Food Science Catalog FINAL Low Res

2010-2011
www.wiley.com/go/food
iley-Blackwell publishes one of the largest and fastest-growing food science and technology programs in the world. We are proud to partner with key societies throughout the world and work with internationally renowned authors, editors and contributors in the global and growing sector. On the following pages, you will nd full details of Wiley-Blackwells expanding list of quality books and journals covering many topics of direct interest to a wide range of professionals in the food industry and related areas. We are especially pleased to draw your attention to the following:
WelCOMetotheWiley-Blackwell FoodScience&Technology 2010-2011Catalog

TABle OF CONTeNTS
General Food Science &Technology....... 3 Food Safety, Food Microbiology & Quality Assurance .............................. 4 Food Engineering, Processing &Production .................................... 10 Food Chemistry & Food Biochemistry ........................... 14 Oils & Fats ............................................ 17 Food Packaging ..................................... 19 Food Legislation.................................... 20 Food Management ............................... 21 Ingredients............................................ 22 Dairy Foods........................................... 24 Bakery & Cereal Science ...................... 27 Confectionery ....................................... 28 Fermented Foods &Beverages ............ 29 Crops (IncludingFruits, Vegetables & FoodAgriculture) .......................... 31 Meat, Fish &Poultry ............................. 34 Sensory & Product Development ......... 37 Functional Foods &Nutrition ................ 39 Journals ................................................ 44
ADVERTISING If you are interested in advertising, reprints or industrial sponsorship, please contact: Craig Pickett, Business Development Executive, Corporate Sales, Wiley-Blackwell
GeNeRAl FOOd SCieNCe &TeChNOlOGY

iFiS dictionary of Food Science and Technology
second edition iNTeRNATiONAl FOOd iNFORMATiON SeRViCe
Food Science and Technology

Editedby eOFFReY G CAMPBell-PlATT
This brand new comprehensive text and reference book is designed NeW to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a userfriendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the worlds leading universities and international food science and technology organizations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the books web site: www.wiley.com/go/campbellplatt
2009 520 pages 978-0-6320-6421-2 HB USD $89.99 CAD $107.99 44.99 54.90 AUD $110.00
The handbook of Organic and Fair Trade Food Marketing

Editedby SiMON WRiGhT anddiANe MCCReA
The Handbook of Organic and Fair Trade Food Marketing provides a practical guide to successful marketing in these two dynamic sectors, underpinned by case histories and lessons from companies that have been successful in these areas, including Green & Blacks, Yeo Valley and Duchy Originals. It includes a review of the international markets for organic and fair trade food and drink; an analysis of organic and fair trade consumers; a review of successful retailing practice; and a section on organic and fair trade divergence and convergence. Chapters are also included on perspectives from the USA, Germany and Italy. The book is written by industry experts, augmented by academic contributions where appropriate, offering for the first time the practical marketing advice required by companies in this sector.
GeNeRAl FOOd SCieNCe &TeChNOlOGY
Food Science and Technology Edited by Professor Geoffrey Campbell-Platt and supported by the International Union of Food Science and Technology, a major new textbook and reference covering all aspects of food science and technology degree programs worldwide. See page 3. The Second Edition of the IFIS Dictionary of Food Science and Technology by the International Food Information Service. See page 3. Wiley-Blackwells expanding IFT Press book series, a joint venture with the Institute of Food Technologists. See inside back cover for details and information about the IFT Member discount. The Journal of Food Science, Journal of Food Science Education and Comprehensive Reviews in Food Science and Safety publications of the Institute of Food Technologists. See the journals section on page 44-47. The International Journal of Food Science and Technology published for the Institute of Food Science and Technology. See page 45. The Journal of the Science of Food and Agriculture published on behalf of The Society of Chemical Industry (SCI). See page 46. Quality Assurance and Safety of Crops & Foods, a new journal published on behalf of the International Association for Cereal Science and Technology (ICC) in cooperation with MoniQA. See page 47.
Comments are welcome on our books and journals and we are also pleased to consider proposals from established and new book authors.
NeW
Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
EVALUATION COPIES If you are responsible for teaching students for whom any of the books in this catalog may be suitable texts, and you would like to see an evaluation copy, please visit: www.wiley.com/go/adopt. In ANZ please email: highered@johnwiley.com.au BUYING BOOKS Direct (retail) customers should complete the order form attached or call our order hotlines on each listed page or buy online at www.wiley.com/go/food. FOREIGN RIGHTS/TRANSLATIONS Overseas publishers wishing for translation rights for Wiley-Blackwell titles should contact Sue Mattingly at smatting@wiley.com.
The Maillard Reaction
Tel: +44 (0) 1865 476 267, Fax: +44 (0) 1865 714 591 E-mail: Craig.Pickett@wiley.com
INDUSTRIAL/BUSINESS ORDERS If you are interested in using Wiley-Blackwell publications for marketing or promotional purposes, or for training courses, please contact Ashley Mullen in the Marketing Department at amullen@ wiley.com.
Food Materials Science andengineering

Editedby heSh BhANdARi B and YRJO ROOS
COMING
2010
RecentAdvances inFoodand Biomedical Sciences

Editedby eRWiN SChleiCheR, PeTeR SChieBeRle, ThOMAShOFFMAN, andVeRONiKASOMOZA annals of the new york academy ofsciences
The Maillard reaction is at the crossroads of food and biomedical sciences: it contributes to the natural and normal aging of tissues, but, when accelerated, it contributes to the development of pathologic conditions in a number of age-related chronic diseases, including arthritis, atherosclerosis, diabetes, and neurodegenerative diseases. This volume addresses these focus areas through a wide range of interdisciplinary research reports on the role of Maillard reactions in aging and disease.
2008 500 pages 978-1-5733-1719-1 PB USD $150.00 CAD $179.99 80.00 99.90 AUD $195.00
SUBSCRiBiNG TO JOURNAlS
JOURNALS CUSTOMER SERVICES Order your subscription by calling our Journal Customer Service Department. NORTH AMERICA SUBSCRIPTIONS: Tel: +1 781 388 8598, E-mail: cs-journals@wiley.com EUROPE, MIDDLE EAST & AFRICA: Tel: +44 (0) 1865 778315, E-mail: cs-journals@wiley.com JAPANESE LANGUAGE SERVICE: Tel: +65 6511 8010, E-mail: cs-japan@wiley.com PERSONAL SUBSCRIBERS Individuals who provide a valid e-mail address receive online access to available content as part of the subscription price. SOCIETY SPECIAL RATES Special rates are available for many societies. Visit www.wiley.com/go/food and click on the Society Partners in Food Science & Technology feature box. INSTITUTIONAL SUBSCRIBERS Prices quoted for journals are for a Print & Premium Online subscription, which gives ongoing online access to all available volumes for as long as Wiley-Blackwell publish the journal. It is available with or without the print version. The Online Only prices are also quoted. This provides online access only, without print.
We look forward to hearing from you.

Nigel Balmforth Publisher - Journals: Worldwide E-mail: nbalmforth@wiley.com Tel: +44 (0) 1865 4765 476501 David McDade Commissioning Editor - Food Science and Technology Books: UK and rest of the world outside the Americas E-mail: david.mcdade@wiley.com Tel: +44 (0) 1865 476546 Mark Barrett Publisher - Food Science & Technology Books: North America and South America E-mail: mark.barrett@wiley.com Tel: 1 515 292-0140 ext. 613
If you are a society member or individual subscribing to WileyVCH published titles, and you are located in Germany, Austria, Switzerland, Luxembourg or Liechtenstein please contact: Tel: +49 6201 606400, E-mail: Service@wiley-vch.de
ASIA PACIFIC: English language service: Tel: +65 6511 8000 E-mail: cs-journals@wiley.com
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterization techniques, thus offering a new approach to understanding food production and quality control. Chapters link the properties of raw materials to processing performance and to the properties of the final product including compositional, physical, sensory, and shelf-life properties as well as nutrient adsorption after consumption. Methods of manufacturing food systems with improved shelf-life and quality attributes are highlighted in the book.
Frozen Food Science and Technology

Editedby JUdiTheVANS
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commoditiesmeat, fish, fruit and vegetables. Legislation and new freezing processes are also covered.
JOURNAl SAMPle ReQUeSTS

To view a sample copy of our journals, visit the individual journal homepage or log on to www.interscience.wiley.com. Alternatively send an e-mail to cs-journals@wiley.com stating please send me a sample copy of [insert journal title]. Please provide your full contact details.
MANUSCRiPT SUBMiSSiON
Detailed information on submission of manuscripts to journals is available to authors. Please visit our website at www.wiley.com/go/foodsciencejournals and select your preferred journal. Submission details will be easily available by clicking the Authors Guidelines section. Book authors may clarify arrangements for the submission of manuscripts with Mark Barrett or David McDade at the address listed above. John Wiley & Sons reserves the right to change the prices in this catalog at any time.
JOURNAl ONliNe ACCeSS

All Food Science journals are available online via Wiley InterScience. Institutional and personal subscribers to printed editions are entitled to online access as part of the subscription prices. Register for free at www.interscience.wiley.com to Select tables of contents for new journal issues to be emailed directly to your desktop with links straight through to the article abstract. Browse tables of contents and abstracts and save favorite journal articles and searches in your personal prole. Search across all full text articles for key words or phrases to nd the exact information you need. Access free sample issues. A subscription to a food science journal enables you to Link directly from references, authors and keywords to MEDLINE, ISI, and ADS databases, and to cited articles in other journals. Choose articles in full text HTML, with embedded links, high quality gures and tables, or in PDF format, which is excellent for printing. Save articles to disk for your own research and copying for course packets. Read issues from all available online back volumes, increasing the value of your subscription. Wiley InterScience discover something great www.interscience.wiley.com
Books with 2010 or 2011 publication dates may not be promoted on the website. Please call customer care to place an order for any books not featured on the website. North America | Orderonlineatwww.wiley.com/go/foodorbycalling1-877-762-2974
4 GeNeRAl FOOd SCieNCe &TeChNOlOGY
MORe GeNeRAl FOOd SCieNCe & TeChNOlOGY BOOKS FROMWileY!

Chocolate
History, Culture, andHeritage
lOUiS e. GRiVeTTi and hOWARdYANA ShAPiRO
Written by a cross-disciplinary team of more than sixty scholars with professional credentials in anthropology, crop science, ecology, economics, geography, history, and linguistics, Chocolate: History, Culture, and Heritage covers the role and aspects of cacao and chocolate in history. The book introduces readers to the richness of chocolate fact and lore, explores the history of chocolate, examines the economics of the chocolate trade, and more. Lavishly done, it will be appreciated by professionals who work with cocoa or chocolate, food scientists, chocolate devotees, and others.
Kirk-Othmer Food and FeedTechnology

2VolumeSet
WileY
FOOd SAFeTY, FOOd MiCROBiOlOGY & QUAliTY ASSURANCe

Food Safety ManagementSystems
HACCPandISO22000
Food industry brieng series RAlPh eARlY
This book provides a focused and easy to assimilate overview of food safety management and ISO 22000, offering guidance on the practical application of ISO 22000 in the food manufacturing industry. It examines the problem of food safety and assesses the moral and legal requirements for food businesses to produce safe food. It reviews the development of HACCP and the recommendations at national and international levels as well as legal requirements. The book focuses on the use of ISO 22000:2005 as the model for the design, development, implementation, operation and improvement of food safety management systems.
COMING
Management of FoodAllergens
Editedby JACQUeliNe COUTTS and RiChARd FieldeR
This volume provides NeW an overview of the safe management of food allergens, aiming to help all those with a vested interest in understanding how to protect consumer health through good manufacturing practice and clear labelling advice. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials.
Open dating of Foods

TheOdORe P. lABUZA and lYNN M. SZYBiST
Food Safety for the 21stCentury
COMING
2010
FOOd SAFeTY, FOOd MiCROBiOlOGY & QUAliTYASSURANCe
ManagingHACCPandFood SafetythroughouttheGlobal SupplyChain

SARA MORTiMORe, CAROlWAllACe and WilliAM SPeRBeR
Food Safety for the 21st Century is a practical and up-to-date text covering the essentials of food safety management in the global supply chain. The book gives the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety program. The book builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing information that is relevant to all sectors and sizes of food businesses throughout the world. The book aims to share practical food safety experience, allowing development of best-practice approaches. It can also be used to educate practitioners such that they will be able to use their judgment in decision-making and to influence those who make food policy and manage food operations.
2010 320 pages 978-1-4051-8911-8 HB USD $199.99 99.99 129.00 AUS $240.00
Pest Management in theFood industry

P. JOhN BARCAY and SCOTT l. BURNeTT
COMING
2011
2011
Nutritional Genomics
DiscoveringthePathto PersonalizedNutrition
Editedby JiM KAPUT and
2006 978-0-4716-8319-3 USD $105.00 CAD $125.99 70.50 87.90 AUD $160.00
RAYMONdl. ROdRiGUeZ
Pest Management in the Food Industry addresses core pest management issues including potential safety concerns for the food industry. Expert editors and contributors cover analysis and risk assessment for preventing and mitigating pest contamination for improving the quality, safety and analysis of food. The book highlights the history and importance of the subject with thorough coverage of food industry pests, commonly found pathogens, pesticides used and pest management practices. Individual chapters provide comprehensive coverage, with global considerations, of pest management on farms, in food storage and transportation, food processing facilities, food retail and food service.
Molecular Nutrition andGenomics

MARY lUCOCK
NutritionandtheAscent ofHumankind
2007 978-0-4700-8159-4 USD $89.95 CAD $107.99 60.50 74.90 AUD $135.00
Veterinary Public health and Food Safety
COMING
2010
Nanotechnology in Foodand Agriculture

Fundamentals, Applications,and FutureDirections
By lYNN FReWeR,
MiCheAl OMAhONY, PAUl WhYTe and SeAMUSFANNiNG

This book is the first to bring together key areas of current concern in veterinary public health and food safety in one single volume. From analyzing risk sources to exploring modern approaches in food safety assurance, this timely book is an ideal reference for those working, studying or researching in this field. As well as bringing together established areas of research and interest, this book also includes completely new topics of concern such as risks associated with obesity and risk management in petting farms and in water sports.
hACCP and iSO 22000
COMING
2010
The Microbiology of Safe Food

second edition Editedby A NdReW J. TAYlOR and ROBeRT liNFORTh
Application toFoodsof AnimalOrigin

iOANNiS S. ARVANiTOYANNiS
Bioactive Compounds inFoods

Editedby JOhNGilBeRT and hAMide Z. SeNYUVA ,
The determination of Chemical elementsin Food

ApplicationsforAtomicand MassSpectrometry
EditedbySeRGiO CAROli
2007 978-0-4716-8784-9 USD $165.00 CAD $197.99 110.00 135.00 AUD $250.00
NeW
WilliAMNORde, ARNOUTFiSCheRand FRANSKAMPeRS

2010 978-0-4702-6114-9 USD $89.95 60.50 74.90
COMING
RelATed BOOKS & JOURNAlS

GeneralFoodScience&Technology
BOOKS
Food Oral Processing . . . . . . . . . . . . . . . . . . . . . Nanoscience & Nanotechnology in Food Systems . . . . . . . . . . . . . . . . . . . . . . . . . Oils & Fats in the Food Industry . . . . . . . . . . . . Sustainability in the Food Industry. . . . . . . . . . 37 10 17 21
Food production is a complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. It is vital that food production companies maintain scrupulous hygiene standards and are able to assure customers of the safety of their products. This updated and expanded second edition reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. It contains much important new information on emerging microbiological issues. Essential reading for all those studying food science, technology and food microbiology.
2010
Food Safety
PhYlliS eNTiS
OldHabitsandNew Perspectives
Food Safety provides accurate food safety information in an informal style with minimal jargon. The book emphasizes that the responsibility for a safe food supply is shared by various groups of people from food processors and consumers to educators and regulators.
2007 400 pages 978-1-5558-1417-5 PB 34.00 42.90 AUD $82.95 Market Restrictions May Apply
This book presents and compares the HACCP and ISO 22000:2005 food safety management systems. These systems were introduced to improve and build upon existing systems in an attempt to address the kinds of failures which can lead to food crises. Numerous practical examples illustrating the application of ISO 22000 to the manufacture of food products of animal origin are presented in this extensively-referenced volume. After an opening chapter which introduces ISO 22000 and compares it with the well-established HACCP food safety management system, a summary of international legislation relating to safety in foods of animal origin is presented. The main part of the book is divided into chapters which are devoted to the principle groups of animal-derived food products: dairy, meat, poultry, eggs and seafood. Chapters are also included on catering and likely future directions.
Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compound for the first time, examining their beneficial as well as their undesirable effects in the human diet. Chapters have been written as individually comprehensive reviews, and topics have been selected to illustrate recent scientific advances in understanding of the occurrence and mechanism of formation, exposure/risk assessment and developments in the underpinning analytical methodology.
Microbial Food Safety in Animal Agriculture

CurrentTopics
MARY e. TORReNCe and RiChARd e. iSAACSON
The only book of its kind, this is a much-needed contribution to the current literature on production animal food safety. Written by specialists from around the world, this essential reference includes complete coverage of antimicrobial resistance, animal disease surveillance, detection methods and diagnostics, and emerging diseases. Topics also include balanced overviews of Federal, industry and academic perspectives on the most important issues in food safety.
JOURNAlS
Comprehensive Reviews in Food Science & Food Safety. . . . . . . . . . . . . . . . . . . . . . . . . International Journal of Consumer Studies . . International Journal of Food Science & Technology . . . . . . . . . . . . . . . . . . . . . . . . . International Review of Food Science and Technology . . . . . . . . . . . . . . . . . . . . . . . Journal of Consumer Affairs . . . . . . . . . . . . . . . Journal of Food Science . . . . . . . . . . . . . . . . . . Journal of Food Science Education. . . . . . . . . Journal of the Science of Food and Agriculture . . . . . . . . . . . . . . . . . . . . . . . 44 44 45 45 45 46 46 46
Books with 2010 or 2011 publication dates may not be promoted on the website. Please call customer care to place an order for any books not featured on the website. UK/Rest of World | Orderonlineatwww.wiley.com/go/foodorbycallingUK: 0800 243407/ROW +44 1243 843296 North America | Orderonlineatwww.wiley.com/go/foodorbycalling1-877-762-2974
The PRACTiCAl FOOd MiCROBiOlOGY SeRieS

e.coli
APractical Approachtothe Organismandits ControlinFoods
ChRiS Bell and AleC KYRiAKideS
Recent outbreaks of fatal food-borne illness associated with Vero cytotoxin-producing E.Coli (VTEC) have highlighted the need for thorough and coherent information to be provided to the food industry. The book details the causes of selected incidents and assesses the lessons that can be learned from them. It examines the characteristics of E.Coli and VTEC and identifies factors which makes food susceptible to contamination by these pathogens.
Microbial Safety of Foodsfrom Around theWorld
COMING
2011
improving import FoodSafety
COMING
2011
Advances in Food diagnostics

Editors leO M.l. NOlleT and Fidel TOldR AdministrativeEditor Y.h. hUi
Editors Nollet, Toldr, and Hui and their broad team of international contributors address the most recent advances in food diagnostics through multiple approaches: reviewing novel technologies to evaluate fresh products; describing and analyzing in depth several specific modern diagnostics; providing an analysis of data processing; and discussing global marketing with an insight into future trends. While covering conventional (typically lab-based) methods of analysis, the book focuses on leadingedge technologies that are being or about to be introduced. The book looks at areas such as food quality assurance, safety and traceability. Issues such as improved quality control, monitoring pesticide and herbicide residues in food, determining the nutritional content of food and distinguishing between GM and conventional foodstuffs are covered.
2007 384 pages 978-0-8138-2221-1 HB USD $209.99 CAD $251.99 110.99 145.00 AUD $315.00 Classroom adoption price available in North America. E-mail foodadopt@wiley.com for details.
Editedby ARThi MUThUKUMARASAMY P and ViJAY JUNeJA

Microbial Safety of Foods from Around the World uniquely provides current, definitive and factual information of microbial safety of traditional foods from countries and regions around the world. Certain to be a valuable reference for industry, researchers, universities and other food professionals, the book will help this audience understand and overcome microbial risks associated with international foods and cuisines that have become part of our regular diet in recent years. Traditional foods from each country or region are comprehensively covered, chapter after chapter, in regard to food safety challenges: introduction to the region, population, culture; list of high risk and/or popular traditional foods and brief description; food safety issues associated with these traditional foods; inherent processing and storage principles aimed at maintaining quality and safety; food safety concerns, pathogens involved, inactivation methods, and history of any illnesses.
listeria
Editedby AYNe elleFSON, W lORNA ZACh and dARRYlSUlliVAN iFt press series
Improving Import Food Safety presents detailed information on solutions for addressing the safety of imported foods and ingredients. Sure to be a valuable reference for food companies and food professionals from industry, government, and academia, the book provides a thorough understanding of the issues and difficulties involved. Offering factual information from both U.S. and international perspectives, expert authors highlight issues, processes used by industry in the U.S. and other countries, and processes to be used going forward. Selected chapters discuss progress made in recently industrialized nations such as China and where their programs are headed. Through numerous case studies, Improving Import Food Safety describes the efforts in a variety of sectors to improve the safety of products and ingredients used in both the food and diet supplement industries.
Preharvest and Postharvest FoodSafety

Editedby ROSS C. BeieR, SUReSh d. PillAi and TiMOThY d. PhilliPS AssociateEditor: RiChARd l. ZiPRiN iFt press series
While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Preharvest and Postharvest Food Safety goes beyond other professional reference books by identifying the research needed to assure food safety in the future. It describes what we now know in food safety and provides a framework and focus for future research to improve diagnostic capabilities and intervention strategies for enteropathogens.

second edition ChRiS Bell and AleCKYRiAKideS
Human illness attributed to food-borne pathogenic microorganisms has been prominent in the mass media in recent years and there is evidence of an increasing number of outbreaks, despite the implementation of improved measures for food safety in many situations. This new edition of an extremely well-received, timely and useful book has been fully revised and updated to include the
latest information on the microorganism, its taxonomy, details of recently documented outbreaks and new legislation. 2005 296 pages 978-1-4051-0618-4 PB USD $99.99 CAD $119.99 49.99 64.90 AUD $120.00
Salmonella

ChRiS Belland AleCKYRiAKideS
Salmonella details the causes of selected outbreaks and assesses the lessons that can be learned from them. It examines the characteristics of Salmonella spp. and identifies factors that make foods susceptible to contamination and growth of these organisms. Specific product sectors are used to indicate practical measures that can be applied to control Salmonella spp. in foods and minimize their potential to cause harm to the consumer. It also provides guidance in selecting effective sampling plans and test methods to monitor and detect the organism and offers pragmatic advice on action to be taken when the organism is detected during monitoring programs.
Campylobacter
ChRiS Bell and AleCKYRiAKideS
Campylobacter is the most common cause of bacterial food poisoning with over 400 million cases worldwide reported NeW each year. This important new book provides up to date information about the species of Campylobacter most often associated with food poisoning, include the taxonomy of the genus, the illness caused by it and the causes of outbreaks and lessons that can be learnt. Full details are also given of control measures in the most important situations, together with details of current legislation, codes of practice and monitoring related to the genus.
Food Biodeterioration and Preservation

Editedby GARY S. TUCKeR
The need for continuous research is paramount in maintaining the world food supply. It is, therefore, very timely that we should have a text, written by experts, to tell us where we are and where we should be going in the future. Each chapter has an excellent list of references.The overall value of this book is as an important reference work on the subject, since it gives up-to-date reviews of the present position in each technology. This book can be recommended to chemical and process engineers as a highly useful compendium of information. (THE CHEMICAL ENGINEER, OCTOBER 2008) This book is very informative and would be of use to a wide variety of audiences which require basic or introductory knowledge through to intermediary skills of these concepts. (MICROBIOLOGY TODAY 2008) Food Biodeterioration and Preservation discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation.
Food Microbiology andlaboratory Practice

ChRiS Bell, PAUl NeAVeS and ANThONY P. WilliAMS
This book is an essential training aid and reference for all trainees in food microbiology laboratories, as well as their teachers, their trainers and all those attending food microbiology training courses. It provides an up-to-date, comprehensive working knowledge of all areas of basic food microbiology, with particular focus and emphasis on laboratorybased, practical aspects. Each topic is accompanied by further information sources that will help in the development of high standards for the next and future generations of practical food microbiologists.
hACCP
S.e. MORTiMORe, CAROl WAllACe and ChRiSTOS CASSiANOS Food industry briengseries SeriesEditedby R AlPheARlY
This is to provide a concise, easy-to-use, quick reference book aimed at busy food industry professionals and students. The book will contain all information needed to gain a working knowledge of HACCP. It is viewed as an introductory level text assuming that those readers who go on to become practitioners will further their understanding through attendance at training courses, symposia and through access to more detailed texts.
The Microbiological Risk Assessment of Food

STePheN J. FORSYThe
This book should serve as background reading for those interested in the field of microbial risk assessment (PRADEEP MALAKAR, MICROBIOLOGY TODAY, 2003) Microbiological Risk Assessment, or MRA, is an exciting new development in the food industrys constant move toward improving food safety. This stimulating book succinctly covers all major aspects of this important subject giving vital practical information on how to implement MRA programs, including full case studies of MRA implementation. Written in a clear and user-friendly manner this book will be a vital tool for all those involved in safety aspects of the food industry.
Food Safety
Clostridium Botulinum
Shelf life
dOMiNiC MAN SeriesEditedby RAlPh eARlY Food industry briengseries
This easy-to-use quick reference contains essential information in a concise format that will enable readers to successfully deal with the day-to-day problems related to shelf life of foods. The book will appeal to senior students of food science and technology and related disciplines, and to practicing food professionals such as product developers, quality assurance technologists, etc.
AGuideforWhatYouReally NeedtoKnow
JANe M. heMMiNGeR and The iOWA dieTeTiC ASSOCiATiON
Food Safety is designed to help both foodservice managers and food handlers to serve safe food, while providing employees with a safe work environment. Using tables, charts and question/answer formats, this guidebook of food safety discusses the physical, chemical and biological hazards of food handling. Not only are these identified, but what to do about them is discussed in a clear, concise and well-organized manner.
APracticalApproachtothe OrganismanditsControl inFoods

ChRiS Bell and AleCKYRiAKideS
Clostridium botulinum produces a toxin which causes the severe, often fatal illness, botulism. It is a potential hazard associated with a wide range of both ambient stable and chilled foods. Foodborne botulism still occurs all around the world. As new outbreaks are reported implicating yet more food types and food processes, so the food industry needs to regularly review processes and product characteristics to assure safety.
Pesticides
Health,Safetyand theEnvironment
GRAhAM MATTheWS
Collecting together the most recent research in the area Pesticides looks at the developmental history of pesticides and how crop protection was achieved before they were in use; how pesticides are registered for use; what happens to pesticides in food and the environment; pesticide application; operator safety and the future of pesticides in light of the development of genetically-modified crops.
FOOd SAFeTY, FOOd MiCROBiOlOGY & QUAliTYASSURANCe SUBJeCT NAMe
MORe FOOd SAFeTY, FOOd MiCROBiOlOGY & QUAliTY ASSURANCe BOOKS AVAilABle FROM WileY!
Microbiologically Safe Foods
Editedby NORMA l. heRediA, iReNe V. WeSleY andJOSe SANTOS GARCiA
The Microbiological Safety of Food in healthcare Settings

Editedby BARBARA M. lUNd and PAUl R. hUNTeR
Drawing together the work of a wide range of experts, this extremely important book provides a clear, practical account of the salient features of foodborne pathogenic microorganisms and of the particular risks that they pose to vulnerable groups of the population in hospitals, nursing and residential homes, nurseries, and in the community at large. Chapters cover the following topics: Properties and importance of microorganisms that cause foodborne disease Surveillance of foodborne disease Occurrence of foodborne disease in healthcare settings Vulnerable groups of the population Provisions for food and water Implementation of safety systems
Preventing Foreign Material Contamination ofFoods

dOUG PeARiSO
Preventing Foreign Material Contamination of Foods describes the business implications of non-conforming products as it provides processors with conceptual strategies that can be implemented to detect, eliminate and prevent physical contamination in common commodities utilized within food processing. The text offers a comprehensive, contemporary discussion and ready professional reference on the contamination of food products with foreign material (from both product-related and product nonrelated sources).
Biolms in the Food environment

Editedby hANS P. BlASCheK, hUA h. WANG and MeRediTh e. AGle iFt press series
A comprehensive reference source for the food science community. (FOOD ENGINEERING AND INGREDIENTS, OCTOBER 2008) Biofilms in the Food Environment examines biofilms produced by food-borne microorganisms, the risks associated with biofilms in the food chain, the beneficial applications of biofilms in the food environment and approaches for biofilm removal to improve sanitation and safety in the food environment. Specifically, this book provides an introduction into the emerging and exciting field of biofilm research in the food environment; a summary of advanced knowledge in medical microbiology and engineering and its applicability to food biofilm research; and potential directions for biofilm intervention and industrial beneficial applications that may have direct impact on food safety and public health.

