Cifuentes: Foodomics: Advanced Mass Spectrometry in Modern Food Science & Nutrition

The rapidly emerging field of foodomics examines food and nutrition by applying advanced "-omics" technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science.

This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in food science and nutrition in the post-genomic era. The first chapter of the book offers an overview of foodomics principles and applications. Next, the book covers:

• Modern instruments and methods of proteomics, including the study and characterization of food quality, antioxidant food supplements, and food allergens.
• Advanced mass spectrometry-based methods to study transgenic foods and the microbial metabolome.
• Mass spectrometry-based metabolomics in nutrition and health research.
• Foodomics' impact on our current understanding of micronutrients (phenolic compounds and folates), optimal nutrition, and personalized nutrition and diet related diseases.
• Principles and practices of lipidomics and green foodomics.
• Use of chemometrics in mass spectrometry and foodomics.

The final chapter of Foodomics explores the potential of systems biology approaches in food and nutrition research. All the chapters conclude with references to the primary literature, enabling readers to explore individual topics in greater depth.

With contributions from a team of leading pioneers in foodomics, this book enables students and professionals in food science and nutrition to take advantage of the latest tools to advance their research and open up new areas of food and nutrition investigation.

Contents

• Chapter 1 Foodomics: Principles and Applications
• Chapter 2 Next Generation Instruments and Methods for Proteomics
• Chapter 3 Proteomic-Based Techniques for the Characterization of Food Allergens
• Chapter 4 Examination of the Efficacy of Antioxidant Food Supplements Using Advanced Proteomics Methods
• Chapter 5 Proteomics in Food Science
• Chapter 6 Proteomics in Nutritional Systems Biology: Defining Health
• Chapter 7 MS-Based Methodologies for Transgenic Foods Development and Characterization 
• Chapter 9 MS-Based Metabolomics in Nutrition and Health Research
• Chapter 10 Shaping the Future of Personalized Nutrition with Metabolomics
• Chapter 11 How Does Foodomics Impact Optimal Nutrition? 
• Chapter 12 Lipidomics
• Chapter 13 Foodomics Study of Micronutrients: The Case of Folates
• Chapter 14 Metabolomics Markers in Acute and Endurance/Resistance Physical Activity: Effect of the Diet
• Chapter 15 MS-Based Omics Evaluation of Phenolic Compounds as Functional Ingredients
• Chapter 16 Metabolomics of Diet-Related Diseases
• Chapter 17 MS-Based Metabolomics Approaches for Food Safety, Quality, and Traceability
• Chapter 18 Green Foodomics
• Chapter 19 Chemometrics, Mass Spectrometry, and Foodomics
• Chapter 20 Systems Biology in Food and Nutrition Research
• Index

About the Authors

• ALEJANDRO CIFUENTES, PhD, is Full Research Professor at the National Research Council (CSIC) in Madrid, Spain. He has authored more than 200 SCI papers and is Editor of two journals: TrAC Trends in Analytical Chemistry and Electrophoresis. Dr. Cifuentes was the first to define the new discipline of foodomics in an SCI journal. His research centers on the development of advanced analytical methods for foodomics, food quality and safety, as well as the isolation and identification of biologically active natural products.

Book Details

• Hardcover: 580 pages
• Publisher: Wiley; 1 edition (2013)
• Language: English
• ISBN-10: 111816945X
• ISBN-13: 978-1118169452
• Product Dimensions: 1.5 x 6.5 x 9.5 inches
• List price: $125.00

Jacobsen: Food enrichment with omega-3 fatty acids

Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.

Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.

Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods.

Key Features

• provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour.
• reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids.
• focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field.

Contents

PART 1 BACKGROUND TO OMEGA-3 FOOD ENRICHMENT

• Nutritional benefits of omega-3 fatty acids 
• Sources of omega-3 fatty acids 

PART 2 STABILISATION OF FISH OIL AND FOODS ENRICHED WITH OMEGA-3 FATTY ACIDS

• Impact of extraction, refining and concentration stages on the stability of fish oil 
• Stabilisation of omega-3 oils and enriched foods using antioxidants 
• Stabilisation of omega-3 oils and enriched foods using emulsifiers 
• Spray drying and encapsulation of omega-3 oils 
• Analysis of omega-3 fatty acids in foods and supplements 

PART 3 FOOD ENRICHMENT WITH OMEGA-3 FATTY ACIDS

• Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids 
• Egg enrichment with omega-3 fatty acids 
• Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal diet 
• Enrichment of baked goods with omega-3 fatty acids 
• Enrichment of emulsified foods with omega-3 fatty acids 
• Enrichment of infant formula with omega-3 fatty acids 

PART 4 NEW DIRECTIONS

• Algal oil as a source of omega-3 fatty acids 
• Labelling and claims in foods containing omega-3 fatty acids

About the Editors

• Charlotte Jacobsen is Professor in Lipid and Oxidation in Foods at Denmark Technical University. Her research interests are in discovering novel natural antioxidants from seaweed and other marine sources, lipid and protein oxidation in complex food emulsions, the lipid and protein oxidation in fish and the removal of lipophilic pollutants from fish products.
• Nina Skall is Senior Research Scientist at Denmark Technical University. Her most recent research focus has been on product development and product modeling in order to study lipid oxidation in complex foods.
• Anna Frisenfeldt Horn is a Post Doctoral researcher at Denmark Technical University. Her research focuses on the physical stabilization and characterization of omega-3 oil-in-water emulsions, lipid oxidation in simple emulsion systems, as affected by the use of different emulsifiers and emulsification techniques and lipid oxidation in complex food systems enriched with omega-3 oil.
• Ann-Dorit Moltke Sorenson is a Post Doctoral researcher at Denmark Technical University, where she explores the synthesis of phenolipids and evaluates their efficiency as antioxidants in different food systems.

