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Contents Brewing & Fermentation ..................................3 Dairy ................................................................4 Fats & Oils ........................................................5 Food Additives & Ingredients............................6 Food Biotechnology..........................................8 Food Chemistry ................................................9 Food Engineering & Processing ......................13 Page 6

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Food Laws & Regulations................................17 Food Microbiology & Safety ..........................18 Food Packaging ..............................................20 Food Product Development ............................22 Food Quality Assurance ..................................24 Fruit & Vegetable Products ............................25 Functional Foods & Nutraceuticals..................26

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Meats ............................................................29 Nutrition Science ............................................30

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Brewing and Fermentation New!

Fermented Foods and Beverages of the World Edited by

Jyoti Prakash Tamang Sikkim University, Gangtok, India

Kasipathy Kailasapathy University of Western Sydney, Penrith, New South Wales, Australia

A concise introduction to food fermentation, this book includes coverage of its history, global varieties, preparation techniques, and culinary methods. It addresses the microbiology-phenotypic and genotypic characterizations, the identifications of function microorganisms, the functional and technological properties, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods. It examines the rising popularity of probiotic foods and discusses the health benefits that have made them increasingly popular. • Provides an up-to-date review of fermented food and beverages of the world • Covers functional properties and therapeutic uses • Reviews the fermentation process of tea, coffee, and cocoa • Describes packaging processes for enhancing preservation of fermented foods Contents: Non-Salted Fermented Soybean Foods. Salted Fermented Soybean Foods. Other Fermented Legume Products. Fermented Vegetable Products. Fermented Milk Products. Asian Fermented Milk Products. Fermented Cereal Products. Fermented Tuber Products. Fermented Meat Products. Fermented Fish Products. Alcoholic Beverages and Wine. Asian Mixed Starter Cultures. Probiotics and Prebiotics. Functional Moulds and Yeasts in Fermented Foods. Functional Bacteria in Fermented Foods. Combat Metabolic Syndrome Diseases in Fermented Foods. Packaging Concepts for Enhancing Preservation and Functionality of Traditional Fermented Foods. Novel Strategies for Value-Addition to Traditional Food Fermentations. New-Fermented Food Products. Catalog no. 94955, June 2010, 464 pp. ISBN: 978-1-4200-9495-4, $159.95 / £99.00

Fermentation Microbiology and Biotechnology, Edited by

A.R. Allman, Mansi ElMansi, C.F.A. Bryce, and Arnold L. Demain “… a good, overall perspective on this subject and provides much more depth in areas such as control and monitoring. On the whole , this is a good addition to the teaching resources for fermentation science.” —Paul Hoskisson, University of Strathclyde, Society for General Microbiology (SGM)

"… clearly reflects the importance of fermentation technology and its exploitation in the production of important compounds for human use…" —Ara Kanekanian, UWIC, in International Journal of Dairy Technology, Vol. 62, No. 2

Catalog no. 5334, 2007, 576 pp. ISBN: 978-0-8493-5334-5, $99.95 / £64.99


Managing Wine Quality Volume One, Viticulture and Wine Quality Edited by

Andrew C. Reynolds Brock University, Canada

A review of important developments, this book focuses on recent studies, advanced methods, and likely future technologies. It discuss current understanding of wine aroma, color, taste, and mouthfeel, then covers the measurement of grape and wine properties, including instrumental analysis of grape, must, and wine; sensory evaluation; and wine authenticity and traceability. The book also discusses the effects of viticulture technologies on grape composition and wine quality. It includes topics such as terroir, viticultural, and vineyard management practices as well as contaminants and processing equipment. Catalog no. N10166, June 2010 ISBN: 978-1-4398-2967-7, $249.95 / £160.00

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Dairy New!


Development and Manufacture of Yogurt and Other Functional Dairy Products

Dairy-Derived Ingredients

Edited by

Reviewing the latest research in this dynamic area, this book covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. It highlights the biological functionality of dairy components and their nutraceutical applications, including milk oligosaccharides, lacctoferrin, and the role of dairy products in metabolic regulation. The text concludes with a discussion of the technological functionality of dairy components and their applications in food and non-food products.

Fatih Yildiz Middle East Technical University, Ankara, Turkey

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects. Condensing more than 12,000 pages of recently published literature, expert contributors, including several clinicians, address the most recent developments in probiotics and the interaction between yogurt and immunological and intestinal bowel diseases. They explain how beneficial and harmful bacteria are colonized in the human intestinal system and how those bacteria can either strengthen or weaken immunological functions. This resource also explores the little-known varieties of functional dairy products — such as ayran, kefir, koumiss, cacik, and tarator — that are currently only consumed in small parts of the world but that are likely to reach supermarkets worldwide in the not-so-distant future. Development and Manufacture of Yogurt and Other Functional Dairy Products presents the most recent developments in biosciences and their applications in yogurt-human health interactions. The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products. Catalog no. 82078, January 2010, 451 pp. ISBN: 978-1-4200-8207-4, $179.95 / £114.00

Food and Nutraceutical Uses Edited by

Milena Corredig University of Guelph, Canada

Catalog no. N10128, January 2010, 720 pp. ISBN: 978-1-4398-2070-4, $269.95 / £170.00


Improving the Safety and Quality of Milk Volume One, Milk Production and Processing Edited by

Mansel W. Griffiths University of Guelph, Canada

Guaranteeing the production of safe milk remains of paramount importance. This book provides a comprehensive and timely reference on improving both the quality and safety of milk from the farm to the dairy, to the processing plant and on to the consumer. After an introductory section considering key milk quality requirements, Parts 1, 2, and 3 consider safety and quality issues in raw milk production and processing. Chapters on the quality of particular milks complete the volume. Catalog no. N10054, June 2010, 700 pp. ISBN: 978-1-4398-0218-2, $242.95 / £179.00


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Fats & Oils New!


Bleaching and Purifying Fats and Oils

Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds

Theory and Practice, Second Edition Edited by

Gary List Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edibleoil industry. In this second edition readers are directed to modern techniques of trace-metal analysis, including flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled Plasma (ICP). The book discusses the Freundlich Equation and reports on high-temperature water extraction, high- temperature oxidative aqueous regeneration, and extraction with supercritical CO2. Finally, various degumming methods improved over the past several decades are discussed. Catalog no. N10252, February 2010, 285 pp. ISBN: 978-1-893997-91-2, $205.00 / £134.00

Fats and Oil Formulating and Processing for Applications, Third Edition Richard D. O'Brien Consultant, Fats and Oils, Schulenburg, Texas, USA

Edited by

Giovanni M. Turchini Deakin University School of Life and Environmental Sciences, Warrnambool, Australia

Wing-Keong Ng School of Biological Sciences, Universiti Sains Malaysia, Penang

Douglas Redford Tocher University of Stirling, Stirlingshire, UK

As a result of decades of unsustainable fishing practices, there is currently great urgency to find and implement sustainable alternatives to fish meal and fish oil, and to make aquaculture more environmentally friendly and economically viable This book reviews the multifaceted and complex issues relative to fish oil shortages and fish oil substitution in the formulation and production of feed for farmed aquatic species, addressing crucial questions regarding the ability to meet increasing global demand for fisheries products. Catalog no. K10427, August 2010, c. 544 pp. ISBN: 978-1-4398-0862-7, $149.95 / £95.00


Gourmet and HealthPromoting Specialty Oils Edited by

Like previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-todate data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. Building upon the practical aspects of the first edition, it also includes an expanded guide for troubleshooting and problem solving.

Robert A. Moreau and Afaf Kamal-Eldin

Catalog no. 61666, 2009, 680 pp. ISBN: 978-1-4200-6166-6, $167.95 / £104.00

Catalog no. N10255, March 2010, 610 pp. ISBN: 978-1-893997-97-4, $169.95 / £108.00

“… provides the reader with a good understanding of the nature of gourmet and specialty oils and their importance in health. The color illustrations in the book are clear and they help to enhance the reader’s understanding … a well authored and edited text … a great read for the general audience or as a reliable reference source for the food scientists … I would highly recommend owning a copy of this book” — Jane Whittinghill, Senior Research Investigator, Solae, LLC., writing for

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Food Additives & Ingredients New Edition of a Bestseller!

Fiber Ingredients

Fenaroli's Handbook of Flavor Ingredients

Food Applications and Health Benefits

Sixth Edition

NutraSource Inc., Laurel, Maryland, USA

George A. Burdock, Ph.D.