FoodSafety,Food Microbiology& QualityAssurance
BOOKS
Analysis of Endocrine Disrupting Compounds in Food. . . . . . . . . . . . . . . . . . . . Beverage Industry Microfiltration . . . . . . . . . . Cleaning-in-Place . . . . . . . . . . . . . . . . . . . . . . . . Color Atlas of Postharvest Quality of Fruits & Vegetables . . . . . . . . . . . . . . . . . . . . Dairy Processing & Quality Assurance. . . . . . Dense Phase Carbon Dioxide . . . . . . . . . . . . . . Essentials of Thermal Processing . . . . . . . . . . Fish Canning Handbook . . . . . . . . . . . . . . . . . . . Food Safety in Shrimp Processing. . . . . . . . . . Handbook of Fermented Meat & Poultry . . . . Intelligent Agrifood Chains & Networks . . . . . Microbial Safety of Fresh Produce . . . . . . . . . Milk Processing Quality Management . . . . . . Modified Atmosphere Packaging for Fresh-Cut Fruits & Vegetables. . . . . . . . . . . Nonthermal Processing Technologies for Food . . . . . . . . . . . . . . . . . Packaging for Nonthermal Processing of Food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Seafood Quality, Safety & Health Applications. . . . . . . . . . . . . . . . . . . . Thermal Processing of Foods . . . . . . . . . . . . . . Thermal Processing of Ready-to-Eat Meat Products . . . . . . . . . . . . . . . . . . . . . . . . Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 . . . . . . . . . . . . . . . . . . Weight Control & Slimming Ingredients in Food Technology . . . . . . . . . . . . . . . . . . . . 15 31 26 31 27 10 11 34 36 36 22 32 26 19 10 20 37 10 34
Public, Animal, and environmental Aquaculture health issues

Editedby MiChAel l. JAhNCKe, e. SPeNCeR GARReTT, AlANReillY, ROY e. MARTiN and eMille COle
2002 978-0-4713-8772-5 USD $135.00 CAD $161.99 90.50 115.00 AUD $205.00
NeW
This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information. The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life. Each chapter also describes the ormal flora of raw product, spoilage issues, pathogens of concern, sources of contamination, factors that influence survival and growth of pathogens and spoilage organisms, indicator microorganisms, approaches to maintaining product quailty and reducing harmful microbial populations, microbial standards for end-product testing, conventional microbiological and molecular methods, and regulatory issues. Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.
2009 667 pages 978-0-4700-5333-1 HB
USD $135.00 CAD $162.00 90.50 115.00 AUD $205.00
Food Safety handbook

RONAld h. SChMidT and GARY e. ROdRiCK
2003 978-0-4712-1064-1 USD $210.00 CAD $251.99 140.00 179.00 AUD $315.00
Aviation FoodSafety
eRiCA SheWARd Forewordby SARAMORTiMORe
The provision of safe food to airline passengers is now a multi-billion dollar industry worldwide. The consequences of in-flight food poisoning are extremely serious not only for the passengers involved, but also for the crew-associated safety of the aircraft, and ultimately the airlines reputation. In this much-needed book Erica Sheward makes a compelling case for better management of food safety for all aspects of the aircraft food supply chain with comprehensive coverage of: HACCP, Codes of practice, Supply chain logistics, Fitness to fly, Managing aircraft water safety, Liability issues, Food Security.
Statistical Methods for SixSigma

InR&DandManufacturing
A NANd M. JOGleKAR
2003 978-0-4712-0342-1 USD $120.00 CAD $143.99 80.50 99.90 AUD $180.00
Food irradiation Research and Technology

Editedby ChRiSTOPheR h. SOMMeRS and xUeTONG FAN iFt press series
Food Irradiation Research and Technology presents the latest scientific findings of researchers at the leading edge of food irradiation. In this book, experts from industry, government and academia: 1) define the basic principles of irradiation and the public health benefits of irradiation; 2) describe advances in irradiation technology, detection technology and radiation dosimetry; 3) review the regulations pertaining to food irradiation and the toxicological safety data; 4) provide food industry representatives and public health officials with effective methodologies to educate consumers and counteract misinformation; 5) review recent advances in the irradiation of meat and poultry, fruits and vegetables, seafood and the use of irradiation as a phytosanitary treatment.
Food Microbiology
AnIntroduction
second edition ThOMAS J. MONTVille and KARl R. MATTheWS
An indispensable undergraduate textbook that covers the critical topic of food microbiology The textbook has been completely updated based on student input and on new discoveries in food microbiology. Organized into five major sections, which can be taught in any order, this new edition adds important new details, including expanded coverage of food fermentations. Additionally, this student-friendly textbook employs attractive instructive material such as text boxes, case studies, chapter summaries, questions for critical thought, and a glossary. The first section, Basics of Food Microbiology, cements foundational material, while the next four sections detail specific food-borne organisms and strategies for controlling them. Descriptions of outbreaks of food-related infections inject life into each pathogen covered.
2008 432 pages 978-1-4051-8913-2 HB 54.95 69.90 AUD $135.00 Market Restrictions May Apply
Functional Food
SafetyAspects:Symposium
Editedby eNATe COMMiSSiON S ON FOOd SAFeTY SKlM
2004 978-3-5272-7765-0 USD $175.00 CAD $209.99 105.00 119.00 AUD $255.00
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Food-Borne Viruses
Progressand Challenges
Editedby MARiON P.G. KOOPMANS, deAN O. CliVeR and AlBeRT BOSCh asM press
While regulations are in place to monitor microbiological quality for food, the criteria that are used have been developed based on properties of bacteria, not viruses. Viruses behave quite differently, and may remain intact under circumstances in which bacterial contaminants would be killed. In addition, their detection in food requires specialized expertise that is not yet available in most laboratories charged with quality control of food. This book covers what we know about the recognized food-borne viruses, and addresses the challenges in developing reliable ways of detecting if food contaminated with viruses.
JOURNAlS
Comprehensive Reviews in Food Science & Food Safety. . . . . . . . . . . . . . . . . . . . . . . . . Food Quality Magazine. . . . . . . . . . . . . . . . . . . . Journal of Food Biochemistry. . . . . . . . . . . . . . Journal of Food Process Engineering . . . . . . . Journal of Food Processing & Preservation . Journal of Food Quality . . . . . . . . . . . . . . . . . . . Journal of Food Safety . . . . . . . . . . . . . . . . . . . . Journal of Food Science . . . . . . . . . . . . . . . . . . Journal of the Science of Food and Agriculture . . . . . . . . . . . . . . . . . . . . . . . Quality Assurance and Safety of Crops & Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 47 45 45 45 45 46 46 46 47
The hACCP Food Safety Facilitators ToolkitSet

TARA PASTeR
2007 978-0-4702-2890-6 USD $75.00 CAD $89.99 50.00 64.90 AUD $115.00
Food Microbiology
ALaboratoryManual
AhMed e.YOUSeF and CAROlYN CARlSTROM
2003 978-0-4713-9105-0 USD $99.95 CAD $119.99 66.95 84.90 AUD $150.00
Guide to Foodborne Pathogens

Editedby RONAld G. lABB and SANTOS GARCA
2001 978-0-4713-5034-7 USD $140.00 CAD $167.99 93.50 119.00 AUD $210.00
Books with 2010 or 2011 publication dates may not be promoted on the website. Please call customer care to place an order for any books not featured on the website. UK/Rest of World | Orderonlineatwww.wiley.com/go/foodorbycallingUK: 0800 243407/ROW +44 1243 843296
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FOOd eNGiNeeRiNG, PROCeSSiNG & PROdUCTiON

Thermal Processing ofFoods
Nonthermal Processing Technologies forFood

Editedby hOWARd Q. ZhANG iFt press series
COMING
Processing Organic Foods for the GlobalMarket
COMING
2011
Multiphysics Simulation of emerging Food Processing Technologies
COMING
2011
Practical Food Rheology
COMING
2010
AnInterpretiveApproach
Editedby AN NORTON i
While other books on food rheology tend to be very complicated, often overwhelming the reader with complex mathematical equations this book takes a simpler and more practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing.
Nondestructive Testing of FoodQuality

Editedby JOSePh iRUdAYARAJ andChRiSTOPh Reh iFt press series
The expert contributors to Nondestructive Testing of Food Quality clearly explain present industry advances and how to turn available instrumentation into valuable assets. Readers learn how the competencies of product knowledge, process understanding, instrumentation, principles of sensing, process control, and analytical methodology are required to turn an application into success. The broad-based coverage of topics addresses the most dominant sensor technologies keeping in mind the research initiatives advancing these technologies not only in food but also in the pharmaceutical sectors. Coverage includes: ultrasound, near infrared spectroscopy, mid-infrared spectroscopy, Raman spectroscopy, hyperspectral imaging systems, magnetic resonance imaging, electronic nose, z-nose, biosensors, microwave absorption, and nanoparticles and colloids as sensors.
2011
Editedby WeNdOlYN WYARd, G ANNe PlOTTO, JeSSiCA WAldeN and KAThRYN SChUeTT iFt press series
The market for organic food is growing rapidly worldwide based on consumer-driven demand. In Processing Organic Foods for the Global Market experienced industry experts review domestic and international organic sectors from historical development to current market conditions and trade considerations. The book discusses the technical, scientific, economic, political, legal, and qualitative factors responsible for the growth of organic agriculture from a grassroots movement to a multibillion-dollar, multinational industry. Processors will find practical information to help them enter the organic market or improve their position if they are already in the organic sector. Case studies are given to illustrate success stories in this 50+ year-old industry. A review of current research addresses differences found between foods from different production systems. Finally, the authors examine the reasons for consumer choices and the strength of consumer demand. With its primary focus on processing and maintaining the integrity of organic crops when they are processed, Processing Organic Foods for the Global Market offers specifics and addresses the challenges of preparing, handling, and marketing organic food.
EditedbyKAi KNOeRZeR, PABlOJUliANO, PeTeR ROUPAS and ORNeliSVeRSTeeG C

Multiphysics Simulation of Emerging Food Processing Technologies discusses how multiphysics modeling i.e., the simulation of the entire process comprising the actual equipment, varying process conditions and the physical properties of the food to be treated can be applied in the development, optimization and scale-up of emerging food processing technologies and shows the most recent research outcomes to demonstrate process efficiency and the impact on scalability, safety and quality. Technologies covered include: High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Microwave, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. The book is targeted to food and process engineers, food technologists, equipment designers, and research and development personnel including microbiologists, both in industry and academia. Multiphysics Simulation of Emerging Food Processing Technologies fully describes the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.
Controland Automation
Editedby K.P. SANdeeP iFt press series
COMING
2010
Thermal Processing: Control and Automation presents an overview of various facets of thermal processing and packaging from industry, university, and government representatives. The book contains information that will be valuable not only to a person interested in understanding the fundamental aspects of thermal processing (e.g, graduate students), but also to persons involved with designing these processes (e.g., process specialist at a food processing company) and those who are involved in process filing with USDA or FDA (different divisions of a food processing company). The book focuses on technical aspects both from a thermal processing standpoint and also from an automation and process control standpoint. Coverage includes established technologies, such as retorting, and emerging technologies, such as continuous flow microwave processing. Thermal Processing: Control and Automation covers both theoretical and application aspects of thermal processing, concluding with speculations on future trends and directions.
Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the pathway to commercialization for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.
hydrocolloids in Food Processing

Editedby ThOMAS R. lAAMAN iFt press series
In Hydrocolloids in Food COMING Processing, a group of 2010 the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.
Managing Food industryWaste

ROBeRT R. ZAll
dense Phase Carbon dioxide
COMING
2011
ApplicationsforFood
Editedby URAT O. BAlABAN M
Dense Phase Carbon Dioxide: Applications for Food brings into one volume the diverse aspects and the accumulated knowledge regarding DPCD. For the first time, the theory, microbial, enzymatic, quality, and process related issues and related research have been compiled together into a single resource. International experts in the Dense Phase Carbon Dioxide applications to foods have contributed in their areas of expertise to create synergy that clarifies concepts and reveals potential application areas and future direction of research. Positioned as an industry reference book, Dense Phase Carbon Dioxide: Applications for Food will appeal to food scientists, food technologists, food engineers, food safety, quality and production managers; government officials, researchers and regulators; extension specialists; equipment and packaging suppliers; and particularly professionals in the juice, dairy and beverage industries.
Nanotechnology Research Methods for Foods and Bioproducts

GRACielA Wild PAdUA and iN WANG Q
COMING
2011
Viewpoints and Controversies in Sensory Science and Consumer Product Testing

hOWARd R. MOSKOWiTZ, AleJANdRA M. MUOZ, and MAxiMO C. GACUlA, JR.
The authors skillfully present different approaches to the same problem and even different ways to look at the same type of data. If you have ever been stumped by a controversy in product assessment, the design of studies or the analysis of data, you will find the answer in this book.
CommonSenseMethodsfor FoodProcessors
Drawing on his forty years of experience in managing waste, Zall explains how to identify the actual losses sent to drains and sewage treatment plants, how to pinpoint which unit processes generate these losses and how to uncover hidden losses previously dismissed as materials unaccounted for. An extra feature of the book is a self-test covering waste treatment technology, ideal for students or new employees studying waste management. Also included is a glossary of terms used in water and waste management. Managing Food Industry Waste is a highly readable management tool filled with invaluable waste management concepts and practical methods to implement them.
Nanoscience and Nanotechnology in Food Systems

Editedby ONGdA CheN h iFt press series
COMING
2011
Nanoscience and Nanotechnology in Food Systems offers a comprehensive view of the current state of the science, the scope R&D efforts, and the visions of leading experts on how nanotechnology research can aid the development of food science and technology for achieving better food safety, quality and value in the decades ahead. Latest developments in nanoscience and technology relevant to detection of chemical, biological, radiological or explosive (CBRE) agents affecting food supply Explores applications of nanotechnology in relation to functional foods and nutraceuticals Analysis and prediction of the trends of R&D in nanotechnology for future trends Nanoscience and Nanotechnology in Food Systems presents a timely overview on the latest discoveries and development of nanoscale science and nanotechnology for food systems, and serves as a source of reference and inspiration to researchers, food technologists, and students.
Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Nanoscience experts present widely used techniques in characterization, visualization and construction of nanostructures, including electron microscopy and other characterization technologies. The book provides concise explanations for the technical basis of the methods being described, highlights research opportunities, and points out the pitfalls and limitations of various methods. Coverage includes bionanotechnology definitions, experimental technologies, and research strategies. Targeted at researchers and product development teams, Nanotechnology Research Methods for Food and Bioproducts serves as a quick reference and a guide in the selection of nanotechnology experimental research tools.
essentials of Thermal Processing

GARY TUCKeR and SUSAN FeATheRSTONe
COMING
2010
When you need it. Wherever you are.

Thousands of Wiley book are available to read online via Wiley InterScience OnlineBooks. For all your research needsvisit Wiley InterScience and contact your library to ensure you have access.
www.interscience.wiley.com/onlinebooks
UK/Rest of World | Orderonlineatwww.wiley.com/go/foodorbycallingUK: 0800 243407/ROW +44 1243 843296
OnlineBooks
This volume is designed to be the definitive modernday reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilized foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organizations with formidable reputations in this field.
The book you want.
12
13
MORe FOOd eNGiNeeRiNG, PROCeSSiNG & PROdUCTiON BOOKS AVAilABle FROM WileY!
Processinduced FoodToxicants
Occurrence, Formation, Mitigation,and HealthRisks
high Pressure Processing ofFoods

Editedby ChRiSTOPheR J. dOONA, and FlOReNCe e. FeeheRRY iFt press series
A good starting point, and central resource, for any research scientist interested in HP sterilisation. (MICROBIOLOGY TODAY) In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species add functions of processing parameters such as pressure, temperature, time, food matrix and the presence of anti-microbials; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.
Advances in Thermal and Non-Thermal Food Preservation

Editedby GAURAV TeWARi and ViJAY K. JUNeJA
This book is very valuable for engineers, researcher entrepreneurs and students who are interested/ entrusted with research and technology transfer in the emerging area of food technology. (INDIAN JOURNAL OF NUTRITION AND DIETICIAN, SEPTEMBER 2008) The most comprehensive and contemporary resource of its kind. (FOOD ENGINEERING AND INGREDIENTS, OCTOBER 2008) Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the books chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies).
Food Processing
Principlesand Applications
Editedby J. SCOTT SMiTh and Y. h. hUi
This practical, fully-illustrated textbook examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Food Processing stands apart in three ways. First, the collection of expertise of the contributing authors is unparalleled among food processing texts today. Second, the book is user-friendly since it is written for non-engineers from the perspectives of contributors who are mostly non-engineers. Finally, Food Processing is one of the rare books in the last decade to use commodity manufacturing to illustrate the principles of food processing.
Kosher Food Production

second edition RABBi ZUShe BleCh
The second edition of Kosher Food Production explores the intricate NeW relationship between modern food production and related Kosher application. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. Kosher Food Production, Second Edition serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.
handbook of Probiotics and Prebiotics

second edition KOJO NOMOTO, YUAN KUN lee, and ePPO SAlMiNeN S
NeW
2008 978-0-4701-3544-0 USD $150.000 CAD $180.00 100.00 149.00 AUD $225.00
Editedby RiChARd h. STAdleR and dAVid R. liNeBACK

Provides a comprehensive overview of the major toxicants that are generated during food processing methods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing Includes information on analysis, formation, mitigation, health risks and risk management of each hazardous compound Discusses new technologies and the impact of processing on nutrients and allergens Defines terms in a glossary
Aseptic Processing of Foods Containing SolidParticulates

SUdhiR K. SASTRY and Bill d. CORNeliUS
2002 978-0-4713-6359-0 USD $185.00 CAD $221.99 123.00 129.00 AUD $275.00
Thermal Processing ofFood

PotentialHealthBene ts andRisks
Editedby
Water Activity inFoods
Calorimetry in FoodProcessing
AnalysisandDesign ofFoodSystems
Editedby GNl KAleTUNC iFt press series
Food and Agricultural Wastewater Utilization and Treatment

SeAN x. liU
Food and Agricultural Wastewater Utilization and Treatment focuses on the cost-effective treatment technologies specific for food and agriculture wastewater and possible economical recovery of valuable substances from wastewater during common food processing and postharvest operations using innovative technologies. The book combines past decades of research on food and agricultural wastewater issues with an abundance of emerging research on innovative separation technologies to separate biological molecules from complex biological systems.
Fundamentalsand Applications
Editedby GUSTAVO V. BARBOSA-CNOVAS, ANThONY J. FONTANA, JR., ShellY J. SChMidT and TheOdORe P. lABUZA iFt press series
This one-of-a-kind reference text brings together an international group of food scientists, chemists and engineers to present a broad but thorough coverage of water activity. Topics have been selected to provide a thorough understanding of the mechanisms by which water activity influences the quality, shelf life and safety of food products. Concepts in the practical uses and applications of water activity for food formulation, processing and storage are generously illustrated with practical examples from the food industry that will facilitate later application by professionals in their own laboratories and production facilities.
Food Processing handbook

EditedbyJAMeS G. BReNNAN
2006 978-3-5273-0719-7 USD $230.00 CAD $275.00 145.00 165.00 AUD $350.00
S eNATe COMMiSSiON ONFOOd SAFeTY SKlM

2007 978-3-5273-1909-1 USD $140.00 CAD $167.99 85.00 97.90 AUD $210.00
drying Technologies in Food Processing

Editedby xiAO dONG CheN and ARUN S. MUJUMdAR
This volume provides an up-to-date account of all major drying technologies employed in the food industry and their underlying scientific principles and effects. The micrograph photos depicted are the best I have ever seen. (FOOD & BEVERAGE REPORTER, JUNE 2009) This volume provides an up-to-date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed. Where appropriate, sample calculations are included for engineers and technologists to follow.
Food Mixing
Editedby . J. CUlleN P
Food Mixing: Principles and Applications is the first volume to bring together essential NeW information on the principles and applications of mixing within food processing. Part 1 examines the underlying principles of mixing, equipment design, novel monitoring technologies and numerical techniques available to advance the scientific understanding of food mixing. Part 2 reviews established and emerging food mixing applications, covering the spectrum of physical properties encountered in food processing. The participating authors represent a combination of leading academic and industrial experts who provide an informed and industrially relevant perspective on the topic.
Applications of Fluidization to Food Processing

PeTeR SMiTh
The book is well thought out and descriptive enough to inform the novice, and applied enough to prove a practical reference to understanding the factors which could be manipulated in order to optimize processing performance within the food industry. (INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, SEPTEMBER 2009) Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in: Granulation Drying Fermentation Freezing Mixing
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
NeW

OnlineBooks
The book you want.
14
15 encapsulation and Controlled Release Technologies in Food Systems

Editedby JAMileh M. lAKKiS
Unlike most recent publications which dealt exclusively with theoretical aspects of these technologies, this volume focuses mainly on devising effective and innovative applications in food systems in which these delivery vehicles operate. In addition, the book provides some emphasis on new opportunities that may arise from the development of new materials for the design and fabrication of delivery vehicles and carriers. Encapsulation and Controlled Release Technologies in Food Systems gives the reader a solid grasp of basic concepts of encapsulation technologies and their novel applications in food systems. Lakkis also presents novel possibilities of encapsulation and controlled release along with a discussion on future perspectives and economical implications of these technologies.

