Wiley-VCH - Lebensmittelforschung und -technologie

Milk and Dairy Products in Human Nutrition

Park, Young W. / Haenlein, George F. W. (eds.) — 20 May 2013 08:17:30 +0200

The first book to cover the whole spectrum of the science of milk and its production, processing, and effects, this text addresses milk secretion, production, sanitation, flavor, chemistry, and processing technology as well as the nutritional and health properties of milk and manufactured products. This comprehensive reference gathers together the latest and best current knowledge and research by world authorities and experts in the dairy science fields. Although it focuses on cow's milk, one section uniquely covers the products of all the non-bovine dairy species currently consumed by humans. [728 Seiten, Hardcover]

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Sweet, Reinforced and Fortified Wines

Mencarelli, Fabio / Tonutti, Pietro — 20 May 2013 08:17:29 +0200

This book, the first scientific and technical guide of its kind, covers a controlled drying process, grape dehydration, that changes the grape at the biochemical level, and involves specialized vine management, post-harvest technology, and production processes, which are different from the typical wine-making procedure. It opens with an introduction from the editors, followed by a chapter exploring the history of grape dehydration, before moving on to two full sections detailing the scientific and technical aspects of the process. [372 Seiten, Hardcover]

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Should We Eat Meat? Evolution and Consequences of Modern Carnivory

Smil, Vaclav — 6 May 2013 08:18:07 +0200

This book is a wide-ranging and interdisciplinary examination and critique of meat consumption by humans, throughout history and around the world. Setting the scene with a chapter on meat's role in human evolution and it's growing influence during the development of agricultural practices, the book goes on to examine modern production systems, their costs, efficiencies and outputs. The major global trends of meat consumption are described: what part does meat play in changing modern diets in countries around the world? The heart of the book addresses the consequences of the massive carnivory of western diets, looking at the energy costs of meat and the huge impacts of meat production on land, water and the atmosphere. Health impacts are also covered, both positive and negative. In conclusion, the author looks forward at his vision of rational meat eating, where environmental and health impacts are curbed, animals are treated more humanely, and alternative sources of protein are promoted. Eating Meat is not an ideological tract against carnivorousness but rather a careful evaluation of meat's roles in human diets and the environmental and health consequences of its production and consumption. It will be of interest to a wide readership including professionals and academics in food and agricultural production, human health and nutrition, environmental science and regulatory and policy making bodies around the world. [276 Seiten, Softcover]

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The Science of Meat Quality

Kerth, Chris R. — 6 May 2013 08:17:59 +0200

This book provides an in-depth study of the development of quality meat products, from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation to specific aspects of meat. Providing the necessary tools to interpret information gleaned from quality experimentation, this book is an essential purchase for all animal and meat scientists concerned with the production of quality meat products. [312 Seiten, Hardcover]

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Marine Proteins and Peptides

Kim, Se-Kwon (ed.) — 29 Apr 2013 08:18:44 +0200

Food proteins and bioactive peptides play a vital role in the growth and development of the body's structural integrity and regulation, as well as having a variety of other functional properties. Land animal-derived food proteins such as collagen and gelatine carry risks of contamination (such as BSE). Marine-derived proteins, which can provide equivalents to collagen and gelatin without the associated risks, are becoming more popular among consumers because of their numerous health beneficial effects. Most marine-derived bioactive peptides are currently underutilized. While fish and shellfish are perhaps the most obvious sources of such proteins and peptides, there is also the potential for further development of proteins and peptides from sources like algae, sea cucumber and molluscs. Marine-derived proteins and peptides also have potential uses in novel products, with the possibility of wide commercialization in the food, beverage, pharmaceutical and cosmetic industries, as well as in other fields such as photography, textiles, leather, electronics, medicine and biotechnology. Marine Proteins and Peptides: Biological Activities and Applications presents an overview of the current status, future industrial perspectives and commercial trends of bioactive marine-derived proteins and peptides. Many of the industrial perspectives are drawn from the food industry, but the book also refers to the pharmaceutical and cosmetics industries. There have recently been significant advances in isolating functional ingredients from marine bio-resources and seafood by-products for use in these industries, but little has been published, creating a knowledge gap, particularly with regard to the isolation and purification processes. This book is the first to fill that gap. Marine Proteins and Peptides: Biological Activities and Applications is a valuable resource for researchers in marine biochemistry field as well as food industry managers interested in exploring novel techniques and knowledge on alternative food protein sources. It will become a standard reference book for researchers involved in developing marine bio-resources and seafood by-products for novel nutraceutical, cosmetics, and pharmaceutical applications. It will also appeal to managers and product developers in the food, pharmaceutical and cosmetics industries, particularly those looking to use marine-derived proteins and peptides as substitutes or replacements for unfashionable or outdated food components. [816 Seiten, Hardcover]