Book Details

• Hardcover: 454 pages
• Publisher: Woodhead Publishing (July, 2013)
• Language: English
• ISBN-10: 0857094289
• ISBN-13: 978-0857094285
• Product Dimensions: 6 x 9 inches
• List price: $255.00

Sommers: Food Irradiation Research & Technology 2nd Edition

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

This updated second edition of Food Irradiation Research and Technology reviews the latest developments in irradiation technologies as they are applied to meat, seafood fish, fruits, vegetables and nuts. Experts from industry, government, and academia define the basic principles and public health benefits of irradiation.

The book is designed to appeal to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; and government and industry representatives involved in the import and export of food commodities.

New to This Edition 

• New chapters in this edition address irradiation chemistry, including furan formation due to irradiation, irradiation of packaging materials, processing irradiation technologies and parameters, and ready-to-eat meat products. 
• Coverage of safety and quality of fresh fruits and vegetables, phytosanitary applications and consumer acceptance has been expanded to address recent interest and development.

Contents

• Chapter 1 Introduction: Food Irradiation Moving On
• Chapter 2 Advances in Electron Beam and X-ray Technologies for Food Irradiation
• Chapter 3 Gamma Ray Technology for Food Irradiation 
• Chapter 4 Regulation of Irradiated Foods and Packaging
• Chapter 5 Toxicological Safety of Irradiated Foods
• Chapter 6 Radiation Chemistry of Food Components
• Chapter 7 Dosimetry for Food Processing and Research Applications
• Chapter 8 Detection of Irradiated Foods
• Chapter 9 Irradiation of Packaging Materials in Contact with Food: An Update
• Chapter 10 Consumer Acceptance and Marketing of Irradiated Foods
• Chapter 11 Irradiation of Ready-To-Eat Meat Products
• Chapter 12 Mechanisms and Prevention of Quality Changes in Meat by Irradiation
• Chapter 13 Phytosanitary Irradiation for Fresh Horticultural Commodities: Research and Regulations
• Chapter 14 Antimicrobial Application of Low-Dose Irradiation of Fresh and Fresh-Cut Produce
• Chapter 15 Irradiation of Fresh and Fresh-Cut Fruits and Vegetables: Quality and Shelf Life
• Chapter 16 Irradiation of Seeds and Sprouts
• Chapter 17 Irradiation of Nuts
• Chapter 18 Irradiation of Seafood with a Particular Emphasis on Listeria monocytogenes in Ready-To-Eat Products
• Chapter 19 Ionizing Radiation of Eggs
• Chapter 20 Irradiated Ground Beef for the National School Lunch Program
• Chapter 21 Potential Applications of Ionizing Radiation
• Chapter 22 A Future Uncertain: Food Irradiation From a Legal Perspective
• Chapter 23 Technical Challenges and Research Directions in Electronic Food Pasteurization
• Index

About the Authors

• Christopher H. Sommers, Ph.D., a research microbiologist and lead scientist.
• Xuetong Fan, Ph.D., a research food technologist, both work for the Food Safety Intervention Technologies Research Unit, USDA-ARS-Eastern Regional Research Center, Wyndmoor, PA. Drs. Sommers and Fan were co-moderators of the IFT symposium from which this book arose and have over thirty years combined experience in food irradiation, food technology, chemistry, microbiology and toxicology.

Book Details

• Hardcover: 472 pages
• Publisher: Wiley-Blackwell; 2 edition (2012)
• Language: English
• ISBN-10: 0813802091
• ISBN-13: 978-0813802091
• Product Dimensions: 1 x 6.1 x 9 inches
• List price: $199.95

Brereton: New analytical approaches for verifying the origin of food

Food and beverage labels often specify a product’s geographical origin, species, variety and method of production. These claims can significantly influence an item’s economic value, but their verification is not always straightforward. New analytical approaches for verifying the origin of food reviews and new analytical methods in this area together with applications to key commodities.

Part one introduces the concept of food origin and provides supporting information on labelling legislation and standards. Part two moves on to explore new approaches for verifying the geographical origin of food using geospatial models and verifying species and varietal components of the food we eat. Holistic methods of verification methods using vibrational spectroscopy and associated chemometrics are also discussed. Finally, part three highlights the applications of new analytical methods to verify the origin of particular food commodities: fish, honey and wine.

New analytical approaches for verifying the origin of food is a standard reference for professionals working in analytical laboratories testing food authenticity and for researchers, in the food industry, analytical laboratories and academia, working on the development of analytical methods for food authenticity.

Key Features

• includes a chapter on origin labelling legislation and standards.
• chapters address the applications of both established and novel methods in key product sectors.
• reviews new analytical methods and their applications in the food industry.

Contents

PART 1 INTRODUCTION

• Chapter 1 Verifying the origin of food: an introduction
• Chapter 2 Food origin labelling legislation and standards

PART 2 ANALYTICAL METHODS

• Chapter 3 New approaches for verifying the geographical origin of foods
• Chapter 4 Development and application of geospatial models for verifying the geographical origin of food
• Chapter 5 New approaches for verifying food species and variety
• Chapter 6 Vibrational spectroscopy in studies of food origin
• Chapter 7 Chemometrics in studies of food origin

PART 3 APPLICATIONS TO FOOD COMMODITIES

• Chapter 8 Using new analytical approaches to verify the origin of wine
• Chapter 9 Using new analytical approaches to verify the origin of fish
• Chapter 10 Using new analytical approaches to verify the origin of honey

About the Authors

• Paul Brereton is Coordinator of Agri-food Research at The Food and Environment Research Agency (Fera), UK.

Book Details

• Hardcover: 272 pages
• Publisher: Woodhead Publishing (July, 2013)
• Language: English
• ISBN-10: 085709274X
• ISBN-13: 978-0857092748
• Product Dimensions: 6 x 9 inches
• List price: $210.00

Webb: Nutrition 4th Edition: Maintaining & Improving Health

The fourth edition of Nutrition: maintaining and improving health continues to offer wide-ranging coverage of all aspects of nutrition, including:

• Nutritional assessment.
• Epidemiological and experimental methods used in nutrition research.
• Social aspects of nutrition.
• The science of food as a source of energy and essential nutritients.
• Variation in nutritional needs and priorities at different stages of the life-cycle.
• Hospital malnutrition.
• The use of dietary supplements and functional foods.

