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Contents

Page 7 Page 9

Page 10 Page 18

Page 13 6

CLL03 5.5x8.5 MC_ISSUU

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

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

Food Additives & Ingredients ......................................5

Food Chemistry ..........................................................8

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

Food Laws & Regulations ..........................................18

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

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

Food Product Development ......................................23

Food Quality Assurance ............................................24

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

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

Meats & Seafood ......................................................30

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3

Brewing & Fermentation

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

New Edition of aBestseller!

Handbook ofPlant-BasedFermented Foodand BeverageTechnologySecond EditionEdited by

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

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

This second edition of a bestseller examines a widerange of starter cultures and manufacturing proce-dures for popular plant-based food products. Thetext focuses on the quality of the final food prod-uct, flavor formation, and new advances in startercultures for dairy fermentations using recentexamples that depict the main species used, theircharacteristics, and their impact on the develop-ment of other fermented foods. Also new to thesecond edition: sections on fermented fruit such asapple cider, fermented specialties such as vanilla,and U.S. permitted food ingredients. • Covers numerous fermentation procedures

by reviewing the type of raw material used,its pretreatment, the temperature or cli-mate, and the conditions of the fermenta-tion process

• Discusses various types of starter culturesand their preparation prior to use

• Outlines some of the flaws that may befound in sour cream products, their causes,and possible ways to prevent these defects

• Analyzes the sensory characteristics of vari-ous fermented food products, includingtexture, color, and aroma

Selected Contents

Introduction. Soy products. Fruits and fruit products. Vegetables and vegetable products.Cereals and cereal products. Specialty products.Fermentation and food ingredients.

Catalog no. K12217, May 2012, c. 836 pp.ISBN: 978-1-4398-4904-0, $199.95 / £127.00Also available as an eBook

Coming Soon!

Handbook ofAnimal-BasedFermented Foodand BeverageTechnologySecond EditionEdited by

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

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

Completely revised and updated, this secondedition includes new sections on fermentedseafood such as fish sauce, updated U.S. stan-dards, and permitted food ingredients derivedfrom each fermented product. An internationalpanel of experts from government, industry, andacademia provide an in-depth review of fermen-tation history, microorganisms, quality assur-ance practices, and manufacturing guidelines.

Selected Contents

Part I: Introduction. Fermented Animal Productsand Their Manufacture. Dairy Starter Cultures.Microorganisms and Food Fermentation. Animal-Based Fermented Foods of Asia. Leuconostoc and ItsUse in Dairy Technology. Food Fermentation andProduction of Biopreservatives. Exopolysaccharidesfrom Lactic Acid Bacteria and Bifidobacteria.Fermentation Ecosystems. Part II: Fermented Milkand Semi-solid Cheeses. Fermentation and Koumiss.The Traditional Finnish Fermented Milk "Viili".Production of Laban. Yogurt. Sour Cream and CrèmeFraîche. Fresh Cheese. Cottage Cheese. TelemeCheese. Hispánico Cheese. Goat Milk Cheeses.Acidified Milk, Sour Cream, and Cream Cheese.Cottage Cheese and Yogurt. Part III: Solid Cheeses.Cheddar and Related Hard Cheeses. Traditional GreekFeta. Reggianito Cheese. Fiore Sardo Cheese.Zamorano Cheese. Asiago and Other Cheeses.Gouda and Other Cheeses. Muenster and OtherCheeses. Semi-Soft Pasteurized and Other Cheeses.U.S. Dairy Processing Plants. Part IV: Meats and FishProducts. Meat Fermentation. Dry-Cured Ham. ItalianSalami. Mold-Ripened Sausages. Ecosystem of GreekSpontaneously Fermented Sausages. Formulations forFermented Sausages with Health Attributes. TurkishPastirma. Chinese Fermented Meat Products. Sucuk.Safe Practices for Sausage Production in the UnitedStates. Review on Malaysian Fermented FishProducts. Review on Indonesian Fermented FishProducts. Part V: Probiotics and Fermented Products.Probiotics. Cheese as Probiotic Carrier. Index.




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Brewing & Fermentation / Fats & Oils

Fermented Foodsand Beveragesof the WorldEdited by

Jyoti Prakash TamangSikkim University, Gangtok, India

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

This book begins with a concise introduction to oneof the oldest biotechnological processes—food fer-mentation—including its history and global vari-eties. After covering the various preparation tech-niques and culinary methods, the book addressesthe microbiology-phenotypic and genotypic char-acterizations, the identifications of function microor-ganisms, the functional and technological proper-ties, and issues related to food safety. The book alsoexplores the functional properties of fermentation,how it improves product shelf life, ensures food safe-ty, enriches nutritional supplements, and increasesthe probiotic functions in some foods.

Catalog no. 94955, July 2010, 460 pp.ISBN: 978-1-4200-9495-4, $169.95 / £108.00Also available as an eBook

Frying of FoodOxidation, Nutrientand Non-NutrientAntioxidants,Biologically ActiveCompounds and High Temperatures,Second EditionEdited byDimitrios BoskouIbrahim Elmadfa

This important resource concentrates on twofactors that influence the deterioration of a fat atelevated temperatures: the nature of the heatedfat and the presence of oxidation retardants,especially those naturally occurring in oils orobtained from natural sources. Discussionsinclude important biologically active ingredientspresent in oils and fats and minor constituents,which appear to affect the performance of aheated oil and/or may also be categorized asfunctional. Frying of Food also discusses olarphenolic compounds, which have an impact onthe stability of oils at high temperatures.

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

Chemical,Biological, andFunctional Aspectsof Food LipidsSecond EditionEdited by

Zdzisław E. SikorskiGdansk University of Technology,Poland

Anna KołakowskaAgricultural University at Szczecin, Poland

Based on years of research by an internationalpanel of experts, this book is a concise, yet well-documented presentation of the current state ofknowledge on lipids. Under the editorial guidanceof globally recognized food scientists, this com-pletely revised and updated edition presents eightentirely new chapters. It is an ideal reference forprofessional and aspiring food scientists in industryand academia. It contains all the necessary infor-mation needed to control the rate of undesirablereactions in foods and select optimum storage andprocessing parameters for these delicate fats.

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

Fish OilReplacementand AlternativeLipid Sources inAquaculture FeedsEdited by

Giovanni M. Turchini,Wing-Keong Ng andDouglas R. Tocher

“... a comprehensive overview ... chapters aretightly packed with factual information, and allare also extensively referenced, with quite astrong emphasis on recently published reviewarticles, original papers, and reports. ... Theoverall structure of the book has been wellthought out, and the chapters follow in a logicalsequence, making it relatively easy for the readerto find a clear path to follow. ... a most usefulcompilation ... the book is likely to become astandard source of reference for fish nutritionistsand other aquaculture professionals.”

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

Catalog no. K10427, July 2010, 551 pp.ISBN: 978-1-4398-0862-7, $149.95 / £95.00Also available as an eBook





5

Food Additives & Ingredients


Coming Soon!

Dietary Fiberand HealthEdited by

Susan ChoNutraSource Inc., Laurel,Maryland, USA

Nelson Almeida

Purported benefits of fiber include gastro-intestinal and cardiovascular health, weightmanagement, satiety, glycemic control, and pre-biotic effects. While fiber is recognized as essen-tial to good health, a majority of people do notmeet recommended daily intakes. Thus, it isimperative that food product developers formu-late foods with fiber and that health profession-als recommend foods high in fiber in order toimprove public health. Presenting a comprehen-sive review of the health implications of cerealfiber, bran, and whole grains, this bookdescribes opportunities for incorporating fiberingredients into foods and details the health-promoting claims of fiber containing foods. • Helps health professionals understand

fiber’s role in improving public health• Provides product formulators with guidance

on fiber ingredients to help develop newproducts

• Presents information on the analysis of fiberfor food labeling and research purposes

• Describes regulatory issues such as GRASnotice procedure

Selected Contents

Reflections on 30 Years of the Vahouny FiberSymposia. Discussions Relating to the Definitionof Dietary Fiber at the Ninth Vahouny FiberSymposium. Implementation Issues of the CodexDefinition of Dietary Fiber. Regulations for theFood Labeling of Dietary Fiber. Resistant Starch.Measurement Techniques for Insulin Sensitivity.Consumption of Total Fiber and Types of FiberAre Associated with a Lower Prevalence ofObesity and Abdominal Adiposity in U.S. Adults.Fiber and Satiety. Viscous Dietary Fiber ReducesAdiposity and Plasma Adipokines and IncreasesGene Expression Related to Fat Oxidation in Rats.Epidemiological Studies of Dietary Fiber andCardiovascular Disease. Fasting Glucose TurnoverBut Not Peripheral Insulin Resistance Is Reducedafter Acetogenic and Non-DigestibleCarbohydrate Ingestion in Metabolic SyndromePatients. Assessing Immune Health Outcomes fol-lowing Dietary Interventions in Healthy Adults. ...

