2014 food science, technology and nutrition catalogue

Food Science, Technology and Nutrition2014 Catalogue

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Contents

Denotes titles published from January 2013 onwards.

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About Woodhead Publishing

Established in 1989, Woodhead Publishing is a leading publisher of science and technology books in the following areas:

Our books are designed to be at the leading edge of research with up-to-the-minute information on advances crucial to the future of major industries. They all contain expert knowledge and invaluable research findings from an international contributor base.

• Food Science, Technology and Nutrition• Materials and Engineering• Textile Technology

• Energy and Environmental Technology• Asian Studies, Business Management, Finance and Commodities• Biomedicine and Biomaterials

Safety

Pathogens and mycotoxins

Managing safety

Contaminants and additive safety

Quality

Food properties

Measurement and control

Technology

Thermal processing technologies

Non-thermal processing technologies

Packaging

Functional foods and nutrition

Functional foods and nutrition series

Food consumers and product development

Environmental technology and management

Chilled/frozen and dairy products

Cereal products and snack foods

Chocolate and confectionery

Meat, fish and eggs

Fruit and vegetables

Beverages

Ingredients

Dictionaries and other references

Lipids

Title index

Author index

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PATHOGENS AND MYCOTOXINS

Advances in microbial food safetyVolume 1Edited by J Sofos, Colorado State University, USA

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 259

New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry. The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest.

CONTENTSPart 1 Expert interview with Bruce Tompkin: Interview with a food safety expert: Dr R Bruce Tompkin. Part 2 Pathogen updates: Pathogen update: Salmonella; Pathogen update: Listeria monocytogenes; Pathogen update: Bacillus species; Pathogen update: Vibro species; Emerging parasites in food; New research on antimicrobial resistance in foodborne pathogens; Antibiotic resistance development and identification of response measures. Part 3 Pathogen surveillance, detection and identification: Advances in separation and concentration of microorganisms from food samples; Second generation polymerase chain reaction (PCR) and DNA microarrays for in vitro and in situ study of foodborne pathogens; New approaches in microbial pathogen detection; Tracking of pathogens via virulence factors: Shiga toxin-producing Escherichia coli in cattle and potential risk for human disease; New research on estimating the global burden of foodborne disease. Part 4 Food preservation techniques: Novel methods for pathogen control in livestock preharvest: An update; New research on ensuring safety in dry processing environments; New research on bacteriophage and food safety; New research on MAP and pathogen behaviour; New research on organic acids and pathogen behaviour; Progress in intervention programmes to eradicate foodborne helminth infections. Part 5 Pathogen control management: Advances in understanding of the impact of personal hygiene and human behaviour on food safety; Expanding the use of HACCP beyond its traditional application areas; Biotracing in food safety. Part 6 Understanding and modelling pathogen behaviour: Advances in single-cell approaches for the study of foodborne pathogens; Advances in genomics and proteomics-based methods for the study of foodborne bacterial pathogens; Next generation of predictive models.

560 pages 234 x 156mm (6 x 9) hardback 2013ISBN: 978 0 85709 438 4 E-ISBN: 978 0 85709 874 0

Approx. £170.00/US$280.00/€205.00www.woodheadpublishing.com/9780857094384

Viruses in food and waterRisks, surveillance and controlEdited by N Cook, FERA, UK


Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease. Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses in food and water. Part three focuses on virus transmission routes and control of food and water contamination. Finally, part four highlights particular pathogens including Norovirus, Hepatitis A and emerging zoonotic viruses.

CONTENTSPart 1 An introduction to food and environmental virology: An introduction to food and waterborne viral disease; Prevalence of viruses in food and the environment. Part 2 Detection, surveillance and risk assessment of viruses in food and water: Molecular detection of viruses in foods and food-processing environments; Sampling strategies for virus detection in foods, food-processing environments, water and air; Molecular detection of viruses in water and sewage; Quality control in the analytical laboratory: Analysing food and waterborne viruses; Tracing the sources of outbreaks of food and waterborne viral disease and outbreak investigation using molecular methods; Quantitative risk assessment for food and waterborne viruses. Part 3 Virus transmission routes and control of food and water contamination: Natural persistence of food and waterborne viruses; Occurrence and transmission of food and waterborne viruses by fomites; Viral contamination by food handlers and recommended procedural controls; Foodborne virus inactivation by thermal and non-thermal processes; Preventing and controlling viral contamination of fresh produce; Preventing and controlling viral contamination of shellfish; Viral presence in waste water and sewage and control methods. Part 4 Particular pathogens and future directions: Advances in understanding of Norovirus as a food and waterborne pathogen and progress with vaccine development; Advances in understanding of Hepatitis A virus as a food and waterborne pathogen and progress with vaccine development; Advances in understanding of rotaviruses as food and waterborne pathogens and progress with vaccine development; Advances in understanding of Hepatitis E virus as a food and waterborne pathogen and progress with vaccine development; Epidemiology, control and prevention of emerging zoonotic viruses; Possible impacts of climate change on viral pathogens in food and water and other emerging issues; Virus indicators for food and water.


£170.00/US$280.00/€205.00www.woodheadpublishing.com/9780857094308

Determining mycotoxins and mycotoxigenic fungi in food and feedEdited by S De Saeger, Ghent University, Belgium


Mycotoxin contamination remains a significant concern for both the food processing and animal feed industries. With contributions from leading experts, this book reviews key topics in the determination of mycotoxins and mycotoxigenic fungi in food and feed. The first part of the book contains chapters on sampling for mycotoxins and methods of sample preparation and clean-up. Following chapters outline methods for mycotoxin determination, with additional contributions on quality assurance and official methods. Part three reviews biomarkers for mycotoxins and part four focuses on determining mycotoxigenic fungi. Final chapters cover novel methods for mycotoxin analysis, such as biosensors.

CONTENTSPart 1 Determining mycotoxins in food and feed: Sampling strategies to control mycotoxins; Sample preparation and clean up for mycotoxin analysis: Principles, applications and recent developments; Chromatographic separation techniques for determination of mycotoxins in food and feed; Mass spectrometry in multi-mycotoxin and fungal spore analysis; Immunochemical methods for rapid mycotoxin detection in food and feed. Part 2 Quality Assurance and official methods for determining mycotoxins in food and feed: Official methods and performance criteria for determining mycotoxins in food and feed; Ensuring the quality of results from food control laboratories: Laboratory accreditation, method validation and measurement uncertainty. Part 3 Development and analysis of biomarkers for mycotoxins: Developing biomarkers of human exposure to mycotoxins; Developing mechanism-based and exposure biomarkers for mycotoxins in animals. Part 4 Determining mycotoxigenic fungi in food and feed: Rationale for a polyphasic approach in the identification of mycotoxigenic fungi; Molecular identification of mycotoxigenic fungi in food and feedstuffs; Identification of genes and gene clusters involved in mycotoxin synthesis; DNA barcoding of mycotoxigenic fungi: A perspective. Part 5 Emerging methods for mycotoxin analysis in food and feed: Emerging bio-sensing methods for mycotoxin analysis; Masked mycotoxins in food and feed: Challenges and analytical approaches; Spectroscopic techniques for fungi and mycotoxin detection.



Mycotoxins in foodDetection and controlEdited by N Magan, Cranfield University, UK and M Olsen, National Food Administration, Sweden


‘...provides an excellent compilation on current thinking regarding management of mycotoxins in the food supply, with an emphasis on the prevention approach.’

Food Australia488 pages 234 x 156mm (6 x 9) hardback 2004ISBN: 978 1 85573 733 4 E-ISBN: 978 1 85573 908 6


Safety

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Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservationEdited by C Lacroix, ETH Zurich, Switzerland


‘This is a comprehensive work of the usual high standard we have come to expect of this publisher. It should be of great value to those interested in the subject of food and beverage biopreservation and antimicrobials in general.’

International Journal of Dairy Technology

CONTENTSPart 1 Food biopreservation: Identifying new protective cultures and culture components; Antifungal lactic acid bacteria and propionibacteria; Nisin, natamycin and other commercial fermentates; The potential of lacticin 3147, enterocin AS-48, lacticin 481, variacin, and sakacin P; The potential of reuterin produced by Lactobacillus reuteri as broad spectrum preservative; Bacteriophages and food safety. Part 2 Applications of protective cultures, bacteriocins and bacteriophages in food animals and humans: Reducing carriage of foodborne bacterial pathogens in poultry; Reducing carriage of foodborne pathogens in cattle and swine; Controlling fungal growth and mycotoxins in animal feed; Biological control of human digestive microbiota using antimicrobial cultures and bacteriocins. Part 3 Applications of protective cultures, bacteriocins and bacteriophages in foods and beverages: Applications in milk and dairy products; Applications in fermented meat products; Applications in seafood and seafood products; Microbial applications in the biopreservation of cereal products; Biological control of postharvest diseases in fruit and vegetables; Biological control of pathogens and post-processing spoilage microorganisms in fresh and processed fruit and vegetables; Wine making; Control of mycotoxin contamination in foods using lactic acid bacteria; Active packaging for food biopreservation.



Tracing pathogens in the food chainEdited by S Brul, University of Amsterdam, The Netherlands, P M Fratamico, USDA-ARS, USA and T A McMeekin, University of Tasmania, Australia


‘The book provides a detailed unique review of the application of the latest scientific methods and techniques available for tracing pathogens in the food chain. It provides a major contribution to the use of science to ensure the social necessity of safe food.’


‘This is an excellent book, authoritative and accessible.’Food Science and Technology

CONTENTSPart 1 Foodborne pathogen surveillance and outbreak investigation. Part 2 Subtyping of foodborne pathogens. Part 3 Molecular methods, genomics and other emerging approaches in the surveillance and study of foodborne pathogens. Part 4 Tracing pathogens in particular food chains.



Biofilms in the food and beverage industriesEdited by P M Fratamico, B A Annous and N W Guenther, USDA ARS, USA


‘A comprehensive and very interesting book. ...likely to be of greatest value to academics and postdoctoral researchers.’

Microbiology Today

CONTENTSPart 1 Biofilms in the food and beverage industries. Part 2 Microorganisms and their metabolites in biofilms. Part 3 Biofilm prevention, inactivation and removal and beneficial biofilms. Part 4 Biofilms in particular food industry sectors. Part 5 Appendix.



Foodborne pathogensHazards, risk analysis and controlSecond editionEdited by C Blackburn, formerly Unilever Colworth, UK and P J McClure, Unilever Colworth, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 176CONTENTSPart 1 Risk assessment and management in the food chain: Introduction; Detecting pathogens in food; Modeling the growth, survival and death of microbial pathogens in foods; Risk assessment and pathogen management; Emerging foodborne pathogens and the food industry; Pathogen control in primary production: Meat, dairy and eggs; Pathogen control in primary production: Crop foods; Pathogen control in primary production: Fisheries and aquaculture; Pathogen control in primary production: Bivalve shellfish; Hygienic plant design; Hygienic equipment design; Sanitation; Safe process design and operation; The effective implementation of HACCP systems in food processing; Good practice for food handlers and consumers. Part 2 Bacterial hazards: Preservation principles and technologies: Pathogenic Escherichia coli; Salmonella; Listeria monocytogenes; Campylobacter and Arcobacter; Yersinia, Shigella, Vibrio, Aeromonas, Plesiomonas, Cronobacter, Enterobacter, Klebsiella and Citrobacter; Staphylococcus aureus and other pathogenic Gram positive cocci; Pathogenic Clostridium species; Pathogenic Bacillus species. Part 3 Other agents of foodborne disease: Hepatitis viruses and emerging viruses; Parasites: Cryptosporidium, Giardia, Cyclospora, Entamoeba histolytica, Toxoplasma gondii and pathogenic free-living amoebae (Acanthamoeba spp. And Naegleria fowleri) as foodborne pathogens; Foodborne helminth infections; Toxigenic fungi; Mycobacterium paratuberculosis; Transmissible Spongiform Encephalopathy (Prion Disease); Histamine fish poisoning: New information to control a common seafood safety issue; Gastroenteritis viruses.



Modelling microorganisms in foodEdited by S Brul, University of Amsterdam and Unilever Food Research Centre, S Van Gerwen, Unilever Food Research Centre and M Zwietering, Wageningen University, The Netherlands


‘Modelling microorganisms in food will be a standard reference for all those craving for a sound knowledge in the field of food (predictive) microbiology.’

Journal of Food and Nutrition Research320 pages 234 x 156mm (6 x 9) hardback 2007ISBN: 978 1 84569 006 9 E-ISBN: 978 1 84569 294 0


Food consumption and disease riskConsumer-pathogen interactionsEdited by M Potter, US FDA, USA

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 131472 pages 234 x 156mm (6 x 9) hardback 2006ISBN: 978 1 84569 012 0 E-ISBN: 978 1 84569 202 5


Emerging foodborne pathogensEdited by Y Motarjemi, Nestec, Switzerland and M Adams, University of Surrey, UK


‘...this collection will prove invaluable for public health policy and decision makers.’

Food and Drink Network UK656 pages 234 x 156mm (6 x 9) hardback 2006ISBN: 978 1 85573 963 5 E-ISBN: 978 1 84569 139 4


Understanding pathogen behaviourVirulence, stress response and resistanceEdited by M Griffiths, University of Guelph, Canada


‘…an essential resource for all in the food safety industry.

…a must-have microbiology text, dealing with prevailing issues in the food safety industry worldwide.’

Food Processing624 pages 234 x 156mm (6 x 9) hardback 2005ISBN: 978 1 85573 953 6 E-ISBN: 978 1 84569 022 9


Safety


Staphylococcus aureusMolecular and clinical aspectsD A Aldeen, University Hospital, Nottingham, UK and K Hiramatsu, University of Juntendo, Japan288 pages 234 x 156mm (6 x 9) paperback 2004ISBN: 978 1 898563 96 9 E-ISBN: 978 0 85709 990 7£72.50/US$120.00/€85.00www.woodheadpublishing.com/9781898563969

Detecting pathogens in foodEdited by T A McMeekin, University of Tasmania, Australia



Prion diseases and copper metabolismBSE, scrapie and CJD researchD Brown, University of Bath, UK

‘The best prion book ever!

...a very well researched and prepared book on the neurodegenerative conditions known as prion diseases or TSEs.

Review by a customer on Amazon.co.uk266 pages 234 x 156mm (6 x 9) paperback 2002ISBN: 978 1 898563 87 7 E-ISBN: 978 0 85709 991 4£72.50/US$120.00/€85.00www.woodheadpublishing.com/9781898563877

Microbiological risk assessment in food processingEdited by M Brown, mhb Consulting and M Stringer, Campden BRI, UK


‘...highly recommended to all scientists and practitioners in food industry, academia and authorities as an indispensable guide in this special field.’

Advances in Food Research320 pages 234 x 156mm (6 x 9) hardback 2002ISBN: 978 1 85573 585 9 E-ISBN: 978 1 85573 668 9


Detection methods for cynobacterial toxinsEdited by G A Codd, University of Dundee, T M Jefferies, University of Bath, C W Keevil, Centre for Applied Microbiology and Research and E Potter, National Rivers Authority, UK202 pages 242 x 169mm (6 1/2 x 9 1/2) hardback 1994ISBN: 978 1 85573 802 7 E-ISBN: 978 1 84569 816 4


MANAGING SAFETY

Global safety of fresh produceA handbook of best-practice examples, innovative commercial solutions and case studiesEdited by J Hoorfar, Technical University of Denmark (DTU), Denmark


Recent food poisoning outbreaks such as the E.coli in German beansprouts in 2011 have meant that fresh produce safety is very much to the forefront of food research. Global safety of fresh produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, while part two moves on to look at safety and environmental issues surrounding fresh produce processing. Part three focuses on current and emerging commercial solutions for fresh produce safety and part four covers methods of laboratory testing and related legislation. Finally, part five is a series of case studies of fresh produce safety breaches.

CONTENTSPart 1 Farm level production and regulation of fresh produce: Best practice in large-scale production of fresh produce; Niche farm fresh products; Guidelines and protocols for safe practice in fresh produce production; Issues surrounding European trade; Zoonotic transfer of pathogens. Part 2 Environmental issues impacting the potential safety of fresh produce: Post-harvest washing as a critical control point; Preventing cross-contamination during wash operations; Environmental chemical contaminants; Water; waste, recycling and irrigation; Sustainable and environmentally-friendly production; Reducing waste; Risk assessment. Part 3 Commercial solutions for fresh produce safety: Packaging; Issues in best practice; Biocontrol of Listeria; Commercial and novel solutions; Irradiation; Edible coatings. Part 4 Laboratory testing for fresh produce safety: Testing programs; Capacity building of legislative fresh produce testing in China; Bottlenecks and limitations; New developments in safety testing of soft fruits; Cases of public emetic events due to virus infections. Part 5 Case studies in real-life situations: Sprout outbreaks; Leafy greens; The European E. coli outbreak from sprouts; Coconut water; Control of fresh produce safety in Denmark; Mushroom production in China; Lemons.

464 pages 234 x 156mm (6 x 9) hardback Q1 2014ISBN: 978 1 78242 018 7 E-ISBN: 978 1 78242 027 9


Handbook of natural antimicrobials for food safety and qualityEdited by M Taylor, Texas A&M University, USA


Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products.

CONTENTSPart 1 Introduction to natural antimicrobials in food: Natural antimicrobials in food; Plant extracts; Essential oils; Bacteriophages; Bacteriocins; Chitosan; Lactic acid bacteria. Part 2 Methods of application: Natural antimicrobials combines with conventional preservatives; Edible antimicrobial films and coatings; Direct application of natural antimicrobials to food; Nanostructured and nanoencapsulated antimicrobials; Aligning natural antimicrobials with food product sensory profile. Part 3 Effectiveness of natural antimicrobials in food products: Modelling the effects of natural antimicrobials; Effect of protein concentration; Pathogen resistance; Evaluating natural antimicrobials. Part 4 Enhancing the safety and quality of specific products: Meat; Poultry; Dairy products; Fresh and processed fruit and vegetables; Bakery products; Beverages.



Improving the safety and quality of milkVolume 1: Milk production and processingEdited by M Griffiths, University of Guelph, Canada


‘Provides much information of real value to anyone associated with milk and milk products.’

International Dairy Topics

‘Provides a comprehensive and state-of-the-art reference to the best practice and research advances.’

Advances in Food Sciences520 pages 234 x 156mm (6 x 9) hardback 2010ISBN: 978 1 84569 438 8 E-ISBN: 978 1 84569 942 0


Safety

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Heat treatment for insect controlDevelopments and applicationsD Hammond, Themokil Ltd, UK


Stored product insects and other pests are a major hygiene and safety issue in many industries, from food production to the hotel trade. While fumigation has been the prevalent route for pest control, there remain issues with the toxicity of the chemicals used. With the phasing out of methyl bromide, heat treatment has emerged as one of the most promising new insect control methods and is becoming a critical element of integrated pest management. This book provides an overview of heat treatment for insect control. A section on fundamental issues is followed by chapters focusing on applications in different industries.

CONTENTSPart 1 Introduction: Fundamental science and efficacy of heat treatment; Heat treatment equipment and technology. Part 2 Applications: Heat treatment of food production machinery; Empty bins and silos; Elevators and conveyors; Small rooms; Large buildings; Heat treatment of against bed bugs; Motor vehicles; Aircraft; Clothing; Commodities; Timber; Heat treatment as part of integrated pest management programme.



A quick guide to health and safetyR Gilbert

‘This book is highly recommended to all levels of health and safety professionals in any environment, but would be particularly useful to middle managers and supervisors who do not wish to dig too deeply for the essence of the matter. For the same reason, it should also appeal to those who run SMEs.’

Health and Safety at Work

CONTENTSIntroduction – how to use this book; Your 10 minute a–z guide to health and safety; Health and safety legislation – how much is there? Enforcement and the legal situation; Health and safety – so what business are you in? HSAW act 1974 and what it means; Risks and risk assessments – what are they? Health, safety and welfare requirements in the workplace; Machinery and other work equipment; Pressure plant and equipment; Lifting and handling; Noise; Hazardous substances; Electricity; Working at height; VDUs; What to do about protecting employees; Other health and safety matters; Will you be prosecuted? References, further reading, and other sources of information.

Published in association with Matthews Engineering Training Limited

192 pages 170 x 112mm (4 x 6.5) paperback 2008ISBN: 978 1 84569 499 9 E-ISBN: 978 1 84569 500 2

£42.50/US$70.00/€50.00www.woodheadpublishing.com/9781845694999 Not available for distribution in the USA.

High throughput screening for food safety assessmentBiosensor technologies, hyperspectral imaging and practical applicationsEdited by A K Bhunia, Purdue University, M S Kim, USDA-ARS Beltsville and C R Taitt, Naval Research Institute, USA


Biosensor array technologies can be used to facilitate high-throughput and online screening for pathogens, toxins and unknown or modified contaminants in foods and beverages. Other techniques such as hyperspectral imaging can be used to detect multiple contaminants. This book summarises the latest research on sensor technologies for online and high-throughput screening of food. An introductory group of chapters covers high-throughput screening and the current and forecast state of rapid contaminant detection technologies. Subsequent chapters look at sample preparation and biorecognition techniques and the use of optical and electrochemical biosensors and hyperspectral imaging in food safety assessment. A final group of chapters deals with the application of these technologies in specific food products.

CONTENTSPart 1 Overview: High throughput screening strategies; Economic analysis. Part 2 Sample preparation and biorecognition techniques: Separation, filtration and concentration; Antibodies, enzymes and nucleic acid sensors; Bacteriophages; Mammalian cell-based sensors. Part 3 Optical transducers and hyperspectral imaging: Label-free light scattering sensors; Raman and Fourier transformed IR spectroscopy; Flow cytometry; Hyperspectral imaging; qPCR technologies; Fibre optic sensors. Part 4 Electrochemical and mass-based transducers: Electronic nose; Impedance microbiology; Electrochemical and light-addressable potentiometric sensor; Microfluidic biosensors; Conductiometric biosensors; Magnetoelastic sensor; Quartz crystal microbalance. Part 5 Specific applications: Array biosensor for biothreat agents; On-line screening of fruits and vegetables; On-line screening of meat and poultry; Seafood.



Food chain integrityA holistic approach to food traceability, safety, quality and authenticityEdited by J Hoorfar, National Food Institute, Denmark, K Jordan, Teagasc, F Butler, University College Dublin, Ireland and R Prugger, Technoalimenti S.C.p.A., Italy

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 212CONTENTSPart 1 Tracing and tracking in the food chain. Part 2 Food safety and quality. Part 3 Authenticity and origin of food products. Part 4 Consumer views and future trends. Part 5 Appendix.



Hygiene in food processingPrinciples and practiceSecond editionEdited by H L M Lelieveld, formerly Unilever R&D, The Netherlands, J Holah, Campden BRI, UK and D Napper, Enviro-Development ApS, Denmark


The first edition of Hygiene in food processing provided an invaluable reference on microbial food safety risks, regulation, facilities design and hygiene management in one volume. This revised and updated version includes new material on essential areas that have come to prominence in recent years, such as contamination routes and hygiene in services. The first part covers microbial food safety risks and hygiene regulation, with further groups of chapters covering hygienic design of factory infrastructure and hygiene practices.

CONTENTSPart 1 Microbial food safety risks and hygiene regulation: Food hygiene regulation in the European Union (EU); Hazards, sources and vectors of contamination. Part 2 Hygienic design of food factory infrastructure: Hygienic factory design for food processing; Hygienic equipment design of food processing equipment; Food processing equipment construction materials; Verification and certification of hygienic design in food processing; Control of airborne contamination in food processing; Hygiene control in the application of compressed air and food gases. Part 3 Hygiene practices in food processing: Cleaning and disinfection practices in food processing; Cleaning in place in food processing; Hygienic practices for equipment maintenance; Personal hygiene in the food industry; Food hygiene and foreign bodies; Pest control in food businesses: An introduction; Pest control of stored food products: Insects and mites; Microbiological environmental sampling, records, and record interpretation; Economics and management of hygiene in food plants.



Case studies in food safety and authenticityLessons from real-life situationsEdited by J Hoorfar, Technical University of Denmark, Denmark


‘This unique and impressive book of wide breadth and interest is recommended to chemists at large, but particularly to those involved in food production and quality control, whether working in production and control, research or teaching.’

Chemistry World

CONTENTSPart 1 Outbreak investigations. Part 2 Source tracing. Part 3 Crisis management. Part 4 Farm-level interventions. Part 5 Safe food production. Part 6 Food adulteration and authenticity.



Safety

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Hygienic design of food factoriesEdited by J Holah, Campden BRI, UK and H L M Lelieveld, formerly Unilever R&D, The Netherlands


‘This book encompasses all the relevant and important topics regarding food facility design, construction and renovation.’

Croatian Journal of Food Science and Technology

CONTENTSPart 1 Regulatory issues and retailer requirements. Part 2 Site selection and factory layout. Part 3 Hygienic design of walls, ceilings and floors. Part 4 Hygienic design of selected fixtures, utility systems and process support systems. Part 5 Hygienic design of specific factory areas. Part 6 Managing building work and additional factory design considerations.



Shellfish safety and qualityEdited by S E Shumway, University of Connecticut and G E Rodrick, University of Florida, USA


‘From a professional shellfish farmer’s perspective this is essential review material that is totally current. The authors are all highly respected in the fields they comment upon. Simply required on the shelf in front of you and IS worth the money.’

Mr A Legg, Customer608 pages 234 x 156mm (6 x 9) hardback 2009ISBN: 978 1 84569 152 3 E-ISBN: 978 1 84569 557 6


Improving farmed fish quality and safetyEdited by Ø Lie, National Institute of Nutrition and Seafood Research, Norway



Handbook of organic food safety and qualityEdited by J Cooper, C Leifert, Newcastle University, UK and U Niggli, Research Institute of Organic Agriculture (FiBL), Switzerland



Handbook of hygiene control in the food industryEdited by H L M Lelieveld, formerly Unilever R&D, M A Mostert, Unilever R&D, The Netherlands and J Holah, Campden BRI, UK


‘…an invaluable tool for any microbiologist working in the food industry.’

‘Highly commended.’Society for General Microbiology



Improving the safety of fresh fruit and vegetablesEdited by W Jongen, Wageningen University, The Netherlands


‘…a solid reference for everyone involved in all stages of the fresh produce chain and for specialists in food preservation processing.’

CEREVISTA - Belgian Journal of Brewing and Biotechnology



Food safety control in the poultry industryEdited by G Mead, formerly Royal Veterinary College, UK


‘Mead’s detailed handling of a broad and complex subject is done in a surprisingly accessible manner. Edited by distinguished Professor Geoffrey Mead …a respected consultant of food safety.’

Euro Food and Drink576 pages 234 x 156mm (6 x 9) hardback 2005ISBN: 978 1 85573 954 3 E-ISBN: 978 1 84569 023 6


Improving the safety of fresh meatEdited by J Sofos, Colorado State University, USA


‘A most impressive book for all in the meat business.’Food and Beverage Reporter



Making the most of HACCPLearning from others’ experienceEdited by T Mayes, Unilever Research Colworth and S Mortimore, General Mills Inc, USA


‘A valuable help for practitioners, advisors and – not least – for official food control authorities.’

Nahrung304 pages 234 x 156mm (6 x 9) hardback 2001ISBN: 978 1 85573 504 0 E-ISBN: 978 1 85573 651 1


HACCP in the meat industryEdited by M Brown, mhb Consulting, UK


‘A comprehensive guide to introducing HACCP in the meat industry.’

Meat Science344 pages 234 x 156mm (6 x 9) hardback 2000ISBN: 978 1 85573 448 7 E-ISBN: 978 1 85573 644 3


Food science reviewsVolume 1: Food Hygiene and SafetyEdited by D Watson, formerly Food Standards Agency, UK88 pages 234 x 173mm (7 x 9) hardback 1996ISBN: 978 1 85573 274 2 E-ISBN: 978 0 85709 303 5


Principles and practices for the safe processing of foodsEdited by D A Shapton and N F Shapton, H J Heinz Company, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 29472 pages 246 x 189mm (7 1/2 x 10) paperback 1993ISBN: 978 1 85573 362 6 E-ISBN: 978 1 84569 288 9


Safety


CONTAMINANTS AND ADDITIVES

Handbook of food allergen detection and controlEdited by S Flanagan, Reading Scientific Services Ltd (RSSL), UK


Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture.

CONTENTSPart 1 Managing allergens in the food chain: Introduction; Regulatory aspects; Traceability; Developing management thresholds; Risk assessment; Labelling; Consumer attitudes. Part 2 Detecting allergens in food: Sampling; ELISA assays; Lateral flow devices; Biosensors; PCR methods; Optical thin film biochips; IgE analysis; Validation and standardisation of methods. Part 3 Methods of reducing and eliminating allergens: Hygienic design; Quality control systems. Part 4 Control and detection of specific allergens: Milk; Eggs; Peanuts and tree nuts; Soybeans; Gluten; Fish, shellfish and molluscs; Mustard and sesame; Emerging allergens.



Managing allergens in foodEdited by C Mills, Institute of Food Research, UK, H Wichers, Agrotechnology and Food Innovations, The Netherlands and K Hoffmann-Sommergruber, Medical University of Vienna, Austria



Persistent organic pollutants and toxic metals in foodsEdited by M Rose and A Fernandes, FERA, UK


Persistent organic pollutants (POPs) and toxic elements are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels or with prolonged exposure. Persistent organic pollutants and toxic metals in foods explores the scientific and regulatory challenges of ensuring that our food is safe to eat. Part one provides an overview of regulatory efforts to screen, monitor and control POPs and heavy metals in foods. Part two moves on to highlight particular POPs, toxic metals and metalloids in foods, including dioxins and polychlorinated biphenyls (PCBs), mercury, polycyclic aromatic hydrocarbons (PAHs) and phthalates.

CONTENTSPart 1 Regulatory control and environmental pathways: Persistent organic pollutants in foods: Science, policy and regulation; Regulatory control and monitoring of heavy metals and trace elements in foods; Screening and confirmatory methods for the detection of dioxins and polychlorinated biphenyls (PCBs) in foods; Screening and confirmatory methods for the detection of heavy metals in foods; Responding to food contamination incidents: Principles and examples from cases involving dioxins; Uptake of organic pollutants and potentially toxic elements (PTEs) by crops; Transfer and uptake of dioxins and polychlorinated biphenyls (PCBs) into sheep: A case study; Risk assessment of chemical contaminants and residues in foods. Part 2 Particular persistent organic pollutants, toxic metals and metalloids: Dioxins and polychlorinated biphenyls (PCBs) in foods; Non dioxin-like polychlorinated biphenyls (NDL-PCBs) in foods: Exposure and health hazards; Brominated flame retardants in foods; Human dietary exposure to per- and polyfluoroalkyl substances (PFASs); Polycyclic aromatic hydrocarbons (PAHs) in foods; Phthalates in foods; Polychlorinated naphthalenes (PCNs) in food: Sources, analytical methodology, occurrence and human exposure; Mercury in foods; Arsenic in foods: Current issues related to analysis, toxicity and metabolism; Organotin compounds in foods.



Chemical migration and food contact materialsEdited by K Barnes, R Sinclair, Food Standards Agency, UK and D Watson, formerly Food Standards Agency, UK


‘This volume represents one of the essential references for scientists and professionals in food packing manufacture and food processing, as well as all those concerned with assessing the safety of food.’

Advances in Food Science480 pages 234 x 156mm (6 x 9) hardback 2006ISBN: 978 1 84569 029 8 E-ISBN: 978 1 84569 209 4


Chemical contaminants and residues in foodEdited by D Schrenk, Technical University of Kaiserlautern, Germany


Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control. Part one focuses on risk assessment and analytical methods. Major chemical contaminants are then discussed in part two. Finally, part three goes on to explore the contamination of specific foods.

CONTENTSPart 1 Risk assessment and selected analytical methods: Risk assessment of chemical contaminants and residues in food; Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods; Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food; Cell-based bioassays for the screening of chemical contaminants and residues in foods. Part 2 Major chemical contaminants of foods: Dioxins and polychlorinated biphenyls in foods; Emerging environmental organic contaminants in foods; Veterinary drug residues in foods; Pesticide residues in foods; Heat-generated toxicants in foods: Acrylamide, MCPD-esters and furan; Toxic metals and metalloids in foods; Toxicants in foods generated by non-thermal processes; D-amino acids and cross-linked amino acids as food contaminants; Mycotoxins in foods; Phycotoxins and food safety; Plant-derived contaminants in food. Part 3 Contamination of particular foods: Chemical contamination of cereals; Chemical contamination of red meat; Chemical contamination of poultry meat and eggs; Contamination of finfish with persistent organic pollutants and metals; Contamination of marine molluscs with heavy metals.



Endocrine-disrupting chemicals in foodEdited by I Shaw, University of Canterbury, New Zealand


CONTENTSPart 1 Endocrine disruptors, health and behaviour. Part 2 Origin and analysis of endocrine disruptors in food products. Part 3 Risk assessment of endocrine disruptors in food products. Part 4 Examples of endocrine-disrupting chemicals associated with food and other consumer products.



Safety

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Animal feed contaminationEffects on livestock and food safetyEdited by J Fink-Gremmels, Utrecht University, The Netherlands


‘This book is a comprehensive overview of the issues around animal feed.’

Australian Dairy Foods

‘With this handbook the editor and contributors fill gaps for all those working in the fields of feed and food safety and students in the fields of veterinary medicine and animal sciences, as well as feed and food sciences.’

‘This book is highly recommended to all those interested in feed and food safety.’

Animal Feed Science and Technology

The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals. Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both animal and human health.

CONTENTSIntroduction to animal feed contamination; Animal feeds, feeding practices and opportunities for feed contamination: An introduction. Part 1 Contamination by microorganisms and animal by-products: The ecology and control of bacterial pathogens in animal feed; Detection and enumeration of microbiological hazards in animal feed; Assessment of the microbiological risks in feedingstuffs for food-producing animals; Detection and identification of animal by-products in animal feed for the control of transmissible spongiform encephalopathies. Part 2 Contamination by persistent organic pollutants and toxic metals: Hazardous chemicals as animal feed contaminants and methods for their detection; Animal feed contamination by dioxins, polychlorinated biphenyls (PCBs) and brominated flame retardants; Animal feed contamination by toxic metals; Aquaculture feed contamination by persistent organic pollutants, heavy metals, additives and drug residues. Part 3 Natural toxins in animal feed: Mycotoxin contamination of animal feed; Detection and determination of natural toxins (mycotoxins and plant toxins) in feed; Prevention and control of animal feed contamination by mycotoxins and reduction of their adverse effects in livestock; Dietary exposure of livestock and humans to hepatotoxic natural products. Part 4 Veterinary medicinal products in feeds: Feed additives and veterinary drugs as contaminants in animal feed – the problem of cross contamination during feed production; Antimicrobials in animal feed: Benefits and limitations; Alternatives to antimicrobial growth promoters (AGPs) in animal feed; Chemical risk assessment of animal feed. Part 5 Risks from emerging technologies: Safety of genetically modified (GM) crop ingredients in animal feed; Detection of genetically modified (GM) crops for control of animal feed integrity; Potential contamination issues arising from the use of biofuel and food industry by-products in animal feed; Nanoscale feed ingredients and animal and human health. Part 6 Feed safety and quality management: Animal feed sampling for contaminant analysis; Ensuring the safe supply of animal-derived ingredients for animal feed; Management of animal feed safety in the USA; The GMP+ Feed Safety Assurance (FSA) scheme.



Acrylamide and other hazardous compounds in heat-treated foodsEdited by K Skog, Lund University, Sweden and J Alexander, Norwegian Institute of Public Health, Norway



Coatings and inks for food contact materialsM J Forrest, Smithers Rapra, UK122 pages 298 x 210mm paperback 2007ISBN: 978 1 84735 079 4£85.00/US$140.00/€100.00www.woodheadpublishing.com/9781847350794 Not available for distribution in the USA.

Assessing food safety of polymer packagingJ-M Vernaud, formerly University of St Etienne, France and I-D Rosca, Polytechnic University of Bucharest, Romania290 pages 255 x 190mm (7 1/2 x 10) paperback 2006ISBN: 978 1 85957 527 7£90.00/US$150.00/€110.00www.woodheadpublishing.com/9781859575277 Not available for distribution in the USA.

Detecting allergens in foodEdited by S Koppelman, formerly TNO Nutrition and Food Research, The Netherlands and S Hefle, formerly Food Allergy Research and Resource Program, USA



Pesticide, veterinary and other residues in foodEdited by D Watson, formerly Food Standards Agency, UK


‘An essential reference for anyone concerned with food safety. A wealth of research is contained in this Woodhead publication.’

South African Food Review704 pages 234 x 156mm (6 x 9) hardback 2004ISBN: 978 1 85573 734 1 E-ISBN: 978 1 85573 910 9


Detecting foreign bodies in foodEdited by M Edwards, Campden BRI, UK


‘…the book has a plethora of information on the broad range of technology available now and on the horizon, and should provide a valuable resource for businesses looking to improve their detection methods.’



