2013 Food Science, Technology and Nutrition Catalogue by Woodhead Publishing

Woodhead Publishing

Food Science, Technology and Nutrition 2013 Catalogue www.woodheadpublishing.com www.woodheadpublishingonline.com

Woodhead Publishing Online The intelligent information resource in new science and technology A major electronic resource, Woodhead Publishing Online is the only place our full collection of Food Science, Technology and Nutrition titles is available. The site offers extensive features and functionality including no DRM, no limit to the number of concurrent users and a range of innovative purchase options. E-versions of our books can be purchased as part of one of our extensive collections, as part of a Pick ‘N’ Mix selection or by individual chapter on a pay-per-view or rental basis.

Features

• Over 260 Food Science, Technology and Nutrition titles • Fast and powerful search tools • Regularly updated with new content • Extensive librarian support tools • Perpetual access - No ongoing maintenance fees • Hosted by MetaPress

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Contents Safety

Pathogens and mycotoxins Managing safety Contaminants and additive safety

Quality

Food properties Masurement and control

Technology

2 4 7 9 13

Thermal processing technologies Non-thermal processing technologies Packaging

16 18 21

Functional foods and nutrition

Functional foods and nutrition series

Food consumers and product development

Environmental technology and management

Chilled/frozen and dairy products

Cereal products and snack foods

Chocolate and confectionery

Meat, fish and eggs

Fruit and vegetables

Beverages

Ingredients

Dictionaries and other references

Lipids

Title index

Author index

Order form

About Woodhead Publishing Established in 1989, Woodhead Publishing is a leading independent publisher of science and technology books in the following areas: • Food Science, Technology and Nutrition • Materials and Engineering • Textile Technology

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

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.

NEW Denotes titles published from January 2012 onwards. Available / will be available on Woodhead Publishing Online All prices are correct at time of going to press but are subject to alteration without notice. For further information on our titles please telephone, fax, e-mail, or visit our website: Tel: +44 (0)1223 499140 Fax: +44 (0)1223 832819 E-mail: sales@woodheadpublishing.com Web: www.woodheadpublishing.com Web: www.woodheadpublishingonline.com Join our discussion on Twitter: @WoodheadTweets / Find us on Facebook at www.facebook.com/WoodheadPublishingLimited

Safety PATHOGENS AND MYCOTOXINS NEW Advances in microbial food safety Volume 1 Edited 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 safety summarises 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. CONTENTS

Part 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: Salmonella; Listeria monocytogenes; Bacillus; Vibrio; Clostridium difficile; Helminth infections.

750 pages 234 x 156mm (6 x 9) hardback Q3 2013 ISBN: 978 0 85709 438 4 E-ISBN: 978 0 85709 874 0 Approx. £190.00/US$325.00/€230.00 www.woodheadpublishing.com/9780857094384

Biofilms in the food and beverage industries Edited 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 CONTENTS

Part 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 2009 ISBN: 978 1 84569 477 7 E-ISBN: 978 1 84569 716 7 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845694777

NEW Viruses in food and water Risks, surveillance and control Edited by N Cook, FERA, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 249

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. CONTENTS

Part 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.

690 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 430 8 E-ISBN: 978 0 85709 887 0 Approx. £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9780857094308

Modelling microorganisms in food

Determining mycotoxins and mycotoxigenic fungi in food and feed Edited by S De Saeger, Ghent University, Belgium Woodhead Publishing Series in Food Science, Technology and Nutrition No. 203

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. CONTENTS

Part 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 biosensing methods for mycotoxin analysis; Masked mycotoxins in food and feed: challenges and analytical approaches; Spectroscopic techniques for fungi and mycotoxin detection.

456 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 674 0 E-ISBN: 978 0 85709 097 3 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781845696740

Edited 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

Mycotoxins in food Detection and control

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 139 ‘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

Edited by N Magan, Cranfield University, UK and M Olsen, National Food Administration, Sweden Woodhead Publishing Series in Food Science, Technology and Nutrition No. 103

CONTENTS

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

320 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 006 9 E-ISBN: 978 1 84569 294 0 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781845690069

488 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 1 85573 733 4 E-ISBN: 978 1 85573 908 6 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781855737334

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

Food Australia

Available / will be available on Woodhead Publishing Online

Safety Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation Edited by C Lacroix, ETH Zurich, Switzerland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 201 ‘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 CONTENTS

Part 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 postprocessing 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.

536 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 669 6 E-ISBN: 978 0 85709 052 2 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845696696

Tracing pathogens in the food chain Edited by S Brul, University of Amsterdam, The Netherlands, P M Fratamico, USDA-ARS, USA and T A McMeekin, University of Tasmania, Australia Woodhead Publishing Series in Food Science, Technology and Nutrition No. 196 ‘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.’

International Journal of Dairy Technology ‘This is an excellent book, authoritative and accessible.’

Food Science and Technology CONTENTS

Part 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.

640 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 496 8 E-ISBN: 978 0 85709 050 8 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845694968

Foodborne pathogens

Food consumption and disease risk

Hazards, risk analysis and control Second edition

Consumer-pathogen interactions

Edited by C Blackburn, formerly Unilever Colworth, UK and P J McClure, Unilever Colworth, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 176 CONTENTS

Part 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 helminth infections; Toxigenic fungi; Mycobacterium paratuberculosis; Transmissible Spongiform Encephalopathy (Prion Disease); Histamine fish poisoning: new information to control a common seafood safety issue; Gastroenteritis viruses.

1232 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 362 6 E-ISBN: 978 1 84569 633 7 £240.00/US$410.00/€290.00 www.woodheadpublishing.com/9781845693626

Emerging foodborne pathogens

Edited by M Potter, US FDA, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 131 CONTENTS

Part 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.

472 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 012 0 E-ISBN: 978 1 84569 202 5 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845690120

Understanding pathogen behaviour Virulence, stress response and resistance Edited by M Griffiths, University of Guelph, Canada

Edited by Y Motarjemi, Nestec, Switzerland and M Adams, University of Surrey, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 111

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 123

‘…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.’

‘...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.’

Food Processing 624 pages 234 x 156mm (6 x 9) hardback 2005 ISBN: 978 1 85573 953 6 E-ISBN: 978 1 84569 022 9 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781855739536

Industrie Alimentari CONTENTS

Part 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.

656 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 85573 963 5 E-ISBN: 978 1 84569 139 4 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781855739635

Staphylococcus aureus Molecular and clinical aspects D A Aldeen, University Hospital, Nottingham, UK and K Hiramatsu, University Of Juntendo, Japan CONTENTS

Staphylococcal 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 2004 ISBN: 978 1 898563 96 9 E-ISBN: 978 0 85709 990 7 £70.00/US$120.00/€85.00 www.woodheadpublishing.com/9781898563969

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Safety Detecting pathogens in food Edited by T A McMeekin, University of Tasmania, Australia Woodhead Publishing Series in Food Science, Technology and Nutrition No. 84 ‘Thomas McMeekin has brought together an appropriate range of international experience and expertise to produce a timely and significant text.’

Food Science and Technology 384 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 670 2 E-ISBN: 978 1 85573 704 4 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781855736702

Prion diseases and copper metabolism BSE, scrapie and CJD research D 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.uk 266 pages 234 x 156mm (6 x 9) paperback 2002 ISBN: 978 1 898563 87 7 E-ISBN: 978 0 85709 991 4 £70.00/US$120.00/€85.00 www.woodheadpublishing.com/9781898563877

Microbiological risk assessment in food processing Edited by M Brown, mhb Consulting and M Stringer, Campden BRI, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 77 ‘...highly recommended to all scientists and practitioners in food industry, academia and authorities as an indispensable guide in this special field.’

Advances in Food Research 320 pages 234 x 156mm (6 x 9) hardback 2002 ISBN: 978 1 85573 585 9 E-ISBN: 978 1 85573 668 9 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855735859

Detection methods for cynobacterial toxins Edited 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, UK 202 pages 240 x 160mm hardback 1994 ISBN: 978 1 85573 802 7 E-ISBN: 978 1 84569 816 4 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855738027

MANAGING SAFETY

NEW Heat treatment for insect control

NEW Hygiene in food processing Principles and practice Second edition Edited by H L M Lelieveld, formerly Unilever R&D, The Netherlands, J Holah, Campden BRI, UK and D Napper, Enviro-Development ApS, Denmark Woodhead Publishing Series in Food Science, Technology and Nutrition No. 258

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. CONTENTS

Part 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.

630 pages 234 x 156mm (6 x 9) hardback Q4 2013 ISBN: 978 0 85709 429 2 E-ISBN: 978 0 85709 863 4 Approx. £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9780857094292

Developments and applications D Hammond, Themokil Ltd, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 241

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. CONTENTS

Part 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.

150 pages 234 x 156mm (6 x 9) hardback Q3 2013 ISBN: 978 0 85709 776 7 E-ISBN: 978 0 85709 781 1 Approx. £120.00/US$205.00/€145.00 www.woodheadpublishing.com/9780857097767

Improving the safety and quality of milk Volume 1: Milk production and processing Edited by M Griffiths, University of Guelph, Canada Woodhead Publishing Series in Food Science, Technology and Nutrition No. 188 CONTENTS

Handbook of hygiene control in the food industry Edited by H L M Lelieveld, formerly Unilever R&D, M A Mostert, Unilever R&D, The Netherlands and J Holah, Campden BRI, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 116 ‘…an invaluable tool for any microbiologist working in the food industry.’ ‘Highly commended.’

Society for General Microbiology 744 pages 234 x 156mm (6 x 9) hardback 2005 ISBN: 978 1 85573 957 4 E-ISBN: 978 1 84569 053 3 £195.00/US$330.00/€235.00 www.woodheadpublishing.com/9781855739574

Part 1 Key requirements for milk quality and safety: Milk biochemistry; The microbiological safety of raw milk; Key requirements for milk quality and safety: A processor’s perspective. Part 2 Contaminants in milk: Pesticides, veterinary residues and other contaminants in milk; Contaminants in milk: Routes of contamination, analytical techniques and methods of control; Good hygienic practice in milk production and processing. Part 3 Safety and quality issues in raw milk production: Exploiting genetic variation in milk-fat composition of milk from dairy cows; Cows’ diet and milk composition; Mastitis and raw milk quality, safety and yield; Quality assurance schemes on the dairy farm. Part 4 Safety and quality issues in milk processing: Improving pasteurised and extended shelf-life milk; Improving UHT processing and UHT milk products; Modelling heat processing of dairy products; Removal of bacteria, spores and somatic cells from milk by centrifugation and microfiltration techniques; High pressure processing of milk; Pasteurization of milk with pulsed electric fields; Other novel milk preservation technologies: Ultrasound, irradiation, microwave, radio frequency, ohmic heating, ultraviolet light and bacteriocins; Hazard analysis critical control point (HACCP) and other food safety systems in milk processing.

520 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 438 8 E-ISBN: 978 1 84569 942 0 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845694388 See volume 2 - Page 36

Available / will be available on Woodhead Publishing Online

Safety NEW Case studies in food safety and authenticity Lessons from real-life situations Edited by J Hoorfar, Technical University of Denmark, Denmark Woodhead Publishing Series in Food Science, Technology and Nutrition No. 240

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. CONTENTS

Part 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.

408 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 0 85709 412 4 E-ISBN: 978 0 85709 693 7 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9780857094124

A quick guide to health and safety R 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 CONTENTS

Introduction – 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 2008 ISBN: 978 1 84569 499 9 E-ISBN: 978 1 84569 500 2 £40.00/US$70.00/€50.00 www.woodheadpublishing.com/9781845694999 *Not available for distribution in the USA.

Hygienic design of food factories Edited by J Holah, Campden BRI, UK and H L M Lelieveld, formerly Unilever R&D, The Netherlands Woodhead Publishing Series in Food Science, Technology and Nutrition No. 216

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. CONTENTS

Business 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 integrity A holistic approach to food traceability, safety, quality and authenticity Edited by J Hoorfar, National Food Institute, Denmark, K Jordan, Teagasc, F Butler, University College Dublin, Ireland and R Prugger, Technoalimenti S.C.p.A., Italy Woodhead Publishing Series in Food Science, Technology and Nutrition No. 212

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. CONTENTS

Part 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 costeffectiveness 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.

384 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 0 85709 068 3 E-ISBN: 978 0 85709 251 9 £135.00/US$230.00/€160.00 www.woodheadpublishing.com/9780857090683

824 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 564 4 E-ISBN: 978 0 85709 493 3 £195.00/US$330.00/€235.00 www.woodheadpublishing.com/9781845695644

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Safety Shellfish safety and quality Edited by S E Shumway, University of Connecticut and G E Rodrick, University of Florida, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 167 ‘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 CONTENTS

Part 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 Postharvest issues: Molluscan shellfish depuration; Slaughter, storage, transport and packaging of crustaceans; Packaging, storage and transport of molluscan shellfish.

608 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 152 3 E-ISBN: 978 1 84569 557 6 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845691523

Improving the safety of fresh fruit and vegetables Edited by W Jongen, Wageningen University, The Netherlands Woodhead Publishing Series in Food Science, Technology and Nutrition No. 114 ‘…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 CONTENTS

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

656 pages 234 x 156mm (6 x 9) hardback 2005 ISBN: 978 1 85573 956 7 E-ISBN: 978 1 84569 024 3 £185.00/US$315.00/€220.00 www.woodheadpublishing.com/9781855739567

Improving farmed fish quality and safety

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

Edited by Ø Lie, National Institute of Nutrition and Seafood Research, Norway

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 110

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 162 CONTENTS

‘A most impressive book for all in the meat business.’

Food and Beverage Reporter

Part 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.

648 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 299 5 E-ISBN: 978 1 84569 492 0 £185.00/US$315.00/€220.00 www.woodheadpublishing.com/9781845692995

Handbook of organic food safety and quality Edited 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. 148

544 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 010 6 E-ISBN: 978 1 84569 341 1 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845690106

Food safety control in the poultry industry

Making the most of HACCP Learning from others’ experience Edited by T Mayes, Unilever Research Colworth and S Mortimore, General Mills Inc, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 58 ‘A valuable help for practitioners, advisors and – not least – for official food control authorities.’

Nahrung 304 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 504 0 E-ISBN: 978 1 85573 651 1 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855735040

HACCP in the meat industry Edited by M Brown, mhb Consulting, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 51 ‘A comprehensive guide to introducing HACCP in the meat industry.’

Meat Science 344 pages 234 x 156mm (6 x 9) hardback 2000 ISBN: 978 1 85573 448 7 E-ISBN: 978 1 85573 644 3 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781855734487

Food science reviews Volume 1: Food Hygiene and Safety Edited by D Watson, formerly Food Standards Agency, UK 88 pages 234 x 173mm (7 x 9) hardback 1996 ISBN: 978 1 85573 274 2 E-ISBN: 978 0 85709 303 5 £40.00/US$70.00/€50.00 www.woodheadpublishing.com/9781855732742

Edited by G Mead, formerly Royal Veterinary College, UK

Principles and practices for the safe processing of foods

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 113

Edited by D A Shapton and N F Shapton, H J Heinz Company, 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.’

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 29

Euro Food and Drink 576 pages 234 x 156mm (6 x 9) hardback 2005 ISBN: 978 1 85573 954 3 E-ISBN: 978 1 84569 023 6 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781855739543

808 pages 234 x 156mm (6 x 9) hardback 2005 ISBN: 978 1 85573 955 0 E-ISBN: 978 1 84569 102 8 £195.00/US$330.00/€235.00 www.woodheadpublishing.com/9781855739550

472 pages 246 x 189mm (7 1/2 x 10) paperback 1993 ISBN: 978 1 85573 362 6 E-ISBN: 978 1 84569 288 9 £50.00/US$85.00/€60.00 www.woodheadpublishing.com/9781855733626

Available / will be available on Woodhead Publishing Online

Safety CONTAMINANTS AND ADDITIVES NEW Persistent organic pollutants and toxic metals in foods

NEW Chemical contaminants and residues in food

Edited by M Rose and A Fernandes, FERA, UK

Edited by D Schrenk, Technical University of Kaiserlautern, Germany

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 247

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 235

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.

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.

CONTENTS

Part 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.

CONTENTS

Part 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.

NEW Animal feed contamination Effects on livestock and food safety Edited by J Fink-Gremmels, Utrecht University, The Netherlands Woodhead Publishing Series in Food Science, Technology and Nutrition No. 215

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. CONTENTS

Part 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.

Edited by K Barnes, R Sinclair, Food Standards Agency, UK and D Watson, formerly Food Standards Agency, UK

Part 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.

Introduction 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.

336 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 028 1 E-ISBN: 978 1 84569 227 8 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845690281

480 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 029 8 E-ISBN: 978 1 84569 209 4 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845690298

704 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 1 84569 725 9 E-ISBN: 978 0 85709 361 5 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845697259

510 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 245 8 E-ISBN: 978 0 85709 891 7 Approx. £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9780857092458

Managing allergens in food Edited by C Mills, Institute of Food Research, UK, H Wichers, Agrotechnology and Food Innovations, The Netherlands and K HoffmannSommergruber, Medical University of Vienna, Austria

608 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 0 85709 058 4 E-ISBN: 978 0 85709 579 4 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9780857090584

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 133 CONTENTS

Chemical migration and food contact materials

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 136 ‘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 CONTENTS

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Safety Endocrine-disrupting chemicals in food

Acrylamide and other hazardous compounds in heat-treated foods

Detecting foreign bodies in food

Edited by I Shaw, University of Canterbury, New Zealand

Edited 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. 99

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 170 CONTENTS

Part 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 endocrinedisrupting 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 milk 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.

608 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 218 6 E-ISBN: 978 1 84569 574 3 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845692186

Coatings and inks for food contact materials

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 132 CONTENTS

Part 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.

536 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 011 3 E-ISBN: 978 1 84569 201 8 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845690113

Assessing food safety of polymer packaging

M J Forrest, Smithers Rapra, UK

J-M Vernaud, formerly University of St Etienne, France and I-D Rosca, Polytechnic University of Bucharest, Romania

CONTENTS

Coating 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 2007 ISBN: 978 1 84735 079 4 £85.00/US$145.00/€100.00 www.woodheadpublishing.com/9781847350794 *Not available for distribution in the USA.

Detecting allergens in food

A 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 2006 ISBN: 978 1 85957 527 7 £90.00/US$155.00/€110.00 www.woodheadpublishing.com/9781859575277 *Not available for distribution in the USA.

Pesticide, veterinary and other residues in food

Edited by S Koppelman, formerly TNO Nutrition and Food Research, The Netherlands and S Hefle, formerly Food Allergy Research and Resource Program, USA

Edited by D Watson, formerly Food Standards Agency, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 117

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

428 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 85573 728 0 E-ISBN: 978 1 84569 055 7 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781855737280

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 105

South African Food Review 704 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 1 85573 734 1 E-ISBN: 978 1 85573 910 9 £185.00/US$315.00/€220.00 www.woodheadpublishing.com/9781855737341

Edited 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.’

Food Australia 328 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 1 85573 729 7 E-ISBN: 978 1 85573 839 3 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855737297

Analytical methods for food additives R Wood, L Foster, A Damant and P Key, Food Standards Agency, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 95 ‘…warmly recommended to practitioners in industry, academics and authorities engaged in food control and analysis.’