Priscilla Samuel

Burdock Group, Orlando, Florida, USA

First published in 1971, this perennial bestseller is used daily by flavor chemists, food scientists, quality personnel, and professionals in the pharmaceutical, supplement, and cosmetics industries. Now with over 1500 pages containing more than 2000 illustrations and 500 tables, the sixth edition adds 200 newly approved ingredients. For each ingredient, it details nomenclature and various classification numbers, and physical and molecular descriptions, and uses and origins, while also presenting new regulatory information and new findings on aroma and taste thresholds. Catalog no. 90771, January 2010, 2159 pp. ISBN: 978-1-4200-9077-2, $399.95 / £254.00


Plant Gum Exudates of the World Sources, Distribution, Properties, and Applications Amos Nussinovitch The Hebrew University of Jerusalem, Rehovot, Israel

Considered magicians of the ingredient world, gums (hydrocolloids) are used in a variety of food applications. The first comprehensive reference produced on gums in 60 years, this work is organized by taxonomy. Each entry contains the botanical name and synonyms of the tree from which it is exuded, common names, geographic distribution, chemical characteristics and structural features, physical properties, and industrial and food applications. The uses of other parts of the trees from which the gums originate are also detailed. Entries are illustrated with color photos and line drawings. Catalog no. 52233, January 2010, 427 pp. ISBN: 978-1-4200-5223-7, $179.95 / £114.00


Edited by

Susan Sungsoo Cho

Solae, St. Louis, Missouri, USA

This book summarizes available fiber sources and how they can be incorporated into new food products to provide improved health benefits. It rigorously examines health claims, recent research, and contradictory data and covers fiber for weight and glycemic control, and intestinal regularity. Critically examining current research and future directions, this resource blends coverage of information on the health benefits of fiber with information on how to formulate foods with higher fiber concentrations. Catalog no. 43846, 2009, 480 pp. ISBN: 978-1-4200-4384-6, $159.95 / £99.00


Chemical and Biological Properties of Food Allergens Edited by

Lucjan Jedrychowski Inst of Animal Reproduction & Food Research, Olsztyn, Poland

Harry J. Wichers Providing the clear-cut information necessary to conduct an effective allergen risk analysis, this book examines the chemical, analytical, technological, and medical aspects of food allergies and the growing problem of cross-contact contamination during product processing. With contributions from an international team of research specialists, the book explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. It also discusses the issues related to common treatments of food allergies and the narrow groups into which they are categorized. Catalog no. 5855X, January 2010, 447 pp. ISBN: 978-1-4200-5855-0, $159.95 / £97.00

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Food Additives & Ingredients New!


Essential OilBearing Grasses


The genus Cymbopogon

Eric Odoux

Edited by

Anand Akhila Central Institute of Medicinal & Aromatic Plants, Lucknow, India

An in-depth look at the history and production of the genus cymbopogon, this is a comprehensive review of these economically important grasses. The book explores the cosmetic, medicinal, and nutritional uses of the plant. It covers the botany, taxonomy, chemistry, and biogenesis of the oils and their extraction and analytical methods, biotechnology, storage, legislation, and trade. Highlighting industrial uses, the book also includes coverage of the physiological and ecophysiological considerations. Catalog no. 7857, January 2010, 262 pp. ISBN: 978-0-8493-7857-7, $139.95 / £89.00

Edited by CIRAD-Sersyst, Montsellier, France

Michel Grisoni CIRAD, Saint Pierre, La Revuiou, France

Cultivated in an increasing number of counties, vanilla is a universally appreciated flavor that is consumed worldwide. This book presents up-todate reviews on the cultivation, curing, and uses of vanilla. The latest scientific data provides information on genetic status, resources, pests, diseases, cultural practices, biosynthesis of aromatic compounds, and aroma development. Leading contributors from around the world examine emergent countries for vanilla production, including China, India, Uganda, and Papua New Guinea. The text also explores the relationship between fruit development anatomy and flavor quality. Catalog no. 83376, July 2010, c. 410 pp. ISBN: 978-1-4200-8337-8, $119.95 / £76.99

New! New!

Figs The Genus Ficus Ephraim Philip Lansky Rimonest Ltd., Haifa, Israel

Helena Maaria Paavilainen Sidney M. Edelstein Center for the History & Philosophy of Science, Technology & Medicine, Jerusalem, Israel

This book presents a multidisciplinary approach to the botany, chemistry, and pharmacology of fig trees and figs of the Ficus species, including the fig of commerce, Ficus carica, the rubber tree, Ficus elastic, and the Bo tree, Ficus religiosa. Traditional and current uses of figs in medicine are discussed in detail. The book also explores how figs and fig tree parts are processed and the pharmacological basis underlying the potential efficacy of preparations is investigated in relation to their chemical composition. Catalog no. 89668, July 2010, 384 pp. ISBN: 978-1-4200-8966-0, $119.95 / £76.99

Technology of Coated and Filled Chocolate, Confectionery and Bakery Products Edited by

Geoff Talbot Consultant, UK

A comprehensive overview of quality issues and strategies to enhance product quality, this book reviews the formulation of coating and fillings. It begins with coverage of chocolate manufacture, confectionary fats, compound coatings, and fat and sugar-based fillings, then discusses product design issues, such as oil, moisture, and ethanol migration as well as chocolate and filling rheology and shelf-life prediction. It concludes with examinations of ingredient preparation and manufacturing technology for optimum product quality, tempering, enrobing, chocolate panning, production of chocolate shells, and deposition technology. Catalog no. N10028, January 2010, 384 pp. ISBN: 978-1-4398-0136-9, $239.95 / £150.00

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Food Biotechnology Encyclopedia of Biotechnology in Agriculture and Food


Edited by

Biotechnology in Functional Foods and Nutraceuticals

Dennis R. Heldman

Edited by

Heldman Associates, San Marcos, California, USA

Dallas G. Hoover University of Delware, Newark, Delaware, USA

Matthew B. Wheeler University of Illinois, Urbana, 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. The encyclopedia explores media coverage of biotechnology, governmental regulations associated with it, consumer acceptance, and environmental issues. Illustrations and comprehensive references complement the text. This reference is also available in an online format. Catalog no. DK271X, July 2010, 800 pp. ISBN: 978-0-8493-5027-6, $399.00 / £254.00 Special Pricing: $320.00 / £204.00 Good for 90 days after publication

Debasis Bagchi University of Houston, TX, USA

Francis C. Lau InterHealth Nutraceuticals Incorporated, Benicia, California, USA

Dilip K. Ghosh nutriConnect, Sydney, NSW, Australia

This book presents current research on biotechnology in the food and nutrition industries. Chapters include information on genetic engineering of functional foods; applications of marine and animal biotechnology in nutrition; enhancement of bioactive phenolic metabolites; safety considerations of probiotics; and biotechnology to increase the bioavailability of phytonutrients. Additional topics cover the improvement of nutritional value in functional foods, food manufacturing technology, quality assurance, and legal, social, and regulatory aspects of food and nutrition biotechnology. Catalog no. 87118, April 2010, 591 pp. ISBN: 978-1-4200-8711-6, $149.95 / £95.00


Functional Foods and Biotechnology Edited by

Kalidas Shetty, Gopinadhan Paliyath, Anthony L. Pometto, and Robert E. Levin

Food Security and Soil Quality Edited by

Rattan Lal The Ohio State University, Columbus, USA

B.A. Stewart West Texas A&M University, Canyon, USA

Applying scientific concepts, this text explores the design of functional food ingredients, the biomobilization of major nutrients, and the use of specific phenolic metabolites in disease prevention. Specialty topics include oxidation and disease, antibodies from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values and functional aspects of food for better health.

A comprehensive resource, this book collates, reviews, and synthesizes the available research information on food security and soil quality at a regional scale. It discusses the global food crisis and the impact of soil quality, including how it relates to climate change and agronomic productivity. The book focuses on the sustainable management of soil to enhance soil quality and restore degraded soils, identification of site-specific parameters as indicators of soil quality, and the impact of soil quality improvements on increasing agronomic production and advancing global food security.

Catalog no. 7527, 2007, 670 pp. ISBN: 978-0-8493-7527-9, $173.95 / £110.00

Catalog no. K10050, June 2010, 430 pp. ISBN: 978-1-4398-0057-7, $139.95 / £89.00


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Food Chemistry New!

