Technology and Nutrition

Woodhead Publishing

Food Science, Technology and Nutrition2013 Catalogue

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Contents

SafetyPathogens and mycotoxins

Managing safetyContaminants and additive safety

QualityFood properties

Masurement and control

Technology Thermal processing technologies

Non-thermal processing technologiesPackaging

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 referencesLipids

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Denotes titles published from January 2012 onwards.

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About Woodhead Publishing

Established in 1989, Woodhead Publishing is a leading independent 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

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PATHOGENS AND MYCOTOXINS

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

New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safetysummarises the key trends in this area for the food industry. Part one includes chapters on understanding and modelling pathogen behaviour. Part two covers pathogen surveillance, detection and identification, and part three looks at food preservation techniques. Chapters in part four cover food safety management. A final group of chapters provides an update on specific foodborne pathogens.

CONTENTSPart 1 Understanding and modelling pathogen behaviour: Advances in genomics and proteomics; Advances in single cell approaches; Second generation PCR and DNA microarrays; Antimicrobial resistance; Microbial modelling; Next generation modelling of pathogen survival and death. Part 2 Pathogen surveillance, detection and identification: New approaches in microbial pathogen detection; Estimating the global burden of foodborne disease; Separation and concentration of microorganisms; Tracking of pathogens in livestock; Biotracing. Part 3 Food preservation techniques: Ensuring safety in dry processing; Bacteriophages; MAP; Organic acids. Part 4 Food safety management: Personal hygiene and human behaviour; Expanding the use of HACCP; Pathogen control in livestock preharvest; Antibiotic resistance development; Emerging parasites in food; Interview with a food safety expert. Part 5 Pathogen updates: Sa monella; Listeria monocytogenes; Bacillus; Vibrio; Clostridium difficile; Helminth infections.

750 pages 234 x 156mm (6 x 9) hardback Q3 2013ISBN: 978 0 85709 438 4 E-ISBN: 978 0 85709 874 0

Approx. £190.00/US$325.00/€230.00www.woodheadpublishing.com/9780857094384

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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 181

‘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 Appendixs.

600 pages 234 x 156mm (6 x 9) hardback 2009ISBN: 978 1 84569 477 7 E-ISBN: 978 1 84569 716 7

£170.00/US$290.00/€205.00www.woodheadpublishing.com/9781845694777

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 vectors are currently important areas of research. This book reviews the risks, surveillance and control of food and waterborne viral disease. The first part of the book acts as an introduction to food and environmental virology. Chapters in part two then focus on virus detection, surveillance and risk assessment. Part three reviews the latest understanding of virus transmission routes and methods for virus control. The final section discusses recent advances and possible future developments with chapters on vaccine development and emerging viruses.

CONTENTSPart 1 An introduction to food and environmental virology: Introduction; Prevalence of viruses in food and the environment. Part 2 Detection, surveillance and risk assessment: Molecular detection of viruses; Sampling strategies; Molecular detection of viruses in water and sewage; Quality control in the analytical laboratory; Tracing the sources of outbreaks; Risk assessments. Part 3 Transmission routes and control of contamination: Natural persistence; Occurrence and transmission by fomites; Inactivation; Fresh produce; Shellfish; Viral presence in waste water and sewage; Water treatment. Part 4 Particular pathogens and future directions: Norovirus; Hepatitis A; Rotaviruses; Hepatitis E; Emerging zoonotic viruses; Impacts of climate change; Virus indicators.



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 Research

CONTENTSPart 1 Building models for predictive microbiology. Part 2 New approaches to microbial modelling in specific areas of predictive microbiology.



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


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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.



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; Other Gram-negative bacterial pathogens; 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 he minth infections; Toxigenic fungi; Mycobacterium paratuberculosis; Transmissible Spongiform Encephalopathy (Prion Disease); Histamine fish poisoning: new information to control a common seafood safety issue; Gastroenteritis viruses.



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 UK

‘…covers some of the most important emerging pathogens and how they can be identified, traced and controlled.’

Industrie Alimentari

CONTENTSPart 1 Identification issues: How bacterial pathogens evolve; Surveillance for emerging pathogens in the United States; Surveillance of emerging pathogens in Europe; Tracking emerging pathogens: the case of noroviruses; Industrial food microbiology and emerging foodborne pathogens; Microbiological risk assessment for emerging pathogens; The role of food safety objectives in dealing with emerging pathogens. Part 2 Individual pathogens: Acrobacter; Foodborne trematodes and helminths; Emerging strains of E.coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia enterocolitica; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; Enterocci.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 131CONTENTSPart 1 Factors that influence interactions between foodborne pathogenic agents and consumers: Introduction to foodborne illness: public health impact, pathogens and consumers; Populations at elevated risk of foodborne disease; Globalisation of the food supply and the influence of economic factors on the contamination of food with pathogens; Trends in agricultural management and land use and the risk of foodborne disease; Influence of food processing practices and technologies on consumer-pathogen interactions; Exposure assessment for foodborne pathogens; Using surveillance data to characterize and analyze risk factors for foodborne illness. Part 2 Human host factors that influence foodborne disease: Nonspecific host defences against foodborne pathogens; Specific immune mechanisms of defence against foodborne pathogens; Enhanced susceptibility to foodborne infections and disease due to underlying illnesses and pregnancy. Part 3 Agent factors of pathogenicity and virulence that influence foodborne disease: Evolutionary parasitology: the development of invasion, evasion and survival mechanisms used by bacterial, viral, protozoan and metazoan parasites; Foodborne microbes’ mechanisms of colonization, attachment and invasion; Hijacking the host cell: foodborne pathogens’ strategies for reproduction and defence evasion; Role of viruses in foodborne disease; Pathogenic mechanisms of foodborne viral disease; Pathogenic mechanisms of food and waterborne parasitic disease; Dose-response relationships and foodborne disease.



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


Staphylococcus aureusMolecular and clinical aspectsD A Aldeen, University Hospital, Nottingham, UK and K Hiramatsu, University Of Juntendo, Japan

CONTENTSStaphylococcal infection: Emerging clinical syndrome; Epidemiology of MRSA and MSSA; The staphylococcus aureus genome; Virulence gene regulation and pathogenesis of disease; Pathogenesis of disease; Antimicrobial resistance and therapy of staphylococcus aureus infections.

288 pages 234 x 156mm (6 x 9) paperback 2004ISBN: 978 1 898563 96 9 E-ISBN: 978 0 85709 990 7


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


‘Thomas McMeekin has brought together an appropriate range of international experience and expertise to produce a timely and significant text.’

Food Science and Technology384 pages 234 x 156mm (6 x 9) hardback 2003ISBN: 978 1 85573 670 2 E-ISBN: 978 1 85573 704 4


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.

…if you want an introduction to the prion diseases as a student or are a professional looking for a readable and relevant update - this is the book for you.’

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


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 240 x 160mm hardback 1994ISBN: 978 1 85573 802 7 E-ISBN: 978 1 84569 816 4


MANAGING SAFETY

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; Hazards and sources of contamination; Routes of contamination. Part 2 Hygienic design of factory infrastructure: Hygienic plant design; Hygienic equipment design; Equipment construction materials; Verification and certification of hygienic design; Control of airborne contamination; Hygiene control in the supply of services to food factories; Hygienic design requirements for novel food processing. Part 3 Hygiene practices: Cleaning and disinfection; Cleaning in place; Personal hygiene; Foreign bodies; Pest control in food businesses; Pest control: insects and mites.



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



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.



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 mi k; 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.


£165.00/US$280.00/€200.00www.woodheadpublishing.com/9781845694388 See volume 2 - Page 36

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


The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Parts one and two discuss important outbreak investigations from a wide range of experts around the world. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.

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.



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 112 mm (4 x 6 1/2) paperback 2008ISBN: 978 1 84569 499 9 E-ISBN: 978 1 84569 500 2

£40.00/US$70.00/€50.00www.woodheadpublishing.com/9781845694999 *Not available for distribution in the USA.

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


Food safety is vital for consumer confidence, and the sanitary design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an essential overview of hygiene control in the design, construction and renovation of food processing factories. Opening chapters consider the business case for hygienic facilities design. Contributions in following sections then address regulatory issues, the requirements of different stakeholders, site selection, plant layout, external and internal sanitary plant design, the design of utility systems, considerations for storage areas, the management of building work and factory inspection when commissioning the plant, among other topics.

CONTENTSBusiness case assessment and design essentials for food factory building projects; Determining equipment and process needs and how this affects food factory design. Part 1 Regulatory issues and retailer requirements: EU food hygiene law and implications for food factory design; Regulations on the hygienic design of food processing factories in the United States; Regulation relevant to the design and construction of food factories in Japan; Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design; Regulatory requirements for food factory buildings in South Africa and other Southern African countries; Retailer requirements for hygienic design of food factory buildings; Food factory design to prevent deliberate product contamination; Minimum hygienic design requirements for food processing factories. Part 2 Site selection and factory layout: Aspects to be considered when selecting a site for a food factory; The impact of factory layout on hygiene in food factories; Hazard control by segregation in food factories; Managing airflow and air filtration to improve hygiene in food factories. Part 3 Hygienic design of walls, ceilings and floors: Hygienic wall finishes for food processing factories; Hygienic design of ceilings for food factories; Hygienic floor finishes for food processing areas; Hygienic design of floor drains in food processing areas. Part 4 Hygienic design of selected fixtures, utility systems and process support systems: Hygienic supply of electricity in food factories; Hygienic design of lighting in food factories; Hygienic design of piping for food processing support systems in food factories; Hygienic design of exhaust and dust control systems in food factories; Managing steam quality in food and beverage processing; Hygienic design of walkways, stairways and other installations in food factories. Part 5 Hygienic design of specific factory areas: Hygienic design of entries, exits, other openings in the building envelope and dry warehousing areas in food factories; Effluents from the food industry; Design of food storage facilities; Design, installation and operation of cleaning and disinfectant chemical storage, distribution and application systems in food factories; Design of food factory changing rooms. Part 6 Managing building work and additional factory design considerations: Managing a factory building project: from development of a construction brief to commissioning and handover; Inspecting hygienic design, hygiene practices and process safety when commissioning a food factory; An insurance industry perspective on property protection and liability issues in food factory design.



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


Issues related to food integrity are becoming increasingly important. Guaranteeing the authenticity, geographical origin, traceability and safety of foods requires new diagnostic tools and implementation of new information systems. This book outlines recent research and practice in this fast-moving field. It will increase the reader’s ability to predict and implement actions to prevent a breach in the integrity of food production. Different sections of the book are devoted to the key areas of food tracing and tracking, food authenticity and origin and food safety and quality.

CONTENTSPart 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.



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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 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

CONTENTSPart 1 Identifying risks. Part 2 Managing risks. Part 3 Preservation techniques.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 162CONTENTSPart 1 Chemical contaminants, chemical use in aquaculture and farmed fish safety: The risks and benefits of consumption of farmed fish; Environmental contaminants in farmed fish and potential consequences for seafood safety; Pesticide contamination in farmed fish: assessing risks and reducing contamination; Veterinary drug use in aquaculture; Assessing the human health implications of new veterinary drugs used in fish farming; Antibiotic resistance associated with veterinary drug use in fish farms; Improving disease immunity to reduce antibiotic use in farmed fish; Different methods to reduce antibiotic use in farmed fish. Part 2 Improving farmed fish quality: Understanding dietary factors affecting flesh quality in farmed fish; Improving farmed fish quality by selective breeding; Alternative lipid sources for fish feed and farmed fish quality; Plant proteins as alternative sources for fish feed and farmed fish quality; Alternative marine sources of fish feed and farmed fish quality; Tailor-made functional seafood for consumers: dietary modulation of selenium and taurine in farmed fish; Reducing production related diseases in farmed fish; Microbiological quality and safety of farmed fish; Parasites in farmed fish and fishery products; Colouration and flesh quality in farmed salmon and trout; Off-flavour problems in farmed fish; Husbandry techniques and fish quality. Part 3 Managing farmed fish quality and safety: HACCP and other programs to ensure safe products and for sustainable fish farming; Monitoring and surveillance to improve farmed fish safety; Confirming the origin of wild and farmed fish; Farmed fish labelling.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 148544 pages 234 x 156mm (6 x 9) hardback 2007ISBN: 978 1 84569 010 6 E-ISBN: 978 1 84569 341 1


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 suprisingly 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


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CONTAMINANTS AND ADDITIVES

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. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels. The first section of the book reviews the significant topics of analysis of POPs and toxic metals in foods and pathways of contamination. Remaining chapters focus on particular POPs and toxic elements found in foods, covering issues such as major contamination incidents, the effects of the substance under consideration on human health and their regulation and control in food.

