Food Science & Nutrition

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Table of ContentsFood Science

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

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

Culinary Science ..............................................................................................................................................................5

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

Engineering & Processing ................................................................................................................................................6

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

Food Biotechnology ......................................................................................................................................................10

Food Chemistry .............................................................................................................................................................11

Fruits & Vegetables ........................................................................................................................................................14

Functional Foods & Nutraceuticals ................................................................................................................................15

Laws & Regulations .......................................................................................................................................................17

Meats ............................................................................................................................................................................17

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

Packaging ......................................................................................................................................................................22

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

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

Seafood .........................................................................................................................................................................24

Nutrition

Nutrition in Health & Disease ........................................................................................................................................25

Nutrition Science ...........................................................................................................................................................32

Quality Assurance ..........................................................................................................................................................34

Sports Nutrition .............................................................................................................................................................35

Title Index ............................................................................................................................................................................36

Author Index ........................................................................................................................................................................37

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

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

Cocoa and Coffee FermentationsEdited by

Rosane F. SchwanUniversidade Federal de Lavras, Brazil

Graham H. FleetUniversity of New South Wales, Sydney, AustraliaSeries: Fermented Foods and Beverages Series

Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. It aims to provide a better understanding of the complex microbial ecology in cocoa and coffee fermentations which involve interactions between species of yeasts, bacteria, and filamentous fungi. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization.

Print ISBN: 978-1-4398-4791-6 October 2014, 6-1/8 x 9-1/4, 633 pp. Suggested Price: $169.95 / £108.00

PolysaccharidesNatural Fibers in Food and NutritionEdited by

Noureddine BenkebliaUniversity of the West Indies, Kingston, Jamaica

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

Print ISBN: 978-1-4665-7181-5 eBook ISBN: 978-1-4665-7182-2 June 2014, 6-1/8 x 9-1/4, 512 pp. Suggested Price: $159.95 / £99.00

Food By-Product Based Functional Food PowdersEdited by

Özlem Tokus og luCelal Bayer University, Manisa, TurkeySeries: Nutraceuticals

By-products of food processing operations may still contain valuable substances such as dietetic fiber, organic acids, pigments, and flavors. Drying these by-products and converting them into powder offers a way to preserve them as useful and valuable products. Food By-Product Based Powders as Functional Food Ingredients covers by-products derived from seafood, oil and fat, tea and herbal tea, milk and dairy products, fruits and vegetables, and meat and processed meat products. This reference book discusses the characterization, enhancing technologies, and processing of food by-product powders. It also addresses biological interactions, drug interactions, and pharmacological evaluations of food by-products.

Print ISBN: 978-1-4822-2437-5 June 2015, 6-1/8 x 9-1/4, 336 pp. Suggested Price: $179.95 / £114.00

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

Madoka HirashimaMie University, Japan

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

Print ISBN: 978-1-4398-7588-9 eBook ISBN: 978-1-4398-7589-6 October 2013, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $62.95 / £39.99

Citrus bergamiaBergamot and its DerivativesEdited by

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

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

Print ISBN: 978-1-4398-6227-8 eBook ISBN: 978-1-4398-6229-2 August 2013, 6-1/8 x 9-1/4, 592 pp. Suggested Price: $145.95 / £93.00

CaperThe Genus CapparisEphraim Philip Lansky, Helena Maaria Paavilainen, and Shifra LanskySeries: Traditional Herbal Medicines for Modern Times

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

Print ISBN: 978-1-4398-6136-3 eBook ISBN: 978-1-4398-6138-7 November 2013, 7 x 10, 345 pp. Suggested Price: $132.95 / £85.00

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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

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.

Print ISBN: 978-1-4398-4496-0 eBook ISBN: 978-1-4398-4497-7 November 2013, 6-1/8 x 9-1/4, 408 pp. Suggested Price: $188.95 / £120.00

Microorganisms and Fermentation of Traditional FoodsEdited by

Ramesh C. RayCentral Tuber Crops Research Institute, Bhubaneswar, India

Didier MontetCIRAD, Montpellier, FranceSeries: Food Biology Series

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


Health Benefits of Fermented Foods and Beverages Edited by

Jyoti Prakash TamangSikkim University, Gangtok, India

Demonstrating and explaining the health-promoting and therapeutic properties of fermented foods, this comprehensive book covers both the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Examining a range of fermented food products from yogurt to tempeh to wine, it looks at probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced flavor and aroma. Fermentation has also been shown to provide antioxidant functions, suppress allergic reactions, and improve overall digestion.

Print ISBN: 978-1-4665-8809-7 April 2015, 7 x 10, 608 pp. Suggested Price: $169.95 / £108.00

Handbook of Indigenous Foods Involving Alkaline FermentationEdited by

Prabir K. SarkarUniversity of North Bengal, Siliguri, India

M.J. Robert NoutWageningen University, The NetherlandsSeries: Fermented Foods and Beverages Series

This book describes the history, culture, production, microbiology, biochemistry, nutritional value, and roles of the diet of indigenous alkaline-fermented foods. The rise in pH during the production of these foods results in an environment that makes the substrate unsatisfactory for the growth of undesirable microorganisms and determines what microorganisms can survive, multiply, and carry out the fermentation. This book emphasizes the processes in the fermentations and the factors that influence the development of the characteristic microbiota and the biochemical and organoleptic changes induced by them.

Print ISBN: 978-1-4665-6529-6 eBook ISBN: 978-1-4665-6530-2 July 2014, 6-1/8 x 9-1/4, 629 pp. Suggested Price: $179.95 / £114.00

Handbook of BrewingSecond EditionEdited by

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

Providing comprehensive coverage of the science and technology of brewing, the Handbook of Brewing: Second Edition focuses on recent developments in brewing, such as hops and novel hop products, brewhouse technology, process control in the brewhouse, packaging technology, and approaches to maintaining beer quality. It 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. Exploring the future of brewing, this edition also describes new avenues to challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials.

Print ISBN: 978-0-8247-2657-7 eBook ISBN: 978-1-4200-1517-1 February 2006, 6-1/8 x 9-1/4, 872 pp. Suggested Price: $275.00 / £175.00

Fermentation Processes Engineering in the Food IndustryEdited by

Carlos Ricardo Soccol, Ashok Pandey, and Christian LarrocheSeries: Contemporary Food Engineering

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

industry and explores the sustainability of these processes.

Print ISBN: 978-1-4398-8765-3 eBook ISBN: 978-1-4398-8768-4 March 2013, 6-1/8 x 9-1/4, 510 pp. Suggested Price: $177.95 / £113.00

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The Essence of GastronomyUnderstanding the Flavor of Foods and BeveragesPeter KlosseHotel Management School Maastricht, The Netherlands

This book introduces gastronomy as the science of flavor and tasting, where flavor is an objective attribute of a product and tasting is the human perception of flavor. Bringing together natural sciences and human-related sciences to present a new unifying theory on flavor, the book answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it.

Print ISBN: 978-1-4822-1676-9 eBook ISBN: 978-1-4822-1677-6 December 2013, 6 x 9, 352 pp. Suggested Price: $62.95 / £39.99

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

Understanding the science behind cooking has become all the rage. In an entertaining and educational way, 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 well-being. The text also delves into the mysteries of modern cuisine. Through clear and objective essays, it answers many questions about food, raw materials, manufacturing processes, and the benefits and risks involved in our daily food consumption. It makes a fun and informative read for professional chefs, culinary students, and anyone interested in the science behind food.

Print ISBN: 978-1-4398-9890-1 eBook ISBN: 978-1-4398-9891-8 October 2012, 6 x 9, 462 pp., Soft Cover Suggested Price: $41.95 / £26.99

Textbook

Cooking as a Chemical ReactionCulinary Science with ExperimentsZ. Sibel OzilgenYeditepe University, Istanbul, Turkey

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

Print ISBN: 978-1-4665-5480-1 September 2014, 7 x 10, 299 pp., Soft Cover Suggested Price: $49.95 / £31.99

The Billionaire’s ChefCooking for the Rich and FamishedNeal Salisbury

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

Print ISBN: 978-1-4665-8755-7 eBook ISBN: 978-1-4665-8756-4 September 2014, 6 x 9, 280 pp., Soft Cover Suggested Price: $45.95 / £28.95

Textbook

The Art of Nutritional CuisineVickie A. VaclavikAmy HaynesThe Intl. Culinary School at the Art Institute of Dallas, Texas, USA

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

Print ISBN: 978-1-4398-5083-1 eBook ISBN: 978-1-4398-5084-8 January 2013, 7-1/2 x 9-1/2, 624 pp. Suggested Price: $62.95 / £39.99

A Chef’s Guide to Gelling, Thickening, and Emulsifying AgentsAlícia Foundation

The use of food texturizing agents has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from famed chef Ferran Adrià’s Alícia Foundation provides a clear and practical guide for any chef who wants to work with these texturing agents. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents.

Print ISBN: 978-1-4665-6507-4 November 2014, 6 x 9, 360 pp. Suggested Price: $49.95 / £31.99

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Cocoa Production and Processing TechnologyEmmanuel Ohene Afoakwa

This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. It covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments, genotypic variations, fermentation techniques, drying, storage and transportation.


Textbook

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

Batch processes are widely used in pharmaceutical, food, and specialty chemicals where high value, low volume products are manufactured. Designing these processes and unit operations can be an onerous task that requires computational efforts. With examples, case studies, and more than 100 homework problems, this book presents an overview of computer-aided design packages and describes the unit operations in batch and bioprocessing. Providing students with a thorough grounding in the numerical methods necessary to solve design problems, it discusses the basics of design, modeling, and optimization. Figure slides are available upon qualifying course adoption.


Advanced Waste Treatment in the Food Processing IndustryEdited by

Yung-Tse Hung, Lawrence K. Wang, and Nazih K. ShammasSeries: Advances in Industrial and Hazardous Wastes Treatment

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

Print ISBN: 978-1-4200-7227-3 May 2015, 7 x 10, 400 pp. Suggested Price: $89.95 / £57.99

Dairy Science and TechnologySecond EditionP. Walstra, Pieter Walstra, Jan T. M. Wouters, and Tom J. GeurtsSeries: Food Science and Technology

This book discusses the transformation of milk into high-quality products. Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, this second edition features expanded coverage of the properties of milk, a 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.

Print ISBN: 978-0-8247-2763-5 eBook ISBN: 978-1-4200-2801-0 September 2005, 6 x 9, 808 pp. Suggested Price: $243.00 / £155.00

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

Written for large 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. 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.


Modern Gastronomy A to ZA Scientific and Gastronomic LexiconFerran AdriàHead Chef, elBulli Restaurant, Roses, Spain

Though the combination of science and cooking may seem fashionable and modern, the pairing of these disciplines is not a new concept. This volume gives readers a thorough understanding of the terminology that describes the nature of ingredients and why these ingredients produce certain reactions. It helps them discover the potential of a wide range of products that can be used in a diversity of preparations. The book maintains a convenient lexical format, with all the entries in alphabetical order, allowing readers to quickly and easily look up and find, in plain language, everything they need to know about the science of cooking.


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Engineering Properties of FoodsFourth EditionEdited by

M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, and Jasim Ahmed

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

Print ISBN: 978-1-4665-5642-3 eBook ISBN: 978-1-4665-5643-0 April 2014, 7 x 10, 812 pp. Suggested Price: $199.95 / £127.00

Engineering Aspects of Membrane Separation and Application in Food ProcessingEdited by

Gyula Vatai, Erika Bekassy-Molnar, Robert W. Field, and Frank LipnizkiSeries: Contemporary Food Engineering

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

Print ISBN: 978-1-4200-8363-7 May 2015, 6-1/8 x 9-1/4, 584 pp. Suggested Price: $189.95 / £121.00

Engineering Aspects of Food Emulsification and HomogenizationEdited by

Petr DejmekSeries: Contemporary Food Engineering

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

Print ISBN: 978-1-4665-8043-5 April 2015, 6-1/8 x 9-1/4, 256 pp. Suggested Price: $159.95 / £99.00

Engineering Aspects of Food BiotechnologyEdited by

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

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


Encyclopedia of Biotechnology in Agriculture and Food(Online Version)Edited by

Dennis R. HeldmanHeldman Associates, Mason, Ohio, USA

Dallas G. HooverUniversity of Delaware, Newark, USA

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

ISBN: 978-0-8493-5044-3 July 2010, 8-1/2 x 11, 784 pp., Online/Web Suggested Price: $399.95 / £225.00

Encyclopedia of Agricultural, Food, and Biological EngineeringSecond Edition (Online Version)Edited by

Dennis R. HeldmanHeldman Associates, Mason, Ohio, USA

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

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

ISBN: 978-1-4398-2806-9 October 2010, 8-1/2 x 11, 2114 pp., Online/Web Suggested Price: $560.00 / £311.00

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Handbook of Industrial DryingFourth EditionEdited by

Arun S. MujumdarNational University of Singapore

This Fourth Edition book includes 12 new chapters covering computational fluid dynamic simulation; solar, impingement, and pulse combustion drying; drying of fruits, vegetables, sugar, biomass, and coal; physicochemical aspects of sludge drying; and life-cycle assessment of drying systems. Addressing commonly encountered dryers as well as innovative dryers with future potential, the fully revised text not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations to increase energy efficiency and cost-effectiveness.

Print ISBN: 978-1-4665-9665-8 eBook ISBN: 978-1-4665-9666-5 July 2014, 8-1/2 x 11, 1348 pp. Suggested Price: $349.95 / £223.00

Handbook of Food ProcessingTwo Volume SetEdited by

Theodoros VarzakasHigher Institute of Kalamata, Greece

Constantina TziaNational Technical University of Athens, GreeceSeries: Contemporary Food Engineering

Authored by world experts, this two-volume set discusses the basic principles and applications of major commercial food processing technologies. It covers various food preservation processes including blanching, pasteurization, chilling, freezing, aseptic packaging, and nonthermal food processing. The set describes common food engineering unit operations as well as preservation processes required to convert raw materials into final products. Also covered are topics surrounding food safety and quality.