Completely updated, this accessible textbook offers a comprehensive guide to the roles of diet in causing, preventing, and even treating chronic disease and maintaining good health. The importance of improving health is a guiding principle throughout the book and is underpinned by health promotion theory.

This is essential reading for all nutrition and dietetics students, including those studying nutrition modules as part of food science, catering, or health care courses.

Key Features

• Offers a comprehensive guide to the roles of diet in causing, preventing, and even treating chronic disease and maintaining good health.
• Expands the section dealing with systematic reviews and meta-analyses to support readers to interpret the results.
• Updates the section on legal regulation of supplements due to the changes in legislation relating to herbal extracts.

Contents

Chapter 1 Concepts and principles

• Changing priorities for nutrition education
• Food selection
• Methods of nutritional assessment and surveillance
• Methods used to establish links between diet and disease
• Dietary guidelines and recommendations
• Cellular energetics

Chapter 2 Energy, energy balance and obesity

• Introduction to energy aspects of nutrition
• Energy balance and its regulation
• Obesity

Chapter 3 The Nutrients

• Carbohydrates
• Protein and amino acids
• Fat
• The micronutrients
• The Vitamins
• The minerals

Chapter 4 Variation in nutritional requirements and priorities

• Nutrition and the human life-cycle
• Nutrition as treatment
• Some other groups and situations

Chapter 5 The safety and quality of food

• The safety and quality of food

About the Authors

• Dr Geoffrey Webb, Nutrition Writer and Consultant, School of Health and Bio Science, University of East London, London, UK.

Book Details

• Paperback: 608 pages
• Publisher: CRC Press; 4 edition (2012)
• Language: English
• ISBN-10: 1444142461
• ISBN-13: 978-1444142464
• Product Dimensions: 0.7 x 7.3 x 9.5 inches
• List price: $63.95

Norton: Formulation Engineering of Foods

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.

Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.

All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Contents

• Chapter 1. Introduction to Food Formulation Engineering
• Chapter 2. Protein-Based Designs for Healthier Foods of the Future
• Chapter 3. Design of Foods Using Naturally Structured Materials
• Chapter 4. Designed Food Structures Based on Hydrocolloids
• Chapter 5. Formulation Engineering of Food Emulsions
• Chapter 6. The Physics of Eating
• Chapter 7. Design Structures for Controlled Manipulation of Flavour and Texture
• Chapter 8. Salt Reduction in Food
• Chapter 9. Food Structures Designed for Oral Response/Flavour Release
• Chapter 10. The Colloidal State and its Relationship to Lipid Digestion
• Chapter 11. Hydrocolloid Formulations Engineered for Properties in the GI Tract 
• Chapter 12. Design of Food Structures for Consumer Acceptability
• Chapter 13. Formulation Design to Change Food Habits
• Index

About the Authors

• Jennifer E. Norton is a Post Doctorate Research Fellow in the School of Chemical Engineering at the University of Birmingham.
• Peter J. Fryer is Professor of Chemical Engineering at the University of Birmingham.
• Ian T. Norton is Professor of Microstructural Engineering at the University of Birmingham.

Book Details

• Hardcover: 328 pages
• Publisher: Wiley-Blackwell; 1 edition (September, 2013)
• Language: English
• ISBN-10: 0470672900
• ISBN-13: 978-0470672907
• Product Dimensions: 9.7 x 6.8 x 0.9 inches
• List price: $199.95

Robertson: Food Packaging 3rd Edition: Principles & Practice

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies.

An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.

Key Features

• Covers the packaging requirements of all major food groups.
• Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers.
• Provides the latest information on new and active packaging technologies.
• Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods.
• Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods.
• Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials.

Contents

Chapter 1 Introduction to Food Packaging

• Definitions
• Functions of Packaging
• Package Environments
• Functions/Environment Grid
• Packaging Innovation
• Finding Information

Chapter 2 Structure and Related Properties of Plastic Polymers

• History
• Factors Influencing Polymer Structures and Related Properties

Chapter 3 Edible, Biobased and Biodegradable FoodPackaging Materials

• Edible Packaging Materials
• Biobased and Biodegradable Packaging Materials
• Environmental Aspects
• Future Trends

Chapter 4 Optical, Mechanical and Barrier Properties of Thermoplastic Polymers

• Optical Properties
• Tensile Properties
• Bursting Strength
• Impact Strength
• Tear Strength
• Stiffness
• Crease or Flex Resistance
• Coefficients of Friction
• Blocking
• Orientation and Shrinkage
• Barrier Properties

Chapter 5 Processing and Converting of Thermoplastic Polymers

• Extrusion
• Calendering
• Coating and Laminating
• Blending
• Vapor Deposition
• Nanocomposites
• Orientation
• Cross-Linking
• Microperforation
• Injection Molding
• Blow Molding
• Thermoforming
• Foamed (Cellular) Plastics

Chapter 6 Paper and Paper-Based Packaging Materials

• Pulp
• Paper
• Paperboard Products

Chapter 7 Metal Packaging Materials

• Manufacture of Tinplate
• Manufacture of ECCS
• Manufacture of Aluminum
• Container-Making Processes
• Aluminum Foils and Containers
• Corrosion of Metal Packaging Materials

Chapter 8 Glass Packaging Materials

• Composition and Structure
• Physical Properties
• Manufacture
• Glass Container Design
• Closures for Glass Containers

Chapter 9 Printing Processes, Inks, Adhesives and Labeling of Packaging Materials

• Printing Processes
• Inks
• Adhesives
• Labeling
• Coding

Chapter 10 Food Packaging Closures and Sealing Systems

• Closures for Glass and Plastic Containers
• Heat Sealing
• Peelable Seals
• Cold Seals