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Butchery and Sausage-Making For Dummies

Harrison, Tia — 17 Apr 2013 08:17:54 +0200

Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking. * Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods * Provides helpful tips and guidance for home cooks and beginner butchers * Provides needed guidance for those looking to explore this long-overlooked profession Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what's found in their local grocery store. [384 Seiten, Softcover]

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Advances in Food Science and Technology

27 Mar 2013 08:17:37 +0100

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications. [328 Seiten, Hardcover]

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Sustainable Dairy Production

de Jong, Peter (ed.) — 11 Mar 2013 08:17:22 +0100

This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: how to set up a sustainable dairy production line; How to quantify the carbon foot print of a dairy product by using life cycle analysis; Current technologies to improve the carbon foot print; and much more. [280 Seiten, Hardcover]

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Manufacturing Yogurt and Fermented Milks

Chandan, Ramesh C. / Kilara, Arun (eds.) — 25 Feb 2013 08:18:44 +0100

[496 Seiten, Hardcover]

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Dried Fruits

Shahidi, Fereidoon — 25 Feb 2013 08:18:12 +0100

Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease, obesity, various types of cancer, type-2 diabetes, and other chronic diseases. Dried fruits also have the advantage of being easy to store and distribute, available around the year, readily incorporated into other foods and recipes, and present a healthy alternative to salty or sugary snacks. Dried Fruits: Phytochemicals and Health Effects is divided into three sections preceded by introductory chapters that provide an overview of dried fruits (their composition, phytochemicals and health applications) as well as the cancer chemopreventive effects of selected dried fruits (amla fruits or Indian gooseberries, avocados, berries, mangoes, mangosteens, persimmons, prunes, raisins, kiwi fruits, and other dried fruits). The first section covers the most popular dried berries (blackberries, blackcurrants, blueberries, cranberries, goji berries, mulberries, raspberries, and strawberries); the second section discusses non-tropical dried fruits (apples, apricots, cherries, citrus fruits, figs, nectarines, peaches, pears, prunes, and raisins); and the final section addresses tropical dried fruits (açai fruits, bananas, dates, guavas, papayas, mangoes, passion fruits, and pineapples). Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of the global perspectives of the issues relating to phytochemicals and health effects of dried fruits. The book will serve as a resource for those interested in the potential application of new developments in dried fruits' nutraceuticals and functional foods. Biochemists, chemists, food scientists/technologists, nutritionists, and health professionals, from academia, government laboratories, and industry will benefit from this publication. Although this book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy to read text suitable for teaching senior undergraduate and post-graduate students. [508 Seiten, Hardcover]

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Handbook of Plant Food Phytochemicals

Tiwari, B. K. / Brunton, Nigel P. / Brennan, Charles (eds.) — 25 Feb 2013 08:17:57 +0100

Providing a comprehensive overview of phytochemicals in food processing, Handbook of Phytochemicals offers the most in-depth coverage of this commercially important sector of food science, enabling manufacturers to increase the level of health-promoting plant phytochemicals in foods. Author B. K. Tiwari includes chapters on the health-promoting effects of phytochemicals, their pharmacology, chemistry and classification, the major food sources of phytochemicals, including fruit, vegetables, grains and processing by-products, the effects of processing on phytochemical stability, and the analysis, extraction, and food industry applications of phytochemicals. [526 Seiten, Hardcover]

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Food Microbiology - Fundamentals and Frontiers, Fourth Edition

Doyle, Michael P. / Buchanan, Robert L. — 18 Feb 2013 08:17:44 +0100

[1138 Seiten, Hardcover]

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Advances in Dairy Ingredients

Smithers, Geoffrey W. / Augustin, Mary Ann (eds.) — 4 Feb 2013 08:17:54 +0100

Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. This book brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon. [352 Seiten, Hardcover]