Analytical methods for food additivesR Wood, L Foster, A Damant and P Key, Food Standards Agency, UK


‘…warmly recommended to practitioners in industry, academics and authorities engaged in food control and analysis.’



Food chemical safetyVolume 1: ContaminantsEdited by D Watson, formerly Food Standards Agency, UK


‘A comprehensive survey of the nature and occurrence of chemical contaminants.’

Food Science and Technology336 pages 234 x 156mm (6 x 9) hardback 2001ISBN: 978 1 85573 462 3 E-ISBN: 978 1 85573 632 0


Food chemical safetyVolume 2: AdditivesEdited by D Watson, formerly Food Standards Agency, UK


‘…an excellent reference text.’Food Technology in New Zealand



Safety


Food intolerance and the food industryEdited by T Dean, The David Hide Asthma and Allergy Research Centre, UK


‘This unique guide provides comprehensive information on this complex topic.’

J Invest Allergol Clin Immunol

‘…an excellent read with great references and a well balanced index.’

Food and Beverage Reporter

CONTENTSThe legal context: Due diligence; Diagnostic tests; Symptoms of food intolerance; The treatment of food intolerance; Sources of information and labelling; Analytical techniques for detecting food allergens; Handling food allergens in retail and manufacturing; Support organisations for individuals with food intolerance; The epidemiology of food intolerance.



Disinfection by-products in drinking waterCurrent issuesEdited by M Fielding, Water Research Centre and M Farrimond, Severn Trent Water, UK

CONTENTSDBP formation and occurrence in treatment and distribution; Advances in analysis and monitoring; Standards and regulation; Balancing chemical and microbiological risk; Control of DBPs; Concluding remarks.



Managing risks of nitrates to humans and the environmentEdited by W S Wilson, A S Ball, University of Essex and R H Hinton, University of Surrey, UK348 pages 234 x 156mm (6 x 9) hardback 1999ISBN: 978 1 85573 808 9 E-ISBN: 978 1 84569 320 6


Pesticide chemistry and bioscienceThe food-environment challengeEdited by G T Brooks, University of Portsmouth and T Roberts, JSC International Ltd, UK



PesticidesDevelopments, impacts and controlsEdited by G A Best, Clyde River Purification Board and A D Ruthven, Scottish Agricultural Science Agency, UK



Food contaminantsSources and surveillanceEdited by C Creaser, University of East England and R Purchase, British Industrial Biological Research Association, UK



Determination of veterinary residues in foodN T Crosby, Laboratory of the Government Chemist, UK



Nitrates and nitrites in food and waterEdited by M J Hill, Public Health Laboratory Service, UK


‘A well-produced and detailed survey, particularly in the chapters on food and health.’

Hydrobiologica208 pages 234 x 156mm (6 x 9) hardback 1991ISBN: 978 1 85573 282 7 E-ISBN: 978 1 85573 655 9


Toxic substances in crop plantsEdited by J P Felix D’Mello, Scottish Agricultural College, C M Duffus and J H Duffus, Heriot-Watt University, UK340 pages 234 x 156mm (6 x 9) hardback 1991ISBN: 978 1 85573 814 0 E-ISBN: 978 1 84569 845 4


FOOD PROPERTIES

Flavour development, analysis and perception in food and beveragesEdited by J K Parker, S Elmore, L Methven and M José, University of Reading, UK


Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.

CONTENTSPart 1 Classification and analysis of aroma and taste compounds: Classification of aroma compounds; Extraction techniques for volatile aroma compounds; Instrumental techniques for volatile aroma compounds; Analysis of taints and off-flavours; Metabolomics and flavour analysis; Umami compounds and taste enhancers; Analytical techniques for non-volatile taste compounds; Chemical sensors. Part 2 Generation of aromas: Thermal generation of aromas; The role of dicarbonyl species; The role of sulphur chemistry; Biogenesis of aroma compounds; Sustainable approaches to aroma generation; Design of process flavours for the food industry; Managing flavour changes during storage; Interaction of aroma compounds with food matrices; Predicting aroma formation with kinetic models. Part 3 Sensory analysis of food flavour: Techniques in sensory analysis; Taste and aroma receptors; Taste-aroma interactions; Flavour release; Physiological impact of flavour compounds; Consumer perception of food and beverage flavour.



Understanding and controlling the microstructure of complex foodsEdited by D J McClements, University of Massachusetts, USA


‘Of particular interest in the newer subjects are the chapters on computer simulation, water, self-assembly and lipid digestion. These are not usually considered in studies on food microstructure and gives the book much added value. The book is of obvious interest to scientists involved in the field of food functionality and they will find it useful.’



Quality

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Food microstructuresMicroscopy, measurement and modellingEdited by V J Morris, Institute of Food Research and K Groves, Leatherhead Food Research, UK


The development of high quality foods with excellent sensory quality requires understanding and control of food microstructure. Food microstructures reviews best practice and essential developments in food microstructure microscopy and modelling.

CONTENTSPart 1 Microstructure and microscopy: Environmental scanning electron microscopy (ESEM); Probe microscopy and photonic force microscopy; Light microscopy; Confocal microscopy; Optical coherence tomography (OCT), space-resolved reflectance spectroscopy (SRS) and time-resolved reflectance spectroscopy (TRS); Fourier transform infrared (FTIR) and Raman microscopy; Ultrasonic and acoustic microscopy; Using magnetic resonance to explore food microstructures; X-ray micro-computed tomography for resolving food microstructures. Part 2 Measurement, analysis and modelling of food microstructures: Food microstructure and rheology; Tribology measurement and analysis: Applications to food microstructures; Methods for modelling food cellular structures and the relationship between microstructure and mechanical and rheological properties; Granular and jammed food materials; Modelling and computer simulation of food structures; Appendix: Electron microscopy: Principles and applications to food microstructures.



Food and beverage stability and shelf lifeEdited by D Kilcast, Consultant and P Subramaniam, Leatherhead Food Research, UK


The stability and shelf life of foods and beverages are critical to their success in the market place, yet companies can experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This volume is an essential reference on product stability and shelf life.

CONTENTSPart 1 Deteriorative processes and factors influencing shelf life. Part 2 Methods for shelf life and stability evaluation. Part 3 The stability and shelf life of particular products.



Oxidation in foods and beverages and antioxidant applicationsVolume 1: Understanding mechanisms of oxidation and antioxidant activityEdited by E Decker, University of Massachusetts, R Elias, Pennsylvania State University and D J McClements, University of Massachusetts, USA

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 199CONTENTSPart 1 Oxidation in foods and beverages: Understanding oxidation processes in foods; Metals and food oxidation; The impact of singlet oxygen on lipid oxidation in foods; Heme proteins and oxidation in fresh and processed meats; Lipoxygenase and lipid oxidation in foods; Understanding and reducing oxidative flavour deterioration in foods; Health aspects of oxidized dietary fats; Methods to determine the extent of lipid oxidation in foods; Methods for food shelf life determination and prediction. Part 2 Antioxidants in foods and beverages: Understanding antioxidant mechanisms in preventing oxidation in foods; Protein antioxidants for the stabilisation of lipid foods: Current and potential applications; Synthetic and natural antioxidant additives in food stabilisation: Current applications and future research; Effects of food structure and ingredient interactions on antioxidant capacity; Assessing the activity of natural food antioxidants; Effects of processing and storage on antioxidant efficacy in foods.



Oxidation in foods and beverages and antioxidant applicationsVolume 2: Management in different industry sectorsEdited by E Decker, University of Massachusetts, R Elias, Pennsylvania State University and D J McClements, University of Massachusetts, USA

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 200CONTENTSPart 1 Oxidation in animal products: Oxidation and protection of red meat; Oxidation and protection of poultry and eggs; Oxidation and protection of fish; Oxidation and protection of milk and dairy products; Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids. Part 2 Oxidation in plant-based foods and beverages: Oxidation of edible oils; Preventing oxidation during frying of foods; Oxidation and protection of nuts and nut oils; Lipid oxidation in emulsified food products; Oxidation of confectionery products and biscuits; Oxidation of cereals and snack products; Oxidative stability of antioxidants in fruit and vegetables; Flavour changes in beer: Oxidation and other pathways; Wine Oxidation. Part 3 Antioxidant delivery in foods and beverages: Use of encapsulation to inhibit oxidation of lipid ingredients in foods; Antioxidant active food packaging and antioxidant edible films.



Chemical deterioration and physical instability of food and beveragesEdited by L H Skibsted, J Risbo and M L Andersen, University of Copenhagen, Denmark


‘This magnificent book has not left any stones unturned; it is a winner for all in the broad spectrum of the Food Industry.’


CONTENTSPart 1 Understanding and measuring chemical deterioration of foods and beverages: Oxidative rancidity; Protein oxidation; The Maillard reaction and quality deterioration; Flavour deterioration during storage; Light-induced quality changes. Part 2 Understanding and measuring physical deterioration of foods and beverages: Moisture loss, gain and migration; Crystallization; Structural and mechanical properties of fats; Emulsion breakdown; Gelatinization and retrogradation of starch and its implications; Syneresis in food gels and its implications; Understanding, detecting and preventing taints in food. Part 3 Chemical and physical deterioration in specific food and beverage products: Bakery products; Bulk oils and shortenings, spreads, and frying oils; Chemical processes responsible for quality deterioration in fish; Wine; Fruit and vegetables; Enzymatic deterioration of plant foods; Stability of vitamins during food processing and storage; Frozen foods; Ready–to–eat meals and catered foods; Food powders; The effect of non-meat ingredients on quality parameters in meat and poultry; Dairy products.



Modifying flavour in foodEdited by A J Taylor and J Hort, University of Nottingham, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 146CONTENTSModifying flavour: An introduction; Flavouring substances: From chemistry and carriers to legislation; Extraction of flavourings from natural sources; From fermentation to white biotechnology: How microbial catalysts generate flavours; New developments in yeast extracts for use as flavour enhancers; Chiral chemistry and food flavourings; Formulating low fat food: The challenge of retaining flavour quality; New pungent and cooling compounds for use in foods; Controlled release of flavour in food products; Developments in sweeteners; Enhancing umami taste in foods; Bitter blockers in foods and pharmaceuticals; Masking agents for use in foods; Selecting the right flavourings for a food product.



Quality

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Optimising sweet taste in foodsEdited by W J Spillane, National University of Ireland, Ireland


‘…provides valuable and concise information.’

‘…well written and carefully edited reference publication.’



Food spoilage microorganismsEdited by C Blackburn, formerly Unilever Research Colworth, UK


‘…an indispensable guide both for the microbiologist and the non-specialist.’

Food and Drink Network UK736 pages 234 x 156mm (6 x 9) hardback 2006ISBN: 978 1 85573 966 6 E-ISBN: 978 1 84569 141 7


Flavour in foodEdited by A Voilley, Université de Bourgogne and P Etievant, INRA, France


‘This book summarises the most important developments in flavour research and their implications.’

‘Flavour in food seeks to distil key developments in flavour science and summarises their implications for the food industry.’

Food Trade Review

CONTENTSPart 1 Characterisation of aroma compounds: The human perception of taste compounds; Processing information about flavour; Sensory analysis of food flavour; Choosing the correct analytical technique in aroma analysis; Matching sensory and instrumental data. Part 2 Flavour retention and release from the food matrix: Flavour retention and release from the food matrix: An overview; Lipid-flavour interactions; Emulsion-flavour interactions; Protein-flavour interactions; Carbohydrate-flavour interactions; Modelling aroma interactions in food matrices; Flavour release from liquid food products. Part 3 Influences on flavour perception: The processing of flavour release; Genetic influences on taste; Texture-aroma interactions; Odour-taste interactions in flavour perception; The learning of human flavour preferences; The development of flavour perception from infancy to adulthood.



Improving the fat content of foodsEdited by C Williams, University of Reading and J Buttriss, British Nutrition Foundation, UK



Understanding and measuring the shelf-life of foodEdited by R Steele, Food Science Australia, Australia


‘…a valuable reference on the subject for food science professionals, researchers and students alike.’



Texture in foodVolume 1: Semi-solid foodsEdited by B M McKenna, University College Dublin, Ireland


‘…provides detailed information on the principles and applications of rheology, and is therefore an excellent reference for students, academics and industrial researchers interested in food rheology, in particular with respect to food structure.’

Carbohydrate Polymers448 pages 234 x 156mm (6 x 9) hardback 2003ISBN: 978 1 85573 673 3 E-ISBN: 978 1 85573 708 2


Texture in foodVolume 2: Solid foodsEdited by D Kilcast, Consultant, UK


‘…a very useful guide for anybody in the field of food science who is or would like to be involved in texture related studies.’

International Journal of Food Science and Technology



Taints and off-flavours in foodsEdited by B Baigrie, Reading Scientific Services Limited, UK


‘...provides a good introduction to the subject of taints and off-flavours.’



Colour in foodImproving qualityEdited by D MacDougall, formerly University of Reading, UK


‘…contains a wealth of valuable information for food technologists, ingredient manufacturers and researchers.’



The nutrition handbook for food processorsEdited by C J K Henry, Oxford Brookes University and C Chapman, Unilever Research Colworth, UK


‘...an excellent resource providing up-to-date information on aspects of nutrition most relevant to food manufacturing and processing.’

Food Science and Technology

‘...an excellent and concise reference text for food producers and others working in the food industry.’

British Nutrition Foundation504 pages 234 x 156mm (6 x 9) hardback 2002ISBN: 978 1 85573 464 7 E-ISBN: 978 1 85573 665 8


The stability and shelf-life of foodEdited by D Kilcast, Consultant and P Subramaniam, Leatherhead Food Research, UK


‘Once you have tackled the first 20 pages, you will not put the book down. Read the case studies section - these things are happening to all of us.’

Food and Beverage Reporter352 pages 234 x 156mm (6 x 9) hardback 2000ISBN: 978 1 85573 500 2 E-ISBN: 978 1 85573 658 0


Quality


The Maillard reaction in foods and medicineEdited by J O’Brien, University of Surrey, H E Nursten, M J Crabbe and J M Ames, University of Reading, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 18CONTENTSReaction mechanisms; Food technology; Kinetics and analytical aspects; Flavour chemistry; Toxilogical and antioxidants; Health and disease.



Maillard reactions in chemistry, food and healthEdited by T P Labuza, University of Minnesota, V Monnier, Case Western Reserve University, J Baynes, University of South Carolina, USA and J O’Brien, University College Cork, Ireland

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 17CONTENTSChemistry; Maillard reactions in food; Maillard reaction and health.



Flavour scienceRecent developmentsEdited by A J Taylor, University of Nottingham and D S Mottram, University of Reading, UK

CONTENTSFlavour of biological origin; Biotechnological production of flavour; Chirality and flavour; Thermally generated flavour; Novel methods of flavour analysis; Sensory methods of flavour; Flavour binding and flavour release; Workshops.



Flavours and fragrancesEdited by A D Swift, formerly Quest International, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 20CONTENTSPart 1 Chemoreception and structure-activity relationships. Part 2 Essential oils and analytical. Part 3 Flavours.



Food colloidsProteins, lipids and polysaccharidesEdited by E Dickinson, University of Leeds, UK and B Bergenstahl, Institute for Surface Chemistry, Sweden

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 15CONTENTSColloidal properties and sensory perception; Association of emulsifiers; Aggregation phenomena; Interactions between and within interfaces; Control of gelation.



Food colloids and polymersStability and mechanical propertiesEdited by E Dickinson, University of Leeds, UK and P Walstra, Wageningen University, The Netherlands428 pages 234 x 156mm (6 x 9) hardback 1993ISBN: 978 1 85573 782 2 E-ISBN: 978 1 84569 827 0


Food polymers, gels and colloidsEdited by E Dickinson, University of Leeds, UK588 pages 234 x 156mm (6 x 9) hardback 1991ISBN: 978 1 85573 787 7 E-ISBN: 978 1 84569 833 1


Food emulsions and foamsEdited by E Dickinson, University of Leeds, UK



Food structureCreation and evaluationEdited by J R Mitchell and J M V Blanshard, University of Nottingham, UK400 pages 234 x 156mm (6 x 9) hardback 1987ISBN: 978 1 85573 396 1 E-ISBN: 978 1 84569 834 8


Plant polymeric carbohydratesEdited by F Meuser, Technical University of Berlin, Germany, D J Manners, Heriot-Watt University, UK and W Seibel, Federal Research Centre for Cereal, Potato and Lipid Research, Germany296 pages 234 x 156mm (6 x 9) hardback 1987ISBN: 978 1 85573 795 2 E-ISBN: 978 1 84569 843 0


MEASUREMENT AND CONTROL

Advances in food and beverage labellingInformation and regulationsEdited by P Berryman, Leatherhead Food Research, UK


Advances in food and beverage labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement.

CONTENTSPart 1 Information labelling: EU Food Information Regulation; Nutrition; Allergen labelling; Ethical and environmental labelling; Traceability and country-of-origin labelling; Labelling of GM ingredients; Shelf-life and microbiological safety. Part 2 Food labelling developments and regulations: Smart labelling; Front-of-pack labelling; Non-packaging labelling; ‘Clean label’; Regulations; Local enforcement; Branding and marketing; Consumer interpretation; Food information and relationship with the EU Unfair Commercial Practices Directive.



Innovations in food labellingEdited by J Albert, Food and Agriculture Organization of the United Nations (FAO), Italy


‘A useful reference for food regulatory agencies, food law experts and professionals in the food industry.’

Journal of Food and Nutrition Research

‘…recommended to all those interested and responsible for food labelling. Primarily, it is a timely guideline in the challenging labyrinth of food labelling.’

Advances in Food Sciences

Published in association with the FAO



Quality

NEW


Rapid sensory profiling techniquesApplications in new product development and consumer researchEdited by J Delarue, AgroParisTech, France, B Lawlor, Danone, The Netherlands and M Rogeaux, Danone, France


Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product. Rapid sensory profiling techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods. Part one looks at the evolution of sensory perception capture methods. Part two focuses on rapid methods used to capture sensory perception, and part three covers their applications in new product development and consumer research. Finally, part four explores the applications of rapid methods in testing specific populations.

CONTENTSPart 1 Evolution of the methods used to capture sensory perception: The use of rapid sensory methods in R&D; Alternative methods of sensory testing; Measuring sensory perception in relation to consumer behaviour; Decision-making; Verbal self-report to measure emotions; Capturing sensory conceptualisations in consumer testing; Future trends. Part 2 Rapid methods used to capture sensory perception: Flash profile; Free sorting; Multiple free sorting; Ideal profiling; Polarised sensory positioning; Napping and categorised napping; Temporal dominance of sensations; Open ended questions; Check all that apply (CATA). Part 3 Applications in new product development and consumer research: Use of FCP and flash profile daily; Improving team tasting; Working with chefs and culinary professionals; Sensory testing with professional flavourists; Comparing consumers’ and perfumers’ perceptions; Use of rapid sensory methods in the automotive industry; The Kansei method for capturing sensory perception and implementation in product design; The point of view from a sensory survey and software company; Capturing consumer science insight using mobile devices; Market surveys; Using the overall product experience to drive innovation. Part 4 Applications in sensory testing with specific populations and methodological consequences: Sensory testing with patients for medical nutrition; Sensory testing for developments in baby nutrition; Working with children; Working with older people; Empathy and experiment.



Food labellingEdited by J R Blanchfield, Consultant, UK


‘The definitive guide to producing effective labelling.’SOFHT Focus

320 pages 244 x 172mm (6 1/2 x 9 1/2) hardback 2000ISBN: 978 1 85573 496 8 E-ISBN: 978 1 85573 636 8


Metabolomics in food and nutritionEdited by B C Weimer and C M Slupsky, University of California, Davis, USA


Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry. Part one reviews equipment, methods and data interpretation in metabolomics. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition and human samples for health assessments. Further chapters highlight metabolomic analysis of plants and crops and applications of metabolomics in food science.

CONTENTSPart 1 Equipment, methods and data interpretation in metabolomics: Equipment and metabolite identification (ID) strategies for mass-based metabolomic analysis; Metabolomics using nuclear magnetic resonance (NMR); Statistical methods in metabolomics; Metabolic reconstruction databases and their application to metabolomics research. Part 2 Applications of metabolomics in humans, plants and food: Human samples for health assessments; Metabolomics in nutrition; Current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications; Metabolomic analysis of plants and crops; Metabolomics for the safety assessment of genetically modified (GM) crops; Applications of metabolomics in food science: food composition and quality, sensory and nutritional attributes.



Instrumentation and sensors for the food industrySecond editionEdited by E Kress-Rogers, ALSTOM, Germany and C J B Brimelow, Nestlé Research Centre, China


‘…an impressive text …particularly useful and gives sound practical advice.’

Food Technology in New Zealand872 pages 244 x 172mm (6 1/2 x 9 1/2) hardback 2001ISBN: 978 1 85573 560 6 E-ISBN: 978 1 85573 648 1


Instrumental assessment of food sensory qualityA practical guideEdited by D Kilcast, Consultant, UK


Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. Part one explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, part three focuses on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dairy products, fruit and vegetables, wine and beer.

CONTENTSMeasurement of the sensory quality of food: An introduction. Part 1 Principles and practice: Food appearance quality assessment and specification; Principles of food flavour analysis; Principles of solid food texture analysis; Principles of food viscosity analysis. Part 2 Advances in methods for instrumental assessment of food sensory quality: Food colour measurement using computer vision; Gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement; Non-destructive methods for food texture assessment; In-mouth measurement of food quality; Emerging flavour analysis methods for food authentication; Advances in analysis of instrumental food sensory quality data. Part 3 Instrumental assessment of the sensory quality of particular foods and beverages: Instrumental assessment of the sensory quality of meat, poultry and fish; Instrumental assessment of the sensory quality of baked goods; Measurement of the texture of dry crisp products; Instrumental assessment of the sensory quality of dairy products; Instrumental assessment of the sensory quality of fruit and vegetables; Instrumental assessment of the sensory quality of wine; Instrumental assessment of the sensory quality of beer; Instrumental assessment of the sensory quality of juices.



Quality

NEW NEW NEW


New analytical approaches for verifying the origin of foodEdited by P Brereton, The Food and Environment Research Agency (FERA), UK


Food and beverage labels often specify a product’s geographical origin, species, variety and method of production. These claims can significantly influence an item’s economic value, but their verification is not always straightforward. New analytical approaches for verifying the origin of food reviews new analytical methods in this area together with applications to key commodities. Part one introduces the concept of food origin and provides supporting information on labelling legislation and standards. Part two moves on to explore new approaches for verifying the geographical origin and species and varietal components of the food we eat. Finally, part three highlights the applications of new analytical methods to verify the origin of particular food commodities: fish, honey and wine.

CONTENTSPart 1 Introduction: Verifying the origin of food: An introduction; Food origin labelling legislation and standards. Part 2 Analytical methods: New approaches for verifying the geographical origin of foods; Development and application of geospatial models for verifying the geographical origin of food; New approaches for verifying food species and variety; Vibrational spectroscopy in studies of food origin; Chemometrics in studies of food origin. Part 3 Applications to food commodities: Using new analytical approaches to verify the origin of wine; Using new analytical approaches to verify the origin of fish; Using new analytical approaches to verify the origin of honey.



Auditing in the food industryFrom safety and quality to environmental and other auditsEdited by M Dillon, Consultant and C Griffith, University of Wales Institute, UK


‘This book will be helpful as a training tool.’Food Science and Technology



Robotics and automation in the food industryCurrent and future technologiesEdited by D Caldwell, Italian Institute of Technology, Italy


The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimizing process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. Part one introduces key technologies and significant areas of development, including automatic process control, sensors, wireless applications and robotics in the food industry. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automatic control, sorting, processing and packaging or a variety of food types are reviewed, before a final discussion on automation for a sustainable food industry.

CONTENTSPart 1 Introduction, key technologies and significant areas of development: Automatic process control for the food industry: An introduction; Robotics in the food industry: An introduction; Sensors for automated food process control: An introduction; Machine vision in the food industry; Optical sensors and online spectroscopy for automated quality and safety inspection of food products; Supervisory control and data acquisition (SCADA) and related systems for automated process control in the food industry: An introduction; Gripper technologies for food industry robots; Wireless sensor networks (WSNs) in the agricultural and food industries; Intelligent quality control systems in food processing based on fuzzy logic; Advanced methods for the control of food processes: The case of bioconversion in a fed-batch reactor. Part 2 Robotics and automation in particular unit operations and industry sectors: Automation and robotics for bulk sorting in the food industry; Automatic control of food chilling and freezing; Robotics and automation in meat processing; Robotics and automation in the poultry industry: Current technology and future trends; Robotics and automation in seafood processing; Robotics and automation in the fresh produce industry; Robotics and automation for packaging in the confectionery industry; Automatic control of batch thermal processing of canned foods; Automation for a sustainable food industry: Computer aided analysis and control engineering methods.



Computer vision technology in the food and beverage industriesEdited by D-W Sun, University College Dublin, Ireland


The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two reviews computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three.

CONTENTSPart 1 An introduction to computer vision in the food and beverage industries: Computer vision and infrared techniques for image acquisition in the food and beverage industries; Hyperspectral and multispectral imaging in the food and beverage industries; Tomographic techniques for computer vision in the food and beverage industries; Image processing techniques for computer vision in the food and beverage industries. Part 2 Computer vision applications in food and beverage processing operations/technologies: Computer vision in food processing: An overview; Computer vision for automatic sorting in the food industry; Computer vision for foreign body detection and removal in the food industry; Automated cutting in the food industry using computer vision; Image analysis of food microstructure. Part 3 Current and future applications of computer vision for quality control and processing of particular products: Computer vision in the fresh and processed meat industries; Real-time ultrasound (RTU) imaging methods for quality control of meats; Computer vision in the poultry industry; Computer vision in the fish industry; Fruit, vegetable and nut quality evaluation and control using computer vision; Grain quality evaluation by computer vision; Computer vision in the bakery industry; Development of multispectral imaging systems for quality evaluation of cereal grains and grain products.



NEW

Quality


Food chain integrityA holistic approach to food traceability, safety, quality and authenticityEdited by J Hoorfar, National Food Institute, Denmark, K Jordan, Teagasc, F Butler, University College Dublin, Ireland and R Prugger, Technoalimenti S.C.p.A., Italy

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 212CONTENTSPart 1 Tracing and tracking in the food chain: The role of service orientation in future web-based food traceability systems; Biotracing: A new integrated concept in food safety; Using stochastic simulation to evaluate the cost-effectiveness of traceability systems: The case of quality control in a fresh produce supply chain; Preventing and mitigating food bioterrorism. Part 2 Food safety and quality: Understanding and monitoring pathogen behaviour in the food chain; Foodborne viruses: Understanding the risks and developing rapid surveillance and control measures; Ranking hazards in the food chain; Continuous temperature monitoring along the chilled food supply chain; Emerging safety and quality issues in compound feeds with implications for human foods; Improving microbial safety in the beef production chain; Animal welfare: An essential component in food safety and quality. Part 3 Authenticity and origin of food products: Detection and traceability of genetically modified organisms in food supply chains; The relevance of sampling for the control of genetically modified organisms in the agri-food chain; New approaches to determining the origin of food; Tracing fish and fish products from ocean to fork using advanced molecular technologies. Part 4 Consumer views and future trends: Communicating food and food chain integrity to consumers: lessons from European research; The role of traceability in restoring consumer trust in food chains; Future trends in food chain integrity. Part 5 Appendix: Project abstracts.



Sensory analysis for food and beverage quality controlA practical guideEdited by D Kilcast, Consultant, Food and Beverage Sensory Quality, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 191CONTENTSPart 1 Designing a sensory quality control program: Designing a sensory quality control program; Selection and management of staff for sensory quality control; Proficiency testing of sensory panels. Part 2 Methods for sensory quality control and analysis of results: Sensory methods for quality control; Establishing product sensory specifications; Combining instrumental and sensory methods in food quality control; Statistical approaches to sensory quality control. Part 3 Sensory quality control in practice: Using sensory techniques for shelf-life assessment; Sensory quality control for taint prevention; Sensory quality definition of food ingredients; Sensory quality control in the chilled and frozen ready meal, soup and sauce sectors; Sensory quality control in the wine industry; Sensory quality control of distilled beverages; Sensory quality control of fresh produce; Sensory quality management of fish; Sensory quality control in food service; Sensory quality control of consumer goods other than food.



Delivering performance in food supply chainsEdited by C Mena, Cranfield University and G Stevens, GCS Consulting, UK


‘The most valuable and comprehensive resource I’ve been exposed to for defining and managing food supply chains and taking them to a whole new level’Luis Cuellar, Supply Chain Director, Unilever

North America

CONTENTSDelivering performance in food supply chains: An introduction. Part 1 Managing relationships in the food supply chain: Performance measurement in the management of food supply chain relationships; Living with power imbalance in the food supply chain; Supplier safety assessment in the food supply chain and the role of standards; Understanding innovation in food supply chains. Part 2 Aligning supply and demand in food supply chains: Sales and operations planning for the food supply chain: Case study; Food supply chain planning, auditing and performance analysis; Aligning marketing and sourcing strategies for competitive advantage in the food industry. Part 3 Managing processes efficiently and effectively in the food supply chain: Value chain analysis of the UK food sector; Improving responsiveness in food supply chains; Reducing product losses across the food supply chain; Methods for assessing time and cost in a food supply chain; Improving food distribution performance through integration and collaboration in the supply chain. Part 4 Maintaining quality and safety in food supply chains: Enhancing consumer confidence in food supply chains; Quality and safety standards in food supply chains; Developments in quality management systems for food production chains. Part 5 Using technology effectively in food supply chains: Role of diagnostic packaging in food supply chain management; Advances in the cold chain to improve food safety, food quality and the food supply chain; Simulation modelling for food supply chain redesign; The adoption of e-business solutions in food supply chains; Radio frequency identification (RFID) as a catalyst for improvements in food supply chain operations. Part 6 Delivering food sustainably and responsibly: Reducing the external costs of food distribution in the United Kingdom; Fair trade and beyond: Voluntary standards and sustainable food supply chains; Trends in food supply chain management.



Rapid and on-line instrumentation for food quality assuranceEdited by I Tothill, Cranfield University, UK


‘…an excellent text to both the trainee food technologist and the experienced technologist.

The text clearly achieves its aims and will provide the food industry with a good point of reference prior to implementation of new approaches to food safety and quality monitoring.’

Read and Digest424 pages 234 x 156mm (6 x 9) hardback 2003ISBN: 978 1 85573 674 0 E-ISBN: 978 1 85573 710 5


Improving traceability in food processing and distributionEdited by I Smith and A Furness, AIM Europe, UK


‘...gives food industry managers an expert look at the legal requirements on traceability and the strategies and tools available to fulfill them.’

foodproductiondaily.com272 pages 234 x 156mm (6 x 9) hardback 2006ISBN: 978 1 85573 959 8 E-ISBN: 978 1 84569 123 3


Food authenticity and traceabilityEdited by M Lees, Eurofins, France


‘…provides a wealth of information suitable for a very broad range of readers.’



Total quality assurance for the food industriesThird editionW A Gould, formerly Ohio State University, USA and R W Gould452 pages 234 x 156mm (6 x 9) hardback 2001ISBN: 978 1 84569 600 9 E-ISBN: 978 1 84569 615 3


EU food lawA practical guideEdited by K Goodburn, Chilled Food Association, UK



Food process modellingEdited by L M M Tijskens, Wageningen University, The Netherlands, M L A T M Hertog, Massey University, New Zealand and B M Nicolai, Katholieke Universiteit Leuven, Belgium



Quality


Advances in magnetic resonance in food scienceP S Belton, Institute of Food Science, B P Hills and G A Webb, University of Surrey, UK304 pages 234 x 156mm (6 x 9) hardback 1999ISBN: 978 1 85573 773 0 E-ISBN: 978 1 84569 813 3


Biosensors for food analysisA O Scott, The Tetley Group Limited, UK



Handbook of indices of food quality and authenticityEdited by R S Singhal, P K Kulkarni and D V Reg, University of Bombay, India


‘An invaluable reference guide to those working in the food industry.’

Food Trade Review560 pages 234 x 156mm (6 x 9) hardback 1997ISBN: 978 1 85573 299 5 E-ISBN: 978 1 85573 647 4


Total quality management for the food industriesW A Gould, formerly Ohio State University, USA165 pages 234 x 156mm (6 x 9) hardback 1992ISBN: 978 1 84569 601 6 E-ISBN: 978 1 84569 616 0


Education and training in food scienceEdited by I D Morton and J Lenges240 pages 234 x 173mm (7 x 9) hardback 1991ISBN: 978 1 85573 273 5 E-ISBN: 978 1 84569 820 1


Food policy trends in EuropeNutrition, technology, analysis and safetyEdited by H Deelstra, M Fondu, W Ooghe and R Van Havere248 pages 234 x 173mm (7 x 9) hardback 1991ISBN: 978 1 85573 284 1 E-ISBN: 978 1 84569 832 4


THERMAL PROCESSING TECHNOLOGIES

Handbook of food powdersProcesses and propertiesEdited by B Bhandari, N Bansal, University of Queensland, Australia, M Zhang, Jiangnan University, China and P Schuck, INRA, France


Many food ingredients are supplied in powdered form as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders. Part two focusses on powder properties including surface composition and rehydration. Finally, part three highlights speciality food powders with chapters on dairy powders, fruit and vegetable powders and coating foods with powders.

CONTENTSIntroduction to food powders. Part 1 Processing and handling technologies: Spray drying for food powder production; Freeze drying for food powder production; Roller and drum drying for food powder production; Modelling crystallization in spray drying for food powder production; Grinding for food powder production; Agglomeration/granulation in food powder production; Fluidization in food powder production; Powder mixing in the production of food powders; Handling of food powders: Flow patterns and storage design; Ensuring process safety in food powder production: The risk of dust explosion. Part 2 Powder properties: Powder properties in food production systems; Techniques to analyse particle size of food powders; Surface composition of food powders; Food powder rehydration; Shelf-life of food powders. Part 3 Speciality food powders: Dairy powders; Infant formula powders; Powdered egg; Tea and coffee powders; Fruit and vegetable powders; Rice flour and related products; Culinary powders and speciality products; Microorganisms and enzymes in food powders; Coating foods with powders.



Fundamentals of food processing and technologyW A Gould, formerly Ohio State University, USA128 pages 234 x 156mm (6 x 9) hardback 1997ISBN: 978 1 84569 594 1 E-ISBN: 978 1 84569 609 2


Extrusion problems solvedFood, pet food and feedM N Riaz, Texas A&M University and G J Rokey, Wenger Manufacturing, Inc., USA


‘This is an extremely informative book’Trends in Food Science and Technology

Authored by two leading experts, this book provides responses to over 300 of the most frequently-asked questions about extrusion processing of food, pet food and feed products. The volume is in a unique, practical question-and-answer format and the enquiries are grouped into sections, making it easy for readers to find the information they require quickly. Topics covered include terminology relating to food extrusion, components of an extrusion system, selecting an extruder, the impacts of raw materials on the extrusion process, common problems at different stages of extrusion processing and common problems when using single screw and twin screw extruders, among others.

CONTENTSIntroduction to food and feed extrusion and related terminology; Components of a food or feed extrusion system; Selecting the right type of extruder: Single screw and twin screw extruders for food and feed production; Selecting the right type of extruder: Dry extruders and expanders for food and feed production; Impact of protein, starch, fat and fiber on extruded foods and feeds; Impact of particle size and other ingredients on extruded foods and feeds; Pre-conditioners in food and feed extrusion: Common problems and their solutions; Single screw extruders in food and feed extrusion: Common problems and their solutions; Twin screw extruders in food and feed extrusion: Common problems and their solutions; Die and knife assemblies in food and feed extrusion: Common problems and their solutions; Drying extruded food products: Common problems and their solutions; Practical considerations, rules of thumb and solutions to the most common problems in food and feed extrusion.



Extrusion cookingTechnologies and applicationsEdited by R Guy, Campden and Chorleywood Food Research Association, UK


‘Explodes with detail. ...The editor has harnessed the expertise of the contributors, with a minimum of duplication, to achieve the impossible - the simplification of the complex extruder technologies. …a valued reference work for technologists, students and food manufacturers.’



Technology

NEW


Food processing technologyPrinciples and practiceThird editionP J Fellows, Consultant, UK


‘This book represents excellent value for money.’International Journal of Dairy Technology

‘I congratulate the author on such a comprehensive text on the principles and practice of food processing technology.’

‘I warmly recommend this book to food engineers, students and university professors, and to food industry professionals.’


The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

CONTENTSPart 1 Basic principles: Properties of foods. Part 2 Ambient-temperature processing: Raw material preparation; Size reduction; Mixing and forming; Separation and concentration of food components; Food biotechnology; Irradiation; High-pressure processing; Minimal processing methods under development. Part 3 Processing by application of heat: Heat processing; Heat processing using steam or water; Pasteurisation; Heat sterilisation; Evaporation and distillation; Extrusion; Heat processing using hot air; Smoking; Baking and roasting; Frying; Heat processing by direct and radiated energy. Part 4 Processing by removal of heat: Chilling and modified atmospheres; Freezing; Freeze drying and freeze concentration. Part 5 Post-processing operations: Coating; Packaging; Filling and sealing of containers; Materials handling and process control.