Chapter 11 Deteriorative Reactions in Foods

• Deteriorative Reactions in Foods
• Rates of Deteriorative Reactions
• Intrinsic Factors Controlling the Rates of Deteriorative Reactions
• Extrinsic Factors Controlling the Rates of Deteriorative Reactions

Chapter 12 Shelf Life of Foods

• Definitions
• Shelf Life Determination
• Determining Shelf Life from the Product Side
• Predicting Microbial Shelf Life
• Accelerated Shelf Life Testing
• Determining Shelf Life from the Consumer Side
• Shelf Life Devices
• Some Cautionary Advice

Chapter 13 Aseptic Packaging of Foods

• Sterilization of Packaging Material Food Contact Surfaces
• Aseptic Packaging Systems
• Integrity Testing of Aseptic Packages

Chapter 14 Packaging of Microwavable Foods

• Basic Principles
• Effect of Food Product
• Packaging
• Conclusion

Chapter 15 Active and Intelligent Packaging

• Historical Development
• Definitions
• Active Packaging Systems
• Intelligent Packaging
• Safety and Regulatory Issues
• Conclusions

Chapter 16 Modified Atmosphere Packaging

• Principles
• Gases Used in Map
• Methods of Creating MA Conditions
• Equipment for MAP
• Packaging for MAP Applications
• Microbiology of MAP
• Safety of MAP
• Refrigerated, Pasteurized Foods with Extended Durability and Sous Vide
• Applications of MAP

Chapter 17 Packaging of Flesh Foods

• Red Meat
• Cured and Cooked Meats
• Poultry
• Seafood

Chapter 18 Packaging of Horticultural Products

• Postharvest Physiology
• Modified Atmosphere Packaging of Fresh Horticultural Produce
• Packaging of Horticultural Products

Chapter 19 Packaging of Dairy Products

• Fluid Milk
• Fermented Products
• Butter and Spreads
• Cheese
• Milk Powders

Chapter 20 Packaging of Cereals, Snack Foods and Confectionery

• Grains
• Breakfast Cereals
• Pastas
• Bakery Products
• Snack Foods
• Confectionery

Chapter 21 Packaging of Beverages

• Water
• Carbonated Soft Drinks
• Coffee
• Tea
• Juices
• Beer
• Wine

Chapter 22 Legislative and Safety Aspects of Food Packaging

• Regulatory Considerations
• Plastics Packaging
• Metal Packaging
• Paper Packaging
• Glass Packaging
• Taints and Off-Flavors
• Traceability

Chapter 23 Food Packaging and Sustainability

• Waste Management Options
• Life Cycle Assessment
• Packaging and Environmental Policies
• Packaging and Sustainability

About the Authors

• Gordon L. Robertson is a food packaging consultant and an adjunct Professor in the School of Agriculture and Food Sciences at the University of Queensland, Brisbane, Australia.

Book Details

• Hardcover: 733 pages
• Publisher: CRC Press; 3 edition (November, 2012)
• Language: English
• ISBN-10: 1439862419
• ISBN-13: 978-1439862414
• Product Dimensions: 1.5 x 8 x 11 inches
• List price: $99.95

Ellefson: Improving Import Food Safety (IFT Series)

Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries around the world vary in their scope and effectiveness, with many being underfunded. Rapidly developing countries may lack the expertise, laboratory resources for testing, and established inspection programs to adequately promote the safety of foods. Rather, these countries may be more focused on providing enough food for their citizens. Lack of documentation or traceability in the exporting country can further exacerbate the situation. Of course, safety problems in food imported from more developed countries also occur, and the source of food borne disease outbreaks are found regularly within the United States.

Improving Import Food Safety gathers together vital information on the food safety programs of national governments, the food industry, and the testing industry. Chapters have been contributed by authors from the United States, Latin America, Europe, and Asia. Readers will learn about a variety of regulatory approaches to food safety at the federal and state levels in the United States, as well as in selected countries and within the food industry itself. They will also gain insights into the nature and source of safety problems, in addition to approaches to food safety around the world.

Readers will find this book noteworthy because of the diverse topics and perspectives offered on the challenges of keeping food safe in a global economy. Authors come from a variety of backgrounds, and each has provided a unique perspective on this critical topic. The volume is aimed at importers and exporters of food and ingredients; food microbiologists, food safety and QC/QA personnel; regulatory and legal personnel in food manufacturing companies; food policy makers and regulatory officials and facility and graduate students in food science.

Key Features

• Highlighting Key Issues: authors illustrate the millions of permutations for the origin of ingredients, discussing the difficulty if policing imports, providing a unique perspective on the economic situation in China and insight into development of support for small farm producers in Mexico.
• Legal and Regulatory Issues/Structures in the USA and Abroad: describes the legal and regulatory system in the European Union, the United States, and China, plus a chapter addressing global approaches to fraud.
• Potential Strategies to Improve Import Safety: presents strategies to deal with what are ultimately global issues, but on multiple levels. Perspectives are provided by authors from Industry, and industry trade association, academia, and a recently semi-retired, global ambassador or food safety.

Contents

Part I Highlighting Key Issues

• Chapter 1 Emerging Global Food System Risks and Potential Solutions
• Chapter 2 A Cooperative Federal–State Approach for Monitoring Imported Foods: Reviewing the New York State Model
• Chapter 3 The Impact of the Chinese Development Model on Food Safety
• Chapter 4 The Role of Public–Private Partnerships on the Access of Smallholder Producers of Mexican Cantaloupe to Fresh Produce Export Markets

Part II Legal and Regulatory Issues / Structures in the United States and Abroad 

• Chapter 5 Improving US Regulation of Imported Foods
• Chapter 6 EU Food Safety Regulation and Trust-enhancing Principles
• Chapter 7 Experience of Food Safety Authorities in Europe and the Rapid Alert System
• Chapter 8 The Development of and Challenges Facing Food Safety Law in the People’s Republic of China
• Chapter 9 Defining Food Fraud and the Chemistry of the Crime