CONTENTSPart 1 Analysis of persistent organic pollutants (POPs) and toxic metals in foods and pathways of contamination: Detection of POPs in foods; Detection of heavy metals in foods; Transfer and uptake of dioxins and PCBs into farm animals; Response to acute food contamination incidents. Part 2 Particular POPs and toxic metals in foods: Dioxins and PCBs; Non-dioxin-like PCBs; Perfluorinated organic compounds; Polyaromatic hydrocarbons; Phthalates; Arsenic; Monitoring of trace elements in foods.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 133CONTENTSPart 1 What are food allergens and allergies?: Food allergy: diagnosis and management; The immune system and allergic responses to food; Impact of food allergies on quality of life; Allergens in food; Cross-reactivity of plant allergens; Intestinal microflora and allergic response to food. Part 2 Allergens in foods – from raw to processed foods: The effects of food processing on allergens; Identifying fruit, nut and vegetable cultivars with low allergenic levels and effects of post-harvest treatments; Developing allergen-free foods by genetic manipulation; Reducing allergens in milk and milk products; Reducing allergens in eggs and egg products; Minimal processing and the allergenic properties of food. Part 3 Assessing allergenic risks and practical management of allergens in food: Integrative approaches to assessing the allergenicity of foods; Detecting allergens in foods; Practical application of allergenic risk assessment of proteins; Allergen management in the food industry; Risk communication issues in food allergy; Consumer acceptance of new technologies for manipulating allergens in food.



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.



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 Science

CONTENTSPart 1 Regulation and quality control of chemical migration into food. Part 2 Assessing the risks and improving the safety of food contact materials. Part 3 Chemical migration from particular food contact materials.



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


Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both animal and human health. Part one focuses on the contamination of feeds and fodder by microorganisms and animal by-products. Analysis of contamination by persistent organic pollutants and toxic metals follows in part two, before the problem of natural toxins is considered in part three. Veterinary medicinal products as contaminants are explored in part four, along with a discussion of the use of antimicrobials in animal feed. Part five goes on to highlight the risk from emerging technologies. Finally, part six explores feed safety and quality management by considering the safe supply and management of animal feed, the process of sampling for contaminant analysis and the GMP+ feed safety assurance scheme.

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.



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


CONTENTSPart 1 Endocrine disruptors, health and behaviour: The effect of dietary endocrine disruptors on the developing fetus; Human epidemiologic studies of exposure to endocrine disrupting chemicals and altered hormone levels; Epidemiological evidence on impaired reproductive function and cancer related to endocrine disrupting chemicals; Nutritional phytoestrogens and bone health. Part 2 Origin and analysis of endocrine disruptors in food products: Endocrine-disrupting chemicals: origins, fates and transmission into the food chain; Surveillance of endocrine-disrupting chemicals in foods; Advances in chromatography coupled to mass spectrometry-related techniques for analysis of endocrine disruptors in food; Biosensors for endocrine disruptors. Part 3 Risk assessment of endocrine disruptors in food products: Exposure to endocrine-disrupting chemicals in food; Bioassays for the detection of hormonal activities; Genetics, epigenetics and genomic technologies: importance and application to the study of endocrine disrupting chemicals; Computer-aided methodologies to predict endocrine-disrupting potency of chemicals; Endocrine disruptors in breast mi k and the health-related issues of breastfeeding; Assessing the risks of endocrine-disrupting chemicals. Part 4 Examples of endocrine-disrupting chemicals associated with food and other consumer products: Dioxins, polychlorinated biphenyls and brominated flame retardants; Bisphenol A; Phytoestrogens and phytosterols; Pharmaceuticals; Endocrin-active Ultraviolet filters and cosmetics; Mechanisms of action of particular endocrine-disrupting chemicals.



Coatings and inks for food contact materialsM J Forrest, Smithers Rapra, UK

CONTENTSCoating and ink products for food contact materials; Coatings and inks used in the food chain; Application techniques for inks; Regulations covering the use of inks and coatings with food; Assessing the safety of inks and coatings for food applications; Potential migrants and published migration data; Improving the safety of inks and coatings for food use; Future trends; Conclusion.

122 pages 298 x 210mm paperback 2007ISBN: 978 1 84735 079 4£85.00/US$145.00/€100.00www.woodheadpublishing.com/9781847350794 *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



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 132CONTENTSPart 1 Formation and analysis of hazardous compounds in heat-treated foods: The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds; Formation of acrylamide in cereal products and coffee; Formation of acrylamide in potato products; Mechanism for the formation of PhIP in foods; Latest developments in the analysis of heterocyclic amines in cooked foods; Analysis for acrylamide in foods; Molecular modelling approach to predict the toxicity of compounds generated during heat treatment of foods. Part 2 Health risks of acrylamide and other hazardous compounds in heat-treated foods: Bio-monitoring of acrylamide; Modelling of dietary exposure to acrylamide; Assessing exposure levels of acrylamide; Assessing human exposure to heterocyclic aromatic amines; Mechanisms of carcinogenicity of heterocyclic amines; Risk assessment techniques for acrylamide; The possible involvement of mutagenic and carcinogenic heterocyclic amines in human cancer; Health risks of 5-hydroxy-methyl-furfural (HMF) and related compounds; Factors affecting mutagenicity of heterocyclic amines. Part 3 Minimising the formation of hazardous compounds during heat treatment: Controlling cooking conditions and ingredients to reduce the formation of heterocyclic amines; Dietary compounds which protect against heterocyclic amines; Controlling acrylamide formation during baking; Novel techniques to prevent the formation of acrylamide in processed food.



Assessing food safety of polymer packagingJ-M Vernaud, formerly University of St Etienne, France and I-D Rosca, Polytechnic University of Bucharest, Romania

CONTENTSA theoretical approach to experimental data; Mass transfer through multi-layer packages alone; Process of co-extrusion of multi-layer films; Mass transfers between food and packages; Active packages for food protection; A few common misconceptions worth avoiding.

290 pages 255 x 190mm (7 1/2 x 10) paperback 2006ISBN: 978 1 85957 527 7£90.00/US$155.00/€110.00www.woodheadpublishing.com/9781859575277 *Not available for distribution in the 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.’

Advances in Food Sciences320 pages 234 x 156mm (6 x 9) hardback 2004ISBN: 978 1 85573 722 8 E-ISBN: 978 1 85573 772 3


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


‘A comprehensive survey of the nature and occurrence of chemical contaminants. A most interesting technical publication.’

Food Technology in New Zealand336 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.’

‘… valuable and, as expected, up-to-date. …David Watson has done a sterling job of drawing together authoritative technical information on food additives in this single text. I can whole-heartedly recommend this text to food analysts, researchers, educationalists, food scientists and technologists, and food industry leaders.’



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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; Standards and regulations; Balancing chemical and microbiological risk; Control of DBPs.



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£155.00/US$265.00/€185.00www.woodheadpublishing.com/9781855738089

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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 6CONTENTSNatural toxicants in food; Polycyclic aromatic hydrocarbons in food; Food production contaminants; Contaminants from food contact materials; Veterinary drugs in food production; Analysis of pesticides; Unwanted flavours in food.



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

Food microstructuresCharacterisation and modellingEdited by V J Morris, IFR and K Groves, Leatherhead Food Research, UK


Understanding and control of food microstructure are essential for the development of high quality foods with excellent sensory quality. The effect of food structure on food nutritional quality is also a topic of increasing research. Best practice and essential developments in food microstructure microscopy and modelling are reviewed in this volume. Part one covers microstructure and microscopy techniques, and part two covers food microstructure, measurement, analysis and modelling.

CONTENTSPart 1 Microstructure and microscopy: Electron microscopy; Environmental electron microscopy; Probe and photonic force microscopy; Light microscopy; Confocal microscopy; Advanced optical techniques; FTIR, NIR and Raman microscopy; Ultrasonic and acoustic microscopy; MRI; X-ray tomography. Part 2 Microstructure, measurement, analysis and modelling: Food microstructure and rheology; Tribiology; Methods for modelling cellular structures; Granular and Jammed materials; Modelling and computer simulation; Conclusions.



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



Quality

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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. Part one outlines processes of food deterioration and factors influencing shelf life, while chapters in part two cover shelf life evaluation. The final section of the book looks at the stability and shelf life of a wide range of different food and beverage products.

CONTENTSPart 1 Deteriorative processes and factors influencing shelf life: Microbiological spoilage of foods and beverages; Chemical deterioration and physical instability of foods and beverages; Moisture loss, gain and migration in foods; Insect and mite penetration and contamination of packaged foods; The influence of ingredients on product stability and shelf life; Processing and food and beverage shelf life; Packaging and food and beverage shelf life; Effects of food and beverage storage, distribution, display and consumer handling on shelf life; Smart packaging for monitoring and managing food and beverage shelf life. Part 2 Methods for shelf life and stability evaluation: Food storage trials: An introduction; Sensory evaluation methods for food shelf life assessment; Advances in instrumental methods to determine food quality deterioration; Modelling microbiological shelf-life of foods and beverages; Modelling chemical and physical deterioration of foods and beverages; Accelerated shelf life testing of foods; Microbiological challenge testing of foods. Part 3 The stability and shelf life of particular products: Beer shelf life and stability; Shelf life of wine; The stability and shelf life of fruit juices and soft drinks; Practical uses of sensory evaluation for the assessment of soft drink shelf life; The stability and shelf life of coffee products; The stability and shelf life of fruit and vegetables; The stability and shelf life of bread and other bakery products; The stability and shelf life of fats and oils; The stability and shelf life of confectionery products; The stability and shelf life of vitamin-fortified foods; The stability and shelf life of milk and milk products; The stability and shelf life of seafood; The stability and shelf life of meat and poultry.



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.



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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.’


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.



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 UK

CONTENTSPart 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage; Detection, identification and enumeration methods for spoilage yeasts; Detection, identification and enumeration methods for spoilage moulds; Modelling microbial spoilage; Determining the stability and shelf-life of foods. Part 2 Managing food spoilage: Managing microbial food spoilage: an overview; Managing microbial spoilage in the dairy industry; Managing microbial spoilage in cereal and baking products; Managing microbial spoilage in the meat industry. Part 3 Spoilage yeasts: Zygosaccharomyces and related genera; Saccharomyces and related genera; Candida and related genera; Dekkera/Brettanomyces spp. Part 4 Spoilage moulds: General characteristics of moulds; Zygomycetes; Penicillium and related genera; Aspergillus and related teleomorphs; Other types of spoilage moulds. Part 5 Spoilage bacteria: Pseudomonas and related genera; Lactic acid bacteria; Spore-forming bacteria; Enterobacteriaceae; Other spoilage bacteria.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 118CONTENTSPart 1 Dietary fats and health: Health problems associated with saturated fatty acid intake; Dietary fatty acids, insulin resistance and diabetes; Lipid–gene interactions, diet and health; Health benefits of monounsaturated fatty acids; Health benefits of polyunsaturated fatty acids (PUFAs); Dietary fat and obesity; Specific fatty acids and structured lipids for weight control; Conjugated linoleic acids (CLAs) and health. Part 2 Reducing saturated fatty acids in food: The role of lipids in food quality; Gaining consumer acceptance of low-fat foods; Optimising dairy milk fatty acid composition; Optimising goat mi k and cheese fatty acid composition; Reducing fats in raw meat; Producing low-fat meat products; The use of fat replacers for weight loss and control; Testing novel fat replacers for weight control. Part 3 Using polyunsaturated and other modified fatty acids in food products: Developing products with modified fats; Using polyunsaturated fatty acids (PUFAs) as functional ingredients; New marine sources of polyunsaturated fatty acids (PUFAs); Producing polyunsaturated fatty acids (PUFAs) from plant sources; Modifying hydrogenated fats; Novel fats for the future.



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.’

Food Australia

‘…a good grounding and contemporary overview of issues which affect shelf-life. …a useful guide for students and teachers.’

International Journal of Food Science and Technology

CONTENTSPart 1 Factors affecting shelf-life and spoilage: The major types of food spoilage: an overview; Shelf-life and moisture management; Temperature and food stability: analysis and control; Genetic and physiological factors affecting colour and firmness; Spoilage yeasts; Factors affecting the Maillard reaction; Factors affecting lipid oxidation; Lipolysis in lipid oxidation. Part 2 Measuring shelf-life and spoilage: Ways of measuring shelf-life and spoilage; Verification and validation of food spoilage models; Measuring and modelling the glass transition temperature; Detecting spoilage yeasts; Measuring lipid oxidation; Accelerated shelf-life tests; Shelf-life testing; Lipid oxidation and the shelf-life of muscle foods.



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.’




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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


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



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.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 20CONTENTSChemoreception and structure-activity relationship; Essential oils and flavour; Creating 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


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MEASUREMENT AND CONTROL

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


Consumer enjoyment of food and drink products is strongly determined by sensory quality. Instrumental measurements of sensory quality 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. This book reviews the range and use of instrumental methods for measuring sensory quality. Part one covers the principles and practice of food sensory quality assessment and part two looks at the instrumental assessment of particular foods.

CONTENTSPart 1 Principles and practice of food sensory quality assessment: Colour measurement; Flavour analysis; Solid food texture analysis; Viscosity analysis; Online food measurement using computer vision; Electronic noses and tongues; Flavour analysis methods emerging in food authentication; Non-destructive methods for texture assessment; Advances in data analysis. Part 2 Instrumental assessment of the sensory quality of particular foods: Meat and fish; Fruit and vegetables; Baked goods; Dairy products; Juices; Wine; Beer; Measurement of the texture of crisp foods.



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.’


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



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. Metabolomics analysis of human biofluids will also help to determine the relationship between diet and health. This book provides an overview of the current and potential use of metabolomics in the food industry. Opening chapters review the analytical methods used and the bioinformatics techniques involved in processing the results. Further chapters focus on key applications.