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

New!FermentationEffects on FoodPropertiesEdited by

Bhavbhuti M. Mehta,Afaf Kamal-Eldin andRobert Z. Iwanski

A common technique for food preservation, fermentation has been used by humans for cen-turies. This book discusses the role of fermenta-tion reactions in modifications of the contents,chemical, functional, and sensory properties aswell as biological activity of food components.The text presents a variety of food productsobtained by fermentation of different raw mate-rials all over the world. The authors, leading contributors in the field, emphasize the effect ofprocessing conditions on the enzymatic, fermen-tative reactions leading to the generation of vari-ous products and the developments of desirablesensory, functional, and biological properties.• Compiles in one concise source the chemi-

cal changes of food components caused byfermentation

• Describes changes in chemical, functionaland nutritional properties of food components

• Explains the role of fermentation reactions inthe generation of flavor and aroma of foods

• Discusses the role of fermentation in theelimination of harmful components presentin food raw materials

• Explains international regulations regardingfermented foods

Selected Contents

Introduction. Complex Microbial Communitiesas Part of Fermented Food Ecosystems andBeneficial Properties. The Role of FermentationReactions in the Generation of Flavor and Aromaof Foods. Effect of Fermentation Reactions onRheological Properties of Foods. The Role ofFermentation Reactions in Changing the Colorof Foods. The Role of Fermentation in ProvidingBiologically Active Compounds for the HumanOrganism. The Role of Fermentation in theElimination of Harmful Components Present inFood Raw Materials. Fortification InvolvingProducts Derived from Fermentation Processes.Fermented Cereal and Legume Products.Fermented Vegetables Products...

Catalog no. K12462, April 2012, c. 392 pp.ISBN: 978-1-4398-5334-4, $179.95 / £114.00Also available as an eBook





New!Food FlavorsChemical, Sensoryand TechnologicalPropertiesEdited by

Henryk JelenPoznań University of Life Sciences,Poland

This book discusses the nature of food odorantsand tastants and the way they are perceived bythe human olfactory system. It presents the basicanatomy and physiology of sensory systemsinvolved in flavor sensation and examines thefundamentals of flavor compounds formation. Italso presents technological issues related to fla-vor compounds and discusses safety and regula-tory aspects. Specific flavors are discussed,including those in cheeses, red meat, and wine.The book also examines food taints and off-fla-vors and offers analytical approaches to charac-terize food flavors.

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

AlternativeSweetenersFourth EditionEdited by

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

Following the same formula as previous editions,this book explores the characteristics of all majorsweeteners, including means of production,physical characteristics, utility, and relativesweetness compared to sucrose. Technical qual-ities covered include admixture potential, appli-cation, availability, shelf life, transport, metabo-lism, carcinogenicity, and other toxicity evalua-tion data. A chapter on Advantame has beenadded, and new contributors have updatedinformation throughout the book. Also new is asection on how Stevia sweeteners have beendeemed safe by the Joint FAO/WHO ExpertCommittee on Food Additives and the US FDA.

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

Bestseller!

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

This handbook continues to remain the referenceof choice for flavor specialists across the world.Now with over 1500 pages containing more than2000 illustrations and 500 tables, the sixth editionadds 200 newly approved ingredients. This peren-nial bestseller is used daily by flavor chemists, foodscientists, quality personnel, and professionals inthe pharmaceutical, supplement, and cosmeticsindustries. For each ingredient, it details nomen-clature and various classification numbers, physi-cal and molecular descriptions, and uses and ori-gins as well as regulatory information and findingson aroma and taste thresholds.

Catalog no. 90771, November 2009, 2159 pp.ISBN: 978-1-4200-9077-2, $440.00 / £280.00Also available as an eBook

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

Because of their natural occurrence in food andthe fact that they inhibit the growth of mostmicroorganisms, organic acids are increasinglyused in food preservation. This book provideseasily accessible operating procedures, newdirectives, and possible alternative methods andsolutions to problems related to the use of organ-ic acids. Each chapter addresses an importantaspect of the substances, including composition,application, production, resistance, as well as theadvantages and disadvantages of using them inpreservation. This invaluable resource also facili-tates troubleshooting techniques regarding prob-lems with preservatives and microorganisms.

Catalog no. 78429, September 2010, 340 pp.ISBN: 978-1-4200-7842-8, $189.95 / £120.00Also available as an eBook





7



Serving Peoplewith Food AllergiesKitchen Managementand Menu CreationJoel J. Schaefer

“...will be extremely usefulon the educational front asa tool in culinary schoolsand universities. ...shouldbe required reading in allfood service curriculum.”

—Suzanne Bowland, Founder/Executive Producer, GFCulinary Productions, Inc., Denver, Colorado, USA

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

Plant Gum Exudatesof the WorldSources, Distribution,Properties, andApplicationsAmos Nussinovitch

“... will surely become thedefinitive reference for thevast array of gums andresins of diverse origin.”

—Glyn O. Phillips, Phillips HydrocolloidsResearch Ltd, in Food Hydrocolloids

Catalog no. 52233, December 2009, 427 pp.ISBN: 978-1-4200-5223-7, $199.95 / £127.00Also available as an eBook

Dimensions of FoodSeventh EditionVickie A. Vaclavik,Marjorie M. Devine, andMarcia H. Pimentel

“By engaging the individ-ual in exercises to look atfood and labels, the bookstrives to incorporate adultlearning principles.”

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

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

SesameThe Genus SesamumEdited by

Dorothea BedigianMissouri Botanical Garden, St. Louis, USA

The first comprehensive review of sesame and itsclose relative, this book considers ethnographicdata, geographical sources, modern use in the foodand cosmetic industries, market size, export andimport data, and much more, including a linguisticanalysis of sesame names from around the world.

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

FigsThe Genus FicusEphraim Philip LanskyRimonest Ltd., Haifa, Israel

Helena Maaria PaavilainenThe Hebrew University ofJerusalem, Israel

This book presents a multidisciplinary approachto the botany, chemistry, and pharmacology offig trees and figs of the Ficus species.


VanillaEdited by

Eric Odoux and Michel Grisoni

This book presents reviewson the cultivation, curing,and uses of vanilla, as wellas genetic status, resources,pests, diseases, culturalpractices, biosynthesis of aromatic compounds,aroma development, and more.









Food Chemistry

New!

MolecularCuisineTwenty Techniques,Forty RecipesAnne Cazor, Christine Liénard, andGui Alinat

“… this book is very useful because it is simple… now that siphons, alginate, agar, etc. are inmost kitchens of chefs, it is time that a largeaudience can see how science (molecular gas-tronomy) could contribute to the advancementof culinary practice.”

—From the Foreword by Hervé This

Using methods that may seem more suited toscience labs than kitchens, Molecular Cuisine:Twenty Techniques, Forty Recipes unlocks thesecrets to the dishes, textures, techniques, andsensations of molecular cuisine. It explores revo-lutionary techniques that have the remarkableability to toy with the chemical and physicalreactions of cooking to create revolutionizedversions of common cuisine.

With the recipes and techniques in this book,you will quickly be creating dishes such as:• Fizzy chocolate• Puffed peanut chicken fries with Pastis

mayonnaise• Apple and beet tea• Egg yolk marshmallow with ratatouille• Hard-boiled egg lollipop• Goat cheese flan with Dijon mustard

caramel• Minty tapioca pearls in green tea

Balancing just enough science to explain whythe techniques work, with easy to follow recipes,the book covers emulsion, culinary foam, spher-ification, caramelization, the maillard reaction,soft and hard gels, and effervescence. Itdescribes 20 techniques and 40 molecular cui-sine recipes, all illustrated with luscious colorphotographs. Once you master these tech-niques you can use them to develop your ownflavor profiles and texture combinations.

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

MyMolecularCuisine KitAnne Cazor, Christine Liénard, and Gui Alinat

It’s about taste, texture, mouthfeel, and, mostimportantly, satisfaction. Called "the science ofdeliciousness" by acclaimed cookbook authorHarold McGee, molecular gastronomy isarguably the hottest cooking trend since, well,since cooking with fire became so popular. TopChef fans have oohed and aahed over astound-ing culinary delights and puzzled over the revo-lutionary foam, gelee, and spherification tech-niques highlighted on the show. Now anyonecan whip up these creations with My MolecularCuisine Kit. With easy to follow recipes for cre-ating elegant dishes, this kit gives home chefsand hobbyists the tools they need to be in thesame league as chefs Blumenthal, Adriá, andThis.

This could be the menu for your next gettogether:• Foie gras, muscat, and dark chocolate

lollipops • Pulled duck confit with white wine and

orange spaghetti • Puffed peanut chicken fries with pastis

mayonnaise • Spherical chorizo and cider • Dulce de leche and crystal salt • Frosty mint and chocolate marshmallow • Deconstructed tiramisu

The kit consists of measuring spoons, pipettes,tubing, silicon molds, and slotted spoonsaccompanied by a book featuring color photo-graphs, illustrations, and 28 molecular gastrono-my recipes, written by Anne Cazor and ChristineLiénard, protégés of Molecular Gastronomyfounder Hervé This. Translated by award-win-ning chef Gui Alinat, the text presents the fieldof molecular gastronomy as a scientific disciplineconcentrating on culinary transformations. Thebook unlocks the secrets to the new dishes, newtextures, new flavors, and new sensations of thiscutting-edge cooking style.

