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Food Biochemistry andFood ProcessingFood Biochemistry andFood Processing

EDITED BY

Benjamin K. Simpson,

ASSOCIATE EDITORS

Leo M. L. Nollet, Fidel Toldrá, Soottawat Benjakul, Gopinadhan Paliyath and Y. H. Hui

SECOND EDITION

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Food SafetyIan C. Shaw

The Science of Keeping Food Safe

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Food Irradiation Research and Technology second edition

Press

Xuetong Fan and Christopher H. Sommers

EDITORS

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Food Science & Technology

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M A N Y t i t l e s A R e A l s o A v A i l A b l e i N e - b o o k f o R M A t . S e e B A C K P A G e f o r d e t A i l S .Ta

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sF unc t i o na l F o o d s & N u t r ac eu t i c a l s � � � � � � � � � � 3 � 5

F o o d S a fe t y & S e cu r i t y � � � � � � � � � � � � � � � � � � � � � � � � � 6

P r o c e s s i ng , P r o du c t i o n & M anu f ac t u r e � � � � � � � � � 7

Pack ag ing & E ng ine e r i ng � � � � � � � � � � � � � � � � � � � � 8 � 9

I F T P r e s s � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 10 �13

F o o d M anagemen t � � � � � � � � � � � � � � � � � � � � � � � � � � � � �14

S ens o r y S c i enc e � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � �15

I ng r ed i en t s � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 16 �17

B eve r age � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 17

F r u i t & Vege t a b l e � � � � � � � � � � � � � � � � � � � � � � � � � � 18 �19

M e a t , F i s h & P ou l t r y � � � � � � � � � � � � � � � � � � � � � � � � � � 2 0

D a i r y F o o d � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 21�2 2

A l s o o f I n t e r e s t � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 2 3

Improving Import Food SafetyWayne Ellefson, Lorna Zach, Darryl Sullivan, Editors

Improving Import Food Safety presents detailed information on solutions for addressing the safety of imported foods and ingredients. Offering U.S. and international perspectives, expert authors highlight issues, processes used by industry from around the world, and processes to be used going forward. Through numerous case studies, Improving Import Food Safety describes the efforts in a variety of sectors to improve the safety of prod-ucts and ingredients used in both the food and diet supplement industries.Hardcover 368 pages 2013 ISBN 978-0-8138-0877-2 €169.00/£130.00/CAD $219.99/USD $199.99

Open access research in all areas of food science and nutrition

• Open access• Rapid publication• Full peer review

• High visibility

Editor-in-Chief: Y. Martin Lo, University of Maryland, USA

Submit your next research article to Food Science & Nutrition

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Wayne Ellefson, Lorna Zach, Darryl Sullivan

EDITORS

Improving Import Food Safety

Press

Addresses critical and contemporary issues, such as traceability, rapid microbiological methods, supplier manage-ment, food defense, counterfeit product and food fraud

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See pages 10-13 for additional IFT Press titles.

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Functional Foods & N

utraceuticals

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Bio-NanotechnologyA Revolution in Food, Biomedical and Health SciencesDebasis Bagchi, Manashi Bagchi, Hiroyoshi Moriyama, Fereidoon Shahidi, Editors

A comprehensive “field guide” to one of the key technologies of the 21st century

Bio-nanotechnology encompasses the study, creation, and illumination of the connections between structural molecular biology, nutrition, and nanotechnol-ogy since the development of techniques of nanotechnology might be guided by studying the structure and function of the natural nano-molecules found in living cells. Biology offers a window into the most sophisticated collection of functional nanostructures that exists.

This book is a comprehensive review of the diverse applications in food and nutrition sciences, biomedicine, agriculture, and other fields. It describes in detail the current methodologies and contains numerous refer-ences to the primary literature, making this the perfect “field guide” for scientists who want to explore the fascinating world of bio-nanotechnology.Hardcover 820 pages 2013 ISBN 978-0-470-67037-8 €259.00/£200.00/CAD $329.95/USD $299.95

Marine Proteins and PeptidesBiological Activities and ApplicationsSe-Kwon Kim, Editor

Marine Proteins and Peptides: Biological Activities and Applications presents an overview of the current status, future industrial perspectives and com-mercial trends of bioactive marine-derived proteins and peptides. Many of the industrial perspectives are drawn from the food industry, but the book also refers to the pharmaceutical and cosmetics industries. There have recently been significant advances in isolating functional ingredients from marine bio-resources and seafood by-products for use in these industries, but little has been published, creating a knowledge gap, particularly with regard to the isolation and purification processes.

Marine Proteins and Peptides: Biological Activities and Applications is a valuable resource for researchers in marine biochemistry field as well as food industry managers interested in exploring novel techniques and knowledge on alternative food protein sources.Hardcover 784 pages 2013 ISBN 978-1-118-37506-8 €195.00/£150.00/CAD $274.95/USD $249.95

Handbook of Plant Food PhytochemicalsSources, Stability and ExtractionB. K. Tiwari, Nigel P. Brunton, Charles Brennan, Editors

Phytochemicals are plant-derived chemicals, which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward.

With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutri-

tionists and plant biochemists, covering the processing techniques aimed at the production of phytochemical-rich foods, which can have a role in disease-prevention. Hardcover 528 pages 2013 ISBN 978-1-4443-3810-2 €169.00/£130.00/CAD $219.00/USD $199.00

Functional Food Science and Technology

Series Editor: Fereidoon Shahidi

Bio-NaNotEchNologya REvolutioN iN Food,

BiomEdical aNd hEalth SciENcESEdited by Debasis Bagchi, Manashi Bagchi, Hiroyoshi Moriyama and Fereidoon Shahidi

Foreword by Nobel Laureate Professor Harry Kroto, The Florida State University

Handbook of

Plant Food PhytochemicalsEDITED BY

B. K. Tiwari • Nigel P. Brunton • Charles Brennan

SOURCES, STABILITY AND EXTRACTION

Marine Proteins and Peptides

Edited by Se-Kwon Kim

biological activities and applications

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M A N Y t i t l e s A R e A l s o A v A i l A b l e i N e - b o o k f o R M A t . S e e B A C K P A G e f o r d e t A i l S .

Probiotics and Health ClaimsWolfgang Kneifel, Seppo Salminen, Editors

Probiotics and Health Claims brings together world-renowned experts to discuss the very latest developments, require-

ments, and assessment procedures in health claims relating to probiotics. The authors’ comparative approach places special emphasis upon understand-ing the various legal contexts found internationally. This is combined with cases and examples of best practice in both research and business, to create a realistic view of the effect of health claims on probi-otic products.Hardcover 360 pages 2011 ISBN 978-1-4051-9491-4€169.00/£130.00/CAD $230.95/USD $209.95

Nutrigenomics and Proteomics in Health and DiseaseFood Factors and Gene InteractionsYoshinori Mine, Kazuo Miyashita, Fereidoon Shahidi, Editors

Nutrigenomics and Proteomics in Health and Disease: Food

Factors and Gene Interactions aims to compile the current science based upon nutrigenomics and pro-teomics in food and health. Coverage includes many important nutraceuticals (food factors) and their impact on gene interaction and health. Authored by a stellar international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with new areas of nutrition research.Hardcover 412 pages 2009 ISBN 978-0-8138-0033-2€202.00/£155.00/CAD $274.95/USD $249.95

Functional Food Product Development Jim Smith, Edward Charter, Editors

The market for functional food products is estimated at between $10 billion and $30 billion and is expected to double by 2010. This comprehensive

book provides a much-needed review of important opportunities for new products from many perspec-tives including from those with in-depth knowledge of as-yet unfulfilled health-related needs.Hardcover 528 pages 2010 ISBN 978-1-4051-7876-1€189.00/£145.00/CAD $252.95/USD $229.95

Dried FruitsPhytochemicals and Health EffectsCesarettin Alasalvar, Fereidoon Shahidi, Editors