Cereal Grains Properties, Processing, and Nutritional Attributes Sergio O. Serna-Saldivar I.T.E.S.M., Monterrey, Mexico

A complete exploration of the scientific principles related to domestication, morphology, production, and storage of cereal grains, this book focuses on postharvest management and the wide array of processes used to manufacture foods. It describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value. The text addresses the importance of cereals for mankind, the comparative chemical and physical grain properties of the various types of cereal grains, the morphology and grain anatomy of caryopses, and the physiology of fertilization, grain development, and germination. It then covers grain storage, pest control, industrial dry milling, wet milling, and both dry and fresh masa industries. A discussion of processing, quality control, and the role of cereals in human and animal nutrition rounds out the coverage. Contents: Cereal Grains: The Staff of Life. Physical Properties, Grading, and Specialty Grains. Chemical Composition of Cereal Grains. Grain Development, Morphology, and Structure. Storage of Cereal Grains. Grain Storage Pests. Dry-Milling Operations. Wet-Milling Operations. Milling of Maize into Lime-Cooked Products. Manufacturing of Bakery Products. Manufacturing of Breakfast Cereals. Manufacturing of Cereal-Based Snacks. Industrial Production of Modified Starches and Syrups. Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol. Quality Control of Cereal Grains and Their Products. Production of Cereal-Based Traditional Foods. Role of Cereals in Human Nutrition and Health. Cereals as Feedstuffs for Animal Nutrition. Catalog no. K10801, May 2010, 752 pp. ISBN: 978-1-4398-1560-1, $99.00 / £63.99


Concepts in Cereal Chemistry Finlay MacRitchie Kansas State University, Manhattan, USA

Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and readerfriendly book focuses mainly on cereal chemistry, but also incorporates relevant theory from the basic sciences, such as physics and genetics. The author discusses milling and some of the sciences that are relevant to wheat dry milling. It covers how to measure the efficiency of the dry milling process and provides explanations for grain hardness variation. He also looks at the composition and structure of dough and how this determines the performance of a baked aerated product. It then covers dough rheology and some important aspects of processing. The book explores cereal shelf life and the wellknown phenomenon of bread staling and its underlying causes. The coverage then shifts to proteins and the relationship between cereal composition and functionality. A discussion of strategies to manipulate end-use properties is followed by chapters on non-wheat cereals and health-related aspects of cereals. These solutions require critical thinking and, in some cases, searches of the literature. The author includes demonstrations that further illustrate the principles, providing the information required to tackle problems likely to arise in cereal research. Contents: Introduction. Sciences Applicable to Milling. Efficiency of Dry Milling. Grain Hardness. Structure and Properties of Dough. Dough Rheology. Aspects of Processing. Shelf Life. Solubility of Cereal Proteins. Characterization of Cereal Proteins. Composition–Functionality Relationships. Strategies for Targeting Specific End-Use Properties. Nonwheat Cereals. Health Aspects of Cereals. The Scientific Method. Index. Catalog no. K11615, May 2010, 197 pp. Soft Cover, ISBN: 978-1-4398-3582-1 $69.95 / £44.99

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Food Chemistry Fennema's Food Chemistry


Modern Gastronomy A to Z Ferran Adri`a

Fourth Edition Edited by

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

Head Chef, El Bulli Restaurant, Roses, Spain

University of Wisconsin-Madison, USA

"… a landmark in the history of cooking … the first such book to be initiated and shaped by professional cooks themselves, and to be so forwardlooking … both a gift and a challenge. The gift is the book itself and the information it holds. The challenge is to make use of it creatively and generously ."

This latest edition of the most internationally respected reference in food chemistry for more than 30 years now includes the work of new editors, meeting and surpassing the standards of quality, comprehensive information set by its predecessors. This edition introduces new contributors, recognized experts in their fields, for several chapter updates. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry.

—From the Foreword by Harold McGee

"… the fountainhead of a futuristic approach to food that pervades the kitchens of young, ambitious chefs everywhere … Mr. Adrià's singlehanded influence is staggering …" —Beppi Crosariol, The Globe and Mail

"He's doing the most exciting things in our profession today." —Chef Paul Bocuse, namesake of Bocuse d’Or, biennial world chef championship

Though the combination of science and cooking may seem fashionable and modern, in fact the pairing of these disciplines goes way back. This book gives readers a better 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. They can quickly and easily look up and find, in plain language, everything they need to know about the science of cooking. As the name suggests, the book has a lexical format, with all the entries in alphabetical order. Catalog no. K10629, January 2010, 265 pp. ISBN: 978-1-4398-1245-7, $59.95 / £34.99

New and updated chapters: • Impact of Biotechnology on Food Supply and Quality • Physical and Chemical Interactions of Components in Food Systems • Bioactive Substances: Nutraceuticals and Toxicants Retaining the straightforward organization and detailed, accessible style of the original, this edition examines major food components such as water, carbohydrates, lipids, proteins, and enzymes. It also discusses bioactive substances from both a regulatory and health standpoint and minor food components, including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations and specific information on the characteristics of milk, the postmortem physiology of edible muscle, and post-harvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet. Catalog no. DK3118, 2008, 1160 pp. ISBN: 978-0-8247-2345-3, $219.95 / £141.00


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Food Chemistry From the desk of renowned expert Leo Nollet University College Ghent, Applied Engineering Sciences, Belgium

Handbook of Water Analysis Second Edition Edited by

Leo M.L. Nollet " … an indispensable, up-to-date resource … vital for almost any chemist … Highly recommended" —A.S. Casparian, Wentworth Institute of Technology, in CHOICE, Vol, 45, No. 6

Catalog no. 7033, 2007, 784 pp. ISBN: 978-0-8493-7033-5, $289.95 / £187.00

Handbook of Muscle Foods Analysis Edited by

Leo M.L. Nollet and Fidel Toldra Discusses technological quality and the use of non-destructive techniques, nutrients, sensory quality, and the analytical tools used to determine color, texture, and flavor Catalog no. 45296, 2009, 984 pp. ISBN: 978-1-4200-4529-1, $189.95 / £120.00

Second Edition, Three-Volume Set

Handbook of Processed Meats and Poultry Analysis

Edited by

Edited by

Leo M.L. Nollet

Leo M.L. Nollet and Fidel Toldra

Handbook of Food Analysis

Includes analytical methods, physical and chemical properties of nutrients and other food components, and step-by-step descriptions of analytical techniques Catalog no. DK2311, 2005, 2296 pp. ISBN: 978-0-8247-5039-8, $839.00 / £534.00


Handbook of Dairy Foods Analysis Edited by

Leo M.L. Nollet Fidel Toldra Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain

Covers technological, nutritional, sensory quality, and safety aspects, such as spoilage detection, microbial foodborne pathogens, contaminants, and allergens Catalog no. 45318, 2009, 760 pp. ISBN: 978-1-4200-4531-4, $189.95 / £120.00


Handbook of Seafood and Seafood Products Analysis Edited by

Leo M.L. Nollet and Fidel Toldra

Describes the gamut of analytical tools and methods for analyzing chemical and biochemical compounds, bioactive pepetides, prebiotics, and probiotics.

Examines a broad range of techniques and methodologies for quality assurance, drying curing, processing, and analyzing safety aspects such as fish parasites, viruses, and marine toxins

Catalog no. 46314, January 2010, 918 pp. ISBN: 978-1-4200-4631-1, $199.95 / £127.00

Catalog no. 46330, January 2010, 928 pp. ISBN: 978-1-4200-4633-5, $199.95 / £127.00

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Food Chemistry New!

Advances in Food Biochemistry

Introduction to Food Chemistry Richard Owusu-Apenten University of Ulster, Coleraine, Northern Ireland

Edited by

Fatih Yildiz Middle East Technical University, Ankara, Turkey

Catalog no. 1724, 2005 272 pp., ISBN: 978-0-8493-1724-8 $81.95 / £51.99

Catalog no. 7499, January 2010 521 pp., ISBN: 978-0-8493-7499-9 $169.95 / £108.00


Chemical Deterioration and Physical Instability of Food and Beverages Edited by

L. Skibsted, J. Risbo, and M. Andersen University of Copenhagen, Denmark

Sensory-Directed Flavor Analysis Edited by

Ray Marsili Marsili Consulting Group, Rockford, Illinois, USA

Catalog no. DK3667, 2007 288 pp., ISBN: 978-1-57444-568-8 $219.95 / £141.00

Catalog no. N10155, June 2010 800 pp., ISBN: 978-1-4398-2772-7 $279.95 / £175.00


Handbook of Food Analysis Instruments

Fat Detection

Edited by

Taste, Texture, and Post Ingestive Effects

Semih Otles

Jean-Pierre Montmayeur

Catalog no. 45660, 2009 544 pp., ISBN: 978-1-4200-4566-6 $179.95 / £113.00

Centre des Sciences du Hout, Dijon, France

Johannes le Coutre

Ege University, Izmir, Turkey

Nestle Research Center, Lausanne, Switerland

Catalog no. 67753, January 2010 643 pp., ISBN: 978-1-4200-6775-0 $149.95 / £95.00


Flavor Chemistry and Technology

Starches Characterization, Properties, and Applications

Second Edition

Edited by

Gary Reineccius

Andrea Bertolini

University of Minnesota, St. Paul, USA

EMBRAPA, Rio de Janeiro, Brazil

Catalog no. TX69337, 2006 520 pp., ISBN: 978-1-56676-933-4 $184.95 / £117.00

Catalog no. 80237, January 2010 288 pp., ISBN: 978-1-4200-8023-0 $149.95 / £95.00


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Food Engineering & Processing New!

Breaded Fried Foods P. Kumar Mallikarjunan Virginia Tech, Blacksburg, Virginia, USA

Engineering Aspects of Thermal Food Processing Edited by

Michael O. Ngadi

Ricardo Simpson

McGill University, Quebec, Canada

Universidad Tecnica Federico Santa Maria, Valparaiso, Chile

Manjeet S. Chinnan

This book addresses fundamental aspects of modeling, simulation, optimization, online control, and computer automation. The text considers global optimization, optimal retort scheduling, and simultaneous sterilization; calculation methodologies for C. Botulinum inactivation; designing pasteurization processes; and computer simulation of non-symmetrical thermal processing. Additional topics include quality retention, on-line control and automation, and designing pasteurization processes. It also discusses novel approaches to the computer simulation of non-symmetrical thermal processing of oddshaped foods.