FoodEngineering,Processing&Production
BOOKS
Accelerating New Food Product Design & Developement. . . . . . . . . . . . . . . . 38 Advanced Dairy Science & Technology . . . . . 25 Advances in Dairy Ingredients . . . . . . . . . . . . . 24 Advances in Food Diagnostics . . . . . . . . . . . . . . 7 Beverage Industry Microfiltration . . . . . . . . . . 31 Bioactive Proteins & Peptides as Functional Foods and Nutraceuticals . . . . 39 Biotechnology of Lactic Acid Bacteria . . . . . . 29 The BRC Global StandardFood: A Guide to a Successful Evaluation. . . . . . . . . . . . . . 20 Cereals and Pulses . . . . . . . . . . . . . . . . . . . . . . . 41 Characterization of Controlled Release Systems . . . . . . . . . . . . . . . . . . . . . . 22 Cheese Science & Technology. . . . . . . . . . . . . 25 Cleaning-in-Place . . . . . . . . . . . . . . . . . . . . . . . . 26 Color Atlas of Postharvest Quality of Fruits & Vegetables . . . . . . . . . . . . . . . . . . . . 31 Confectionery & Chocolate Engineering . . . . 28 The Confectionery Industry. . . . . . . . . . . . . . . . 28 Dairy Ingredients for Food Processing . . . . . . 23 Encyclopedia of Brewing. . . . . . . . . . . . . . . . . . 29 Enzymes in Food Technology . . . . . . . . . . . . . . 22 Fish Canning Handbook . . . . . . . . . . . . . . . . . . . 34 Food Biodeterioration & Preservation. . . . . . . . 6 Food Colours . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Food Flavor Technology . . . . . . . . . . . . . . . . . . . 14 Food Materials Science & Engineering . . . . . . 3 Food Oral Processing . . . . . . . . . . . . . . . . . . . . . 37 Food Packaging Engineering . . . . . . . . . . . . . . 20 Food Safety for the 21st Century . . . . . . . . . . . . 5 Frozen Food Science & Technology . . . . . . . . . 3 Fruit & Vegetable Phytochemicals. . . . . . . . . . 15 Functional Food Product Development. . . . . . 43 Glucose Syrups: Technology and Applications . . . . . . . . . . . . . . . . . . . . . . 23 HACCP & ISO 22000 Application to Foods of Animal Origin . . . . . . . . . . . . . . . . . . 5 Handbook of Fruits & Fruit Processing . . . . . . 33 Handbook of Meat Processing . . . . . . . . . . . . 35 Handbook of Meat Product Technology . . . . . 35 Handbook of Vegetables & Vegetable Processing. . . . . . . . . . . . . . . . . . 33 Improving Import Food Safety. . . . . . . . . . . . . . . 7 Industrial Chocolate Manufacture & Use. . . . 29 Intelligent Agrifood Chains & Networks . . . . . 22 Lean Manufacturing in the Food Industry . . . 21 The Maillard Reaction . . . . . . . . . . . . . . . . . . . . . 3 Microbial Safety of Foods from Around the World. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Microbial Safety of Fresh Produce . . . . . . . . . 32 Modified Atmosphere Packaging for Fresh-Cut Fruits & Vegetables. . . . . . . . . . . 19 Nondigestible Carbohydrates & Digestive Health. . . . . . . . . . . . . . . . . . . . . . . 39 Packaging Research in Food Product Design & Development. . . . . . . . . . . . . . . . . 19 Processed Cheeses & Analogues . . . . . . . . . . 26 Processing & Nutrition of Fats & Oils . . . . . . . The Seafood Industry . . . . . . . . . . . . . . . . . . . . . Sensory Evaluation: A Practical Handbook . . Sustainability in the Food Industry. . . . . . . . . . Sweeteners Handbook. . . . . . . . . . . . . . . . . . . . Thermal Processing of Ready-to-Eat Meat Products . . . . . . . . . . . . . . . . . . . . . . . . Whey Processing, Functionality & Health Benefits . . . . . . . . . . . . . . . . . . . . . . . 18 34 37 21 23 34 25
Fruit and Vegetable Phytochemicals

Chemistry, NutritionalValue andStability
Tastes and Aromas
TheChemicalSensesinScience andIndustry
G. Bell and ANNeSleY WATSON
Tastes and Aromas offers an unusual and invaluable insight into the industrialists perspective on applications of smell and taste in the global food, wine and perfume industries. This important book reviews the progress being made in this field of science and offers information and insights to practitioners of sensory research in industry and those studying in this fast-emerging area.
handbook ofindustrial Water Soluble Polymers

Editedby PeTeR A. WilliAMS
Written for research, development and formulation chemists, technologists and engineers at graduate level and beyond in the fine & specialty chemicals, polymers and food and pharmaceutical industries, the Handbook of Industrial Water Soluble Polymers deals specifically with the functional properties of both natural and synthetic water soluble polymers.
FOOd CheMiSTRY & FOOd BiOCheMiSTRY
COMING Editedby 2010 lAURA de lA ROSA, eMiliO AlVAReZ-PARRillA,and GUSTAVO A. GONZAleZ-AQUilAR
JOURNAlS
Comprehensive Reviews in Food Science & Food Safety. . . . . . . . . . . . . . . . . . . . . . . . . Flavour and Fragrance Journal . . . . . . . . . . . . Journal of Food Biochemistry. . . . . . . . . . . . . . Journal of Food Process Engineering . . . . . . . Journal of Food Processing & Preservation . . . . . . . . . . . . . . . . . . . . . . . . Journal of Food Quality . . . . . . . . . . . . . . . . . . . Journal of Food Safety . . . . . . . . . . . . . . . . . . . . Journal of Food Science . . . . . . . . . . . . . . . . . . Journal of the Science of Food and Agriculture . . . . . . . . . . . . . . . . . . . . . . . Journal of Sensory Studies . . . . . . . . . . . . . . . . 44 44 45 45 45 45 46 46 46 46
Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.
2010 368 pages 978-0-8138-0320-3 HB USD $199.99 CAD $239.99 120 .00 155.00 AUD $300.00
Analysis of endocrinedisrupting Compounds in Food

EditedbyleO M.l. NOlleT
COMING
2011
Water Properties in Food, health, Pharmaceutical and Biological Systems

ISOPOW10
Editedby dAVid S. Reid, TANABOON SAJJAANANTAKUl, PeTeR J. lillFORd and SANGUANSRi ChAROeNReiN
Biotechnology in Flavor Production

Editedby dAPhNA hAVKiN-FReNKel and FAiTh C. BelANGeR
In linking the biochemistry to the plant genetics and prospects of bioengineering the book provides a comprehensive resource in developing our understanding of flavor chemistry. (INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, SEPTEMBER 2009) This book is a classic example of once I started to read, I could not put it down. The references are excellent, as is the index. Biotechnology in Flavor Production is not only meant for people in the flavor industry, but also those using flavors, as well as the biotechnology community. (FOOD & BEVERAGE REPORTER, MAY 2009) This book provides a unique overview of the current state of the art of flavor production through biotechnology, examining the principles and current methods of producing flavors from plants and other organisms. Chapters are included on plant tissue culture, genetic engineering of plants for flavor improvement and genetic engineering of bacteria and fungi for flavor improvement of fermented beverages and dairy products.
While covering conventional (typically lab-based) methods of analysis, the book focuses on leadingedge technologies that recently have been introduced. The book looks at areas such as food quality assurance and safety. Issues such as persistent organic pollutants, monitoring pesticide and herbicide residues in food, determining heavy and other metals in food and discussing the impacts of dioxins, PCBs, PCDFs and many other suspected chemicals are covered. The book discusses the relationship between chemical compounds and hormone activity. What are the health impacts of different chemical compounds for men and animals? How are these compounds entering in foodstuffs? Analysis of Endocrine Disrupting Compounds in Food offers the food professional what its title promises a compendium of sample preparation and analysis techniques of possible endocrine disrupting compounds in food.
T he Chemical Physics of Food

Editedby PeTeR BelTON
combining the applications of chemical and physical methods together with a clear quantitative consideration of data, this book offers the food scientist and technologist an extensive coverage of major materials, including starch and gluten and provides a consistent approach to the subject from a chemical physics viewpoint. (FOOD ENGINEERING AND INGREDIENTS JUNE 2007) This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter from a physics viewpoint.
COMING
2010
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. This comprehensive book covers the topics presented at the 10th International Symposium on the Properties of Water (ISOPOW) held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials.
2010 616 pages 978-0-8138-1273-1 HB USD $219.99 CAD $263.99 110 .00 135.00 AUD $330.00

Food Flavor Technology
second edition Editedby ANdReW J. TAYlOR and ROBeRT liNFORTh
Food Biochemistry and Food Processing

Editedby Y.h. hUi
Lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-bycommodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Chemistry and Technology of Flavors and Fragrances

Editedby dAVid ROWe
This book provides a detailed overview of the synthesis, chemistry and application technology of aroma compounds. Broadly in two parts, the first part provides a detailed survey of the current chemistry and technology of aroma compounds and includes a brief discussion of topics likely to have a significant impact on the industry in the medium term. The second part of the book covers the use of aroma chemicals in flavor and fragrance applications, and includes specific formulation details. An appendix relating common and tradenames to chemical structure is expected to be of significant value to all readers.
2004 352 pages 978-1-4051-1450-9 HB USD $220.00 CAD $263.99 120.00 155.00 AUD $290.00 Market Restrictions May Apply
2010 Increasingly, food products must comply with the requirements set by governments and in response to consumer pressure but, if products do not taste good, they will not be successful. There is therefore keen interest across the world in the production, utilization and analysis of flavors. The second edition of this book updates the original chapters and adds valuable new material, introducing some of the newer methodologies, recent advances and changes to international legislation.
COMING
16
17
MORe FOOd CheMiSTRY & BiOCheMiSTRY BOOKS AVAilABle FROM WileY!

Molecular Biological and immunological Techniques and Applications for FoodChemists
Editedby eRT POPPiNG, B CARMeNdiAZ-AMiGO and KATRiNhOeNiCKe
Molecular Biology and Immunology Techniques and Applications for Food Chemists focuses on biological techniques to measure chemical constituents, giving food chemists a complete portfolio of food analysis techniques. Each section explaining a technique is mirrored by another section describing the techniques application, often written by the same author. These techniques make up a powerful toolbox for verifying food authenticity and detecting adulteration, as well as the detecting allergens and genetically modified organisms. This coverage gives food scientists and food science students a vital reference for the latest in the field.
2009 528 pages 978-0-4700-6809-0 USD $125.00 CAD $150.00 83.50 109.00 AUD $190.00
dictionary of Flavors
second edition dOlF de ROViRA, SR.
Dictionary of Flavors provides information on flavors, flavor chemistry and natural products, NeW as well as a perspective on the related fields of regulatory, sensory, chemistry, biology, pharmacology, business, bacteriology, marketing and psychology. Flavors covered include those used in food and beverages, tobacco flavorings, alcoholic beverages, and pet and animal foods. Comparative flavor chemistry is used to evaluate and describe homologous groups of similar chemical structures. Author and flavor chemist De Rovira has collated the G.R.A.S. ingredients into chemically similar groups, where those structural relationships would dictate flavor attribute similarities, allowing predictable aroma types that can be more easily recalled and developed. Coverage in the second edition is extended to include the many significant and recent changes in the fields of flavor chemistry, food technology, and regulatory. Definitions of many items are expanded and inclusion of new items is extensive.
Near-infrared Spectroscopy in Food Science and Technology

Editedby
YUKihiRO OZAKi, W. FRed MCClURe and AlFRed A. ChRiSTY
NeW
handbook of Food Analytical Chemistry, Pigments, Colorants, Flavors, Texture, and Bioactive FoodComponents
Editedby RONAld e. WROlSTAd, TeRRY e. ACRee, eRiC A. deCKeR, MiChAel h. PeNNeR, dAVid S. Reid, STeVeN J. SChWARTZ,ChARleSF.ShOeMAKeR and PeTeR SPORNS,
2004 978-0-4717-1817-8 USD $199.00 CAD $238.99 133.00 169.00 AUD $300.00

FoodChemistry& Biochemistry
BOOKS
Advances in Dairy Ingredients . . . . . . . . . . . . . 24 Antioxidants & Functional Components in Aquatic Foods . . . . . . . . . . . . . . . . . . . . . . 34 Bioactive Components in Milk & Dairy Products . . . . . . . . . . . . . . . . . . . . . . 27 Bioactive Compounds in Foods . . . . . . . . . . . . . 5 Bioactive Proteins & Peptides as Functional Foods & Nutraceuticals . . . . . . 39 Biotechnology in Flavor Production. . . . . . . . . 15 Calorimetry in Food Processing . . . . . . . . . . . . 13 Cereals & Pulses. . . . . . . . . . . . . . . . . . . . . . . . . 41 Characterization of Controlled Release Systems . . . . . . . . . . . . . . . . . . . . . . 22 Encapsulation & Controlled Release Technologies in Food Systems . . . . . . . . . . 14 Encyclopedia of Brewing. . . . . . . . . . . . . . . . . . 29 Flavor Perception . . . . . . . . . . . . . . . . . . . . . . . . 37 Food Materials Science & Engineering . . . . . . 3 Food Mixing: Principles & Applications . . . . . 12 Functional Foods, Nutraceuticals & Degenerative Disease Prevention . . . . . . . 42 Genomics, Proteomics & Metabolomics in Nutraceuticals & Functional Foods . . . . 40 Glucose Syrups: Technology & Applications . 23 Handbook of Meat Processing . . . . . . . . . . . . . 35 Handbook of Vanilla Science & Technology . 23 Management of Food Allergens . . . . . . . . . . . . . 5 Nanotechnology Research Methods for Foods and Bioproducts. . . . . . . . . . . . . . . . . 10 Nutrigenomics & Proteomics in Health & Diseases . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Processing & Nutrition of Fats & Oils . . . . . . . 18 Sweeteners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Technology of Bottled Water . . . . . . . . . . . . . . 30 Trans Fatty Acids. . . . . . . . . . . . . . . . . . . . . . . . . 18 Water Properties in Food, Health, Pharmaceutical and Biological Systems. . 14 Weight Control & Slimming Ingredients in Food Technology . . . . . . . . . . . . . . . . . . . . . . 23 Whey Processing, Functionality and Health Benefits . . . . . . . . . . . . . . . . . . . . . . . 25 Wine Flavour Chemistry. . . . . . . . . . . . . . . . . . . 29
OilS & FATS

Trait-Modied Oils in Foods
COMING
2011
Editedby RANK T. ORThOeFeR F andGARY R. liST iFt press series

Trait-Modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait modified oils. Trait-Modified Oils in Foods provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans fats and reducing saturated fats from formulations.
handbook of Food Analytical Chemistry, Volumes 1 and 2

Editedby
Fats in Food Technology

second edition Editedby K.K. RAJAh
Now in a revised and updated second edition, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in relevant chapters.
2010 392 pages 978-14051-9542-3 HB USD $199.99 CAD $239.99 99.50 155.00 AUD $249.99
RONAld e. WROlSTAd, TeRRY e. ACRee, eRiC A. deCKeR, MiChAel h. PeNNeR, dAVid S.Reid, STeVeN J. SChWARTZ, ChARleS F. ShOeMAKeR, deNiSe M. SMiTh and PeTeR SPORNS
2004 978-0-4717-2187-1 USD $335.00 CAD $401.99 223.00 285.00 AUD $500.00
handbook of Food Analytical Chemistry, Water, Proteins, enzymes, lipids, andCarbohydrates

Editedby RONAld e. WROlSTAd, eRiC A. deCKeR, STeVeN J. SChWARTZ and PeTeR SPORNS
2004 978-0-4716-6378-2 USD $199.00 CAD $238.99 133.00 169.00 AUD $300.00
Recent Advances in Polyphenol Research

Volume1
Editedby FOUAd dAAYF and ViNCeNZO lATTANZiO
Recent Advances in Polyphenol Research covers polyphenol chemistry, biosynthesis and genetic manipulation, ecology and plant physiology, food and nutritional aspects and the effects of polyphenols on health. Included within the contents are cutting edge chapters on biotic and abiotic stress in plants, safety and toxicity in foods, functionality and nutraceutical benefits in nutrition and aspects of pharmaceutical and cosmetic discovery and development.
OilS & FATS
Plant Secondary Metabolites
Phycotoxins
Occurence, StructureandRole intheHumanDiet

Editedby AlAN CROZieR, MiKe N. CliFFORd and hiROShi AShihARA
Plant Secondary Metabolites: Occurrence, Structure and Role in the Human Diet covers the main groups of natural products from a chemical and biosynthetic perspective with illustrations of how genetic engineering can be applied to manipulate levels of secondary metabolites of economic value as well as those of potential importance in diet and health. These descriptive chapters are augmented by chapters showing where these products are found in the diet, how they are metabolized and reviewing the evidence for their beneficial bioactivity.
Chemistryand Biochemistry
Editedby lUiS M. BOTANA
Phycotoxins: Chemistry and Biochemistry presents the most updated information available on phycotoxins. Major emphases are given to chemistry and biochemistry, while minor emphases are given to the aspects of origin, toxicology or analytical methodology. The book discusses 16 phycotoxins, 7 on those affecting the nervous systems; 4 affecting other body systems; and 4 with undefined targets. The detailed information on chemistry in Phycotoxins: Chemistry and Biochemistry provides investigators, regulators, food technologists and toxicologists an updated basis on which research in other areas such as toxicology, mechanism of action, analytical methodology and pharmacology can be successfully developed and expanded.
Water-Soluble Polymer Applications in Foods

AMOS NUSSiNOViTCh
My recommendation is that every hydrocolloids company looking for new added value outlets for their products should read this book to stimulate their thought processess This book is a refreshing look at the cutting edge of hydrocolloids applications research from a well known expert in the field who has a pragmatic but innovative approach to using hydrocolloids. (CYBERCOLLOIDS, 2003) This important book provides a comprehensive overview of novel aspects of their use in food products. Chapters review important food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavor encapsulation.
Oils and Fats in the Foodindustry

FRANK GUNSTONe SeriesEditor R AlPh eARlY Food industry briengseries
This volume provides a concise and easy-to-use reference on the nature of oils and fats for those working in the food industry and for those in the media seeking to advise the public.The references, websites and index are well catered for. (FOOD AND BEVERAGE REPORTER, APRIL 2009) Written in a style that makes the concepts and information contained easily accessible, and using a minimum of chemical structures, the nature and composition of the constituents of oils and fats are explained. The major sources of food lipids (vegetable and animal fats) are outlined, along with their physical characteristics. The book also focuses on the current main concerns of the food industry regarding oils and fats use, including: the nutritional properties of fats and oils and their various components; links between chemical structure and physiological properties; and the role of lipids in some of the more important disease conditions such as obesity, diabetes, coronary heart disease and cancer. The final chapter is devoted to a description of the most common food uses of oils and fats.
Recent Advances in Polyphenol Research

Volume2
COMING
2010
Editedby eleSTiNO C SANTOS-BUelGA, MARiA TeReSA eSCRiBANO-BAilON and ViNCeNZO lATTANZiO

Plant phenolics are secondary metabolites that constitute one of the most common and widespread groups of substances in plants. Polyphenols have a large and diverse array of beneficial effects on both plants and animals. For example they are famous as antioxidants, hormones, constituents of essential oils and natural neurotransmitters. This new book is the second in a series of books sponsored by Groupe Polyphenols, an internationally known and respected organization, this landmark publication includes contributions from many world-acknowledged experts in the area.
JOURNAlS
Flavour and Fragrance Journal . . . . . . . . . . . . Journal of Food Biochemistry. . . . . . . . . . . . . . Journal of Food Safety . . . . . . . . . . . . . . . . . . . . Journal of Food Science . . . . . . . . . . . . . . . . . . Journal of the Science of Food and Agriculture . . . . . . . . . . . . . . . . . . . . . . . 44 45 46 46 46
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19
OilS & FATS
MORe OilS ANd FATS BOOKS AVAilABle FROM WileY!

Baileys industrial Oil and Fat Products
6VolumeSet
siXtH edition Editedby FeReidOON ShAhidi
First published in 1945, Baileys has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.
2005 978-0-4713-8460-1 HB USD $1890.00 CAD $2267.99 1260.00 1549.00 AUD $2810.00
Processing and Nutrition of Fats and Oils

Editedby eRNeSTO M. heRNANdeZ, MONJUR hOSSeN and AFAFKAMAl-eldiN iFt press series
FOOd PACKAGiNG
COMING
Volume 2, edible Oil and Fat Products: edible Oils, Part 1, Sixthedition
978-0-4713-8551-6 2005 USD $365.00 CAD $437.99 243.00 299.00 AUD $545.00
2011
Food and Beverage Packaging Technology

second edition Editedby RiChARd COleS and ARKJ. KiRWAN M
Packaging Research in Food Product design and development

COMING
2010
Volume 3, edible Oil and Fat Products: Specialty Oils and Oil Products, Part 2, Sixthedition
978-0-4713-8550-9 2005 USD $365.00 CAD $437.99 243.00 299.00 AUD $545.00
Volume 4, edible Oil and Fat Products: Productsand Applications, Sixth edition
978-0-4713-8549-3 2005 USD $365.00 CAD $437.99 243.00 299.00 AUD $545.00
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods. Processing and Nutrition of Fats and Oils presents comprehensive and coordinated information on oils and fat properties as they relate to foods, ensuring a thorough understanding of the nature of fats and the roles they play in our food supply.
hOWARd R. MOSKOWiTZ, MiChele ReiSNeR, JOhNBeNediCT lAWlOR and OSiReS deliZA R
NeW
MORe FOOd PACKAGiNG BOOKS AVAilABle FROMWileY!

The Wiley encyclopedia of Packaging Technology
tHird edition Editedby KiT l. YAM
FOOd PACKAGiNG
Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology.
2010 368 pages 978-14051-8910-1 HB USD $199.99 CAD $239.99 99.99 125.00 AUD $249.99
Packaging Research in Food Product Design and Development is the first book to comprehensively address the issues of graphics design and visual concepts, from a systematic, scientific viewpoint, yet with business applications in mind. The foundation has been laid with both basic research and applied points of view. Combining consumer liking, segmentation and how to business methodology with a detailed treatment of the different facets of concept research, it represents a unique contribution to emerging business applications in the food and beverage industries, and cutting edge research to direct and inspire the next generation of professionals.
NeW
Volume 5, edible Oil and Fat Products: Processing Technologies, Sixth edition
978-0-4713-8548-6 2005 USD $365.00 CAD $437.99 243.00 299.00 AUD $545.00
Volume 1, edible Oil and Fat Products: Chemistry, Properties, and health effects, Sixthedition
978-0-4713-8552-3 2005 USD $365.00 CAD $437.99 243.00 299.00 AUD $545.00
Volume 6, industrial and Nonedible Products from Oils and Fats, Sixthedition
978-0-4713-8546-2 2005 USD $365.00 CAD $437.99 243.00 299.00 AUD $545.00

Oils&Fats
BOOKS
Antioxidants & Functional Components in Aquatic Foods . . . . . . . . . . . . . . . . . . . . . . 34 Dairy Fats & Related Products . . . . . . . . . . . . . 26
Modied Atmosphere Packaging for Fresh-cut Fruits and Vegetables
COMING
2011
EditedbyAARON l. BROdY, hONGZhUANG and UNG h. hAN J

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since freshcut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.
Paper and Paperboard Packaging Technology

Editedby MARKJ.KiRWAN
This book discusses all the main types of packaging based on paper and paperboard. It considers the raw materials and manufacture of paper and paperboard, and the basic properties and features on which packaging made from these materials depends for its appearance and performance. The manufacture of twelve types of paper- and paperboard-based packaging is described, together with their end-use applications and the packaging machinery involved. The importance of pack design is stressed, and how these materials offer packaging designers opportunities for imaginative and innovative design solutions. Environmental and waste management issues are addressed in a separate chapter.
Written by renowned experts, this text describes the entire packaging process and includes an extensive bibliography. Reflecting developments in the field over the past decade, the coverage includes new technologies, materials, processes, regulations, marketing, economics, recycling, computer-aided design, nutritional labels, and more. With over 1200 pages and more than 300 articles organized in alphabetical order, the new edition gives scientists and technologists much-needed information on traditional as well as modern processes, materials, and formats used to package consumer and industrial products including food, pharmaceuticals, chemicals, and hazardous materials, equipment, and more.
Trans Fatty Acids

Editedby AlBeRT J. diJKSTRA, RiChARd J. hAMilTON, and WOlF hAMM
I recommend this book as a wellresearched and comprehensive review of all the issues surrounding TFA in the food supply. It is easy to read and understand. (AUCKLAND UNISERVICES LIMITED, JUNE 2008) This book provides an overview of trans fatty acids (TFA) in unprocessed oils and in hydrogenated fats. Topics covered include: the chemistry and occurrence of TFAs; analytical methods for determining the fatty acid composition of foods; processing techniques for avoiding the formation of TFAs; food applications; TFA alternatives in food; health and nutrition concerns; and legislative aspects.
edible Oil Processing

Editedby WOlF hAMM and RiChARd J. hAMilTON
This presents the current state of the art of the edible oils industry, focusing on the various processing stages and considering issues of both chemistry and process engineering. Information is provided on the types and characteristics of oils to be processed, their sources, their principal fields of application and changes in the pattern of oil demand.
JOURNAlS
European Journal of Lipid Science and Technology . . . . . . . . . . . . . . . . . . . . . . . 44 Journal of Food Process Engineering . . . . . . . 45 Lipid Technology . . . . . . . . . . . . . . . . . . . . . . . . . 46
Smart Packaging Technologies for Fast Moving Consumer Goods

Editedby JOSePh KeRRY

OnlineBooks
The book you want.
20
21 Packaging for Nonthermal Processing ofFood

Editedby JUNG h. hAN iFt press series
Packaging for Nonthermal Processing of Food reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the food safety of the products. In addition, the critical role of information carried by packaging materials to make a new product produced by a novel process attractive to consumers is discussed. Packaging for Nonthermal Processing of Food offers many benefits to industry for providing the practical information on the relationship between new processes and packaging materials, to academia for constructing the fundamental knowledge, and to regulatory agencies for acquiring deeper understanding on the packaging requirements for new processes.
FOOd PACKAGiNG

FoodPackaging
BOOKS
Encyclopedia of Brewing. . . . . . . . . . . . . . . . . . Essentials of Thermal Processing . . . . . . . . . . Fish Canning Handbook . . . . . . . . . . . . . . . . . . . Modified Atmospheric Processing & Packaging of Fish . . . . . . . . . . . . . . . . . . . Nanoscience & Nanotechnology in Food Systems . . . . . . . . . . . . . . . . . . . . . . . . . Sustainability in the Food Industry. . . . . . . . . . 29 11 34 36 10 21
FOOd leGiSlATiON
The BRC Global Standard for FoodSafety
AGuidetoa SuccessfulAudit
RON Kill
This book offers companies in the food industry the first comprehensive guide to preparing for the Global Standard audit. Using over 600 real life examples, it enables manufacturers to ensure that the correct systems are in place to achieve the Standard and present themselves in the best way during the audit process. It also recommends the steps to take following the audit and how to correct non-conformities. The book is aimed at suppliers wishing to attain certification for the first time and at those already in the scheme seeking to improve their grades. It will also be of interest to certification bodies and consultants to the food industry.
Regulation of Functional Foods and Nutraceuticals

AGlobal Perspective
Editedby ClARe M. hASleR iFt press series
Hasler offers the most comprehensive resource available today for information on regulatory aspects of the growing and economically important functional food and nutraceuticals industry. International experts with legal and/or scientific expertise address the full-range of relevant topics from quality issues to organic foods to labeling, including innovative product development, global principles, inter-country trading issues and comparison of the laws and regulations within different countries.
MORe FOOd leGiSlATiON BOOKS AVAilABle FROMWileY!