Advances in Food Sciences 320 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 1 85573 722 8 E-ISBN: 978 1 85573 772 3 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781855737228

Food chemical safety Volume 1: Contaminants Edited by D Watson, formerly Food Standards Agency, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 57 ‘A comprehensive survey of the nature and occurrence of chemical contaminants. A most interesting technical publication.’

Food Technology in New Zealand 336 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 462 3 E-ISBN: 978 1 85573 632 0 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781855734623

Food chemical safety Volume 2: Additives Edited by D Watson, formerly Food Standards Agency, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 66 ‘…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.’

Food Technology in New Zealand 324 pages 234 x 156mm (6 x 9) hardback 2002 ISBN: 978 1 85573 563 7 E-ISBN: 978 1 85573 633 7 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781855735637

Available / will be available on Woodhead Publishing Online

Quality Food intolerance and the food industry

Pesticides

Edited by T Dean, The David Hide Asthma and Allergy Research Centre, UK

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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 47 ‘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 CONTENTS

Developments, impacts and controls

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 9

180 pages 234 x 156mm (6 x 9) hardback 1995 ISBN: 978 1 85573 811 9 E-ISBN: 978 1 84569 318 3 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855738119

Food contaminants

The 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.

Sources and surveillance

240 pages 234 x 156mm (6 x 9) hardback 2000 ISBN: 978 1 85573 497 5 E-ISBN: 978 1 85573 634 4 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855734975

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 6 CONTENTS

Disinfection by-products in drinking water Current issues Edited by M Fielding, Water Research Centre and M Farrimond, Severn Trent Water, UK CONTENTS

DBP formation and occurrence in treatment and distribution; Standards and regulations; Balancing chemical and microbiological risk; Control of DBPs.

228 pages 234 x 156mm (6 x 9) hardback 1999 ISBN: 978 1 85573 803 4 E-ISBN: 978 0 85709 032 4 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855738034

Managing risks of nitrates to humans and the environment Edited by W S Wilson, A S Ball, University of Essex and R H Hinton, University of Surrey, UK 348 pages 234 x 156mm (6 x 9) hardback 1999 ISBN: 978 1 85573 808 9 E-ISBN: 978 1 84569 320 6 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855738089

Pesticide chemistry and bioscience The food-environment challenge Edited by G T Brooks, University of Portsmouth and T Roberts, JSC International Ltd, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 8

438 pages 234 x 156mm (6 x 9) hardback 1999 ISBN: 978 1 85573 810 2 E-ISBN: 978 1 84569 841 6 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781855738102

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

Natural 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.

204 pages 234 x 156mm (6 x 9) hardback 1991 ISBN: 978 1 85573 784 6 E-ISBN: 978 1 84569 828 7 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855737846

Determination of veterinary residues in food N T Crosby, Laboratory of the Government Chemist, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 5

240 pages 234 x 156mm (6 x 9) hardback 1991 ISBN: 978 1 85573 341 1 E-ISBN: 978 1 84569 817 1 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855733411

Nitrates and nitrites in food and water Edited by M J Hill, Public Health Laboratory Service, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 7 ‘A well-produced and detailed survey, particularly in the chapters on food and health.’

Hydrobiologica 208 pages 234 x 156mm (6 x 9) hardback 1991 ISBN: 978 1 85573 282 7 E-ISBN: 978 1 85573 655 9 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855732827

FOOD PROPERTIES NEW Food microstructures Characterisation and modelling Edited by V J Morris, IFR and K Groves, Leatherhead Food Research, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 254

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. CONTENTS

Part 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.

510 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 525 1 E-ISBN: 978 0 85709 889 4 Approx. £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9780857095251

Understanding and controlling the microstructure of complex foods Edited by D J McClements, University of Massachusetts, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 149 ‘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

Toxic substances in crop plants Edited by J P Felix D’Mello, Scottish Agricultural College, C M Duffus and J H Duffus, Heriot-Watt University, UK

792 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 151 6 E-ISBN: 978 1 84569 367 1 £200.00/US$340.00/€240.00 www.woodheadpublishing.com/9781845691516

340 pages 234 x 156mm (6 x 9) hardback 1991 ISBN: 978 1 85573 814 0 E-ISBN: 978 1 84569 845 4 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855738140

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Quality Food and beverage stability and shelf life Edited by D Kilcast, Consultant and P Subramaniam, Leatherhead Food Research, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 210

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. CONTENTS

Part 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 shelflife 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.

864 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 701 3 E-ISBN: 978 0 85709 254 0 £190.00/US$325.00/€230.00 www.woodheadpublishing.com/9781845697013

Oxidation in foods and beverages and antioxidant applications

Chemical deterioration and physical instability of food and beverages

Volume 1: Understanding mechanisms of oxidation and antioxidant activity Edited 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. 199 CONTENTS

Part 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.

432 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 648 1 E-ISBN: 978 0 85709 044 7 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845696481

Oxidation in foods and beverages and antioxidant applications Volume 2: Management in different industry sectors Edited 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. 200 CONTENTS

Part 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.

552 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 983 3 E-ISBN: 978 0 85709 033 1 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845699833

Edited by L H Skibsted, J Risbo and M L Andersen, University of Copenhagen, Denmark Woodhead Publishing Series in Food Science, Technology and Nutrition No. 186 ‘This magnificent book has not left any stones unturned; it is a winner for all in the broad spectrum of the Food Industry.’

Food and Beverage Reporter CONTENTS

Part 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.

824 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 495 1 E-ISBN: 978 1 84569 926 0 £185.00/US$315.00/€220.00 www.woodheadpublishing.com/9781845694951

Modifying flavour in food Edited by A J Taylor and J Hort, University of Nottingham, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 146 CONTENTS

Modifying 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.

296 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 074 8 E-ISBN: 978 1 84569 336 7 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781845690748

Available / will be available on Woodhead Publishing Online

Quality Optimising sweet taste in foods Edited by W J Spillane, National University of Ireland, Ireland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 125 ‘…provides valuable and concise information.’ ‘…well written and carefully edited reference publication.’

Journal of Food and Nutrition Research

Flavour in food Edited by A Voilley, Université de Bourgogne and P Etievant, INRA, France Woodhead Publishing Series in Food Science, Technology and Nutrition No. 120 ‘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

CONTENTS

Part 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.

448 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 008 3 E-ISBN: 978 1 84569 164 6 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845690083

Food spoilage microorganisms Edited by C Blackburn, formerly Unilever Research Colworth, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 122 ‘…an indispensable guide both for the microbiologist and the non-specialist.’

Food and Drink Network UK CONTENTS

Part 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.

736 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 85573 966 6 E-ISBN: 978 1 84569 141 7 £190.00/US$325.00/€230.00 www.woodheadpublishing.com/9781855739666

CONTENTS

Part 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.

320 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 85573 960 4 E-ISBN: 978 1 84569 140 0 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855739604

Improving the fat content of foods Edited by C Williams, University of Reading and J Buttriss, British Nutrition Foundation, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 118 CONTENTS

Part 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 milk 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.

560 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 85573 965 9 E-ISBN: 978 1 84569 107 3 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855739659

Understanding and measuring the shelf-life of food Edited by R Steele, Food Science Australia, Australia Woodhead Publishing Series in Food Science, Technology and Nutrition No. 100 ‘…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 CONTENTS

Part 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.

448 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 1 85573 732 7 E-ISBN: 978 1 85573 902 4 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781855737327

Texture in food Volume 1: Semi-solid foods Edited by B M McKenna, University College Dublin, Ireland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 86 ‘…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 Polymers 448 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 673 3 E-ISBN: 978 1 85573 708 2 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781855736733

Texture in food Volume 2: Solid foods Edited by D Kilcast, Consultant, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 97 ‘…a very useful guide for anybody in the field of food science who is or would like to be involved in texture related studies.’

International Journal of Food Science and Technology 560 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 1 85573 724 2 E-ISBN: 978 1 85573 836 2 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855737242

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Quality Taints and off-flavours in foods

The Maillard reaction in foods and medicine

Food colloids

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 80

Edited by J O’Brien, University of Surrey, H E Nursten, M J Crabbe and J M Ames, University of Reading, UK

Edited by E Dickinson, University of Leeds, UK and B Bergenstahl, Institute for Surface Chemistry, Sweden

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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 18

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 15 CONTENTS

Edited by B Baigrie, Reading Scientific Services Limited, UK

Food Science and Technology 216 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 449 4 E-ISBN: 978 1 85573 697 9 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855734494

Colour in food Improving quality Edited by D MacDougall, formerly University of Reading, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 75 ‘…contains a wealth of valuable information for food technologists, ingredient manufacturers and researchers.’

Food Science and Technology

480 pages 234 x 156mm (6 x 9) hardback 1998 ISBN: 978 1 85573 791 4 E-ISBN: 978 1 84569 844 7 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781855737914

Maillard reactions in chemistry, food and health Edited 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. 17 CONTENTS

Chemistry; Maillard reactions in food; Maillard reaction and health.

392 pages 234 x 156mm (6 x 9) hardback 2002 ISBN: 978 1 85573 590 3 E-ISBN: 978 1 85573 667 2 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781855735903

458 pages 234 x 156mm (6 x 9) hardback 1998 ISBN: 978 1 85573 792 1 E-ISBN: 978 1 84569 839 3 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781855737921

The nutrition handbook for food processors

Flavour science

Edited by C J K Henry, Oxford Brookes University and C Chapman, Unilever Research Colworth, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 74 ‘...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 Foundation 504 pages 234 x 156mm (6 x 9) hardback 2002 ISBN: 978 1 85573 464 7 E-ISBN: 978 1 85573 665 8 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855734647

The stability and shelf-life of food Edited by D Kilcast, Consultant and P Subramaniam, Leatherhead Food Research, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 48

Edited by A J Taylor, University of Nottingham and D S Mottram, University of Reading, UK CONTENTS

Flavour 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.

476 pages 234 x 156mm (6 x 9) hardback 1997 ISBN: 978 1 85573 779 2 E-ISBN: 978 1 84569 823 2 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781855737792

Flavours and fragrances Edited by A D Swift, formerly Quest International, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 20 CONTENTS

Chemoreception and structure-activity relationship; Essential oils and flavour; Creating flavours.

242 pages 234 x 156mm (6 x 9) hardback 1997 ISBN: 978 1 85573 780 8 E-ISBN: 978 1 84569 824 9 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855737808

Food and Beverage Reporter 352 pages 234 x 156mm (6 x 9) hardback 2000 ISBN: 978 1 85573 500 2 E-ISBN: 978 1 85573 658 0 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781855735002

Colloidal properties and sensory perception; Association of emulsifiers; Aggregation phenomena; Interactions between and within interfaces; Control of gelation.

418 pages 234 x 156mm (6 x 9) hardback 1997 ISBN: 978 1 85573 783 9 E-ISBN: 978 1 84569 826 3 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781855737839

Food colloids and polymers Stability and mechanical properties Edited by E Dickinson, University of Leeds, UK and P Walstra, Wageningen University, The Netherlands 428 pages 234 x 156mm (6 x 9) hardback 1993 ISBN: 978 1 85573 782 2 E-ISBN: 978 1 84569 827 0 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781855737822

Food polymers, gels and colloids Edited by E Dickinson, University of Leeds, UK

Recent developments

‘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.’

Proteins, lipids and polysaccharides

588 pages 234 x 156mm (6 x 9) hardback 1991 ISBN: 978 1 85573 787 7 E-ISBN: 978 1 84569 833 1 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855737877

Food emulsions and foams Edited by E Dickinson, University of Leeds, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 16

290 pages 234 x 156mm (6 x 9) hardback 1987 ISBN: 978 1 85573 785 3 E-ISBN: 978 1 84569 830 0 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855737853

Food structure Creation and evaluation Edited by J R Mitchell and J M V Blanshard, University of Nottingham, UK 400 pages 234 x 156mm (6 x 9) hardback 1987 ISBN: 978 1 85573 396 1 E-ISBN: 978 1 84569 834 8 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781855733961

Plant polymeric carbohydrates Edited 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, Germany 296 pages 234 x 156mm (6 x 9) hardback 1987 ISBN: 978 1 85573 795 2 E-ISBN: 978 1 84569 843 0 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855737952

Available / will be available on Woodhead Publishing Online

Quality MEASUREMENT AND CONTROL NEW Instrumental assessment of food sensory quality A practical guide Edited by D Kilcast, Consultant, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 253

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. CONTENTS

Part 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.

570 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 439 1 E-ISBN: 978 0 85709 885 6 Approx. £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9780857094391

Innovations in food labelling Edited by J Albert, Food and Agriculture Organization of the United Nations (FAO), Italy Woodhead Publishing Series in Food Science, Technology and Nutrition No. 184 ‘A useful reference for food regulatory agencies, food law experts and professionals in the food industry.’

Journal of Food and Nutrition Research CONTENTS

Introduction 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 184 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 676 4 E-ISBN: 978 1 84569 759 4 £120.00/US$205.00/€145.00 www.woodheadpublishing.com/9781845696764

NEW Metabolomics in food and nutrition

NEW Robotics and automation in the food industry

Edited by B C Weimer and C M Slupsky, University of California, Davis, USA

Current and future technologies

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 251

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. CONTENTS

Part 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.

390 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 1 84569 512 5 E-ISBN: 978 0 85709 881 8 Approx. £140.00/US$240.00/€170.00 www.woodheadpublishing.com/9781845695125

NEW New analytical approaches for verifying the origin of food Edited by P Brereton, The Food and Environment Research Agency (FERA), UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 245

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.

Edited by D Caldwell, Italian Institute of Technology, Italy Woodhead Publishing Series in Food Science, Technology and Nutrition No. 236

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. CONTENTS

Part 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.

544 pages 234 x 156mm (6 x 9) hardback Q1 2013 ISBN: 978 1 84569 801 0 E-ISBN: 978 0 85709 576 3 Approx. £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845698010

CONTENTS

Part 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.

390 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 274 8 E-ISBN: 978 0 85709 759 0 Approx. £140.00/US$240.00/€170.00 www.woodheadpublishing.com/9780857092748

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Quality NEW Computer vision technology in the food and beverage industries Edited by D-W Sun, University College Dublin, Ireland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 238

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. CONTENTS

Part 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.

592 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 0 85709 036 2 E-ISBN: 978 0 85709 577 0 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9780857090362

Food chain integrity

Sensory analysis for food and beverage quality control

A holistic approach to food traceability, safety, quality and authenticity

A practical guide

Edited 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

Edited by D Kilcast, Consultant, Food and Beverage Sensory Quality, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 212

384 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 0 85709 068 3 E-ISBN: 978 0 85709 251 9 £135.00/US$230.00/€160.00 www.woodheadpublishing.com/9780857090683

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 191 ‘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 CONTENTS

Part 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.

400 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 476 0 E-ISBN: 978 1 84569 951 2 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781845694760

Improving traceability in food processing and distribution Edited by I Smith and A Furness, AIM Europe, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 119 ‘...gives food industry managers an expert look at the legal requirements on traceability and the strategies and tools available to fulfill them.’

foodproductiondaily.com CONTENTS

Part 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.

272 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 85573 959 8 E-ISBN: 978 1 84569 123 3 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855739598

Available / will be available on Woodhead Publishing Online

Quality Delivering performance in food supply chains

Food authenticity and traceability

EU food law

Edited by M Lees, Eurofins, France

Edited by C Mena, Cranfield University and G Stevens, GCS Consulting, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 94

Edited by K Goodburn, Chilled Food Association, UK

A practical guide

‘…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.’

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 185 ‘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 CONTENTS

Delivering 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.

576 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 471 5 E-ISBN: 978 1 84569 777 8 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845694715

Rapid and on-line instrumentation for food quality assurance Edited by I Tothill, Cranfield University, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 89 ‘…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 Digest 424 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 674 0 E-ISBN: 978 1 85573 710 5 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781855736740

Food Australia 400 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 526 2 E-ISBN: 978 1 85573 718 1 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855735262

Total quality assurance for the food industries Third edition W A Gould, formerly Ohio State University, USA and R W Gould 452 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 84569 600 9 E-ISBN: 978 1 84569 615 3 £130.00/US$220.00/€155.00 www.woodheadpublishing.com/9781845696009

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 60

256 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 557 6 E-ISBN: 978 1 85573 630 6 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855735576

Food process modelling Edited 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 Woodhead Publishing Series in Food Science, Technology and Nutrition No. 59 ‘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.’

Instrumentation and sensors for the food industry Second edition Edited by E Kress-Rogers, ALSTOM, Germany and C J B Brimelow, Nestlé Research Centre, China Woodhead Publishing Series in Food Science, Technology and Nutrition No. 65 ‘…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 2001 ISBN: 978 1 85573 560 6 E-ISBN: 978 1 85573 648 1 £210.00/US$355.00/€250.00 www.woodheadpublishing.com/9781855735606

Auditing in the food industry From safety and quality to environmental and other audits Edited by M Dillon, Consultant and C Griffith, University of Wales Institute, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 62 ‘This book will be helpful as a training tool.’

Food Science and Technology 232 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 450 0 E-ISBN: 978 1 85573 617 7 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855734500

Food Trade Review 512 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 565 1 E-ISBN: 978 1 85573 637 5 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855735651

Food labelling Edited by J R Blanchfield, Consultant, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 45 ‘The definitive guide to producing effective labelling.’

SOFHT Focus CONTENTS

Labelling 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.

320 pages 244 x 172mm (6 1/2 x 9 1/2) hardback 2000 ISBN: 978 1 85573 496 8 E-ISBN: 978 1 85573 636 8 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855734968

Advances in magnetic resonance in food science P S Belton, Institute of Food Science, B P Hills and G A Webb, University of Surrey, UK 304 pages 234 x 156mm (6 x 9) hardback 1999 ISBN: 978 1 85573 773 0 E-ISBN: 978 1 84569 813 3 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855737730

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Technology Biosensors for food analysis A O Scott, The Tetley Group Limited, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 26 CONTENTS Types of biosensors; Application of biosensors to food industry requirements; Development of biosensors.

200 pages 234 x 156mm (6 x 9) hardback 1998 ISBN: 978 1 85573 776 1 E-ISBN: 978 1 84569 815 7 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855737761

Handbook of indices of food quality and authenticity Edited by R S Singhal, P K Kulkarni and D V Reg, University of Bombay, India Woodhead Publishing Series in Food Science, Technology and Nutrition No. 28 ‘An invaluable reference guide to those working in the food industry.’

Food Trade Review CONTENTS

Food 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.

