IFT Press Books Published
Two new IFT Press books are now available from Blackwell Publishing Professional.
• Multivariate and Probabilistic Analyses of Sensory Science Problems, by Jean-François Meullenet, Rui Xiong, and Christopher J. Findlay (ISBN: 9-7808-1380-1780. 2007. 256 pp.), explains the multivariate and probabilistic methods available to sensory scientists involved in product development. The authors also present information about techniques that address sensory problems such as panel performance, product profiling, and exploration of consumer data, including segmentation and identifying drivers of liking.
The book offers explanations of difficult statistical concepts and provides a list of case studies with step-by-step instructions for performing analyses and interpreting the results. The 10 chapters include a refresher on basic multivariate statistical concepts; use of common data sets throughout the text; summary tables presenting the pros and cons of specific methods and the conclusions that may be drawn from using various methods; and sample program codes to perform the analyses and sample outputs.
• Water Activity in Foods: Fundamentals and Applications, edited by Gustavo V. Barbosa-Cánovas, Anthony J. Fontana, Jr., Shelly J. Schmidt, and Theodore P. Labuza (ISBN: 9-7808-1382-4086. 2007. 500 pp.), covers an important factor known to influence the attributes of foods—water activity.
Presenting a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products, the reference text also presents other approaches for studying water relations in foods. These include the polymer science approach and water mobility by nuclear magnetic resonance.
Practical examples from the food industry illustrate the concepts in the practical uses and applications of water activity for food formulation, processing, and storage.
IFT Press books, developed in partnership with Blackwell Press Publishing and crafted through rigorous peer review and meticulous research, serve as essential textbooks for academic programs and as handbooks for industrial application and reference.
Topics of future books in the series include nondestructive testing of food quality, nutraceuticals and diabetes, hydrocolloids, high-pressure processing, thermal processing, whey processing, and fats and oils.
IFT members receive a 20% discount on all Blackwell Publishing books.
Manuscript proposals can be sent to Mark Barrett, Blackwell Publishing, 2121 State Ave., Ames, IA 50014-8300 (phone 515-292-0140 ext. 613, e-mail [email protected]).
Anti-Angiogenic Functional and Medicinal Foods. Jack N. Losso, Fereidoon Shahidi, and Debasis Bagchi, eds. CRC Press Taylor and Francis Group1. ISBN: 1-57444-445-X.
Antioxidant Measurement and Applications. Fereidoon Shahidi and Chi-Tang Ho, eds. Oxford University Press (for the American Chemical Society)2. ISBN: 978-0-8412-7428-0.
Encapsulation and Controlled Release Technologies in Food Systems. Jamileh M. Lakkis, ed. Blackwell Publishing Professional3. ISBN: 978-0-8138-2855-8.
Functional Food Carbohydrates. Costas G. Biliaderis and Marta S. Izydorczyk, eds. CRC Press Taylor and Francis Group1. ISBN: 0-8493-1822-X.
Handbook of Spices, Seasonings, and Flavorings, 2nd edition. Susheela Raghavan. CRC Press Taylor and Francis Group1. ISBN: 0-8493-2842-X.
Heat Transfer in Food Processing: Recent Developments and Applications. S. Yanniotis and B. Sundén, eds. WIT Press4. ISBN: 978-1-85312-932-2.
Practical Spectroscopy in Agriculture and Food Science. Yuriy I. Posudin. Science Publishers5. ISBN: 9-781578-085057.
Sensory-Directed Flavor Analysis. Ray Marsili, ed. CRC Press Taylor and Francis Group1. ISBN: 1-57444-568-5.
1CRC Press Taylor and Francis Group; visit www.taylorandfrancis.com or www.crcpress.com. 2Oxford University Press (for the American Chemical Society); call 800-451-7556 or 800-445-9714. 3Blackwell Publishing Professional; call 800-862-6657 or visit www.blackwellprofessional.com. 4WIT Press; call 978-667-5841 or visit www.witpress.com. 5Science Publishers; visit www.scipub.net.