Food Regulation
Law,Science, Policy,and Practice,
NeAl d. FORTiN
Food Regulation: Law, Science, Policy, and Practice provides an in-depth discussion of the federal statutes, regulations, and regulatory agencies involved in food regulation. After an introduction to U.S. food and drug regulation, it covers current food regulations, inspection and enforcement, international law, the Internet, and ethics. While it contains detailed discussions of policies and case studies, the book is accessible to students and professionals. This is an excellent text for courses in food science, food law, etc., and a practical reference for food industry professionals, consultants, and others.
FOOd MANAGeMeNT
Sustainability in the Foodindustry
Editedby CheRYl J. BAldWiN iFt pressseries
FOOd leGiSlATiON
JOURNAlS
Journal of Food Process Engineering . . . . . . . 45 Journal of Food Processing & Preservation . 45 Packaging Technology & Science . . . . . . . . . . 47
NeW
Food Packaging engineering

SCOTT A. MORRiS
COMING
2010
Food Packaging Engineering is the first book designed around the systemic nature of the packaging industry. Structuring the text around the package use cycle, author Morris takes a holistic approach to the topic and covers topics more broadly than traditional texts which take a linear view of singular topics and often do not convey the interconnected, systemic nature of food packaging. This unique perspective provides a cohesive framework within which are discussed critical interrelated topics such as economics, politics, and natural resources. Addressing itself to the variable levels of prior experience that the reader may have, Food Packaging Engineering provides multilevel access to each topic that allows students or professionals of varying backgrounds to find meaningful information and develop technical expertise. This book gives a unique and comprehensive perspective of the field and serves the student or industry professional, whatever level or background, as an outstanding text and reference work for their professional preparation and practice.
Guide to Food laws and Regulations

PATRiCiA A. CURTiS
This compact resource outlines major U.S. food laws and factors that led to their passage and explains the role of key agencies such as the FDA and FSIS in regulation and enforcement. Guide to Food Laws and Regulations has been written by scientists for scientists, recognizing that legal research and the organization of legal source material differs from that in the sciences. Clearly stated objectives for each chapter support the learning process. Guide to Food Laws and Regulations informs the student as to the significance, range and background of food laws and gives tools for finding the most current regulations.
dietary Supplement labeling Compliance Review

tHird edition JAMeS l. SUMMeRS andContributor eliZABeTh (BeTTY) CAMPBell
Clearly illustrated with dozens of charts, sample label panels and Supplement Facts boxes, Dietary Supplement Labeling Compliance Review is the straightforward, no-nonsense tool for both experienced and inexperienced dietary supplement label reviewers who need to assure their labels and labeling procedures comply with federal regulations.
NeW Sustainability in the Food Industry defines sustainability with a comprehensive review of the industrys current approach to balancing environmental, economic and social considerations throughout the supply chain. In addition, tools and information are provided to enhance future progress. To achieve this, the book combines technical research summaries, case studies and marketing information. Coverage includes sustainability as it relates to: agricultural practices, food processing, distribution, waste management, packaging, life cycle analysis, food safety and health, environmental labeling, consumer insight and market demand, product development, practices in food manufacturing companies, food retailing and food service. An international group of authors covers the information from a global perspective. Sustainability in the Food Industry offers an overview of sustainable sources of impact and improvement, how they relate to the key sectors of the food industry and how programs may be implemented for further improvement.
FOOd leGiSlATiON
FOOd MANAGeMeNT
lean Manufacturing in the Food industry

MiChAel dUdBRidGe
COMING
2010
RelATed BOOKS
FoodLegislation
BOOKS
Fish Canning Handbook . . . . . . . . . . . . . . . . . . . 34 Food Colours . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Food Safety for the 21st Century . . . . . . . . . . . . 5 Functional Food Product Development. . . . . . 43 HACCP & ISO 22000 Application to Foods of Animal Origin . . . . . . . . . . . . . . . . . . 5 Improving Import Food Safety. . . . . . . . . . . . . . . 7 Kosher Food Production . . . . . . . . . . . . . . . . . . 13 Management of Food Allergens . . . . . . . . . . . . . 5 Microbial Safety of Foods from Around the World. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Food labeling Compliance Review

FourtHedition JAMeS l. SUMMeRS andContributor eliZABeTh(BeTTY) CAMPBell
the practical, no nonsense tool needed by both the experienced and the non-experienced label reviewer. (FMCG NEWS, NOVEMBER 2007) This comprehensive manual and fully searchable, accompanying CD-ROM are designed to aid in understanding the requirements of the FDA. Food Labeling Compliance Review is a must-have for regulatory officials, industry personnel, and others responsible for assuring that the label and labeling of domestic and imported food products in interstate commerce comply with the requirements of the Federal Food, Drug and Cosmetic Act, as amended.
Food Policy Old andNew

Editedby SiMONMAxWell andRAChel SlATeR
This book demonstrates the need for a new food policy to deal with the challenges to the global food system posed by globalization, urbanization, technical change and industrialization. Comprising a series of papers written by experts from Denmark, Italy, the UK and the US, it points out that the food system is no longer about moving basic staples from farm to plate; nor is it concerned mainly with famine and food insecurity. Food policy, the contributors suggest, now needs to encompass issues such as obesity, food safety and competition policy in the retail sector. The book concludes by warning that addressing these pressing concerns needs to be on the agenda of policy makers throughout the world.
This book presents the principles of lean manufacturing as they can be applied to food manufacturing. Used as a handbook for managers, including at team leader / shift manager level, the book guides the reader through the steps that must be taken in order to successfully implement lean systems. It explores the various strategies suitable for different sectors of the industry and the various relationships along the food supply chain. This information can then be used to sell proposed changes to the wider workforce and help junior and middle managers implement and maintain the new practices. The book is suitable as a companion to training and education courses.

OnlineBooks
The book you want.
22
23 Food Supply Chain Management

MiChAel A. BOURlAKiS and PAUl W.h. WeiGhTMAN
This important title focuses on the management of food supply, from food produced on the farm, through to food manufacture, retail and wholesale and consumer issues. The editors, who between them have many years teaching and research expertise, have drawn together an impressive list of contributing authors. The book takes an international view of the subject, highlighting supply chain issues inside as well as outside the UK, in particular in North America and the European Union. This book will be an invaluable aid to those studying to enter, those supplying and those working in the food industry internationally.
FOOd MANAGeMeNT
MORe FOOd MANAGeMeNT BOOKS FROM WileY!

COMING
iNGRedieNTS
Starches, Resistant Starchesand health
Editedby AVid l. TOPPiNG, d AUSON M. STePheN and GeORGe FAheY
This book provides a comprehensive overview of great importance for nutrition workers Author is well known for work in this area Starch intake of commercial importance both to health workers and the food industry All major aspects covered
COMING
2011
Weight Control and Slimming ingredients in Food Technology

Editedby SUSAN S. ChO
COMING
Sweeteners
tHird edition Editedby RAChel WilSON leatherhead ingredients Handbook
First published in 1996, the Sweeteners handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs. The third edition of this book contains new sections on neotame, isomaltulose and trehalose, and fully revised and updated sections on bulk and intense sweeteners by experts who manufacture or use these sweeteners in food development and production.
Sweeteners and Sugar Alternatives in Food Technology

Editedby heleN MiTChell
Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietry glycaemic control. (FOOD & DRINK TECHNOLOGY, JUNE 2006 ) This book provides a comprehensive overview of sweetening and bulking solutions and the nutritional enhancement of foods. Manufacturers should find it a key source of information when it comes to the production of appealing low sugar, no added sugar, sugar free, reduced calorie, high fibre, low glycaemic and tooth-friendly food products with a range of corresponding consumer health benefits. (EUROPEAN BAKER, MAY 2006)
iNGRedieNTS
Sanitation
By MARiO STANGA
2010
CleaningandDisinfectionin theFoodIndustry
Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared. Essential reading for food industry personnel.
iNGRedieNTS
intelligent Agrifood ChainsandNetworks

Editedby MiChAelBOURlAKiS, iliASP. VlAChOS andVASileiOS ZeiMPeKiS
Characterization of Controlled ReleaseSystems

JAMileh lAKKiS
Unique in its approach and coverage, Weight Control and Slimming Ingredients in Food Technology identifies those ingredients that promote weight loss based on credible science review. Numerous ingredients are presented and analyzed according to the varying levels of supporting scientific evidence available, ranging from the well researched ingredients like green tea polyphenols and CLA to ingredients with only limited available data such as capsaicin. Coverage includes analysis of slimming ingredients for new product development efforts, detailed information on global suppliers, and guidance for food labeling purposes.
2010
COMING
2011
dairy ingredients for Food Processing
COMING
2011
COMING
2010
This book investigates the emerging technologies in managing agrifood chains and networks. It examines: Current state of food logistics and the major problems that are faced during production, warehousing, transportation and retailing. New technologies and intelligent systems that are able to process time-dependent information, handle dynamic incidents (e.g. increase of temperature in a storage area) in real-time, and support logistics operations in food logistics management. These technologies include telematics and Radio Frequency Identification (RFID). Real-life case studies that offer solutions to actual food logistics problems by combining a mixture of systemic and logistics approaches. These case studies show how RFID technologies and Telematics have been implemented in production, warehousing, transportation and retailing.
RelATed BOOKS
FoodManagement
BOOKS
Accelerating New Food Product Design & Development . . . . . . . . . . . . . . . . . . . . . . . 38 The BRC Global Standard for Food Safety . . . 20 Food Product Development Based on Experience . . . . . . . . . . . . . . . . . . . . . . . . 37 Food Safety for the 21st Century . . . . . . . . . . . . 5 HACCP & ISO 22000 Application to Foods of Animal Origin . . . . . . . . . . . . . . . . . . 5 Management of Food Allergens. . . . . . . . . . . . . 5 Managing Food Industry Waste . . . . . . . . . . . . 11 Packaging Research in Food Product Design & Development. . . . . . . . . . . . . . . . . 19 Processing Organic Foods for the Global Market. . . . . . . . . . . . . . . . . . . . . . . . . 10 Trade, Food, Diet & Health. . . . . . . . . . . . . . . . . 41
Characterization of Controlled Release Systems offers an in-depth assessment of current and novel approaches to evaluating microencapsulated and controlled release systems via physicochemical and biological methods. Author and microencapsulation expert Lakkis presents physicochemical characterization methods that have been used in the pharmaceutical industry and can be readily adapted to foods and consumer products, in particular to their processing and mode of consumption. Emphasis is focused on system attributes such as particle size, morphology, crystallinity, polymorphic behavior, water vapor permeability, mechanical and thermal properties and so on. These attributes are critical for determining the release and dissolution behavior of actives embedded in these systems as well as their long-term stability. The impacts of additives and adjuncts or coating materials which are often incorporated into such systems to provide unique sensory or functional benefits are also be highlighted.
handbook of Vanilla Science andTechnology

Editedby dAPhNA hAVKiN-FReNKel andFAiTh BelANGeR
EditedbyRAMeSh C. ChANdAN
COMING
2010
Vanilla is the worlds most commonly-used flavor and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book will provide a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors will cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It will be of interest to academic researchers in this field and will also be an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavors and fragrances worldwide.
Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Information is conveniently grouped under two sections. Section 1. Dairy Ingredients: Basic Technology includes chapters covering an overview of the milk composition, physical, chemical and functional properties, and basic dairy processing principles to describe how various ingredients are engineered for functional quality related to food processing. Coverage in Section 2. Dairy Ingredients: Applications describes the applied aspects of using dairy ingredients in food products such as bakery products, chocolates and confectionery, snack foods, meats, sauces, dressings, desserts, infant formulas, puddings, and functional foods. All technology and applications chapters are supported by sound scientific and engineering principles. The book presents a contemporary update and a unique approach to the topics described above and more.
Glucose Syrups
Technologyand Applications
PeTeR hUll
This book brings together all the relevant information on the COMING 2010 manufacture and use of glucose/ corn syrups. Drawing on forty years experience in the international glucose industry, the author provides a valuable reference for all those involved in the processing and buying of these syrups, and for scientists involved in the manufacture of a full range of food (and some nonfood) products in which the syrups are ingredients. The emphasis is on practical information - recipes are included where relevant in the applications chapters, and appendices offer commonly-used calculations and useful data. Food technologists can use the book to make choices about the most suitable glucose/corn syrup to use in a particular application, and also to adapt recipes in order to replace sugar (sucrose) or other ingredients. A glossary of terms reflecting the international terminology of the industry completes the book.
enzymes in Food Technology

second edition Editedby OBeRT J. R WhiTehURST and MAARTeN VAN OORT
Food Additives data Book

Editedby JiM SMiTh andlilY hONG-ShUM
This book is the best I have ever seen a clear winner over all other food additive booksa superb edition. SAAFOST (South African Association for Food Science and Technology) Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of preservatives, enzymes, gases, nutritive additives, emulsifiers, flour additives, acidulants, sequestrants, antioxidants, flavor enhancers, color, sweeteners, polysaccharides, solvents.
Food Colours
NeW
second edition Editedby ViCTORiAeMeRTON leatherhead ingredientsHandbook
In recent years, the colours industry has undergone significant change, as a result of increasing consumer demand for natural, rather than synthetic food colours. The Food Colours handbook details some of these changes within a concise, easy-to-use framework. With all chapters contributed by industry experts, the book contains reviews of synthetic, nature-identical, and natural colours.
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. Five new chapters highlight advances made in the field over recent years, including the use of enzymes in the reduction of acrylamide, in fish processing and in non-bread cereal applications such as flour confectionery. Another new chapter is included on the roles of genetic modification and protein engineering technology to produce purer, more targeted enzyme products.
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25 Food Stabilisers, Thickenersand GellingAgents

Editedby AlANiMeSON
This book is a highly practical NeW guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.
iNGRedieNTS

Ingredients
BOOKS
Advances in Dairy Ingredients . . . . . . . . . . . . . 24 Biotechnology in Flavor Production. . . . . . . . . 15 Biotechnology of Lactic Acid Bacteria . . . . . . 29 Cereals & Pulses. . . . . . . . . . . . . . . . . . . . . . . . . 41 Confectionery & Chocolate Engineering . . . . 28 Dairy Powders & Concentrated Products . . . 26 Dictionary of Flavors. . . . . . . . . . . . . . . . . . . . . . 17 Encapsulation & Controlled Release Technologies in Food Systems . . . . . . . . . . 14 Fish Oils. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Food Flavour Technology. . . . . . . . . . . . . . . . . . 14 Functional Food Product Development. . . . . . 43 Functional Foods, Nutraceuticals & Degenerative Disease Prevention . . . . . . . 39 Glucose Syrups . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Gluten-Free Food Science & Technology . . . . 28 Hydrocolloids in Food Processing . . . . . . . . . . 11 Improving Import Food Safety. . . . . . . . . . . . . . . 7 Microbial Safety of Foods from Around the World . . . . . . . . . . . . . . . . . . . . . . 6 Nutraceuticals, Glycemic Health & Type 2 Diabetes . . . . . . . . . . . . . . . . . . . . . . . 42 Oils & Fats in the Food Industry . . . . . . . . . . . . 17 Practical Food Rheology . . . . . . . . . . . . . . . . . . 11 Prebiotics & Probiotics . . . . . . . . . . . . . . . . . . . 41 Processed Cheeses & Analogues . . . . . . . . . . 26 Processing Organic Foods for the Global Market. . . . . . . . . . . . . . . . . . . . . . . . . 10 Trade, Food, Diet & Health. . . . . . . . . . . . . . . . . 41 Trait-Modified Oils in Foods . . . . . . . . . . . . . . . 17
dAiRY FOOdS
Manufacturing Yogurt and Fermented Milks
Editedby RAMeShC.ChANdAN AssociateEditors ChARleSh. WhiTe, ARUNKilARA and Y.h. hUi
this book should prove to be a most welcome addition to the limited range of texts that deal with fermented milks in any detail, and this anticipated success will be well deserved. The overall coverage of yogurt of similar fermented milks(s) is excellent (INTERNATIONAL JOURNAL OF DAIRY, AUGUST 2007)
Cheese Science andTechnology

APracticalGuide
COMING
2011
Whey Processing, Functionality and health Benets

Editedby ChARleSi.ONWUlATA andPeTeRJ.hUTh iFt press series
Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. Collating the understanding and knowledge of the metabolic roles of whey protein and its associated amino acids and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far.
ARThUR hill and AVid eVeReTT d

Cheese Science and Technology is a practical guide to cheese making. Cheese varieties, which globally number in the hundreds, are classified in terms of the principal technologies of cheese making. The technologies are explained in the context of basic principles of cheese and dairy science and illustrated with detailed discussions of representative cheese varieties and related process control and composition data. Readers, even those without a scientific background, will be enabled to apply the principles of cheese science and technology to understand and optimize cheese making recipes. Recipes are selected and discussed in a way that provides clear examples of the principle types of cheese making technology. Written for cheese technologists everywhere, Cheese Science and Technology successfully combines science and technology in a way that demystifies cheese technology and allows even the novice cheese maker to follow cheese recipes and make modifications to optimize yield or composition or organoleptic properties.
MORe dAiRY FOOd BOOKS AVAilABle FROM WileY!

dairy Microbiology handbook
The Microbiology ofMilkand MilkProducts,
dAiRY FOOdS
dAiRY FOOdS
tHirdedition Editedby RiChARd K. ROBiNSON

Now in its third edition, this two-volume set focuses on microbial safety issues. Readers will find the latest information on public health risks, pathogens, and spoilage organisms, the factors affecting growth of these microorganisms in plants, and good manufacturing practice. It also provides thorough coverage of both dairy microbiology principles and practical applications
emulsiers in FoodTechnology
Editedby ROBeRTWhiTehURST
Each chapter in this volume covers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production/extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods.
Advances in dairy ingredients

Editedby GeOFFReY W. SMiTheRS and MARY ANN AUGUSTiN iFt press series
COMING
2011
Advanced dairy Science and Technology

Editedby TReVOR BRiTZ and RiChARdROBiNSON
The most important recent advances. The Editors have drawn together and impressive and authoritative list of contributing authors. An essential purchase. (FOOD INDUSTRY NEWS) This book provides an excellent account of dairy food product safety and quality, and new technologies to improve the quality, and new technologies to improve the quality and refining of a novel ingredients or to reduce the cost of effluent treatment. It is a most welcome addition to the literature of dairy science and technology because it concentrates on a range of fundamental aspects technologists across the dairy industry may well find this book helpful. Similarly, students of food or dairy science will welcome access to this text. (INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, VOLUME 61)
handbook of Milk of Non-Bovine Mammals

Editedby YOUNG W.PARKand GeORGe F.W.hAeNleiN
Editors Park and Haenlein have assembled dairy and nutrition experts from around the world to contribute to the book Handbook of Milk of Non-Bovine Mammals. The book comprehensively covers the most important aspects of milk production. It contains coverage comparing specific human health attributes of milk from the various species, including nutritional, allergenic, immunological and cultural factors. Examples of secondary dairy species addressed are: the goat, sheep, buffalo, mare, camel, yak, deer (reindeer), sow, llama, alpaca and human. This books is an essential reference book of leading-edge information for dairy scientists, nutritionists, food chemists, allergy specialists, health professionals and allied professionals.
Food ingredients for the GlobalMarket

Editedby YAO-WeN hUANG andClAiRe l. KRUGeR iFt press series
COMING
JOURNAlS
Flavour and Fragrance Journal . . . . . . . . . . . . 44 Journal of the Science of Food and Agriculture . . . . . . . . . . . . . . . . . . . . . . . 46 Journal of Sensory Studies . . . . . . . . . . . . . . . . 46
2011
Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.
dairy Science and Technologyhandbook

Editedby .h. hUi Y
2006 978-0-4701-2706-3 USD $225.00 CAD $269.99 150.00 195.00 AUD $335.00
PrinciplesandProperties, Volume1
dairy Science and Technologyhandbook

ProductManufacturing, Volume2
Editedby .h. hUi Y
2006 978-0-4701-2707-0 USD $225.00 CAD $269.99 150.00 195.00 AUD $335.00
OnlineBooks
Food Ingredients for the Global Market presents an overview from several key international markets of the critical regulatory steps for food ingredient approval as well as the scientific and cultural environment that impacts the regulatory climate and consumer acceptance of a new or existing product. A synthesis of the information presented highlights successful strategies for managing development and introduction of a food ingredient in the global marketplace. Internationally experienced authors describe on a fairly pragmatic level the steps that have been taken or are in place to accomplish such an introduction in four somewhat distinct, but very important, global markets-the United States, the European Union, Asia (Japan; China; and Southeast Asia), and Latin America. The final synthesis chapters pull together general principles for approaching new markets and issues that can be expected regardless of specific setting.
Mechanisation and Automation in dairyTechnology

Editedby AdNAN TAMiMe and BARRY A. lAW
The book you want.
ice Cream and Frozendeserts

MAlCOlM STOGO

ACommercialGuideto ProductionandMarketing
1997 978-0-4711-5392-4 USD $99.00 CAD $118.99 70.00 89.90 AUD $150.00
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27
dAiRY FOOdS
The SOCieTY OF dAiRY TeChNOlOGY BOOK SeRieS

SeriesEditedby DNANTAMIME A
Processed Cheeses andAnalogues
COMING
www.wiley.com/go/sdt
dairy Powders and Concentrated Products
This important book details the manufacturing methods, scientific aspects, and NeW properties of milk powders (fullfat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders.
dairy Processing and Quality Assurance

Editedby RAMeSh C. ChANdAN, ARUN KilARA and NAGeNdRA P. ShAh
Dairy Processing and Quality Assurance gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.
2010
Probiotic dairy Products

Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods this book looks at advancements in dairy industry and reviews the latest scientific developments in regard to the functional aspects of dairy and fermented milk products and their ingredients.

DairyFoods
BOOKS
Beverage Industry Microfiltration . . . . . . . . . . 31 Bioactive Proteins & Peptides as Functional Foods and Nutraceuticals . . . . 39 Biotechnology of Lactic Acid Bacteria . . . . . . 29 The Confectionery Industry. . . . . . . . . . . . . . . . 28 Dairy Ingredients for Food Processing . . . . . . 23 Dense Phase Carbon Dioxide . . . . . . . . . . . . . . 10 Enzymes in Food Technology . . . . . . . . . . . . . . 22 Glucose Syrups: Technology & Applications . 23 Managing Food Industry Waste . . . . . . . . . . . . 11 Pest Management in the Food Industry . . . . . . 5 Prebiotics & Probiotics . . . . . . . . . . . . . . . . . . . 41 Technology of Functional Beverages . . . . . . . 40
Bakery Food Manufacture andQuality

WaterControl andEffects
second edition STANleY CAUVAiN and liNdAYOUNG
This is a must-have book. All the references, including the superb index, are published. The photographs are excellent and clearly emphasise the subject detail. (FOOD AND BEVERAGE REPORTER, OCTOBER 2008) Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimization of product quality. The fullyrevised second edition of this successful and highly practical volume has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. It now includes a selection of illustrated case studies based on practical experience of the manufacture and optimization of baked products.
dAiRY FOOdS
Processed Cheeses and Analogues is the only current book on this commercially significant sector of dairy science. These cheeses are widely used in the fast food and catering industries and as ingredients in other food products. 70-75% of cheese consumed in the USA is of this type, and it accounts for approx 12% of cheese production worldwide. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. It is directed at manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; advanced food science students with an interest in dairy science.
BAKeRY & CeReAl SCieNCe
Brined Cheeses
Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide. The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume.
Technology of Cheesemaking
second edition Editedby ARRY A. lAW B and AdNAN TAMiMe
COMING
2010
dairy Fats and Related Products

Whilst milk fat has always been appreciated for its flavor, the market had suffered from concerns over cardiovascular diseases associated with the NeW consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for cream; butter; yellow fat spreads, both pure milk fat based and mixtures with other fats; anhydrous milk fat and its derivatives. Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. .
Bioactive Components in Milk and dairyProducts

Editedby YOUNGW. PARK
NeW
JOURNAlS
International Journal of Dairy Technology . . . 44
Baked Products
Fully revised and updated second edition of this successful book on cheesemaking science and technology Now includes three new chapters on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables Structured to reflect the discrete stages of cheese manufacture in the order in which they are executed in cheese plants
Structure of dairyProducts
Structure of Dairy Products covers all major aspects of the structure of dairy products, including details of the use of techniques such as scanning electron microscopy and transmission electron microscopy. How information on the structure of dairy products is used in quality appraisal, in food product development and in trouble-shooting during manufacturing is also discussed in detail.
Cleaning-in-Place
Dairy,Food andBeverage Operations
tHird edition
This third edition features for the first time a chapter on membrane cleaning. Useful data on fluid flow dynamics and laboratory test methods are also included. (FOOD MANUFACTURE, OCTOBER 2008) Cleaning-in-Place addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants. Aspects of equipment design relevant to ease of cleaning are covered in a special chapter, as is the assessment of cleaning efficiency and the management of cleaning operations. This third edition features for the first time a chapter on membrane cleaning - a relatively new area requiring very specialized cleaning products and procedures. Useful data on fluid flow dynamics and laboratory test methods are also included in separate chapters.
Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many other dairy species including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other bioactive compounds. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates and cheeses; yogurt products; koumiss and kefir; and whey products.

Bakery Products
Scienceand Technology
Editedby Y. h. hUi AssociateEditors hAROldCORKe, iNGRiddeleYN, WAi-KiTNiP and NANNA CROSS
In Bakery Products: Science and Technology, nearly 50 professionals from industry, government and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes and engineering principles are described as they relate to the essentials of baking. Coverage includes: raw materials and ingredients, from wheat flours to sweeteners, yeast and functional additives; the principles of baking, such as mixing processes, doughmaking and fermentation; and manufacturing considerations for bread and other bakery products, including quality control and enzymes. Discussion of special bakery products is extensive, ranging from manufacture of cakes, cookies, muffins, bagels and pretzels to dietetic bakery products, gluten-free cereal-based products and specialty bakery items from around the world, including Italian bakery foods.
Science,Technology andPractice
STANleY CAUVAiN andliNdAYOUNG
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorized to explore the underlying themes which link the products in this commercially-important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimization, providing the reader with coverage of: key functional roles of the main bakery ingredients; ingredients and their influences; heat transfer and product interactions; and opportunities for future product development.
Fermented Milks
This practically-oriented guide provides a thorough overview of yogurt and fermented milkmaking methods presented in a user-friendly and easily understandable format. Chapters include details of the classification and composition of femented milks, starter cultures, all the major stages of manufacture, production of yogurt-related products, drinking products, buttermilk, Kefir and koumiss and other miscellaneous products.
Milk Processing and Quality Management

Milk Processing and Quality Management provides timely and comprehensive guidance on NeW the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing
UK/Rest of World | Orderonlineatwww.wiley.com/go/foodorbycallingUK: 0800 243407/ROW +44 1243 843296 World
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MORe BAKeRY ANd CeReAl SCieNCe BOOKS AVAilABle FROM WileY!

how Baking Works
Exploringthe Fundamentalsof BakingScience
second edition PAUlA i. FiGONi
This book takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients work. New to the edition, the book provides expanded end-of-chapter exercises and lab experiments to reinforce concepts. It features in-depth coverage of the whys of baking, taking students beyond the basic techniques. Its ingredient-oriented approach explains how sweeteners, fats, leavening agents, and other ingredients work, and applies that knowledge to food products.
2007 416 pages 978-0-4717-4723-9 PB
USD $40.00 CAD $47.99 26.99 34.90 AUD $59.95
Whole Grains and health

Editedby leNMARQUART, dAVid R. JACOBSJR., GRAeMeh.MCiNTOSh, KAiSA POUTANeN and MARlA ReiCKS
Whole Grains and Health presents a science-based discussion on whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development. Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products.
CONFeCTiONeRY
Chocolate Science andTechnology
eMMANUel OheNe AFOAKWA
This book provides an overview COMING of the science and technology 2010 of chocolate manufacture, from cocoa production, through the manufacturing processes, to the nutrition and health aspects of chocolate consumption. Special attention is paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes. The book outlines the scientific principles behind industrial chocolate manufacture, and provides detailed explanations of the various stages of chocolate manufacturing.
MORe CONFeCTiONeRY BOOKS AVAilABle FROM WileY!

Beet-Sugar handbook
MOSeN ASAdi
The Beet-Sugar Handbook describes the principles of beet sugar technology and the methods of analysis commonly used in the industry. It also describes in detail all of the stations of a sugar processing plant, fostering an understanding of how people involved in different stages of sugar processing and production work together to achieve the final product.