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



9

Food Chemistry


New!Datethe Genus PhoenixProduction, Processing, Food, and Medicinal ValuesEdited byA. ManickavasaganSultan Qaboos University, Muscat,Sultanate of OmanM. Mohamed EssaSultan Qaboos University, Al-Khoud, Sultanate of OmanEthirajan Sukumar

This is the first detailed book on dates to be pub-lished in more than four decades. It addresses allaspects of cultural practices and their implica-tions on date quality. Among other topics, thetext covers the post-harvest operations and pro-cessing of dates, physical, chemical, structural,and sensory properties of dates as human food.The authors also discuss the value of low-qualitydates and by-products as cattle feed. The finalsection focuses on the potential medicinal valuesof dates along with recent research findings.


New!

Flavonoids andRelatedCompoundsBioavailability andFunctionEdited by

Jeremy P.E. SpencerUniversity of Reading, UK

Alan CrozierUniversity of Glasgow, Scotland, UK

An overview of the bioavailability and biologicalfunction of a range of flavonoids relevant to a wide array of plant-based foods, this bookexamines current knowledge regarding theabsorption, metabolism, and bioavailability offlavonoids, phenolics, and flavonoid sub-groups.Chapters examine the latest evidence for thebeneficial actions of flavonoids against humanpathological conditions and provide argumentsfor how protective effects are mediated.


Coming Soon! SweetenersNutritional Aspects,Applications, andProduction TechnologyEdited by

Theodoros VarzakasHigher Institute of Kalamata, Greece

Athanasios Labropoulosand Stylianos AnestisTechnological Institute of Athens, Greece

Combining information on natural sugar-based,natural non-sugar based, and artificial sweeteners,this book examines the applications and relativepros and cons of each in food and drink products,particularly caramels, marmalades, jams, and softdrinks. It discusses the production processes ofcorn syrups, invert sugars, and syrups based onsweeteners along with other sweetening com-pounds such as stafidin and concentrated juices.Highlighting quality control with reference to var-ious physicochemical and microbiologicalmethodologies, it also describes the legislativeframework of these products as food ingredients.


New!Flavor, Fragrance,and Odor AnalysisSecond EditionEdited by

Ray MarsiliMarsili Consulting Group,Rockford, Illinois, USA

Written from a practical,problem-solving perspective, this second editionexamines stir bar sorptive extraction (SBSE) andemphasizes the range of applications available.Topics discussed include analyzing and combatingoff-flavors caused by metabolites from microor-ganisms and the identification of the characteriz-ing aroma-active compounds of tropical fruits withhigh economic potential. The book also examinesthe parameters utilized during the production ofaqueous formulations rich in pyrazines anddescribes how spectral deconvolution can be usedto speciate the subtle differences in essential oilcontent and track key ingredients through themanufacturing process.







Food Chemistry

New!Methods of Analysis of FoodComponents andAdditivesSecond EditionEdited by

Semih ÖtleşThis concise guide presents detailed explana-tions of both new and established methods forthe analysis of food components and additives.


IndustrialGalactomannanPolysaccharidesN.K. MathurRajasthan, India

Quite possibly the first comprehensive text ongalactomannans, this bookcompiles information onindustrial galactomannans such as locust beangum, guar gum, tara gum, fenugreek gum,Cassia tora gum, and Sesbania bisipinasa gum.

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

New!Starch-Based PolymericMaterials andNanocompositesChemistry, Processing,and ApplicationsEdited by

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

This is the first reference to bring together essentialinformation on the chemistry, processing, andapplications of starch-based biopolymers andnanocomposites.


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

Through clear explanations of theoretical princi-ples and practical laboratory exercises, the textprovides an understanding of the behavior ofpowders and pulverized systems.

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

Food Proteins and PeptidesChemistry, Functionality,Interactions, andCommercializationEdited byNavam S. Hettiarachchy,Kenji Sato, Maurice R. Marshall, and Arvind Kannan

This book explores the chemistry and propertiesof food-derived proteins and peptides beforelooking at ways to maximize functional utiliza-tion in foods and dietary supplements.

Catalog no. 9341X, March 2012, 464 pp.ISBN: 978-1-4200-9341-4, $169.95 / £108.00Also available as an eBook

Food AllergensAnalysis Instrumentationand MethodsEdited by

Leo M.L. Nollet andArjon J. van Hengel

Covering all of the major rec-ognized food allergens in theUS and EU, this comprehensivework discusses health issuesand the presence of allergens in various food prod-ucts, examines methodologies for analysis and detec-tion, and details specific methods for each food type.








11

Food Chemistry


Bestseller!

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

“This alphabetical hand-book of food ingredients,food-related processes, and food preparationtools is written for the professional cook who isno longer constrained by traditional culinaryingredients and techniques and is insteadencouraged to experiment and explore the inter-section of cooking and food science. … Studentsof the culinary arts and food science may benefitfrom this useful information presented in a con-cise format. Summing Up: Recommended.”

—CHOICE, September 2010

“… a landmark in the history of cooking.”—From the Foreword by Harold McGee


StarchesCharacterization,Properties, andApplicationsEdited by

Andréa C. BertoliniEMBRAPA, Rio de Janeiro, Brazil

Starch is one of the major polysaccharidesemployed as biopolymers by the food, textile,and paper industries. This book covers starchstructure, chemistry, and technology. After anoverview of trends in starch applications, modi-fied starches, and enzymes used in the starchindustry, the text presents recent advances inthe study of starch structures. It also coversbiodegradation of starch blends, starch nano-composites, and polymer biodegradability. Thebook discusses methods of starch characteriza-tion, including the use of atomic forcemicroscopy and nuclear magnetic resonance.


Advances inFood BiochemistryEdited by

Fatih YildizMiddle East Technical University,Ankara, Turkey

Understanding the biochemistry of food is basicto all other research and development in the fieldsof food science, technology, and nutrition. Thisvolume provides a unified exploration of foodsfrom a biochemical perspective. Featuring illustra-tions to elucidate molecular concepts throughoutthe text, it examines a range of issues on the foodspectrum, including water and its relation to food,the glycobiology of food components, enzymes,hormones, functional foods and supplements, fla-vor compounds, organic acids, environmentalissues, oxidation, food safety, and the geneticmakeup of individual food components.


Fat DetectionTaste, Texture, andPost Ingestive EffectsEdited by

Jean-Pierre MontmayeurCentre des Sciences du Hout,Dijon, France

Johannes le CoutreNestlé Research Center, Lausanne,Switzerland

Taking a multidisciplinary approach, this volumesheds light on critical concerns regarding dietaryfat and its relation to obesity. Going far beyond thewell-known concerns, it offers scientific data onthe many aspects of fat, including psychological,behavioral, genetic, and physiological factors thatcontribute to its desirability, perception, intake,and impact on human health. Bringing togethercross-disciplinary research, it includes informationon genetic predisposition, neural imaging, andendocrine impacts on metabolism, and also pro-vides a progressive integrated view on fat taste, fatpreference, and nutrition at the molecular level.







Food Chemistry

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

“The specific attraction of this volume…is itscomprehensive and outstanding collection ofthe current information about the physico-chemical and nutritional properties for themajor cereal grains-wheat, rice, maize, oats,barley, sorghum/millets-and their products.Additionally, what was lacking in academiawas the availability of a new and standard textbook for readers interested in this area and theauthor and editor have done a good job ofbringing that together as a common andunique package. The book deserves credit to bethe first of its kind in the market… This single-authored textbook comprises 18 chapters thattake the reader through an exciting journey ofpostharvest management and the wide arrayof industrial processes used to manufacturefoods in a stepwise, reader friendly style.”

—Silverio Garda-Lara. Department ofAgrobiotechnology, Tecnologico de Monterrey,

ITESM, in Crop Science 2010

Focusing on postharvest management and thewide array of industrial processes used to manu-facture foods, this text provides informationabout the physicochemical and nutritional prop-erties of cereals and their products. • Provides a primary textbook for cereal

science and cereal processing courses• Explains the chemistry and different pro-

cessing aspects of cereal-based products• Covers the role of cereal-based products in

human and animal nutrition• Shows how control of insects, molds, and

rodents can reduce storage losses that stillaverage 15% around the world

• Details the most common quality controltests for raw grains, milled, and finishedproducts

Instructor's manual available with qualifying course adoption

Catalog no. K10801, May 2010, 752 pp.ISBN: 978-1-4398-1560-1, $104.95 / £66.99Also available as an eBook

New!Cereal GrainsLaboratory Referenceand ProceduresManualSergio O. Serna-SaldivarTecnológico de Monterrey, Mexico

Facilitating the acquisition of practical knowledgeand providing innovative ideas for further devel-opments, this laboratory manual demonstratesthe application of quality control measurementsfor grains, milled products, starches, and thewide array of finished products. Each section ofthe book contains references, as well as questionsto evaluate comprehension of the covered mate-rial. It includes a glossary of practical terms and asection of Imperial-to-metric measurement con-versions pertaining to weight, volume, density,and other equivalences. It complements the the-oretical book Cereal Grains: Properties, Processing,and Nutritional Attributes.