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Membrane Processing

Tamime, Adnan — 28 Jan 2013 08:17:34 +0100

This book extensively reviews the dairy, beverage and distilled spirits applications of membrane processing techniques. The four main techniques of membrane filtration are covered: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. The book is divided into four informal sections. The first part provides an overview of membrane technology, including the main scientific principles; the major membrane types and their construction; cleaning and disinfection; and historical development. The second part focuses on dairy applications including liquid and fermented milks; cheese; whey; and milk concentrates. The third part of the book addresses beverage applications including mineral waters, fruit juices and sports drinks, and the final part looks at membrane filtration in the production of beers, wines and spirits. [370 Seiten, Hardcover]

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Bio-Nanotechnology

Bagchi, Manashi / Moriyama, Hiroyoshi / Shahidi, Fereidoon — 21 Jan 2013 08:17:19 +0100

This book is a comprehensive review of the state of the art in bio-nanotechnology with an emphasis on the diverse applications in food and nutrition sciences, biomedicine, agriculture and other fields. It describes in detail the currently available methods and contains numerous references to the primary literature, making this the perfect field guide for chemists, biologists, biochemists and materials scientists who want to explore the fascinating world of bionanotechnology. Safety issues regarding these new technologies are examined in detail. [820 Seiten, Hardcover]

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Handbook of Paper and Paperboard Packaging Technology

Kirwan, Mark J. (ed.) — 14 Jan 2013 08:19:15 +0100

Now in a revised second edition, this volume discusses all the main types of packaging based on paper and paperboard. It considers the raw materials and manufacture of paper and paperboard, and the basic properties and features on which packaging made from these materials depends for its appearance and performance. The manufacture of twelve types of paper- and paperboard-based packaging is described, together with their end-use applications and the packaging machinery involved. The importance of pack design is stressed, and how these materials offer packaging designers opportunities for imaginative and innovative design solutions. Environmental and waste management issues are addressed in a separate chapter. The book is directed at readers based in companies which manufacture packaging grades of paper and paperboard, companies involved in the design, printing and production of packaging, and companies which manufacture inks, coatings, adhesives and packaging machinery. It will be essential reading for students of packaging technology and technologists working in food manufacturing who are users of paper and paperboard packaging products [428 Seiten, Hardcover]

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Food and Drink - Good Manufacturing Practice

Institute of Food Science andTechnology / Manning, Louise — 14 Jan 2013 08:18:43 +0100

Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product. In the case of food and drink, GMP is aimed at ensuring that products are safe for the consumer and are consistently manufactured to a quality appropriate to their intended use. Manufacturers have for several years been driving towards such goals as Total Quality Management (TQM), lean manufacturing and sustainability - GMP is bound up with these issues. The ever-increasing interest amongst consumers, retailers and enforcement authorities in the conditions and practices in food manufacture and distribution, increases the need for the food manufacturer to operate within clearly defined policies such as those laid down in GMP. The ability to demonstrate that Good Manufacturing Practice has been fully and effectively implemented could, in the event of a consumer complaint or a legal action, reduce the manufacturer's liability and protect them from prosecution. First launched in 1986, IFST's Good Manufacturing Practice Guide has been widely recognized as an indispensable reference work for food scientists and technologists. It sets out to ensure that food manufacturing processes deliver products that are uniform in quality, free from defects and contamination, and as safe as it is humanly possible to make them. This 6th edition has been completely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP. The Guide is a must have for anyone in a managerial or technical capacity concerned with the manufacture, storage and distribution of food and drink. It is also a valuable reference for food education, training and for those involved in food safety and enforcement. Food scientists in academic and industry environments will value its precision, and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area. About IFST IFST is the leading independent qualifying body for food professionals in Europe and the only professional body in the UK concerned with all aspects of food science and technology. IFST members are drawn from all over the world and from all ages and backgrounds, including industry (manufacturing, retailing and food service), universities and schools, government, research and development, quality assurance and food law enforcement. IFST qualifications are internationally recognised as a sign of proficiency and integrity. [278 Seiten, Softcover]

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Flavonoid Pharmacokinetics

Davies, Neal M. / Yáñez, Jaime A. (eds.) — 14 Jan 2013 08:18:10 +0100

Highlighting the extremely important preclinical aspects of flavonoids, including pharmacokinetics and analysis in biological samples, Flavonoid Pharmacokinetics covers the methods of analysis and pharmacokinetics (preclinical and clinical) of flavonoids to help readers comprehend pharmacokinetic terminology, understand the large number of compounds that encompass the flavonoid family, appreciate the multiple analytical methods available, and assess preclinical and clinical pharmacokinetics of flavonoids and similar chemical-derived compounds. The book uses applicable examples in different preclinical species and humans to strengthen pharmacokinetic concepts and to demonstrate how they apply on the preclinical and clinical drug development process. [352 Seiten, Hardcover]