Part III Potential Strategies to Improve Import Safety 

• Chapter 10 Tracking and Managing the Next Crisis
• Chapter 11 Food Product Tracing
• Chapter 12 Improving the Safety of Imported Foods with Intelligent Systems: The Case of United States–Mexico Fresh Produce Supply Chain
• Chapter 13 Testing with Confidence in the Pursuit of Global Food Safety
• Chapter 14 Global Food Protection: A New Organization is Needed
• Chapter 15 Summary and Recommendations for the Safety of Imported Foods
• Index

Book Details

• Series: Institute of Food Technologists Series
• Hardcover: 368 pages
• Publisher: Wiley-Blackwell; 1 edition (2013)
• Language: English
• ISBN-10: 0813808774
• ISBN-13: 978-0813808772
• Product Dimensions: 9.1 x 6.1 x 0.8 inches
• List Price: $199.99

Smith: Food Processing: Principles and Applications

Food Processing: Principles and Applications by J. Scott Smith and Y. H. Hui examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products.

Ideal as an undergraduate text, Food Processing stands apart in three ways:

• The expertise of the contributing authors is unparalleled among food processing texts today.
• The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read.
• It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing.

As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

Contents

• Chapter 1. Principles of food processing 
• Chapter 2. Food dehydration 
• Chapter 3. Fermented Product Manufacturing 
• Chapter 4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in Food Processing 
• Chapter 5. Food Packaging 
• Chapter 6. Food Regulations in the United States 
• Chapter 7. Food Plant Sanitation and Quality Assurance 
• Chapter 8. Bakery - muffins 
• Chapter 9. Bakery - yeast-leavened breads 
• Chapter 10. Beverages, nonalcoholic - carbonated beverages 
• Chapter 11. Cereal - ready-to-eat breakfast cereals 
• Chapter 12. Dairy - cheese 
• Chapter 13. Dairy - ice cream
• Chapter 14. Dairy - yogurt 
• Chapter 15. Dairy - milk powders
• Chapter 16. Fats - mayonnaise
• Chapter 17. Fats - vegetable shortening 
• Chapter 18. Fats - edible fat and oil processing
• Chapter 19. Fruits - orange juice processing 
• Chapter 20. Vegetables - tomato processing 
• Chapter 21. Grain - paste products: pasta and Asian noodles 
• Chapter 22. Meat - hot dogs and bologna
• Chapter 23. Meat - fermented meats
• Chapter 24. Poultry - canned turkey ham 
• Chapter 25. Poultry - poultry nuggets 
• Chapter 26. Poultry - poultry pate
• Chapter 27. Seafood - frozen aquatic food products 
• Chapter 28. Seafood processing - basic sanitation practices 
• Chapter 29. Vegetables: tomato processing 
• Index

About the Author

• J. Scott Smith is Associate Professor in the Department of Animal Sciences and Industry at Kansas State University. He teaches Food Toxicology, Advanced Food Chemistry, Food Chemistry and Food Analysis. 
• Y.H. Hui, Ph.D., West Sacramento, CA, is a consultant to the food industry and has served as the author, editor, or editor in chief of numerous books in food science, technology, engineering, and law.

Book Details

• Hardcover: 524 pages
• Publisher: Wiley-Blackwell; 1 edition (August 12, 2013)
• Language: English
• ISBN-10: 0813819423
• ISBN-13: 978-0813819426
• Product Dimensions: 1.5 x 7.1 x 10.1 inches
• List Price: $229.95

Lawrence: Food Fortification: The evidence, ethics & politics of adding nutrients to food

Food Fortification: The evidence, ethics, and politics of adding nutrients to food critically analyses mandatory food fortification as a technology for protecting and promoting public health. An increasing number of foods fortified with novel amounts and combinations of nutrients are being introduced into the food supplies of countries around the world to raise populations' nutrient intakes. It is a technology that is becoming more widely used to tackle a variety of public health problems such as micronutrient malnutrition.

Food fortification policies and programs are controversial. There are disputes over the ethics of food fortification as everyone who consumes fortified foods will be exposed to raised levels of nutrients irrespective of whether they will gain any benefit and often without their knowledge. There are also contested views about the evidence that is available to support such activities.

This book discusses mandatory food fortification as an intervention to protect and promote public health through presenting a synthesis of the findings from research investigations into three topical case studies of mandatory food fortification: Universal salt iodisation to help prevent goitre; mandatory flour fortification with folic acid to help reduce the risk of neural tube defects; and mandatory milk fortification with vitamin D to help prevent vitamin D deficiency. Each case study is assessed for its public health benefits, risks and ethical considerations.

Key Features

• Illustrates competing scientific, ethical and political views that can arise in science policy-making.
• An evidence-based review of the practice and policy-making theories behind the inclusion of nutrients in staple foods.
• Increases understanding of how and why evidence of food and health relationships is being translated into policies that affect what people consume on a daily basis.

Contents

1. Introduction

Section 1: The evidential, ethical, and political underpinnings of food fortification

• 2. Food fortification evidence and ethics
• 3. Food fortification politics: the actors, activities, and agendas
• 4. Investigating food fortification

Section 2: The case studies

• 5. Case study 1: Universal salt iodisation
• 6. Case study 2: Mandatory flour fortification with folic acid
• 7. Case study 3: Mandatory milk fortification with vitamin D

Section 3: Insights from the past and present, and a view to the future

• 8. Insights for food fortification and public health
• 9. A view to the future
• 10. Conclusion

About the Authors

• Mark has over 25 years experience working in food policy at local, national and international levels. As Director of the University's Food Policy Unit, Mark's research grants and interests focus on the politics of food fortification, protecting food security in the context of environmental sustainability challenges and obesity prevention. Mark teaches at undergraduate and postgraduate level in food policy, food regulation and professional competencies for public health nutrition and is the coordinator of the University's postgraduate public health nutrition programme. He is a regular presenter at national and international conferences and has published widely. Mark is a technical advisor to the World Health Organization, a Council Member of the World Public Health Nutrition Association, a member of Food Standards Australia New Zealand's Consumer and Public Health Dialogue and the Australian National Health and Medical Research Council's Dietary Guidelines Working Committee.

