IFT Press books explore anti-aging nutrients; Dairy ingredient separation

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

Anti-Ageing Nutrients: Evidence-Based Prevention of Age-Associated Diseases (ISBN: 978-1-118-73327-1), edited by Deliminda Neves, was authored by a multidisciplinary group of researchers and comprises three parts. Part one examines the cellular modifications that underlie senescence of cells and aging of the organisms, the effects of energy restriction on cellular and molecular mechanisms and in the whole organism, and the epigenetic modifications associated with aging. In part two, chapters discuss the nutritional modulation of age-associated pathologies and the functional decline of organs, with a focus on those primarily affected by chronological aging. Finally, part three presents a summary of the information found in the previous sections and examines the best diet pattern for aged individuals. This book is intended as a resource for professionals, educators, and students in the health, nutritional, and food sciences.

Membrane Processing for Dairy Ingredient Separation (ISBN: 978-1-118-59017-1), edited by Kang Hu and James Dickson, provides a comprehensive overview of membrane separation processes for the recovery of dairy streams and ingredients, including pressure-driven processes, electrical field–driven processes, and concentration-driven processes. Emphasis is placed on new applications, such as microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation, and the book also provides an in-depth discussion of the mechanisms of each membrane separation process, as well as membrane types and equipment used. The authors address cutting-edge technologies that have potential for future commercialization, and the book will appeal to dairy industry professionals and serve as reference material for professors and students in food science and engineering.

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 nanoscience and nanotechnology, sustainability, medical foods, bitterness, flavor and satiety, food carotenoids, and food packaging. IFT members receive a 35% discount on all Wiley-Blackwell books. The member coupon code is available at 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 any of the books in the IFT Press book series. For more information, call 877-762-2974 or visit wiley.com/go/ift. Manuscript proposals may be sent to David McDade, executive editor, at [email protected] (+44-1865-47-6546).