Experimental Design and Process OptimizationMaria Isabel RodriguesUniversity of Campinas, Brazil

Antonio Francisco IemmaUniversity of São Paulo, Brazil

This book discusses the methodology of experimental design and response surface analysis. Augmented by real-world case studies, the text demonstrates the advantages of using the experimental design method versus investigating a single variable at a time. The authors describe the benefits of the sequential strategy of factorial designs and the evolution of its use, explore the screening design technique developed by Plackett and Burman as an alternative to preliminary selection, and review statistical science essentials to aid readers in understanding and applying the concepts presented.

Print ISBN: 978-1-4822-9955-7 December 2014, 7 x 10, 320 pp. Suggested Price: $149.95 / £95.00

Food Engineering HandbookTwo-Volume Set

This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents.

Print ISBN: 978-1-4665-8226-2 November 2014, 6-1/8 x 9-1/4, 944 pp. Suggested Price: $169.95 / £108.00

Food Engineering HandbookFood Engineering FundamentalsEdited by


Constantina TziaNational Technical University of Athens, Greece National Technical University of Athens, GreeceSeries: Contemporary Food Engineering


Print ISBN: 978-1-4822-6169-1 December 2014, 6-1/8 x 9-1/4, 599 pp. Suggested Price: $169.95 / £108.00

Food Engineering HandbookFood Process EngineeringEdited by


Constantina TziaNational Technical University of Athens, GreeceSeries: Contemporary Food Engineering



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Radio-Frequency Heating in Food ProcessingPrinciples and ApplicationsEdited by

George B. Awuah, Hosahalli S. Ramaswamy, and Juming TangSeries: Electro-Technologies for Food Processing Series

As the third book of a series of publications dedicated to electro-technology applications in the food processing industry, this text covers successful radio frequency applications and advances in the milk, fruit juice, poultry, meat, baking and drying industries, and other opportunities where RF heating has clear advantages over other electro-technology options. RF’s impact on nutritional, quality, food and personal safety, as well as future perspective/prospects is presented. It explains how RF applications are similar to microwave heating in several aspects and describes their differences. It also describes the niche RF fills. An appendix includes a relevant case study.

Print ISBN: 978-1-4398-3704-7 November 2014, 7 x 10, 407 pp. Suggested Price: $179.95 / £114.00

Textbook

Physical PropertiesApplications and Effects on Processing Foods and Biological MaterialsEdited by

Lamin S. KassamaAlabama A&M University, Normal, USA

Kurt A. RosenstraterIowa State University, Ames, USASeries: Contemporary Food Engineering

This book provides essential information on the fundamental principles of physical properties of agricultural materials as a whole and as ingredients for foods. It discusses their implication on product quality as engineering material. The chapters provide detailed discussions of current research and development of modern equipment and instrumentation as they apply to physical property measurement and determination methodologies. The book can be used as a textbook for food science and biological engineering students and as a reference for food product developers.

Print ISBN: 978-1-4665-9027-4 March 2015, 6-1/8 x 9-1/4, 304 pp. Suggested Price: $99.95 / £63.99

Ohmic Heating in Food ProcessingEdited by

Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, and Khalid AbdelrahimSeries: Electro-Technologies for Food Processing Series

This book covers all aspects of Ohmic heating, its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and 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 and principles, the book provides examples of applications of Ohmic heating for different classes of food products.

Print ISBN: 978-1-4200-7108-5 eBook ISBN: 978-1-4200-7109-2 February 2014, 7 x 10, 530 pp. Suggested Price: $179.95 / £114.00

Textbook

Introduction to Food Process EngineeringAlbert IbarzUniversity of Lleida, Spain

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

This text introduces the basic principles of food engineering, providing readers with a good understanding of what food process engineering encompasses. The text begins with an overview of basic concepts of unit operations, familiarizing readers with fundamental ideas regarding processes. It then reviews key topics in food process engineering, covering the physical properties of food, traditional fluid mechanics, and heat transfer. The text examines transport phenomena, momentum, energy, and mass balances, as well as macroscopic balances. It also discusses food processing and food preservation technologies and food packaging.


Introduction to Advanced Food Process EngineeringEdited by

Jatindra Kumar SahuAssam University, India

This book provides a general reference on various aspects of food processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. It is divided into three sections, systemically examining advanced processes from different areas of food process engineering. The book describes a wide range of food processing technologies, examines food safety and quality assessment, and explores waste management, byproduct utilization, and energy conservation in the food processing industry.


Heat Pump DryersTheory, Design and Industrial ApplicationsOdilio Alves-FilhoNorwegian University of Science and Technology, Trondheim

This book covers the underlying essentials and theory required for the design and application of heat pump dryers. It includes comprehensive layouts of heat pump dryers for a diversity of materials with market value. The equations, diagrams, and procedures are explained to form the basis for heat pump dryer design and dimensioning. The operating conditions, refrigerant, moist air, and product properties are considered, while the heat pump dryers and conventional dryers are compared in terms of performance, removal rate, and energy utilization.

Print ISBN: 978-1-4987-1133-3 June 2015, 7 x 10, 376 pp. Suggested Price: $149.95 / £95.00

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Genetically Modified FoodsBasics, Applications and ControversySalah Eldin Osman MahgoubKaplan University, Fort Lauderdale, Florida, USA

Genetically modified foods generally refer to crop plants created for human or animal consumption using molecular biology techniques. This book covers various aspects of GM foods including the basics and principles of how the production of GM foods developed through time and how it relates to other types of biotechnology; the applications of these principles at the lab and field levels, GM foods in the marketplace; the ongoing debate on GM foods production and consumption, consumer issues and trends, labeling and legal aspects of GM foods.


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

Satwinder S. MarwahaPunjab Biotechnology Incubator, India

An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods, etc. 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.


LipidsNutrition and HealthClaude Leray

Lipids (fats and oils) are essential cellular components in animals, plants, and bacteria, and they play an important role in human nutrition. This book presents a detailed account of the nutritional aspects of all types of lipid—fatty acids, triacylglycerols, phospholipids, sphingolipids, sterols, and fat-soluble vitamins (A, D, E, K). The importance of the omega-3/omega-6 fatty acid ratio in cardiovascular health is well known, but the nutritional balance of lipids also impacts the immune system, the central nervous system, and cancer processes.

Print ISBN: 978-1-4822-4231-7 November 2014, 6-1/8 x 9-1/4, 322 pp., Soft Cover Suggested Price: $99.95 / £63.99

Differential Scanning CalorimetryApplications in Fat and Oil TechnologyEdited by

Emma Chiavaro

This book discusses differential scanning calorimetry (DSC), one of the main analytical techniques for evaluating crystallization and melting behavior of fats, quantifying oxidation stability of oils, and evaluating lipid adulteration. The authors also describe thermal techniques, such as derivative thermogravimetry (DTG) and differential thermal analysis (DTA) as well as XRD and NMR techniques, frequently coupled with DSC. The book is divided into three parts, covering the main applications of DSC, a more theoretical discussion, and specific applications of palm, palm kernel and coconut oils, and their fractions.


Unit Operations in Food EngineeringSecond EditionAlbert IbarzUniversity of Lleida, Spain

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

In order to successfully produce food products with maximum quality, each stage of processing must be well designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems.


The Soft Drinks CompanionA Technical Handbook for the Beverage IndustryMaurice ShachmanFood Technology Consultant, Johanesburg, South Africa

This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than thirty-five years’ hands-on experience in technical management in the soft drinks industry. The diverse subjects discussed focus on key scientific and technical issues encountered by technical staff at all levels on a daily basis, including cost factors related to technical subjects. The succinct explanations of scientific concepts underlying technology issues and potential problems make The Soft Drinks Companion an ideal all-around reference for both the professional and novice.

Print ISBN: 978-0-8493-2726-1 eBook ISBN: 978-0-203-49212-3 August 2004, 263x184, 280 pp. Suggested Price: $220.00 / £140.00

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Food Analysis by HPLCThird EditionEdited by

Leo M.L. NolletUniversity College Ghent, Belgium

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

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


Textbook

Fennema’s Food ChemistryFourth EditionEdited by

Srinivasan Damodaran, Kirk L. Parkin, and Owen R. Fennema

An internationally respected textbook in food chemistry for more than 30 years, this book covers major and minor food components as well as food systems. It begins with an examination of major components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor components, including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems and explores areas such as the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues. Figure slides are available with qualifying course adoption.

Print ISBN: 978-0-8493-9272-6 eBook ISBN: 978-1-4200-2052-6 September 2007, 7 x 10, 1160 pp., Soft Cover Suggested Price: $92.95 / £58.99

Engineering Aspects of Cereal and Cereal-Based ProductsEdited by

Raquel de Pinho Ferreira GuinéESAV, Viseu, Portugal

Paula Maria dos Reis CorreiaESAV, Viseu, PortugalSeries: Contemporary Food Engineering

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


CRC Handbook of Chemistry and Physics96th EditionEdited by

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

Proudly serving the scientific community for over a century, this 96th edition is an update of a classic reference, mirroring the growth and direction of science for a century. This venerable work continues to be the most accessed and respected scientific reference in the world. An authoritative resource consisting of tables of data, its usefulness spans every discipline. The latest edition contains new and significantly updated tables and honors four historical figures in science. It is available in eBook and online formats as well as the traditional print format.

Print ISBN: 978-1-4822-6096-0 June 2015, 8-1/2 x 11, 2650 pp. Suggested Price: $169.95 / £108.00

Bread Fortification for Nutrition and Health BenefitsEdited by

Cristina M. Rosell, Joanna Bajerska, and Aly F. El SheikhaSeries: Food Biology Series

Bread supplies over half of the caloric intake of the world’s population, including a high proportion of the intake of vitamins B and E, making it a major food of the world. It is an important part of the human diet, and is mainly influenced by nature of substrate and microorganisms involved in its fermentation. This book provides updated information on bread and its fortification for health benefits. It presents advances in areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry.


Utilization of Fish WasteEdited by

Raul Perez GalvezUniversity of Granada, Spain

Jean-Pascal BergéIfremer, Nantes, France

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

Print ISBN: 978-1-4665-8579-9 eBook ISBN: 978-1-4665-8580-5 May 2013, 6-1/8 x 9-1/4, 232 pp. Suggested Price: $104.95 / £65.99

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Handbook of Food AnalysisThird Edition, Two-Volume SetEdited by


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

The Handbook of Food Analysis, Third Edition, presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding two-volume reference delineates the physical and chemical properties of nutrients and other food components. It provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques; it also assesses the relative advantage, accuracy, and reliability of each procedure. Sixteen new chapters have been added to this two-volume reference. They discuss hand analysis techniques of rheological, thermal, and flavor properties of food as well as various methods and techniques in food analysis. Chapters on amines, flavorings, and food traceability are also included.

Print ISBN: 978-1-4665-5654-6 June 2015, 8-1/2 x 11, 1568 pp. Suggested Price: $690.00 / £439.00

Food AllergensAnalysis Instrumentation and MethodsEdited by


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

Covering all of the major recognized food allergens in the US and EU, this comprehensive work begins with an introduction to the problem and prevalence of food allergens. It discusses health issues and the presence of allergens in various food products, examines methodologies for analysis and detection, and details specific methods for each food type. Maintaining a consistent structure and format throughout, each chapter describes the properties of the allergen, and demonstrates the appropriate sample extraction and clean-up, separation and analysis, and detection and quantification techniques.

Print ISBN: 978-1-4398-1503-8 eBook ISBN: 978-1-4398-1505-2 December 2010, 6-1/8 x 9-1/4, 231 pp. Suggested Price: $188.95 / £120.00

Handbook of Essential OilsScience, Technology, and Applications, Second EditionEdited by

K. Husnu Can BaserAnadolu University, Eskisehir, Turkey

Gerhard BuchbauerUniversity of Vienna, Austria

Bringing together significant research and market profiles, this comprehensive handbook provides a much-needed compilation of information related to the development, use, and marketing of essential oils, including their chemistry and biochemistry. A select group of authoritative experts explores the historical, biological, regulatory, and microbial aspects. This reference also covers sources, production, analysis, storage, and transport of oils as well as aromatherapy, pharmacology, toxicology, and metabolism. It includes discussions of biological activity testing, results of antimicrobial and antioxidant tests, and penetration-enhancing activities useful in drug delivery.


Food Safety ChemistryToxicant Occurrence, Analysis and MitigationEdited by

Liangli (Lucy) Yu, Shuo Wang, and Bao-Guo Sun

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


Food Oxidants and AntioxidantsChemical, Biological, and Functional PropertiesEdited by

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

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


Food Composition and AnalysisMethods and StrategiesEdited by

A. K. HaghiUniversity of Guilan, Rasht, Iran

Elizabeth Carvajal-MillanResearch Center for Food and Development (CIAD), Hermosillo, Mexico

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed.

Print ISBN: 978-1-926895-85-7 eBook ISBN: 978-1-4822-3166-3 May 2014, 6 x 9, 424 pp. Suggested Price: $139.95 / £89.00

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Nanoparticle- and Microparticle-Based Delivery SystemsEncapsulation, Protection and Release of Active CompoundsDavid Julian McClementsUniversity of Massachusetts, Amherst, USA

This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized within the food industry, including surfactant-based, emulsion-based, and biopolymer-based systems. The book takes a traditional colloid science approach to the subject with particular emphasis on the practical aspects of formulation of particulate and emulsion-based delivery systems for pharmaceutical and food applications. It covers active ingredients drawn from proteins, carbohydrates, and lipids as well as mineral-based active ingredients. The book describes particle characteristics and explains mechanical particle fabrication methods.


Microfluidic Chip-Capillary Electrophoresis DevicesEdited by

Ying Shing Fung

This edited volume is the first to demonstrate the fabrication and use of integrated capillary electrophoresis and microfluidic chip devices. Both technologies are relatively mature, but they have not been used together in the same device. These CE/MF devices can be used to provide onsite analysis of samples when laboratory services are not available, for example, urine samples essential for patient management decisions, or food samples that may contain toxins.


Methods in Food AnalysisEdited by

Rui M. S. Cruz, Igor Khmelinskii, and Margarida Vieira

This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, presenting methodologies for specific work conditions. It provides a reference for food engineers and researchers working in the area of food science and technology as well as undergraduate and postgraduate students.