University of Georgia, Griffin, USA

A concise overview of the issues related to breaded fried foods and a discussion of recent research and technological advances, this book explores advances in the reduction of fat uptake in fried foods, quality enhancement in breaded fried foods, and the improvement of product crispness. It also covers the impact of breading and batters on the quality of frying oil, developing new frying methods, and preventive methods to limit oil uptake. Catalog no. 1461, January 2010, 184 pp. ISBN: 978-0-8493-1461-2, $149.95 / £89.00

Catalog no. 58584, 2009, 522 pp. ISBN: 978-1-4200-5858-1, $179.95 / £109.00


Engineering Aspects of Milk and Dairy Products Edited by

Jane Selia dos Reis Coimbra Federal University of Vicosa, Brazil

Jose A. Teixeira University of Minho, Braga, Portugal

Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy products manufacturing. The text discusses food safety and preservation as well as packaging and quality control. Case studies involving the processing of milk and milk-based products such as bovine whey, casein, whey protein, lactose, and salts are used to illustrate the production chain and to highlight applications of the bioseparation process.

Food Properties Handbook Second Edition Edited by

M. Shafiur Rahman Sultan Qaboos University, Muscat, Sultanate of Oman

This new edition of a bestseller features information on data, measurement, predictions, and applications. Presented in a user-friendly format, it focuses on measurement techniques, basic data compilation for diversified foods, more prediction models for specific foods, and the generic models for foods or for groups of foods. Application sections contain additional worked out examples, including how to best use the data and models. Catalog no. 005X, 2009, 875 pp. ISBN: 978-0-8493-5005-4, $169.95 / £108.00

Catalog no. 90224, January 2010, 275 pp. ISBN: 978-1-4200-9022-2, $169.95 / £108.00

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Food Engineering & Processing Handbook of Food Engineering


Dennis R. Heldman

Infrared Heating for Food and Agricultural Processing

Heldman Associates, San Marcos, California, USA

Edited by

Daryl B. Lund

Zhongli Pan

Second Edition Edited by

University of Wisconsin, Madison, USA

"… written by leading experts in the field. … no chapter fails to meet the requirements of an upto-date and sound treatment-oriented discussion of the subject…" —Hao Feng, Associate Professor of Food Engineering, University of Illinois in inform, Vol. 19, No. 5

"The editors should be congratulated … full of interesting information … it gives an excellent coverage of topics …" —Mike Lewis in International Journal of Dairy Technology, Vol. 61, No. 1

Catalog no. DK2202, 2007, 1040 pp. ISBN: 978-0-8247-5331-3, $219.95 / £141.00

Western Regional Research Center, Albany, California, USA

Griffiths Gregory Atungulu University of California, Davis, USA

Over the past two decades, researchers have made significant progress in understanding the infrared heating of food products and interactions between infrared radiation and food components. This book presents the latest applications of infrared heating technology, focusing on thermal processing of food and agricultural products. In addition to the fundamentals, the text includes chapters that address such topics as infrared heating system design, drying, blanching, baking, thawing, pest management, and food safety improvement. Catalog no. 90976, August 2010, c. 288 pp. ISBN: 978-1-4200-9097-0, $169.95 / £108.00


Handbook of Food Preservation

Innovation in Food Engineering

Second Edition Edited by

New Techniques and Products

M. Shafiur Rahman

Edited by

Sultan Qaboos University, Muscat, Sultanate of Oman

Maria Laura Passos

Updated and expanded, this second edition provides fundamental and practical aspects of the preservation methods and new techniques in the industry. The book emphasizes practical, costeffective, and safe strategies for implementing preservation techniques and describes the exact mode or mechanisms involved in each preservation method by exploring the effects on food properties. The text is organized based on the mode of preservation method: fresh food products; chemicals and microbes; water, structure, and atmosphere; heat and energy; and indirect approaches. Catalog no. DK3871, 2008, 1088 pp. ISBN: 978-1-57444-606-7, $173.95 / £110.00


Federal University of Rio Grande de Norte, Brazil

Claudio P. Ribeiro University of Texas at Austin, USA

A comprehensive overview, this book explores the development of food products and ingredients that meet consumers’ increased demands for quality and safety. It provides a critical review of the fundamentals of the new or modified technique, its advantages, and results. It describes industrial scenarios where the techniques can be applied, emphasizing benefits and economical relevance of this sector. The book also identifies the potential of the new or modified product, discusses its production route, and compares it with traditional alternatives. Catalog no. 86065, January 2010, 747 pp. ISBN: 978-1-4200-8606-5, $189.95 / £121.00

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Food Engineering & Processing New!

Mathematical Modeling of Food Processing Edited by

Mohammed M. Farid The University of Auckland, New Zealand

This volume discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during processing. After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics, the book focuses on specialized topics in food processing. It covers thermal, low temperature, non-thermal, and nonconventional thermal processing, along with the analysis of biological and enzyme reactors. Catalog no. 53515, May 2010, 999 pp. ISBN: 978-1-4200-5351-7, $179.95 / £114.00


Physicochemical Aspects of Food Engineering and Processing Edited by

Sakamon Devahastin King Mongkut's University of Technology, Bangkok, Thailand

Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. It looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. Catalog no. 82418, August 2010, c. 390 pp. ISBN: 978-1-4200-8241-8, $159.95 / £99.00



Novel Food Processing

Processing Effects on Safety and Quality of Foods

Effects on Rheological and Functional Properties Edited by

Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, and Joyce I. Boye During the past decade, the use of Ohmic heating, pulse electric fields, and ultraviolet radiation has become more common in the processing of food products. This book examines the functional, rheological, and micro-structural changes in food exposed to these technologies. It examines new and innovative applications and presents research findings on their impact on nutritional aspects of protein and carbohydrate, changes in protein foods such as denaturation, and synergic effects of protein-starch components. Catalog no. 7119X, January 2010, 510 pp. ISBN: 978-1-4200-7119-1, $179.95 / £114.00

Edited by

Enrique Ortega-Rivas Autonomous University of Chihuahua, Mexico

A compendium of methods and procedures, this book examines the safety and quality of foods preserved by emerging processing techniques. It presents evaluation techniques that yield reliable estimation of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. The book addresses the entire food processing plant including food modeling, optimization, and design. Catalog no. 61127, January 2010, 594 pp. ISBN: 978-1-4200-6112-3, $179.95 / £114.00

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Food Engineering & Processing New!


Biofilms in the Food and Beverage Industries P. Fratamico, B. Annous, and J. Guenther

Handbook of Waste Management and CoProduct Recovery in Food Processing


Volume 2

Catalog no. WP9484, January 2010 600 pp., ISBN: 978-1-4200-9484-8 $249.95 / £160.00

Edited by

Edited by

Food Processing

K. Waldron Institute of Food Research, UK

Catalog no. N10050, January 2010 672 pp., ISBN: 978-1-4398-0212-0 $266.95 / £170.00

Principles and Applications Hosahalli S. Ramaswamy McGill University, Ste-Anne-de-Bellevue, Quebec, Canada

Michele Marcotte Agriculture & Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada

Catalog no. TX080, 2006 440 pp., ISBN: 978-1-58716-008-0 $125.95 / £79.99

Meals in Science and Practice Interdisciplinary Research and Business Applications Edited by

H. L. Meiselman US Army Natick Soldier Systems Center, USA

Catalog no. N10007, 2009 681 pp., ISBN: 978-1-4398-0106-2 $279.95 / £165.00


Food Processing Technology


Principles and Practice, Third Edition

More Baking Problems Solved

P.J. Fellows

Edited by

Catalog no. N10075, January 2010, 928 pp. Soft Cover, ISBN: 978-1-4398-0821-4 $73.95 / £45.00

Stanley P Cauvain BakeTran, UK

Catalog no. N10009, January 2010 252 pp., ISBN: 978-1-4398-0108-6 $209.95 / £135.00

Handbook of Food Science, Technology, and Engineering

Ultraviolet Light in Food Technology

Four-Volume Set

Principles and Applications

Edited by

Tatiana Koutchma Guelph Food Research Centre

Y. H. Hui Science Technology System, West Sacramento, California, USA

Larry J. Forney Georgia Institute of Technology, Atlanta, USA

Frank Sherkat

Carmen I. Moraru

RMIT University, Melbourne, Australia

Cornell University, Ithaca, New York, USA

Catalog no. DK9847, 2006 3632 pp., ISBN: 978-0-8493-9847-6 $1460.00 / £929.00

Catalog no. 59505, 2009 296 pp., ISBN: 978-1-4200-5950-2 $179.95 / £109.00


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Food Laws & Regulations New!


Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques

Innovations in Food Labeling

Robert E. Levin University of Massachusetts, Amherst, USA University of Massachusetts, Amherst, USA

Written by one of the most prolific and respected researchers in food safety, this volume describes molecular techniques for the detection and discrimination of major infectious bacteria associated with foods. Each chapter deals with a specific organism and techniques applied to that organism. Particular focus is placed on genes associated with pathogenicity used in the polymerase chain reaction (PCR) including real-time PCR for specific detection of pathogenic bacteria and the inherent limitations of such methodology with certain pathogens.

