IFT Press Books

IFT Press is our joint publishing venture with Wiley-Blackwell. Through our relationship with Wiley-Blackwell, we develop publications that address important, timely research, technology, and regulatory issues facing the food industry.  Members actively participate in the development of these resources through their involvement on the content advisory panel and through their submission and review of manuscripts.

Food Oligosaccharides: Production, Analysis and Bioactivity

Food Oligosaccharides: Production, Analysis and Bioactivity

  • F. Javier Moreno, María Luz Sanz
  • ISBN: 978-1-118-42649-4
  • Hardcover
  • 552 pages
  • May 2012, Wiley-Blackwell

More IFT Press Titles

 Food Texture Design and Optimization

Food Texture Design and Optimization
Editor: Yadunandan Lal Dar, Joseph M. Light
Publication Date: April 2014, Wiley-Blackwell
ISBN: 978-0-470-67242-6
Size: 464 pages
Binding: Hardcover

 Mathematical and Statistical Approaches in Food Science and Technology

Mathematical and Statistical Approaches in Food Science and Technology
Editor: Daniel Granato, Gaston Ares
Publication Date: March 2014, Wiley-Blackwell
ISBN: 978-1-118-43368-3
Size: 536 pages
Binding: Hardcover

 Bioactive Compounds from Marine Foods: Plant and Animal Sources

Bioactive Compounds from Marine Foods: Plant and Animal Sources
Editor: Blanca Hernandez-Ledesma, Miguel Herrero
Publication Date: December 2013, Wiley-Blackwell
ISBN: 978-1-118-41284-8
Size: 464 pages
Binding: Hardcover

Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace

Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace
Editor: J. Peter Clark and Christopher Ritson
Publication Date: July 2012, Wiley-Blackwell
ISBN: 978-0-470-67343-0
Size: 298 pages
Binding: Hardcover

 Coffee: Emerging Health Effects and Disease Prevention

Coffee: Emerging Health Effects and Disease Prevention
Editor: Yi-Fang Chu
Publication Date: March 2012
ISBN: 978-0-470-95878-0
Size: 352 pages
Binding: Hardcover

 Food Carbohydrate Chemistry

Food Carbohydrate Chemistry
Author: Ronald E. Wrolstad
Publication Date: April 2011
ISBN: 978-0-8138-2665-3
Size: 240 pages
Binding: Softcover

 Natural Food Flavors and Colorants

Natural Food Flavors and Colorants
Author: Mathew Attokaran
Publication Date: April 2011
ISBN: 978-0-8138-2110-8
Size: 448 pages
Binding: Hardcover

Innovative Food Processing Technologies

Innovative Food Processing Technologies: Advances in Multiphysics Simulation
Editors: Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg
Publication Date: April 2011
ISBN: 978-0-8138-1754-5
Size: 448 pages
Binding: Hardcover

Thermal Processing of Foods

Thermal Processing of Foods: Control and Automation
Editor: K.P. Sandeep
Publication Date: April 2011
ISBN: 978-0-8138-1007-2
Size: 220 pages
Binding: Hardcover

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food
Editors
: Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V. M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T. C. Yuan
Publication Date: January 2011
ISBN: 978-0-8138-1668-5
Size: 672 pages
Binding: Hardcover

Nondigestible Carbohydrates Digestive Health

Nondigestible Carbohydrates and Digestive Health
Editors
: Teresa M. Paeschke and William R. Aimutis
Publication Date: December 2010
ISBN: 978-0-8138-1762-0
Size: 352 pages
Binding: Hardcover

Bioactive Proteins and Peptides

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
Editors
: Yoshinori Mine, Eunice Li-Chan, and Bo Jiang
Publication Date: August 2010
ISBN: 978-0-8138-1311-0
Size: 436 pages
Binding: Hardcover

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