Dried fruits, as part of a daily diet, provide essen-tial nutrients, soluble and insoluble fiber, and health protective bioactive

compounds, or phytochemicals. This combination of nutritional bounty and enjoyable taste is the reason dried fruits have been popularly considered a healthy food for millennia. In fact, scientific evi-dence suggests that individuals who regularly con-sume generous amounts of dried fruits have lower rates of cardiovascular disease, obesity, various types of cancer, type-2 diabetes, and other chronic diseases. Dried Fruits: Phytochemicals and Health Effects focuses on the fundamental research in the field of dried fruits, covering composition, phyto-chemicals, and health applications, and provides a comprehensive account of global perspectives.Hardcover 508 pages 2013 ISBN 978-0-8138-1173-4€169.00/£133.00/CAD $219.95/USD $199.95

Cereals and PulsesNutraceutical Properties and Health BenefitsLiangli L. Yu, Rong Tsao, Fereidoon Shahidi, Editors

Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of

current research findings related to phytochemi-cal composition and properties of cereal and pulse crops. In wheat-based processed foods, for example, the removed 40% of the grain contains the non-essential phytochemicals such as carotenoids, poly-phenols, phytosterols/ stanols, and dietary fibers, have been shown to reduce the risk of major chronic diseases of humans, such as cancer, cardiovascular diseases, and Parkinson’s disease. Edited and writ-ten by an international team of respected research-ers, this book is an essential reference guide for scientists working in the field.Hardcover 328 pages 2012 ISBN 978-0-8138-1839-9€169.00/£130.00/CAD $219.95/USD $199.95

Edited by Cesarettin Alasalvar and Fereidoon Shahidi

Functional Food Science and Technology


DriED FruitSPhytochEmicalS anD hEalth EFFEctS

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CErEalS and PulSESnutraCEutiCal ProPErtiES

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Teas, Cocoa and CoffeePlant Secondary Metabolites and HealthAlan Crozier, Hiroshi Ashihara, Francisco Tomás-Barbéran, Editors

This book covers the latest science on the metabolism and potential health benefits of

teas, cocoa, coffee, and their extracts in the human diet. Teas, Cocoa and Coffee: Plant Secondary Metabolites and Health explores the bioavailability of secondary metabolites from each of the beverages and considers their health benefits. Embracing the full range of these beverages and products, the book offers the most up-to-date treatment of these impor-tant dietary components.Hardcover 264 pages 2011 ISBN 978-1-4443-3441-8€169.00/£130.00/CAD $219.95/USD $199.95

Analysis of Antioxidant-Rich PhytochemicalsZhimin Xu, Luke R. Howard, Editors

This is the first book that spe-cifically covers the details of sample preparation procedures and methods developed to iden-tify and quantify various types

of natural antioxidants in foods. Focusing on the principle of quantification methods for natural anti-oxidants, the book reviews and summarizes current methods used in the determination of antioxidant-rich phytochemicals in different sources.Hardcover 408 pages 2012 ISBN 978-0-8138-2391-1€169.00/£130.00/CAD $219.95/USD $199.95

Prebiotics and ProbioticsS E C O N D E D I T I O N

Shelly Jardine, Editor

Written by experts in industry, this new edition provides valu-able insight into the general and physiological properties, appli-cations, and analytical aspects

of prebiotics and probiotics. It is of enormous benefit for those wishing to learn more about the proper-ties of the main ingredients in this innovative and evolving sector.Hardcover 152 pages 2009 ISBN 978-1-905224-52-4€135.00/£105.00/CAD $208.95/USD $189.95

plant secondary metabolites and health

Alan Crozier Hiroshi Ashihara Francisco Tomás-Barbéran

Editied by

teas, cocoaand coffee

Analysis ofAntioxidant-RichPhytochemicals

Analysis ofAntioxidant-RichPhytochemicals

Analysis of

Antioxidant-Rich Phytochem

icals

Antioxidant-rich phytochemicals in plants and agricultural food products have become an attractive subject for food, biomedical and nutrition scientists, as well as for food producers. Unlike synthetic food antioxidants, antioxidants from natural sources are generally recognized as safe for food applications and most have been confi rmed as having health-promoting functions in relation to various human epidemiological diseases such as cardiovascular diseases, cancers, obesity and diabetes. In addition to their antioxidant function, many phytochemicals have been found to alter cell signaling pathways and gene expression, and thus have the ability to regulate numerous physiological functions involved in the pathogenesis of various chronic diseases.

Natural antioxidant phytochemicals usually exist at a very low level, and differ from proteins, carbohydrates, and lipids, which are macro-nutrients and abundant in food products. They are microconstituents in plants and agricultural and food products. Furthermore, the type and quantity of antioxidant phytochemicals vary signifi cantly from source to source. Different types of antioxidants may have different antioxidant activity and bioavailablity. Although most antioxidants have UV absorption, using the traditional spectrophotometric method to quantify the antioxidants is not practical because they could be signifi cantly masked or interfered with by many other compounds in the sources. Thus, the analysis methods for antioxidant phytochemicals are more complicated and sophisticated than those employed for macro-nutrient compounds.

This is the fi rst book to focus on the sample preparation procedures and methods developed for identifying and quantifying natural antioxidants in plants and food products. The principle of quantifi cation methods for natural antioxidant-rich phytochemicals is introduced, and current methods used in the determination of antioxidants in different sources are reviewed and summarized by experts in the fi eld. As a handbook of analysis of natural antioxidant-rich phytochemicals, the volume provides practical information enabling researchers to identify the appropriate analysis methods for specifi c antioxidants. This book may also serve as a lecture resource for courses relating to food analysis, functional foods and nutrition.

About the Editors

Dr Zhimin Xu, Department of Food Science, Louisiana State University, Baton Rouge, Louisiana, USADr Luke R. Howard, Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA

Also available

Functional Foods, Nutraceuticals and Degenerative Disease PreventionEdited by G. Paliyath, M. Bakovic and K. Shetty / ISBN 978-0-8138-2453-6

Coffee: Emerging Health Effects and Disease PreventionEdited by YiFang Chu / ISBN 978-0-470-95878-0

Cover design: Meaden CreativeCover images: (left to right): ©iStockphoto.com/amriphoto; ©iStockphoto.com/grublee; ©iStockphoto.com/Serg_Velusceac

9 780813 823911

ISBN 978-0-8138-2391-1

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XU • H

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EDITED BY • ZHIMIN XU • LUKE R. HOWARD

EDITED BY • ZHIMIN XU • LUKE R. HOWARD

Functional Foods, Nutraceuticals and Degenerative Disease PreventionGopinadhan Paliyath, Marica Bakovic, Kalidas Shetty, Editors

In recent years there has been a tremendous increase in the awareness of dietary habits and their influence

on maintaining good health through disease preven-tion. Consumers have become increasingly aware of the important link between diet and health and the vital role that diet plays in combating chronic degenerative diseases such as cancer, type II dia-betes, cardiovascular diseases, Alzheimer’s, and autoimmune diseases.

