New Titles on FoodNetBase

New titles for November/December on FoodNetBase:

• CRC Master Keyword Guide for Food - 21 CFR Regulations of the Food and Drug Administration
  Although easily available and searchable on-line, the CFR 21 is a vast document covering a wide range of subjects but contains no index. This online guide is modeled after The CRC Master Keyword Guide: 21 CFR Regulations of the Food and Drug Administration, the most convenient and often-used aid available for finding all references to FDA and DEA regulations. Each of the more than 20,000 entries is quoted in context to provide instant access to every noun, phrase, and concept.
  
  
• Dairy Science and Technology (Second Edition)
  Building upon the scope of its predecessor, Dairy Science and Technology (second edition) offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. This book provides a thorough understanding of milk's composition and properties and the changes that occur in milk and its products during processing and storage.
  
  
• Dictionary of Food Compounds - Additives, Flavors, and Ingredients
  Provides comprehensive information on 30,000 compounds found in food.
  
  
• Food Plant Engineering Systems
  Pumps. Boilers. Power transmission. Water treatment. Waste disposal. Efficient lighting. Maintain them, and you'll experience optimal performance. Ignore them, and the system will collapse. While many texts adequately describe the processing lines used in food manufacturing, none address the importance of the ancillary equipment that allows the plant to operate. Food Plant Engineering Systems fills this gap by focusing on these crucial but frequently forgotten parts of the system. Getting all the units to work together as a well-orchestrated system is what manufacturing design and management are all about. This book provides the first truly comprehensive look at food plant operation.
  
  
• Handbook of Waste Management and Co-Product Recovery in Food Processing - Volume 1
  With its distinguished editor and army of international contributors, Waste Management and Co-Product Recovery in Food Processing reviews the latest developments in this area. The book introduces the field, focusing on legislation and consumer interests, the principle drivers of waste management. It addresses the minimization of biowaste and the optimization of water and energy use. The book goes on to discuss key technologies for co-product separation and recovery and important issues to consider when recovering co-products. It offers examples of waste management and co-product exploitation and explores advanced techniques and state of the art technologies.
  
  
• Natural Extracts Using Supercritical Carbon Dioxide
  Synthesizing research from a wide variety of sources, this work offers a convenient guide to a clean, safe, inexpensive, non-toxic, non-polluting solvent that performs better than most conventional solvents. Natural Extracts Using Supercritical Carbon Dioxide reviews recent development in the technology and its applications to the food, flavor, fragrance, and pharmaceutical industries. It outlines the many advantages the method has over traditional methods like steam distillation, solvent extraction, and molecular distillation and it supports the popular trend toward the use of natural products in these industries.
  
  
• Novel Food Ingredients for Weight Control
  Obesity has risen at an epidemic rate in recent years and is predicted to become a leading preventable cause of death in many countries in the near future. This important collection, edited by a leader in the field, provides food industry professionals with essential information about particular ingredients that are effective in weight control, their production, use in functional foods and ability to play a role in weight regulation. The book examines satiety extension, cravings and obesity, glycemic control, insulin resistance, and food ingredients that may cause obesity. It highlights using ingredients from grain, fruit, and vegetables for weight control, the role of calcium, and the importance of trans-fat free oils.
  
  
• Trace Elements and Free Radicals in Oxidative Diseases
  The proceedings of the 4th International Congress on Trace Elements in Medicine and Biology, which attempted to review the participation of trace elements in the development of oxidative diseases.
  
  
• Unit Operations in Food Engineering
  In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.