928 pages 244 x 172mm (6 1/2 x 9 1/2) paperback 2009ISBN: 978 1 84569 216 2 E-ISBN: 978 1 84569 634 4


In-pack processed foodsImproving qualityEdited by P Richardson, Campden BRI, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 159CONTENTSPart 1 Advances in packaging formats for in-pack processed foods: Advances in can design and the impact of sterilisation systems on container specifications; Retortable pouches; Improving retortable plastics; Advances in sealing and seaming and methods to detect defects. Part 2 Advances in processing technology: Advances in retort equipment and control systems; The Zinetec ShakaTM retort and product quality; Optimising the processing of flexible containers; Wireless data loggers to study heat penetration in retorted foods; Advances in indicators to monitor production of in-pack processed foods; On-line correction of in-pack processing of foods and validation of automated processes to improve product quality; Neural network method of modelling heat penetration during retorting; The role of Computational Fluid Dynamics in the improvement of rotary thermal processes. Part 3 Safety of in-pack processed foods: Emerging pathogens of concern in in-pack heat processed foods; Foodborne clostridia and the safety of in-pack preserved foods; Hazardous compounds in processed foods. Part 4 Improving the quality of particular in-pack processed products: Use of the natural food preservatives, nisin and natamycin, to reduce detrimental thermal impact on product quality; Novel methods to optimise the quality of in-pack processed fruit and vegetables: High pressure processing; Novel methods to improve the safety and quality of in-pack processed ready-to-eat meat and poultry products; Novel methods to optimise the nutritional and sensory quality of in-pack processed fish products.



The microwave processing of foodsEdited by H Schubert and M Regier, University of Karlsruhe, Germany


‘…written and edited by a wide range of microwave processing experts from around the world.’


‘This book is one to consult for the science and technology of microwave processing of food.’

Microbiology Today 2006

CONTENTSPart 1 Principles: Introducing microwave processing of food: Principles and technologies; Dielectric properties of foods; Measuring the dielectric properties of foods; Microwave heating and the dielectric properties of foods; Microwave processing, Nutritional and sensory quality. Part 2 Applications: Microwave technology for food processing: An overview; Baking using microwave processing; Drying using microwave processing; Blanching using microwave processing; Thawing and tempering using microwave processing; Packaging for microwave foods. Part 3 Measurement and process control: Measuring the heating performance of microwave ovens; Measuring temperature distributions during microwave processing; Improving microwave process control; Maximising uniform head distribution in microwave heating.



Improving the thermal processing of foodsEdited by P Richardson, Campden BRI, UK


‘This is an excellent text for a university library or library of a company where new methods of thermal processing are being used.’

Food Australia

‘…clarity in writing, and presentation of figures and tables.’

IChem Food and Drink Subject Group520 pages 234 x 156mm (6 x 9) hardback 2004ISBN: 978 1 85573 730 3 E-ISBN: 978 1 85573 907 9


FryingImproving qualityEdited by J B Rossell, formerly Leatherhead Food Research, UK


‘The book is easy to read and contains a vast amount of technical, theoretical and practical information of value to people in the industry and to established researchers.’

Lipid Technology382 pages 234 x 156mm (6 x 9) hardback 2001ISBN: 978 1 85573 556 9 E-ISBN: 978 1 85573 642 9


Thermal technologies in food processingEdited by P Richardson, Campden BRI, UK


‘…highly recommended for use by universities and by processors interested in the subject.’



Practical dehydrationSecond editionM Greensmith, former Consultant with the Guinness Peat Group and APV, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 36CONTENTSOrigins, growth and potential of dehydration; Factory organisation; Preparation plant; Dryers; Dehydration of potato products; Dehydration of vegetables; Dehydration of fruits; Spray dried products; Dehydration of meat; The formulation of dehydrated soup; Selection, packaging and storage; Quality control; Economics of dehydration.

288 pages 216 x 153mm hardback 1998ISBN: 978 1 85573 394 7 E-ISBN: 978 1 85573 656 6


Technology


A complete course in canning and related processes 3 Volume SetThirteenth editionEdited by D L Downing, Cornell University, USA

This thirteenth edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

Volume 1: Fundamental information on canningThirteenth editionEdited by D L Downing560 pages 234 x 156mm (6 x 9) hardback 1996ISBN: 978 1 84569 604 7 E-ISBN: 978 1 84569 619 1


Volume 2: Microbiology, packaging, HACCP and ingredientsThirteenth editionEdited by D L Downing512 pages 234 x 156mm (6 x 9) hardback 1996ISBN: 978 1 84569 605 4 E-ISBN: 978 1 84569 620 7


Volume 3: Processing procedures for canned food productsThirteenth editionEdited by D L Downing624 pages 234 x 156mm (6 x 9) hardback 1996ISBN: 978 1 84569 606 1 E-ISBN: 978 1 84569 621 4


Special price for full set of 3 volumes(Volume 1: 560 pages, Volume 2: 512 pages, Volume 3: 624 pages) 234 x 156mm (6 x 9) hardback 1996ISBN: 978 1 84569 603 0 E-ISBN: 978 1 84569 618 4


Unit operations for the food industriesW A Gould, formerly University of Ohio, USA182 pages 234 x 156mm (6 x 9) hardback 1995ISBN: 978 1 84569 602 3 E-ISBN: 978 1 84569 617 7


Food dehydrationA dictionary and guideJ G Brennan, University of Reading, UK196 pages 246 x 189mm (7 1/2 x 10) hardback 1994ISBN: 978 1 85573 360 2 E-ISBN: 978 1 84569 829 4


NON-THERMAL PROCESSING TECHNOLOGIES

Electron beam pasteurization and complementary food processing technologiesEdited by S Pillai, Texas A&M University, USA and S Shayanfar, German Institute of Food Technologies, Germany


Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron beam pasteurization and complementary food processing technologies explores the application of electron beam pasteurisation in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurisation in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.

CONTENTSPart 1 Electron beam pasteurization in food processing: Introduction; Electron beam pasteurization; Labelling and regulatory issues; Integrating electron beam equipment into food processing facilities. Part 2 Complementary food processing technologies: Ohmic heating; Microwave processing of foods; Infra-red heating; High pressure homogenization; Ultrasonication; high pressure processing (HPP); Pulsed electric field (PEF); Modified atmosphere packaging; Active packaging. Part 3 Case studies on the commercial applications of e-beam processing: Hospital foods; Space foods; Phytosanitary treatments of imported fruits; E-beam treatment of ground beef; Future trends in e-beam technology and food processing.



Advances in fermented foods and beveragesImproving quality, technologies and health benefitsEdited by W Holzapfel, Handong Global University, Korea


Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

CONTENTSPart 1 Fermented foods and health: Probiotic fermented foods; Exopolysaccharides; Bioactive peptides; CLA production; Effects of fermentation on phytochemical and antioxidant properties; Traditional functional fermented foods. Part 2 Fermentation microbiology: Identification, enumeration and characterisation; Systems biology and metabolic engineering of LAB; Systems biology and metabolic engineering of yeasts; Isolation, selection and handling of new strains. Part 3 Quality and safety of fermented foods; Flavour; Exopolysaccharides and texture; Biogenic amines and other toxic compounds; Mycotoxins; Biopreservation effects; LAB as antifungals. Part 4 Advances in fermentation technology: Starter cultures; Predictive modelling of beneficial microorganisms; Optimization and control. Part 5 Particular products and approaches towards quality improvement and fermentation control: Cheese; Yoghurt; Meat; Fish; Dough; Soy; Wine; Beer; Vegetable fermentations; Coffee; Cocoa.



Food preservation by pulsed electric fieldsFrom research to applicationEdited by H L M Lelieveld, formerly Unilever R&D, S Notermans, Foundation Food Micro and Innovation and S W H De Haan, Technical University of Delft, The Netherlands


‘…the most complete book on pulsed electric field processing, in particular in the context of food preservation.’

Trends in Food Science and Technology384 pages 234 x 156mm (6 x 9) hardback 2007ISBN: 978 1 84569 058 8 E-ISBN: 978 1 84569 383 1


Technology

NEW

NEW


Microbial decontamination in the food industryNovel methods and applicationsEdited by A Demirci, Pennsylvania State University, USA and M O Ngadi, McGill University, Canada


Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them. Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.

CONTENTSPart 1 Microbial decontamination of different food products: Microbial decontamination of fresh produce; Microbial decontamination of raw and ready-to-eat meats; Microbial decontamination of poultry carcasses; Microbial decontamination of seafood; Microbial decontamination of nuts and spices; Microbial decontamination of juices; Microbial decontamination of milk and dairy products. Part 2 Current and emerging non-chemical decontamination methods: Advances in food surface pasteurisation by thermal methods; Microbial decontamination of food by microwave (MW) and radio frequency (RF); Microbial decontamination of food by power ultrasound; Microbial decontamination of food by irradiation; Microbial decontamination of food by ultraviolet (UV) and pulsed UV light; Microbial decontamination of food by high hydrostatic pressure; Microbial decontamination of food by pulsed electric fields; Microbial decontamination of food by infrared heating; Microbial decontamination of food by non-thermal plasma. Part 3 Current and emerging chemical decontamination methods: Microbial decontamination of food using ozone; Chlorine dioxide for microbial decontamination of food; Electrolyzed oxidizing water for microbial decontamination of food; Organic acids and other chemical treatments for microbial decontamination of food; Dense phase CO2 (DPCD) for microbial decontamination of food. Part 4 Current and emerging packaging technologies and post-packaging decontamination: Packaging technologies and their role in food safety; Emerging methods for post-packaging microbial decontamination of food.



Nanotechnology in the food, beverage and nutraceutical industriesEdited by Q Huang, Rutgers University, USA


‘...contains the most relevant and latest information on nanotechnology in the food, beverage and nutraceutical industries.’

‘I warmly recommend this book to all academics and researchers turning to nanotechnology, as it searches for innovations that could bring safer, healthier and tastier food products to the public.’


Nanotechnology is having a significant impact on food processing. This important book summarises current research on nanotechnologies and the wide range of applications of this technology as well as issues such as safety, regulation and characterisation. After an introductory overview, the first part of the book discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.

CONTENTSPart 1 Processes, material characterization, risks and regulation; An overview of the development and applications of nanoscale materials in the food industry; Potential health risks of nanoparticles in foods, beverages and nutraceuticals; Detecting and characterizing nanoparticles in food, beverages and nutraceuticals; Regulatory frameworks for food nanotechnologies; Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale; Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications. Part 2 Applications of nanotechnology in the food, beverage and nutraceutical industries: Improving food sensory and nutritional quality through nanostructure engineering; Nanocapsules as delivery systems in the food, beverage and nutraceutical industries; Association colloids as delivery systems; Fabrication, characterization and properties of food nanoemulsions; Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods; Nanocomposite food and beverage packaging materials; Electrospun fibers: Fabrication, functionalities and potential food industry applications; Milk nanotubes: Technology and potential applications; Nano- and micro-engineered membranes: Principles and applications in the food and beverage industries.



Robotics and automation in the food industryCurrent and future technologiesEdited by D Caldwell, Italian Institute of Technology, Italy


The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimizing process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. Part one introduces key technologies and significant areas of development, including automatic process control, sensors, wireless applications and robotics in the food industry. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automatic control, sorting, processing and packaging of a variety of food types are reviewed, before a final discussion on automation for a sustainable food industry.

CONTENTSPart 1 Introduction, key technologies and significant areas of development: Automatic process control for the food industry: An introduction; Robotics in the food industry: An introduction; Sensors for automated food process control: An introduction; Machine vision in the food industry; Optical sensors and online spectroscopy for automated quality and safety inspection of food products; Supervisory control and data acquisition (SCADA) and related systems for automated process control in the food industry: An introduction; Gripper technologies for food industry robots; Wireless sensor networks (WSNs) in the agricultural and food industries; Intelligent quality control systems in food processing based on fuzzy logic; Advanced methods for the control of food processes: The case of bioconversion in a fed-batch reactor. Part 2 Robotics and automation in particular unit operations and industry sectors: Automation and robotics for bulk sorting in the food industry; Automatic control of food chilling and freezing; Robotics and automation in meat processing; Robotics and automation in the poultry industry: Current technology and future trends; Robotics and automation in seafood processing; Robotics and automation in the fresh produce industry; Robotics and automation for packaging in the confectionery industry; Automatic control of batch thermal processing of canned foods; Automation for a sustainable food industry: Computer aided analysis and control engineering methods.



Technology


Advances in meat, poultry and seafood packagingEdited by J P Kerry, University College Cork, Ireland


Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.

CONTENTSPart 1 Safety and quality of packaged meat, poultry and seafood: Major microbiological hazards associated with packaged fresh and processed meat and poultry; Major microbial hazards associated with packaged seafood; Sensory and quality properties of packaged fresh and processed meats; Sensory properties of packaged fresh and processed poultry meat; Sensory and quality properties of packaged seafood. Part 2 Developments in vacuum and modified atmosphere packaging of meat, poultry and seafood: Advances in the packaging of fresh and processed meat products; Advances in vacuum and modified atmosphere packaging of poultry products; Advances in bulk packaging for the transport of fresh fish; Advances in vacuum and modified atmosphere packaging of fish and crustaceans; Advances in vacuum and modified atmosphere packaging of shellfish; Solubility of carbon dioxide in muscle foods and its use to extend the shelf life of packaged products. Part 3 Other packaging methods for meat, poultry and seafood products: Packaging of retort-processed seafood, meat and poultry; Packaging for frozen meat, seafood and poultry products; Advances in the manufacture of sausage casings; Packaging of ready-to-serve and retail-ready meat, poultry and seafood products; In-package pasteurization of ready-to-eat meat and poultry products. Part 4 Emerging packaging techniques and labelling: Environmentally-compatible packaging of muscle foods; Antimicrobial and antioxidant active packaging for meat and poultry; Edible films for meat, poultry and seafood; Application of smart packaging systems for conventionally packaged muscle-based food products; Traceability in the meat, poultry and seafood industries; Labelling of meat, poultry, seafood and their products in the EU; Food packaging laws and regulation with particular emphasis to meat, poultry and fish.



Encapsulation technologies and delivery systems for food ingredients and nutraceuticalsEdited by N Garti, The Hebrew University of Jerusalem, Israel and D J McClements, University of Massachusetts, Amherst, USA


Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key requirements, challenges and systems involved in food ingredient and nutraceutical delivery systems. Processing technology approaches to the production of encapsulation and delivery systems are the focus of part two, and part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems. Finally, part four reviews characterization and applications of delivery systems.

CONTENTSPart 1 Requirements for food ingredient and nutraceutical delivery systems: Requirements for food ingredient and nutraceutical delivery systems; Challenges in developing delivery systems for food additives, nutraceuticals and dietary supplements; Interaction of food ingredient and nutraceutical delivery systems with the human gastrointestinal tract. Part 2 Processing technology approaches to produce encapsulation and delivery systems: Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation; Spray cooling and spray chilling for food ingredient and nutraceutical encapsulation; Coextrusion for food ingredients and nutraceutical encapsulation: Principles and technology; Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compounds; Microencapsulation methods based on biopolymer phase separation and gelation phenomena in aqueous media. Part 3 Physicochemical approaches to produce encapsulation and delivery systems: Micelles and microemulsions as food ingredient and nutraceutical delivery systems; Biopolymeric amphiphiles as food ingredient and nutraceutical delivery systems; Liposomes as food ingredients and nutraceutical delivery systems; Colloidal emulsions and particles as micronutrient and nutraceutical delivery systems; Structured oils and fats (organogels) as food ingredient and nutraceutical delivery systems; Hydrogel particles and other novel protein-based methods for food ingredient and nutraceutical delivery systems. Part 4 Characterization and applications of delivery systems: An industry perspective on the advantages and disadvantages of different flavour delivery systems; An industry perspective on the advantages and disadvantages of different fish oil delivery systems; An industry perspective on the advantages and disadvantages of iron micronutrient delivery systems; Properties and applications of different probiotic delivery systems.



Case studies in novel food processing technologiesInnovations in processing, packaging, and predictive modellingEdited by C J Doona, US Army Natick Soldier RD&E Center, K Kustin, Brandeis University and F E Feeherry, US Army Natick Soldier RD&E Center, USA


‘... a very good reference book for new food technology.’


CONTENTSIntroduction to non-thermal food pasteurisation processes. Part 1 Case studies in HPP and PEF processing of food: Commercial HPP of ham at Esteban Espuña; HHP processing of fruit juices and smoothies; PEF systems for commercial food and juice processing; The environmental impact of PEF treatment and HPP. Part 2 Case studies in other novel food processing techniques: Industrial applications of high power ultrasonics; The potential of novel IR food processing technologies; Validation and commercialisation of dense phase carbon dioxide processing for orange juice; Progress and issues with the commercialisation of cool plasma; Commercial applications of ozone in food processing; Novel technologies for the decontamination of fruits and vegetables. Part 3 Case studies in food preservation using antimicrobials, novel packaging and storage techniques: Use of natamycin on baked goods; Commercial application of oxygen depleted atmospheres for food preservation; Commercialisation of TTIs for foods; Development of a nanocomposite meal bag for individual military rations. Part 4 Innovations in advanced food processing techniques and predictive microbial models: Case studies: Commercial developments in in-container retort technology; Industrial microwave heating of food: Principles and three case studies of commercialisation; Irradiation of fresh fruit and vegetables; Consumer acceptance and marketing of irradiated meat; Comparing the effectiveness of thermal and non-thermal food preservation processes; A case study in military ration foods: The Quasi-chemical model and a novel accelerated three-year challenge test.



Freeze-drying of pharmaceutical and food productsT-C Hua, B-L Liu, Shanghai University of Science and Technology, China and H Zhang


‘It is indeed rare to find such diverse freeze-drying issues brought together in a single volume and the authors should be recognised for their efforts in compiling such a wide range of examples.’


CONTENTSFundamentals of freeze drying; Heat-mass transfer analyses and modeling for drying process; Equipment of freeze drying; Freeze drying of food; Protective agent and additives for freeze-drying of pharmaceutical products; Freeze drying of pharmaceuticals; Disinfection, sterilization and valiation.

Published in association with Science Press



Technology


Separation, extraction and concentration processes in the food, beverage and nutraceutical industriesEdited by S Rizvi, Cornell University, USA



Delivery and controlled release of bioactives in foods and nutraceuticalsEdited by N Garti, The Hebrew University of Jerusalem, Israel



Novel enzyme technology for food applicationsEdited by R Rastall, University of Reading, UK


‘...a remarkable collection of essays by specialists in enzyme research.’

Brewers Guardian336 pages 234 x 156mm (6 x 9) hardback 2007ISBN: 978 1 84569 132 5 E-ISBN: 978 1 84569 371 8


Food preservation techniquesEdited by P Zeuthen, Consultant and L Bøgh-Sørensen, Danish Veterinary and Food Administration, Denmark



Minimal processing technologies in the food industriesEdited by T Ohlsson, formerly SIK and N Bengtsson, Consultant, Sweden



High pressure food science, bioscience and chemistryN S Isaacs, University of Reading, UK514 pages 234 x 156mm (6 x 9) hardback 1998ISBN: 978 1 85573 823 2 E-ISBN: 978 1 84569 837 9


Food irradiationA reference guideV M Wilkinson, formerly Leatherhead Food Research and G Gould, formerly Unilever Research, UK


‘This reference guide is most valuable to the food industry, research institutions, academia, trade and consumer organisations. No library will be complete without it.’

Paisan Loaharanu, FAO/IAEA Division for Nuclear Techniques in Food

180 pages 246 x 189mm (7 1/2 x 10) hardback 1996ISBN: 978 1 85573 359 6 E-ISBN: 978 1 85573 635 1


Separation processes in the food and biotechnology industriesPrinciples and applicationsEdited by A S Grandison and M J Lewis, University of Reading, UK



Encapsulation and controlled releaseD R Karsa, Akcros Chemicals and R A Stephenson, Chemical Consultant, UK



Physical properties of foods and food processing systemsM J Lewis, University of Reading, UK


‘An excellent choice as a textbook.’Food Technology

480 pages 234 x 173mm (7 x 9) paperback 1990ISBN: 978 1 85573 272 8 E-ISBN: 978 1 84569 842 3


PACKAGING

Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG)Markets, materials and technologiesEdited by N Farmer, Consultant, UK


Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Current trends in packaging are introduced, before varied packaging options and the role these play in augmenting and securing the consumer brand experience are discussed. Innovations and trends in plastic, bioplastics, metal, paper and paperboard packaging are explored, along with regulatory and legislative frameworks, developments in nanotechnology, smart and interactive packaging, and potential future trends.

CONTENTSPresent status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods; Modified atmosphere packaging and other active packaging systems for food, beverages and other fast-moving consumer goods; Augmenting and securing the consumer brand experience through smart and intelligent packaging for food, beverages and other fast-moving consumer goods; Developments in plastic materials and recycling systems for packaging food, beverages and other fast-moving consumer goods; Developments in bioplastic materials for packaging food, beverages and other fast-moving consumer goods; Innovations and trends in metal packaging for food, beverages and other fast-moving consumer goods; Paper and paperboard innovations and developments for the packaging of food, beverages and other fast-moving consumer goods; International environmental and sustainability regulatory and legislative frameworks for the packaging of food, beverages and other fast-moving consumer goods; Nanotechnology and the packaging of food and other fast-moving consumer goods; Smart and interactive packaging developments for enhanced communication at the packaging/user interface; The future: Global trends and analysis for the international packaging market in relation to the speed of impact of packaging innovation and likely material changes.



Technology

NEW


Emerging food packaging technologiesPrinciples and practiceEdited by K L Yam, Rutgers University, USA and D S Lee, Kyungnam University, South Korea


‘Overall, the book provides a wide range of information.’


Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability. Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobial and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of biobased polymers in the production of smarter, environmentally-compatible packaging.

CONTENTSEmerging food packaging technologies: An overview. Part 1 Developments in active packaging: Controlled release food and beverage packaging; Active antimicrobial food and beverage packaging; Active nanocomposites for food and beverage packaging; Edible chitosan coatings for fresh and minimally processed foods; Flavor-release food and beverage packaging; Emerging packaging technologies for fresh produce. Part 2 Intelligent packaging and the consumer/packaging interface: Intelligent packaging to enhance food safety and quality; Radio-frequency identification (RFID) for food and beverage packaging applications; Advances in freshness and safety indicators in food and beverage packaging; Improving the consumer/packaging interface: Smart packaging for enhanced convenience, functionality and communication; Tamper-evident food and beverage packaging. Part 3 Developments in packaging materials: Nanocomposites for food and beverage packaging; Emerging coating technologies for food and beverage packaging materials; Light-protective packaging materials for foods and beverages; Packaging materials for non-thermal processing of food and beverages; Safety and regulatory aspects of plastics as food packaging materials. Part 4 Environmentally compatible food packaging: Eco-design of food and beverage packaging; Life cycle assessment (LCA) of food and beverage packaging; Smarter packaging for consumer food waste reduction; Utilization of biobased polymers in food packaging: Assessment of materials, production and commercialization.



Packaging technologyFundamentals, materials and processesEdited by A Emblem, University of the Arts London and H Emblem, Environmental Packaging Solutions, UK

Packaging is a complex and wide-ranging subject. Comprehensive in scope and authoritative in its coverage, Packaging technology provides the ideal introduction and reference for both students and experienced packaging professionals. Part one provides a context for the book, discussing fundamental issues relating to packaging such as its role in society and its diverse functions, the packaging supply chain and legislative, environmental and marketing issues. Part two reviews the principal packaging materials such as glass, metal, plastics, paper and paper board. It also discusses closures, adhesives and labels. The final part of the book discusses packaging processes, from design and printing to packaging machinery and line operations, as well as hazard and risk management in packaging.

CONTENTSPart 1 Packaging fundamentals: Packaging and society; The packaging supply chain; Packaging functions; Packaging legislation; Packaging and environmental sustainability; Packaging and marketing. Part 2 Packaging materials and components: Glass packaging; Rigid metal packaging; Aluminium foil packaging; Paper and paper board packaging; Corrugated board packaging; Basics of polymer chemistry for packaging materials; Plastics properties for packaging materials; Plastics manufacturing processes for packaging materials; Packaging closures; Adhesives for packaging; Labels for packaging. Part 3 Packaging processes: Packaging design and development; Printing for packaging; Packaging machinery and line operations; Hazard and risk management in packaging.

Published in association with IOP: The Packaging Society



Novel food packaging techniquesEdited by R Ahvenainen, formerly VTT Biotechnology, Finland


‘…designed to be of interest to a wide readership including those working in research into food technology, food packaging development and legislation as well as academia.’


‘This is an excellent book. …recommended as a must for any packaging technologist.’

‘…excellent introduction that provides a very useful section on sources of further information and advice as well as an extensive reference section.’

Food Technology in New Zealand400 pages 234 x 156mm (6 x 9) hardback 2003ISBN: 978 1 85573 675 7 E-ISBN: 978 1 85573 702 0








Technology


Biaxial stretching of filmPrinciples and applicationsEdited by M T DeMeuse, Consultant, USA

Biaxial stretching of film is used for a range of applications. Many products ranging from food packaging to packages for fresh cut produce are produced by this process. The first set of chapters in this important book review the fundamental principles of biaxial stretching. Emphasis is placed on the technology as well the different types of polymers used. The second collection of chapters examine applications for the process, including product labels, snack packaging and synthetic paper. The book includes a discussion of future applications for biaxial stretching of film.



Multifunctional and nanoreinforced polymers for food packagingEdited by J M Lagarón, Spanish Council for Scientific Research (CSIC), Spain

Multifunctional and nanoreinforced polymers for food packaging provides a comprehensive review of polymers for use in packaging with more than one functional purpose. Recent developments in multifunctional polymers and nanoreinforced polymers provide the opportunity to produce active packaging, in addition to increasing the shelf life of products. The book focuses on the materials science and engineering of multifunctional polymers intended for use in food packaging.

CONTENTSMultifunctional and nanoreinforced polymers for food packaging. Part 1 Nanofillers for plastics in food packaging: Multifunctional nanoclays for food contact applications; Hydrotalcites in nanobiocomposites; Cellulose nanofillers for food packaging; Electrospun nanofibers for food packaging applications. Part 2 High barrier plastics for food packaging: Mass transport and high barrier properties of food packaging polymers; Ethylene-norbornene copolymers and advanced single-site polyolefins; Advances in polymeric materials for modified atmosphere packaging (MAP); Nylon-MXD6 resins for food packaging; Ethylene-vinyl alcohol copolymers; High barrier plastics using nanoscale inorganic films; Functional barriers against migration for food packaging. Part 3 Active and bioactive plastics: Silver-based antimicrobial polymers for food packaging; Incorporation of chemical antimicrobial agents into polymeric films for food packaging; Natural extracts in plastic food packaging; Biaoctive food packaging strategies. Part 4 Nanotechnology in sustainable plastics for food packaging: Polylactic acid (PLA) nanocomposites for food packaging applications; Polyhydroxyalkanoates (PHAs) for food packaging; Starch based polymers for food packaging; Chitosan polysaccharide in food packaging applications; Carragenan polysaccharides for food packaging; Protein-based resins for packaging; Wheat gluten (WG)-based materials for food packaging; Safety and regulatory aspects of plastics as food packaging materials.



Development of packaging and products for use in microwave ovensEdited by M W Lorence and P S Pesheck, General Mills, USA

CONTENTSPart 1 Principles. Part 2 Microwave packaging materials and design. Part 3 Product development, packaging and oven safety. Part 4 Modeling of microwave heatings.



Environmentally compatible food packagingEdited by E Chiellini, University of Pisa, Italy


‘...well-structured, very informative and detailed book. An excellent read and reference not only for professionals in the food industry!’

Nova Institute592 pages 234 x 156mm (6 x 9) hardback 2008ISBN: 978 1 84569 194 3 E-ISBN: 978 1 84569 478 4


In-pack processed foodsImproving qualityEdited by P Richardson, Campden BRI, UK



Chemical migration and food contact materialsEdited by K Barnes, R Sinclair, Food Standards Agency, UK and D Watson, formerly Food Standards Agency, UK


‘This volume represents one of the essential references for scientists and professionals in food packing manufacture and food processing, as well as all those concerned with assessing the safety of food.’

Advances in Food Science480 pages 234 x 156mm (6 x 9) hardback 2006ISBN: 978 1 84569 029 8 E-ISBN: 978 1 84569 209 4


FUNCTIONAL FOODS AND NUTRITION

Dietary supplementsSafety, efficacy and qualityEdited by K Berginc and S Kreft, University of Ljubljana, Slovenia


Dietary supplements made from foods, herbs and their constituents are a rapidly growing market sector. Consumers often view food supplements as ‘natural’ and therefore safe, however supplements are regulated as foods rather than as pharmaceuticals and so are not as closely monitored as may be necessary. With the commercial market in these products growing, this book provides essential research into their safety, efficacy and potential risk of interaction with pharmaceuticals. Following an introductory chapter, part one covers the chemical composition, manufacture and regulation of dietary supplements. Part two looks at the effectiveness of different types of dietary supplement and methods of evaluation. Finally, part three focuses on supplement safety.

CONTENTSPart 1 Composition and regulation of dietary supplements: Market analysis; Composition; Labelling and health claims; Good manufacturing practice; Legislation. Part 2 Measuring the efficacy of dietary supplements: Methods of evaluation; Antioxidants; Phytochemicals; Vitamins and minerals; Pro- and prebiotics; Amino acids; Fibre; Lipids. Part 3 Safety: Methods for safety and quality control of botanicals; Methods for safety and quality control of vitamins and minerals; Methods for safety and quality control of probiotics and protein; Pharmacokinetic drug-supplement interactions; Pharmacodynamic drug-supplement interactions; Contraindications; Future trends.



Food diet and obesityEdited by D Mela, Unilever Health Institute, The Netherlands


‘Worth an Academy Award.’Food and Beverage Reporter

‘…this is a timely book that brings together much wide-ranging information to provide a useful, comprehensive and scholarly overview of a most important topic.’

British Journal of Nutrition544 pages 234 x 156mm (6 x 9) hardback 2005ISBN: 978 1 85573 958 1 E-ISBN: 978 1 84569 054 0



NEW


Metabolomics as a tool in nutritional researchEdited by J-L Sebedio, INRA, France and L Brennan, UCD, Ireland


Metabolomics is a multidisciplinary science used to understand the ways in which nutrients from food are used in the body and how this can be optimised and targeted at specific nutritional needs. Metabolomics as a tool in nutritional research provides a review of the uses of metabolomics in nutritional research. Chapters cover the most important aspects of the topic such as analysis techniques, bioinformatics and integration with other ‘omic’ sciences such as proteomics and genomics. The final chapters look at the impact of exercise on metabolomic profiles and future trends in metabolomics for nutrition research.

CONTENTSChallenges in nutritional metabolomics; Analytical platforms; Lipidomics and nutritional research; Bioinformatics and global metabolic network plasticity; Metabotyping; Biomarkers of metabolic dysfunction; Integration of metabolomic data; Influence of microbiota; Metabolomics to evaluate food intake and utilization in nutritional epidemiology; Impact of exercise; Metabolomics and nutritional challenge tests; Future perspectives.



Human milk biochemistry and infant formula manufacturing technologyEdited by M Guo, University of Vermont, USA


Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control.

CONTENTSHuman milk biochemistry; Bioactive components in human milk; Changes in composition of human milk; Human milk banking; Infant formula formulation guidelines; Infant formula ingredients selection; Infant formula processing technology; Component interactions and processing damages; Infant formula quality control; Infant formula products regulations; Infant formula analysis; Infant formula and allergy.



Textbook of public health nutritionS Vir, formerly Unicef, India

The objective of the book is to provide students and researchers with information on the current global scenario regarding the well-known public health nutrition problems as well as to update them with the new emerging problems such as nutrition in reference to AIDS, non-communicable diseases and emerging situations.

CONTENTSPrinciples of epidemiology and epidemiologic methods; Nutrition epidemiology for developing countries; Under nutrition in children; Dual nutrition burden in woman: Causes, consequences, and control measures; Measuring under nutrition and over nutrition in children; Essential new-born care and child survival; Integrating breastfeeding in public health programming- scientific facts, current status and future directions; Complementary feeding of infants and young children; Diarrhea and under nutrition; Severe acute malnutrition in children; Prevention and management of overweight and obesity in children; Vitamin A deficiency: Prevention and control; Vitamin A prevention and control programme in India – past efforts and current status; Iodine deficiency and iodine deficiency disorders (IDD) control program; National iodine deficiency disorders control programme of India; Iron deficiency and iron deficiency anemia in young children; Nutritional anemia during pregnancy, early childhood and adolescence: The critical development periods; Iron deficiency and iron deficiency anemia in adolescent girls; Addressing micronutrient malnutrition through food fortification; Agriculture, food and nutrition security; Food and nutrition in natural and manmade disasters; Nutrition for the aged; Nutrition related non-communicable chronic disorders; Planning result- oriented public health nutrition programs: Theory and practice; Monitoring and evaluation of public health nutrition programmes; Nutrition- Health education and communication for improving women and child nutrition; Reducing malnutrition: An analysis of the integrated Child Development Services (ICDS) scheme; National Rural Health Mission.

A Woodhead Publishing India title



Public health nutrition in developing countries(Two volume set)Edited by S Vir, formerly Unicef, India

CONTENTSSection 1 Epidemiology. Section 2 Malnutrition in women and children. Section 3 Micronutrient deficiency disorders: A. Vitamin A deficiency disorders (VADD); B. Iodine deficiency disorders; C. Nutritional anaemia; D. Zinc nutrition; E. Food fortification. Section 4 Food, nutrition and health programmes. Section 5 Nutrition in emergencies and disasters. Section 6 Geriatric nutrition. Section 7 Chronic degenerative diseases. Section 8 Programme planning and implementation. Section 9 India programmes.


(2 volume set)1324 pages 234 x 156mm (6 x 9) hardback 2011ISBN: 978 0 85709 004 1 E-ISBN: 978 0 85709 390 5


Foods, nutrients and food ingredients with authorised EU health claimsVolume 1Edited by M J Sadler, MSJR Associates, UK


This book provides a comprehensive overview of foods and food substances that have achieved approved health claims in Europe under Regulation EC 1924/2006. Chapters cover properties and applications of each ingredient, evidence for the health claim and how it benefits consumers, the importance of each claim in product development and marketing and regulatory issues such as conditions of use.

CONTENTSPart 1 Regulatory background: Introduction; Regulation of health claims in Europe. Part 2 Authorised reduction of disease risk, children’s health claims: Barley and oat beta-glucans; Xylitol and sugar-free chewing gum; Authorised children’s development and health claims; Water-soluble tomato concentrate. Part 3 Ingredients with permitted general function claims: Choline; Creatine; Intense sweeteners and sugar replacers; Lactase enzyme and live yoghurt cultures; Polyphenols in olives; Resistant starch. Part 4 Foods and nutrients with permitted health claims: Betaine; Vitamins and minerals; Fatty acid replacements; Fatty acids; Proteins; Walnuts; Carbohydrate-electrolyte solutions; VLCD and meal replacements; Water and hydration.



Delivery and controlled release of bioactives in foods and nutraceuticalsEdited by N Garti, The Hebrew University of Jerusalem, Israel

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 154CONTENTSPart 1 The effectiveness of controlled release and delivery systems: Assessing the bioavailability of nutraceuticals; Structure of the gastrointestinal mucus layer and implications for controlled release and delivery of functional food ingredients; Testing the effectiveness of nutrient delivery systems; Lyotropic liquid crystals as delivery vehicles for food ingredients. Part 2 Materials and techniques for controlled release and delivery of nutrients: Structured lipids as delivery systems; Micro- and nano-emulsions for delivery of functional food ingredients; Emulsion droplet interfacial engineering to deliver bioactive lipids into functional foods; Lipid self-assembled particles for the delivery of nutraceuticals; Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food; Food-protein-derived materials and their use as carriers and delivery systems for active food components; Starch as an encapsulation material to control digestion rate in the delivery of active food components. Part 3 Delivery and controlled release of particular nutraceuticals: Encapsulation and controlled release of antioxidants and vitamins; Encapsulation and controlled release of folic acid; Encapsulation of probiotics; Encapsulation of fish oils; Encapsulation approaches for proteins. Part 4 Regulatory issues and future trends: Regulatory aspects of nutrient delivery systems; The future of controlled release and delivery technologies.




NEW NEW NEW

NEW


Food enrichment with omega-3 fatty acidsEdited by C Jacobsen, N S Nielsen, A Frisenfeldt Horn and A-D Moltke Sørensen, Technical University of Denmark, Denmark


Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area. Part one reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids. Finally, part four highlights new directions in the field.

