Wiley-VCH - Food Science & Technology

Food Carbohydrate Chemistry

Wrolstad, Ronald E. — 9 Jan 2012 08:18:19 +0100

In this book, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical, and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on derivatives that exist naturally in foods or are used as food additives. Applications are emphasized, and anecdotal examples and case studies are presented. An appendix includes proven laboratory units, homework exercises, and lecture demonstrations are also included in the appendix. Students and professionals alike will benefit from this compendium of the latest information in the field. [240 Pages, Softcover]

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Bacteria

Wassenaar, Trudy M. — 3 Jan 2012 08:18:30 +0100

This book introduces bacteria and basic microbiological concepts to readers without previous background in the subject. Each chapter explores a particular self-contained topic and wherever possible points are illustrated through real-world examples and short stories. Chapters cover topics ranging from marine microbiology to bacterial toxins, enzymes, and the future role of bacteria in our world. Although bacterial scientific names are used and translated when possible, in general scientific jargon is avoided in order to make the material as accessible as possible for the lay reader. [232 Pages, Softcover]

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Chemical Analysis of Antibiotic Residues in Food

Wang, Jian / MacNeil, James D. / Kay, Jack F. (eds.) — 29 Dec 2011 08:17:20 +0100

High levels of antibiotic residues are considered health risk in animals and humans. Chemical Analysis of Antibiotic Residues in Food covers every key aspect on chemical analysis of antibiotics residues in food, including sampling, analytical methods, validation, and quality control. It also includes discussions of antibiotic chemical properties, pharmacokinetics, distribution, and food safety regulations. The text's balanced organization between practical use and theory provides analysts, scientists, managers, and laboratories with a reference book for antibiotic residue analysis in food and/or drinking water. [384 Pages, Hardcover]

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FAMEs Fatty Acid Methyl Esters

Mondello, Luigi — 21 Dec 2011 08:17:41 +0100

Fatty acids are important compounds in food analysis, since they are sample-specific. They can be used as markers or their profile can be used as a fingerprint (e.g., bacteria fatty acids) or to reveal fraud (e.g., seed oil added to olive oil). In GC, fatty acids are analyzed after derivatization to methyl esters (FAMEs). FAME is a library of 240 spectra and structures of fatty acid methyl esters, including their Linear Retention Index and calculated Kovats Retention Index. The database contains linear retention index data, registered using an alkane mixture on an apolar column and using also a FAMEs and a FAEEs (fatty acid ethyl esters) mixture on a polar one. The addition of the retention index data enables more reliable compound matching and identification of unknowns. While other methods, such as LC-MSMS can be used, when using such a highly selective method technicians can only detect what they are looking for, while when performing broader TIC screening using GC/MS, no information is lost. Applications include building FAMEs profiles of target bacteria (e.g., Pseudomonas aeruginosa). * Each record contains the mass spectrum, searchable structure, chemical information, and LRI retention data * Records indexed by name, molecular weight, and retention time * Highly controlled: Measured on a single instrument in controlled conditions * Quality samples sourced from leading suppliers and manufacturers Available in six manufacturer formats for use with most common mass spectrometry applications: 1) NIST MS Search, 2) Agilent Chemstation, 3) PerkinElmer TurboMass, 4) ThermoFisher Spectral ID, 5) Waters MassLynx, and 6) ACD/Labs MSManager. A version in the Shimadzu GCMS Solution format is available directly from Shimadzu. Data were acquired on a GCMS QP2010 Plus (Shimadzu), Autosampler AOC-20i (Shimadzu), split/splitless injector inlet, Supelcowax 30 m x 0.25 mm x 0.25 μm (Supelco), Helium in constant linear velocity mode (35cm/s) carrier gas, with an oven temperature of 50°C to 280°C (or 350°C) at 3oC/min. Ion source temperature 220°C, interface temperature 250°C, scan range 50-550 u, EI 70 eV. [Digital/Multimedia]

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Mass Spectra of Flavors and Fragrances of Natural and Synthetic Compounds

