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Food Science Text Series . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1Food Engineering Series . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Food Microbiology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Food Chemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Enology and Brewing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Biotechnology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Food Physics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Agriculture. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Bakery Science . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Nutrition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9ISEKI Food Book Series . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Journals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Contents

springer.comspringer.comFood Sciences Texts Series

Food Science Texts SeriesSeries Editor: D. R. Heldman, San Marcos, CA, USA

The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators.

Fundamentals of Food Process EngineeringR. T. Toledo, University of Georgia, Athens, GA, USA

While continuing the tradition of expansive coverage, this 3rd Edition has been fully updated and revised. The new edition emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing

parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.

3rd ed. 2007. XVII, 579 p. (Food Science Texts Series) HardcoverISBN 978-0-387-29019-5 7 69,95 | 54.00

Essentials in Food ScienceV. Vaclavik, University of Texas, Dallas, TX, USA; E. W. Christian, Texas Womans University, Denton, TX, USA

Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. While the reader may be studying food science while enrolled in a foods-related program such as nutrition, dietetics, hospitality or culinary arts. This text reviews an Introduction to Food Components quality and water. Next it addresses carbohydrates including starches, pectins and gums, breads and pasta, vegetables and fruits. Then, proteins meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and

emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge. Various aspects of food production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information. New in this edition are Culinary Alerts! scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applica-tions.

3rd ed. 2008. Approx. 660 p. 117 illus. (Food Science Texts Series) SoftcoverISBN 978-0-387-69939-4 7 approx. 50,05 | 38.50

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The Quest for FoodNEWNEWA Natural History of Eating

H. Brssow, Nestle Research Centre, Lausanne, Switzer-land

This book offers a collection of essays that surveys eating through time, from the perspective of a biolo-gist. Each chapter begins by summarizing the basic knowledge in the field, discusses recent research results, and confirms or challenges established

concepts, inviting new insight and provoking new questions. The goal of the book is to catalyze discus-sions between scientists working in food science, and those in biological and biomedical research.

2007. Approx. 885 p. 207 illus. HardcoverISBN 978-0-387-30334-5 7 92,95 | 7.50

3RD EDITION

springer.com 2 Food Engineering Series

Rheology of Fluid and Semisolid FoodsM. A. Rao, Cornell University, Geneva, NY, USA

The second edition of Rheology of Fluid and Semisolid Foods examines the concepts needed to characterize rheological behavior of fluid and semi-solid foods and to use various ingredients to develop desirable flow properties in fluid foods and structure in gelled systems. It covers important application of rheology to sensory assessment and swallowing, and handling and processing foods. All the chapters

have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.

2nd ed. 2007. XVI, 482 p. 196 illus. (Food Engineering Series) HardcoverISBN 978-0-387-70929-1 7 99,95 | 77.00

Food Engineering SeriesSeries Editor: G. V. Barbosa-Cnovas

Springers Food Engineering Series is a cornerstone of the Food Engineering profession, providing superior texts in areas that are essential to the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulation, or the design of food manufacturing plants or specialized equipment.

Food Materials SciencePrinciples and Practice

J. M. Aguilera, Universidad Catlica de Chile, Santiago, Chile; P. J. Lillford, University of York, Heslington, UK (Eds.)

This volume describes the science and proce-dure behind the materials in foods that impart their desirable properties. The first part explains those physicochemical aspects that intervene in the organization of food components from the molecular level to actual products and the methods

used to probe into foods at different length scales. The second part presents how food structures are assembled during processing in order to achieve desirable and recognizable properties. The last section shows specific examples of how structures of familiar products are obtained by processing and describe some new developments.

2007. Approx. 695 p., 295 illus. (Food Engineering Series) HardcoverISBN 978-0-387-71946-7 7 approx. 4,75 | 88.50

Thermal Processing of Packaged FoodsS. Holdsworth, Stretton-Fosse Glos., UK; R. Simpson, Universidad Tcnica Federico Santa Maria, Casilla, Vaparaiso, Chile

Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods, i.e. the heating and cooling of food products hermetically sealed in containers and examines the methods which have been used to establish the time and temperature of processes suitable to

achieve adequate sterilization or pasteurization of the packaged food. Unlike other texts on thermal processing, which cover very adequately the tech-nology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.