CONTENTSPart 1 Background to omega-3 food enrichment: Nutritional benefits of omega-3 fatty acids; Sources of omega-3 fatty acids. Part 2 Stabilisation of fish oil and foods enriched with omega-3 fatty acids: Impact of extraction, refining and concentration stages on the stability of fish oil; Stabilization of omega-3 oils and enriched foods using antioxidants; Stabilization of omega-3 oils and enriched foods using emulsifiers; Spray drying and encapsulation of omega-3 oils; Analysis of omega-3 fatty acids in foods and supplements. Part 3 Food enrichment with omega-3 fatty acids: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids; Egg enrichment with omega-3 fatty acids; Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal diet; Enrichment of baked goods with omega-3 fatty acids; Enrichment of emulsified foods with omega-3 fatty acids; Enrichment of infant formula with omega-3 fatty acids. Part 4 New directions: Algal oil as a source of omega-3 fatty acids; Labelling and claims in foods containing omega-3 fatty acids.



Reducing salt in foodsPractical strategiesEdited by D Kilcast, Consultant and F Angus, Leatherhead Food Research, UK


‘…a really comprehensive reference book for all professionals dealing with various points of view with the role of salt and its reduction in foods.’



Fibre-rich and wholegrain foodsImproving qualityEdited by J Delcour, KU Leuven, Belgium and K Poutanen, VTT, Finland


Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain foods reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. Part two goes on to discuss dietary fibre in a range of sources, before part three explores methods for improving the quality of fibre-rich and wholegrain foods.

CONTENTSPart 1 Introductory issues: Definitions, regulations and health claims associated with dietary fibre and wholegrain foods; Dietary fibre analysis in foods; Health aspects of dietary fibre; Wholegrain foods and health; The range of fibre dietary ingredients and a comparison of their technical functionality; Consumption and consumer challenges of wholegrain foods. Part 2 Dietary fibre sources: Improving the content and composition of dietary fibre in wheat; Cereal brans as dietary fibre ingredients; Vegetable, fruit and potato fibres. Part 3 Improving the quality of fibre-rich and wholegrain foods: Cereal products: Fibre-enriched and wholegrain breads; Performance of resistant starches in baking: A case study on fibre-rich and wholegrain muffins; Fibre in extruded products; Fibre-enriched and wholewheat pasta; Fiber-enriched and wholewheat noodles. Part 4 Improving the quality of fibre-enriched foods: Other products: Fibre-enriched dairy products; Fibre-enriched meat products; Fibre-enriched seafood; Fibre-enriched beverages; Fibre-enriched snack foods; Companion animal nutrition as affected by dietary fiber inclusion; Soluble and insoluble fibre in infant nutrition.



Dietary fibreChemical and biological aspectsD A T Southgate, K W Waldron, I T Johnson and G R Fenwick, Institute of Food Research, UK



Diet, immunity and inflammationEdited by P C Calder, University of Southampton and P Yaqoob, University of Reading, UK


Although inflammation is one of the body’s first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation provides a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play with regard to this key bodily response. Part one discusses innate and adaptive immunity, mucosal immunity in a healthy gut and chronic inflammatory diseases and low grade inflammation. Part two highlights the role of micronutrients in inflammation and immunity. Part three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics and antimicrobial. Further chapters explore the role of olive oil, arginine and glutamine in immune functions. Nutrition, immunity and inflammation are discussed in part four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition on the immune system during ageing, and the effect that malnutrition has on immunity and susceptibility to infection.

CONTENTSPart 1 Immunity and inflammation: An introduction: Innate and adaptive immunity; Mucosal immunity in a healthy gut; Chronic inflammatory diseases; Chronic low-grade inflammation. Part 2 Micronutrients, immunity and inflammation: The role of zinc in immunity and inflammation; The role of dietary selenium in inflammation and immunity; The role of iron in immunity and inflammation: Implications for the response to infection; Vitamin A and the immune system; Vitamin D and the immune system. Part 3 Other dietary constituents, immunity and inflammation: Intestinal bacteria and probiotics: Effects on the immune system and impacts on human health; Impacts of prebiotics on the immune system and inflammation; Food bioactive proteins and peptides: Antimicrobial, immunomodulatory and anti-inflammatory effects; Gangliosides, immunity, infection and inflammation; Plant foods and inflammatory processes; Flavonoids and immune function; Immunomodulatory effects of mushroom B-glucans; Modulation of inflammatory and immune responses by short-chain fatty acids; Long-chain fatty acids and inflammatory processes; Olive oil and immune function; The cell- and immune-modulating properties of glutamine; Arginine and immune function; Sulphur amino acids and immune function. Part 4 Nutrition, immunity and inflammation: Adverse immune reactions to foods; Early nutritional programming; The immune system during ageing: Impacts of nutrition and other parameters; Exercise, nutrition and immunity; Malnutrition, immunity and infection.




NEW NEW NEW


Functional ingredients from algae for foods and nutraceuticalsEdited by H Dominguez, University of Vigo, Spain


Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. Part one explores the structure and occurrence of the major algal components including algal polysaccharides and algal lipids and proteins. Part two highlights biological properties of algae and algal components and includes chapters on the anti-obesity and anti-diabetic activities of algae and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae and cosmeceuticals from algae.

CONTENTSAlgae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals. Part 1 Structure and occurrence of the major algal components: Chemical structures of algal polysaccharides; Algal lipids, fatty acids and sterols; Algal proteins, peptides and amino acids; Phlorotannins; Pigments and minor compounds in algae. Part 2 Biological properties of algae and algal components: Antioxidant properties of algal components and fractions; Antimicrobial activity of compounds isolated from algae; Anticancer agents derived from marine; Anti-inflammatory properties of algae; Algae and cardiovascular health; Gastric and hepatic protective effects of algal components; Anti-obesity and anti-diabetic activities of algae. Part 3 Extraction of bioactive components from algae: Conventional and alternative technologies for the extraction of algal polysaccharides; Enzymatic extraction of bioactives from algae; Subcritical water extraction of bioactive components from algae; Supercritical CO2 extraction of bioactive components from algae; Ultrasonic- and microwave-assisted extraction and modification of algal components. Part 4 Applications of algae and algal components in foods, functional foods and nutraceuticals: Design of healthier foods and beverages containing whole algae; Development of nutraceuticals containing marine algae oils; Prebiotic properties of algae and algae-supplemented products; Algal hydrocolloids for the production and delivery of probiotic bacteria; Cosmeceuticals from algae.



Satiation, satiety and the control of food intakeTheory and practiceEdited by J Blundell, Leeds University, UK and F Bellisle, University of Paris 13, France


With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims.

CONTENTSPart 1 Introductory issues: Satiation, satiety: Concepts and organization of behaviour; Quantifying satiation and satiety. Part 2 Biological factors: Peripheral mechanisms of satiation and satiety control; Genetics of satiety; Metabolism and satiety. Part 3 Food composition factors: Impact of energy density and portion size on satiation and satiety; Protein and satiety; Fats and satiety; Carbohydrates and satiety; Satiation, satiety: The puzzle of solids and liquids; Functional foods, satiation and satiety. Part 4 Hedonic, cultural and environmental factors: Hedonics, satiation and satiety; Satiation, satiety and the daily intake pattern; Sensory specific satiation and satiety. Part 5 Public health implications: The low satiety phenotype; Satiation and satiety in obesity; Bringing satiety to the market through commercial foods: Technology, product development and claims; Consumer understanding of satiation and satiety and related health claims; How important are satiation and satiety for weight regulation? The control of eating: Is there any function for satiation and satiety?



Metabolomics in food and nutritionEdited by B C Weimer and C M Slupsky, University of California, Davis, USA


Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry. Part one reviews equipment, methods and data interpretation in metabolomics. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition and human samples for health assessments. Further chapters highlight metabolomic analysis of plants and crops and applications of metabolomics in food science.

CONTENTSPart 1 Equipment, methods and data interpretation in metabolomics: Equipment and metabolite identification (ID) strategies for mass-based metabolomic analysis; Metabolomics using nuclear magnetic resonance (NMR); Statistical methods in metabolomics; Metabolic reconstruction databases and their application to metabolomics research. Part 2 Applications of metabolomics in humans, plants and food: Human samples for health assessments; Metabolomics in nutrition; Current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications; Metabolomic analysis of plants and crops; Metabolomics for the safety assessment of genetically modified (GM) crops; Applications of metabolomics in food science: food composition and quality, sensory and nutritional attributes.



Improving the health-promoting properties of fruit and vegetable productsEdited by F A Tomás-Barberán and M I Gil, CEBAS (CSIC), Spain




NEW NEW NEW


Encapsulation technologies and delivery systems for food ingredients and nutraceuticalsEdited by N Garti, The Hebrew University of Jerusalem, Israel and D J McClements, University of Massachusetts, Amherst, USA


Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key requirements, challenges and systems involved in food ingredient and nutraceutical delivery systems. Processing technology approaches to the production of encapsulation and delivery systems are the focus of part two, and part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems. Finally, part four reviews characterization and applications of delivery systems.

CONTENTSPart 1 Requirements for food ingredient and nutraceutical delivery systems: Requirements for food ingredient and nutraceutical delivery systems; Challenges in developing delivery systems for food additives, nutraceuticals and dietary supplements; Interaction of food ingredient and nutraceutical delivery systems with the human gastrointestinal tract. Part 2 Processing technology approaches to produce encapsulation and delivery systems: Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation; Spray cooling and spray chilling for food ingredient and nutraceutical encapsulation; Coextrusion for food ingredients and nutraceutical encapsulation: Principles and technology; Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compounds; Microencapsulation methods based on biopolymer phase separation and gelation phenomena in aqueous media. Part 3 Physicochemical approaches to produce encapsulation and delivery systems: Micelles and microemulsions as food ingredient and nutraceutical delivery systems; Biopolymeric amphiphiles as food ingredient and nutraceutical delivery systems; Liposomes as food ingredients and nutraceutical delivery systems; Colloidal emulsions and particles as micronutrient and nutraceutical delivery systems; Structured oils and fats (organogels) as food ingredient and nutraceutical delivery systems; Hydrogel particles and other novel protein-based methods for food ingredient and nutraceutical delivery systems. Part 4 Characterization and applications of delivery systems: An industry perspective on the advantages and disadvantages of different flavour delivery systems; An industry perspective on the advantages and disadvantages of different fish oil delivery systems; An industry perspective on the advantages and disadvantages of iron micronutrient delivery systems; Properties and applications of different probiotic delivery systems.



Lifetime nutritional influences on cognition, behaviour and psychiatric illnessEdited by D Benton, Swansea University, UK


‘This book provides an excellent review of the impact of diet on mental health.’

IFST Journal

CONTENTSPart 1 Nutritional influences on brain development: The effects of early diet on cognition and the brain; Influence of long-chain polyunsaturated fatty acids (LC-PUFAs) on cognitive and visual development; Zinc deficiency and cognitive development; Iron deficiency and cognitive development; Iodine and cognitive development. Part 2 Diet, mood and cognition: Macronutrients and cognitive performance; Carbohydrate consumption, mood and anti-social behavior; Hydration and mental performance; Vitamin status, cognition and mood in cognitively intact adults; Caffeine, mood and cognition; Neurocognitive effects of herbal extracts. Part 3 Nutritional influences on behavioural problems, psychiatric illness and cognitive decline associated with ageing: Malnutrition and externalising behaviour; The role of nutrition and diet in learning and behaviour of children with symptoms of attention deficit hyperactivity disorder; Vitamin status and psychiatric disorders; Antioxidants, diet, polyphenols and dementia; Vitamin D, cognitive function and mental health; Caloric intake, dietary lifestyles, macronutrient composition and dementia; Fatty acids and schizophrenia; Fatty acids, depression and suicide; Fatty acid intake and cognitive decline.



Functional foodsConcept to productSecond editionEdited by M Saarela, VTT, Finland


‘Highly recommended. ...This book is a comprehensive reference for both scientists and industry professionals.’

Society of Dairy Technology

CONTENTSPart 1 General issues with functional foods: Defining functional foods and associated claims; EU legislation and functional foods: A case study; US regulation of functional foods; Australian and New Zealand regulations on nutrition, health and related claims made on foods; Legislation of functional foods in Asia; Consumers and health claims for functional foods. Part 2 Functional foods and health: Functional foods and acute gastrointestinal infections; Functional foods and coronary heart disease (CHD); Anti-tumour properties of functional foods; Functional foods and obesity; Functional foods and prevention of diabetes; Functional foods and cognition; Functional foods and bone health. Part 3 Developing functional food products: Maximising the functional benefits of plant foods; Developing functional ingredients: A case study of pea protein; Functional fats and spreads; Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients; Probiotic functional foods; Functional foods for the gut: Probiotics, prebiotics and synbiotics; Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum; Functional meat products; Functional soy products; Functional seafood products; Dietary fibre functional products.



Reducing saturated fats in foodsEdited by G Talbot, The Fat Consultant, UK


‘This publication provides an excellent “state of the art” review of the subject area. The contents have been well selected and cover all the important aspects.’


‘This book should be of interest to nutritionists, legislators on food issues, and to those working in the food industry.’

Lipid Technology

CONTENTSPart 1 Saturated fats in foods: Functional and nutritional aspects: Saturated fats in foods and strategies for their replacement: An introduction; The functional attributes that fats bring to food; Sources of saturated and other dietary fats; Health aspects of saturated fatty acids; Chronic disease risk associated with different dietary saturated fatty acids; Nutritional characteristics of palm oil. Part 2 Food reformulation to reduce saturated fats: Reducing saturated fat using emulsion technology; Diacylglycerol oils: Nutritional aspects and applications in foods; Saturated fat reduction in milk and dairy products; Saturated fat reduction in butchered meat; Saturated fat reduction in processed meat products; Altering animal diet to reduce saturated fat in meat and milk; Reducing saturated fat in savoury snacks and fried foods; Saturated fat reduction in biscuits; Saturated fat reduction in pastry; Reducing saturated fat in chocolate, compound coatings and filled confectionery products; Saturated fat reduction in ice cream; Saturated fat reduction in sauces.



Developing children’s food productsEdited by D Kilcast, Consultant and F Angus, formerly Leatherhead Food Research, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 204CONTENTSPart 1 Pre-adult nutrition and health: Children’s dietary needs: Nutrients, interactions and their role in health; Fluids and children’s health; Childhood obesity: The contribution of diet; Diet, behaviour and cognition in children; Food allergies and intolerances in children. Part 2 Children’s food choices: Food promotion and food choice in children; Increasing children’s food choices: Strategies based upon research and practice; School-based interventions to improve food choices: The Kid’s Choice Program. Part 3 Design of food and drink products for children: Consumer testing of food products using children; Case studies of consumer testing of food products using children; Working with children and adolescents for food product development.





Designing functional foodsMeasuring and controlling food structure breakdown and nutrient absorptionEdited by D J McClements and E Decker, University of Massachusetts, USA


‘…highly relevant and contains scientific and practical data on efficacy, modes of action, health claims (EFSA), and product applications.’


CONTENTSPart 1 Digestion and adsorption of food components: Oral physiology, mastication and food perception; Gut microbial ecology; Digestion and absorption of lipids; Physicochemical basis of the digestion and absorption of triacylglycerol; Non-starch polysaccharides in the gastrointestinal tract; Digestion and absorption of proteins and peptides; Digestion and absorption of lipophilic food micronutrients (vitamins A, E, D and K, carotenoids and phytosterols); Bioavailability and metabolism of phenolic compounds and glucosinolates; Developing effective probiotic products: Bioavailability and other factors. Part 2 Advances in research methods to study food sensory perception, digestion and adsorption: Measuring the oral behaviour of foods; Measurement and simulation of flavour release from foods; Improving in vitro simulation of the stomach and intestines; The use of Caco-2 cells in defining nutrient bioavailability: Application to iron bioavailabilty of foods; Techniques for assessing the functional response to food of the stomach and small and large intestine; Advances in the use of animal models for analysing intestinal cancers and protective effects of dietary components; Using stable isotopes to determine mineral bioavailability of functional foods. Part 3 Implications: Optimising the flavour of low-fat foods; Design of foods for the optimal delivery of basic tastes; Oral processing and perception of food emulsions: Relevance for fat reduction in food; Controlling lipid bioavailability using emulsion-based delivery systems; Controlling the delivery of glucose in foods; Protein micro/nano particles for controlled nutraceutical delivery in functional foods; Self-assembling structures in the gastrointestinal tract; Designing foods to induce satiation: A flavour perspective; Health food product composition, structure and bioavailability; Coenzyme Q10: Functional benefits, dietary uptake and delivery mechanisms.



Functional foodsPrinciples and technologyM Guo, University of Vermont, USA


CONTENTSAntioxidants and antioxidant rich foods; Dietary fiber and dietary fiber rich foods; Prebiotics and probiotics; Lipids and lipid related functional foods; Vitamins and minerals as functional ingredients; Soy food products and their health benefits; Sports drinks; Human milk and infant formula.



Functional and speciality beverage technologyEdited by P Paquin, Institute of Nutraceuticals and Functional foods, Université Laval, Canada



Food constituents and oral healthCurrent status and future prospectsEdited by M Wilson, University College London, UK


‘The quality of the book is excellent, and the editor and publishers should be congratulated for achieving pretty rapid publication.’

Community Dental Health Journal

CONTENTSPart 1 The nature of the problem – oral diseases and the impact of nutrition: Diseases caused by oral bacteria; Viral and fungal infections of the oral cavity; Non-infectious diseases of the oral mucosa; Dental erosion. Part 2 Food components and oral health: Nutrition and its effect on oral health and disease; Relating breath malodour to food constituents and oral health; Sugar alcohols and dental health; Dairy products and oral health; Impact of food sugars and polysaccharides on dental caries; Casein phosphopeptides in oral health; Antioxidants and periodontal disease; Anticaries and antiadhesive properties of food constituents and plant extracts and implications for oral health; Food preservatives and dental caries; Food, nutrition and oral cancer; Vitamin supplements and oral health; Trace elements and oral health; Alcohol and oral health; Malnutrition as an etiological factor in dental caries disparity; Tea as a functional food for oral health. Part 3 Technology and product development: Probiotics and oral health; Oral gum care products; Novel drug delivery systems for therapeutic intervention in the oral environment; Formulating tooth-friendly beverages, confectionery and oral care products; Functional foods and oral health.



Food for the ageing populationEdited by M M Raats, University of Surrey, UK, C P G M De Groot and W A Van Staveren, Wageningen University, The Netherlands


‘Wherever nutrition is researched, taught and studied, this book should be in the library.’

The Journal of Ageing and Society652 pages 234 x 156mm (6 x 9) hardback 2008ISBN: 978 1 84569 193 6 E-ISBN: 978 1 84569 548 4


Food fortification and supplementationTechnological, safety and regulatory aspectsEdited by P Berry Ottaway, Berry Ottaway and Associates Ltd, UK



Novel food ingredients for weight controlEdited by C J K Henry, Oxford Brookes University, UK



Functional dairy productsVolume 1Edited by T Mattila-Sandholm, Valio Ltd and M Saarela, VTT, Finland


‘...a standard work for food manufacturers developing new dairy products and those researching functional foods.’

New Nutrition Business416 pages 234 x 156mm (6 x 9) hardback 2003ISBN: 978 1 85573 584 2 E-ISBN: 978 1 85573 691 7


Functional dairy productsVolume 2Edited by M Saarela, VTT, Finland



Technology of functional cereal productsEdited by B R Hamaker, Purdue University, USA





Benders’ dictionary of nutrition and food technologyEighth editionD A Bender, University College London, UK


‘The book is certainly comprehensive and covers all aspects of food and nutrition sciences. …since obtaining a copy I have had occasion to use the dictionary on an almost daily basis.’

BNF Nutrition Bulletin (Review of the Seventh edition)



Improving the fat content of foodsEdited by C Williams, University of Reading and J Buttriss, British Nutrition Foundation, UK



Functional foods, cardiovascular disease and diabetesEdited by A Arnoldi, University of Milan, Italy


‘…an up-to-date reference guide and suggested to complete the library for those interested in the role of functional foods in prevention and control of cardiovascular disease and diabetes.’



Functional foods, ageing and degenerative diseaseEdited by C Remacle and B Reusens, Université Catholique de Louvain, Belgium


‘In summary, this book represents a collection of articles written by researchers having considerable expertise in their respective fields.

Scandinavian Journal of Nutrition792 pages 234 x 156mm (6 x 9) hardback 2004ISBN: 978 1 85573 725 9 E-ISBN: 978 1 85573 901 7


Phytochemical functional foodsEdited by I T Johnson, Institute of Food Research, UK and G Williamson, Nestlé Research Centre, Switzerland


‘...a valuable reference book for those working in the field of phytochemicals and functional foods providing a good review of key subject areas in a concise and user friendly manner.’



Performance functional foodsEdited by D Watson, formerly Food Standards Agency, UK


‘This superb book has been compiled by 15 experts. Need I say more?’



Antioxidants in foodPractical applicationsEdited by J Pokorný, Institute of Chemical Technology, Czech Republic, N Yanishlieva, Institute of Organic Chemistry, Bulgaria and M Gordon, University of Reading, UK

‘An excellent reference book to have on the shelves.’LWT Food Science and Technology



Dietary anticarcinogens and antimutagensChemical and biological aspectsI T Johnson and G R Fenwick, Institute of Food Research, UK

CONTENTSAnticarcinogens and mutagens in the human diet: Epidemiology; Bioavailability of dietary anticarcinogens and mutagens; DNA damage and repair; Defence systems: Enzyme induction; Defence systems: Antioxidant mechanisms; Defence systems: Cellular differentiation and apoptosis; Anticarcinogen effects of human diets: Animal models; Anticarcinogenic effects of human diets: Studies in man.



Lipids in health and nutritionJ H P Tyman, Brunel University, UK156 pages 234 x 156mm (6 x 9) hardback 1999ISBN: 978 1 85573 790 7 E-ISBN: 978 1 84569 838 6


Natural antioxidants and anticarcinogens in nutrition, health and diseaseJ T Kumpulainen, Agricultural Research Centre of Finland and J T Salonen, University of Kupio, Finland466 pages 234 x 156mm (6 x 9) hardback 1999ISBN: 978 1 85573 793 8 E-ISBN: 978 1 84569 840 9


Natural antioxidants and food quality in atherosclerosis and cancer preventionJ T Kumpulainen, Agricultural Research Centre of Finland and J T Salonen, University of Kupio, Finland450 pages 234 x 156mm (6 x 9) hardback 1996ISBN: 978 1 85573 794 5 E-ISBN: 978 0 85709 305 9


Food and cancer preventionChemical and biological aspectsK W Waldron, I T Johnson and G R Fenwick, Institute of Food Research, UK



Vitamins and minerals in health and nutritionM Tolonen, University of Helsinki, Finland

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 11CONTENTSTake a new look at your life; Micronutrient therapy; Diet; Vitamins; Minerals and trace elements; Essential fatty acids; Glossary.

240 pages 234 x 156mm (6 x 9) paperback 1990ISBN: 978 1 85573 277 3 E-ISBN: 978 1 84569 846 1




WORLD REVIEW OF NUTRITION AND DIETETICS

Nutrition and growthEdited by R Shamir, D Turck and M Phillip

World Review of Nutrition and Dietetics Series No. 106

Growth as an indicator of health is more sensitive than commonly believed and can serve as an early sign of imbalance, before other malfunctions manifest themselves. Particularly in developing countries, growth failure in infants and children is related to mortality, morbidity and impaired brain development, and increases the risk of adult-onset non-communicable diseases. This publication focuses on the challenges of the interaction between nutrition and growth in the pediatric age group. Subjects covered include the interplay between nutrition and the IGF axis; early feeding and later growth; growth charts (including an update on the implementation of the WHO growth standards); various aspects of obesity; nutrition and growth of premature infants and of children with specific diseases; and the interaction between bone health, nutrition and growth. Containing lectures from the ‘1st International Conference on Nutrition and Growth’ (Paris 2012), this book is a valuable source of information for pediatricians, nutritionists, neonatologists, and experts in child development.

CONTENTSLessons learned from clinical studies on infant nutrition; Growth outcome: nutritionist perspective; Nutritional biomarkers for growth outcomes: perspective of the endocrinologist; Early nutrition and later outcomes in preterm infants; Evaluation of growth and early infant feeding: A challenge for scientists, industry and regulatory bodies; Bone mineral accretion and its relationship to growth, sexual maturation and body composition during childhood and adolescence; Prenatal nutritional influence on skeletal development; Insulin-like growth factors, nutrition and growth; Role of insulin-like growth factors in growth, development and feeding; Advances in growth chart design and use: The UK experience; Update on the implementation of the who child growth standards; Nutritional catch-up growth; Growth faltering in low-income countries; Catch-up growth: Cellular and molecular mechanisms; Treatment options for children with monogenic forms of obesity; Early diet, insulin-like growth factor-1, growth and later obesity; Obesity prevention in children; Growth trajectories associated with adult obesity; Obesity and growth during childhood and puberty; Pathophysiology and management of abnormal growth in children with chronic inflammatory bowel disease; Optimal growth of preterm infants; Nutrition and growth in inflammatory bowel disease; Early growth and later atherosclerosis; Body composition in young children with cystic fibrosis; Interaction between weight and medications in psychological illnesses of children; Prematurity and bone health.

204 pages 234 x 156mm (6 x 9) hardback 2013ISBN: 978 3 318 02265 0www.woodheadpublishing.com/9783318022650 Not available for distribution in the USA.

Nutrition in intensive care medicineBeyond physiologyEdited by P Singer


The care of ICU patients has seen many improvements over the years, both with regard to technical aspects and supportive measures. The first part of this book analyzes nutritional support at various levels, ranging from the cell level to the whole-body aspect; drawing on recent prospective randomized studies, the authors propose a new approach for oral, enteral and/or parenteral nutrition. The second part underlines the interference between nutrition and outcome to reach recovery, giving to this field an increased importance for better short and long term management: The best glucose control, individualized nutritional support and the avoidance of harmful interferences is extensively discussed. The final part deals with patients suffering from multi-organ failure and the need for a better understanding of the interactions between disease and nutrition. Identification of the metabolic condition of the patient, existence or not of evidence-based medicine, expert opinion, treatment opportunities and the case manager recognizing threats are all integrated to reach the appropriate decision. This last part will help the reader to untangle the complexity of the ICU patient of the 21st century and to propose a personalized nutritional support process.

CONTENTSPart 1 Requirements, routes of administration and prescription; From mitochondrial disturbances to energy requirements; Protein metabolism and requirements; How to choose the route; How to prescribe nutritional support using computers; Oral feeding; Enteral nutrition; Parenteral nutrition; Part 2 How can nutrition interfere with outcome? Can nutrition support interfere with recovery from acute critical illness? Glucose control; Glutamine; Leucine and citrulline: Two major regulators of protein turnover; Part 3 Organ-targeted nutrition; The surgical/trauma patient; Nutrition and sepsis; The renal failure patient; n-3 fatty acids and y-linolenic acid supplementation in the nutritional support of ventilated patients with acute lung injury or acute respiratory distress syndrome; Obesity; Nutritional imbalances during extracorporeal life support; Nutrition in pancreatitis; Which nutritional regimen for the comorbid complex intensive care unit patient? Nutrition support for wound healing in the intensive care unit patient.


The vitamin A storyLifting the shadow of deathR D Semba

World Review of Nutrition and Dietetics Series No. 104CONTENTSVitamin A deficiency in nineteenth century naval medicine; Paris in the time of François Magendie; Deprivation provides a laboratory; Free but not equal; The long, rocky road to understanding vitamins; Milk, butter, and early steps in human trials; Rise of the ‘anti-infective vitamin’; Vitamin A deficiency in Europe’s former colonies; Saving the children: Rescue missions against strong undertow; Night blindness among black troops and white troops in the US civil war.


Manual on vitamin a deficiency disorders (VADD)World Review of Nutrition and Dietetics Series No. 103Foreground; Vitamin A in nature; Methods of analysis; Food sources; Bioavailability of carotenoids; Vitamin A in health; Assessment of vitamin A status; Xerophthalmia; Mortality and morbidity, especially in relation to infections; Other Effects of VAD; Interaction of vitamin A and other micronutrients; Global occurrence; Epidemiology; Retinoids and carotenoids in general medicine; Control.


Healthy agriculture, healthy nutrition, healthy peopleEdited by A P Simopoulos


Healthy agriculture, healthy nutrition, healthy people contains selected papers from the Inaugural Conference Healthy Agriculture, Healthy Nutrition, Healthy People of the World Council on Genetics, Nutrition and Fitness for Health held at Ancient Olympia, Greece, in October 2010.274 pages 234 x 156mm (6 x 9) hardback 2011ISBN: 978 3 8055 9779 1£165.00/US$270.00/€200.00www.woodheadpublishing.com/9783805597791 Not available for distribution in the USA.

Personalized nutritionTranslating nutrigenetic/nutrigenomic research into dietary guidelinesEdited by A P Simopoulos and J A Milner

World Review of Nutrition and Dietetics Series No. 101180 pages 234 x 156mm (6 x 9) hardback 2010ISBN: 978 3 8055 9427 1£165.00/US$270.00/€200.00www.woodheadpublishing.com/9783805594271 Not available for distribution in the USA.


NEW

NEW


NESTLE NUTRITION WORKSHOP: PEDIATRIC PROGRAM

Nutritional coaching strategy to modulate training efficiencyEdited by K D Tipton and L J C van Loon

Nestlé Nutrition Workshop Series: Pediatric program Series No. 75

Regular training and adequate nutrition are key factors in modulating exercise performance: Optimal performance requires a healthy diet adapted to the specific demands of the individual athlete’s training and competition. Research has shown an impact of dietary intervention on the modulation of the skeletal muscle adaptive response to prolonged exercise training. Proper nutritional coaching should therefore not be restricted to the competitive events, but needs to be applied throughout both training and competition, each with its specific requirements regarding nutrient provision. Proper nutritional counseling will thus improve exercise training efficiency and ultimately increase performance capacity. Moreover, dietary counseling to modulate training efficiency is also relevant to the general public and the more frail clinically compromised patient groups. This book provides a solid scientific basis to help the reader define key targets for future interventions and develop new insights into the complex interaction between nutrition and exercise.

CONTENTSNutritional strategies to modulate the adaptive response to endurance training; Practical considerations for bicarbonate loading and sports performance; Influence of dietary nitrate supplementation on exercise tolerance and performance; Nutritional strategies to support adaptation to high-intensity interval training in team sports; Dietary strategies to attenuate muscle loss during recovery from injury; The new carbohydrate intake recommendations; Role of dietary protein in post-exercise muscle reconditioning; Nutritional support to maintain proper immune status during intense training; Use of ß-alanine as an ergogenic aid; Vitamin D supplementation in athletes; Weight management in the performance athlete.

160 pages 234 x 156mm (6 x 9) hardback 2013ISBN: 978 3 318 02332 9£40.00/US$65.00/€50.00www.woodheadpublishing.com/9783318023329 Not available for distribution in the USA.

Recent advances in growth researchNutritional, molecular and endocrine perspectivesEdited by M W Gillman, P D Gluckman and R G Rosenfeld


Growth in mammals encompasses several stages, from intrauterine growth through infancy and childhood to adolescence. Each of these phases is characterized by very specific nutritional, molecular and endocrine perspectives which, under ideal conditions, allow the organism to achieve its genetically programmed growth patterns. In this book, an international panel of experts addresses these topics in a historical, physiological and social perspective.

CONTENTSPart 1 Drivers of growth: Early influences of nutrition on fetal growth; Early influences of nutrition on postnatal growth; genome-wide association studies of human growth traits; Discussion on nutrition and genetics; IGF-I in human growth: Lessons from defects in the GH-IGF-I axis; Non-imprinted epigenetics in fetal and postnatal development and growth; Epigenetic anomalies in childhood growth disorders; Early growth and development of later life metabolic disorders; Summary on drivers of growth. Part 2 Secular trends in growth: Human growth: Evolutionary and life history perspectives; Secular trends in birthweight; secular changes in childhood, adolescent and adult stature; Discussion on human biology in motion; Economic drivers and consequences of stunting; Discussion on economic drivers and consequences of stunting; Epidemiologic transitions: Migration and development of obesity and cardiometabolic disease in the developing world; Discussion on migration and development of obesity and cardiometabolic disease in the developing world. Part 3 What Is healthy growth? State of the art of growth standards; Healthy infant growth: What are the trade-offs in the developed world? Discussion on growth standards and trade-offs in healthy infant growth; Relationship between childhood growth and later outcomes; Public policy implications of promoting growth; Pharmacological interventions for short stature: Pros and cons; Discussion on childhood growth and later outcomes, policy implications and treatment of short stature; Concluding remarks.


Meeting micronutrient requirements for health and developmentEdited by Z A Bhutta, R F Hurrell and I H Rosenberg

Nestlé Nutrition Workshop Series: Pediatric program Series No. 70CONTENTSPart 1 Introduction to micronutrient requirements: Global micronutrient deficiencies in childhood and impact on growth and survival: Challenges and opportunities; Micronutrients in the treatment of stunting and moderate malnutrition; Discussion on micronutrient requirements. Part 2 Zinc in maternal and child health: Zinc requirements: Assessment and population needs; Role of zinc in child health and survival; Discussion on zinc in maternal and child health. Part 3 Multiple micronutrient deficiencies in pregnancy: Global burden and significance of multiple micronutrient deficiencies in pregnancy; Intervention strategies to address multiple micronutrient deficiencies in pregnancy and early childhood; Summary on micronutrient requirements and deficiencies in maternal and child nutrition. Part 4 Vitamin A in childhood: Evidence and controversy: Vitamin A supplementation, infectious disease and child mortality: A summary of the evidence; Issues and controversies with vitamin A in childhood; Discussion on vitamin A supplementation in childhood. Part 5 Iron: Influence of inflammatory disorders and infection on iron absorption and efficacy of iron-fortified foods; Safety of iron fortification and supplementation in malaria-endemic areas; Discussion on iron; Summary on vitamin A and iron. Part 6 Iodine: Are weaning infants at risk of iodine deficiency even in countries with established iodized salt programs? Current challenges in meeting global iodine requirements. Part 7 Folate, vitamin B12 and brain: Folate and vitamin B12: Function and importance in cognitive development; Discussion on folate and vitamin B12 importance in cognitive development; Pros and cons of increasing folic acid and vitamin B12 intake by fortification; Discussion on vitamin B12 and folic acid fortification; Summary on iodine folate and vitamin B12.


Obesity treatment and preventionNew directionsEdited by A Drewnowski and B J Rolls

Nestlé Nutrition Workshop Series: Pediatric program Series No. 73CONTENTSPart 1 Obesity treatment: Challenges and opportunities: Brain reorganization following weight loss; Physical activity and weight loss; Dietary strategies for weight management; Targeting adipose tissue inflammation to treat the underlying basis of the metabolic complications of obesity; Summary discussion on obesity treatment: challenges and opportunities. Part 2 New directions for prevention: The gut microbiome and obesity; Starting early: Obesity prevention during infancy; The economics of food choice behavior: Why poverty and obesity are linked; The importance of the food and physical activity environments; The importance of systems thinking to address obesity; Summary discussion on new directions for prevention.



NEW

NEW


Stepping stones to living well with dysphagiaEdited by J Cichero and P Clavé

Nestlé Nutrition Workshop Series: Pediatric program Series No. 72154 pages 234 x 156mm (6 x 9) hardback 2012ISBN: 978 3 318 02113 4£40.00/US$65.00/€50.00www.woodheadpublishing.com/9783318021134 Not available for distribution in the USA.

Early nutritionImpact on short- and long-term healthEdited by H van Goudoever, S Guandalini and R E Kleinman

Nestlé Nutrition Workshop Series: Pediatric program Series No. 68234 pages 234 x 156mm (6 x 9) hardback 2011ISBN: 978 3 8055 9745 6Approx. £40.00/US$65.00/€50.00www.woodheadpublishing.com/9783805597456 Not available for distribution in the USA.

Sports nutritionEdited by R J Maughan and L M Burke


Milk and milk products in human nutritionEdited by R A Clemens, O Hernell and K F Michaelsen


Drivers of innovation in pediatric nutritionEdited by B Koletzko, S Koletzko and F Ruemmele


This book addresses and tries to identify forces that potentially drive innovation in pediatric nutrition, an endeavor which surpasses research, clinical and academic thinking.228 pages 234 x 156mm (6 x 9) hardback 2010ISBN: 978 3 8055 9454 7£165.00/US$270.00/€200.00www.woodheadpublishing.com/9783805594547 Not available for distribution in the USA.

FOOD CONSUMERS AND PRODUCT DEVELOPMENT

Managing and preventing obesityBehavioural factors and dietary interventionsEdited by T Gill, Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders, University of Sydney


Obesity is an increasing problem on a global scale, and strategies for its prevention involve experts from many disciplines including nutritionists, physicians, policy-makers and public health professionals. This book covers the latest advances in obesity development, management and prevention with specific focus on dietary interventions. Part one covers the development of obesity and key drivers for its continuation and increase. Part two looks at the role of specific dietary components in obesity management, and part three discusses the role of behavioural factors such as eating patterns in managing and preventing obesity. Part four focuses on structured dietary interventions for obesity treatment, and part five looks at public interventions and consumer issues.