CONTENTSPart 1 Methods and technologies: Equipment and metabolite ID strategies for mass-based metabolomic analysis; Metabolomics using NMR; Metabolic reconstruction databases; Bioinformatics and statistics. Part 2 Applications: Human samples for health assessment; Crops and plants; Safety assessment of GM crops; Metabolomics in nutrition; Metabolic fingerprinting for the detection of adulteration and authentication of foods; Glycomics of food components.



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 straightforward. This book reviews new analytical methods in this area and their applications. Chapters outlining new analytical methods to verify food origin are followed by contributions addressing the applications of both established and novel methods in key product sectors. A chapter on origin labelling legislation and standards completes the volume.

CONTENTSPart 1 Analytical approaches: New approaches for verifying geographical origin of foods; Geospatial models for verifying the geographical origin of food; Vibrational spectroscopy; Chemometrics in studies of food origin. Part 2 Applications and legislation: 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; Origin labelling legislation and standards.



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 (WSN) in agriculture and the food industry; 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, automation and 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.



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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.



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


Issues related to food integrity are becoming increasingly important. Guaranteeing the authenticity, geographical origin, traceability and safety of foods requires new diagnostic tools and implementation of new information systems. This book outlines recent research and practice in this fast-moving field. It will increase the reader’s ability to predict and implement actions to prevent a breach in the integrity of food production. Different sections of the book are devoted to the key areas of food tracing and tracking, food authenticity and origin and food safety and quality.

CONTENTSPart 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


‘In my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses.’Dr Hal MacFie, Hal MacFie Training Services,

UK

CONTENTSPart 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.



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.com

CONTENTSPart 1 Traceability, safety and quality: Developing traceability systems across the food supply chain: An overview; Using traceability systems to optimise business performance; Optimising supply chains using traceability systems. Part 2 Building traceability systems: Modelling food supply chains for tracking and traceability; Dealing with bottlenecks in traceability systems; Including process information in traceability; Traceability of analytical measurements. Part 3 Traceability technologies: DNA markers for animal and plant traceability; Electronic identification and traceability of farm animals; Storing and transmitting traceability data across the food supply chain; The range of data carrier technologies for food traceability.



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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


Food authenticity and traceabilityEdited by M Lees, Eurofins, France


‘…provides a wealth of information suitable for a very broad range of readers. It is both interesting and informative, containing a very comprehensive overview of relevant scientific and management techniques.’



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


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 Zealand

‘…a useful addition to any library. …a valuable text’IChemE Food and Drink Subject Group

Newsletter

872 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


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



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 Nicolaï, Katholieke Universiteit Leuven, Belgium


‘The editors/authors are well recognised in their fields and have delivered a high-quality publication.’

Journal of the Science of Food and Agriculture

‘A comprehensive reference for those involved in both modelling and food quality.’

Food Trade Review512 pages 234 x 156mm (6 x 9) hardback 2001ISBN: 978 1 85573 565 1 E-ISBN: 978 1 85573 637 5


Food labellingEdited by J R Blanchfield, Consultant, UK


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

CONTENTSLabelling requirements: EU; Legal labelling requirements: USA; Declaration of ingredients and additives: EU; Declaration of ingredients and additives: USA; Durability indication: EU; Durability indication: USA; Nutrition information: EU; Nutrition information: USA; Nutrition and health claims: EU; Nutrition and health claims: USA; Special issues in food labelling; Determining-shelf life; Role of traceability in food labelling; Instructions for storage and use.



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


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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 26CONTENTSTypes of biosensors; Application of biosensors to food industry requirements; Development of biosensors.



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 Review

CONTENTSFood quality and authenticity indicators; Cereal grains; Fruit and vegetables; Dairy products; Meat, fish and poultry; Oils and fats; Spices, flavourants and condiments; Tea, coffee and cocoa; Quality indicators for processed foods.



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 the water content increases shelf life and lowers transportation costs. Some important consumer food products are also commonly purchased in this form. Powder technology is therefore of great importance to the food industry. This book reviews essential topics in this area. The first part of this book reviews powder production and handling technologies. Chapters in part two consider essential powder properties. The final section of the book contains chapters on a wide range of different powders produced and used in the food and beverage industries.

CONTENTSPart 1 Processing and handling technologies: Spray drying; Freeze drying; Drum drying; Crystallization; Grinding; Agglomeration and granulation; Fluidization; Powder mixing; Conveying food powders; Ensuring process safety; Optimisation of dairy powder production. Part 2 Powder properties: Powder properties; Techniques for analysing particle size; Surface composition; Rehydration; Shelf life stability. Part 3 Speciality food powders: Dairy powders; Infant formulae; Powdered Egg; Tea and coffee; Fruit and vegetable powders; Rice flour; Culinary powders and speciality products; Microorganisms and enzymes; Encapsulated powders; Coating foods with powders.



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


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


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.’



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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 principles and practice of food processing technology.’

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

Croatian Journal of Food Science and Technology

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 Group

CONTENTSPart 1 Developments in retort technology. Part 2 Developments in other thermal technologies. Part 3 Measuring the effectiveness of thermal processing.



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.’



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


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A complete course in canning and related processes3 Volume setThirteenth editionD 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£375.00/US$635.00/€450.00www.woodheadpublishing.com/9781845696030

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

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. 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.



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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 (WSN) in agriculture and the food industry; 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, automation and 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.



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; Polymeric 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.



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.



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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.’Food Science and 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.’


CONTENTSIntroduction; Fundamentals 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 in freeze drying.

Published in association with Science Press



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 202CONTENTSPart 1 Developments in food and nutraceutical separation, extraction and concentration techniques: Supercritical fluid extraction; Pressurized fluid extraction; Physically assisted extractions; Advances in process chromatography; Novel adsorbents and approaches for nutraceutical separation; Effective application of membrane technologies; Electrodialytic phenomena and associated electromembrane technologies; Pervaporation for the recovery of aroma compounds; Membrane-based concentration in the food and beverage industries; Separation of value-added bioproducts by colloidal gas aphrons (CGA) flotation; Membrane bioreactors and the production of food ingredients. Part 2 Separation technologies in the processing of particular foods and nutraceuticals: Dairy and egg processing; Fruit juices; Oilseed processing; Brewing; Purification of dairy nutraceuticals; Concentration and purification of omega-3 fatty acids; Extraction of natural antioxidants from plants; Egg proteins and peptides for nutraceutical applications; Supercritical-fluid extraction of lycopene from tomatoes.



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.



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


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


‘Probably the best book on preservation I have ever worked through.’

‘Everything you have ever wanted to know about preservation is here.’



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


‘…a comprehensive and authoritative reference of one of the most important areas in food processing.

...reviews the range of minimal processing techniques.’Advances in Food Sciences



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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



PACKAGING

Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG)Edited 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 in recent years and it remains an active area of research. Significant advances in materials and technologies are reviewed alongside international market trends in this concise book, making it an essential one-volume reference for R&D professionals in the packaging, food and beverages and fast-moving consumer goods industries and advanced students and researchers in these areas.

CONTENTSPresent status and trends in innovations; Modified atmosphere packaging and active packaging; Intelligent packaging; Developments in plastic and bioplastic materials and recycling systems; Innovations and new technologies in metal packaging; Paper and paperboard innovations and developments; International environmental and sustainability regulatory and legislative frameworks; Nanotechnology; External influences on the packaging industry; The future: forecasts and analysis for the whole packaging market.



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.’



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


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 technologiesfocuses 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.



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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



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.

CONTENTSPart 1 Fundamental principles of biaxial stretching: Fundamentals of biaxial stretching and definitions of terms; Equipment design and requirements of biaxially stretched films; Laboratory evaluations of biaxially stretched fi ms; Polyolefins used in biaxial stretched films; Other polymers used for biaxial films; Biaxial film structures; Typical industrial processes for the biaxial orientation of films; Post-production processing of biaxially oriented films; Strain energy function and stress-strain model for uniaxial and biaxial orientation of poly(ethylene terephthalate) (PET); Academic investigations of biaxially stretched films; Biaxial stretched polyamide film. Part 2 Applications of biaxial films: Fresh cut produce packaging and the use of biaxial stretched films; Biaxial stretched films for use in snack packaging; Biaxially stretched films for product labelling; Applications of biaxial stretched films; Future trends for biaxially oriented films and orienting lines.



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.



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: Electromagnetic basis of microwave heating; Influence of food geometry and dielectric properties on heating performance; Advanced topics in microwave heating uniformity; Microwave ovens; Measurements of dielectric properties of foods and associated materials; Microwave dielectric properties of foods and some other substances; Flavors and colors for microwave foods. Part 2 Microwave packaging materials and design: Rigid passive microwave packaging forms; Susceptors in microwave packaging; Shielding and field modification-thick metal films. Part 3 Product development, packaging and oven safety: Package and product development testing in a microwave oven; Regulatory issues in microwave packaging; Microwave oven safety. Part 4 Modeling of microwave heating: Modeling microwave heating in foods; Modeling the effects of active packaging of microwaved foods.



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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 Institute

CONTENTSPart 1 Biobased food packaging materials: new directions: State-of-the-art biobased food packaging materials; Types, production and assessment of biobased food packaging materials; Thermoplastic nanobiocomposites for rigid and flexible food packaging applications; Improved fibre-based packaging for food applications; Starch-based edible films; The use of chitin and chitosan for food packaging applications. Part 2 Using environmentally compatible packaging technologies in the food industry: Consumer attitude to food packaging and the market for environmentally-compatible products; Environmental assessment of food packaging and advanced methods for choosing the correct materials; Measuring the environmental performance of food packaging: Life cycle assessment; Eco-design of food packaging materials; Additives for environmentally-compatible active food packaging; Recycling of food packaging materials: An overview; Recycled plastics for food applications: Improving safety and quality; Recycled paper and board for food applications: Improving safety and quality. Part 3 Environmentally compatible food packaging for particular applications: Overview of environmentally compatible polymeric materials for food packaging; Modified atmosphere packaging using environmentally compatible and active food packaging materials; Active environmentally compatible food packaging; Biobased intelligent food packaging; Environmentally compatible packaging of fresh agricultural and horticultural produce; Biobased packaging of dairy products; Environmentally friendly packaging of muscle foods; Legislation and certification of environmentally-compatible packaging in the EU.



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

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. This book reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. Part one provides an overview of the major compounds in algae. Part two then focuses on the biological properties of these compounds. Chapters in parts three and four discuss methods for the extraction of bioactives from algae and the use of algae and products derived from them in the food and nutraceutical industries.

CONTENTSPart 1 Structure and occurrence of the major algal components: Algal polysaccharides; Phlorotannins; Algal proteins, peptides and amino acids; Algal lipids, fatty acids and sterols; Pigments and minor compounds. Part 2 Biological properties of algae: Anticoagulant and antithrombotic agents; Antimicrobial and antiviral compounds; Antioxidant properties; Anticancer agents; Antiinflammatory properties; Algae and cardiovascular health; Gastric and hepatic protective effects; Anti-obesity and anti-diabetic activities. Part 3 Extraction of bioactive components: Extraction of polysaccharides; Subcritical water extraction; Supercritical CO2 extraction; Enzymatic extraction; Ultrasonic and microwave-assisted extraction; Fractionation and purification. Part 4 Applications in foods and nutraceuticals: Prebiotic properties; Nutraceuticals containing marine algal oils; Design of feeds and foods; Design of healthier foods; Algal hydrocolloids; Cosmeceuticals.



Satiation, satiety and the control of food intakeTheory and practiceEdited by J Blundell, Leeds University, UK and F Bellisle, Laval University, Canada


Satiation (the sensation of becoming full and stopping eating) and satiety (the state of remaining full and not eating), are important aspects of appetite control. With current concerns about the rising incidence of obesity, there is interest in understanding how the human appetite is regulated and how it might be affected by the foods we consume, as well as other cultural and environmental factors. This book provides a concise and authoritative overview of these areas. After an introductory section presenting key concepts, following sections focus on the effects of biological factors, food composition and hedonic, cultural and environmental factors affecting appetite control respectively. A final section discusses implications for public health.

CONTENTSPart 1 Introductory issues: Satiation, satiety: concepts and organization of behaviour; Quantifying satiation and satiety. Part 2 Biological factors: Satiation, satiety and the brain; Peripheral mechanisms of satiation and satiety control; Genetics of satiety; Metabolism and satiety; Physical activity and energy balance; Drugs and nutraceuticals. Part 3 Food composition factors: Impact of energy density and portion size; Protein and satiety; Carbohydrates and satiety; Solids and liquids; Functional foods. Part 4 Hedonic, cultural and environmental factors: Sensory aspects; Hedonics; Satiation, satiety and the daily intake pattern; Impacts of environmental influences, attention and memory. Part 5 Public health implications: Satiation and satiety in the public health arena; The low satiety phenotype; Weight regulation; Obesity; Consumer understanding; Control of eating.




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


In recent decades much research has been carried out into the effects of dietary constituents on human immune responses. One of the body’s first responses to infection is inflammation. Though inflammation defends the body against infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for certain diseases. This book provides an overview of key research in this important area. After an introductory section on the fundamentals of immunity and inflammation, following chapters review the effects of different food constituents. Final chapters discuss important related issues, such as ageing and exercise.