Confectionery
BOOKS
Cocoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Food Colours . . . . . . . . . . . . . . . . . . . . . . . . . . . . Glucose Syrups: Technology & Applications . Sweeteners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 23 23 23
Biotechnology of lactic Acid Bacteria

NovelApplications
Editedby FeRNANdA MOZZi, RAUl R. RAYA and GRACielA M. ViGNOlO
COMING
CONFeCTiONeRY
2010
JOURNAlS
Flavour and Fragrance Journal . . . . . . . . . . . . 44
CONFeCTiONeRY
Gluten-Free Food Science and Technology

Editedby eiMeAR GAllAGheR
Confectionery andChocolate engineering

COMING
NeW Gluten-Free Food Science and Technology provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of glutenfree products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different glutenfree products.
Chocolate
FeRMeNTed FOOdS &BeVeRAGeS

encyclopedia of Brewing
COMING
Biotechnology of Lactic Acid Bacteria: Novel Applications represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists. The book encompasses a wide range of topics including both traditional and novel developing fields, and provides unparalleled, comprehensive information on new advances of genomics, proteomics, metabolism and biodiversity of LAB. Chapters contain state-of-the-art discussions of specific LAB applications such as their use as probiotics, live vaccines and starter cultures in old and new fermented products. The safety of these microorganisms and their interactions with diverse ecosystems natural biota are also covered as well as the new applications of well-known (bacteriocins) and novel (vitamins, low-calorie sugars, etc.) metabolites produced by LAB.
FeReNC MOhOS
2010
RelATed BOOKS
Bakery&Cereal Science
BOOKS
Cereals & Pulses. . . . . . . . . . . . . . . . . . . . . . . . . Glucose Syrups: Technology and Applications . . . . . . . . . . . . . . . . . . . . . . Nondigestible Carbohydrates & Digestive Health. . . . . . . . . . . . . . . . . . . . . . . Resistant Starch . . . . . . . . . . . . . . . . . . . . . . . . . Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 23 39 41 32
This book describes the features of unit operations used in confectionery manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. This industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations (eg comminution, mixing, heat transfer, transport and fluid flow) of confectionery manufacturing the author intends to open up new possibilities for improvement, such as increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.
History,Culture, andHeritage
lOUiS e. GRiVeTTi and hOWARdYANA ShAPiRO
Wine Production
VinetoBottle
KeiTh GRAiNGeR andhAZelTATTeRSAll SeriesEditor: ralph early Food industry brieng series
The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved. Authors Grainger and Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality and problems that may be encountered.
2011
NeW
Editedby hRiS BOUlTON C and dAVid QUAiN

This volume provides a comprehensive description of terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes. Coverage is extensive enough to provide an appropriately detailed description of each term under consideration, supplemented with diagrams and photographs where relevant. Offering an international perspective, the book includes descriptions of the terms used in: The brewing process from raw materials through to packaging The biochemistry, microbiology and genetics which underpin brewing Laboratory methods used for the analysis of beer and raw materials Quality assurance / control systems and standards And More! Extensive appendices are included which allow convenient access to commonly-referenced data and calculations. The Encyclopedia of Brewing is the only book of its kind, and is intended to become the essential and authoritative first point of reference for information on brewing science.
industrial Chocolate Manufacture andUse

FourtH edition Editedby STePheNT.BeCKeTT
NeW
The Confectionery industry

Principles,Practicesand FoodSafety
COMING
The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavor development, chocolate flow properties, chocolate packaging, and chocolate marketing. This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.
Wine Flavour Chemistry

R.J. ClARKe and J. BAKKeR
the book is an absolute must for anyone involved professionally in the wine industry, scientist or otherwise. (CHEMISTRY WORLD, DECEMBER 2004) Wine Flavour Chemistry contains a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste and smell characteristics of wines, fortified wines, sherry and port. Many extremely useful tables are included, linking information on grapes, wines, composition and resulting perceived flavors.
Editedby ChARleS T. deiBel
2011
The Confectionery Industry: Principles, Practices and Food Safety serves as a complete reference for the manufacturing, packaging and testing of confectionery products, from raw ingredients and manufacturing principles to quality assurance and food safety. Included are chapters concerning areas of interest to the confectionery industry at large, such as food safety, HACCP, government oversight and policy, and sustainable agricultural practices. Information is grouped conveniently into three sections: 1) Ingredients 2) Products and Processing 3) Food Safety, Testing Methods and Government Policy.
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MORe FeRMeNTed FOOdS ANd BeVeRAGe BOOKS AVAilABle FROM WileY!

handbook of Brewing
Processes, Technology, Markets
Microbiology and Technology of Fermented Foods

ROBeRT W. hUTKiNS iFt press series
Despite the many food science programs offering courses in the microbiology and processing of fermented foods, until now no recently published textbook has existed that has fully addressed the subject. Food fermentation professionals and researchers have also lacked a text that covers the latest advances in biotechnology, bioprocessing and microbial genetics, physiology and taxonomy. In this text, Robert Hutkins has written the definitive textbook on food fermentation microbiology and a comprehensive and contemporary reference text. Throughout the text, Hutkins highlights examples of industrial processes, key historical events, new developments, anecdotal materials, case studies and other key information.
2006 488 pages 978-0-8138-0018-9 PB USD $219.99 CAD $263.99 120.99 155.00 AUD $330.00 Classroom adoption price available in North America. E-mail foodadopt@wiley.com for details.
Beverage industry Microltration

NAThAN STARBARd
This book is a comprehensive guide and learning tool with regard to micro-filtration in the beverage industry. (FOOD AND BEVERAGE REPORTER, JULY 2009) Whether used as a primer for water treatment professionals, specifying engineers or beverage plant managers applying microfiltration or simply as a refresher course Starbards book will likely prove to be a useful reference and office/professional bookshelf addition. (WATER TECHNOLOGY, JANUARY 2009) A comprehensive treatment of all aspects of microfiltration specifically written for the beverage industry. This book is a one-stop source for quality information on beverage microfiltration and will be a valuable tool for all brewers working in large or small breweries and brewpubs. The book will be valuable as a reference, but it should also be on every brewers mustread list. I found the authors knowledge of all aspects of beverage filtration to be firstrate. It also has an excellent glossary and a full and accurate index. I highly recommend a look at this book. (MASTER BREWERS ASSOCIATION OF AMERICAS, DECEMBER 2008) Beverage Industry Microfiltration covers the engineering basics of microfiltration and gives a detailed understanding of the filtration media, filter formats, and equipment. The proper operation and monitoring of filtration processes are fully covered. Specific applications and industry examples are given for the primary beverage microfiltration markets, including the wine, beer, bottled water, spirits, dairy, soft drinks, sports drinks, and juice industries.
Brewing Yeast andFermentation

paperbacK edition ChRiS BOUlTON and dAVid QUAiN
This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.
CROPS
(INCLUDINGFRUITS, VEGETABLES& FOODAGRICULTURE)

Color Atlas of Postharvest Quality of Fruits and Vegetables
MARiA CeCiliA dO NASCiMeNTO NUNeS
Effects of time and temperature on the quality of fruits and vegetables throughout their postharvest life are visually depicted in the Color Atlas of Postharvest Quality of Fruits and Vegetables. Through hundreds of vibrant color photographs, this unique resource illustrates how appearance (e.g., color, shape, defects, injuries) of fruits and vegetables changes throughout postharvest life and how storage temperature greatly contributes to critical quality changes.
handbook of enology
second edition Editedby PASCAl RiBReAU-GAYON
2006 978-0-4700-1034-1 USD $190.00 CAD $227.99 110.00 139.00 AUD $265.00
Volume1,TheMicrobiologyof WineandVini cations

NeW
Editedby hANS MiChAel eliNGeR
This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the worlds most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered.
handbook of enology
Volume2,TheChemistry ofWine:Stabilization andTreatments

second edition Editedby PASCAl RiBReAU-GAYON, Y.GlORieS, A. MAUJeAN and deNiS dUBOURdieU
2006 978-0-4700-1037-2 USD $190.00 CAD $227.99 110.00 139.00 AUD $265.00

FermentedFoods &Beverages
BOOKS
Beer: Health & Nutrition . . . . . . . . . . . . . . . . . . Cheese Science & Technology. . . . . . . . . . . . . Cocoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Enzymes in Food Technology . . . . . . . . . . . . . . Food Colours . . . . . . . . . . . . . . . . . . . . . . . . . . . . Glucose Syrups: Technology & Applications . Sweeteners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Technology of Functional Beverages . . . . . . . 42 25 32 22 23 23 23 40
Chemistry and Technology of Soft drinks and Fruit Juices

second edition Editedby PhiliPR.AShURST
CROPS (INCLUDINGFRUITS,VEGETABLES&FOODAGRICULTURE)
handbook ofenology
2VolumeSet
second edition Editedby ASCAl P RiBReAU-GAYON
2006 978-0-4700-1157-7 USD $310.00 CAD $371.99 175.00 225.00 AUD $420.00
Mass Spectrometry inGrape and WineChemistry

RiCCARdO FlAMiNi and PieTRO TRAldi
2009 978-0-470-39247-8 USD $99.95 CAD $119.95 66.95 84.90 AUD $150.00
NeW
This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on trends in beverage markets, fruit and juice processing, carbohydrate and intense sweeteners, non-carbonated beverages, carbonated beverages and functional drinks containing herbal extracts. It is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.
Postharvest Biology and Technology ofFruits, Vegetables, andFlowers

GOPiNAdhAN PAliYATh, deNNiSP.MURR, AVTAR K. hANdA and SUSAN lURie
An increased understanding of the developmental physiology, biochemistry, and molecular biology during early growth, maturation, ripening, and postharvest conditions has improved technologies to maintain the shelf life and quality of fruits, vegetables, and flowers. Postharvest Biology and Technology of Fruits, Vegetables, and Flowers provides a comprehensive introduction to this subject, offering a firm grounding in the basic science and branching out into the technology and practical applications. An authoritative resource on the science and technology of the postharvest sector, this book surveys the body of knowledge with an emphasis on the recent advances in the field.
Carbonated Soft drinks
Formulation andManufacture
Editedby dAVid STeeN andPhiliP AShURST
Carbonated Soft Drinks: Formulation and Manufacture provides an overview of carbonated soft drinks production in the early part of the twenty-first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A final chapter deals with quality assurance and environmental and legislative issues. Detailed references provide opportunity for further reading in more specialized areas.
JOURNAlS
Australian Journal of Grape and Wine Research . . . . . . . . . . . . . . . . . . . . . . . 44
Food, Fermentation and Micro-organisms

ChARleS W. BAMFORTh
This exciting book provides comprehensive coverage of all known food applications of fermentation. Beginning with a discussion of the relevant aspects of microbiology and microbial physiology, the books main section covers individual foodstuffs, how they are made, what the role of fermentation is and what possibilities exist for future development of each area of processing. Contents include thorough coverage of alcoholic beverages, bread, cheese, meats, vegetables and other major food commodities.
Technology of Bottled Water

second edition Editedby dOROThY SeNiOR and NiChOlAS deGe
The bottled water industry has become a vital and vigorous sector of the beverage world, in developed and developing countries worldwide. This is the second edition of a highly successful volume which is unique in providing an overview of the science and technology of the bottled water industry. The new edition has been strengthened by bringing in a co-edited by from the US bottled water industry. The book has been thoroughly revised and a new chapter has been added on cleaning and disinfection.
2004 432 pages 978-1-4051-2038-8 Illustrated HB USD $211.99 CAD $253.99 140.00 179.00 AUD $335.00
Wine Quality
TastingandSelection
KeiTh GRAiNGeR SeriesEditor:ralph early Food industry briengseries
NeW
This book provides a concise, easy to use and clearly presented understanding of the techniques of wine tasting, quality assessment and evaluation. The reader is taken through the various stages of a structured and professional approach to tasting and the book examines the questions as to what constitutes quality in wines, how quality can be recognized and how it is achieved. Also discussed are the faults that can destroy wines at any quality level, and misconceptions as to quality and guarantees.

OnlineBooks
The book you want.
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CROP POST-hARVeST
ScienceandTechnology
3VolumeSet
This major 3-volume work covers all aspects of factors affecting post-harvest quality of fruits, vegetables, cereals and other major crops. The compilation of this three-volume work has been supported and is endorsed by the Natural Resources Institute of the University of Greenwich, UK.
3 Volume Set 978-0-6320-5726-9 USD $499.99 CAD $599.99 295.00 365.00 AUD $705.00
Microbial Safety of Fresh Produce

Editedby xUeTONG FAN, BReNdAN A. NieMiRA, ChRiSTOPheR J. dOONA, FlOReNCe e. FeeheRRY and ROBeRT B. GRAVANi iFt press series
Fruit and Vegetables
Harvesting, Handlingand Storage

NeW
secondedition KeiTh ThOMPSON
The new edition of this definitive work, which contains many full-color photographs, provides key practical and commercially-oriented information of great use in helping to ensure that fruit and vegetables reach the retailer in optimum condition, with the minimum of loss and spoilage.
MORe CROP SCieNCe BOOKS AVAilABle FROM WileY!

Barley forFood and health
Science, Technology, andProducts
handbook of Fruits and Fruit Processing

Editedby Y. h. hUi, JZSeFBARTA, M.PilARCANO, TOddW.GUSeK, JiWANS.SidhU and NiRMAl K. SiNhA
The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
Postharvest Pathogens and diseaseManagement

P. NARAYANASAMY
2005 978-0-4717-4303-3 USD $145.00 CAD $173.99 96.95 125.00 AUD $220.00
Volume 1: Principles andPractice

Editedby PeTeR GOlOB, GRAhAMFARRell andJOhNe.ORChARd
Crop Post-Harvest: Science and Technology Volume 1: Principles and Practice is a musthave reference book which offers the reader an overview of the globalization of post-harvest science, technology, economics, and the development of the storage and handling of perishable and durable products.
Microbial Safety of Fresh Produce covers all aspects of produce safety including pathogen ecology, agro-management, pre-harvest and post-harvest interventions, and adverse economic impacts of outbreaks. This most recent edition to the IFT Press book series examines the current state of the problems associated with fresh produce by reviewing the recent, high-profile outbreaks associated with fresh-produce, including the possible internalization of pathogens by plant tissues, and understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables.
ROSeMARY K.NeWMAN and C.WAlTeR NeWMAN

With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDAs 2005 confirmation of barleys cholesterol-lowering properties. This resource discusses barleys role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.
Plant Biotechnology
Wheat
CurrentandFuture ApplicationsofGenetically Modi edCrops

Editedby iGel hAlFORd N
2006 978-0-4700-2181-1 USD $150.00 CAD $179.99 80.00 99.90 AUD $195.00
ScienceandTrade
Editedby BReTT F. CARVeR World agriculture series
Cocoa
FiFtH edition Editedby ONY lASS T
COMING
2011
Volume 2: durables
Editedby RiCK hOdGeS and GRAhAMFARRell
Durable commodities are the raw products from which food can be made and are the staples on which most humans rely; with but a few exceptions they are the seeds of plants. This second volume in the set presents a series of case studies on how durable crops are actually stored and marketed. It provides a huge wealth of information on major world crops including rice, maize, wheat, barley, sorghum, beans, cowpea, oilseeds, peanuts, copra, coffee, cocoa, dried fruit and nuts and dried fish.
This new, fifth edition of Cocoa, which has been extremely well received in its previous four editions, has been fully updated to include much new information which is of great use to all those involved with the crop. All major aspects of the crop are covered within this important volume, including the history and development of the cocoa crop, botany, agronomy, labor usage, crop protection, post harvest management, quality and inspection, marketing, production, consumption and manufacture. New details include waste processing and other environmental issues, social issues, sustainability and organic aspects, functional properties for enhancing nutritional benefits, and traceability of the source of a cocoa product. This book is an essential purchase for all those involved with cocoa.
Wheat: Science and Trade is an up-to-date, comprehensive reference work designed to expand the current body of knowledge on this staple crop, incorporating new information made available by genetic advances, improvements in the understanding of wheats biology, and changes in the wheat trade industry. Covering phylogeny and ontogeny, manipulation of the environment and optimal management, genetic improvement, and utilization and commercialization, the book focuses on the most economically significant diseases and impacts.
NeW
Microbial hazard identication in Fresh Fruits and Vegetables

Editedby JeNNYlYNd JAMeS
2006 978-0-4716-7076-6 USD $110.00 CAD $131.99 73.50 94.90 AUD $165.00
Coffee: Growing, NeW Processing, SustainableProduction

AGuidebookforGrowers, Processors,Traders, andResearchers
Editedby eAN NiCOlAS WiNTGeNS J
2009 978-3-5273-2286-2 USD $405.00 CAD $486.00 270.00 329.00 AUD $695.00
World Food
ProductionandUse
AlFRed R. CONKliN and ThOMAS STilWell
2007 978-0-4700-4382-0 USD $105.00 CAD $125.99 70.50 89.90 AUD $160.00
handbook of Vegetables and Vegetable Processing

Y.h. hUi, NiRMAl K. SiNhA and eO M.l. NOlleT l
COMING
2011
Barley
Production,Improvement 2010 andUses

EditedbySTeVeN e. UllRiCh World agricultural series
COMING
Wheat Antioxidants
Editedby iANGli l. YU l
2007 978-0-4700-4259-5 USD $95.50 CAD $114.99 63.95 82.90 AUD $145.00
Rice
PAUl A. COUNCe World agriculture series
COMING
2011
Barley is divided into 5 sections that begin with a broad introduction to barley, then look at the evolution of the barley plant, genetics and breeding, production management, and composition and uses of the grain. Each chapter will be written by a leading international barely researcher, and provide thorough, up-to-date information on current barley research. Barley will stand as a must have reference for anyone researching, growing, or utilizing this important crop.
Sugar Beet
World agriculture series Editedby A.PhiliPdRAYCOTT
A. Philip Draycott has gathered 32 international experts to create this defining text, providing a comprehensive review of the latest research in a clear and accessible form, providing the reader with: definitive account of this major world crop; coverage of all aspects of successful sugar beet growing; over 2,500 references from international literature; and color images to assist in the identification of sugar beet pests, diseases and nutrient deficiencies.
The Oil Palm

FourtH edition R.h.V. CORleY and P. B. TiNKeR World agriculture series
The book traces the origins and progress of the industry, and describes the basic science underlying the physiology, breeding and nutrition of the oil palm. It covers both cutting-edge research, and wider issues such as genetic modification of the crop, the promise of clonal propagation and the effects of palm oil on human health.
Volume 3: Perishables
Editedby deBBie ReeS, GRAhAMFARRell andJOhNe.ORChARd
COMING
2010
Volume 3 is currently in preparation and will cover perishables, including fruit, vegetables, root and tuber crops.
Rice is the definitive reference on this key staple crops physiology, genetics, genomics, pest and disease management, production, and harvesting and processing. This valuable volume, divided into five main sections: Biology, Disciplines Related to Production, Production, Harvesting and Processing, and Breeding Efforts, will serve as a single source for all key information on this important crop. Rice will also cover the latest information available on rice genomics that will be valuable to rice professionals and researchers as well as those using rice as a model research plant. Edited by a leading rice scientist, Rice is a must-have definitive reference for anyone working with this key staple crop.
Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Huis popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging and safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. Worldrenowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development.
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35

Crops
BOOKS
Barley: Production, Improvement & Uses . . . 32 Biotechnology of Lactic Acid Bacteria . . . . . . 29 Fruit & Vegetable Phytochemicals. . . . . . . . . . 15 Modified Atmosphere Packaging for Fresh-Cut Fruits & Vegetables. . . . . . . . . . . 19 Pest Management in the Food Industry . . . . . . 5 Pesticides. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Trait-Modified Oils in Foods . . . . . . . . . . . . . . . 17 Wheat: Science & Trade . . . . . . . . . . . . . . . . . . 32
Thermal Processing of Ready-to-eat MeatProducts

Editedby C. lYNN KNiPe and ROBeRT e. RUST
Fish Canning handbook

Editedby eS BRATT l
This book provides a source of up to date and detailed technical COMING information for all those involved in 2010 the production of canned fish, from students who might wish to enter the industry, to regulatory authorities with responsibility for official inspection, for trading companies or retail organizations who purchase canned fish, or for the manufacturing companies themselves. An exhaustive range of topics will be covered in approximately 20 chapters, including: the current global market; sustainability; sourcing of fish stocks; international legislation; HACCP; global food standards; can design; cooking, filling and other machinery; hygiene and sanitation; canning of specific fish breeds; warehousing and distribution.
handbook of Meat Processing

Editedby Fidel TOldR
The Handbook of Meat Processing comprehensively COMING presents the current status 2010 of the manufacturing of the most important meat products. Editor and renowned meat expert, Fidel Toldr, heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, pat, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of processed meat, with coverage including sensory evaluation, detection of GMOs, chemical and biological hazards, HACCP, and quality assurance.
Thermal Processing of Readyto-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Compiling and expanding information from their successful one-of-a-kind university short course, the edited by and authors are the most experienced and knowledgeable people in the meat industry on this subject. This book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat transfer, pathogen lethality, stabilization (chilling), post packaging pasteurization and HACCP documentation.
NeW
MORe MeAT, FiSh & POUlTRY BOOKS AVAilABle FROMWileY!

handbook of Poultry Science and Technology
Two-VolumeSet
COMING
MeAT, FiSh &POUlTRY
2010
egg Bioscience and Biotechnology

Editedby YOShiNORi MiNe
2008 978-0-4700-3998-4 USD $99.95 CAD $119.99 66.95 84.90 AUD $150.00
iSABel GUeRReRO-leGARReTA, eT.Al.

Poultry science covers raising and managing healthy chickens, turkeys, and ducks for eggs or meat. From live poultry up until retail production, this book and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories. This definitive resource covers the link between meat quality and production process, which can help in solving potential quality problems, making this twovolume set an essential tool for all practitioners, libraries, scientists, researchers, and academics in this field.
handbook of Food ProductsManufacturing

Health,Meat,Milk,Poultry, Seafood,andVegetables, Volume2
Editedby .h. hUi, eT Al. Y
2007 978-0-4701-2525-0 USD $320.00 CAD $383.99 213.00 275.00 AUD $480.00
JOURNAlS
EuroChoices. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Journal of the Science of Food and Agriculture . . . . . . . . . . . . . . . . . . . . . . . 46 Quality Assurance and Safety of Crops & Foods . . . . . . . . . . . . . . . . . . . . . . . . 47
intensive Fish Culture

ChRiS WeeKS and ARRY WeSTeRS h
The Seafood industry

COMING
2011
MeAT, FiSh &POUlTRY

Fish Processing
Sustainabilityand NewOpportunities
Editedby eORGe hAll G
COMING
2010
Intensive Fish Culture approaches the topic of intensive fish farming bio-energetically in a comprehensive and logical sequence, defining principles applicable to any species reared intensively in any type of production system worldwide. As such it is an essential text for students and tool for practitioners in aquaculture internationally. Arising from courses taught to a variety of personnel over a 30-year period, this important work has been tried and tested by students and professionals alike. Chapters include coverage of bioenergetics, respiration and osmoregulation, growth rates and feeding levels, fish rearing units, facility design, maximizing production, gas management, production theory, recirculation systems and waste management.
2011 second edition Editedby iNdA ANKeNMAN l GRANATA, ROY e. MARTiN and GeORGe J. FliCK, JR.
COMING
MeAT, FiSh &POUlTRY
This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. Contents include, but are not limited to: Environmental and sustainability issues Impact of mechanization and computerization on environmental sustainability Latest developments in established fish processing technologies Quality and processing parameters for specific species Potential technologies and applications of the future
Antioxidants and Functional Components in Aquatic Foods
COMING
2011
The Seafood Industry, Second Edition is a completely updated and contemporary revision of Flick and Martins classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries from harvest through consumption the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing, inclusion of additional major crustacean species of commerce, fishery centers and development programs, handling methods on fishing vessels, and new chapters on Toxins, Allergies, and Sensitivities, Composition and Quality, and Risk Management and HACCP, and Processing Fin Fish. The Seafood Industry, comprehensive in scope and current with todays issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.

2010 978-0-470-18552-0 HB USD $195.00 CAD $234.00 122.00 155.00 AUD $290.00
handbook of Food ProductsManufacturing
Volume1,PrimaryProcessing
handbook of Meat ProductTechnology
COMING
2011
Principles,Bakery, Beverages,Cereals,Cheese, Confectionary,Fats,Fruits,and FunctionalFoods,Volume1

Editedby Y.h. hUi, eT Al.
2007 978-0-4701-2524-3 USD $320.00 CAD $383.99 213.00 275.00 AUD $480.00
second edition PeTeR SheARd and M.d. RANKeN

This highly practical book is written as a day-to-day handbook for meat technologists, managers and all those concerned with making meat products. It will also be of value to students, research workers and others who need to know the methods used in commercial meat product manufacturing and the scientific principles behind them. Clear descriptions of the underlying science are given, together with basic recipes and manufacturing processes for the complete range of commercial meat products. Issues of health and hygiene, food spoilage, food safety and legal requirements, are covered.

