food science catalogue

Food Science, Technology and Nutrition2014 Catalogue

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Woodhead Publishing

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1Contents

Safety

Pathogens and mycotoxins

Managing safety

Contaminants and additive safety

Quality

Food properties

Measurement and control

Technology

Thermal processing technologies

Non-thermal processing technologies

Packaging

Functional foods and nutrition

Functional foods and nutrition series

Food consumers and product development

Environmental technology and management

Chilled/frozen and dairy products

Cereal products and snack foods

Chocolate and confectionery

Meat, fish and eggs

Fruit and vegetables

Beverages

Ingredients

Dictionaries and other references

Lipids

Title index

Author index

Order form

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Elseviers Acquisition of Woodhead Publishing

In August 2013, Elsevier acquired Woodhead Publishing Limited, an award-winning, UK-based publisher known for its high-quality content in the fields of materials science, food science, engineering, energy & environmental technology, textile technology and biomedicine. The acquisition of Woodhead Publishing also includes Chandos Publishing, known for its strong publishing program in library information science and Asian studies.

The acquisition of Woodhead Publishing helps Elsevier achieve its objective to improve research outcomes and researcher productivity. Woodheads high-quality, global publishing program is complementary to Elseviers books portfolio.

Martin Woodhead built Woodhead Publishing into a successful business over 24 years. Now Elsevier will maintain Woodheads more than 1,500 published titles and strong front list program, taking the books to new levels in both the print and electronic markets.

Woodhead Publishing was recognized for international achievement at the 2012 Independent Publishing Awards, sponsored by the London Book Fair, being called active and innovative in whatever country it targets.

Woodhead and Chandos titles are available on the ScienceDirect platform and via online retailers.

2PAThogENS ANd myCoToxiNS

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

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

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

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

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

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


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

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


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


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

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


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


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

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

Safety

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3Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservationEdited by C Lacroix, ETH Zurich, Switzerland


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

international Journal of dairy Technology

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


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


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

international Journal of dairy Technology

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

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


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


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

microbiology Today

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


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

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


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


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

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

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

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

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


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

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

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


an essential resource for all in the food safety industry.

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

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

Safety

4Staphylococcus aureusmolecular and clinical aspectsD A Aldeen, University Hospital, Nottingham, UK and K Hiramatsu, University of Juntendo, Japan288 pages 234 x 156mm (6 x 9) paperback 2004ISBN: 978 1 898563 96 9 E-ISBN: 978 0 85709 990 7

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


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

The best prion book ever!

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

Review by a customer on Amazon.co.uk266 pages 234 x 156mm (6 x 9) paperback 2002ISBN: 978 1 898563 87 7 E-ISBN: 978 0 85709 991 4

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


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

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

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

mANAgiNg SAFETy

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


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

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

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

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


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

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


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


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

international dairy Topics

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

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

Safety

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5heat treatment for insect controldevelopments and applicationsD Hammond, Themokil Ltd, UK


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

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


A quick guide to health and safetyR Gilbert

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

health and Safety at Work

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

Published in association with Matthews Engineering Training Limited

192 pages 170 x 112mm (4 x 6.5) paperback 2008ISBN: 978 1 84569 499 9 E-ISBN: 978 1 84569 500 2 Not available for distribution in the USA.

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


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

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


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

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


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


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

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


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


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

Chemistry World

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


Safety

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6hygienic design of food factoriesEdited by J Holah, Campden BRI, UK and H L M Lelieveld, formerly Unilever R&D, The Netherlands


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

Croatian Journal of Food Science and Technology

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


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


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

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

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


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


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


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

Highly commended.Society for general microbiology


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


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

CEREViSTA - Belgian Journal of Brewing and Biotechnology


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


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

Euro Food and drink576 pages 234 x 156mm (6 x 9) hardback 2005ISBN: 978 1 85573 954 3 E-ISBN: 978 1 84569 023 6

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


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


making the most of hACCPLearning from others experienceEdited by T Mayes, Unilever Research Colworth and S Mortimore, General Mills Inc, USA


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

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

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


A comprehensive guide to introducing HACCP in the meat industry.

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

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

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

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

Safety

7CoNTAmiNANTS ANd AddiTiVES

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


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

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


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


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


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

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


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


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

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

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


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

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


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


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


Animal feed contamination

Safety

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8Effects on livestock and food safetyEdited by J Fink-Gremmels, Utrecht University, The Netherlands


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

Australian dairy Foods

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

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

Animal Feed Science and Technology

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

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


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


Coatings and inks for food contact materialsM J Forrest, Smithers Rapra, UK122 pages 298 x 210mm paperback 2007ISBN: 978 1 84735 079 4 Not available for distribution in the USA.

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

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


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


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

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

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


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


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


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

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

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


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

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

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


an excellent reference text.Food Technology in New Zealand


Safety

9Food intolerance and the food industryEdited by T Dean, The David Hide Asthma and Allergy Research Centre, UK


This unique guide provides comprehensive information on this complex topic.

J invest Allergol Clin immunol

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

Food and Beverage Reporter

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


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

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


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

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


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


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


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


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


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

hydrobiologica208 pages 234 x 156mm (6 x 9) hardback 1991ISBN: 978 1 85573 282 7 E-ISBN: 978 1 85573 655 9

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

Food PRoPERTiES

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


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

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


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


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


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


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

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


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


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

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


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

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


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

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


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


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

Food and Beverage Reporter

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


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

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


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


provides valuable and concise information.

well written and carefully edited reference publication.

Journal of Food and Nutrition Research448 pages 234 x 156mm (6 x 9) hardback 2006ISBN: 978 1 84569 008 3 E-ISBN: 978 1 84569 164 6

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


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

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

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


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

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

Food Trade Review

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


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


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


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


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


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

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

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


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

international Journal of Food Science and Technology


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


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


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


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


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


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

Food Science and Technology

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

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

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


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

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

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The maillard reaction in foods and medicineEdited by J OBrien, University of Surrey, H E Nursten, M J Crabbe and J M Ames, University of Reading, UK

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


maillard reactions in chemistry, food and healthEdited by T P Labuza, University of Minnesota, V Monnier, Case Western Reserve University, J Baynes, University of South Carolina, USA and J OBrien, University College Cork, Ireland

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


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

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


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

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


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

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


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

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

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


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

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

mEASUREmENT ANd CoNTRoL

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


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

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


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


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

Journal of Food and Nutrition Research

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

Advances in Food Sciences

Published in association with the FAO


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


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

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


Food labellingEdited by J R Blanchfield, Consultant, UK


The definitive guide to producing effective labelling.SoFhT Focus

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

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


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

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


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


an impressive text particularly useful and gives sound practical advice.

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

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


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

CoNTENTSMeasurement of the sensory quality of food: An introduction. Part 1 Principles and practice: Food appearance quality assessment and specification; Principles of food flavour analysis; Principles of solid food texture analysis; Principles of food viscosity analysis. Part 2 Advances in methods for instrumental assessment of food sensory quality: Food colour measurement using computer vision; Gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement; Non-destructive methods for food texture assessment; In-mouth measurement of food quality; Emerging flavour analysis methods for food authentication; Advances in analysis of ins

food science catalogue

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