CONTENTSPart 1 Development and key drivers of obesity: Global trends in obesity/weight status; How obesity develops; Overview of the key drivers; Overview of the key current strategies. Part 2 The role of different dietary components in obesity management: High sugar foods and sugary drinks; Ready-to-eat foods; Alcohol; Fruit and vegetable intake; Dairy products; High protein diets; Low GI diets; Low fat diets; Mediterranean diet. Part 3 The role of eating patterns and other behavioural factors: Energy density and over consumption; Regulating eating frequency and timing; Managing portion size; External cues; Interaction of diet and physical activity; Sleep and sleeping patterns. Part 4 Structured dietary interventions in the treatment of obesity: Energy deficit diets; Ad libitum dietary approaches; Meal replacements; Very low-calorie diets (VLCDs); Commercial weight loss programs; Popular diets; Pharmacology; Gastric surgery; Tailoring diets to individual needs. Part 5 Dietary interventions and consumer issues: Formulating foods for weight control; Public programs; Regulatory strategies; Fiscal strategies; Front-of-pack labelling; Social marketing; Marketing junk foods to children; Consumer response to dietary guidelines.



Rapid sensory profiling techniquesApplications in new product development and consumer researchEdited by J Delarue, AgroParisTech, France, B Lawlor, Danone, The Netherlands and M Rogeaux, Danone, France


Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product. Rapid sensory profiling techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods. Part one looks at the evolution of sensory perception capture methods. Part two focuses on rapid methods used to capture sensory perception, and part three covers their applications in new product development and consumer research. Finally, part four explores the applications of rapid methods in testing specific populations.

CONTENTSPart 1 Evolution of the methods used to capture sensory perception: The use of rapid sensory methods in R&D; Alternative methods of sensory testing; Measuring sensory perception in relation to consumer behaviour; Decision-making; Verbal self-report to measure emotions; Capturing sensory conceptualisations in consumer testing; Future trends. Part 2 Rapid methods used to capture sensory perception: Flash profile; Free sorting; Multiple free sorting; Ideal profiling; Polarised sensory positioning; Napping and categorised napping; Temporal dominance of sensations; Open ended questions; Check all that apply (CATA). Part 3 Applications in new product development and consumer research: Use of FCP and flash profile daily; Improving team tasting; Working with chefs and culinary professionals; Sensory testing with professional flavourists; Comparing consumers’ and perfumers’ perceptions; Use of rapid sensory methods in the automotive industry; The Kansei method for capturing sensory perception and implementation in product design; The point of view from a sensory survey and software company; Capturing consumer science insight using mobile devices; Market surveys; Using the overall product experience to drive innovation. Part 4 Applications in sensory testing with specific populations and methodological consequences: Sensory testing with patients for medical nutrition; Sensory testing for developments in baby nutrition; Working with children; Working with older people; Empathy and experiment.




NEW

NEW




This book provides a comprehensive overview of foods and food substances that have achieved approved health claims in Europe under Regulation EC 1924/2006. Chapters cover properties and applications of each ingredient, evidence for the health claim and how it benefits consumers, the importance of each claim in product development and marketing and regulatory issues such as conditions of use. Part one presents an overview of the regulatory background to health claims. Part two covers authorised claims for disease risk reduction claims, children’s development and health claims and claims based on emerging science. Part three covers ingredients with permitted ‘general function’ claims, and part four looks at foods and nutrients with permitted health claims.




Developing children’s food productsEdited by D Kilcast, Consultant and F Angus, formerly Leatherhead Food Research, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 204CONTENTSPart 1 Pre-adult nutrition and health: Children’s dietary needs: Nutrients, interactions and their role in health; Fluids and children’s health; Childhood obesity: The contribution of diet; Diet, behaviour and cognition in children; Food allergies and intolerances in children. Part 2 Children’s food choices: Food promotion and food choice in children; Increasing children’s food choices: Strategies based upon research and practice; School-based interventions to improve food choices: The Kid’s Choice Program. Part 3 Design of food and drink products for children: Consumer testing of food products using children; Case studies of consumer testing of food products using children; Working with children and adolescents for food product development.



Open innovation in the food and beverage industryEdited by M Garcia Martinez, Kent Business School, UK


Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry. Part two then reviews the role of partners and networks in open innovation, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open innovation tools, processes and managerial frameworks are the focus of part four.

CONTENTSPart 1 The changing nature of innovation in the food and drink industry: Trends in the acquisition of external knowledge for innovation in the food industry; The tension between traditional innovation strategies and openness: Lindt’s controlled open innovation approach; The role of open innovation in the industry convergence between foods and pharmaceuticals; Accelerating the innovation cycle through intermediation: The case of Kraft’s melt-proof chocolate bars; The impact of open innovation on innovation performance: The case of Spanish agri-food firms. Part 2 Partners and networks for open innovation: Partnering with public research centres and private technical and scientific service providers for innovation: The case of Italian rice company Riso Scotti; Consumers as part of food and beverage industry innovation; Co-creation of value with consumers as an innovation strategy in the food and beverage industry: The case of Molson Coors’ ‘talking can’; Collaborative product innovation in the food service industry: Do too many chefs really spoil the broth? Effectiveness of cluster organisations in facilitating open innovation in regional innovation systems: The case of Food Valley in the Netherlands; The importance of networks for knowledge exchange and innovation in the food industry. Part 3 Establishing and managing open innovation partnerships and networks: Managing open innovation communities: The development of an open innovation community scorecard; The evolution of partnering in open innovation: From transactions to communities; Managing co-innovation partnerships: The case of Unilever and its preferred flavour suppliers; Managing asymmetric relationships in open innovation: Lessons from multinational companies and SMEs; Challenges faced by multinational food and beverage corporations when forming strategic external networks for open innovation. Part 4 Open innovation tools, process and managerial frameworks: The ‘Want Find Get Manage’ (WFGM) framework for open innovation management and its use by Mars, Incorporated; Crowdsourcing: The potential of online communities as a tool for data analysis; The role of information systems in innovative food and beverage organizations; Effective organizational and managerial company frameworks to support open innovation: Overview and the case of Heinz; Innovating with brains: The psychology of open innovation.



Alcoholic beveragesSensory evaluation and consumer researchEdited by J Piggott, formerly University of Strathclyde, UK


‘A wonderful book … a must-read.’

‘Excellent index and references.’Food and Beverage Reporter

CONTENTSPart 1 Sensory evaluation: Principles and application to alcoholic beverages: Overview of sensory perception; Sensory quality control and assurance of alcoholic beverages through sensory evaluation; Principles of sensory shelf-life evaluation and its application to alcoholic beverages; Sensory methods for product development and their application in the alcoholic beverage industry; Gas chromatography-olfactometry of alcoholic beverages. Part 2 Fermented products: Beer: Production, sensory characteristics and sensory analysis; Fortified wines: Styles, production and flavour chemistry; Sake: Quality characteristics, flavour chemistry and sensory analysis; Table wines: Sensory characteristics and sensory analysis. Part 3 Distilled products: Anise spirits: Types, sensory properties and sensory analysis; Cognac: Production and aromatic characteristics; Gin: Production and sensory properties; Grape-based brandies: Production, sensory properties and sensory evaluation; Grappa: Production, sensory properties and market development; Moutai (Maotai): Production and sensory properties; Pisco: Production, flavour chemistry, sensory analysis and product development; Sugar cane spirits: Cachaça and rum production and sensory properties; Tequila and mezcal: Sensory attributes and sensory evaluation; Whiskies: Composition, sensory properties and sensory analysis. Part 4 Consumer research methods: Principles and application to alcoholic beverages: Consumer research in the wine industry: New applications of conjoint measurement; Preference mapping: Principles and potential applications to alcoholic beverages.



Consumer-driven innovation in food and personal care productsEdited by S R Jaeger, The New Zealand Institute for Plant and Food Research Limited, New Zealand and H MacFie, Consultant in sensory and consumer science, UK


‘... A must for the retail trade.... A bible regarding innovation.’


CONTENTSPart 1 New product development head-on. Part 2 Hedonic scaling in new product development. Part 3 Consumer research methods in new product development. Part 4 Statistics and new product development. Part 5 New product development in the future.




NEW NEW


Meals in science and practiceInterdisciplinary research and business applicationsEdited by H L Meiselman, formerly Natick Soldier Research Development and Engineering Center and Herb Meiselman Training and Consulting, USA

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 171CONTENTSPart 1 Introduction: Dimensions of the meal: A summary; Meals in science and practice: An overview and summary. Part 2 Defining meals: Definitions of the meal reconsidered: Meals: The social perspective; Foodservice perspective in institutions. Part 3 Studying meals: The study of Nordic meals: Lessons learnt; Meals and gender; Institutional meals; Studying meals in the home and in the laboratory. Part 4 Eating together and eating alone: A table for one: The pain and pleasure of eating alone; The American family meal; The family meal in Europe; Gender perspectives on the solo diner as restaurant customer. Part 5 Teaching through meals: The family meal as a culturally relevant nutrition teaching aid; Culinary arts and meal science as an interdisciplinary university curriculum. Part 6 Meals worldwide: The packaged military meal; French meals; Italian meals; Brazilian meals; Indian meals; Thai meals; Chinese meals; Australian meals. Part 7 Meals in practice/meals as art: Chefs designing flavour for meals; Creating concepts for meals: Perspectives from research and from business practice. Part 8 Further perspectives on meals: Meals, behaviour and brain function; Designing meal environments for “mindful eating”; Kosher and Halal meals; Revisiting British meals.



Innovations in food labellingEdited by J Albert, Food and Agriculture Organization of the United Nations (FAO), Italy


‘A useful reference for food regulatory agencies, food law experts and professionals in the food industry.’


‘…recommended to all those interested and responsible for food labelling. Primarily, it is a timely guideline in the challenging labyrinth of food labelling.’


CONTENTSIntroduction to innovations in food labelling; The Codex Alimentarius and food labelling: Delivering consumer protection; International legal frameworks for food labelling and consumer rights; Government and voluntary policies on nutrition labelling: A global overview; Labelling of allergenic foods of concern in Europe; Organic food labels: History and latest trends; FAO’s ecolabelling guidelines for marine capture fisheries: An international standard; Voluntary environmental and social labels in the food sector; Geographic origin and identification labels: Associating quality with location; New technologies and food labelling: The controversy over labelling of foods derived from genetically modified crops.

Published in association with the FAO



Food for the ageing populationEdited by M M Raats, University of Surrey, UK, C P G M De Groot and W A Van Staveren, Wageningen University, The Netherlands


‘Wherever nutrition is researched, taught and studied, this book should be in the library.’

The Journal of Ageing and Society652 pages 234 x 156mm (6 x 9) hardback 2008ISBN: 978 1 84569 193 6 E-ISBN: 978 1 84569 548 4


Case studies in food product developmentEdited by M Earle and R Earle, Massey University, New Zealand


‘This publication is unique because both technical and marketing people, regardless of their role in a food business, can gain valuable knowledge on NPD in one volume. For any person with any involvement in food product development, I consider the 400 pages essential reading.’

Food New Zealand

‘A useful reference text and education tool in product development as it approaches the subject from many angles.’

International Journal of Dairy Technology440 pages 234 x 156mm (6 x 9) hardback 2007ISBN: 978 1 84569 260 5 E-ISBN: 978 1 84569 413 5


Wennström’s Four factors of successA simple tool to innovate healthy brandsP Wennström, Healthy Marketing Team and International Consultant, UK

CONTENTSIntroduction. Part 1 The Four Factors: Why Four Factors?; Factor 1 Need the product; Factor 2 Accept the ingredient; Factor 3 Understand the health benefit; Factor 4 Trust the brand. Part 2 Case studies – the Four factors applied.

146 pages 234 x 156mm (6 x 9) paperback 2009ISBN: 978 1 84569 718 1£40.50/US$65.00/€50.00www.woodheadpublishing.com/9781845697181 Not available for distribution in the USA.

Consumer-led food product developmentEdited by H MacFie, Consultant in Sensory and Consumer Science, UK


‘...an excellent publication’Ralph Early, Harper Adams University



Understanding consumers of food productsEdited by L Frewer and H Van Trijp, Wageningen University, The Netherlands



Food consumption and disease riskConsumer-pathogen interactionsEdited by M Potter, US FDA, USA



Food product developmentMaximising successM Earle, R Earle, Massey University and A Anderson, New Zealand Dairy Research Institute, New Zealand


‘It is itself, a blueprint of the way product development works.’

Food New Zealand392 pages 234 x 156mm (6 x 9) paperback 2001ISBN: 978 1 84569 722 8 E-ISBN: 978 1 85573 639 9


Research and development guidelines for the food industriesW A Gould, formerly Ohio State University, USA172 pages 234 x 156mm (6 x 9) hardback 1991ISBN: 978 1 84569 598 9 E-ISBN: 978 1 84569 613 9




ENVIRONMENTAL TECHNOLOGY AND MANAGEMENT

Environmental assessment and management in the food industryLife cycle assessment and related approachesEdited by U Sonesson, J Berlin and F Ziegler, SIK, Sweden

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 194CONTENTSPart 1 Environmental impacts of food production and processing: Improving nutrient management in agriculture to reduce eutrophication, acidification and climate change; Increasing the efficiency of water use in crop production. Part 2 Life cycle assessment of food production and processing: Life cycle assessment (LCA) of food production and processing: An introduction; Methodology for life cycle assessment; Challenges relating to data and system delimitation in life cycle assessments of food products; Challenges in assessing the environmental impacts of crop production and horticulture; Complexities in assessing the environmental impacts of livestock products; Challenges in assessing the environmental impacts of aquaculture and fisheries. Part 3 Current and future applications of life cycle assessment and related approaches: Towards sustainable industrial food production using life cycle assessment approaches; Addressing land use and ecotoxicological impacts in life-cycle assessments of food production technologies; Combining life-cycle assessment of food products with economic tools; Inclusion of social aspects in life cycle assessment of food; Ecodesign of food products; Footprinting methods for assessment of the environmental impacts of food production and processing; Carbon footprinting and carbon labelling of food products; Sustainability indicators for the food supply chain. Part 4 Environmental management in the food industry: Establishing an environmental management system in the food industry; Environmental training for the food industry; Eco-labelling of agricultural food products.



Handbook of water and energy management in food processingEdited by J Klemes, EC Marie Curie Chair, University of Pannonia, Hungary, R Smith and J-K Kim, University of Manchester, UK


‘...this handbook is comprehensive in addressing almost all aspects of water and energy management in food processing industries, from the legislative to the technology.’

Journal of Cleaner Production

CONTENTSPart 1 Key drivers to improve water and energy management in food processing. Part 2 Assessing water and energy consumption and designing strategies for their reduction. Part 3 Good housekeeping procedures, measurement and process control to minimise water and energy consumption. Part 4 Methods to minimise energy consumption in food processing, retail and waste treatment. Part 5 Water reuse and wastewater treatment in the food industry. Part 6 Water and energy minimisation in particular industry sectors.



Handbook of waste management and co-product recovery in food processingVolume 1Edited by K W Waldron, Institute of Food Research, UK


‘This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers.’

The Chemical Engineer680 pages 234 x 156mm (6 x 9) hardback 2007ISBN: 978 1 84569 025 0 E-ISBN: 978 1 84569 252 0


Handbook of waste management and co-product recovery in food processingVolume 2Edited by K W Waldron, Institute of Food Research, UK


‘…provides a comprehensive survey of the approaches now available for improved management of water supplies.’

IChemE Food and Drink Subject Group680 pages 234 x 156mm (6 x 9) hardback 2009ISBN: 978 1 84569 391 6 E-ISBN: 978 1 84569 705 1


Environmentally compatible food packagingEdited by E Chiellini, University of Pisa, Italy


‘...well-structured, very informative and detailed book. An excellent read and reference not only for professionals in the food industry!’

‘Environmental aspects are covered in considerable detail.’

Nova Institute592 pages 234 x 156mm (6 x 9) hardback 2008ISBN: 978 1 84569 194 3 E-ISBN: 978 1 84569 478 4


Handbook of organic food safety and qualityEdited by J Cooper, C Leifert, Newcastle University, UK and U Niggli, Research Institute of Organic Agriculture (FiBL), Switzerland



Maximising the value of marine by-productsEdited by F Shahidi, Memorial University of Newfoundland, Canada



Environmentally-friendly food processingEdited by B Mattsson, formerly SIK and U Sonesson, SIK, Sweden


‘…a very good reference book for all those involved in the subject area at whatever level.’


CONTENTSPart 1 Assessing the environmental impact of food processing operations: Life cycle assement (LCA): An introduction; LCA of vegetable products; LCA of fruit products; LCA of animal products; Environmental impact assessment of seafood products. Part 2 Good practice: Environmental issues in the production of beverages: The global coffee chain; Improving energy efficiency; The environmental management of packaging; Recycling of packaging materials; Biobased food packaging; Recycling food processing wastes; Waste treatment; Assessing the safety and quality of recycled packaging materials; Environmental training for the food industry; Comparing integrated crop management and organic production; LCA of wine production.



Managing risks of nitrates to humans and the environmentEdited by W S Wilson, A S Ball, University of Essex and R H Hinton, University of Surrey, UK348 pages 234 x 156mm (6 x 9) hardback 1999ISBN: 978 1 85573 808 9 E-ISBN: 978 1 84569 320 6


Pesticide chemistry and bioscienceThe food-environment challengeEdited by G T Brooks, University of Portsmouth and T Roberts, JSC International Ltd, UK



Environmental technology and management


CHILLED/FROZEN AND DAIRY PRODUCTS

Improving the safety and quality of milkVolume 1: Milk production and processingEdited by M Griffiths, University of Guelph, Canada

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 188CONTENTSPart 1 Key requirements for milk quality and safety: Milk biochemistry; The microbiological safety of raw milk; Key requirements for milk quality and safety: A processor’s perspective. Part 2 Contaminants in milk: Pesticides, veterinary residues and other contaminants in milk; Contaminants in milk: Routes of contamination, analytical techniques and methods of control; Good hygienic practice in milk production and processing. Part 3 Safety and quality issues in raw milk production: Exploiting genetic variation in milk-fat composition of milk from dairy cows; Cows’ diet and milk composition; Mastitis and raw milk quality, safety and yield; Quality assurance schemes on the dairy farm. Part 4 Safety and quality issues in milk processing: Improving pasteurised and extended shelf-life milk; Improving UHT processing and UHT milk products; Modelling heat processing of dairy products; Removal of bacteria, spores and somatic cells from milk by centrifugation and microfiltration techniques; High pressure processing of milk; Pasteurization of milk with pulsed electric fields; Other novel milk preservation technologies: Ultrasound, irradiation, microwave, radio frequency, ohmic heating, ultraviolet light and bacteriocins; Hazard analysis critical control point (HACCP) and other food safety systems in milk processing.



Improving the safety and quality of milkVolume 2: Improving quality in milk productsEdited by M Griffiths, University of Guelph, Canada


‘Provides much information of real value to anyone associated with milk and milk products.’

International Dairy Topics

CONTENTSPart 1 Nutritional aspects of milk: The role of milk in the diet; The health aspects of milk; ‘Designer’ milks: Functional foods from milk. Part 2 Improving milk quality: Understanding and preventing consumer milk microbial spoilage and chemical deterioration; Effects of packaging on milk quality and safety; Sensory evaluation of milk; Instrumental measurement of milk flavour and colour; Analysing and improving the mineral content of milk; Improving the level of vitamins in milk; Managing the environmental impact of the dairy industry: The business case for sustainability. Part 3 Improving particular milks and milk-based products: Improving organic milk; Improving goat milk; Improving the quality and safety of sheep milk; Improving buffalo milk; Milk quality requirements for yoghurt-making; Milk quality requirements for cheesemaking; Trends in infant formulas: A dairy perspective; Applications of milk components in products other than foods.



Dairy-derived ingredientsFood and nutraceutical usesEdited by M Corredig, University of Guelph, Canada

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 182CONTENTSPart 1 Modern approaches to the separation of dairy components and manufacture of dairy ingredients: Novel approaches for the separation of dairy components and manufacture of dairy ingredients; Understanding the factors affecting spray-dried dairy powder properties and behaviour; Production and enrichment of bioactive peptides derived from milk proteins ; Processing means for milkfat fractionation and production of functional compounds; Modern approaches to lactose production. Part 2 Biological functionality of dairy components and nutraceutical applications: Studies of biological function and structure of casein micelles and future implications; Glycosylated dairy components: Their roles in nature and ways to make use of their biofunctionality in dairy products; Application of dairy-derived ingredients in food intake and metabolic regulation; Bioactive milk protein and peptide functionality; Bovine milk immunoglobulins against microbial human diseases; Lactoferrin for human health; Harnessing milk oligosaccharides for nutraceutical applications; Lipids from milk fat globule membrane as a health ingredient: Composition, properties and technological aspects. Part 3 Technological functionality of dairy components and food and non-food applications: Molecular understanding of the interaction of dairy proteins with other food biopolymers; Optimizing functional properties of milk proteins by enzymatic cross-linking; Improving technological and functional properties of milk by high pressure processing; Impact of dairy ingredients on the flavour profiles of foods; Production of dairy aromas and flavors: New directions; Dairy ingredients in non-dairy food systems; The role of dairy ingredients in processed cheese products; Emulsions and nanoemulsions using dairy ingredients; Using dairy ingredients for micro and nanoencapsulation; Using dairy ingredients to produce edible films and biodegradable packaging materials; Transformation of lactose for value-added ingredients; Protein interactions and functionality of milk protein products.



Dairy processingImproving qualityEdited by G Smit, NIZO Food Research, The Netherlands


‘…a brilliant book with an excellent index and references.’

The Dairy Mail536 pages 234 x 156mm (6 x 9) hardback 2003ISBN: 978 1 85573 676 4 E-ISBN: 978 1 85573 707 5


Biochemistry of milk productsA T Andrews, Cardiff Institute of Higher Education and J R Varley, University of Reading, UK



Functional dairy productsVolume 1Edited by T Mattila-Sandholm, Valio Ltd and M Saarela, VTT, Finland


‘...a standard work for food manufacturers developing new dairy products and those researching functional foods.’

New Nutrition Business

CONTENTSIntroduction: Classifying functional dairy products. Part 1 The health benefits of functional dairy products: Cancer; Coronary heart disease; Osteoporosis; Probiotics and the management of food allergy; Dairy products and the immune function in the elderly; The therapeutic use of probiotics in gastrointestinal inflammation. Part 2 Functional dairy ingredients: Caseinophosphopeptides (CPPs) as functional ingredients; Oligosaccharides; Lactic acid bacteria (LAB) in functional dairy products; Conjugated linoleic acid (CLA) as a functional ingredient. Part 3 Product development: Enhancing the functionality of prebiotics and probiotics; Safety evaluation of probiotics; Clinical trials; Consumers and functional foods; European research in probiotics and prebiotics: The PROEUHEALTH cluster; The market for functional dairy products: The case of the United States.



Functional dairy productsVolume 2Edited by M Saarela, VTT, Finland

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 145CONTENTSPart 1 The health benefits of functional dairy products: Dairy components in weight management: A broad perspective; The effects of dairy components on food intake and satiety; Dairy products, probiotics and the health of infants and children; Functional dairy products for gastrointestinal infections and dysfunction; Probiotics, prebiotics and inflammatory bowel disease; Dairy products and HIV/AIDS; Dairy products and oral health. Part 2 Functional dairy ingredients: Dairy propionibacteria as probiotics; Synbiotics: Combining the benefits of pre- and probiotics; Hypoallergenic hydrolysates for the prevention and treatment of cow’s milk allergy; Plant sterols and stanols as functional ingredients in dairy products. Part 3 Product development: Regulation of functional dairy products; Using biomarkers and other indicators of efficacy to demonstrate the health benefits of functional dairy products; Experimental models to investigate the effect of functional dairy products: The case of colon carcinogenesis; Molecular approaches to assess the activity and functionality of commensual and ingested bifidobacteria in the human intestinal tract; Genetics and functional genomics of probiotic bacteria: Translation to applications; Characterising probiotic microorganisms; Methods to improve the viability and stability of probiotics; Microencapsulation for delivery of probiotics and other ingredients in functional dairy products; Assessing the safety of probiotics with regard to antibiotic resistance; Development of dairy based functional foods enriched in conjugated linoleic acid with special reference to rumenic acid; Developing dairy weight management products; Developing a functional dairy product: From research on Lactobacillus helveticus to industrial application of Cardi 04 in novel antihypertensive drinking yoghurts.





Chilled foodsA comprehensive guideThird editionEdited by M Brown, mhb Consulting, UK


‘…a text that those seriously involved in the production, quality assurance and quality control of chilled foods can ill afford to be without.’

International Food Hygiene

CONTENTSIntroduction to chilled foods. Part 1 Raw materials and products: Raw material selection: Fruit, vegetables and cereals; Raw material selection: Dairy ingredients; Raw material selection: Meat and poultry; Raw material selection: Fish; Non-microbial factors affecting quality and safety; Chilled foods packaging: An introduction; Modified atmosphere and active packaging of chilled foods. Part 2 Technologies and processes in the supply chain: Microbiological hazards and safe design; Non-microbiological hazards and safe process design; The hygienic design of chilled food plants and equipment; Cleaning and disinfection of chilled food plants and equipment; Operation of plants manufacturing chilled foods; Refrigeration, storage and transport of chilled foods; Temperature monitoring and measurement. Part 3 Microbiological hazards: Chilled foods microbiology; Predicting the behaviour of micro-organisms in chilled foods; Conventional and rapid analytical microbiology. Part 4 Safety and quality management: Shelf-life of chilled foods; Sensory quality and consumer acceptability; Management of product quality and safety; Legislation and criteria.



Tamime and Robinson’s YoghurtScience and technologyThird editionA Y Tamime, formerly Scottish Agricultural College and R K Robinson, formerly Reading University, UK


‘No technical library should be without a copy and anyone in the business of manufacturing fermented milk or developing new milk products should obtain a copy.’

‘…at almost 800 pages and given the wealth of detailed information, it represents excellent value for money.’


CONTENTSHistorical background; Background to manufacturing practice; Processing plants and equipment; Plant cleaning, hygiene and effluent treatment cleaning aspects; Traditional and recent developments in yoghurt production and related products; Microbiology of yoghurt and related starter cultures; Biochemistry of fermentation; Preservation and production of starter cultures; Nutritional value of yoghurt; Quality control in yoghurt manufacture.



Cheese problems solvedEdited by P L H McSweeney, University College Cork, Ireland


‘…a very useful new addition to the literature.’International Journal of Dairy Technology

‘…will be well received not only by the readers from the cheese manufacturing camp, but also by students of dairy science and technology programs.’

International Dairy Journal

CONTENTSQuestions are presented under the following headings: Milk; Preparation of cheesemilk; Ultrafiltration of cheesemilk; Acidification; Conversion of milk to curd; Salt/NaCl in cheese; Cheese yield; New technologies; The microbiology of cheese ripening; Pathogens and food poisoning bacteria; Nutritional aspects of cheese; Packaging; Whey processing; Analysis of cheese; Principal families of cheese; Flavour, texture and flavour defects in hard and semi-hard cheeses; Grana-type cheeses and Parmesan; Cheddar cheese; Dutch-type cheeses; Swiss cheese; White-mould cheese; Blue cheese; Bacterial surface-ripened cheeses; Low moisture Mozzarella cheese (LMMC); Cheeses ripened in brine; Acid and acid/heat-coagulated cheeses; Cheese as a food ingredient; Processed cheese; Cheese-like products.



Improving the flavour of cheeseEdited by B C Weimer, University of California, Davis, USA

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 142CONTENTSCheese manufacture and ripening and their influence on cheese flavour; Compounds associated with cheese flavour. Part 1 Microbial physiology and the development of cheese in flavour: Carbohydrate metabolism and cheese flavour development; Amino acid metabolism in relationship to cheese flavour development; Lipolysis and cheese flavour development; The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese; Starter culture development for improved cheese flavour; Adjunct culture metabolism and cheese flavour; Techniques for microbial species identification and characterization to identify commercially important traits; Genomics and cheese flavour. Part 2 Influence of ingredients, processing and physical and chemical factors on cheese flavour: The effects of milk, its ingredients and salt on cheese flavour; Physical factors affecting the flavour of cheese; Flavourant-matrix interactions and flavour development in cheese; Starter culture production and delivery for cheese flavour; Bacteriocins: Changes in cheese and flora flavour. Part 3 Monitoring and evaluating cheese flavour: Monitoring cheese ripening: New developments; Defining cheese flavour; Measuring cheese flavour. Part 4 Improving the flavour of different types of cheese: Case studies; Hard Italian cheeses: Parmigiano-reggiano and grana-padano; Low temperature hard cheeses and semi-hard washed cheeses; Soft-ripened and fresh cheeses: Feta, quark, halloumi and related varieties; Cheeses with secondary cultures: Mould-ripened, smear-ripened and farmhouse cheeses; Producing low-fat cheeses; Modelling gouda ripening to predict flavour development.



Understanding and controlling the microstructure of complex foodsEdited by D J McClements, University of Massachusetts, USA


‘Of particular interest in the newer subjects are the chapters on computer simulation, water, self-assembly and lipid digestion. These are not usually considered in studies on food microstructure and gives the book much added value. The book is of obvious interest to scientists involved in the field of food functionality and they will find it useful.’

‘…good overall structure.’Food Science and Technology



Managing frozen foodsEdited by C J Kennedy, Consultant, UK


‘Anyone who properly studies this book and its references would know almost everything there is to know about frozen fish and other foods.’

Professional Fisherman

CONTENTSMaintaining safety in the food chain; Fruit and vegetables: The quality of raw material in relation to freezing; Pre-treatment of fruit and vegetables; Pre-treatment of meat and poultry; Selection and pre-treatment of fish; Factors affecting the stability of frozen foods; Freezing processed foods; Freezer technology; Selecting packaging for frozen food products; Storing frozen food: Cold store equipment and maintenance; Retail display equipment; Future trends in frozen foods.



Feta and related cheesesEdited by A Y Tamime, formerly Scottish Agricultural College and R K Robinson, formerly Reading University, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 21CONTENTSTraditional Feta cheese; Manufacture of Feta cheese - industrial; Halloumi cheese – the product and its manufacture; Manufacture of Gyptian, soft, pickled cheeses; Miscellaneous white-brined cheeses; Cheeses made by direct acidification.





CEREAL PRODUCTS AND SNACK FOODS

Cereal grains for the food and beverage industriesE Arendt and E Zannini, University College Cork, Ireland


Cereals are major staple of the human diet and are of huge significance to the food industry. This book provides a comprehensive overview of all of the important agricultural species, from wheat to crops such as quinoa, that are gaining market share in international trade. Chapters provide an introduction to each crop, reviews grain characterisation and processing methods and outlines the production and characterisation of both foods and beverages from the processed crop.

CONTENTSWheat and other Triticum grains; Maize; Rice; Barley; Triticale; Rye; Oats; Sorghum; Millet; Teff; Buckwheat; Quinoa; Amaranth.



Cereal grainsAssessing and managing qualityEdited by C Wrigley and I Batey, CSIRO, Australia


‘…a volume which is almost encyclopaedic in its coverage.’


CONTENTSPart 1 Cereal grain quality: An introduction: An introduction to the cereal grains: Major providers for mankind’s food needs; Cereal-grain morphology and composition; The diversity of uses for cereal grains. Part 2 Characteristics and quality requirements of specific cereals: Wheat: Characteristics and quality requirements; Rye and triticale: Characteristics and quality requirements; Barley: Characteristics and quality requirements; Oats: Characteristics and quality requirements; Corn: Characteristics and quality requirements; Rice: Characteristics and quality requirements; Sorghum and millets: Characteristics and quality requirements. Part 3 Grain quality analysis: Analysis of grain quality at receival; Identification of grain variety and quality type; Food safety aspects of grain and cereal product quality. Part 4 Grain quality management: Breeding for grain-quality traits; The effects of growth environment and agronomy on grain quality; Maintaining grain quality during storage and transport; Processing wheat to optimise product quality; Grain quality: The consumer, the scientist, the technologist and the future. Part 5 Appendices: Composition of grains and grain products; Equivalence between metric and US units for the grain industry.



Rice qualityA guide to rice properties and analysisK R Bhattacharya, Rice Research and Development Centre, Tilda Riceland Private Limited, India


‘This book is highly specific …the detail can’t be questioned, nor can the content. The index references are superb.’


Rice varieties differ greatly in their physicochemical properties and eating quality. Other factors such as milling, ageing and parboiling also have a significant impact on rice characteristics. Over time understanding of the scientific basis of rice quality has increased considerably. This book is an essential reference for researchers and food industry professionals on this topic. Aspects covered include rice physical properties, the effects on quality of the degree of rice milling, rice ageing, rice cooking quality, nutritional aspects of rice, speciality rices and products made from rice.

CONTENTSAn introduction to rice: Its qualities and mysteries; Physical properties of rice; Milling quality of rice; Degree of milling of rice and its effect; Ageing of rice; Cooking quality of rice; Eating quality of rice; Effect of parboiling on rice quality; Product-making quality of rice; Speciality rices; Nutritional quality of rice; Rice breeding for desirable quality; Analysis of rice quality; Appendix: Some selected rice quality test procedures.



Technology of functional cereal productsEdited by B R Hamaker, Purdue University, USA

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 152CONTENTSPart 1 Introductory issues: Consumers and functional cereal products; Labeling and regulatory issues related to functional cereal products; Fiber, whole grains and disease prevention; Resistant starch and health; Micronutrients in cereal products: Their bioactivities and effects on health; Whole-grain consumption and insulin sensitivity; Determining the functional properties of food components in the gastrointestinal tract. Part 2 Technology of functional cereal products: Improving the nutritional quality of cereals by conventional and novel approaches; Novel high fibre and whole grain breads; Oat bread and other oat products; Rye bread and other rye products; Functional barley products; Products containing other speciality grains: Sorghum, the millets and pseudocereals; Vitamin and mineral fortification of bread; Omega 3 enriched bread; Soy-enriched bread; Inulin in bread and other cereal-based products; High-fibre pasta products; Functional cereal products for those with gluten intolerance; Converting oats to high-fibre products for use in functional foods; Improving the use of dietary fibre and other functional ingredients to lower the GI of cereal products; Methods to slow starch digestion rate in functional cereal products.



Using cereal science and technology for the benefit of consumersProceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, 2004, Harrogate, UKEdited by S P Cauvain, BakeTran, L S Young, formerly BakeTran and S Salmon, Campden and Chorleywood Food Research Association, UK


‘…brings together knowledge and experience that every customer in the “grain chain” can benefit from.’

‘A wealth of expertise has been documented in this book.’

Food Trade Review592 pages 234 x 156mm (6 x 9) paperback 2005ISBN: 978 1 84569 479 1 E-ISBN: 978 1 84569 063 2


Cereals processing technologyEdited by G Owens, formerly UMIST, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 53CONTENTSPart 1 Cereal and flour production: Cereal production methods; Wheat, corn and coarse grains milling; Biotechnology. Part 2 Cereal products: Rice, its cultivation and products; Pasta production; Asian noodle processing; Breakfast cereals; Malting; Breadmaking.



Cereal biotechnologyEdited by P C Morris and J H Bryce, Heriot-Watt University, UK


‘A valuable source for all those who want to get a deeper insight into this progressive field.’

Acta Alimentaria264 pages 234 x 156mm (6 x 9) hardback 2000ISBN: 978 1 85573 498 2 E-ISBN: 978 1 85573 627 6


Kent’s technology of cerealsAn introduction for students of food science and agricultureFourth editionN L Kent and A D Evers, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 25352 pages 240 x 190mm paperback 1994ISBN: 978 1 85573 361 9 E-ISBN: 978 1 85573 660 3



NEW


BreadmakingImproving qualitySecond editionEdited by S P Cauvain, BakeTran, UK


‘This very readable and informative book is destined to become a staple reference work for technologists, researchers and students.’Food Science and Technology (Review of the

first edition)

‘Altogether this is a comprehensive treatise on the science of bread-making …it brings together the views and expertise of thirty scientists from all over the world in a truly eclectic presentation.’

Food Technology (New Zealand)

The complex changes that take place during breadmaking and their influences on the traits consumers use to define quality are key areas of study. The first edition of Breadmaking: Improving quality quickly established itself as an essential guide to research in this area and its implications for improving processes and products. Comprehensively updated and revised, this edition helps readers to understand the latest developments in breadmaking science and practice. Five chapters have been added, covering topics including enzymes in breadmaking, the applications of texture analysis and breads for special dietary requirements.

CONTENTSIntroduction to breadmaking; Breadmaking: An overview. Part 1 Wheat and flour quality: The chemistry and biochemistry of wheat; Techniques for analyzing wheat proteins; Wheat proteins and bread quality; Wheat starch structure and bread quality; Assessing grain quality; Milling and flour quality; Wheat breeding and quality evaluation in the US; Improving wheat protein quality for breadmaking: The role of biotechnology; Novel approaches to modify wheat flour processing characteristics and health attributes: from genetics to food technology. Part 2 Dough development and particular bread ingredients: Bread aeration and dough rheology: An introduction; The molecular basis of bread dough rheology; The role of water in dough formation and bread quality; Foam formation in dough and bread quality; Controlling bread dough development; Molecular mobility in dough and bread quality; The use of redox agents in breadmaking; Applications of enzymes in breadmaking; Water control in breadmaking. Part 3 Bread sensory quality, shelf life and safety: Bread aroma; Applications of texture analysis to dough and bread; Bread staling; Mould prevention in bread; Mycotoxin contamination of wheat, flour and bread. Part 4 Particular bread products: Improving the quality of bread made from partially baked, refrigerated and frozen dough; Nutritionally enhanced wheat flours and breads; Formulating breads for specific dietary requirements; Improving the quality of high-fibre breads; Quality of breads made with non-wheat flours.