Mondello, Luigi — 19 Dec 2011 08:18:59 +0100

Advanced Component Identification in Complex Mixtures 2nd Edition Expanded by 64% Essential oils are mixtures consisting of monoterpene and sesquiterpene hydrocarbons, their oxygenated derivatives, and aliphatic oxygenated compounds. The difficulties that arise in the GC-MS peak identification of these complex samples is due to the fact that many terpenes have identical mass spectra. This is a consequence of similarities both in the initial molecule, or in the fragmentation patterns and rearrangements after ionization. Hence, MS identification of these compounds should always be accompanied by retention time information that may support the MS library search results. This innovative MS library for natural and synthetic products (essential oils, perfumes, etc.) makes the identification of unknown compounds in complex mixtures easier, faster and more reliable. The use of chromatographic information, such as Linear Retention Index (LRI), can be used to filter MS results, enabling the more reliable peak assignment of components in complex mixtures. Mass spectra, relative to standard and well-known simple matrix components, were obtained and recorded through GC-MS separation/identification. Furthermore, traditional information relative to each component (CAS number, common name, CAS name, molecular weight, compound formula, chemical class) plus linear retention index values are entered. Flavors and Fragrances of Natural and Synthetic Compounds, 2nd edition contains 3000 mass spectra, LRI retention data, calculated Kovats RI, and searchable chemical structures of compounds of interest for the flavors and fragrances industry. Prepared by the Prof. Luigi Mondello under rigorous measurement conditions, the mass spectral library contains compounds central to flavor and fragrance research. [Digital/Multimedia]

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Mass Spectra of Pesticides with Retention Indices

Mondello, Luigi — 19 Dec 2011 08:18:58 +0100

The Purest Samples Make the Best Pesticides Library Mass Spectra of Pesticides contains 925 pesticides and 33 saturated hydrocarbons (C7-40) spectra with retention indices. All the spectra, registered with official CAS information, have been acquired from the injection of pure chemicals. All the retention indices reported have been verified with data reported in the specific literature, and tested for repeatability. The compounds had been tested three times during a six-month period. The mass spectra and retention indices registered in the Mass Spectra of Pesticides library were obtained using the Shimadzu GCMS- QP2010 by the Mondello group of the University of Messina in Italy using the SLB-5ms.Compound Coverage Verification Labs can verify compound coverage by visiting Compound Search.Available Formats Formats included on the disc include Agilent Chemstation and Masshunter, ACD/Labs MS Manager, NIST software (compatible with JEOL, Leco, Bruker, Thermo xCalibur), PerkinElmer TurboMass, Thermo Spectral ID, Waters TurboMass.Shimadzu Shimadzu GCMS Solution format is available exclusively from Shimadzu. [Digital/Multimedia]

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Organic Production and Food Quality

Blair, Robert — 19 Dec 2011 08:18:20 +0100

This is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the scientific findings. The book addresses issues concerning organic food relative to conventional food, and assesses the relevant scientific findings and the results of food monitoring programs in North America, Europe, Australia, and New Zealand. The food industry, researchers, and academics will find in this guide an authoritative and up-to-date source of unbiased information detailing how organic production affects food quality. [296 Pages, Hardcover]

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Teas, Cocoa and Coffee

Crozier, Alan / Ashihara, Hiroshi / Tomás-Barbéran, Francisco (eds.) — 21 Nov 2011 08:18:05 +0100