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

Concepts inCereal ChemistryFinlay MacRitchieKansas State University,Manhattan, USA

Concepts in Cereal Chemistry stimulates criti-cal thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. FinlayMacRitchie, this compact and reader-friendlybook focuses mainly on cereal chemistry, butalso incorporates relevant theory from the basicsciences, such as physics and genetics. This well-organized resource provides students andresearchers in both academia and industry withthe information they need to tackle problemslikely to arise in cereal research.

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




13

Food Engineering & Processing


Coming Soon!

BiopolymerEngineering inFood ProcessingEdited by

Vania Regina Nicoletti TelisUniversidade Estadual Paulista,Sao Paulo, Brazil

The unit operations commonly applied in foodprocessing may affect the physicochemical andfunctional behavior of biopolymers and theirinteractions with other food compounds.Presenting an overview of their physical, physic-ochemical, and thermodynamic properties, thisbook explores the ways in which biopolymersare affected by or may affect transport processesand unit operations such as forced flow, thermaltreatments, drying, and freezing-thawing. Thetext focuses on how such behavior can be posi-tively applied in food products and processesdesign and development. It also explains theapplication of polysaccharides and proteins.


New!Handbook of Frozen FoodProcessing andPackagingSecond EditionEdited byDa-Wen SunUniversity College Dublin (UCD),Ireland

Now in its second edition, this book examines theart and science of frozen foods and assemblesessential data and references relied upon by scien-tists. Original chapters have been revised andupdated with the latest developments. The bookincludes a new section on emerging technologiesin food freezing, with chapters on ultrasound accel-erated freezing, high-pressure shift freezing, elec-trostatic field-assisted food freezing, and antifreezeproteins. A new section on trends in frozen foodpackaging explores active packaging, intelligentpackaging, vacuum packaging, and edible coatingsand films and their applications on frozen foods.


Coming Soon!Thermal Food ProcessingNew Technologies and Quality Issues,Second EditionEdited by

Da-Wen SunUniversity College Dublin (UCD),Ireland

Focusing on topics vital to the food industry today,this book provides the latest developments in ther-mal food processing technologies. It describestrends in future research and development andpresents authoritative references and data. Thisnew edition contains updates on all topics as wellas five new chapters including discussions of foodmicrobiology and food safety, processing of fruitand juices, aseptic processing, and microwaveheating. Written by recognized experts, this textprovides a comprehensive reference on the modeling, quality and safety, and technologiesassociated with thermal food processing.


Handbook ofFood ProcessModeling andStatisticalQuality ControlWith Extensive MATLAB® Applications, Second EditionMustafa ÖzilgenYeditepe University, Istanbul, Turkey

Presenting mathematical prerequisites in summarytables, this book explains fundamental techniquesof mathematical modeling processes essential tothe food industry. The author focuses on providingan in-depth understanding of modeling tech-niques, rather than the finer mathematical points.Topics covered include modeling of transport phe-nomena, kinetic processes, and food engineeringoperations. The book also discusses statisticalprocess analysis and quality control. It includesexamples from almost every conceivable foodprocess, followed by clear, step-by-step workedsolutions.

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







MathematicalModeling ofFood ProcessingEdited by

Mohammed M. FaridThe University of Auckland, New Zealand

This volume discusses the physical and mathemat-ical analysis of transport phenomena associatedwith food processing. The models presenteddescribe many of the important physical and bio-logical transformations that occur in food duringprocessing. After introducing the fundamentals ofheat, mass, and momentum transfer as well ascomputational fluid dynamics, the book focuses onspecialized topics in food processing. It covers ther-mal, low temperature, non-thermal, and non-con-ventional thermal processing, along with theanalysis of biological and enzyme reactors. Thebook also explores the use of artificial neural net-works, exergy analysis, process control, and clean-ing-in-place systems in industry.

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

Novel FoodProcessingEffects on Rheologicaland FunctionalPropertiesEdited by

Jasim Ahmed, Hosahalli S. Ramaswamy,Stefan Kasapis, and Joyce I. Boye

During the past decade, emerging technologiesthat include the use of Ohmic heating, pulse electricfields, and ultraviolet radiation are being appliedwith greater frequency in the processing of foodproducts. Focusing on the structural changes thatoccur in post-process samples, this resource bringstogether respected international experts who exam-ine the functional, rheological, and micro-structuralchanges in food exposed to these technologies.They examine new and innovative applications andpresent the impact of these research findings on thenutritional aspects of protein- and carbohydrate-containing foods. They also consider the synergiceffects of protein-starch components.

Catalog no. 7119X, December 2009, 510 pp.ISBN: 978-1-4200-7119-1, $199.95 / £127.00Also available as an eBook

Poultry MeatProcessingSecond EditionEdited by

Casey M. Owens,Christine Z. Alvarado,and Alan R. Sams

Praise for the First Edition

“... an excellent resource book for advancedstudy and as a reference manual for the poultryindustry.”

—Daniel L. Fletcher, Professor, University of Georgia, in Poultry Science

Upholding its reputation as the most compre-hensive text available, the second edition fea-tures three new chapters on the nutritive valueof poultry meat, co-products and by-productsfrom poultry processing, and animal welfare. Italso offers significant updates on important sub-jects such as risk assessment in raw and cookedproducts, instrumental methods for quality eval-uation, and the latest packaging technology.

Catalog no. 91891, February 2010, 448 pp.ISBN: 978-1-4200-9189-2, $104.95 / £66.99

PhysicochemicalAspects of FoodEngineering andProcessingEdited by

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

Physical and chemical interactions between various constituents of foods resulting from pro-cessing operations often lead to physical, senso-ry, and nutritional changes in the properties offoods. Answering the need for a resource in thisarea, this book describes the effects of variousprocessing technologies in different food pro-cessing situations. The first part looks at thephysicochemical property changes of differentfoods undergoing selected processes, such asdrying, extrusion, and microencapsulation. Thesecond part focuses on the changes of physico-chemical properties of different products, suchas seafood, meat, and confectionary products.

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





15



Infrared Heatingfor Food andAgriculturalProcessingEdited by

Zhongli PanWestern Regional Research Center,Albany, California, USA

Griffiths Gregory AtunguluUniversity of California, Davis, USA

Over the past two decades, researchers havemade significant progress in understanding theinfrared heating of food products and interac-tions between infrared radiation and food com-ponents. The design and efficiency of infraredemitters have also been improved. This bookpresents applications of infrared heating tech-nology, focusing on thermal processing of foodand agricultural products. In addition to the fundamentals, the text includes chapters thataddress such topics as infrared heating systemdesign, drying, blanching, baking, thawing, pestmanagement, and food safety improvement.


Biosensors inFood Processing,Safety, andQuality ControlEdited by

Mehmet MutluHacettepe University, Ankara,Turkey

This book details the latest developments insensing technology and its applications in thefood industry, profiling the improvementsachieved in recent years for better food quality,safety, processing, and control. Topics discussedinclude the use of biosensors for the assessmentof natural toxins in food and for pesticides andfoodborne pathogens, electrochemical biosen-sors as a tool for the determination of phenoliccompounds and antioxidant capacity in foodsand beverages, and the role of neural networksin the field of sensors.


Food ProcessEngineeringOperationsGeorge D. Saravacos andZacharias B. MaroulisNational Technical University ofAthens (NTUA), Greece

Current textbooks on foodprocess engineering covermainly the traditional unitoperations of fluid flow and heat transfer, with lessattention paid to mass transfer and importantmechanical processing operations. This book pro-vides needed balance with coverage of traditionalunit operations, using updated engineering prop-erties and data, and simplified computer aidedtechniques. It discusses mechanical processingand novel food processes such as membrane separations— and introduces elements of foodpackaging operations and food process design. Itexamines the effects of each process on the qual-ity, safety, and physical structure of food products.An instructors manual on CD is available with qualifyingcourse adoption

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

ProcessingEffects on Safetyand Quality ofFoodsEdited by

Enrique Ortega-RivasAutonomous University ofChihuahua, Mexico

This book provides methods and proceduresused to assess the safety and quality of foods pre-served by novel and emerging processing tech-niques. It presents evaluation techniques thatyield reliable estimation of microbiological,physicochemical, nutritive, and sensory charac-teristics. Each chapter discusses the processingeffects of relevant technologies and includes thebasics of microbial kinetics, sensory evaluation,and the perception of food quality. A compendi-um of methods and procedures, this bookaddresses the entire food processing plant includ-ing food modeling, optimization, and design.

Catalog no. 61127, October 2009, 594 pp.ISBN: 978-1-4200-6112-3, $199.95 / £127.00Also available as an eBook







Coming Soon!