This book reviews the current science of functional foods and nutraceuticals, focusing on their mecha-nisms of action in the human body that lead to disease prevention.Hardcover 424 pages 2011 ISBN 978-0-8138-2453-6€169.00/£130.00/CAD $219.95/USD $199.95

PhytonutrientsAndrew Salter, Helen Wiseman, Gregory Tucker, Editors

In many Western diets, the role of plants has been reduced in favour of more animal-based products and this is now being cited more widely as being the

cause of increases in the incidence of diseases. This important book covers the biochemistry and nutri-tional importance of a wide range of phytonutrients, including all the major macronutrients as well as the micronutrients and “nonessential” nutrients.Hardcover 312 pages 2012 ISBN 978-1-4051-3151-3€169.00/£130.00/CAD $164.99/USD $149.99

PHYTONUTRIENTSEdited by Andrew Salter,

Helen Wiseman and Gregory Tucker

5.5 x 3.5”

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The Microbiology of Safe FoodS E C O N D E D I T I O N

Stephen J. Forsythe

Food production is an increas-ingly complex and global enter-prise, and public awareness of poisoning outbreaks is higher

than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. The Microbiology of Safe Food reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms.Paperback 496 pages 2010 ISBN 978-1-4051-4005-8€77.90/£60.00/CAD $105.00/USD $95.00

Handbook of Food Safety EngineeringDa-Wen Sun, Editor

Written by leading interna-tional figures, Handbook of Food Safety Engineering offers a timely and comprehensive response to this important

subject. Its clear and logical structure guides the reader through the principles of food safety (includ-ing microbial growth and modeling) and covers new food safety detection methods. The book examines thermal and nonthermal processing techniques for microbial inactivation and provides a comprehen-sive analysis of food safety management systems.Hardcover 864 pages 2011 ISBN 978-1-4443-3334-3€322.00/£249.99/CAD $406.95/USD $369.95

Food SafetyThe Science of Keeping Food SafeIan C. Shaw

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management

to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This book introduces these topics with wit and practical wisdom, provid-ing an accessible guide to a vibrant and constantly evolving subject. Illustrated with photographs and examples throughout, this book is the ideal starting point for students and nonspecialists seeking to learn about food safety issues.Paperback 440 pages 2013 ISBN 978-1-4443-3722-8€44.90/£34.99/CAD $65.99/USD $59.99

Food Safety for the 21st CenturyManaging HACCP and Food Safety throughout the Global Supply ChainCarol Wallace, William Sperber, Sara E. Mortimore

With their combined experience in food research, management,

and education, the authors have written Food Safety for the 21st Century in an effort to assist all partici-pants in the global food supply chain, from farm to table, in fulfilling their individual responsibilities with regard to food safety assurance.Hardcover 352 pages 2011 ISBN 978-1-4051-8911-8€162.00/£125.00/CAD $230.99/USD $209.99

HANDBOOK OFFOOD SAFETY ENGINEERING

EDITED BY DA-WEN SUN

Food Safety for the 21st CenturyManaging HACCP and Food Safety Throughout the Global Supply Chain

Carol A. WallaceWilliam H. SperberSara E. Mortimore

Food SafetyIan C. Shaw

The Science of Keeping Food Safe

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Processing, Production & M

anufacture


newFood and Industrial Bioproducts and BioprocessingNurhan Turgut Dunford, Editor

Describing the engineering aspects of bioprocessing, includ-ing advanced food processing techniques and bioproduct

development, Food and Industrial Bioproducts and Bioprocessing provides a comprehensive overview on food and industrial applications. Hardcover 392 pages 2012 ISBN 978-0-8138-2105-4€169.00/£130.00/CAD $219.95/USD $199.95

Dense Phase Carbon DioxideFood and Pharmaceutical ApplicationsMurat O. Balaban, Giovanna Ferrentino, EditorsHardcover 336 pages 2012 ISBN 978-0-8138-0649-5€169.00/£130.00/CAD $219.95/USD $199.95

Progress in Food PreservationRajeev Bhat, Abd Karim Alias, Gopinadham Paliyath, EditorsHardcover 656 pages 2012 ISBN 978-0-470-65585-6€195.00/£150.00/CAD $259.00/USD $235.00

Essentials of Thermal ProcessingGary S. Tucker, Susan Featherstone

The definitive reference, Essentials of Thermal Processing covers all of the essential infor-mation regarding the preserva-tion of food products by heat. It

includes all types of food products from those high in acid and given a mild heat process, to the low-acid sterilized foods that require a full botulinum cook.Hardcover 288 pages 2011 ISBN 978-1-4051-9058-9€162.00/£125.00/CAD $230.99/USD $209.99

Food and Drink—Good Manufacturing PracticeA Guide to its Responsible ManagementS I x T h E D I T I O N

Institute of Food Science and Technology, Louise Manning

First launched in 1986, IFST’s Good Manufacturing

Practice guide has been widely recognized as an indispensable reference work for food scientists and technologists. It sets out to ensure that food manufacturing processes deliver products that are uniform in quality, free from defects and con-tamination, and as safe as it is humanly possible to make them. This sixth edition has been com-pletely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP.

The Guide is a must-have for anyone concerned with the manufacture, storage, and distribution of food and drink, and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area.Paperback 278 pages 2013 ISBN 978-1-118-31820-1€129.00/£100.00/CAD $164.95/USD $149.95

6TH EDITIONFood & DrinkGood Manufacturing PracticeA GUIDE TO ITS RESPONSIBLE MANAGEMENT new

The BRC Global Standard for Food SafetyA Guide to a Successful AuditS E C O N D E D I T I O N

Ron Kill

This updated second edition, based on Issue 6 of the BRC Standard,

offers companies a comprehensive guide to preparing for a BRC Standard evaluation, from having the correct sys-tems in place and how to present themselves, to taking steps after the audit and correcting non-conformities. Paperback 406 pages 2012 ISBN 978-0-470-67065-1€83.90/£65.00/CAD $121.00/USD $110.00

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Food Biochemistry and Food ProcessingS E C O N D E D I T I O N

Benjamin K. Simpson, Leo M. L. Nollet, Fidel Toldrá, Soottawat Benjakul, Gopinadhan Paliyath, Y. H. Hui, Editors

In this fully revised and updated edition, the edi-

tors have brought together more than 50 acclaimed academicians and industry professionals. This book is an indispensable reference and text on food bio-chemistry and the ever-increasing developments in the biotechnology of food processing.

Food Biochemistry and Food Processing, Second Edition, explains the biochemical aspects of food processing and brings together timely and relevant topics in food science and technology in one pack-age. This book is an invaluable reference tool for professional food scientists, researchers, and tech-nologists in the food industry.Hardcover 912 pages 2012 ISBN 978-0-8138-0874-1€259.00/£200.00/CAD $329.95/USD $299.95

Food Biochemistry andFood ProcessingFood Biochemistry andFood Processing

EDITED BY

Benjamin K. Simpson,

ASSOCIATE EDITORS

Leo M. L. Nollet, Fidel Toldrá, Soottawat Benjakul, Gopinadhan Paliyath and Y. H. Hui

SECOND EDITION

FOOD AND INDUSTRIAL BIOPRODUCTS AND BIOPROCESSINGEdited byNurhan Turgut Dunford

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Handbook of Paper and Paperboard Packaging TechnologyS E C O N D E D I T I O N

Mark J. Kirwan, Editor

Now in a fully revised and updated second edition, this book discusses all

the main types of packaging based on paper and paperboard. It considers the raw materials, the manufacture of paper and paperboard, and the basic properties and features on which packaging made from these materials depends for its appear-ance and performance.

Handbook of Paper and Paperboard Packaging Technology, Second Edition, is directed at readers based in companies that manufacture packag-ing grades of paper and paperboard; companies involved in the design, printing, and production of packaging; and companies that manufacture inks, coatings, adhesives, and packaging machin-ery. It will be essential reading for students of packaging technology and technologists working in food manufacturing who are users of paper and paperboard packaging products.Hardcover 428 pages 2013 ISBN 978-0-470-67066-8€169.00/£130.00/CAD $219.99/USD $199.99

Food and Package EngineeringScott A. Morris

Packaging is a globally integrated discipline: it draws on nearly every aspect of science, technol-ogy, business, social science, and engineering. This book uniquely

reflects the systemic, interconnected nature of the food packaging industry.

