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ContentsFOOD SCIENCE .................................................................................................................................................................... 2Additives & Ingredients .......................................................................................................................................................................................................................................................................... 2Brewing & Fermentation ....................................................................................................................................................................................................................................................................... 3Culinary Science ......................................................................................................................................................................................................................................................................................... 5Engineering & Processing .................................................................................................................................................................................................................................................................... 6Fats & Oils ..................................................................................................................................................................................................................................................................................................... 12Food Biotechnology ............................................................................................................................................................................................................................................................................. 13Food Chemistry ........................................................................................................................................................................................................................................................................................ 14Fruits & Vegetables ................................................................................................................................................................................................................................................................................ 17Functional Foods & Nutraceuticals .............................................................................................................................................................................................................................................. 19Laws & Regulations ................................................................................................................................................................................................................................................................................ 22Meats .............................................................................................................................................................................................................................................................................................................. 23Microbiology & Safety .......................................................................................................................................................................................................................................................................... 24Packaging .................................................................................................................................................................................................................................................................................................... 28Product Development ......................................................................................................................................................................................................................................................................... 29Quality Assurance ................................................................................................................................................................................................................................................................................... 30Seafood ......................................................................................................................................................................................................................................................................................................... 31

NUTRITION ........................................................................................................................................................................ 32Nutrition in Health & Disease .......................................................................................................................................................................................................................................................... 32Nutrition Science ..................................................................................................................................................................................................................................................................................... 40Sports Nutrition ........................................................................................................................................................................................................................................................................................ 41

Index ................................................................................................................................................................................... 43

Dummy text to keep placeholderDummy text to keep placeholderPolysaccharidesEnzymes in Food and Beverage ProcessingNatural Fibers in Food and NutritionEdited by Muthusamy Chandrasekaran, Cochin University

of Science and Technology, Kerala, IndiaIn addition to introducing the basic concepts and fundamentalprinciples of enzymes, this comprehensive book on the use ofenzymes in bioprocessing of food and beverages productioncovers development of novel enzymes with desired propertiesand functions for use in food industries, application of enzymesin different food and beverage industries, recent advances inenzymology, functional foods, probiotics, and food additives.

CRC Press

Edited by Noureddine BenkebliaThis book reviews the evidence supporting the influence of plantfibers on our daily life by either having impacts on our nutritionor improving processed foods for human and animal feeding.By bringing new information and updating existing scientificdata, this book will also be a consistent source of informationfor both professional and non-professionals that are involved infood science and technology, nutrition, and even medicalsciences related to human health and well-being.

CRC PressMarket: Food Additives & IngredientsOctober 2015: 254 x 178: 540pp

Market: Food & Culinary ScienceHb: 978-1-482-22128-2: £121.00June 2014: 235 x 156: 512ppeBook: 978-1-482-22130-5Hb: 978-1-466-57181-5: £123.99* For full contents and more information, visit: www.crcpress.com/9781482221282eBook: 978-1-466-57182-2* For full contents and more information, visit: www.crcpress.com/9781466571815

Dummy text to keep placeholderFood By-Product Based Functional Food PowdersEdited by Özlem Tokuşoğlu, Celal Bayer University, Manisa, TurkeySeries: NutraceuticalsBy-products of food processing operations may still contain valuable substances such asdietetic fiber, organic acids, pigments, and flavors. Drying these by-products and convertingthem into powder offers a way to preserve them as useful and valuable products. This bookcovers by-products derived from seafood, oil and fat, tea and herbal tea, milk and dairyproducts, fruits and vegetables, and meat and processed meat products. This referencebook discusses the characterization, enhancing technologies, and processing of foodby-product powders. It also addresses biological interactions, drug interactions, andpharmacological evaluations of food by-products.

CRC PressMarket: Food & Culinary ScienceJune 2016: 235 x 156: 336ppHb: 978-1-482-22437-5: £159.00eBook: 978-1-482-22438-2* For full contents and more information, visit: www.crcpress.com/9781482224375

Dummy text to keep placeholderNanotechnology in NutraceuticalsProduction to ConsumptionEdited by Shampa Sen, School of Bio Sciences and Technology & Centre for Excellencein Nano composites, VIT University, Tamil nadu, India and Yashwant Pathak, Universityof South Florida College of Pharmacy, Tampa, USASeries: NutraceuticalsNanotechnology is being widely used in the production and processing of nutraceuticals.This book focuses on the applications of nanotechnology in nutraceuticals and functionalfoods, their characterizations, consumer response to nanotechnology in foods and themodeling and simulation of nano-bio systems. A detailed description of computationalapproaches to understand nano-bio interaction is included along with a discussion ofgovernmental regulations and HACCP in the production of nutraceuticals.

CRC PressMarket: Food & Culinary ScienceAugust 2016: 235 x 156: 552ppHb: 978-1-498-72188-2: £159.00eBook: 978-1-498-72189-9* For full contents and more information, visit: www.crcpress.com/9781498721882

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ADDITIVES & INGREDIENTS2

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Dummy text to keep placeholderDummy text to keep placeholderHandbook of Indigenous Foods Involving AlkalineFermentation

Cocoa and Coffee FermentationsEdited by Rosane F. Schwan, Universidade Federal de Lavras,Brazil and Graham H. Fleet, University of New South Wales,Sydney, AustraliaSeries: Fermented Foods and Beverages SeriesThis is the first book to focus on the scientific principlesunderlying the fermentation processes of cocoa and coffeebeans and their impact on product quality and safety. The textcompiles the knowledge from the different disciplines involvedin fermentation, including botany, chemistry, microbiology,biochemistry, food science, and sensory science. The chaptersdiscuss the botanics of the beans; fermentation methods; themicrobiology of fermentation; the biochemistry and physiologyof fermentation; the impacts of fermentation on bean flavor,

Edited by Prabir K. Sarkar, University of North Bengal, Siliguri,India and M.J. Robert Nout, Wageningen University, TheNetherlandsSeries: Fermented Foods and Beverages SeriesThis book describes the history, culture, production,microbiology, biochemistry, nutritional value, and roles of thediet of indigenous alkaline-fermented foods. The rise in pHduring the production of these foods results in an environmentthat makes the substrate unsatisfactory for the growth ofundesirable microorganisms and determines whatmicroorganisms can survive, multiply, and carry out thefermentation. This book emphasizes the processes in thefermentations and the factors that influence the development

quality, and safety; chocolate and coffee derived from the beans; and the processing ofwaste materials.

of the characteristic microbiota and the biochemical and organoleptic changes inducedby them.

CRC PressMarket: Food ScienceOctober 2014: 235 x 156: 633pp CRC PressHb: 978-1-439-84791-6: £135.00 Market: Food & Culinary ScienceeBook: 978-1-439-84793-0 July 2014: 235 x 156: 629pp* For full contents and more information, visit: www.crcpress.com/9781439847916 Hb: 978-1-466-56529-6: £114.00

eBook: 978-1-466-56530-2* For full contents and more information, visit: www.crcpress.com/9781466565296

Dummy text to keep placeholderDummy text to keep placeholderHealth Benefits of Fermented Foods and BeveragesFermented Foods, Part I

Edited by Jyoti Prakash Tamang, Sikkim University, Gangtok,IndiaDemonstrating and explaining the health-promoting andtherapeutic properties of fermented foods, this comprehensivebook covers both the molecular process of fermentation andthe resulting benefit to nutritional value and long-term health.Examining a range of fermented food products from yogurt totempeh to wine, it looks at probiotic activity, degradation ofanti-nutritive compounds, and the conversion of substrates intoconsumable products with enhanced flavor and aroma.Fermentation has also been shown to provide antioxidantfunctions, suppress allergic reactions, and improve overall

digestion.

Biochemistry and BiotechnologyEdited by Didier Montet, Intl Center for Agri Research forDevelopment (Cirad), France and Ramesh C. Ray, CentralTuber Crops Research Institute (Regional Centre),Bhubaneswar, IndiaAs part one of a three volume series, this book discusses thebiochemical and biotechnological applications of fermentedfoods involving acetic acid bacteria, lactic acid bacteria, ethanolicyeasts and fungi in accelerating the many and variable functionalfactors in fermented foods. The book will delve in-depth intothe biochemical and biotechnological aspects that unravel thefunctional and nutraceutical attributes of fermented foods andbeverages and the implicated microorganisms. It will containnew and diverse information on the microbiological aspectsand will cover Latin American fermented foods, health benefits

of fermented foods, as well as food safety issues and control measures.

CRC PressMarket: Food & Culinary ScienceApril 2015: 254 x 178: 638ppHb: 978-1-466-58809-7: £108.00eBook: 978-1-466-58810-3CRC Press* For full contents and more information, visit: www.crcpress.com/9781466588097Market: Food & Culinary Science

December 2015: 235 x 156: 413ppHb: 978-1-498-74079-1: £114.00eBook: 978-1-498-74081-4* For full contents and more information, visit: www.crcpress.com/9781498740791

Dummy text to keep placeholderDummy text to keep placeholderFermented Foods of Latin AmericaFermented Milk and Dairy ProductsFrom Traditional Knowledge to Innovative ApplicationsEdited by Anil Kumar Puniya

Series: Fermented Foods and Beverages SeriesThis book examines all advanced areas of research on fermentedmilks and includes the most recent references available. It coversthe types of products based on fermentation pattern, indigenousproducts, the microbiological processes involved, starter culturesinvolved in the production, nutritional and functional aspects,various health benefits associated with these products, andquality assurance and future prospects. All these issues linkedto fermented milk and milk products are discussed in detail,using a global perspective.

CRC Press

Edited by Svetoslav D. Todorov and Luis A. Nero, Universidade Federal de Vicosa,BrazilSeries: Food Biology SeriesDue to the indigenous knowledge of pre-Colombian indigenous tribes and the newmethods introduced by the immigrants arriving from Europe and other continents, a widevariety of fermented foods are produced in Latin America. In this book, we have collectedinformation about the Latin American experience in the production of dairy, meat andwine. Special focus has been given to fermented fruits and vegetables as it is part of thegenetic heritage of the South American continent. Pre-Columbian knowledge onpreparation of various fermented food products is covered in the book.

CRC PressMarket: Food & Culinary ScienceMarket: Brewing & FermentationApril 2016: 235 x 156: 350ppAugust 2015: 235 x 156: 744ppHb: 978-1-498-73811-8: £159.00Hb: 978-1-466-57797-8: £121.00eBook: 978-1-498-73812-5eBook: 978-1-466-57800-5* For full contents and more information, visit: www.crcpress.com/9781498738118* For full contents and more information, visit: www.crcpress.com/9781466577978

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3BREWING & FERMENTATION












Dummy text to keep placeholderMicroorganisms and Fermentation of TraditionalFoods

Edited by Ramesh C. Ray, Central Tuber Crops ResearchInstitute (Regional Centre), Bhubaneswar, India and MontetDidier, Intl Center for Agri Research for Development (Cirad),FranceSeries: Food Biology SeriesThe first volume in a series covering the latest information inmicrobiology, biotechnology, and food safety aspects, this bookis divided into two parts. Part I focuses on fermentation oftraditional foods and beverages, such as cereal and milk productsfrom the Orient, Africa, Latin America, and other areas. Part twoaddresses fermentation biology, discussing specific topicsincluding microbiology and biotechnology of wine and beer,lactic fermented fruits and vegetables, coffee and cocoafermentation, probiotics, bio-valorization of food wastes, and

solid state fermentation in food processing industries.


Dummy text to keep placeholderValorization of Wine Making By-Products

Edited by Matteo Bordiga, PhD, Universita del PiemonteOrientale, Novara, ItalyVine cultivation and the wine making process generate asignificant number of waste by-products. including pruning,stem, pomace and seeds, carbon dioxide, and wastewater.Efficient utilization of food processing by-products representschallenges for the profitability of the food industry. Efforts needto be made to optimize the technology to minimize by-productwaste. This book provides a comprehensive overview of winemaking by-products and their potential utilization, presentinga number of value adding technologies for the valorization ofthose products.

CRC PressMarket: Brewing & FermentationOctober 2015: 235 x 156: 365ppHb: 978-1-482-25533-1: £108.00eBook: 978-1-482-25534-8* For full contents and more information, visit: www.crcpress.com/9781482255331


BREWING & FERMENTATION4






Dummy text to keep placeholderA Chef's Guide to Gelling, Thickening, andEmulsifying Agents

Alicia FoundationThe use of food texturizing agents has been steadily increasingin the culinary industry. Understanding how to use thesetexturizing agents is important for chefs of all levels, fromprofessionals to culinary students and amateur cooks. This newwork from famed chef Ferran Adria’s Alícia Foundation providesa clear and practical guide for any chef who wants to work withthese texturing agents. The book discusses more than 20carefully tested gelling, thickening, foaming, and emulsifyingagents.

CRC PressMarket: Food ScienceOctober 2014: 229 x 152: 360ppHb: 978-1-466-56507-4: £31.99eBook: 978-1-482-29787-4* For full contents and more information, visit: www.crcpress.com/9781466565074

TEXTBOOKCooking as a Chemical ReactionCulinary Science with Experiments

Z. Sibel Ozilgen, Yeditepe University, Istanbul, TurkeyThis unique textbook provides experiments geared for studentsin culinary arts, nutrition, dietetics, and gastronomy programs.It is intended for students with limited scientific backgroundwho are studying different aspects of food preparation andprocessing. The text uses experiments and experiences fromthe kitchen, rather than theory, as the basic means of explainingthe scientific facts and principles behind food preparation andprocessing. An instructor’s manual providing the expectedoutcomes of the experiments and figure slides for teaching areavailable with qualifying course adoption.

CRC PressMarket: Food & Culinary ScienceSeptember 2014: 254 x 178: 299ppPb: 978-1-466-55480-1: £31.99eBook: 978-1-466-55481-8* For full contents and more information, visit: www.crcpress.com/9781466554801

Dummy text to keep placeholderThe Billionaire's ChefCooking for the Rich and Famished

Neal SalisburyFrom cooking for Martha Stewart to reclusive billionaires, ChefNeal Salisbury has been serving the world's power elite for 15years. This book takes readers on the most honest journey intothe ultra-private world of working for, living and travelling withthe world's billionaires of today. It offers tips and techniques oncooking in this rarified life, interspersed with vignettes andpictures of this lifestyle. The author focuses on what is uniqueabout the operation on a ship, plane or makeshift kitchen on abeach.

CRC PressMarket: Food and Culinary ScienceSeptember 2014: 229 x 152: 280ppPb: 978-1-466-58755-7: £19.99eBook: 978-1-466-58756-4* For full contents and more information, visit: www.crcpress.com/9781466587557


5CULINARY SCIENCE







Dummy text to keep placeholderDummy text to keep placeholderCocoa Production and Processing TechnologyAdvances in Heat Pump-Assisted Drying

Technology Emmanuel Ohene Afoakwa, Department of Nutrition andFood Science, University of GhanaThis book presents detailed explanations of technologies forsustainable production of high-quality and safe cocoa beans forthe global confectionary industry. It describes up-to-datetechnologies and approaches to modern cocoa productionpractices, global production and consumption trends as well asprinciples of cocoa processing and chocolate manufacture. Itcovers the origin, history and taxonomy of cocoa, and examinesthe fairtrade and organic cocoa industries. The chapters providein-depth coverage of cocoa cultivation, harvesting andpost-harvest treatments, genotypic variations, fermentationtechniques, drying, storage and transportation.

Edited by Vasile Minea, Hydro-Québec Research Institute, Shawinigan, Québec,CanadaSeries: Advances in Science & TechnologyConventional dryers offer limited opportunities to increase energy efficiency. Heat pumpdryers are more energy and cost effective, as they can recycle drying thermal energy andreduce CO2, particulate, and VOC emissions due to drying. This book provides anintroduction to the technology and current best practice. It enables the reader to engageconfidently with the technology and provides a wealth of information on theories, principles,current practices and future direction of the technology. It will answer questions aboutrisks, advantages vs. disadvantages, impediments, and will offer solutions to currentproblems.

CRC Press CRC PressMarket: Engineering - Chemical Market: Crop ScienceMay 2016: 235 x 156: 256pp February 2014: 235 x 156: 374ppHb: 978-1-498-73499-8: £121.00 Hb: 978-1-466-59823-2: £111.00eBook: 978-1-498-73500-1 eBook: 978-1-466-59824-9* For full contents and more information, visit: www.crcpress.com/9781498734998 * For full contents and more information, visit: www.crcpress.com/9781466598232

2nd Edition • 2 Volume SetDummy text to keep placeholderEncyclopedia of Agricultural, Food, and BiologicalEngineering, Second Edition (Online Version)

Advances in Technologies for ProducingFood-relevant Polyphenols

Edited by Dennis R. Heldman, Heldman Associates, Mason,Ohio, USA and Carmen I. Moraru, Cornell University, Ithaca,New York, USAExamining the role of engineering in delivery of quality consumerproducts, this expansive resource covers the development anddesign of procedures, equipment, and systems utilized in theproduction and conversion of raw materials into food andnonfood consumer goods. With nearly 2000 photographs,figures, tables, and equations—including 128 color figures—the

Edited by Jose Cuevas Valenzuela, Jose Rodrigo Vergara-Salinas and Jose RicardoPerez-CorreaSeries: Contemporary Food EngineeringThis book serves as a reference to develop and optimize processes to obtain polyphenolsand produce polyphenol-rich foods. It covers the identification and characterization ofseveral classes of polyphenols and analyzes their food-relevant bioactive properties (e.g.antioxidant, antibacterial, antiviral, anticancer properties) and bioavailability. It then coversthe main technologies used to obtain polyphenol extracts from different sources such assolvent extraction, pressurized liquid extraction and supercritical extraction and discussesthe techniques and processes used to add polyphenols to food matrices. book emphasizes and illustrates the various engineering processes associated with the

production of materials with agricultural origin. With contributions from more than 350CRC Press experts and featuring more than 200 entries and 3600 references, this is the largest and

most comprehensive guide on raw production technology.Market: Food & Culinary ScienceJune 2016: 235 x 156: 296pp

CRC PressHb: 978-1-498-71497-6: £140.00October 2010: 276x219: 2114ppeBook: 978-1-498-71499-0Hb: 978-1-439-81111-5: £627.00* For full contents and more information, visit: www.crcpress.com/9781498714976eBook: 978-1-498-71107-4Online/Web: 978-1-439-82806-9: £311.00Prev. Ed Online/Web: 978-0-824-70937-2* For full contents and more information, visit: www.crcpress.com/9781439828069

Dummy text to keep placeholderTEXTBOOKEncyclopedia of Biotechnology in Agriculture andFood (Online Version)

Batch ProcessingModeling and Design

Urmila Diwekar, Vishwamitra Research Institute, ClarendonHills, Illinois, USABatch processes are widely used in pharmaceutical, food, andspecialty chemicals where high value, low volume products aremanufactured. Designing these processes and unit operationscan be an onerous task that requires computational efforts. Withexamples, case studies, and more than 100 homework problems,this book presents an overview of computer-aided designpackages and describes the unit operations in batch andbioprocessing. Providing students with a thorough groundingin the numerical methods necessary to solve design problems,it discusses the basics of design, modeling, and optimization.Figure slides are available upon qualifying course adoption.

Edited by Dennis R. Heldman, Heldman Associates, Mason,Ohio, USA and Dallas G. Hoover, University of Delaware,Newark, USAFocusing on the science and applications of molecular biologyto agriculture and foods, this encyclopedia describes the newtools for use in the production of raw agricultural materials andthe manufacturing of food products. Two hundred entries coverareas such as cloned animals, genetically modified anddrought-resistant plants, biodiversity, and nutritionally enhancedfoods. The encyclopedia explores media coverage ofbiotechnology, governmental regulations associated with it,

consumer acceptance, and environmental issues. Illustrations and comprehensive referencescomplement the text. This reference is also available in an online format.

CRC Press CRC PressMarket: Chemical Engineering July 2010: 276x219: 784ppFebruary 2014: 235 x 156: 268pp Hb: 978-0-849-35027-6: £310.00Hb: 978-1-439-86119-6: £95.00 Online/Web: 978-0-849-35044-3: £225.00eBook: 978-1-439-86125-7 * For full contents and more information, visit: www.crcpress.com/9780849350443* For full contents and more information, visit: www.crcpress.com/9781439861196


ENGINEERING & PROCESSING6












Dummy text to keep placeholderDummy text to keep placeholderExperimental Design and Process OptimizationEngineering Aspects of Food Emulsification and

Homogenization Maria Isabel Rodrigues, University of Campinas, Brazil andAntonio Francisco Iemma, University of Sao Paulo, BrazilThis book is an excellent educational aid for teaching themethodology of experimental design and response surfaceanalysis. It is also a valuable resource for use in R&D as well asfor the development or improvement of both analyticalmethodologies and industrial processes. The authors describethe benefits of the sequential strategy of factorial design, explorethe screening design technique developed by Plackett andBurman as an alternative to preliminary selection, and reviewstatistical science essentials to aid readers in understanding andapplying the concepts presented.

Edited by Marilyn Rayner and Petr DejmekSeries: Contemporary Food EngineeringThis book describes the state-of-the-art technology and bringstogether aspects from physical chemistry, fluid mechanics, andchemical engineering. These aspects are the foundation neededfor understanding emulsification at more than a rudimentarylevel. This is the first comprehensive treatment of emulsificationincluding state-of-the art developments and integration of allthree aspects available in English. The book’s perspective is thatof the unit emulsification process, using fundamental theoryfrom different fields to discuss design and function of differentemulsification techniques.

CRC PressMarket: Food EngineeringDecember 2014: 254 x 178: 336ppCRC PressHb: 978-1-482-29955-7: £119.00Market: Food & Culinary ScienceeBook: 978-1-482-29956-4April 2015: 235 x 156: 331pp* For full contents and more information, visit: www.crcpress.com/9781482299557Hb: 978-1-466-58043-5: £114.00


Dummy text to keep placeholderDummy text to keep placeholderFood Engineering Handbook, Two Volume SetEngineering Aspects of Membrane Separation and

Application in Food Processing Edited by Theodoros Varzakas, Higher Institute of Kalamata,Greece and Constantina Tzia, National Technical Universityof Athens, GreeceSeries: Contemporary Food EngineeringThis two-volume set offers a complete reference on foodengineering and processing operations. It examines thethermophysical properties and modeling of processes such aschilling, freezing, and dehydration; covers the key aspects offood engineering, from mass and heat transfer to steam andboilers, heat exchangers, diffusion, and absorption; and exploresnew and emerging food engineering processes. It provides astimulating review of food engineeringphenomena andaddresses the basic and applied principles of food

engineeringmethods used in food processing operations around the world.

Edited by Gyula Vatai, Corvinus University of Budapest, Budapest, Hungary, ErikaBekassy-Molnar, Corvinus University of Budapest, Hungary, Robert W. Field, Universityof Oxford, Oxford, England, UK and Frank Lipnizki, Alta Laval Copenhagen, Soborg,DenmarkSeries: Contemporary Food EngineeringDuring the past two decades, membrane separation processes have become standard.The properties of modern membrane technology make it suitable for applications in thefood industry. This book presents the principles and applications of these techniques. Thefirst section of the text covers characteristics of membrane separation processes, masstransfer membrane processes, and concentration polarization. The second section addressesapplications in the dairy industry, animal products processing, fruit and beverage processing,as well as vegetable product processing. The final section details membrane bioreactors,cost analysis, and the design of complex membrane processes.

