29

Tiwari; Brijesh K. ....................................................................12

Toku●o●lu; Özlem ...................................................................22

Toldrá; Fidel ...........................................................6, 11, 22, 23

Tzia; Constantina ...................................................................16

U/V

Ullrey; Duane E. .....................................................................23

Vaclavik; Vickie A. ..............................................................4, 10

Valentine; David L. .................................................................28

Valentine; Raymond C. ..........................................................28

Varzakas; Theodoros .............................................................13

Vatai; Gyula ...........................................................................14

Vendeville; Jean-Yves ................................................................4

Venugopal; Vazhiyil................................................................32

Venzon; Dawna Salter ............................................................30

Vicente; Antonio A. ................................................................14

Vliet; Ton van.........................................................................12

von Wright; Atte ....................................................................17

Vorobiev; Eugene...................................................................14

W/Z

Wallace; Taylor C. ..................................................................24

Walstra; Pieter ..........................................................................6

Wang; Lawrence K. ................................................................13

Watson; Ronald Ross ..................................................26, 28, 31

Wesdorp; Leendert H. ..............................................................7

Wheeler; Matthew B. .............................................................13

Wouters; Jan T. M. ...................................................................6

Wu; Guoyao ..........................................................................24

Yannai; Shmuel ......................................................................10

Yoe; Charles ..........................................................................18

Zempleni; Janos .....................................................................11

Zhao; Yanyun ........................................................................20

Zhu; Yang ..............................................................................16

Aut

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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]

AustraliaPalgrave MacmillanLevel 1, 15-19 Claremont Street, South YarraMelbourne, Vic 3141, AustraliaTel: +61 3 9825 1111Fax: +61 3 9825 1010e-mail: [email protected]

Australia and New ZealandCRC Press and Marcel Dekker onlyLibraries may wish to order from theirlocal bookseller, Palgrave Macmillan or DA Information Services Pty Ltd 648 Whitehorse Road, MitchamVictoria, AustraliaTel: +61 3 9210 7804Fax: +61 3 9210 7788www.dadirect.com.au

AustraliaEuropa Publications (non-exclusive) James Bennett3 Narabang Way, Belrose, NSW 2085AustraliaTel: +02 9986 7064Fax: +02 9986 7030www.bennett.com.au

Middle East and North AfricaJasmina BasicArea Sales Manager – Middle East and 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 AfricaJasmina BasicArea Sales Manager – Middle East and AfricaMilton Park Sales Office

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 ServiceAngela 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]

Academic SalesSusie CarlisleTel: 561-998-2538Fax: 561-361-6049e-mail: [email protected]

Director of Sales OperationsRyan PriorTel: 561-998-2516Fax: 561-361-6049e-mail: [email protected]

LibrariesEvelyn EliasTel: 561-361-6010 Fax: 561-361-6049e-mail: [email protected]

Retail Bookstores/ Premium/Custom 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 Milton Park, Abingdon, Oxon OX14 4SBTel: +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]

Health & Safety Books Sales Executive and UK Sales Support ManagerJudith 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 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

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]

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 Pacific240 MacPherson Road#08-01 Pines Industrial BuildingSingapore 348574Tel: +65 6741 5166Fax: +65 6742 9356e-mail: [email protected]

Hong KongTaylor & Francis Asia Pacific23/F., China Online Centre333 Lockhart RoadWanchaiHong KongTel: +852 3966 7002Jeffrey 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 URLs listed or contact your local sales representative for copies.

Agriculture & Life SciencesUS: Catalog no. CATAGL • ISBN: 978-0-8493-3864-9http://issuu.com/CRCPress/docs/annualcat_aglife_2013

Biomedical SciencesUS: Catalog no. CATBMS • ISBN: 978-0-8493-3866-3http://issuu.com/CRCPress/docs/annualcat_biomed_2013

Business, Management, & Public AdministrationUS: Catalog no. CATBMP • ISBN: 978-0-8493-9175-0

http://issuu.com/CRCPress/docs/annualcat_bus_pub_admin_2013

Chemistry & Chemical EngineeringUS: Catalog no. CATSPC • ISBN: 978-0-8493-3867-0

http://issuu.com/CRCPress/docs/annualcat_chem_chemeng_2013

Civil & Mechanical EngineeringUS: Catalog no. CATMCE • ISBN: 978-0-8493-3880-9

http://issuu.com/CRCPress/docs/annualcat_civil_mecheng_2013

Computer Science, Information Technology, & Game Development

US: Catalog no. CATITB • ISBN: 978-0-8493-3878-6http://issuu.com/CRCPress/docs/annualcat_compsci_it_gamedev_2013

Electrical EngineeringUS: Catalog no. CATEEC • ISBN: 978-0-8493-3869-4http://issuu.com/CRCPress/docs/annualcat_eleceng_2013

Environmental Science & EngineeringUS: Catalog no. CATEVE • ISBN: 978-0-8493-3874-8

http://issuu.com/CRCPress/docs/annualcat_envsci_eng_2013

Ergonomics & Human Factors,Industrial Engineering & ManufacturingUS: Catalog no. CATHFI • ISBN: 978-0-8493-3875-5

http://issuu.com/CRCPress/docs/annualcat_erg_indeng_man_2013

Food Science & NutritionUS: Catalog no. CATFSN • ISBN: 978-0-8493-3876-2http://issuu.com/CRCPress/docs/annualcat_foodsci_2013

Forensic Science, Law Enforcement, & Homeland Security

US: Catalog no. CATFSC • ISBN: 978-0-8493-3877-9http://issuu.com/CRCPress/docs/annualcat_foren_lawenf_homsec_2013

Mathematics & StatisticsUS: Catalog no. CATMTS • ISBN: 978-0-8493-3879-3

http://issuu.com/CRCPress/docs/annualcat_math_stats_2013

MedicineUS: Catalog no. CATMSN • ISBN: 978-0-8493-3885-4

http://issuu.com/CRCPress/docs/annualcat_med_2013

Physics & Materials ScienceUS: Catalog no. CATPHY • ISBN: 978-0-8493-9176-7

http://issuu.com/CRCPress/docs/annualcat_physics_matsci_2013

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