560 pages 234 x 156mm (6 x 9) hardback 1997 ISBN: 978 1 85573 299 5 E-ISBN: 978 1 85573 647 4 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855732995

Total quality management for the food industries W A Gould, formerly Ohio State University, USA 165 pages 234 x 156mm (6 x 9) hardback 1992 ISBN: 978 1 84569 601 6 E-ISBN: 978 1 84569 616 0 £100.00/US$170.00/€120.00 www.woodheadpublishing.com/9781845696016

Education and training in food science Edited by I D Morton and J Lenges 240 pages 234 x 173mm (7 x 9) hardback 1991 ISBN: 978 1 85573 273 5 E-ISBN: 978 1 84569 820 1 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855732735

Food policy trends in Europe Nutrition, technology, analysis and safety Edited by H Deelstra, M Fondu, W Ooghe and R Van Havere 248 pages 234 x 173mm (7 x 9) hardback 1991 ISBN: 978 1 85573 284 1 E-ISBN: 978 1 84569 832 4 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855732841

THERMAL PROCESSING TECHNOLOGIES

Extrusion problems solved

NEW Handbook of food powders

M N Riaz, Texas A&M University and G J Rokey, Wenger Manufacturing, Inc., USA

Food, pet food and feed

Processes and properties Edited by B Bhandari, N Bansal, University of Queensland, Australia, M Zhang, Jiangnan University, China and P Schuck, INRA, France Woodhead Publishing Series in Food Science, Technology and Nutrition No. 255

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. CONTENTS

Part 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.

810 pages 234 x 156mm (6 x 9) hardback Q3 2013 ISBN: 978 0 85709 513 8 E-ISBN: 978 0 85709 867 2 Approx. £190.00/US$325.00/€230.00 www.woodheadpublishing.com/9780857095138

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 226

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. CONTENTS

Introduction 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.

184 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 664 1 E-ISBN: 978 0 85709 520 6 £125.00/US$210.00/€150.00 www.woodheadpublishing.com/9781845696641

Practical dehydration Second edition M Greensmith, former Consultant with the Guinness Peat Group and APV, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 36 CONTENTS

Origins, 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 1998 ISBN: 978 1 85573 394 7 E-ISBN: 978 1 85573 656 6 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855733947

Extrusion cooking Technologies and applications Edited by R Guy, Campden and Chorleywood Food Research Association, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 61 ‘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.’

Food Science and Technology 216 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 559 0 E-ISBN: 978 1 85573 631 3 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855735590

Available / will be available on Woodhead Publishing Online

Technology Food processing technology

In-pack processed foods

Improving the thermal processing of foods

Principles and practice Third edition

Improving quality

Edited by P Richardson, Campden BRI, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 104

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 159 CONTENTS

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

P J Fellows, Consultant, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 174 ‘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 singlevolume 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. CONTENTS

Part 1 Basic principles: Properties of foods. Part 2 Ambienttemperature 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 2009 ISBN: 978 1 84569 216 2 E-ISBN: 978 1 84569 634 4 £50.00/US$85.00/€60.00 www.woodheadpublishing.com/9781845692162

Part 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 inpack processed fish products.

432 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 246 9 E-ISBN: 978 1 84569 469 2 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845692469

The microwave processing of foods

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

IChem Food and Drink Subject Group CONTENTS

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

520 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 1 85573 730 3 E-ISBN: 978 1 85573 907 9 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855737303

Frying Improving quality Edited by J B Rossell, formerly Leatherhead Food Research, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 56 ‘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 Technology 382 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 556 9 E-ISBN: 978 1 85573 642 9 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781855735569

Edited by H Schubert and M Regier, University of Karlsruhe, Germany

Thermal technologies in food processing

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 112

Edited by P Richardson, Campden BRI, UK

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

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

Microbiology Today 2006 CONTENTS

Part 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.

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 55 ‘…highly recommended for use by universities and by processors interested in the subject.’

Food Australia 312 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 558 3 E-ISBN: 978 1 85573 661 0 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855735583

Fundamentals of food processing and technology W A Gould, formerly Ohio State University, USA 128 pages 234 x 156mm (6 x 9) hardback 1997 ISBN: 978 1 84569 594 1 E-ISBN: 978 1 84569 609 2 £50.00/US$85.00/€60.00 www.woodheadpublishing.com/9781845695941

360 pages 234 x 156mm (6 x 9) hardback 2005 ISBN: 978 1 85573 964 2 E-ISBN: 978 1 84569 021 2 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855739642

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Technology A complete course in canning and related processes 3 Volume set Thirteenth edition D L Downing, Cornell University, USA This thirteenth edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

Volume 1: Fundamental information on canning Thirteenth edition Edited by D L Downing 560 pages 234 x 156mm (6 x 9) hardback 1996 ISBN: 978 1 84569 604 7 E-ISBN: 978 1 84569 619 1 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845696047

Volume 2: Microbiology, packaging, HACCP and ingredients Thirteenth edition Edited by D L Downing 512 pages 234 x 156mm (6 x 9) hardback 1996 ISBN: 978 1 84569 605 4 E-ISBN: 978 1 84569 620 7 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845696054

Volume 3: Processing procedures for canned food products Thirteenth edition Edited by D L Downing 624 pages 234 x 156mm (6 x 9) hardback 1996 ISBN: 978 1 84569 606 1 E-ISBN: 978 1 84569 621 4 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845696061 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 1996 ISBN: 978 1 84569 603 0 E-ISBN: 978 1 84569 618 4 £375.00/US$635.00/€450.00 www.woodheadpublishing.com/9781845696030

Unit operations for the food industries W A Gould, formerly University of Ohio, USA 182 pages 234 x 156mm (6 x 9) hardback 1995 ISBN: 978 1 84569 602 3 E-ISBN: 978 1 84569 617 7 £100.00/US$170.00/€120.00 www.woodheadpublishing.com/9781845696023

Food dehydration A dictionary and guide J G Brennan, University of Reading, UK 196 pages 246 x 189mm (7 1/2 x 10) hardback 1994 ISBN: 978 1 85573 360 2 E-ISBN: 978 1 84569 829 4 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855733602

NON-THERMAL PROCESSING TECHNOLOGIES NEW Microbial decontamination in the food industry

NEW Nanotechnology in the food, beverage and nutraceutical industries Edited by Q Huang, Rutgers University, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 218

Novel methods and applications Edited by A Demirci, Pennsylvania State University, USA and M O Ngadi, McGill University, Canada Woodhead Publishing Series in Food Science, Technology and Nutrition No. 234

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 nonthermal 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. CONTENTS

Part 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.

‘...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.’

Croatian Journal of Food Science and Technology 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. CONTENTS

Part 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 microengineered membranes: Principles and applications in the food and beverage industries.

480 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 1 84569 739 6 E-ISBN: 978 0 85709 565 7 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845697396

840 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 0 85709 085 0 E-ISBN: 978 0 85709 575 6 £190.00/US$325.00/€230.00 www.woodheadpublishing.com/9780857090850

Available / will be available on Woodhead Publishing Online

Technology NEW Robotics and automation in the food industry Current and future technologies Edited by D Caldwell, Italian Institute of Technology, Italy Woodhead Publishing Series in Food Science, Technology and Nutrition No. 236

Part 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.

544 pages 234 x 156mm (6 x 9) hardback Q1 2013 ISBN: 978 1 84569 801 0 E-ISBN: 978 0 85709 576 3 Approx. £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845698010

NEW Encapsulation technologies and delivery systems for food ingredients and nutraceuticals

NEW Advances in meat, poultry and seafood packaging

Edited by N Garti, The Hebrew University of Jerusalem, Israel and D J McClements, University of Massachusetts, Amherst, USA

Edited by J P Kerry, University College Cork, Ireland

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 239

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 220

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. CONTENTS

Part 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.

570 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 0 85709 124 6 E-ISBN: 978 0 85709 590 9 Approx. £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9780857091246

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. Environmentallycompatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation. CONTENTS

Part 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-toeat 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.

720 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 1 84569 751 8 E-ISBN: 978 0 85709 571 8 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845697518

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Technology Case studies in novel food processing technologies Innovations in processing, packaging, and predictive modelling Edited 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 Woodhead Publishing Series in Food Science, Technology and Nutrition No. 197 ‘... a very good reference book for new food technology.’

Food Science and Technology CONTENTS

Introduction 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.

560 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 551 4 E-ISBN: 978 0 85709 071 3 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845695514

Separation, extraction and concentration processes in the food, beverage and nutraceutical industries

Food preservation by pulsed electric fields From research to application Edited 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 Woodhead Publishing Series in Food Science, Technology and Nutrition No. 151

Edited by S Rizvi, Cornell University, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 202 CONTENTS

384 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 058 8 E-ISBN: 978 1 84569 383 1 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845690588

698 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 645 0 E-ISBN: 978 0 85709 075 1 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781845696450

336 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 132 5 E-ISBN: 978 1 84569 371 8 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781845691325

Delivery and controlled release of bioactives in foods and nutraceuticals

Food preservation techniques

Edited by N Garti, The Hebrew University of Jerusalem, Israel Woodhead Publishing Series in Food Science, Technology and Nutrition No. 154 CONTENTS

Published in association with Science Press 280 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 746 4 E-ISBN: 978 1 84569 747 1 £120.00/US$205.00/€145.00 www.woodheadpublishing.com/9781845697464

496 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 145 5 E-ISBN: 978 1 84569 421 0 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845691455

T-C Hua, B-L Liu, Shanghai University of Science and Technology, China and H Zhang Woodhead Publishing Series in Food Science, Technology and Nutrition No. 198 ‘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.’

Food Science and Technology CONTENTS

Introduction; 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.

Trends in Food Science and Technology

Part 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.

Part 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.

Freeze-drying of pharmaceutical and food products

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

Novel enzyme technology for food applications Edited by R Rastall, University of Reading, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 150 ‘...a remarkable collection of essays by specialists in enzyme research.’

Brewers Guardian

Edited by P Zeuthen, Consultant and L Bøgh-Sørensen, Danish Veterinary and Food Administration, Denmark Woodhead Publishing Series in Food Science, Technology and Nutrition No. 93 ‘Probably the best book on preservation I have ever worked through.’ ‘Everything you have ever wanted to know about preservation is here.’

Food and Beverage Reporter 400 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 530 9 E-ISBN: 978 1 85573 714 3 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855735309

Minimal processing technologies in the food industries Edited by T Ohlsson, formerly SIK and N Bengtsson, Consultant, Sweden Woodhead Publishing Series in Food Science, Technology and Nutrition No. 72 ‘…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 304 pages 234 x 156mm (6 x 9) hardback 2002 ISBN: 978 1 85573 547 7 E-ISBN: 978 1 85573 679 5 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855735477

Available / will be available on Woodhead Publishing Online

Technology High pressure food science, bioscience and chemistry N S Isaacs, University of Reading, UK 514 pages 234 x 156mm (6 x 9) hardback 1998 ISBN: 978 1 85573 823 2 E-ISBN: 978 1 84569 837 9 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781855738232

PACKAGING NEW Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) Edited by N Farmer, Consultant, UK

Food irradiation A reference guide V M Wilkinson, formerly Leatherhead Food Research and G Gould, formerly Unilever Research, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 24 ‘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 1996 ISBN: 978 1 85573 359 6 E-ISBN: 978 1 85573 635 1 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855733596

Separation processes in the food and biotechnology industries Principles and applications Edited by A S Grandison and M J Lewis, University of Reading, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 27

304 pages 234 x 173mm (7 x 9) hardback 1996 ISBN: 978 1 85573 287 2 E-ISBN: 978 1 85573 657 3 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855732872

Encapsulation and controlled release

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 244

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. CONTENTS

Present 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.

300 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 503 9 E-ISBN: 978 0 85709 897 9 Approx. £140.00/US$240.00/€170.00 www.woodheadpublishing.com/9780857095039

Novel food packaging techniques Edited by R Ahvenainen, formerly VTT Biotechnology, Finland

D R Karsa, Akcros Chemicals and R A Stephenson, Chemical Consultant, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 83

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 19

‘…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.’

178 pages 234 x 156mm (6 x 9) hardback 1993 ISBN: 978 1 85573 820 1 E-ISBN: 978 1 84569 821 8 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855738201

Physical properties of foods and food processing systems M J Lewis, University of Reading, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 23 ‘An excellent choice as a textbook.’

Food Technology 480 pages 234 x 173mm (7 x 9) paperback 1990 ISBN: 978 1 85573 272 8 E-ISBN: 978 1 84569 842 3 £50.00/US$85.00/€60.00 www.woodheadpublishing.com/9781855732728

Food Science and Technology ‘This is an excellent book. …recommended as a must for any packaging technologist.’ ‘…excellent introduction that provides a very useful section on sources of further information and advice as well as an extensive reference section.’

Food Technology in New Zealand 400 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 675 7 E-ISBN: 978 1 85573 702 0 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855736757

NEW Emerging food packaging technologies Principles and practice Edited by K L Yam, Rutgers University, USA and D S Lee, Kyungnam University, South Korea Woodhead Publishing Series in Food Science, Technology and Nutrition No. 230

Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability. Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobial and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, lightprotective 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, environmentallycompatible packaging. CONTENTS

Emerging 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.

512 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 1 84569 809 6 E-ISBN: 978 0 85709 566 4 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845698096

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Technology NEW Packaging technology

Biaxial stretching of film

Fundamentals, materials and processes

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.

Edited 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. CONTENTS

Part 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 600 pages 244 x 172mm (6 1/2 x 9 1/2) hardback 2012 ISBN: 978 1 84569 665 8 E-ISBN: 978 0 85709 570 1 Approx. £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781845696658

Principles and applications Edited by M T DeMeuse, Consultant, USA

CONTENTS

Part 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 films; 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.

288 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 675 7 E-ISBN: 978 0 85709 295 3 £135.00/US$230.00/€160.00 www.woodheadpublishing.com/9781845696757

In-pack processed foods Improving quality Edited by P Richardson, Campden BRI, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 159 CONTENTS

432 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 246 9 E-ISBN: 978 1 84569 469 2 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845692469

Multifunctional and nanoreinforced polymers for food packaging Edited 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. CONTENTS

Multifunctional 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.

736 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 738 9 E-ISBN: 978 0 85709 278 6 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781845697389

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

Part 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.

408 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 420 3 E-ISBN: 978 1 84569 657 3 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845694203

Available / will be available on Woodhead Publishing Online

Functional foods and nutrition FUNCTIONAL FOODS AND NUTRITION

Environmentally compatible food packaging Edited by E Chiellini, University of Pisa, Italy Woodhead Publishing Series in Food Science, Technology and Nutrition No. 161 ‘...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 CONTENTS

Part 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 fibrebased 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 environmentallycompatible packaging in the EU.

592 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 194 3 E-ISBN: 978 1 84569 478 4 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845691943

Chemical migration and food contact materials

NEW Functional ingredients from algae for foods and nutraceuticals Edited by H Dominguez, University of Vigo, Spain Woodhead Publishing Series in Food Science, Technology and Nutrition No. 256

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. CONTENTS

Part 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.

NEW Satiation, satiety and the control of food intake Theory and practice Edited by J Blundell, Leeds University, UK and F Bellisle, Laval University, Canada Woodhead Publishing Series in Food Science, Technology and Nutrition No. 257

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. CONTENTS

Part 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.

810 pages 234 x 156mm (6 x 9) hardback Q3 2013 ISBN: 978 0 85709 543 5 E-ISBN: 978 0 85709 871 9 Approx. £190.00/US$325.00/€230.00 www.woodheadpublishing.com/9780857095435

750 pages 234 x 156mm (6 x 9) hardback Q3 2013 ISBN: 978 0 85709 512 1 E-ISBN: 978 0 85709 868 9 Approx. £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9780857095121

Edited by K Barnes, R Sinclair, Food Standards Agency, UK and D Watson, formerly Food Standards Agency, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 136 ‘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 480 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 029 8 E-ISBN: 978 1 84569 209 4 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845690298

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Functional foods and nutrition NEW Diet, immunity and inflammation Edited by P C Calder, University of Southampton and P Yaqoob, University of Reading, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 232

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. CONTENTS

Part 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.

900 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 037 9 E-ISBN: 978 0 85709 574 9 Approx. £200.00/US$340.00/€240.00 www.woodheadpublishing.com/9780857090379

NEW Metabolomics in food and nutrition

NEW Food enrichment with omega-3 fatty acids

Edited by B C Weimer and C M Slupsky, University of California, Davis, USA

Edited by C Jacobsen, N S Nielsen, A Frisenfeldt Horn and A-D Moltke Sørensen, Technical University of Denmark, Denmark

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 251

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 metabolomicsbased 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. CONTENTS

390 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 1 84569 512 5 E-ISBN: 978 0 85709 881 8 Approx. £140.00/US$240.00/€170.00 www.woodheadpublishing.com/9781845695125

Public health nutrition in developing countries (Two volume set)

Food diet and obesity Edited by D Mela, Unilever Health Institute, The Netherlands Woodhead Publishing Series in Food Science, Technology and Nutrition No. 115 ‘Worth an Academy Award.’

Food and Beverage Reporter ‘…this is a timely book that brings together much wideranging information to provide a useful, comprehensive and scholarly overview of a most important topic.’

British Journal of Nutrition 544 pages 234 x 156mm (6 x 9) hardback 2005 ISBN: 978 1 85573 958 1 E-ISBN: 978 1 84569 054 0 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855739581

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. CONTENTS

Section 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.

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 252

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. CONTENTS

Part 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.

510 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 428 5 E-ISBN: 978 0 85709 886 3 Approx. £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9780857094285

Phytochemical functional foods Edited by I T Johnson, Institute of Food Research, UK and G Williamson, Nestlé Research Centre, Switzerland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 82 ‘...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.’

Food Science and Technology 400 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 672 6 E-ISBN: 978 1 85573 698 6 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855736726

A Woodhead Publishing India title (2 volume set) 1324 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 0 85709 004 1 E-ISBN: 978 0 85709 390 5 £195.00/US$330.00/€235.00 www.woodheadpublishing.com/9780857090041

Available / will be available on Woodhead Publishing Online

Functional foods and nutrition NEW Fibre-rich and wholegrain foods Improving quality Edited by J Delcour, KU Leuven, Belgium and K Poutanen, VTT, Finland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 237

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. CONTENTS

Part 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.

630 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 038 6 E-ISBN: 978 0 85709 578 7 Approx. £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9780857090386

Technology of functional cereal products Edited by B R Hamaker, Purdue University, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 152 CONTENTS

Part 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.

568 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 177 6 E-ISBN: 978 1 84569 388 6 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845691776

NEW Encapsulation technologies and delivery systems for food ingredients and nutraceuticals Edited by N Garti, The Hebrew University of Jerusalem, Israel and D J McClements, University of Massachusetts, Amherst, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 239

570 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 0 85709 124 6 E-ISBN: 978 0 85709 590 9 Approx. £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9780857091246

Lifetime nutritional influences on cognition, behaviour and psychiatric illness Edited by D Benton, Swansea University, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 223

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. CONTENTS

Part 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 antisocial 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.

592 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 752 5 E-ISBN: 978 0 85709 292 2 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845697525

Functional foods Principles and technology M Guo, University of Vermont, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 169 CONTENTS

Antioxidants 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.

368 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 592 7 E-ISBN: 978 1 84569 607 8 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781845695927

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Functional foods and nutrition Functional foods Concept to product Second edition Edited by M Saarela, VTT, Finland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 205

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 healthpromoting 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. CONTENTS

Part 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); Antitumour 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.