In recent years, the role of plant secondary metabolites as protective constituents in the human diet has been a growing area of research. Unlike the traditional vitamins, they are not essential for short-term wellbeing, but there is increasing evidence that modest long-term intakes can have favourable impacts on the incidence of cancers and many chronic diseases, including cardiovascular disease and type II diabetes, which are occurring in Western populations with increasing frequency. This book covers the latest science on the metabolism and potential health benefits of teas, cocoa, coffee and their extracts in the human diet. From an opening chapter tracing the origins of teas, cocoa and coffee as beverage, the book proceeds to explore the phytochemical content of coffee, cocoa and the various types of tea. The bioavailability of secondary metabolites from each of the beverages is then considered in depth, and related directly to their health benefits. Embracing the full range of tea, coffee and cocoa beverages and products, the book offers the most up-to-date and comprehensive treatment of these increasingly important dietary components. As the only book to bring together the latest information on the biochemistry and health benefits of teas, coffee and cocoa, this book is essential reading for food scientists and technologists involved in the production of tea, coffee and cocoa products. Nutritionists will value the book's health focus, while agricultural scientists working on the cultivation of these crops will prize its scope and depth of detail. It is also an important resource for all those who use functional ingredients in other products, whether they are based in industry or research. [264 Pages, Hardcover]

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Wine

Bakker, Jokie / Clarke, Ronald J. — 21 Nov 2011 08:18:04 +0100

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book. [440 Pages, Hardcover]

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Food Processing Handbook

Brennan, James G. / Grandison, Alistair S. (eds.) — 17 Nov 2011 08:17:07 +0100

This authoritative work encompasses a broad, well-balanced treatment of the technologies, procedures and innovations in food processing, focusing on topics vital to the food industry today and pinpointing the trends in future research and development. [XLVIII, 778 Pages, Hardcover]

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Handbook of Food Safety Engineering

Sun, Da-Wen — 7 Nov 2011 08:17:52 +0100

Written by a team of highly active international experts with both academic and professional credentials, this book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth; food safety detection techniques; microbial inactivation techniques; and food safety management systems. [864 Pages, Hardcover]

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Functional Foods, Nutraceuticals and Degenerative Disease Prevention

Paliyath, Gopinadhan / Bakovic, Marica / Shetty, Kalidas (eds.) — 24 Oct 2011 08:18:09 +0200

Functional Foods, Nutraceuticals and Degenerative Disease Prevention is a compilation of different segments of functional foods and nutraceuticals focusing on their mechanism of action in the human body leading to disease prevention. Numerous chapters deal with different functional foods in terms of their efficacy, highlighting the mechanism of action of their ingredients. The book focuses on the biochemistry and molecular biology of the disease prevention process rather than simply compiling the benefits of functional foods and nutraceuticals. Aimed primarily at an audience comprised of researchers, industry professionals, food scientists, medical professionals and graduate level students, Functional Foods, Nutraceuticals and Degenerative Disease Prevention offers a mechanism-based interpretation for the effect of nutraceuticals within the human body. Ultimately, the discussion of the biological effects of a variety of functional foods will provide a wholesome approach to the maintenance of health through judicious choice of functional foods. [424 Pages, Hardcover]

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Beet-Sugar Handbook

Asadi, Mosen — 13 Sep 2011 08:17:18 +0200

The first all-in-one reference for the beet-sugar industry Beet-Sugar Handbook is a practical and concise reference for technologists, chemists, farmers, and research personnel involved with the beet-sugar industry. It covers: * Basics of beet-sugar technology * Sugarbeet farming * Sugarbeet processing * Laboratory methods of analysis The book also includes technologies that improve the operation and profitability of the beet-sugar factories, such as: * Juice-softening process * Molasses-softening process * Molasses-desugaring process * Refining cane-raw sugar in a beet-sugar factory The book ends with a review of the following: * Environmental concerns of a beet-sugar factory * Basics of science related to sugar technology * Related tables for use in calculations Written in a conversational, engaging style, the book is user friendly and practical in its presentation of relevant scientific and mathematical concepts for readers without a significant background in these areas. For ease of use, the book highlights important notes, defines technical terms, and presents units in both metric and British systems. Operating problem-solving related to all stations of sugarbeet processing, frequent practical examples, and given material/energy balances are other special features of this book. [866 Pages, Hardcover]

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Practical Analysis of Flavor and Fragrance Materials