CRC PressCRC Press Market: Food & Culinary ScienceJune 2016: 235 x 156: 584pp December 2014: 235 x 156: 944ppHb: 978-1-420-08363-7: £165.00 Hb: 978-1-466-58226-2: £108.00eBook: 978-1-420-08364-4 eBook: 978-1-466-58227-9* For full contents and more information, visit: www.crcpress.com/9781420083637 * For full contents and more information, visit: www.crcpress.com/9781466582262

Dummy text to keep placeholder4th EditionFood Engineering HandbookEngineering Properties of Foods, Fourth EditionFood Engineering FundamentalsEdited by M.A. Rao, Cornell University, Geneva, New York,

USA, Syed S.H. Rizvi, Cornell University, Ithaca, New York,USA, Ashim K. Datta, Cornell University, Ithaca, New York,USA and Jasim Ahmed, Kuwait Institute for ScientificResearchThrough three editions, this has been the must-have resourceon food properties and their variations. The book defines foodproperties and the necessary theoretical background for each.It also evaluates the usefulness of each property in the designand operation of important food processing equipment. Thisnew edition addresses advanced knowledge of food propertiesby providing the latest developments in the field. It offers three

Edited by Theodoros Varzakas, Higher Institute of Kalamata,Greece and Constantina Tzia, National Technical Universityof Athens, GreeceSeries: Contemporary Food EngineeringThis book provides a stimulating and up-to-date review of foodengineering phenomena. Presenting cutting-edge information,this text covers the key aspects of food engineering, from massand heat transfer to steam and boilers, heat exchangers, diffusion,and absorption; explains the interactions between different foodconstituents that might lead to changes in food properties;discusses rheology, fluid flow, evaporation, and distillation; andincludes illustrative case studies of food behaviors. It is anessential reference on the fundamental concepts associated

with food engineering today.

new chapters covering glass transition temperature pertaining to food, kinetics related tonon-thermal processing, and micro-structural properties of foods

CRC PressMarket: Food & Culinary Science

CRC PressApril 2014: 254 x 178: 812ppMarket: Food & Culinary ScienceHb: 978-1-466-55642-3: £159.00December 2014: 235 x 156: 608ppeBook: 978-1-466-55643-0Hb: 978-1-482-26169-1: £108.00Prev. Ed Hb: 978-0-824-75328-3eBook: 978-1-482-26170-7* For full contents and more information, visit: www.crcpress.com/9781466556423* For full contents and more information, visit: www.crcpress.com/9781482261691


7ENGINEERING & PROCESSING












3rd Edition • NEW EDITIONDummy text to keep placeholderHandbook of Food Engineering, Third EditionFood Engineering HandbookEdited by Dennis R. Heldman, Heldman Associates, Mason, Ohio, USA, Daryl B. Lund,University of Wisconsin, Madison, USA and Christina Sabliov, Louisiana StateUniversity, Baton, Rouge, USA

Food Process EngineeringEdited by Theodoros Varzakas, Higher Institute of Kalamata,Greece and Constantina Tzia, National Technical Universityof Athens, GreeceSeries: Contemporary Food EngineeringThis book addresses the basic and applied principles of foodengineeringmethods used in food processing operations.Presenting cutting-edge information on emerging foodengineering processes, this text examines the thermophysicalproperties and modeling of selected processes such as chilling,freezing, and dehydration; discusses size reduction, mixing,emulsion, and encapsulation; includes case studies of solid–liquidand supercritical fluid extraction; and explores fermentation,enzymes, fluidized-bed drying, and more. It provides an essential

The primary mission of the third edition of Handbook of Food Engineering is to providethe information needed for efficient design and development of processes used in themanufacturing of food products, along with supplying the traditional background on theseprocesses. The new edition focuses on the thermophysical properties of food and the rateconstants of change in food components during processing. It highlights the use of theseproperties and constants in process design. In addition to chapters on the properties offood and food ingredients, the book has a new chapter on nano-scale science in foodprocessing. An additional chapter focuses on basic concepts of mass transfer in foods.

CRC PressAugust 2016: 254 x 178: 968ppHb: 978-1-466-56312-4: £178.00eBook: 978-1-466-56313-1

reference on the modeling, quality, safety, and technologies associated with food processingoperations today.

Prev. Ed Hb: 978-0-824-75331-3* For full contents and more information, visit: www.crcpress.com/9781466563124

CRC PressMarket: Food & Culinary ScienceNovember 2014: 235 x 156: 672ppHb: 978-1-482-26166-0: £108.00eBook: 978-1-482-26168-4* For full contents and more information, visit: www.crcpress.com/9781482261660

Dummy text to keep placeholderDummy text to keep placeholderHandbook of Food Processing, Two Volume SetFood Processing Technologies

Edited by Theodoros Varzakas, Higher Institute of Kalamata,Greece and Constantina Tzia, National Technical Universityof Athens, GreeceSeries: Contemporary Food EngineeringAuthored by world experts, the Handbook of Food Processingand Engineering discusses the basic principles and applicationsof major commercial food processing technologies. Thebook’ssecond volume, discusses various food preservation processesincluding blanching, pasteurization, chilling, freezing, asepticpackaging, and nonthermal food processing. The book describescommon food engineering unit operations as well as

Impact on Product AttributesEdited by Amit K. JaiswalFood processing generally implies the transformation of the perishable raw food intovalue-added products; however, the procedures may influence food’s nutritional qualityattributes, such as increase or decrease in certain bioactive metabolites. This book’s mainfocus is to present a wealth of food processing knowledge, the consequences for food andits various components, such as the changes in bioactive compounds, and the safety andsensory aspects of food. Traditional thermal processing techniques as well as innovative,nonthermal methods are highlighted.CRC PressMarket: Food & Culinary ScienceMay 2016: 235 x 156: 608pp preservation processes required to convert raw materials into final products. Also covered

are topics surrounding food safety and quality.Hb: 978-1-482-25754-0: £165.00eBook: 978-1-482-25755-7

CRC Press* For full contents and more information, visit: www.crcpress.com/9781482257540Market: Food & Culinary ScienceNovember 2015: 254 x 178: 1378ppHb: 978-1-466-58230-9: £229.00eBook: 978-1-466-58231-6* For full contents and more information, visit: www.crcpress.com/9781466582309

Dummy text to keep placeholderDummy text to keep placeholderHandbook of Food ProcessingHandbook of Baking Science and EngineeringFood PreservationMichele Marcotte, Agriculture & Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada

Series: Food Preservation Technology Edited by Theodoros Varzakas, Higher Institute of Kalamata,Greece and Constantina Tzia, National Technical Universityof Athens, GreeceSeries: Contemporary Food EngineeringThis book presents the information necessary to design foodprocessing operations and describes the equipment needed tocarry them out in detail. It covers every step in the sequence ofconverting raw material to the final product. It also discussesthe most common food engineering unit operations and foodpreservation processes such as blanching, pasteurization, chilling,freezing to aseptic packaging, non thermal food processing andthe use of biosensors. The inclusion of case studies and problem

Handbook of Baking Science and Engineering is the first comprehensive reference to focuson the engineering aspects of the baking process. This handbook covers comparisons ofthe three major starch products: bread, cookies and crackers, and cake. Topics includeparameters for the design and construction of baking ovens, how processing conditionsinfluence the quality of products, the parallel between the drying and baking operation,the specificity of the baking operation, and the volume expansion challenge. The bookalso addresses other physicochemical phenomena that occur during baking, and includessubstantial chapters on the measurement of transport properties during baking.CRC PressJuly 2016: 235 x 156: 720ppHb: 978-0-849-31504-6: £178.00eBook: 978-1-420-00336-9

calculations in each chapter differentiates this book from other books on food processingand engineering.

* For full contents and more information, visit: www.crcpress.com/9780849315046

CRC PressMarket: Food & Culinary ScienceOctober 2015: 254 x 178: 22ppHb: 978-1-498-72175-2: £121.00eBook: 978-1-498-72176-9* For full contents and more information, visit: www.crcpress.com/9781498721752













Dummy text to keep placeholderDummy text to keep placeholderInnovative Processing Technologies for Foods withBioactive Compounds

Handbook of Food ProcessingFood Safety, Quality, and Manufacturing Processes

Edited by Theodoros Varzakas, Higher Institute of Kalamata,Greece and Constantina Tzia, National Technical Universityof Athens, GreeceSeries: Contemporary Food EngineeringThis book presents the information necessary to design foodprocessing operations and describes the equipment needed tocarry them out in detail. It covers every step in the sequence ofconverting raw material to the final product. It also discussesthe most common food engineering unit operations and foodpreservation processes. such as blanching, pasteurization,chilling, freezing to aseptic packaging, non thermal foodprocessing and the use of biosensors. The inclusion of case

Edited by Jorge Moreno, University of Bío-Bío, Chilian, ChileSeries: Contemporary Food EngineeringNatural foods, like fruits and vegetables, represent the simplest form of functional foodsand provide excellent sources of functional compounds. Maximizing opportunities to makeuse of and incorporate these compounds requires special processing. Fortunately,technologies available to produce food with enhanced active compounds have advancedsignificantly over the last few years. This book covers the fundamentals as well as theinnovations made during the last few years on the emerging technologies used in thedevelopment of food with bioactive compounds.

CRC PressMarket: Food & Culinary ScienceJune 2016: 235 x 156: 272pp

studies and problem calculations in each chapter differentiates this book from other bookson food processing and engineering.

Hb: 978-1-498-71484-6: £152.00eBook: 978-1-498-71485-3* For full contents and more information, visit: www.crcpress.com/9781498714846


Dummy text to keep placeholder4th EditionIntroduction to Advanced Food Process EngineeringHandbook of Industrial Drying, Fourth Edition

Edited by Jatindra Kumar Sahu, Assam University, IndiaThis book provides a general reference on various aspects offood processing, packaging, storage, and quality control andassessment systems, describing the basic principles and majorapplications of emerging food processing technologies. It isdivided into three sections, systemically examining advancedprocesses from different areas of food process engineering. Thebook describes a wide range of food processing technologies,examines food safety and quality assessment, and explores wastemanagement, byproduct utilization, and energy conservationin the food processing industry.

CRC Press

Edited by Arun S. Mujumdar, National University ofSingaporeThis Fourth Edition book includes 12 new chapters coveringcomputational fluid dynamic simulation; solar, impingement,and pulse combustion drying; drying of fruits, vegetables, sugar,biomass, and coal; physicochemical aspects of sludge drying;and life-cycle assessment of drying systems. Addressingcommonly encountered dryers as well as innovative dryers withfuture potential, the fully revised text not only delivers acomprehensive treatment of the current state of the art, but alsoserves as a consultative reference for streamlining industrial

drying operations to increase energy efficiency and cost-effectiveness.

CRC PressMarket: Food ScienceMarket: Engineering - Chemical and IndustrialMarch 2014: 235 x 156: 717ppJuly 2014: 279 x 216: 1348ppHb: 978-1-439-88071-5: £123.99Hb: 978-1-466-59665-8: £235.00eBook: 978-1-439-88072-2eBook: 978-1-466-59666-5* For full contents and more information, visit: www.crcpress.com/9781439880715Prev. Ed Hb: 978-1-574-44668-5


TEXTBOOKDummy text to keep placeholderIntroduction to Food Process EngineeringHeat Pump Dryers

Albert Ibarz, University of Lleida, Spain and Gustavo V.Barbosa-Canovas, Washington State University, Pullman,USASeries: Food Preservation TechnologyThis text introduces the basic principles of food engineering,providing readers with a good understanding of what foodprocess engineering encompasses. The text begins with anoverview of basic concepts of unit operations, familiarizingreaders with fundamental ideas regarding processes. It thenreviews key topics in food process engineering, covering thephysical properties of food, traditional fluid mechanics, and heattransfer. The text examines transport phenomena, momentum,energy, and mass balances, as well as macroscopic balances. It

also discusses food processing and food preservation technologies and food packaging.

Theory, Design and Industrial ApplicationsOdilio Alves-Filho, Norwegian University of Science andTechnology, TrondheimThis book covers the underlying essentials and theory requiredfor the design and application of heat pump dryers. It includescomprehensive layouts of heat pump dryers for a diversity ofmaterials with market value. The equations, diagrams, andprocedures are explained to form the basis for heat pump dryerdesign and dimensioning. The operating conditions, refrigerant,moist air, and product properties are considered, while the heatpump dryers and conventional dryers are compared in terms ofperformance, removal rate, and energy utilization.

CRC PressMarket: Engineering - Mechanical CRC PressAugust 2015: 254 x 178: 345pp April 2014: 254 x 178: 722ppHb: 978-1-498-71133-3: £95.00 Hb: 978-1-439-80918-1: £57.99eBook: 978-1-498-71134-0 eBook: 978-1-482-21966-1* For full contents and more information, visit: www.crcpress.com/9781498711333 * For full contents and more information, visit: www.crcpress.com/9781439809181














Dummy text to keep placeholderDummy text to keep placeholderOhmic Heating in Food ProcessingLight Scattering Technology for Food Property,

Quality and Safety Assessment Edited by Hosahalli S. Ramaswamy, McGill University,Ste-Anne-de-Bellevue, Quebec, Canada, Michele Marcotte,Agriculture & Agri-Food Canada, Saint-Hyacinthe, Quebec,Canada, Sudhir Sastry, The Ohio State University, Columbus,USA and Khalid Abdelrahim, Manager, Thermal Processing,Nestle USA & Canada, Glendale, CA USASeries: Electro-Technologies for Food Processing SeriesThis book covers all aspects of Ohmic heating, its science andengineering, chemistry and physics, biochemistry and nutrition,quality and safety, and development and technology, both basicand applied. It provides a general overview of Ohmic processing,such as the basic concepts of electricity; the effects of electricity

Edited by Renfu Lu, USDA, ARS, East Lansing, Michigan, USASeries: Contemporary Food EngineeringRecently, considerable research activities have been reported on the development andapplication of various light scattering technologies for assessing structural, rheological andsensory properties, quality attributes, and safety of a wide range of food and agriculturalproducts. This book is the first to provide readers with an overview of the principles andtheory of light transfer in food and biological materials. It also includes a comprehensivereview of the latest advances in light scattering technology in food and agriculturalapplications.


on foods, microorganisms, and enzymes; and a comparison of Ohmic heating and otherMay 2016: 235 x 156: 512ppheating methods. In addition to providing the basic theory and principles, the book providesexamples of applications of Ohmic heating for different classes of food products.

Hb: 978-1-482-26334-3: £165.00eBook: 978-1-482-26335-0* For full contents and more information, visit: www.crcpress.com/9781482263343 CRC Press

February 2014: 254 x 178: 530ppHb: 978-1-420-07108-5: £143.00eBook: 978-1-420-07109-2* For full contents and more information, visit: www.crcpress.com/9781420071085

Dummy text to keep placeholderDummy text to keep placeholderRadio-Frequency Heating in Food ProcessingMediterranean FoodPrinciples and ApplicationsComposition & Processing

Edited by George B. Awuah, Mars Petcare US, Franklin, TN,USA, Hosahalli S. Ramaswamy, McGill University,Ste-Anne-de-Bellevue, Quebec, Canada and Juming Tang,Washington State University, Pullman, Washington, USASeries: Electro-Technologies for Food Processing SeriesThis book covers the fundamental science and engineeringprinciples governing radio-frequency (RF) applications andprovides a solid understanding of industrial RF unit designoptions, challenges, and opportunities for development. Itexplains the similarities, differences, advantages, and limitationsof RF and microwave heating; discusses dielectric andthermo-physical properties; provides practical perspectives on

Edited by Rui M. S. da Cruz, ISE-University of Algarve, Faro, Portugal and Maria M. C.Vieira, ISE- University of Algarve, Faro, PortugalThe Mediterranean region is well known around the world for its rich culinary history. Whilemost books tend to only focus on the nutritional, culinary, and/or health aspects ofMediterranean cuisine, this book presents a more scientific approach and discusses thecomposition of specific foods from the Mediterranean basin as well as specific processingmethodologies applied to produce food in this area of the world.

CRC PressMarket: Food & Culinary ScienceJuly 2016: 235 x 156: 448ppHb: 978-1-498-74089-0: £127.00eBook: 978-1-498-74090-6* For full contents and more information, visit: www.crcpress.com/9781498740890

industrial RF units used in manufacturing food products; examines RF-heating effects onmicroorganisms, enzymes, and food quality attributes; and explores RF-heating applicationsbeyond food processing, such as waste treatment and counterfeit prevention.

CRC PressMarket: Food & Culinary ScienceDecember 2014: 254 x 178: 422ppHb: 978-1-439-83704-7: £143.00eBook: 978-1-439-83705-4* For full contents and more information, visit: www.crcpress.com/9781439837047

Dummy text to keep placeholderDummy text to keep placeholderTrends in Fish Processing TechnologiesNutritional BiochemistryEdited by Daniela Borda, Anca I. Nicolau and Peter Raspor, University of Primorska,Izola, Slovenia

Current Topics in Nutrition ResearchEdited by Chad Cox, California State University, Sacremento,USACollected in this research compendium are recent studies withineach of these topics. Each chapter contributes to a well-roundedand up-to-date picture of nutritional biochemistry. Appropriatefor graduate-level and post-doctorate students, this book willstimulate further study into this important field of research.

Apple Academic Press

This book provides an overview of the modern technologies employed in on- and off-shorefish processing facilities. It details the advances of both primary and secondary fishprocessing, including high-pressure processing (HPP) as an alternative to thermal treatmentand advanced fish preservation techniques. It provides references to food safety and qualityindicators for processed fish and explores innovative packaging solutions detailing the useof, among other things, freshness and time temperature indicators, antimicrobialbio-nanocomposite packaging materials, and biodegradable edible films.


Market: Food ScienceJune 2015: 229 x 152: 302ppHb: 978-1-771-88145-6: £89.00eBook: 978-1-771-88285-9* For full contents and more information, visit: www.crcpress.com/9781771881456













2nd Edition • NEW EDITIONUnit Operations in Food Engineering, SecondEditionAlbert Ibarz, University of Lleida, Spain and Gustavo V. Barbosa-Canovas, WashingtonState University, Pullman, USASeries: Food Preservation TechnologyThis book covers most of the relevant unit operations in food processing, including thermalprocessing of foods, membrane separation, dehydration, extrusion, frying, distilling, mixing,and chilling and freezing. Each unit operation is presented with a good balance betweendescriptive and quantitative aspects. The text also provides detailed examples of each unitoperation, including guidance for carrying out specific design calculations, as well as solvedproblems.

CRC PressAugust 2016: 235 x 156: 528ppHb: 978-1-439-80944-0: £108.00eBook: 978-1-439-80945-7Prev. Ed Hb: 978-1-566-76929-7* For full contents and more information, visit: www.crcpress.com/9781439809440




Dummy text to keep placeholderDifferential Scanning CalorimetryApplications in Fat and Oil Technology

Edited by Emma ChiavaroThis book discusses differential scanning calorimetry (DSC), oneof the main thermo-analytical techniques, and its mainapplications in the field of lipid technology. The authors alsodescribe other thermal and physical techniques frequentlycoupled with DSC the related applications. The book is dividedinto three parts covering the main applications of DSC ondifferent lipid sources as well as some more theoretical aspectsof the technique.


Dummy text to keep placeholderLipidsNutrition and Health

Claude LerayLipids (fats and oils) are essential cellular components in animals,plants, and bacteria, and they play an important role in humannutrition. This book presents a detailed account of the nutritionalaspects of all types of lipid—fatty acids, triacylglycerols,phospholipids, sphingolipids, sterols, and fat-soluble vitamins(A, D, E, K). The importance of the omega-3/omega-6 fatty acidratio in cardiovascular health is well known, but the nutritionalbalance of lipids also impacts the immune system, the centralnervous system, and cancer processes.

CRC PressMarket: NutritionNovember 2014: 235 x 156: 322ppPb: 978-1-482-24231-7: £63.99eBook: 978-1-482-24232-4* For full contents and more information, visit: www.crcpress.com/9781482242317


FATS & OILS12






Dummy text to keep placeholderGenetically Modified FoodsBasics, Applications, and Controversy

Salah E. O. Mahgoub, Kaplan University, Fort Lauderdale,Florida, USAGenetically modified foods generally refer to crop plants createdfor human or animal consumption using molecular biologytechniques. This book covers various aspects of GM foodsincluding the basics and principles of how the production ofGM foods developed through time and how it relates to othertypes of biotechnology; the applications of these principles atthe lab and field levels, GM foods in the marketplace; theongoing debate on GM foods production and consumption,consumer issues and trends, labeling and legal aspects of GMfoods.



13FOOD BIOTECHNOLOGY



Dummy text to keep placeholderDummy text to keep placeholderFood Composition and AnalysisBread and Its FortificationMethods and StrategiesNutrition and Health Benefits

Edited by A. K. Haghi, University of Guilan, Rasht, Iran andElizabeth Carvajal-Millan, Research Center for Food andDevelopment (CIAD), Hermosillo, MexicoThis book covers methods and strategies related to foodcomposition and analysis. Topics include antioxidant activity ofmaize bran arabinoxylan microspheres; active packaging basedon the release of carvacrol and thymol for fresh food; enzymesfor the flavor, dairy, and baking industries; membrane technologyin food processing; tenderization of meat and meat products;biological properties of mushrooms; polyacrylamide-graftedgelatin; irradiation of fruits, vegetables, and spices for betterpreservation and quality; oilseeds as a sustainable source of oiland protein for aquaculture feed.


Edited by Cristina M. Rosell, Institute of Agrochemistry &Food Technology - (IATA-CSIC), Paterna, Spain, JoannaBajerska, Poznan University, Poland and Aly F. El Sheikha,Al-Baha University, Al-Aqeeq, Saudi ArabiaSeries: Food Biology SeriesBread supplies over half of the caloric intake of the world'spopulation, including a high proportion of the intake of vitaminsB and E, making it a major food of the world. It is an importantpart of the human diet, and is mainly influenced by nature ofsubstrate and microorganisms involved in its fermentation. Thisbook provides updated information on bread and its fortificationfor health benefits. It presents advances in areas of fermentationtechnology, bread microbiology, bread biotechnology, andbread biochemistry.