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

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

Print ISBN: 978-1-4665-1175-0 eBook ISBN: 978-1-4665-1176-7 April 2013, 6-1/8 x 9-1/4, 224 pp. Suggested Price: $94.95 / £59.99

Dictionary of Food Compounds with CD-ROMSecond EditionEdited by

Shmuel YannaiTechnion-Israel Institute of Technology, Haifa

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. Ample references facilitate inquiry into more detailed information about any particular compound. This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food.

Print ISBN: 978-1-4200-8351-4 eBook ISBN: 978-1-4200-8352-1 October 2012, 8-1/2 x 11, 2346 pp. Suggested Price: $771.00 / £491.00

Handbook of Water AnalysisThird EditionEdited by

Leo M.L. Nollet and Leen S. P. De GelderUniversity College Ghent, Belgium

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

Print ISBN: 978-1-4398-8964-0 eBook ISBN: 978-1-4398-8966-4 July 2013, 7 x 10, 995 pp. Suggested Price: $199.95 / £127.00

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Juice ProcessingQuality, Safety and Value-Added OpportunitiesEdited by

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

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


Advances in Postharvest Fruit and Vegetable TechnologyEdited by

Ronald Baden Howe WillsUniversity of Newcastle, Ourimbah, NSW, Australia

John Brett GoldingSeries: Contemporary Food Engineering

The postharvest handling of fresh fruits and vegetables plays a critical role in facilitating a continuous supply of high-quality fresh produce to the consumer. Many new technologies developed and refined in recent years continue to make possible an ever-expanding supply of fresh products. This volume examines a range of recently developed technologies and systems that will help the horticulture industry to become more environmentally sustainable and economically competitive, and to minimize postharvest quality loss and generate products that are appealing and acceptable to consumers.


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

Mu Naushad and Mohammad Rizwan Khan

This book presents a unique collection of up-to-date UPLC-MS/MS (ultra performance liquid chromatography-tandem mass spectrometric) methods for the separation and quantitative determination of pesticides, capsaicinoids, heterocyclic amines, aflatoxin, perfluorochemicals, acrylamide, procyanidins and alkaloids, lactose content, phenolic compounds, vitamins, and aroma and flavor compounds in a wide variety of foods and food products. With contributions by experts in interdisciplinary fields, this reference offers practical information for readers in research and development, production, and routing analysis of foods and food products.


The Maillard Reaction ReconsideredCooking for HealthJack N. LossoLouisiana State University, Baton Rouge, USA

Cooking can involve chemical reactions that make our food smell and taste better. During the cooking process, the Maillard reaction is partially responsible for creating the flavor and color of grilled and seared foods. The Maillard reaction has also been linked to chronic degenerative diseases such as cancer, cardiovascular disease, and Alzheimer’s disease. Exploring this link, this book also elaborates on dietary risk factors for chronic degenerative diseases as well as dietary factors to help prevent them.


Textbook

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

Combining rheology and fracture mechanics, this unique textbook describes how rheological and fracture properties of foods are related to their structure. Divided into three parts, 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.

Print ISBN: 978-1-4398-2703-1 eBook ISBN: 978-1-4398-2705-5 September 2013, 6-1/8 x 9-1/4, 363 pp. Suggested Price: $94.95 / £59.99

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

The first of its kind, this book covers the development of purification technologies for phosphoric acid, especially solvent extraction, describing successful processes and setting this period in the historical context of the last 350 years. Individual chapters are devoted to the key derivative products which are still undergoing active development, as well as to sustainability and how to approach the commissioning of these plants. The text is aimed at students of chemistry, chemical engineering, business, and industrial history, and to new entrants to the industry.


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Functional FoodsThe Connection Between Nutrition, Health, and Food ScienceEdited by

Leah ColesBaker IDI Heart and Diabetes Institute, Prahran, Australia

This new book presents a variety of important research on functional foods—foods that have another role related to disease prevention or health. The first section of the book includes chapters on the complicated relationships between nutrition, physical and mental health, and disease. Section two focuses on the connection between health science and food, and presents a number of case studies on the possible uses of functional foods. The book discusses important methods for nutritional interventions in relation to diseases such as obesity and other prominent health concerns in modern society.


Functional Food Ingredients and NutraceuticalsProcessing Technologies, Second Edition

This book introduces the “green” separation processes and stabilization technologies that been developed to address consumer’s concerns on quality and safety issues. It emphasizes the role of nanotechnology in packaging processes and how nano- and micro-encapsulation technologies are used to protect and stabilize the bioactivity of health-promoting components.


Clinical Aspects of Functional Foods and NutraceuticalsEdited by

Dilip Ghosh, Debasis Bagchi, and Tetsuya Konishi

This book provides an extensive overview of various clinical aspects of functional foods and nutraceuticals. It contains information on diverse nutritional challenges and potential health benefits from functional foods and nutraceuticals. Chapters cover functional foods in human health, food–drug interactions, global regulatory frameworks and systems, seed to clinic approach, innovative new food products, personalized nutrition in public health, functional foods in medicine, and future roles of functional foods and nutraceuticals.

Print ISBN: 978-1-4665-6910-2 eBook ISBN: 978-1-4665-6916-4 August 2014, 7 x 10, 474 pp. Suggested Price: $149.95 / £95.00

Advances in Natural Medicines, Nutraceuticals and NeurocognitionEdited by

Con StoughSwinburne University, Hawthorn, Victoria, Australia

Andrew ScholeySwinburne University, Melbourne, Australia

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


Postharvest Biology and Technology of Horticultural CropsPrinciples and Practices for Quality MaintenanceEdited by

Mohammed Wasim SiddiquiBihar Agricultural University, IndiaSeries: Postharvest Biology and Technology

The ultimate goal of crop production is to provide quality produce to consumers at reasonable rates. Most fresh produce is highly perishable, and postharvest losses are significant under the present methods of management in many countries. However, significant achievements have been made during the last few years to curtail postharvest losses in fresh produce and to ensure food security and safety as well. This new book describes advancements in postharvest quality improvement of fresh horticultural produce. This book will be a standard reference work for postharvest management for the fresh produce industry.

Print ISBN: 978-1-77188-086-2 March 2015, 6 x 9, 355 pp. Suggested Price: $149.95 / £95.00

Postharvest Technology and Food Process EngineeringAmalendu ChakravertyIndian Institute of Technology Kharagpur

R. Paul SinghUniversity of California, Davis, USA

This book combines postharvest technology and food process engineering into one volume as they relate to the primary processing of cereals, pulses, fruits, and vegetables. It covers food preservation and processing methods, including storage principles, drying, parboiling, hydrothermal treatment, and milling. It also explores the utilization of by-products and biomass, postharvest management of fruits and vegetables, food preservation, food chemistry, and food engineering operations. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology.


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ProbioticsImmunobiotics and ImmunogenicsEdited by

Haruki Kitazawa, Julio Villena, and Susana Alvarez

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


Nutraceuticals and HealthReview of Human EvidenceEdited by

Somdat MahabirNational Cancer Institute, Bethesda, Maryland, USA

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

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


Marine NutraceuticalsProspects and PerspectivesEdited by

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

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


Human LongevityOmega-3 Fatty Acids, Bioenergetics, Molecular Biology, and EvolutionRaymond C. ValentineUniversity of California, Davis, USA

David L. Valentine

Human cells are protected from the ravages of aging by defensive systems including novel mechanisms against membrane oxidation introduced in this book. The book proposes a unified concept in which aging cells faced with declining energy production by mitochondria and the relatively high cost of protecting membranes against oxidation are triggered by energy stress to activate programmed cellular death. It includes case histories illustrating the duality of polyunsaturated membranes in aging and longevity. It also explains the relationship between membrane unsaturation and longevity leading to a unified concept of aging.


Handbook of MetallonutraceuticalsEdited by

Yashwant Vishnupant PathakUniversity of South Florida, Tampa, USA

Jayant N. LokhandeIndus Inc. & Indus Extracts, Anaheim, CaliforniaSeries: Nutraceuticals

This book presents basic concepts related to the nutritional and therapeutic use of metals, product development strategies, and some ideas ready to be applied for condition-specific metallonutraceuticals. It covers the characterization of metallonutraceuticals, bioavailability and drug interactions, and therapeutic applications of nanometals including use as imaging agents, in cancer diagnosis and treatment, as antibacterials and antivirals, in ocular disease, and in neurodegenerative diseases. It also addresses intellectual property rights and regulatory considerations. Using an interdisciplinary approach, this user-friendly text provides a knowledge base and inspiration for new research in this exciting field.


Green Tea PolyphenolsNutraceuticals of Modern LifeEdited by

Lekh R. Juneja, Mahendra P. Kapoor, Tsutomu Okubo, and Theertham Rao

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


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Handbook of Meat and Meat ProcessingSecond EditionEdited by

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

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

Print ISBN: 978-1-4398-3683-5 eBook ISBN: 978-1-4398-3684-2 January 2012, 7 x 10, 1000 pp. Suggested Price: $287.00 / £183.00

Indigenous Fermented Foods of Southeast AsiaEdited by

J. David OwensRetired, University of Reading, UKSeries: Fermented Foods and Beverages Series

With an emphasis microbiological and biochemical processes, this book describes the production, microbiology, biochemistry, nutritional value, and roles in the diet of indigenous fermented foods of Southeast Asia. The text examines the factors that influence the development of the characteristic microfloras and the chemical changes induced. Products are classified based on microbial ecology (i.e. the predominant microbes involved) rather than on substrate or region. Each chapter describes the product, its history, and place of production; characteristics of the microbes, substrate, and metabolism; as well as safety considerations and potential for growth by bacterial pathogens.


Indigenous Fermented Foods of South AsiaEdited by

V.K. JoshiSeries: Fermented Foods and Beverages Series

In addition to its nutritive, safety, and preservative effects, fermentation of food adds value to agricultural raw materials, thus providing a source of income and generating employment. This book covers different aspects of traditional fermented foods of South Asia. It covers the indigenous fermented foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Myanmar. For each food type, the book addresses the microbiology, biochemistry, biotechnology, quality, and nutritional value. The various fermented foods of South East Asia are organized under different types of fermentation involved in production of such products.


Food SafetyInterpreting and Applying the Various Agency RegulationsWilliam J. Mead

Recent legislation now allows the FDA to focus on preventing food safety problems rather than reacting to them after they occur. The FDA must establish science-based standards for the safe growing, harvesting, packaging, and holding of produce. Food Safety: Interpreting and Applying the Various Agency Regulations demonstrates the importance of food safety, including why and how the food processing industry is required to follow the FDA’s food Good Manufacturing Practices (GMP). The book discusses the need for sanitation and methods for achieving it through the design, construction, and maintenance of sanitary food processing facilities and equipment.


Food PolicyLooking Forward from the PastEdited by

Janel ObenchainArlene SparkHunter College, New York, USA

Access to safe, adequate, and nutritionally balanced food is a cornerstone of public health. This book examines the influences of grassroots movements, the government, and industry on the US food systems. It discusses efforts to prevent and treat chronic diet-related conditions, such as obesity, and the emergence of trends, food policies, and legislation. The author addresses such topics as food markets, sustainable agriculture, peanut-free schools, dietary guidelines and dietary allowances, food labeling, food safety, and school wellness. Containing profiles of notable contributors to the field, the text also explores themes of government action versus individual liberty.


Probiotics and PsychopathologyEdited by

Colin MartinUniversity of the West of Scotland, UK

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


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

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

Print ISBN: 978-1-4200-9077-2 eBook ISBN: 978-1-4200-9086-4 November 2009, 8-1/2 x 11, 2159 pp. Suggested Price: $485.00 / £309.00

Dairy Microbiology and BiochemistryRecent DevelopmentsEdited by

Barbaros ÖzerAnkara University, Turkey

Gülsün Akdemir-EvrendilekAbant Izzet Baysal University, Bolu, Turkey

This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non-pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non-thermal processing technologies on milk microorganisms and biochemical reactions in milk products.


Dairy MicrobiologyA Practical ApproachEdited by

Photis PapademasCyprus University of Technology, Limassol

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry. The book will provide dairy professionals and students alike the latest information on this vast topic.


Beneficial Microbes in Fermented and Functional FoodsEdited by

V. Ravishankar Rai and Jamuna A. BaiUniversity of Mysore, India

This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The second section focuses on microbes in and as functional foods: probiotics, prebiotics and synbiotics.


ActinobacteriaApplication in Bioremediation and Production of Industrial EnzymesEdited by

Maria Julia Amoroso, Claudia Susana Benimeli, and Sergio Antonio Cuozzo

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


Meat QualityGenetic and Environmental FactorsEdited by

Wieslaw PrzybylskiWarsaw University of Life Science, Poland

David HopkinsNew South Wales University, AustraliaSeries: Chemical & Functional Properties of Food Components

This book covers factors affecting meat quality from the growth of animals to the final product. It discusses specific aspects of meat quality for beef, pigs, and sheep. This comprehensive book addresses the whole range of factors related to the welfare, animal nutrition, pre-slaughter marketing, slaughter technology, slaughter and carcass dressing as well as the impact of currently known genetic factors on the quality of meat. It also covers the influence of genetic factors such as species, race, gender or genes in breeding programs to improve meat quality.


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Intestinal Microbiota in Health and DiseaseModern ConceptsEdited by

Eduardo J. Schiffrin, Philippe Marteau, and Dominique Brassart

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


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

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

Print ISBN: 978-1-4398-0406-3 eBook ISBN: 978-1-4398-0408-7 March 2010, 8-1/2 x 11, 2040 pp. Suggested Price: $243.00 / £155.00

Textbook

Fundamental Food MicrobiologyFifth EditionBibek RayUniversity of Wyoming, Plymouth, USA

Arun BhuniaPurdue University, West Lafayette, Indiana, USA

Maintaining the high standard set by the previous bestselling editions, this book presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.


Foodborne Viral PathogensGrant Hansman and Peter WhiteSeries: Food Microbiology

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


Food Safety in ChinaA Comprehensive ReviewLinhai Wu and Dian Zhu

This book provides a comprehensive review of the efforts put forth by China to prevent food safety concerns. Looking at food producers and operators, consumers, and government agencies as part of an organic system, the book examines the complete system of the food supply chain from multi-scientific systematic points of view. It begins with the production of agricultural products and investigates the changing track of food safety (including imported and exported products) in the key aspects of production, circulation, and consumption from 2006 to 2011.