2nd ed. 2008. Approx. 575 p. (Food Engineering Series) HardcoverISBN 978-0-387-72249-8 7 approx. 4,75 | 88.50

2ND EDITION

2ND EDITION

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Sterilization of Food in Retort PouchesA. A. Ghani Al-Baali, M. M. Farid, The University of Auckland, New Zealand

The subject of sterilization of food in cans has been studied both experimentally and theoretically, but limited work has been undertaken to study the ster-ilization of food in pouches. This book examines the interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of

food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality.

2006. XXIII, 205 p. (Food Engineering Series) HardcoverISBN 978-0-387-31128-9 7 09,95 | 84.50

The Science of Cooking

Of General InterestOf General Interest

P. Barham, Bristol, UK

From the reviews 7 At last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffl. 7 Financial Times Weekend

7 Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information...The book is a pleasant read and is an invitation to become better acquainted with the science of cooking. 7 Nature

2001. VII, 244 p. HardcoverISBN 978-3-540-67466-5 7 34,95 | 9.95

springer.com 4 Food Microbiology

Food MicrobiologyFood Microbiology and Food SafetySeries Editor: M. P. Doyle, Center for Food Safety, University of Georgia, Griffin, GA, USA

The Food Microbiology and Food Safety book series publishes valuable, practical, and timely resources for professionals and researchers working on microbiological topics associated with foods as well as food safety issues and problems.

Food Safety CultureCreating a Behavior-Based Food Safety Management System

F. Yiannas, Walt Disney World Company, Lake Buena Vista, FL, USA

Food safety awareness is at an all time high, new and emerging threats to the food supply are being recog-nized, and consumers are eating more and more meals prepared outside the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond tradi-

tional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety perfor-mance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk.

2007. Approx. 200 p. (Food Microbiology and Food Safety) HardcoverISBN 978-0-387-72866-7 7 approx. 6,60 | 47.50

AlicyclobacillusThermophilic Acidophilic Bacilli

A. Yokota, University of Tokyo, Japan; T. Fujii, Tokyo University of Marine Science and Technology, Tokyo, Japan; K. Goto, Mitsui Norin Co. Ltd., Halifax, NS, Canada (Eds.)

Thermophilic acidophilic spore-forming bacteria Alicyclobacillus can grow at low pH and at moder-ately high temperatures such as 40C. Some of the species are known to cause spoilage of acidic beverages and produce medicinal odors. However, they do not produce gas or cause any change in the appearance of the beverage container, and therefore the spoilage is discovered only when the consumer

opens and begins to consume the product. Fortu-nately, Alicyclobacillus are not pathogenic bacteria, but they are troublesome, not only for consumers but also for beverage producers, because no effec-tive control methods have yet been developed. It is against this background and in recognition of the importance and urgency of the problem that the International Life Sciences Institute (ILSI) Japan has published this book, bringing together new insights on the topic together with research published to date.

2007. 180 p. 50 illus. HardcoverISBN 978-4-431-69849-4 7 99,95 | 77.00

BOOKSERIES

springer.comspringer.com5Food Chemistry

Food ChemistryMycotoxins in FeedstuffsM. Weidenbrner, Bonn, Germany

The term mycotoxin literally means poison from fungi. Mycotoxins are substances produced from fungal secondary metabolic processes, which impair animal health thereby causing great economic losses of livestock through disease. Feedstuff is any of the constituent nutrients of an animal ration. The plants used in feed, such as grains, oils seeds, and nuts root crops, are susceptible to mycotoxin contamination.

Mycotoxins in Feedstuffs provides an overview of mycotoxins in feedstuff and ingredients. It discusses whether a feedstuff ingredient is predisposed for a mycotoxin contamination and lists the degree of contamination, the concentration of the toxins and the country of origin and/or detection of the contaminated food.

2007. XII, 308 p. HardcoverISBN 978-0-387-46411-4 7 54,95 | 9.00

Flavours and FragrancesChemistry, Bioprocessing and Sustainability

R. Berger, University of Hannover, Germany (Ed.)

This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described.

A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.

2007. XVI, 648 p. HardcoverISBN 978-3-540-49338-9 7 29,95 | 00.00

Material Science of Chitin and ChitosanT. Uragami, S. Tokura, Kansai University Suita, Osaka, Japan (Eds.)