Goodner, Kevin / Rousseff, Russell (eds.) — 15 Aug 2011 08:17:55 +0200

Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. The flavour and fragrance industry is a key part of the worldwide specialty chemicals industry, yet most technical recruits have minimal exposure to flavours and fragrances before recruitment. The analytical chemistry of flavour and fragrance materials presents specific challenges to the analytical chemist, as most of the chemicals involved are highly volatile, present in very small amounts and in complex mixtures. [248 Pages, Hardcover]

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Food and Package Engineering

Morris, Scott A. — 25 Jul 2011 08:18:21 +0200

Food Packaging Engineering is the first book designed around the systemic nature of the packaging industry. Structuring the text around the package use cycle, author Morris takes a holistic approach to the topic and covers topics more broadly than traditional texts which take a linear view of singular topics and often do not convey the interconnected, systemic nature of food packaging. This unique perspective provides a cohesive framework within which are discussed critical interrelated topics such as economics, politics, and natural resources. Addressing itself to the variable levels of prior experience that the reader may have, Food Packaging Engineering provides multilevel access to each topic that allows students or professionals of varying backgrounds to find meaningful information and develop technical expertise. Rather than being a simple exposition of technical knowledge, the book provides both real-world examples and challenging problems that require consideration at several different levels. The modular design of the book provides access at three skill or knowledge levels: 1) A general level of experience for those students or readers who are in the field without a rigorous technical background. 2) An intermediate level of experience for those students who are currently at the undergraduate level either as a graduate or in an ongoing curriculum. 3) The advanced level which represents current developments in the field for the advanced student or researcher who is interested in the current state of the art in research and new industrial developments. Structuring the text in this fashion enables the reader to move from his current level of expertise into higher levels of course material as the reading progresses, rather than simply expanding on a topic at any particular level of expertise. Bountifully illustrated and meticulously researched, Food Packaging Engineering gives a unique and comprehensive perspective of the field and serves the student or industry professional, whatever level or background, as an outstanding text and reference work for their professional preparation and practice. [480 Pages, Hardcover]

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Processed Cheeses and Analogues

Tamime, Adnan — 13 Jun 2011 08:17:48 +0200

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science. [368 Pages, Hardcover]

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Food Additives Data Book

Smith, Jim / Hong-Shum, Lily — 31 May 2011 08:17:40 +0200

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the must-have technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents. Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references. Reviews of the first edition: Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives. This data book does provide a vast amount of information; it is what it claims to be! Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry. --International Journal of Dairy Technology, Volume 59 Issue 2, May 2006 This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition. --SAAFOST (South African Association for Food Science and Technology) [1128 Pages, Hardcover]

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Industrial Scale Natural Products Extraction

Bart, Hans-Jörg / Pilz, Stephan (eds.) — 14 Apr 2011 08:17:33 +0200

Expert account of industrial process technologies used to recover natural products from plant material, focussing on the engineering aspects of extractions, both up- and down-stream processing and featuring biotransformation, economic aspects and regulations. [XVIII, 296 Pages, Hardcover]

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Intelligent Agrifood Chains and Networks

Bourlakis, Michael / Vlachos, Ilias P. / Zeimpekis, Vasileios (eds.) — 11 Apr 2011 08:18:25 +0200

Food is difficult to handle in long supply chains because it has limited storage and handling time and spoils easily with incorrect handling, leading to logistical problems which severely affect product quality and freshness. Simultaneously, the end consumer expects to purchase high quality food at a reasonable price, and the modern food industry aims to meet these expectations. This book investigates the current state of affairs and the emerging technologies in managing agrifood chains and networks. Real-life case studies show new technologies are being implemented in production, warehousing, transportation and retailing. [312 Pages, Hardcover]

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Vegetable Oils in Food Technology