Book Details

• Paperback: 280 pages
• Publisher: Oxford University Press, USA; 1 edition (2013)
• Language: English
• ISBN-10: 0199691975
• ISBN-13: 978-0199691975
• Product Dimensions: 9.1 x 6.1 x 0.7 inches
• List Price: $65.00

Gisslen: The Professional Bakeshop 6th edition

The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs and serious home bakers.

This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step-by-step baking advice, this is an essential resource for professionals who want to brush up on technique as well as home bakers who want to take their hobby to a higher level.

The book offers a complete guide to the basics of preparing breads, pastry doughs, cakes, creams, icings, and much more. Throughout, step-by-step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating suggestions.

Key Features

• Ideal for professionals and home bakers at almost any skill level, covering everything from the fundamentals of baking to the complexities of chocolate and sugarwork.
• Features nearly 750 recipes and variations, many including both large and small batch measurements.

Contents

1 Introduction to Professional Baking

• Formulas and Measurement
• Measurements
• Baker’s Percentages
• Formula Yields

2 Fundamentals of Baking

• Ingredients
• Basic Baking Principles

3 Fundamentals of Yeast Dough and Artisan Bread

• Lean Dough Products
• Rich Dough Products
• Laminated or Rolled-In Yeast Dough Products
• Yeast Dough Production
• Types of Dough-Making Processes
• Controlling Fermentation
• Bread Faults and Their Causes
• Artisan Breads

4 Yeast Dough Formulas

• Introduction to Handcrafted Breads
• Crisp-Crusted Bread Formulas
• Soft-Crusted Bread and Rye Bread Formulas
• Sourdough Formulas and Specialty Breads for the Artisan Baker
• Rich Yeast Doughs
• Sweet Dough and Rich Dough Formulas
• Laminated Dough Formulas
• Fillings and Toppings
• Makeup Techniques

5 Quick Breads and Fried Items

• Quick Breads
• Doughnuts
• Fritters
• Pancakes and Waffles

6 Syrups, Creams, Sauces, and Fruit Preparations

• Sugar Cooking
• Basic Creams
• Dessert Sauces
• Basic Fruit Preparations

7 Pies and Baked Fruit Desserts

• Pie Doughs
• Assembly and Baking
• Fillings
• Pie Faults and Their Causes
• Baked Fruit Desserts

8 Pastries and Tarts

• Pâte Brisée and Short Pastries
• Puff Pastry
• Éclair Paste
• Strudel and Phyllo
• Baked Meringues
• Tarts and Tartlets
• Special Pastries

9 Cake Basics

• Mixing
• Cake Formula Balance
• Scaling, Panning, and Baking
• Altitude Adjustments
• Cake Formulas
• Icings
• Assembling and Icing Simple Cakes
• Basic Decorating Techniques

10 Advanced and Specialty Cakes

• Planning and Assembling Specialty Cakes 
• Procedures for Specialty Cakes

11 Cookies

• Cookie Characteristics and Their Causes
• Mixing Methods
• Types and Makeup Methods
• Panning, Baking, and Cooling
• Petits Fours Secs
• Formulas

12 Custards, Puddings, and Frozen Desserts

• Custards and Puddings
• Bavarians and Mousses
• Soufflés
• Churn-Frozen Desserts
• Still-Frozen Desserts

13 Advanced Techniques

• Introduction to Chocolate
• Working with Couverture
• Molding Chocolate
• Chocolate Decorations
• Chocolate Truffles and Confections
• Marzipan
• Pastillage
• Nougatine
• Boiling Syrups for Sugar Work
• Spun Sugar and Caramel Decorations
• Poured Sugar
• Pulled Sugar and Blown Sugar
• Boiled Sugar Confections

14 Plating and Presentation

• Overview of Dessert Plating 531 Practical Plating Guidelines

Appendices 

• Appendix 1: Metric Conversion Factors
• Appendix 2 : Approximate Volume Equivalents of Dry Foods
• Bibliography
• Recipe Index
• Subject Index

About the Authors

• Written by Wayne Gisslen, bestselling author of Professional Cooking, Professional Baking, Essentials of Professional Cooking, and The Chef's Art and coauthor of Professional Garde Manager, all from Wiley.

Book Details

• Hardcover: 576 pages
• Publisher: Wiley; 6 edition (July 29, 2013)
• Language: English
• ISBN-10: 1118314107
• ISBN-13: 978-1118314104
• Product Dimensions: 11.4 x 8.8 x 1.3 inches
• List price: $65.00

Hamm: Edible Oil Processing 2nd Edition

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.

The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed.

This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing. 

Key Features 

• This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject.
• It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets.

Contents

• Introduction

Chapter 1 Composition and Properties of Edible Oils

• 1.1 Introduction
• 1.2 Components of natural fats
• 1.3 Fatty acid composition
• 1.4 Physical properties
• 1.5 Chemical properties
• 1.6 Effect of processing on food oil components

Chapter 2 Bulk Movement of Edible Oils

• 2.1 Oil production and exports
• 2.2 Cargo damage
• 2.3 Quality of oils shipped
• 2.4 Codex Alimentarius
• 2.5 Oil shipments: systems and regulations
• 2.6 Shore storage
• 2.7 Movement and storage costs
• 2.8 Refinery location

Chapter 3 Production of Oils

• 3.1 Introduction
• 3.2 Seed handling and storage
• 3.3 Preparation of oilseeds
• 3.4 Preparation of soybean
• 3.5 Preparation and pressing of rapeseed (canola)
• 3.6 Preparation and pressing of sunflower seed
• 3.7 Full pressing
• 3.8 Oil from other seeds
• 3.9 Olive oil production
• 3.10 Palm oil production

Chapter 4 Solvent Extraction

• 4.1 Introduction
• 4.2 Solvent extractor
• 4.3 Meal desolventiser toaster
• 4.4 Meal dryer cooler
• 4.5 Miscella distillation system
• 4.6 Solvent recovery system
• 4.7 Heat recovery

Chapter 5 Edible Oil Refining: Current and Future Technologies

• 5.1 Introduction
• 5.2 Next-generation chemical refining with nanoneutralisation
• 5.3 Enzymatic degumming: a missing link in the physical refining of soft oils?
• 5.4 Bleaching: from single-stage colour removal to multistage adsorptive purification
• 5.5 Deodorisation: much more than just a process for the removal of off-flavours
• 5.6 Short-path distillation and supercritical processing: refining technologies for the future?