Market: Food ScienceCRC PressMay 2014: 229 x 152: 424ppMarket: Food & Culinary ScienceHb: 978-1-926-89585-7: £89.00October 2015: 235 x 156: 417ppeBook: 978-1-482-23166-3Hb: 978-1-498-70156-3: £89.00* For full contents and more information, visit: www.crcpress.com/9781926895857eBook: 978-1-498-70157-0


3rd Edition • NEW EDITION4th Edition • TEXTBOOKFood EmulsionsFennema's Food Chemistry, Fourth EditionPrinciples, Practices, and Techniques, Third EditionEdited by Srinivasan Damodaran, University of Wisconsin,

Madison, USA, Kirk L. Parkin, University ofWisconsin-Madison, USA and Owen R. Fennema, Universityof Wisconsin-Madison, USAAn internationally respected textbook in food chemistry for morethan 30 years, this book covers major and minor foodcomponents as well as food systems. It begins with anexamination of major components such as water, carbohydrates,lipids, proteins, and enzymes. The second section looks at minorcomponents, including vitamins and minerals, colorants, flavor,and additives. The final section considers food systems andexplores areas such as the characteristics of milk, the postmortem

David Julian McClementsContinuing the mission of the first two editions, this third editioncovers the fundamentals of emulsion science and demonstrateshow this knowledge can be applied to control the appearance,stability and texture of many common emulsion-based foods.With two new chapters, this edition provides the mostcomprehensive and contemporary discussion of the field of foodemulsions currently available. The new chapters cover thebehavior of food emulsions within the gastrointestinal tract afteringestion and the application of emulsion-based deliverysystems.

CRC Pressphysiology of edible muscle, and postharvest physiology of plant tissues. Figure slides areavailable with qualifying course adoption.

Market: Food & Culinary ScienceCRC Press August 2015: 254 x 178: 690ppSeptember 2007: 254 x 178: 1160pp Hb: 978-1-498-72668-9: £127.00Pb: 978-0-849-39272-6: £58.99 eBook: 978-1-498-72669-6eBook: 978-1-420-02052-6 Prev. Ed Hb: 978-0-849-32023-1Prev. Ed Pb: 978-0-824-79691-4 * For full contents and more information, visit: www.crcpress.com/9781498726689* For full contents and more information, visit: www.crcpress.com/9780849392726

Dummy text to keep placeholderDummy text to keep placeholderFood Safety ChemistryFlow Injection Analysis of Food AdditivesToxicant Occurrence, Analysis and MitigationEdited by Claudia Ruiz-Capillas, CSIC, Madrid, Spain and

Leo M. L. Nollet, University College Ghent, Belgium (Retired)Series: Food Analysis & ProperitesFlow Injection Analysis of Food Additives gives you the toolsyou need to analyze food and beverage additives using FIA. Thissets it apart from other books that simply focus on the theoreticalbasis and principles of FIA or on the design of equipment,instrumentation, manifold, and setting mechanism. Trulyunprecedented in its scope, this book represents the work of 80authors from 14 countries who combine efforts to give you thefirst review on measurements of additives and other substancesby FIA in relation to the use of additives in food.

Edited by Liangli (Lucy) Yu, Institute of Food andNutraceutical Science, School of Agriculture and Biology,Shanghai Jiao Tong University, Shuo Wang and Bao-GuoSunThis edited book is a comprehensive guide to the chemistry offood toxicants produced during processing, formulation, andstorage of food. Each major food chemical contaminant will bediscussed for toxic effects and the biological mechanisms behindtheir toxicity. Their absorption and distribution profiles and thefactors influencing their levels in foods will be discussed. Inaddition, a listing of commonly used analytical techniques infood safety chemistry will make the book useful for foodscientists and nutritionists.

CRC PressMarket: Food & Culinary ScienceDecember 2015: 254 x 178: 736pp

CRC PressHb: 978-1-482-21819-0: £121.00Market: Food Science and TechnologyeBook: 978-1-482-21820-6October 2014: 235 x 156: 344pp* For full contents and more information, visit: www.crcpress.com/9781482218190Hb: 978-1-466-59794-5: £108.00eBook: 978-1-466-59795-2* For full contents and more information, visit: www.crcpress.com/9781466597945


FOOD CHEMISTRY14














Dummy text to keep placeholder2nd Edition • NEW EDITIONMethods in Food AnalysisHandbook of Essential Oils

Edited by Rui M. S. Cruz, ISE-University of Algarve, Faro,Portugal, Igor Khmelinskii and Margarida Vieira,Universidade do Algarve, Faro, PortugalThis book reviews methods of analysis and detection in the areaof food science and technology. Each chapter deals withdetermination/quantification analyses of quality parameters infood, covering topics such as lipids, color, texture, and rheologicalproperties in different food products. The book focuses on themost common methods of analysis, presenting methodologiesfor specific work conditions. It provides a reference for foodengineers and researchers working in the area of food scienceand technology as well as undergraduate and postgraduatestudents.

CRC Press

Science, Technology, and Applications, Second EditionEdited by K. Husnu Can Baser, Anadolu University, Eskisehir,Turkey and Gerhard Buchbauer, University of Vienna, AustriaThis book compiles information related to the development,use, and marketing of essential oils into one volume. It focusesparticularly on the chemistry and biochemistry of essential oils,with contributions from a worldwide group of expert authoritieson their historical, biological, regulatory, and microbial aspects.Covering a wide range of areas applicable to essential oilsresearch and featuring enhanced and expanded information,this second edition provides you with a broad and authoritativeknowledge base in the study and use of essential oils.

CRC PressMarket: Chemistry Market: Food ChemistryOctober 2015: 254 x 178: 1112pp June 2014: 235 x 156: 250ppHb: 978-1-466-59046-5: £127.00 Hb: 978-1-482-23195-3: £103.00eBook: 978-1-466-59047-2 eBook: 978-1-482-23196-0Prev. Ed Hb: 978-1-420-06315-8 * For full contents and more information, visit: www.crcpress.com/9781482231953* For full contents and more information, visit: www.crcpress.com/9781466590465

Dummy text to keep placeholder3rd EditionMicrofluidic Chip-Capillary Electrophoresis DevicesHandbook of Food Analysis, Third Edition - Two

Volume Set Edited by Ying Sing Fung, Qidan Chen, Fuying Du,Wenpeng Guo, Tongmei Ma, Zhou Nie, Hui Sun, Ruige Wuand Wenfeng ZhaoCapillary electrophoresis (CE) and microfluidic chip (MC) devicesare relatively mature technologies, but this book demonstrateshow they can be integrated into a single, revolutionary devicethat can provide on-site analysis of samples when laboratoryservices are unavailable. By introducing the combination of CEand MC technology, Microfluidic Chip-Capillary ElectrophoresisDevices broadens the scope of chemical analysis, particularly inthe biomedical, food, and environmental sciences.

CRC Press

Edited by Leo M.L. Nollet, University College Ghent, Belgium(Retired) and Fidel Toldra, Instituto de Agroquímica yTecnología de Alimentos (CSIC), Department of FoodScience, Paterna (Valencia), SpainThis two-volume reference delineates the physical and chemicalproperties of nutrients and other food components. It providesstep-by-step descriptions of preparation, detection, separation,derivatization, and clean-up techniques; it also assesses therelative advantage, accuracy, and reliability of each procedure.Sixteen new chapters have been added to this two-volumereference. They discuss hand analysis techniques of rheological,

thermal, and flavor properties of food as well as various methods and techniques in foodanalysis. Chapters on amines, flavorings, and food traceability are also included. Market: Chemistry

August 2015: 235 x 156: 382ppCRC Press Hb: 978-1-482-25164-7: £82.00Market: Food & Culinary Science eBook: 978-1-482-25165-4June 2015: 279 x 216: 1568pp * For full contents and more information, visit: www.crcpress.com/9781482251647Hb: 978-1-466-55654-6: £483.00eBook: 978-1-482-29784-3* For full contents and more information, visit: www.crcpress.com/9781466556546

Dummy text to keep placeholder2nd Edition • TEXTBOOK • NEW EDITIONNanoparticle- and Microparticle-based DeliverySystems

Introduction to Food Chemistry, Second EditionRichard Owusu-Apenten, University of Ulster, Coleraine, Northern IrelandThis new edition provides a simple, yet comprehensive, treatment of food chemistry suitedto undergraduate courses. This fully referenced text contains hundreds of examples and Encapsulation, Protection and Release of Active Compounds

David Julian McClements, University of Massachusetts,Amherst, USAThis book covers the formation, properties, characterization, andapplication of different kinds of colloidal delivery systems thatcan be utilized within the food industry, includingsurfactant-based, emulsion-based, and biopolymer-basedsystems. The book takes a traditional colloid science approachto the subject with particular emphasis on the practical aspectsof formulation of particulate and emulsion-based deliverysystems for pharmaceutical and food applications. It coversactive ingredients drawn from proteins, carbohydrates, and lipidsas well as mineral-based active ingredients. The book describesparticle characteristics and explains mechanical particle

fabrication methods.

cases studies illustrating the chemical changes observed in foods due to processing. Itpresents six new chapters on the chemistry of food components and six new chaptersintroducing concepts and principles of food chemistry. It also contains a new chapterintroducing food phase and physical transformations. The author provides web supportfor teachers including teaching resources, useful experiments, illustrative demonstrations,and study questions.

CRC PressMarket: Food & Culinary ScienceJune 2016: 254 x 178: 544ppHb: 978-1-466-51247-4: £44.99eBook: 978-1-466-51248-1Prev. Ed Hb: 978-0-849-31724-8* For full contents and more information, visit: www.crcpress.com/9781466512474



15FOOD CHEMISTRY












Dummy text to keep placeholderThe Maillard Reaction ReconsideredCooking and Eating for Health

Jack N. Losso, Louisiana State University, Baton Rouge, USACooking involves chemical reactions that can make food smelland taste better. However, the same process that is responsiblefor creating the aroma, flavor, palatability, color, and taste ofgrilled and seared foods has also been linked to chronicdegenerative diseases such as diabetes, obesity, chronicinflammation, erectile dysfunction, cardiovascular disease, cancer,and Alzheimer’s. This book explores the Maillard reaction, whichproduces advanced glycation end products (AGEs), and its linkto chronic degenerative diseases. It also covers dietary factorsthat can help prevent those diseases.


Dummy text to keep placeholderUltra Performance Liquid Chromatography MassSpectrometryEvaluation and Applications in Food Analysis

Edited by Mu Naushad and Mohammad Rizwan KhanThis book presents a unique collection of up-to-dateUPLC-MS/MS (ultra performance liquid chromatography-tandemmass spectrometric) methods for the separation and quantitativedetermination of pesticides, capsaicinoids, heterocyclic amines,aflatoxin, perfluorochemicals, acrylamide, procyanidins andalkaloids, lactose content, phenolic compounds, vitamins, andaroma and flavor compounds in a wide variety of foods and foodproducts. With contributions by experts in interdisciplinary fields,this reference offers practical information for readers in researchand development, production, and routing analysis of foods andfood products.

CRC PressMarch 2014: 235 x 156: 480ppHb: 978-1-466-59154-7: £123.99eBook: 978-1-466-59155-4* For full contents and more information, visit: www.crcpress.com/9781466591547


FOOD CHEMISTRY16






2nd Edition • NEW EDITIONDummy text to keep placeholderHandbook of Vegetable Preservation andProcessing, Second Edition

Advances in Postharvest Fruit and VegetableTechnology

Edited by Y. H. Hui, Science Technology System, WestSacramento, California, USA and E. Özgül Evranuz, Facultyof Chemical and Metallurgical Engineering, IstanbulTechnical University, TurkeySeries: Food Science and TechnologyThis book compiles the latest science and technology in theprocessing and preservation of vegetables and vegetableproducts. Vegetables are an important article of commerce foreconomies and are important to our diet. The objective of thisedition is to provide a professional reference book on vegetablepreservation and processing including the latest developmentsand advances in this field. Though the basic theme and objective

Edited by Ron B.H. Wills, School of Environmental and LifeSciences, University of Newcastle, Australia and JohnGoldingSeries: Contemporary Food EngineeringThe postharvest handling of fresh fruits and vegetables plays acritical role in facilitating a continuous supply of high-qualityfresh produce to the consumer. Many new technologiesdeveloped and refined in recent years continue to make possiblean ever-expanding supply of fresh products. This volumeexamines a range of recently developed technologies andsystems that will help the horticulture industry to become moreenvironmentally sustainable and economically competitive, andto minimize postharvest quality loss and generate products that

are appealing and acceptable to consumers.of the second edition are the same as the first, coverage in the second edition is morecomprehensive in terms of depth and breadth.

CRC Press CRC PressMarket: Food & Culinary Science Market: Food Engineering and ProcessingJune 2015: 235 x 156: 403pp November 2015: 254 x 178: 970ppHb: 978-1-482-21696-7: £114.00 Hb: 978-1-482-21228-0: £165.00eBook: 978-1-482-21697-4 eBook: 978-1-482-21229-7* For full contents and more information, visit: www.crcpress.com/9781482216967 Prev. Ed Hb: 978-0-824-74301-7


Dummy text to keep placeholderDummy text to keep placeholderJuice ProcessingEdible Seaweeds of the WorldQuality, Safety and Value-Added OpportunitiesLeonel Pereira, University of Coimbra, Portugal

Seaweed is used in many countries for very different purposes- directly as food, especially in sushi, as a source of phycocolloids,extraction of compounds with antiviral, antibacterial or antitumoractivity and as biofertilizers. About four million tons of seaweedare harvested annually worldwide. Of the various species known,less than 20 account for 90% of the biomass exploitedcommercially. This book details 147 species of edible seaweed,including scientific name and respective common names,geographic location, nutritional composition, uses and isextensively illustrated.

CRC Press

Edited by Victor Falguera and Albert Ibarz, University ofLleida, SpainSeries: Contemporary Food EngineeringFruit juices and derivative food products are widely consumedbecause of their refreshing nature and nutritional value. Whilejuice quality largely depends on the fruit from which it is made,the manufacturing process is also very important. This bookaddresses all the important issues in juice processing, fromextracting concentrates, to retaining nutritional and functionalbenefits, through making productive use of the by-productsand waste generated in fruit juice processing. Novel methodsin both thermal and nonthermal processing are addressed, witha constant focus on both quality and safety.

Market: Life ScienceCRC PressFebruary 2016: 235 x 156: 448ppMarket: Food and Culinary ScienceHb: 978-1-498-73047-1: £127.00April 2014: 235 x 156: 401ppeBook: 978-1-498-73050-1Hb: 978-1-466-57733-6: £123.99* For full contents and more information, visit: www.crcpress.com/9781498730471eBook: 978-1-466-57734-3* For full contents and more information, visit: www.crcpress.com/9781466577336

Dummy text to keep placeholderDummy text to keep placeholderNovel Postharvest Treatments of Fresh ProduceFresh-cut Fruits and VegetablesEdited by Sunil Pareek, National Institute of Food Technology Entrepreneurship andManagement, Kundli, India

Physiology, Technology and SafetyEdited by Sunil Pareek, National Institute of Food Technology Entrepreneurship andManagement, Kundli, India Series: Innovations in Postharvest Technology Series

Preserving quality, maintaining nutritional components, reducing storage losses, andalleviating chilling injury are the major challenges for the fresh produce industry. This book

Series: Innovations in Postharvest Technology SeriesReady-to-use fruits and vegetables are having increasing success in the market. Howeverfresh-cut produce deteriorates faster than intact produce. This is a substantial problem, examines the shelf life, quality, physico-chemical and biochemical changes during the

storage. It discusses the latest developments made in novel postharvest treatments, storageconsidering that fresh-cut fruits and vegetables are living and breathing during and afterand packaging. The latest technologies such as nitric oxide, ozone, methyl Jasmonate,processing, and therefore they are subject to constant and irreversible deterioration. Thissalicylic acid, oxalic acid, calcium and heat treatments will be discussed in length with focuson physiology, biochemistry, nutritional aspects, quality and shelf life under storage.

work covers the basics of the subject of fresh-cuts through quality preservation, nutritionallosses, physiology, and safety to industry oriented advancements in sanitization, coatings,packaging, set up of industry and hurdle technology. CRC Press

Market: Food & Culinary ScienceCRC Press August 2016: 235 x 156: 704ppMarket: Food & Culinary Science Hb: 978-1-498-72991-8: £121.00June 2016: 235 x 156: 568pp eBook: 978-1-498-72992-5Hb: 978-1-498-72994-9: £114.00 * For full contents and more information, visit: www.crcpress.com/9781498729918eBook: 978-1-498-72995-6* For full contents and more information, visit: www.crcpress.com/9781498729949


17FRUITS & VEGETABLES











Dummy text to keep placeholderDummy text to keep placeholderPostharvest Technology and Food ProcessEngineering

Postharvest Biology and Technology ofHorticultural Crops

Amalendu Chakraverty, Indian Institute of TechnologyKharagpur and R. Paul Singh, University of California, Davis,USAThis book combines postharvest technology and food processengineering into one volume as they relate to the primaryprocessing of cereals, pulses, fruits, and vegetables. It coversfood preservation and processing methods, including storageprinciples, drying, parboiling, hydrothermal treatment, andmilling. It also explores the utilization of by-products andbiomass, postharvest management of fruits and vegetables,food preservation, food chemistry, and food engineeringoperations. The book is an introduction for students,professionals, and others engaged in agricultural science and

engineering as well as food science and technology.

Principles and Practices for Quality MaintenanceEdited by Mohammed Wasim Siddiqui, Bihar AgriculturalUniversity, IndiaSeries: Postharvest Biology and TechnologyThe ultimate goal of crop production is to provide qualityproduce to consumers at reasonable rates. Most fresh produceis highly perishable, and postharvest losses are significant underthe present methods of management in many countries.However, significant achievements have been made during thelast few years to curtail postharvest losses in fresh produce andto ensure food security and safety as well. This new bookdescribes advancements in postharvest quality improvementof fresh horticultural produce. This book will be a standardreference work for postharvest management for the freshproduce industry. CRC Press

Market: Food Science & TechnologyApple Academic Press April 2014: 235 x 156: 581ppMarket: Agriculture Hb: 978-1-466-55320-0: £123.99May 2015: 235 x 156: 572pp eBook: 978-1-466-55321-7Hb: 978-1-771-88086-2: £95.00 * For full contents and more information, visit: www.crcpress.com/9781466553200eBook: 978-1-498-70924-8* For full contents and more information, visit: www.crcpress.com/9781771880862

Dummy text to keep placeholderPostharvest Management of Horticultural CropsPractices for Quality Preservation

Edited by Mohammed Wasim Siddiqui, Bihar AgriculturalUniversity, IndiaSeries: Postharvest Biology and TechnologyThis book presents several pre- and postharvest strategies thathave been developed to modify these physiological activities,resulting in increased shelf life. The book also discusses the besttechnologies that positively influence quality attributes of theproduce, including senescenal changes and, afterwards, theconsumers’ decision to purchase the product in the marketplace.With contributions from experts with experience in bothdeveloped and developing regions, the book includes chapterscovering thorough discussions on postharvest managementstrategies of fresh horticultural commodities.

Apple Academic PressMarket: AgricultureFebruary 2016: 235 x 156: 375ppHb: 978-1-771-88334-4: £99.00eBook: 978-1-771-88335-1* For full contents and more information, visit: www.crcpress.com/9781771883344

Dummy text to keep placeholderPostharvest Ripening Physiology of CropsEdited by Sunil Pareek, National Institute of Food Technology Entrepreneurship andManagement, Kundli, IndiaSeries: Innovations in Postharvest Technology SeriesThis book provides a comprehensive interdisciplinary reference source for the variousaspects of fruit ripening and postharvest behavior. It focuses on the postharvest physiology,biochemistry, and molecular biology of ripening and provides a ripening overview of fruitsand vegetables. It describes various developments that have taken place in the last decadewith respect to identifying and altering the function of ripening-related genes. It alsoprovides an overview of the most important metabolic pathways and genes that controlvolatile biosynthesis in model fruits.

CRC PressMarket: Fruit & Vegetable ProductsJanuary 2016: 235 x 156: 672ppHb: 978-1-498-70380-2: £159.00eBook: 978-1-498-70381-9* For full contents and more information, visit: www.crcpress.com/9781498703802


FRUITS & VEGETABLES18









Dummy text to keep placeholderDummy text to keep placeholderClinical Aspects of Functional Foods andNutraceuticals

Advances in Probiotic TechnologyEdited by Petra Foerst, Institute for Process EngineeringDisperse Systems (VDS), Freising, Germany and ChalatSantivarangkna, Mahidol University, Nakhon Pathom,ThailandThis book comprises state-of-the-art knowledge on isolationand characterization of probiotics as well as processing(fermentation, freezing, drying, and storage) and application ofprobiotics in different food products. This book will serve as aguidebook to researchers, technologists, and industryprofessionals in the field of probiotics.

CRC Press

Edited by Dilip Ghosh, Director, Nutriconnect, Sydney,Austraila, Debasis Bagchi, University of Houston, Texas, USAand Tetsuya KonishiThis book provides an extensive overview of various clinicalaspects of functional foods and nutraceuticals. It containsinformation on diverse nutritional challenges and potentialhealth benefits from functional foods and nutraceuticals.Chapters cover functional foods in human health, food–druginteractions, global regulatory frameworks and systems, seed toclinic approach, innovative new food products, personalizednutrition in public health, functional foods in medicine, andfuture roles of functional foods and nutraceuticals.

CRC PressMarket: Food ScienceMarket: Food & Culinary ScienceAugust 2015: 235 x 156: 384ppAugust 2014: 254 x 178: 474ppHb: 978-1-498-73453-0: £95.00Hb: 978-1-466-56910-2: £95.00eBook: 978-1-498-73458-5eBook: 978-1-466-56916-4* For full contents and more information, visit: www.crcpress.com/9781498734530* For full contents and more information, visit: www.crcpress.com/9781466569102

Dummy text to keep placeholderDummy text to keep placeholderEdible Insects of the WorldArsenic ToxicityJun Mitsuhashi, Tokyo University of Agriculture, Japan (Retired professor)Prevention and TreatmentThe first book on entomophagy written in this manner, Edible Insects of the World is anenumeration of 2,141 species of edible insects. For the reader’s convenience, insect names

Edited by Narayan Chakrabarty, Visting Professor, Dept. ofZoology, Maulana Azad College, Calcutta, IndiaArsenic toxicity is a major challenge to health professionals andscientists around the world and is responsible for numerousdiseases. Arsenic in drinking water, for example, can causeabnormal skin pigmentations such as keratosis and arsenicosisas well as multiple forms of cancer. This book reviews ourunderstanding of arsenic poisoning and the healthconsequences resulting from exposure. Chapters discuss sourcesof arsenic poisoning ; arsenic chemistry and geochemistry;remediation; the use of nutraceuticals and functional foods incombating arsenic poisoning; and various removal/treatmenttechniques.

are arranged much like a dictionary, first by taxonomic group and then by country. Inaddition to taxonomic and location information, entries contain applicable details aboutthe history of entomophagy, collecting, cooking, and medicinal uses.CRC PressMarket: Life ScienceApril 2016: 235 x 156: 275ppHb: 978-1-498-75657-0: £108.00eBook: 978-1-498-75658-7* For full contents and more information, visit: www.crcpress.com/9781498756570

CRC PressMarket: HealthcareAugust 2015: 235 x 156: 524ppHb: 978-1-482-24196-9: £95.00eBook: 978-1-482-24197-6* For full contents and more information, visit: www.crcpress.com/9781482241969

Dummy text to keep placeholderDummy text to keep placeholderEthnobotany of IndiaChinese DatesVolume 1: Eastern Ghats and DeccanA Traditional Functional Food

T. Pullaiah, Sri Krishnadevaraya University, Andhra Pradesh,India, K. V. Krishnamurthy, Bharathidasan University,Tiruchirapalli, India and Bir Bahadur, Kakatiya University,Warangal, Telangana, IndiaThe first of a five-volume set, this book provides an informativeoverview of human-plant interrelationships in this southern areaof India. The volume looks at the ethnic diversity, ethnobotany,ethnomedicine, ethnoveterinary medicine, and ethnic food ofthe region. With chapters written by experts in the field, thebook provides comprehensive information on the tribals (theindigenous populations of the region) and knowledge on plantsthat grow around them.


