A bestsellerFood Processing HandbookSecond Edition, 2 Volume Set

Edited by James G. brennan and Alistair s. Grandison, both University of Reading, UK

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry.

Completely revised and updated, this new edition features over 35% new content.

9 new chapters have been added, on topical issues such as Traceability & Hygienic Design and the newest innovations such as Emerging Technologies, Use of Enzymes and Nanotechnology in Food Processing.

Praise for the previous edition:

just got better!

This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.

Journal of Dairy technology

The fact that the book was edited by an expert who was active in the field for more than 40 years is apparent in each chapter. It can be recommended as a teaching basis for researchers, as a reference work for academic institutions and libraries but also for students in graduate food technology or food engineering courses.

engineering in life sciences

Visit the following websites to browse our whole programme:Print products : www.wiley.com/go/food Online products: wileyonlinelibrary.com/subject/food

2 Volume Set • ISBN: 978-3-527-32468-2Hardcover • 826 pages • November 2011 • €249.00 | £205.00 | $320.00Also available online.

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table of Contents

Also of interest…

Handbook of Food Process Design2 Volume Set

Edited by Jasim Ahmed, Director of Bio-polymer and Nano-packaging at Polymer Source Inc., Canada; Mohammad shafiur rahman, Sultan Qaboos University, Sultanate of Oman

This major new 2-volume work comprises 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists. Starting from first principles, the book provides a complete account of food process designs. Mechanical operations are fully documented, and novel process designs are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

books

Databases Journals

Preface to the Second Edition

Preface to the First Edition

List of Contributors

CONTENT OF VOLUME 1

1 Postharvest Handling and Preparation of Foods for Processing (Alistair S. Grandison)

2 Thermal Processing (Michael J. Lewis and Soojin Jun)

3 Evaporation and Dehydration (James G. Brennan)

4 Freezing (José Mauricio Pardo and Keshavan Niranjan)

5 Irradiation (Alistair S. Grandison)

6 High Pressure Processing (Margaret F. Patterson, Dave A. Ledward, Craig Leadley, and Nigel Rogers)

7 Emerging Technologies for Food Processing (Liliana Alamilla-Beltrán, Jorge Welti-Chanes, José Jorge Chanona-Pérez, Maria de Jesús Perea-Flores, and Gustavo F. Gutiérrez-López)

8 Packaging (James G. Brennan and Brian P. F. Day)

CONTENT OF VOLUME 2

9 Separations in Food Processing: Part 1 (James G. Brennan and Alistair S. Grandison)

10 Separations in Food Processing: Part 2 – Membrane Processing, Ion Exchange, and Electrodialysis (Michael J. Lewis and Alistair S. Grandison)

11 Mixing, Emulsification, and Size Reduction (James G. Brennan)

12 Baking (Stanley P. Cauvain)

13 Extrusion (Paul Ainsworth)

14 Food Deep-Fat Frying (Pedro Bouchon)

15 Safety in Food Processing (Carol A. Wallace)

16 Traceability in Food Processing and Distribution (Christopher Knight)

17 The Hygienic Design of Food Processing Plant (Tony Hasting)

18 Process Control in Food Processing (Keshavan Niranjan, Araya Ahromrit, and Ashok S. Khare)

19 Environmental Aspects of Food Processing (Niharika Mishra, Ali Abd El-Aal Bakr, Keshavan Niranjan, and Gary Tucker)

20 Water and Waste Treatment  (R. Andrew Wilbey)

21 Process Realisation (Kevan G. Leach)

22 Microscopy Techniques and Image Analysis for the Quantitative Evaluation of Food Microstructure (Maria de Jesús Perea-Flores, Angélica Gabriela Mendoza-Madrigal, José Jorge Chanona-Pérez, Liliana Alamilla-Beltrán, and Gustavo Fidel Gutierrez-López)

23 Nanotechnology in the Food Sector (Christopher J. Kirby)

24 Fermentation and the Use of Enzymes (Dimitris Charalampopoulos)

Index

Journal of the Scienceof Food and AgricultureVolume 92 • Issue No 2 • 30 January 2012

Spotlight

Underground networking: the potential for improving yield and quality of pot-grown herbs withmycorrhizas 203

V Schroeder, AC Gange and AD Stead (UK)