Food Associated PathogensEdited by

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

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


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Plant Sanitation for Food Processing and Food ServiceSecond Edition Edited by

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

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


Novel Food Preservation and Microbial Assessment TechniquesEdited by

Ioannis S. BoziarisUniversity of Thessaly, Nea Ionia, Greece

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


Molecular Biology of Food and Waterborne Mycotoxigenic and Mycotic FungiEdited by

Robert Russell Monteith PatersonSeries: Food Microbiology Series

This comprehensive book summarizes the general knowledge about toxigenic fungi and describes key molecular techniques that have been applied to foodborne fungal pathogens. The book deals specifically with foodborne mycotoxigenic fungi, from the standpoint of mycoses. It covers the 20 genera that contain human pathogenic and foodborne species, of which approximately 10 merit a separate chapter. The book contains separate chapter sections on 10 genera that contain mycotoxin producing species. It also examines yeast genera, which contain species that are pathogenic to humans and also contain food associated species.


Microbiological Examination Methods of Food and WaterA Laboratory ManualNeusely da Silva, Marta Hirotomi Taniwaki, Valéria Christina Junqueira, Neliane Silveira, Maristela da Silva do Nascimento, and Renato Abeilar Romeiro Gomes

Illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. The didactic setup and the visualization of procedures in step-by-step schemes allows student and practitioner to quickly perceive and execute the procedure intended. Each chapter provides numerous methods for a certain examination, and also provides simple or quick alternatives.

Print ISBN: 978-0-415-69086-7 eBook ISBN: 978-0-203-16839-4 December 2012, 8-1/2 x 11, 484 pp., Soft Cover Suggested Price: $139.95 / £89.00

Microbial Food Safety and Preservation TechniquesEdited by

V. Ravishankar Rai and Jamuna A. BaiUniversity of Mysore, India

The book explores the advances in food safety and food quality control. It covers the hazards posed by the food-borne pathogens, their detection using advanced molecular techniques and nanotechnology, microbiological risk assessment of raw, fresh produce, ready-to-eat (RTE), minimally processed and processed foods. It includes the role of regulatory agencies and authorities in developing strategies to improve the quality and safety of food. It emphasizes the various food preservative techniques that are used to ensure high quality and safe foods.

Print ISBN: 978-1-4665-9306-0 eBook ISBN: 978-1-4665-9307-7 October 2014, 7 x 10, 542 pp. Suggested Price: $189.95 / £121.00

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

Richard Baines

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


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Toxins and Biologically Active Compounds from MicroalgaeBiological Effects and Risk Management Volume 2Edited by

Gian Paolo RossiniUniversità degli Studi di Modena e Reggio Emilia, Italy

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


Toxins and Biologically Active Compounds from MicroalgaeOrigin, Chemistry and Detection Volume 1Edited by

Gian Paolo RossiniUniversità degli Studi di Modena e Reggio Emilia, Italy

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


Probiotics and Prebiotics in Food, Nutrition and HealthEdited by

Semih ÖtlesEge University, Izmir, Turkey

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


Probiotic BacteriaFundamentals, Therapy, and Technological AspectsEdited by

J. Paulo Sousa e SilvaUniversity of Porto, Portugal

Ana Cristina FreitasInstituto Piaget – ISEIT, Viseu, Portugal

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


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

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


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Principles of Food Toxicology Second EditionTõnu PüssaEstonian University of Life Sciences, Tartu

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


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

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

Print ISBN: 978-1-58716-028-8 eBook ISBN: 978-1-4398-8215-3 April 2009, 6-1/8 x 9-1/4, 385 pp., Soft Cover Suggested Price: $74.95 / £47.99

Handbook of Aseptic Processing and PackagingSecond EditionJairus R. D. David, Ralph H. Graves, and Thomas Szemplenski

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


Food Packing MaterialsTesting & Quality AssuranceEdited by

Preeti Singh, Ali Abas Wani, and Horst-Christian Langowski

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

Print ISBN: 978-1-4665-5994-3 July 2015, 6-1/8 x 9-1/4, 384 pp. Suggested Price: $149.95 / £95.00

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

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


Edible Food PackagingMaterials and Processing TechnologiesEdited by

Miquel Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia Pereira, Oscar Leandro da Silva Ramos, Jose Antonio Couto Teixeira, and Antonio Augusto VicenteSeries: Contemporary Food Engineering

The edible packaging industry has grown considerably over the last few years and is expected to have an important impact on the food market. This book reviews edible packing technologies, recent developments in the field, and practical information on new applications. Topics covered include nanotechnology and edible packaging, processing technologies for the application and production of edible coatings/films, application of bioactive compounds using edible packaging, and the development of active and smart edible packaging. It also reviews regulatory aspects in both the US and the UK.


Edible Films and CoatingsFundamentals and ApplicationsEdited by

Pilar Montero, Carmen Gómez-Guillén, Elvira López-Caballero, and Gustavo V. Barbosa-CanovasSeries: Food Preservation Technology

The search for strategies to preserve foods with minimal changes during processing is always of great interest. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. This book covers the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies.


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Food Plant SanitationDesign, Maintenance, and Good Manufacturing Practices, Second EditionMichael M. CramerSpecialty Brands, Inc., Yorba Linda, California, USA

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


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

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


Authenticity of Foods of Animal OriginIoannis Sotirios ArvanitoyannisUniversity of Thessalia, Volos, GreeceSeries: Food Biology Series

The first in a two-volume set on the authenticity of foods, this volume focuses on techniques and methods for assessing food authenticity and traceability and their application to foods of animal origin. Dedicated chapters include meats, poultry, fish and seafood, milk and dairy, and honey. The book addresses current legislation in the US, Canada, and Europe regarding traceability, authenticity, and the genetic modification of foods. The final section offers conclusions, discusses future trends, and provides suggestions for improving food authenticity and traceability.

Print ISBN: 978-1-4987-0641-4 February 2015, 6 x 9, 504 pp. Suggested Price: $159.95 / £99.00

Sensory Evaluation TechniquesFifth EditionGail Vance CivilleSensory Spectrum Incorporated, New Providence, New Jersey, USA

B. Thomas Carr

The fifth edition of a bestseller, this book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. The new edition has undergone a comprehensive reorganization, revision, and updating. The organization is more intuitive, statistical methods are adapted to a more basic consumer methodology, the material is rearranged to reflect the advances of internet testing, and new time intensity testing methods (TDS, TOS, progressive profiling, Time Intensity Multi-Evaluation) have been added to the descriptive analysis chapters.


Novel Techniques in Sensory Characterization and Consumer ProfilingEdited by

Paula VarelaGastón AresUniversidad de la República, Montevideo, Uruguay

Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. This book focuses on sensory characterization of food and non-food products, providing an overview of classical and novel alternative methodologies. A complete description of the methodologies is provided, accompanied by detailed information for implementation, discussion of examples of applications, and case studies. The implementation of the majority of the methodologies is performed in the statistical free software R, making the book accessible for people unfamiliar with complex statistical software.


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

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


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Seafood ScienceAdvances in Chemistry, Technology and ApplicationsEdited by

Se-Kwon KimPukyong National University, Busan, South Korea

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


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

Luis M. BotanaUniversity of Santiago, Lugo, Spain

Offering a complete reference guide, this book addresses all aspects of the social and scientific influence of phytotoxins, from legislation and monitoring to new drug development. With 35 new chapters covering a range of new topics, the third edition examines three main aspects: monitoring of toxins; chemical, mechanistic, and toxicological diversity; and detection technologies. Useful for experts and non-experts alike, this reference brings an understanding of the state of the art in the methodology and science of aquatic toxins.

Print ISBN: 978-1-4665-0514-8 eBook ISBN: 978-1-4665-0515-5 March 2014, 7 x 10, 1215 pp. Suggested Price: $249.95 / £159.00

Nutritional Marine LifeRamasamy SanthanamFisheries College and Research Institute, Tamilnadu, India

The power of the ocean as a resource for food has been known throughout civilization. This comprehensive book covers the nutritional characteristics of available marine life. It deals with the nutritional facts of different groups of edible marine life: phytoplankton, seaweeds and marsh plants, jellyfish, crustaceans (shrimps, lobsters, and crabs), mollusks (oysters, mussels, clams, scallops, conches, abalones, limpet, squid, cuttlefish, and octopus), echinoderms (sea urchins and sea cucumbers), fish, turtles, and mammals.

Print ISBN: 978-1-4822-6205-6 December 2014, 6-1/8 x 9-1/4 , 229 pp. Suggested Price: $119.95 / £76.99

Portable Biosensing of Food Toxicants and Environmental PollutantsEdited by

Dimitrios P. Nikolelis, Theodoros Varzakas, and Arzum ErdemSeries: Series in Sensors

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


Improving Food Quality with Novel Food Processing TechnologiesEdited by

Özlem Tokus og luCelal Bayer University, Manisa, Turkey

Barry G. SwansonWashington State University, Pullman, USA

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


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

The value of an effective, well-defined, sustainable food safety management system is priceless. Based on the established food safety standards, this text provides tools that can be applied to the development, implementation, and maintenance of a management-based system in the food industry. It provides guidance for choosing the best system for an organization and how to identify the gaps and integrate resources. Applications are provided in a manner that can be applied to the standard of choice. The author includes case studies from professionals and subject matter experts.


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Carnitine Metabolism and Human NutritionEdited by

Benjamin Toby WallMaastricht University, The Netherlands

Craig PorterUniversity of Texas Medical Branch, Galveston, USA

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


Cardiovascular DiseasesNutritional and Therapeutic InterventionsEdited by

Nilanjana MaulikUniversity of Connecticut Medical Center, Farmington, USA

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


Antioxidants in Health and DiseaseEdited by

Antonis Zampelas and Eirini Micha

Antioxidant use in health promotion and disease prevention either through dietary intake or supplementation is controversial. This book reviews and synthesize the latest evidence-based research findings in this area, mainly through prospective cohort studies and randomized controlled trials in humans, unravel current myths, and provide suggestions which would be of use to both the public and government/education policies. Chapters discuss antioxidant assessment; major dietary antioxidants; antioxidants in health throughout the lifespan; antioxidants and disease; and the roles of herbs in health, longevity, and disease.


Anthocyanins in Health and DiseaseEdited by

Taylor C. Wallace and M. Monica Giusti

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


Advancing Medicine with Food and NutrientsSecond EditionEdited by

Ingrid KohlstadtJohns Hopkins University, Baltimore, Maryland, USA

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


Surimi and Surimi SeafoodThird EditionEdited by

Jae W. ParkOregon State University, Astoria, USA

Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide. It covers the resources, production, technology, and nutrition of surimi and surimi seafood. Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists/industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits.


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

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

Print ISBN: 978-0-340-80948-8 eBook ISBN: 978-1-4441-1337-2 March 2006, 7-1/2 x 9-3/4, 336 pp., Soft Cover Suggested Price: $47.95 / £29.99

Food AllergyPractical Diagnosis and ManagementEdited by

Scott H. SichererMount Sinai School of Medicine, New York, New York, USA

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


Dietary Sugars and HealthEdited by

Michael I. Goran, Luc Tappy, Kim-Anne Lê, and Stanley Ulijaszek

Dietary sugars, fructose in particular, have potential roles in obesity and metabolic diseases. This book is the first comprehensive treatment presenting all aspects of dietary sugars as they relate to health and disease, from historical perspectives to public health policies. Sections focus on the classification and production of sugars, social and economic aspects of sugars, physiology and metabolism of dietary sugars, and sugar and public health. Each chapter features a concise, thorough summary of current knowledge, including an overview of cutting-edge research, controversies, and future perspectives.


Diet, Exercise, and Chronic DiseaseThe Biological Basis of PreventionEdited by

C. Murray ArdiesNortheastern Illinois University, Chicago, USA

Exercise and diet are key factors in the etiology and prevention of chronic disease. While most books on chronic disease have a clinical approach, this book brings together the latest cellular- and molecular-based research on the etiology of chronic diseases and the impact of various aspects of diet and exercise on the causal mechanisms. It highlights chronic diseases that are major causes of mortality and morbidity, including diabetes, atherosclerosis, osteoporosis, cancer, and neurodegenerative disease. This book translates molecular-based data into a clinical prescription for the prevention of chronic disease.


Childhood ObesityPrevalence, Pathophysiology, and ManagementEdited by

Rexford S. AhimaUniversity of Pennsylvania, Philadelphia, USA

The prevalence of childhood overweight and obesity has increased worldwide in recent decades. Obesity in childhood is associated with a wide range of serious health complications and an increased risk of premature illness and death later in life. This book presents childhood obesity trends across multiple demographics and discusses the contributing genetic and environmental factors. It demonstrates the adverse health consequences of childhood obesity both as they relate to childhood and as they last into adulthood and presents multiple methods for obesity treatment included community and family-based intervention, pharmacotherapy, and surgical procedures.


Carotenoids and Vitamin A in Translational MedicineEdited by

Olaf Sommerburg, Werner Siems, and Klaus KraemerSeries: Oxidative Stress and Disease

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


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

Ah-Ng Tony Kong

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


Textbook

Infant, Child and Adolescent NutritionA Practical HandbookJudy MoreFreelance Paediatric Dietitian and Registered Nutritionist, London, UK

This evidence-based, practical guide provides an introduction to the theory behind child nutrition with concrete advice on how to put that theory into practice. Divided into three sections, the chapters cover prenatal nutrition and nutrition throughout childhood from preterm babies to adolescents up to the age of eighteen. The book refers to WHO recommendations and current UK guidelines and includes case studies, key points, and activities to facilitate learning. It also supplies sample meal plans for nurseries and schools.

Print ISBN: 978-1-4441-1185-9 eBook ISBN: 978-1-4665-9605-4 January 2013, 7-1/2 x 9-3/4, 263 pp., Soft Cover Suggested Price: $33.95 / £19.99

ImmunonutritionInteractions of Diet, Genetics, and InflammationEdited by

Bharat B. AggarwalThe University of Texas, Houston, USA

David HeberUCLA, Los Angeles, California, USA

The interaction of immune function and nutrition underlies the low-grade chronic inflammation involved in the etiology of many common obesity-associated and age-related chronic disease conditions. This book introduces the breadth of the new field of immunonutrition, which implicates nutrition in both immune function and in the etiology, prevention, and treatment of common diseases influenced by inflammation and immune imbalance, including obesity, diabetes, heart disease, asthma, autoimmune diseases, and common forms of cancer. The book addresses the basic mechanisms of immunity, immunonutrition-related diseases, and potential nutrition-based treatments.