Edited by Dong-Hong Liu, Zhejiang University, Hangzhou, PR of China, Xingqian Ye,College of Biosystems and Food Science, Zhejiang University, Zhejiang, P. R. Chinaand Yueming JiangSeries: Functional Foods and NutraceuticalsThe jujube fruit, or Chinese date, is generally recognized as an outstanding source ofbiologically active compounds related to both nutritional and nutraceutical values. Chinesedates contain various constituents, including triterpenic acids, flavonoids, cerebrosides,amino acids, phenolic acids, and polysaccharides. They also contain mineral constituents,including magnesium, potassium, copper, niacin, calcium, manganese, phosphorus, andiron. This book provides information on the jujube fruit’s origin, distribution, varieties,biochemical properties, traditional products and technology, innovative processingtechnology, food use, and health benefits.


Market: BotanyMay 2016: 254 x 178: 432ppFebruary 2016: 235 x 156: 475ppHb: 978-1-498-70358-1: £152.00Hb: 978-1-771-88338-2: £114.00eBook: 978-1-498-70359-8eBook: 978-1-771-88339-9* For full contents and more information, visit: www.crcpress.com/9781498703581* For full contents and more information, visit: www.crcpress.com/9781771883382


19FUNCTIONAL FOODS & NUTRACEUTICALS











Dummy text to keep placeholderDummy text to keep placeholderHandbook of MetallonutraceuticalsFood as Medicine

Edited by Yashwant Vishnupant Pathak, University of SouthFlorida, Tampa, USA and Jayant N. Lokhande, Indus Inc &Indus Extracts, Anaheim, CaliforniaSeries: NutraceuticalsThis book presents basic concepts related to the nutritional andtherapeutic use of metals, product development strategies, andsome ideas ready to be applied for condition-specificmetallonutraceuticals. It covers the characterization ofmetallonutraceuticals, bioavailability and drug interactions, andtherapeutic applications of nanometals including use as imagingagents, in cancer diagnosis and treatment, as antibacterials andantivirals, in ocular disease, and in neurodegenerative diseases.It also addresses intellectual property rights and regulatory

Functional Food Plants of AfricaMaurice M. Iwu, Bioresources Development Group, Abuja, Nigeria, and BioresourcesDevelopment and Conservation Program, Maryland, USAThis comprehensive book documents African plants used for functional and medicinalfoods. It contains more than 60 detailed monographs of African foods, describing foodswith various characteristics such as prebiotic, probiotic, satiety, immune modulation,stress-reduction, sports performance, mental acuity, sleep-supporting, metabolic syndrome,antioxidant, and unsaturated fats. Plant description, botanical names and synonyms, plantpart used, habitat and distribution, folk use, nutritional content, and chemistry are all fullydetailed. The book highlights indigenous African food processing technologies up to themodern era.CRC PressMarket: Food & Culinary ScienceJune 2016: 254 x 178: 500pp considerations. Using an interdisciplinary approach, this user-friendly text provides a

knowledge base and inspiration for new research in this exciting field.Hb: 978-1-498-70609-4: £178.00eBook: 978-1-498-70610-0

CRC Press* For full contents and more information, visit: www.crcpress.com/9781498706094Market: Functional Food & NutraceuticalsApril 2014: 235 x 156: 350ppHb: 978-1-439-83698-9: £119.00eBook: 978-1-439-83699-6* For full contents and more information, visit: www.crcpress.com/9781439836989

Dummy text to keep placeholder2nd Edition • NEW EDITIONHerbal Bioactives and Food FortificationFunctional Food Ingredients and NutraceuticalsExtraction and FormulationProcessing Technologies, Second Edition

D. Suresh KumarSeries: NutraceuticalsThis book provides information on all aspects of the extractionof biological actives from plants and the development of dietarysupplements and fortified food using herbal extracts. It brieflysurveys the use of herbs in different civilizations, describesvarious aspects of the extraction process including selection,quality control, and optimization of extraction. It also gives anoverview of the formulation of various types of tablets, capsules,and syrups as well as the benefits of fortified foods andbeverages.

CRC Press

Edited by John Shi, Guelph Food Research Center, CanadaSeries: Functional Foods and NutraceuticalsThis book introduces the "green" separation processes andstabilization technologies that been developed to addressconsumer’s concerns on quality and safety issues. It emphasizesthe role of nanotechnology in packaging processes and hownano- and micro-encapsulation technologies are used to protectand stabilize the bioactivity of health-promoting components.

CRC PressMarket: Food & Culinary ScienceMarket: Food & Culinary ScienceSeptember 2015: 235 x 156: 252ppOctober 2015: 235 x 156: 659ppHb: 978-1-482-25363-4: £99.00Hb: 978-1-482-24064-1: £121.00eBook: 978-1-482-25364-1eBook: 978-1-482-24065-8* For full contents and more information, visit: www.crcpress.com/9781482253634Prev. Ed Hb: 978-0-849-32441-3


Dummy text to keep placeholderDummy text to keep placeholderHuman LongevityHandbook of Functional Beverages and Human

Health Omega-3 Fatty Acids, Bioenergetics, Molecular Biology, and EvolutionRaymond C. Valentine, Professor Emeritus, University ofCalifornia at Davis, USA and David L. ValentineHuman cells are protected from the ravages of aging bydefensive systems including novel mechanisms againstmembrane oxidation introduced in this book. The book proposesa unified concept in which aging cells faced with decliningenergy production by mitochondria and the relatively high costof protecting membranes against oxidation are triggered byenergy stress to activate programmed cellular death. It includescase histories illustrating the duality of polyunsaturatedmembranes in aging and longevity. It also explains therelationship between membrane unsaturation and longevityleading to a unified concept of aging.

Edited by Fereidoon Shahidi, Memorial University ofNewfoundland, St John's, Canada and Cesarettin AlasalvarSeries: Nutraceutical Science and TechnologyFunctional beverages are non-alcoholic drink products that areready to drink and include non-traditional ingredients in theirformulation. Sports and performance drinks, energy drinks,ready-to-drink teas, enhanced fruit drinks, soy beverages, andenhanced water are examples of functional beverages beingmarketed for their health benefits that go beyond generalnutrition—increased hydration, energy, health and wellness,and weight management. This book discusses the current trendsand global regulations in the area of functional beverages. Itthen provides the latest information on a large number of

common and exotic beverages. CRC PressMarket: Biochemistry

CRC Press September 2014: 235 x 156: 259ppMarket: Food & Nutrition Hb: 978-1-466-59486-9: £111.00March 2016: 254 x 178: 880pp eBook: 978-1-466-59487-6Hb: 978-1-466-59641-2: £165.00 * For full contents and more information, visit: www.crcpress.com/9781466594869eBook: 978-1-466-59642-9* For full contents and more information, visit: www.crcpress.com/9781466596412


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Dummy text to keep placeholderIntestinal Microbiota in Health and DiseaseModern Concepts

Edited by Eduardo J. Schiffrin, Nestle Research Center,Vevey, Switzerland, Philippe Marteau, Denis Diderot Paris7 University, France and Dominique Brassart, NestléNutrition, Vaud, SwitzerlandNow considered an organ with defensive and metaboliccapabilities, the intestinal microbiota plays a major role in thelocal host immune system development and education. Itcontributes to the generation of a homeostatic balancecharacterized by the capacity to react against pathogens whileremaining hyperresponsive/tolerant against commensals. Thishomeostatic response depends on bacteria and bacterial productsensing by innate immune cells and their molecular asset at theintestinal mucosa. This book captures the enormous progress

that has been accomplished in this field in recent years.

CRC PressMarket: Nutraceuticals and Functional FoodsFebruary 2014: 235 x 156: 344ppHb: 978-1-482-22676-8: £111.00eBook: 978-1-482-22677-5* For full contents and more information, visit: www.crcpress.com/9781482226768

Dummy text to keep placeholderProbiotics and PsychopathologyEdited by Colin Martin, University of the West of Scotland,UKResearch in probiotics is an important and developing area across many aspects of healthand wellbeing. Synthesizing the most contemporary evidence, this book examines the roleof probiotics in the context of major mental health and clinical diagnoses. It addressesetiology and prognosis and explores the therapeutic potential of probiotics within eachdiagnostic category. Diagnostic categories include anxiety disorder, major depressivedisorder, addiction, eating disorder, bipolar affective disorder, and schizophrenia. The texthighlights future research directions and contains summary points for each chapter.CRC PressMarket: Food & Culinary ScienceJanuary 2016: 235 x 156: 400ppHb: 978-1-466-57356-7: £127.00eBook: 978-1-466-57357-4* For full contents and more information, visit: www.crcpress.com/9781466573567

Dummy text to keep placeholderSoybean FoodProcessing Technologies and Health BenefitsJiang LianzhouSeries: Functional Foods and NutraceuticalsSoybeans and soybean products are a main source of vegetable protein and edible oil inmany parts of the world. Presenting up-to-date information and emerging technologiesabout soybean processing, the book highlights the important role of soy in human nutritionand health as well as its composition and physicochemical properties, mechanism of itsphysiologic function, industrial applications, and processing technology. This book alsocovers the fundamental information on the chemical characteristics of soy and how itimpacts and benefits human health.CRC PressMarket: Food & Culinary ScienceJune 2016: 235 x 156: 560ppHb: 978-1-498-70757-2: £159.00eBook: 978-1-498-70760-2* For full contents and more information, visit: www.crcpress.com/9781498707572


21FUNCTIONAL FOODS & NUTRACEUTICALS





Dummy text to keep placeholderFood PolicyLooking Forward from the Past

Janel Obenchain and Arlene Spark, Hunter College, NewYork, New York, USAAccess to safe, adequate, and nutritionally balanced food is acornerstone of public health. This book examines the influencesof grassroots movements, the government, and industry on theUS food systems. It examines the emergence of trends, foodpolicies, and legislation balancing issues of food, nutrition anddiet-related conditions, such as obesity. The authors addresssuch topics as food markets, sustainable agriculture, dietaryguidelines and dietary allowances, food labeling, food safety,and school wellness. Containing profiles of notable contributorsto the field, the text also explores themes of government actionversus individual liberty.

CRC PressMarket: Food Science & TechnologyAugust 2015: 235 x 156: 510ppHb: 978-1-439-88024-1: £49.99eBook: 978-1-439-88025-8* For full contents and more information, visit: www.crcpress.com/9781439880241

Dummy text to keep placeholderIndigenous Fermented Foods of South Asia

Edited by V.K. JoshiSeries: Fermented Foods and Beverages SeriesThis book covers the foods of South Asia. For each type of food,its microbiology, biochemistry, biotechnology, quality, andnutritional value is covered in depth. The book discussesnumerous topics including various types of indigenousfermented foods, the role of fermented foods in health, andaspects related to their quality and safety. Specific chapters aredevoted to the preparation of indigenous fermentedfoods—including cereal-based fermented foods, vinegars, milkproducts, mushrooms, alcoholic fermented products, and fruitand vegetable products—as well as the indigenous technologies

used to produce them.

CRC PressMarket: Food Science & TechnologyDecember 2015: 254 x 178: 886ppHb: 978-1-439-88783-7: £127.00eBook: 978-1-439-88790-5* For full contents and more information, visit: www.crcpress.com/9781439887837

Dummy text to keep placeholderIndigenous Fermented Foods of Southeast Asia

Edited by J. David Owens, Retired, University of Reading,UKSeries: Fermented Foods and Beverages SeriesThis book describes the production, microbiology, biochemistry,nutritional value, and roles in the diet of indigenous fermentedfoods of Southeast Asia. It examines the factors that influencethe development of the characteristic microfloras and thechemical changes induced. It classifies products based onmicrobial ecology rather than on substrate or region. Eachchapter describes the product, its history, and place ofproduction; characteristics of the microbes, substrate, andmetabolism; safety considerations and potential for growth bybacterial pathogens; as well as identifying research needs.

CRC PressMarket: Food and Culinary ScienceDecember 2014: 235 x 156: 453ppHb: 978-1-439-84480-9: £152.00eBook: 978-1-439-84481-6* For full contents and more information, visit: www.crcpress.com/9781439844809


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Dummy text to keep placeholderMeat QualityGenetic and Environmental Factors

Edited by Wieslaw Przybylski, PhD, Warsaw University ofLife Science, Poland and David Hopkins, PhD, NSWDepartment of Primary Industries, AustraliaSeries: Chemical & Functional Properties of Food ComponentsThis book covers factors affecting meat quality from the growthof animals to the final product. It discusses specific aspects ofmeat quality for beef, pork, and sheep. This comprehensive bookcovers key topics such as animal welfare, nutrition, pre-slaughterhandling, slaughter technology, breeding strategies, and theinfluence of common genetic factors on meat quality. It alsodiscusses the latest meat production systems designed to ensurehigh-quality meat and the role of transgenic animal technologyin meat quality.


Dummy text to keep placeholderSeafood ScienceAdvances in Chemistry, Technology and Applications

Edited by Se-Kwon Kim, Pukyong National University, Busan,South KoreaThis book provides current trends in seafood science of variousrelevant topics including isolation aspects, differentmethodologies involved in seafood production, detailedexplanations about marine species such as fish, seaweed, andcrustaceans and their health benefits as well as health risk. Thesetopics provide a platform to develop variousaquaculture/biotechnology industries. The book is essentialreading for the novice and experts marine-related fields, suchas aquaculture, biotechnology, chemical sciences, naturalproducts, materials science, pharmaceutical science, andnutraceutical science.

CRC PressMarket: Food & Culinary ScienceSeptember 2014: 235 x 156: 606ppHb: 978-1-466-59582-8: £123.99eBook: 978-1-466-59583-5* For full contents and more information, visit: www.crcpress.com/9781466595828


23MEATS





Dummy text to keep placeholderDummy text to keep placeholderDairy MicrobiologyBeneficial Microbes in Fermented and Functional

Foods A Practical ApproachEdited by Photis Papademas, Cyprus University ofTechnology, LimassolThe objective of this book is to provide a scientific backgroundto dairy microbiology by re-examining the basic concepts ofgeneral food microbiology and the microbiology of raw milkwhile offering a practical approach to the following aspects:well-known and newfound pathogens that are of major concernto the dairy industry. The book will provide dairy professionalsand students alike the latest information on this vast topic.

CRC Press

Edited by Ravishankar Rai V, University of Mysore,Department of Studies in Microbiology, Karnataka, India andJamuna A. Bai, University of Mysore, Department of Studiesin Microbiology, Karnataka, IndiaThis book focuses exclusively on the beneficial effects ofmicrobes in food. The section on traditional and modernfermented foods covers the role of microbes and their diversityin fermented foods, interaction between the different microflorapresent in fermented food products, development of startercultures to improve the nutritional and sensory quality offermented foods, and factors and processes affecting the safetyof various fermented foods. The second section focuses on

microbes in and as functional foods: probiotics, prebiotics and synbiotics.

CRC PressMarket: Food Science & TechnologyMarket: Food & Culinary ScienceDecember 2014: 235 x 156: 254ppDecember 2014: 254 x 178: 600ppHb: 978-1-482-29867-3: £79.99Hb: 978-1-482-20662-3: £152.00eBook: 978-1-482-29868-0eBook: 978-1-482-20663-0* For full contents and more information, visit: www.crcpress.com/9781482298673* For full contents and more information, visit: www.crcpress.com/9781482206623

Dummy text to keep placeholderDummy text to keep placeholderFood MicrobiologyBiology of Foodborne ParasitesIn Human Health and DiseaseEdited by Lihua Xiao, CDC, Atlanta, GA, Una Ryan and Yaoyu

FengSeries: Food MicrobiologyThis book is devoted to the study of molecular biology offoodborne parasitic pathogens. The first section outlines keymolecular biological techniques that have been applied tofoodborne parasitic pathogens research. Topics range fromgenetic manipulation, molecular detection, and populationgenetics to phylogenetic analysis (including use of relatedsoftware), whole genome sequencing, metagenomic analysis,and vaccine development, among other current concerns. Thesecond and third sections cover individual foodborne protists

Edited by Nancy Khardori, Eastern Virginia Medical School,Norfolk, USAA broad overview of foodborne infectious diseases, this bookcovers recent outbreaks, highlighting the food sources andpathogens involved. It also examines foodborne infectiousdiseases in travelers that are not commonly seen in the UnitedStates, outbreak investigation, sources and vehicles of foodbornepathogens as well as diagnosis, treatment, and prevention offoodborne infectious diseases. The authors explore therelationship between antibiotic use in animal food and its effectson human health, and the use of "good bacteria" in food topromote health and treat disease.

CRC Press

and helminthes, with each chapter following a similar format for a consistent presentationof information.

CRC PressMarket: Food & Culinary Science Market: Food & Culinary ScienceApril 2015: 254 x 178: 520pp December 2015: 235 x 156: 195ppHb: 978-1-466-56883-9: £127.00 Hb: 978-1-498-70878-4: £63.99eBook: 978-1-466-56885-3 eBook: 978-1-498-70879-1* For full contents and more information, visit: www.crcpress.com/9781466568839 * For full contents and more information, visit: www.crcpress.com/9781498708784

Dummy text to keep placeholderDummy text to keep placeholderFood Safety in ChinaDairy Microbiology and BiochemistryA Comprehensive ReviewRecent Developments

Linhai Wu, Jiangsu Province Research Base of Food Safety,Jiangnan University, No 1800 Lihu Avenue, Wuxi, Jiangsu,214122, PRC and Dian ZhuThis book provides a comprehensive review of the efforts putforth by China to prevent food safety concerns. Looking at foodproducers and operators, consumers, and government agenciesas part of an organic system, the book examines the completesystem of the food supply chain from multi-scientific systematicpoints of view. It begins with the production of agriculturalproducts and investigates the changing track of food safety(including imported and exported products) in the key aspectsof production, circulation, and consumption from 2006 to 2011.

Edited by Barbaros Ozer, Ankara University, Turkey andGülsün Akdemir-Evrendilek, Abant Izzet Baysal University,Bolu, TurkeyThis book covers recent developments in types, classifications,and genetic traits of indigenous milk microorganisms and dairystarter cultures. It also discusses biochemical reactions takingplace in different dairy products and microorganisms involvedin such reactions. The text provides strategies for rapid detectionof pathogenic and non‐pathogenic organisms in milk and milkproducts and safety systems for dairy processing. It concludeswith a discussion of the effects of non‐thermal processingtechnologies on milk microorganisms and biochemical reactionsin milk products.

CRC Press

CRC PressMarket: Food & Culinary ScienceJuly 2014: 235 x 156: 384ppMarket: Food MicrobiologyHb: 978-1-482-21833-6: £61.99July 2014: 235 x 156: 464ppeBook: 978-1-482-21834-3Hb: 978-1-482-23502-9: £111.00* For full contents and more information, visit: www.crcpress.com/9781482218336eBook: 978-1-482-23504-3



MICROBIOLOGY & SAFETY24














5th Edition • TEXTBOOKDummy text to keep placeholderFundamental Food Microbiology, Fifth EditionFoodborne Diseases

Bibek Ray, University of Wyoming, Plymouth, USA and ArunBhunia, Purdue University, West Lafayette, Indiana, USAMaintaining the high standard set by the previous bestsellingeditions, this book presents the most up-to-date information inthis rapidly growing and highly dynamic field. Revised andexpanded to reflect recent advances, this edition broadenscoverage of foodborne diseases to include many new andemerging pathogens, as well as descriptions of the mechanismof pathogenesis. With the inclusion of many more easy-to-followfigures and illustrations, this text provides a comprehensiveintroductory source for undergraduates, as well as a valuablereference for graduate level and working professionals in food

microbiology or food safety.

Case Studies of Outbreaks in the Agri-Food IndustriesEdited by Jan Mei Soon, Universiti Malaysia Kelantan, Louise Manning, RoyalAgricultural College, Cirencester, Gloucestershire, UK and Carol A. Wallace,International Institute of Nutritional Sciences and Applied Food Safety Studies,University of Central Lancashire, UKThis book covers case studies of foodborne disease outbreak investigations in a wide rangeof food sectors and food products. It examines outbreaks across borders and looks at howissues were dealt with by local and international authorities. The authors focus on real-lifemicrobiological/chemical-associated outbreaks and provide insights on how the outbreaksoccurred and, if possible, how they were traced to the source of contamination. The bookprovides valuable information to assist in the prevention of future outbreaks.

CRC PressMarket: Food Science

CRC PressMarch 2016: 235 x 156: 426ppNovember 2013: 254 x 178: 663ppHb: 978-1-482-20827-6: £152.00Hb: 978-1-466-56443-5: £55.99eBook: 978-1-482-20828-3eBook: 978-1-466-56444-2* For full contents and more information, visit: www.crcpress.com/9781482208276Prev. Ed Hb: 978-0-849-37529-3* For full contents and more information, visit: www.crcpress.com/9781466564435

Dummy text to keep placeholderDummy text to keep placeholderLactic Acid Fermentation of Fruits and VegetablesFoodborne Pathogens and Food SafetyEdited by Spiros Paramithiotis, Agricultural University of Athens, GreeceEdited by Md. Latiful Bari, Dhaka University, Bangladesh

and Dike O. Ukuku, USDA-NAA-ARS-ERRC, Wyndmoor,Pennsylvania, USASeries: Food Biology SeriesFoodborne pathogens continue to cause major public healthproblems worldwide and have escalated to unprecedentedlevels in recent years. This book tackles major foodborne diseasesand key food safety issues. In addition, it discusses emergingand reemerging microbial agents and other food safety relatedtopics. This book also addresses the challenges facing bothdeveloped and developing countries to ensure food safety inthe development of new food products and processingtechnologies, internationalization of food trade, safety of foodsderived from biotechnology, microbiological risks, and

Series: Food Biology SeriesThis book presents all available information regarding lactic acid fermentation of fruits andvegetables. It analyzes all aspects related to the production procedure as well as thephysicochemical and the microbiological characteristics of these products.

CRC PressMarket: Food & Culinary ScienceMay 2016: 235 x 156: 352ppHb: 978-1-498-72690-0: £127.00eBook: 978-1-498-72693-1* For full contents and more information, visit: www.crcpress.com/9781498726900

emergence of new and antibiotic-resistant pathogens, particularly from emergingpathogens.