Edited by

J. Albert Food and Agriculture Organization of the United Nations (FAO), Italy

In response to consumer demand for information about the health, safety, environmental, and socioeconomic characteristics of food products, governments must develop accurate, uniform labels. This book provides information about the principles and requirements of food labeling and reviews the latest trends. Following an introduction on the evolution of food labeling, further chapters cover the Codex Alimentarius and food labeling, international trade agreements, nutrition labeling, allergies and food labels and environmental and social labels, among other topics. Catalog no. N10137, February 2010, 184 pp. ISBN: 978-1-4398-2484-9, $179.95 / £115.00

Catalog no. 92421, January 2010, 608 pp. ISBN: 978-1-4200-9242-4, $169.95 / £108.00

Quality Assurance for the Food Industry A Practical Approach J. Andres Vasconcellos VascoTech & Sciences LLC, Corona, California, USA

Jose F. Tamborero-Arnal and Alvaro Argaiz-Jamet Universidad de las Americas-Puebla, Puebla, Mexico

This practical, industry-oriented reference starts with the basic concepts and principles behind Total Quality Management. The author then presents examples of Quality Assurance programs that can be applied to the food industry using simple, proven formats. He provides readers with an overall understanding of quality assurance programs and the practical knowledge necessary to set up a program. The book discusses the role of Quality Assurance in product manufacturing, stressing the need for interactions between Quality Assurance, Quality Control, Product Development, Marketing, Sales, and Consumer Affairs departments.

Food Quality Assurance Principles and Practices Inteaz Alli McGill University, St. Anne-deBellevue, Quebec, Canada

Food Quality Assurance: Principles and Practices integrates the principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system. Chapters define industry terminology, review the differences and components of food quality and food safety, explain Quality Programs and Quality Systems, and thoroughly examine Good Manufacturing Practices and HACCP. The book presents a clear, concise introduction to the principles of food quality and methods for insuring food safety. Catalog no. TX69302, 2004, 176 pp. ISBN: 978-1-56676-930-3, $87.95 / £56.69

Catalog no. 1912, 2004, 448 pp. ISBN: 978-0-8493-1912-9, $173.95 / £110.00

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Food Microbiology & Safety New! New!

Food Identity Preservation and Traceability

Handbook of Microbiological Media Fourth Edition

Safer Grains

Ronald M. Atlas

Gregory S. Bennet

University of Louisville, Kentucky, USA

Iowa State University, Ames, USA

This volume examines the merger of identity preservation and traceability into IPT as it relates domestically and internationally to food safety and economicss. While the concepts behind IPT are not new, concerns during the past decade led to these ideas uniting within a single framework. This work highlights the major systems of IPT from a U.S. business perspective. The research provides a sampling of government, industry, and company approaches towards IPT systems from the 1990s to early 2007. Catalog no. K10269, January 2010, 686 pp. ISBN: 978-1-4398-0486-5, $169.95 / £103.00

"... One’s first impression of this book is one of completeness.... Anyone interested in a specific medium should have no trouble finding it in this volume." —American Society for Microbiology News

"… a volume that all working microbiologists will want on their shelves …" —CHOICE

"… an excellent resource for anyone associated with industrial, medical, veterinarian, and academic microbiology." —James W. Snyder, University Hospital of Louisville, Kentucky

Catalog no. K10224, March 2010, 2040 pp. ISBN: 978-1-4398-0406-3, $199.95 / £127.00

Fundamental Food Microbiology Fourth Edition Bibek Ray University of Wyoming (emeritus), Laramie, USA

Arun Bhunia Purdue University, West Lafayette, Indiana, USA


Himalayan Fermented Foods Microbiology, Nutrition, and Ethnic Values Jyoti Prakash Tamang Sikkim University, Gangtok, India

Maintaining the high standard set by the previous bestselling editions, this fourth edition continues to present the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, it includes many new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears in this edition with evaluations of advanced rapid detection techniques using biosensors and nanotechnology.

The magnificent Himalayan Mountains are imbued with a rich diversity of ethnic fermented foods. This volume catalogs the great variety of fermented foods and beverages in the Himalayan region. The book begins with an introduction to the Himalayas and the Himalayan food culture. It discusses fermented vegetables, legumes, milk, cereals, fish and meat products, alcoholic beverages, and future prospects for these foods. A consistent format is used throughout the book for easy assimilation.

Catalog no. 7529, 2008, 536 pp. ISBN: 978-0-8493-7529-3, $71.95 / £46.99

Catalog no. 9324X, January 2010, 216 pp. ISBN: 978-1-4200-9324-7, $149.95 / £95.00


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Food Microbiology & Safety Listeria, Listeriosis, and Food Safety

Principles of Food Toxicology

Third Edition

Estonian University of Life Sciences, Tartu, Estonia

Edited by

Elliot T. Ryser Michigan State University, East Lansing, USA

Elmer H. Marth University of Wisconsin, Madison, USA

“Discusses the genus Listeria and L. monocytogenes identification, ecology, virulence determinants, and characteristics important to food processors, including behavior in dairy, meat, poultry, and egg products; fish and seafood; and plant products. Includes chapters on listeriosis in animals and humans.” — In Journal of Agricultural & Food Chemistry (JAFC)

The new edition of this bestseller provides a complete overview of foodborne listeriosis in animals and humans, including pathogenesis, methods of detection, and subtyping.

Tõnu Püssa

"… a comprehensive treatment of the subjects relating to food toxicology. One would be hard pressed to find an omission in this regard. The author’s strong background and his expansive knowledge of food toxicology and related areas are evident throughout the book." —The Quarterly Review of Biology, vol. 83, no. 3

"… a broadly helpful introduction and may be of use for people just starting to learn about the area." —Stuart Creton, Food Standards Agency, UK in BTS Newsletter, Issue 32

Catalog no. 8090, 2008, 344 pp. ISBN: 978-0-8493-8090-7, $75.95 / £48.99

Catalog no. DK3089, 2007, 896 pp. ISBN: 978-0-8247-5750-2, $199.95 / £133.00



Ready-to-Eat Foods

Molecular Detection of Foodborne Pathogens Edited by

Dongyou Liu Human Genetic Signatures, North Ryde, NSW, Australia

Microbial Concerns and Control Measures Edited by

Andy Hwang Microbial Food Safety Research Unit, Wyndmoor, Pennsylvania, USA

Lihan Huang USDA-ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA

Addressing the biology, epidemiology, and pathogenesis of more than 60 microorganisms, this book demonstrates how to implement a surveillance system that uses state-of-the-art molecular techniques to quickly detect and identify bacterial, fungal, viral, and parasitic pathogens. Each chapter contains a concise review of the discussed pathogen; a detailed description of current molecular procedures for its detection and identification including ready-to-use protocols; and a discussion on further research needs pertaining to improved diagnosis.

This book comprehensively reviews individual common ready-to-eat (RTE) food and their specific safety-related aspects since RTE foods are normally consumed without prior cooking, a step that kills pathogenic microorganisms that may present in the food products. It also provides an overview of the microorganisms of concern, the effect of processing on the survival of pathogenic and spoilage microorganisms, food safety, and practical control measures and intervention strategies.

Catalog no. 76434, January 2010, 905 pp. ISBN: 978-1-4200-7643-1, $199.95 / £127.00

Catalog no. 68628, March 2010, 271 pp. ISBN: 978-1-4200-6862-7, $149.95 / £95.00

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Food Packaging Food Packaging Science and Technology

Food Packaging Principles and Practice, Second Edition

Dong Sun Lee

Gordon L. Robertson

Kit L. Yam

Food Packaging Environment, Hope Island, Australia

Rutgers University, New Brunswick, New Jersey, USA

"… the only reference I have come across that covers this subject so thoroughly and clearly … an excellent job of covering all of the pertinent issues … the best in this category because it is well-organized, covers the breadth of the field, contains solid basic principles and attempts to keep up with ever-changing developments while supporting all the information with scientifically sound references." —Kay Cooksey, Clemson University

Comprehensive and accessible, drawing on concepts from chemistry, microbiology, and engineering, this text presents an integrated approach to understanding the principles underlying food packaging and their applications. It begins by addressing the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food, and then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. The author explores the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging, and describes packaging requirements of the major food groups. An examination of the safety and legislative aspects of food packaging rounds out the coverage. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. Catalog no. DK775X, 2006, 568 pp. ISBN: 978-0-8493-3775-8, $99.95 / £66.99

Kyungnam University, Masan, South Korea

Luciano Piergiovanni University of Milan, Italy

With a wealth of illustrations, examples, discussion questions, and case studies, this text covers basic principles and advanced technologies. Emphasizing the application of relevant scientific principles to create effective designs and quality products, it discusses packaging materials science and the chemical and physical properties of plastics, glass, metal, and cellulosic packaging materials. Coverage also includes traditional packaging methods, advanced technologies, and the shelflives of various food categories as well as sociological and legislative considerations. Catalog no. DK3076, 2008, 656 pp. ISBN: 978-0-8247-2779-6, $91.95 / £59.99


Food Packaging and Shelf Life A Practical Guide Edited by

Gordon L. Robertson Food Packaging Environment, Hope Island, Australia

Organized according to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each and reviews how different packaging materials may influence time to failure and thus shelf life. The book also examines biobased packaging, the impact of active packaging on shelf life, packaging and the microbial shelf life of foods, and shelf life testing methodology. Catalog no. 78445, January 2010, 404 pp. ISBN: 978-1-4200-7844-2, $159.95 / £99.00


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Food Packaging New!