Textbook

Human NutritionA Health Perspective, Second EditionMary BarasiUniversity of Wales Institute, Cardiff, UK

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

Print ISBN: 978-0-340-81025-5 eBook ISBN: 978-1-4441-1394-5 August 2003, 7-1/2 x 9-3/4, 384 pp., Soft Cover Suggested Price: $47.95 / £29.99

Gestational DiabetesOrigins, Complications, and TreatmentEdited by

Clive Petry

Written by an esteemed list of international authors, this book presents timely reviews relating to some of the most important aspects of gestational diabetes, specifically its causes, consequences, and treatments. Divided into five sections, the book covers metabolism in pregnancy and gestational diabetes, environmental and genetic risk factors and causes, potential complications, and treatments for improving the outcome for both mother and baby. It also addresses future prospects in diagnosing and screening, prevention, pathophysiology, and treatment of gestational diabetes.


Gastrointestinal and Liver DiseaseNutrition Desk ReferenceEdited by

Gerard E. Mullin, Laura E. Matarese, and Melissa Palmer

Discussing nutritional therapies in the management of gastrointestinal and liver issues, this important reference brings together experts in the field of nutrition, gastroenterology, and hepatology to offer dietary, nutritional, and natural therapies for gastrointestinal and hepatic ailments in order to improve overall health. Providing a review of the digestive tract, liver, and core concepts, it presents the nutritional consequences and considerations of digestive and liver disorders including celiac disease, cancers, malabsorption, alcoholic and nonalcoholic liver disease, viral hepatitis, cirrhosis, irritable bowel syndrome, and obesity. It also addresses the unique issues of hospitalized patients and includes a toolbox of key concepts, charts, tables, algorithms, and practical therapeutic strategies.

Print ISBN: 978-1-4398-1264-8 eBook ISBN: 978-1-4398-1265-5 September 2011, 7 x 10, 505 pp. Suggested Price: $159.95 / £102.00

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Neurodegenerative Disease and MicronutrientsPrevention and TreatmentKedar N. PrasadPremier Micronutrient Corporation, Novato, California, USA

The book proposes that a preparation of antioxidants and micronutrients, in combination with standard therapy, may reduce progression and improve management better than standard therapy alone for Alzheimer’s, Parkinson’s, and Huntington’s disease, as well as PTSD, traumatic brain injury, concussions, and cerebral vascular insufficiency. The book presents the latest research on the effects of micronutrients and recommends formulations for use in combination with standard therapies for these neurodegenerative diseases and conditions.


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

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

Print ISBN: 978-1-4398-2106-0 eBook ISBN: 978-1-4398-2107-7 October 2010, 7 x 10, 391 pp. Suggested Price: $159.95 / £102.00

Metabolic Medicine and SurgeryEdited by

Michael M. RothkopfMichael J. NusbaumLisa P. HaverstickMorristown Medical Center, New Jersey, USA

Health practitioners who deal with disease by attempting to restore normal metabolism are said to practice metabolic medicine. This book is intended to be the first comprehensive overview in the field of metabolic medicine, which is dedicated to controlling the epidemic of obesity and preventing obesity’s consequences. It introduces metabolic medicine and surgery, and covers metabolic syndrome as an epidemic, metabolic approaches to diabetes and obesity, and metabolic management in chronic disease states.

Print ISBN: 978-1-4665-6711-5 October 2014, 7 x 10, 656 pp. Suggested Price: $149.95 / £95.00

Lifestyle MedicineSecond EditionEdited by

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

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

Print ISBN: 978-1-4398-4542-4 eBook ISBN: 978-1-4398-4544-8 March 2013, 8-1/2 x 11, 1638 pp. Suggested Price: $209.95 / £134.00

Interactive ProbioticsEdited by

Enrica PessioneUniversità di Torino, Italy

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


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

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


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Nutrition and Type 2 DiabetesEtiology and PreventionEdited by

Mark A. PereiraUniversity of Minnesota, Minneapolis, USA

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


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

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


Nutrition and EpigeneticsEdited by

Emily HoOregon State University, Corvallis, USA

Frederick DomannUniversity of Iowa, Iowa City, USASeries: Oxidative Stress and Disease

An essential resource for scientists and researchers of nutrition, aging, and metabolic diseases, this book highlights the interactions among nutrients, epigenetics, and health. It presents new information on the action of diet and nutritional determinants in regulating the epigenetic control of gene expression in health and disease. Each chapter gives a unique perspective on a different nutritional or dietary component or group of components, and reveals novel mechanisms by which dietary factors modulate the epigenome and affect development processes, chronic disease, and the aging process.


Nutrition and Bariatric SurgeryEdited by

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

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

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


Textbook

NutritionMaintaining and Improving Health, Fourth EditionGeoff P. WebbUniversity of East London, UK

This is a very wide-ranging general nutrition text including aspects missing from most other general nutrition texts such as epidemiology, health promotion theory, and social and economic influences on food selection. Completely updated, this accessible textbook offers a comprehensive guide to the roles of diet in causing, preventing, and even treating chronic disease and maintaining good health. The importance of improving health is a guiding principle throughout the book and is underpinned by health promotion theory.

Print ISBN: 978-1-4441-4246-4 eBook ISBN: 978-1-4441-4247-1 August 2012, 7-1/2 x 9-3/4, 608 pp., Soft Cover Suggested Price: $69.95 / £43.99

Nutrigenomics and Nutrigenetics in Functional Foods and Personalized NutritionEdited by

Lynnette R. FergusonUniversity of Auckland, New Zealand

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


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Nutrition–Infection Interactions and Impacts on Human HealthEdited by

Mohan Pammi, Jesus G. Vallejo, and Steven A. Abrams

This book provides a summary of the current state-of-the-art evidence of nutrition–infection interactions, including relevant clinical and basic science research and its impact on health and disease. It explores the role of nutrition in health and disease as well as effects of both under and over nutrition. Chapters cover roles of GI microbiota, enteric syndromes, immune-nutrients, pro/pre and postbiotics, HIV infection, nutrient-drug interactions, infection–nutrient interactions in special populations, and identifying future research directions for nutritional and anti-infective strategies.


Nutritional Strategies for Cardiovascular DiseaseEdited by

Stephen T. SinatraUConn School of Medicine, Manchester, Connecticut, USA

Mark C. HoustonHypertension Institute of Nashville, Tennessee, USA

This evidence-based book stresses an integrative approach to treating and curing cardiovascular diseases through proper nutrition and lifestyle choices. It presents a balanced approach to cardiovascular treatment that includes a healthy diet, nutritional supplementation, as well as exercise and weight management. Chapters cover nutrigenomics, proteomics, and metabolomics in heart disease; statins; omega threes; fats; nutritional approaches to dyslipidemia, hypertension, and metabolic syndrome; metabolic cardiology; naturopathic approaches; gender-specific medicine; and nutrient–drug interactions in cardiovascular medicine.


Nutritional Intervention in Metobolic SyndromeEdited by

Isaias DichiUniversity of Londrina, Paraná, Brazil

Andrea Name Colado SimaoUniversity of Londrina, Paraná, Brazil

Metabolic syndrome (MS) is a combination of medical disorders that, when occurring together, increase the risk of developing cardiovascular disease and diabetes. The prevalence of MS is rising in developing countries and developed countries, now considered a pandemic disease. This book presents information on how to treat MS through lifestyle change and nutritional intervention. Chapters cover prevalence of MS; pathophysiology; MS in systemic lupus erythematosus and rheumatoid arthritis; gene–nutrient interactions; MS in adolescents and children; lifestyle change and physical activity; and various effects of dietary components in MS.


Nutritional Care of the Patient with Gastrointestinal DiseaseEdited by

Alan L. Buchman

This evidence-based book serves as a clinical manual as well as a reference guide for the diagnosis and management of common nutritional issues in relation to gastrointestinal disease. Chapters cover nutrition assessment; macro- and micronutrient absorption; malabsorption; food allergies; prebiotics and dietary fiber; probiotics and intestinal microflora; nutrition and GI cancer; nutritional management of reflux; nutrition in IBS and IBD; nutrition in acute and chronic pancreatitis; enteral nutrition; parenteral nutrition; medical and endoscopic therapy of obesity; surgical therapy of obesity; pharmacologic nutrition, and nutritional counseling.


Nutrition, Human Fertility, and Reproductive FunctionEdited by

Kelton TremellenRepromed, Dulwich, Australia

Karma PearceUniversity of South Australia, Adelaide

One in six couples around the world experience infertility and they often seek advice from their physician or dietitian before they undertake expensive and intrusive assisted reproductive treatment such as in vitro fertilization. This book provides a comprehensive review of the role of nutrition in human fertility, focusing on the impact of diet and nutritional supplements on essential reproductive processes in women such as ovulation, early embryo development, implantation, and sexual function. It also examines impact on male reproductive hormones and sperm production.


Nutrition Support for the Critically Ill PatientA Guide to Practice, Second EditionEdited by

Gail CresciMedical College of Georgia, Augusta, USA

This new edition is designed for health practitioners, clinicians, and dietitians in any critical care setting. It provides comprehensive information on nutritional support and therapy for the critically ill patient. Chapters are divided into eight sections covering metabolic issues, nutrients for critically ill patients, delivery of nutrition therapy, nutrition therapy throughout the life cycle, special interest groups, specific organ system failure, general systemic failures, and professional issues in the field. This edition includes updated case studies and contains numerous tables, figures, and diagrams providing practical information for users.


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

Based on decades of scientific research and clinical experience, this book provides a scientifically supported and clinically relevant source of information to promote physical activity in overweight and obese youth of all ages, including children with significant obesity and chronic health conditions, such as hypertension, asthma, and type 2 diabetes. The book presents a best practices model for implementing clinical- and recreational-based physical activity interventions. It covers aerobic, strength, and flexibility training; motivation techniques; tracking techniques; outcome measurements; and future trends in exercise research for overweight youth.


Probiotic TherapiesMechanisms of Action and InteractionEdited by

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

Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Lactic acid bacteria and bifidobacteria are the most common types of microbes used as probiotics. They are commonly consumed as part of fermented foods with added active live cultures, such as in yogurt or as dietary supplements. Probiotics are used in treatment of inflammatory bowel diseases, irritable bowel syndrome, lactose intolerance, and infectious diseases. This book focuses on the interaction of probiotics with the gut microbiome, their modification of intestinal flora, and the possibilities of developing drugs from the signaling chemicals involved in these interactions.


Prenatal and Childhood NutritionEvaluating the Neurocognitive ConnectionsEdited by

Cindy Croft

Nutrition is not only a basic need that all humans have to sustain life, but it is also critical to successful early development. This research compendium lends deeper insights into the links between nutrition and healthy brain function—and from the reverse perspective, between nutrition and neurocognitive disorders. This well-organized and accessible compendium offers a vital research context for policymakers, educators, medical providers, and families. It underlines our urgent responsibility to give children a strong start by improving prenatal and early childhood nutrition.

Print ISBN: 978-1-77188-094-7 January 2015, 6-1/8 x 9-1/4, 448 pp. Suggested Price: $149.95 / £95.00

The Physiological Basis of Metabolic Bone DiseaseEdited by

Howard Arthur Morris, Paul H. Anderson, and Borje Edgar Christopher Nordin

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


Perinatal Growth and NutritionEdited by

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

This book explores the reasons for abnormal post-natal growth in preterm infants. It examines the long-term effects on developmental outcome as well as metabolic risks such as insulin resistance, type 2 diabetes, and hypertension. The contributors explore the risks and benefits of faster post-natal growth and catch-up growth in preterm infants. They describe tools for assessment of growth and early identification of faltering growth. They also explain methods for reducing growth faltering and for optimizing catch-up growth, including the new possibilities offered by customized fortification of human breast milk.


Obesity Epidemiology, Pathogenesis, and TreatmentA Multidisciplinary ApproachEdited by

Rexford S. AhimaUniversity of Pennsylvania, Philadelphia, USA

The book provides a comprehensive perspective on the subject of obesity epidemiology, pathophysiology, and management of obesity. The chapters provide a better understanding of obesity and obesity-related diseases and offer an integrative framework for individualized dietary and exercise programs, behavior modification, pharmaceutical approaches, surgery, and population interventions to reduce the growing epidemic of obesity.

Print ISBN: 978-1-77188-008-4 eBook ISBN: 978-1-4822-4079-5 February 2014, 6 x 9, 382 pp. Suggested Price: $139.95 / £89.00

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

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


Textbook

Advanced NutritionMacronutrients, Micronutrients, and Metabolism, Second EditionCarolyn D. BerdanierProfessor Emerita, University of Georgia, Athens, USA

Lynnette A. BerdanierGainesville State College, Georgia, USA

This second edition of a bestseller is an essential textbook for advanced undergraduate and first-year graduate students studying human nutrition. Expanded and updated, it incorporates fundamental concepts in nutrition science as well as biochemistry, genetics, and physiology. It provides comprehensive coverage of both macro and micronutrients, emphasizing each nutrient’s description, absorption, use, and excretion. This edition includes new chapters on exercise, energy balance, body composition, obesity, and nutrigenetics and epigenetics. New pedagogical additions include case studies and critical thinking questions designed to enhance the teaching and learning experience.

Print ISBN: 978-1-4822-0517-6 March 2015, 7 x 10, 568 pp., Soft Cover Suggested Price: $99.95 / £63.99

Vitamin DOxidative Stress, Immunity, and AgingEdited by

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

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


The Mediterranean Way of EatingEvidence for Chronic Disease Prevention and Weight ManagementJohn J.B. Anderson and Marilyn C. Sparling

This book presents evidence-based research that validates the traditional Mediterranean way of eating with respect to health. It offers information about an enjoyable, healthy way of eating that has stood the test of time, along with practical suggestions for incorporating the Mediterranean diet into daily life. The book addresses nutrients found in Mediterranean foods, how they function in the body, and why they are essential for optimal health. It highlights the Mediterranean diet’s effectiveness in weight management and prevention and treatment of various chronic diseases.