Aimed at readers with varying levels of experience, Food and Package Engineering provides multilevel accessibility to each topic, allowing both students and professionals to find useful information and develop technical expertise.Hardcover 480 pages 2011 ISBN 978-0-8138-1479-7€169.00/£130.00/CAD $219.99/USD $199.99

Nanotechnology Research Methods for Food and BioproductsGraciela Wild Padua, Qin Wang

Covering the most widely used techniques in food and bioproducts nanotechnology, this book focuses on state-of-the-art equipment and

contains a description of the essential tool kit of a nanotechnologist. Nanoscience experts present widely used techniques in characterization, visualization, and construction of nanostructures, including electron microscopy and other characterization technologies.Hardcover 264 pages 2012 ISBN 978-0-8138-1731-6€169.00/£130.00/CAD $219.95/USD $199.95

Innovative Food Processing TechnologiesAdvances in Multiphysics SimulationKai Knoerzer, Pablo Juliano, Peter Roupas, Cornelis Versteeg, Editors

This book examines how Multiphysics modeling can be applied in the devel-opment, optimization, and scale-up of innovative food processing technologies—that is, the simula-tion of the entire process comprising the equipment, varying process conditions, and the thermophysical properties of the food to be treated. Innovative Food Processing Technologies: Advances in Multiphysics Simulation describes the importance of applying Multiphysics modeling for the design, development, and application of these technologies.Hardcover 448 pages 2011 ISBN 978-0-8138-1754-5€202.00/£155.00/CAD $263.95/USD $239.95

Handbook of Food Process DesignT W O - V O L U M E S E T

Jasim Ahmed, Mohammad Shafuir Rahman

Ongoing advances in manufactur-ing have placed new demands on the design and methodology of

food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutri-tion, and economics, and is of central importance to the food industry.

Handbook of Food Process Design is a new two-volume work aimed at food engineers and the wider food industry.Hardcover 1600 pages 2012 ISBN 978-1-4443-3011-3€510.00/£395.00/CAD $578.00/USD $525.00

nanotechnology research methods for foods and bioproductsedited by graciela w. padua | qin wang

Kai Knoerzer, Pablo Juliano, Peter Roupas and Cornelis Versteeg editors

Innovative Food Processing Technologies:Advances in Multiphysics Simulation

CSEPUV processing

Ohmic heating

Handbook ofPaper and Paperboard Packaging Technology

Edited by Mark J. KirwanSECOND EDITION

new


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Packaging & Engineering


Practical Food RheologyAn Interpretive ApproachIan T. Norton, Fotios Spyropoulos, Philip Cox, Editors

Practical Food Rheology presents a practice-based, interpretive approach, examining food rheol-

ogy in relation to a number of distinct food systems. It provides an overview of the techniques used to monitor rheological and textural properties, then considers the links between food microstructure and rheology, and finally suggests ways in which these properties may be used to alter and improve food tex-ture and performance.Hardcover 280 pages 2011 ISBN 978-1-4051-9978-0€169.00/£130.00/CAD $230.95/USD $209.95

Food and Beverage Packaging TechnologyS E C O N D E D I T I O N

Richard Coles, Mark J. Kirwan

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/

packaging technologies. It acquaints the reader with food preservation processes, shelf life, and logisti-cal considerations, as well as packaging materials, machines, and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology.Hardcover 344 pages 2011 ISBN 978-1-4051-8910-1€175.00/£135.00/CAD $230.95/USD $209.95

Modified Atmosphere Packaging for Fresh-Cut Fruits and VegetablesAaron L. Brody, Hong Zhuang, Jung H. Han, Editors

Providing comprehensive cover-age of all aspects of modern MAP technologies for fresh-cut fruits

and vegetables, this book covers the general MAP concept and application by introducing the concept of MAP, detailing how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application.Hardcover 320 pages 2011 ISBN 978-0-8138-1274-8€182.00/£140.00/CAD $230.95/USD $209.95

Practical Food RheologyAn Interpretive Approach Edited byIan T NortonFotios SpyropoulosPhilip Cox

Modified Atmosphere Packaging for Fresh-Cut Fruits and VegetablesAaron L. Brody, Hong Zhuang and Jung H. Han Editors

Food Materials Science and EngineeringBhesh Bhandari, Yrjö Roos, Editors

Food Materials Science and Engineering looks at new techniques that can be used in the food industry to add value to food materials, ingre-

dients, and foods. Adding value to food materials is of vital commercial importance to the modern food industry as it seeks to meet consumer satisfaction, food safety, and nutrient delivery in a rapidly advanc-ing environment. The materials science approach has the potential to surpass traditional food science techniques in studying the structure and behavior of food at the macro-, micro-, and nano-levels, as well as developing our understanding of how nutrients are released and delivered. It is thought that this new approach will lead to improvements in the quality, shelf life, and nutritional value of food products as well as offering the potential to develop new genera-tion of products.Hardcover 414 pages 2011 ISBN 978-1-4051-9922-3€169.00/£130.00/CAD $219.99/USD $199.99

Food Materials Science and Engineering

Edited by Bhesh R. Bhandari | Yrjö H. Roos

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Sustainability in the Food IndustryCheryl J. Baldwin, Editor

With Sustainability in the Food Industry you’ll examine the industry’s cur-rent approach to balancing environmental, economic, and social considerations throughout the supply chain.

Coverage includes: agricultural practices, food pro-cessing, distribution, waste management, packaging, life cycle analysis, food safety and health, envi-ronmental labeling, consumer insight and market demand, product development, practices in food manufacturing companies, food retailing, and food service. Sustainability in the Food Industry offers an overview of sustainable sources of impact and improvement, how they relate to the key sectors of the food industry, and how programs may be imple-mented for further improvement.Hardcover 280 pages 2009 ISBN 978-0-8138-0846-8€169.00/£130.00/CAD $242.00/USD $220.00

Food Carbohydrate ChemistryRonald E. Wrolstad

In Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical, and functional prop-

erties of food carbohydrates. Structure and nomen-clature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and stor-age conditions.

With Food Carbohydrate Chemistry, upper under-graduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties.Paperback 240 pages 2012 ISBN 978-0-8138-2665-3€71.90/£55.00/CAD $98.95/USD $89.95

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Food Carbohydrate Chemistry

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CoffeeEmerging Health Effects and Disease PreventionYi-Fang Chu, Editor

Coffee: Emerging Health Benefits and Disease Prevention focuses on the following topics: coffee constituents; pro- and

antioxidant properties of coffee constituents; bio-availability of coffee constituents; health benefits and disease prevention effects of coffee; and poten-tial negative impacts on health. Multiple chapters describe coffee’s positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson’s and Alzheimer’s); cancer (pros-tate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular health; and liver health.Hardcover 352 pages 2012 ISBN 978-0-470-95878-0€169.00/£130.00/CAD $219.95/USD $199.95

Yi-Fang Chu EDITOR

Coffee Emerging Health Effects and Disease Prevention

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Advances in Dairy IngredientsGeoffrey W. Smithers, Mary Ann Augustin, Editors

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Functional foods are emerging as key drivers of the global food economy, and dairy ingredients and technology are at the forefront in these developments. This book brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the suc-cess of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.

• Documents recent advances in dairy ingredients that impact food prod-uct development

• Sound scientific advice on incorporating dairy ingredients into food formulations

• International collection of dairy ingredients experts describe the science and technology of functional and innovative dairy ingredients

Hardcover 352 pages 2013 ISBN 978-0-8138-2395-9 €169.00/£130.00/CAD $219.95/USD $199.99

Improving Import Food SafetyWayne Ellefson, Lorna Zach, Darryl Sullivan, Editors

Improving Import Food Safety presents detailed information on solu-tions for addressing the safety of imported foods and ingredients. It provides a valuable reference for food companies and food professionals from industry, gov-ernment, and academia, and presents a thorough understanding of the issues and difficulties involved. Expert authors highlight issues, processes used by industry in the U.S. and other countries, and processes to be used going forward. Through numerous case studies, Improving Import Food Safety describes the efforts in a variety of sectors to improve the safety of products and ingredients used in both the food and diet supplement industries.

• Detailed information for ensuring safety of imported foods and ingredients

• Covers emerging risks and solutions in the global food supply chain

• Highlights current practices and recommends processes going forwardHardcover 368 pages 2013 ISBN 978-0-8138-0877-2 €169.00/£130.00/CAD $219.99/USD $199.99

Food Irradiation Research and TechnologyChristopher H. Sommers, Xuetong Fan, Editors

The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from “consumer-advocate” groups.