672 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 690 0 E-ISBN: 978 0 85709 255 7 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845696900

Functional foods, cardiovascular disease and diabetes Edited by A Arnoldi, University of Milan, Italy Woodhead Publishing Series in Food Science, Technology and Nutrition No. 107 ‘…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 Sciences 504 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 1 85573 735 8 E-ISBN: 978 1 85573 949 9 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855737358

Reducing saturated fats in foods

Developing children’s food products

Edited by G Talbot, The Fat Consultant, UK

Edited by D Kilcast, Consultant and F Angus, formerly Leatherhead Food Research, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 221

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 204

‘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.’

Food Science and Technology 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 foods considers 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. CONTENTS

Part 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.

416 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 740 2 E-ISBN: 978 0 85709 247 2 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781845697402

Reducing salt in foods Practical strategies Edited by D Kilcast, Consultant and F Angus, Leatherhead Food Research, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 138 ‘…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 Research 384 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 018 2 E-ISBN: 978 1 84569 304 6 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845690182

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. CONTENTS

Part 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.

264 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 431 9 E-ISBN: 978 0 85709 113 0 £125.00/US$210.00/€150.00 www.woodheadpublishing.com/9781845694319

Food fortification and supplementation Technological, safety and regulatory aspects Edited by P Berry Ottaway, Berry Ottaway and Associates Ltd, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 156 CONTENTS

Principles 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.

296 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 144 8 E-ISBN: 978 1 84569 426 5 £135.00/US$230.00/€160.00 www.woodheadpublishing.com/9781845691448

Available / will be available on Woodhead Publishing Online

Functional foods and nutrition Food constituents and oral health Current status and future prospects Edited by M Wilson, University College London, UK

Designing functional foods

Food for the ageing population

Measuring and controlling food structure breakdown and nutrient absorption

Edited by M M Raats, University of Surrey, UK, C P G M De Groot and W A Van Staveren, Wageningen University, The Netherlands

Edited by D J McClements and E Decker, University of Massachusetts, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 177

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 172

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

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

CONTENTS

Community Dental Health Journal CONTENTS

Part 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.

568 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 418 0 E-ISBN: 978 1 84569 629 0 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845694180

Functional and speciality beverage technology Edited by P Paquin, Institute of Nutraceuticals and Functional foods, Université Laval, Canada Woodhead Publishing Series in Food Science, Technology and Nutrition No. 168 CONTENTS

Part 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 Dairybased 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 dairybased 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.

512 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 342 8 E-ISBN: 978 1 84569 556 9 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845693428

Food Science and Technology Part 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.

744 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 432 6 E-ISBN: 978 1 84569 660 3 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845694326

Benders’ dictionary of nutrition and food technology

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 165 CONTENTS

Part 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.

652 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 193 6 E-ISBN: 978 1 84569 548 4 £190.00/US$325.00/€230.00 www.woodheadpublishing.com/9781845691936

Delivery and controlled release of bioactives in foods and nutraceuticals Edited by N Garti, The Hebrew University of Jerusalem, Israel Woodhead Publishing Series in Food Science, Technology and Nutrition No. 154 CONTENTS

A 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.

552 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 2006 ISBN: 978 1 84569 051 9 E-ISBN: 978 1 84569 165 3 £85.00/US$145.00/€100.00 www.woodheadpublishing.com/9781845690519

496 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 145 5 E-ISBN: 978 1 84569 421 0 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845691455

Eighth edition D A Bender, University College London, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 124 ‘The book is certainly comprehensive and covers all aspects of food and nutrition sciences.’

BNF Nutrition Bulletin (Review of the Seventh edition) CONTENTS

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Functional foods and nutrition Improving the health-promoting properties of fruit and vegetable products Edited by F A TomásBarberán and M I Gil, CEBAS (CSIC), Spain Woodhead Publishing Series in Food Science, Technology and Nutrition No. 157 CONTENTS

Part 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 healthpromoting 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.

584 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 184 4 E-ISBN: 978 1 84569 428 9 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845691844

Novel food ingredients for weight control Edited by C J K Henry, Oxford Brookes University, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 143 CONTENTS

Part 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.

376 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 030 4 E-ISBN: 978 1 84569 311 4 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845690304

Improving the fat content of foods

Functional foods, ageing and degenerative disease

Edited by C Williams, University of Reading and J Buttriss, British Nutrition Foundation, UK

Edited by C Remacle and B Reusens, Université Catholique de Louvain, Belgium

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 118

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 102

560 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 85573 965 9 E-ISBN: 978 1 84569 107 3 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855739659

‘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.’

Functional dairy products Volume 1 Edited by T Mattila-Sandholm, Valio Ltd and M Saarela, VTT, Finland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 79 ‘...a standard work for food manufacturers developing new dairy products and those researching functional foods.’

New Nutrition Business 416 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 584 2 E-ISBN: 978 1 85573 691 7 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781855735842

Functional dairy products Volume 2

Scandinavian Journal of Nutrition 792 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 1 85573 725 9 E-ISBN: 978 1 85573 901 7 £195.00/US$330.00/€235.00 www.woodheadpublishing.com/9781855737259

Performance functional foods Edited by D Watson, formerly Food Standards Agency, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 78 ‘This superb book has been compiled by 15 experts. Need I say more?’

Food and Beverage Reporter 216 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 671 9 E-ISBN: 978 1 85573 690 0 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855736719

Edited by M Saarela, VTT, Finland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 145 CONTENTS

Part 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.

560 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 153 0 E-ISBN: 978 1 84569 310 7 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845691530

Antioxidants in food Practical applications Edited 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 400 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 463 0 E-ISBN: 978 1 85573 616 0 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855734630

Dietary anticarcinogens and antimutagens Chemical and biological aspects I T Johnson and G R Fenwick, Institute of Food Research, UK 438 pages 234 x 156mm (6 x 9) hardback 2000 ISBN: 978 1 85573 777 8 E-ISBN: 978 1 84569 818 8 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855737778

Lipids in health and nutrition J H P Tyman, Brunel University, UK 156 pages 234 x 156mm (6 x 9) hardback 1999 ISBN: 978 1 85573 790 7 E-ISBN: 978 1 84569 838 6 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855737907

Available / will be available on Woodhead Publishing Online

Functional foods and nutrition series Natural antioxidants and anticarcinogens in nutrition, health and disease J T Kumpulainen, Agricultural Research Centre of Finland and J T Salonen, University of Kupio, Finland 466 pages 234 x 156mm (6 x 9) hardback 1999 ISBN: 978 1 85573 793 8 E-ISBN: 978 1 84569 840 9 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855737938

Natural antioxidants and food quality in atherosclerosis and cancer prevention J T Kumpulainen, Agricultural Research Centre of Finland and J T Salonen, University of Kupio, Finland 450 pages 234 x 156mm (6 x 9) hardback 1996 ISBN: 978 1 85573 794 5 E-ISBN: 978 0 85709 305 9 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781855737945

Food and cancer prevention Chemical and biological aspects K W Waldron, I T Johnson and G R Fenwick, Institute of Food Research, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 14

462 pages 234 x 156mm (6 x 9) hardback 1993 ISBN: 978 1 85573 781 5 E-ISBN: 978 1 84569 825 6 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781855737815

Dietary fibre Chemical and biological aspects D A T Southgate, K W Waldron, I T Johnson and G R Fenwick, Institute of Food Research, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 10

386 pages 234 x 156mm (6 x 9) hardback 1990 ISBN: 978 1 85573 778 5 E-ISBN: 978 1 84569 819 5 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781855737785

Vitamins and minerals in health and nutrition M Tolonen, University of Helsinki, Finland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 11

240 pages 234 x 156mm (6 x 9) paperback 1990 ISBN: 978 1 85573 277 3 E-ISBN: 978 1 84569 846 1 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855732773

WORLD REVIEW OF NUTRITION AND DIETETICS SERIES Healthy agriculture, healthy nutrition, healthy people Edited 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. CONTENTS

Action 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 2011 ISBN: 978 3 8055 9779 1 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805597791 *Not available for distribution in the USA.

Personalized nutrition Translating nutrigenetic/nutrigenomic research into dietary guidelines Edited by A P Simopoulos and J A Milner World Review of Nutrition and Dietetics Series No. 101 CONTENTS

Opportunities 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.

180 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 3 8055 9427 1 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805594271 *Not available for distribution in the USA.

A balanced omega-6/omega-3 fatty acid ratio, cholesterol and coronary heart disease Edited by A P Simopoulos and F De Meester World Review of Nutrition and Dietetics Series No. 100 CONTENTS

Evolutionary 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.

126 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 3 8055 9224 6 £115.00/US$195.00/€140.00 www.woodheadpublishing.com/9783805592246 *Not available for distribution in the USA.

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Functional foods and nutrition series Omega-3 fatty acids, the brain and retina

NESTLE NUTRITION WORKSHOP SERIES: PEDIATRIC PROGRAM

Edited by A P Simopoulos and N G Bazan World Review of Nutrition and Dietetics Series No. 99 CONTENTS

Omega–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.

164 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 3 8055 9019 8 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9783805590198 *Not available for distribution in the USA.

Nutrition and fitness Cultural, genetic and metabolic aspects Edited by A P Simopoulos World Review of Nutrition and Dietetics Series No. 98 260 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 3 8055 8530 9 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805585309 *Not available for distribution in the USA.

More on mediterranean diets Edited by A P Simopoulos and F Visioli World Review of Nutrition and Dietetics Series No. 97 236 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 3 8055 8219 3 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805582193 *Not available for distribution in the USA.

Prevention of coronary heart disease Edited by H Okuyama

Impact on short- and long-term health Edited 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. CONTENTS

Part 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 longterm 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 2011 ISBN: 978 3 8055 9745 6 Approx. £40.00/US$70.00/€50.00 www.woodheadpublishing.com/9783805597456 *Not available for distribution in the USA.

168 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 3 8055 8179 0 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805581790 *Not available for distribution in the USA.

Edited by R J Maughan and L M Burke Nestlé Nutrition Workshop Series: Pediatric program Series No. 69

Early nutrition

World Review of Nutrition and Dietetics Series No. 96

Sports nutrition

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. CONTENTS

Part 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.

168 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 3 8055 9697 8 £40.00/US$70.00/€50.00 www.woodheadpublishing.com/9783805596978 *Not available for distribution in the USA.

Milk and milk products in human nutrition Edited by R A Clemens, O Hernell and K F Michaelsen Nestlé Nutrition Workshop Series: Pediatric program Series No. 67

Milk and milk products in human nutrition focuses 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. CONTENTS

Milk 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 milk 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.

220 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 3 8055 9586 5 £40.00/US$70.00/€50.00 www.woodheadpublishing.com/9783805595865 *Not available for distribution in the USA.

Available / will be available on Woodhead Publishing Online

Functional foods and nutrition series Drivers of innovation in pediatric nutrition

Microbial host-interaction

Edited by B Koletzko, S Koletzko and F Ruemmele

Edited by P Brandtzaeg, E Isolauri and S L Prescott

Nestlé Nutrition Workshop Series: Pediatric program Series No. 66

Nestlé Nutrition Workshop Series: Pediatric program Series No. 64 CONTENTS

This book addresses and tries to identify forces that potentially drive innovation in pediatric nutrition, an endeavor which surpasses research, clinical and academic thinking. CONTENTS

Innovations 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.

228 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 3 8055 9454 7 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805594547 *Not available for distribution in the USA.

Importance of growth for health and development Edited by A Lucas, M Makrides and E E Ziegler Nestlé Nutrition Workshop Series: Pediatric program Series No. 65 CONTENTS

Growth 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.

252 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 3 8055 9304 5 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805593045 *Not available for distribution in the USA.

Tolerance versus allergy

A 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.

272 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 3 8055 9167 6 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805591676 *Not available for distribution in the USA.

Emerging societies - coexistence of childhood malnutrition and obesity Edited by S C Kalhan, A M Prentice and C S Yajnik Nestlé Nutrition Workshop Series: Pediatric program Series No. 63 CONTENTS

Global 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.

274 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 3 8055 9009 9 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805590099 *Not available for distribution in the USA.

Personalized nutrition for the diverse needs of infants and children Edited by D M Bier, J B German and B Lönnerdal Nestlé Nutrition Workshop Series: Pediatric program Series No. 62 CONTENTS

Developmental 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?

262 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 3 8055 8553 8 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805585538 *Not available for distribution in the USA.

The window of opportunity Pre-pregnancy to 24 months of age Edited by D J P Barker, R L Bergmann and P L Ogra Nestlé Nutrition Workshop Series: Pediatric program Series No. 61 266 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 3 8055 8387 9 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805583879 *Not available for distribution in the USA.

Issues in complementary feeding Edited by C Agostoni and O Brunser Nestlé Nutrition Workshop Series: Pediatric program Series No. 60 264 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 3 8055 8283 4 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805582834 *Not available for distribution in the USA.

Nutrition support for infants and children at risk Edited by R J Cooke, Y Vandenplas and U Eahn Nestlé Nutrition Workshop Series: Pediatric program Series No. 59 236 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 3 8055 8194 3 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805581943 *Not available for distribution in the USA.

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Food consumers and product development FORUM OF NUTRITION SERIES Frontiers in eating and weight regulation Edited by L W Schwerzenbach and G N Schwerzenbach Forum of Nutrition Series No. 63 CONTENTS

Introduction: 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.

208 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 3 8055 9300 7 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9783805593007 *Not available for distribution in the USA.

FOOD CONSUMERS AND PRODUCT DEVELOPMENT NEW Open innovation in the food and beverage industry Edited by M Garcia Martinez, Kent Business School, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 243

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. CONTENTS

European nutrition and health report 2009 Edited by I Elmadfa Forum of Nutrition Series No. 62

412 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 3 8055 9296 3 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9783805592963 *Not available for distribution in the USA.

Food factors for health promotion Edited by T Yoshikawa Forum of Nutrition Series No. 61

224 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 3 8055 9097 6 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9783805590976 *Not available for distribution in the USA.

Part 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.

570 pages 234 x 156mm (6 x 9) hardback Q1 2013 ISBN: 978 0 85709 595 4 E-ISBN: 978 0 85709 724 8 Approx. £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9780857095954

Nutrigenomics - opportunities in Asia

Food product development

1st ILSI International conference on nutrigenomics, Singapore, December 2005

M Earle, R Earle, Massey University and A Anderson, New Zealand Dairy Research Institute, New Zealand

Edited by E S Tai and P J Gillies Forum of Nutrition Series No. 60

248 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 3 8055 8216 2 £185.00/US$315.00/€220.00 www.woodheadpublishing.com/9783805582162 *Not available for distribution in the USA.

Maximising success

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 64 ‘It is itself, a blueprint of the way product development works.

Food New Zealand 392 pages 234 x 156mm (6 x 9) paperback 2001 ISBN: 978 1 84569 722 8 E-ISBN: 978 1 85573 639 9 £50.00/US$85.00/€60.00 www.woodheadpublishing.com/9781845697228

Developing children’s food products Edited by D Kilcast, Consultant and F Angus, formerly Leatherhead Food Research, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 204

264 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 431 9 E-ISBN: 978 0 85709 113 0 £125.00/US$210.00/€150.00 www.woodheadpublishing.com/9781845694319

Understanding consumers of food products Edited by L Frewer and H Van Trijp, Wageningen University, The Netherlands Woodhead Publishing Series in Food Science, Technology and Nutrition No. 137 CONTENTS

Part 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.

696 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 009 0 E-ISBN: 978 1 84569 250 6 £185.00/US$315.00/€220.00 www.woodheadpublishing.com/9781845690090

Available / will be available on Woodhead Publishing Online

Food consumers and product development Alcoholic beverages Sensory evaluation and consumer research Edited by J Piggott, formerly University of Strathclyde, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 225 ‘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. CONTENTS

Part 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 shelflife 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.

520 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 0 85709 051 5 E-ISBN: 978 0 85709 517 6 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9780857090515

Research and development guidelines for the food industries W A Gould, formerly Ohio State University, USA 172 pages 234 x 156mm (6 x 9) hardback 1991 ISBN: 978 1 84569 598 9 E-ISBN: 978 1 84569 613 9 £50.00/US$85.00/€60.00 www.woodheadpublishing.com/9781845695989

Consumer-driven innovation in food and personal care products

Meals in science and practice Interdisciplinary research and business applications

Edited 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

Edited 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. 195

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 171 CONTENTS

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

Food and Beverage Reporter CONTENTS

Part 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.

704 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 567 5 E-ISBN: 978 1 84569 997 0 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845695675

Wennström’s Four factors of success A simple tool to innovate healthy brands P Wennström, Healthy Marketing Team and International Consultant, UK CONTENTS

Introduction. 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 2009 ISBN: 978 1 84569 718 1 £40.50/US$70.00/€50.00 www.woodheadpublishing.com/9781845697181 *Not available for distribution in the USA.

Part 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.

704 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 403 6 E-ISBN: 978 1 84569 571 2 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845694036

Journal of Food and Nutrition Research ‘…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 CONTENTS

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Environmental technology and management Food for the ageing population Edited 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. 165 ‘Wherever nutrition is researched, taught and studied, this book should be in the library.’

The Journal of Ageing and Society CONTENTS

652 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 193 6 E-ISBN: 978 1 84569 548 4 £190.00/US$325.00/€230.00 www.woodheadpublishing.com/9781845691936

Consumer-led food product development Edited by H MacFie, Consultant in Sensory and Consumer Science, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 144 ‘...an excellent publication’

Ralph Early, Harper Adams University

ENVIRONMENTAL TECHNOLOGY AND MANAGEMENT

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

Environmental assessment and management in the food industry Life cycle assessment and related approaches

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 153 ‘This publication is unique because both technical and marketing people, regardless of their role in a food business, can gain valuable knowledge on NPD in one volume. For any person with any involvement in food product development, I consider the 400 pages essential reading.’

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

International Journal of Dairy Technology CONTENTS

Part 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.

440 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 260 5 E-ISBN: 978 1 84569 413 5 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845692605

CONTENTS

Part 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.

Food consumption and disease risk

624 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 072 4 E-ISBN: 978 1 84569 338 1 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845690724

Edited by M Potter, US FDA, USA

Consumer-pathogen interactions Woodhead Publishing Series in Food Science, Technology and Nutrition No. 131

472 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 012 0 E-ISBN: 978 1 84569 202 5 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845690120

Edited by U Sonesson, J Berlin and F Ziegler, SIK, Sweden Woodhead Publishing Series in Food Science, Technology and Nutrition No. 194 CONTENTS

Part 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.

432 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 552 1 E-ISBN: 978 0 85709 022 5 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845695521

Handbook of water and energy management in food processing Edited by J Klemes, EC Marie Curie Chair, University of Pannonia, Hungary, R Smith and J-K Kim, University of Manchester, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 160 ‘...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 CONTENTS

Part 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.

1056 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 195 0 E-ISBN: 978 1 84569 467 8 £240.00/US$410.00/€290.00 www.woodheadpublishing.com/9781845691950

Available / will be available on Woodhead Publishing Online

Environmental technology and management Handbook of waste management and coproduct recovery in food processing

Environmentally compatible food packaging

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

Volume 1

Edited by E Chiellini, University of Pisa, Italy

Edited by K W Waldron, Institute of Food Research, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 161

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 141

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

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

‘Environmental aspects are covered in considerable detail.’