Dummy text to keep placeholderDummy text to keep placeholderMicrobial Food Safety and Preservation TechniquesFoodborne Viral Pathogens

Edited by V Ravishankar Rai, University of Mysore, India andJamuna A. Bai, University of Mysore, Department of Studiesin Microbiology, Karnataka, IndiaThe book explores the advances in food safety and food qualitycontrol. It covers the hazards posed by the food-bornepathogens, their detection using advanced molecular techniquesand nanotechnology, microbiological risk assessment of raw,fresh produce, ready-to-eat (RTE), minimally processed andprocessed foods. It includes the role of regulatory agencies andauthorities in developing strategies to improve the quality andsafety of food. It emphasizes the various food preservativetechniques that are used to ensure high quality and safe foods.

Grant Hansman and Peter WhiteSeries: Food MicrobiologyUnlike foodborne pathogenic bacteria, little is published on food viruses and their research.This book is devoted to the study of molecular biology of foodborne viral pathogens andis divided into two sections. The first section outlines key molecular biological techniquesthat have been applied to foodborne viral pathogens research. The second section coversindividual foodborne viral pathogens in relation to their classification, morphology, genomestructures, biology, epidemiology, clinical features, pathogenesis, diagnosis, treatment, andprevention, among others.

CRC PressMarket: Food & Culinary ScienceAugust 2016: 254 x 178: 800ppHb: 978-1-466-57950-7: £165.00 CRC PresseBook: 978-1-466-57951-4 Market: Food & Culinary Science* For full contents and more information, visit: www.crcpress.com/9781466579507 September 2014: 254 x 178: 542pp

Hb: 978-1-466-59306-0: £152.00eBook: 978-1-466-59307-7* For full contents and more information, visit: www.crcpress.com/9781466593060


25MICROBIOLOGY & SAFETY










Dummy text to keep placeholderDummy text to keep placeholderPractical Methods in Predictive Food MicrobiologyMolecular Biology of Food and Water Borne

Mycotoxigenic and Mycotic Fungi Lihan Huang, USDA-ARS, Eastern Regional Research Center, Wyndmoor, PA, US andAndy Hwang, USDA-ARS, Microbial Food Safety Research Unit, Wyndmoor,Pennsylvania, USAEdited by R. Russell M. Paterson, Centre for Biological

Engineering, Portugal and Nelson Lima, Centre for BiologicalEngineering, PortugalSeries: Food MicrobiologyThis comprehensive book summarizes the general knowledgeabout toxigenic fungi and describes key molecular techniquesthat have been applied to foodborne fungal pathogens. Thebook deals specifically with foodborne mycotoxigenic fungi,from the standpoint of mycoses. It covers the 20 genera thatcontain human pathogenic and foodborne species, of whichapproximately 10 merit a separate chapter. The book containsseparate chapter sections on 10 genera that contain mycotoxin

Series: Garland Bibliographies in Contemporary EducationThis book introduces comprehensive, up-to-date theories, methods, and practicalapproaches commonly encountered in predictive food microbiology. It covers the basicscience of predictive microbiology and provides hands-on illustrations and techniques ofexperimental design, data analysis, model development, and practical applications ofpredictive food microbiology. Basic methods for data analysis, including principles ofregression analysis, linear and nonlinear, are showcased as well as the new USDA IntegratedPathogen Modeling Program (IPMP), an all-in-one data analysis and model developmentsuite.CRC PressJune 2016: 235 x 156: 400pp

producing species. It also examines yeast genera, which contain species that are pathogenicto humans and also contain food associated species.

Hb: 978-1-482-26064-9: £140.00eBook: 978-1-482-26065-6* For full contents and more information, visit: www.crcpress.com/9781482260649CRC Press

Market: Food & Culinary ScienceJune 2015: 254 x 178: 638ppHb: 978-1-466-55986-8: £127.00eBook: 978-1-466-55988-2* For full contents and more information, visit: www.crcpress.com/9781466559868

Dummy text to keep placeholderDummy text to keep placeholderProbiotic BacteriaNovel Food Preservation and Microbial Assessment

Techniques Fundamentals, Therapy, and Technological AspectsEdited by J. Paulo Sousa e Silva and Ana Cristina Freitas,Instituto Piaget – ISEIT, Viseu, PortugalComplied by an expert editorial team with noteworthy andremarkable experience, this book covers technological aspectsrelated to probiotics, not only in terms of delivery modes butalso in terms of protection technologies. It includes discussionsof their therapeutic and physiologic implications and benefits,and provides a contemporary update and a holistic review ofthe topic. It focuses on the technological aspects of probioticproducts, brings together the information needed for theirsuccessful development, and examines the international pictureregarding regulatory issues.

Edited by Ioannis S. Boziaris, University of Thessaly, NeaIonia, GreeceDemand for minimally processed foods has resulted in thedevelopment of innovative, non-thermal food preservationmethods, such as high-pressure sonication, ozone, and UVtreatment. This book presents a summary of these novel foodprocessing techniques. It also covers new methods used tomonitor microbial activity, including spectroscopic methods(FT-IR and Raman), molecular and electronic noses, andDNA-based methods.

CRC Press

Pan StanfordMarket: MicrobiologyApril 2014: 229 x 152: 320pp

Market: Food & Culinary Science Hb: 978-9-814-41162-2: £95.00April 2014: 235 x 156: 468pp eBook: 978-9-814-41163-9Hb: 978-1-466-58075-6: £123.99 * For full contents and more information, visit: www.crcpress.com/9789814411622eBook: 978-1-466-58076-3* For full contents and more information, visit: www.crcpress.com/9781466580756

Dummy text to keep placeholder2nd EditionToxins and Biologically Active Compounds fromMicroalgae, Volume 1

Plant Sanitation for Food Processing and FoodService, Second Edition

Edited by Gian Paolo Rossini, Università degli Studi diModena e Reggio Emilia, ItalyThis book provides a structured account of the existingknowledge of toxic algae, the chemistry of the toxins theyproduce, the effects these substances exert in humans andwildlife, as well as the strategies envisaged to protect publichealth and the environment. It covers recent advances in theunderstanding of the biology of toxin producers and the factorsinvolved in the appearance and dynamics of harmful algaeblooms, the factors affecting toxin production, the synthesis oftoxins both in natural producers and by chemical means in alab, and the toxin groups posing continuing and novel hazardsto living systems.

Y. H. Hui, Science Technology System, West Sacramento,California, USAComprehensive and accessible, this book presents fundamentalprinciples and applications that are essential for food productionand food service safety. It provides basic, practical informationon the daily operations in a food processing plant and reviewssome of the industry's most recent developments. Formerlytitled Food Plant Sanitation, this second edition discusses nineadditional food processing industries and contains 14 newchapters. Among others, new topics include sanitation in foodtransportation and sanitation of fresh produce in retailestablishments.

CRC PressMarket: Food and Culinary Science CRC PressDecember 2014: 254 x 178: 1386pp Market: Ecological ToxicologyHb: 978-1-466-57769-5: £152.00 February 2014: 235 x 156: 542ppeBook: 978-1-466-57770-1 Hb: 978-1-482-21068-2: £123.99* For full contents and more information, visit: www.crcpress.com/9781466577695 eBook: 978-1-482-21069-9



MICROBIOLOGY & SAFETY26













Dummy text to keep placeholderToxins and Biologically Active Compounds fromMicroalgae, Volume 2Biological Effects and Risk Management

Edited by Gian Paolo Rossini, Università degli Studi diModena e Reggio Emilia, ItalyThis book provides a structured account of the existingknowledge of toxic algae, the chemistry of the toxins theyproduce, the effects these substances exert in humans andwildlife, as well as the strategies envisaged to protect publichealth and the environment. It covers recent advances in theunderstanding of the biology of toxin producers and the factorsinvolved in the appearance and dynamics of harmful algaeblooms, the factors affecting toxin production, the synthesis oftoxins both in natural producers and by chemical means in alab, and the toxin groups posing continuing and novel hazardsto living systems.

CRC PressMarket: Ecological ToxicologyApril 2014: 235 x 156: 700ppHb: 978-1-482-23146-5: £123.99eBook: 978-1-482-23147-2* For full contents and more information, visit: www.crcpress.com/9781482231465


27MICROBIOLOGY & SAFETY



Dummy text to keep placeholderDummy text to keep placeholderFood Packing MaterialsEdible Films and CoatingsTesting & Quality AssuranceFundamentals and ApplicationsEdited by Preeti Singh, Technische Universitaet Muenchen, Germany, Ali Abas Waniand Horst-Christian Langowski

Edited by Pilar Montero, Carmen Gómez-Guillén, Elvira López-Caballero andGustavo V. Barbosa-Canovas, Washington State University, Pullman, USA

This book is arguably the first one focusing on packaging material testing and qualityassurance. It provides information to help food scientists, polymer chemists, and packaging

Series: Food Preservation TechnologyThe search for strategies to preserve foods with minimal changes during processing isalways of great interest. Traditionally, edible films and coatings have been used as a partial technologists find practical solutions to packaging defects and to develop innovative

packaging materials for food products. Knowledge of packaging material testing proceduresbarrier to moisture, oxygen, and carbon dioxide through selective permeability to gases,is extremely useful in the development of new packaging materials. Unique among booksas well as improving mechanical handling properties. This book covers the neweston packaging, this reference focuses on basic and practical approaches for testing packagingmaterials.

generation of edible films and coatings that are being especially designed to allow theincorporation and/or controlled release of specific additives by means of nanoencapsulation,layer-by-layer assembly, and other promising technologies. CRC Press

Market: Food and Culinary ScienceCRC PressJune 2016: 235 x 156: 384ppMarket: Food & Culinary ScienceHb: 978-1-466-55994-3: £127.00July 2016: 254 x 178: 440ppeBook: 978-1-466-55995-0Hb: 978-1-482-21831-2: £159.00* For full contents and more information, visit: www.crcpress.com/9781466559943eBook: 978-1-482-21832-9


Dummy text to keep placeholderEdible Food PackagingMaterials and Processing TechnologiesEdited by Miquel Angelo Parente Ribeiro Cerqueira, IBB, Centre of BiologicalEngineering, University of Minho, Braga, Portugal, Ricardo Nuno Correia Pereira, IBB,Centre of Biological Engineering, University of Minho, Braga, Portugal, Oscar Leandroda Silva Ramos, IBB, Centre of Biological Engineering, University of Minho, Braga,Portugal, Jose Antonio Couto Teixeira, University of Minho, Dept. of BiologicalEngineering, Braga, Portugal and Antonio Augusto Vicente, University of Minho,Dept. of Biological Engineering, Braga, PortugalSeries: Contemporary Food EngineeringThe edible packaging industry has grown considerably over the last few years and isexpected to have an important impact on the food market. This book reviews edible packingtechnologies, recent developments in the field, and practical information on newapplications. Topics covered include nanotechnology and edible packaging, processingtechnologies for the application and production of edible coatings/films, application ofbioactive compounds using edible packaging, and the development of active and smartedible packaging. It also reviews regulatory aspects in both the U.S. and the U.K.

CRC PressMarket: Food & Culinary ScienceApril 2016: 235 x 156: 504ppHb: 978-1-482-23416-9: £159.00eBook: 978-1-482-23422-0* For full contents and more information, visit: www.crcpress.com/9781482234169

3rd Edition • TEXTBOOKFood PackagingPrinciples and Practice, Third Edition

Gordon L. Robertson, Food Packaging Environment, HopeIsland, AustraliaThis book presents an integrated approach to understandingthe principles underlying food packaging and their applications.This edition includes new and expanded coverage of biobasedpackaging and bionanocomposites; nanotechnologyapplications, including nanoclays; metallization and atomic layerdeposition; shelf life design, analysis, and estimation; safety andlegislative aspects of packaging including public interest in foodcontact materials such as BPA and phthalates; life cycleassessment and sustainability. A new chapter addresses foodpackaging closures and sealing systems, including closures for

plastic and composite containers and peelable seals.CRC PressMarket: Food and NutritionNovember 2012: 254 x 178: 733ppHb: 978-1-439-86241-4: £66.99eBook: 978-1-439-86242-1Prev. Ed Hb: 978-0-849-33775-8* For full contents and more information, visit: www.crcpress.com/9781439862414


PACKAGING28







2nd Edition • TEXTBOOK • NEW EDITIONIntroducing Food Science, Second Edition

Robert L. Shewfelt, University of Georgia, Athens, USA, AliciaOrta-Ramirez, Cornell University, Ithaca, New York, USA andAndrew D. Clarke, University of Missouri, Columbia, USAThe second edition of a bestseller, this textbook introduces thebasics of food science, then building on this foundation, exploresit sub-disciplines. This format has been retained to providestudents with a well-rounded understanding of the field. Thenew edition contains revised or additional information onsustainability, molecular gastronomy, culinology, My Platereplacing My Pyramid, clean labels, the assault on processedfoods and food scientists by several authors, the new food-safetyregulations. It also provides additional pedagogical features,including end-of-chapter questions and a glossary while

retaining the popular Looking Back, Remember This!, and Looking Ahead sections.

CRC PressMarket: Food ScienceSeptember 2015: 235 x 156: 437ppPb: 978-1-482-20974-7: £49.99eBook: 978-1-482-20975-4Prev. Ed Pb: 978-1-587-16028-8* For full contents and more information, visit: www.crcpress.com/9781482209747

Dummy text to keep placeholderNovel Techniques in Sensory Characterization andConsumer Profiling

Edited by Paula Varela and Gastón Ares, Universidad de laRepública, Montevideo, UruguaySensory characterization is one of the most powerful,sophisticated, and extensively applied tools in sensory science.This book focuses on sensory characterization of food andnon-food products, providing an overview of classical and novelalternative methodologies. A complete description of themethodologies is provided, accompanied by detailedinformation for implementation, discussion of examples ofapplications, and case studies. The implementation of themajority of the methodologies is performed in the statistical freesoftware R, making the book accessible for people unfamiliarwith complex statistical software.

CRC PressMarket: Food & Culinary ScienceApril 2014: 235 x 156: 416ppHb: 978-1-466-56629-3: £135.00eBook: 978-1-466-56630-9* For full contents and more information, visit: www.crcpress.com/9781466566293

5th Edition • NEW EDITIONSensory Evaluation Techniques, Fifth Edition

Gail Vance Civille, Sensory Spectrum Incorporated, NewProvidence, New Jersey, USA and B. Thomas CarrThis new edition of a bestseller covers all phases of performingsensory evaluation studies, from listing the steps involved in asensory evaluation project to presenting advanced statisticalmethods. Comprehensively reorganized, revised, and updated,the fifth edition gives a clear and concise presentation of currentpractical solutions, accepted methods, standard practices, andsome advanced techniques. It provides how-to information fora wide variety of users in industry, government, and academia,and gives students the necessary theoretical background insensory evaluation methods, applications, and implementations.

CRC PressMarket: Food & Culinary ScienceNovember 2015: 254 x 178: 600ppHb: 978-1-482-21690-5: £95.00eBook: 978-1-482-21691-2Prev. Ed Hb: 978-0-849-33839-7* For full contents and more information, visit: www.crcpress.com/9781482216905


29PRODUCT DEVELOPMENT







Dummy text to keep placeholderAnalyzing Sensory Data with R

Sebastien Le, Agrocampus Ouest, Rennes, France andThierry Worch, Qi Statistics, Ruscombe, UKSeries: Chapman & Hall/CRC The R SeriesThis book helps readers choose the right statistical method toanalyze their sensory data. Each chapter presents the nature ofthe sensory evaluation and its objectives, the sensoryparticularities related to the sensory evaluation, details aboutthe data set obtained, and the statistical analyses required. Usingreal examples, the authors then illustrate step by step how theanalyses are performed in R. The chapters conclude with variantsand extensions of the methods.

Chapman and Hall/CRCMarket: StatisticsOctober 2014: 235 x 156: 374ppHb: 978-1-466-56572-2: £57.99eBook: 978-1-466-56573-9* For full contents and more information, visit: www.crcpress.com/9781466565722

Dummy text to keep placeholderAuthenticity of Foods of Animal Origin

Ioannis Sotirios Arvanitoyannis, University of Thessalia,Volos, GreeceSeries: Food Biology SeriesThe first in a two-volume set on the authenticity of foods, thisvolume focuses on techniques and methods for assessing foodauthenticity and traceability and their application to foods ofanimal origin. Dedicated chapters include meats, poultry, fishand seafood, milk and dairy, and honey. The book addressescurrent legislation in the United States, Canada, and Europeregarding traceability, authenticity, and the genetic modificationof foods. The final section offers conclusions, discusses futuretrends, and provides suggestions for improving food authenticityand traceability.


Dummy text to keep placeholderImproving Food Quality with Novel Food ProcessingTechnologies

Edited by Özlem Tokuşoğlu, Celal Bayer University, Manisa,Turkey and Barry G. Swanson, Washington State University,Pullman, USAImproving food quality, specifically properties such asrheological, physicochemical, and sensorial aspects, is always agoal of food and beverage manufacturers. During the pastdecade, novel processing technologies including highhydrostatic pressure (HHP), ultrasound, pulse electric field (PEF),and advanced heating technologies containing microwave,ohmic heating, and radio frequency have frequently beenapplied in the processing of foods and beverages. This bookaddresses maintaining and improving food quality through theuse of these novel food processing technologies.

CRC PressMarket: Food EngineeringDecember 2014: 235 x 156: 484ppHb: 978-1-466-50724-1: £135.00eBook: 978-1-466-50725-8* For full contents and more information, visit: www.crcpress.com/9781466507241


QUALITY ASSURANCE30








Dummy text to keep placeholderNutritional Freshwater Life

Ramasamy Santhanam, Fisheries College and ResearchInstitute, Tamilnadu, IndiaFishing is considered to be the largest extractive use of wildlifein the world. About 90% of all freshwater fisheries occur indeveloping countries. Well-illustrated with approximately 250images of species, this book deals with nutritional facts ofdifferent groups of edible freshwater life: algae and plants,crustaceans (prawns, crayfish and crabs), molluscs (bivalves andgastropods), and fish and frogs along with their characteristicssuch as classification, common names, habitats, globaldistribution and biological features.

CRC PressMarket: Life ScienceJune 2015: 235 x 156: 323ppHb: 978-1-498-71621-5: £76.99eBook: 978-1-498-71622-2* For full contents and more information, visit: www.crcpress.com/9781498716215

Dummy text to keep placeholderNutritional Marine Life

Ramasamy Santhanam, Fisheries College and ResearchInstitute, Tamilnadu, IndiaThe first book of its kind, this text explores the nutritionalcharacteristics of different groups of edible marine life. Ediblespecies of phytoplankton, seaweeds and marsh plants, jellyfish,crustaceans, mollusks, fish, echinoderms, prochordate, fish, turtlesand mammals are examined. For each species, the book alsoreviews its classification, common name, habitat, globaldistribution, and biological features. The highly accessible styleand high-quality photographs make it easy to identify thenutritionally and commercially important marine species alongwith their essential features and nutritional facts.

CRC PressMarket: AquacultureDecember 2014: 235 x 156: 290ppHb: 978-1-482-26205-6: £82.99eBook: 978-1-482-26206-3* For full contents and more information, visit: www.crcpress.com/9781482262056

3rd EditionSeafood and Freshwater ToxinsPharmacology, Physiology, and Detection, Third Edition

Edited by Luis M. Botana, University of Santiago, Lugo, SpainOffering a complete reference guide, this book addresses allaspects of the social and scientific influence of phytotoxins, fromlegislation and monitoring to new drug development. With 35new chapters covering a range of new topics, the third editionexamines three main aspects: monitoring of toxins; chemical,mechanistic, and toxicological diversity; and detectiontechnologies. Useful for experts and non-experts alike, thisreference brings an understanding of the state of the art in themethodology and science of aquatic toxins.

CRC PressMarch 2014: 254 x 178: 1215ppHb: 978-1-466-50514-8: £199.00eBook: 978-1-466-50515-5Prev. Ed Hb: 978-0-849-37437-1* For full contents and more information, visit: www.crcpress.com/9781466505148


31SEAFOOD







Dummy text to keep placeholder2nd Edition • TEXTBOOKBiomolecular and Clinical Aspects of Food AllergyAdvanced NutritionEdited by Andreas L. LopataMacronutrients, Micronutrients, and Metabolism, Second EditionThis is the first book in a long time to address the biomolecular and clinical aspects of foodallergens. It describes the biochemistry of food allergens, the underlying immunological

Carolyn D. Berdanier, Professor Emerita, University ofGeorgia, Athens, USA and Lynnette A. Berdanier, Universityof North Georgia, Gainesville, USAExpanded and updated, this new edition continues in thetradition of its predecessor, serving as an essential textbook foradvanced undergraduate and first-year graduate studentsstudying human nutrition. The book incorporates fundamentalconcepts in nutrition science and provides comprehensivecoverage of both macro and micronutrients, emphasizing eachnutrient’s description, absorption, use, and excretion. Highlightedtopics include exercise, obesity, starvation, trauma, nutrigenomicsand nutrient-gene interactions, the effects of aging, and nutrition

reactivity and applications in clinical settings. It spans from laboratory-based science toclinical immunology and includes detailed novel characterization and quantificationmethods in addition to the generation and application of recombinant food allergens foruse in the clinical diagnosis and treatment of food allergies.

CRC PressMarket: NutritionMarch 2016: 229 x 152: 448ppHb: 978-1-498-72244-5: £114.00eBook: 978-1-498-72245-2* For full contents and more information, visit: www.crcpress.com/9781498722445

requirement comparisons among different species. The book includes chapter summaries,case studies, problem-solving activities, and critical thinking questions.

CRC PressMarket: NutritionFebruary 2015: 254 x 178: 608ppPb: 978-1-482-20517-6: £63.99eBook: 978-1-482-20518-3Prev. Ed Pb: 978-1-420-05552-8* For full contents and more information, visit: www.crcpress.com/9781482205176

Dummy text to keep placeholderDummy text to keep placeholderCarnitine Metabolism and Human NutritionAntioxidants in Health and Disease

Edited by Benjamin T. Wall, Dept of Sport & Health Sciences,University of Exeter, UK and Craig Porter, University of TexasMedical Branch, Galveston, USAInterest in carnitine and its potential health benefits has surgedover the last decade. Carnitine serves a number of biologicalroles, such as stimulating the oxidation of fat and preventingthe accumulation of lactic acid. It is also used as a supplementfor weight loss and performance enhancement. This bookdiscusses the functions carnitine fulfills in human biology, withspecific emphasis on its roles in skeletal muscle metabolism. Itcovers carnitine homeostasis and transport, the renal handlingof carnitine, and applications of carnitine in human nutrition.

CRC Press

Edited by Antonis Zampelas, Agricultural University ofAthens, Greece and Renata MichaAntioxidant use in health promotion and disease preventioneither through dietary intake or supplementation is controversial.This book reviews the latest evidence-based research in the area,principally through prospective cohort studies and randomizedcontrolled trials. It assesses major dietary antioxidants anddiscusses their use in diseases such as cancer, diabetes, stroke,coronary heart disease, HIV/AIDS, and neurodegenerative andimmune diseases. The use of antioxidants in health is alsodiscussed along with common adverse effects associated withantioxidant use.

