BOOKS
One new IFT Press book is now available from Wiley-Blackwell.
• Whey Processing, Functionality and Health Benefits, edited by Charles I. Onwulata and Peter J. Huth (ISBN: 978-0-8138-0903-8. 2008. 416 pp.), reviews the current science related to novel processes, functionality, and health benefit implications. It also examines the biological role of whey protein in muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass.
Health and wellness, processing, and functionality are areas of continuing research and offer growth opportunity for the food industry. Already, food manufacturers are investigating ways in which they can include whey protein in more food and beverage products. The contributing authors guide product developers in creating new ingredients and innovative products.
Additionally, the book covers whey utilization history and progress in process technology; whey emulsions and stability in acidic environments; current applications in films, coating, and gels; texturized whey in snacks, meat analogs, and candies; and nanoparticles in hydrogels for delivery of bioactive components.
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 sustainability in the food industry, calorimetry and food process design, microbial safety of fresh produce, food ingredients for the global market, hydrocolloids, fats and oils, and dairy ingredients.
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, Blackwell Publishing, 2121 State Ave., Ames, IA 50014-8300 (phone 515-292-0140 ext. 613, e-mail [email protected]).
Books Received
Asian Crops and Human Dietetics. Usha Rani Palaniswamy. Harworth Press, Taylor & Francis Group1. ISBN: 978-1-56022-312-2.
Biotechnology in Flavor Production. Daphna Havkin-Frenkel and Faith C. Belanger, eds. Blackwell Publishing Ltd.2. ISBN: 978-1-4051-5649-3.
Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals. Nissim Garti, ed. Woodhead Publishing Ltd. and CRC Press LLC3. ISBN: 978-1-4200-7436-9.
Dietary Supplements. Chi-Tang Ho, James E. Simon, Fereidoon Shahidi, and Yu Shao, eds. ACS Symposium Series 987. American Chemical Society and Oxford University Press4. ISBN: 978-0-8412-3992-0.
Food Biodeterioration and Preservation. Gary S. Tucker, ed. Blackwell Publishing Ltd.2. ISBN: 978-1-4051-5417-8.
Food Engineering Aspects of Baking Sweet Goods. Servet Gülüm Sumnu and Serpil Sahin, eds. CRC Press LLC and Taylor & Francis Group5. ISBN: 1-4200-5274-8.
Food Flavor: Chemistry, Sensory Evaluation, and Biological Activity. Hirotoshi Tamura, Susan E. Ebeler, Kikue Kubota, and Gary R. Takeoka, eds. ACS Symposium Series 988. American Chemical Society and Oxford University Press4. ISBN: 978-0-8412-7411-2.
Food Packaging Science and Technology. Dong Sun Lee, Kit L. Yam, and Luciano Piergiovanni, eds. CRC Press LLC and Taylor & Francis Group5. ISBN: 978-0-8247-2779-6.
Frozen Food Science and Technology. Judith A. Evans, ed. Blackwell Publishing Ltd.2. ISBN: 978-1-4051-5478-9.
Functional Food and Health. Takayuki Shibamoto, Kazuki Kanazawa, Fereidoon Shahidi, and Chi-Tang Ho, eds. ACS Symposium Series 993. American Chemical Society and Oxford University Press4. ISBN: 978-0-8412-6982-8.
Handbook of Innovation in the Food and Drink Industry. Ruth Rama, ed. Harworth Press, Taylor & Francis Group1. ISBN: 978-1-56022-298-9.
Handbook of Prebiotics. Glenn R. Gibson and Marcel B. Roberfroid, eds. CRC Press LLC and Taylor & Francis Group5. ISBN: 0-8493-8171-1.
Marine Nutraceuticals and Functional Foods. Colin Barrow and Fereidoon Shahidi, eds. CRC Press LLC and Taylor & Francis Group5. ISBN: 1-57444487-5.
Methods of Analysis for Functional Foods and Nutraceuticals, 2nd edition. W. Jeffrey Hurst, ed. CRC Press LLC and Taylor & Francis Group5. ISBN: 0-8493-7314-X.
Practical Guide to Vegetable Oil Processing. Monoj K. Gupta. AOCS Press6. ISBN: 978-189399790-5.
Sweetness and Sweeteners: Biology, Chemistry, and Psychophysics. Deepthi K. Weerasinghe and Grant E. DuBois, eds. ACS Symposium Series 979. American Chemical Society and Oxford University Press4. ISBN: 978-0-8412-7432-7.
Trans Fatty Acids. Albert J. Dijkstra, Richard J. Hamilton, and Wolf Hamm, eds. Blackwell Publishing Ltd.2. ISBN: 978-1-4051-5691-2.
Vitamin Analysis for the Health and Food Sciences, 2nd edition. Ronald R. Eitenmiller, Lin Ye, and W.O. Landen, Jr. CRC Press LLC and Taylor & Francis Group5. ISBN: 0-8493-9771-5.
1Harworth Press, Taylor & Francis Group; www.harworthpress.com. 2Blackwell Publishing Ltd.; www.blackwellpublishing.com. 3Woodhead Publishing Ltd. and CRC Press LLC; www.woodheadpubishing.com or www.crcpress.com. 4American Chemical Society and Oxford University Press; www.acs.org or www.oup.com. 5CRC Press LLC and Taylor & Francis Group; www.crcpress.com or www.taylorandfrancis.com. 6AOCS Press; www.aocs.org.