Volume2 SecondaryProcessing
2010 978-0-470-18553-7 HB USD $195.00 CAD $234.00 122.00 155.00 AUD $290.00
handbook of Food Products Manufacturing

2VolumeSet
Editedby .h. hUi, eT Al. Y
2007 978-0-4700-4964-8 USD $565.00 CAD $677.99 377.00 465.00 AUD $840.00
Editedby ORdUR G. KRiSTiNSSON h

Written by top researchers in the field, this book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community. Antioxidants and Functional Components in Aquatic Foods will be of great interest to the food science, medical, biochemical and pharmaceutical fields for professionals who deal with aquatic food products, muscle foods products (beef, pork, poultry etc), lipid oxidation, and pro-oxidant and antioxidant systems.
The Meat Buyers Guide

Beef,Lamb,Veal,Pork, andPoultry
2006 978-0-4717-4721-5 USD $70.00 CAD $83.99 47.50 59.90 AUD $105.00
Meat Preservation
ROBeRT G. CASSeNS
PreventingLossesand AssuringSafety
NORTh AMeRiCAN MeAT PROCeSSORS ASSOCiATiON
dry-Cured Meat Products

Fidel TOldR and WAi-KiT NiP
Nitrite Curing of Meat

RONAld B. PeGG and FeReidOON ShAhidi
TheNitrosamineProblemand theNitriteAlternatives

OnlineBooks
The book you want.
36
37 Food Safety in Shrimp Processing Modied Atmospheric Processing and Packaging ofFish handbook of Meat, Poultry and Seafood Quality
Editedby leO M. l. NOlleT AssociateEditors: TeRRiBOYlSTON, FeNGCheN, PATTiC.COGGiNS, MARiA BeATRiZ GlORiA, GReThe hYldiG, ChRiS R. KeRTh, liSAh.MCKee and Y. h. hUi
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed: additives, aroma, color, contaminants, flavors, microbiology, moisture, mouthfeel, nutrition, packaging, safety, sensory attributes, shelf-life, stability, tainting, texture and water activity.
MeAT, FiSh &POUlTRY
AHandbookforShrimp Processors,Importers,Exporters &Retailers

lAxMAN KANdURi and RONAld A. eCKhARdT
Seafood Quality, Safety andhealth Applications

Editedby C. AlASAlVAR, K. MiYAShiTA, F.ShAhidi andU.WANASUNdARA
COMING
2010
Sensory evaluation
APractical Handbook
SARAh e.KeMP, TRACeY hOllOWOOd andJOANNe hORT
FilteredSmokes, CarbonMonoxide &ReducedOxygenPackaging

Editedby W. STeVeN OTWell, hORdUR G. KRiSTiNSSON, and MURAT O. BAlABAN
In this important book, experts from industry, academia and agencies discuss the technology, commercial practices and pertinent regulations of these fish processing applications, providing the most current and complete information on the topics available anywhere. Coverage of major seafood technology applications includes discussion of practices that are new, controversial and rapidly expanding in production and markets throughout the world. Methods of application, shelf life, color enhancement, technical aspects, product quality, regulatory issues, microbial consequences, food safety concerns and product assessments are fully addressed.
Sensory and Consumer Research in Food Product design and development

NeW
hOWARd R. MOSKOWiTZ, JACQUeliNe h. BeCKleY and ANNAV.A.ReSURReCCiON iFt press series
The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer as well as general business manager can more fully understand the consumer and target development and marketing efforts, their business will be more successful. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by sensory analysts, product developers and market researchers in the food and beverage arena.
MeAT, FiSh &POUlTRY
Wilsons Practical Meat inspection

seVentH edition WilliAM WilSON
This classic text is an essential handbook for all persons involved in meat inspection and the meat industry seeking information on the latest diseases and parasites. Now in its seventh edition, it has been revised to reflect the latest knowledge of BSE, Foot-and-Mouth and TB. Information on specific diseases, parasites and physiological processes has been updated and the latest legislation included. As well as this, a new chapter on illegal meat imports has been added, with the aim of helping the detection of illegal meat and ensuring its removal from the food chain.
This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavor chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.
2010 464 pages 978-1-4051-8070-2 HB USD $199.00 CAD $239.00 115.00 139.00
This book is a practical guide to sensory evaluation methods and techniques, explaining the suitability of different testing methods for different situations and offering step-by-step instructions on how to perform the various types of test. Covering a broad range of product applications including food, beverages, personal care and household products, the book is spiral bound to allow for easy reference in the testing environment. The objectives of the book are to provide a practical guide and laboratory manual on how to carry out sensory evaluation techniques to reach sensory practitioners, as well as sensory scientists, by using a simple, easy-to-read, easyto-use format to be affordable to a wide audience who would not ordinarily be able to afford to purchase standard sensory text books, including students, technicians and practitioners in developing countries to cover the IFST PFSG accreditation scheme at foundation and intermediate levels.
2009 208 pages 978-1-4051-6210-4 PB-Spiral Bound USD $89.99 CAD $107.99 45.00 57.90 AUD $110.00
SeNSORY & PROdUCT deVelOPMeNT
Seafood ecolabeling
handbook of Fermented Meat andPoultry

Editedby Fidel TOldR AssociateEditors: Y. h. hUi, iCiAR ASTiASARN, WAi-KiT NiP, JOSePh G. SeBRANeK, exPediTO-TAdeU F. SilVeiRA, lOUiSe h. STAhNKe, and RGiNe TAlON
An internationally-respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety.
Fishery Products
Quality,Safety &Authenticity
Editedby hARTMUTRehBeiN andJRG OehleNSChlGeR

Meat,Fish&Poultry
BOOKS
Fish Oils. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Pest Management in the Food Industry . . . . . . 5
Flavor Perception
Editedby NdReW J. A TAYlOR and deBORAh d. ROBeRTS
Flavor Perception provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. This book considers the whole process from the release of flavor chemicals in the mouth to the processing of signals in the brain. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.
Principlesand Practice
Editedby TReVORWARd and RUCe PhilliPS B
Seafood Ecolabelling is an essential purchase for all those involved in fisheries and aquaculture management and product certification and ecolabelling throughout the world. Professionals including fishery scientists and managers, fish farm managers, marine biologists, environmental biologists, conservation biologists, ecologists, natural resource managers, civil society and sustainability governance practitioners, and resource and environmental economists will find this book to be extremely valuable. Professionals involved in the seafood trade, including those in production, packaging, reselling and seafood product labelling, will find a great deal of commercial interest within this book. Libraries in all universities and research establishments where biological sciences, food science and fisheries are studied and taught should have copies of this important book on their shelves.
Concept Research in Food Product design and development

hOWARd R. MOSKOWiTZ, SeBASTiANO PORReTTA and MATThiAS SilCheR
A brilliant 597 pages in six major chapters and 27 sub-chapters. This book answers by providing a unique treatment of concepts for business professionals as well as for research scientists. In fact, there is no other book like it! (FOOD AND BEVERAGE, MAY 2006) Concept Research in Food Product Design and Development provides unique treatment of concepts for the business professional as well as for research scientists. The book begins with simple principles of concepts, moves forward to methods for testing concepts, and then on to more substantive areas such as establishing validity, testing internationally and with children, creating databases, and selling in new methods for concept testing. The book combines a how to business book with a detailed treatment of the different facets of concept research. As such, the book represents a unique contribution to business applications in food, and consumer research methods. The book is positioned specifically for foods, to maintain a focus on a coherent set of topics.
NeW Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and labs responsible for the processing of fish into various products, those responsible for researching safe new products and departments within other companies supporting these functions.
Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes quality assessment by texture measurement, by electronic nose and tongue, by NMR and by color measurement.
JOURNAlS
Journal of Muscle Foods . . . . . . . . . . . . . . . . . . 46

Food Oral Processing
Editedby iANShe CheN J and iNA eNGeleN l
COMING
Food Product development Based on experience

Editedby CATheRiNe Side
Food Product Development Based on Experience is the collective work of a team of seasoned food industry experts whose experiences and observations provide a how to guide of successful product and process development. The contributing authors have extensive industry experience in product development and related fields such as plant and production management, business development, food quality and marketing their lessons illustrate a wide variety of situations and cover everyone involved in taking new products from concept to market.
2011
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth, the location and functionalities of various oral receptors (eg taste buds), and the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavor release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating.
38
39 Statistical Methods for FoodScience Sensory discrimination Tests and Measurements Accelerating New Food Product design and development
Editedby JACQUeliNeh. BeCKleY, M. MiChele FOleY, eliZABeTh J. TOPP, J. C. hUANG and WiTOON PRiNYAWiWATKUl iFt press series
In Accelerating New Food Product Design and Development, a group of seasoned food industry business professionals and academics show todays food scientists, technologists and product developers the contemporary R&D processes they need to maximize speed, quality and efficiency. Accelerating New Food Product Design and Development is of value to a number of audiences. For food industry executives, it offers a summary of perspectives of the business they are in from unique viewpoints. Academics and students gain a real world perspective of what is occurring in the food industry at the beginning of the 21st Century. And for practicing food scientists and allied professionals, the book provides strategic frameworks for problem solving and the R&D strategies, processes and methods needed to accelerate and optimize new product development.
Introductory Proceduresforthe FoodPractitioner

JOhN BOWeR
StatisticalPrinciples, Procedures NeW andTables

JiAN Bi
Sensory Discrimination Tests and Measurements provides a comprehensive discussion of sensory discriminative analysis from a statistical perspective. A wide variety of test and measurement methods, which were developed during the past decades and scattered in various statistical and non-statistical journals, are included in the book. The book gives a unified picture of the state of the subject and reflects some features of advanced sensory discriminative analysis. Designed to be both a reference manual and a research monograph, practitioners will discover various useful test and measurement procedures. More statistically-oriented readers will find the statistical considerations behind the procedures. Sensory Discrimination Tests and Measurements will be of interest to everyone concerned with testing and measuring sensory difference and consumer preference.

Sensory&Product Development
BOOKS
Analysis of Endocrine Disrupting Compounds in Food. . . . . . . . . . . . . . . . . . . . Characterization of Controlled Release Systems . . . . . . . . . . . . . . . . . . . . . . Dictionary of Flavors. . . . . . . . . . . . . . . . . . . . . . Functional Foods, Nutraceuticals & Degenerative Disease Prevention . . . . . . . Functional Food Product Development. . . . . . Handbook of Fermented Meat & Poultry . . . . Handbook of Meat Processing . . . . . . . . . . . . . Handbook of Vanilla Science & Technology . Handbook of Vegetables & Vegetable Processing. . . . . . . . . . . . . . . . . . Multiphysics Simulation of Emerging Food Processing Technologies . . . . . . . . . . Nondigestible Carbohydrates and Digestive Health. . . . . . . . . . . . . . . . . . . . . . . Nonthermal Processing Technologies for Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Nutrigenomics & Proteomics in Health & Diseases . . . . . . . . . . . . . . . . . . . . . . . . . . . Packaging Research in Food Product Design & Development. . . . . . . . . . . . . . . . . Practical Food Rheology . . . . . . . . . . . . . . . . . . Processing Organic Foods for the Global Market. . . . . . . . . . . . . . . . . . . . . . . . . The Seafood Industry . . . . . . . . . . . . . . . . . . . . . Trade, Food, Diet & Health. . . . . . . . . . . . . . . . . Viewpoints & Controversies in Sensory Science and Consumer Product Testing . . Water Properties in Food, Health, Pharmaceutical & Biological Systems: ISOPOW 10 . . . . . . . . . . . . . . . . . . Weight Control & Slimming Ingredients in Food Technology . . . . . . . . . 15 22 17 39 43 36 35 23 33 11 39 10 43 19 11 10 34 41 11
FUNCTiONAl FOOdS &NUTRiTiON

Probiotic and health Claims
COMING
Fish Oils
Editedby BARRYROSSell leatherhead ingredientsHandbook 2010
Fish oils have been high on the NeW nutritional agenda for many years now, with the body of research into the beneficial health effects of long chain fatty acids growing each year. The use of fish oils and their constituent fatty acids as functional ingredients, added to an increasing number of products has grown with improved processing techniques and the ability to stabilize and protect these oils in foods such as milk, cheese, yogurts and fat spreads. The book includes information on: The important dietary constituents in fish oils Physical properties such as flash point, density, viscosity, optical properties and thermal conductivity Fatty acids in fish oils Processing methodology The nutritional benefits of fish oils Uses of liquid fish oils in foods Rancidity in fish oils and its prevention Legislation covering fish oil production and use
2009 200 pages 978-1-905224-63-0 USD $169.99 CAD $203.99 99.99 129.00 AUD $240.00
This book provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a hands on approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level.
Editedby OlFGANG KNeiFel W andSePPO SAlMiNeN

This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the major markets for these products. The book also covers the use of meta-analysis to assess available data, and case examples from various regulatory cultures and traditions are included. It will be of interest to food industry scientists, executives and R&D personnel; international regulatory advisers and administrators; researchers, educators and students on food science courses.
Nonparametrics for Sensory Science
AMoreInformative Approach
J.C.W. RAYNeR, d.J.BeST, P.B. BROCKhOFF, and G.d.RAYNeR
Author Rayner and his colleagues consider problems including the most commonly occurring and important experimental designs: the one-sample, k-sample, blocked samples, samples with factorial structure and samples with correlation structure. Innovative new techniques are outlined and complemented with real examples. Techniques described may be applied to data where the traditional, most frequently applied nonparametric tests, such as the Kruskal-Wallis, the Friedman and the Spearman tests, are applied.
Multivariate and Probabilistic Analyses of Sensory ScienceProblems

JeAN-FRANOiS MeUlleNeT, RiU xiONG and ChRiSTOPheRJ.FiNdlAY iFt press series
Multivariate and Probabilistic Analyses of Sensory Science Problems explains the multivariate and probabilistic methods available to sensory scientists involved in product development or maintenance. The techniques discussed address sensory problems such as panel performance, product profiling and exploration of consumer data, including segmentation and identifying drivers of liking. Applied in approach and written for non-statisticians, the text is aimed at sensory scientists who deal mostly with descriptive analysis and consumer studies.
Bioactive Proteins and COMING 2010 Peptides as Functional Foods and Nutraceuticals
Editedby YOShiNORi MiNe, eUNiCeC.Y. li-ChAN and BO JiANG iFt press series
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and peptides from numerous sources including: soy, Pacific hake, bovine muscle, peas, wheat, fermented milk, eggs, casein, fish collagen, bovine lactoferrin, and rice. The international panel of experts from industry and academia also reviews current applications and future opportunities within the nutraceutical proteins and peptides sector.
Nondigestible Carbohydrates and digestive health
COMING
2011
Editedby TeReSA M. PAeSChKe andWilliAM R. AiMUTiS iFt press series

Featuring authors from academia as well as industry, Nondigestible Carbohydrates and Digestive Health provides a broad view of carbohydrates influencing digestive health. Part 1 is a general overview of carbohydrates that function as prebiotics or fermentable carbohydrates. Part 2 is a more in depth examination of specific carbohydrates for digestive health and applications. Nondigestible Carbohydrates and Digestive Health provides an in-depth review and thorough foundation for food scientists, product developers and nutrition scientists seeking to understand the digestive health implications of carbohydrates.
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JOURNAlS
Flavour and Fragrance Journal . . . . . . . . . . . . 44 Journal of Sensory Studies . . . . . . . . . . . . . . . . 46 Journal of Texture Studies . . . . . . . . . . . . . . . . 46
Functional Foods, Nutraceuticals and degenerative diseasePrevention
COMING
2011
Editedby OPiNAdhAN PAliYATh, G MARiCA BAKOViC, KAlidAS SheTTY and URAleedhARAN G. NAiR M
Functional Foods, Nutraceuticals and Degenerative Disease Prevention is a compilation of different segments of functional foods and nutraceuticals focusing on their mechanism of action in the human body leading to disease prevention. Numerous chapters deal with different functional foods in terms of their efficacy, highlighting the mechanism of action of their ingredients. The book focuses on the biochemistry and molecular biology of the disease prevention process rather than simply compiling the benefits of functional foods and nutraceuticals.
Plant Food Allergens

Editedby e. N. ClARe MillS andPeTeR R. ShReWRY
Plant Food Allergens is an important book providing a thorough scientific account of the current knowledge of the occurrence, properties and characteristics of plant food allergens. The book also thoroughly discusses their properties in relation to dietary exposure, food processing and GM foods.

OnlineBooks
The book you want.
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41 introduction to human Nutrition

second edition Editedby iChAel M J. GiBNeY, SUSAN NeW A. lANhAM-NeW, AediNCASSidY and eSTeR h. VORSTeR h the nutrition society textbook series
In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series: Provide students with the required scientific basics of nutrition in the context of a systems and health approach Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective
MORe FUNCTiONAl FOOdS ANd NUTRiTiON BOOKS AVAilABle FROM WileY!

Nutrition for Foodservice and Culinary Professionals
seVentH edition KAReN e. dRUMMONd and liSAM. BReFeRe
Cereals and Pulses
NutraceuticalProperties andHealthBene t
COMING
2011
Prebiotics and Probiotics

second edition Editedby ShellY JARdiNe leatHerHead inGredients HandbooK
Nutrition in institutions
MARiA CROSS and BARBARA MACdONAld
Mushrooms as Functional Foods

Editedby P eTeR C. CheUNG
Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry. Topics covered range from the agricultural production of mushrooms to the use of molecular biological techniques like functional genomics; from nutritional values of newly cultivated mushroom species to the multifunctional effects of the unconventional form of mushroom (sclerotium); from the physiological benefits and pharmacological properties of bioactive components in mushrooms to the regulation of their use as functional foods and dietary supplements in different parts of the world.
2008 978-0-4700-5406-2 USD $94.95 CAD $113.95 63.50 82.90 AUD $145.00
Editedby liANGli YU, RONG TSAO and FeReidOON ShAhidi Functional Food science andtechnology series
Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. Each major cereal and pulse is discussed for its nutraceutical properties. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities and areas for future research. Also included are two chapters that discuss the beneficial health properties of dietary fibers and antioxidants with focus on the mechanisms involved in their biological actions. Edited and authored by an international team of respected researchers, Cereals and Pulses will serve as a timely and long lasting guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, postharvest treatment and processing of cereal grains and pulses, and human nutrition to effect value-added food innovation for health promotion and disease risk reduction.
NeW
NeW
This second edition book will include chapters written by experts based in industry, on the general and physiological properties, applications and analytical aspects of prebiotics and probiotics. This book will be of enormous benefit to food technologists working with prebiotics and probiotics, as well as other food professionals wishing to learn more about the properties of the main ingredients in this innovative and evolving sector.
This insightful new book looks in detail at five institutions: schools, NeW hospitals, care homes for the elderly, prisons and the armed forces. As well as providing a fascinating history of the provision of food in each institution, each section considers: current policy and standards and their implementation adequacy of food provided with regard to the health status and dietary requirements of the people in the care of each institution efficiency of catering organization and issues relating to contract tendering, expenditure and procurement A broad spectrum of further relevant issues is also covered, including the meaning of food to those in institutions and determinants of choice.
Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Editedby deBASiSBAGChi, FRANCiSlAU, and MANAShiBAGChi
Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.
2009 656 pages 978-0-470-05242-6 HB
USD $83.95 CAD $85.95 64.50 79.90 AUD $142.95
Resistant Starch
Sources,Applications andHealthBene ts
COMING
2011
Editedby ONG-CheNG Shi and Y ClOdUAldO MANiNGAT iFt press series

Resistant Starch: Sources, Applications and Health Benefits covers the intrinsic and extrinsic sources of resistant starch in foods, and compares different methods of measuring resistant starch and their strengths and limitations. Applications in different food categories are fully covered, with descriptions of how resistant starch performs in bakery, dairy, snack, breakfast cereals, pasta, noodles, confectionery, meat, processed food and beverage products. The mechanism of improving intestinal health by resistant starch in comparison to prebiotic oligosaccharides and regular dietary fibers is addressed. Coverage includes the impact of resistant starch on blood glucose response, satiety and gut microbiota composition as well as metabolism in animal models and individual human subjects. The results to support the prevention of colon cancer by resistant starch are also examined. Resistant Starch: Sources, Applications and Health Benefits uniquely covers this versatile and important ingredient.
Trade, Food, diet andhealth

Perspectivesand PolicyOptions
CORiNNA hAWKeS 2010 The aim of this book is to examine how the global food trade regime the trade of food across national borders, international and regional trade agreements, the process of trade and investment liberalization and the growth of transnational food corporations affects what people eat and, by implication, their health. The context is the broader association between globalization and the growing prevalence of obesity and diet-related chronic diseases worldwide. In this context, a second aim of the book is to present a critical analysis of the policy options available to address the risks and opportunities presented by the links between trade and diets in a globalizing world.
COMING
eggs and health

d.J. MCNAMARA
2008 978-0-4719-6960-0
USD $89.95 CAD $98.95 60.50 77.90
COMING
2010
Plant Phenolics and human health
NeW
Biochemistry,Nutrition andPharmacology
Editedby CeSAR G. FRAGA and iUBMB
2009 978-0-470-28721-7
USD $135.00 CAD $162.00 90.50 115.00 AUD $195.00
Prebiotics
Food hypersensitivity
Diagnosingand ManagingFood Allergiesand Intolerance
DevelopmentandApplication
Editedby BOB RASTAll and GleNN GiBSON
2006 978-0-4700-2313-6
USD $160.00 CAD $191.99 85.00 109.00 AUD $205.00
The nutraceutical and functional food field is rapidly growing in diverse sectors, including academic, commercial and government. This has brought a corresponding shift in research focus and in public awareness. Understanding the relevance of the scientific principles in deterimining the safety and effectiveness of functional foods and nutraceuticals is increasingly important. It is becoming increasingly evident that genomic research technologies will be increasingly used in the coming years and there is a need to provide resources that will facilitate this growth. This book incorporates the most recent advances in the three major sectors of the field within one volume. Genomics, proteomics, and metobolomics represent three major scientific research areas that contribute to nutraceutical and functional food research for studies of effectiveness and safety.
NeW
Editedby SABel SKYPAlA i and ARiNA VeNTeR C

Offering advice for treating children and adults in one book and written in an accessible style, the book is split into three main sections: Diagnosis Dietary management Allergy prevention and nutritional considerations This exceptional volume is essential reading for all dietitians, nutritionists, paediatricians, allergists, family practitioners, GPs, practice nurses, health visitors and other health care professionals who work in this area or have an interest in food allergy. The book is also an excellent reference for undergraduate and postgraduate students studying allergy, immunology or nutrition and dietetics. Libraries in all universities and research establishments where nutrition, dietetics, food science, medicine and health sciences are studied and taught should have copies of this important work on their shelves.
Technology of Functional Beverages

Editedby OhN COlliNS J
COMING
2011
Multicultural handbook of Food, Nutrition and dietetics
COMING
2011
Phytonutrients
Editedby ANdReW SAlTeR, heleN WiSeMAN and GReGORY TUCKeR
COMING
2011
This volume provides a valuable overview of the current science and technology of functional beverage manufacture. Chapters focus on the major functional drink categories and ingredients, examining their functionality and the health claims associated with them. Background information on sources, availability, analysis and processing is also provided. As well as summarizing the relevant research studies, the book gives an overview of the market as a whole and an insight into potential future trends. Explanations will be given of the regulations defining what health claims can be made, restrictions on labeling and advertising, and how to make new claims. The regulatory systems in both Europe and the USA are addressed.
Editedby RleNe BARTON and A A RUNA ThAKeR

Multicultural Handbook of Food, Nutrition and Dietetics is an essential resource which will equip both the qualified and student dietitian with the tools they need to ensure that when prescribing dietary treatment religious and cultural needs along with habitual food choices of the individual are fully understood and taken into account.
dietary Supplements and Functional Foods

GeOFFReY P. WeBB
Geoffrey P. Webb, in this exciting and most useful book, not only looks at the accepted uses of dietary supplements, such as the use of fish oils in the prevention of heart disease and arthritis, but also explores the wider picture, identifying common themes and principles or particular categories of supplements. Dietary Supplements and Functional Foods provides an excellent introductory text on this fascinating subject.
In many Western diets, the role of plants has been reduced in favor of more animal-based products and this is now being cited more widely as being the cause of increases in the incidence of diseases such as cancer and cardiovascular disease. This important book covers the biochemistry and nutritional importance of a wide range of phytonutrients, including all the major macronutrients as well as the micronutrients and non-essential nutrients.
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43 Food and Western disease

HealthandNutrition fromanEvolutionary Perspective
STAFFAN liNdeBeRG
Nutrition at aGlance
MARY BARASi at a Glance series
COMING
Nutrition and diet Therapy Reference dictionary

FiFtH edition ROSAliNdA T. lAGUA andViRGiNiA S. ClAUdiO
Nutrition and Diet Therapy Reference Dictionary is the most comprehensive dictionary covering nutrition and diet therapy available for health care professionals. Coverage includes such topics as nutrition and the immune system, phytonutrients, functional foods, alternative medicine and the new standard for dietary reference intakes. With more than 3,000 carefully selected entries, the new fifth edition includes 300 new terms and more than 500 revised and expanded definitions. Nutrition and Diet Therapy Reference Dictionary provides a compact, handy, yet comprehensive reference tool covering almost all aspects of nutrition and dietetics.
Food Selection andPreparation
ALaboratoryManual
second edition FRANK d. CONFORTi
Food Selection and Preparation: A Laboratory Manual, Second Edition guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. Students gain a working knowledge of the nature of ingredients and how they function in particular foods. New to this edition are over 50 additional recipes, which reflect the many tastes that influence todays palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance.
Nutrigenomics and Proteomics in health and disease
2010
This exciting new book looks at what we know about human evolution and disease in relation to the diets that humans enjoy now and prehistorically. The book commences with a look at evolutionary medicine and then covers what we know about the food available to humans in palaeolithic times, and its nutritional components. The major section of the book which follows, covers the main modern diseases including heart disease, stroke, cancer, overweight, dementia and hypertension. Aspects such as prevalence, relevant dietary factors and any prehistorical evidence for incidence are included for each condition. The book concludes with information covering risks associated with a palaeolithic diet, details concerning sustainable nutrition, and healthy eating.
Nutrition at a Glance continues the popular At a Glance series style of providing succinct information in a user-friendly, well illustrated format, with a broad coverage taking in such key topics as: What makes an adequate diet The role of key nutrients in maintaining health Food allergy and intolerance Obesity, cancer, cardiovascular disease and gastrointestinal disease Nutrition and the brain Food choice and food policies
FoodFactorsand GeneInteractions
Editedby YOShiNORi MiNe, KAZUO MiYAShiTA and FeReidOON ShAhidi Functional Food science andtecHnoloGy series

NeW
F unctionalFoods&Nutrition
BOOKS
Advances in Dairy Ingredients . . . . . . . . . . . . . 24 Analysis of Endocrine Disrupting Compounds in Food. . . . . . . . . . . . . . . . . . . . 15 Antioxidants & Functional Components in Aquatic Foods . . . . . . . . . . . . . . . . . . . . . . 34 Beverage Industry Microfiltration . . . . . . . . . . 31 Bioactive Components in Milk & Dairy Products . . . . . . . . . . . . . . . . . . . . . . . 27 Dairy Fats & Related Products . . . . . . . . . . . . . 26 Dairy Ingredients for Food Processing . . . . . . 23 Food Colours . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Food Oral Processing . . . . . . . . . . . . . . . . . . . . . 37 Food Safety: A Guide for What You Really Need to Know. . . . . . . . . . . . . . . . . . . . . . . . . . 7 Fruit & Vegetable Phytochemicals. . . . . . . . . . 15 Gluten-Free Food Science & Technology . . . . 28 The Maillard Reaction . . . . . . . . . . . . . . . . . . . . . 3 Management of Food Allergens . . . . . . . . . . . . . 5 Nanoscience & Nanotechnology in Food Systems . . . . . . . . . . . . . . . . . . . . . . . . . 10 Processing & Nutrition of Fats & Oils . . . . . . . 18 Recent Advances in Polyphenol, Volume 2 . . 17 Regulation of Functional Foods & Nutraceuticals . . . . . . . . . . . . . . . . . . . . . . 21 Seafood Quality, Safety & Health Applications. . . . . . . . . . . . . . . . . . . . 37 Sweeteners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Trait-Modified Oils in Foods . . . . . . . . . . . . . . . 17 Trans Fatty Acids. . . . . . . . . . . . . . . . . . . . . . . . . 18 Weight Control & Slimming Ingredients in Food Technology . . . . . . . . . . . . . . . . . . . . 23 Whey Processing, Functionality & Health Benefits . . . . . . . . . . . . . . . . . . . . . . . 25 Whole Grains & Health . . . . . . . . . . . . . . . . . . . 28
Beer
HealthandNutrition
ChARleS W. BAMFORTh
This important and extremely interesting book is a serious scientific and authoritative overview of the implications of drinking beer as part of the human diet. Coverage includes a history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable components in beer and the contribution of beer to health, and social issues. Written by Professor Charles Bamforth, well-known for a lifetimes work in the brewing world, Beer: Health and Nutrition should find a place on the shelves of all those involved in providing dietary advice.
lipid Biochemistry
AnIntroduction
FiFtH edition MiKe GURR, JOhNhARWOOd andKeiThFRAYN
Lipid Biochemistry, Fifth Edition has been largely re-written in a user-friendly way, with chapters containing special interest topic boxes, summary points and lists of suggested reading, further enhancing the accessibility and readability of this excellent text. Contents include abbreviations and definitions used in the study of lipids, routine analytical methods, fatty acid structure and metabolism, dietary lipids and lipids as energy stores, lipid transport, lipids in cellular structures and the metabolism of structural lipids.
Plant Polysaccharides
Editedby eTeR UlVSKOV P annual plant reviews
COMING
2011
Adverse Reactions toFood