Operations in FoodRefrigerationEdited by

Rodolfo H. Mascheroni

This resource provides professionals in the foodindustry with a thoroughoverview of issues involvedin heat and mass transfer in refrigeration andfreezing.

Catalog no. 55488, June 2012, c. 400 pp.ISBN: 978-1-4200-5548-1, $169.95 / £108.00Also available as an eBook

EnhancingExtractionProcesses in theFood IndustryEdited by

Nikolai Lebovka, Eugene Vorobiev andFarid Chemat

This comprehensive resource provides cleardescriptions of the latest extraction methodsand instruments used in food laboratories.


New!

Physical Propertiesof FoodsNovel MeasurementTechniques andApplicationsEdited by

Ignacio Arana

This book provides a source of critical and readilyaccessible information on modern techniquesfor measuring physical parameters affectingfood quality and food characterization.

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

Innovation inFood EngineeringNew Techniques andProductsEdited by

Maria Laura Passos andClaudio P. Ribeiro

A comprehensive overviewof modern processing tech-nologies, this book highlights their use in thedevelopment of food products and ingredientsthat meet consumers’ increased demands forquality and safety.


New!Advances in Food ExtrusionTechnologyEdited by

Medeni Maskan andAylin Altan

This comprehensive intro-duction emphasizes recentadvances in extrusion technology and extrudersystems and instructs in the proper selection ofraw materials and extruders.


Breaded FriedFoodsP. Kumar Mallikarjunan,Michael O. Ngadi andManjeet S. Chinnan

This book is among the firstto provide a coherent and concise overview ofthe issues related to breaded fried foods and todiscuss research and technological advances.








17



Bestseller!

Encyclopedia ofAgricultural, Food,and BiologicalEngineeringSecond Edition, Two-Volume SetEdited by

Dennis R. HeldmanHeldman Associates, Mason, Ohio, USA

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

“Useful illustrations, graphs, and formulascontinue to enhance the narrative entries. Inaddition to an excellent index and alphabeti-cal table of contents, a topical table of con-tents groups articles across both volumes underagricultural, biological, and food engineeringtaxonomies. ... Summing Up: Recommended.”

—K.L. Carriveau Jr., Baylor University, in CHOICE

“… covers a wide ranging set of technical top-ics and contemporary perspectives.”

—Bernard Y. Tao, Department of Agricultural andBiological Engineering, Purdue University

“… one of the best encyclopedias I have seen inthe area of agricultural, food and biologicalengineering.”

—Daryl Lund, Professor of Food Engineering,University of Wisconsin-Madison

Examining the role of engineering in the deliveryof quality consumer products, this expansiveresource covers the development and design ofprocedures, equipment, and systems utilized inthe production and conversion of raw materialsinto food and nonfood consumer goods. Withnearly 2000 photographs, tables, equations, andfigures—including 128 color figures—the bookemphasizes and illustrates the various engineer-ing processes associated with the production ofmaterials with agricultural origin. Featuringmore than 200 entries and 3600 references, thisis the largest and most comprehensive guide onraw production technology.This encyclopedia is also available online. Visit www.tand-fonline.com.

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

Encyclopedia ofBiotechnology inAgriculture andFoodEdited by

Dennis R. HeldmanHeldman Associates, Mason,Ohio, USA

Matthew B. WheelerUniversity of Illinois, Urbana, USA

Dallas G. HooverUniversity of Delaware, Newark, USA

“… authoritative essays from the biotechno-logical realm and frontier. … The articles aregood choices and are superbly written and dis-played in alphabetical order. … Summing Up:Highly recommended.”

—CHOICE, January 2011

This encyclopedia provides users with unprece-dented access to nearly 200 entries that coverthe entire food system, describing the conceptsand processes that are used in the production ofraw agricultural materials and food productmanufacturing. Edited by a respected team ofbiotechnology experts, it includes descriptionsand interpretations of molecular biologyresearch, including topics on the science associ-ated with the cloning of animals, the geneticmodification of plants, and the enhanced qualityof foods. It discusses current and future applica-tions of molecular biology, with contributions ondisease resistance in animals, drought-resistantplants, and improved health of consumers vianutritionally enhanced foods.

This one-of-a-kind periodical examines regula-tion associated with biotechnology applica-tions—with specific attention to geneticallymodified organisms—regulation differences invarious countries, and biotechnology’s impacton the evolution of new applications. It alsolooks at how biotechnology is covered in themedia, as well as the biotechnology/environ-ment interface and consumer acceptance of theproducts of biotechnology. Rounding out itssolid coverage, the encyclopedia discusses thebenefits and concerns about biotechnology inthe context of risk assessment, food security, andgenetic diversity.This encyclopedia is also available online. Visit www.tandfonline.com.

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




Food Laws & Regulations

Rapid DetectionandCharacterizationof FoodbornePathogens byMolecularTechniquesRobert E. LevinUniversity of Massachusetts, Amherst, USA

Written by one of the most prolific and respect-ed researchers in food safety, this volumedescribes the application of molecular tech-niques for the detection and discrimination ofmajor infectious bacteria associated with foods.Each chapter deals with a specific organism andtechniques applied to that organism. Particularfocus is placed on genes associated with patho-genicity used in the polymerase chain reaction(PCR) including real-time PCR for specific detec-tion of pathogenic bacteria and the inherentlimitations of such methodology with certainpathogens. Methods for extracting microorgan-isms from complex food matrices and DNApurification techniques are also emphasized. • Contains a comprehensive description of

phenotypic characteristics used for molecular techniques

• Includes an extensive tabulation of primersand probes used with respect to eachorganism

• Presents the contemporary studies involving the molecular detection, quantification, and subspecies differentiation of each organism

• Provides objective assessments of the various molecular techniques, their advantages, and limitations

• Supplies coverage on microorganism ofglobal interest

• Discusses the level of detection sensitivity ofeach method and technique

Selected Contents

Molecular Techniques for Detecting, Quantifying,and Subspecies Typing of Foodborne PathogenicBacteria. Escherichia coli O157:H7. Shigella.Salmonella. Vibrio vulnificus. Vibrio parahaemolyti-cus. Vibrio cholera. Aeromonas hydrophila.Plesiomonas shigelloides. Campylobacter jejuni.Staphylococcus aureus. Listeria monocytogenes.Clostridium botulinum. Clostridium perfringens.Bacillus cereus. Index.


New!

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

In the last decade, despite abundant food sup-ply, hunger has increased and 925 millionremain malnourished. Exploring this troublingparadox, this volume offers a glimpse into howthe simple aspiration of global food security hasevolved and unfolded—with sometimes contra-dictory and counterproductive policies, agen-das, and ideologies. Providing a holistic analysisof the issues, it explores the different sectorsrelated to food security, including agriculture,environment, and policy. It describes the goalsthat society has set regarding food security, themeans by which these are to be achieved, andcurrent thoughts on solutions. • Describes the phenomenon of food security

from a holistic approach• Provides a sectoral analysis of the concept

of food security—drawing on different dis-ciplines, including politics and economics

• Discusses the origins and evolution of foodsecurity and identifies the key momentsthat have led to the modern concept

• Examines ideological constructs from theright to food to the role of governance andpresents them in context through historicalanalysis

• Analyzes the 20th century for its contribu-tion to the modern notion of food security




19

Food Microbiology & Safety


New!

ControllingSalmonella inPoultryProduction andProcessingScott M. RussellUniversity of Georgia, Athens, USA

This book analyzes the challenges faced in con-trolling Salmonella and keeping the public safefrom this threat. Topics discussed include the ori-gin of Salmonella in poultry; intervention strate-gies for during breeding, hatching, grow-out,transportation, and processing; how to design aprocessing plant to eliminate Salmonella; and howto verify intervention strategies to ensure they areworking. It also discusses increasing yield duringprocessing while controlling Salmonella, new reg-ulations being proposed by USDA-FSIS and thedifferences between the EU and the US withregard to Salmonella control.


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

Most books on risk analysis focus on risk assess-ment. This book treats the whole of risk analysis—risk management, risk assessment, and risk com-munication—in an integrated fashion. The authorintegrates the three tasks into a framework thatsupports decision making in an uncertain environ-ment. He introduces the language, models, andconcepts of risk analysis, and then supplies thetools, techniques, and methodologies to helpreaders apply the principles. Based on the author’sdecades of experience, this straightforward bookprovides a foundation for the practice of risk analy-sis for professionals from all walks of life.


New!Lactic Acid BacteriaMicrobiological andFunctional Aspects,Fourth EditionEdited by

Sampo Lahtinen, Arthur C. Ouwehand,Seppo Salminen, and Atte von Wright

“… recommended … extremely useful … a wel-come addition to many libraries.”

—International Dairy Journal

Topics discussed include revised taxonomy, newdiscoveries related to the mechanisms of lacticacid bacterial metabolism and function, animproved mechanistic understanding of probi-otic functioning, applications in food and feedpreparation, health properties of lactic acid bac-teria, and the regulatory framework related tosafety and efficacy.