Chitin and chitosan are key materials in the 21st century. They have multifunctional properties with applications in the pharmaceutical sciences, environmental problem-solving (such as water-cleaning), fibres, films and hydrogels, in cosmetics, food additives and as agricultural materials. For this book the most active authors in the field

summarize the basics and applications of chitin and chitosan, keeping in mind their importance in contemporary science and technology.7 Jointly published with Kodansha Scientific Ltd., Japan7 Distribution rights for Japan: Kodansha Scientific Ltd., Tokyo, Japan

2006. XIV, 284 p. HardcoverISBN 978-3-540-32813-1 7 29,95 | 00.00

Food ColloidsSelf-Assembly and Material Science

E. Dickinson, Nestle Research Center, Lausanne, Switzer-land; M. Leser (Eds.)

This book describes new developments in the theory and practice of the formulation of food emul-sions, dispersions, gels, and foams. It provides a link between current research on the fundamental physical chemistry of colloidal systems and the

increasing requirements of the industry to apply colloid science to the development of food products with improved health benefits.

7 Distribution rights outside North and South America: Royal Society of Chemistry, Cambridge, UK

2007. 608 p. HardcoverISBN 978-0-85404-271-5

springer.com 6 Enology and Brewing

Gums and Stabilisers for the Food Industry 3P. A. Williams, North East Wales Institute, Wrexham, UK; G. O. Phillips, Phillips Hydrocolloids Research Ltd, London, UK (Eds.)

The science and technology of hydrocolloids used in food and related systems has seen many new devel-opments and advances over recent years. The latest research results from leading experts in the field are presented in this book, including: biochemical char-acterisation, chemical and physicochemical charac-terisation, engineering food microstructure, the role

of biopolymers in the formation of emulsions and foams, influence of hydrocolloids on organoleptic properties, the application of hydrocolloids in foods and beverages, and health aspects.7 Distribution rights outside North and South America: Royal Society of Chemistry, Cambridge, UK

2007. XIII, 495 p. (Special Publications, Volume 303) HardcoverISBN 978-0-85404-673-7

Enology and BrewingWine Microbiology

Recommended as TextbookRecommended as Textbook

Practical Applications and Procedures

K. C. Fugelsang, California State University, Fresno, CA, USA; C. G. Edwards, Washington State University, Pullman, WA, USA

Since publication of the first edition of Wine Micro-biology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of individual microorganisms towards wine quality as well as the impact of complicated interactions between microorganisms and processing techniques

is lacking. This Second Edition, fills this void. Like the first edition, the book addresses real world problems such as characterization and enumera-tion of yeast, bacteria and molds common to juice and wine environments and their impact on wine quality and stability. In addition, the potential of solving processing problems through rapid, real-time molecular methods and new applications for using starter cultures of non-Saccharomyces yeast are discussed.

2nd ed. 2007. XX, 393 p. HardcoverISBN 978-0-387-33341-0 7 64,95 | 50.00

Essays in Brewing ScienceM. J. Lewis, C. W. Bamforth, University of California, Davis, CA, USA

Essays in Brewing Science departs from the tradi-tional sequential approach to pursue brewing in the manner a brew master approaches the process. It is structured to look down the length of the process for causes and effects. Each essay discusses a problem, a beer component, or a flavor, by following how this one item arises and how it changes along the way. This is a crucial feature to bear in mind when reading the book because this organization

brings together information and ideas that are not usually presented side-by-side. The essay format allows the reader to understand how the raw materials of brewing and the way they are handled impact on process performance and product quality. This new approach to an enduring subject is essen-tial for the informed reader interested in the malting and brewing process.

2007. VIII, 179 p. SoftcoverISBN 978-0-387-33010-5 7 44,95 | 34.50

2ND EDITION

springer.comspringer.com7Biotechnology

Explore the complete tables of contents at springer.com

The Chemistry and Biology of WinemakingI. Hornsey, Nethergate Brewing Company, UK

The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider apprecia-tion of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. This book is ideal for

anyone interested in the process of winemaking and will be of particular use to those with an interest in the chemical and biological sciences.7 Distribution rights outside North and South America: Royal Society of Chemistry, Cambridge, UK

2007. Approx. 315 p. HardcoverISBN 978-0-85404-266-1

BiotechnologyBioactive Egg CompoundsR. Huopalahti, University of Turku, Finland; R. Lpez-Fandio, Instituto de Fermentaciones Indus-triales, Madrid, Spain; M. Anton, National Institut of Agronomic Research, Nantes, France; R. Schade, Charit-Universittsmedizin Berlin, Germany (Eds.)