Editedby JUdiThBUTTRiSS andBNF
Chaired by Dame Barbara Clayton an excellent and very exhaustive resume of the topic. Although a different author wrote each chapter, the skilful editing ensures that all the chapters are written in the same style. (JOURNAL OF HUMAN NUTRITION & DIETETICS) Questions on food allergy and intolerance, plus the answers (this chapter alone makes the book valuable - the complex questions are answered in a language that all can understand and interpret). A must-read for nutritionists, dieticians, medics and food scientists/technologists. (FOOD & BEVERAGE REPORTER) Adverse Reactions to Foods covers in depth food allergy, food intolerance, nutrition and the immune system and autoimmune disease.
This timely volume provides comprehensive coverage of these most important compounds which are a vital part of all plants structure, and in energy storage systems. Commencing with a section covering cell wall composition, the book then provides wide coverage of aspects including polysaccharide biosynthesis, supra-molecular structure, and bioengineering. A final section of the book deals with the exploitation of nanoscale phenomena and biological properties of plant polysaccharides, including chapters on their relevance in food ingredient design, dental implant coatings and their properties as anti-cancer agents.
Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions aims to compile the current science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals (food factors) and their impact on gene interaction and health. Following an overview and introduction, several chapters are devoted to genomics/proteomics and specific disease and health conditions. The heart of the book focuses on food factors-gene interaction with multiple chapters on lipids; proteins, amino acids and peptides; carbohydrates; carotenoids; phytochemicals; prebiotics and probiotics; and minerals. The book concludes with a section an advanced analytical techniques. Authored by a stellar international team of multidisciplinary researchers, the book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date.
Simplied dietManual
tentH edition Editedby ANdReA MAheR
Published in Cooperation with the Iowa Dietetic Association While reflecting the dynamic nature of the field of nutrition, the Tenth Edition of the Simplified Diet Manual retains its basic purpose: providing easy-to-understand, fundamental nutrition guidelines for normal and therapeutic diets. The concise, user-friendly format of this useful resource helps dietitians and foodservice managers succeed in their vital role in maintaining nutritional health and well-being of clients in long-term care facilities, hospitals, and outpatient service centers. Changes to the Tenth Edition include: Revision of the Guidelines for Diet Planning based on Dietary; Guidelines for Americans 2005 and USDAs MyPyramid; Update on Meeting Nutritional Needs of Older People, referencing the American Dietetic Associations position: Liberalization of the Diet Prescription for Older Adults; Inclusion of National Dysphagia Diet tables; and more.
Nutrition
Nutraceuticals, Glycemic health and Type 2 diabetes

Editedby ViJAiK.PASUPUleTi and JAMeS W. ANdeRSON iFt press series
Nutraceuticals, Glycemic Health and Type 2 Diabetes primarily focuses on the nutraceuticals that assist in preventing and managing prediabetes and type 2 diabetes. The book gives an overview of glycemic health and highlights the use of novel and upcoming nutraceutical ingredients such as bioactive peptides, traditional herbs from China, India and Mexico, resistant starches, cinnamon, chromium and others. The editors and contributors are experts in their respective fields and are largely from the university, industry and government.
Functional Foods and Nutraceuticals in Cancer Prevention

Editedby RONAldROSS WATSON
Cancer is a leading cause of death among adults but research shows that the chances of developing cancer can be reduced by lifestyle changes. This vital resource brings together the worlds leading experts research, their conclusions and recommendations on functional foods and nutraceuticals in the prevention and treatment of cancer. Research professionals, academics, hospital-based dietitians, nutritionists, oncology physicians, cancer researchers, marketers and food and drug officials are just a few of the key people who need this book.
Functional Food Product development

Editedby iM SMiTh J andedWARd ChARTeR Functional Food science andtecHnoloGy series
COMING
2010
ALifespanApproach
SiMON lANGleY-eVANS
Taking the reader through how the bodys demand for nutrients continues to change NeW across the many stages of life, such an approach allows full consideration of how diet relates to health, wellbeing and disease and provides an excellent vehicle to illustrate the key concepts in nutrition science. Carefully structured with the students needs in mind, each chapter includes: Learning objectives Research highlights, clearly displayed in boxes Suggested further reading Summary boxes Brief self-assessment tests Additional resources are published on the books website: www.wiley.com/go/langleyevans
The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centers and will also be of interest to researchers and students of food science.
JOURNAlS
Journal of Human Nutrition & Dietetics . . . . . Journal of the Science of Food and Agriculture . . . . . . . . . . . . . . . . . . . . . . . Molecular Nutrition & Food Research . . . . . . Nutrition Bulletin . . . . . . . . . . . . . . . . . . . . . . . . . Nutrition Reviews . . . . . . . . . . . . . . . . . . . . . . . . Starch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 46 47 45 45 47
Vitamins
TheirRoleintheHumanBody
GeORGe BAll
ToseeacompletelistofWiley-BlackwellNutritionandDietetics booksandjournalspleasevisit:www.wiley.com/go/nutrition
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JOURNAlS
JOURNAlS
Australian Journal of Grape and Wine Research
Published on behalf of the Australian Society of Viticulture and Oenology
IMPACT FACTOR
euroChoices
Published on behalf of the Agricultural Economics Society and the European Association of Agricultural Economists
Flavour and Fragrance Journal

Editor-in-Chief: AlAiNChAiNTReAU
FACTOR An international bimonthly forum for the exchange of information 0.882 on all aspects of flavours, fragrances and chemical senses. Each issue includes primary research on flavour, colours and odours of foodstuff, together with a very useful Current Awareness section. IMPACT
EditedbyPROFeSSOR JOhN dAViS

EuroChoices is a full colour, peer reviewed, outreach journal of topical European agri-food and rural resource issues, published three times a year. Its main aim is to bring current research and policy deliberations on agri-food and rural resource issues to a wide readership, both technical & non-technical.
Print ISSN: 1478 0917 Online ISSN: 1746 692X Frequency: 3 issues per year www.blackwellpublishing.com/ec
RelATed NUTRiTiON & dieTeTiCS JOURNAlS

Nutrition Reviews
A Publication of the International Life Sciences Institute
www.interscience.wiley.com/journal/nure
international Review of Food Science and Technology

Published on behalf of the International Union of Food Science & Technology
Journal of Food Process engineering

Editedby . eleNA M CASTell-PeReZ andROSANA G. MOReiRA
IMPACT FACTOR
JOURNAlS
0.656
EditorinChief: eTeR BeRRY OTTAWAY P AssistantEditor: AM JeNNiNGS S

The International Review of Food Science and Technology (IRFS&T) is the publication of the International Union of Food Science & Technology (IUFoST). This global organization is highly regarded in the food science and technology industry worldwide. Coverage includes recent developments in food science and technology as well as current rules and regulations in the field. Current scientific trends in R&D, regulatory affairs and health claims are covered. IUFoST members, food engineers, marketing and product developers, R&D managers, food safety and regulatory officials and the like will find this publication useful.
Print ISSN: 1867-2930 1 issue per year www.gitverlag.com
Editedby VlAdiMiR JiRANeK
1.848
The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.
Print ISSN: 1322-7130 Online ISSN: 1755-0238 Frequency: Three times a year www.AJGWR.com www.interscience.wiley.com/journal/ajgwr
Print ISSN: 0882-5734 Online ISSN: 1099-1026 2010. Volume 25, 6 issues www.interscience.wiley.com/journal/ffj
european Journal of lipid Science and Technology

Editedby WeT. U BORNSCheUeR
Ofcial Journal of the European Federation for the Science and Technology of Lipids (Euro Fed Lipid)
IMPACT FACTOR
international Journal of Consumer Studies

Editedby KATheRiNehUGheS
The International Journal of Consumer Studies provides an international forum for academic and research papers with a focus on how consumers can enhance their security and well being. It publishes articles of interest to an international audience and at the leading edge of consumer research throughout the world. The scope of the journal includes consumer sciences and their application; consumer policy; consumer education. Topics covered by the journal include consumer protection: consumer behavior; the consumer ecosystem; family and household studies.
Print ISSN 1470-6423 Online ISSN 1470-6431 Published Bi-monthly www.blackwellpublishing.com/ijc
Nutrition Bulletin
Published on behalf of the British Nutrition Foundation
www.blackwellpublishing.com/nbu
The Journal of Food Process Engineering is an international research journal that focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. The processes include any physical properties and changes to the food product that result in preservation of the food, extending to transportation, product shelf-life, or improvements in the product quality attributes.
Print ISSN 0145-8876 Online ISSN 1745-4530 Published Bi-monthly www.interscience.wiley.com/journal/jfpe
Journal of human Nutrition and dietetics

Published on behalf of the British Dietetic Association
www.blackwellpublishing.com/jhn
Journal of Food Processing and Preservation

Editedby Y.MARTiNlO
The Journal of Food Processing IMPACT and Preservation presents FACTOR readers with the latest research, 0.313 knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the journal provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
Print ISSN 0145-8892 Online ISSN 1745-4549 Published Bi-monthly www.interscience.wiley.com/journal/jfpp
1.354
Lipids, fats and oils play an ever increasing role in many aspects of health, science and technology, e.g. health requirements, metabolism, tailor-made raw materials and renewable rescources. The European Journal of Lipid Science and Technology focusses on the scientific and geographical integration of this varied spectrum ranging from lipidomics, nutrition and health to analytics, biotechnology and process engineering as well as chemistry and physical chemistry.
Print ISSN: 1438-7697 Online ISSN: 1438-9312 Published monthly www.ejlst-journal.com
Nutrition & dietetics

Journal of the Dietitians Association of Australia, including the Journal of New Zealand Dietetic Association
www.interscience.wiley.com/journal/ndi
Journal of Consumer Affairs

Published on behalf of the American Council on Consumer Interests
Editedby heRBeRT JACK ROTFeld

The Journal of Consumer Affairs features analyses of individual, business, and/or government decisions and actions that can impact the interests of consumers in the marketplace. Research areas that can be addressed from the consumers point of view include communications, education, economics, finance, law, nutrition, public policy, psychology and marketing.
IMPACT FACTOR
Comprehensive Reviews in Food Science and Food Safety

A publication of the Institute of Food Technologists
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FeMS Yeast Research

3.526
Published on behalf of the Federation of European Microbiological Societies
international Journal of dairyTechnology

Published on behalf of the Society of Dairy Technology
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international Journal of Food Science and Technology

Published for the Institute of Food Science and Technology
Editor-in-Chief: ChRiSSMiTh
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1.065
Print ISSN 0022-0078 Online ISSN 1745-6606 Published 3 times per year www.blackwellfood.com/joca
Journal of FoodQuality
Editedby T eRRid.BOYlSTON
The Journal of Food Quality is a scientific journal providing cutting-edge information to help quality control personnel within food-producing companies keep abreast of key issues in food quality.
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Editedby MANFRed KROGeR
Editedby T eUN BOeKhOUT

Recently published thematic issues:
Editedby hUGh PiNNOCK
IFTs Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is a peer-reviewed online journal. Topics of comprehensive reviews may deal with chemical, physical, engineering, physiological, psychological, microbiological, nutritional, sensory, risk analysis (assessment, management, communication), genetic engineering, analytical, cost, or regulatory aspects of foods, food ingredients, food packaging, food processing/storage, or food safety.
ISSN: 1541-4337 Published Quarterly www.interscience.wiley.com/journal/crfs
2.579
Kluyveromyces - August 2007 Hansenula - October 2007 Systems Biology - February 2008 Alcoholic fermentation: Beverages to Biofuel November 2008
Coming Soon Candida albicans and other Candida species

Print ISSN: 1567-1356 Online ISSN: 1567-1364 Frequency: Eight times a year www.blackwellpublishing.com/femsyr
This journal, which ranks highly among the leading dairy journals published worldwide, is the flagship of the Society of Dairy Technology. Published quarterly, it peer-reviews original research papers on dairy science and technology, submitted from all over the world. The journal also contains nonresearch papers of a technical/commercial nature presented at the societys symposia and conferences, and includes news about society events, such as meetings and reports on the activities of the sections. The contents of this prestigious journal are abstracted by the leading international databases.
Print ISSN 1364-727X Online ISSN 1471-0307 Published Quarterly www.blackwellpublishing.com/idt
1.159
This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
Print ISSN 0950-5423 Online ISSN 1365-2621 Published monthly www.blackwellpublishing.com/ifs
Journal of Food Biochemistry

incorporating the Journal of Food Lipids beginning in 2010! Editedby NORMANF.hAARd
0.471
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0.800
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Coverage includes: biochemistry of postharvest/ postmortem and processing problems; enzyme chemistry and technology; membrane biology and chemistry; cell biology; biophysics; genetic expression; and pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods.
Print ISSN 0145-8884 Online ISSN 1745-4514 Published Bi-monthly www.interscience.wiley.com/journal/jfbc
The journal publishes research papers and research notes that provide readers with a new perspective or application of existing methodology on the handling of food from a quality and sensory perspective. Papers include quality issues related to medical and functional foods in real-time rapid measurement.
Print ISSN 0146-9428 Online ISSN 1745-4557 Published Bi-monthly www.interscience.wiley.com/journal/jfq
46
47 Journal of FoodSafety
incorporating the Journal of Rapid Methods & Automation in Microbiology beginning in 2010! Editedby KARl MATTheWS
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Journal of MuscleFoods
Editedby M.SUSANBReWeR
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Journal of the Science of Food and Agriculture

Editor-In-Chief: dAVid S. Reid published on behalf of the society of chemical industry (sci)
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Molecular Nutrition & FoodResearch

Editedby PeTeR SChReieR and hANS-UlRiChhUMPF
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Quality Assurance and Safety of Crops & Foods

Editedby ROlANd POMS and TANleY S CAUVAiN
NEW FOR
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0.562
The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.
Print ISSN 0149-6085 Online ISSN 1745-4565 Published Quarterly www.interscience.wiley.com/journal/jfs
The Journal of Muscle Foods is a fully peer-reviewed IMPACT FACTOR international journal focusing exclusively on meat from animal 0.612 species consumed by humans. Intended for researchers working on meat and animal sciences, as well as product development professionals in the food industry, the journal publishes primary research and review articles that address both basic and applied science related to beef, lamb, veal, pork, poultry, fish, seafood, and muscle of other species consumed by people.
Print ISSN 1046-0756 Online ISSN 1745-4573 Published Quarterly www.interscience.wiley.com/journal/jmf
1.333
Discover original research and critical reviews in agriculture and food science, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Topics covered include: Health and nutrition Food safety Food science and technology Agriculture and the environment Biotechnology Sensory and consumer sciences
Molecular Nutrition & Food 3.308 Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity & Safety - Nutritional and medical effects of food constituents including integrated risk/benefit evaluations. Immunology - Understanding the interactions of food and the immune system. Microbiology - Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry - Isolation and analysis of bioactive food ingredients while considering environmental aspects.
Print ISSN: 1613-4125 Online ISSN: 1613-4133 Published monthly www.mnf-journal.com
2009
Published on behalf of the International Association for Cereal Science and Technology (ICC) in cooperation with MoniQA. This new journal will publish research papers from around the globe with the major focus on the research and developments of new analytical tools methods and equipmentand the improvement of existing tools for assuring the quality and safety of cereals, crops and derived foods and feeds, refined products and ingredients; to ensure traceability and authenticity; to contribute to food security; and to describe the technologies associated with harvesting, storing, processing and manufacturing of crops and foods, feeds, ingredients and other refined products. The scope of publications will also cover other disciplines related to food and feed quality and safety, such as legal requirements, regulations, socio-economic impact, globalisation and trade, food security, international organisations and agreements. Institutions can opt-in to receive FREE access to QAS throughout 2009 and 2010: www.interscience.wiley.com/newjournals
www.blackwellpublishing.com/qas
Journal of SensoryStudies
The Journal of the Society for Sensory Professionals
Journal of FoodScience
Print ISSN: 0022-5142 Online ISSN:1097-0010 Publishing 15 issues per year www.interscience.wiley.com/jsfa
Editedby edGAR ChAMBeRS iV and h.T. lAWleSS

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lipid Technology
Editedby FRANKd.GUNSTONe
Lipid Technology provides customers with a monthly source of concise information on the critical developments and trends in the oilseeds, fats and oils industries; fats and oils markets; as well as lipids in science, technology, biotechnology, food, agriculture, nutrition and pharmaceuticals. Lipid Technology has earned an excellent reputation among major companies and other organizations worldwide, because it is objective, accurate, independent, international, written in an easy-to-read style.
Print ISSN: 0956-666X Online ISSN: 1863-5377 Published monthly www.lipid-technology.com
Editedby dARYl B. lUNd
FACTOR The goal of the Journal of 1.489 Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The range of topics covered in the journal include: Food Chemistry; Food Engineering and Physical Properties; Food Microbiology and Safety; Sensory and Food Quality; Nanoscale Food Science, Engineering, and Technology; Health, Nutrition, and Food; Toxicology and Chemical Food Safety; and Concise Reviews and Hypotheses in Food Science.
The Journal of Sensory Studies explores the human reaction to basic tastes in every day life. Applications include food science and technology, psychology, statistics, biology, consumer science, material science, market research, and more within the food, nutrition, and healthcare fields. Readers in academia, food and beverage companies, personal care product companies, wineries, and ingredient companies depend on this journal for the latest information on experimental design methods, quality control, and statistical analysis of data on human reactions.
Print ISSN 0887-8250 Online ISSN 1745-459X Published Bi-monthly www.interscience.wiley.com/journal/joss
1.071
Packaging Technology andScience

Editors-in-Chief: dAVidShiReS and iANA TWede d
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Food Quality is the premier source of news and information for food service industry professionals. It examines current products, technologies and philosophies used in laboratories; tracks the deployment of tools that processors and the food service industry use to ensure safe and consistent products; reviews regulatory and sanitation issues, including current good manufacturing practices (cGMPs), contamination control and training; and provides industry news and commentaries. Food Quality also serves as an industry catalyst that unites professionals in venues, where values of quality assurance, safety and security are fostered.
Starch
Editedby BARBARA elVeRS
International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives Including Important Novel Patents from all Relevant Fields of Application of Starch and its Derivatives.
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Free subscription to Food Quality!

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Print ISSN: 0022-1147 Online ISSN: 1750-3841 Published 9 times per year www.interscience.wiley.com/journal/jfds
Journal of TextureStudies
An International Journal of Texture, Rheology, and the Physical and Sensory Testing of Foods and Consumer Goods
lVT lebensmittel industrie

A trade journal of GIT VERLAG, Germany, on Food and Beverage Production and Packaging
A single source of valuable 1.03 information covering advances made within packaging technology and science worldwide. Articles are regularly published within the area of food packaging, including topics such as shelf life, packaging materials, food preservation, antimicrobial packaging, contaminants, vacuum packaging of foods, and all issues related to how food is packaged. Features regular commentaries by experts in the field, and full graphical colour from 2010.
Print ISSN: 0894-3214 Online ISSN: 1099-1522 Publishing 8 issues per year www.interscience.wiley.com/journal/packaging
Starch offers you: Top quality research papers Information on carbohydrate related patents - News of patents related to biodegradable plastics and packaging - Novel aspects of starch digestion including development of resistant starches - Market reports - Information about new publications Company news (including company profiles)
Print ISSN: 0038-9056 Online ISSN 1521-379X Published monthly www.starch-journal.com
Visit www.foodquality.com to subscribe for a free subscription to Food Quality.

On the homepage click on the Enter a New Subscription, Renew, Change Address, Cancel link to sign-up today
Journal of Food Science education

Editedby RAdY ChiSM G

IFTs Journal of Food Science Education is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. The range of topics include: problem-based learning and innovative learning techniques; development of teachers and students; forms of motivation and their promotion; innovative laboratory exercises; community-based, workplace, and continuing education; and interpersonal and human relationship development of students.
ISSN: 1541-4329 Published Quarterly www.interscience.wiley.com/journal/jfse
Editedby ChRiSTOPheRdAUBeRT, V.N.MOhANRAO, andTONVANVlieT
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1.268
ManagingEditor: dR. JUeRGeN KReUZiG