This updated second edition of Food Irradiation Research and Technology reviews the latest developments in irradiation technologies as they are applied to

meat, seafood, fish, fruits, vegetables, and nuts. With contributions from industry, government, and academia, this book is designed to appeal to a broad audience.Hardcover 472 pages 2013 ISBN 978-0-8138-0209-1 €172.00/£133.00/CAD $219.95/USD $199.95

Food Irradiation Research and Technology second edition

Press

Xuetong Fan and Christopher H. Sommers

EDITORS

Wayne Ellefson, Lorna Zach, Darryl Sullivan

EDITORS

Improving Import Food Safety

Press

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Microbial Safety of Fresh ProduceXuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, Robert B. Gravani, Editors

This exemplary text covers all aspects of produce safety, including pathogen ecology,

agro-management, pre-harvest and post-harvest interventions, and adverse economic impacts of outbreaks. This most recent edition to the IFT Press book series examines the current state of the prob-lems associated with fresh produce by reviewing the recent, high-profile outbreaks associated with fresh produce, including the possible internalization of pathogens by plant tissues, and understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables.Hardcover 464 pages 2009 ISBN 978-0-8138-0416-3€202.00/£155.00/CAD $275.00/USD $250.00

Thermal Processing of FoodsControl and AutomationK. P. Sandeep, Editor

Presenting an overview of vari-ous facets of thermal processing and packaging from industry, university, and government rep-

resentatives, Thermal Processing of Foods: Control and Automation contains information that will be valuable not only to a person interested in under-standing the fundamental aspects of thermal pro-cessing (e.g., graduate students), but also to persons involved with designing these processes.Hardcover 220 pages 2011 ISBN 978-0-8138-1007-2€169.00/£130.00/CAD $215.00/USD $195.00

Bioactive Proteins and Peptides as Functional Foods and NutraceuticalsYoshinori Mine, Eunice Li-Chan, Bo Jiang, Editors

“This is a very interesting refer-ence book on the importance of bioactive proteins and peptides

for their physiological role and the overall health benefits to human well-being. This is a new addition with many important and detailed features to the well-known subject of functional foods and nutraceu-ticals.”—International Journal of Dairy TechnologyHardcover 436 pages 2010 ISBN 978-0-8138-1311-0€195.00/£150.00/CAD $274.95/USD $249.95

Thermal Processing of Foods

Control and Automation

editor K. P. Sandeep

Hydrocolloids in Food ProcessingThomas R. Laaman, Editor

In Hydrocolloids in Food Processing, highly experienced and impartial experts explain which stabilizers should be used and how, food product by food product. Numerous actual

product formulations are packed into each chapter and the processing procedures for making these for-mulations are clearly described. Food manufacturers learn how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate grade selection and QA standards for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often-tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid compa-nies think and operate today is followed by precise strategies. These strategies ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.Hardcover 360 pages 2010 ISBN 978-0-8138-2076-7€169.00/£130.00/CAD $230.95/USD $209.95

Nonthermal Processing Technologies for FoodHoward Q. Zhang, Gustavo V. Barbosa-Cánovas, V. M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T. C. Yuan, Editors

This book offers a compre-hensive review of nonther-mal processing technolo-

gies that are commercial, emerging, or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes.Hardcover 672 pages 2011 ISBN 978-0-8138-1668-5€252.00/£195.00/CAD $329.95/USD $299.95

Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V. M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T. C. Yuan Editors

Nonthermal Processing Technologies for Food

Hydrocolloids in Food Processing

Thomas R. LaamanEDITOR


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IFT Press


IFT PressIFT Press


Calorimetry in Food ProcessingAnalysis and Design of Food SystemsGönül Kaletunç, Editor

This book highlights various applications of calorimetry, including characterization of moisture sorption, starch gelatinization and recrystal-

lization, lipid polymorphism, protein gelation kinet-ics, and inactivation of microorganisms in a variety of food and biological materials. These processes are known to affect the storage stability and shelf-life of food materials. Coverage addresses important issues in the use of calorimetry in food systems, focusing on evaluation of processing requirements in order to assess the efficacy of food processing and on char-acterization of the effects of changes in formulation and processing conditions.Hardcover 412 pages 2010 ISBN 978-0-8138-1483-4€182.00/£140.00/CAD $241.95/USD $219.95

Organic Meat Production and ProcessingSteven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, Corliss A. O’Bryan, Editors

Describing the challenges of production, processing, and food safety of organic meat,

Organic Meat Production and Processing explores the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market, and regulatory aspects of organic meats, coverage then extends to manage-ment issues for organically raised and processed meat animals. Processing, sensory, and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry, and other organic meat species.Hardcover 464 pages 2012 ISBN 978-0-8138-2126-9€169.00/£130.00/CAD $219.95/USD $199.95

Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, Corliss A. O’Bryan

EDITORS

Organic Meat Production and Processing

Press

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Genetically Modified and Non-Genetically Modified Food Supply ChainsCo-existence and TraceabilityYves Bertheau

In many countries around the world, including EU nations, Japan, Australia, and Malaysia, it is a legal requirement to label food products containing genetically modified organism materials. This book examines the practical tools and methods available to implement transparency along the entire food supply chain, as demanded by consumers and by legislation, offering valuable information for food manufacturers, food research institutions, and international regulatory bodies.Hardcover 686 pages 2013 ISBN 978-1-4443-3778-5€195.00/£150.00/CAD $259.00/USD $235.00

Organic Production and Food QualityA Down to Earth AnalysisRobert Blair

Organic Production and Food Quality is the first comprehen-sive text to assess the quality and food-safety concerns behind

organic production methods in relation to consumer rationale, such as chemicals, genetic modification, antibiotics, hormones, cloning, and animal welfare. This is an authoritative and up-to-date source of unbiased information for people in the food industry, for researchers, and for academics.Hardcover 296 pages 2012 ISBN 978-0-8138-1217-5€169.00/£130.00/CAD $219.99/USD $199.99

Intelligent Agrifood Chains and NetworksMichael Bourlakis, Ilias P. Vlachos, Vasileios Zeimpekis, Editors

Timely and comprehensive, Intelligent Agrifood Chains and Networks explores the current

state of food logistics and indicates the major ICT problems that can occur during production, ware-housing, transportation, and retailing. Emphasis is given to new technologies and intelligent systems that are able to process time-dependent information, handle emergencies, and support logistics operations in food management.Hardcover 312 pages 2011 ISBN 978-1-4051-8299-7€175.00/£135.00/CAD $230.95/USD $209.95

Product Innovation ToolboxA Field Guide to Consumer Understanding and ResearchJacqueline H. Beckley, Dulce Paredes, Kannapon Lopetcharat

Product Innovation Toolbox: A Field Guide to Consumer Understanding and Research brings together a global team of key thought-leaders and seasoned consumer research-ers from corporate R&D, academia, and marketing research companies to share their knowledge, experiences, cutting-edge consumer research tools, and practical tips for successful and sustainable product innovation.Hardcover 416 pages 2012 ISBN 978-0-8138-2397-3€169.00/£130.00/CAD $219.95/USD $199.95

Handbook of Lean Manufacturing in the Food IndustryMichael Dudbridge

Offering a fresh and modern perspective on best practice, this book points the way to fewer breakdowns, reduced

quality faults, improved teamwork, and increased profits. With a focus on operations management and new process development, the book is accessible and easy to read, and is complemented by a wealth of practical examples drawn from industry.Paperback 240 pages 2011 ISBN 978-1-4051-8367-3€65.90/£50.00/CAD $87.95/USD $79.95

Handbook of Sustainability for the Food SciencesRubén O. Morawicki

Covering the basic concepts of environmental sustainability, Handbook of Sustainability for the Food Sciences provides a detailed account of all the

impacts of the food supply chain. It introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environ-mental claims and declarations.Hardcover 396 pages 2012 ISBN 978-0-8138-1735-4€169.00/£130.00/CAD $219.95/USD $199.95

Genetically Modified and Non-Genetically Modified Food Supply Chains

Edited by Yves Bertheau

Co-existence and Traceability

PRODUCT INNOVATION TOOLBOX

A FIELD GUIDE TOCONSUMER UNDERSTANDING AND RESEARCH

EDITED BYJacqueline Beckley

Dulce ParedesKannapon Lopetcharat

Handbook ofSustainability for theFood Sciences

RUBÉN O. MORAWICKI

Handbook of Lean Manufacturing in the

Food Industry

Michael Dudbridge

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Sensory Science


Sensory and Consumer Research in Food Product Design and DevelopmentS E C O N D E D I T I O N

Howard R. Moskowitz, Jacqueline H. Beckley, Anna V. A. Resurreccion

This second edition provides both theory and case histories illustrating the types of issues faced by food professionals, the nature of the thinking, and the way problems can be solved in a practical format. The book is especially important for those involved in the early stages of develop-ment, where there is much business opportunity.Hardcover 440 pages 2012 ISBN 978-0-8138-1366-0€169.00/£130.00/CAD $219.95/USD $199.95

Dictionary of FlavorsS E C O N D E D I T I O N

Dolf De Rovira, Sr.