Gunstone, Frank (ed.) — 6 Apr 2011 08:18:56 +0200

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are devoted to each type of oil, and an introductory chapter by the Editor provides an overview of the current production and trade picture globally. The book includes coverage of the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food applications are linked, wherever possible, to the composition and properties of the oils. This new edition widens the range of oils covered, addresses issues related to trans fats reduction, and new composition data is included throughout. The book is an essential resource for food scientists and technologists who use vegetable oils in food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance personnel. Praise for the first edition: This excellent book consists of 337 pages in 11 chapters, written by 13 experts from six countries...the important vegetable oils are dealt with in great detail. With obesity on all out lips...this book also rightly defends itself and its content - namely, that all vegetable oils, when used correctly and of course in moderation, are indeed necessary to all of us. -Food & Beverage Reporter Overall, the book covers all of the major oils which the potential reader is likely to approach it for... covers a wide range of topics from production, through composition to nutritional aspects... The volume is well indexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters. -Food Science and Technology This latest book edited by Professor Gunstone belongs to the kind of books where the reader rapidly knows it will bring him a wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality. -European Journal of Lipid Science and Technology [374 Pages, Hardcover]

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Technology of Bottled Water

Dege, Nicholas (ed.) — 6 Apr 2011 08:18:52 +0200

The fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry contains brand new chapters which address these new developments. As well as an updated introductory chapter reviewing the market, the degree to which the global legislative and regulatory picture has changed is examined, and new and increasingly-used quality standards are assessed. The book provides a definitive source of reference for all those involved in bottled water production: beverage technologists, packaging technologists, analytical chemists, microbiologists and health and safety personnel. [462 Pages, Hardcover]

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Food and Beverage Packaging Technology

Coles, Richard / Kirwan, Mark J. — 6 Apr 2011 08:18:39 +0200

This fully revised and updated second edition provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. [342 Pages, Hardcover]

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Innovative Food Processing Technologies

Knoerzer, Kai / Juliano, Pablo / Roupas, Peter / Versteeg, Cornelis (eds.) — 28 Mar 2011 08:18:13 +0200

This book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies. [448 Pages, Hardcover]

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Natural Food Flavors and Colorants

Attokaran, Mathew — 21 Mar 2011 08:18:44 +0100

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural. This has driven an increase in the use of, and interest in, food additives derived from biological sources. Of particular interest are natural food flavors and colors, which have started to play a major role in food processing. This volume presents practical information on over 80 natural extracts that can be used as food flavors and colors, drawing on the author's 50 years of food chemistry and technology expertise in both research and industry. The book is divided into three parts: Part I deals with manufacture, quality, analysis, and regulatory aspects. Part II describes the various sources of natural flavors and colorants that are currently available, alphabetized for convenient reference. Part III covers future directions that can be pursued by research workers and manufacturers. Food scientists, researchers and product development professionals alike will find Natural Food Flavors and Colorants an invaluable resource for understanding and using these commercially important natural food ingredients. [448 Pages, Hardcover]

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Thermal Processing of Foods

Sandeep, K. P. (ed.) — 21 Mar 2011 08:18:42 +0100

Thermal Processing presents an overview of various facets of thermal processing and packaging from industry, university, and government representatives. The book contains information that is valuable to anyone interested in understanding the fundamental aspects of thermal processing, and also to those involved with designing these processes and those who process filing with USDA or FDA. The book focuses on technical aspects from a thermal processing standpoint and from an automation and process control standpoint. Coverage includes established technologies, such as retorting, and emerging technologies, such as continuous flow microwave processing. [220 Pages, Hardcover]

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Lean Manufacturing in the Food Industry

Dudbridge, Michael — 21 Mar 2011 08:18:23 +0100

Lean manufacturing is a system that helps to reduce costs while improving performance and output quality. This book presents the principles of lean manufacturing as they can be applied to food manufacturing. Other books on this topic are written at a higher level and tend to attempt to shoehorn the principles of the car and consumer electronics industries into places where they do not really fit. This is the first book to apply lean principles specifically in food industry settings, offering solutions which can alleviate pressures currently facing the industry. [240 Pages, Softcover]

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Fortified Foods with Vitamins

