Crc Food Sci 2013

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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. zgl 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. zgl Evranuz

This book begins with a concise introduction to one of the oldest biotechnological processesfood fermentationincluding 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 LarrocheUniversit Blaise Pascal, Aubire, 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

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

E. zgl 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 chefs use of hydrocolloids, such as gelling, thickening, and emulsifying agents, in the creation of unique dishes. This new work from famed chef Ferran Adrias Alcia 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 Chefs Guide to Gelling, Thickening, and Emulsifying AgentsToni MassansFundaci Alcia, Sant Fruits 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


Chefs 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 brewers 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 protgs of Molecular Gastronomy founder Herv 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.

Catalog no. K10629, ISBN: 978-1-4398-1245-7 December 2009, 6 x 9, 265 pp. Suggested Price: $64.95 / 41.99


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 EatJos Miguel AguileraPontificia Universidad Catlica de Chile, Santiago

6Dairy / Fats &

Oils


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. OBrienConsultant, 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 ToldrInstituto de Agroqumica y Tecnologa 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, saut, 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

Jos Luis Caivano and Mara 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 OBrien-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 lipids 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


Fenarolis 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 products 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-SaldivarTecnolgico 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-Hollnder and N.A. Michael EskinUniversity of Manitoba, Winnipeg, Canada

Bertrand MatthusMax 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, bakers 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, Alzheimers and Parkinsons 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

Fennemas 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 sciencereviewing 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 instructors 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. Hsn 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 Agroqumica y Tecnologa 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.

Catalog no. K10797, ISBN: 978-1-4398-1552-6 November 2011, 6-1/8 x 9-1/4, 534 pp. Suggested Price: $169.95 / 108.00


Methods of Analysis of Food Components and AdditivesSecond EditionEdited by

Semih tlesEge 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), So 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 solidfluid 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 zilgenYeditepe 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 VorobievUniversit de Technologie de Compigne (UTC), France

Farid ChematUniversite dAvignon, 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 unfoldedwith 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.

Catalog no. K11996, ISBN: 978-1-4398-4496-0 March 2013, 6-1/8 x 9-1/4, 472 pp. Suggested Price: $179.95 / 114.00


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 Pblica 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 books 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 op

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