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Improving Import Food Safety

Ellefson, Wayne / Zach, Lorna / Sullivan, Darryl (eds.) — 17 Dec 2012 08:18:27 +0100

Improving Import Food Safety presents detailed information on solutions for addressing the safety of imported foods and ingredients. It provides a valuable reference for food companies and food professionals from industry, government, and academia, the book presents a thorough understanding of the issues and difficulties involved. Offering factual information from both U.S. and international perspectives, expert authors highlight issues, processes used by industry in the U.S. and other countries, and processes to be used going forward. Through numerous case studies, Improving Import Food Safety describes the efforts in a variety of sectors to improve the safety of products and ingredients used in both the food and diet supplement industries. [368 Seiten, Hardcover]

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Food Safety

Shaw, Ian — 19 Nov 2012 08:17:51 +0100

Recognising that food safety is not only concerned with microbiology, this comprehensive and accessible book addresses all the topics pertinent to a full understanding of keeping food safe. Each chapter will proceed from introductory concepts and build towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a range of levels. Suggested further reading will be provided at the end of each chapter. [440 Seiten, Softcover]

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The Chemistry of Food Additives and Preservatives

Msagati, Titus A. M. — 12 Nov 2012 08:18:59 +0100

The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured. [336 Seiten, Hardcover]

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Genetically Modified and non-Genetically Modified Food Supply Chains

Bertheau, Yves / Davison, John — 5 Nov 2012 08:18:06 +0100

In the European Union nations, and other countries including Japan, Australia and Malaysia, it is a legal requirement that food products containing genetically modified organism (GMO) materials are labelled as such in order that customers may make informed purchasing decisions. For manufacturers and consumers to be confident about these assertions, systems must be in place along the entire food chain which support the co-existence of GM and non GM materials whilst maintaining a strict segregation between the two. This book is an output of a European Union-funded project entitled Co-Extra: GM and non-GM food and feed supply chains: their Co-Existence and Traceability. The objective of this four year project is to provide practical tools and methods for implementing co-existence that will: * enable the co-existence of genetically modified (GM) and non-GM crops * enable the segregation and tracing of genetically modified organism (GMO) materials and derived products along the food and feed chains * anticipate the future expansion of the use of GMOs The project is designed to foster a robustly science-based debate amongst all of the stakeholders involved in the food and feed chains, and the tools will be assessed not only from a technical point of view but with regard to the economic and legal aspects. It also surveys the GMO-related legal regimes and practices that exist in and beyond the EU. This book examines the practical tools and methods available to implement the co-existence and traceability of GM and non-GM food materials along the entire food and feed chains, as demanded by consumers and by legislation in force in the EU and elsewhere. GM and Non-GM Supply Foods is a source of valuable information for food manufacturers, food research institutions and regulatory bodies internationally. [686 Seiten, Hardcover]

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Dry Beans and Pulses

Siddiq, Muhammad / Uebersax, Mark A. (eds.) — 29 Oct 2012 08:18:24 +0100

This book is an essential resource for scientists, processors, and nutritionists seeking a contemporary source of information that brings together current knowledge and practices in the value chain of dry beans production, processing, and nutrition. [408 Seiten, Hardcover]

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Food Irradiation Research and Technology

Sommers, Christopher H. / Fan, Xuetong (eds.) — 22 Oct 2012 08:17:48 +0200

Now in a fully updated second edition, this volume presents the latest scientific findings on food irradiation. It reviews the principles of irradiation, current technologies, regulatory and safety issues, and recent advances in the irradiation of produce, as well as meat, poultry, and seafood. Completely new material in this edition includes new research on the effect of irradiation on the chemistry and toxicology of irradiated foods, a new chapter on FDA, issues involving produce packaging, and applications of irradiation as a phytosanitary measure and in the decontamination of RTE foods and food safety. [472 Seiten, Hardcover]

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Food Materials Science and Engineering