CONTENTSPart 1 Immunity and inflammation: An introduction: Innate and adaptive immunity; Mucosal immunity; Inflammation and chronic inflammatory diseases; Chronic low grade inflammation. Part 2 Micronutrients, immunity and inflammation: Zinc; Selenium; Iron; Vitamin A; Vitamin D. Part 3 Other dietary constituents, immunity and inflammation: Probiotics; Prebiotics; Bioactive proteins and peptides; Gangliosides; Plant foods; Flavonoids; Mushroom glucans; Short chain fatty acids; Olive oil; Glutamine; Arginine; Sulphur amino acids and related compounds. Part 4 Nutrition, immunity and inflammation: Adverse immune reactions to foods; Early nutritional programming; The immune system during ageing; Exercise, nutrition and immunity; Malnutrition, immunity and infection.



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


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. Metabolomics analysis of human biofluids will also help to determine the relationship between diet and health. This book provides an overview of the current and potential use of metabolomics in the food industry. Opening chapters review the analytical methods used and the bioinformatics techniques involved in processing the results. Further chapters focus on key applications.

CONTENTSPart 1 Methods and technologies: Equipment and metabolite ID strategies for mass-based metabolomic analysis; Metabolomics using NMR; Metabolic reconstruction databases; Bioinformatics and statistics. Part 2 Applications: Human samples for health assessment; Crops and plants; Safety assessment of GM crops; Metabolomics in nutrition; Metabolic fingerprinting for the detection of adulteration and authentication of foods; Glycomics of food components.



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

These books provide public health experts, nutritionists, students, scientists, development professionals and policy makers with information on the current global scenario concerning public health nutrition problems. Chapters discuss issues such as nutrition in reference to AIDS, non-communicable diseases and emerging situations.

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.

A Woodhead Publishing India title

(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


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 are thought to 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. This book reviews key topics in this area. Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two cover 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. Chapters on new sources of omega-3 fatty acids complete the volume.

CONTENTSPart 1 Background: Introduction; 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 processing, refining and concentration; Stabilisation using antioxidants; Stabilisation using emulsifiers; Spray drying and encapsulation; Analysis of omega-3 fatty acids in foods and supplements. Part 3 Food enrichment with omega-3 fatty acids: Modification of animal diet for the enrichment of dairy and meat products; Egg enrichment; Enrichment of meat products by other methods; Enrichment of baked goods; Enrichment of emulsified foods; Enrichment of beverages; Enrichment of infant formula. Part 4 New directions: Algal oil; Stearadonic acid from genetically modified plants.



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.’




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


Edited by experts in the field, this book reviews the latest research and best industry practice in the development of healthful and appealing fibre-rich and wholegrain products. Chapters in part one introduce the key issues of regulation, fibre analysis and the health benefits of foods rich in dietary fibre. The following sections of the book focus on different dietary fibre sources and the successful formulation of a range 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; Health aspects of wholegrain foods; The range of fibre dietary ingredients and a comparison of their functionality; Consumption and consumer challenges of wholegrain foods. Part 2 Dietary fibre sources: Breeding and cultivation of cereal grains with higher fibre contents; Non-wheat cereal dietary fibre ingredients; Vegetable, fruit and potato fibres. Part 3 Improving the quality of fibre-rich cereal products: Breads; Resistant starches in baking; Fibre in extruded products; Fibre-enriched and wholewheat pasta; Fibre-enriched and wholewheat noodles. Part 4 Improving the quality of other fibre-rich foods: Dairy products; Meat products; Seafood; Beverages; Snack foods; Companion animal foods; Infant nutrition.



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.



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; Polymeric 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


There is emerging evidence that nutrition in early life can influence later mental performance and that diet in later life can reduce cognitive decline. Nutritional status may also have an impact on psychiatric illness. This book reviews key topics in these areas. The first part of the book explores nutritional influences on brain development, covering long-chain fatty acids and iron among other micronutrients. A second group of chapters review issues associated with diet and cognition, including the effects of hydration, caffeine and herbal extracts. The final section covers nutritional influences on behavioural problems, psychiatric illness and cognitive decline associated with ageing.

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; Depression, suicide and fatty acids; Fatty acid intake and cognitive decline.



Functional foodsPrinciples and technologyM Guo, University of Vermont, USA

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 169CONTENTSAntioxidants 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.




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


The first edition of Functional foods quickly established itself as an essential and authoritative guide to this area. The book sets itself apart from most other publications in the field as it presents information on regulatory aspects, health effects of functional food components and technical aspects of the production of functional foods in one volume. There has been a remarkable amount of research devoted to health-promoting foods in recent years and the functional food market has grown significantly. This new edition brings the text up-to-date and contains additional contributions from leaders in the field.

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.



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.’

Advances in Food Sciences504 pages 234 x 156mm (6 x 9) hardback 2004ISBN: 978 1 85573 735 8 E-ISBN: 978 1 85573 949 9


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.’


Diets high in saturated fats may raise blood cholesterol and increase the risk of heart disease, but reducing saturated fats in foods is not straightforward as they impact food stability and sensory quality. Recent research also suggests that particular saturated fatty acids have different effects on health, raising questions about how best to reformulate foods. Reducing saturated fats in foodsconsiders key issues relating to saturated fats in foods. The first section of this book reviews functional and nutritional aspects of saturated fats. Following chapters explore the reformulation of particular products to reduce their saturated fat levels.

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.



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.’

Journal of Food and Nutrition Research384 pages 234 x 156mm (6 x 9) hardback 2007ISBN: 978 1 84569 018 2 E-ISBN: 978 1 84569 304 6


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


Children’s growth, development and health potentials are dependent on the nutrient quantity and quality of their diet, yet many children’s diets are not optimal. This book reviews key topics in this area. Part one focuses on pre-adult nutrition and health, with chapters on children’s dietary needs, childhood obesity and the links between diet, behaviour and cognition in children. Following chapters review children’s food choices, with discussion of the effects of food promotion on food preferences and the effective design of interventions to improve children’s food choices. Consumer testing of food products using children is also covered at the end of the volume.

CONTENTSPart 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.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 156CONTENTSPrinciples of food fortification and supplementation. Part 1 Technological aspects: Forms of food supplements; Vitamin and mineral fortification of foods; Fortification with substances other than vitamins and minerals (polyphenols, carotenoids, fatty acids and phytosterols); Healthy polyunsaturated fatty acids (PUFAs) for food enrichment; The stability of vitamins in fortified foods and supplements; Technical aspects of micronutrient addition to foods. Part 2 Analysis, safety and regulation: Vitamin analysis in fortified foods and supplements; Analysis of fatty acids in fortified foods; Polyphenol and antioxidant analysis in fortified foods and supplements; Assessing the bioavailability of nutraceuticals; Codex Alimentarius standards affecting fortified foods and supplements; European legislation on fortified foods and supplements; Safety of vitamins and minerals added to foods: An overview of international expert opinions on micronutrient safety.






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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.



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.



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.



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.’

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.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 165CONTENTSPart 1 Understanding older people as consumers of food and beverages: Older people, food and satisfaction with life; Demographic and cultural differences in older people’s food choices and meal patterns; Appetite and ageing; Sensory perception of food and ageing; The social significance of older people’s meals; Gender and food in later life: Shifting roles and relationships; Older people’s consumption of alcoholic beverages: Social significance and health implications. Part 2 Extending functionality into later life: Undernutrition: diagnosis, causes, consequences and treatment; Ageing and changes in body composition: The importance of valid measurements; Interaction between diet and physical activity in older people; Prevention of Alzheimer’s disease: Implication of nutritional factors; Brain lipids and ageing; Nutrition and bone health in the elderly; Nutrition and immune function in the elderly; Nutrition and gut health in older people; Nutrition and eye-related disorders; Beauty food: Nutrition to support the skin; Nutrition and the metabolic syndrome in the elderly; Fat soluble vitamins and ageing; Water soluble vitamins and ageing; Phytoestrogens and the health of older women; Food-drug interactions in older people; Dietary supplement use in the elderly: Benefits and risks. Part 3 Developing food products and services for older people: Food safety and older people; Developing nutrition education programs for older people; Quality of feeding assistance care in nursing homes; Preparing meals in later life; Designing new foods and beverages for the ageing.



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.






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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 157CONTENTSPart 1 Introductory issues: Overview of health-promoting compounds in fruits and vegetables; Consumer attitudes towards fruit and vegetables; Marketing healthy fruit. Part 2 The health effects of fruit and vegetables: Fruits and vegetables and cancer; Fruits and vegetables, cardiovascular disease, diabetes and obesity; Epidemiologic evidence for the effect of fruits and vegetables on cardiovascular diseases, diabetes, and obesity; Beneficial effects of phenolic compounds from fruits and vegetables in neurodegenerative diseases; Fruits and vegetables (FAV), energy balance, and weight management. Part 3 Understanding fruit and vegetable phytochemicals: Physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables; Rapid analysis of phytochemicals in fruit and vegetables; Clinical evidence for biological activity of fruit and vegetable phytochemicals. Part 4 Effect of pre-and post-harvest technologies on the health-promoting properties of fruit and vegetables: Traditional breeding to enhance the phytonutrient content of fruit and vegetables; Genetic manipulation of vegetable crops to alleviate diet-related diseases; Agronomy and the nutritional quality of fruit; Agronomy and the nutritional quality of vegetables; Storage and handling of fruits and vegetables for optimal health-related quality; Postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses; Processing techniques and their effect on fruit and vegetable phytochemicals. Part 5 The nutritional quality of particular fruit and vegetable products: Fresh-cut fruits and vegetables; Organic fruit and vegetables; Extraction and concentration techniques for bioactives from fruit and vegetables.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 143CONTENTSPart 1 Food and obesity: Lipid metabolism: Its role in energy regulation and obesity; Hunger and satiety: Relation to body weight control; Glycemic control, insulin resistance and obesity; Controlling lipogenesis and thermogenesis and the use of ergogenic aid for weight control; Food ingredients implicated in obesity: Sugars and sweeteners. Part 2 Ingredients from grains, fruits and vegetables for weight control: ß-glucans; Non-digestible oligosaccharides; Resistant Starch; Modified carbohydrates with lower glycemic index; Novel ingredients for weight loss: New developments. Part 3 Dairy ingredients and lipids for weight control: Dietary and supplemental calcium and its role in weight loss: Weighing the evidence; Conjugated Fatty Acids (CLA), body composition and weight control; Omega-3 fatty acids and other PUFAs and weight control; Medium-chain and structured triglycerides (MCTs): Their role in weight control; Trans-free oils and fats.



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

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.



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.

…the discusson parts and the concluding sections, future trends, are most valuable.’

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


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, UK438 pages 234 x 156mm (6 x 9) hardback 2000ISBN: 978 1 85573 777 8 E-ISBN: 978 1 84569 818 8


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





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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



Dietary fibreChemical and biological aspectsD A T Southgate, K 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. 11240 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 SERIES

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

World Review of Nutrition and Dietetics Series No. 102

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.

CONTENTSAction plan for a healthy agriculture, healthy nutrition, healthy people; Keynote; Importance of the omega-6/omega-3 balance in health and disease: Evolutionary aspects of diet; The omega-6/omega-3 fatty acid ratio in chronic diseases: Animal models and molecular aspects; All PUFAs are not created equal: Absence of CHD benefit specific to linoleic acid in randomized controlled trials and prospective observational cohorts; Stress and behavior: The role of nutrients with emphasis on omega-3 fatty acids; The current Greek diet and the omega-6/omega-3 balance: The Mediterranean diet score is inversely associated with the omega-6/omega-3 ratio; The Chilean diet and the omega-6/omega-3 balance; The Chilean diet and the omega-6/omega-3 balance; From the Swedish to the Mediterranean diet and the omega-6/omega-3 balance; From French to Mediterranean diet: Importance of the omega-6/omega-3 fatty acids ratio; Epidemiological studies on cognition and the omega-6/omega-3 balance; Diet and mental health: An up-to-date analysis; The Okinawan diet: A modern view of an ancestral healthy lifestyle; New cholesterol guidelines for longevity (2010); Update of French nutritional recommendations for fatty acids; Genetics of the adaptation to exercise; Genetic and nutritional interactions in cardiovascular disease; Dietary omega-3 fatty acids, genetic variation and risk of breast and prostate cancers; Global warming and cardiovascular health: Mind the gap; Climate change and its impact on food and nutrition security and food safety in China; Climate change and its potential impact on the nutritional scenario in south-east Asia; Food and nutrition security in the Australia-New Zealand region: Impact of climate change; ‘Health-oriented agriculture’ for nutritional security versus climate change risks in the Mediterranean basin; Improving milk nutritional and environmental value with flaxseed-supplemented diets; The first carbon neutral extra virgin olive oil in the world! Urban agriculture and urban design; Food industry response to nutritional studies; Food industry response to nutritional studies; The art of applying science: Creating a convergence of interests among producers, consumers, regulators and scientists; Role of government.