Sensory Shelf Life Estimation of Food Products

Development of Products and Packaging for Use in Microwave Ovens

Guillermo Hough Comision Investigaciones Cientificas, Buenos Aires, Argentina

Emphasizing the importance of the consumer’s perception of when food has reached the end of its shelf life, this book provides a tool for adequately predicting sensory shelf life (SSL). It delineates the basics of sensory analysis and how it applies to shelf-life studies and includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls. He also examines extensions of survival analysis statistics to other areas of food quality such as optimum concentration of ingredients and optimum cooking temperatures. Microbiologically stable foods, such as biscuits and mayonnaise, will have their shelf-life defined by the changes in their sensory properties. Shelf life in most food products is determined by sensory issues instead of microbiological or chemical concerns. This book offers key techniques for experimental design, storage, consumer testing procedures, and calculations. It includes methods for accelerated storage experiments, thoroughly explains statistical data treatment, and includes practical examples. Catalog no. 9291X, May 2010, 264 pp. ISBN: 978-1-4200-9291-2, $149.95 / £95.00

Edited by

Matthew W. Lorence Peter S. Pesheck General Mills, USA

A focused and comprehensive review, this book discusses the principles of microwave heating and ovens. It emphasizes the effect of food dielectric properties and geometry on heating uniformity and optimizing the flavors and colors of microwave foods. It includes coverage of microwave packaging materials and design as well as packaging, susceptors, and shielding. The book also examines product development, packaging, oven safety, computer modeling of microwave products, and active packaging. Catalog no. N10045, January 2010, 408 pp. ISBN: 978-1-4398-0207-6, $239.95 / £150.00

Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities Edited by

Elhadi M. Yahia Universidad Autonoma de Queretaro, Mexico

Providing a complete analysis of MA and CA research, development, and future possibilities, this book delineates the ideal conditions for many horticultural commodities and outlines the effects of MA and CA on the physiology and biochemistry of these commodities and on their flavors and quality. The 23 chapters in the book cover basic and applied aspects related to the science and application of this technology to the handling of specific agricultural commodities. Catalog no. 69578, 2009, 608 pp. ISBN: 978-1-4200-6957-0, $179.95 / £109.00

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Food Product Development An Integrated Approach to New Food Product Development

New Food Product Development

Howard R. Moskowitz

From Concept to Marketplace, Second Edition

Moskowitz Jacobs, Inc., White Plains, New York, USA

Gordon W. Fuller

I. Sam Saguy

"… a valuable reference book—rich in details, historical perspective, forward-looking advice, and references. … delivers helpful information in a concise, organized style—bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace. … The book is well cited and supported with technical knowledge and is sprinkled with fun with the food-speak used throughout the industry."

Edited by

Hebrew University of Jerusalem, Rehovot, Israel

Tim Straus The Turover Straus Group, Inc., Springfield, Missouri, USA

An exploration of the key disciplines essential for marketplace success, this book introduces The Success Equation based on the interrelationship of the key tasks critical to defining and executing for new product success. It highlights the importance of every task and the impact of each disciplines’ contribution throughout the process in optimizing the success of the product. The book explores integration of all parts, from defining consumer needs and food concept to understanding the importance of positioning, packaging and trade, to the technology and manufacturing required to accurately meet these needs. The Success Equation encompasses the elements that not only dramatically increase a product’s success, but also make that success increasingly sustainable. The text blends academic, ivory tower research with the experiences of seasoned, real market practitioners, which when combined, provide the tools for successful new product innovation. The concise, hands-on information includes advanced and emerging innovations in management, marketing, technology, strategy, consumer research and sales. The integrated coverage provides a complete picture of the expertise and knowledge needed to leverage new product development into commercial success. Contents: The Agenda for Successful New Product Development. Defining and Meeting Target Consumer Needs and Expectation. The Right Food. Proper Packaging and Preparation. Positioned Correctly at the Shelf and in the Media. Meet Corporate Logistics and Financial Imperatives. Index. Catalog no. 6553X, 2009, 503 pp. ISBN: 978-1-4200-6553-4, $179.95 / £109.00

—Journal of Product Innovation Management, Vol. 23, No. 3

Catalog no. 1673, 2005, 408 pp. ISBN: 978-0-8493-1673-9, $99.95 / £66.99

Developing New Food Products for a Changing Marketplace Second Edition Edited by

Aaron L. Brody President & CEO, Packaging/ Brody, Inc., Duluth, Georgia, USA

John B. Lord Saint Joseph's University, Philadelphia, Pennsylvania, USA

Written by world class authorities, this volume discusses formulation, sensory, and consumer testing; package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. The contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef. Catalog no. 2833, 2008, 616 pp. ISBN: 978-0-8493-2833-6, $98.95 / £62.99


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Food Product Development Sensory Evaluation Techniques Fourth Edition Morten C. Meilgaard Ann Arbor, Michigan, USA

B. Thomas Carr Carr Consulting, Evanston, Illinois, USA

Gail Vance Civille Sensory Spectrum Incorporated, New Providence, New Jersey, USA

"…a very useful book … if you are actively involved in sensory science you cannot afford to miss this book, even if you already have a previous Edition." —Dr. Johann W. Wiechers in IFSCC Magazine, Vol. 10, No. 1

"… easy to read yet conveys sophisticated ideas in a readily assimilated manner … I have no reservations in recommending this book to all …" —D.D. Muir, in Society of Dairy Technology, Vol. 60, No. 4


The Neurobiology of Olfaction Edited by

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

A comprehensive overview of the present status of knowledge and research on olfaction, this book includes content from genetics to behavior and from nematodes to humans. It also contains chapters about recent discoveries on odor coding from the olfactory epithelium to cortical centers and about neurogenesis in the olfactory epithelium and in the olfactory bulb. Written by a top researchers, each chapter provides an extensive list of reviews and original articles for students and scientists interested in further readings. Catalog no. 71971, January 2010, 448 pp. ISBN: 978-1-4200-7197-9, $159.95 / £99.00

Catalog no. 3839, 2007, 464 pp. ISBN: 978-0-8493-3839-7, $99.95 / £62.99


Introducing Food Science

Soft Drink and Fruit Juice Problems Solved Edited by

Robert L. Shewfelt

Philip R. Ashurst

University of Georgia, Athens, USA

Ashurst and Associates Eastman Dental Institute, UK

In a compelling new approach to introductory food science, this book proceeds from a nontechnical discussion of food issues that concern today’s consumer to an in-depth technical overview of the basic principles of the study of food. With the aid of flowcharts, photographs, and thought-provoking questions, the text assesses the importance of labeling and nutritional information and describes the requirements for providing consumers with the wealth of food options available on grocery store shelves. Catalog no. TX285, 2009, 385 pp. ISBN: 978-1-58716-028-8, $59.95 / £36.99

Robert Hargitt British Soft Drinks Association, UK

This reference provides answers and solutions to a wide variety of queries and difficulties commonly encountered in the development, manufacture, packaging and distribution of soft drinks, fruit juices and packaged waters. Arranged in practical question and answer format, the information can be found quickly and easily. Issues discussed include manufacturing limitations and shelf-life predictions during product development, beverage ingredients, manufacturing concerns from ingredient sourcing to filling operations and quality, safety, shelf-life and regulatory issues. Catalog no. WP7437, January 2010, 208 pp. ISBN: 978-1-4200-7437-6, $195.00 / £125.00

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Food Quality Assurance Food Plant Sanitation Design, Maintenance, and Good Manufacturing Practices

Food Industry Quality Control Systems

Michael M. Cramer

Mark Clute

Food Safety & Quality Assurance, Specialty Brands, Inc., Yorba Linda, California, USA

Turtle Mountain, LLC, Eugene, Oregon, USA

"This book is a welcome publication in the field of food processing equipment design, cleaning, maintenance and good manufacturing practice." —Maurice Walton, in Society of Dairy Technology, Vol. 60, No. 4

Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices provides information on how to create and design an effective food sanitation system. It includes the regulatory requirements of food plant sanitation; identifies microorganisms of food manufacturing concern; and explores the benefits of sanitary design, effective sanitation practices, and the means of verifying sanitation. It also identifies sanitary practices for plant personnel and defines the means of preventing chemical and physical food safety hazards through sanitation. Including photographs, diagrams, and tables, this text is an excellent reference for all food safety and food quality personnel. Using photograph, diagrams, and tables, this reference provides information on how to create and design an effective food sanitation system. It includes the regulatory requirements of food plant sanitation; identifies microorganisms of food manufacturing concern; and explores the benefits of sanitary design, effective sanitation practices, and the means of verifying sanitation. It also identifies sanitary practices for plant personnel and defines the means of preventing chemical and physical food safety hazards through sanitation. Catalog no. 4197, 2006, 304 pp. ISBN: 978-0-8493-4197-7, $162.95 / £99.00