Bhandari, Bhesh — 17 Sep 2012 08:18:08 +0200

Food Materials Science and Engineering covers a comprehensive range of topics in elation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book. [414 Seiten, Hardcover]

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Sweeteners and Sugar Alternatives in Food Technology

O'Donnell, Kay / Kearsley, Malcolm (eds.) — 17 Sep 2012 08:17:30 +0200

This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the traditional polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars. [504 Seiten, Hardcover]

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Handbook of Fruits and Fruit Processing

Sinha, Nirmal / Sidhu, Jiwan / Barta, Jozsef / Wu, James / Cano, M. Pilar (eds.) — 27 Aug 2012 08:17:47 +0200

The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Second Edition, the editorial team has assembled over forty respected academicians and industry professionals from across the globe to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The second edition of the handbook builds on the contents and quality of the first edition by incorporating contemporary and new scientific and technological developments that have occurred since its publication. The second edition improves, includes and expands the coverage of the subject matters to provide relevant developments in: horticultural biochemistry, microbiology, and more. [712 Seiten, Hardcover]

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Food Microbiology

Montville, Thomas J. — 13 Aug 2012 08:19:22 +0200

[570 Seiten, Hardcover]

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The BRC Global Standard for Food Safety

Kill, Ron — 6 Aug 2012 08:17:42 +0200

This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also that they present themselves in the best possible light during the audit process. It will also recommend the correct steps to take following evaluation and how to correct non-conformities. The book will be of interest not only to suppliers who are seeking certification for the first time but also to those already in the scheme, and are seeking to improve their grades. [406 Seiten, Softcover]

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Tropical and Subtropical Fruit Processing and Packaging

Siddiq, Muhammad — 30 Jul 2012 08:18:01 +0200

Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry. [648 Seiten, Hardcover]

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Handbook of Meat, Poultry and Seafood Quality

23 Jul 2012 08:17:48 +0200

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality. [576 Seiten, Hardcover]

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Antioxidant Polymers

Cirilo, Giuseppe / Iemma, Francesca (eds.) — 18 Jun 2012 08:18:16 +0200

Antioxidant Polymers is an exhaustive overview of the recent developments in the field of polymeric materials showing antioxidant properties. This research area has grown rapidly in the last decade because antioxidant polymers have wide industry applications ranging from materials science to biomedical, pharmaceuticals and cosmetics. [520 Seiten, Hardcover]

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Food Biochemistry and Food Processing

Simpson, Benjamin K. — 11 Jun 2012 08:17:51 +0200

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together over fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. With ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens, this is an indispensable reference on food biochemistry and the ever increasing development in the biotechnology of food processing. [912 Seiten, Hardcover]

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Coffee: Growing, Processing, Sustainable Production

Wintgens, Jean Nicolas (ed.) — 7 Jun 2012 08:17:20 +0200

Vom Kaffeepflanzer bis zum Studenten der tropischen Landwirtschaft reicht der Leserkreis, für den dieser Leitfaden geschrieben wurde. Vierzig Autoren aus den wichtigsten Kaffeeexportnationen besprechen alle Fragen des Anbaus von Kaffee aus pflanzenbiologischem und technologischem Blickwinkel und erläutern Gesichtspunkte der Vermarktung und des Welthandels. Der mit rund 900 Illustrationen (ein Drittel davon in Farbe) verschwenderisch ausgestattete Text wird sinnvoll ergänzt durch einen umfangreichen Datenanhang. Für diese zweite Auflage wurde das Werk komplett auf den neuesten Stand gebracht. [LVI, 984 Seiten, Softcover]

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Dense Phase Carbon Dioxide

Balaban, Murat O. (ed.) — 22 May 2012 08:17:49 +0200

Dense Phase Carbon Dioxide: Applications for Food brings into one volume the diverse aspects and the accumulated knowledge regarding DPCD. For the first time, the theory, microbial, enzymatic, quality, and process related issues and related research have been compiled together into a single resource. International experts in the Dense Phase Carbon Dioxide applications to foods have contributed in their areas of expertise to create synergy that clarifies concepts and reveals potential application areas and future direction of research. Positioned as an industry reference book, Dense Phase Carbon Dioxide: Applications for Food will appeal to food scientists, food technologists, food engineers, food safety, quality and production managers; government officials, researchers and regulators; extension specialists; equipment and packaging suppliers; and particularly professionals in the juice, dairy and beverage industries. [336 Seiten, Hardcover]