CRC PressMarket: NutritionMarket: NutritionJune 2014: 235 x 156: 186ppJune 2015: 235 x 156: 340ppHb: 978-1-466-55426-9: £63.99Hb: 978-1-466-58003-9: £82.00eBook: 978-1-466-55427-6eBook: 978-1-466-58011-4* For full contents and more information, visit: www.crcpress.com/9781466554269* For full contents and more information, visit: www.crcpress.com/9781466580039

Dummy text to keep placeholderDummy text to keep placeholderDiet, Exercise, and Chronic DiseaseAntioxidants in Sport NutritionThe Biological Basis of PreventionEdited by Manfred Lamprecht, University of Graz, Austria

Antioxidant use in sports is controversial due to existing evidencethat it both supports and hurts athletic performance. This bookpresents information on antioxidants, specifically for athletes,and their roles in sports nutrition. It stresses how antioxidantsaffect exercise performance, health, and immunity. Chapterscover oxidative stress; basic nutrition for athletes; major dietaryantioxidants; sports supplements; performance/adaptation toexercise; antioxidants role in health and immunity; reviews onvitamins C, E, beta-carotene, and minerals in sports nutrition;and roles polyphenols play in high-performance sport.

CRC Press

Edited by C. Murray ArdiesExercise and diet are key factors in the etiology and preventionof chronic disease. While most books on chronic disease havea clinical approach, this book brings together the latest cellular-and molecular-based research on the etiology of chronic diseasesand the impact of various aspects of diet and exercise on thecausal mechanisms. It highlights chronic diseases that are majorcauses of mortality and morbidity, including diabetes,atherosclerosis, osteoporosis, cancer, and neurodegenerativedisease. This book translates molecular-based data into a clinicalprescription for the prevention of chronic disease.

CRC PressMarket: NutritionSeptember 2014: 235 x 156: 299pp Market: Sports MedicineHb: 978-1-466-56757-3: £63.99 April 2014: 235 x 156: 449ppeBook: 978-1-466-56759-7 Hb: 978-1-439-85028-2: £76.99* For full contents and more information, visit: www.crcpress.com/9781466567573 eBook: 978-1-439-85029-9



NUTRITION IN HEALTH & DISEASE32













Dummy text to keep placeholderDummy text to keep placeholderGestational DiabetesDietary Sugars and HealthOrigins, Complications, and TreatmentEdited by Michael I. Goran, University of Southern California,

Los Angeles, USA, Luc Tappy, Professor of Physiology, Dept.of Physiology, Lausanne University School of Biology andMedicine, Switzerland and Kim-Anne Lê, Research Scientist,Dept. of Nutrition and Health, Nestlé Research Center, NestecLtd., Lausanne, SwitzerlandDietary sugars, fructose in particular, have potential roles inobesity and metabolic diseases. This book is the firstcomprehensive treatment presenting all aspects of dietary sugarsas they relate to health and disease, from historical perspectivesto public health policies. Sections focus on the classification andproduction of sugars, social and economic aspects of sugars,physiology and metabolism of dietary sugars, and sugar and

Edited by Clive PetryWritten by an esteemed list of international authors, this bookpresents timely reviews relating to some of the most importantaspects of gestational diabetes, specifically its causes,consequences, and treatments. Divided into five sections, thebook covers metabolism in pregnancy and gestational diabetes,environmental and genetic risk factors and causes, potentialcomplications, and treatments for improving the outcome forboth mother and baby. It also addresses future prospects indiagnosing and screening, prevention, pathophysiology, andtreatment of gestational diabetes.

CRC Press

public health. Each chapter features a concise, thorough summary of current knowledge,including an overview of cutting-edge research, controversies, and future perspectives.

Market: NutritionCRC PressFebruary 2014: 235 x 156: 239ppMarket: NutritionHb: 978-1-439-87996-2: £63.99December 2014: 254 x 178: 418ppeBook: 978-1-439-87997-9Hb: 978-1-466-59377-0: £89.00* For full contents and more information, visit: www.crcpress.com/9781439879962eBook: 978-1-466-59378-7


Dummy text to keep placeholderDummy text to keep placeholderGlutamineDietary Supplements in Health PromotionBiochemistry, Physiology, and Clinical ApplicationsEdited by Taylor C. Wallace, George Mason University,

Washington, DC, USAThe supplement market continues to grow annually with morethan half of the population using these products for reasonsspanning from health maintenance to disease prevention and/ortreatment. This book presents clear and concise evidence onhow dietary supplements contribute to maintaining optimalnutrition in humans. It provides information on personalizednutrition; nutrient gaps; benefits of multivitamins; and dietaryeffects of various sources including vitamins, enzymes, bioactives,flavonoids, and probiotics. Each chapter features practical, clinicalguidelines on recommendations of supplements as well as whento discourage use of supplements.

Edited by Dominique Meynial-Denis, Unité de Nutrition Humaine, St GenèsChampanelle, FranceGlutamine is a non-essential amino acid that fulfills many key roles in metabolism andcell/tissue function. This book examines recent advances in our understanding of thebiochemistry of glutamine as well as molecular and cellular aspects of glutamine metabolismand action. It also reviews the various functions of this amino acid other than its functionas an energy substrate. Finally, the importance of glutamine in critical illness and its role inthe aging process and exercise is also emphasized.

CRC PressJune 2016: 235 x 156: 320ppHb: 978-1-482-23429-9: £82.00eBook: 978-1-482-23430-5* For full contents and more information, visit: www.crcpress.com/9781482234299CRC Press

Market: NutritionMay 2015: 235 x 156: 405ppHb: 978-1-482-21034-7: £63.99eBook: 978-1-482-21035-4* For full contents and more information, visit: www.crcpress.com/9781482210347

NEW IN PAPERBACKDummy text to keep placeholderHuman Placental TrophoblastsFood Insecurity and Public HealthImpact of Maternal NutritionEdited by Louise Ivers, Harvard Medical School, Dept of

Social Medicine, Boston, Massachusetts, USAThis book provides an evidence-based discussion of the impactsof food insecurity on public health as well as interventions tomitigate these issues. In addition, it reviews the conceptualframework behind interactions of food insecurity and health.Chapters cover food security and food sovereignty, measuringfood security, food insecurity as it relates to health and nutrition,and gender issues.

CRC Press

Edited by Asim K. Duttaroy and Sanjay BasakTrophoblasts are cells in the human placenta that play a vitalrole in fetal growth and pregnancy. This book discusses the roleof nutrients on human placental development with particularfocus on the impact of nutrients on trophoblast function.Exposure to nutrients in utero is critical, as it affects thedevelopment of chronic diseases such as type2 diabetes,cardiovascular diseases, hypertension and obesity in later life.The text also reviews the role of fatty acids, folic acids and specificvitamins.

CRC PressMarket: NutritionNovember 2015: 254 x 178: 426ppHb: 978-1-482-25428-0: £89.00

Market: NutritionMay 2015: 235 x 156: 232ppHb: 978-1-466-59905-5: £44.99eBook: 978-1-466-59906-2* For full contents and more information, visit: www.crcpress.com/9781466599055



33NUTRITION IN HEALTH & DISEASE












5th Edition • TEXTBOOKDummy text to keep placeholderIntroduction to Nutrition and Metabolism, FifthEdition

ImmunonutritionInteractions of Diet, Genetics, and Inflammation

Edited by Bharat B. Aggarwal, The University of Texas,Houston, USA and David Heber, UCLA, Los Angeles,California, USAThe interaction of immune function and nutrition underlies thelow-grade chronic inflammation involved in the etiology of manycommon obesity-associated and age-related chronic diseaseconditions. This book introduces the breadth of the new fieldof immunonutrition, which implicates nutrition in both immunefunction and in the etiology, prevention, and treatment ofcommon diseases influenced by inflammation and immuneimbalance, including obesity, diabetes, heart disease, asthma,autoimmune diseases, and common forms of cancer. The bookaddresses the basic mechanisms of immunity,

immunonutrition-related diseases, and potential nutrition-based treatments.

David A. Bender, Emeritus Professor, University CollegeLondon, UKExtensively revised and updated to reflect our currentunderstanding of nutritional and dietary requirements, the FifthEdition presents principles of nutrition and metabolism,biochemistry, and interactions between health and diet, andexamines the role of nutrition in common chronic diseases. Theauthor continues to use concise, authoritative language toemphasize and describe the underlying biochemistry that isessential to an understanding of nutrient function and the abilityto evaluate and interpret future advances in nutrition science.The text is enhanced with full-color newly drawn diagrams and

figures.

CRC PressCRC Press Market: Food Science and NutritionMarket: Nutrition April 2014: 254 x 178: 448ppMarch 2014: 235 x 156: 368pp Pb: 978-1-466-57224-9: £44.99Hb: 978-1-466-50385-4: £89.00 eBook: 978-1-466-57225-6eBook: 978-1-466-50386-1 Prev. Ed Pb: 978-1-420-04312-9* For full contents and more information, visit: www.crcpress.com/9781466503854 * For full contents and more information, visit: www.crcpress.com/9781466572249

Dummy text to keep placeholderDummy text to keep placeholderMetabolic Medicine and SurgeryIntegrative Nutrition Therapy

Edited by Michael M. Rothkopf, Atlantic Health/ MorristownMedical Center, New Jersey, USA, Michael J. Nusbaum,Atlantic Health/ Morristown Medical Center, New Jersey,USA and Lisa P. Haverstick, RDN, CNSC, Morristown MedicalCenter, New Jersey, USAHealth practitioners who deal with disease by attempting torestore normal metabolism are said to practice metabolicmedicine. This book is intended to be the first comprehensiveoverview in the field of metabolic medicine, which is dedicatedto controlling the epidemic of obesity and preventing obesity’sconsequences. It introduces metabolic medicine and surgery,and covers metabolic syndrome as an epidemic, metabolic

approaches to diabetes and obesity, and metabolic management in chronic disease states.

Edited by Mary J. Marian, University of Arizona, Tucson, USAand Gerard Mullin, MD, Associate Professor of Medicine,Johns Hopkins School of Medicine, Baltimore, MDIntegrative Nutrition Therapy provides both consumers andhealth care professionals with evidence-based recommendationsfor integrating complementary and alternative nutritionaltherapies for disease prevention and management. It includesup-to-date information on dietary supplements, popular diets,physical activity, and food allergies. The book reviews diseaseprevention for cancer, cardiovascular disease, diabetes, andobesity. Additional topics covered include liver/pancreaticconditions and musculoskeletal disorders as well asnutrigenomics, epigenetics, and metabolomics. It includes

guidelines and suggestions for creating individualized, integrative care plans. CRC PressCRC Press Market: NutritionMarket: Nutrition November 2014: 254 x 178: 656ppAugust 2015: 235 x 156: 484pp Hb: 978-1-466-56711-5: £95.00Hb: 978-1-466-59613-9: £82.00 eBook: 978-1-466-56712-2eBook: 978-1-466-59614-6 * For full contents and more information, visit: www.crcpress.com/9781466567115* For full contents and more information, visit: www.crcpress.com/9781466596139

Dummy text to keep placeholderDummy text to keep placeholderNeurodegenerative Disease and MicronutrientsInteractive ProbioticsPrevention and TreatmentEdited by Enrica Pessione, Università di Torino, Italy

This book underlines the importance of reciprocal interactionsbetween probiotics and humans in terms of stress induction,epigenetic control of cellular responses, oxidative status,bioactive molecules biosynthesis, moonlighting proteinssecretion, endogenous toxins neutralization, and several otherbiological functions. It explores how these responses can affectmetabolism and metabolic-related disorders, gutbrain axisbalance, mood, inflammatory, allergic and anti-infectivereactions, cancer, and ageing. The book explores how probioticscreate a dynamic and "fluid" network of signals able to controlthe balance between healthy and altered human status.

CRC Press

Kedar N. Prasad, Premier Micronutrient Corporation, Novato,California, USAThe bookproposes that a preparation of antioxidants andmicronutrients, in combination with standard therapy, mayreduce progression and improve management better thanstandard therapy alone for Alzheimer’s, Parkinson’s, andHuntington’s disease, as well as PTSD, traumatic brain injury,concussions, and cerebral vascular insufficiency. The bookpresents the latest research on the effects of micronutrients andrecommends formulations for use in combination with standardtherapies for these neurodegenerative diseases and conditions.

CRC PressMarket: NutritionFebruary 2014: 235 x 156: 274pp

Market: MedicineHb: 978-1-466-57555-4: £119.00October 2014: 235 x 156: 350ppeBook: 978-1-466-57556-1Hb: 978-1-482-21047-7: £89.00* For full contents and more information, visit: www.crcpress.com/9781466575554eBook: 978-1-482-21048-4* For full contents and more information, visit: www.crcpress.com/9781482210477
















Dummy text to keep placeholderDummy text to keep placeholderNutrition and HIVNutraceuticals and Functional Foods in Human

Health and Disease Prevention Epidemiological Evidence to Public HealthSaurabh Mehta and Julia FinkelsteinEdited by Debasis Bagchi, University of Houston, Texas, USA,

Harry G. Preuss, Georgetown University Medical Center,Washington, D.C., USA and Anand Swaroop, Cepham Inc,Piscataway, New Jersey, USAFunctional foods and nutraceuticals, dietary supplements, andnatural antioxidants have established their potential roles in theprotection of human health against disease. This book presentsvarious effects of these nutritional interventions on diversedisease pathologies. Specific chapters are devoted to diseasesand disorders including cancer, cardiovascular disease,gastrointestinal conditions, metabolic syndrome, obesity andliver disease. A special focus is given on inflammation andinflammatory responses and their association with diverse

degenerative diseases.

Nutritional management is integral to comprehensive HIV care and treatment. Improvednutritional status and weight gain can increase recovery and strength of individuals livingwith HIV/AIDS, improve dietary diversity and caloric intake, and improve quality of life. Thisbook provides a comprehensive update on the role of nutrition in HIV through a reviewof biological mechanisms and published epidemiological studies, including interventiontrials and programs that have integrated nutrition in the care and treatment of HIV-infectedindividuals.

CRC PressAugust 2016: 254 x 178: 416ppHb: 978-1-466-58581-2: £82.00eBook: 978-1-466-58582-9* For full contents and more information, visit: www.crcpress.com/9781466585812

CRC PressMarket: NutritionOctober 2015: 254 x 178: 700ppHb: 978-1-482-23721-4: £95.00eBook: 978-1-482-23722-1* For full contents and more information, visit: www.crcpress.com/9781482237214

Dummy text to keep placeholderDummy text to keep placeholderNutrition and SensationNutrition and Bariatric Surgery

Edited by Alan R. Hirsch, Smell & Taste Treatment andResearch Center, Chicago, ILThis book explores how sensations can impact nutrition. Itunravels the hidden sensory universe acting to control ourappetite and nutritional desires.It covers the impact of olfaction,gustation, retronasal olfaction, vision, vestibular function, hearing,and somatosensory and tactile nature on nutrition. The bookalso discusses the use of the sensory system to treat nutritionaldisorders including obesity. It is a fascinating read for anyonelooking for deeper understanding of the link between thesensory system and nutrition.

CRC Press

Edited by Robert F. Kushner, Northwestern ComprehensiveCenter on Obesity, Chicago, Illinois, USA and ChristopherD. Still, Geisinger Obesity Research Institute, Philadelphia,Pennsylvania, USAWhile bariatric surgery can lead to positive effects, it can alsoresult in increased risk for nutrient malabsorption, deficiency,and clinical complications. This book addresses the dietary andnutritional care of the bariatric surgery patient. It explores thephysiological changes that underlie selective nutrientmalabsorption, preoperative nutritional assessment and dietarycare of the patient through the surgery process, and nutritionalclinical complications manifesting in anemia, neurologicaldisorders, metabolic bone disease, and protein-calorie

malnutrition. It also covers special populations, including adolescents and pregnant andlactating patients. Market: Nutrition

March 2015: 235 x 156: 353ppCRC Press Hb: 978-1-466-56907-2: £57.99Market: Nutrition eBook: 978-1-466-56908-9August 2014: 235 x 156: 308pp * For full contents and more information, visit: www.crcpress.com/9781466569072Hb: 978-1-466-55769-7: £82.00eBook: 978-1-466-55770-3* For full contents and more information, visit: www.crcpress.com/9781466557697

Dummy text to keep placeholderDummy text to keep placeholderNutrition and the Developing BrainNutrition and EpigeneticsEdited by Victoria Hall Moran and Nicola M. LoweEdited by Emily Ho, Oregon State University, Corvallis, USA

and Frederick Domann, University of Iowa, Iowa City, USASeries: Oxidative Stress and DiseaseAn essential resource for scientists and researchers of nutrition,aging, and metabolic diseases, this book highlights theinteractions among nutrients, epigenetics, and health. It presentsnew information on the action of diet and nutritionaldeterminants in regulating the epigenetic control of geneexpression in health and disease. Each chapter gives a uniqueperspective on a different nutritional or dietary component orgroup of components, and reveals novel mechanisms by whichdietary factors modulate the epigenome and affect developmentprocesses, chronic disease, and the aging process.

Nutrients play a significant role in brain development throughout fetal and postnatal life.This book explores the role nutrients play on the growth and development of the brain. Itreviews the evidence from animal and human research, highlighting the role of nutrientson brain function and cognitive development. With a unique, integrative approach to thenutritional, environmental, and genetic influences on brain development, the book furtherexamines various environmental influences, including chemical, physical, antioxidantvitamins, nutrient interactions, and parent-infant relationships.CRC PressMarket: NutritionJuly 2016: 235 x 156: 330ppHb: 978-1-482-25473-0: £82.00eBook: 978-1-482-25474-7* For full contents and more information, visit: www.crcpress.com/9781482254730

CRC PressMarket: NutritionOctober 2014: 235 x 156: 422ppHb: 978-1-482-20381-3: £103.00eBook: 978-1-482-20382-0* For full contents and more information, visit: www.crcpress.com/9781482203813













Dummy text to keep placeholderDummy text to keep placeholderNutrition, Fertility, and Human ReproductiveFunction

Nutrition for Brain Health and CognitivePerformance

Edited by Kelton Tremellen, Professor of ReproductiveMedicine, Flinders University, South Australia and KarmaPearce, University of South Australia, AdelaideOne in six couples around the world experience infertility. Beforeundertaking expensive and intrusive assisted reproductivetreatment such as in vitro fertilization, many seek advice fromtheir physicians or dietitians on what foods and supplementsmight enhance their fertility. This book provides a comprehensivereview of the role of nutrition in human fertility, focusing on theimpact of diet and nutritional supplements on essentialreproductive processes in women such as ovulation, earlyembryo development, implantation, and sexual function. It alsoexamines impact on male reproductive hormones and sperm

production.

Edited by Talitha Best, School of Human, Health and SocialScience, Central Queensland University, Australia and LouiseDye, School of Psychology, University of Leeds, UKThis book addresses how nutrition and diet can influencecognitive function. It presents information on dietarysupplementation, dietary patterns and lifestyle choices formaximizing cognitive health across the lifespan. The bookfocuses on sensitivity of the brain to nutritional environments,nutrient deficiencies and the impact of diet on cognitive functionand well-being. Chapters cover cognitive health in ageing adults;genetics for brain health; vitamins and minerals for cognitivehealth; flavonoids, glucose and herbal extracts to enhancecognitive function; and the application of technologies andassessment measures for nutrition and cognition research.

CRC PressCRC PressMarket: NutritionMarket: NutritionFebruary 2015: 254 x 178: 415ppJune 2015: 235 x 156: 373ppHb: 978-1-482-21530-4: £89.00Hb: 978-1-466-57002-3: £82.00eBook: 978-1-482-21531-1eBook: 978-1-466-57003-0* For full contents and more information, visit: www.crcpress.com/9781482215304* For full contents and more information, visit: www.crcpress.com/9781466570023

Dummy text to keep placeholder2nd Edition • TEXTBOOK • NEW EDITIONNutritional and Integrative Strategies inCardiovascular Medicine

Nutrition in Public HealthPrinciples, Policies, and Practice, Second Edition

Arlene Spark, Hunter College, New York, New York, USA,Lauren M. Dinour, Montclair State University, New Jersey,USA and Janel ObenchainThis book provides an overview of the field and focuses on therole of the Federal Government in determining nutrition policyand practice. Beginning with a review of the definition andprinciples of public health, the book examines trends in the USpopulation and nutritional epidemiology. It considers programsto help reduce disparities in the prevalence of diet-relatedchronic diseases among various populations, as well as a detailedchapter on obesity with discussions on global impact and cost,pediatric obesity, and the impact of socioeconomic status andethnicity. Specific information is included on breastfeeding

mothers, HIV/AIDS, and prison inmates.

Edited by Stephen T. Sinatra, University of ConnecticutSchool of Medicine, Farmington, Connecticut, USA and MarkC. Houston, Vanderbilt Medical School and TheHypertension Institute of Nashville, Tennessee, USACoronary artery disease (CAD) remains the number one killer ofwomen and men in Western civilization, but nutritionalinterventions with both appropriate noninflammatory diets andtargeted nutraceutical supports are simple and basic strategiesto prevent as well as help manage CAD and CHF. Thisevidence-based book describes how to integrate nutrition,supplements, lifestyle changes, and medications for improvedoutcomes in hypertension, lipids, diabetes, coronary heart

disease, congestive heart failure, and much more. Topics include the risks and side effectsof statin drugs, the value of omega-3s and other fats, naturopathic approaches,gender-specific medicine, and nutrient-drug interactions in cardiovascular medicine.CRC Press

Market: Nutrition CRC PressOctober 2015: 254 x 178: 624pp Market: NutritionHb: 978-1-466-58994-0: £89.00 April 2015: 254 x 178: 436ppeBook: 978-1-466-58995-7 Hb: 978-1-466-57226-3: £89.00Prev. Ed Hb: 978-0-849-31473-5 eBook: 978-1-466-57227-0* For full contents and more information, visit: www.crcpress.com/9781466589940 * For full contents and more information, visit: www.crcpress.com/9781466572263

Dummy text to keep placeholder2nd EditionNutritional Care of the Patient with GastrointestinalDisease

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

Edited by Gail A. Cresci, Ph.D., Digestive Disease Instituteand Lerner Research Institute, Center for Human Nutrition,Cleveland Clinic, Ohio, USAThis new edition is designed for health practitioners, clinicians,and dietitians in any critical care setting. It providescomprehensive information on nutritional support and therapyfor the critically ill patient. Chapters are divided into eightsections covering metabolic issues, nutrients for critically illpatients, delivery of nutrition therapy, nutrition therapythroughout the life cycle, special interest groups, specific organsystem failure, general systemic failures, and professional issuesin the field. This edition includes updated case studies andcontains numerous tables, figures, and diagrams providing

practical information for users.

Edited by Alan L Buchman, Intestinal Rehabilitation &Transplant Center, University of Illinois, ChicagoNutritional management is an integral part of the managementfor virtually all gastrointestinal diseases. Nutritional Care of thePatient with Gastrointestinal Disease fills a current void innutritional education by providing a reference for diagnosingand managing common nutritional issues related togastrointestinal disease. Its separation into focused chaptersallows it to be read cover to cover or in selections, making ituseful on a need-to-know basis or for more diligent study.