Chapter 6 Oil Modification Processes

• 6.1 Introduction
• 6.2 Hydrogenation
• 6.3 Interesterification
• 6.4 Dry fractionation

Chapter 7 Enzyme Processing

• 7.1 Introduction
• 7.2 Enzyme applications before oil refining
• 7.3 Applications within edible oil modification
• 7.4 Improving processing sustainability through enzyme usage

Chapter 8 Application of Edible Oils

• 8.1 Introduction
• 8.2 Physical chemistry of triacylglycerides
• 8.3 Fat crystal networks
• 8.4 Design of functional TAG compositions
• 8.5 Application in fat-continuous emulsions (spreads)
• 8.6 Application in water-continuous emulsions
• 8.7 Application in other fat-continuous products
• 8.8 Conclusion

Chapter 9 Quality and Food Safety Assurance and Control

• 9.1 Introduction
• 9.2 Analytical methods for measuring oil and fat composition
• 9.3 Quality analyses
• 9.4 Supply chain contaminants
• 9.5 Quality and food safety assurance

Chapter 10 Oil Processing Design Basics

• 10.1 Introduction
• 10.2 Refining and modification process routes for most common oil types
• 10.3 Oil processing block diagram design
• 10.4 Effective equipment capacity
• 10.5 Tank park design rules
• 10.6 Design estimates for utilities consumptions and effluent production
• 10.7 Occupational safety by design
• Further Reading
• Index 

About the Authors

• Wolf Hamm (retired) has been a consultant to the Oils and Fats Industry, and is based in Harpenden, UK.
• Richard J. Hamilton is Emeritus Professor at Liverpool John Moores University, UK.
• Gijs Calliauw is Development Manager Modification at Desmet Ballestra, Belgium.

Book Details

• Hardcover: 342 pages
• Publisher: Wiley-Blackwell; 2 edition (August, 2013)
• Language: English
• ISBN-10: 1444336843
• ISBN-13: 978-1444336849
• Product Dimensions: 10 x 7 x 0.8 inches
• List price: $199.99

Juneja: Green Tea Polyphenols: Nutraceuticals of Modern Life

There is a wealth of published research on the health-promoting effects of green tea and its various components including polyphenols. Green Tea Polyphenols: Nutraceuticals of Modern Life presents a collection of global findings on the numerous health benefits of green tea polyphenols, confirming their position as healthy functional ingredients. With chapters contributed by experts in the field of green tea science and the inclusion of extensive references, this book provides an authoritative volume that can be used to guide researchers, scientists, and regulatory bodies.

Each chapter previews a specific theme and highlights recent research and development conducted in the field. The book begins with the history, processing, and features of green tea. It then describes the chemical composition and biochemical and physicochemical characteristics, followed by a discussion of the properties of green tea polyphenols, including metabolism, bioavailability, and safety. The subsequent chapters deal with the numerous health benefits associated with consumption of green tea polyphenols. These include benefits related to cancer risk and prevention, cardiovascular disease, protection of internal organs, diabetes and weight management, bone and muscle health, allergies, oral care, inflammation, and gut health.

The book addresses the nutrigenomics and proteomics of poyphenols. It also examines food and nonfood applications of green tea polyphenols, such as extracts, supplements, and skin and hair cosmetic products, demonstrating both therapeutic and functional health benefits. This book brings together a wide array of data on green tea polyphenols, providing a greater understanding of them and insight into their effects on human health, and their applications and commercial potential.

Key Features

• Presents a timely overview of the latest developments on the potential of tea polyphenols.
• Explores most areas of health benefits, each written by experts in their respective fields.
• Addresses possible commercial applications of green tea polyphenols, including often neglected issues due to stringent worldwide regulations.
• Describes green tea culture and processing, bringing together knowledge of cross-cultural practices.
• Covers the fundamental chemistry of the bioactive compounds of tea, including catechins and theaflavins.
• Discusses applications of Sunphenon, the safest of green tea extracts.
• Reviews the latest developments relevant to the industrial prospects of using bioactive components of tea related to non-beverage products.
• Provides enriched knowledge of tea science, tea technology, and the tea industry.

Contents 

1. Green Tea: History, Processing Techniques, Principles, Traditions, Features, and Attractions
2. Biochemical and Physicochemical Characteristics of Green Tea Polyphenols
3. Metabolism, Bioavailability, and Safety Features of Green Tea Polyphenols
4. Green Tea Polyphenols for Cancer Risk Reduction: Preclinical and Epidemiological Studies
5. Chemopreventive Action of Green Tea Polyphenols (Molecular-Biological Mechanisms)
6. Green Tea Prevents Ultraviolet Radiation-Induced Skin Cancer through Rapid Repair of DNA Damage
7. Green Tea Polyphenols in Cardiovascular Diseases
8. Green Tea Polyphenols in Weight Management (Obesity) and Diabetes
9. Green Tea Polyphenols for the Protection of Internal Organs—Focus on Renal Damage Caused by Oxidative Stress
10. Green Tea Polyphenols Improve Bone and Muscle Quality
11. Role of Green Tea Polyphenols in Strengthening the Immune System
12. Green Tea Polyphenols in Allergic Remedies
13. Green Tea Polyphenols and Gut Health
14. Green Tea Polyphenols in Oral Care
15. Nutrigenomics and Proteomics of Tea Polyphenols
16. Green Tea Polyphenols in Food and Nonfood Applications