Rychlik, Michael (ed.) — 21 Mar 2011 08:17:16 +0100

Unique in its review of modern approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate analytical methods, along with assays enabling the detection of various isomers and multiple vitamins. Aids readers in determining the most suitable method. [XXII, 292 Pages, Hardcover]

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Nanotechnology in the Agri-Food Sector

Frewer, Lynn J. / Norde, Willem / Fischer, Arnout / Kampers, Frans (eds.) — 24 Feb 2011 08:18:09 +0100

Providing an overview of nanotechnology in the context of agriculture and food science, this monograph reviews the basics, before taking an in-depth look at nano-applications in the agri-food sector, as well as the social and ethical implications. [XVI, 312 Pages, Hardcover]

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Dairy Ingredients for Food Processing

Chandan, Ramesh C. / Kilara, Arun (eds.) — 21 Feb 2011 08:17:57 +0100

Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Section 1 of the text includes chapters on milk composition, functional properties, and basic dairy processing principles. Section 2 describes the applied aspects of using dairy ingredients in food products such as bakery products, confectionery, snack foods, dressings, desserts, infant formulas, puddings, and functional foods. The book presents a contemporary approach to the topics, and is designed to augment related books in the existing market. [604 Pages, Hardcover]

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Immunoassays in Agricultural Biotechnology

Shan, Guomin (ed.) — 16 Feb 2011 08:17:06 +0100

The application of immunoassays to genetically engineered plants and related areas is the focus of this book. Contributors are a group of international experts from government agencies, academics and industries. They covers topics including: principles of immunoassay, antibody engineering in AgBiotech, current technologies (formats, kit development, manufacturing and quality control), method validation, applications in trait discovery and product development, applications in grain products and food processing, applications in environmental monitoring, automation and high throughput, reference materials, data interpretation and source of error, and future perspectives and challenges. In addition, methods and protocols are included. [368 Pages, Hardcover]

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Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Brody, Aaron L. / Zhuang, Hong / Han, Jung H. (eds.) — 8 Feb 2011 08:18:34 +0100

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP - packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry. [320 Pages, Hardcover]

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Handbook of Alcoholic Beverages

Buglass, Alan J. (ed.) — 31 Jan 2011 08:19:13 +0100

Handbook of Alcoholic Beverages is a comprehensive text that describes the science and technology involved in the production of the world's alcoholic beverages. The text describes the major fermentation process that produces these drinks and the major chemical, physical, and technical processes that accompany the production of these beverages are discussed. The multidisciplinary approach used in the book also emphasizes more recent developments and innovations, but with sufficient background for less experienced readers. The book also unifies different beverages in different chapters with extensive cross-referencing and comparison between the subjects. [1204 Pages, Hardcover]

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Extrusion-Cooking Techniques

Moscicki, Leszek (ed.) — 27 Jan 2011 08:17:47 +0100

The book offers a complete guide to sustainable extrusion cooking covering applications of extrusion cooking including technology, engineering, materials utilised and products produced. [XIV, 220 Pages, Hardcover]

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Practical Food Rheology

Norton, Ian — 17 Jan 2011 08:18:06 +0100

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, eg in relation to texture and mouthfeel. Other books on food rheology tend to be very complicated, often overwhelming the reader with complex mathematical equations. This book takes a simpler and more practically-focused approach, interpreting the implications of rheological data for use in different food systems. [278 Pages, Hardcover]

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Probiotics and Health Claims

Kneifel, Wolfgang / Salminen, Seppo (eds.) — 10 Jan 2011 08:17:59 +0100

This book examines the international picture regarding probiotic food applications, looking in particular at the legal context and assessment procedures of probiotic health claims in the major markets for these products. Health claim legislations are described and the ways in which manufacturers can ensure compliance are discussed. Coverage also includes the use of meta-analysis to assess available data and case examples from various regulatory cultures and traditions. It will be of interest to food industry scientists, executives and R&D personnel; international regulatory advisers and administrators; researchers, educators and students of Food Science. [360 Pages, Hardcover]

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Nonthermal Processing Technologies for Food