If you work with flavors, this dictionary is a must for your bookshelf. You’ll get a compre-hensive list of definitions as well as over 500 charts with

information on various topics such as amino acids, allergens, leavening agents, vitamins, and more.Hardcover 736 pages 2009 ISBN 978-0-8138-2135-1€182.00/£140.00/CAD $274.99/USD $250.00

Food Flavour TechnologyS E C O N D E D I T I O N

Andrew J. Taylor, Robert Linforth, Editors

The second edition of this successful book offers a broad introduction to the formula-tion, origins, analysis, and

performance of food flavors, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances. The book covers the creation of flavorings as well as outlines the methodology and constraints faced by flavorists.Hardcover 376 pages 2010 ISBN 978-1-4051-8543-1€175.00/£135.00/CAD $230.95/USD $209.95

Howard R. Moskowitz, Jacqueline H. Beckley, Anna V. A. Resurreccion

Sensory and Consumer Research in Food Product Design and DevelopmentSecond Edition

Press

Food Oral ProcessingFundamentals of Eating and Sensory PerceptionJianshe Chen, Lina Engelen

Eating and drinking are essential daily activities, providing us with the ener-gy and nutrients we require as well as great sensory pleasure and enjoyment.

The practice of eating and drinking are known to everyone, but the physical, physiological, and psy-chological principles involved are not as obvious.

This book reviews the latest research findings on food oral processing and sensory perception, providing readers with up-to-date knowledge and understanding of the underpinning principles of food physics, oral physiology, and sensory psychol-ogy of an eating process as well as the experimental techniques available for food oral studies.Hardcover 408 pages 2012 ISBN 978-1-4443-3012-0€169.00/£130.00/CAD $219.99/USD $199.99

Sensory EvaluationA Practical HandbookSarah Kemp, Tracey Hollowood, Joanne Hort

Sensory testing in the food, cosmetic, and household product industries is integral to the development and manufacture of products that consumers want to buy.

A greater understanding of the benefits of sensory science has lead to rapid development and growth in the profession over recent years, and the demand for more technical staff increases as the number and size of sensory departments continue to expand.

This book is a practical guide to sensory evaluation methods and techniques, explaining the suitability of different testing methods for different situations and offering step-by-step instructions on how to perform the various types of test.Paperback 208 pages 2009 ISBN 978-1-4051-6210-4€71.90/£55.00/CAD $105.00/USD $95.00

Food Oral Processingfundamentals of eating and sensory perception

Edited by

Jianshe ChenLina Engelen


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Natural Food Flavors and ColorantsMathew Attokaran

This volume presents practical information on over 80 natural extracts that can be used as food flavors and colors, draw-ing on the author’s 50 years of

food chemistry and technology expertise in both research and industry. The book deals with manu-facture, quality, analysis, and regulatory aspects; describes the various sources of natural flavors and colorants that are currently available; and covers future directions.Hardcover 448 pages 2011 ISBN 978-0-8138-2110-8€209.00/£160.00/CAD $270.00/USD $245.00

Food Stabilisers, Thickeners and Gelling AgentsAlan Imeson, Editor

This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken, and gel foods, resulting

in consistent, high-quality products. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.Hardcover 368 pages 2010 ISBN 978-1-4051-3267-1€175.00/£135.00/CAD $237.00/USD $215.00

Food Additives DatabookS E C O N D E D I T I O N

Jim Smith, Lily Hong-Shum

The use of food additives is a controversial and dynamic topic. As consumers demand fewer additives in their foods, and as governments review the

list of approved additives and their permitted levels, scientists work toward alternative choices to addi-tives, processes, or ingredients. The revised second edition of Food Additives Databook addresses the numerous industry and regulatory changes, and covers all the must-have technical data on food additives.Hardcover 1128 pages 2011 ISBN 978-1-4051-9543-0€259.00/£200.00/CAD $329.99/USD $299.99

Sweeteners and Sugar Alternatives in Food TechnologyS E C O N D E D I T I O N

Kay O’Donnell, Malcolm Kearsley, Editors

Now in a revised and updated new edition, Sweeteners and Sugar

Alternatives in Food Technology, Second Edition, provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits, and improvements in long-term disease risk through strategies such as dietary gly-cemic control.Hardcover 504 pages 2012 ISBN 978-0-470-65968-7€169.00/£130.00/CAD $219.95/USD $199.95

Dairy Ingredients for Food ProcessingRamesh C. Chandan, Arun Kilara, Editors

Dairy Ingredients for Food Processing presents the chemical, physical, func-tional, and microbiological characteristics of dairy

ingredients, and addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their per-formance and functionality in food systems.

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of their use in food processing operations. To discuss the popular applications, the editors have assembled an international team of expert authors—from industry, academia, and government research—making this a comprehensive and acces-sible reference.Hardcover 604 pages 2011 ISBN 978-0-8138-1746-0€209.00/£160.00/CAD $270.00/USD $245.00

SECOND EDIT ION

Sweeteners andSugar Alternatives inFood Technology

Edited by Kay O’Donnell & Malcolm Kearsley

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Analytical Methods for Food and Dairy PowdersPierre Schuck, Romain Jeantet, Anne Dolivet

By varying the dehydration process design, and by control-ling the technological and thermodynamic parameters

during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological, and physical characteristics of the food powder to meet their specific product requirements. This book pro-vides an overview of the existing, adapted, or new techniques used to analyze safety and quality in modern food and dairy powders.Hardcover 248 pages 2012 ISBN 978-0-470-65598-6€169.00/£130.00/CAD $219.95/USD $199.95

Beverage Industry MicrofiltrationNathan Starbard

Beverage Industry Microfiltration gives you insight into the engineering basics of filtration and a detailed explana-tion of the filtration media, filter

formats, and equipment. The author addresses the proper operation and monitoring of filtration pro-cesses. Specific applications and industry examples are given for the primary beverage microfiltra-tion markets, including the wine, beer, bottled water, spirits, dairy, soft drinks, sports drinks, and juice industries.Hardcover 304 pages 2009 ISBN 978-0-8138-1271-7€175.00/£135.00/CAD $248.00/USD $225.00

Vegetable Oils in Food TechnologyComposition, Properties and UsesS E C O N D E D I T I O N

Frank Gunstone, Editor

Now in an extensively updated second edition, the volume pro-vides a source of concentrated

and accessible information on the composition, properties, and food applications of the vegetable oils commonly used in the food industry. Chapters are devoted to each type of oil, and an introductory chapter provides an overview of the current produc-tion and trade picture globally.Hardcover 376 pages 2011 ISBN 978-1-4443-3268-1€175.00/£135.00/CAD $226.00/USD $205.00

Handbook of Alcoholic BeveragesTechnical, Analytical and Nutritional AspectsT W O - V O L U M E S E T