274 pages 234 x 156mm (6 x 9) hardback 2011ISBN: 978 3 8055 9779 1£165.00/US$280.00/€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. 101CONTENTSOpportunities and challenges in nutrigenetics/nutrigenomics and health; Genome-wide association studies and diet; Copy number variation, eicosapentaenoic acid and neurological disorders. With particular reference to huntington’s disease and associated CAG repeats, and to myalgic encephalomyelitis and viral infection; Nutrigenetics: A tool to provide personalized nutritional therapy to the obese; Xenobiotic metabolizing genes, meat-related exposures, and risk of advanced colorectal adenoma; Strategies to improve detection of hypertension genes; Diet, nutrition and modulation of genomic expression in fetal origins of adult disease; Choline: Clinical nutrigenetic/nutrigenomic approaches for identification of functions and dietary requirements; Dietary polyphenols, deacetylases and chromatin remodeling in inflammation; Dietary manipulation of histone structure and function; Changes in human adipose tissue gene expression during diet-induced weight loss; Toxicogenomics and studies of genomic effects of dietary components; Dietary methyl deficiency, microRNA expression and susceptibility to liver carcinogenesis; Redox dysregulation and oxidative stress in schizophrenia: Nutrigenetics as a challenge in psychiatric disease prevention; Nutrigenomics and agriculture: A perspective; Opportunities and challenges in nutrigenetics/nutrigenomics: Building industry-academia partnerships; Tailoring foods to match people’s genes in New Zealand: Opportunities for collaboration.


A balanced omega-6/omega-3 fatty acid ratio, cholesterol and coronary heart diseaseEdited by A P Simopoulos and F De Meester

World Review of Nutrition and Dietetics Series No. 100CONTENTSEvolutionary aspects of the dietary omega–6: Omega–3 fatty acid ratio: Medical implications; Measuring blood fatty acids as a surrogate indicator for coronary heart disease risk in population studies; Fast determination of fatty acids in whole blood collected from fingertips: Application to the assessment of fatty acid patterns (and various indexes) in population studies; Evolution and cholesterol; Dietary cholesterol and blood cholesterolemia: A healthy relationship; Blood cholesterol as a good marker of health in Japan; Cholesterol and skeletal muscle health; Disappointing recent cholesterol-lowering drug trials: Is it not time for a full reappraisal of the cholesterol theory? Cholesterol was healthy in the end; Progress in lipid nutrition: The Columbus concept addressing chronic diseases.





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Omega-3 fatty acids, the brain and retinaEdited by A P Simopoulos and N G Bazan

World Review of Nutrition and Dietetics Series No. 99CONTENTSOmega–6/omega–3 essential fatty acids: Biological effects; Depression, suicide and deficiencies of omega–3 essential fatty acids in modern diets; Serial structural mri analysis and proton and 31pmr spectroscopy in the investigation of cerebral fatty acids in major depressive disorder, huntington’s disease, myalgic encephalomyelitis and in forensic schizophrenic patients; Omega–3 fatty acid docosahexaenoic acid is the precursor of neuroprotectin d1 in the nervous system; Docosahexaenoic acid and amyloid-ß peptide signaling in alzheimer’s disease; Administration of docosahexaenoic acid, uridine and choline increases levels of synaptic membranes and dendritic spines in rodent brain; An assessment of dietary docosahexaenoic acid requirements for brain accretion and turnover during early childhood; Variation in lipid-associated genes as they relate to risk of advanced age-related macular degeneration.


Nutrition and fitnessCultural, genetic and metabolic aspectsEdited by A P Simopoulos

World Review of Nutrition and Dietetics Series No. 98260 pages 234 x 156mm (6 x 9) hardback 2008ISBN: 978 3 8055 8530 9£165.00/US$280.00/€200.00www.woodheadpublishing.com/9783805585309 *Not available for distribution in the USA.

More on mediterranean dietsEdited by A P Simopoulos and F Visioli


Prevention of coronary heart diseaseEdited by H Okuyama


NESTLE NUTRITION WORKSHOP SERIES: PEDIATRIC PROGRAM

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. 68

In this book, a selected group of international experts review nutritional practices and feeding behaviors in infancy and early childhood. They present the latest knowledge on feeding practices during the period considered and their effect on growth, development, and immediate and long-term health. One of the main topics discussed involves feeding practices in the newborn critical care unit, concentrating on the use of human donor milk and probiotics in the diet of premature and ill newborns. Another point of focus is the causes and the effect of an insufficient intake of selected micronutrients, such as iron and zinc, which is highly prevalent particularly in the developing world. This volume provides essential reading for pediatricians, clinical investigators and health workers interested in the effects of early nutrition on health.

CONTENTSPart 1 Late consequences of early feeding: Animal studies of the effects of early nutrition on long-term health; Dietary lipid quality and long-term outcome; How proteins improve the development of preterm infants; The knowns and unknowns of human milk banking; Short- and long-term effects of probiotics administered early in life. Part 2 Complementary feeding and the health and development of the infant over the immediate: New findings from the feeding infants and toddlers study 2008; Weaning practices in other parts of the world: Case study India; Micronutrient deficiencies and effect of supplements on correcting them; Food allergy and complementary feeding; Early feeding: Setting the stage for healthy eating habits. Part 3 Late consequences of weaning: Early feeding practices and development of food allergies; Learning to prefer the familiar in obesogenic environments; Early feeding practices and their impact on development of celiac disease; Infant feeding practices and subsequent development of adipose tissue; Early life nutrition and bone development in children; igf-i signaling and effects on longevity.

234 pages 234 x 156mm (6 x 9) hardback 2011ISBN: 978 3 8055 9745 6Approx. £40.00/US$70.00/€50.00www.woodheadpublishing.com/9783805597456 *Not available for distribution in the USA.

Sports nutritionEdited by R J Maughan and L M Burke


This publication contains the proceedings of the 69th Nestlé Nutrition Institute Workshop held in Hawaii in October 2010. The aim of the workshop was to explore the effects of nutritional manipulations on the metabolic responses to acute and chronic exercise. Another goal was to further identify the possible role of these dietary interventions in promoting adaptive changes in muscle, adipose tissues and other potential sites of limitation to exercise performance.

CONTENTSPart 1 Carbohydrate: Carbohydrate ingestion during exercise: Effects on performance, training adaptations and trainability of the gut; Altering endogenous carbohydrate availability to support training adaptations. Part 2 Fat: Metabolic regulation of fat use during exercise and in recovery; Fat adaptation science: Low-carbohydrate, high- fat diets to alter fuel utilization and promote training adaptation. Part 3 Protein: Dietary protein to support muscle hypertrophy; Effect of protein, dairy components and energy balance in optimizing body composition. Part 4 Water: Effect of cell hydration on metabolism. Part 5 Concluding comments: Practical nutritional recommendations for the athlete.


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


Milk and milk products in human nutritionfocuses on three main topics: milk during pregnancy and infancy, milk during childhood in low- and high-income countries, and general aspects of milk in adult nutrition. Together, these contributions cover most aspects of milk during the life cycle in a global perspective, making the publication a comprehensive textbook.

CONTENTSMilk intake, calcium and vitamin d in pregnancy and lactation: Effects on maternal, fetal and infant bone in low- and high-income countries; Human milk vs. Cow’s mi k and the evolution of infant formulas; Whole cow’s milk in early life; Biological effects of novel bovine milk fractions; Milk and oral health; Milk and growth in children: Effects of whey and casein; Milk and linear growth: Programming of the IGF-I axis and implication for health in adulthood; Cow’s milk in treatment of moderate and severe undernutrition in low-income countries; Effects of animal source foods, with emphasis on milk, in the diet of children in low-income countries; Evidence for acne-promoting effects of milk and other insulinotropic dairy products; Milk proteins in the regulation of body weight, satiety, food intake and glycemia; Lactose intolerance: An unnecessary risk for low bone density; Milk and the risk and progression of cancer; Milk A1 and A2 peptides and diabetes; Milk fat and health consequences.





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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.

CONTENTSInnovations in infant milk feeding: From the past to the future; Novel insights into human lactation as a driver of infant formula development; The clinical challenge of preventing and treating malnutrition; Progress of enteral feeding practice over time: Moving from energy supply to patient- and disease-adapted formulations; Molecular mechanisms of pediatric nutrition; Epidemiological research drives a paradigm shift in complementary feeding – the celiac disease story and lessons learnt; Technological progress as a driver of innovation in infant foods; Health economic perspectives of pediatric malnutrition: determinants of innovative progress; Economic perspectives on pediatric obesity: Impact on health care expenditures and cost-effectiveness of preventive interventions; Sustainable clinical research, health economic aspects and medical marketing: Drivers of product innovation; Evaluation of dietetic product innovations: The relative role of preclinical and clinical studies; Regulatory environment and claims – limits and opportunities; The role of consumers; Bioethics and innovation in pediatric nutrition research; The role of pediatricians as innovators in pediatric nutrition; Promoting innovation in pediatric nutrition; Conclusions on innovation in pediatric nutrition.


Importance of growth for health and developmentEdited by A Lucas, M Makrides and E E Ziegler

Nestlé Nutrition Workshop Series: Pediatric program Series No. 65CONTENTSGrowth and later health: A general perspective; Early infancy as a critical period for development of obesity and related conditions; Leptin, nutrition, and the programming of hypothalamic feeding circuits; Early growth and ageing; Does early growth affect long-term risk factors for cardiovascular disease? Developing world perspective: The importance of growth for short-term health; Postnatal growth and development in the preterm and small for gestational age infant; Interrelationship between growth and development in low and middle income countries; Role of long-chain polyunsaturated fatty acids in neurodevelopment and growth; Growth and development of the brain and impact on cognitive outcomes; Benefits and harms of iron supplementation in iron-deficient and iron-sufficient children; Effects of selective dropout on infant growth standards; The 2000 centers for disease control and prevention growth charts: Several insights after 8 years; Growth charts compared; Body composition in infancy: Impact on health later in life; Endocrinology of growth.


Microbial host-interactionTolerance versus allergyEdited by P Brandtzaeg, E Isolauri and S L Prescott

Nestlé Nutrition Workshop Series: Pediatric program Series No. 64CONTENTSA paradigm for commensalism: The role of a specific microbial polysaccharide in health and disease; The hygiene hypothesis: Do we still believe in it? ‘ABC’ of mucosal immunology; Innate and adaptive immune pathways to tolerance; Hitting the mucosal road in tolerance induction; Obesity – extending the hygiene hypothesis; Autoimmunity and diet; Eosinophilic esophagitis: Example of an emerging allergic manifestation? Microbial–host interactions in inflammatory bowel diseases and experimental colitis; Development and regulation of immune responses to food antigens in pre- and postnatal life; Novel approaches in treating food allergy using allergens; Allergen avoidance approaches in food allergy management; Role of dietary immunomodulatory factors in the development of immune tolerance; Microbial–host interactions: Selecting the right probiotics and prebiotics for infants; Probiotics and prebiotics: Immunological and clinical effects in allergic disease; Modified proteins in allergy prevention.


Emerging societies - coexistence of childhood malnutrition and obesityEdited by S C Kalhan, A M Prentice and C S Yajnik

Nestlé Nutrition Workshop Series: Pediatric program Series No. 63CONTENTSGlobal changes in diet and activity patterns as drivers of the nutrition transition; Regional case studies – India; Regional case studies – China; Regional case studies – Africa; Obesity in emerging nations: Evolutionary origins and the impact of a rapid nutrition transition; Prenatal origins of undernutrition; Malnutrition, long-term health and the effect of nutritional recovery; The role of epigenetics in mediating environmental effects on phenotype; Metabolism of methionine in vivo: Impact of pregnancy, protein restriction, and fatty liver disease; Adiposity and comorbidities: Favorable impact of caloric restriction; Obesity, inflammation, and microphages; Obesity, hepatic metabolism and disease; Imperative of preventive measures addressing the life-cycle; New approaches to optimizing early diets; Prevention of low birthweight; Community-based approaches to address childhood undernutrition and obesity in developing countries.


Personalized nutrition for the diverse needs of infants and childrenEdited by D M Bier, J B German and B Lönnerdal

Nestlé Nutrition Workshop Series: Pediatric program Series No. 62CONTENTSDevelopmental perspectives on individual variation: Implications for understanding nutritional needs; Factors influencing the establishment of the intestinal microbiota in infancy; Genetically determined variation in polyunsaturated fatty acid metabolism may result in different dietary requirements; Discussion on ‘(molecular) imaging: Developments enabling evidence-based medicine’; Metabolic profiling; Newborn screening of metabolic disorders: Recent progress and future developments; The phenotype of human obesity: The scope of the problem; Intestinal immune health; Gut decontamination with norfloxacin and ampicillin enhances insulin sensitivity in mice; Individual epigenetic variation: When, why, and so what? Interaction of early infant feeding, heredity and other environmental factors as determinants in the development of allergy and sensitization; Personalized care of pediatric cancer patients; Personalizing nutrient intakes of formula-fed infants: Breast milk as a model; Human milk oligosaccharides: Evolution, structures and bioselectivity as substrates for intestinal bacteria; Opportunities for improving the health and nutrition of the human infant by probiotics; Do we need personalized recommendations for infants at risk of developing disease?


The window of opportunityPre-pregnancy to 24 months of ageEdited by D J P Barker, R L Bergmann and P L Ogra

Nestlé Nutrition Workshop Series: Pediatric program Series No. 61266 pages 234 x 156mm (6 x 9) hardback 2008ISBN: 978 3 8055 8387 9£165.00/US$280.00/€200.00www.woodheadpublishing.com/9783805583879 *Not available for distribution in the USA.