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

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

International Journal of Dairy Technology CONTENTS

Part 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.

680 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 025 0 E-ISBN: 978 1 84569 252 0 £185.00/US$315.00/€220.00 www.woodheadpublishing.com/9781845690250

Handbook of waste management and co-product recovery in food processing Volume 2 Edited by K W Waldron, Institute of Food Research, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 183 ‘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.’

International Journal of Dairy Technology CONTENTS

Part 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.

680 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 391 6 E-ISBN: 978 1 84569 705 1 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845693916

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 135 CONTENTS

Part 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.

560 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 013 7 E-ISBN: 978 1 84569 208 7 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845690137

Nova Institute CONTENTS

592 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 194 3 E-ISBN: 978 1 84569 478 4 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845691943

Part 1 Organic food safety and quality. Part 2 Organic livestock foods. Part 3 Organic crop foods. Part 4 The organic food chain.

544 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 010 6 E-ISBN: 978 1 84569 341 1 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845690106

Environmentally-friendly food processing Edited by B Mattsson, formerly SIK and U Sonesson, SIK, Sweden Woodhead Publishing Series in Food Science, Technology and Nutrition No. 91 ‘…a very good reference book for all those involved in the subject area at whatever level.’

International Journal of Food Science and Technology CONTENTS

Part 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.

256 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 677 1 E-ISBN: 978 1 85573 717 4 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855736771

438 pages 234 x 156mm (6 x 9) hardback 1999 ISBN: 978 1 85573 810 2 E-ISBN: 978 1 84569 841 6 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781855738102

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Chilled/frozen and dairy products CHILLED/FROZEN AND DAIRY PRODUCTS Improving the safety and quality of milk Volume 1: Milk production and processing Edited by M Griffiths, University of Guelph, Canada Woodhead Publishing Series in Food Science, Technology and Nutrition No. 188 CONTENTS

520 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 438 8 E-ISBN: 978 1 84569 942 0 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845694388

Improving the safety and quality of milk Volume 2: Improving quality in milk products Edited by M Griffiths, University of Guelph, Canada

Dairy-derived ingredients

Functional dairy products

Food and nutraceutical uses

Volume 1

Edited by M Corredig, University of Guelph, Canada

Edited by T Mattila-Sandholm, Valio Ltd and M Saarela, VTT, Finland

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 182 CONTENTS

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 79

Part 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 valueadded ingredients; Protein interactions and functionality of milk protein products.

712 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 465 4 E-ISBN: 978 1 84569 719 8 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845694654

Dairy processing Improving quality

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 189

Edited by G Smit, NIZO Food Research, The Netherlands

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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 87

International Dairy Topics CONTENTS

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

528 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 806 5 E-ISBN: 978 1 84569 943 7 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845698065

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

The Dairy Mail 536 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 676 4 E-ISBN: 978 1 85573 707 5 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855736764

Biochemistry of milk products A T Andrews, Cardiff Institute of Higher Education and J R Varley, University of Reading, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 22

182 pages 234 x 156mm (6 x 9) hardback 1994 ISBN: 978 1 85573 775 4 E-ISBN: 978 0 85709 306 6 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855737754

‘...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.’

Advances in Food Sciences CONTENTS

Introduction: 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.

416 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 584 2 E-ISBN: 978 1 85573 691 7 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781855735842

Functional dairy products Volume 2 Edited by M Saarela, VTT, Finland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 145 CONTENTS

560 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 153 0 E-ISBN: 978 1 84569 310 7 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845691530

Available / will be available on Woodhead Publishing Online

Chilled/frozen and dairy products Chilled foods A comprehensive guide Third edition

Cheese problems solved

Edited by M Brown, mhb Consulting, UK

Edited by P L H McSweeney, University College Cork, Ireland

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 164

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 147

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

‘…a very useful new addition to the literature.’

International Food Hygiene CONTENTS

Part 1 Raw materials and products: Raw material selection: Fruit, vegetables and cereals; Raw material selection: dairy ingredients; Raw material selection: Meat and poultry; Raw material selection: fish; Non-microbial factors affecting quality and safety; Chilled foods packaging: An introduction; Modified atmosphere and active packaging of chilled foods. Part 2 Technologies and processes in the supply chain: Microbiological hazards and safe design; Non-microbiological hazards and safe process design; The hygienic design of chilled food plants and equipment; Cleaning and disinfection of chilled food plants and equipment; Operation of plants manufacturing chilled foods; Refrigeration, storage and transport of chilled foods; Temperature monitoring and measurement. Part 3 Microbiological hazards: Chilled foods microbiology; Predicting the behaviour of microorganisms 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.

688 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 243 8 E-ISBN: 978 1 84569 488 3 £185.00/US$315.00/€220.00 www.woodheadpublishing.com/9781845692438

Tamime and Robinson’s Yoghurt Science and technology Third edition 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. 140 ‘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.’

International Journal of Dairy Technology CONTENTS

Historical 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.

808 pages 244 x 172mm (6 1/2 x 9 1/2) hardback 2007 ISBN: 978 1 84569 213 1 E-ISBN: 978 1 84569 261 2 £225.00/US$380.00/€270.00 www.woodheadpublishing.com/9781845692131

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 CONTENTS

Questions are presented under the following headings: Milk; Preparation of cheesemilk; Ultrafiltration of cheesemilk; Acidification; Conversion of milk to curd; Salt/NaCl in cheese; Cheese yield; New technologies; The microbiology of cheese ripening; Pathogens and food poisoning bacteria; Nutritional aspects of cheese; Packaging; Whey processing; Analysis of cheese; Principal families of cheese; Flavour, texture and flavour defects in hard and semi-hard cheeses; Grana-type cheeses and Parmesan; Cheddar cheese; Dutchtype 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.

424 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 060 1 E-ISBN: 978 1 84569 353 4 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845690601

Food Science and Technology CONTENTS

Part 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.

792 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 151 6 E-ISBN: 978 1 84569 367 1 £200.00/US$340.00/€240.00 www.woodheadpublishing.com/9781845691516

Managing frozen foods Edited by C J Kennedy, Consultant, UK

Improving the flavour of cheese Edited by B C Weimer, University of California, Davis, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 142 CONTENTS

Cheese 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: mouldripened, smear-ripened and farmhouse cheeses; Producing low-fat cheeses; Modelling gouda ripening to predict flavour development.

600 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 007 6 E-ISBN: 978 1 84569 305 3 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845690076

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 43 ‘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 CONTENTS

Maintaining safety in the food chain; Fruit and vegetables: The quality of raw material in relation to freezing; Pretreatment 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.

304 pages 234 x 156mm (6 x 9) hardback 2000 ISBN: 978 1 85573 412 8 E-ISBN: 978 1 85573 652 8 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855734128

Feta and related cheeses Edited 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. 21 CONTENTS

Traditional 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.

258 pages 234 x 173mm (7 x 9) hardback 1991 ISBN: 978 1 85573 278 0 E-ISBN: 978 1 84569 822 5 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855732780

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Cereal products and snack foods CEREAL PRODUCTS AND SNACK FOODS NEW Cereal grains for the food and beverage industries E Arendt and E Zannini, University College Cork, Ireland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 248

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. CONTENTS

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

390 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 413 1 E-ISBN: 978 0 85709 892 4 Approx. £140.00/US$240.00/€170.00 www.woodheadpublishing.com/9780857094131

Cereal grains Assessing and managing quality Edited by C Wrigley and I Batey, CSIRO, Australia Woodhead Publishing Series in Food Science, Technology and Nutrition No. 190 ‘…a volume which is almost encyclopaedic in its coverage.’

Food Science and Technology CONTENTS

Part 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.

552 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 563 7 E-ISBN: 978 1 84569 952 9 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845695637

Rice quality A guide to rice properties and analysis K R Bhattacharya, Rice Research and Development Centre, Tilda Riceland Private Limited, India Woodhead Publishing Series in Food Science, Technology and Nutrition No. 219 ‘This book is highly specific … the detail can’t be questioned, nor can the content. The index references are superb.’

Food and Beverage Reporter 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. CONTENTS

An 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.

608 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 485 2 E-ISBN: 978 0 85709 279 3 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845694852

Technology of functional cereal products Edited by B R Hamaker, Purdue University, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 152 CONTENTS

568 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 177 6 E-ISBN: 978 1 84569 388 6 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845691776

Using cereal science and technology for the benefit of consumers Proceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, 2004, Harrogate, UK Edited by S P Cauvain, BakeTran, L S Young, formerly BakeTran and S Salmon, Campden and Chorleywood Food Research Association, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 109 ‘…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 Review 592 pages 234 x 156mm (6 x 9) paperback 2005 ISBN: 978 1 84569 479 1 E-ISBN: 978 1 84569 063 2 £195.00/US$330.00/€235.00 www.woodheadpublishing.com/9781845694791

Cereals processing technology Edited by G Owens, formerly UMIST, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 53 CONTENTS

Part 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.

248 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 561 3 E-ISBN: 978 1 85573 628 3 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855735613

Cereal biotechnology Edited by P C Morris and J H Bryce, HeriotWatt University, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 46 ‘A valuable source for all those who want to get a deeper insight into this progressive field.’

Acta Alimentaria 264 pages 234 x 156mm (6 x 9) hardback 2000 ISBN: 978 1 85573 498 2 E-ISBN: 978 1 85573 627 6 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855734982

Kent’s technology of cereals An introduction for students of food science and agriculture Fourth edition N L Kent and A D Evers, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 25

352 pages 240 x 190mm paperback 1994 ISBN: 978 1 85573 361 9 E-ISBN: 978 1 85573 660 3 £50.00/US$85.00/€60.00 www.woodheadpublishing.com/9781855733619

Available / will be available on Woodhead Publishing Online

Cereal products and snack foods Baking problems solved

NEW Breadmaking

S P Cauvain, BakeTran, UK and L S Young, formerly BakeTran, UK

Improving quality Second edition Edited by S P Cauvain, BakeTran, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 229 ‘This very readable and informative book is destined to become a staple reference work for technologists, researchers and students.’

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 54 ‘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 CONTENTS

Food Science and Technology (Review of the first edition)

Questions 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.

‘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.’

304 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 564 4 E-ISBN: 978 1 85573 618 4 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781855735644

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. CONTENTS

Introduction 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.

832 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 0 85709 060 7 E-ISBN: 978 0 85709 569 5 £200.00/US$340.00/€240.00 www.woodheadpublishing.com/9780857090607

More baking problems solved S P Cauvain, BakeTran, UK and L S Young, formerly BakeTran, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 179 CONTENTS

Questions 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?

252 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 382 4 E-ISBN: 978 1 84569 720 4 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781845693824

The Chorleywood Bread Process S P Cauvain, formerly BakeTran, UK and L S Young, BakeTran, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 121 ‘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

Carbohydrate-active enzymes Structure, function and applications Edited by K-H Park, Seoul National University, Korea Woodhead Publishing Series in Food Science, Technology and Nutrition No. 163 CONTENTS

Part 1 Structure-function relationship of carbohydrateactive 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 exoand 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.

312 pages 244 x 172mm (6 1/2 x 9 1/2) hardback 2008 ISBN: 978 1 84569 519 4 E-ISBN: 978 1 84569 575 0 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781845695194

Industrial manufacture of snack foods Edited by S O Serna-Saldivar CONTENTS

The snack food industry; Manufacturing of cereal-based drymilled 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 2008 ISBN: 978 0 95580 850 0 £125.00/US$210.00/€150.00 www.woodheadpublishing.com/9780955808500

CONTENTS

The 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.

192 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 85573 962 8 E-ISBN: 978 1 84569 143 1 £130.00/US$220.00/€155.00 www.woodheadpublishing.com/9781855739628

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Cereal products and snack foods Manley’s technology of biscuits, crackers and cookies Fourth edition Edited by D Manley, Consultant, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 217 ‘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. CONTENTS

Part 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.

632 pages 244 x 172mm (6 1/2 x 9 1/2) hardback 2011 ISBN: 978 1 84569 770 9 E-ISBN: 978 0 85709 364 6 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781845697709

Biscuit, cracker and cookie recipes for the food industry D Manley, Consultant, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 52 ‘This is a must-read and must-study. You can’t produce reject biscuits with this book.’

Food and Beverage Reporter 208 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 543 9 E-ISBN: 978 1 85573 626 9 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855735439

Biscuit, cookie and cracker manufacturing manuals D 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: Ingredients Woodhead Publishing Series in Food Science, Technology and Nutrition No. 30 CONTENTS

Background 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 4: Baking and cooling of biscuits Woodhead Publishing Series in Food Science, Technology and Nutrition No. 33 CONTENTS

Background 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.

96 pages 216 x 138mm (5 1/2 x 8 1/2) paperback 1998 ISBN: 978 1 85573 295 7 E-ISBN: 978 1 85573 623 8 £40.00/US$70.00/€50.00 www.woodheadpublishing.com/9781855732957

Manual 5: Secondary processing in biscuit manufacturing Woodhead Publishing Series in Food Science, Technology and Nutrition No. 34 CONTENTS

96 pages 216 x 138mm (5 1/2 x 8 1/2) paperback 1998 ISBN: 978 1 85573 292 6 E-ISBN: 978 1 85573 620 7 £40.00/US$70.00/€50.00 www.woodheadpublishing.com/9781855732926

Background 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 2: Biscuit doughs

88 pages 216 x 138mm (5 1/2 x 8 1/2) paperback 1998 ISBN: 978 1 85573 296 4 E-ISBN: 978 1 85573 624 5 £40.00/US$70.00/€50.00 www.woodheadpublishing.com/9781855732964

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 31 CONTENTS

Background 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.

80 pages 216 x 138mm (5 1/2 x 8 1/2) paperback 1998 ISBN: 978 1 85573 293 3 E-ISBN: 978 1 85573 621 4 £40.00/US$70.00/€50.00 www.woodheadpublishing.com/9781855732933

Manual 3: Biscuit dough piece forming Woodhead Publishing Series in Food Science, Technology and Nutrition No. 32 CONTENTS

Background to the biscuit industry; Hygiene and safety aspects; Sheeting, gauging and cutting; Laminating; Rotary moulding; Extruding, wire cutting and depositing; Care, cleaning and maintenance.

104 pages 216 x 138mm (5 1/2 x 8 1/2) paperback 1998 ISBN: 978 1 85573 294 0 E-ISBN: 978 1 85573 622 1 £40.00/US$70.00/€50.00 www.woodheadpublishing.com/9781855732940

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 35 CONTENTS

Background 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.

88 pages 216 x 138mm (5 1/2 x 8 1/2) paperback 1998 ISBN: 978 1 85573 297 1 E-ISBN: 978 1 85573 625 2 £40.00/US$70.00/€50.00 www.woodheadpublishing.com/9781855732971

Special price for full set of 6 manuals £200.00/US$340.00/€240.00

Food machinery For the production of cereal foods, snack foods and confectionery

Wheat structure Biochemistry and functionality J D Schofield, formerly University of Reading, UK CONTENTS

Grain structure and quality; Wheat protein structure and quality; Nature and functionality of wheat lipids; Rheological properties and functionality of wheat flour doughs; Nonstarch polysaccharides and enzymic improvement in bread quality.

402 pages 234 x 156mm (6 x 9) hardback 1996 ISBN: 978 1 85573 797 6 E-ISBN: 978 1 84569 847 8 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781855737976

Manual 6: Biscuit packaging and storage

L M Cheng, Heilongjaing Commercial College, China Woodhead Publishing Series in Food Science, Technology and Nutrition No. 224 ‘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 Technologie 312 pages 234 x 173mm (7 x 9) hardback 1992 ISBN: 978 1 85573 269 8 E-ISBN: 978 1 84569 831 7 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781855732698

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Chocolate and confectionery / Meat, fish and eggs CHOCOLATE AND CONFECTIONERY Science and technology of enrobed and filled chocolate, confectionery and bakery products Edited by G Talbot, The Fat Consultant, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 175 CONTENTS

Part 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.

468 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 390 9 E-ISBN: 978 1 84569 643 6 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845693909

MEAT, FISH AND EGGS NEW Animal feed contamination Effects on livestock and food safety Edited by J Fink-Gremmels, Utrecht University, The Netherlands Woodhead Publishing Series in Food Science, Technology and Nutrition No. 215

Making chocolates in the factory R Whitefield CONTENTS

Who 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; Nonaccountant’s perspective; Consumers; Protection; Staff.

154 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 0 95580 851 7 £49.00/US$85.00/€60.00 www.woodheadpublishing.com/9780955808517

Application of fats in confectionery G Talbot, The Fat Consultant, UK 220 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 0 95580 853 1 £98.00/US$165.00/€120.00 www.woodheadpublishing.com/9780955808531

Formulation and production of chewing and bubble gum Edited by D Fritz 340 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 0 95580 852 4 £115.00/US$195.00/€140.00 www.woodheadpublishing.com/9780955808524

704 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 1 84569 725 9 E-ISBN: 978 0 85709 361 5 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845697259

NEW Advances in meat, poultry and seafood packaging Edited by J P Kerry, University College Cork, Ireland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 220

720 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 1 84569 751 8 E-ISBN: 978 0 85709 571 8 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845697518

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Meat, fish and eggs Improving the safety and quality of eggs and egg products Volume 1: Egg chemistry, production and consumption Edited by Y Nys, INRA, France, M Bain, University of Glasgow, UK and F Van Immerseel, Ghent University, Belgium

Improving the safety and quality of eggs and egg products

Processed meats Improving safety, nutrition and quality Edited by J P Kerry, University College Cork and J F Kerry, Echo Ovens Ltd., Ireland

Volume 2: Egg safety and nutritional quality

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 213

Edited 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.’

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 214

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. CONTENTS

Part 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.

632 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 754 9 E-ISBN: 978 0 85709 391 2 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845697549

Poultry meat processing and quality Edited by G Mead, formerly Royal Veterinary College, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 101 ‘…this specialist book is a valuable contribution.’

IChem Food and subject Group

‘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. CONTENTS

Part 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.

448 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 0 85709 072 0 E-ISBN: 978 0 85709 392 9 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9780857090720

Food safety control in the poultry industry Edited by G Mead, formerly Royal Veterinary College, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 113 ‘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 Drink 576 pages 234 x 156mm (6 x 9) hardback 2005 ISBN: 978 1 85573 954 3 E-ISBN: 978 1 84569 023 6 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781855739543

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 211

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 marketdriven 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. CONTENTS

Part 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 cookedmeats and muscle-based convenience-style processed foods.

752 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 466 1 E-ISBN: 978 0 85709 294 6 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845694661

400 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 1 85573 727 3 E-ISBN: 978 1 85573 903 1 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781855737273

Available / will be available on Woodhead Publishing Online

Meat, fish and eggs Improving the sensory and nutritional quality of fresh meat Edited by J P Kerry, University College Cork, Ireland and D A Ledward, University of Reading, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 166 ‘…a very useful reference source.’ ‘…wide range coverage means the book will be popular with students, researchers, lecturers and technologists.’

Food Science and Technology 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. CONTENTS

Part 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 waterholding 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.