Alan J. Buglass, Editor

At the heart of all alcoholic beverages is the process of

fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical, and technical pro-cesses that accompany the production of the world’s most familiar alcoholic drinks.Hardcover 1204 pages 2011 ISBN 978-0-470-51202-9€329.00/£255.00/CAD $451.00/USD $410.00

Glucose SyrupsTechnology and ApplicationsPeter Hull

Drawing on 40 years’ experi-ence in the international glucose industry, this book brings together all the relevant information on the manufac-

ture and use of glucose syrups. The author provides a valuable reference for all those involved in the processing and buying of these syrups, and for sci-entists involved in the manufacture of a full range of food (and some nonfood) products in which the syrups are ingredients.Hardcover 392 pages 2010 ISBN 978-1-4051-7556-2€175.00/£135.00/CAD $248.00/USD $225.00

Analytical Methods for Food and Dairy PowdersPierre Schuck, Romain Jeantet and Anne Dolivet

Vegetable Oils in Food TechnologyComposition, Properties and UsesSecond Edition

Edited by Frank D Gunstone

H A N D B O O K O F

ALCOHOLIC BEVE R AG E STechnical, Analytical and Nutritional Aspects

Alan J. BuglassEditor

1

Technology of Bottled WaterT h I r D E D I T I O N

Nicholas Dege, Editor

The fully revised third edition of this unique and comprehen-sive overview of the science and technology of the bottled water

industry contains brand-new chapters that address these new developments. In addition to an updated introductory chapter reviewing the market, the degree to which the global legislative and regula-tory picture has changed is examined, and new and increasingly used quality standards are assessed.Hardcover 464 pages 2011 ISBN 978-1-4051-9932-2€182.00/£140.00/CAD $230.99/USD $209.99

Technology of Bottled Water

Edited by Nicholas Dege

THIRD EDITION


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Decontamination of Fresh and Minimally Processed ProduceVicente M. Gomez-Lopez, Editor

Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh

and minimally processed produce. By describing the different effects—microbiological, sensory, nutri-tional, and toxicological—of decontamination treat-ments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phyto-chemical content, and shelf-life.Hardcover 576 pages 2012 ISBN 978-0-8138-2384-3€169.00/£130.00/CAD $219.95/USD $199.95

Fruit and Vegetable PhytochemicalsChemistry, Nutritional Value and StabilityLaura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar, Editors

There has been increasing interest in the nutritional

properties of fruits and vegetables as sources of health-promoting phytochemical compounds. Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification, and analysis of the main phytochemicals present in fruits and vegetables—polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxi-dant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.Hardcover 384 pages 2010 ISBN 978-0-8138-0320-3€168.00/£140.00/CAD $241.95/USD $219.95

Decontamination of Fresh and Minimally Processed Produce EDITED BY

Vicente M. GÓMeZ-LÓPeZ

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Fruit & Vegetable


Handbook of Fruits and Fruit ProcessingS E C O N D E D I T I O N

Nirmal Sinha, Jiwan Sidhu, Jozsef Barta, James Wu, M. Pilar Cano, Editors

Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes and sizes, colors, flavors, and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers, and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carci-nogenic, and anti-inflammatory properties.

This revised and updated second edition of Handbook of Fruits and Fruit Processing distills the latest devel-opments and research efforts in this field that are aimed at improving production methods, post-harvest stor-age and processing, safety, quality, and developing new processes and products.Hardcover 712 pages 2012 ISBN 978-0-8138-0894-9€195.00/£150.00/CAD $252.95/USD $229.95

Dry Beans and PulsesProduction, Processing and NutritionMuhammad Siddiq, Mark A. Uebersax, Editors

The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber, and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice, and soybeans.

Dry Beans and Pulses provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses pro-

duction, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics, includ-ing breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health.Hardcover 408 pages 2013 ISBN 978-0-8138-2387-4€172.00/£133.00/CAD $219.99/USD $199.99

Handbook ofFruits and

Fruit Processingsecond edition

edited byNirmal Sinha, Jiwan Sidhu, József Barta,

James Wu and M. Pilar Cano

Dry Beans and PulsesProduction, Processing and Nutrition

Edited byMuhammad SiddiqMark A. Uebersax

new

new

Tropical and Subtropical FruitsPostharvest Physiology, Processing and PackagingMuhammad Siddiq, Jasim Ahmed, Maria Gloria Lobo, Ferhan Ozadali, Editors

Tropical and subtropical fruits have gained significant importance in global com-merce. This book examines recent developments in the area of fruit technology, including postharvest physiology and storage, novel processing technologies applied to fruits, and in-depth coverage on processing, packaging, and nutritional quality. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits worldwide, covering production and

post-harvest practices, innovative processing technologies, packaging, and quality management.

Chapters are devoted to each major and minor tropical fruit and each citrus and non-citrus subtropical fruit. Coverage for each fruit is extensive, including: current storage and shipping practices, shelf life extension and quality, plus microbial issues and food safety aspects of fresh-cut products. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.Hardcover 648 pages 2012 ISBN 978-0-8138-1142-0€195.00/£150.00/CAD $253.00/USD $230.00

Tropical and Subtropical FruitsPostharvest Physiology,

Processing and Packaging

Editor Muhammad Siddiq

Associate Editors Jasim Ahmed, Maria Gloria Lobo and Ferhan Ozadali

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Handbook of Meat, Poultry, and Seafood QualityS E C O N D E D I T I O N

Leo M. L. Nollet, Terri Boylston, Feng Chen, Patti Coggins, Grethe Hydlig, L. H. McKee, Chris Kerth, Editors

The quality of a food is determined from two perspectives: scientific status and consumer preference. Scientific factors include: composition, spoilage, functional ingredients (affecting health), contamination, and general safety. Consumer preferences are linked directly to the human senses and include sight, touch, smell, taste, and mouth feel. The quality of a food is therefore the composite picture of many factors.

This extensively revised second edition of Handbook of Meat, Poultry, and Seafood Quality focuses especially on the different quality factors affecting muscle foods (beef, pork, poultry, and sea-food). The book consists of five sections, covering shelf life, microbiological and sensory properties, and packaging, all as they apply to fresh and to fro-zen muscle foods.Hardcover 576 pages 2012 ISBN 978-0-470-95832-2€169.00/£130.00/CAD $219.95/USD $199.95

Handbook of Meat ProcessingFidel Toldrá, Editor

A status report on the manufacturing of the most important meat products, Handbook of Meat Processing provides background information

on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermenta-tion, emulsification, drying, and curing.

In addition, the book describes the manufacture of specific meat products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats, and func-tional meat products. And, finally, the book offers current approaches for the control of the quality and safety of manufactured meat products.Hardcover 584 pages 2010 ISBN 978-0-8138-2182-5€225.00/£175.00/CAD $303.00/USD $275.00

Should We Eat Meat? Evolution and Consequences of Modern CarnivoryVaclav Smil

This book is a wide-ranging and interdisciplinary examina-tion of meat consumption by humans, throughout history

and around the world. Setting the scene with a chapter on meat’s role in human evolution and its growing influence during the development of agricultural practices, the book goes on to examine modern production systems, their costs, efficiencies and outputs. Health impacts are also covered, both positive and negative.

Should We Eat Meat? is not an ideological tract against carnivorousness but rather a careful evalua-tion of meat’s roles in human diets and the environ-mental and health consequences of its production and consumption. Paperback 280 pages 2013 ISBN 978-1-118-27872-7€28.60/£24.95/CAD $43.95/USD $39.95

Should We Eat Meat?

evolution and consequences of modern carnivory

Vaclav Smil

The Seafood IndustrySpecies, Products, Processing, and SafetyS E C O N D E D I T I O N

Linda Ankenman Granata, George J. Flick Jr., Roy E. Martin, Editors

In this fully revised and updat-ed second edition of The Seafood Industry: Species, Products, Processing, and Safety, the authors cover the full spectrum of seafood topics, following the products from the water to the dinner plate and at every stop in between, including new chapters on HACCP regulation, surimi, waste utilization, spe-cies identification, biological safety of shellfish, as well as toxins, allergens, and sensitivities.Hardcover 488 pages 2012 ISBN 978-0-8138-0258-9€169.00/£130.00/CAD $219.95/USD $199.95

new new


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Dairy Food


Membrane ProcessingDairy and Beverage ApplicationsA. Y. Tamime, Editor

In the last two decades, there have been significant developments in membrane filtra-tion processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. This book is divided into three main parts. Part I reviews the principles, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications. Part II provides information on the applications of membrane processes in the manufacture of dairy products. Part III considers membrane applications during the manufacture of fruit juices, beer and cider, wine, and vinegar.