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Cheese For Dummies

Culture Magazine, C. / Miller, Laurel / Skinner, Thalassa — 16 May 2012 08:18:32 +0200

An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs. Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies, they'll develop enough of a palate to discern which cheese is right for them. * Explains how to assemble the perfect cheese plate * Includes recipes for cooking with cheese * Details how to make five cheeses, including Mozzarella, Chevre, and Ricotta * Supplemented with a 16-page photo insert With artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion. [384 Seiten, Softcover]

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Nanotechnology Research Methods for Food and Bioproducts

Padua, Graciela Wild / Wang, Qin — 7 May 2012 08:20:17 +0200

Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanotechnology experimental research tools. [264 Seiten, Hardcover]

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Handbook of Food Process Design

Rahman, Mohammad Shafuir / Ahmed, Jasim — 20 Apr 2012 08:18:29 +0200

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption. [1600 Seiten, Hardcover]

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Product Innovation Toolbox

Beckley, Jacqueline H. / Paredes, Maria D. / Lopetcharat, Kannapon — 16 Apr 2012 08:18:56 +0200

Product Innovation Toolbox: A Field Guide to Consumer Understanding and Research brings together key thought-leaders and seasoned consumer researchers from corporate R&D, academia and marketing research companies to share their experiences, cutting edge consumer research tools and practical tips for successful and sustainable product innovation. This is an essential resource for product developers, marketers and technologists who want to implement consumer-centric innovation and are responsible for designing product-testing strategies from upfront innovation to support new product development. The scope of the book by chapter shows the steps that transform a consumer researcher to a Consumer Explorer that guides the project team to successful innovation and new product introductions. Product Innovation Toolbox is designed to appeal to broad audiences from consumer researchers, product developers, marketers and executives. With an emphasis on consumer understanding and examples that range from cheese to lipstick and printers to energy beverages, Product Innovation Toolbox offers guidelines and best practices for strategizing, planning and executing studies with confidence and high efficiency yielding faster and better insights. [416 Seiten, Hardcover]

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Recent Advances in Polyphenol Research

Cheynier, Véronique / Sarni-Manchado, Pascale / Quideau, Stéphane (eds.) — 16 Apr 2012 08:18:35 +0200

Plant polyphenols are secondary metabolites that constitute one of the most common and widespread groups of natural products. They express a large and diverse panel of biological activities including beneficial effects on both plants and humans. Many polyphenols, from their structurally simplest representatives to their oligo/polymeric versions (also referred to as vegetable tannins) are notably known as phytoestrogens, plant pigments, potent antioxidants, and protein interacting agents. Sponsored by Groupe Polyphénols, this publication, which is the third volume in this highly regarded Recent Advances in Polyphenol Research series, is edited by Véronique Cheynier, Pascale Sarni-Manchado, and Stéphane Quideau (the current President of Groupe Polyphénols). Like their predecessors, they have once again put together an impressive collection of cutting-edge chapters written by expert scientists internationally respected in their respective field of polyphenol sciences. This Volume 3 provides the latest information and opinion on the following major research topics about polyphenols: * Organic chemistry and physical chemistry * Biosynthesis, genetics and metabolic engineering * The role of polyphenols in plants and ecosystems * Health and nutrition * Analysis and metabolomics Chemists, biochemists, plant scientists, pharmacognosists and pharmacologists, biologists, ecologists, food scientists and nutritionists will all find this book an invaluable resource. Libraries in all universities and research institutions where these disciplines are studied and taught should have copies on their bookshelves. [384 Seiten, Hardcover]

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Analysis of Antioxidant-Rich Phytochemicals

Xu, Zhimin / Howard, Luke R. — 2 Apr 2012 08:18:26 +0200

To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary. Analysis of Antioxidant-Rich Phytochemicals is the first book that specifically covers and summarizes the details of sample preparation procedures and methods developed to identify and quantify various types of natural antioxidants in foods. Focusing on the principle of quantification methods for natural antioxidants, the book reviews and summarizes current methods used in the determination of antioxidant-rich phytochemicals in different sources. Chapter by chapter, the distinguished team of authors describes the various methods used for analysis of the different antioxidant-rich phytochemicals - phenolic acids; carotenoids; anthocyanins; ellagitannins, flavonols and flavones; catechins and procyanidins; flavanones; stilbenes; phytosterols; and tocopherols and tocotrienols. Going beyond extensive reviews of the scientific literature, the expert contributors call on their accumulated experience in sample extraction and analysis to outline procedures, identify potential problems in dealing with different samples, and offer trouble-shooting tips for the analysis. Analysis of Antioxidant-Rich Phytochemicals covers the important food applications and health-promoting functions of the major antioxidant phytochemicals, presents general analysis principles and procedures, and systematically reviews and summarizes the various analytical methods necessary for each type of natural antioxidant in different food sources. [408 Seiten, Hardcover]