Issues in complementary feedingEdited by C Agostoni and O Brunser


Nutrition support for infants and children at riskEdited by R J Cooke, Y Vandenplas and U Eahn





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FORUM OF NUTRITION SERIES

Frontiers in eating and weight regulationEdited by L W Schwerzenbach and G N Schwerzenbach

Forum of Nutrition Series No. 63CONTENTSIntroduction: Obesity and food intake: Basic and blinical approaches; Overview of the physiological control of eating; Therapeutic potential of gut peptides; Roles of amylin in satiation; Adiposity and brain development; The enterocyte as an energy flow sensor in the control of eating; Development of hypothalamic neural networks controlling appetite; Hypothalamic nutrient sensing and energy balance; Blood-brain barrier as a regulatory interface; Do leptin and insulin signal adiposity? Leptin-signaling pathways and leptin resistance; Hypothalamic-brainstem circuits controlling eating; Brainstem integrative function in the central nervous system control of food intake; Gaining new insights into food reward with functional neuroimaging; Cortical mechanisms of human eating; Cortical mechanisms of human eating; Genetic variation in dopaminergic reward in humans; Metabolic Imprinting in obesity; Gene-environment interactions in obesity.


European nutrition and health report 2009Edited by I Elmadfa

Forum of Nutrition Series No. 62412 pages 234 x 156mm (6 x 9) hardback 2009ISBN: 978 3 8055 9296 3£165.00/US$280.00/€200.00www.woodheadpublishing.com/9783805592963 *Not available for distribution in the USA.

Food factors for health promotionEdited by T Yoshikawa


Nutrigenomics - opportunities in Asia1st ILSI International conference on nutrigenomics, Singapore, December 2005Edited by E S Tai and P J Gillies


FOOD CONSUMERS AND 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 pursue open innovation, an approach in which external ideas and paths to market are exploited alongside internal ones. This book outlines essential open innovation concepts and illustrates the experiences of those applying them in the food and beverage industries through case studies. Chapters in the opening section provide an introduction to open innovation. Following chapters focus on the essential topics of partners and partnership management. Final chapters address open innovation methods, organisational frameworks and the role of innovation networks.

CONTENTSPart 1 Introduction: Trends in the acquisition of external knowledge for innovation in the food industry; The case of Kraft’s melt-proof chocolate bars; The tension between openness and tradition in co-innovation: Lindt Case Study; The convergence of the food and pharmaceutical industries and implications for innovation; Effects of open innovation practices of Spanish agri-food firms on performance. Part 2 Partners and partnership management: Collaborating with universities and technical and scientific Service companies: Riso Scotti case study; Consumers as part of food and beverage industry innovation processes; The case of Molson Coors’ ‘talking can’; Managing open innovation communities; Collaborative innovation in the food service area; Selecting, engaging and managing partners; The case of Unilever and its preferred flavour suppliers; Managing asymmetric relationships in open innovation. Part 3 Methods, frameworks and network effectiveness: Crowdsourcing; Role of information systems; Tools and processes to increase innovation capacity; Effective organisational and managerial company frameworks: Case of Heinz; Challenges faced by multinational food and beverage corporations when forming external networks for open innovation; Effectiveness of cluster organisations in facilitating open innovation.



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


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


Children’s growth, development and health potentials are dependent on the nutrient quantity and quality of their diet, yet many children’s diets are not optimal. This book reviews key topics in this area. Part one focuses on pre-adult nutrition and health, with chapters on children’s dietary needs, childhood obesity and the links between diet, behaviour and cognition in children. Following chapters review children’s food choices, with discussion of the effects of food promotion on food preferences and the effective design of interventions to improve children’s food choices. Consumer testing of food products using children is also covered at the end of the volume.

CONTENTSPart 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.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 137CONTENTSPart 1 Key influences on consumer food choice: Overview of issues to do with food choice; Sensory qualities and food preference; The impact of context and environment on consumer food choice; Theories of food choice development; Perception of risk, benefit and trust associated with consumer food choice. Part 2 Product attributes and consumer food choice: The role of labelling and branding; How consumers perceive food quality; Consumer and convenience foods; Consumer attitudes to food innovation and technology. Part 3 Diversity in food choices: Cultural and individual differences; Dietary patterns in Europe; Demographic variations in preferences in the USA; Gender differences in food choice; Children and food choice. Part 4 Consumers and health: Consumer attitudes towards functional foods; Consumers and obesity. Part 5 Policy and practice: Social factors and food choice; consumption as practice; Science, society and food policy; Public engagement in food policy; Future challenges for the food industry.




NEW



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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: 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.



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


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: Trends, processes and perspectives: Consumer-oriented innovation in the food and personal care products sectors: Understanding consumers and using their insights in the innovation process; Changes in food retailing and their implications for new product development; Recent advances in commercial concept research for product development; Innovation strategies and trends in the global fast moving consumer goods sector: An interview with Mintel’s Jo Pye; Innovation in foods and personal care products: An interview with Gail Civille; Innovation in sensory practice and education: An interview with Howard Schutz. Part 2 Hedonic scaling in new product development: Past, present and future: Hedonic measurement for product development: New methods for direct and indirect scaling; The effects of context on liking: Implications for hedonic measurements in new product development; Going beyond liking: measuring emotional and conceptual profiles to make better new products. Part 3 Consumer research methods in new product development: Consumer understanding and reaction to health claims: Insights and methodology; Pricing for new product development; Experimental auction markets for studying consumer preferences; Doing consumer research in the field; The importance of consumer involvement and implications for new product development. Part 4 Statistics and new product development: Statistical design of experiments in the 21st Century and implications for consumer product testing; Data handling in cross-cultural studies: Measurement invariance; Bayesian networks for food science: Theoretical background and potential applications. Part 5 New product development in the future: New consumer trends, new science: Corporate social responsibility – does it matter to consumers? Anti-consumption: A cause for concern in the food and personal care products sectors? Genetic variation in taste and odour perception: An emerging science to guide new product development; Neuroimaging of sensory perception and hedonic reward; Molecular gastronomy, chefs and food innovation: An interview with Michael Frøst.



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$70.00/€50.00www.woodheadpublishing.com/9781845697181 *Not available for distribution in the USA.

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 an up-to-date guideline in the challenging labyrinth of food labelling.’

Advances in Food Sciences

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






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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 Society

CONTENTSPart 1 Understanding older people as consumers of food and beverages: Older people, food and satisfaction with life; Demographic and cultural differences in older people’s food choices and meal patterns; Appetite and ageing; Sensory perception of food and ageing; The social significance of older people’s meals; Gender and food in later life: Shifting roles and relationships; Older people’s consumption of alcoholic beverages: Social significance and health implications. Part 2 Extending functionality into later life: Undernutrition: diagnosis, causes, consequences and treatment; Ageing and changes in body composition: The importance of valid measurements; Interaction between diet and physical activity in older people; Prevention of Alzheimer’s disease: Implication of nutritional factors; Brain lipids and ageing; Nutrition and bone health in the elderly; Nutrition and immune function in the elderly; Nutrition and gut health in older people; Nutrition and eye-related disorders; Beauty food: Nutrition to support the skin; Nutrition and the metabolic syndrome in the elderly; Fat soluble vitamins and ageing; Water soluble vitamins and ageing; Phytoestrogens and the health of older women; Food-drug interactions in older people; Dietary supplement use in the elderly: Benefits and risks. Part 3 Developing food products and services for older people: Food safety and older people; Developing nutrition education programs for older people; Quality of feeding assistance care in nursing homes; Preparing meals in later life; Designing new foods and beverages for the ageing.



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


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

CONTENTSPart 1 Understanding consumer food choice and acceptance. Part 2 Determining consumers’ food-related attitudes for food product development. Part 3 Methods for consumer-led food product development.



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.’


CONTENTSPart 1 Introduction: New product development: Systematic industrial technology. Part 2 Product development strategy and management: The multinational food business– strategic, organisational and management issues for product development; The Food Research Centre – assisting small and medium sized industry in Southern Thailand. The Supermarket Industry – private label brand development; Rural Agroenterprise – cassava development in Latin America. Part 3 Product development process: From farm to consumer – pioneering an early nutraceutical, Stolle milk; From concept to international company – development of a new pet food product; From kitchen to market – first came the oat cake, now the oat bake, a traditional product for today’s consumers; From basic research to marketable product – success and failure of instant baked potatoes. Part 4 Technological development: Radical process development – cutting techniques for an aerated sugar confectionery; Process innovation from research and development to production in a large company – development and commercialisation of a low temperature extrusion process; Up-scaling from development to production by small manufacturers – fishing, baking and sauce industries; Spirit of entrepreneurship in commercialisation – product and process development of coconut beverage mix. Part 5 Consumer and market research: Sensory testing in the product development process – the sensory researcher as a trusted advisor; Consumer research in the early stages of new product development - market-oriented development of meal compliment beverages; Consumer research in product design – market-oriented development of healthy vegetable-based food for children; Customer-centric product development – supermarket private label brands. Part 6 Product development in practice: Product design, process development and manufacturing – a roadmap for the technologist; A roadmap through marketing and launching in product development. Part 7 Education for new product development: Effective education for product development – building new product development courses in Thailand.



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



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.






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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 Engineer

‘…an ideal information source for those intended in managing waste and recovering waste for use in products to produce revenue.’


‘A welcome addition to the libraries of companies and of academic institutions with an interest in both food processing and environmental matters.’


CONTENTSPart 1 Key drivers for waste management and co-product recovery in food processing. Part 2 Optimising manufacturing to minimise waste in food processing. Part 3 Key issues and technologies for food waste separation and co-product recovery. Part 4 Waste management in particular food industry sectors and recovery of specific co-products. Part 5 Minimising disposal: Wastewater and solid waste management in the food industry.



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


‘one of the great merits is the approach taken to provide the reader with a multinational view of the problems and possibilities while at the same time stressing the EU approach.’

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

IChemE Food and Drink Subject Group

‘A welcome addition to the libraries of companies and of academic institutions with an interest in both food processing and environmental matters.’


CONTENTSPart 1 Economic and legislative drivers for waste management and co-product recovery. Part 2 Environmental systems analysis and closed-loop factories. Part 3 Exploitation of co-products as food and feed ingredients.



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 Institute

CONTENTSPart 1 Biobased food packaging materials: new directions: State-of-the-art biobased food packaging materials; Types, production and assessment of biobased food packaging materials; Thermoplastic nanobiocomposites for rigid and flexible food packaging applications; Improved fibre-based packaging for food applications; Starch-based edible films; The use of chitin and chitosan for food packaging applications. Part 2 Using environmentally compatible packaging technologies in the food industry: Consumer attitude to food packaging and the market for environmentally-compatible products; Environmental assessment of food packaging and advanced methods for choosing the correct materials; Measuring the environmental performance of food packaging: Life cycle assessment; Eco-design of food packaging materials; Additives for environmentally-compatible active food packaging; Recycling of food packaging materials: An overview; Recycled plastics for food applications: Improving safety and quality; Recycled paper and board for food applications: Improving safety and quality. Part 3 Environmentally compatible food packaging for particular applications: Overview of environmentally compatible polymeric materials for food packaging; Modified atmosphere packaging using environmentally compatible and active food packaging materials; Active environmentally compatible food packaging; Biobased intelligent food packaging; Environmentally compatible packaging of fresh agricultural and horticultural produce; Biobased packaging of dairy products; Environmentally friendly packaging of muscle foods; Legislation and certification of environmentally-compatible packaging in the EU.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 148CONTENTSPart 1 Organic food safety and quality. Part 2 Organic livestock foods. Part 3 Organic crop foods. Part 4 The organic food chain.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 135CONTENTSPart 1 Marine by-products characterisation, recovery and processing. Part 2 Food uses of marine by-products. Part 3 Non-food uses of marine by-products.



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£155.00/US$265.00/€185.00www.woodheadpublishing.com/9781855738089

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






36

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 mi k; 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 mi k; 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

‘…an updated valuable collection of functional dairy products.’


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.






37

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

CONTENTSPart 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 mi k 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.’


CONTENTSPart 1 Microstructural elements and their interactions. Part 2 Novel methods to study food microstructure. Part 3 Microstructural-based approaches to design of functionality in foods. Part 4 Microstructural approaches to improving food product quality.



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.






38

CEREAL PRODUCTS AND SNACK FOODS

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


Cereals are major staples of the human diet and are of major significance to the food industry. This book provides a comprehensive overview of 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, review grain characterisation and processing methods and outline the production and characterisation of both foods and beverages from the processed crop.

CONTENTSWheat and other Triticum grains; Triticale; Rye; Barley; Rice; Corn; 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



39

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) (Review of the first edition)

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 new 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, formerly BakeTran, UK and L S Young, 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 α-amylase family; Molecular mechanism of α-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$210.00/€150.00www.woodheadpublishing.com/9780955808500


NEW



40

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 now some 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.’



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.



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.



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£200.00/US$340.00/€240.00

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





41

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$85.00/€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$165.00/€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$195.00/€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


Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both animal and human health. Part one focuses on the contamination of feeds and fodder by microorganisms and animal by-products. Analysis of contamination by persistent organic pollutants and toxic metals follows in part two, before the problem of natural toxins is considered in part three. Veterinary medicinal products as contaminants are explored in part four, along with a discussion of the use of antimicrobials in animal feed. Part five goes on to highlight the risk from emerging technologies. Finally, part six explores feed safety and quality management by considering the safe supply and management of animal feed, the process of sampling for contaminant analysis and the GMP+ feed safety assurance scheme.

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.