CRC PressMarket: Nutrition

CRC Press August 2015: 235 x 156: 441ppMarket: Nutrition Hb: 978-1-482-22603-4: £95.00April 2015: 254 x 178: 705pp eBook: 978-1-482-22604-1Hb: 978-1-439-87999-3: £89.00 * For full contents and more information, visit: www.crcpress.com/9781482226034eBook: 978-1-439-88001-2Prev. Ed Hb: 978-0-849-32153-5* For full contents and more information, visit: www.crcpress.com/9781439879993
















2nd Edition • NEW EDITIONDummy text to keep placeholderObesityNutritional Intervention in Metabolic SyndromeEvaluation and Treatment Essentials, Second EditionEdited by Isaias Dichi, University of Londrina, Paraná, Brazil

and Andrea Name Colado Simao, University of Londrina,Paraná, BrazilMetabolic syndrome (MS) is a combination of medical disordersthat, when occurring together, increase the risk of developingcardiovascular disease and diabetes. The prevalence of MS isrising in developing countries and developed countries, nowconsidered a pandemic disease. This book presents informationon how to treat MS through lifestyle change and nutritionalintervention. Chapters cover prevalence of MS; pathophysiology;MS in systemic lupus erythematosus and rheumatoid arthritis;gene-nutrient interactions; MS in adolescents and children;lifestyle change and physical activity; and various effects of

dietary components in MS.

Edited by G. Michael Steelman and Eric C. WestmanThis book presents the practical management of obesity thatincludes exercise, pharmacology, behavior modification, anddietary factors, from the point of view of the practicing physician,multidisciplinary team of clinicians and researchers. Thiscomprehensive resource is an invaluable, user-friendly tool forphysicians and surgeons, endocrinologists, diabetologists, andnutritionists. The new edition includes an up-to-date chapteron the pharmacology of bariatric medicine that addresses variousdietary intervention approaches.

CRC PressCRC Press Market: MedicineMarket: Nutrition April 2016: 244 x 172September 2015: 254 x 178: 454pp eBook: 978-1-482-26208-7Hb: 978-1-466-55682-9: £89.00 Pack - Book and Ebook: 978-1-482-26207-0: £95.00eBook: 978-1-466-55683-6 Prev. Ed Pack - Book and Ebook: 978-1-420-09002-4* For full contents and more information, visit: www.crcpress.com/9781466556829 * For full contents and more information, visit: www.crcpress.com/9781482262070

Dummy text to keep placeholderDummy text to keep placeholderPerinatal Growth and NutritionNutrition-Infection Interactions and Impacts on

Human Health Edited by Ian J. Griffin, UC Davis Children's Hospital,Sacramento, California, USAThis book explores the reasons for abnormal post-natal growthin preterm infants. It examines the long-term effects ondevelopmental outcome as well as metabolic risks such as insulinresistance, type 2 diabetes, and hypertension. The contributorsexplore the risks and benefits of faster post-natal growth andcatch-up growth in preterm infants. They describe tools forassessment of growth and early identification of faltering growth.They also explain methods for reducing growth faltering andfor optimizing catch-up growth, including the new possibilitiesoffered by customized fortification of human breast milk.

CRC Press

Edited by Mohan Pammi, Jesus G. Vallejo and Steven A.AbramsThis book provides a summary of the current state-of-the-artevidence of nutrition-infection interactions including relevantclinical and basic science research and its impact on health anddisease. It explores the role of nutrition in health and disease aswell as effects of both under and over nutrition. Chapters coverroles of GI microbiota; enteric syndromes; immune-nutrients;pro/pre and postbiotics; HIV infection; nutrient-drug interactions;infection-nutrient interactions in special populations; andidentifying future research directions for nutritional andanti-infective strategies.

CRC Press

Market: NutritionMay 2014: 235 x 156: 342ppHb: 978-1-466-55853-3: £111.00Market: NutritioneBook: 978-1-466-55854-0August 2014: 235 x 156: 422pp* For full contents and more information, visit: www.crcpress.com/9781466558533Hb: 978-1-466-58049-7: £89.00


Dummy text to keep placeholderDummy text to keep placeholderPrenatal and Childhood NutritionObesity Epidemiology, Pathogenesis, and

Treatment Evaluating the Neurocognitive ConnectionsEdited by Cindy CroftNutrition is not only a basic need that all humans have to sustainlife, but it is also critical to successful early development. Thisresearch compendium lends deeper insights into the linksbetween nutrition and healthy brain function—and from thereverse perspective, between nutrition and neurocognitivedisorders. This well-organized and accessible compendium offersa vital research context for policymakers, educators, medicalproviders, and families. It underlines our urgent responsibilityto give children a strong start by improving prenatal and earlychildhood nutrition.


A Multidisciplinary ApproachEdited by Rexford S. Ahima, University of Pennsylvania,Philadelphia, USAThe book provides a comprehensive perspective on the subjectof obesity epidemiology, pathophysiology, and managementof obesity. The chapters provide a better understanding ofobesity and obesity-related diseases and offer an integrativeframework for individualized dietary and exercise programs,behavior modification, pharmaceutical approaches, surgery, andpopulation interventions to reduce the growing epidemic ofobesity.

Apple Academic PressMarket: NutritionJanuary 2015: 229 x 152: 448pp

Market: Nutrition Hb: 978-1-771-88094-7: £95.00February 2014: 229 x 152: 382pp eBook: 978-1-498-71436-5Hb: 978-1-771-88008-4: £89.00 * For full contents and more information, visit: www.crcpress.com/9781771880947eBook: 978-1-482-24079-5* For full contents and more information, visit: www.crcpress.com/9781771880084















Dummy text to keep placeholderDummy text to keep placeholderThe A–Z Guide to Food as MedicineSafe and Effective Exercise for Overweight Youth

Diane Kraft, Alvernia University, Reading, PA and AraDerMarderosian, University of the Sciences, Philadelphia,PAHealth care providers are fielding more questions from patientsseeking to help their health conditions naturally, prevent disease,and generally eat better. This guide provides scientificinformation for more than 250 foods, food groups, nutrients,and phytochemicals. It presents and summarizes researchfindings from more than 1,000 scientific articles and uses theconclusions and recommendations of reputable, peer-reviewedsources. Organized alphabetically into concise, dictionary-stylepassages, the guide is intended to be used by healthprofessionals for quick access to information about the bioactive

components of foods and their mechanisms of action in the body.

Melinda S. Sothern, Louisiana State University, New Orleans,USABased on decades of scientific research and clinical experience,this book provides a scientifically supported and clinicallyrelevant source of information to promote physical activity inoverweight and obese youth of all ages, including children withsignificant obesity and chronic health conditions, such ashypertension, asthma, and type 2 diabetes. The book presentsa best practices model for implementing clinical- andrecreational-based physical activity interventions. It coversaerobic, strength, and flexibility training; motivation techniques;tracking techniques; outcome measurements; and future trendsin exercise research for overweight youth.

CRC PressMarket: Nutrition CRC PressJune 2014: 235 x 156: 374pp Market: NutritionHb: 978-1-439-87288-8: £63.99 January 2016: 235 x 156: 347ppeBook: 978-1-439-87289-5 Pb: 978-1-498-73523-0: £44.99* For full contents and more information, visit: www.crcpress.com/9781439872888 eBook: 978-1-498-73524-7


Dummy text to keep placeholderDummy text to keep placeholderThe Childhood Obesity EpidemicShort Bowel SyndromeWhy Are Our Children Obese—And What Can We Do About It?Practical Approach to Management

Edited by Peter D. Vash, UCLA Medical Center, Los Angeles,California, USAThis reference offers a comprehensive and thorough guide toa field that is rapidly expanding and points to new directions inresearch and public policy. Edited by a doctor with extensiveexperience as a researcher, writer, and medical practitioner, TheChildhood Obesity Epidemic is an authoritative and easy-to-usereference that provides resources for researchers in the field,students, and anyone who wishes to gain an overview to thisimportant field of study.


Edited by John K. DiBaise, +1Mayo Clinic, Scottsdale, Arizona, USA, Carol Rees Parrish,University of Virginia Health System, Charlottesville, USA and Jon S. ThompsonThe management of patients with Short Bowel Syndrome (SBS) is complex and requires amultidisciplinary approach including dietary, fluid and pharmacological management,co-morbid disease management and, occasionally, surgery. An understanding of thephysiological alterations that occur in SBS is useful to understand the treatments employedfor this condition. This book discusses these physiological alterations along with the rolesof oral diet and fluid modifications, enteral and parenteral nutrition support, medicationsincluding trophic factors and surgical options.

CRC PressMarket: NutritionJune 2016: 254 x 178: 384ppHb: 978-1-498-72078-6: £95.00eBook: 978-1-498-72080-9* For full contents and more information, visit: www.crcpress.com/9781498720786

Market: MedicineMarch 2015: 229 x 152: 318ppHb: 978-1-771-88102-9: £95.00eBook: 978-1-498-71989-6* For full contents and more information, visit: www.crcpress.com/9781771881029

Dummy text to keep placeholderDummy text to keep placeholderThe Complexity of Adolescent ObesitySleep, Circadian Rhythms, and MetabolismCauses, Correlates, and ConsequencesThe Rhythm of Life

Edited by Peter D. Vash, UCLA Medical Center, Los Angeles,California, USAThe research contained in this valuable compendium offers amuch-needed perspective on one of the most dangerous healthcrises our world faces today: obesity. Obesity has become anepidemic, a fact frequently discussed in the media, with manyreferences to both childhood and adult obesity. Thesediscussions, however, overlook an important demographic: theadolescent who is obese or overweight. The authors offer criticalinsights into the forces and factors that result in the numerousmetabolic and psychological consequences of adolescentobesity.


Edited by William Olds, Yale University, New Haven,Connecticut, USAProviding a nuanced study of the connections between sleep,circadian rhythms, and metabolis, this informative book examineshow circadian actions affect the liver and adipose tissue, thebrain, and metabolism. This important book introduces thereader to circadian rhythms in the body and the external cueswhich set them, discusses on a molecular and organ level howdisrupting these clocks results in metabolic and sleep disorders,and looks at the clinical applications of circadian rhythms, witha focus on sleep.

Apple Academic PressMarket: MedicineMarket: MedicineDecember 2014: 229 x 152: 348ppAugust 2014: 229 x 152: 378ppHb: 978-1-771-88097-8: £95.00Hb: 978-1-771-88062-6: £95.00eBook: 978-1-498-71700-7eBook: 978-1-482-26265-0* For full contents and more information, visit: www.crcpress.com/9781771880978* For full contents and more information, visit: www.crcpress.com/9781771880626















Dummy text to keep placeholderThe Mediterranean Way of EatingEvidence for Chronic Disease Prevention and Weight Management

John J.B. Anderson and Marilyn C. SparlingThis book presents evidence-based research that validates thetraditional Mediterranean way of eating with respect to health.It offers information about an enjoyable, healthy way of eatingthat has stood the test of time, along with practical suggestionsfor incorporating the Mediterranean diet into daily life. The bookaddresses nutrients found in Mediterranean foods, how theyfunction in the body, and why they are essential for optimalhealth. It highlights the Mediterranean diet’s effectiveness inweight management and prevention and treatment of variouschronic diseases.

CRC PressMarket: NutritionJune 2014: 235 x 156: 279ppHb: 978-1-482-23125-0: £63.99Pb: 978-1-498-73696-1: £19.00eBook: 978-1-482-23126-7* For full contents and more information, visit: www.crcpress.com/9781482231250

Dummy text to keep placeholderThe Physiological Basis of Metabolic Bone Disease

Edited by Borje Edgar Christopher Nordin, Royal AdelaideHospital, South Australia, Howard Arthur Morris, Universityof South Australia, Adelaide and Paul Anderson, Universityof South Australia, AdelaidePhysiology and medicine are interrelated disciplines, and this isperhaps nowhere more apparent than in the field of mineralmetabolism. This book presents information on the physiologicalprinciples regulating the response of mineral homeostasis ongenetic, molecular, environmental, and nutritional factors.Chapters cover calcium and vitamin D nutrition, intestinalcalcium absorption, plasma calcium homeostasis, renal handlingof calcium, calcium sensing receptors, plasma phosphatehomeostasis, endocrine actions of vitamin D, parathyroid

hormone, calcitonin, and the calcification process.

CRC PressMarket: NutritionMay 2014: 235 x 156: 232ppHb: 978-1-439-89942-7: £103.00eBook: 978-1-439-89943-4* For full contents and more information, visit: www.crcpress.com/9781439899427

Dummy text to keep placeholderVitamin B12Advances and InsightsEdited by Rima Obeid, University Hospital of the Saarland, Homburg, GermanyCobalamin (Vitamin B12) was discovered in the first half of the 20th century. Recently, thefast pace of development in research technologies has changed our understanding of therole of nutrients and the complex interaction between diet, environment, and diseases.This book offers deep insights into several aspects of cobalamin, such as its role as a methyldonor in elderly people and cancer patients. It also discusses genetic defects and molecularbiology of cobalamin-dependent enzymes and transporters.

CRC PressMarket: NutritionAugust 2016: 229 x 152: 448ppHb: 978-1-498-70699-5: £127.00eBook: 978-1-498-70700-8* For full contents and more information, visit: www.crcpress.com/9781498706995








Dummy text to keep placeholderEncyclopedia of Dietary Supplements (Online)Edited by Paul M. Coates, National Institutes of Health, Bethesda, Maryland, USA, M.Coates Paul, National Institutes of Health, Bethesda, Maryland, USA, Marc Blackman,National Institutes of Health, Bethesda, Maryland, USA, Marc R. Blackman, NationalInstitutes of Health, Bethesda, Maryland, USA, Gordon M. Cragg, Mark Levine, JeffreyD. White, Complementary and Alternative Medicine, Bethesda, Maryland,, Joel Moss,National Institutes of Health, Bethesda, Maryland, USA, Joel Moss, Mark A. Levine,National Institute of Health, Bethesda, Maryland, USA, Jeffrey D. White and GordonM. Cragg, National Cancer Institute, Frederick, Maryland, USAFunneling basic chemical, preclinical, and clinical data into a descriptive form useful tohealth care professionals, researchers, and educated, health-conscious consumers,Encyclopedia of Dietary Supplements presents peer-reviewed, objective entries thatrigorously examine the most significant scientific research. It presents evidence-basedinformation on the major vitamin and mineral micronutrients, single herbs and botanicals,phytochemicals, and other bioactive preparations. Containing nearly 100 entries contributedby renowned subject-specific experts, the book serves as a scientific checkpoint for themany OTC supplements carried in today's nutritional products marketplace.CRC PressDecember 2004: 279 x 216: 840ppeBook: 978-1-482-20405-6Online/Web: 978-0-824-75503-4: £315.00* For full contents and more information, visit: www.crcpress.com/9780824755034

Dummy text to keep placeholderLocal Food EnvironmentsFood Access in America

Edited by Kimberly B. Morland, Mount Sinai School ofMedicine, New York, New York, USAThis book describes the landscape of local food environmentsthrough research methods and documented impacts. It providesinformation on the complex nature of food delivery systems aswell as the historical and political trends that shaped them overtime. Chapters cover community perspectives on food shoppingin the US; economic and agricultural policies shaping US foodenvironments; geography of food environments; study design,measurement, and analytical issues; local environments,behavior, and health; food delivery outside the US; local actionto modify food environments; and local, state, and federal policychanges.

CRC PressMarket: NutritionApril 2015: 235 x 156: 323ppHb: 978-1-466-56778-8: £63.99Pb: 978-1-498-73697-8: £19.00eBook: 978-1-466-56779-5* For full contents and more information, visit: www.crcpress.com/9781498736978


NUTRITION SCIENCE40





Dummy text to keep placeholderDummy text to keep placeholderNutrition for Elite AthletesExercise and Mental Health

Edited by Eric S. Rawson, Bloomsburg University,Pennsylvania, USA and Stella Lucia Volpe, Drexel University,Philadelphia, Pennsylvania USAIn order to achieve and maintain peak performance, elite-levelathletes require the right nutrition at the right time. This bookprovides a comprehensive overview of the latest research onthe nutritional requirements of athletes at the top of their game.Since researchers, clinicians, and graduate students work withcertain populations of athletes, and not single nutrients ormetabolic systems, this book arranges topics by 1) athleticpopulation and 2) nutrition /exercise interactions that reachacross athletic sub-populations (such as recovery nutrition),instead of by nutrients or metabolic system.

Neurobiological MechanismsEdited by Henning Budde, Sport Science and Research Methodology, Faculty ofHuman Sciences, Medical School Hamburg and Mirko Wegner, University of Bern,Institute of Sport Science, SwitzerlandEvery fourth person in North America and Europe experiences at least one episode ofdepression or anxiety disorder over their lifetimes. Research on the impact of exercise ondepression, anxiety, and well-being illustrates a positive effect on various measures ofmental health by inducing the same neurobiological alterations as antidepressant drugtreatment. less costly, less time- consuming, and has less side effects than medication orpsychotherapy alone. Exercise also stimulates the growth of new nerve cells and inducesthe release of growth factors which improve the health and survival of nerve cells. This textreviews these neurobiological mechanisms.

CRC PressCRC PressMarket: MedicineMarket: NutritionJune 2016: 235 x 156: 280ppAugust 2015: 235 x 156: 314ppeBook: 978-1-498-73952-8Hb: 978-1-466-55798-7: £57.99Pack - Book and Ebook: 978-1-498-73951-1: £95.00eBook: 978-1-466-55799-4* For full contents and more information, visit: www.crcpress.com/9781498739511* For full contents and more information, visit: www.crcpress.com/9781466557987

Dummy text to keep placeholderDummy text to keep placeholderOptimizing Physical Performance During Fastingand Dietary Restriction

Fluid Balance, Hydration, and Athletic PerformanceEdited by Flavia Meyer, EsEF, Universidade Federal do RioGrande do Sul, Porto Alegre, Brazil, Zbigniew Szygula andBoguslaw Wilk, McMaster Children s Hospital and McMasterUniveristy, Hamilton, Ontario, CanadaAthletes and nonathletes frequently consume too little wateror fluids, affecting exercise performance as well as overall health.This book comprehensively reviews the aspects relating to bodyfluid balance, rehydration, and physical exercise. It providesbackground on body water balance and turnover, topics relatedto electrolyte balance, and sweating as the basis forthermoregulatory and fluid homeostasis during exercise. Inaddition, chapters cover body water balance evaluation andregulation; cardiovascular and metabolic responses to fluid

Implications for Athletes and Sports MedicineEzdine Bouhlel, University of Manouba, Tunisia and Roy J.Shephard, University of Toronto, CanadaThis book examines the effects of sustained fasting and foodrestrictions on metabolism and physical performance in athletes.The broad coverage includes religious and non-religious fastingand food deprivation. This practical and evidence-based guideoutlines recent findings from peer-reviewed literature, as wellas original experiments conducted by the authors, who areexperts in the supervision of athletes during fasting. The aim isto present these findings simply and clearly, beginning withfundamental principles, and summarising the implications forathletes.

imbalance; effects of dehydration on aerobic power, muscle strength, and cognitive function;fluid intake timing; and optimal beverage selection.

CRC PressCRC PressMarket: MedicineMarket: NutritionAugust 2015: 235 x 156: 301ppJanuary 2016: 235 x 156: 437ppHb: 978-1-498-72565-1: £49.99Hb: 978-1-482-22328-6: £82.00eBook: 978-1-498-72566-8eBook: 978-1-482-22331-6* For full contents and more information, visit: www.crcpress.com/9781498725651* For full contents and more information, visit: www.crcpress.com/9781482223286

Dummy text to keep placeholderDummy text to keep placeholderSchool Nutrition and ActivityNutrition and Performance in Masters AthletesImpacts on Well-BeingEdited by Peter R.J. Reaburn, Central Queensland University,

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

CRC Press

Edited by Areej Hassan, Boston Children’s Hospital,Massachusetts, USAChildhood obesity is a major public health crisis nationally andinternationally. This insightful compendium provides valuableinformation and assesses the research foundations behindseveral school initiatives to help combat the epidemic of obesityin children and adolescents, particularly using interventions toincrease physical activity. The book looks at the issue from threelevels: first, the effects of unhealthy eating and lack of exerciseon a number of health outcomes in children and adolescents;second, successful small- and large-scale school-basedinterventions; and finally, synthesis of current literature andtranslation into specific guidelines and recommendations.


Market: Health and FitnessOctober 2014: 254 x 178: 393ppHb: 978-1-439-87187-4: £63.99

Market: NutritioneBook: 978-1-439-87188-1March 2015: 229 x 152: 454pp* For full contents and more information, visit: www.crcpress.com/9781439871874Hb: 978-1-771-88107-4: £89.00eBook: 978-1-498-72173-8* For full contents and more information, visit: www.crcpress.com/9781771881074


41SPORTS NUTRITION












Dummy text to keep placeholderSports Nutrition for Paralympic Athletes

Edited by Elizabeth BroadParticipation rates in Paralympic sports have increased rapidlyin recent years, and continue to grow. Despite the amount ofinformation on dietary requirements of athletes, little attentionhas been given to athletes with an impairment. This bookpresents information to rehabilitate, enable, and improveathletes' quality of life. Chapters cover impairments includingspinal cord injuries, cerebral palsy, amputees, les autres, andvision and intellectual impairments.

CRC PressMarket: NutritionFebruary 2014: 235 x 156: 266ppHb: 978-1-466-50756-2: £63.99eBook: 978-1-466-50757-9* For full contents and more information, visit: www.crcpress.com/9781466507562

Dummy text to keep placeholderSports Technology and EngineeringProceedings of the 2014 Asia-Pacific Congress on Sports Technologyand Engineering (STE 2014), December 8-9, 2014, Singapore

Edited by Qi Luo, School of Sports Engineering andInformation Technology, Wuhan University of Sports, Wuhan,ChinaSeries: Advances in Sports Engineering and TechnologyThe 2014 Asia-Pacific Congress on Sports Technology andEngineering (STE 2014) was held in Singapore, December 8-9,2014. STE2014 was a comprehensive conference focused onvarious aspects of advances in Sports Technology andEngineering. Topics covered by the contributions to thisproceedings volume include but are not limited to SportsScience, Computer Science, Computer Science in Sports, and

Sports Engineering.