5 Jan 2011 08:17:30 +0100

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. [672 Pages, Hardcover]

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Statistical Analysis in Microbiology

Armstrong, Richard A. / Hilton, Anthony C. — 31 Dec 2010 08:17:18 +0100

Based on the highly successful STATNOTES articles published in Microbiologist by the Society for Applied Microbiology, this book presents the most useful statistical tests in a clear way by applying them to real experiments in microbiology, meeting the need for a book devoted to data analysis in the field. The book is presented as a series of 'Statnotes' each of which deals with a specific statistical test. The logic and mechanics of each test are explained, and each is carried out in relation to real scenarios and with real research data. It clearly presents the test interpretation and conclusions from data to experimental microbiologists, postgraduate and undergraduate students, and practitioners. [170 Pages, Softcover]

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Plant Polysaccharides

Ulvskov, Peter — 30 Dec 2010 08:17:18 +0100

Plant Polysaccharides, an exceptional new volume in Wiley-Blackwell's successful Annual Plant Reviews series, covers the polysaccharides and proteins that form the fundamental architecture of the plant cell wall, and the genes that encode the cellular machinery that synthesizes them. The volume focuses on the evolution of the many families of genes whose products are required to make a particular kind of polysaccharide, bringing attention to the specific biochemical properties of the proteins to the level of kinds of sugar linkages they make. Beautifully illustrated in full colour throughout, this exceptional new volume provides cutting edge up-to-date information on such important topics as cell wall biology, composition and biosynthesis, glycosyltransferases, hydroxyproline-rich glycoproteins, enzymatic modification of plant cell wall polysaccharides, glycan engineering in transgenic plants, and polysaccharide nanobiotechnology. Drawing together some of the world's leading experts in these areas, the editor, Peter Ulvskov, has provided a landmark volume that is essential reading for plant and crop scientists, biochemists, molecular biologists and geneticists. All libraries in universities and research establishments where plant sciences, agriculture, biological, biochemical and molecular sciences are studied and taught should have copies of this important volume. [504 Pages, Hardcover]

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Risk Assessment of Phytochemicals in Food

Deutsche Forschungsgemeinschaft (DFG) / Eisenbrand, G. (eds.) — 16 Dec 2010 08:17:20 +0100

Providing the scientific background on the risk and safety assessment of toxicity in phytochemicals in everyday food, this monograph contains the pros and cons of 20 testing methods, with comments by the internationally acknowledged and independent DFG Senate Commission on Food Safety. Supplemented by 40 poster contributions on phytochemicals and their effects. [476 Pages, Softcover]

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Analysis of Endocrine Disrupting Compounds in Food

Nollet, Leo M. L. (ed.) — 15 Dec 2010 08:17:19 +0100

Analysis of Endocrine Disrupting Compounds in Food provides unique and comprehensive professional reference source covering most recent analytical methodology of endocrine disrupting compounds in food. Editor Nollet and his team of international contributors address most recent advances in analysis of endocrine disrupting chemicals in food. While covering conventional methods of analysis, the book focuses on leading-edge technologies that recently have been introduced. Such as persistent organic pollutants, monitoring pesticide and herbicide residues in food, determining heavy and other metals in food and discussing impacts of dioxins, PCBs, PCDFs and many other suspected chemicals are covered. [504 Pages, Hardcover]

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Handbook of Vanilla Science and Technology

Havkin-Frenkel, Daphna / Belanger, Faith — 13 Dec 2010 08:17:45 +0100

This book will provide a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors will cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It will be of interest to academic researchers in this field and will also be an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide. [360 Pages, Hardcover]

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Essentials of Thermal Processing

Tucker, Gary S. / Featherstone, Susan — 6 Dec 2010 08:18:10 +0100

Thermal processing remains the most important method of food preservation in use today, and the large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is designed to be the definitive modern-day reference for all those involved in thermal processing, covering all of the essential information regarding the preservation of food products by heat. [286 Pages, Hardcover]