680 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 343 5 E-ISBN: 978 1 84569 543 9 £185.00/US$315.00/€220.00 www.woodheadpublishing.com/9781845693435

Microbiological analysis of red meat, poultry and eggs

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

Edited by G Mead, formerly Royal Veterinary College, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 110

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 134

‘A most impressive book for all in the meat business.’

Food and Beverage Reporter

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

Food and Beverage Magazine CONTENTS

Microbiological 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 poultrymeat 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.

364 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 059 5 E-ISBN: 978 1 84569 251 3 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845690595

Meat products handbook Practical science and technology G Feiner, Quality Ingredients, Australia Woodhead Publishing Series in Food Science, Technology and Nutrition No. 130 ‘...a well researched book, packed with useful information that will be of value to professionals, academics and students.’

Read and Digest CONTENTS

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

672 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 050 2 E-ISBN: 978 1 84569 172 1 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845690502

Lawrie’s meat science Seventh edition R A Lawrie, formerly University of Nottingham and D A Ledward, University of Reading, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 128 ‘…it is a must read for university undergraduate and post-graduate meat/food science students and for meat and food scientists.’

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

Acta Alimentaria 464 pages 244 x 172mm (6 1/2 x 9 1/2) paperback 2006 ISBN: 978 1 84569 159 2 E-ISBN: 978 1 84569 161 5 £60.00/US$100.00/€70.00 www.woodheadpublishing.com/9781845691592

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

Euro Food and Drink 808 pages 234 x 156mm (6 x 9) hardback 2005 ISBN: 978 1 85573 955 0 E-ISBN: 978 1 84569 102 8 £195.00/US$330.00/€235.00 www.woodheadpublishing.com/9781855739550

Sausage manufacture Principles and practice Edited by E Essien Woodhead Publishing Series in Food Science, Technology and Nutrition No. 90

104 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 715 0 E-ISBN: 978 1 85573 716 7 £110.00/US$185.00/€130.00 www.woodheadpublishing.com/9781855737150

Meat processing Improving quality Edited by J P Kerry, University College Cork, Ireland, J F Kerry, Echo Ovens Ltd and D A Ledward, University of Reading, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 76

480 pages 234 x 156mm (6 x 9) hardback 2002 ISBN: 978 1 85573 583 5 E-ISBN: 978 1 85573 666 5 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781855735835

Meat refrigeration S J James and C James, FRPERC, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 69

360 pages 234 x 156mm (6 x 9) hardback 2002 ISBN: 978 1 85573 442 5 E-ISBN: 978 1 85573 653 5 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781855734425

Meat Science 344 pages 234 x 156mm (6 x 9) hardback 2000 ISBN: 978 1 85573 448 7 E-ISBN: 978 1 85573 644 3 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781855734487

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Meat, fish and eggs NEW Advances in aquaculture hatchery technology

NEW Infectious disease in aquaculture

Edited by G Allan, NSW Department of Primary Industries, Australia and G Burnell, University College Cork, Ireland

Prevention and control

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 242

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 231

Aquaculture is one of the fastest growing foodproducing 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. CONTENTS

Part 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.

690 pages 234 x 156mm (6 x 9) hardback Q1 2013 ISBN: 978 0 85709 119 2 E-ISBN: 978 0 85709 746 0 Approx. £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9780857091192

New technologies in aquaculture Improving production efficiency, quality and environmental management Edited by G Burnell, University College Cork, Ireland and G Allan, NSW Department of Primary Industries, Australia

Edited by B Austin, University of Stirling, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 178

With an ever increasing demand for seafood that cannot be met by capture fisheries alone, growing pressure is being placed on aquaculture production. However, infectious diseases remain a major constraint. Infectious disease in aquaculture: prevention and control brings together a wealth of recent research on aquaculture production and its effective management. Part one considers the innate and adaptive immune responses seen in fish and shellfish together with the implications of these responses for disease control. Advances in disease diagnostics, veterinary drugs and vaccines are discussed in part two, 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. CONTENTS

Part 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 nonchemical methods for parasite prevention and control in fish.

560 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 0 85709 016 4 E-ISBN: 978 0 85709 573 2 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9780857090164

With wild stocks declining due to overfishing, 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. CONTENTS

Part 1 Genetic improvement and reproduction: Genomebased 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 singlesex 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.

1232 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 384 8 E-ISBN: 978 1 84569 647 4 £240.00/US$410.00/€290.00 www.woodheadpublishing.com/9781845693848

Available / will be available on Woodhead Publishing Online

Fruit and vegetables Shellfish safety and quality

Improving seafood products for the consumer

Edited by S E Shumway, University of Connecticut and G E Rodrick, University of Florida, USA

Edited by T Børresen, Technical University of Denmark, Denmark

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 167 ‘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 CONTENTS

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 158 CONTENTS

Part 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.

612 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 019 9 E-ISBN: 978 1 84569 458 6 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781845690199

608 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 152 3 E-ISBN: 978 1 84569 557 6 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845691523

Maximising the value of marine by-products

Improving farmed fish quality and safety

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 135 CONTENTS

Edited by Ø Lie, National Institute of Nutrition and Seafood Research, Norway Woodhead Publishing Series in Food Science, Technology and Nutrition No. 162 CONTENTS

Part 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.

648 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 299 5 E-ISBN: 978 1 84569 492 0 £185.00/US$315.00/€220.00 www.woodheadpublishing.com/9781845692995

Edited by F Shahidi, Memorial University of Newfoundland, Canada

Part 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.

560 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 013 7 E-ISBN: 978 1 84569 208 7 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845690137

Safety and quality issues in fish processing Edited by H A Bremner, formerly Danish Institute of Fisheries Research, Denmark Woodhead Publishing Series in Food Science, Technology and Nutrition No. 71 ‘…excellent up-to-date well-referenced topic reviews useful practical, technical advice, as well as very recent research results, plus ideas about future trends.’

Food Science and Technology 520 pages 234 x 156mm (6 x 9) hardback 2002 ISBN: 978 1 85573 552 1 E-ISBN: 978 1 85573 678 8 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781855735521

FRUIT AND VEGETABLES NEW Improving the safety and quality of nuts Edited by L Harris, University of California, Davis, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 250

Increasingly recognised for their healthpromoting 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. CONTENTS

Part 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.

570 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 266 3 E-ISBN: 978 0 85709 748 4 Approx. £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9780857092663

Lockhart and Wiseman’s crop husbandry including grassland Eighth edition H 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. 70 CONTENTS

Part 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.

528 pages 234 x 156mm (6 x 9) paperback 2002 ISBN: 978 1 85573 549 1 E-ISBN: 978 1 85573 650 4 £50.00/US$85.00/€60.00 www.woodheadpublishing.com/9781855735491

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Fruit and vegetables Postharvest biology and technology of tropical and subtropical fruits

Postharvest biology and technology of tropical and subtropical fruits

Volume 1: Fundamental issues

Volume 2: Açai to citrus

Volume 3: Cocona to mango

Edited by E Yahia, Universidad Autónoma de Querétaro, Mexico

Edited by E Yahia, Universidad Autónoma de Querétaro, Mexico Woodhead Publishing Series in Food Science, Technology and Nutrition No. 206 ‘It is fair to say that this milestone publication could not have come at a better time.’

Food and Beverage Reporter 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. CONTENTS

Economic 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.

584 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 733 4 E-ISBN: 978 0 85709 362 2 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845697334

Fruit and vegetable processing Improving quality Edited by W Jongen, Wageningen University, The Netherlands Woodhead Publishing Series in Food Science, Technology and Nutrition No. 73 ‘…a valuable addition to a library of food science and technology or horticultural science.’

Food Australia

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 207

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. CONTENTS

Açai (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.

584 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 734 1 E-ISBN: 978 0 85709 276 2 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845697341

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.’

Croatian Journal of Food Science and Technology 656 pages 234 x 156mm (6 x 9) hardback 2005 ISBN: 978 1 85573 956 7 E-ISBN: 978 1 84569 024 3 £185.00/US$315.00/€220.00 www.woodheadpublishing.com/9781855739567

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

Food and Beverage Reporter 408 pages 234 x 156mm (6 x 9) hardback 2002 ISBN: 978 1 85573 548 4 E-ISBN: 978 1 85573 664 1 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781855735484

Edited by E Yahia, Universidad Autónoma de Querétaro, Mexico Woodhead Publishing Series in Food Science, Technology and Nutrition No. 208

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. CONTENTS

Cocona (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.).

624 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 735 8 E-ISBN: 978 0 85709 288 5 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845697358

Fruit and vegetable biotechnology Edited by V Valpuesta, Universidad de Malaga, Spain Woodhead Publishing Series in Food Science, Technology and Nutrition No. 67 ‘All food research centres and universities should have a copy.’

Food Technology in New Zealand 352 pages 234 x 156mm (6 x 9) hardback 2002 ISBN: 978 1 85573 467 8 E-ISBN: 978 1 85573 641 2 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855734678

Potato production, processing and technology W A Gould, formerly Ohio State University, USA 290 pages 234 x 156mm (6 x 9) hardback 1999 ISBN: 978 1 84569 597 2 E-ISBN: 978 1 84569 612 2 £120.00/US$205.00/€145.00 www.woodheadpublishing.com/9781845695972

Available / will be available on Woodhead Publishing Online

Beverages Postharvest biology and technology of tropical and subtropical fruits Volume 4: Mangosteen to white sapote Edited by E Yahia, Universidad Autónoma de Querétaro, Mexico Woodhead Publishing Series in Food Science, Technology and Nutrition No. 209

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. CONTENTS

Mangosteen (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).

568 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 0 85709 090 4 E-ISBN: 978 0 85709 261 8 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9780857090904

Agri-food quality II Quality management of fruit and vegetables M 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, Finland 378 pages 234 x 156mm (6 x 9) hardback 1999 ISBN: 978 1 85573 774 7 E-ISBN: 978 1 84569 814 0 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781855737747

Tomato production, processing and technology Third edition W A Gould, formerly Ohio State University, USA 550 pages 234 x 156mm (6 x 9) hardback 1992 ISBN: 978 1 84569 599 6 E-ISBN: 978 1 84569 614 6 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781845695996

Improving the health-promoting properties of fruit and vegetable products Edited by F A Tomás-Barberán and M I Gil, CEBAS (CSIC), Spain Woodhead Publishing Series in Food Science, Technology and Nutrition No. 157 CONTENTS

Part 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 dietrelated 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.

584 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 184 4 E-ISBN: 978 1 84569 428 9 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845691844

Fruit and vegetable flavour Recent advances and future prospects Edited 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. 155 CONTENTS

Part 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 beverages Sensory evaluation and consumer research Edited by J Piggott, formerly University of Strathclyde, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 225 ‘A wonderful book … a must-read.’ ‘Excellent index and references.’

520 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 0 85709 051 5 E-ISBN: 978 0 85709 517 6 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9780857090515

336 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 1 84569 183 7 E-ISBN: 978 1 84569 429 6 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781845691837

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Beverages Winemaking problems solved

Managing wine quality

Soft drink and fruit juice problems solved

Edited by C Butzke, Purdue University, USA

Volume 1: Viticulture and wine quality

P Ashurst, Ashurst and Associates and R Hargitt, British Soft Drinks Association, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 193

Edited by A Reynolds, Brock University, Canada

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 180

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 187

‘A suitable reference and problem-solving manual for professionals and trainees in the beverage industry.’

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

CONTENTS

‘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. CONTENTS

Questions 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.

432 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 475 3 E-ISBN: 978 0 85709 018 8 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781845694753

Journal of Food and Nutrition Research

624 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 484 5 E-ISBN: 978 1 84569 928 4 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845694845

Questions 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.

Managing wine quality

208 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 326 8 E-ISBN: 978 1 84569 706 8 £130.00/US$220.00/€155.00 www.woodheadpublishing.com/9781845693268

Sally Easton, Master of Wine CONTENTS

Part 1 Understanding grape and wine sensory attributes: Volatile aroma compounds and wine sensory attributes; Wine taste and mouthfeel; Wine colour. Part 2 Measuring grape and wine properties: Practical methods of measuring grape quality; Instrumental analysis of grape, must and wine; Advances in microbiological quality control of wine; Sensory analysis of wine; Wine authenticity, traceability and safety monitoring. Part 3 Viticulture technologies, grape composition and wine quality attributes: Terroir: The effect of the physical environment on vine growth, grape ripening and wine sensory attributes; Genetic and genomic approaches to improve grape quality for winemaking; Viticultural and vineyard management practices and their effects on grape and wine quality; Precision viticulture: Managing vineyard variability for improved quality outcomes; Fungal contaminants in the vineyard and wine quality; Controlling ochratoxin A in the vineyard and winery; Advances in grape processing equipment.

Volume 2: Oenology and wine quality

Recent trends in soft beverages L J M Rao, CFTRI, India and K Ramalakshmi

Edited by A Reynolds, Brock University, Canada Woodhead Publishing Series in Food Science, Technology and Nutrition No. 192 ‘Winner of the 2011 OIV Award in the Oenology category.’

Organisation Internationale de la Vigne et du Vin CONTENTS

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. CONTENTS

Part 1 Recent trends in coffee: Introduction to coffee; Health benefits; Recent trends in value addition; Valueadded 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.

A Woodhead Publishing India title 276 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 0 85709 009 6 E-ISBN: 978 0 85709 365 3 £95.00/US$160.00/€115.00 www.woodheadpublishing.com/9780857090096

Part 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.

672 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 798 3 E-ISBN: 978 1 84569 998 7 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9781845697983

512 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 342 8 E-ISBN: 978 1 84569 556 9 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781845693428

Available / will be available on Woodhead Publishing Online

Ingredients INGREDIENTS

Brewing New technologies Edited by C Bamforth, University of California Davis, USA Woodhead Publishing Series in Food Science, Technology and Nutrition No. 126 ‘…written in a manner so that it is accessible to all levels of experience.’ ‘…an important title.’

Brewers Guardian CONTENTS

New 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.

500 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 003 8 E-ISBN: 978 1 84569 173 8 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781845690038

Brewing Science and practice D 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 Woodhead Publishing Series in Food Science, Technology and Nutrition No. 108 ‘…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.’

Advances in Food Sciences

NEW Food enrichment with omega-3 fatty acids

NEW Microbial production of food ingredients, enzymes and nutraceuticals

Edited by C Jacobsen, N S Nielsen, A Frisenfeldt Horn and A-D Moltke Sørensen, Technical University of Denmark, Denmark

Edited 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

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 252

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 246

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.

CONTENTS

Bioprocessing 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.

510 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 428 5 E-ISBN: 978 0 85709 886 3 Approx. £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9780857094285

CONTENTS

690 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 343 1 E-ISBN: 978 0 85709 354 7 Approx. £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9780857093431

‘…excellent value for money.’

Food Science and Technology 900 pages 244 x 172mm (6 1/2 x 9 1/2) hardback 2004 ISBN: 978 1 85573 490 6 E-ISBN: 978 1 85573 906 2 £225.00/US$380.00/€270.00 www.woodheadpublishing.com/9781855734906

Yeasts in food Edited by T Boekhout and V Robert, Centraalbureau voor Schimmelcultures, The Netherlands Woodhead Publishing Series in Food Science, Technology and Nutrition No. 81

512 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 2003 ISBN: 978 1 85573 706 8 E-ISBN: 978 1 84569 848 5 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781855737068

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Ingredients NEW Fibre-rich and wholegrain foods

NEW Handbook of food powders

NEW Handbook of herbs and spices

Improving quality

Processes and properties

Edited by J Delcour, KU Leuven, Belgium and K Poutanen, VTT, Finland

Edited by B Bhandari, N Bansal, University of Queensland, Australia, M Zhang, Jiangnan University, China and P Schuck, INRA, France

Second edition Volume 1

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 237

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. CONTENTS

630 pages 234 x 156mm (6 x 9) hardback Q2 2013 ISBN: 978 0 85709 038 6 E-ISBN: 978 0 85709 578 7 Approx. £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9780857090386

Handbook of food safety in spices K 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-bystep 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. CONTENTS

Principles 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.

A Woodhead Publishing India title 300 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 0 85709 008 9 E-ISBN: 978 0 85709 406 3 Approx. £105.00/US$180.00/€125.00 www.woodheadpublishing.com/9780857090089

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 255

810 pages 234 x 156mm (6 x 9) hardback Q3 2013 ISBN: 978 0 85709 513 8 E-ISBN: 978 0 85709 867 2 Approx. £190.00/US$325.00/€230.00 www.woodheadpublishing.com/9780857095138

Optimising sweet taste in foods Edited by W J Spillane, National University of Ireland, Ireland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 125 ‘…provides valuable and concise information.’

Journal of Food and Nutrition Research CONTENTS

448 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 84569 008 3 E-ISBN: 978 1 84569 164 6 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845690083

Edited by K V Peter, World Noni Research Foundation, India (formerly Director of the Indian Institute of Spices Research) Woodhead Publishing Series in Food Science, Technology and Nutrition No. 227

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. CONTENTS

Introduction 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.

640 pages 244 x 172mm (6 x 9) hardback 2012 ISBN: 978 0 85709 039 3 E-ISBN: 978 0 85709 567 1 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9780857090393

NEW Handbook of herbs and spices Second edition Volume 2 Edited by K V Peter, World Noni Research Foundation, India (formerly Director of the Indian Institute of Spices Research) Woodhead Publishing Series in Food Science, Technology and Nutrition No. 228

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. CONTENTS

Herbs, spices and their active components as natural antimicrobials in foods; Effect of natural antioxidants in herbs and spices on shelf life of foods; Ajowan; Aniseed; Asafoetida; Allspice; Capers and caperberries; Caraway; Celery; Chervil; Fennel and fennel seed; Galangal; Kaffir lime leaf; Lavender; Lemongrass; Lovage; Nigella; Oregano; Poppy; Sesame; Star anise; Tarragon; Tamarind; Other significant herbs and spices.

664 pages 244 x 172mm (6 x 9) hardback 2012 ISBN: 978 0 85709 040 9 E-ISBN: 978 0 85709 568 8 £170.00/US$290.00/€205.00 www.woodheadpublishing.com/9780857090409

Available / will be available on Woodhead Publishing Online

Ingredients NEW Natural food additives, ingredients and flavourings Edited by D Baines, Baines Food Consultancy Ltd and R Seal, Food Dynamics Ltd, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 233

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.

Reducing saturated fats in foods Edited by G Talbot, The Fat Consultant, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 221 ‘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.’

Handbook of food proteins Edited by G O Phillips and P A Williams, Glyndwr University, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 222

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. CONTENTS

Introduction 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.

464 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 758 7 E-ISBN: 978 0 85709 363 9 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845697587

CONTENTS

Defining 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.

488 pages 234 x 156mm (6 x 9) hardback 2012 ISBN: 978 1 84569 811 9 E-ISBN: 978 0 85709 572 5 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845698119

416 pages 234 x 156mm (6 x 9) hardback 2011 ISBN: 978 1 84569 740 2 E-ISBN: 978 0 85709 247 2 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781845697402

Dairy-derived ingredients

Proteins in food processing

Food and nutraceutical uses

Edited by R Yada, University of Guelph, Canada

Edited by M Corredig, University of Guelph, Canada Woodhead Publishing Series in Food Science, Technology and Nutrition No. 182 CONTENTS

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 98 ‘…edited with a clear but not inhibiting hand, and generally succeeds in being interesting and helpful.