Perspective

Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions 207

AM Osman, PC Struik and ET Lammerts van Bueren (The Netherlands)

Research Articles

Physico-chemical and toxicological assessment of liquid wastes from olive processing-related industries 216

P Pierantozzi, C Zampini, M Torres,MI Isla, RA Verdenelli, JM Meriles and D Maestri (Argentina)

Optimisation of chocolate formulation using dehydrated peanut– cowpeamilk to replace dairymilk 224

H Aidoo, E Sakyi-Dawson, L Abbey, K Tano-Debrah and FK Saalia (Ghana)

Induction of mud crab (Scylla paramamosain) tropomyosin and arginine kinase specific hypersensitivity in

BALB/c mice 232

G-M Liu, B Li, H-L Yu, M-J Cao, Q-F Cai, J-W Lin and W-J Su (China)

Polyunsaturated fatty acid levels in rat tissues after chronic treatment with dietetic oils 239

C Rustichelli, R Avallone, E Campioli, D Braghiroli and M Baraldi (Italy)

Role of precursors on greening in crushed garlic (Allium sativum ) bulbs, and its control with freeze-dried

onion powder 246

J Cho (Korea), EJ Lee, KS Yoo (USA) and SK Lee (Korea)

Cloning and expressionof γ -glutamyl transpeptidase and its relationship to greening in crushed garlic

(Allium sativum ) cloves 253

J Cho, M Park, D Choi and SK Lee (Korea)

Sensory profiles of breastmeat from broilers reared in an organic niche production system and conventional

standard broilers 258

K Horsted, BH Allesen-Holm, JE Hermansen and AG Kongsted (Denmark)

Effects of freeze-driedMitsuokella jalaludinii culture and Natuphos phytase supplementation on the

performance and nutrient utilisation of broiler chickens 266

G Lan, N Abdullah, S Jalaludin and YW Ho (Malaysia)

Enhancing aspalathin stability in rooibos (Aspalathus linearis) ready-to-drink iced teas during storage: the

role of nano-emulsification and beverage ingredients, citric and ascorbic acids 274

D de Beer, E Joubert, M Viljoen and MManley (South Africa)Continuedon inside back cover

VOLUME92ISSUE2PAGES203–444

JOURNALOFTHESCIENCEOFFOODANDAGRICULTURE

30JANUARY2012

SCI/WILEY

30 January 2012 • Volume 92 • Issue No 2 • ISSN 0022-5142Published online at wileyonlinelibrary.com 21 July–10 October 2011

Journal of the

Science ofFood andAgricultureView online at wileyonlinelibrary.com/journal/jsfa

www.soci.org

Mass Spectra of

PESTICIDESWith Retention Indices

LUIGI MONDELLO

CD-ROM CD-ROM

FAMEs Fatty Acid Methyl Esters

Mass Spectral Database

LUIGI MONDELLO

CD-ROM

FFNSC 2 Flavors and Fragrances

of Natural andSynthetic Compounds 2

Mass Spectral Database

LUIGI MONDELLO

M. Elena Castell-Perez and Rosana G. Moreira

Journal of Food Process Engineering

jfpe_e only_cover.indd 1 1/27/2011 3:28:31 PM

Journal of Food Processingand Preservation

Y. Martin Lo, EditorUNIVERSITY OF MARYLAND

jfpp_cover.indd 1 5/26/2011 5:40:03 PM

11-3

4294

FFNSC 2 (Flavors and Fragrances of Natural and Synthetic Compounds 2)ISBN: 978-1-1181-4583-8

Mass Spectra of PesticidesISBN: 978-1-1181-4582-1

FAMEs (Fatty Acid Methyl Esters) ISBN: 978-1-1181-4394-0

Journal of Food Processing and Preservation

Packaging Technology and Science

Journal of the Science of Food and Agriculture

Journal of Food Process Engineering

Visit the following websites to browse our whole programme:Print products : www.wiley.com/go/food Online products: wileyonlinelibrary.com/subject/food

2 Volume Set • ISBN: 978-1-444-33011-3 • Hardcover • 1,704 pages • April 2012Introductory price, valid until 31st July 2012: €399.00 | £325.00 | $525.00Thereafter: €479.00 | £395.00 | $600.00 • Also available online.

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