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

A companion volume toPrinciples of Risk Analysis:Decision Making UnderUncertainty, this primer provides an introductionto risk analysis. Readers learn the language, mod-els, and concepts of risk analysis and its threecomponent tasks—risk management, assess-ment, and communication. The book also intro-duces a down-to-earth approach to decision-making uncertainty. Extensive examples illustratethe applicability of the risk analysis principles.Based on the author’s decades of experience as arisk analyst, trainer, and educator, this primerprovides a foundation for the practice of riskanalysis for professionals from all walks of life.

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







MolecularDetection ofHuman FungalPathogensEdited by

Dongyou LiuRCPA Biosecurity QAP, New South Wales, Australia

The large number of molecu-lar protocols available creates a dilemma for thoseattempting to adopt the most appropriate forstreamlined identification and detection of fungalpathogens of interest. This volume contains expertcontributions from international mycologistsinvolved in fungal pathogen research and diagno-sis. Following a similar format throughout, eachchapter comprises a review of the classification, epi-demiology, clinical features, and diagnosis of one ora group of related fungal species; an outline of clin-ical sample collection and preparation procedures;a selection of representative stepwise moleculardetection protocols; and a discussion on furtherresearch requirements for improving the diagnosis.


MolecularDetection ofHuman ViralPathogensEdited by

Dongyou LiuRCPA Biosecurity QAP, New SouthWales, Australia

This comprehensive work details the moleculardetection of major human viral, bacterial, fungal, and parasitic pathogens. Focusing onsample preparation and molecular detectionprocedures, each chapter presents a concisereview of the pathogen concerned including itstaxonomy, biology, epidemiology and patho-genesis; a description of clinical sample collec-tion preparation procedures; a summary ofmolecular detection methods; representativemolecular detection protocols; and a discussionon the challenges, limitations, and advantagesfor the current methods as well as furtherresearch required to improve diagnosis.

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

MolecularDetection ofHuman BacterialPathogensEdited by


This text is an in-depth review of state-of-the-artmolecular detection and identification methodsfor human bacterial pathogens. Written by scien-tists with extensive expertise in human pathogenresearch, this book is an authoritative summaryof biology, epidemiology, and pathogenesis ofmajor human bacterial pathogens. A handy text-book for undergraduate and graduate studentsin medical, veterinary, and food microbiology, itcontains approximately 750 figures and 750tables for better comprehension. Topics includeclassification, morphology and biology, epidemi-ology, genomics, and diagnoses.

Catalog no. K10625, April 2011, 1278 pp.ISBN: 978-1-4398-1238-9, $199.95 / £127.00Also available as an eBook

MolecularDetection ofFoodbornePathogensEdited by


Addressing the biology, epidemiology, andpathogenesis of more than 60 microorganisms,this book demonstrates how to implement a sur-veillance system that uses molecular techniquesto quickly detect and identify bacterial, fungal,viral, and parasitic pathogens. Each chapter con-tains a concise review of the discussedpathogen; a detailed description of currentmolecular procedures for its detection and iden-tification, including ready-to-use protocols; anda discussion on further research needs pertain-ing to improved diagnosis.






21



Pocket Dictionaryof Food SafetyJeffrey T. SolateCanadian Food Safety Institute,Mississauga, Ontario

This handy, illustrated dic-tionary is an ideal source ofquick answers. It covers related areas such asfood microbiology, food chemistry, food qualityassurance, food borne incidents, food regula-tions, and standards, to name just a few. Pocket-sized for easy portability, this dictionary also clas-sifies and organizes food safety terms from vari-ous sources in alphabetical listing. Readers willfind it a perfect companion to other technicaland industry materials. It draws from the areaspertinent to food science including biologicaland medical sciences, infectious diseases, com-munity medicine, and public health.

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

Safety Analysisof Foods ofAnimal OriginEdited by

Leo M.L. Nollet and Fidel Toldrá

Written by world renowned scientists andexperts in their fields of research, this bookexamines the tools available for the analysis ofsafety parameters in food of animal origin.


Ready-to-EatFoodsMicrobial Concernsand Control MeasuresEdited by

Andy Hwang and Lihan Huang

This book comprehensively reviews individualcommon RTE food and their specific safety-related aspects.

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

Food IdentityPreservation andTraceabilitySafer GrainsGregory S. BennetIowa State University, Ames, USA

This volume examines themerger of identity preserva-tion and traceability into IPTas it relates domestically and internationally tofood safety and economics, with an emphasis ongrain to illustrate trends.


Bestseller!

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

“Recommended.”

—R. Adler, University of Michigan, Dearborn,CHOICE, April 2011

With 1500 more entries than any previous edi-tion, the book includes both classic and modernmedia used for the identification, cultivation,and maintenance of diverse bacteria, archaea,and fungi. The entries are arranged alphabetical-ly by medium name and include composition,instructions for preparation, commercialsources, safety cautions, uses, and more.








Food Packaging

Edible Coatingsand Films toImprove FoodQualitySecond EditionEdited by

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

Updated and completely revised with the latestdiscoveries, this book is a critical resource for allthose involved in buying, selling, regulating,developing, or using coatings to improve thequality and safety of foods. Topics discussed in thisvolume include materials and properties of coat-ings, how they present barriers to gases and watervapors, how they can improve or harm appear-ance, and regulation issues. The book also discuss-es how to apply coatings to various commodities,and how they can function as carriers of additives.

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

Sensory ShelfLife Estimationof Food ProductsGuillermo HoughComision Investigaciones Cientificas,Buenos Aires, Argentina

A delineation of the basics of sensory analysis andhow it applies to shelf-life studies, this book includesdiscussions of experimental design aspects, survivalanalysis methodology, and its extensions.

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

Coming Soon! Modified Atmosphere andActive PackagingTechnologiesEdited by

Ioannis S. ArvanitoyannisUniversity of Thessalia, Volos, Greece

While other packaging books focus on individualtypes of packaging, this volume takes an appliedengineering approach by matching packagingtypes to specific food types.


New!

Shelf LifeAssessment ofFoodEdited by

Maria Cristina NicoliUniversity of Udine, Italy

This book presents criteriaand methodologies that allow accurate and reli-able shelf life dating.


Food Packagingand Shelf LifeA Practical GuideEdited by

Gordon L. RobertsonFood Packaging Environment,Hope Island, Australia

Organized according to specific food products,this practical handbook defines the indices offailure for foods as diverse as milk, fruits, bottledwater, juices, vegetables, fish, and beef. It dis-cusses the deteriorative reactions for each andreviews how different packaging materials mayinfluence time to failure and thus shelf life.Biobased packaging is examined in a separatechapter as is the impact of active packaging onshelf life. Packaging and the microbial shelf lifeof foods is the subject of another chapter, whilea further chapter discusses shelf life testingmethodology.







23

Food Product Development


Coming Soon!Production of Specialty FoodsProcessingTechnology, Quality,and Food SafetyEdited by

Yanyun ZhaoOregon State University, Corvallis,USA

Addressing the quality, safety, and perceivedvalue of specialty foods and the ever-growingspecialty foods market, this book represents thefirst technical manual on the subject. It discussesthe unique characteristics of specialty foods,market and consumer demands and trends, andthe functions and applications of specific ingre-dients used in specialty food. Focusing on eachmajor specialty food segment, the book coverskey processing technologies, necessary equip-ment, and product quality controls. Additionaltopics covered include package technologies,quality assurance, and food safety programs.


Forthcoming!

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

Amy HaynesThe International Culinary Schoolat the Art Institute of Dallas,Texas, USA

Presented in a user-friendly format, this textbookhelps culinary students master the art of nutritionalcooking. A two-in-one text, it serves both the lec-ture and laboratory portions of a typical culinarynutrition class. The first part covers the elements ofnutritional cooking, food labels, diet-related dis-ease, the role of nutrition in weight managementand fitness, and the nutritional needs of differentage groups. The second part includes 11 tear-outlab exercises with practical tips, recipes, and sam-ple menus. This textbook is designed specificallyfor the classroom and kitchen.

Catalog no. K12316, September 2012, c. 350 pp.Soft CoverISBN: 978-1-4398-5083-1, $59.95 / £38.99Also available as an eBook

Third Edition of aBestseller!New Food Product DevelopmentFrom Concept toMarketplace, Third EditionGordon W. Fuller

“… offers the readers a clear and thoroughunderstanding of how the industry as a wholecompetes, succeeds, and in some instances failsto bring new products to the marketplace. Thebook serves as a valuable reference book—richin details, historical perspective, forward-look-ing advice, and references. ... The book is wellcited and supported with technical knowledgeand is sprinkled with fun with the food-speakused through-out the industry.”

—Journal of Product Innovation Management

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

Coming Soon!