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Phytonutrients

Salter, Andrew / Wiseman, Helen / Tucker, Gregory (eds.) — 2 Apr 2012 08:17:49 +0200

In many Western diets, the role of plants has been reduced in favour of more animal-based products and this is now being cited more widely as being the cause of increases in the incidence of diseases such as cancer and cardiovascular disease. This important book covers the biochemistry and nutritional importance of a wide range of phytonutrients, including all the major macronutrients as well as the micronutrients and 'non-essential' nutrients. [312 Seiten, Hardcover]

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Organic Meat Production and Processing

Ricke, Steven C. — 28 Mar 2012 08:17:40 +0200

Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats. [464 Seiten, Hardcover]

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The Seafood Industry

Granata, Linda Ankenman / Martin, Roy E. / Flick, George J. (eds.) — 28 Mar 2012 08:17:39 +0200

This second edition of the classic to the seafood industry covers all aspects of the commercial fish and shellfish industries, from harvest through consumption. Thoroughly describing the commercial fishery of the Western hemisphere, this revision includes new chapters covering toxins, allergies and sensitivities, risk management and HACCP, processing fin fish, and composition and quality. Comprehensive in scope and current with today's issues, this guide is a great asset to any industry professional or seafood technologist working in the field. [488 Seiten, Hardcover]

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Decontamination of Fresh and Minimally Processed Produce

Gomez-Lopez, Vicente M. (ed.) — 26 Mar 2012 08:18:30 +0200

Decontamination of Fresh and Minimally-Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects - microbiological, sensory, nutritional and toxicological - of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content, shelf-life, and regulatory and toxicological issues. The book commences with a discussion of how produce gets contaminated and its implications for decontamination. The various decontamination methods are then explored in depth in terms of definition, generation devices, microbial inactivation mechanisms, effects on food safety and effects beyond food safety. Decontaminants covered include: washers, minimal processing, chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, essential oils and edible films and coatings. Other decontamination methods addressed are biological strategies - virus, protective cultures, bacteriocins and quorum sensing - and physical methods - mild heat, continuous UV light, ionizing radiation and hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage such as active and modified atmosphere packaging, the cold chain, as well as modeling tools important to predict microbial inactivation and microbial growth. Decontamination of Fresh and Minimally-Processed Produce details the many methods and effects of decontamination so that industry professionals can differentiate among state-of-the-art methods and consequently select the most suitable approach for their purposes. [576 Seiten, Hardcover]

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Analytical Methods for Food and Dairy Powders