Statistical Analysis of Human Growth and DevelopmentYin Bun CheungSeries: Chapman & Hall/CRC Biostatistics Series

Designed for nonstatisticians and statisticians new to the analysis of growth and development data, this book is an accessible and practical guide to a wide range of basic and advanced statistical methods that are useful for studying human growth and development. It collects methods scattered throughout the literature and explains how to use them to solve common research problems. It also discusses how well a method addresses a specific scientific question and how to interpret and present the analytic results. Stata codes are available on the book’s CRC Press web page.


Sleep, Circadian Rhythms, and MetabolismThe Rhythm of LifeEdited by

William OldsYale University, New Haven, Connecticut, USA

Providing a nuanced study of the connections between sleep, circadian rhythms, and metabolis, this informative book examines how circadian actions affect the liver and adipose tissue, the brain, and metabolism. This important book introduces the reader to circadian rhythms in the body and the external cues which set them, discusses on a molecular and organ level how disrupting these clocks results in metabolic and sleep disorders, and looks at the clinical applications of circadian rhythms, with a focus on sleep.


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Handbook of VitaminsFifth EditionEdited by

Janos Zempleni, John W. Suttie, Jesse F. Gregory III, and Patrick J. Stover

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

Print ISBN: 978-1-4665-1556-7 eBook ISBN: 978-1-4665-1557-4 July 2013, 7 x 10, 605 pp. Suggested Price: $157.95 / £99.00

Handbook of Nutrition and FoodThird EditionEdited by

Carolyn D. Berdanier, Johanna T. Dwyer, and David Heber

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

Print ISBN: 978-1-4665-0571-1 eBook ISBN: 978-1-4665-0572-8 July 2013, 8-1/2 x 11, 1136 pp. Suggested Price: $294.00 / £187.00

Food Insecurity and Public HealthEdited by

Louise Ivers

This book provides an evidence-based discussion of the impacts of food insecurity on public health as well as interventions to mitigate these issues. In addition, it reviews the conceptual framework behind interactions of food insecurity and health. Chapters cover food security and food sovereignty, measuring food security, food insecurity as it relates to health and nutrition, and gender issues.


Dietary Supplements in Health PromotionEdited by

Taylor C. WallaceCouncil for Responsible Nutrition, Washington, DC, USA

The supplement market continues to grow annually with more than half of the population using these products for reasons spanning from health maintenance to disease prevention and/or treatment. This book presents clear and concise evidence on how dietary supplements contribute to maintaining optimal nutrition in humans. It provides information on personalized nutrition; nutrient gaps; benefits of multivitamins; and dietary effects of various sources including vitamins, enzymes, bioactives, flanivoids, and probiotics. Each chapter features practical, clinical guidelines on recommendations of supplements as well as when to discourage use of supplements.


Clinical NutritionThe Interface Between Metabolism, Diet, and DiseaseEdited by

Leah ColesBaker IDI Heart and Diabetes Institute, Prahran, Australia

The field of clinical nutrition as a whole seeks to consider the nutrition of patients within the health care system, paying attention to the interactions between diet, nutrition, and disease. To that end, this book discusses nutrition as both a contributing and managing factor in relation to diseases such as obesity and diabetes. It also presents malnutrition as a contributing factor to such diseases and considers the efficacy of micronutrient supplementation. It ends by looking at some of the recent developments and future trends in the field of clinical nutrition.


Antioxidants in Sport NutritionEdited by

Manfred LamprechtUniversity of Graz, Austria

Antioxidant use in sports is controversial due to existing evidence that it both supports and hurts athletic performance. This book presents information on antioxidants, specifically for athletes, and their roles in sports nutrition. It stresses how antioxidants affect exercise performance, health, and immunity. Chapters cover oxidative stress; basic nutrition for athletes; major dietary antioxidants; sports supplements; performance/adaptation to exercise; antioxidants role in health and immunity; reviews on vitamins C, E, beta-carotene, and minerals in sports nutrition; and roles polyphenols play in high-performance sport.


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Analyzing Sensory Data with RSebastien LeAgrocampus Ouest, Rennes, France

Thierry WorchQi Statistics, Ruscombe, UKSeries: Chapman & Hall/CRC The R Series

This book helps readers choose the right statistical method to analyze their sensory data. Each chapter presents the nature of the sensory evaluation and its objectives, the sensory particularities related to the sensory evaluation, details about the data set obtained, and the statistical analyses required. Using real examples, the authors then illustrate step by step how the analyses are performed in R. The chapters conclude with variants and extensions of the methods.


Vitamin-Binding ProteinsFunctional ConsequencesEdited by

Krishnamurti Dakshinamurti and Shyamala Dakshinamurti

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


Nutrition for Brain Health and Cognitive PerformanceTalitha Best and Louise Dye

This book addresses how nutrition and diet can influence cognitive function. It presents information on dietary supplementation, balanced diet, and lifestyle choices for maximizing cognitive health across the lifespan. The book focuses on sensitivity of the brain to nutritional environments, nutrient deficiencies, and impacts of diet on cognitive function and wellbeing. Chapters covers the history of nutrition and cognitive research; brain plasticity and cognition system; macronutrients, vitamins, and minerals for cognitive health; impact of cognition on food cravings; herbal extracts to enhance cognitive function; glucose and mental performance; and understanding cognitive health in aging adults.


Nutrition and ChemosensationEdited by

Alan R. Hirsch

This book explores how sensations can be used in modifying nutritional disorders. The first section addresses sensory deficiency (or excess) states and how they affect nutritional states. It includes chapters on olfaction, gustation, retronasal olfaction, vision, hearing and vestibular function, as well as somatosensory and tactile nature. The second section examines the use of the sensory system to treat nutritional disorders including anorexia, cachexia, and obesity. The book focuses on the mechanisms of sense of smell and taste and how they influence on satiety and weight.


Local Food EnvironmentsFood Access in AmericaEdited by

Kimberly B. MorlandMount Sinai School of Medicine, New York, New York, USA

This book describes the landscape of local food environments through research methods and documented impacts. It provides information on the complex nature of food delivery systems as well as the historical and political trends that shaped them over time. Chapters cover community perspectives on food shopping in the US; economic and agricultural policies shaping US food environments; geography of food environments; study design, measurement, and analytical issues; local environments, behavior, and health; food delivery outside the US; local action to modify food environments; and local, state, and federal policy changes.


Textbook

Introduction to Nutrition and MetabolismFifth EditionDavid A. BenderEmeritus Professor, University College London, UK

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

Print ISBN: 978-1-4665-7224-9 eBook ISBN: 978-1-4822-2880-9 April 2014, 7 x 10, 448 pp., Soft Cover Suggested Price: $79.95 / £44.99

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Sports Nutrition for Paralympic AthletesEdited by

Elizabeth Broad

Participation rates in Paralympic sports have increased rapidly in recent years, and continue to grow. Despite the amount of information on dietary requirements of athletes, little attention has been given to athletes with an impairment. This book presents information to rehabilitate, enable, and improve athletes’ quality of life. Chapters cover impairments including spinal cord injuries, cerebral palsy, amputees, les autres, and vision and intellectual impairments.


Sports NutritionEnhancing Athletic PerformanceEdited by

Bill CampbellUniversity of South Florida, Tampa, USA

With more than 1,000 references from top academic journals, this book offers critical knowledge concerning nutrient ingestion for enhancing exercise and sports performance. It has a clear focus on scientifically based sports nutrition advice to maximize performance. It also addresses exercise metabolism, which governs how nutrients exert physiologic effects that lead to increased athletic potential. The book examines the three key macronutrients—fat, carbohydrate, and protein—discussing various aspects of macronutrient metabolism and strategies for their intake. It also covers hydration, body composition, energy balance, gaining muscle, and losing fat.


Resistance Training for the Prevention and Treatment of Chronic DiseaseEdited by

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

William J. KraemerUniversity of Connecticut, Storrs, USA

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


Nutrition for Elite AthletesEdited by

Eric S. RawsonBloomsburg University, Pennsylvania, USA

Stella Lucia VolpeDrexel University, Philadelphia, Pennsylvania USA

Elite athletes are athletes who have reached the highest level of performance in a particular sport. This population includes professional, national, international, or Olympic quality players. This book reviews literature on nutrition and performance in elite athletes. It is arranged by athletic population and nutrition/exercise interactions that reach across athletic subpopulations. Chapters cover nutrition and dietary supplements for endurance, strength power, team sport, and weight class/aesthetic sport athletes; hydration; vitamin and mineral requirements; and energy balance for elite athletes.


Nutrition and the Female AthleteFrom Research to PracticeEdited by

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

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


Nutrition and Performance in Masters AthletesEdited by

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

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

Print ISBN: 978-1-4398-7187-4 October 2014, 7 x 10, 393 pp. Suggested Price: $99.95 / £63.99

A

A Chef’s Guide to Gelling, Thickening, and Emulsifying Agents ........5

Actinobacteria: Application in Bioremediation and Production of Industrial Enzymes ..........................................................................18

Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism, Second Edition ...........................................................32

Advanced Waste Treatment in the Food Processing Industry ............6

Advances in Natural Medicines, Nutraceuticals and Neurocognition ..............................................................................15

Advances in Postharvest Fruit and Vegetable Technology ...............14

Advancing Medicine with Food and Nutrients, Second Edition .......25

Amino Acids: Biochemistry and Nutrition .......................................33

Analyzing Sensory Data with R .......................................................35

Anthocyanins in Health and Disease ...............................................25

Antioxidants in Health and Disease .................................................26

Antioxidants in Sport Nutrition .......................................................33

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

Authenticity of Foods of Animal Origin ...........................................23

B

Batch Processing: Modeling and Design ...........................................6

Beneficial Microbes in Fermented and Functional Foods .................18

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

Biotechnology in Agriculture and Food Processing: Opportunities and Challenges ........................................................10

Bread Fortification for Nutrition and Health Benefits .......................11

C

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

Cardiovascular Diseases: Nutritional and Therapeutic Interventions ..................................................................................26

Carnitine Metabolism and Human Nutrition ...................................26

Carotenoids and Vitamin A in Translational Medicine .....................26

Childhood Obesity: Prevalence, Pathophysiology, and Management ..................................................................................26

Citrus bergamia: Bergamot and its Derivatives..................................3

Clinical Aspects of Functional Foods and Nutraceuticals .................15

Clinical Nutrition: The Interface Between Metabolism, Diet, and Disease ............................................................................33

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

Cocoa Production and Processing Technology..................................6

Cooking as a Chemical Reaction: Culinary Science with Experiments......................................................................................5

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification ...............................................................3

CRC Handbook of Chemistry and Physics, 95th Edition ..................11

D

Dairy Microbiology and Biochemistry: Recent Developments .........18

Dairy Microbiology: A Practical Approach .......................................18

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

Designing Food Safety and Equipment Reliability Through Maintenance Engineering ...............................................................23

Dictionary of Food Compounds with CD-ROM, Second Edition .....13

Diet, Exercise, and Chronic Disease: The Biological Basis of Prevention ......................................................................................26

Dietary Sugars and Health ..............................................................27

Dietary Supplements in Health Promotion ......................................33

Differential Scanning Calorimetry: Applications in Fat and Oil Technology .....................................................................................10

E

Edible Films and Coatings: Fundamentals and Applications ............22

Edible Food Packaging: Materials and Processing Technologies ......22

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

Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition (Online Version) .......................................................7

Encyclopedia of Biotechnology in Agriculture and Food (Online Version) ................................................................................7

Engineering Aspects of Cereal and Cereal-Based Products ..............11

Engineering Aspects of Food Biotechnology .....................................7

Engineering Aspects of Food Emulsification and Homogenization ....7

Engineering Aspects of Membrane Separation and Application in Food Processing .........................................................7

Engineering Properties of Foods, Fourth Edition ...............................7

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages ..........................................................6

Experimental Design and Process Optimization ................................8

F

Fenaroli’s Handbook of Flavor Ingredients, Sixth Edition .................18

Fennema’s Food Chemistry, Fourth Edition .....................................11

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

Food Allergens: Analysis Instrumentation and Methods ..................12

Food Allergy: Practical Diagnosis and Management ........................27

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

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

Food By-Product Based Functional Food Powders .............................3

Food Composition and Analysis: Methods and Strategies ...............12

Food Engineering Handbook, Two Volume Set .................................8

Food Engineering Handbook: Food Engineering Fundamentals ........8

Food Engineering Handbook: Food Process Engineering ..................8

Food Insecurity and Public Health ...................................................33

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties ......................................................................12

Food Packaging: Principles and Practice, Third Edition ...................22

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

Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition ........................................24

Food Policy: Looking Forward from the Past ...................................17

Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation ..................................................................12

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

Food Safety Management Programs: Applications, Best Practices, and Compliance ......................................................24

Food Safety: Interpreting and Applying the Various Agency Regulations .....................................................................................17

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

Fox and Cameron’s Food Science, Nutrition & Health, 7th Edition......................................................................................27

Functional Food Ingredients and Nutraceuticals: Processing Technologies, Second Edition .........................................................15

Functional Foods: The Connection Between Nutrition, Health, and Food Science ...............................................................15

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

G

Gastrointestinal and Liver Disease Nutrition Desk Reference ...........27

Genetically Modified Foods: Basics, Applications and Controversy ..10

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

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

H

Handbook of Aseptic Processing and Packaging, Second Edition ....22

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

Handbook of Essential Oils: Science, Technology, and Applications, Second Edition....................................................12

Handbook of Food Analysis, Third Edition - Two Volume Set ..........12

Handbook of Food Processing - Two Volume Set ..............................8

Handbook of Indigenous Foods Involving Alkaline Fermentation ......4

Handbook of Industrial Drying, Fourth Edition..................................8

Handbook of Meat and Meat Processing, Second Edition ...............17

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

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

Handbook of Nutrition and Food, Third Edition ..............................33

Handbook of Vitamins, Fifth Edition ................................................34

Handbook of Water Analysis, Third Edition .....................................13

Health Benefits of Fermented Foods and Beverages .........................4

Heat Pump Dryers: Theory, Design and Industrial Applications .........9

Human Longevity: Omega-3 Fatty Acids, Bioenergetics, Molecular Biology, and Evolution ....................................................16