The latest results and concepts in the biotechnolog-ical use of egg compounds are presented. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg

compounds is discussed. The text describes proce-dures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.

2007. XX, 298 p. 30 illus. HardcoverISBN 978-3-540-37883-9 7 24,95 | 96.00

Industrial EnzymesStructure, Function and Applications

J. Polaina, A. P. MacCabe, Instituto de Agroqumica y Technologa de Alimentos, CSIC, Valencia, Spain (Eds.)

Recent developments in genetic engineering and protein chemistry are bringing ever more powerful means of analysis to bear on the study of enzyme structure. This volume reviews the most important types of industrial enzymes. In a balanced manner

it covers three interrelated aspects of paramount importance for enzyme performance: three-dimen-sional protein structure, physicochemical and catalytic properties, and the range of both classical and novel applications.

2007. XII, 642 p. HardcoverISBN 978-1-4020-5376-4 7 34,95 | 04.00

springer.com 8 Food Physics / Agriculture

Rice Functional GenomicsChallenges, Progress and Prospects

N. M. Upadhyaya, CSIRO Plant Industry, Canberra, ACT, Australia (Ed.)

The contributed chapters reflect the collective wisdom of more than 70 leading scientists working in this emerging and fascinating area of science. In addition to overviews of the current status of genome sequencing and annotation, various chapters describe the tools and resources being developed worldwide such as expressed sequence tags (ESTs), full-length cDNAs, gene expression profiles (transcriptome, proteome and metabolome), chemical- and radiation-induced mutants, TILLING

resources, insertional knockout mutants (T-DNA, transposon and retrotransposon) and activation tags. Exploitation of naturally occurring alleles, Oryza map alignments, gene targeting by homolo-gous recombination and gene silencing by RNAi as well as the application of functional genomics tools for crop improvement and the power of compara-tive genomics are covered in separate chapters. Various bioinformatics tools and resources pertinent to rice functional genomics are also described and discussed.

2007. XXXIII, 499 p. HardcoverISBN 978-0-387-48903-2 7 39,95 | 07.50

Food PhysicsFood PhysicsPhysical Properties of Food - Measurement and Applications

L. O. Figura, University of Applied Sciences Bremer-haven, Germany; A. A. Teixeira, University of Florida, Gainesville, FL, USA

Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of physical properties of food and related products are

a pre-requisite for planning, production engineering and automation processes in todays food, pharma-ceutical and cosmetics industries as well as in all related quality control activities. This book describes the principles of food physics starting with the very basics and focuses on the needs of practitioners without omitting important basic principles.

2007. Approx. 455 p.131 illus. HardcoverISBN 978-3-540-34191-8 7 89,95 | 69.00

AgricultureOrganic FoodConsumers Choices and Farmers Opportunities

M. Canavari, Alma Mater Studiorum-Universit di Bologna, Bologna, Italy; K. D. Olson, University of Minne-sota, St. Paul, MN, USA (Eds.)

The book gives an overview of the organic sector, both in Italy and in the United States, and demon-strates how agricultural economists are performing analyses dealing with organic produce on different points in the supply chain. It discusses economic

issues raised by organic farming and takes into account both the consumers needs and the manage-rial and budget constraints experienced by the farmers. Also farm management methodologies and marketing analyses are used with specific research topics involving several industries in the agri-food sector.

2007. Approx. 215 p. HardcoverISBN 978-0-387-39581-4 7 09,95 | 84.50

springer.comspringer.com9Bakery Science / Nutrition

Introduction to Agricultural Engineering Technology

Recommended as TextbookRecommended as Textbook

A Problem Solving Approach

H. L. Field, J. Solie, Oklahoma State University, Stillwater, OK, USA

An invaluable text for agriculture students at the introductory level. The third edition has been thor-oughly updated and reorganized to meet the current units and standards of the American Society of Agricultural and Biological Engineers (ASABE). The book aims to familiarize students with a wide range

of applications of engineering principles to agricul-ture and to discuss a selection of independent but related topics. Each chapter lists education objects, introductory material, and example problems where appropriate. In addition problems using ISO (metric) units, are now included.

3rd ed. 2007. Approx. 405 p. 178 illus. SoftcoverISBN 978-0-387-36913-6 7 54,95 | 42.50

Bakery ScienceTechnology of BreadmakingS. P. Cauvain, BakeTran, High Wycombe Bucks, UK; L. S. Young, BakeTran, Chorleywood Herts, UK

To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw mate-rials are constantly being presented to bakers from wheat breeders, millers and ingredient and equip-ment suppliers for their evaluation. In addition there

are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality. This 2nd Edition, sets out to identify and present the new knowledge that has become available in the last 10 years, as well as update information.