The WorkingGarde MangerAl MeyerCalifornia Culinary Academy, San Francisco, USA

Tackling the toughest job in the kitchen, thisbook explains the vast range of skills and tasksrequired of the Garde Manger. With sections oncharcuterie, forcemeats, salads, seafood, poultry,pates, and much more, the book providesdetailed instructions on the method and tech-niques required for the production and presen-tation of various dishes. It covers all the maincooking techniques, including poaching,sautéing, grilling, baking, braising, and roasting.Perforated and punched pages allow for easyuse by students and working professionals.

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






Food Product Development/Food Quality Assurance

Sensory Analysisof Foods ofAnimal OriginEdited by

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

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

Devoted specifically to the analysis of sensoryparameters in food products of animal origin,Sensory Analysis of Foods of Animal Origindescribes the main analytical techniques andmethodologies and their application. Itdescribes the analysis of color and texture,including advances in texture measuring. It alsoincludes techniques for sampling and identifica-tion of volatile compounds, sensory aspects, andquality index methods. The book reviews sam-ple preparation and clean-up methods in depth,then provides a detailed overview of differentseparation and detection methods.


An IntegratedApproach to NewFood ProductDevelopmentEdited by

Howard R. Moskowitz, I. Sam Saguy and Tim Straus

A blend of academic research and the experi-ences of seasoned practitioners, this book intro-duces The Success Equation based on the inter-relationship of the key tasks critical to definingand executing for new product success. It high-lights the importance of every task and theimpact of each disciplines’ contributionthroughout the process in optimizing the suc-cess of the product. The concise, hands-on infor-mation includes advanced and emerging inno-vations in management, marketing, technology,strategy, consumer research, and sales. Thebook provides a complete picture of the expert-ise and knowledge needed to leverage newproduct development into commercial success.

Catalog no. 6553X, June 2009, 503 pp.ISBN: 978-1-4200-6553-4, $199.95 / £127.00Also available as an eBook

The Neurobiologyof OlfactionEdited by

Anna MeniniS.I.S.S.A, Trieste, Italy

A comprehensive overview of the current statusof knowledge and research on olfaction, this volume takes an interdisciplinary approach toinclude content from genetics to behavior andfrom nematodes to humans. It offers chapterson recent discoveries in odor coding from theolfactory epithelium to the cortical centers, andin neurogenesis in the olfactory epithelium andthe olfactory bulb. Written by a top researcher inthe field, each subject-specific chapter providesan extensive list of reviews and original articlesfor students and scientists interested in furtherreading.


EmergingTechnologies forFood Qualityand Food SafetyEvaluationEdited by

Yong-Jin Cho andSukwon Kang

Introducing state-of-the-art technology andemerging systems for the quantitative evaluationand definite measurement of food quality andsafety, this book begins with a review of the con-cept and scope of food quality parameters suchas color, texture, chemical compositions, and fla-vor. Each chapter deals with a specific system forquality parameters. Coverage includes artificialintelligence systems for sensory evaluation, aswell as computer vision; NIR, NMR, and MRI;sonic and ultrasonic systems; multi-spectral andhyper-spectral imaging systems; electronic nose;biosensors; and the use of nanotechnology.






25

Fruit & Vegetable Products


Advances inFresh-Cut Fruitsand VegetablesProcessingEdited by

Olga Martín-Belloso andRobert Soliva-FortunyUniversity of Lleida, Spain

Taking a multidisciplinary approach, this workdiscusses the basic and the more recent innova-tions in fresh-cut fruit and vegetable processing.It addresses scientific progress in the fresh-cutarea and discusses the industry and market forthese commodities. The book covers regulationsthat affect the processing and quality of the finalproducts as well as consumers’ attitude and sen-sory perceptions. Chapters cover the design ofplants and equipment, taking into account engi-neering aspects, safety, and HACCP guidelines.They also examine innovations with regard tocreating healthy and attractive products.


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

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


Enzymes in Fruitand VegetableProcessingChemistry andEngineering ApplicationsEdited by

Alev BayindirliMiddle East Technical University,Ankara, Turkey

Written by an international team of contributors,this book is devoted to enzymes in fruit and veg-etable processing: from chemistry to engineeringaspects. It provides 14 chapters that, amongother topics, discuss the effect of enzymatic reac-tions on color, flavor, and texture. It also coversenzymatic browning during fruit and vegetableprocessing, enzyme-assisted production of value-added products from fruit and vegetable process-ing by-products, the effect of the non-thermaltechnologies on fruit and vegetable enzymes,biosensors for fruit and vegetable processing, andfuture trends for the industrial use of enzymes.

Catalog no. 94335, May 2010, 405 pp.ISBN: 978-1-4200-9433-6, $169.95 / £108.00Also available as an eBook

Coming Soon! Advances in Fruit ProcessingTechnologiesEdited by

Sueli Rodrigues andFabiano Andre NarcisoFernandes

Covering classical and emerging technologies infruit processing, this book assembles the recentadvances in technology used to enhance shelf lifeand improve final product quality. It incorporatescase studies on thermal treatments, refrigeration,modified atmosphere, and emerging technologiessuch as the use of UV light, high pressure, ozone,vacuum frying, and ultrasound. Advantages, limi-tations, successes, and failures of emerging tech-nologies, along with the effect of fruit processingon aroma and nutritional and sensory quality, arealso covered in each chapter. The implications offood processing techniques on energy use andwaste production are also covered.

Catalog no. K12359, June 2012, c. 470 pp.ISBN: 978-1-4398-5152-4, $179.95 / £114.00Also available as an eBook






Functional Foods & Nutraceuticals

New!

Functional Foods andCardiovascularDiseaseEdited by

Mohammed H.Moghadasian and N.A. Michael Eskin

This book examines the pathogenesis of coro-nary artery disease, genetic methods for enhanc-ing bioactives in foods, new techniques forextracting bioactive components for developingfunctional foods, and clinical and experimentalevidence of the cardiovascular benefits of fishoils and plant oils. It discusses the importance offolic acid in homocysteine metabolism and itsimpact on cardiovascular disease, examines thecardiovascular benefits of plant sterols, andexplores the beneficial effects of wine, garlicproducts, eggs, fiber, cocoa and chocolate, andcoffee and tea on cardiovascular health.

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

New!Nutritional GenomicsThe Impact of DietaryRegulation of GeneFunction on HumanDiseaseEdited byWayne R. Bidlack andRaymond L. Rodriguez

Discussing the current status of nutritionalgenomic research, this book contains the latestscientific findings on the mechanisms underly-ing diet-genome interactions. With contribu-tions from renowned experts, it covers informa-tion on how dietary signals are transformed intodisease-preventing changes in gene expression,gene-linked networks of chronic disease andcancer, and the role of food science and nutri-tion to meet individual genomic health needs.The book identifies future directions for researchand highlights opportunities for improving glob-al health and wellness by preventing, delaying,or mitigating chronic diseases with diet.


New!

OMICsTechnologiesTools for Food ScienceEdited by

Noureddine BenkebliaUniversity of the West Indies,Kingston, Jamaica

In this volume, a panel of contributors examinemetabolomics, metagenomics, nutrigenomics,transcriptomics, and proteomics and describehow they translate to food science research andproductive technologies. The book explains howthese methods can be used to assess the qualityattributes of foods and food production systems.It explores the principles that regulate food pro-duction, analyzes processing and ethical issues,and documents the transformation from indus-trial to sustained foods production using theOMICS tools.


Functional Foodsof the EastEdited by

John Shi, Chi-Tang Hoand Fereidoon Shahidi

Though it was Hippocrates who coined thephrase in the West, physicians in the East havelong known that food is medicine and medicineis food. Highlighting traditional functional foodsfrom all over the upper and lower Asian conti-nent as well as the Middle East, this book looksat their history, functionality, and health bene-fits; their physiological properties; and themechanisms of their anti-cancer and anti-agingaction. It covers processing technology, storage,and material sources as well as commercial,social, and economic aspects.






27



New!Bioactive Food Proteins andPeptidesApplications inHuman HealthEdited by

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

Many naturally occurring compounds from foodsinhibit pathophysiological mechanism or suppressactivities of pathogenic molecules. Proteins andpeptides play significant roles in such activities andare gaining importance as nutraceuticals that ben-efit numerous aspects of health and nutrition. Thisbook provides a human health perspective on food-derived proteins and peptides. It describes thepotential for large-scale production with advancesin technology and proposes challenges and oppor-tunities for the future of health, nutrition, medicine,and the biosciences.


Bioactive Foodsand ExtractsCancer Treatment andPreventionEdited by

Ronald Ross WatsonUniversity of Arizona, Tucson, USA

Victor R. PreedyKing's College, London, UK

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


Melatonin in thePromotion ofHealthSecond EditionEdited by

Ronald Ross WatsonUniversity of Arizona, Tucson, USA

This book provides a wide variety of expertreviews on the biology of melatonin relevant tohealth. Beginning with a history of melatoninand its relation to circadian rhythms, the bookexamines its use in a host of applications, includ-ing gastrointestinal diseases, anesthesia and sur-gery, bone health, breast cancer, cardiovasculardiseases, diabetes, and age-related maculardegeneration and uveitis. It also examines appli-cations related to melanoma, solar skin damage,collagen synthesis, the prevention of DNA dam-age, mental disorders, sleep, and issues relatedto jet lag and shift work.