Human Nutrition, 2Ed: A Health Perspective...................................27

I

Immunonutrition: Interactions of Diet, Genetics, and Inflammation ...........................................................................28

Improving Food Quality with Novel Food Processing Technologies ..................................................................................24

Indigenous Fermented Foods of South Asia ....................................17

Indigenous Fermented Foods of Southeast Asia ..............................17

Infant, Child and Adolescent Nutrition: A Practical Handbook ........25

Inflammation, Oxidative Stress, and Cancer: Dietary Approaches for Cancer Prevention .....................................28

Integrative Treatment of Hypertension: A Clinical and Mechanistic Approach ..............................................28

Interactive Probiotics ......................................................................28

Intestinal Microbiota in Health and Disease: Modern Concepts ......19

Introducing Food Science ...............................................................22

Introduction to Advanced Food Process Engineering ........................9

Introduction to Food Process Engineering ........................................9

Introduction to Nutrition and Metabolism, Fifth Edition .................34

Introduction to the Physical Chemistry of Foods .............................13

J

Juice Processing: Quality, Safety and Value-Added Opportunities ....14

L

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

Lipids: Nutrition and Health............................................................10

Local Food Environments: Food Access in America .........................34

M

The Maillard Reaction Reconsidered: Cooking for Health ................14

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

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

Meat Quality: Genetic and Environmental Factors ..........................18

The Mediterranean Way of Eating: Evidence for Chronic Disease Prevention and Weight Management .............................................32

Metabolic Medicine and Surgery ....................................................28

Methods in Food Analysis ...............................................................13

Microbial Food Safety and Preservation Techniques ........................20

Microbiological Examination Methods of Food and Water: A Laboratory Manual ......................................................................20

Microfluidic Chip-Capillary Electrophoresis Devices ........................13

Micronutrients in Health and Disease .............................................29

Microorganisms and Fermentation of Traditional Foods ....................4

Modern Gastronomy: A to Z ............................................................6

Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi ................................................................................20

N

Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds..........13

Neurodegenerative Disease and Micronutrients: Prevention and Treatment ..............................................................29

New Food Product Development: From Concept to Marketplace, Third Edition .........................................................23

Novel Food Preservation and Microbial Assessment Techniques .....20

Novel Techniques in Sensory Characterization and Consumer Profiling .........................................................................23

Nutraceuticals and Health: Review of Human Evidence ..................16

Nutrigenomics and Nutrigenetics in Functional Foods and Personalized Nutrition ....................................................................29

Nutrition 4E: Maintaining and Improving Health ............................25

Nutrition and Bariatric Surgery .......................................................29

Nutrition and Chemosensation .......................................................34

Nutrition and Epigenetics ...............................................................29

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

Nutrition and Performance in Masters Athletes ...............................35

Nutrition and the Female Athlete: From Research to Practice ..........35

Nutrition and Type 2 Diabetes: Etiology and Prevention .................30

Nutrition for Brain Health and Cognitive Performance ....................34

Nutrition for Elite Athletes ..............................................................35

Nutrition Support for the Critically Ill Patient: A Guide to Practice, Second Edition ................................................30

Nutrition, Human Fertility, and Reproductive Function ...................30

Nutritional Care of the Patient with Gastrointestinal Disease...........30

Nutritional Intervention in Metobolic Syndrome.............................30

Nutritional Marine Life ....................................................................24

Nutritional Strategies for Cardiovascular Disease ............................30

Nutrition-Infection Interactions and Impacts on Human Health ................................................................................31

O

Obesity Epidemiology, Pathogenesis, and Treatment: A Multidisciplinary Approach .............................................................31

Ohmic Heating in Food Processing ...................................................9

P

Perinatal Growth and Nutrition ......................................................31

Phosphoric Acid: Purification, Uses, Technology, and Economics ....14

Physical Properties: Applications and Effects on Processing Foods and Biological Materials ..........................................................9

The Physiological Basis of Metabolic Bone Disease ..........................31

36

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Plant Sanitation for Food Processing and Food Service, Second Edition ..............................................................................20

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

Portable Biosensing of Food Toxicants and Environmental Pollutants .......................................................................................24

Postharvest Biology and Technology of Horticultural Crops: Principles and Practices for Quality Maintenance ............................15

Postharvest Technology and Food Process Engineering ..................15

Prenatal and Childhood Nutrition: Evaluating the Neurocognitive Connections ..........................................................31

Principles of Food Toxicology, Second Edition ................................21

Principles of Risk Analysis: Decision Making Under Uncertainty .......21

Probiotic Bacteria: Fundamentals, Therapy, and Technological Aspects .....................................................................21

Probiotic Therapies: Mechanisms of Action and Interaction ............31

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

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

Probiotics: Immunobiotics and Immunogenics ...............................16

R

Radio-Frequency Heating in Food Processing: Principles and Applications ......................................................................................9

Resistance Training for the Prevention and Treatment of Chronic Disease ...........................................................................................35

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

S

Safe and Effective Exercise for Overweight Youth ............................32

Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, Third Edition ........................................24

Seafood Science: Advances in Chemistry, Technology and Applications ....................................................................................25

Sensory Evaluation Techniques, Fifth Edition ...................................23

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

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

Sleep, Circadian Rhythms, and Metabolism: The Rhythm of Life .........................................................................32

The Soft Drinks Companion: A Technical Handbook for the Beverage Industry ...............................................................10

Solid State Fermentation for Foods and Beverages ............................4

Sports Nutrition for Paralympic Athletes .........................................36

Sports Nutrition: Enhancing Athletic Performance ..........................35

Statistical Analysis of Human Growth and Development .................32

Surimi and Surimi Seafood, Third Edition........................................25

T

Toxins and Biologically Active Compounds from Microalgae, Volume 1 ........................................................................................21

Toxins and Biologically Active Compounds from Microalgae, Volume 2: Biological Effects and Risk Management.........................21

U

Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis ..................................14

Unit Operations in Food Engineering, Second Edition ....................10

Utilization of Fish Waste ..................................................................11

V

Vitamin D: Oxidative Stress, Immunity, and Aging ..........................32

Vitamin-Binding Proteins: Functional Consequences .......................34

A

Abdelrahim; Khalid ...........................................................................9

Abrams; Steven A. .........................................................................31

Adria; Ferran .....................................................................................6

Afoakwa; Emmanuel Ohene .............................................................6

Aggarwal; Bharat B. ........................................................................28

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

Ahima; Rexford S. ...........................................................................26

Ahima; Rexford S. ...........................................................................31

Ahmed; Jasim ...................................................................................7

Akdemir-Evrendilek; Gülsün ............................................................18

Alicia Foundation ..............................................................................5

Alvarez; Susana ...............................................................................16

Alves-Filho; Odilio .............................................................................9

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

Anderson; John J.B. .........................................................................32

Anderson; Paul ...............................................................................31

Ardies; C. Murray............................................................................26

Ares; Gastón ...................................................................................23

Arvanitoyannis; Ioannis Sotirios ......................................................23

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

Awuah; George B. ............................................................................9

B

Bagchi; Debasis ..............................................................................15

Bai; Jamuna A. ..........................................................................18, 20

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

Bajerska; Joanna ..............................................................................11

Barasi; Mary ....................................................................................27

Barbosa-Canovas; Gustavo V. ............................................... 9, 10, 22

Bartosz; Grzegorz ...........................................................................12

Beals; Katherine A. ..........................................................................35

Bekassy-Molnar; Erika .......................................................................7

Bender; David A. ............................................................................34

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

Benkeblia; Noureddine .....................................................................3

Berdanier; Carolyn D. ...............................................................32, 33

Berdanier; Lynnette A. ....................................................................32

Berge; Jean-Pascal ...........................................................................11

Best; Talitha ....................................................................................34

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

Blush; Joel A. ...................................................................................28

Bonaccorsi; Ivana ..............................................................................3

Botana; Luis M. ...............................................................................24

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

Brassart; Dominique .......................................................................19

Broad; Elizabeth ..............................................................................36

Buchman; Alan L ............................................................................30

Burdock; George A. ........................................................................18

C

Campbell; Bill .................................................................................35

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

Carvajal-Millan; Elizabeth ................................................................12

Cerqueira; Miquel Angelo Parente Ribeiro ......................................22

Chakraverty; Amalendu ..................................................................15

Chen; Jian .........................................................................................4

Cheung; Yin Bun ............................................................................32

Chiavaro; Emma .............................................................................10

Ciccolo; Joseph T. ...........................................................................35

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

Coles; Leah .....................................................................................15

Coles; Leah .....................................................................................33

Correia; Paula Maria dos Reis ..........................................................11

Cramer; Michael M.........................................................................24

Cresci; Gail A. .................................................................................30

Croft; Cindy ....................................................................................31

Cruz; Rui M. S. ...............................................................................13

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

D

da Silva; Neusely.............................................................................20

Dakshinamurti; Krishnamurti ..........................................................34

Dakshinamurti; Shyamala ...............................................................34

Damodaran; Srinivasan ...................................................................11

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

Datta; Ashim K. ................................................................................7

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

De Gelder; Leen S. P. ......................................................................13

Dejmek; Petr .....................................................................................7

Dichi; Isaias .....................................................................................30

Didier; Montet ..................................................................................4

Diwekar; Urmila ................................................................................6

do Nascimento; Maristela da Silva ..................................................20

Domann; Frederick .........................................................................29

Dugo; Giovanni ................................................................................3

Durvasula; Ravi ...............................................................................31

Dwyer; Johanna T. ..........................................................................33

Dye; Louise .....................................................................................34

E

El Sheikha; Aly F. .............................................................................11

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

F

Falguera; Victor ..............................................................................14

Fennema; Owen R. .........................................................................11

Ferguson; Lynnette R. .....................................................................29

Ferreira Guine; Raquel de Pinho ......................................................11

Field; Robert W. ................................................................................7

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

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

Fuller; Gordon W. ...........................................................................23

Fung; Ying Shing ...........................................................................13

G

Galvez; Raul Perez...........................................................................11

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

Ghosh; Dilip ...................................................................................15

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

Giusti; M. Monica ...........................................................................25

Golding; John Brett.........................................................................14

Gombart; Adrian F. .........................................................................32

Gómez-Guillén; Carmen .................................................................22

Goran; Michael I. ............................................................................27

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

Gregory III; Jesse F. ..........................................................................34

Griffin; Ian J. ...................................................................................31

H

Haghi; A. K. ...................................................................................12

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

Haverstick, RDN, CNSC; Lisa P. .......................................................28

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

Haynes; William M. .........................................................................11

Heber; David ............................................................................28, 33

Heldman; Dennis R. ..........................................................................7

Hirashima; Madoka ...........................................................................3

Hirotomi Taniwaki; Marta ...............................................................20

Hirsch; Alan R. ................................................................................34

Ho; Emily ........................................................................................29

Hoover; Dallas G. ..............................................................................7

Hopkins, PhD; David.......................................................................18

Houston; Mark C. ...........................................................................30

Hui; Y. H. ..................................................................................17, 20

Hung; Yung-Tse ................................................................................6

I

Ibarz; Albert ......................................................................... 9, 10, 14

Iemma; Antonio Francisco ................................................................8

Ivers; Louise ....................................................................................33

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J

Joshi; V.K. .......................................................................................17

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

Junqueira; Valéria Christina .............................................................20

K

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

Kassama; Lamin S. ............................................................................9

Khan; Mohammad Rizwan .............................................................14

Khmelinskii; Igor .............................................................................13

Kim; Se-Kwon ...........................................................................16, 25

Kitazawa; Haruki .............................................................................16

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

Kohlstadt; Ingrid .............................................................................25

Kong; Ah-Ng Tony ..........................................................................28

Konishi; Tetsuya ..............................................................................15

Kraemer; Klaus................................................................................26

Kraemer; William J. .........................................................................35

Kushner; Robert F. ..........................................................................29

L

Lamprecht; Manfred .......................................................................33

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

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

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

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

Lê; Kim-Anne ..................................................................................27

Le; Sebastien ..................................................................................35

Lean; Michael EJ .............................................................................27

Leray; Claude..................................................................................10

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

Lin; Henry C. ..................................................................................31

Lipnizki; Frank ...................................................................................7

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

López-Caballero; Elvira ...................................................................22

Losso; Jack N. .................................................................................14

M

Mahabir; Somdat............................................................................16

Mahgoub; Salah Eldin Osman ........................................................10

Marcotte; Michele ............................................................................9

Marteau; Philippe ...........................................................................19

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

Marwaha; Satwinder S. ...................................................................10

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

Maulik, Ph.D.; Nilanjana .................................................................26

McClements; David Julian ...............................................................13

Mead; William J. .............................................................................17

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

Micha; Eirini ...................................................................................26

Montero; Pilar ................................................................................22

Moraru; Carmen I. ............................................................................7

More; Judy .....................................................................................25

Morland; Kimberly B. ......................................................................34

Morris; Howard Arthur ...................................................................31

Mujumdar; Arun S. ...........................................................................8

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

N

Naushad; Mu..................................................................................14

Newslow; Debby ............................................................................24

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

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

Nollet; Leo M.L. ................................................................. 11, 12, 13

Nordin; Borje Edgar Christopher .....................................................31

Nout; M.J. Robert .............................................................................4

Nusbaum; Michael J. ......................................................................28

Nussinovitch; Amos ..........................................................................3

O

Obenchain; Janel ............................................................................17

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

Olds; William ..................................................................................32

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

Owens; J. David ..............................................................................17

Ozer; Barbaros ................................................................................18

Ozilgen; Z. Sibel ...............................................................................5

P

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

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

Pammi; Mohan ...............................................................................31

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

Panesar; Parmjit S. ..........................................................................10

Papademas; Photis ..........................................................................18

Park; Jae W......................................................................................25

Parkin; Kirk L. ..................................................................................11

Paterson; Robert Russell Monteith .................................................20

Pathak; Yashwant V. ........................................................................16

Pathak; Yashwant Vishnupant .........................................................16

Pearce; Karma.................................................................................30

Pereira; Mark A. ..............................................................................30

Pereira; Ricardo Nuno Correia.........................................................22

Pessione; Enrica ..............................................................................28

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

Porter; Craig ...................................................................................26

Prasad; Kedar N. .............................................................................29

