IFT Press Books Published

Three recently published IFT Press books are available from Wiley-Blackwell.

• Advances in Dairy Ingredients, edited by Geoffrey W. Smithers and Mary Ann Augustin (ISBN: 978-0-8138-2395-9), discusses the recent developments in the area of dairy ingredients and dairy technology from a global perspective. This includes market and manufacturing trends and opportunities and the latest scientific tools in the dairy industry. Food scientists, industry specialists, and marketers from around the world contributed chapters to the book that focus on the use of dairy ingredients in today’s food products and insights into the new dairy ingredients and dairy foods that are emerging.

• Food Irradiation Research and Technology, 2nd edition, edited by Xuetong Fan and Christopher H. Sommers (ISBN: 978-0-8138-0209-1), provides updated information about the latest developments in irradiation technologies for meat, fish, fruits, vegetables, and nuts. The book includes new chapters on irradiation chemistry, including furan formation due to irradiation, irradiation of packaging materials, processing irradiation technologies and parameters, and ready-to-eat meat products. Additional expanded topics featured in the book are safety and quality of fresh fruits and vegetables, phytosanitary applications, and consumer acceptance of food irradiation. A focus on the basic principles and public health benefits of irradiation is featured as well.

• Improving Import Food Safety, edited by Wayne Ellefson, Lorna Zach, and Darryl Sullivan (ISBN: 978-0-8138-0877-2), presents information about food safety programs of national governments, the food industry, and the testing industry, with contributing chapter authors hailing from the United States, Europe, South American, and Asia. The book is divided into three sections—key issues, legal and regulatory issues/structures in the U.S. and abroad, and potential strategies to improve import safety—to help readers gain insights into the sources of safety problems and approaches that are taken around the world to ensure food safety.

IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. Topics of future books in the series include food irradiation, nanoscience and nanotechnology, dairy ingredients, food texture, foodborne pathogens in food processing, resistant starch, fats and oils, gluten-free foods, and proteins and peptides.

IFT members receive a discount on all Wiley-Blackwell books. The member coupon code is available at www.ift.org. Be sure to log in and check out the Knowledge Center/Read IFT Publications/IFT Press Books links for information on how to order this book and other books in the IFT Press book series. For more information, call 877-762-2974, or visit www.wiley.com/go/ift. Manuscript proposals may be sent to David McDade, Senior Commissioning Editor, at [email protected] (+44-1865-47-6546).