Baking problems solvedS P Cauvain, BakeTran, UK and L S Young, formerly BakeTran, UK


‘I would highly recommend this book to anyone studying baking science or technology, or as a good reference book from a bakery supervisor to higher technical or managerial levels.’

Mr A Barr, Customer

CONTENTSQuestions are presented under the following headings: Problem solving: A guide; Flours; Fats; Improvers; Other bakery ingredients; Bread; Fermented products; Laminated products; Short pastry; Cakes and sponges; Biscuits; Other bakery products.



More baking problems solvedS P Cauvain, BakeTran, UK and L S Young, formerly BakeTran, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 179CONTENTSQuestions are presented under the following headings: Problem solving: A guide; Flours and grains; Other bakery ingredients; Bread and fermented products; Cakes; Biscuits and Cookies; Pastries; Other bakery products; What is/are/why/how?



The Chorleywood Bread ProcessS P Cauvain, BakeTran, UK and L S Young, formerly BakeTran, UK


‘The technical details and the jargon of breadmaking are explained and the logically organised contents are written in an accessible and engaging style.’

Institute of Chemical Engineers

‘...a comprehensive, concise and well written bread making book. Highly recommend for all baking professionals who work in a plant bakery.’

Customer review

CONTENTSThe basic principles of breadmaking; A brief history of the Chorleywood Bread Process; Chorleywood Bread Process fundamentals; Ingredient qualities and quantities in the Chorleywood Bread Process; Dough mixing and the Chorleywood Bread Process; Processing Chorleywood Bread Process doughs; Optimising quality with the Chorleywood Bread Process; Knowledge-based systems and the Chorleywood Bread Process; Variety bread production with the Chorleywood Bread Process; Applications of the Chorleywood Bread Process; The future for the Chorleywood Bread Process.



Carbohydrate-active enzymesStructure, function and applicationsEdited by K-H Park, Seoul National University, Korea

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 163CONTENTSPart 1 Structure-function relationship of carbohydrate-active enzymes: Biosynthesis of polysaccharides; a-amylase. Interaction with polysaccharides substrates, proteinaceous inhibitors and regulatory protein; Why could isopullulanase, an odd pullulan-hydrolyzing enzyme, be discovered? Sequence fingerprints in the evolution of the a-amylase family; Molecular mechanism of a-glucosidase; Structure, function and applications of microbial a-galactosidase (lactase); Structural feature of the archeal glycogen debranching enzyme from Sulfolobus solfataricus; Molecular cloning of the amylosucrase gene from a moderate thermophilic bacterium Deinococcus geothermalis and analysis of its dual enzyme activity; Substrate specificity, kinetic mechanism and oligomeric states of cyclomaltodextrinase from alkalophillic Bacillus sp. I-5. Part 2 Functions and applications of carbohydrate-active enzymes: Enzymatic modification of starch for food industry; Glycosylation of carboxylic group: A new reaction of sucrose phosphorylases; Strategy for converting an inverting glycoside hydrolase into a glycosynthase; Characterization of novel glycosides using the glucansucrase; Microbial exo- and endo-arabinosyl hydrolases: Structure, function, and application in L-arabinose production; Enzymatic synthesis and properties of trehalose analogues as disaccharide and trisaccharide; Glycosidases and their mutants as useful tools for glycoside synthesis; Enzymes for grain processing: Review of recent development in glucose production; Characteristics of archaeal maltogenic amylases.



Industrial manufacture of snack foodsEdited by S O Serna-Saldivar

CONTENTSThe snack food industry; Manufacturing of cereal-based dry-milled fractions, potato flour, dry masa flour and starches; Properties and manufacturing of oils; Popcorn; Peanuts, almonds and tree nuts; Hazelnuts; Snacks from potato; Snacks from alkaline-cooked maize products; Extruded snack foods; Manufacturing of wheat-based baked snacks; Snacks from animal and marine sources; The processes of frying and seasoning; Packaging of snack foods; Nutritional value of snack foods.

440 pages 234 x 156mm (6 x 9) hardback 2008ISBN: 978 0 95580 850 0£125.00/US$205.00/€150.00www.woodheadpublishing.com/9780955808500



Manley’s technology of biscuits, crackers and cookiesFourth editionEdited by D Manley, Consultant, UK


‘Clear, authoritative and practical – you can find the answer to most problems in it.’

Mike Webber, The Biscuit, Cake, Chocolate and Confectionery Association, UK on the

third edition

Eight expert authors have joined Duncan Manley to produce the new edition of this standard industry reference. Substantially revised and updated, it is 25% longer than the previous edition. It remains an essential guide for those seeking to improve efficiency and encourage best practice in biscuit, cookie and cracker manufacturing plants.

CONTENTSPart 1 Management of technology in biscuit manufacture: The role of the technical department; Quality management systems and HACCP; Quality control and good manufacturing practice; Process and efficiency control; Product development; Sustainability. Part 2 Materials and ingredients for biscuit manufacture: Choosing materials for biscuit production; Wheat flour and vital wheat gluten; Other meals, grits, flours and starches; Sugars and syrups; Fats and oils; Emulsifiers (surfactants) and antioxidants; Milk products and egg; Dried fruits and nuts; Yeast and enzymes; Flavours, spices and flavour enhancers; Additives; Chocolate and cocoa; Packaging materials. Part 3 Types of biscuits: Classification of biscuits; Cream crackers; Soda crackers; Savoury or snack crackers; Matzos and water biscuits; Puff biscuits; Hard sweet, semi sweet and Garibaldi fruit sandwich biscuits; Short dough biscuits; Deposited soft dough and sponge drop biscuits; Wafer biscuits; The position of biscuits in nutrition; Miscellaneous biscuit-like products. Part 4 Biscuit production processes and equipment: Bulk handling and metering of ingredients; Mixing and premixes; Sheeting, gauging and cutting; Laminating; Rotary moulding; Extruding and depositing; Baking; Cooling and handling; Secondary processing; Packaging and storage; Recycling, handling and disposal of waste materials.



Biscuit, cracker and cookie recipes for the food industryD Manley, Consultant, UK


‘This is a must-read and must-study. You can’t produce reject biscuits with this book.’



Wheat structureBiochemistry and functionalityJ D Schofield, formerly University of Reading, UK

CONTENTSGrain structure and quality; Wheat protein structure and quality; Nature and functionality of wheat lipids; Rheological properties and functionality of wheat flour doughs; Non-starch polysaccharides and enzymic improvement in bread quality.



Food machineryFor the production of cereal foods, snack foods and confectioneryL M Cheng, Heilongjaing Commercial College, China


‘With the continuing development of large-scale processing, more trained people with adequate understanding of food processing, both technologically and mechanically, are needed to keep up with the rising standards of the consumer market. This book will help gain such an understanding.’

Lebensmittel Wissenschaft und Technologie312 pages 234 x 173mm (7 x 9) hardback 1992ISBN: 978 1 85573 269 8 E-ISBN: 978 1 84569 831 7


Biscuit, cookie and cracker manufacturing manualsD Manley, Consultant, UK

Each manual provides practical advice on problem solving and troubleshooting drawn from over thirty years of experience in the industry.

Manual 1: IngredientsWoodhead Publishing Series in Food Science, Technology and Nutrition No. 30CONTENTSBackground to the biscuit industry; Hygiene and safety aspects; Wheat, flour and other cereals; Sugars and syrups; Fats oils and butter; Dairy products; Dried fruit and nuts; Yeast; Enzymes; Flavours and spices; Chemicals; Chocolate and cocoa.



Manual 2: Biscuit doughsWoodhead Publishing Series in Food Science, Technology and Nutrition No. 31CONTENTSBackground to the biscuit industry; Hygiene and safety aspects; Problem solving; Types of biscuit dough; Types of dough mixer; Mixing the dough; Metering of ingredients into mixers; Handling dough after mixing; Care, maintenance and cleaning of machinery.



Manual 3: Biscuit dough piece formingWoodhead Publishing Series in Food Science, Technology and Nutrition No. 32CONTENTSBackground to the biscuit industry; Hygiene and safety aspects; Sheeting, gauging and cutting; Laminating; Rotary moulding; Extruding, wire cutting and depositing; Care, cleaning and maintenance.



Manual 4: Baking and cooling of biscuitsWoodhead Publishing Series in Food Science, Technology and Nutrition No. 33CONTENTSBackground to the biscuit industry; Hygiene and safety aspects; Problem solving; Types of oven and baking bands; Principles of baking; Post baking processes; Process control of baking and troubleshooting; Biscuit cooling and handling; Care, cleaning and maintenance.



Manual 5: Secondary processing in biscuit manufacturingWoodhead Publishing Series in Food Science, Technology and Nutrition No. 34CONTENTSBackground to the biscuit industry; Hygiene and safety aspects; Problem solving; Chocolate and chocolate flavoured coatings; Cream sandwiching; Icing of biscuits; Application of jam, jellies, marshmallow and caramel; Care, cleaning and maintenance.



Manual 6: Biscuit packaging and storageWoodhead Publishing Series in Food Science, Technology and Nutrition No. 35CONTENTSBackground to the biscuit industry; Hygiene and safety aspects; Problem solving; The function of biscuit packs; Types of packaging materials; Types of pack and associated wrapping machines; Feeding biscuits into wrapping machines; Biscuit handling and storage before packaging; Post wrapping operations; Storage and warehouse handling; Care, cleaning and maintenance.



Special price for full set of 6 manuals.£207.50/US$340.00/€250.00



CHOCOLATE AND CONFECTIONERY

Science and technology of enrobed and filled chocolate, confectionery and bakery productsEdited by G Talbot, The Fat Consultant, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 175CONTENTSPart 1 Formulation: Chocolate manufacture; Formulation of chocolate for industrial applications; Fats for confectionery coatings and fillings; Compound coatings; Fat-based centres and fillings; Caramels, fondants and jellies as centres and fillings; Biscuits and bakery products; Chocolate and couvertures: Applications in ice cream. Part 2 Product design: Product design and shelf-life issues: Oil migration and bloom; Product design and shelf-life issues: Moisture and ethanol migration; Shelf-life prediction and testing; Controlling the rheology of chocolate and fillings; Using microscopy to understand the properties of confectionary products. Part 3 Processing, packaging and storage: Ingredient preparation: The science of tempering; Ingredient preparation: Tempering process technology; Manufacturing processes: Enrobing; Manufacturing processes: Chocolate panning and inclusions; Manufacturing processes: Production of chocolate shells; Manufacturing processes: Deposition of fillings.



Making chocolates in the factoryR Whitefield

CONTENTSWho this book is for, what is not in it? Why chocolate? Popularity; What products? Available ingredients; The factory; Equipment; Packaging; Purposes; Raw materials; Storage; Chocolate; Specifying; Tempering; Practical information; Enrobing; Centres for enrobing; Chocolate moulding plant; One-shot; Panning; Rotating pans; Recipes; Fondant; Labelling; Legal compliance; Costing; Non-accountant’s perspective; Consumers; Protection; Staff.

154 pages 234 x 156mm (6 x 9) hardback 2008ISBN: 978 0 95580 851 7£49.00/US$80.00/€60.00www.woodheadpublishing.com/9780955808517

Application of fats in confectioneryG Talbot, The Fat Consultant, UK220 pages 234 x 156mm (6 x 9) hardback 2008ISBN: 978 0 95580 853 1£98.00/US$160.00/€120.00www.woodheadpublishing.com/9780955808531

Formulation and production of chewing and bubble gumEdited by D Fritz340 pages 234 x 156mm (6 x 9) hardback 2006ISBN: 978 0 95580 852 4£115.00/US$190.00/€140.00www.woodheadpublishing.com/9780955808524

MEAT, FISH AND EGGS

Animal feed contaminationEffects on livestock and food safetyEdited by J Fink-Gremmels, Utrecht University, The Netherlands


‘This book is a comprehensive overview of the issues around animal feed.’

Australian Dairy Foods

‘With this handbook the editor and contributors fill gaps for all those working in the fields of feed and food safety and students in the fields of veterinary medicine and animal sciences, as well as feed and food sciences.’

‘This book is highly recommended to all those interested in feed and food safety.’

Animal Feed Science and Technology

The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals. Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both animal and human health.

CONTENTSIntroduction to animal feed contamination; Animal feeds, feeding practices and opportunities for feed contamination: An introduction. Part 1 Contamination by microorganisms and animal by-products: The ecology and control of bacterial pathogens in animal feed; Detection and enumeration of microbiological hazards in animal feed; Assessment of the microbiological risks in feedingstuffs for food-producing animals; Detection and identification of animal by-products in animal feed for the control of transmissible spongiform encephalopathies. Part 2 Contamination by persistent organic pollutants and toxic metals: Hazardous chemicals as animal feed contaminants and methods for their detection; Animal feed contamination by dioxins, polychlorinated biphenyls (PCBs) and brominated flame retardants; Animal feed contamination by toxic metals; Aquaculture feed contamination by persistent organic pollutants, heavy metals, additives and drug residues. Part 3 Natural toxins in animal feed: Mycotoxin contamination of animal feed; Detection and determination of natural toxins (mycotoxins and plant toxins) in feed; Prevention and control of animal feed contamination by mycotoxins and reduction of their adverse effects in livestock; Dietary exposure of livestock and humans to hepatotoxic natural products. Part 4 Veterinary medicinal products in feeds: Feed additives and veterinary drugs as contaminants in animal feed – the problem of cross contamination during feed production; Antimicrobials in animal feed: Benefits and limitations; Alternatives to antimicrobial growth promoters (AGPs) in animal feed; Chemical risk assessment of animal feed. Part 5 Risks from emerging technologies: Safety of genetically modified (GM) crop ingredients in animal feed; Detection of genetically modified (GM) crops for control of animal feed integrity; Potential contamination issues arising from the use of biofuel and food industry by-products in animal feed; Nanoscale feed ingredients and animal and human health. Part 6 Feed safety and quality management: Animal feed sampling for contaminant analysis; Ensuring the safe supply of animal-derived ingredients for animal feed; Management of animal feed safety in the USA; The GMP+ Feed Safety Assurance (FSA) scheme.









Chocolate and confectionery Meat, fish and eggs


Improving the safety and quality of eggs and egg productsVolume 1: Egg chemistry, production and consumptionEdited by Y Nys, INRA, France, M Bain, University of Glasgow, UK and F Van Immerseel, Ghent University, Belgium


‘This is without doubt one of the best publications on eggs in recent years.’

Prof. Dr. Rüveyde Akbay, President of the WPSA Turkish Branch

The 2 volumes review essential research and best practice in the production and processing of eggs with particular emphasis on their safety, nutritional and sensory quality. The opening chapters in Volume 1 set the scene with information on egg production and consumption in various countries. Following chapters introduce aspects of egg formation and chemistry and provide an overview of egg quality. Chapters in parts three and four focus on egg production systems and their influences on egg safety and quality.

CONTENTSPart 1 Egg production and consumption: Egg and egg product production and consumption in Europe and the rest of the world; Social economic aspects of egg production in China; Egg production in Africa; Profiling the egg consumer: Attitudes, perceptions and behaviours; Egg quality assurance schemes and egg traceability. Part 2 Egg formation, chemistry and quality parameters: Egg formation and chemistry; Use of high-throughput technology to identify new egg components; The eggshell: Structure and protective function; Molecules involved in chemical defence of the chicken egg; Advances in egg defect detection, quality assessment and automated sorting and grading. Part 3 Egg production and quality: Poultry breeding for egg quality: Traditional and modern genetic approaches; Hen nutrition for sustained egg quality; Effect of hen age, moult, laying environment and egg storage on egg quality; Egg and egg product microbiology; Alternative hen housing systems and egg quality; Avian diseases which affect egg production and quality; Parasitism in egg production systems: The role of the red mite (Dermanyssus gallinae); Health risks for workers in egg production systems and methods of control. Part 4 Alternative egg production systems and processed eggs: Environmental sustainability of egg production and processing; Organic and free-range egg production; Production, composition, and quality of duck eggs; Production and quality of quail, pheasant, geese and turkey eggs for uses other than human consumption; Processed egg products.



Poultry meat processing and qualityEdited by G Mead, formerly Royal Veterinary College, UK


‘…this specialist book is a valuable contribution.’IChem Food and subject Group



Improving the safety and quality of eggs and egg productsVolume 2: Egg safety and nutritional qualityEdited by F Van Immerseel, Ghent University, Belgium, Y Nys, INRA, France and M Bain, University of Glasgow, UK


‘This is without doubt one of the best publications on eggs in recent years.’

Prof. Dr. Rüveyde Akbay, President of the WPSA Turkish Branch

The opening chapters in Volume 2 of this essential collection address aspects of egg contamination, with particular emphasis on Salmonella Enteritidis. Control of egg safety is the focus of part two, and preharvest control of Salmonella, egg decontamination and egg defect detection are among the topics reviewed. Part three addresses the nutritional and nutraceutical properties of eggs.

CONTENTSPart 1 Microbial and chemical contamination of eggs: Microbiology and safety of table eggs; Foodborne disease associated with eggs: Microbial hazards and Salmonella enteritidis risk assessment; Internal contamination of eggs by Salmonella enteritidis; Chemical residues and contaminants in eggs. Part 2 Salmonella control in laying hens: Detection and monitoring of Salmonella in laying hen flocks; Epidemiology of Salmonella infections in laying hens with special emphasis on the influence of the housing system; Pre-harvest measures to control Salmonella in laying hens; Management and sanitation procedures to control Salmonella in laying hen flocks; Egg decontamination by washing; Alternative egg decontamination techniques to washing. Part 3 Eggs in nutrition and other applications: The nutritional quality of eggs; Eggs, dietary cholesterol and disease: Facts and folklore; Egg allergy; Modifying egg lipids for human health; Egg enrichment with vitamins and trace minerals; Bioactive fractions of eggs for human and animal health; Using egg IgY antibodies for health, diagnostic and other industrial applications; Strategic planning for the development of the egg nutraceutical industry.



Food safety control in the poultry industryEdited by G Mead, formerly Royal Veterinary College, UK


‘Mead’s detailed handling of a broad and complex subject is done in a surprisingly accessible manner. Edited by distinguished Professor Geoffrey Mead …a respected consultant of food safety.’



Processed meatsImproving safety, nutrition and qualityEdited by J P Kerry, University College Cork and J F Kerry, Echo Ovens Ltd., Ireland


‘Provides a wealth of information related to the safety of meat (microbiological and toxicological), the nutritional quality of processed meats, and factors influencing their eating quality.’


Consumers seek meat products that are nutritionally-balanced, contain fewer added ingredients and have excellent sensory characteristics. Processed meats must also be safe to eat. Producing products that fulfill these requirements is not a trouble-free task. This book outlines key issues in the area of processed meats. Part one outlines market-driven changes in processed meat products. Further sections of the book focus on advances in meat product formulation and processing technologies to improve product quality. Aspects covered include scientific modelling of blended meat products, use of natural ingredients, the quality of restructured meat products and the application of sensory science in product development, among other topics.

CONTENTSPart 1 Processed meats: Market-driven changes, legislative issues and product development: Consumer demands and regional preferences for meat; Processed meat products: Consumer trends and emerging markets; Food safety and processed meats: Globalisation and the challenges; Listeriosis, salmonellosis and verocytotoxigenic Escherichia coli: Significance and contamination in processed meats; The use of irradiation in processed meat products; Regulation of processed meat labels in the European Union; Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products. Part 2 Ingredients: Past and future roles in processed meat manufacture: Scientific modeling of blended meat products; Blood by-products as ingredients in processed meat; Utilisation of hydrocolloids in processed meat systems; Use of cold-set binders in meat systems; Using natural antimicrobials to improve the safety and shelf-life stability of processed meat products; Reducing salt in processed meat products; Reducing fats in processed meat products; The use of nutraceuticals in processed meat products and their effects on product quality, safety and acceptability; Use of probiotics and prebiotics in meat products. Part 3 Processing technologies: Past and future roles in processed meat manufacture: Marinating and enhancement of the nutritional content of processed meat products; Improving the quality of restructured and convenience meat products; Heat and processing generated contaminants in processed meats; Improving the sensory quality of cured and fermented meat products; Improving the sensory and nutritional quality of smoked meat products; Online quality assessment of processed meats; Impact of refrigeration on processed meat safety and quality; Recent advances in the application of high pressure technology to processed meat products; Effects of novel thermal processing technologies on the sensory quality of meat and meat products; Packaging of cooked-meats and muscle-based convenience-style processed foods.



Meat, fish and eggs


Improving the sensory and nutritional quality of fresh meatEdited by J P Kerry, University College Cork, Ireland and D A Ledward, University of Reading, UK


‘…a very useful reference source.’Food Science and Technology

‘…wide range coverage means the book will be popular with students, researchers, lecturers and technologists.’


Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyses the scientific basis of meat quality attributes, such as texture, colour and flavour. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions.

CONTENTSPart 1 Understanding meat quality: Trends in meat consumption and the need for fresh meat and meat products of improved quality: Biology and regulation of carcass composition; Fresh meat texture and tenderness; Meat colour; Flavour development in meat; Fresh meat water-holding capacity; The nutritional quality of meat; Sensory evaluation of fresh meat. Part 2 Improving the quality of fresh meat: Genetic and genomic technologies: New insights into the biology of meat quality from genomic and proteomic perspectives with particular emphasis on beef; Genetic and genomic approaches to improving pork quality; Genetic and genomic approaches to improving sheep meat quality; Use of meat quality information in breeding programmes; Genetic based diagnostic tools for predicting meat quality. Part 3 Improving the quality of fresh meat: Production strategies: Optimising the nutritional profile of beef; Optimising the nutritional and sensorial profile of pork; Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf life of fresh meat; Organic meat quality; Improving the quality of meat from ratites; Improving the meat quality of venison and other exotic game. Part 4 Improving the quality of fresh meat: Processing strategies: Automated grading of beef carcasses; Determining the lean content of pork carcasses; New methods for analysis of factors affecting meat eating quality; Chilling and freezing of meat and its effect on meat quality; Carcass interventions and meat tenderness; Sensory and quality properties of packaged meat; Characterising muscle properties to develop muscle-specific intervention strategies and improve meat cuts for the consumer; Animal welfare and meat quality.



Microbiological analysis of red meat, poultry and eggsEdited by G Mead, formerly Royal Veterinary College, UK


‘Written by a team of international experts, the book discusses key aspects of microbiological analysis.’

Food and Beverage Magazine

‘…a useful text for libraries in those institutions teaching food science/technology and an essential purchase for anyone directly concerned with red meat, poultry or egg microbiology either in production/processing or in regulation.’

Read and Digest364 pages 234 x 156mm (6 x 9) hardback 2006ISBN: 978 1 84569 059 5 E-ISBN: 978 1 84569 251 3


Meat products handbookPractical science and technologyG Feiner, Quality Ingredients, Australia


‘...a well researched book, packed with useful information that will be of value to professionals, academics and students.’

Read and Digest

‘…an astonishingly full set of practical knowledge on sound theoretical basis for all professionals involved in the meat processing industry and trade, but also for students of meat science and technology.’

Acta Alimentaria672 pages 234 x 156mm (6 x 9) hardback 2006ISBN: 978 1 84569 050 2 E-ISBN: 978 1 84569 172 1


Lawrie’s meat scienceSeventh editionR A Lawrie, formerly University of Nottingham and D A Ledward, University of Reading, UK


‘…it is a must read for university undergraduate and post-graduate meat/food science students and for meat and food scientists.’

Meat Science

‘A tremendous bibliography (approx. 2,500 references!), and very detailed subject index complete and increase the value of this extraordinary book.’

Acta Alimentaria

‘It should be at hand to everyone dealing with meat technology, or research, respectively.’

Journal of Food and Nutrition Research464 pages 244 x 172mm (6 1/2 x 9 1/2) paperback 2006ISBN: 978 1 84569 159 2 E-ISBN: 978 1 84569 161 5


Improving the safety of fresh meatEdited by J Sofos, Colorado State University, USA


‘A most impressive book for all in the meat business.’Food and Beverage Reporter

‘…an impressively heavy-weight list of international contributors.’



Sausage manufacturePrinciples and practiceEdited by E Essien



Meat processingImproving qualityEdited by J P Kerry, University College Cork, Ireland, J F Kerry, Echo Ovens Ltd and D A Ledward, University of Reading, UK



Meat refrigerationS J James and C James, FRPERC, UK



HACCP in the meat industryEdited by M Brown, mhb Consulting, UK


‘A comprehensive guide to introducing HACCP in the meat industry.’

Meat Science344 pages 234 x 156mm (6 x 9) hardback 2000ISBN: 978 1 85573 448 7 E-ISBN: 978 1 85573 644 3


Meat, fish and eggs


Advances in aquaculture hatchery technologyEdited by G Allan, NSW Department of Primary Industries, Australia and G Burnell, University College Cork, Ireland


Aquaculture is the fastest growing food production sector in the world. With demand for seafood increasing at astonishing rates, the optimization of production methods is vital. One of the primary restrictions to continued growth is the supply of juveniles from hatcheries. Addressing these constraints, Advances in aquaculture hatchery technology provides a comprehensive, systematic guide to the use of current and emerging technologies in enhancing hatchery production. Part one reviews reproduction and larval rearing, before parts two and three go on to discuss closing the life-cycle and overcoming challenges in hatchery production for selected invertebrate and fish species respectively. Finally part four explores the role of aquaculture hatcheries in conservation and education.

CONTENTSPart 1 Reproduction and larval rearing: Aquaculture hatchery water supply and treatment systems; Principles of finfish broodstock management in aquaculture: Control of reproduction and genetic improvement; Cryopreservation of gametes for aquaculture and alternative cell sources for genome preservation; Live microalgae as feeds in aquaculture hatcheries; Rotifers, Artemia and copepods as live feeds for fish larvae in aquaculture; Microdiets as alternatives to live feeds for fish larvae in aquaculture: Improving the efficiency of feed particle utilization; Management of finfish and shellfish larval health in aquaculture hatcheries; Microbial management for bacterial pathogen control in invertebrate aquaculture hatcheries. Part 2 Closing the life-cycle and overcoming challenges in hatchery production for selected invertebrate species: Palinurid lobster larval rearing for closed-cycle hatchery production; Biosecurity measures in specific pathogen free (SPF) shrimp hatcheries; Blue mussel hatchery technology in Europe; Research on the production of hatchery-reared juveniles of cephalopods with special reference to the common octopus (Octopus vulgaris); Jellyfish as products and problems of aquaculture; Sea cucumber aquaculture: Hatchery production, juvenile growth and industry challenges. Part 3 Closing the life-cycle and overcoming challenges in hatchery production for selected fish species: Closed-cycle hatchery production of tuna; Developments in hatchery technology for striped catfish (Pangasianodon hypophthalmus); Aquaculture production of meagre (Argyrosomus regius): Hatchery techniques, ongrowing and market; Hatchery production of yellowtail kingfish (Seriola lalandi). Part 4 Aquaculture hatcheries for conservation and education: Hatchery production for conservation and stock enhancement: The case of Australian freshwater fish; Developing educational programs in partnership with aquaculture hatchery facilities.



Utilization of fish processing wastesEdited by N Bhaskar, Central Food Technological Research Institute, India

Utilization of fish processing wastes provides a comprehensive scenario of various fish processing wastes that can be utilized by emphasizing the importance of biotechnological approaches in reclaiming various value-added biomolecules present in them. Opening chapters discuss wastes and by-products generated from processing of aquatic foods and biochemical and microbiological composition of aquatic food processing wastes. Following chapters discuss the utilization (including conventional methods of utilization) and biotechnical approaches to fish, shrimp and other aquatic species’ wastes. Final chapters discuss fish processing wastes as sources of biofuel.

CONTENTSFish production and disposition – Global and Indian scenario; Wastes and by-products generated from processing of aquatic foods; Biochemical and microbiological composition of aquatic food processing wastes; Fish processing wastes; Shrimp processing wastes; Other aquatic species; Utilization of processing wastes; Conventional methods of utilization; Fish processing wastes; Shrimp processing wastes; Other aquatic species; Biotechnological approaches; Fish processing wastes as protein and lipid sources; Shrimp processing wastes as chitin, carotenoid and lipids; Other aquatic species as protein sources; Fish processing wastes as sources of biofuel.




Maximising the value of marine by-productsEdited by F Shahidi, Memorial University of Newfoundland, Canada



Improving farmed fish quality and safetyEdited by Ø Lie, National Institute of Nutrition and Seafood Research, Norway



Infectious disease in aquaculturePrevention and controlEdited by B Austin, University of Stirling, UK


With an ever increasing demand for seafood that cannot be met by capture fisheries alone, growing pressure is being placed on aquaculture production. However, infectious diseases remain a major constraint. Infectious disease in aquaculture: prevention and control brings together a wealth of recent research on aquaculture production and its effective management. Part one considers the innate and adaptive immune responses seen in fish and shellfish together with the implications of these responses for disease control. Advances in disease diagnostics, veterinary drugs and vaccines are discussed in part two, quality assurance, the use and effects of antibiotics and anti-parasitic drugs in aquaculture, and developments in vaccination against fish are explored. Part three focuses on the development of specific pathogen-free populations and novel approaches for disease control.

CONTENTSPart 1 Immune responses in fish and shellfish and their implications for disease control: The innate and adaptive immune system of fish; Crustacean immune responses and their implications for disease control; Immune responses in molluscs and their implications for disease control; Stress and resistance to infectious diseases in fish. Part 2 Advances in disease diagnostics, veterinary drugs and vaccines: Advances in diagnostic methods for mollusc, crustacean and finfish diseases; Quality assurance in aquaculture disease diagnostics; Antibiotics in aquaculture: Reducing their use and maintaining their efficacy; Considerations for the use of anti-parasitic drugs in aquaculture; Developments in vaccination against fish bacterial diseases; Developments in adjuvants for fish vaccines. Part 3 Development of specific pathogen free populations and novel approaches for disease control: Development of specific pathogen free (SPF) shrimp stocks and their application to sustainable shrimp farming; The role of risk analysis in the development of biosecurity programmes for the maintenance of specific pathogen free populations; Developments in genomics relevant to disease control in aquaculture; Bacteria and bacteriophages as biological agents for disease control in aquaculture; Managing the microbiota in aquaculture systems for disease prevention and control; Natural antimicrobial compounds for use in aquaculture; The potential for antimicrobial peptides to improve fish health in aquaculture; Advances in non-chemical methods for parasite prevention and control in fish.



Meat, fish and eggs

NEW NEW


New technologies in aquacultureImproving production efficiency, quality and environmental managementEdited by G Burnell, University College Cork, Ireland and G Allan, NSW Department of Primary Industries, Australia


With wild stocks declining due to over-fishing, aquaculture will have a more significant role to play in meeting future demand for fresh fish. Developments in research continue to lead to improvements in aquaculture production systems, resulting in increased production efficiency, higher product quality for consumers and a more sustainable industry. New technologies in aquaculture reviews essential advances in these areas. Chapters focus on key aspects of genetic improvement, reproduction, diet and husbandry, health and aquaculture systems design. Contributions on environmental issues and farming new species complete the volume.

CONTENTSPart 1 Genetic improvement and reproduction. Part 2 Health: Advances in disease diagnosis, vaccine development and other emerging methods to control pathogens in aquaculture. Part 3 Diet and husbandry. Part 4 Environmental issues. Part 5 Farming new species. Part 6 Aquaculture systems design.



Safety and quality issues in fish processingEdited by H A Bremner, formerly Danish Institute of Fisheries Research, Denmark


‘…an interesting mix of thought provoking philosophy, excellent up-to-date well-referenced topic reviews useful practical, technical advice, as well as very recent research results, plus ideas about future trends.’


‘Professor Bremner provides a thorough, comprehensive volume reviewing current and near future safety and quality issues confronting the seafood industry. The book will make a welcome and needed addition to the library of academics, seafood processors, regulators and students.’Journal of Aquatic Food Product Technology

‘…a comprehansive standard work on defining, measuring and improving the safety and quality of fish products.’



Shellfish safety and qualityEdited by S E Shumway, University of Connecticut and G E Rodrick, University of Florida, USA


‘From a professional shellfish farmer’s perspective this is essential review material that is totally current. The authors are all highly respected in the fields they comment upon. Simply required on the shelf in front of you and IS worth the money.’

Mr A Legg, Customer

CONTENTSPart 1 Shellfish safety: An introduction: Microbial contamination and shellfish safety; Biotoxin contamination and shellfish safety. Part 2 Improving molluscan shellfish safety and quality: Viral contaminants of molluscan shellfish: Detection and characterisation; Monitoring viral contamination of molluscan shellfish; Algal toxins and their detection; Monitoring of harmful algal blooms; Mitigation of effects of harmful algal blooms; Modelling as a mitigation strategy for harmful algal blooms; Metals and organic contaminants in bivalve molluscs; Managing molluscan shellfish-borne microbial diseases; Disease and molluscs quality; Hazard analysis and critical control point programs for raw oyster processing and handling; Biofouling and the shellfish industry. Part 3 Improving crustacean safety and quality: Optimization of crustacean quality through husbandry and adherence to post-harvest standards for processing; Development of vaccines and management of viral diseases of crustaceans; Specific pathogen-free (SPF) shrimp stocks in shrimp farming facilities as a novel method for disease control in crustaceans; Selective breeding of penaeid shrimp. Part 4 Regulation and management of shellfish safety: Legislation, regulation and public confidence in shellfish; Risk management of shell fisheries. Part 5 Post-harvest issues: Molluscan shellfish depuration; Slaughter, storage, transport and packaging of crustaceans; Packaging, storage and transport of molluscan shellfish.



Improving seafood products for the consumerEdited by T Børresen, Technical University of Denmark, Denmark

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 158CONTENTSPart 1 Consumers and seafood. Part 2 Health benefits of seafood. Part 3 Ensuring seafood safety. Part 4 Processing technologies to improve seafood product quality. Part 5 Seafood from aquaculture. Part 6 Seafood traceability to regain consumer confidence.



FRUIT AND VEGETABLES

Global safety of fresh produceA handbook of best-practice examples, innovative commercial solutions and case studiesEdited by J Hoorfar, Technical University of Denmark (DTU), Denmark


Recent food poisoning outbreaks such as the E.coli in German beansprouts in 2011 have meant that fresh produce safety is very much to the forefront of food research. Global safety of fresh produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, while part two moves on to look at safety and environmental issues surrounding fresh produce processing. Part three focuses on current and emerging commercial solutions for fresh produce safety and part four covers methods of laboratory testing and related legislation. Finally, part five is a series of case studies of fresh produce safety breaches.

CONTENTSPart 1 Farm level production and regulation of fresh produce: Best practice in large-scale production of fresh produce; Niche farm fresh products; Guidelines and protocols for safe practice in fresh produce production; Issues surrounding European trade; Zoonotic transfer of pathogens. Part 2 Environmental issues impacting the potential safety of fresh produce: Post-harvest washing as a critical control point; Preventing cross-contamination during wash operations; Environmental chemical contaminants; Water; Waste, recycling and irrigation; Sustainable and environmentally-friendly production; Reducing waste; Risk assessment. Part 3 Commercial solutions for fresh produce safety: Packaging; Issues in best practice; Biocontrol of Listeria; Commercial and novel solutions; Irradiation; Edible coatings. Part 4 Laboratory testing for fresh produce safety: Testing programs; Capacity building of legislative fresh produce testing in China; Bottlenecks and limitations; New developments in safety testing of soft fruits; Cases of public emetic events due to virus infections. Part 5 Case studies in real-life situations: Sprout outbreaks; Leafy greens; The European E. coli outbreak from sprouts; Coconut water; Control of fresh produce safety in Denmark; Mushroom production in China; Lemons.




NEW


Improving the safety and quality of nutsEdited by L Harris, University of California, Davis, USA


As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management. Part one explores production and processing practices and their influence on nut contaminants including agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Chapters in part two focus on improving nut quality and safety and highlight the impact of roasting on nut quality and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts.

CONTENTSPart 1 Production and processing practices and influence on nut contaminants: Agricultural practices to reduce microbial contamination of nuts; Impact of nut postharvest handling, de-shelling, drying and storage on quality; Non-thermal processing technologies to improve the safety of nuts; Pest control in postharvest nuts; Mycotoxin contamination of nuts; Integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing; Validation of processes for reducing the microbial load on nuts. Part 2 Improving nut quality and safety: Impact of roasting on nut quality; Oxidative rancidity in nuts; Advances in automated nut sorting; Improving the quality and safety of walnuts; Improving the quality and safety of macadamia nuts; Improving the safety and quality of pecans; Improving the quality and safety of peanuts; Improving the safety of almonds and pistachios; Appendix: Detecting tree nut and seed allergens in food.