Part 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.

…I would recommend it for its range, readability and enthusiasm.’

712 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 465 4 E-ISBN: 978 1 84569 719 8 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781845694654

704 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 1 85573 723 5 E-ISBN: 978 1 85573 837 9 £185.00/US$315.00/€220.00 www.woodheadpublishing.com/9781855737235

International Journal of Food Science and Technology

Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation Edited by C Lacroix, ETH Zurich, Switzerland Woodhead Publishing Series in Food Science, Technology and Nutrition No. 201 ‘This is a comprehensive work of the usual high standard we have come to expect of this publisher.’

International Journal of Dairy Technology CONTENTS

536 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 1 84569 669 6 E-ISBN: 978 0 85709 052 2 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845696696

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Ingredients Handbook of hydrocolloids Second edition Edited by G O Phillips and P A Williams, Glyndwr University, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 173 ‘An excellent addition to any hydrocolloid scientist’s library.’

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

Food Science and Technology CONTENTS

Introduction 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.

948 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 1 84569 414 2 E-ISBN: 978 1 84569 587 3 £225.00/US$380.00/€270.00 www.woodheadpublishing.com/9781845694142

Part 1 Structure-function relationship of carbohydrateactive 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 exoand 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 foods Practical strategies Edited by D Kilcast, Consultant and F Angus, Leatherhead Food Research, UK

Edited by R Rastall, University of Reading, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 150

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 138

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

‘…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 Research Part 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.

384 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 018 2 E-ISBN: 978 1 84569 304 6 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781845690182

Brewers Guardian CONTENTS

Part 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.

336 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 1 84569 132 5 E-ISBN: 978 1 84569 371 8 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9781845691325

Modifying lipids for use in food

Enzymes Biochemistry, biotechnology, clinical chemistry Second edition T Palmer and P L Bonner, Nottingham Trent University, UK

Edited by F D Gunstone, Scottish Crop Research Institute, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 129 ‘…recommended to anyone working in this area whether in industry or academia.’

Read and Digest

CONTENTS

Part 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 enzymecatalysed 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.

432 pages 234 x 156mm (6 x 9) paperback 2007 ISBN: 978 1 904275 27 5 E-ISBN: 978 0 85709 992 1 £50.00/US$85.00/€60.00 www.woodheadpublishing.com/9781904275275

312 pages 244 x 172mm (6 1/2 x 9 1/2) hardback 2008 ISBN: 978 1 84569 519 4 E-ISBN: 978 1 84569 575 0 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9781845695194

Novel enzyme technology for food applications

‘The book deserves a place on the bookshelf.’

Journal of Food and Nutrition Research CONTENTS

Introduction - 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.

624 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 1 85573 971 0 E-ISBN: 978 1 84569 168 4 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781855739710

Available / will be available on Woodhead Publishing Online

Ingredients Starch in food

Handbook of herbs and spices

Antioxidants in food

Structure, function and applications

Volume 3 1st edition

Practical applications

Edited by A-C Eliasson, Lund University, Sweden Woodhead Publishing Series in Food Science, Technology and Nutrition No. 106 ‘…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 CONTENTS

Part 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.

624 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 1 85573 731 0 E-ISBN: 978 1 85573 909 3 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781855737310

Natural antimicrobials for the minimal processing of foods Edited by S Roller, Thames Valley University, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 85 ‘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 CONTENTS

Nisin 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.

320 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 1 85573 669 6 E-ISBN: 978 1 85573 703 7 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855736696

Edited by K V Peter, Kerala Agricultural University, India Woodhead Publishing Series in Food Science, Technology and Nutrition No. 127 ‘…a valuable source of information for stakeholders dealing with harvesting, processing, application and distribution of herbs and spices all over the world.’

Journal of Food and Nutrition Research CONTENTS

Part 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.

568 pages 244 x 172mm (6 1/2 x 9 1/2) hardback 2006 ISBN: 978 1 84569 017 5 E-ISBN: 978 1 84569 171 4 £175.00/US$300.00/€210.00 www.woodheadpublishing.com/9781845690175

Yeasts in food Edited by T Boekhout and V Robert, Centraalbureau voor Schimmelcultures, The Netherlands Woodhead Publishing Series in Food Science, Technology and Nutrition No. 81 CONTENTS

512 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 2003 ISBN: 978 1 85573 706 8 E-ISBN: 978 1 84569 848 5 £160.00/US$270.00/€190.00 www.woodheadpublishing.com/9781855737068

Edited 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 400 pages 234 x 156mm (6 x 9) hardback 2001 ISBN: 978 1 85573 463 0 E-ISBN: 978 1 85573 616 0 £155.00/US$265.00/€185.00 www.woodheadpublishing.com/9781855734630

New ingredients in food processing Biochemistry and agriculture Edited by G Linden, University of Nancy and D Lorient, ENSBANA, University of Bourgogne, France Woodhead Publishing Series in Food Science, Technology and Nutrition No. 39 ‘The most difficult thing about this book is being able to put it down; there is always something worth reading on the next page …the information presented is still valid and useful.’

Food Technology in New Zealand 384 pages 234 x 156mm (6 x 9) hardback 1999 ISBN: 978 1 85573 443 2 E-ISBN: 978 1 85573 654 2 £165.00/US$280.00/€200.00 www.woodheadpublishing.com/9781855734432

Gums and stabilisers for the food industry 10 P A Williams and G O Phillips, Elyndwr University, UK 470 pages 234 x 156mm (6 x 9) hardback 2000 ISBN: 978 1 85573 788 4 E-ISBN: 978 1 84569 835 5 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781855737884

Gums and stabilisers for the food industry 9 P A Williams and G O Phillips, Elyndwr University, UK 434 pages 234 x 156mm (6 x 9) hardback 1998 ISBN: 978 1 85573 789 1 E-ISBN: 978 1 84569 836 2 £180.00/US$305.00/€215.00 www.woodheadpublishing.com/9781855737891

Antioxidants in science, technology, medicine and nutrition G 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 News 348 pages 242 x 169mm (6 1/2 x 9 1/2) hardback 1997 ISBN: 978 1 898563 31 0 E-ISBN: 978 0 85709 993 8 £70.00/US$120.00/€85.00 www.woodheadpublishing.com/9781898563310

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Dictionaries and other references / Lipids DICTIONARIES AND OTHER REFERENCES

LIPIDS

Phospholipid technology and applications

Lipid analysis Benders’ dictionary of nutrition and food technology Eighth edition D A Bender, University College London, UK Woodhead Publishing Series in Food Science, Technology and Nutrition No. 124 ‘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) CONTENTS

552 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 2006 ISBN: 978 1 84569 051 9 E-ISBN: 978 1 84569 165 3 £85.00/US$145.00/€100.00 www.woodheadpublishing.com/9781845690519

Glossary for the food industries Second edition W A Gould, formerly Ohio State University, USA CONTENTS

Included 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.

190 pages 234 x 156mm (6 x 9) hardback 1995 ISBN: 978 1 84569 595 8 E-ISBN: 978 1 84569 610 8 £55.00/US$95.00/€65.00 www.woodheadpublishing.com/9781845695958

Human resource development For the food industries W A Gould, formerly Ohio State University, USA 208 pages 234 x 156mm (6 x 9) hardback 1994 ISBN: 978 1 84569 596 5 E-ISBN: 978 1 84569 611 5 £55.00/US$95.00/€65.00 www.woodheadpublishing.com/9781845695965

Edited by F D Gunstone, Scottish Crop Research Institute, UK

Isolation, separation, identification and lipidomic analysis Fourth edition W 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. 24 CONTENTS

Part 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.

448 pages 234 x 156mm (6 x 9) hardback 2010 ISBN: 978 0 9552512 4 5 E-ISBN: 978 0 85709 786 6 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9780955251245

Trans fatty acids in human nutrition Second edition Edited 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. 23 CONTENTS

Biosynthesis 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.

448 pages 234 x 156mm (6 x 9) hardback 2009 ISBN: 978 0 9552512 3 8 E-ISBN: 978 0 85709 787 3 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9780955251238

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 CONTENTS

Chemical 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.

214 pages 234 x 156mm (6 x 9) hardback 2008 ISBN: 978 0 9552512 2 1 E-ISBN: 978 0 85709 788 0 £125.00/US$210.00/€150.00 www.woodheadpublishing.com/9780955251221

Long-chain omega-3 specialty oils Edited by H Breivik, Neperdo Biomarine, Norway Oily Press Lipid Library Series No. 21 ‘An excellent practical read on the science technology and economics of the recent business for omega-3 oils.’

Food New Zealand CONTENTS

Omega-3 fatty acids: Introduction; Fish oil sources; Microbial oils: Production, processing and markets for specialty longchain 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.

314 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 0 9552512 1 4 E-ISBN: 978 0 85709 789 7 £130.00/US$220.00/€155.00 www.woodheadpublishing.com/9780955251214

Antioxidants in food and biology Facts and fiction E N Frankel, University of California, USA Oily Press Lipid Library Series No. 20 ‘I have no hesitation in recommending this volume to libraries, students and teachers alike both in the food and the pharma sectors.’

Lipid Technology CONTENTS

Introduction 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.

268 pages 234 x 156mm (6 x 9) hardback 2007 ISBN: 978 0 9552512 0 7 E-ISBN: 978 0 85709 790 3 £130.00/US$220.00/€155.00 www.woodheadpublishing.com/9780955251207

Available / will be available on Woodhead Publishing Online

Lipids Lipids

Advances in lipid methodology

Lipid glossary 2

Structure, physical properties and functionality

Volume 5

F D Gunstone, Scottish Crop Research Institute, UK and B G Herslof, Scotia LipidTechnik AB, Sweden

K Larsson, Camurus Lipid Research Foundation, Sweden, P Quinn, Kings College London, UK, K Sato, Hiroshima University, Japan and F Tiberg, Camurus AB, Sweden Oily Press Lipid Library Series No. 19 ‘I strongly recommend this book to anyone working with lipids both in fundamental as well as in applied research.’

Lipid Technology CONTENTS

Basic concepts; Solid-state behaviour of polymorphic fats and fatty acids; Liquid- crystalline lipidwater phases; The liquid state; Lipids at the air-water interface - monolayers and multilayers in surface films, bubbles and foams; Dispersions of lipid-water phases; Interaction of lipids with proteins and polypeptides; Emulsions; Lipids of biological membranes; Lipid barriers at the environment-body interface; Drug delivery; Foods.

288 pages 234 x 156mm (6 x 9) hardback 2006 ISBN: 978 0 9531949 9 5 E-ISBN: 978 0 85709 791 0 £130.00/US$220.00/€155.00 www.woodheadpublishing.com/9780953194995

Lipid oxidation Second edition E N Frankel, University of California, USA Oily Press Lipid Library Series No. 18 ‘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 CONTENTS

Free 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.

488 pages 234 x 156mm (6 x 9) hardback 2005 ISBN: 978 0 9531949 8 8 E-ISBN: 978 0 85709 792 7 £150.00/US$255.00/€180.00 www.woodheadpublishing.com/9780953194988

Bioactive lipids Edited by A Nicolaou, University of Bradford, UK and G Kokotos, University of Athens, Greece Oily Press Lipid Library Series No. 17 ‘…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 CONTENTS

Fatty acids; Diacylglycerols; Phosphoinositides; Lysolipids: Sphingosine 1-phosphate and lysophosphatidic acid; Plasmalogens, PAF and other ether lipids; Ceramides; Glycosphingolipids; Prostanoids; Leukotrienes and lipoxins; Endocannabinoids; Isoprostanes.

Edited by R O Adlof, National Center for Agriculture Utilization Research, US Department of Agriculture, USA

Oily Press Lipid Library Series No. 12

Oily Press Lipid Library Series No. 16 CONTENTS

Analysis 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).

386 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 0 9531949 6 4 E-ISBN: 978 0 85709 794 1 £140.00/US$240.00/€170.00 www.woodheadpublishing.com/9780953194964

Confectionery fats handbook Properties, production and application R E Timms, Consultant, UK Oily Press Lipid Library Series No. 14 ‘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 CONTENTS

Introduction; 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.

454 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 0 9531949 4 0 E-ISBN: 978 0 85709 795 8 £145.00/US$245.00/€175.00 www.woodheadpublishing.com/9780953194940

‘…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 Today 250 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 2000 ISBN: 978 0 9531949 2 6 E-ISBN: 978 0 85709 797 2 £50.00/US$85.00/€60.00 www.woodheadpublishing.com/9780953194926

Lipids in nutrition and health A reappraisal M I Gurr, Maypole Scientific Services, UK Oily Press Lipid Library Series No. 11 ‘...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 CONTENTS

Influence 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.

240 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 1999 ISBN: 978 0 9531949 1 9 E-ISBN: 978 0 85709 798 9 £85.00/US$145.00/€100.00 www.woodheadpublishing.com/9780953194919

Advances in lipid methodology Volume 4

Lipids for functional foods and nutraceuticals Edited by F D Gunstone, Scottish Crop Research Institute, UK

W W Christie, Scottish Crop Research Institute and Mylnefield Research Services, UK Oily Press Lipid Library Series No. 8

Oily Press Lipid Library Series No. 13

308 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 1997 ISBN: 978 0 9514171 7 1 E-ISBN: 978 0 85709 799 6 £85.00/US$145.00/€100.00 www.woodheadpublishing.com/9780951417171

‘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.’

Advances in lipid methodology

Chemistry and Industry CONTENTS

Introduction; 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).

344 pages 234 x 156mm (6 x 9) hardback 2003 ISBN: 978 0 9531949 3 3 E-ISBN: 978 0 85709 796 5 £135.00/US$230.00/€160.00 www.woodheadpublishing.com/9780953194933

Volume 3 W W Christie, Scottish Crop Research Institute and Mylnefield Research Services, UK Oily Press Lipid Library Series No. 7

384 pages 216 x 138mm (5 1/2 x 8 1/2) hardback 1996 ISBN: 978 0 9514171 6 4 E-ISBN: 978 0 85709 800 9 £85.00/US$145.00/€100.00 www.woodheadpublishing.com/9780951417164

314 pages 234 x 156mm (6 x 9) hardback 2004 ISBN: 978 0 9531949 7 1 E-ISBN: 978 0 85709 793 4 £130.00/US$220.00/€155.00 www.woodheadpublishing.com/9780953194971

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Title index A balanced omega-6/omega-3 fatty acid ratio, cholesterol and coronary heart disease, 29 A complete course in canning and related processes, 18 A quick guide to health and safety, 5 Acrylamide and other hazardous compounds in heat-treated foods, 8 Advances in aquaculture hatchery technology, 44 Advances in lipid methodology, 55 Advances in magnetic resonance in food science, 15 Advances in meat, poultry and seafood packaging, 19, 41 Advances in microbial food safety, 2 Agri-food quality II, 47 Alcoholic beverages, 33, 47 Analytical methods for food additives, 8 Animal feed contamination, 7, 41 Antioxidants in food and biology, 54 Antioxidants in food, 28 Antioxidants in science, technology, medicine and nutrition, 53 Application of fats in confectionery, 41 Assessing food safety of polymer packaging, 8 Auditing in the food industry, 15 Baking problems solved, 39 Bendersâ&#x20AC;&#x2122; dictionary of nutrition and food technology, 27, 54 Biaxial stretching of film, 22 Bioactive lipids, 55 Biochemistry of milk products, 36 Biofilms in the food and beverage industries, 2 Biosensors for food analysis, 16 Biscuit, cookie and cracker manufacturing manuals, 40 Biscuit, cracker and cookie recipes for the food industry, 40 Breadmaking, 39 Brewing, 49 Carbohydrate-active enzymes, 39, 52 Case studies in food product development, 34 Case studies in food safety and authenticity, 5 Case studies in novel food processing technologies, 20 Cereal biotechnology, 38 Cereal grains for the food and beverage industries, 38 Cereal grains, 38 Cereals processing technology, 38 Cheese problems solved, 37 Chemical contaminants and residues in food, 7 Chemical deterioration and physical instability of food and beverages, 10 Chemical migration and food contact materials, 7, 23 Chilled foods, 37 Chorleywood Bread Process, The, 39 Coatings and inks for food contact materials, 8

Colour in food, 12 Computer vision technology in the food and beverage industries, 14 Confectionery fats handbook, 55 Consumer-driven innovation in food and personal care products, 33 Consumer-led food product development, 34 Dairy processing, 36 Dairy-derived ingredients, 36, 51 Delivering performance in food supply chains, 15 Delivery and controlled release of bioactives in foods and nutraceuticals, 20, 27 Designing functional foods, 27 Detecting allergens in food, 8 Detecting foreign bodies in food, 8 Detecting pathogens in food, 4 Detection methods for cynobacterial toxins, 4 Determination of veterinary residues in food, 9 Determining mycotoxins and mycotoxigenic fungi in food and feed, 2 Developing childrenâ&#x20AC;&#x2122;s food products, 26, 32 Development of packaging and products for use in microwave ovens, 22 Diet, immunity and inflammation, 24 Dietary anticarcinogens and antimutagens, 28 Dietary fibre, 29 Disinfection by-products in drinking water, 9 Drivers of innovation in pediatric nutrition, 31 Early nutrition, 30 Education and training in food science, 16 Emerging food packaging technologies, 21 Emerging foodborne pathogens, 3 Emerging societies - coexistence of childhood malnutrition and obesity, 31 Encapsulation and controlled release, 21 Encapsulation technologies and delivery systems for food ingredients and nutraceuticals, 19, 25 Endocrine-disrupting chemicals in food, 8 Environmental assessment and management in the food industry, 34 Environmentally compatible food packaging, 23, 35 Environmentally-friendly food processing, 35 Enzymes, 52 EU food law, 15 European nutrition and health report 2009, 32 Extrusion cooking, 16 Extrusion problems solved, 16 Feta and related cheeses, 37 Fibre-rich and wholegrain foods, 25, 50 Flavour in food, 11 Flavour science, 12 Flavours and fragrances, 12 Food and beverage stability and shelf life, 10 Food and cancer prevention, 29 Food authenticity and traceability, 15 Food chain integrity, 5, 14 Food chemical safety, 8 Food colloids and polymers, 12 Food colloids, 12 Food constituents and oral health, 27 Food consumption and disease risk, 3, 34