Catalog no. K11833, August 2011, 584 pp.ISBN: 978-1-4398-3979-9, $149.95 / £95.00Also available as an eBook

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

A summary of the benefits of bioactive peptidesused to mitigate major metabolic derangementsthat result in unwanted weight loss, this book pres-ents data from human studies and trials, along withresearch findings. It covers the background scienceon the relationship between illness and muscleweight loss, highlighting bioactive peptides’ abilityto enhance the body’s antioxidant status, antisepsiscapacity, immune function, anti-inflammatorycapacity, growth potential, and appetite. Buildingon this, the author discusses the use of bioactivepeptides to modify aspects of the host response toillness, including inflammation, antimicrobial activ-ity, anabolic dysfunction, and anorexia.








New!

Fruit and CerealBioactivesSources, Chemistry,and ApplicationsEdited by

Özlem Tokuşoğlu andClifford Hall III

Presenting data in an easy-to-use format, thisoverview of the chemistry of bioactive compo-nents of fruits and cereals addresses the role ofthese compounds in determining taste, flavor,and color, as well as recent claims of anticarcino-genic, antimutagenic, and antioxidant capabili-ties. It provides detailed information on bothbeneficial bioactives such as phenolics,flavonoids, tocols, carotenoids, phytosterols, andavenanthramides and toxicant compoundsincluding mycotoxins, aflatoxins, ocratoxin A,patulin, citrinin, cyclopiazonic acid, fumonisin,and zearalenon.


Handbook ofNutraceuticalsVolume II, Scale-Up,Processing andAutomationEdited by

Yashwant PathakUniversity of South Florida,Tampa, USA

Focusing on the scale up, processing, andautomation of nutraceutical production undercGMP production regulations, this volume intro-duces processing techniques including homog-enization, particle size reduction, emulsification,and cell disruption as well as high shear fluidprocessing with high precision, uniformity, andpredictability. It addresses factors that enhancenutritional value, color, taste, and texture andpresents computer simulation and modelingtechniques used in scaling and processing. Italso discusses the aspects and applications of awide range of processing techniques andaddresses current challenges and future trends.


New!Handbook of Analysis ofActive Compoundsin FunctionalFoodsEdited by


Functional foods offer specific benefits thatenhance life and promote longevity, and theactive compounds responsible for these favorableeffects can be analyzed through a range of tech-niques. This volume presents reviews the analyti-cal tools available for the analysis of active ingre-dients in these products. Each chapter describesthe specific compound and its benefits, surveysthe range of analytic techniques available, andprovides ample references to facilitate furtherstudy. The book follows a convenient format withwell-organized chapters, allowing readers toquickly hone in on specific topics of interest.


Handbook ofNutraceuticalsVolume I, Ingredients,Formulations, andApplicationsEdited by

Yashwant PathakUniversity of South Florida,Tampa, USA

The first reference of its kind, this volume analyzesnutraceutical extracts and formulations in a phar-macopoeia-like manner. Introductory chaptersprovide detailed scientific information on charac-terization and methods for developing repro-ducible products, including cGMP requirements.All the individual monographs on more than 175nutraceuticals follow a unified format. Each ischaracterized by origin and as many as 17 prop-erties, including non-proprietary names, chemi-cal name, CAS no., and applications. A secondsection focuses on formulations aimed at specificdiseases or disorders. The text also includes chap-ters on safety and toxicity of nutraceuticals.






29



Micronutrientsin Health andDiseaseKedar N. PrasadPremier MicronutrientCorporation, Antioxidant ResearchInstitute, Novato, California, USA

Through scientific, evidence-based research, thisbook provides comprehensive information onmicronutrients and their ability to promotehealthy aging and mitigate the effect and reducethe risk of disease. It examines micronutrients inoxidative stress, inflammation, and immune func-tion and provides recommendations for healthyaging and disease prevention. It proposes specificmicronutrient supplementation for several condi-tions including coronary artery disease, diabetes,cancer, Alzheimer’s disease, Parkinson’s disease,hearing disorders, posttraumatic stress disorder,traumatic brain injury, HIV/AIDS, the adverseeffects of radiation, and arthritis.


Biotechnology inFunctional FoodsandNutraceuticalsEdited by

Debasis Bagchi,Francis C. Lau and Dilip K. Ghosh

“... written by experts with vast experience inthese areas. The book is well organized,explores new sources of nutraceutical and func-tional food ingredients, and addresses crucialissues for product development, processing,and post-launch monitoring. It presents thelatest developments in the chemistry, biochem-istry, pharmacology, epidemiology, engineer-ing, and processing of functional foods.”

—Asim K. Duuaroy, Professor, Faculty of Medicine,University of Oslo, in Food & Nutrition Research, 2011

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

Chitin, Chitosan,Oligosaccharidesand TheirDerivativesBiological Activitiesand ApplicationsEdited by

Se-Kwon KimPukyong National University,Busan, South Korea

Providing comprehensive coverage of the biologi-cal activities and industrial applications of Chitin,Chitosan, oligosaccharides, and their derivatives,this book presents a balance of informationbetween the various materials, functionalities,applications, and advantages of these polysaccha-rides in food, nutrition, and agriculture. The firstpart focuses on source and production. The sec-ond, third, and fourth parts cover physical andchemical aspects, structural modifications andfunctions, and biological activities and mechanismsof action. The final part assesses applications.

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

Handbook ofPrebiotics andProbioticsIngredientsHealth Benefits andFood ApplicationsEdited by

Susan Sungsoo Cho andTerry Finocchiaro

While there is little dispute that probiotics and pre-biotics have been proven to promote gastrointesti-nal health and proper immune function, the chal-lenge faced by researchers is finding not only theright combinations, but also finding those that arefully compatible with the formulation, processing,packaging, and distribution of functional foods. Thisbook explores these variables and highlights currentbiological research and applications. It examines thesources of prebiotics and probiotics, describes thephysiological functions, and discusses promisingapplications.







Meats & Seafood

Handbook ofAnalysis ofEdible AnimalBy-ProductsEdited by

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

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

While muscle foods are the more commonly con-sumed portion of an animal, animal by-productssuch as the entrails and internal organs are alsowidely consumed. This unique handbook providesfood scientists with an overview of tools availablefor the analysis of these by-products. Known fortheir superior handbooks, editors Nollett and Toldrátake the same comprehensive approach here. Theybring together leading experts who look at thetechniques and methodologies for analyzing nutri-tional and sensory qualities as well as safety, includ-ing the detection of pathogens and toxins.

Catalog no. K10202, April 2011, 471 pp.ISBN: 978-1-4398-0360-8, $169.95 / £108.00Also available as an eBook

Handbook ofSeafood andSeafood ProductsAnalysisEdited by


This comprehensive handbook provides anoverview of the tools now available for the analy-sis of captured fresh and preserved seafood, eithercultivated or wild, as well as for derived products.


New!Handbook of Meat and MeatProcessingSecond EditionEdited by

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

Featuring twenty new chapters reflecting currentinterest and updating safety and quality stan-dards and regulations, this second edition of anindustry reference covers state-of-the-art science,technology, and applications of meat products,by-products, and meat processing as well asworker safety, waste management, slaughtering,carcass evaluation, meat safety, and animal han-dling issues, both national and international.New topics include beef and raw meat preserva-tion, Jewish and Muslim slaughter and preserva-tion rules, the use of non-meat ingredients, andnewly popular processing methods.


EnvironmentalEffects on SeafoodAvailability,Safety, and QualityEdited by

E. Grazyna Daczkowska-Kozon and Bonnie Sun Pan

Addressing various aspects of seafood quality,this book focuses on the effects of natural andanthropogenic environmental conditions on theavailability of marine organisms harvested forfood purposes.


MarinePolysaccharidesFood ApplicationsVazhiyil VenugopalIndian Institute of Technology,Mumbai

Consolidating the most recent information onpolysaccharides and the efficient use of seafoodwastes, this book discusses applications ofmarine polysaccharides in food product devel-opment and other areas.







Molecular CuisineTwenty Techniques

Forty Recipes

Anne Cazor & Christine Liénard

“… this book is very useful because it is simple …now that siphons, alginate, agar, etc. are in mostkitchens … it is time that a large audience can seehow science (molecular gastronomy) could con-tribute to the advancement of culinary practice.”

—From the Foreword by Hervé This

CRC PressTaylor & Francis Group

Receive FREE STANDARD SHIPPING when you order online atwww.crcpress.com

Explore the Science of Deliciousness!

Anne Cazor & Christine Liénard Molecular Cuisine

My

Kit

• Measuring spoons, pipettes, tubing, silicon molds, syringe, and slotted spoon

• 28 molecular gastronomy recipes with color photographs and illustrations

• Translated by award-winning chef Gui Alinat

Catalog no. K13718, September 2011, ISBN: 978-1-4398-7942-9, $59.95 / £38.99

© Hachette Livre - Marabout, 2009

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


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