Improving the health-promoting properties of fruit and vegetable productsEdited by F A Tomás-Barberán and M I Gil, CEBAS (CSIC), Spain



Postharvest biology and technology of tropical and subtropical fruitsTropical and subtropical fruits are vulnerable to postharvest losses and may also be transported long distances for sale. Therefore technologies for quality maintenance postharvest and a thorough understanding of the underpinning biological mechanisms are essential. This authoritative four-volume collection considers the postharvest biology and technology of tropical and subtropical fruit.

Volume 1: Fundamental issuesEdited by E Yahia, Universidad Autónoma de Querétaro, Mexico


‘It is fair to say that this milestone publication could not have come at a better time.’


CONTENTSEconomic importance of tropical and subtropical fruits; Nutritional and health-promoting properties of tropical and subtropical fruits; Postharvest biology of tropical and subtropical fruits; Preharvest and harvest factors influencing the postharvest quality of tropical and subtropical fruits; Postharvest technologies to maintain the quality of tropical and subtropical fruits; Postharvest pathology of tropical and subtropical fruit and strategies for decay control; Quarantine pests of tropical and subtropical fruits and their control; Microbial safety of tropical and subtropical fruits; Biotechnology and molecular biology of tropical and subtropical fruits; Fresh-cut tropical and subtropical fruit products; Preservation and processing of tropical and subtropical fruits.



Volume 2: Açai to citrusEdited by E Yahia, Universidad Autónoma de Querétaro, Mexico


‘It is fair to say that this milestone publication could not have come at a better time.’

Food and beverage reporter

CONTENTSAçai (Euterpe oleracea Mart.); Acerola (Malpighia emarginata DC.); Achachairú (Garcinia humilis (Vahl) C. D. Adam); Ackee fruit (Blighia sapida Konig.); Aonla (Emblica officinalis Gaertn.); Arazá (Eugenia stipitata McVaugh); Assyrian plum (Cordia myxa L.); Avocado (Persea americana Mill.); Bael (Aegle marmelos (L.) Corr. Serr.); Banana (Musa spp.); Black sapote (Diospyros digyna Jacq.); Breadfruit (Artocarpus altilis (Parkinson) Fosberg); Breadnut (Artocarpus camansi Blanco); Cactus pear (Opuntia species); Cajá (Spondias mombin L.); Camu-camu (Myrciaria dubia Kunth McVaugh); Cape gooseberry (Physalis peruviana L.); Carambola (Averrhoa carambola L.); Cashew apple and nut (Anacardium occidentale L.); Chili plum (Spondias purpurea var. Lutea); Citrus spp.: Orange, mandarin, tangerine, clementine, grapefruit, pomelo, lemon and lime.



Volume 3: Cocona to mangoEdited by E Yahia, Universidad Autónoma de Querétaro, Mexico


‘It’s fair to say that this milestone publication could not have come at a better time.’


CONTENTSCocona (Solanum sessiliflorum Dunal); Coconut (Cocos nucifera L.); Dabai (Canarium odontophyllum Miq.); Date (Phoenix dactylifera L.); Durian (Durio zibethenus Merr.); Feijoa (Acca sellowiana [Berg] Burret); Fig (Ficus carica L.); Golden apple (Spondias dulcis Forst. syn. Spondias cytherea Sonn.); Table grape (Vitis vinifera L.); Guava (Psidium guajava L.); Jaboticaba (Myrciaria cauliflora (Mart.) O.Berg. [Myrtaceae]); Jackfruit (Artocarpus heterophyllus Lam.); Chinese Jujube (Ziziphus jujuba Mill.) and Indian Jujube (Ziziphus mauritiana Lam.); Kiwifruit (Actinidia spp.); Litchi (Litchi chinensis Sonn.); Longan (Dimocarpus longan Lour.); Loquat (Eriobotrya japonica L.); Lucuma (Pouteria lucuma (Ruiz & Pav.) Kuntze); Macadamia (Macadamia integrifolia, Macadamia tetraphylla and hybrids); Mamey apple (Mammea americana L.); Mamey sapote (Pouteria sapota Jacq. H. E. Moore & Stearn); Mango (Mangifera indica L.).



Mangosteen to white sapote: Volume 4Edited by E Yahia, Universidad Autónoma de Querétaro, Mexico


‘It’s fair to say that this milestone publication could not have come at a better time.’


CONTENTSMangosteen (Garcinia mangostana L.); Melon (Cucumis melo L.); Nance (Byrsonima crassifolia (L.) Kunth); Noni (Morinda citrifolia L.); Olive (Olea europaea L.); Papaya (Carica papaya L.); Passion fruit (Passiflora edulis Sim.); Pecan (Carya illinoiensis (Wangenh.) K. Koch.); Persimmon (Diospyros kaki L.); Pineapple (Ananas comosus L. Merr.); Pistachio (Pistacia vera L.); Pitahaya (pitaya) (Hylocereus spp.); Pitanga (Eugenia uniflora L.); Pomegranate (Punica granatum L.); Rambutan (Nephelium lappaceum L.); Salak (Salacca zalacca (Gaertner) Voss); Sapodilla (Manilkara achras (Mill) Fosb., syn Achras sapota, L.); Soursop (Annona muricata L.); Star apple (Chrysophyllum cainito L.); Sugar apple (Annona squamosa L.) and atemoya (A. cherimola Mill. x A. squamosa L.); Tamarillo (Solanum betaceum (Cav.)); Tamarind (Tamarindus indica L.); Wax Apple (Syzygium samarangense (Blume) Merr. and L.M. Perry) and related species; White sapote (Casimiroa edulis Llave & Lex).




NEW


Fruit and vegetable flavourRecent advances and future prospectsEdited by B Brückner, Institute of Vegetable and Ornamental Crops, Germany and S G Wyllie, formerly University of Western Sydney, Australia



Improving the safety of fresh fruit and vegetablesEdited by W Jongen, Wageningen University, The Netherlands


‘…a solid reference for everyone involved in all stages of the fresh produce chain and for specialists in food preservation processing.’

CEREVISTA - Belgian Journal of Brewing and Biotechnology

‘This book offers the most important topics in the field of fresh fruit and vegetable safety approach … I warmly recommend this book.’




Fruit and vegetable processingImproving qualityEdited by W Jongen, Wageningen University, The Netherlands


‘…a valuable addition to a library of food science and technology or horticultural science.’

Food Australia

‘…an excellent book and should be owned by every supermarket chain’s technical staff as well as every fruit or vegetable grower, producer or processor.’


‘…an excellent overview of modern fruit and vegetable processing.’



Lockhart and Wiseman’s crop husbandry including grasslandEighth editionH J S Finch, Royal Agricultural College, A M Samuel, University of Plymouth and G P F Lane, Royal Agricultural College, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 70528 pages 234 x 156mm (6 x 9) paperback 2002ISBN: 978 1 85573 549 1 E-ISBN: 978 1 85573 650 4


Fruit and vegetable biotechnologyEdited by V Valpuesta, Universidad de Malaga, Spain



Potato production, processing and technologyW A Gould, formerly Ohio State University, USA290 pages 234 x 156mm (6 x 9) hardback 1999ISBN: 978 1 84569 597 2 E-ISBN: 978 1 84569 612 2


Agri-food quality IIQuality management of fruit and vegetablesM Hagg, Centre of Metrology and Accreditation, R Ahvenainen, Technical Research Centre of Finland, A M Evers, University of Helsinki and K Tiilikkala, Agricultural Research Centre of Finland, Finland378 pages 234 x 156mm (6 x 9) hardback 1999ISBN: 978 1 85573 774 7 E-ISBN: 978 1 84569 814 0


Tomato production, processing and technologyThird editionW A Gould, formerly Ohio State University, USA550 pages 234 x 156mm (6 x 9) hardback 1992ISBN: 978 1 84569 599 6 E-ISBN: 978 1 84569 614 6


BEVERAGES

Alcoholic beveragesSensory evaluation and consumer researchEdited by J Piggott, formerly University of Strathclyde, UK


‘A wonderful book … a must-read.’

‘Excellent index and references.’Food and Beverage Reporter

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control. Consumer research methods are also significant. This book explores key research and practice in these areas. Part one opens with an introduction to sensory perception. Following chapters review the applications of various sensory evaluation methods with particular reference to alcoholic beverages. Parts two and three contain chapters on the sensory properties of different beverages and the applications of sensory evaluation and consumer research in their production.

CONTENTSPart 1 Sensory evaluation. Part 2 Fermented products. Part 3 Distilled products. Part 4 Consumer research methods.



Recent trends in soft beveragesL J M Rao, CFTRI, India and K Ramalakshmi

This book discusses recent trends in soft beverages. Chapters discuss chemical composition, health benefits and by-products. Recent trends in value addition are also examined in detail.

CONTENTSPart 1 Recent trends in coffee: Introduction to coffee; Health benefits; Recent trends in value addition; Value-added by-products. Part 2 Recent trends in value addition to tea: Introduction to tea; Types of tea and processing; Chemical composition and pharmacological, medicinal properties of tea; High impact value-added products of tea; Tea by-products. Part 3 Recent trends in soft drinks: Introduction to soft drinks; Beverage consumption; Soft drink classification; Ingredients of soft drinks; Processing technology; Quality control; Packaging aspects; Towards the future.




Beverages


Grapevine breeding programs for the wine industryTraditional and molecular techniquesEdited by A G Reynolds, Brock University, Canada


Grapevine breeding programs are aimed at improving agronomic traits such as wine quality, disease and pest resistance, hardiness and soil adaptation. Traditional methods remain relevant, but new molecular analytical techniques and advances in grapevine genetics have greatly improved the effectiveness of breeding programs for the wine industry. In addition, the development of new issues such as emerging pests and diseases, the cost/quality relationship and climate change as well as increased consumer awareness have meant that grapevine breeders need to develop new and existing breeding programs in order to meet these demands. This book summarises recent trends in grapevine breeding, both in terms of research and practical programs. The first group of chapters covers the challenges faced by breeders and existing and emerging techniques used to combat them. Two further groups of chapters focus on grapevine breeding programs in different wine-producing countries around the world.

CONTENTSPart 1 Common issues in grapevine breeding: Origins of modern grape varieties; Traditional breeding techniques; Molecular breeding techniques; Grapevines as genetically modified organisms; Significant individual breeders and defunct programs. Part 2 European grape breeding programs: Austria; France; Germany; Hungary and Eastern Europe; Italy; Portugal; Spain; Switzerland. Part 3 Grape breeding programs in the new world: Australia and New Zealand; South Africa; Chile and Brazil; China; Canada; Western USA; Eastern USA; Southeast USA; Midwest USA.



Winemaking problems solvedEdited by C Butzke, Purdue University, USA


‘This is a superb practical book and should be essential reading for winemakers and oenology students across the universe.’

Journal of Wine Research

CONTENTSQuestions are presented under the following headings: Grape analysis in winemaking; Juice and must preparation in winemaking; Yeast fermentation in wine; Malolactic fermentation (MLF) in wine; Wine clarification, stabilisation and preservation; Wine filtration; Wine packaging and storage; Winemaking equipment maintenance and troubleshooting; Winery microbiology and sanitation; Brettanomyces infection in wine; Particular wine quality issues.



Managing wine qualityVolume 1: Viticulture and wine qualityEdited by A Reynolds, Brock University, Canada


‘Winner of the 2011 OIV Award in the Oenology category’

Organisation Internationale de la Vigne et du Vin

Part 1 Understanding grape and wine sensory attributes: Volatile aroma compounds and wine sensory attributes; Wine taste and mouthfeel; Wine colour. Part 2 Measuring grape and wine properties: Practical methods of measuring grape quality; Instrumental analysis of grape, must and wine; Advances in microbiological quality control of wine; Sensory analysis of wine; Wine authenticity, traceability and safety monitoring. Part 3 Viticulture technologies, grape composition and wine quality attributes: Terroir: The effect of the physical environment on vine growth, grape ripening and wine sensory attributes; Genetic and genomic approaches to improve grape quality for winemaking; Viticultural and vineyard management practices and their effects on grape and wine quality; Precision viticulture: Managing vineyard variability for improved quality outcomes; Fungal contaminants in the vineyard and wine quality; Controlling ochratoxin A in the vineyard and winery; Advances in grape processing equipment.



Managing wine qualityVolume 2: Oenology and wine qualityEdited by A Reynolds, Brock University, Canada


‘Winner of the 2011 OIV Award in the Oenology category.’

Organisation Internationale de la Vigne et du Vin

CONTENTSPart 1 Winemaking technologies and wine quality: Yeast and fermentation management for improved wine quality; Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality; Effects of malolactic fermentation on wine quality; Enzymes and wine quality; Membrane and other techniques for the management of wine composition; Ageing on lees (sur lies) and the use of speciality inactive yeasts during wine fermentation; New directions in stabilization, clarification and fining of white wines; Micro-oxygenation, oak alternatives and added tannins and wine quality; Alternatives to cork in wine bottle closures; Current issues in organic winemaking: Consumer expectations, producer attitudes and oenological innovation. Part 2 Managing wine sensory quality: Yeast selection for wine flavour modulation; Brettanomyces/Dekkera off flavours and other wine faults associated with microbial spoilage; Reducing cork taint in wine; Ladybug (Coccinellidae) taint in wine; Understanding and controlling non-enzymatic wine oxidation; Ageing and flavour deterioration in wine; Biogenic amines and the winemaking process; Managing the quality of ice wines; Managing the quality of sparkling wines; Extraction technologies and wine quality.



Soft drink and fruit juice problems solvedP Ashurst, Ashurst and Associates and R Hargitt, British Soft Drinks Association, UK


‘A suitable reference and problem-solving manual for professionals and trainees in the beverage industry.’


CONTENTSQuestions are presented under the following headings: Product development of new soft drinks and fruit juices: Initial issues affecting product development; The marketing brief; Cost constraints; Packaging issues; Manufacturing issues; Shelf-life prediction; Assessing consumer reactions to new products. Ingredients in soft drinks and fruit juices: Water as an ingredient; Fruit components as ingredients; Carbohydrate sweeteners; Intense sweeteners; Flavourings; Colourings; Preservatives; Nutraceutical ingredients; Miscellaneous additives. Manufacturing of soft drinks and fruit juices: Ingredient sourcing and storage; Mixing, compounding and related problems; Pasteurisation, homogenisation and related issues; Filling operations and related issues; Secondary packaging; Finished product storage. Quality issues in soft drink and fruit juice processing: Ingredient quality; Ingredient interactions; Ingredient specifications; Problems during manufacture and safety issues; Colour and appearance changes; Flavour deterioration; Packaging interactions; Microbiological problems; Shelf-life issues. Bottled waters: Legislation; Water extraction; Water treatment and bottling; Quality issues; Storage and distribution. Packaging, storage and distribution of soft drinks and fruit juices: Selection of packaging; Packaging defects; Problems during filling and packaging operations; Post-filling defects; Storage conditions; Distribution problems. Handling consumer complaints about soft drinks and fruit juices. Regulatory issues relating to soft drinks and fruit juices.



Functional and speciality beverage technologyEdited by P Paquin, Institute of Nutraceuticals and Functional foods, Université Laval, Canada

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 168CONTENTSPart 1 Beverage ingredients and technology: Ingredient selection for stabilization and texture optimization of functional beverages and the inclusion of dietary fibre; Developments in sweeteners for functional and speciality beverages; Probiotics as ingredients in functional beverages; Fortification of beverages with vitamins and minerals; Fortification of beverages with products other than vitamins and minerals; Extended shelf-life beverages. Part 2 Dairy-based beverages: Improving the nutritional quality of milk; Improving the sensory quality, shelf-life and functionality of milk; Milk-based functional beverages; Whey-based functional beverages; Beverages based on milk fat globule membrane (MFGM) and other novel concepts for dairy-based functional beverages. Part 3 Plant-based beverages: New directions in fruit juice processing; Isolated soy protein usage in beverages; Sports beverages for optimising physical performance; Coffee as a speciality and functional beverage; Tea and tea-based functional beverages. Part 4 Beverage development and consumption: Consumer-oriented development of functional beverages; The role of beverages in a healthy diet: Key issues and guidelines.



Beverages

NEW


BrewingNew technologiesEdited by C Bamforth, University of California Davis, USA


‘…written in a manner so that it is accessible to all levels of experience.’

‘…an important title.’Brewers Guardian

CONTENTSNew brewing technologies: Setting the scene; Providing cereals for brewing; Developments in the supply of adjunct materials for brewing; Malt and malt products; The breeding of hops; The processing of hops; Yeast genetics in brewing: New insights and opportunities; Yeast supply and propagation in brewing; Water in brewing; The brewhouse; Fermentation of beer; Accelerated processing of beer; Filtration and stabilization of beer; Packaging of beer; Modern brewery sanitation; Waste handling in the brewing industry; Quality assurance in brewing; Brewing control systems: Chemical analysis; Brewing control systems: Microbiological analysis; Brewing control systems: Sensory evaluation; The future of brewing.



BrewingScience and practiceD E Briggs, formerly University of Birmingham, P A Brookes, Carlsberg-Tetley Brewing Ltd, R Stevens, formerly Sunderland Polytechnic and C A Boulton, Coors Brewers, UK


‘…its presence could also be justified in any brewing room. There is an excellent overview of all types of packaging, accompanied by some superbly clear diagrams.’

The Brewer and Distiller

…provides a comprehensive and authorative guide to nearly all aspects of the subject.’


‘…excellent value for money.’Food Science and Technology



Yeasts in foodEdited by T Boekhout and V Robert, Centraalbureau voor Schimmelcultures, The Netherlands

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 81512 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 2003ISBN: 978 1 85573 706 8 E-ISBN: 978 1 84569 848 5


INGREDIENTS



This book provides a comprehensive overview of foods and food substances that have achieved approved health claims in Europe under Regulation EC 1924/2006. Chapters cover properties and applications of each ingredient, evidence for the health claim and how it benefits consumers, the importance of each claim in product development and marketing and regulatory issues such as conditions of use. Part one presents an overview of the regulatory background to health claims. Part two covers authorised claims for disease risk reduction claims, children’s development and health claims and claims based on emerging science. Part three covers ingredients with permitted ‘general function’ claims, and part four looks at foods and nutrients with permitted health claims.




Handbook of food powdersProcesses and propertiesEdited by B Bhandari, N Bansal, University of Queensland, Australia, M Zhang, Jiangnan University, China and P Schuck, INRA, France


Many food ingredients are supplied in powdered form as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders. Part two focusses on powder properties including surface composition and rehydration. Finally, part three highlights speciality food powders with chapters on dairy powders, fruit and vegetable powders and coating foods with powders.

CONTENTSIntroduction to food powders. Part 1 Processing and handling technologies: Spray drying for food powder production; Freeze drying for food powder production; Roller and drum drying for food powder production; Modelling crystallization in spray drying for food powder production; Grinding for food powder production; Agglomeration/granulation in food powder production; Fluidization in food powder production; Powder mixing in the production of food powders; Handling of food powders: Flow patterns and storage design; Ensuring process safety in food powder production: The risk of dust explosion. Part 2 Powder properties: Powder properties in food production systems; Techniques to analyse particle size of food powders; Surface composition of food powders; Food powder rehydration; Shelf-life of food powders. Part 3 Speciality food powders: Dairy powders; Infant formula powders; Powdered egg; Tea and coffee powders; Fruit and vegetable powders; Rice flour and related products; Culinary powders and speciality products; Microorganisms and enzymes in food powders; Coating foods with powders.



Proteins in food processingEdited by R Yada, University of Guelph, Canada


‘…edited with a clear but not inhibiting hand, and generally succeeds in being interesting and helpful.

…I would recommend it for its range, readability and enthusiasm.’




Ingredients

NEW

NEW


Food enrichment with omega-3 fatty acidsEdited by C Jacobsen, N S Nielsen, A Frisenfeldt Horn and A-D Moltke Sørensen, Technical University of Denmark, Denmark


Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area. Part one reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids. Finally, part four highlights new directions in the field.

CONTENTSPart 1 Background to omega-3 food enrichment: Nutritional benefits of omega-3 fatty acids; Sources of omega-3 fatty acids. Part 2 Stabilisation of fish oil and foods enriched with omega-3 fatty acids: Impact of extraction, refining and concentration stages on the stability of fish oil; Stabilization of omega-3 oils and enriched foods using antioxidants; Stabilization of omega-3 oils and enriched foods using emulsifiers; Spray drying and encapsulation of omega-3 oils; Analysis of omega-3 fatty acids in foods and supplements. Part 3 Food enrichment with omega-3 fatty acids: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids; Egg enrichment with omega-3 fatty acids; Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal diet; Enrichment of baked goods with omega-3 fatty acids; Enrichment of emulsified foods with omega-3 fatty acids; Enrichment of infant formula with omega-3 fatty acids. Part 4 New directions: Algal oil as a source of omega-3 fatty acids; Labelling and claims in foods containing omega-3 fatty acids.



Microbial production of food ingredients, enzymes and nutraceuticalsEdited by B McNeil, University of Strathclyde, D Archer, University of Nottingham, UK, I Giavasis, Technological Educational Institute of Larissa, Greece and L Harvey, University of Strathclyde, UK


With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals. Part one begins with a review of key areas of systems biology and metabolic engineering, and goes on to discuss significant advances in fermentation technology. Part two reviews the use of microorganisms for production of natural molecules for use in foods.

CONTENTSBioprocessing as a route to food ingredients: An introduction. Part 1 Systems biology, metabolic engineering of industrial microorganisms and fermentation technology: Systems biology methods and developments for filamentous fungi in relation to the production of food ingredients; Systems biology methods and developments for Saccharomyces cerevisiae and other industrial yeasts in relation to the production of fermented food and food ingredients; Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria; Production of foods and food components by microbial fermentation: An introduction; Fermentation monitoring and control of microbial cultures for food ingredient manufacture; Industrial enzyme production for the food and beverage industries: Process scale up and scale down. Part 2 Use of microorganisms for the production of natural molecules for use in foods: Microbial production of food flavours; Microbial production of carotenoids; Microbial production of flavonoids and terpenoids; Microbial production of enzymes used in food applications; Microbial production of organic acids for use in food; Production of viable probiotic cells; Microbial production of bacteriocins for use in foods; Microbial production of amino acids and their derivatives for use in foods, nutraceuticals and medications; Production of microbial polysaccharides for use in food; Microbial production of xylitol and other polyols; Microbial production of prebiotic oligosaccharides; Microbial production of polyunsaturated fatty acids as nutraceuticals; Microalgae as sources of food ingredients and nutraceuticals; Microbial production of vitamins.



Fibre-rich and wholegrain foodsImproving qualityEdited by J Delcour, KU Leuven, Belgium and K Poutanen, VTT, Finland


Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain foods reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements.

CONTENTSPart 1 Introductory issues: Definitions, regulations and health claims associated with dietary fibre and wholegrain foods; Dietary fibre analysis in foods; Health aspects of dietary fibre; Wholegrain foods and health; The range of fibre dietary ingredients and a comparison of their technical functionality; Consumption and consumer challenges of wholegrain foods. Part 2 Dietary fibre sources: Improving the content and composition of dietary fibre in wheat; Cereal brans as dietary fibre ingredients; Vegetable, fruit and potato fibres. Part 3 Improving the quality of fibre-rich and wholegrain foods: Cereal products: Fibre-enriched and wholegrain breads; Performance of resistant starches in baking: A case study on fibre-rich and wholegrain muffins; Fibre in extruded products; Fibre-enriched and wholewheat pasta; Fiber-enriched and wholewheat noodles. Part 4 Improving the quality of fibre-enriched foods: Other products: Fibre-enriched dairy products; Fibre-enriched meat products; Fibre-enriched seafood; Fibre-enriched beverages; Fibre-enriched snack foods; Companion animal nutrition as affected by dietary fiber inclusion; Soluble and insoluble fibre in infant nutrition.



Handbook of food safety in spicesK J Venugopal, AVT McCormick, India

The book details food safety in spices and provides guidelines for a food safety management system in the spice and herb manufacturing process. It provides step-by-step details on aspects of hazard management, risk assessment, food safety surveillance and regulatory aspects of food safety management. Various risk analysis models and dose-response models are described in detail.

CONTENTSPrinciples and systems of food safety; Essential elements of food safety; Pre-requisites for food safety; Risk management and food safety surveillance systems; Hazard management in spice and herbs: The HACCP approach; Establishing a food safety plan for spice processing.




Ingredients

NEW NEW NEW

NEW


Handbook of herbs and spicesVolume 1Second editionEdited by K V Peter, World Noni Research Foundation, India (formerly Director of the Indian Institute of Spices Research)


An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices. Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla.

CONTENTSIntroduction to herbs and spices: Definitions, trade and applications; Quality specifications for herbs and spices; Quality indices for spice essential oils; Basil; Bay leaves; Black pepper; Capsicum cultivars; Cardamom; Chives; Cinnamon; Cloves; Coriander; Cumin; Curry leaf; Dill; Fenugreek; Garlic; Ginger; Marjoram; Mint; Mustard; Nutmeg and mace; Onion; Parsley; Rosemary; Saffron; Thyme; Turmeric; Vanilla.



Handbook of herbs and spicesVolume 2Second editionEdited by K V Peter, World Noni Research Foundation, India (formerly Director of the Indian Institute of Spices Research)


Volume 2 begins by discussing such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods, and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind.

CONTENTSIntroduction to herbs and spices: Medicinal uses and sustainable production; Herbs, spices and their active components as natural antimicrobials in foods; Effect of natural antioxidants in herbs and spices on shelf life of foods; Ajowan; Aniseed; Asafoetida; Allspice; Capers and caperberries; Caraway; Celery; Chervil; Fennel and fennel seed; Galangal; Kaffir lime leaf; Lavender; Lemongrass; Lovage; Nigella; Oregano; Poppy; Sesame; Star anise; Tarragon; Tamarind; Other significant herbs and spices.



Natural food additives, ingredients and flavouringsEdited by D Baines, Baines Food Consultancy Ltd and R Seal, Food Dynamics Ltd, UK


Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors. Part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.

CONTENTSDefining the term natural in the context of food products. Part 1 Natural additives, ingredients and flavourings: Natural food and beverage colourings; Natural low-calorie sweeteners; Natural food and beverage flavour enhancers; Natural antioxidants as food and beverage ingredients; Natural antimicrobials as additives and ingredients for the preservation of foods and beverages; Native, modified and clean label starches in foods and beverages; The application of natural hydrocolloids to foods and beverages; Proteins as clean label ingredients in foods and beverages; Natural aroma chemicals for use in foods and beverages; Natural flavourings from biotechnology for foods and beverages; Natural flavourings from green chemistry for foods and beverages. Part 2 Applications in different products: Applications of natural ingredients in savoury food products; Applications of natural ingredients in baked goods; Applications of natural plant extracts in soft drinks; Applications of natural ingredients in alcoholic drinks; Dairy products and milk-based food ingredients.



EnzymesBiochemistry, biotechnology, clinical chemistrySecond editionT Palmer and P L Bonner, Nottingham Trent University, UK432 pages 234 x 156mm (6 x 9) paperback 2007ISBN: 978 1 904275 27 5 E-ISBN: 978 0 85709 992 1


Handbook of food proteinsEdited by G O Phillips and P A Williams, Glyndwr University, UK


‘This is a good book that will be appreciated by a wide range of engineers, scientists, technologists, academics and students.’

Society of Dairy Technology

This handbook is a convenient one-volume guide to the major proteins used in the food industry. The chapters, written by specialists from around the world, each focus on different food proteins, providing the information that is required to select the right protein for a particular application. Topics covered include sources, production, characteristics, functionalities and uses in foods. Material is presented readily and accessibly, yet at the same time authoritatively.

CONTENTSIntroduction to food proteins; Caseins; Whey proteins; Meat protein ingredients; Gelatin; Seafood proteins; Egg proteins; Soy proteins; Peas and other legume proteins; Wheat gluten: Production, properties and application; Canola and other oilseed proteins; Potato proteins; Mycoprotein: Origins, production and properties; Algal proteins; Texturized vegetable proteins.



Reducing saturated fats in foodsEdited by G Talbot, The Fat Consultant, UK


‘This publication provides an excellent “state of the art” review of the subject area. The contents have been well selected and cover all the important aspects.’


‘This book should be of interest to nutritionists, legislators on food issues, and to those working in the food industry.’

Lipid Technology

CONTENTSPart 1 Saturated fats in foods: Functional and nutritional aspects: Saturated fats in foods and strategies for their replacement: An introduction; The functional attributes that fats bring to food; Sources of saturated and other dietary fats; Health aspects of saturated fatty acids; Chronic disease risk associated with different dietary saturated fatty acids; Nutritional characteristics of palm oil. Part 2 Food reformulation to reduce saturated fats: Reducing saturated fat using emulsion technology; Diacylglycerol oils: Nutritional aspects and applications in foods; Saturated fat reduction in milk and dairy products; Saturated fat reduction in butchered meat; Saturated fat reduction in processed meat products; Altering animal diet to reduce saturated fat in meat and milk; Reducing saturated fat in savoury snacks and fried foods; Saturated fat reduction in biscuits; Saturated fat reduction in pastry; Reducing saturated fat in chocolate, compound coatings and filled confectionery products; Saturated fat reduction in ice cream; Saturated fat reduction in sauces.



Ingredients


Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservationEdited by C Lacroix, ETH Zurich, Switzerland


‘This is a comprehensive work of the usual high standard we have come to expect of this publisher. It should be of great value to those interested in the subject of food and beverage biopreservation and antimicrobials in general.’


CONTENTSPart 1 Food biopreservation: Identifying new protective cultures and culture components; Antifungal lactic acid bacteria and propionibacteria; Nisin, natamycin and other commercial fermentates; The potential of lacticin 3147, enterocin AS-48, lacticin 481, variacin, and sakacin P; The potential of reuterin produced by Lactobacillus reuteri as broad spectrum preservative; Bacteriophages and food safety. Part 2 Applications of protective cultures, bacteriocins and bacteriophages in food animals and humans: Reducing carriage of foodborne bacterial pathogens in poultry; Reducing carriage of foodborne pathogens in cattle and swine; Controlling fungal growth and mycotoxins in animal feed; Biological control of human digestive microbiota using antimicrobial cultures and bacteriocins. Part 3 Applications of protective cultures, bacteriocins and bacteriophages in foods and beverages: Applications in milk and dairy products; Applications in fermented meat products; Applications in seafood and seafood products; Microbial applications in the biopreservation of cereal products; Biological control of postharvest diseases in fruit and vegetables; Biological control of pathogens and post-processing spoilage microorganisms in fresh and processed fruit and vegetables; Wine making; Control of mycotoxin contamination in foods using lactic acid bacteria; Active packaging for food biopreservation.



Handbook of hydrocolloidsSecond editionEdited by G O Phillips and P A Williams, Glyndwr University, UK


‘An excellent addition to any hydrocolloid scientist’s library.’

CyberColloids

CONTENTSIntroduction to food hydrocolloids; Hydrocolloids and emulsion stability; The health aspects of hydrocolloids; Agar; Starch; Gelatin; Carrageenan, furcelleran and other seaweed-derived products; Xanthan gum; Gellan gum; Galactomannans; Gum Arabic; Pectins; Milk proteins; Egg proteins; Vegetable protein isolates; Protein-polysaccharide complexes and coacervates; Gum Ghatti; Other exudates: Tragancanth, karaya, mesquite gum and larchwood arabinogalactan; Xyloglucan; Curdlan; Other microbial polysaccharides: Pullulan, scleroglucan, elsinan, levan, alternan, dextran etc.; Cereal ß-glucans; Arabinoxylans; Soluble soybean polysaccharide; Cellulosics; Bacterial cellulose; Microcrystalline cellulose; Hydrocolloids for coatings and adhesives; Alginates; Inulin; Chitin and chitosan hydrogels; Konjac mannan.



Dairy-derived ingredientsFood and nutraceutical usesEdited by M Corredig, University of Guelph, Canada

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 182CONTENTSPart 1 Modern approaches to the separation of dairy components and manufacture of dairy ingredients: Novel approaches for the separation of dairy components and manufacture of dairy ingredients; Understanding the factors affecting spray-dried dairy powder properties and behaviour; Production and enrichment of bioactive peptides derived from milk proteins; Processing means for milkfat fractionation and production of functional compounds; Modern approaches to lactose production. Part 2 Biological functionality of dairy components and nutraceutical applications: Studies of biological function and structure of casein micelles and future implications; Glycosylated dairy components: Their roles in nature and ways to make use of their biofunctionality in dairy products; Application of dairy-derived ingredients in food intake and metabolic regulation; Bioactive milk protein and peptide functionality; Bovine milk immunoglobulins against microbial human diseases; Lactoferrin for human health; Harnessing milk oligosaccharides for nutraceutical applications; Lipids from milk fat globule membrane as a health ingredient: Composition, properties and technological aspects. Part 3 Technological functionality of dairy components and food and non-food applications: Molecular understanding of the interaction of dairy proteins with other food biopolymers; Optimizing functional properties of milk proteins by enzymatic cross-linking; Improving technological and functional properties of milk by high pressure processing; Impact of dairy ingredients on the flavour profiles of foods; Production of dairy aromas and flavors: New directions; Dairy ingredients in non-dairy food systems; The role of dairy ingredients in processed cheese products; Emulsions and nanoemulsions using dairy ingredients; Using dairy ingredients for micro and nanoencapsulation; Using dairy ingredients to produce edible films and biodegradable packaging materials; Transformation of lactose for value-added ingredients; Protein interactions and functionality of milk protein products.



Modifying lipids for use in foodEdited by F D Gunstone, Scottish Crop Research Institute, UK


‘…recommended to anyone working in this area whether in industry or academia.’

Read and Digest

‘The book deserves a place on the bookshelf.’Journal of Food and Nutrition Research



Carbohydrate-active enzymesStructure, function and applicationsEdited by K-H Park, Seoul National University, Korea

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 163CONTENTSPart 1 Structure-function relationship of carbohydrate-active enzymes: Biosynthesis of polysaccharides; a-amylase. Interaction with polysaccharides substrates, proteinaceous inhibitors and regulatory protein; Why could isopullulanase, an odd pullulan-hydrolyzing enzyme, be discovered? Sequence fingerprints in the evolution of the a-amylase family; Molecular mechanism of a-glucosidase; Structure, function and applications of microbial a-galactosidase (lactase); Structural feature of the archeal glycogen debranching enzyme from Sulfolobus solfataricus; Molecular cloning of the amylosucrase gene from a moderate thermophilic bacterium Deinococcus geothermalis and analysis of its dual enzyme activity; Substrate specificity, kinetic mechanism and oligomeric states of cyclomaltodextrinase from alkalophillic Bacillus sp. I-5. Part 2 Functions and applications of carbohydrate-active enzymes: Enzymatic modification of starch for food industry; Glycosylation of carboxylic group: A new reaction of sucrose phosphorylases; Strategy for converting an inverting glycoside hydrolase into a glycosynthase; Characterization of novel glycosides using the glucansucrase; Microbial exo- and endo-arabinosyl hydrolases: Structure, function, and application in L-arabinose production; Enzymatic synthesis and properties of trehalose analogues as disaccharide and trisaccharide; Glycosidases and their mutants as useful tools for glycoside synthesis; Enzymes for grain processing: Review of recent development in glucose production; Characteristics of archaeal maltogenic amylases.



Reducing salt in foodsPractical strategiesEdited by D Kilcast, Consultant and F Angus, Leatherhead Food Research, UK


‘…a really comprehensive reference book for all professionals dealing with various points of view with the role of salt and its reduction in foods.’


‘Reducing salt in food is the book every technologist will have on his/her Christmas wish list, and for dietitians working or consulting for the food industry, this will be the book that guarantees being fully briefed on salt issues.’

Network Health Dietitians (NHD)384 pages 234 x 156mm (6 x 9) hardback 2007ISBN: 978 1 84569 018 2 E-ISBN: 978 1 84569 304 6


Ingredients


Optimising sweet taste in foodsEdited by W J Spillane, National University of Ireland, Ireland


‘…provides valuable and concise information.’

‘…well written and carefully edited reference publication.’


CONTENTSPart 1 Factors affecting sweet taste perception: Stimulation of taste cells by sweet taste compounds; Genetic differences in sweet taste perception; Children’s liking of sweet tastes and its biological basis; Taste-odour interactions in sweet taste perception; Taste-ingredient interactions modulating sweetness; Measuring consumers’ perceptions of sweet taste. Part 2 Types of sweet tasting compounds: Sucrose; Polyols; Low-calorie sweeteners; Reduced-calorie sweeteners and caloric alternatives. Part 3 Improving sweet tasting compounds and optimising their use in foods: Analysing and predicting properties of sweet-tasting compounds; Discovering new natural sweeteners; Molecular design and the development of new sweeteners; Developing new sweeteners from natural compounds; Improving the taste of sweeteners; Analysing and predicting synergy in sweetener blends; Bulk sweet tasting compounds in food product development; Hydrocolloid-sweetener interactions in food products; Future directions: Using biotechnology to discover new sweeteners, bitter blockers and sweetness potentiators.