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

Przybylski, PhD; Wieslaw .................................................................18

Püssa; Tõnu ....................................................................................21

R

Rai V; Ravishankar .....................................................................18, 20

Ramaswamy; Hosahalli S. .................................................................9

Ramos; Oscar Leandro da Silva .......................................................22

Rao; M.A. .........................................................................................7

Rao; Theertham ..............................................................................16

Rawson; Eric S. ...............................................................................35

Ray; Bibek .......................................................................................19

Ray; Ramesh C. .................................................................................4

Reaburn; Peter R.J. ..........................................................................35

Riccetti; Sauro .................................................................................23

Rippe; James M...............................................................................28

Ritzoulis; Christos............................................................................13

Rizvi; Syed S.H. .................................................................................7

Robertson; Gordon L. .....................................................................22

Rodrigues; Maria Isabel .....................................................................8

Romeiro Gomes; Renato Abeilar ....................................................20

Rosell; Cristina M. ...........................................................................11

Rosenstrater; Kurt A. .........................................................................9

Rossini; Gian Paolo .........................................................................21

Rossini; Gian Paolo .........................................................................21

Rothkopf; Michael M. .....................................................................28

S

Sahu; Jatindra Kumar ........................................................................9

Salisbury; Neal ..................................................................................5

Santhanam; Ramasamy ..................................................................24

Sarkar; Prabir K. ................................................................................4

Sastry; Sudhir ...................................................................................9

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

Schiffrin; Eduardo J. ........................................................................19

Scholey; Andrew .............................................................................15

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

Shachman; Maurice ........................................................................10

Shammas; Nazih K. ..........................................................................6

Shewfelt; Robert L. .........................................................................22

Sicherer; Scott H. ............................................................................27

Siddiqui; Mohammed Wasim .........................................................15

Siems; Werner ................................................................................26

Silva; J. Paulo Sousa e .....................................................................21

Silveira; Neliane ..............................................................................20

Simao; Andrea Name Colado ........................................................30

Sinatra; Stephen T. .........................................................................30

Singh; Preeti ...................................................................................22

Singh; R. Paul .................................................................................15

Soccol; Carlos Ricardo ......................................................................4

Sommerburg; Olaf ..........................................................................26

Soon; Jan Mei .................................................................................20

Sothern; Melinda S. ........................................................................32

Spark; Arlene ..................................................................................17

Sparling; Marilyn C. ........................................................................32

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

Still; Christopher D. ........................................................................29

Stough; Con Kerry Kenneth ............................................................15

Stover; Patrick J. ..............................................................................34

Sun; Bao-Guo .................................................................................12

Suttie; John W. ................................................................................34

Swanson; Barry G. ..........................................................................24

Szemplenski; Thomas .....................................................................22

T

Tamang; Jyoti Prakash .......................................................................4

Tang; Juming ....................................................................................9

Tappy; Luc ......................................................................................27

Teixeira; Jose A. ...........................................................................7, 22

Tham; Wilhelm ...............................................................................19

Tokusoglu; Özlem .......................................................................3, 24

Toldra; Fidel ....................................................................................11

Toldra; Fidel ....................................................................................12

Tremellen; Kelton ..........................................................................30

Tzia; Constantina ..............................................................................8

U

Ulijaszek; Stanley ............................................................................27

V

Vaclavik; Vickie A. .............................................................................5

van Hengel; Arjon J. .......................................................................12

Valentine; David L. ..........................................................................16

Valentine; Raymond C. ...................................................................16

Vallejo; Jesus G. ...............................................................................31

Varela; Paula ...................................................................................23

Varzakas; Theodoros ..................................................................8, 24

Vatai; Gyula ......................................................................................7

Vicente; Antonio A. .....................................................................7, 22

Vieira; Margarida ............................................................................13

Villena; Julio ....................................................................................16

Vliet; Ton van..................................................................................14

Volpe; Stella Lucia ...........................................................................35

W

Wall; Benjamin Toby .......................................................................26

Wallace; Taylor C. .....................................................................25, 33

Walstra; P. .........................................................................................6

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

Wang; Lawrence K. ...........................................................................6

Wang; Shuo ....................................................................................12

Wani; Ali Abas .................................................................................22

Webb; Geoffrey P ...........................................................................25

White; Peter....................................................................................19

Wills; Ronald Baden Howe ..............................................................14

Worch; Thierry ................................................................................35

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

Wu; Guoyao ...................................................................................33

Wu; Linhai ......................................................................................19

Y

Yannai; Shmuel ...............................................................................13

Yoe; Charles ...................................................................................21

Yu; Liangli (Lucy) ............................................................................12

Z

Zampelas; Antonis ..........................................................................26

Zempleni; Janos ..............................................................................34

Zhu; Dian .......................................................................................19

Zhu; Yang .........................................................................................4

38

Auth

or In

dex


Sale

s A

gen

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39

Central and South America and MexicoMichael DulisseSales Office, Boca Raton, FLTaylor & Francis 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, USA Tel: 561-998-2582Fax: 561-361-6049e-mail: [email protected] E. Atkin (Excluding Brazil)Cranbury International LLC7 Clarendon Ave, Suite 2Montpelier, VT 05602, USATel: +1 802 223 6565Fax: +1 802 223 6824e-mail: [email protected]

Taylor & Francis Group BrazilRenata Zanzini – Depto [email protected]: (11) 3017-6941 / (11) 97486-8236 Rua Bela Cintra, 967 – 11 and.01415-000 – São Paulo – SP.

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Rest of AfricaAdrian RiddockInternational Senior Sales Support Coordinatore-mail: [email protected]

Sub-Saharan Africa (excluding South Africa and Botswana)Julian RussTula Publishing LtdAristotle HouseAristotle LaneOxfordOX2 6TRTel: +44 (0) 1865 553606Fax: +44 (0) 1865 517999e-mail: [email protected]

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CRC Press Textbook SalesSusie CarlisleTel: 561-998-2538Fax: 561-361-6049e-mail: [email protected]

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BookstoresSean ConcannonTel: (212) 216 7899Fax: (212) 244-1563e-mail: [email protected]

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Customer ServicesBook orders should be addressed to the appropriate overseas agent or the Customer Service Department at Bookpoint:

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Standing OrdersIf you would like to receive books on our improved pre-selective standing order system, or if you would like to have further information about this service, please contact your area manager or Customer Services Department.

Group Sales DirectorChristoph ChesherTel: +44 (0) 20 7017 6194Fax: +44 (0) 20 7017 6748e-mail: [email protected]

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UK Sales SupportJude SermonTel: +44 (0) 20 7017 6191Fax: +44 (0) 20 7017 6732e-mail: [email protected]

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Academic Representatives (UK)Tim PageHigher Education Sales ManagerTel: +44 (0) 1235 400 524e-mail: [email protected]

International EnquiriesJoanne BlackfordInternational Sales Support Manager (Books)Tel: +44 (0) 20 7017 6053Fax: +44 (0) 20 7017 6748e-mail: [email protected]

Japan and Korea EnquiriesHannah DoltonInternational Sales Support CoordinatorTel: +44 (0) 20 7017 6149Fax: +44 (0) 20 7017 6748e-mail: [email protected]

Europe EnquiriesDavid MannInternational Sales Support CoordinatorTel: +44 (0) 20 337 73656e-mail: [email protected]

South Asia, Middle East and Africa EnquiriesAdrian RiddockInternational Senior Sales Support CoordinatorTel: +44 (0) 20 7017 6114Fax: +44 (0) 20 7017 6748e-mail: [email protected]

China Liaison OfficeLeo Li Senior Manager - Academic PublishingTaylor & Francis Group, Beijing OfficeRoom 1108B, Culture Square, No. 59 Jia, Zhongguancun St.Haidian District, Beijing 100872, P.R. ChinaTel: 8610–8250 [email protected]

Foreign RightsAdele Parkere-mail: [email protected]

In the Americas Sales Office - CRC Press

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Milton Park Sales Office - Taylor & Francis Group (Books Ltd)

Visit us online at www.crcpress.com

40

Sales Ag

ents

BotswanaArthur OagengBook Promotions/Horizon Books BotswanaGaborone International Finance ParkPlot 113-114, Unit 33, Kgale Mews 2, Suite 3 Gaborone, BotswanaTel: +267 393 1194Fax: +267 392 4908e-mail: [email protected]

South Africa, Namibia, Lesotho and SwazilandTracy WhitakerBook Promotions/Horizon BooksPO Box 6836Roggebaai8012South AfricaTel: +27 21 469 8900Fax: +27 21 469 8903Fax2Email: 0865314387e-mail: [email protected]

South AsiaRyan CooperInternational Sales ManagerMilton Park Sales OfficeTel: +44 (0) 20 7017 6113 Fax: +44 (0) 20 7017 6748 e-mail: [email protected]

IndiaTaylor & Francis Books India Pvt Ltd.2nd & 3rd floor | The National Council of YMCAs of India1, Jai Singh Road| New Delhi 110001| IndiaTel: +91 (11) 43155100 | 23712131|34|35Fax: 91 (11) 23712132e-mail: [email protected]: www.taylorandfrancis.com

PakistanM. Anwer IqbalBook BirdMian Chambers, 3 Temple RoadPO Box 518, Lahore, PakistanTel: +92 42 636 7275Fax: +92 42 636 1370e-mail: [email protected]

JapanUnited Publishers Services Limited1-32-5 Higashi-shinagawaShinagawa-ku, Tokyo 140-0002Tel: +81 (0) 3 5479 7251Fax: +81 (0) 3 5479 7307e-mail: [email protected]

Editorial Office

KoreaSe-Yung JunICK (Information & Culture Korea)473-19 Seokyo-dong, Mapo-kuSeoul, Korea 121-896Tel: +82 2 3141-4791Fax: +82 2 3141-7733e-mail: [email protected]

East and Southeast AsiaFor all Taylor & Francis Group imprints please order from our Singapore Sales OfficeSingapore Sales OfficeTaylor & Francis Asia Pacific60 MacPherson RoadBlock 1 #06-09 Siemens CentreSingapore 348615Tel: +65 6508 2888Fax: +65 6742 9356e-mail: [email protected]

Hong KongTaylor & Francis Asia PacificSuite 153, Somptueux Central52-54 Wellington StreetCentralHong KongTel: +852 3752 0625 / 3752 0626Jeffrey Lim Books Sales DirectorSingapore Sales Officee-mail: [email protected] Kwan Manager e-mail: [email protected]

ChinaTaylor & Francis Asia PacificRoom 1108B, Culture SquareNo. 59 Jia, Zhongguancun St.Haidian DistrictBeijing 100872P.R. China Tel: +86 10 82502670Fax: +86 10 82502566Jeffrey Lim Books Sales DirectorSingapore Sales Office e-mail: [email protected] Ji Sales Managere-mail: [email protected]

Shanghai RegionChris Ye Account ManagerRoom 2201& 2204 Hong Kong New World TowerNo. 300 Huaihai Road MiddleShanghai 200021P.R. ChinaTel: +86 21 23263671e-mail: [email protected]

Guangdong RegionCherry Wang Sales Executivee-mail: [email protected]

Singapore and IndonesiaMohamed Feroz Assistant Sales ManagerSingapore Sales Officee-mail: [email protected]

ThailandTaylor & Francis Asia PacificJeffrey Lim Books Sales DirectorSingapore Sales Officee-mail: [email protected] Sawaithong Account ManagerTel : +66 2 639 1333 ext. 3612e-mail: [email protected]

Malaysia and BruneiTaylor & Francis Publishing ServicesTaylor & Francis Asia PacificNo. 23-2, Jalan PJS 8/18Dataran Mentari 46150 Petaling JayaSelangor Darul EhsanMalaysiaTel: +60 (3) 5630 1361Fax: +60 (3) 5630 1732David YeongGeneral ManagerMobile: +60 (0)16 331 9923e-mail: [email protected]

TaiwanTaylor & Francis Asia PacificRoom 629, 6F, No. 6, Sec. 4, Hsinyi RoadDa-an DistrictTaipei 106Taiwan (R.O.C.)Jeffrey Lim Books Sales DirectorSingapore Sales Officee-mail: [email protected] Lin Sales ManagerTel: +886 (2) 5551 1266 ext. 6291e-mail: [email protected]

Philippines, Vietnam and Indo-ChinaJeffrey Lim Books Sales DirectorSingapore Sales Officee-mail: [email protected]

Israel and the Palestinian TerritoriesEmily Legge International Sales ExecutiveMilton Park Sales OfficeTel: +44 (0) 20 7017 3783 e-mail: [email protected]

EuropeBelgium, The Netherlands, France and LuxembourgVera PienaArea Sales Manager (Maternity Cover)Taylor & FrancisP.O. Box 4472300 AK LeidenThe Netherlands Tel. 0031 (0) 715243084F: 0031 (0) 71 523 4571 Mobile: +31 (0)6 194 709 42e-mail: [email protected]

Nordic CountriesEva NyikaSales RepresentativeTaylor & Francis ScandinaviaKungsbroplan 3 A, 1st FloorP.O Box 3255SE-103 65 Stockholm, Swedene-Mail [email protected]

Germany, Austria and SwitzerlandGabriela MauchArea Sales Manager Taylor & Francis Group (Books Ltd)Karlshofstr. 2270599 Stuttgart, GermanyTel: +49 (0)711 7207231 Fax: +49 (0)711 7220668 Mobile +49 (0)173 9059469e-mail: [email protected]

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England and WalesLondon and Eastern EnglandJames WhittleArea RepresentativeMobile: 07802 536233 e-mail: [email protected]

West Midlands, Southern England, the South West and South WalesJohn BlakeArea RepresentativeMobile: 07889 263 857e-mail: [email protected]

North and Northwest England, East Midlands and North WalesLucy PinkArea RepresentativeMobile: 07860 633156e-mail: [email protected]

North of England, Scotland, Ireland and Northern IrelandNick PepperArea RepresentativeMobile: 07825 748476e-mail: [email protected]

Library SupplyNigel BerkeleyLibrary Supply and London KeyAccounts ManagerMobile: 07795 968206e-mail: [email protected]

Online RetailersRod AbrahamAssistant UK Sales ManagerMobile: 07860 380 814Fax: 01372 273 744e-mail: [email protected]

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