Food contaminants, 9 Food dehydration, 18 Food diet and obesity, 24 Food emulsions and foams, 12 Food enrichment with omega-3 fatty acids, 24, 49 Food factors for health promotion, 32 Food for the ageing population, 27, 34 Food fortification and supplementation, 26 Food intolerance and the food industry, 9 Food irradiation, 21 Food labelling, 15 Food machinery, 40 Food microstructures, 9 Food policy trends in Europe, 16 Food polymers, gels and colloids, 12 Food preservation by pulsed electric fields, 20 Food preservation techniques, 20 Food process modelling, 15 Food processing technology, 17 Food product development, 32 Food safety control in the poultry industry, 6, 42 Food science reviews, 6 Food spoilage microorganisms, 11 Food structure, 12 Foodborne pathogens, 3 Formulation and production of chewing and bubble gum, 41 Freeze-drying of pharmaceutical and food products, 20 Frontiers in eating and weight regulation, 32 Fruit and vegetable biotechnology, 46 Fruit and vegetable flavour, 47 Fruit and vegetable processing, 46 Frying, 17 Functional and speciality beverage technology, 27, 48 Functional dairy products, 28, 36 Functional foods, 25, 26 Functional foods, ageing and degenerative disease, 28 Functional foods, cardiovascular disease and diabetes, 26 Functional ingredients from algae for foods and nutraceuticals, 23 Fundamentals of food processing and technology, 17 Glossary for the food industries, 54 Gums and stabilisers for the food industry 10, 53 Gums and stabilisers for the food industry 9, 53 HACCP in the meat industry, 6, 43 Handbook of food powders, 16, 50 Handbook of food proteins, 51 Handbook of food safety in spices, 50 Handbook of herbs and spices, 50, 53 Handbook of hydrocolloids, 52 Handbook of hygiene control in the food industry, 4 Handbook of indices of food quality and authenticity, 16 Handbook of organic food safety and quality, 6, 35

Available / will be available on Woodhead Publishing Online

Title index Handbook of waste management and co-product recovery in food processing, 35 Handbook of water and energy management in food processing, 34 Healthy agriculture, healthy nutrition, healthy people, 29 Heat treatment for insect control, 4 High pressure food science, bioscience and chemistry, 21 Human resource development, 54 Hygiene in food processing, 4 Hygienic design of food factories, 5 Importance of growth for health and development, 31 Improving farmed fish quality and safety, 6, 45 Improving seafood products for the consumer, 45 Improving the fat content of foods, 11, 28 Improving the flavour of cheese, 37 Improving the health-promoting properties of fruit and vegetable products, 28, 47 Improving the safety and quality of eggs and egg products, 42 Improving the safety and quality of milk, 4, 36 Improving the safety and quality of nuts, 45 Improving the safety of fresh fruit and vegetables, 6, 46 Improving the safety of fresh meat, 6, 43 Improving the sensory and nutritional quality of fresh meat, 43 Improving the thermal processing of foods, 17 Improving traceability in food processing and distribution, 14 Industrial manufacture of snack foods, 39 Infectious disease in aquaculture, 44 Innovations in food labelling, 13, 33 In-pack processed foods, 17 Instrumental assessment of food sensory quality, 13 Instrumentation and sensors for the food industry, 15 Issues in complementary feeding, 31

Managing frozen foods, 37 Managing risks of nitrates to humans and the environment, 9, 35 Managing wine quality, 48 Manley’s technology of biscuits, crackers and cookies, 40 Maximising the value of marine by-products, 35, 45 Meals in science and practice, 33 Meat processing, 43 Meat products handbook, 43 Meat refrigeration, 43 Metabolomics in food and nutrition, 13, 24 Microbial decontamination in the food industry, 18 Microbial host-interaction, 31 Microbial production of food ingredients, enzymes and nutraceuticals, 49 Microbiological analysis of red meat, poultry and eggs, 43 Microbiological risk assessment in food processing, 4 Microwave processing of foods, The, 17 Milk and milk products in human nutrition, 30 Minimal processing technologies in the food industries, 20 Modelling microorganisms in food, 2 Modifying flavour in food, 10 Modifying lipids for use in food, 52 More baking problems solved, 39 More on mediterranean diets, 30 Multifunctional and nanoreinforced polymers for food packaging, 22 Mycotoxins in food, 2

Lawrie’s meat science, 43 Lifetime nutritional influences on cognition, behaviour and psychiatric illness, 25 Lipid analysis, 54 Lipid glossary 2, 55 Lipid oxidation, 55 Lipids for functional foods and nutraceuticals, 55 Lipids in health and nutrition, 28 Lipids in nutrition and health, 55 Lipids, 55 Lockhart and Wiseman’s crop husbandry including grassland, 45 Long-chain omega-3 specialty oils, 54

Nanotechnology in the food, beverage and nutraceutical industries, 18 Natural antimicrobials for the minimal processing of foods, 53 Natural antioxidants and anticarcinogens in nutrition, health and disease, 29 Natural antioxidants and food quality in atherosclerosis and cancer prevention, 29 Natural food additives, ingredients and flavourings, 50 New analytical approaches for verifying the origin of food, 13 New ingredients in food processing, 53 New technologies in aquaculture, 44 Nitrates and nitrites in food and water, 9 Novel enzyme technology for food applications, 20, 52 Novel food ingredients for weight control, 28 Novel food packaging techniques, 21 Nutrigenomics - opportunities in Asia, 32 Nutrition and fitness, 30 Nutrition handbook for food processors, The, 12 Nutrition support for infants and children at risk, 31

Maillard reaction in foods and medicine, The, 12 Maillard reactions in chemistry, food and health, 12 Making chocolates in the factory, 41 Making the most of HACCP, 6 Managing allergens in food, 7

Omega-6/omega-3 essential fatty acid ratio, 30 Open innovation in the food and beverage industry, 32 Optimising sweet taste in foods, 11, 50 Oxidation in foods and beverages and antioxidant applications, 10

Kent’s technology of cereals, 38

Packaging technology, 22 Performance functional foods, 28 Persistent organic pollutants and toxic metals in foods, 7 Personalized nutrition for the diverse needs of infants and children, 31 Personalized nutrition, 29 Pesticide chemistry and bioscience, 9, 35 Pesticide, veterinary and other residues in food, 8 Pesticides, 9 Phospholipid technology and applications, 54 Physical properties of foods and food processing systems, 21 Phytochemical functional foods, 24 Plant polymeric carbohydrates, 12 Postharvest biology and technology of tropical and subtropical fruits, 46, 47 Potato production, processing and technology, 46 Poultry meat processing and quality, 42 Practical dehydration, 16 Prevention of coronary heart disease, 30 Principles and practices for the safe processing of foods, 6 Prion diseases and copper metabolism, 4 Processed meats, 42 Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation, 3, 51 Proteins in food processing, 51 Public health nutrition in developing countries, 24 Rapid and on-line instrumentation for food quality assurance, 15 Recent trends in soft beverages, 48 Reducing salt in foods, 26, 52 Reducing saturated fats in foods, 26, 51 Research and development guidelines for the food industries, 33 Rice quality, 38 Robotics and automation in the food industry, 13, 19 Safety and quality issues in fish processing, 45 Satiation, satiety and the control of food intake, 23 Sausage manufacture, 43 Science and technology of enrobed and filled chocolate, confectionery and bakery products, 41 Sensory analysis for food and beverage quality control, 14 Separation processes in the food and biotechnology industries, 21 Separation, extraction and concentration processes in the food, beverage and nutraceutical industries, 20 Shellfish safety and quality, 6, 45 Soft drink and fruit juice problems solved, 48 Sports nutrition, 30 Stability and shelf-life of food, The, 12 Staphylococcus aureus, 3 Starch in food, 53 Taints and off-flavours in foods, 12 Tamime and Robinson’s Yoghurt, 37

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Title index

Author index

Technology of functional cereal products, 25, 38 Texture in food, 11 Thermal technologies in food processing, 17 Tomato production, processing and technology, 47 Total quality assurance for the food industries, 15 Total quality management for the food industries, 16 Toxic substances in crop plants, 9 Tracing pathogens in the food chain, 3 Trans fatty acids in human nutrition, 54 Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG), 21

Adams, M 3 Adlof, R O 55 Agostoni, C 31 Ahvenainen, R 21, 47 Albert, J 13, 33 Aldeen, D A 3 Alexander, J 8 Allan, G 44 Ames, J M 12 Andersen, M L 10 Anderson, A 32 Andrews, A T 36 Angus, F 26, 52 Annous, B A 2 Archer, D 49 Arendt, E 38 Arnoldi, A 26 Ashurst, P 48 Austin, B 44

Understanding and controlling the microstructure of complex foods, 9, 37 Understanding and measuring the shelf-life of food, 11 Understanding consumers of food products, 32 Understanding pathogen behaviour, 3 Unit operations for the food industries, 18 Using cereal science and technology for the benefit of consumers, 38 Viruses in food and water, 2 Vitamins and minerals in health and nutrition, 29 Wennström’s Four factors of success, 33 Wheat structure, 40 Window of opportunity, The, 31 Winemaking problems solved, 48 Yeasts in food, 49, 53

Baigrie, B 12 Bain, M 42 Baines, D 50 Ball, A S 9, 35 Bamforth, C 49 Bansal, N 16, 50 Barker, D J P 31 Barnes, K 7, 23 Batey, I 38 Baynes, J 12 Bellisle, F 23 Belton, P S 15 Bender, D A 27, 54 Bengtsson, N 20 Benton, D 25 Bergenstahl, B 12 Bergmann, R L 31 Berlin, J 34 Berry Ottaway, P 26 Best, G A 9 Bhandari, B 16, 50 Bhattacharya, K R 38 Bier, D M 31 Blackburn, C 3, 11 Blanchfield, J R 16 Blanshard, J M V 12 Blundell, J 23 Boekhout, T 49, 53 Bøgh-Sørensen, L 20 Bonner, P L 52 Børresen, T 45 Boulton, C A 49 Brandtzaeg, P 31 Breivik, H 54 Bremner, H A 45 Brennan, J G 18 Brereton, P 13 Briggs, D E 49 Brimelow, C J B 15 Brookes, P A 49 Brooks, G T 9, 35 Brown, D 4 Brown, M 4, 6, 37, 43 Brückner, B 47 Brul, S 2, 3 Brunser, O 31 Bryce, J H 38 Burke, L M 30

Burnell, G 44 Butler, F 5, 14 Buttriss, J 11, 28 Butzke, C 48 Calder, P C 24 Caldwell, D 13, 19 Cauvain, S P 38, 39 Chapman, C 12 Chardigny, J-M 54 Cheng, L M 40 Chiellini, E 23, 35 Christie, W W 54, 55 Cleland, L G 30 Clemens, R A 30 Codd, G A 4 Cook, N 2 Cooke, R J 31 Cooper, J 6, 35 Corredig, M 36, 51 Crabbe, M J 12 Creaser, C 9 Crosby, N T 9 Damant, A 8 De Groot, C P G M 27, 34 De Haan, S W H 20 De Meester, F 29 De Saeger, S 2 Dean, T 9 Decker, E 10, 27 Deelstra, H 16 Delcour, J 25, 50 DeMeuse, M T 22 Demirci, A 18 Destaillats, F 54 Dickinson, E 12 Dillon, M 15 Dionisi, F 54 Dominguez, H 23 Doona, C J 20 Downing, D L 18 Duffus, C M 9 Duffus, J H 9 Eahn, U 31 Earle, M 32, 34 Earle, R 32, 34 Edwards, M 8 Elias, R 10 Eliasson, A-C 53 Elmadfa, I 32 Emblem, A 22 Emblem, H 22 Essien, E 43 Etievant, P 11 Evers, A D 39 Evers, A M 47 Farmer, N 21 Farrimond, M 9 Feeherry, F E 20 Feiner, G 43 Felix D’Mello, J P 9 Fellows, P J 17 Fenwick, G R 28, 29 Fernandes, A 7 Fielding, M 9

Available / will be available on Woodhead Publishing Online

Author index Finch, H J S 45 Fink-Gremmels, J 7, 41 Fondu, M 16 Forrest, M J 8 Foster, L 8 Frankel, E N 54, 55 Fratamico, P M 2, 3 Frewer, L 32 Frisenfeldt Horn, A 24, 49 Fritz, D 41 Furness, A 14 Garcia Martinez, M 32 Garti, N 19, 20, 25, 27 German, J B 31 Giavasis, I 49 Gil, M I 28, 47 Gilbert, R 5 Gillies, P J 32 Goodburn, K 16 Gordon, M 28 Gould, G 21 Gould, R W 15 Gould, W A 15, 16, 17, 18, 33, 46, 47, 54 Grandison, A S 21 Greensmith, M 16 Griffith, C 15 Griffiths, M 3, 4, 36 Groves, K 9 Guandalini, S 30 Guenther, N W 2 Gunstone, F D 52, 54, 55 Guo, M 26 Gurr, M I 55 Guy, R 16 Hagg, M 47 Hamaker, B R 25, 38 Hammond, D 4 Han, X 54 Hargitt, R 48 Harris, L 45 Harvey, L 49 Hefle, S 8 Henry, C J K 12, 28 Hernell, O 30 Herslof, B G 55 Hertog, M L A T M 15 Hill, M J 9 Hills, B P 15 Hinton, R H 9, 35 Hiramatsu, K 3 Hoffmann-Sommergruber, K 7 Holah, J 4, 5 Hoorfar, J 5, 14 Hort, J 10 Hua, T-C 20 Huang, Q 18 Isaacs, N S 21 Isolauri, E 31 Jacobsen, C 24, 49 Jaeger, S R 33 James, C 43 James, S J 43

Jefferies, T M 4 Johnson, I T 24, 28, 29 Jongen, W 6, 46 Jordan, K 5, 14 Kalhan, S C 31 Karsa, D R 21 Keevil, C W 4 Kennedy, C J 37 Kent, N L 39 Kerry, J F 42, 43 Kerry, J P 19, 41, 42, 43 Key, P 8 Kilcast, D 10, 11, 12, 13, 14, 26, 32, 52 Kim, J-K 34 Kleinman, R E 30 Klemes, J 34 Kokotos, G 55 Koletzko, B 31 Koletzko, S 31 Koppelman, S 8 Kress-Rogers, E 15 Kulkarni, P K 16 Kumpulainen, J T 29 Kustin, K 20 Labuza, T P 12 Lacroix, C 3, 51 Lagarón, J M 22 Lane, G P F 45 Larsson, K 55 Lawrie, R A 43 Ledward, D A 43 Lee, D S 21 Lees, M 15 Leifert, C 6, 35 Lelieveld, H L M 4, 5, 20 Lenges, J 16 Lewis, M J 21 Lie, Ø 6, 45 Linden, G 53 Liu, B-L 20 Lönnerdal, B 31 Lorence, M W 22 Lorient, D 53 Lucas, A 31 MacDougall, D 12 MacFie, H 33, 34 Magan, N 2 Makrides, M 31 Manley, D 40 Manners, D J 12 Mattila-Sandholm, T 28, 36 Mattsson, B 35 Maughan, R J 30 Mayes, T 6 McClements, D J 9, 10, 19, 25, 27, 37 McClure, P J 3 McKenna, B M 11 McMeekin, T A 3, 4 McNeil, B 49 McSweeney, P L H 37 Mead, G 6, 42, 43 Meiselman, H L 33 Mela, D 24

Mena, C 15 Meuser, F 12 Michaelsen, K F 30 Mills, C 7 Milner, J A 29 Mitchell, J R 12 Moltke Sørensen, A-D 24, 49 Monnier, V 12 Morris, P C 38 Morris, V J 9 Mortimore, S 6 Morton, I D 16 Mostert, M A 4 Motarjemi, Y 3 Mottram, D S 12 Napper, D 4 Ngadi, M O 18 Nicolaï, B M 15 Nicolaou, A 55 Nielsen, N S 24, 49 Niggli, U 6, 35 Notermans, S 20 Nursten, H E 12 Nys, Y 42 O’Brien, J 12 Ogra, P L 31 Ohlsson, T 20 Okuyama, H 30 Olsen, M 2 Ooghe, W 16 Owens, G 38 Palmer, T 52 Paquin, P 27, 48 Park, K-H 39, 52 Pesheck, P S 22 Peter, K V 50, 53 Phillips, G O 51, 52, 53 Piggott, J 33, 47 Pokorný, J 28 Potter, E 4 Potter, M 3, 34 Poutanen, K 25, 50 Prentice, A M 31 Prescott, S L 31 Prugger, R 5, 14 Purchase, R 9 Quinn, P 55 Raats, M M 27, 34 Ramalakshmi, K 48 Rao, L J M 48 Rastall, R 20, 52 Reg, D V 16 Regier, M 17 Remacle, C 28 Reusens, B 28 Reynolds, A 48 Riaz, M N 16 Richardson, P 17 Risbo, J 10 Rizvi, S 20 Robert, V 49, 53 Roberts, T 9, 35 Robinson, R K 37

Rodrick, G E 6, 45 Rokey, G J 16 Roller, S 53 Rosca, I-D 8 Rose, M 7 Rossell, J B 17 Ruemmele, F 31 Ruthven, A D 9 Saarela, M 25, 28, 36 Salmon, S 38 Salonen, J T 29 Samuel, A M 45 Sato, K 55 Schofield, J D 40 Schrenk, D 7 Schubert, H 17 Schuck, P 16, 50 Schwerzenbach, G N 32 Schwerzenbach, L W 32 Scott, A O 16 Scott, G 53 Seal, R 50 Sébédio, J-L 54 Seibel, W 12 Serna-Saldivar, S O 39 Shahidi, F 35, 45 Shapton, D A 6 Shapton, N F 6 Shaw, I 8 Shumway, S E 6, 45 Simopoulos, A P 29, 30 Sinclair, R 7, 23 Singhal, R S 16 Skibsted, L H 10 Skog, K 8 Slupsky, C M 13, 24 Smit, G 36 Smith, I 14 Smith, R 34 Sofos, J 2, 6, 43 Sonesson, U 34, 35 Southgate, D A T 29 Spillane, W J 11, 50 Steele, R 11 Stephenson, R A 21 Stevens, G 15 Stevens, R 49 Stringer, M 4 Subramaniam, P 10, 12 Sun, D-W 14 Swift, A D 12

van Goudoever, H 30 Van Havere, R 16 Van Immerseel, F 42 Van Staveren, W A 27, 34 Van Trijp, H 32 Vandenplas, Y 31 Varley, J R 36 Venugopal, K J 50 Vernaud, J-M 8 Vir, S 24 Visioli, F 30 Voilley, A 11 Waldron, K W 29, 35 Walstra, P 12 Watson, D 6, 7, 8, 23, 28 Webb, G A 15 Weimer, B 37 Weimer, B C 13, 24, 37 Wennström, P 33 White, B 4 Whitefield, R 41 Wichers, H 7 Wilkinson, V M 21 Williams, C 11, 28 Williams, P A 51, 52, 53 Williamson, G 24 Wilson, M 27 Wilson, W S 9, 35 Wood, R 8 Wrigley, C 38 Wyllie, S G 47 Yada, R 51 Yahia, E 46, 47 Yajnik, C S 31 Yam, K L 21 Yanishlieva, N 28 Yaqoob, P 24 Yoshikawa, T 32 Young, L S 38, 39 Zannini, E 38 Zeuthen, P 20 Zhang, H 20 Zhang, M 16, 50 Ziegler, E E 31 Ziegler, F 34 Zwietering, M 2

Tai, E S 32 Talbot, G 26, 51, 41 Tamime, A Y 37 Taylor, A J 10, 12 Tiberg, F 55 Tiilikkala, K 47 Tijskens, L M M 15 Timms, R E 55 Tolonen, M 29 Tomás-Barberán, F A 28, 47 Tothill, I 15 Tyman, J H P 28 Valpuesta, V 46 Van Gerwen, S 2

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