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.



Chocolate and confectionery / Meat, fish and eggs

NEW

NEW



42

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 suprisingly 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


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



43

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.’

‘…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

CONTENTSMicrobiological testing in food safety and quality management; Legislation for red meat, poultry and eggs: which way forward? Escherichia coli 0157 and other VTEC in the meat industry; Faecal indicator organisms for red meat and poultry; Spoilage organisms of red meat and poultry; Sampling of red meat; Sampling methods for poultry-meat products; Microbiological monitoring of cleaning and disinfection in food plants; Microbiological analysis of eggs and egg products; Detection and enumeration of pathogens in meat, poultry and egg products; Techniques for identifying foodborne microorganisms; Validation of analytical methods used in food microbiology; Quality assurance in the food microbiology laboratory.



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

CONTENTSPart 1 Meat composition and additives. Part 2 Technologies for particular meat products. Part 3 Quality and safety issues.



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 Alimentaria464 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



44

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


Aquaculture is one of the fastest growing food-producing sectors in the world. If seafood production is to meet expected demand, many more millions of tonnes of seafood will need to be produced. Given limited expectations for increases from capture fisheries, this increase in production will have to come from aquaculture. One of the primary constraints to continuing growth of aquaculture is the supply of juveniles from hatcheries. This book reviews current and emerging technologies in key areas of hatchery production. Part one covers advances in reproduction and larval rearing. Parts two and three address challenges in hatchery production for selected species.

CONTENTSPart 1 Reproduction and larval rearing: Principles of finfish broodstock management; Cryopreservation of gametes for aquaculture and alternative cell sources for genome preservation; Aquaculture hatchery water supply and treatment systems; Live microalgae as feeds in aquaculture hatcheries; Rotifers as live feeds for fish larvae; Microdiets as alternatives to live feeds for fish larvae; Management of finfish and shellfish larval health; 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 SPF shrimp hatcheries; Blue mussel hatchery technology in Europe; Production of hatchery-reared juveniles of cephalpods with special reference to the common Octopus; Jellyfish as products and problems of aquaculture; Sea cucumber aquaculture. 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; Aquaculture production of meagre; Yellowtail kingfish. Part 4 Emerging issues and future trends: Aquaculture hatcheries for captive breeding and stock enhancement of threatened Australian freshwater fish; Developing educational programs in partnership with aquaculture hatchery facilities.



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 controlbrings 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, with 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.



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: Genome-based technologies for aquaculture research and genetic improvement of aquaculture species; Genetic improvement of finfish; Genetic variation and selective breeding in hatchery-propagated molluscan shellfish; Controlling fish reproduction in aquaculture; Producing sterile and single-sex populations of fish for aquaculture; Chromosome set manipulation in shellfish. Part 2 Health: Advances in disease diagnosis, vaccine development and other emerging methods to control pathogens in aquaculture: Controlling parasitic diseases in aquaculture: New developments; Controlling viral diseases in aquaculture: New developments; Diet and husbandry techniques to improving disease resistance: New technologies and prospects. Part 3 Diet and husbandry: Fish larval nutrition and diets: New developments; Aquaculture feeds and ingredients: An overview; Ingredient evaluation in aquaculture: Digestibility, utilisation and other key nutritional parameters; Quantifying nutritional requirements in aquaculture: The factorial approach; Advances in aquaculture nutrition: Catfish, tilapia and carp nutrition; Advances in aquaculture feeds and feeding: Basses and breams; Advances in aquaculture feeds and feeding: salmonids; Monitoring viral contamination in shellfish growing areas; Impact of harmful algal bloom on shellfisheries aquaculture; Advances in microalgal culture for aquaculture feed and other uses. Part 4 Environmental issues: Predicting and assessing the environmental impact of aquaculture; Spatial decision support in aquaculture: The role of geographical information systems and remote sensing; Zooremediation of contaminated aquatic systems through aquaculture initiatives. Part 5 Farming new species: Farming cod and halibut: biological and technological advances in two emerging cold-water marine finfish aquaculture species; Cobia cultivation in aquaculture; Advances in the culture of lobsters; Advances in the culture of crabs; Aquaculture and the production of pharmaceuticals and nutraceuticals. Part 6 Aquaculture systems design: Opportunities and challenges for offshore farming; Advances in technology for off-shore and open ocean aquaculture; Advances in technology and practice for land-based aquaculture systems: Tank-based recirculating systems for finfish production; Advances in technology and practice for land-based aquaculture systems: Ponds for finfish production; Superintensive bio-floc production technologies for marine shrimp Litopenaeus vannamei: Technical challenges and opportunities; Traditional Asian aquaculture; Use of information technology in aquaculture; Inland saline aquaculture; Urban aquaculture: Using New York as a model.



Meat, fish and eggs

NEW NEW



45

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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 162CONTENTSPart 1 Chemical contaminants, chemical use in aquaculture and farmed fish safety. Part 2 Improving farmed fish quality. Part 3 Managing farmed fish quality and safety.



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: Introduction to Part 1, Consumers and seafood; Consumer attitudes and seafood consumption in Europe; Improved eating quality of seafood: The link between sensory characteristics, consumer liking and attitudes; Evaluating consumer information needs in the purchase of seafood products; Consumer evaluation of tailor-made seafood products. Part 2 Health benefits of seafood: Introduction to Part 2, Health benefits of seafood; Protective effects of fish consumption in relation to gastrointestinal health; Fish consumption and the health of children and young adults; Fish, omega-3 fatty acids and heart disease. Part 3 Ensuring seafood safety: Introduction to Part 3, Ensuring seafood safety; Detecting virus contamination in seafood; Reducing microbial risk associated with shellfish in European countries; Bacterial pathogens in seafood; Histamine and biogenic amines: Formation and importance in seafood. Part 4 Processing technologies to improve seafood product quality: Introduction to Part 4, Seafood from source to consumer product; Developing functional seafood products; Mild processing techniques and development of functional marine protein and peptide ingredients; Hurdle technology to ensure the safety of seafood products; Preventing lipid oxidation in seafood. Part 5 Seafood from aquaculture: Introduction to Part 5, Seafood from aquaculture – added value possibilities and potential impacts; The biological basis of variability in the texture of fish flesh; Fish welfare and ethical qualities in aquaculture. Part 6 Seafood traceability to regain consumer confidence: Introduction to Part 6, Traceability in a changing world; Improving traceability in seafood production; Validation of traceability in the seafood production chain.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 135CONTENTSPart 1 Marine by-products characterisation, recovery and processing. Part 2 Food uses of marine by-products. Part 3 Non-food uses of marine by-products.



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


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



FRUIT AND VEGETABLES

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


Increasingly recognised for their health-promoting properties, tree nuts and peanuts are popular foods and ingredients. The provision of safe, high quality nuts is of particular concern following a number of contamination incidents involving low moisture foods. This book reviews key aspects of nut safety and quality management. Opening chapters address the influences of production and processing practices on nut safety. Further chapters concentrate on particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity. Final chapters focus on quality and safety in the production and processing of selected types of nuts.

CONTENTSPart 1 Influence of production and processing practices on the microbial load of nuts: Agricultural practices to reduce microbial contamination; Impact of nut post-harvest handling and storage on quality; Non-thermal methods to reduce microbial load; Pest control in nuts post-harvest; Mycotoxin contamination of nuts. Part 2 Safety management in nut processing: Pre-requisite programmes and HACCP; Sampling and testing for pathogens in nuts; Validating processes for reducing the microbial load on nuts. Part 3 Improving nut quality: Impact of nut roasting on nut quality; Oxidative rancidity in nuts; Advances in automated nut sorting. Part 4 Improving the quality and safety of particular nut crops: Peanuts; Walnuts; Macadamias; Pecans.



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. 70CONTENTSPart 1 Conditions for crop growth: Plants; Soils and soil management; Fertilisers and manures; Climate and weather; Weeds; Pests of farm crops; Diseases of plant crops. Part 2 Crop husbandry techniques: Cropping techniques; Integrated crop management; Organic crop husbandry; Plant breeding and seed production. Part 3 Management of individual crops: Cereals; Root crops; Fresh harvested crops; Forage crops; Combinable break crops. Part 4 Grassland: Characteristics of grassland and the important species; Establishing and improving grassland; Grazing; Conservation of winter feed.




NEW



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Postharvest biology and technology of tropical and subtropical fruitsVolume 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.’


While products such as bananas, pineapples and kiwifruit have long been available to consumers in temperate zones, novel fruits such as litchi and longan are now also entering the market. Tropical 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 focuses on key issues of fruit physiology, quality, safety and handling relevant to all those in the tropical and subtropical fruits supply chain.

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.



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 overview of modern fruit and vegetable processing.’



Postharvest biology and technology of tropical and subtropical fruitsVolume 2: Açai to citrusEdited by E Yahia, Universidad Autónoma de Querétaro, Mexico


Chapters in Volume 2 of this important collection review the factors affecting the quality of different tropical and subtropical fruits from açai to citrus fruits. Important issues relevant to each product are discussed, including means of maintaining quality and minimising losses postharvest, recommended storage and transport conditions and processing methods, among other topics.

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.



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.’




Postharvest biology and technology of tropical and subtropical fruitsVolume 3: Cocona to mangoEdited by E Yahia, Universidad Autónoma de Querétaro, Mexico


Chapters in Volume 3 review factors affecting the quality of different tropical and subtropical fruits, concentrating on postharvest biology and technology. Important issues relevant to each specific product are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality, quality maintenance postharvest, pests and diseases and value-added processed products, among other topics.

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.).



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


‘All food research centres and universities should have a copy.’



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





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Postharvest biology and technology of tropical and subtropical fruitsVolume 4: Mangosteen to white sapoteEdited by E Yahia, Universidad Autónoma de Querétaro, Mexico


Chapters in Volume 4 review factors affecting the quality of different tropical and subtropical fruits, concentrating on postharvest biology and technology. Important issues relevant to each specific product are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality, quality maintenance postharvest, pests and diseases and value-added processed products, among other topics.

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).



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


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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 157CONTENTSPart 1 Introductory issues: Overview of health-promoting compounds in fruits and vegetables; Consumer attitudes towards fruit and vegetables; Marketing healthy fruit. Part 2 The health effects of fruit and vegetables: Fruits and vegetables and cancer; Fruits and vegetables, cardiovascular disease, diabetes and obesity; Epidemiologic evidence for the effect of fruits and vegetables on cardiovascular diseases, diabetes, and obesity; Beneficial effects of phenolic compounds from fruits and vegetables in neurodegenerative diseases; Fruits and vegetables (FAV), energy balance, and weight management. Part 3 Understanding fruit and vegetable phytochemicals: Physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables; Rapid analysis of phytochemicals in fruit and vegetables; Clinical evidence for biological activity of fruit and vegetable phytochemicals. Part 4 Effect of pre-and post-harvest technologies on the health-promoting properties of fruit and vegetables: Traditional breeding to enhance the phytonutrient content of fruit and vegetables; Genetic manipulation of vegetable crops to alleviate diet-related diseases; Agronomy and the nutritional quality of fruit; Agronomy and the nutritional quality of vegetables; Storage and handling of fruits and vegetables for optimal health-related quality; Postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses; Processing techniques and their effect on fruit and vegetable phytochemicals. Part 5 The nutritional quality of particular fruit and vegetable products: Fresh-cut fruits and vegetables; Organic fruit and vegetables; Extraction and concentration techniques for bioactives from fruit and vegetables.



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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 155CONTENTSPart 1 Introduction: Flavour quality of fruit and vegetables: Are we on the brink of major advances? Consumer acceptance of fruit and vegetables: The role of flavour and other quality attributes; Economic valuation of fruit and vegetable taste: Issues and challenges. Part 2 Flavour formation during growth and postharvest flavour changes: Formation of fruit flavour; Formation of vegetable flavour; Postharvest flavour deployment and degradation in fruits and vegetables; Importance of texture in fruit and vegetables and its interaction with flavour; Production of off-flavours in fruit and vegetables under fermentative conditions. Part 3 Flavour management: Fruit and vegetable flavour improvement by selection and breeding: Possibilities and limitations; Role of maturity for improved fruit flavour; Process flavours of allium vegetables. Part 4 Genetic background and future prospects: Genetic background of flavour: The case of the tomato; Genes involved in the biosynthesis of aroma volatiles in fruit and vegetables and biotechnological applications; Role of the metabolome diversity in fruit and vegetable quality: Multifunctional enzymes and volatiles; High throughput flavour profiling of fruit.



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: 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.



Beverages



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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. Institute of Masters of Wine Members and MW students should also take note. Highly recommended.’

Journal of Wine Research

Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to issues of frequent concern to winemaking professionals. The contributions, written by leading experts from industry and academia, span major aspects of the winemaking process from grape handling and fermentation processes to filtration, bottling and winery sanitation.

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.



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; Global Scenario; Classification; Ingredients; Processing technology; Quality control; Packaging aspects; Towards the future.




Managing wine qualityVolume 1: Viticulture and wine qualityEdited by A Reynolds, Brock University, Canada


‘This book and its partner volume 2 are likely to become part of the pantheon of the professional reference tool kit.’

Sally Easton, Master of Wine

CONTENTSPart 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



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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

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 are thought to 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. This book reviews key topics in this area. Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two cover 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. Chapters on new sources of omega-3 fatty acids complete the volume.

