BOOKS

• High Pressure Processing of Foods, edited by Christopher J. Doona and Florence E. Feeherry (ISBN: 9-7808-1380-9441. 2007. 272 pp.), explains the scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure.

High pressure processing can safely inactivate Clostridium botulinum spores and other potentially harmful microorganisms without affecting the structure and quality of the food product. The 11 chapters examine this, as well as how high pressure processing can inactivate other pathogens.

The contributing authors—international experts on the topic—discuss the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of antimicrobials. Finally, the book presents the commercial aspects of high pressure processing and an assessment of the quality and sensory evaluation of actual food products preserved using the method.

• Nondestructive Testing of Food Quality, edited by Joseph Irudayaraj and Christopher Reh (ISBN: 9-7808-1382-8855. 2008. 384 pp.), discusses present industry advances and how to turn available instrumentation into valuable assets.

The book begins with an overview of sensor technology, then discusses ultrasound, near-infrared spectroscopy, mid-infrared spectroscopy, Raman spectroscopy, particle characterization, magnetic resonance imaging, electronic nose, z-nose, biosensors, and capacitance sensors.

The text provides examples of industrial and research applications that show the potential of the most dominant sensor technologies.

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 nutraceuticals and diabetes, hydrocolloids, thermal processing, whey processing, and fats and oils.

IFT members receive a 20% discount on all Wiley-Blackwell books.

For more information, call 800-862-6657 or visit www.blackwellfood.com/iftpress.

Manuscript proposals can be sent to Mark Barrett, Wiley-Blackwell, 2121 State Ave., Ames, IA 50014-8300 (phone 515-292-0140 ext. 613, e-mail [email protected]).