CRC PressMarket: Sports TechnologyMay 2015: 246x174: 354ppHb: 978-1-138-02698-8: £254.00eBook: 978-1-315-73448-4* For full contents and more information, visit: www.crcpress.com/9781138026988


SPORTS NUTRITION42






Nutrition and Bariatric Surgery .................................... 35Human Longevity .............................................................. 20Ethnobotany of India ....................................................... 19A Nutrition and Epigenetics ............................................... 35Nutrition and HIV ............................................................... 35

Human Placental Trophoblasts .................................. 33

IExercise and Mental Health ........................................... 41Experimental Design and ProcessOptimization .......................................................................... 7

FAdvanced Nutrition .......................................................... 32Advances in Heat Pump-Assisted DryingTechnology .............................................................................. 6Advances in Postharvest Fruit and VegetableTechnology ........................................................................... 17

Nutrition and Performance in MastersAthletes ................................................................................... 41Nutrition and Sensation .................................................. 35Nutrition and the Developing Brain ........................... 35Nutrition for Brain Health and CognitivePerformance ......................................................................... 36

Immunonutrition ............................................................... 34Improving Food Quality with Novel Food ProcessingTechnologies ........................................................................ 30Indigenous Fermented Foods of South Asia ........... 22

Fennema's Food Chemistry, Fourth Edition ........... 14Fermented Foods of Latin America .............................. 3Advances in Probiotic Technology ............................. 19

Advances in Technologies for ProducingFood-relevant Polyphenols .............................................. 6

Nutrition for Elite Athletes .............................................. 41Nutrition in Public Health ............................................... 36

Indigenous Fermented Foods of SoutheastAsia ........................................................................................... 22

Fermented Foods, Part I ..................................................... 3Fermented Milk and Dairy Products ............................. 3

Analyzing Sensory Data with R .................................... 30 Nutrition Support for the Critically Ill Patient .......... 36Innovative Processing Technologies for Foods withBioactive Compounds ........................................................ 9

Flow Injection Analysis of Food Additives ............... 14Fluid Balance, Hydration, and AthleticPerformance ......................................................................... 41

Antioxidants in Health and Disease ........................... 32Antioxidants in Sport Nutrition .................................... 32Arsenic Toxicity .................................................................... 19

Nutrition, Fertility, and Human ReproductiveFunction ................................................................................. 36Nutrition-Infection Interactions and Impacts onHuman Health .................................................................... 37

Integrative Nutrition Therapy ....................................... 34Interactive Probiotics ........................................................ 34Intestinal Microbiota in Health and Disease ........... 21

Food as Medicine ............................................................... 20Food By-Product Based Functional FoodPowders .................................................................................... 2

Authenticity of Foods of Animal Origin .................... 30A–Z Guide to Food as Medicine, The ......................... 38

BNutritional and Integrative Strategies inCardiovascular Medicine ................................................ 36Nutritional Biochemistry ................................................. 10Nutritional Care of the Patient with GastrointestinalDisease .................................................................................... 36

Introducing Food Science, Second Edition ............. 29Introduction to Advanced Food ProcessEngineering ............................................................................. 9Introduction to Food Chemistry, SecondEdition ..................................................................................... 15

Food Composition and Analysis ................................. 14Food Emulsions .................................................................. 14Food Engineering Handbook .......................................... 8Food Engineering Handbook .......................................... 8Batch Processing ................................................................... 6

Beneficial Microbes in Fermented and FunctionalFoods ....................................................................................... 24

Nutritional Freshwater Life ............................................ 31Nutritional Intervention in MetabolicSyndrome .............................................................................. 37

Introduction to Food Process Engineering ................ 9Introduction to Nutrition and Metabolism, FifthEdition ..................................................................................... 34

Food Engineering Handbook, Two VolumeSet ................................................................................................ 7Food Insecurity and Public Health .............................. 33Billionaire's Chef, The .......................................................... 5

Biology of Foodborne Parasites ................................... 24 Nutritional Marine Life ..................................................... 31J

Food Microbiology ............................................................ 24Food Packaging ................................................................. 28Food Packing Materials ................................................... 28Food Policy ............................................................................ 22

Biomolecular and Clinical Aspects of FoodAllergy ..................................................................................... 32Bread and Its Fortification .............................................. 14

C

OObesity .................................................................................... 37Obesity Epidemiology, Pathogenesis, andTreatment .............................................................................. 37

Juice Processing .................................................................. 17

LFood Processing Technologies ........................................ 8Food Safety Chemistry ..................................................... 14Food Safety in China ........................................................ 24Foodborne Diseases .......................................................... 25Carnitine Metabolism and Human

Nutrition ................................................................................. 32Ohmic Heating in Food Processing ............................ 10Optimizing Physical Performance During Fasting andDietary Restriction ............................................................. 41

Lactic Acid Fermentation of Fruits andVegetables ............................................................................. 25Light Scattering Technology for Food Property, Qualityand Safety Assessment .................................................... 10

Foodborne Pathogens and Food Safety .................. 25Foodborne Viral Pathogens ........................................... 25Fresh-cut Fruits and Vegetables .................................. 17Functional Food Ingredients andNutraceuticals ..................................................................... 20

Chef's Guide to Gelling, Thickening, and EmulsifyingAgents, A ................................................................................... 5Childhood Obesity Epidemic, The ............................... 38Chinese Dates ...................................................................... 19Clinical Aspects of Functional Foods andNutraceuticals ..................................................................... 19

PPerinatal Growth and Nutrition .................................. 37Physiological Basis of Metabolic Bone Disease,The ............................................................................................ 39

Lipids ....................................................................................... 12Local Food Environments .............................................. 40

MFundamental Food Microbiology, FifthEdition ..................................................................................... 25

GCocoa and Coffee Fermentations ................................. 3Cocoa Production and ProcessingTechnology .............................................................................. 6Complexity of Adolescent Obesity, The ..................... 38

Plant Sanitation for Food Processing and Food Service,Second Edition .................................................................... 26Polysaccharides ..................................................................... 2

Maillard Reaction Reconsidered, The ........................ 16Meat Quality ........................................................................ 23Mediterranean Food ......................................................... 10Genetically Modified Foods ........................................... 13

Gestational Diabetes ........................................................ 33Cooking as a Chemical Reaction ................................... 5

DPostharvest Biology and Technology of HorticulturalCrops ....................................................................................... 18Postharvest Management of HorticulturalCrops ....................................................................................... 18

Mediterranean Way of Eating, The ............................ 39Metabolic Medicine and Surgery ................................ 34Methods in Food Analysis .............................................. 15Microbial Food Safety and PreservationTechniques ............................................................................ 25

Glutamine ............................................................................. 33

HHandbook of Baking Science andEngineering ............................................................................. 8

Dairy Microbiology ............................................................ 24Dairy Microbiology and Biochemistry ...................... 24Diet, Exercise, and Chronic Disease ............................ 32Dietary Sugars and Health ............................................. 33

Postharvest Ripening Physiology of Crops .............. 18Postharvest Technology and Food ProcessEngineering .......................................................................... 18Practical Methods in Predictive FoodMicrobiology ........................................................................ 26

Microfluidic Chip-Capillary ElectrophoresisDevices .................................................................................... 15Microorganisms and Fermentation of TraditionalFoods ......................................................................................... 4

Handbook of Essential Oils ............................................ 15Handbook of Food Analysis, Third Edition - TwoVolume Set ............................................................................ 15

Dietary Supplements in Health Promotion ............ 33Differential Scanning Calorimetry .............................. 12

EPrenatal and Childhood Nutrition ............................. 37Probiotic Bacteria ............................................................... 26Probiotics and Psychopathology ................................ 21

R

Molecular Biology of Food and Water BorneMycotoxigenic and Mycotic Fungi ............................. 26

NNanoparticle- and Microparticle-based DeliverySystems ................................................................................... 15

Handbook of Food Engineering, ThirdEdition ....................................................................................... 8Handbook of Food Processing ........................................ 9Handbook of Food Processing ........................................ 9Handbook of Food Processing, Two VolumeSet ................................................................................................ 8Handbook of Functional Beverages and HumanHealth ..................................................................................... 20

Edible Films and Coatings .............................................. 28Edible Food Packaging .................................................... 28Edible Insects of the World ............................................. 19Edible Seaweeds of the World ...................................... 17Encyclopedia of Agricultural, Food, and BiologicalEngineering, Second Edition (OnlineVersion) ..................................................................................... 6

Radio-Frequency Heating in FoodProcessing ............................................................................. 10

SNanotechnology in Nutraceuticals .............................. 2Neurodegenerative Disease andMicronutrients ..................................................................... 34Novel Food Preservation and Microbial AssessmentTechniques ............................................................................ 26

Handbook of Indigenous Foods Involving AlkalineFermentation ......................................................................... 3Handbook of Industrial Drying, FourthEdition ....................................................................................... 9

Encyclopedia of Biotechnology in Agriculture andFood (Online Version) ......................................................... 6Encyclopedia of Dietary Supplements(Online) ................................................................................... 40

Safe and Effective Exercise for OverweightYouth ....................................................................................... 38School Nutrition and Activity ........................................ 41Seafood and Freshwater Toxins .................................. 31

Novel Postharvest Treatments of FreshProduce .................................................................................. 17Novel Techniques in Sensory Characterization andConsumer Profiling ........................................................... 29

Handbook of Metallonutraceuticals ......................... 20Handbook of Vegetable Preservation and Processing,Second Edition .................................................................... 17Health Benefits of Fermented Foods andBeverages ................................................................................. 3

Engineering Aspects of Food Emulsification andHomogenization .................................................................. 7Engineering Aspects of Membrane Separation andApplication in Food Processing ...................................... 7

Seafood Science .................................................................. 23Sensory Evaluation Techniques, FifthEdition ..................................................................................... 29Short Bowel Syndrome .................................................... 38

Nutraceuticals and Functional Foods in HumanHealth and Disease Prevention .................................... 35

Heat Pump Dryers ................................................................ 9Herbal Bioactives and Food Fortification ................ 20Engineering Properties of Foods, Fourth

Edition ....................................................................................... 7Enzymes in Food and Beverage Processing .............. 2


43INDEX BY TITLE

Sleep, Circadian Rhythms, and Metabolism ........... 38Soybean Food ...................................................................... 21Sports Nutrition for Paralympic Athletes ................. 42Sports Technology and Engineering ......................... 42

TToxins and Biologically Active Compounds fromMicroalgae, Volume 1 ...................................................... 26Toxins and Biologically Active Compounds fromMicroalgae, Volume 2 ...................................................... 27Trends in Fish Processing Technologies ................... 10

UUltra Performance Liquid Chromatography MassSpectrometry ........................................................................ 16Unit Operations in Food Engineering, SecondEdition ..................................................................................... 11

VValorization of Wine Making By-Products ................. 4Vitamin B12 .......................................................................... 39


INDEX BY TITLE44


Ray, Bibek ................................................................................ 25JA Ray, Ramesh C. ....................................................................... 4Rayner, Marilyn ....................................................................... 7

Jaiswal, Amit K. ....................................................................... 8Afoakwa, Emmanuel Ohene .......................................... 6 Reaburn, Peter ..................................................................... 41Joshi, V.K. ................................................................................. 22Aggarwal, Bharat B. ........................................................... 34 Robertson, Gordon L. ...................................................... 28

KAhima, Rexford S. ............................................................... 37Alicia Foundation, ............................................................... 5Alves-Filho, Odilio ................................................................ 9Anderson, John J.B. ........................................................... 39

Rodrigues, Maria Isabel ..................................................... 7Rosell, Cristina M. ............................................................... 14Rossini, Gian Paolo ............................................................ 26Rossini, Gian Paolo ............................................................ 27Khardori, Nancy .................................................................. 24

Kim, Se-Kwon ....................................................................... 23Ardies, C. Murray ................................................................ 32Arvanitoyannis, Ioannis Sotirios ................................ 30

Rothkopf, Michael M. ....................................................... 34Ruiz-Capillas, Claudia ....................................................... 14Kraft, Diane ............................................................................ 38

Kumar, D. Suresh ................................................................ 20Awuah, George B. .............................................................. 10

B SSahu, Jatindra Kumar ......................................................... 9

Kushner, Robert F. ............................................................. 35

LBagchi, Debasis ................................................................... 35Bari, Md. Latiful .................................................................... 25

Salisbury, Neal ......................................................................... 5Santhanam, Ramasamy ................................................. 31Lamprecht, Manfred ........................................................ 32

Le, Sebastien ......................................................................... 30Baser, K. Husnu Can .......................................................... 15Bender, David A. ................................................................. 34

Santhanam, Ramasamy ................................................. 31Sarkar, Prabir K. ....................................................................... 3Leray, Claude ........................................................................ 12

Lianzhou, Jiang ................................................................... 21Benkeblia, Noureddine ..................................................... 2Berdanier, Carolyn D. ....................................................... 32

Schiffrin, Eduardo J. .......................................................... 21Schwan, Rosane F. ............................................................... 3Liu, Dong-Hong .................................................................. 19

Lopata, Andreas L. ............................................................. 32Best, Talitha ........................................................................... 36Borda, Daniela ...................................................................... 10

Sen, Shampa ............................................................................ 2Shahidi, Fereidoon ............................................................ 20Losso, Jack N. ........................................................................ 16

Lu, Renfu ................................................................................. 10Bordiga, PhD, Matteo ......................................................... 4Botana, Luis M. ..................................................................... 31

Shewfelt, Robert L. ............................................................ 29Shi, John .................................................................................. 20Luo, Qi ....................................................................................... 42

MBouhlel, Ezdine .................................................................... 41Boziaris, Ioannis S. .............................................................. 26Broad, Elizabeth .................................................................. 42Buchman, Alan L ................................................................ 36

Siddiqui, Mohammed Wasim .................................... 18Siddiqui, Mohammed Wasim .................................... 18Silva, J. Paulo Sousa e ...................................................... 26Sinatra, Stephen T. ............................................................ 36Mahgoub, Salah E. O. ...................................................... 13

Marcotte, Michele ................................................................ 8Budde, Henning ................................................................. 41

CSingh, Preeti .......................................................................... 28Soon, Jan Mei ....................................................................... 25Sothern, Melinda S. ........................................................... 38Spark, Arlene ......................................................................... 36

Marian, Mary J. ..................................................................... 34Martin, Colin .......................................................................... 21McClements, David Julian ............................................ 14McClements, David Julian ............................................ 15Cerqueira, Miquel Angelo Parente

Ribeiro ....................................................................................... 28Steelman, G. Michael ....................................................... 37

TMehta, Saurabh ................................................................... 35Meyer, Flavia ......................................................................... 41Meynial-Denis, Dominique .......................................... 33Minea, Vasile ............................................................................ 6

Chakrabarty, Narayan ...................................................... 19Chakraverty, Amalendu ................................................. 18Chandrasekaran, Muthusamy ....................................... 2Chiavaro, Emma ................................................................. 12

Tamang, Jyoti Prakash ....................................................... 3Todorov, Svetoslav D. ........................................................ 3Mitsuhashi, Jun ................................................................... 19

Montero, Pilar ....................................................................... 28Civille, Gail Vance ............................................................... 29Coates, Paul M. .................................................................... 40

Tokuşoğlu, Özlem ................................................................ 2Tokuşoğlu, Özlem .............................................................. 30Montet, Didier ........................................................................ 3

Moran, Victoria Hall .......................................................... 35Cox, Chad ............................................................................... 10Cresci, Ph.D., Gail A. .......................................................... 36

Tremellen, Kelton ............................................................... 36

VMoreno, Jorge ........................................................................ 9Morland, Kimberly B. ........................................................ 40Mujumdar, Arun S. ............................................................... 9

N

Croft, Cindy ............................................................................ 37Cruz, Rui M. S. ....................................................................... 15

Dda Cruz, Rui M. S. ................................................................ 10

Valentine, Raymond C. ................................................... 20Valenzuela, Jose Cuevas ................................................... 6Varela, Paula .......................................................................... 29Varzakas, Theodoros ........................................................... 7Naushad, Mu ........................................................................ 16

Nollet, Leo M.L. .................................................................... 15Damodaran, Srinivasan .................................................. 14DiBaise, John K. ................................................................... 38

Varzakas, Theodoros ........................................................... 7Varzakas, Theodoros ........................................................... 8Nordin, Borje Edgar Christopher .............................. 39

ODichi, Isaias ............................................................................. 37Diwekar, Urmila ..................................................................... 6Duttaroy, Asim K. ................................................................ 33

F

Varzakas, Theodoros ........................................................... 8Varzakas, Theodoros ........................................................... 8Varzakas, Theodoros ........................................................... 9Vash, Peter D. ........................................................................ 38Vash, Peter D. ........................................................................ 38Vatai, Gyula ............................................................................... 7

Obeid, Rima ........................................................................... 39Obenchain, Janel ............................................................... 22Olds, William ......................................................................... 38Owens, J. David ................................................................... 22Falguera, Victor ................................................................... 17

Foerst, Petra .......................................................................... 19 WOwusu-Apenten, Richard ............................................. 15Ozer, Barbaros ...................................................................... 24Ozilgen, Z. Sibel ..................................................................... 5

Fung, Ying Sing ................................................................... 15

G Wall, Benjamin T. ................................................................ 32Wallace, Taylor C. ............................................................... 33Wills, Ron B.H. ....................................................................... 17P

Ghosh, Dilip ........................................................................... 19Goran, Michael I. ................................................................. 33

Wu, Linhai ............................................................................... 24

XPammi, Mohan .................................................................... 37Papademas, Photis ........................................................... 24Paramithiotis, Spiros ........................................................ 25Pareek, Sunil .......................................................................... 17

Griffin, Ian J. ........................................................................... 37

H Xiao, Lihua .............................................................................. 24

YPareek, Sunil .......................................................................... 17Pareek, Sunil .......................................................................... 18Paterson, R. Russell M. ..................................................... 26Pathak, Yashwant Vishnupant ................................... 20

Haghi, A. K. ............................................................................. 14Hansman, Grant .................................................................. 25Hassan, Areej ........................................................................ 41 Yu, Liangli (Lucy) ................................................................ 14

Pereira, Leonel ..................................................................... 17Heldman, Dennis R. ............................................................. 6

ZPessione, Enrica .................................................................. 34Petry, Clive .............................................................................. 33Prasad, Kedar N. .................................................................. 34

Heldman, Dennis R. ............................................................. 6Heldman, Dennis R. ............................................................. 8Hirsch, Alan R. ....................................................................... 35 Zampelas, Antonis ............................................................ 32

Przybylski, PhD, Wieslaw ............................................... 23Ho, Emily ................................................................................. 35Pullaiah, T. ............................................................................... 19Huang, Lihan ........................................................................ 26Puniya, Anil Kumar ............................................................... 3Hui, Y. H. ................................................................................... 17

RHui, Y. H. ................................................................................... 26

IRai V, Ravishankar .............................................................. 24

Ibarz, Albert .............................................................................. 9 Rai, V Ravishankar .............................................................. 25Ibarz, Albert ........................................................................... 11 Ramaswamy, Hosahalli S. .............................................. 10Ivers, Louise ........................................................................... 33 Rao, M.A. ..................................................................................... 7Iwu, Maurice M. ................................................................... 20 Rawson, Eric S. ..................................................................... 41


45INDEX BY AUTHOR

Central and South America and MexicoMichael DulisseSales Office, Boca Raton, FLTaylor & Francis 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, USA Tel: 561-998-2582Fax: 561-361-6049e-mail: [email protected] E. Atkin (Excluding Brazil)Cranbury International LLC7 Clarendon Ave, Suite 2Montpelier, VT 05602, USATel: +1 802 223 6565Fax: +1 802 223 6824e-mail: [email protected]

Taylor & Francis Group BrazilRenata Zanzini – Depto [email protected]: (11) 3017-6941 / (11) 97486-8236 Rua Bela Cintra, 967 – 11 and.01415-000 – São Paulo – SP.

Caribbean and The West IndiesJasmina BasicArea Sales Manager Milton Park Sales OfficeTel: +44 (0) 20 7017 6187 Fax: +44 (0) 20 7017 6748 e-mail: [email protected]

AustralasiaTaylor and Francis BooksLevel 2, 11 Queens RoadMelbourneVictoriaAUSTRALIAe-mail: [email protected]

Middle East and South AfricaJasmina BasicArea Sales Manager – Middle East and South AfricaMilton Park Sales OfficeTel: +44 (0) 20 7017 6187 Fax: +44 (0) 20 7017 6748 e-mail: [email protected]

Middle East and North AfricaZoe KavianiIPS (Middle East) LtdP.O. Box 27533Dubai, UAETel: +971 4 238 4001Fax: +971 4 238 4005e-mail: [email protected]: www.ipsme.com

Rest of AfricaAdrian RiddockInternational Sales Executive - Africa and Middle Easte-mail: [email protected]

Sub-Saharan Africa (excluding South Africa and Botswana)Julian RussTula Publishing LtdAristotle HouseAristotle LaneOxfordOX2 6TRTel: +44 (0) 1865 553606Fax: +44 (0) 1865 517999e-mail: [email protected]

6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, U.S.A.Within the Continental USA - Tel: 800-272-7737 • Fax: 800-374-3401 • [email protected]

Outside the Continental USA - Tel: 561-994-0555 • Fax: 561-361-6018 • [email protected]

Customer Service/Sales OperationsAngela WilliamsTel: 800-272-7737 ext. 6091Fax: 800-374-3401e-mail: [email protected]

CRC Press Textbook SalesSusie CarlisleTel: 561-998-2538Fax: 561-361-6049e-mail: [email protected]

Sales Director; Library MarketEvelyn EliasTel: 561-361-6010 Fax: 561-361-6049e-mail: [email protected]

Latin American SalesMichael DulisseTel: 561-998-2582Fax: 561-361-6049e-mail: [email protected]

BookstoresSean ConcannonTel: (212) 216 7899Fax: (212) 244-1563e-mail: [email protected]

Subsidiary Rights SalesChristina M. TarantoTel: 561-998-2539Fax: 561-361-6049e-mail: [email protected]

Premium/Custom SalesSean ConcannonTel: (212) 216 7899Fax: (212) 244-1563e-mail: [email protected]

Senior Vice President of SalesDennis WeissTel: 561-998-2510Fax: 561-998-2580e-mail: [email protected]

Customer ServicesBook orders should be addressed to the appropriate overseas agent or the Customer Service Department at Bookpoint:

Taylor & Francis Bookpoint130 Park Drive, Milton Park Abingdon, Oxon OX14 4SETel: +44 (0) 1235 400 524Fax: +44 (0) 1235 400 525 e-mail (UK): [email protected] e-mail (international): [email protected]

Standing OrdersIf you would like to receive books on our improved pre-selective standing order system, or if you would like to have further information about this service, please contact your area manager or Customer Services Department.

Group Sales DirectorChristoph ChesherTel: +44 (0) 20 7017 6194Fax: +44 (0) 20 7017 6748e-mail: [email protected]

International Sales DirectorGraham CrossleyTel: +44 (0) 20 7017 6048Fax: +44 (0) 20 7017 6748e-mail: [email protected]

UK and European Sales DirectorRyan CooperTel: +44 (0) 20 7017 6113Fax: +44 (0) 20 7017 6748e-mail: [email protected]

Head of UK SalesNick PerryTel: +44 (0) 20 7017 6132e-mail: [email protected]

Corporate and Institutional SalesAlfred LeaTel: +44 (0) 20 7017 6273e-mail: [email protected]

UK and European EnquiriesJude SermonUK and European Sales Support ManagerTel: +44 (0) 20 7017 6191e-mail: [email protected]

UK Sales SupportLindsey BinksUK Sales Support CoordinatorTel: +44 (0) 7017 7365e-mail: [email protected]

European Sales SupportDavid MannInternational Sales Support CoordinatorTel: +44 (0) 20 337 73656e-mail: [email protected]

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