With more than 100 tables, spreadsheets, and program outlines, this book outlines the role of management in overall quality control and the role of HACCP within a company. It explains the basics of quality control programs including pest control programs, lot coding, organizational charts, specifications, supplier certification, and sanitation programs. An accompanying CD-ROM contains supporting programs in a "plug-andplay" format and adaptable forms with specific examples and resources that allow companies to customize forms to fit their own needs. Catalog no. 8028, 2009, 536 pp. ISBN: 978-0-8493-8028-0, $146.95 / £93.00


Delivering Performance in Food Supply Chains Edited by

Carlos Mena Cranfield University, Bedfordshire, UK

Graham Stevens Consultant, UK

This volume identifies six key challenges in managing food and drinks supply chains. Each section of the book focuses on one. These include the fundamental role of relationship management in supply chains, the active alignment of supply and demand, different approaches to effective and efficient process management, quality and safety management, the effective use of new technologies, and the delivery of food as a sustainable and responsible activity. Catalog no. N10144, February 2010 ISBN: 978-1-4398-2726-0, $269.95 / £172.00


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Fruit & Vegetable Products New!


Enzymes in Fruit and Vegetable Processing

Postharvest Biology and Technology for Preserving Fruit Quality

Chemistry and Engineering Applications Alev Bayindirli Middle East Technical University, Ankara, Turkey

With contributions from more than 25 experts in their respective fields, this book focuses on the most promising international research developments and their current and potential industrial applications. It discusses the effect of enzymatic reactions on color, flavor, and texture; enzymeassisted production of value-added products from fruit and vegetable processing; the effects of nonthermal technologies on fruit and vegetable enzymes; biosensors for fruit and vegetable processing; and future trends for the industrial use of enzymes. This complete reference discusses the latest enzyme-assisted technologies and potential applications of cutting-edge approaches to help fruit and vegetable processors remain competitive in a fast-paced global market. It is also valuable for graduate students and novice researchers who will undoubtedly play an important role in future research of enzymes in fruit and vegetable processing. Contents: Introduction to Enzymes. Effect of Enzymatic Reactions on Color of Fruits and Vegetables. Major Enzymes of Flavor Volatiles Production and Regulation in Fresh Fruits and Vegetables. Effect of Enzymatic Reactions on Texture of Fruits and Vegetables. Selection of the Indicator Enzyme for Blanching of Vegetables. Enzymatic Peeling of Citrus Fruits. Use of Enzymes for Non-Citrus Fruit Juice Production. Enzymes in Citrus Juice Processing. Use of Enzymes for Wine Production. Effect of Novel Food Processing on Fruit and Vegetable Enzymes. Biosensors for Fruit and Vegetable Processing. Enzymes in Fruit and Vegetable Processing: Future Trends in Enzyme Discovery, Design, Production, and Application.

Daniel Valero and Maria Serrano University of Miguel Hernandez, Orihuela, Spain

Interest in the postharvest behavior of fruits and vegetables has a history as long as mankind’s. Once we moved past mere survival, the goal of postharvest preservation research became learning how to balance consumer satisfaction with quantity and quality while also preserving nutritional quality. A comprehensive overview of new postharvest technologies, this book examines the physical, chemical, and nutritional changes that occur during the ripening process. The book chronicles the changes in postharvest technology during the past three decades, highlighting the advances made possible through a deeper understanding of the postharvest physiology of raw produce. It focuses on how to maintain both sensorial and nutritional fruit quality parameters while also extending shelf life. The authors present a wide range of technological applications for postharvest strategies, including heat treatments, naturally-occurring compounds, modified atmosphere packaging, non-toxic chemical compounds, and active packaging. The text also discusses the advantages and disadvantages of using cold temperatures during handling, packaging, and storage. Exploring future directions, the book concludes with coverage of emerging technologies such as atmospheres with high O2, biological control, and the use of UV-light. It offers a firm grounding in the basic knowledge of postharvest research, technology, and applications. The text illustrates a broad range of approaches based on years of research and brings them together in a convenient, easily accessible resource. Catalog no. K10140, May 2010, 287 pp. ISBN: 978-1-4398-0266-3, $139.95 / £89.00

Catalog no. 94335, May 2010, 405 pp. ISBN: 978-1-4200-9433-6, $159.95 / £99.00

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Functional Foods & Nutraceuticals New!


Bioactive Peptides

Designing Functional Foods

Applications for Improving Nutrition and Health Richard Owusu-Apenten University of Ulster, Coleraine, Northern Ireland

Presenting data from human studies and clinical trials, along with the latest research findings and scientific evidence, this timely work summarizes the benefits of bioactive peptides to mitigate major metabolic derangements arising from chronic illnesses and thereby avoid unwanted weight loss. This book covers general principles, such as host response and quality factors, as well as specific health benefits and case studies including ageing, AIDS, and COPD. Catalog no. K10702, June 2010, 414 pp. ISBN: 978-1-4398-1362-1, $169.95 / £108.00

Measuring and Controlling Food Structure Breakdown and Nutrient Absorption Edited by

D.J. McClements and E.D. Decker University of Massachusetts, USA

With contributions from leading figures in industry and academia, this book reviews key issues in the design of health-promoting foods. It examines oral physiology and gut microbial ecology, then focuses on the digestion, absorption, and physiological effects of significant food components. It discusses advances in methods to study food sensory perception, digestion, and absorption and examines the implications of these new advances in the design of functional foods. Catalog no. WP9485, January 2010, 744 pp. ISBN: 978-1-4200-9485-5, $279.95 / £170.00

Coming Soon!

Chitin, Chitosan, Oligosaccharides and Their Derivatives

Dictionary of Nutraceuticals and Functional Foods N.A. Michael Eskin

Biological Activities and Applications

University of Manitoba, Winnipeg, Canada

Edited by

Tel-Hai Academic College, Upper Galilee, Israel

Se-Kwon Kim Pukyong National University, Busan, South Korea

A comprehensive review of the biological activities and industrial applications of chitin, chitosan, oligosaccharides, and their derivatives, this book provides a balanced presentation of the various materials, functionalities, applications, and advantages of these polysaccharides in food, nutrition, and agriculture. It focuses first on source and production, then covers physical and chemical aspects, structural modifications and functions, and biological activities and mechanisms of action. A comprehensive assessment of applications concludes the coverage. Catalog no. K10823, July 2010, c. 784 pp. ISBN: 978-1-4398-1603-5, $189.95 / £121.00


Snait Tamir

"… highly recommended … good reference source … an informative, helpful, and concise science-based source of information on a multitude of food products and compounds for questions from their patients." —William Artz, University of Illinois in INFORM

Each entry lists the most current information on the product or compound, its role in the promotion of health or the prevention of disease, and peer-reviewed literature references. This reference also contains 172 chemical structures, 102 figures, 73 schemes, and 64 tables. Catalog no. 1572, 2006, 520 pp. ISBN: 978-0-8493-1572-5, $98.95 / £62.99

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Functional Foods & Nutraceuticals Fatty Acids in Foods and their Health Implications Third Edition Edited by

Ching Kuang Chow University of Kentucky, Lexington, USA

"... very well written … covers all the important issues at resonate with many people in relation to chronic diseases and their associated risk factors … uses relatively simple language appropriate for undergraduate students, but it also includes the more advanced information … It is a book worth procuring, either to read or use a reference source." —Elizabeth Kamau-Mbuthia, Department of Human Nutrition and Pre-Clinical Studies, Egerton University, in INFORM, Vol. 20, No. 7

Catalog no. 7261, 2008, 1296 pp. ISBN: 978-0-8493-7261-2, $194.95 / £127.00


Fatty Acids in Health Promotion and Disease Causation Edited by

Ronald R. Watson This book focuses on heart disease and the role that fatty acids can play in its prevention and causation. It provides information on special populations, Native Americans, stroke, and cardiac injury as examples of areas where fatty acids play a key role. The book also discusses body composition, diabetic disease, and health promotion, and actions after transformation by oxidation. It includes coverage of fatty acids in health promotion and diseases such as cancer, intestinal microbes, and membrane functions. Catalog no. N10251, January 2010, 865 pp. ISBN: 978-1-893997-65-3, $175.00 / £114.00

Functional and Specialty Beverage Technology Paul Paquin, Ph.D. Universite Laval, Canada

This collection reviews the key ingredients, formulation technology, and health effects of functional and specialty beverages. It covers essential ingredients such as stabilizers and sweeteners, and then explores formulation issues such as fortification technology and methods to extend shelf-life. The coverage includes dairy based beverages, methods to improve their nutritional and sensory qualities, and the functionality of milk. The book also reviews of advances in the plantbased beverage sector, exploring product development and the role of beverages in the diet. Catalog no. N10001, 2009, 384 pp. ISBN: 978-1-4200-9987-4, $249.95 / £150.00

