Elsevier Publishes Seven New Food Science Books Including Wine Science by Ronald Jackson

New books from Woodhead Publishing and Academic Press to be featured at IFT Food Expo 2014 in New Orleans, June 22-24

Waltham, MA, June 23, 2014

Elsevier, a world-leading provider of scientific, technical and medical information products and services, today announced the publication of seven new books on food science, including a new edition of Wine Science: Principles and Applications by Ronald Jackson widely available July 1. The books will be featured at this week’s IFT Food Expo 2014 in New Orleans, June 22-24, at Elsevier’s booth #2001.

These new books, published under the Woodhead Publishing and Academic Press imprints, cover beverages, functional food, food regulation and food processing. The Woodhead Publishing titles expand the depth and breadth of the high-quality food science content published by Elsevier, the world’s largest food science publisher. All Woodhead Publishing content is now available globally in electronic and print formats, as well as on ScienceDirect, Elsevier’s full-text scientific database.

· Learn more about new Woodhead Publishing food science books here

· Download a free chapter from Wine Science here.

As with previous editions, Wine Science provides an extensive account of the three central tenets of wine science: grape cultivation, wine production and wine assessment. This fourth edition presents the latest on wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. It also includes expanded coverage of micro-oxidation and the cool pre-fermentative maceration of red grapes, new insights into flavor modification post bottle, shelf-life of wine as part of wine aging, and winery wastewater management. Wine Science is ideal for grape growers, fermentation technologists, enologists, viticulturalists, and students of enology and viticulture.

Author Ronald Jackson, PhD, developed the first wine technology course in Canada and was a technical advisor to the Manitoba Liquor Control Commission. He is also the author of Wine Tasting and several technical reviews. Dr. Jackson is affiliated with Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada.

The seven new books are:

· Wine Science: Principles and Applications, Fourth Edition by Ronald Jackson

· Food Structures, Digestion and Health by Mike Boland, Matt Golding and Harjinder Singh

· Postharvest Handling: A Systems Approach by Wojciech Florkowski, Robert Shewfelt, Bernhard Brueckner and Stanley Prussia

· Hygiene in Food Processing: Principles and Practice by Huub Lelieveld, John Holah and David Napper

· Hypobaric Storage in Food Industry: Advances in Application and Theory by Stanley Burg

· Foods, Nutrients and Food Ingredients with Authorised EU Health Claims: Volume 1by Michele Jeanne Sadler

· Nutraceutical and Functional Food Regulations in the United States and Around the World, Second Edition by Debasis Bagchi

The books are all available on the Elsevier Store and on ScienceDirect, Elsevier’s full-text scientific database offering journal articles and book chapters from nearly 2,200 peer-reviewed journals, almost 900 serials and more than 25,000 book titles.


Notes for Editors
Review copies of the books are available to credentialed journalists upon request. Contact Michelle McMahon at m.mcmahon.1@elsevier.com or +1 781 663 2268.

About Elsevier
Elsevier is a global information analytics business that helps scientists and clinicians to find new answers, reshape human knowledge, and tackle the most urgent human crises. For 140 years, we have partnered with the research world to curate and verify scientific knowledge. Today, we’re committed to bringing that rigor to a new generation of platforms. Elsevier provides digital solutions and tools in the areas of strategic research management, R&D performance, clinical decision support, and professional education; including ScienceDirect, Scopus, SciVal, ClinicalKey and Sherpath. Elsevier publishes over 2,500 digitized journals, including The Lancet and Cell, 39,000 e-book titles and many iconic reference works, including Gray's Anatomy. Elsevier is part of RELX, a global provider of information-based analytics and decision tools for professional and business customers. www.elsevier.com

Media contact
Michelle McMahon
Publicity Manager, Science & Technology Books
+1 781 663 2268