Membrane Processing: Dairy and Beverages Applications is an ideal new reference for dairy and beverage proces-sors involved in the application of membranes, both to aid the creation of novel products, and to improve their process economics. Hardcover 376 pages 2013 ISBN 978-1-4443-3337-4 €169.00/£130.00/CAD $219.95/USD $199.95

Sustainable Dairy ProductionPeter de Jong, Editor

This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy prod-ucts, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic, and public relations benefits for companies. Topics covered include:

• How to set up a sustainable production line

• How to quantify the carbon footprint of a dairy product by using life cycle analysis

• Current technologies to improve the carbon foot print

• What measures can be taken to reduce the global warming potential of the farm

• Reduction of water use in dairy production

• Benchmarking of dairy products against other food products.Hardcover 280 pages 2013 ISBN 978-0-470-65584-9 €169.00/£130.00/CAD $219.95/USD $199.95

Manufacturing Yogurt and Fermented MilksS E C O N D E D I T I O N

Ramesh C. Chandan, Arun Kilara, Editors

Yogurt continues to be one of the fastest growing food categories around the world. This book, now in a revised second edition, offers a comprehensive source of information on the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. The health benefits of these products in the human diet are also addressed. Chapters are grouped into four sections: Basic Background; Manufacture of Yogurt; Manufacture of Fermented Milks; and Health Benefits. Coverage of manufacturing processes is supported by sound scientific, technological, and engineering principles.

This new edition of Manufacturing Yogurt and Fermented Milks addresses novel introductions in the market place, including unique textured Greek-style yogurt; yogurt cups with domes containing cereals, fruits and other additives; yogurts containing probiotics and prebiotics; yogurts with specific strains claiming digestive and immune-enhancing benefits; and yogurt fortified with vitamins A & D, calcium, fiber and other health enhancing ingredients.Hardcover 496 pages 2013 ISBN 978-1-119-96708-8 €169.00/£130.00/CAD $219.95/USD $199.95

Membrane ProcessingDairy and Beverage Applications

Edited by A.Y. Tamime

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manufacturing yogurtand fermented milks

edited by

ramesh c. chandanarun kilara

s e c o n d e d i t i o n

Sustainable Dairy ProductionEdited by Peter de Jong

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Food Science & Technology Journals

Browse our entire journal portfolio at:wileyonlinelibrary.com/subject/foodscience

Technology of CheesemakingS E C O N D E D I T I O N

Barry A. Law, A. Y. Tamime, Editors

Now in a fully revised new edition, Technology of Cheesemaking covers the science and technology behind the manufacture of

hard, semi-soft, and soft cheeses. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters included are on milk handling prior to cheesemak-ing, packaging, and major advances in the control of the end user properties of cheese using key manu-facturing parameters and variables.

Following the stages of manufacture, this volume moves from milk process science, through curd process science, to cheese ripening science and qual-ity assessment.Hardcover 512 pages 2010 ISBN 978-1-4051-8298-0€175.00/£135.00/CAD $241.95/USD $219.95

Bioactive Components in Milk and Dairy ProductsYoung W. Park, Editor

Although bioactive com-pounds in milk and dairy products have been exten-sively studied during the last few decades, very few publications on this topic

are available, especially in other dairy species’ milk and their processed dairy products.

Bioactive Components in Milk and Dairy Products covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internation-ally reputed scientists in the forefront of functional milk and dairy products, as well as food science and technology more generally, as contributors to this unique book.Hardcover 440 pages 2009 ISBN 978-0-8138-1982-2€202.00/£155.00/CAD $274.95/USD $249.95

Processed Cheese and AnaloguesA. Y. Tamime, Editor

Written by a team of international specialists, Processed Cheese and Analogues reviews the latest scientific develop-ments in the manufacture of processed cheese. The

main stages of this process consist of melting and heating blends of natural cheeses, the addition of emulsifying salts, agitation to produce a homog-enous mixture, followed by packaging and cooling or vice versa.

This book considers the issue of quality assurance for processed cheese, in terms of its chemical, physi-cal, microbiological properties, and sensory profiling, to ensure the safety of the product for the consumer.Hardcover 368 pages 2011 ISBN 978-1-4051-8642-1€169.00/£130.00/CAD $219.99/USD $199.99


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Also of Interest


Chemistry of Food Additives and PreservativesTitus A. M. Msagati

Chemistry of Food Additives and Preservatives is an up-to-date reference guide to the wide range of additives used

in the food industry today. The book provides full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work, and how they may have multiple functionalities.Hardcover 336 pages 2013 ISBN 978-1-118-27414-9€169.00/£130.00/CAD $219.95/USD $199.95

Chocolate Science and TechnologyEmmanuel Ohene Afoakwa

“This book is definitely worth a read to anyone interested in the more technical aspects of chocolate manufacture and other similar materials.”

—Chemistry World

This book provides a comprehensive overview of the science and technology of chocolate manufac-ture from cocoa production, through the manu-facturing processes, to the sensory, nutrition, and health aspects of chocolate consumption.Hardcover 296 pages 2010 ISBN 978-1-4051-9906-3€179.00/£138.00/CAD $242.95/USD $220.95

Food Science and TechnologyGeoffrey Campbell-Platt, Editor

This brand-new comprehen-sive text and reference book is designed to cover all the essential elements of food

science and technology, including all core aspects of major degree programs being taught world-wide. Food Science and Technology, supported by the International Union of Food Science and Technology, comprises 21 chapters carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world.Hardcover 520 pages 2009 ISBN 978-0-632-06421-2€65.90/£50.00/CAD $109.95/USD $99.95

Chemistry of Food Additivesand PreservativesTitus A. M. Msagati

Water Properties in Food, Health, Pharmaceutical and Biological SystemsISOPOW 10David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford, Sanguansri Charoenrein, Editors

Wide-ranging and compre-hensive, Water Properties in Food, Health, Pharmaceutical and Biological Systems:

ISOPOW 10 covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. It focuses on the comprehension of the properties of water in foods, enriched by the approaches from poly-mer and materials sciences, and by the advances of analytical techniques.Hardcover 804 pages 2010 ISBN 978-0-8138-1273-1€212.00/£165.00/CAD $292.00/USD $265.00

new

Analysis of Endocrine Disrupting Compounds in FoodLeo M. L. Nollet

This book provides a unique and comprehensive professional refer-ence source covering most of the recent analytical methodology

of endocrine disrupting compounds in food. Editor Nollet and his broad team of international contributors address the most recent advances in analysis of endo-crine disrupting chemicals in food. While covering conventional (typically lab-based) methods of analysis, Analysis of Endocrine Disrupting Compounds in Food focuses on leading-edge technologies that recently have been introduced.Hardcover 504 pages 2011 ISBN 978-0-8138-1816-0€209.00/£160.00/CAD $263.95/USD $239.95

IFIS Dictionary of Food Science and Technology S E C O N D E D I T I O N

International Food Information Service

“An extensively revised and updated second edition this landmark pub-lication . . . Readily tempts and

leads the reader into extended browsing between linked terms and related disciplines. When comparing this dic-tionary, there is very little competition at all.”—Food & Beverage ReporterHardcover 488 pages 2009 ISBN 978-1-4051-8740-4€129.00£100.00/CAD $198.00/USD $180.00


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