2nd ed. 2007. XXI, 397 p. HardcoverISBN 978-0-387-38563-1 7 76,95 | 59.00

Science of Bakery ProductsW. Edwards, Bardfield Consultants, UK

This interesting, highly accessible book explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredi-ents, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The

book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future.7 Distribution rights outside North and South America: Royal Society of Chemistry, Cambridge, UK

2007. Approx. 200 p. HardcoverISBN 978-0-85404-486-3

NutritionWild-type Food in Health Promotion and Disease PreventionThe Columbus Concept

R. R. Watson, University of Arizona, Tucson, AZ, USA; F. DeMeester, Belovo sa, Bastogne, Belgium (Eds.)

This book presents a cutting-edge, in-depth investi-gation into new methods of health promotion. It is one of the first books to focus on the role of omega-3 polyunsaturated fatty acids in unhealthy diets. The

book also contains reviews of the economic benefits of novel health promotion and disease prevention methods. Leading experts present recent examples and clinical trials.

2007. Approx. 725 p. 51 illus. HardcoverISBN 978-1-58829-668-9 7 49,95 | 9.00

3RD EDITION

2ND EDITION

springer.com 0 ISEKI Food Book Series

Integrating Safety and Environmental Knowledge Into Food Studies Towards European Sustainable DevelopmentSeries Editor: K. Kristbergsson, University of Iceland Hjardarhaga, Reykjavik Iceland

The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.

Food SafetyA Practical and Case Study Approach

A. McElhatton, University of Malta, Msida, Malta; R. J. Marshall, Metropolitan University of London, UK (Eds.)

2007. XIX, 311 p. (Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustain-able Development, Volume 1) HardcoverISBN 978-0-387-33509-4 7 76,95 | 59.00

Odors In the Food IndustryX. Nicolay, Institut Meurice, Bruxelles, Belgium (Ed.)

2006. XIV, 162 p. (Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustain-able Development, Volume 2) HardcoverISBN 978-0-387-33510-0 7 99,95 | 77.00

Utilization of By-Products and Treatment of Waste in the Food Industry

V. Oreopoulou, National Technical University of Athens, Greece; W. Russ, Technical University of Munich, Freising, Germany (Eds.)

2007. XVI, 316 p. 110 illus., 5 in color. (Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development, Volume 3) HardcoverISBN 978-0-387-33511-7 7 4,95 | 88.50

Predictive Modeling and Risk assessmentR. Costa, Polytechnic Institute of Coimbra, Portugal; K. Kristbergsson, University of Iceland, Reykjavk, Iceland (Eds.)

2008. Approx. 200 p. (Integrating Safety and Environ-mental Knowledge Into Food Studies towards European Sustainable Development, Volume 4) HardcoverISBN 978-0-387-33512-4 7 approx. 96,25 | 74.00

Experiments in Unit Operations and Processing of FoodsM. M. Cortez Vieira, Universidade do Algarve, Faro, Portugal; P. Ho, Escola Superior de Tecnologia e Gestao, Instituto Politecnico de Viana do Castelo, Portugal (Eds.)

2008. Approx. 150 p. (Integrating Safety and Environ-mental Knowledge Into Food Studies towards European Sustainable Development, Volume 5) HardcoverISBN 978-0-387-33513-1 7 approx. 68,55 | 52.50

Case Studies in Food Safety and Environmental HealthP. Ho, Polytechnic Institute of Viana do Castelo, Portugal; M. M. Cortez Vieira, University of Algarve, Faro, Portugal (Eds.)

2007. XV, 93 p. (Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustain-able Development, Volume 6) HardcoverISBN 978-0-387-33514-8 7 76,95 | 59.00

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Springer Journals in Food Sciences Springer offeres a diverse selection of high quality journals in Food Sciences:7 Accreditation and Quality Assurance Journal for Quality, Comparability and Reliability in Chemical Measurement 7 European Food Research and Technology 7 Food Biophysics7 Journal of the American Oil Chemists Society 7 Journal of Consumer Protection and Food Safety 7 Lipids 7 Plant Foods for Human Nutrition 7 Sensing and Instrumentation for Food Quality and SafetyForthcoming 7 Food and Bioprocess Technology

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