CONTENTSPart 1 Background: Introduction; 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 processing, refining and concentration; Stabilisation using antioxidants; Stabilisation using emulsifiers; Spray drying and encapsulation; Analysis of omega-3 fatty acids in foods and supplements. Part 3 Food enrichment with omega-3 fatty acids: Modification of animal diet for the enrichment of dairy and meat products; Egg enrichment; Enrichment of meat products by other methods; Enrichment of baked goods; Enrichment of emulsified foods; Enrichment of beverages; Enrichment of infant formula. Part 4 New directions: Algal oil; Stearadonic acid from genetically modified plants.



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


Bacteria, yeast and microalgae can act as producers or catalysts for the production of food ingredients, enzymes and nutraceuticals. With the current trend towards natural ingredients, there is renewed interest in microbial flavours and colours and bioprocessing using enzymes. Microbial production of substances such as organic acids and hydrocolloids also remains important. The first section of the book concentrates on the key areas of systems biology and metabolic engineering, and is followed by chapters on significant advances in fermentation technology. The final section reviews current and emerging techniques for the production of particular food ingredients, enzymes and nutraceuticals.

CONTENTSBioprocessing as a route to food ingredients: An introduction. Part 1 Systems biology and metabolic engineering of industrial microorganisms in relation to the production of food ingredients: Methods and developments for filamentous fungi; Methods and developments for Saccharomyces cerevisiae and other industrial yeasts; Methods and developments for bacteria. Part 2 Advances in fermentation technology: Fermentor design; Monitoring and control of bioprocesses; Separation and recovery; Process scale-up. Part 3 Use of microorganisms for the production of natural molecules for use in foods: Food flavours; Carotenoids; Phytochemicals; Enzymes; Organic acids; Prebiotics; Bacteriocins; Amino acids; Microbial polysaccharides; Xylitol and other polyols; Prebiotic oligosaccharides; Production and modification of lipids; Microalgae as sources of nutraceuticals.



Ingredients

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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. Edited by experts in the field, this book reviews the latest research and best industry practice in the development of healthful and appealing fibre-rich and wholegrain products. Chapters in part one introduce the key issues of regulation, fibre analysis and the health benefits of foods rich in dietary fibre. The following sections of the book focus on different dietary fibre sources and the successful formulation of a range 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; Health aspects of wholegrain foods; The range of fibre dietary ingredients and a comparison of their functionality; Consumption and consumer challenges of wholegrain foods. Part 2 Dietary fibre sources: Breeding and cultivation of cereal grains with higher fibre contents; Non-wheat cereal dietary fibre ingredients; Vegetable, fruit and potato fibres. Part 3 Improving the quality of fibre-rich cereal products: Breads; Resistant starches in baking; Fibre in extruded products; Fibre-enriched and wholewheat pasta; Fibre-enriched and wholewheat noodles. Part 4 Improving the quality of other fibre-rich foods: Dairy products; Meat products; Seafood; Beverages; Snack foods; Companion animal foods; 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.




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 the water content increases shelf life and lowers transportation costs. Some important consumer food products are also commonly purchased in this form. Powder technology is therefore of great importance to the food industry. This book reviews essential topics in this area. The first part of this book reviews powder production and handling technologies. Chapters in part two consider essential powder properties. The final section of the book contains chapters on a wide range of different powders produced and used in the food and beverage industries.

CONTENTSPart 1 Processing and handling technologies: Spray drying; Freeze drying; Drum drying; Crystallization; Grinding; Agglomeration and granulation; Fluidization; Powder mixing; Conveying food powders; Ensuring process safety; Optimisation of dairy powder production. Part 2 Powder properties: Powder properties; Techniques for analysing particle size; Surface composition; Rehydration; Shelf life stability. Part 3 Speciality food powders: Dairy powders; Infant formulae; Powdered Egg; Tea and coffee; Fruit and vegetable powders; Rice flour; Culinary powders and speciality products; Microorganisms and enzymes; Encapsulated powders; Coating foods with powders.



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


‘…provides valuable and concise information.’Journal of Food and Nutrition Research

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 spicesSecond editionVolume 1Edited by K V Peter, World Noni Research Foundation, India (formerly Director of the Indian Institute of Spices Research)


This authoritative new edition in two volumes of 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 spicesSecond editionVolume 2Edited 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.

CONTENTSHerbs, 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.



Ingredients

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51

Natural food additives, ingredi-ents 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.



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. Part 2 Biological functionality of dairy components and nutraceutical applications. Part 3 Technological functionality of dairy components and food and non-food applications.



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.’


Diets high in saturated fats may raise blood cholesterol and increase the risk of heart disease, but reducing saturated fats in foods is not straightforward as they impact food stability and sensory quality. Recent research also suggests that particular saturated fatty acids have different effects on health, raising questions about how best to reformulate foods. Reducing saturated fats in foodsconsiders key issues relating to saturated fats in foods. The first section of this book reviews functional and nutritional aspects of saturated fats. Following chapters explore the reformulation of particular products to reduce their saturated fat levels.

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.



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.’




Handbook of food proteinsEdited by G O Phillips and P A Williams, Glyndwr University, UK


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.



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.’


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.



Ingredients

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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

‘...a useful, practical, educational, important and essential guide for students, scientists and product developers.’


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.



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.’

Journal of Food and Nutrition ResearchPart 1 Dietary salt, health and the consumer: Dietary salt intake: Sources and targets for reduction; Dietary salt, high blood pressure and other harmful effects on health; Health issues relating to monosodium glutamate use in the diet; Dietary salt and flavour: Mechanisms of taste reception and physiological controls; Dietary salt and the consumer: Reported consumption and awareness of associated health risks; Consumer responses to low-salt food products; Improving the labelling of the salt content of foods. Part 2 Strategies for salt reduction in food products: Technological functions of salt in food products; Microbial issues in reducing salt in food products; Sensory issues in reducing salt in food products; The use of bitter blockers to replace salt in food products. Part 3 Reducing salt in particular foods: Reducing salt in meat and poultry products; Reducing salt in seafood products; Reducing salt in bread and other baked products; Reducing salt in snack products; Reducing salt in cheese and dairy spreads; Reducing salt in canned foods.



EnzymesBiochemistry, biotechnology, clinical chemistrySecond editionT Palmer and P L Bonner, Nottingham Trent University, UK

CONTENTSPart 1 Structure and function of enzymes: Structure of proteins; Biosynthesis and properties of proteins; Specificity of enzyme action; Monomeric and oligomeric enzymes. Part 2 An introduction to bioenergetics, catalysis and kinetics: Kinetics of single-substrate enzyme-catalysed reactions; Enzyme inhibition; Kinetics of multi-substrate enzyme-catalysed reactions; Investigation of active site structure; Chemical nature of enzyme catalysis; Binding of ligands to proteins; Sigmoidal kinetics and allosteric enzymes; The significance of sigmoidal behaviour. Part 3 Investigation of enzymes in biological preparations: Extraction and purification of enzymes; Enzymes as analytical reagents; Instrumental techniques available for use in enzymatic analysis; Applications of enzymatic analysis in medicine, Forensic science and industry; Biotechnological applications of enzymes; Genomics, proteomics and bioinformatics; Answers, abbreviations and index.



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


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

Brewers Guardian

CONTENTSPart 1 Principles of industrial enzyme technology: Discovering new industrial enzymes for food applications; Improving enzyme performance in food applications; Industrial enzyme production for food applications; Immobilized enzyme technology for food applications; Consumer attitudes towards novel enzyme technologies in food processing. Part 2 Novel enzyme technology for food applications: Using cross-linking enzymes to improve textural and other properties of food; Enzymatically-modified whey protein and other protein-based fat replacers; Enzymatic production of bioactive peptides from milk and whey proteins; Production of flavours, flavour enhancers and other protein-based speciality products; Applications of cold adapted proteases in the food industry; Health-functional carbohydrates: Properties and enzymatic manufacture; Flavourings and other value added products from sucrose; Production of novel lipids with functional health benefits; The selectivity of lipases: Harvesting of fatty acids and preparation of structured lipids.



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

CONTENTSIntroduction - Modifying lipids – why and how? Part 1 Understanding food lipid structure and composition: Vegetable sources of lipids; Lipids from land animals; Fish oils and lipids from marine sources; Lipids from microbial sources; Methods of analysis to determine the quality of oils; Selected topics in the chemistry and biochemistry of lipids; Structure and properties of fat crystal networks. Part 2 Modifying lipids for use in food: Hydrogenation of lipids for use in food; Fractionation of lipids for use in food; Chemical and enzymatic interesterification of lipids for use in food; Plant breeding to change lipid composition for use in food; Modifying fats of animal origin for use in food; PUFA production from marine sources for use in food; Production, separation and modification of phospholipids for use in food. Part 3 Applications of modified lipids in food: Trans-free fats for use in food; Reduced and zero calorie lipids in food; Filled and artificial dairy products and altered milk fats; Chocolate and confectionary fats; Developments in frying oils; Speciality oils and their applications in food; Applications and safety of microbial oils in food; Use of marine PUFA concentrates.



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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.’

Food Australia

CONTENTSPart 1 Analysing and modifying starch: Plant starch synthesis; Analysing starch structure; Starch bioengineering; Starch-acting enzymes; Understanding starch structure and functionality; Measuring starch in food. Part 2 Sources of starch: The functionality of wheat starch; Developments in potato starches; The functionality of rice starch; New corn starches; Tropical sources of starch. Part 3 Applications: Starch as an ingredient: manufacture and applications; Utilising starches in product development; Modified starches and the stability of frozen foods; Starch-lipid interactions and their relevance in food products; Starch based microencapsulation. Part 4 Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch; Starch, physical and mental performance; Detecting nutritional starch fractions; Resistant starch; Analysing starch digestion.



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.’

Food Australia

‘…presents both detailed and theoretical information as well as appied examples, making it a valuable reference tool for food industry professionals.’

Carbohydrate Polymers

CONTENTSNisin in multifactorial food preservation; Nisin in the decontamination of animal products; Bacteriocins other than nisin: the pediocin-like cystibiotics of lactic acid bacteria; Natamycin: an effective fungicide for food and beverages; Organic acids; Antimicrobials from animals; Chitosan: new food preservative of laboratory curiosity? Antimicrobials from herbs and spices; Natural antimicrobials in postharvest storage of fresh fruits and vegetables; Plant antimicrobials combined with conventional preservatives for fruit products; Edible coatings containing natural antimicrobials for processed foods; Natural antimicrobials in combination with gamma irradiation; Natural antifungal agents for bakery products; Regulations: new food additives, ingredients and processes.



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.’


CONTENTSPart 1 Improving the safety of herbs and spices: Detecting and controlling mycotoxin contamination of herbs and spices; Controlling pesticide and other residues in herbs and spices; Irradiation to decontaminate herbs and spices; Other decontamination techniques for herbs and spices; Packaging and storage of herbs and spices; QA and HACCP systems in herb and spice production. Part 2 Herbs and spices as functional ingredients and flavourings: The range of medicinal herbs and spices; Herbs, spices and cardiovascular disease; Herbs, spices and cancer; Herbs, spices and gut health; Volatiles from herbs and spices. Part 3 Particular herbs and spices; Asafoetida; Capers and Caperberries; Carambola; Caraway; Cayenne/American pepper; Celeriac; Celery; Chives; Galanga; Galangal; Leek and Shallot; Lemon balm; Lemongrass; Long pepper; Lovage; Padan Wangi; Peppermint; Perilla; Potato onion (Multiplier onion); Spearmint.



Yeasts in foodEdited by T Boekhout and V Robert, Centraalbureau voor Schimmelcultures, The Netherlands

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 81CONTENTSPart 1 Analysing and modifying starch: Plant starch synthesis; Analysing starch structure; Starch bioengineering; Starch-acting enzymes; Understanding starch structure and functionality; Measuring starch in food. Part 2 Sources of starch: The functionality of wheat starch; Developments in potato starches; The functionality of rice starch; New corn starches; Tropical sources of starch. Part 3 Applications: Starch as an ingredient: manufacture and applications; Utilising starches in product development; Modified starches and the stability of frozen foods; Starch-lipid interactions and their relevance in food products; Starch based microencapsulation. Part 4 Starch and health: Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch; Starch, physical and mental performance; Detecting nutritional starch fractions; Resistant starch; Analysing starch digestion.



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.’



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



54

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

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



55

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 fi ms, 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.



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.’

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 Industry

CONTENTSIntroduction; Carotenoids; Tocopherols, tocotrienols and vitamin E; Other natural antioxidants; Diacylglycerols; Lipase-catalysed synthesis of modified lipids; Phytosterols; Omega-3 (n–3) fatty acids; Oils containing oleic, palmitoleic, gamma-linolenic and stearidonic acids; Conjugated linoleic acid (CLA).



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. …every lipidologist should have one on or near their desk! As would be expected, the definitions are concise and comprehensible, clearly set out and cross-referenced where appropriate.’

Food Science and Technology Today250 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 Technology

CONTENTSInfluence of dietary fats on the concentrations of lipids carried in the blood and the significance for health; Dietary fats and cardiovascular disease; Nutritional significance of lipid peroxidation; The nutritional and biological properties of the polyunsaturated fatty acids; Dietary fats in relation to weight control; Lipids in foods and raw materials.



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



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