Schuck, Pierre / Jeantet, Romain / Dolivet, Anne — 26 Mar 2012 08:18:24 +0200

Foreword xvii Chapter 1 Dehydration Processes and their Influence on Powder Properties 1 1.1. Overview of operations 2 1.2. Properties of dehydrated products 20 1.3. Bibliography 41 Chapter 2 Determination of Dry Matter and Total Dry Matter 45 2.1. Determination of free moisture or dry matter 46 2.2. Determination of total moisture or total dry matter 50 2.3. Bibliography 57 Chapter 3 Determination of Nitrogen Fractions 59 3.1. Determination of the total nitrogen content (Kjeldahl method) 60 3.2. Determination of the nitrogen content soluble at pH 4.60 69 3.3. Determination of the non-protein nitrogen content 76 3.4. Determination of non-denatured whey protein nitrogen in skimmed milk powder 82 3.5. Protein nitrogen conversion factors based on amino acid composition in the case of milk and soy 85 3.6. Bibliography 90 Chapter 4 Determination of the Rate of Lactose Crystallisation 93 4.1. Definitions 94 4.2. Principle 95 4.3. Expression of results 95 4.4. Remarks 95 4.5. Examples 96 4.6. Bibliography 96 Chapter 5 Determination of Total Fat and Free Fat Content 99 5.1. Determination of total fat content 100 5.2. Determination of free fat content 107 5.3. Bibliography 111 Chapter 6 Determination of the Ash Content 113 6.1. Definitions 114 6.2. Principle 114 6.3. Instruments and glassware 114 6.4. Personal protection 114 6.5. Procedure 114 6.6. Expression of results 116 6.7. Precision values 116 6.8. Examples 116 6.9. Bibliography 118 Chapter 7 Determination of Particle Size and Friability 119 7.1. Definition 119 7.2. Principle 119 7.3. Methods 120 7.4. Reagents and other products 120 7.5. Instruments and glassware 120 7.6. Personal protection 121 7.7. Procedure 121 7.8. Expression of results 121 7.9. Remarks 123 7.10. Precision values 124 7.11. Examples 125 7.12. Bibliography 127 Chapter 8 Determination of Flowability and Floodability Indices 129 8.1. Definition 129 8.2. Principle 130 8.3. Reagents and other products 130 8.4. Instruments and glassware 130 8.5. Procedure 132 8.6. Expression of results 137 8.7. Remarks 137 8.8. Precision values 140 8.9. Examples 140 8.10. Bibliography 143 Chapter 9 Determination of Density, Interstitial Air Content and Occluded Air Content 145 9.1. Definition 146 9.2. Principle 146 9.3. Methods 146 9.4. Equipment and glassware 147 9.5. Safety 147 9.6. Procedure 147 9.7. Expression of results 148 9.8. Remarks 149 9.9. Precision values 151 9.10. Examples 151 9.11. Bibliography 154 Chapter 10 Determination of Colour and Appearance 155 10.1. Determination of colour 155 10.2. Determination of the presence of scorched particles 161 10.3. Bibliography 164 Chapter 11 Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders 167 11.1. Determination of water activity 168 11.2. Determination of the sorption isotherm 173 11.3. Determination of hygroscopicity 184 11.4. Bibliography 189 Chapter 12 Determination of Glass Transition Temperature Range 191 12.1. Definition 191 12.2. Principle 192 12.3. Methods 192 12.4. Instruments and glassware 193 12.5. Personal protection 194 12.6. Procedure 194 12.7. Expression of results 195 12.8. Remarks 196 12.9. Precision values 198 12.10. Examples 198 12.11. Bibliography 201 Chapter 13 Determination of Rehydration Ability 203 13.1. Determination of wettability 204 13.2. Determination of dispersibility 207 13.3. Determination of solubility 209 13.4. Bibliography 215 Chapter 14 Summary and General Conclusion 217 Index 227 A colour plate section falls between pages 156 and 157 [248 Seiten, Hardcover]

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Ozone in Food Processing

O'Donnell / Tiwari, Brijesh / Cullen, P. J. / Rice, Rip G. (eds.) — 26 Mar 2012 08:18:16 +0200

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. It provides recommendations and opportunities for various health and safety-related issues and suggests new applications for ozone processing in the food industry. [312 Seiten, Hardcover]

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Multicultural Handbook of Food, Nutrition and Dietetics

Thaker, Aruna / Barton, Arlene (eds.) — 26 Mar 2012 08:18:06 +0200

Food, Nutrition and Dietetics: A Multicultural Handbook is the must have practical resource for dietitians, nutritionists and students working with both well settled but also recently migrated ethnic groups. Written by a team of authors drawn from the British Dietetic Association's Specialist Multicultural Nutrition Group the book provides in-depth information to equip the reader in the provision of nutrition advice to minority groups. Spanning a broad range of cultural groups the book seeks to consider religious and cultural requirements in relation to traditional diets; research on migration studies and chronic disease states; and nutrition and dietetic treatment in relation to key chronic diseases. [410 Seiten, Softcover]

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Food and Industrial Bioproducts and Bioprocessing

Dunford, Nurhan T. — 19 Mar 2012 08:17:56 +0100

Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging. Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource. [392 Seiten, Hardcover]

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Cereals and Pulses

Yu, Liangli L. / Tsao, Rong / Shahidi, Fereidoon (eds.) — 19 Mar 2012 08:17:55 +0100

Edited and authored by an international team of respected researchers, this book provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. It will serve as a timely guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, post-harvest treatment and processing of cereal grains and pulses, and human nutrition to effect value-added food innovation for health promotion and disease risk reduction. [328 Seiten, Hardcover]

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