Handbook of herbs and spicesVolume 31st editionEdited by K V Peter, Kerala Agricultural University, India


‘…a valuable source of information for stakeholders dealing with harvesting, processing, application and distribution of herbs and spices all over the world.’

Journal of Food and Nutrition Research568 pages 244 x 172mm (6 1/2 x 9 1/2) hardback 2006ISBN: 978 1 84569 017 5 E-ISBN: 978 1 84569 171 4


Novel enzyme technology for food applicationsEdited by R Rastall, University of Reading, UK


‘...a remarkable collection of essays by specialists in enzyme research.’

Brewers Guardian336 pages 234 x 156mm (6 x 9) hardback 2007ISBN: 978 1 84569 132 5 E-ISBN: 978 1 84569 371 8


Starch in foodStructure, function and applicationsEdited by A-C Eliasson, Lund University, Sweden


‘…a valuable addition to libraries in research, industrial and tertiary organisations. The standard of presentation is very high, being remarkably free from error, and diagrams, figures and tables are well laid out and easy to follow.’



Natural antimicrobials for the minimal processing of foodsEdited by S Roller, Thames Valley University, UK


‘The text will be a valuable resource for quality professionals.’

‘…references at the end of each chapter are comprehensive. The book will serve well as a reference guide.’



Yeasts in foodEdited by T Boekhout and V Robert, Centraalbureau voor Schimmelcultures, The Netherlands

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 81512 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 2003ISBN: 978 1 85573 706 8 E-ISBN: 978 1 84569 848 5


Handbook of herbs and spicesVolume 11st editionEdited by K V Peter, Kerala Agricultural University, India


‘..a good reference book for food processors and packers of herbs and spices.’

‘..an excellent reference text for those interested in the functional properties of different herbs.’

Food Technology336 pages 244 x 172mm (6 1/2 x 9 1/2) hardback 2001ISBN: 978 1 85573 562 0 E-ISBN: 978 1 85573 645 0


Antioxidants in foodPractical applicationsEdited by J Pokorný, Institute of Chemical Technology, Czech Republic, N Yanishlieva, Institute of Organic Chemistry, Bulgaria and M Gordon, University of Reading, UK

‘An excellent reference book to have on the shelves.’LWT Food Science and Technology



New ingredients in food processingBiochemistry and agricultureEdited by G Linden, University of Nancy and D Lorient, ENSBANA, University of Bourgogne, France


‘The most difficult thing about this book is being able to put it down; there is always something worth reading on the next page …the information presented is still valid and useful.’

Food Technology in New Zealand384 pages 234 x 156mm (6 x 9) hardback 1999ISBN: 978 1 85573 443 2 E-ISBN: 978 1 85573 654 2


Gums and stabilisers for the food industry 10P A Williams and G O Phillips, Elyndwr University, UK470 pages 234 x 156mm (6 x 9) hardback 2000ISBN: 978 1 85573 788 4 E-ISBN: 978 1 84569 835 5


Gums and stabilisers for the food industry 9P A Williams and G O Phillips, Elyndwr University, UK434 pages 234 x 156mm (6 x 9) hardback 1998ISBN: 978 1 85573 789 1 E-ISBN: 978 1 84569 836 2


Antioxidants in science, technology, medicine and nutritionG Scott, Aston University, UK

‘Good coverage in technological situations, medicine and nutrition. Delivers on mechanisms and helps to peak antioxidant research in life sciences. Recommended.’

Polymer News348 pages 242 x 169mm (6 1/2 x 9 1/2) hardback 1997ISBN: 978 1 898563 31 0 E-ISBN: 978 0 85709 993 8


Ingredients


DICTIONARIES AND OTHER REFERENCES

Benders’ dictionary of nutrition and food technologyEighth editionD A Bender, University College London, UK


‘The book is certainly comprehensive and covers all aspects of food and nutrition sciences. …since obtaining a copy I have had occasion to use the dictionary on an almost daily basis.’

BNF Nutrition Bulletin (Review of the Seventh edition)

CONTENTSA note on food composition; List of figures; Dictionary; Appendix: Table 1 Units of physical quantities and multiples and submultiples of units; Table 2 Labelling reference values for foods; Table 3 US/Canadian Recommeneded Dietary Allowances and Acceptable Intakes, 1997 – 2001; Table 4 EU Population Reference Intakes of Nutrients, 1993; Table 5 UK Reference Nutrient Intakes, 1991; Table 6 Recommended Nutrient Intakes for Vitamins, FAO 2001; Table 7 Permitted food additives in the European Union; Table 8 Nomenclature of fatty acids.



Glossary for the food industriesSecond editionW A Gould, formerly Ohio State University, USA

CONTENTSIncluded are 26 handy reference tables and charts for the food industry, some of which are: Avoirdupois to metric; Moisture content of fresh fruits and vegetables; pH values of some canned foods; Conversion table fractions to decimals; Standard screen sizes; Nutritional requirements; Common foodborne diseases caused by bacteria; Common foodborne diseases caused by viruses; Common foodborne diseases caused by protozoa and parasites; Common foodborne diseases caused by chemicals and metals; Approximate shelf life of canned fruits and canned vegetables; All new temperature conversion table; Dew point and sweating of cans.



Human resource developmentFor the food industriesW A Gould, formerly Ohio State University, USA208 pages 234 x 156mm (6 x 9) hardback 1994ISBN: 978 1 84569 596 5 E-ISBN: 978 1 84569 611 5


LIPIDS (INCLUDING THE OILY PRESS SERIES)

Lipid analysisIsolation, separation, identification and lipidomic analysisFourth editionW W Christie, Scottish Crop Research Institute and Mylnefield Research Services, UK and X Han, Washington University School of Medicine, USA

Oily Press Lipid Library Series No. 24CONTENTSPart 1 introducing lipids and their analysis: Lipids: Their structures and occurrence; Chromatographic analysis of lipids: General principles; Lipid extraction, storage and sample handling. Part 2 chromatographic separation and analysis of individual lipid classes: Analysis of simple lipid classes; Chromatographic analysis of phospholipids and glycosyldiacylglycerols; Chromatographic analysis of sphingolipids. Part 3 analysis of fatty acids: Preparation of derivatives of fatty acids; Gas chromatographic analysis of fatty acid derivatives; Isolation of fatty acids and identification by spectroscopic and related techniques. Part 4 chromatographic analysis of molecular species of lipids: Molecular species of triacylglycerols, diacylglycerols derived from complex lipids, and related lipids; Chromatographic analysis of molecular species of intact phospholipids and glycolipids; Positional distributions of fatty acids in glycerolipids. Part 5 mass spectrometric analysis of lipids in lipidomics: Introduction to mass spectrometric analysis of lipids in lipidomics; Characterization of lipids by electrospray ionization mass spectrometry; Practical identification of individual lipid species in lipid extracts of biological samples; Quantification of lipid molecular species by electrospray ionization mass spectrometry.



Trans fatty acids in human nutritionSecond editionEdited by F Destaillats, Nestlé, Switzerland, J-L Sébédio, INRA, France, F Dionisi, Nestlé, Switzerland and J-M Chardigny, INRA, France

Oily Press Lipid Library Series No. 23CONTENTSBiosynthesis of TFA in ruminants; Formation of TFA during catalytic hydrogenation of edible oils; Formation of TFA during deodorisation of edible oils; Chemical synthesis of monounsaturated TFA; Analysis of TFA of partially hydrogenated vegetable oils and dairy products; Replacement of partially hydrogenated oils in food products: A technological challenge; Metabolism of TFA isomers; Biosynthesis and biological activity of rumenic acid: A natural CLA isomer; Biosynthesis, synthesis and biological activity of trans-10, cis-12 conjugated linoleic acid (CLA) isomer; Observational epidemiological studies on intake of TFA and risk of ischaemic heart disease; Dietary TFA and cardiovascular disease risk; Dietary TFA: From the mother diet to the infant; Evolution of worldwide consumption of TFA; Legislation relating to trans fatty acids; Consumer concerns and risk perception related to TFA.



Phospholipid technology and applicationsEdited by F D Gunstone, Scottish Crop Research Institute, UK

Oily Press Lipid Library Series No. 22

‘Clearly, the authors have invested a substantial amount of effort and time to make this book a very valuable source on lecithin. Well done.’

Inform

CONTENTSChemical structure and biological function; Major sources, composition and processing; Enzymatic modification of phospholipids and related polar lipids; Uses of phospholipids as functional ingredients; Physical properties of phospholipids; Chemical modification; Clinical and nutritional properties of phospholipids; Sphingolipids.



Long-chain omega-3 specialty oilsEdited by H Breivik, Neperdo Biomarine, Norway


‘An excellent practical read on the science technology and economics of the recent business for omega-3 oils.’

Food New Zealand

CONTENTSOmega-3 fatty acids: Introduction; Fish oil sources; Microbial oils: Production, processing and markets for specialty long-chain omega-3 polyunsaturated fatty acids; Processing of marine oils; Concentrates; Enzymatic processing of omega-3 specialty oils; Applications in food products; Optimization of oxidative stability of omega-3 enriched foods; Analysis of oils and concentrates; The regulation of fish oils and omega-3 fatty acids in the European Union; Markets for fish oils and fish oil concentrates.



Antioxidants in food and biologyFacts and fictionE N Frankel, University of California, USA


‘I have no hesitation in recommending this volume to libraries, students and teachers alike both in the food and the pharma sectors.’

Lipid Technology

CONTENTSIntroduction to antioxidants; Chemistry of antioxidation; Antioxidant action in multi-phase systems; Antioxidant protocols for foods and biological systems; Food antioxidants; Antioxidants in biology; Browning and glycation reaction products in biology; Future perspectives; Glossary; Abbreviations.



Dictionaries and other references Lipids


LipidsStructure, physical properties and functionalityK Larsson, Camurus Lipid Research Foundation, Sweden, P Quinn, Kings College London, UK, K Sato, Hiroshima University, Japan and F Tiberg, Camurus AB, Sweden


‘I strongly recommend this book to anyone working with lipids both in fundamental as well as in applied research.’

Lipid Technology

CONTENTSBasic concepts; Solid-state behaviour of polymorphic fats and fatty acids; Liquid- crystalline lipidwater phases; The liquid state; Lipids at the air-water interface - monolayers and multilayers in surface films, bubbles and foams; Dispersions of lipid-water phases; Interaction of lipids with proteins and polypeptides; Emulsions; Lipids of biological membranes; Lipid barriers at the environment-body interface; Drug delivery; Foods.



Modifying lipids for use in foodEdited by F D Gunstone, Scottish Crop Research Institute, UK


‘…recommended to anyone working in this area whether in industry or academia.’

Read and Digest

‘The book deserves a place on the bookshelf.’Journal of Food and Nutrition Research



Lipid oxidationSecond editionE N Frankel, University of California, USA


‘Fully updated with new knowledge gleaned over the intervening years, the second edition includes important new information on analytical developments, the reformulation of food products and other aspects of this vast and complicated subject, such as how nutritional benefits of lipid products can be limited by the phenomenon of lipid oxidation.’

Oils and Fats International

CONTENTSFree radical oxidation; Hydroperoxide formation; Photooxidation of unsaturated fats; Hydroperoxide decomposition; Methods to determine extent of oxidation; Research methods; Stability methods; Control of oxidation; Antioxidants; Oxidation in multiphase systems; Foods; Frying fats; Biological systems.



Bioactive lipidsEdited by A Nicolaou, University of Bradford, UK and G Kokotos, University of Athens, Greece


‘…this is an excellent book that deserves to sell well. It should be on the desk of everyone with any interest in lipids.’

Lipid Technology

CONTENTSFatty acids; Diacylglycerols; Phosphoinositides; Lysolipids: Sphingosine 1-phosphate and lysophosphatidic acid; Plasmalogens, PAF and other ether lipids; Ceramides; Glycosphingolipids; Prostanoids; Leukotrienes and lipoxins; Endocannabinoids; Isoprostanes.



Advances in lipid methodologyVolume 5Edited by R O Adlof, National Center for Agriculture Utilization Research, US Department of Agriculture, USA

Oily Press Lipid Library Series No. 16CONTENTSAnalysis of edible oils by differential scanning calorimetry; Lipid analysis by silver ion chromatography; Analysis of genetically modified oils; APCI-MS in lipid analysis; Fatty acid profiling in metabolic disorders; Process for development of standard methods for the analysis of fats, oils and lipids; Supercritical fluid chromatography (SFC) — global perspective and applications in lipid technology (King).



Confectionery fats handbookProperties, production and applicationR E Timms, Consultant, UK


‘This book has been sorely needed. Never before has there been such a well-written summary of the important aspects of confectionery fats. I recommend this book for both academic researchers and industrial practitioners, as well as students new to the field of lipid chemistry.’

Inform

CONTENTSIntroduction; Physical chemistry; Analytical methods; Raw materials; Processing of raw materials; Production and properties; Applications; Bloom, rancidity and migration; Adulteration, detection and quantification; Legislation and regulatory aspects; Appendices: Suppliers and products.



Lipids for functional foods and nutraceuticalsEdited by F D Gunstone, Scottish Crop Research Institute, UK


‘The book is excellent, well organised and clearly written. I can easily recommend the book to food scientists, fat chemists and technologists….as well as to researchers.’

Chemistry and Industry344 pages 234 x 156mm (6 x 9) hardback 2003ISBN: 978 0 9531949 3 3 E-ISBN: 978 0 85709 796 5


Lipid glossary 2F D Gunstone, Scottish Crop Research Institute, UK and B G Herslof, Scotia LipidTechnik AB, Sweden


‘…an essential reference book for all lipid scientists, technologists and traders.’

Food Science and Technology Today262 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 2000ISBN: 978 0 9531949 2 6 E-ISBN: 978 0 85709 797 2


Lipids in nutrition and healthA reappraisalM I Gurr, Maypole Scientific Services, UK


‘...I can highly recommend this book to both professionals and students alike. It brings you up to date in enjoyable fashion. And it is never boring, I can assure you.’

Lipid Technology240 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 1999ISBN: 978 0 9531949 1 9 E-ISBN: 978 0 85709 798 9


Advances in lipid methodologyVolume 4W W Christie, Scottish Crop Research Institute and Mylnefield Research Services, UK

Oily Press Lipid Library Series No. 8308 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 1997ISBN: 978 0 9514171 7 1 E-ISBN: 978 0 85709 799 6


Advances in lipid methodologyVolume 3W W Christie, Scottish Crop Research Institute and Mylnefield Research Services, UK

Oily Press Lipid Library Series No. 7384 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 1996ISBN: 978 0 9514171 6 4 E-ISBN: 978 0 85709 800 9


Lipids


Acrylamide and other hazardous compounds in heat-treated foods, 8Advances in aquaculture hatchery technology, 44Advances in fermented foods and beverages, 18Advances in food and beverage labelling, 12Advances in lipid methodology, 55Advances in magnetic resonance in food science, 16Advances in meat, poultry and seafood packaging, 20, 22, 41Advances in microbial food safety, 2Agri-food quality II, 47Alcoholic beverages, 33Analytical methods for food additives, 8Animal feed contamination, 8, 41Antioxidants in food and biology, 54Antioxidants in food, 29, 53Antioxidants in science, technology, medicine and nutrition, 53Application of fats in confectionery, 41Assessing food safety of polymer packaging, 8Auditing in the food industry, 14

Baking problems solved, 39Benders’ dictionary of nutrition and food technology, 29, 54Biaxial stretching of film, 23Bioactive lipids, 55Biochemistry of milk products, 36Biofilms in the food and beverage industries, 3Biosensors for food analysis, 16Biscuit, cookie and cracker manufacturing manuals, 40Biscuit, cracker and cookie recipes for the food industry, 40Breadmaking, 39Brewing, 49

Carbohydrate-active enzymes, 39, 52Case studies in food product development, 34Case studies in food safety and authenticity, 5Case studies in novel food processing technologies, 20Cereal biotechnology, 38Cereal grains for the food and beverage industries, 38Cereal grains, 38Cereals processing technology, 38Cheese problems solved, 37Chemical contaminants and residues in food, 7Chemical deterioration and physical instability of food and beverages, 10Chemical migration and food contact materials, 7, 23Chilled foods, 37Chorleywood Bread Process, The, 39Coatings and inks for food contact materials, 8Colour in food, 11Complete course in canning and related processes, A, 18

Computer vision technology in the food and beverage industries, 14Confectionery fats handbook, 55Consumer-driven innovation in food and personal care products, 33Consumer-led food product development, 34

Dairy processing, 36Dairy-derived ingredients, 36, 52Delivering performance in food supply chains, 15Delivery and controlled release of bioactives in foods and nutraceuticals, 21, 24Designing functional foods, 28Detecting allergens in food, 8Detecting foreign bodies in food, 8Detecting pathogens in food, 4Detection methods for cynobacterial toxins, 4Determination of veterinary residues in food, 9Determining mycotoxins and mycotoxigenic fungi in food and feed, 2Developing children’s food products, 27, 33Development of packaging and products for use in microwave ovens, 23Diet, immunity and inflammation, 25Dietary anticarcinogens and antimutagens, 29Dietary fibre, 25Dietary supplements, 23Disinfection by-products in drinking water, 9Drivers of innovation in pediatric nutrition, 32

Early nutrition, 32Education and training in food science, 16Electron beam pasteurization and complementary food processing technologies, 18Emerging food packaging technologies, 22Emerging foodborne pathogens, 3Encapsulation and controlled release, 21Encapsulation technologies and delivery systems for food ingredients and nutraceuticals, 20, 27Endocrine-disrupting chemicals in food, 7Environmental assessment and management in the food industry, 35Environmentally compatible food packaging, 23, 35Environmentally-friendly food processing, 35Enzymes, 51EU food law, 15Extrusion cooking, 16Extrusion problems solved, 16

Feta and related cheeses, 37Fibre-rich and wholegrain foods, 25, 50Flavour development, analysis and perception in food and beverages, 9Flavour in food, 11Flavour science, 12Flavours and fragrances, 12Food and beverage stability and shelf life, 10Food and cancer prevention, 29Food authenticity and traceability, 15

Food chain integrity, 5, 15Food chemical safety, 8Food colloids and polymers, 12Food colloids, 12Food constituents and oral health, 28Food consumption and disease risk, 3, 34Food contaminants, 9Food dehydration, 18Food diet and obesity, 23Food emulsions and foams, 12Food enrichment with omega-3 fatty acids, 25, 50Food for the ageing population, 28, 34Food fortification and supplementation, 28Food intolerance and the food industry, 9Food irradiation, 21Food labelling, 13Food machinery, 40Food microstructures, 10Food policy trends in Europe, 16Food polymers, gels and colloids, 12Food preservation by pulsed electric fields, 18Food preservation techniques, 21Food process modelling, 15Food processing technology, 17Food product development, 34Food safety control in the poultry industry, 6, 42Food science reviews, 6Food spoilage microorganisms, 11Food structure, 12Foodborne pathogens, 3Foods, nutrients and food ingredients with authorised EU health claims, 24, 33, 49Formulation and production of chewing and bubble gum, 41Freeze-drying of pharmaceutical and food products, 20Fruit and vegetable biotechnology, 47Fruit and vegetable flavour, 47Fruit and vegetable processing, 47Frying, 17Functional and speciality beverage technology, 28, 48Functional dairy products, 28, 36Functional foods, 27, 28Functional foods, ageing and degenerative disease, 29Functional foods, cardiovascular disease and diabetes, 29Functional ingredients from algae for foods and nutraceuticals, 26Fundamentals of food processing and technology, 16

Global safety of fresh produce, 4, 45Glossary for the food industries, 54Grapevine breeding programs for the wine industry, 48Gums and stabilisers for the food industry, 53

HACCP in the meat industry, 6, 43Handbook of food allergen detection and control, 7Handbook of food powders, 16, 49Handbook of food proteins, 51

Title index


Handbook of food safety in spices, 50Handbook of herbs and spices, 51, 53Handbook of hydrocolloids, 52Handbook of hygiene control in the food industry, 6Handbook of indices of food quality and authenticity, 16Handbook of natural antimicrobials for food safety and quality, 4Handbook of organic food safety and quality, 6, 35Handbook of waste management and co- product recovery in food processing, 35Handbook of water and energy management in food processing, 35Healthy agriculture, healthy nutrition, healthy people, 30Heat treatment for insect control, 5High pressure food science, bioscience and chemistry, 21High throughput screening for food safety assessment, 5Human milk biochemistry and infant formula manufacturing technology, 24Human resource development, 54Hygiene in food processing, 5Hygienic design of food factories, 6

Improving farmed fish quality and safety, 6, 44Improving seafood products for the consumer, 45Improving the fat content of foods, 11, 29Improving the flavour of cheese, 37Improving the health-promoting properties of fruit and vegetable products, 26, 46Improving the safety and quality of eggs and egg products, 42Improving the safety and quality of milk, 4, 36Improving the safety and quality of nuts, 46Improving the safety of fresh fruit and vegetables, 6, 47Improving the safety of fresh meat, 6, 43Improving the sensory and nutritional quality of fresh meat, 43Improving the thermal processing of foods, 17Improving traceability in food processing and distribution, 15Industrial manufacture of snack foods, 39Infectious disease in aquaculture, 44Innovations in food labelling, 12, 34In-pack processed foods, 17, 23Instrumental assessment of food sensory quality, 13Instrumentation and sensors for the food industry, 13

Kent’s technology of cereals, 38

Lawrie’s meat science, 43Lifetime nutritional influences on cognition, behaviour and psychiatric illness, 27Lipid analysis, 54Lipid glossary 2, 55Lipid oxidation, 55

Lipids for functional foods and nutraceuticals, 55Lipids in health and nutrition, 29Lipids in nutrition and health, 55Lipids, 55Lockhart and Wiseman’s crop husbandry including grassland, 47Long-chain omega-3 specialty oils, 54

Maillard reaction in foods and medicine, The, 12Maillard reactions in chemistry, food and health, 12Making chocolates in the factory, 41Making the most of HACCP, 6Managing allergens in food, 7Managing and preventing obesity, 32Managing frozen foods, 37Managing risks of nitrates to humans and the environment, 9, 35Managing wine quality, 48Manley’s technology of biscuits, crackers and cookies, 40Manual on vitamin a deficiency disorders (VADD), 30Maximising the value of marine by-products, 35, 44Meals in science and practice, 34Meat processing, 43Meat products handbook, 43Meat refrigeration, 43Meeting micronutrient requirements for health and development, 31Metabolomics as a tool in nutritional research, 24Metabolomics in food and nutrition, 13, 26Microbial decontamination in the food industry, 19Microbial production of food ingredients, enzymes and nutraceuticals, 50Microbiological analysis of red meat, poultry and eggs, 43Microbiological risk assessment in food processing, 4Microwave processing of foods, The, 17Milk and milk products in human nutrition, 32Minimal processing technologies in the food industries, 21Modelling microorganisms in food, 3Modifying flavour in food, 10Modifying lipids for use in food, 52, 55More baking problems solved, 39Multifunctional and nanoreinforced polymers for food packaging, 23Mycotoxins in food, 2

Nanotechnology in the food, beverage and nutraceutical industries, 19Natural antimicrobials for the minimal processing of foods, 53Natural antioxidants and anticarcinogens in nutrition, health and disease, 29Natural antioxidants and food quality in atherosclerosis and cancer prevention, 29Natural food additives, ingredients and flavourings, 51

New analytical approaches for verifying the origin of food, 14New ingredients in food processing, 53New technologies in aquaculture, 45Nitrates and nitrites in food and water, 9Novel enzyme technology for food applications, 21, 53Novel food ingredients for weight control, 28Novel food packaging techniques, 22Nutrition and growth, 30Nutrition handbook for food processors, The, 11Nutrition in intensive care medicine, 30Nutritional coaching strategy to modulate training efficiency, 31

Obesity treatment and prevention, 31Open innovation in the food and beverage industry, 33Optimising sweet taste in foods, 11, 53Oxidation in foods and beverages and antioxidant applications, 10

Packaging technology, 22Performance functional foods, 29Persistent organic pollutants and toxic metals in foods, 7Personalized nutrition, 30Pesticide chemistry and bioscience, 9, 35Pesticide, veterinary and other residues in food, 8Pesticides, 9Phospholipid technology and applications, 54Physical properties of foods and food processing systems, 21Phytochemical functional foods, 29Plant polymeric carbohydrates, 12Postharvest biology and technology of tropical and subtropical fruits, 46Potato production, processing and technology, 47Poultry meat processing and quality, 42Practical dehydration, 17Principles and practices for the safe processing of foods, 6Prion diseases and copper metabolism, 4Processed meats, 42Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation, 3, 52Proteins in food processing, 49Public health nutrition in developing countries, 24

Quick guide to health and safety, A, 5

Rapid and on-line instrumentation for food quality assurance, 15Rapid sensory profiling techniques, 13, 32Recent advances in growth research, 31Recent trends in soft beverages, 47Reducing salt in foods, 25, 52Reducing saturated fats in foods, 27, 51Research and development guidelines for the food industries, 34Rice quality, 38Robotics and automation in the food industry, 14, 19

Title index


Adams, M 3Adlof, R O 55Ahvenainen, R 22, 47Albert, J 12, 34Aldeen, D A 4Alexander, J 8Allan, G 44, 45Ames, J M 12Andersen, M L 10Anderson, A 34Andrews, A T 36Angus, F 25, 27, 33, 52Annous, B A 3Archer, D 50Arendt, E 38Arnoldi, A 29Ashurst, P 48Austin, B 44

Baigrie, B 11Bain, M 42Baines, D 51Ball, A S 9, 35Bamforth, C 49Bansal, N 16, 49Barnes, K 7, 23Batey, I 38Baynes, J 12Bellisle, F 26Belton, P S 16Bender, D A 29, 54Bengtsson, N 21Benton, D 27Bergenstahl, B 12Berginc, K 23Berlin, J 35Berry Ottaway, P 28Berryman, P 12Best, G A 9Bhandari, B 16, 49Bhaskar, N 44Bhattacharya, K R 38Bhunia, A K 5Bhutta, Z A 31Blackburn, C 3, 11Blanchfield, J R 13Blanshard, J M V 12Blundell, J 26Boekhout, T 49, 53Bøgh-Sørensen, L 21Bonner, P L 51Børresen, T 45Boulton, C A 49Breivik, H 54Bremner, H A 45Brennan, J G 18Brennan, L 24Brereton, P 14Briggs, D E 49Brimelow, C J B 13Brookes, P A 49Brooks, G T 9, 35Brown, D 4Brown, M 4, 6, 37, 43Brückner, B 47Brul, S 3Bryce, J H 38Burke, L M 32

Burnell, G 44, 45Butler, F 5, 15Buttriss, J 11, 29Butzke, C 48Calder, P C 25Caldwell, D 14, 19Cauvain, S P 38, 39Chapman, C 11Chardigny, J-M 54Cheng, L M 40Chiellini, E 23, 35Christie, W W 54, 55Cichero, J 32Clavé, P 32Clemens, R A 32Codd, G A 4Cook, N 2Cooper, J 6, 35Corredig, M 36, 52Crabbe, M J 12Creaser, C 9Crosby, N T 9

Damant, A 8De Groot, C P G M 28, 34De Haan, S W H 18De Saeger, S 2Dean, T 9Decker, E 10, 28Deelstra, H 16Delarue, J 13, 32Delcour, J 25, 50DeMeuse, M T 23Demirci, A 19Destaillats, F 54Dickinson, E 12Dillon, M 14Dionisi, F 54Dominguez, H 26Doona, C J 20Downing, D L 18Drewnowski, A 31Duffus, C M 9Duffus, J H 9

Earle, M 34Earle, R 34Edwards, M 8Elias, R 10Eliasson, A-C 53Elmore, S 9Emblem, A 22Emblem, H 22Essien, E 43Etievant, P 11Evers, A D 38Evers, A M 47

Farmer, N 21Farrimond, M 9Feeherry, F E 20Feiner, G 43Felix D’Mello, J P 9Fellows, P J 17Fenwick, G R 25, 29Fernandes, A 7Fielding, M 9Finch, H J S 47

Title index Author index

Safety and quality issues in fish processing, 45Satiation, satiety and the control of food intake, 26Sausage manufacture, 43Science and technology of enrobed and filled chocolate, confectionery and bakery products, 41Sensory analysis for food and beverage quality control, 15Separation processes in the food and biotechnology industries, 21Separation, extraction and concentration processes in the food, beverage and nutraceutical industries, 21Shellfish safety and quality, 6, 45Soft drink and fruit juice problems solved, 48Sports nutrition, 32Stability and shelf-life of food, The, 11Staphylococcus aureus, 4Starch in food, 53Stepping stones to living well with dysphagia, 32

Taints and off-flavours in foods, 11Tamime and Robinson’s Yoghurt, 37Technology of functional cereal products, 28, 38Textbook of public health nutrition, 24Texture in food, 11Thermal technologies in food processing, 17Tomato production, processing and technology, 47Total quality assurance for the food industries, 15Total quality management for the food industries, 16Toxic substances in crop plants, 9Tracing pathogens in the food chain, 3Trans fatty acids in human nutrition, 54Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG), 21

Understanding and controlling the microstructure of complex foods, 9, 37Understanding and measuring the shelf-life of food, 11Understanding consumers of food products, 34Understanding pathogen behaviour, 3Unit operations for the food industries, 18Using cereal science and technology for the benefit of consumers, 38Utilization of fish processing wastes, 44

Viruses in food and water, 2Vitamin A story, The, 30Vitamins and minerals in health and nutrition, 29

Wennström’s Four factors of success, 34Wheat structure, 40Winemaking problems solved, 48

Yeasts in food, 49, 53


Author index

Fink-Gremmels, J 8, 41Flanagan, S 7Fondu, M 16Forrest, M J 8Foster, L 8Frankel, E N 54, 55Fratamico, P M 3Frewer, L 34Frisenfeldt Horn, A 25, 50Fritz, D 41Furness, A 15

Garcia Martinez, M 33Garti, N 20, 21, 24, 27Giavasis, I 50Gil, M I 26, 46Gilbert, R 5Gill, T 32Gillman, M W 31Gluckman, P D 31Goodburn, K 15Gordon, M 29, 53Gould, G 21Gould, R W 15Gould, W A 15, 16, 18, 34, 47, 54Grandison, A S 21Greensmith, M 17Griffith, C 14Griffiths, M 3, 4, 36Groves, K 10Guandalini, S 32Guenther, N W 3Gunstone, F D 52, 54, 55Guo, M 24, 28Gurr, M I 55Guy, R 16

Hagg, M 47Hamaker, B R 28, 38Hammond, D 5Han, X 54Hargitt, R 48Harris, L 46Harvey, L 50Hefle, S 8Henry, C J K 11, 28Hernell, O 32Herslof, B G 55Hertog, M L A T M 15Hill, M J 9Hills, B P 16Hinton, R H 9, 35Hiramatsu, K 4Hoffmann-Sommergruber, K 7Holah, J 5, 6Holzapfel, W 18Hoorfar, J 4, 5, 15, 45Hort, J 10Hua, T-C 20Huang, Q 19Hurrell, R F 31

Isaacs, N S 21

Jacobsen, C 25, 50Jaeger, S R 33

James, C 43James, S J 43Jefferies, T M 4Johnson, I T 25, 29Jongen, W 6, 47Jordan, K 5, 15José, M 9

Karsa, D R 21Keevil, C W 4Kennedy, C J 37Kent, N L 38Kerry, J F 42, 43Kerry, J P 20, 22, 41, 42, 43Key, P 8Kilcast, D 10, 11, 13, 15, 25, 27, 33, 52Kim, J-K 35Kim, M S 5Kleinman, R E 32Klemes, J 35Kokotos, G 55Koletzko, B 32Koletzko, S 32Koppelman, S 8Kreft, S 23Kress-Rogers, E 13Kulkarni, P K 16Kumpulainen, J T 29Kustin, K 20

Labuza, T P 12Lacroix, C 3, 52Lagarón, J M 23Lane, G P F 47Larsson, K 55Lawlor, B 13, 32Lawrie, R A 43Ledward, D A 43Lee, D S 22Lees, M 15Leifert, C 6, 35Lelieveld, H L M 5, 6, 18Lenges, J 16Lewis, M J 21Lie, Ø 6, 44Linden, G 53Liu, B-L 20Lorence, M W 23Lorient, D 53

MacDougall, D 11MacFie, H 33, 34Magan, N 2Manley, D 40Manners, D J 12Mattila-Sandholm, T 28, 36Mattsson, B 35Maughan, R J 32Mayes, T 6McClements, D J 9, 10, 20, 27, 28, 37McClure, P J 3McKenna, B M 11McMeekin, T A 3, 4McNeil, B 50McSweeney, P L H 37

Mead, G 6, 42, 43Meiselman, H L 34Mela, D 23Mena, C 15Methven, L 9Meuser, F 12Michaelsen, K F 32Mills, C 7Milner, J A 30Mitchell, J R 12Moltke Sørensen, A-D 25, 50Monnier, V 12Morris, P C 38Morris, V J 10Mortimore, S 6Morton, I D 16Mostert, M A 5, 6Motarjemi, Y 3Mottram, D S 12

Napper, D 5Ngadi, M O 19Nicolai, B M 15Nicolaou, A 55Nielsen, N S 25, 50Niggli, U 6, 35Notermans, S 18Nursten, H E 12Nys, Y 42

O’Brien, J 12Ohlsson, T 21Olsen, M 2Ooghe, W 16Owens, G 38

Palmer, T 51Paquin, P 28, 48Park, K-H 39, 52Parker, J K 9Pesheck, P S 23Peter, K V 51, 53Phillip, M 30Phillips, G O 51, 52, 53Piggott, J 33Pillai, S 18Pokorný, J 29, 53Potter, E 4Potter, M 3, 34Poutanen, K 25, 50Prugger, R 5, 15Purchase, R 9

Quinn, P 55

Raats, M M 28, 34Ramalakshmi, K 47Rao, L J M 47Rastall, R 21, 53Reg, D V 16Regier, M 17Remacle, C 29Reusens, B 29Reynolds, A 48Riaz, M N 16Richardson, P 17, 18, 23Risbo, J 10

Rizvi, S 21Robert, V 49, 53Roberts, T 9, 35Robinson, R K 37Rodrick, G E 6, 45Rogeaux, M 13, 32Rokey, G J 16Roller, S 53Rolls, B J 31Rosca, I-D 8Rose, M 7Rosenberg, I H 31Rosenfeld, R G 31Rossell, J B 17Ruemmele, F 32Ruthven, A D 9

Saarela, M 28, 27, 36Sadler, M J 24, 33, 49Salmon, S 38Salonen, J T 29Samuel, A M 47Sato, K 55Schofield, J D 40Schrenk, D 7Schubert, H 17Schuck, P 16, 49Scott, A O 16Scott, G 53Seal, R 51Sebedio, J-L 24, 54Seibel, W 12Semba, R D 30Serna-Saldivar, S O 39Shahidi, F 35, 44Shamir, R 30Shapton, D A 6Shapton, N F 6Shaw, I 7Shayanfar, S 18Shumway, S E 6, 45Simopoulos, A P 30Sinclair, R 7, 23Singer, P 30Singhal, R S 16Skibsted, L H 10Skog, K 8Slupsky, C M 13, 26Smit, G 36Smith, I 15Smith, R 35Sofos, J 2, 6, 43Sonesson, U 35Southgate, D A T 25Spillane, W J 11, 53Steele, R 11Stephenson, R A 21Stevens, G 15Stevens, R 49Stringer, M 4Subramaniam, P 10, 11Sun, D-W 14Swift, A D 12

Taitt, C R 5Talbot, G 27, 41, 51Tamime, A Y 37Taylor, A J 10, 12

Taylor, M 4Tiberg, F 55Tiilikkala, K 47Tijskens, L M M 15Timms, R E 55Tipton, K D 31Tolonen, M 29Tomás-Barberán, F A 26, 46Tothill, I 15Turck, D 30Tyman, J H P 29

Valpuesta, V 47Van Gerwen, S 3van Goudoever, H 32Van Havere, R 16Van Immerseel, F 42van Loon, L J C 31Van Staveren, W A 28, 34Van Trijp, H 34Varley, J R 36Venugopal, K J 50Vernaud, J-M 8Vir, S 24Voilley, A 11

Waldron, K W 25, 29, 35Walstra, P 12Watson, D 6, 7, 8, 23, 29 Webb, G A 16Weimer, B C 13, 26, 37Wennström, P 34White, B 5Whitefield, R 41Wichers, H 7Wilkinson, V M 21Williams, C 11, 29Williams, P A 51, 52, 53Williamson, G 29Wilson, M 28Wilson, W S 9, 35Wood, R 8Wrigley, C 38Wyllie, S G 47

Yada, R 49Yahia, E 46Yam, K L 22Yanishlieva, N 29, 53Yaqoob, P 25Young, L S 38, 39

Zannini, E 38Zeuthen, P 21Zhang, H 20Zhang, M 16, 49Ziegler, F 35Zwietering, M 3


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