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Nutrition For Dummies

Denby, Nigel / Baic, Sue — 6 Dec 2010 08:17:59 +0100

In this fully updated second edition, expert dieticians Sue Baic and Nigel Denby provide no-nonsense advice, equipping you with all the information you need to make informed decisions about your diet. The book acts as a sound reference point if you want to know the facts about food, and debunks the myths behind fad diets. Nutrition For Dummies, 2nd Edition provides a detailed understanding of the nutritional breakdown of different food groups and examines the relationship food has with one's physical and mental wellbeing. The book also advises you on how to establish healthy eating patterns and how to maximise the health benefits of what you eat. This new edition includes approx 20% new and updated material, including new chapters on nutrition in institutions and how to eat healthily on the go. New content also includes up-to-date health guidelines and government policies, information on probiotics and over the counter weight loss drugs, plus advice on how to eat well on a budget. Nutrition For Dummies, 2nd Edition includes: Part I: The Basic Facts about Nutrition Chapter 1: What's Nutrition, Anyway? Chapter 2: Digestion: The 24-Hour Food Factory Chapter 3: Why You Eat What You Eat and Like What You Like Part II: What You Get from Food Chapter 4: Powerful Protein Chapter 5: The Lowdown on Fat and Cholesterol Chapter 6: Calories: The Energisers Chapter 7: Carbohydrates: A Complex Story Chapter 8: The Alcohol Truth: The Whole Truth Chapter 9: Vigorous Vitamins Chapter 10: Mighty Minerals Chapter 11: Phabulous Phytochemicals Chapter 12: Water Works Part III: Healthy Eating Chapter 13: What Is a Healthy Diet? Chapter 14: Making Wise Food Choices Chapter 15 : Ensuring Good Nutrition Whoever You Are NEW! Chapter 16: Eating in Institutions NEW! Chapter 17: Being Nutritionally Savvy on the Go Part IV: Processed Food Chapter 18: What Is Processed Food? Chapter 19: Cooking and Keeping Food Chapter 20: Weird Science: Examining Food Additives Part V: Food and Health Chapter 21: Food and Allergies Chapter 22: Food and Mood Chapter 23: Food and Medicine Chapter 24: Food and Dietary Supplements Part VI: The Part of Tens Chapter 25: Ten Nutrition Web Sites You Can Trust Chapter 26: Ten Superfoods Chapter 27: Ten Fad Diets: The Truth Behind the Headlines [400 Pages, Softcover]

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Food Safety for the 21st Century

Wallace, Carol / Sperber, William / Mortimore, Sara E. — 29 Nov 2010 08:17:47 +0100

This book examines all aspects of food safety required to run world-class food safety systems throughout the global supply chain, by building on existing texts on HACCP and food safety and looking at the evolution of HACCP. A comprehensive 'how to guide', suitable for practitioners in all parts of the global food industry, this book will give readers the knowledge and skills that they need to design, implement and maintain a world-class food safety programme and enable those new to HACCP to build on existing knowledge for more rapid application of food safety systems. [352 Pages, Hardcover]

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Handbook of Vegetables and Vegetable Processing

24 Nov 2010 08:17:46 +0100

Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui's popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development. Special Features: * Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties * In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies * Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins * Unparalleled expertise on important topics from more than 50 respected authors [788 Pages, Hardcover]

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Nondigestible Carbohydrates and Digestive Health

Paeschke, Teresa M. / Aimutis, William R. (eds.) — 15 Nov 2010 08:17:59 +0100

Featuring authors from academia as well as industry, Nondigestible Carbohydrates and Digestive Health provides a broad view of carbohydrates influencing digestive health. Part 1 is a general overview of carbohydrates that function as prebiotics or fermentable carbohydrates. Part 2 is a more in depth examination of specific carbohydrates for digestive health and applications. Nondigestible Carbohydrates and Digestive Health provides an in-depth review and thorough foundation for food scientists, product developers and nutrition scientists seeking to understand the digestive health implications of carbohydrates. [352 Pages, Hardcover]

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