Handbook of Fermented Functional Foods Second Edition Edited by

Edward R. Farnworth Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada

Featuring five new chapters and updating all data to reflect the latest research findings, this second edition examines the production techniques and health benefits of fermented foods. It includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It covers fermented milk and soy products, Korean Kimchi and Doenjang, and sauerkraut. It explains the bioactivity of microorganisms and investigates the practice of producing probiotic cultures to add to fermented foods for increased health benefit. Catalog no. 53264, 2008, 600 pp. ISBN: 978-1-4200-5326-5, $167.95 / £104.00

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Functional Foods & Nutraceuticals Handbook of Nutraceuticals and Functional Foods

Handbook of Prebiotics

Second Edition

Glenn R. Gibson

Edited by The University of Reading, UK

Edited by

Robert E.C. Wildman Demeter Consultants, Dripping Springs, Texas, USA

"… very neatly presented and contains some useful tables and numerous figures illustrating chemical structures and metabolic pathways." —Marnie E. Light, School of Biological and Conservation Sciences, University of KwaZulu-Natal Pietermaritzburg, in South African Journal of Botany, Vol. 74

" … an ideal resource for the nutritionist or food scientist looking for comprehensive, cutting edge data on this emerging food industry trend." —Nichole Dandrea, Hospital of the University of Pennsylvania, in Scan’s Pulse

Catalog no. 6409, 2007, 560 pp. ISBN: 978-0-8493-6409-9, $164.95 / £105.00

Marcel B. Roberfroid Université Catholique de Louvain, Brussels, Belgium

"I would strongly recommend this book for food scientists, gastroenterologists interested in intestinal microecology, and anyone working in the prebiotic and probiotic industry." —Martin H. Floch, Section of Digestive Diseases, Yale University School of Medicine, in Journal of Clinical Gastroenterology, Vol. 42, No. 10

Presenting a balanced, research-based view, this handbook discusses the biomechanics of prebiotics, their effects on immune status, and other health implications such as reduced incidence of gastroenteritis and chronic pathogenic gut disorders. Catalog no. 8171, 2008, 504 pp. ISBN: 978-0-8493-8171-3, $157.95 / £99.00

New! New!

Handbook of Nutraceuticals Volume I Ingredients, Formulations, and Applications Edited by

Health Benefits and Food Applications Edited by

Susan Sungsoo Cho NutraSource Inc., Laurel, Maryland, USA

Yashwant Pathak Sullivan University, Louisville, Kentucky, USA

The first reference of its kind, this volume analyzes nutraceutical extracts and formulations in a pharmacopoeia-like manner. Introductory chapters provide information on characterization and methods for developing reproducible products. Each of the more than 175 monographs follows a unified format. Each is characterized by origin and as many as 17 properties. A second section focuses on formulations aimed at specific disorders. The text also includes chapters on safety and toxicity. Catalog no. 82213, January 2010, 400 pp. ISBN: 978-1-4200-8221-0, $149.95 / £89.00


Handbook of Prebiotics and Probiotics Ingredients

Terry Finocchiaro National Starch Food Innovation, Bridgewater, New Jersey, USA

While there is little dispute that probiotics and prebiotics have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with functional foods. This volume explores these variables and highlights the most current biological research and applications. It examines the sources of prebiotics and probiotics, describes the physiological functions and discusses promising applications. Catalog no. 62131, January 2010, 454 pp. ISBN: 978-1-4200-6213-7, $159.95 / £99.00

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Meats New!

Applied Muscle Biology and Meat Science Edited by

Min Du and Richard J. McCormick University of Wyoming, Laramie, USA

Many of the difficulties that meat and animal scientists face when attempting to address specific problems—such as stress susceptibility and poor meat quality in swine—stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion to meat. This book provides current knowledge about skeletal muscle and meat, and serves as a platform for further investigation of specific technical issues. It outlines the tremendous strides made in recent years, particularly pertaining to the understanding of the mechanisms that control skeletal muscle growth and development. With a distinguished international team of contributors, this text discusses the impact these factors have on meat production and quality with worldwide applicability. The reference covers a wide range of topics in muscle biology and meat science, including genetic selection, muscle structure and development, muscle protein turnover and meat tenderization, meat quality, collagen, color, lipid, and meat safety. With approximately 85 illustrations and tables, the text focuses on biological changes and the appropriate management techniques for meat animals. Given recent developments in energy costs and distribution and changes in the commodities markets driven by the demand for biofuels, the challenges for animal production agriculture will only increase. This text furthers understanding of the underlying biological mechanisms related to animal and meat production— an understanding that will play an integral role in solving many industry challenges. Catalog no. 92723, 2009, 360 pp. ISBN: 978-1-4200-9272-1, $109.95 / £54.99

Poultry Meat Processing Second Edition Edited by

Casey M. Owens University of Arkansas, Fayetteville, USA

Christine Alvarado Texas Tech University, Lubbock, USA

Alan R. Sams Clemson University, SC, USA Texas A&M University, College Station, USA

Praise for the First Edition "It is exciting to see this current volume edited by Alan Sams because it clearly fills the need for a modern and comprehensive work. It is authored by qualified scientists in their respective areas of expertise … well referenced such that it is an excellent resource book for advanced study and as a reference manual for the poultry industry." —Daniel L. Fletcher, Professor, University of Georgia, in Poultry Science

"… a contribution that will be well accepted by the meat and poultry industry. It will surely supply valuable information for use… as a reference and textbook. Those that contributed to this publication are … authorities whose information is authentic and highly regarded." —Journal of Muscle Foods

The first edition of Poultry Meat Processing provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, and engineering involved. Upholding its reputation as the most comprehensive text available, the second edition features three new chapters Nutritive Value of Poultry Meat, C0-products and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S. Written by acknowledged experts, the text also offers significant updates on important subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation, and the latest packaging technology. Catalog no. 91891, February 2010, 448 pp. ISBN: 978-1-4200-9189-2, $99.95 / £60.99

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Nutrition Science New!


Dimensions of Food Seventh Edition

Micronutrients and Brain Health

Vickie A. Vaclavik

Edited by

University of Texas Southwestern Medical Center, Dallas, USA & UT Southwestern Medical Center, Dallas, TX, USA

Lester Packer and Enrique Cadenas

Marcia H. Pimentel, and Marjorie M. Devine Cornell University, Ithaca, New York, USA

"This is an interesting delivery of nutritional information. By engaging the individual in exercises to look at food and labels, the book strives to incorporate adult learning principles. The chapters do not necessarily build on each other. As a result, readers could work on different topics in the order of their own choice." —Carol Boswell, Ed.D., Texas Technical University Health Sciences Center, in Doody's Notes

Catalog no. K11151, February 2010, 360 pp. Soft Cover, ISBN: 978-1-4398-2167-1 $69.95 / £49.99

University of Southern California, Los Angeles, USA

Helmut Sies Heinrich-Heine-Universitaet, Dusseldorf, Germany

Manfred Eggersdorfer DSM Nutritional Products Ltd., Basel, Switzerland

Under the direction of leading experts in oxidative stress, this book addresses cutting-edge areas of research regarding micronutrients and the brain. It discusses age-related metabolic pathways, mitochondrial nutrients, and neurodegeneration. Additional chapters cover flavonoids, cell signaling, and neuronal functions, as well as the role of choline, amino acids, metals, and other micronutrients in brain health. The text places a particular emphasis on lipoic acid, which is shown to be a therapeutic agent. Catalog no. 73516, January 2010, 460 pp. ISBN: 978-1-4200-7351-5, $169.95 / £108.00



Folate in Health and Disease

Case Studies in Physiology and Nutrition

Second Edition Edited by

Lynn B. Bailey University of Florida, Gainesville, USA

This volume explores new areas of folate-related basic science coupled with a public health perspective. It presents new insights related to folate chemistry, bioavailability, kinetics, metabolism, nutrient-gene, and nutrient-nutrient interaction and research findings targeted to birth defects, vascular and neurological diseases, and cancer. Epidemiological evidence is interpreted in tandem with new findings related to folate’s mechanistic role in health maintenance and disease/birth defect prevention. Catalog no. 71246, January 2010, 602 pp. ISBN: 978-1-4200-7124-5, $149.95 / £95.00


Lynne Berdanier Gainesville State College, Georgia, USA

Carolyn D. Berdanier Professor Emerita, University of Georgia, Athens, USA

Designed to encourage critical thinking skills, this text of case studies presents a range of issues including anemia, diabetes, obesity, over- and malnutrition, starvation, parasites, dementia, and vitamin deficiencies. Each study presents patient background, lists symptoms and clinical findings, and poses questions. Another section lists solutions, scientific information, and opportunities for further learning. The text provides an understanding of nutritional components by defining biochemical, mechanical, and physical functions. Catalog no. 88777, January 2010, 176 pp. Soft Cover, ISBN: 978-1-4200-8877-9 $59.95 / £38.99

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