About the Authors

• Lekh R. Juneja, Ph.D., is internationally acclaimed for developing various nutraceuticals and functional foods and for his research into functional ingredients from green tea to nanoporous materials. He has authored and coauthored more than 175 research papers as well as two books and holds more than 125 patents. Dr. Juneja is executive vice president of Taiyo Kagaku Co. Ltd., Japan, as well as CEO and chairman of Taiyo Lucid Pvt. Ltd., India, and Taiyo Green Power Co. Ltd., China. He is also president of Taiyo GmbH, Germany, and Taiyo-Labo Co. Ltd., Japan, a new company directly serving the healthcare industry.
• Mahendra P. Kapoor, Ph.D., is a senior manager at Taiyo Kagaku Co. Ltd., located in Yokkaichi, Mie, Japan and a lead contact for this book. He represents the International Division and provides marketing aids to develop, coordinate, and manage research programs in the areas of value-added novel products for food, beverages, nutraceuticals, cosmetics applications, and nanoporous materials. Dr. Kapoor currently serves as editor in chief of the Open Catalysis Journal, published by Bentham Science Publishers, which focuses on various aspects of material science, catalysts, and reaction engineering.
• Tsutomu Okubo, Ph.D., works as assistant general manager of R&D in the Nutrition Division of Taiyo Kagaku Co. Ltd. Dr. Okubo is responsible for several ongoing projects involving personalized nutrition and support initiative concepts on functional food development in the marketplace. Dr. Okubo’s scientific activities have resulted in a number of peer-reviewed publications and various patents in the domestic and international arenas.
• Theertham P. Rao, Ph.D., is an assistant general manager at Taiyo Kagaku Co. Ltd. located in Yokkaichi, Mie, Japan. He is a technological advocate, techno and concept driven new market developer, international regulatory advisor, and key ally for international accounts. He provides marketing concepts and coordinates and collaborates international research programs in the areas of nutraceuticals and food ingredients.

Book Details

• Hardcover: 362 pages
• Publisher: CRC Press; 1 edition (May, 2013)
• Language: English
• ISBN-10: 1439847886
• ISBN-13: 978-1439847886
• Product Dimensions: 9.3 x 6.1 x 1 inches
• List price: $129.95

Sinha: Handbook of Fruits & Fruit Processing 2nd edition

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

Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation and packaging, processing and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits and wines. The 35 chapters are organized into five parts:

1. Part I: Fruit physiology, biochemistry, microbiology, nutrition and health
2. Part II: Postharvest handling and preservation of fruits
3. Part III: Product manufacturing and packaging
4. Part IV: Processing plant, waste management, safety and regulations
5. Part V: Production, quality and processing aspects of major fruits and fruit products

Each chapter has been contributed by professionals from around the globe representing academia, government institutions and industry. The book is designed to be a valuable source and reference book for scientists, product developers, students and all professionals with an interest in this field.

Contents

Part 1: Biology, Biochemistry, Nutrition, and Microbiology

• 1. Physiology and Classification of Fruits
• 2. Biochemistry of Fruits and Fruit Products
• 3. Flavor of Fruits and Fruit Products and Their Sensory Qualities
• 4. Microbiology of Fresh and Processed Fruits
• 5. Nutritional Quality of Fruits

Part 2: Postharvest Handling and Preservation Technologies

• 6. Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport
• 7. Freezing Preservation of Fruits
• 8. Conventional Thermal Processing and Preservation
• 9. Dehydration Preservation of Fruits
• 10. Developments in Minimal Processing of Fruits
• 11. Aseptic Processing and Packaging
• 12. Food Additives in Fruit Processing

Part 3: Processed Fruit Products and Packaging 

• 13. Manufacturing Fruit Beverages and Concentrates
• 14. Manufacturing Jams and Jellies
• 15. Fresh-Cut Fruits
• 16. Fruit and Fruit Products as Ingredients
• 17. Developments in Packaging of Fresh Fruits and Fruit Products

Part 4: Processing Plant, Safety, and Regulations

• 18. Fruit Processing Plants and Equipments
• 19. Fruit Processing Waste Management
• 20. Microbial Safety and Sanitation of Fruits and Fruit Products
• 21. Fresh and Processed Fruits: Safety and Regulations

Part 5: Commodity Processing

• 22. Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products
• 23. Apricots Production, Processing, and Nutrition
• 24. Cranberry, Blueberry, Currant, and Gooseberry
• 25. Strawberries and Raspberries
• 26. Sweet and Tart Cherries
• 27. Grapes and Raisins
• 28. Wine Technology
• 29. Processing of Citrus Juices
• 30. Peaches and Nectarines
• 31. Plums and Prunes
• 32. Tropical Fruit I: Banana, Mango, and Pineapple
• 33. Tropical Fruit II: Production, Processing and Quality of Guava, Lychee, and Papaya
• 34. Production and Processing of Date Fruits
• 35. Super Fruits: Pomegranate, Wolfberry, Aronia (Chokeberry), Acai, Noni, and Amla
• Index

About the Authors

• Nirmal K. Sinha, Ph.D., VP, Research and Development, Graceland Fruit Inc., Frankfort, Michigan, USA.
• Jiwan S. Sidhu, Ph.D., Professor and Chairperson, Department of Family Sciences, College for Women, Kuwait University, Safat, Kuwait.
• József Barta, Ph.D., Department Head and Vice Dean Scientific and International, Department of Food Science and Preservation, Corvinus University of Budapest, Hungary.
• James Swi-Bea Wu, Ph.D., Professor, Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.
• M. Pilar Cano, Ph.D., Professor, Institute of Food Research, Instituto de Investigación en Ciencias de la Alimentación, Madrid, Spain.

Book Details

• Hardcover: 712 pages
• Publisher: Wiley-Blackwell; second edition (2012)
• Language: English
• ISBN-10: 0813808944
• ISBN-13: 978-0813808949
• Product Dimensions: 1.3 x 8.7 x 10.8 inches
• List price: $229.95