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FOOD SCIENCE & TECHNOLOGY 26 Phycotoxins Chemistry and Biochemistry   (Previously Announced ) Luis M. Botana & Amparo Alfonso ✤✤ Phycotoxins are a diverse group of poisonous substances produced by certain seaweed and algae in marine and fresh waters. They pose food safety issues which give rise to the need for regular monitoring of their presence in food ✤✤ Marine and aquatic toxins are now identified in geographical areas where they were never detected before. This is a concern for food safety authorities as the expansion of water toxins worldwide is a serious threat. The legal change on the standards to control marine toxins has brought about concerns with regard to what toxins are leaking to food and not being identified by food regulators ✤✤ Updates include several new chapters on Ciguatoxin, Pinnatoxin, Tetrodotoxin, as well as new chapters on food safety control of marine toxins, climate change and water toxins, and microalgae as a source of nutraceuticals ✤✤ Presents the most up to date information available on phycotoxins, giving major emphasis to chemistry and biochemistry, and covers aspects of origin, mechanism of action, toxicology and analytical methodology ✤✤ Of interest to toxicologists, marine, food, and plant scientists, as well as researchers and academics in the areas of food science, medicine, public health, toxicology, pharmacology and marine biology Print ISBN: 978-1-118-50036-1 (Cloth) US$199.95 • APR 2015 • 544PP Online ISBN: 978-1-118-50035-4 Sensory Science How Flavor Works The Science of Taste and Aroma Nak-Eon Choi & Jung H. Han ✤✤ Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business ✤✤ Offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics ✤✤ Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products ✤✤ Of interest to product developers, marketers and food processors ✤✤ Other readers with a professional (e.g. culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft Print ISBN: 978-1-118-86547-7 (Paper) US$99.95 • MAR 2015 • 240PP Online ISBN: 978-1-118-86543-9 Dairy Food Emerging Dairy Processing Technologies Opportunities for the Dairy Industry Nivedita Datt a & Peggy Tomasula ✤✤ Milk processing is energy intensive and contributes significantly to greenhouse gas (GHG) emissions, with high financial and energy costs found all along the production line and supply chain. Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities ✤✤ Presents state-of-the-art research and technologies that might be sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) milk processing ✤✤ These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing ✤✤ Part of Wiley's series IFST Advances in Food Science, which focuses on emerging technologies in various sectors of the food industry ✤✤ Previously commissioned titles in the series, have covered emerging technologies in meat, seafood, and functional foods Print ISBN: 978-1-118-56062-4 (Cloth) US$229.95 • APR 2015 • 392PP Online ISBN: 978-1-118-56047-1   ISBN 111850036-9 9 781118 500361   ISBN 111886547-2 9 781118 865477   ISBN 111856062-0 9 781118 560624


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