LVT Lebensmittel Industrie covers all aspects of production, processes and packaging in the food and beverage industries and their suppliers. It is read by engineers, product developers, draughtsmen, technicians and operational staff, managing directors, factory managers, and managers in R&D, project planning, production, purchasing, QA, QM, packaging, logistics and marketing. Articles and news provide information on analytical procedures, instrumentation, automation, measurement, control and plant engineering. Software and information technology topics deal with questions on transparency of enterprises and production. Regarding logistics special emphasis is placed on transport, storage, materials handling and identification technology. Ingredients for food and beverage complete the list of topics.
Print ISSN: 1619-8662 8 Issues per year www.gitverlag.com
The Journal of Texture Studies addresses all of the sciences that relate to sensory perception and the physical characterization of texture and rheology, and also focuses on how the tactile senses are used to determine the acceptability of food and other consumer products. It is essential reading for scientists, engineers, and product development specialists in laboratories affiliated with academic institutions, government facilities, and food companies.
Print ISSN 0022-4901 Online ISSN 1745-4603 Published Bi-monthly www.interscience.wiley.com/journal/jtexs
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Accelerating New Food Product Design andDevelopment ............................................ 38 Advanced Dairy Science andTechnology ............ 25 Advances in Dairy Ingredients ............................. 24 Advances in Food Diagnostics ............................... 7 Advances in Thermal and Non-Thermal FoodPreservation ........................................... 13 Adverse Reactions to Food .................................. 42 Analysis of Endocrine Disrupting Compounds inFood ............................................................ 15 Antioxidants and Functional Components in AquaticFoods ................................................. 34 Applications of Fluidization to Food Processing... 12 Aseptic Processing of Foods Containing SolidParticulates............................................. 12 Australian Journal of Grape and Wine Research ............................................... 44 Aviation Food Safety .............................................. 9 Baileys Industrial Oil and Fat Products Set ......... 18 Baileys Industrial Oil and Fat Products, Volume 1 18 Baileys Industrial Oil and Fat Products, Volume 2 18 Baileys Industrial Oil and Fat Products, Volume 3 18 Baileys Industrial Oil and Fat Products, Volume 4 18 Baileys Industrial Oil and Fat Products, Volume 5 18 Baileys Industrial Oil and Fat Products, Volume 6 18 Baked Products.................................................... 27 Bakery Food Manufacture andQuality ................ 27 Bakery Products .................................................. 27 Barley ................................................................... 32 Barley for Food and Health .................................. 33 Beer ..................................................................... 42 Beet-Sugar Handbook.......................................... 29 Beverage Industry Microfiltration ........................ 31 Bioactive Components in Milk and DairyProducts ................................................ 27 Bioactive Compounds in Foods ............................. 5 Bioactive Proteins and Peptides as Functional Foodsand Nutraceuticals ................................ 39 Biofilms in the Food Environment ......................... 9 Biotechnology in Flavor Production...................... 15 Biotechnology of Lactic Acid Bacteria.................. 29 BRC Global Standard for Food Safety, The........... 20 Brewing Yeast and Fermentation ......................... 31 Brined Cheeses ................................................... 26 Calorimetry in Food Processing ........................... 13 Campylobacter....................................................... 6 Carbonated SoftDrinks........................................ 31 Cereals and Pulses .............................................. 41 Characterization of Controlled Release Systems . 22 Cheese Science and Technology.......................... 25 Chemical Physics of Food, The ............................ 15 Chemistry and Technology of Flavors andFragrances ................................................ 15 Chemistry and Technology of Soft Drinks and FruitJuices ...................................................... 30 Chocolate: History, Culture, and Heritage ....... 4, 29 Chocolate Science and Technology ...................... 28 Cleaning-in-Place ................................................. 26 Clostridium Botulinum ........................................... 6 Cocoa................................................................... 32 Coffee: Growing, Processing, SustainableProduction ................................... 33 Color Atlas of Postharvest Quality of Fruits andVegetables................................................ 31 Comprehensive Reviews in Food Science andFood Safety............................................ 44 Concept Research in Food Product Design andDevelopment ............................................ 37 Confectionery and Chocolate Engineering .......... 28 Confectionery Industry, The ................................. 28 Crop Post-Harvest: Science and Technology, 3Volume Set................................................... 32 Crop Post-Harvest: Science and Technology, Volume1: Principles and Practice ................... 32 Crop Post-Harvest: Science and Technology, Volume2: Durables ......................................... 32 Crop Post-Harvest: Science and Technology, Volume3: Perishables ..................................... 32 Dairy Fats and Related Products ....................... 26 Dairy Ingredients for Food Processing................. 23 Dairy Microbiology Handbook ............................. 25 Dairy Powders and Concentrated Products ......... 26 DairyProcessing and Quality Assurance ............. 27 Dairy Science and Technology Handbook: Principlesand Properties, Volume 1 ................ 25 Dairy Science and Technology Handbook: ProductManufacturing, Volume 2 ................... 25 Dense Phase Carbon Dioxide .............................. 10 Determination of Chemical Elements in Food, The 4 Dictionary of Flavors ............................................ 17 Dietary Supplement Labeling Compliance Review ........................................ 21 Dietary Supplements and Functional Foods ........ 41 Dry-Cured Meat Products .................................... 34 Drying Technologies in Food Processing .............. 13 E.coli ...................................................................... 6 Edible Oil Processing ........................................... 18 Egg Bioscience and Biotechnology...................... 35 Eggs and Health .................................................. 40 Emulsifiers in Food Technology ............................ 24 Encapsulation and Controlled Release Technologiesin Food Systems ........................ 14 Encyclopedia of Brewing ..................................... 29 Enzymes in Food Technology ............................... 22 Essentials of Thermal Processing ........................ 11 EuroChoices ....................................................... 44 European Journal of Lipid Science and Technology .............................................. 44 Fats in Food Technology ....................................... 17 FEMS Yeast Research......................................... 44 Fermented Milks.................................................. 26 Fish Canning Handbook ....................................... 34 Fishery Products .................................................. 36 Fish Oils ............................................................... 39 Fish Processing ................................................... 34 Flavor Perception ................................................. 37 Flavour and Fragrance Journal ......................... 44 Food Additives Data Book.................................... 23 Food and Agricultural Wastewater Utilization andTreatment ................................................. 13 Food and Beverage Packaging Technology........... 19 Food and Western Disease .................................. 42 Food Biochemistry and Food Processing............. 15 Food Biodeterioration and Preservation................. 6 Food-Borne Viruses: Progress and Challenges ...... 9 Food Colours........................................................ 23 Food, Fermentation and Micro-organisms ........... 30 Food Flavor Technology ........................................ 14 Food Hypersensitivity .......................................... 41 Food Ingredients for the GlobalMarket ............... 24 Food Irradiation Research and Technology ............. 8 Food Labeling Compliance Review ...................... 21 Food Materials Science andEngineering............... 3 Food Microbiology: A Laboratory Manual .............. 8 Food Microbiology and Laboratory Practice .......... 7 Food Microbiology: An Introduction....................... 9 Food Mixing ......................................................... 12 Food Oral Processing........................................... 37 Food Packaging Engineering ................................ 20 Food Policy Old andNew..................................... 20 Food Processing .................................................. 13 Food Processing Handbook ................................. 12 Food Product Development Based on Experience ................................................. 37 Food Quality Magazine ..................................... 47 Food Regulation ................................................... 21 Food Safety: A Guide for What You Really Need toKnow............................................................. 7 Food Safety for the 21st Century ............................5 Food Safety Handbook .......................................... 8 Food Safety in Shrimp Processing ....................... 36 Food Safety ManagementSystems ...................... 4 Food Safety: Old Habits and New Perspectives .... 5 Food Science and Technology ................................ 3 Food Selection andPreparation ........................... 43 Food Stabilisers, Thickenersand GellingAgents . 24 Food Supply ChainManagement......................... 22 Frozen Food Science and Technology .................... 3 Fruit and Vegetable Phytochemicals .................... 15 Fruit and Vegetables............................................. 32 Functional Food Product Development ................ 43 Functional Food: Safety Aspects: Symposium....... 8 Functional Foods and Nutraceuticals in CancerPrevention ........................................... 42 Functional Foods, Nutraceuticals and DegenerativeDisease Prevention ................... 39 Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods .............. 40 Glucose Syrups .................................................... 23 Gluten-Free Food ScienceandTechnology .......... 28 Guide to Foodborne Pathogens ............................. 8 Guide to Food Laws and Regulations .................. 20 HACCP ................................................................... 7 HACCP and ISO 22000: Application to Foods of Animal Origin .................................................... 5 HACCP Food Safety Facilitators Toolkit Set, The ... 8 Handbook of Brewing .......................................... 30 Handbook of Enology: 2 Volume Set ................... 30 Handbook of Enology, Volume 1: TheMicrobiologyof Wine and Vinifications .... 30 Handbook of Enology, Volume 2: The Chemistry ofWine: Stabilization and Treatments ............. 30 Handbook of Fermented Meat and Poultry ......... 36 Handbook of Food Analytical Chemistry, Pigments,Colorants, Flavors, Texture, and Bioactive FoodComponents ........................... 16 Handbook of Food Analytical Chemistry, Volumes 1 and 2 ............................................. 16 Handbook of Food Analytical Chemistry, Water,Proteins, Enzymes, Lipids, andCarbohydrates .......................................... 16 Handbook of Food Products Manufacturing, 2Volume Set................................................... 35 Handbook of Food Products Manufacturing: Health,Meat, Milk, Poultry, Seafood, and Vegetables, Volume 2 ...................................... 35 Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese,Confectionary, Fats, Fruits, and Functional Foods,Volume 1 ............................ 35 Handbook of Fruits and Fruit Processing ............. 33 Handbook of Industrial Water Soluble Polymers.. 15 Handbook of Meat, Poultry and SeafoodQuality 36 Handbook of Meat Processing ............................ 35 Handbook of Meat ProductTechnology............... 35 Handbook of Milk of Non-Bovine Mammals ........ 25 Handbook of Organic and Fair Trade Food Marketing, The .................................................. 3 Handbook of Poultry Science and Technology Set ................................................ 35 Handbook of Poultry Science and Technology, Volume 1, PrimaryProcessing ........................ 35 Handbook of Poultry Science and Technology, Volume 2, SecondaryProcessing.................... 35 Handbook of Probiotics and Prebiotics ................ 12 Handbook of Vanilla Science and Technology ....... 23 Handbook of Vegetables and Vegetable Processing...................................... 33 High Pressure Processing of Foods ..................... 12 How Baking Works .............................................. 28 Hydrocolloids in Food Processing ........................ 11 Ice Cream and Frozen Deserts ............................ 25 IFIS Dictionary of Food Science and Technology ... 3 Improving Import FoodSafety ............................... 7 Industrial Chocolate Manufacture andUse.......... 29 Intelligent Agrifood ChainsandNetworks ........... 22 Intensive Fish Culture .......................................... 34 International Journal of Consumer Studies .... 44 International Journal of DairyTechnology ....... 44 International Journal of Food Science andTechnology ............................................. 45 International Review of Food Science andTechnology ............................................. 45 Introduction to HumanNutrition .......................... 40 Journal of Consumer Affairs.............................. 45 Journal of Food Biochemistry ........................... 45 Journal of Food Process Engineering ............... 45 Journal of Food Processing and Preservation . 45 Journal of FoodQuality ..................................... 45 Journal of FoodSafety ...................................... 46 Journal of FoodScience .................................... 46 Journal of Food Science Education .................. 46 Journal of Human Nutrition and Dietetics ........45 Journal of MuscleFoods ................................... 46 Journal of SensoryStudies ............................... 46 Journal of TextureStudies ................................ 46 Journal of the Science of Food and Agriculture .............................................. 46 Kirk-Othmer Food and Feed Technology ................ 4 Kosher Food Production ...................................... 13 Lean Manufacturing in the Food Industry ............ 21 Lipid Biochemistry ............................................... 42 Lipid Technology ................................................ 46 Listeria ................................................................... 6 LVT Lebensmittel Industrie ............................... 46 Maillard Reaction, The............................................ 3 Management of Food Allergens ............................ 5 Managing Food Industry Waste ........................... 11 Manufacturing Yogurt and Fermented Milks ........ 24 Mass Spectrometry in Grape and Wine Chemistry .............................................. 30 Meat Buyers Guide, The ...................................... 35 Meat Preservation ............................................... 34 Mechanisation and Automation in DairyTechnology ............................................. 24 Microbial Food Safety in Animal Agriculture .......... 5 Microbial Hazard Identification in Fresh Fruits andVegetables................................................ 33 Microbial Safety of Foods from Around theWorld 6 Microbial Safety of FreshProduce ....................... 32 Microbiologically Safe Foods ................................. 8 Microbiological Risk Assessment of Food, The ..... 7 Microbiological Safety of Food in Healthcare Settings, The ..................................................... 8 Microbiology and Technology of Fermented Foods ............................................ 30 Microbiology of Safe Food, The ............................. 4 Milk Processing and Quality Management .......... 26 Modified Atmosphere Packaging for Fresh-Cut Fruitsand Vegetables ...................................... 19 Modified Atmospheric Processing and PackagingofFish ............................................ 36 Molecular Biological and Immunological Techniquesand Applications for Food Chemists ................................................ 16 Molecular Nutrition and Genomics ........................ 4 Molecular Nutrition & FoodResearch .............. 47 Multicultural Handbook of Food, Nutrition andDietetics ................................................... 40 Multiphysics Simulation of Emerging Food Processing Technologies ................................. 11 Multivariate and Probabilistic Analyses of SensoryScienceProblems ............................. 38 Mushrooms as Functional Foods ......................... 40 Nanoscience and Nanotechnology in Food Systems ................................................. 10 Nanotechnology in Food and Agriculture ............... 4 Nanotechnology Research Methods for Foods andBioproducts .............................................. 10 Near-Infrared Spectroscopy in Food Science andTechnology ............................................... 16 Nitrite Curing of Meat .......................................... 34 Nondestructive Testing of Food Quality ............... 11 Nondigestible Carbohydrates and Digestive Health.............................................. 39 Nonparametrics for Sensory Science .................. 38 Nonthermal Processing Technologies for Food .... 10 Nutraceuticals, Glycemic Health and Type2Diabetes .............................................. 42 Nutrigenomics and Proteomics in Health andDisease .................................................... 43 Nutrition: A Lifespan Approach ............................ 42 Nutritional Genomics ............................................. 4 Nutrition and Diet Therapy Reference Dictionary. 42 Nutrition & Dietetics ...........................................45 Nutrition at a Glance ............................................ 42 Nutrition Bulletin .................................................45 Nutrition for Food Service and CulinaryProfessionals ..................................... 40 Nutrition in Institutions ........................................ 41 Nutrition Reviews ................................................45 Oil Palm, The ........................................................ 33 Oils and Fats in the Food Industry ....................... 17 Open Dating of Foods............................................ 5 Packaging for Nonthermal Processing ofFood .... 20 Packaging Research in Food Product Design andDevelopment ............................................ 19 Packaging Technology andScience ....................47 Paper and Paperboard Packaging Technology ...... 19 Pesticides .............................................................. 7 Pest Management in the Food Industry ................ 5 Phycotoxins ......................................................... 16 Phytonutrients ..................................................... 41 Plant Biotechnology ............................................. 33 Plant Food Allergens ............................................ 39 Plant Phenolics and Human Health .......................40 Plant Polysaccharides .......................................... 43 Plant Secondary Metabolites............................... 16 Postharvest Biology and Technology of Fruits, Vegetables, and Flowers ................................. 31 Postharvest Pathogens and Disease Management ..................................... 33 Practical Food Rheology ...................................... 11 Prebiotics and Probiotics ..................................... 41 Prebiotics: Development andApplication ............ 40 Preharvest and Postharvest Food Safety ............... 7 Preventing Foreign Material Contamination of Foods ............................................................ 9 Probiotic and Health Claims................................. 39 Probiotic Dairy Products ...................................... 26 Processed Cheeses and Analogues .................... 26 Process-Induced FoodToxicants ......................... 12 Processing and Nutrition ofFats and Oils............ 18 Processing Organic Foods for the Global Market 10 Public, Animal, and Environmental AquacultureHealth Issues ................................ 8 Quality Assurance and Safety of Crops & Foods ............................................... 47 Recent Advances in Polyphenol Research, Volume 1 ......................................................... 17 Recent Advances in Polyphenol Research, Volume 2 ......................................................... 17 Regulation of Functional Foods and Nutraceuticals .......................................... 21 Resistant Starch .................................................. 41 Rice...................................................................... 32 Salmonella ............................................................. 6 Sanitation ............................................................. 22 Seafood Ecolabeling ............................................ 36 Seafood Industry, The .......................................... 34 Seafood Quality, Safety andHealth Applications . 37 Sensory and Consumer Research in Food ProductDesign and Development .................. 37 Sensory Discrimination Tests and Measurements ......................................... 38 SensoryEvaluation .............................................. 37 Shelf Life................................................................ 7 Simplified Diet Manual......................................... 43 Smart Packaging Technologies for Fast Moving Consumer Goods ............................................ 19 Starch ................................................................. 47 Starches, Resistant Starches and Health............. 22 Statistical Methods for FoodScience .................. 38 Statistical Methods for Six Sigma.......................... 8 Structure of DairyProducts ................................. 26 Sugar Beet ........................................................... 33 Sustainability in the FoodIndustry ...................... 21 Sweeteners and Sugar Alternatives in FoodTechnology ............................................. 23 Sweeteners ......................................................... 23 Tastes and Aromas .............................................. 15 Technology of Bottled Water ................................ 30 Technology of Cheesemaking .............................. 26 Technology of Functional Beverages.................... 40 Thermal Processing of Food, SKLM .................... 12 Thermal Processing of Foods, Sandeep .............. 10 Thermal Processing of Ready-to-Eat MeatProducts ................................................ 34 Trade, Food, Diet andHealth ............................... 41 Trait-Modified Oils in Foods ................................. 17 Trans Fatty Acids .................................................. 18 Veterinary Public Health and Food Safety .............. 5 Viewpoints and Controversies in Sensory Science and Consumer Product Testing ....................... 11 Vitamins ............................................................... 42 Water Activity in Foods ........................................ 12 Water Properties in Food, Health, Pharmaceutical and Biological Systems ................................... 14 Water-Soluble Polymer Applications inFoods ...... 16 Weight Control and Slimming Ingredients in FoodTechnology ............................................. 23 Wheat Antioxidants ............................................. 33 Wheat: Science and Trade ................................... 32 Whey Processing, Functionality and Health Benefits ............................................... 25 Whole Grains andHealth ..................................... 28 Wiley Encyclopedia of Packaging Technology, The ............................................... 19 Wilsons Practical Meat Inspection ...................... 36 Wine Flavour Chemistry ...................................... 29 Wine Production .................................................. 29 Wine Quality ........................................................ 30 World Food .......................................................... 33
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Journal titles are indicated by bold type
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Acree, Terry E....................................................... 16 Afoakwa, Emmanuel Ohene ................................ 28 Agle, Meredith E.................................................... 9 Aimutis, William R. .............................................. 39 Alasalvar, C. ......................................................... 37 Alvarez-Parrilla, Emilio .......................................... 15 Anderson, James W............................................. 42 Arvanitoyannis, Ioannis S. ...................................... 5 Asadi, Mosen....................................................... 29 Ashihara, Hiroshi.................................................. 16 Ashurst, Philip................................................ 30, 31 Astiasarn, Iciar ................................................... 36 Augustin, Mary Ann ............................................. 24 Bagchi, Debasis ................................................... 40 Bagchi, Manashi .................................................. 40 Bakker, J. ............................................................. 29 Bakovic, Marica.................................................... 39 Balaban, Murat O. .......................................... 10, 36 Baldwin, Cheryl J. ................................................ 21 Ball, George ......................................................... 42 Bamforth, Charles W...................................... 30, 42 Barasi, Mary ........................................................ 42 Barbosa-Cnovas, Gustavo V................................ 12 Barcay, John P ....................................................... 5 . Barta, Jzsef ........................................................ 33 Barton, Arlene ...................................................... 40 Beckett, Stephen T. .............................................. 29 Beckley, Jacqueline H. .................................... 37 38 , Beier, Ross C. ........................................................ 7 Belanger, Faith ............................................... 15, 23 Bell, Chris .......................................................... 6, 7 Bell, G. ................................................................. 15 Belton, Peter ........................................................ 15 Best, D.J. ............................................................. 38 Bhandari, Bhesh .................................................... 3 Bi, Jian ................................................................. 38 Blaschek, Hans P ................................................... 9 . Blech, Rabbi Zushe .............................................. 13 Boekhout, Teun .................................................... 44 Bornscheuer, Uwe T. ............................................ 44 Bosch, Albert ......................................................... 9 Botana, Luis M. ................................................... 16 Boulton, Chris ................................................ 29, 31 Bourlakis, Michael A. ........................................... 22 Bower, John ......................................................... 38 Boylston, Terri ................................................ 36, 45 Bratt, Les ............................................................. 34 Brefere, Lisa M. ................................................... 40 Brennan, James G. .............................................. 12 Brewer, M. Susan ................................................ 46 British Nutrition Foundation ................................. 42 Britz, Trevor .......................................................... 25 Brockhoff, P ...................................................... 38 .B. Brody, Aaron L. .................................................... 19 Burnett, Scott L...................................................... 5 Buttriss, Judith..................................................... 42 Campbell, Elizabeth (Betty) .................................. 21 Campbell-Platt, Geoffrey ........................................ 3 Cano, M. Pilar ...................................................... 33 Carlstrom, Carolyn ................................................. 8 Caroli, Sergio ......................................................... 4 Carver, Brett F ..................................................... 32 . Cassens, Robert G............................................... 34 Cassianos, Christos ............................................... 7 Cassidy, Aedin ..................................................... 40 Castell-Perez, Elena ............................................. 45 Cauvain, Stanley ............................................. 27 47 , Chaintreau, Alain.................................................. 44 Chambers IV, Edward .......................................... 46 Chandan, Ramesh C. ............................... 23, 24, 27 Charoenrein, Sanguansri...................................... 14 Charter, Edward ................................................... 43 Chen, Feng .......................................................... 36 Chen, Hongda ...................................................... 10 Chen, Jianshe ...................................................... 37 Chen, Xiao Dong .................................................. 13 Cheung, Peter C. ................................................. 40 Chism, Grady ....................................................... 46 Cho, Susan S. ...................................................... 23 Christy, Alfred A. .................................................. 16 Clarke, R.J............................................................ 29 Claudio, Virginia S. ............................................... 42 Clifford, Mike N. ................................................... 16 Cliver, Dean O. ....................................................... 9 Coggins, Patti C. .................................................. 36 Cole, Emille............................................................ 8 Coles, Richard ...................................................... 19 Collins, John ........................................................ 40 Conforti, Frank D. ................................................. 43 Conklin, Alfred R. ................................................. 33 Corke, Harold ....................................................... 27 Corley, R.H.V. ....................................................... 33 Cornelius, Bill D. .................................................. 12 Counce, Paul A. ................................................... 32 Coutts, Jacqueline ................................................. 5 Cross, Maria ........................................................ 41 Cross, Nanna ....................................................... 27 Crozier, Alan ......................................................... 16 Cullen, P J............................................................ 12 . Curtis, Patricia A. ................................................. 20 Daayf, Fouad ........................................................ 17 Daubert, Christopher R. ....................................... 46 Davis, John .......................................................... 44 Decker, Eric A. ..................................................... 16 Dege, Nicholas..................................................... 30 Deibel, Charles T. ................................................. 28 de la Rosa, Laura ................................................. 15 De Leyn, Ingrid .................................................... 27 Deliza, Rosires ..................................................... 19 De Rovira, Dolf..................................................... 17 Diaz-Amigo, Carmen ............................................ 16 Dijkstra, Albert J. ................................................. 18 Doona, Christopher J. .................................... 12, 32 Draycott, A. Philip ................................................ 33 Drummond, Karen Eich........................................ 40 Dubourdieu, Denis ............................................... 30 Dudbridge, Michael.............................................. 21 Early, Ralph ................................................... 4, 7 17 , Eckhardt, Ronald A............................................... 36 Ellefson, Wayne ..................................................... 7 Elvers, Barbara ..................................................... 47 Emerton, Victoria ................................................. 23 Engelen, Lina ....................................................... 37 Entis, Phyllis .......................................................... 5 Escribano-Bailon, Maria Teresa ............................ 17 Elinger, Hans Michael ........................................ 30 Evans, Judith ......................................................... 3 Everett, David ...................................................... 25 Fahey, George...................................................... 22 Fanning, Seamus ................................................... 5 Fan, Xuetong ................................................... 8, 32 Farrell, Graham .................................................... 32 Featherstone, Susan ............................................ 11 Feeherry, Florence E. ..................................... 12, 32 Fielder, Richard ...................................................... 5 Figoni, Paula I. ..................................................... 28 Findlay, Christopher J. ......................................... 38 Fischer, Arnout ....................................................... 4 Flamini, Riccardo ................................................. 30 Flick, Jr., George J. .............................................. 34 Foley, M. Michele ................................................ 38 Fontana Jr., Anthony J. ........................................ 12 Forsythe, Stephen J............................................... 7 Fortin, Neal D. ...................................................... 21 Fraga, Cesar G. .................................................... 40 Frayn, Keith .......................................................... 42 Frewer, Lynn .......................................................... 4 Gacula, Jr, Maximo C........................................... 11 Gallagher, Eimear................................................. 28 Garcia, Jose Santos ............................................... 8 Garca, Santos........................................................ 8 Garrett, E. Spencer ................................................ 8 Gibney, Michael J................................................. 40 Gibson, Glenn ...................................................... 40 Gilbert, John .......................................................... 5 Gloria, Maria Beatriz ............................................ 36 Glories, Y. ............................................................. 30 Golob, Peter ......................................................... 32 Gonzalez-Aquilar, Gustavo A. ............................... 15 Grainger, Keith ............................................... 29, 30 Granata, Linda Ankenman ................................... 34 Gravani, Robert B. ................................................ 32 Grivetti, Louis E. .............................................. 4, 29 Guerrero-Legarreta, Isabel ................................... 35 Gunstone, Frank ............................................. 17 46 , Gurr, Mike ............................................................ 42 Gusek, Todd W. .................................................... 33 Haard, Norman F ................................................. 45 . Haenlein, George F ......................................... 25 .W. Halford, Nigel ....................................................... 33 Hall, George ......................................................... 34 Hamilton, Richard J.............................................. 18 Hamm, Wolf......................................................... 18 Handa, Avtar K. .................................................... 31 Han, Jung H. .................................................. 19, 20 Harwood, John .................................................... 42 Hasler, Clare M. ................................................... 21 Havkin-Frenkel, Daphna ................................. 15, 23 Hawkes, Corinna.................................................. 41 Hemminger, Jane M. ............................................. 7 Heredia, Norma L. ................................................. 8 Hernandez, Ernesto M......................................... 18 Hill, Arthur............................................................ 25 Hodges, Rick........................................................ 32 Hoenicke, Katrin................................................... 16 Hoffman, Thomas ....................................................3 Hollowood, Tracey ................................................ 37 Hong-Shum, Lily .................................................. 23 Hort, Joanne ........................................................ 37 Hossen, Monjur ................................................... 18 Huang, J. C. ......................................................... 38 Huang, Yao-Wen .................................................. 24 Hughes, Katherine ............................................... 44 Hui, Y.H. ................... 7 13, 15, 24, 25, 27 33, 35, 36 , , Hull, Peter ............................................................ 23 Humpf, Hans-Ulrich.............................................. 47 Hunter, Paul R. ....................................................... 8 Huth, Peter J........................................................ 25 Hutkins, Robert W................................................ 30 Hyldig, Grethe ..................................................... 36 Imeson, Alan........................................................ 24 International Food Information Service.................. 3 Iowa Dietetic Association, The ............................... 7 Irudayaraj, Joseph ................................................ 11 Isaacson, Richard E................................................ 5 IUBMB ................................................................. 40 Jacobs Jr., David R. ............................................. 28 Jahncke, Michael L. ............................................... 8 James, Jennylynd ................................................ 33 Jardine, Shelly ..................................................... 41 Jennings, Sam ..................................................... 45 Jiang, Bo .............................................................. 39 Jiranek, Vladimir................................................... 44 Joglekar, Anand M. ................................................ 8 Juliano, Pablo ....................................................... 11 Juneja, Vijay ..................................................... 6, 13 Kaletunc, Gnl ................................................... 13 Kamal-Eldin, Afaf.................................................. 18 Kampers, Frans ...................................................... 4 Kanduri, Laxman .................................................. 36 Kaput, Jim.............................................................. 4 Kemp, Sarah E. .................................................... 37 Kerry, Joseph ....................................................... 19 Kerth, Chris R. ..................................................... 36 Kilara, Arun..................................................... 24, 27 Kill, Ron................................................................ 20 Kirwan, Mark J..................................................... 19 Kneifel, Wolfgang ................................................. 39 Knipe, C. Lynn...................................................... 34 Knoerzer, Kai ........................................................ 11 Koopmans, Marion P .G........................................... 9 Kreuzig, Juergen .................................................. 46 Kristinsson, Hordur G. ................................... 34, 36 Kroger, Manfred................................................... 44 Kruger, Claire L. ................................................... 24 Kyriakides, Alec...................................................... 6 Laaman, Thomas R. ............................................. 11 Labb, Ronald G. ................................................... 8 Labuza, Theodore P ......................................... 5, 12 . Lagua, Rosalinda T. ............................................... 42 Lakkis, Jamileh .............................................. 14, 22 Langley-Evans, Simon.......................................... 42 Lanham-New, Susan A. ....................................... 40 Lass, Tony ............................................................ 32 Lattanzio, Vincenzo .............................................. 17 Lau, Francis.......................................................... 40 Law, Barry A. ................................................. 24, 26 Lawless, H.T. ....................................................... 46 Lawlor, John Benedict ......................................... 19 Lee, Yuan Kun ...................................................... 12 Li-Chan, Eunice C.Y. ............................................. 39 Lillford, Peter J. .................................................... 14 Lindeberg, Staffan ............................................... 42 Lineback, David R. ............................................... 12 Linforth, Robert................................................ 4, 14 List, Gary R. ......................................................... 17 Liu, Sean X........................................................... 13 Lo, Y. Martin ......................................................... 45 Lucock, Mary ......................................................... 4 Lund, Barbara M. ................................................... 8 Lund, Daryl B. ...................................................... 46 Lurie, Susan ......................................................... 31 MacDonald, Barbara ............................................ 41 Maher, Andrea ..................................................... 43 Man, Dominic ........................................................ 7 Maningat, Clodualdo ............................................ 41 Marquart, Len ...................................................... 28 Martin, Roy E. .................................................. 8, 34 Matthews, Graham ................................................ 7 Matthews, Karl ................................................ 9, 46 Maujean, A. ......................................................... 30 Maxwell, Simon ................................................... 20 McClure, W. Fred ................................................. 16 McCrea, Diane ....................................................... 3 McIntosh, Graeme H. .......................................... 28 McKee, Lisa H. .................................................... 36 McNamara, D.J. ................................................... 40 Meullenet, Jean-Franois..................................... 38 Mills, E. N. Clare .................................................. 39 Mine, Yoshinori ........................................ 35, 39, 43 Mitchell, Helen..................................................... 23 Miyashita, Kazuo............................................. 37 43 , Mohos, Ferenc..................................................... 28 Montville, Thomas J. .............................................. 9 Moreira, Rosana G. .............................................. 45 Morris, Scott A. .................................................... 20 Mortimore, Sara................................................. 5, 9 Mortimore, S.E. ..................................................... 7 Moskowitz, Howard R. ............................ 11, 19, 37 Mozzi, Fernanda................................................... 29 Mujumdar, Arun S. ............................................... 13 Muoz, Alejandra M. ........................................... 11 Murr, Dennis P ..................................................... 31 . Muthukumarasamy, Parthi ..................................... 6 Nair, Muraleedharan G. ........................................ 39 Narayanasamy, P ................................................. 33 . Neaves, Paul .......................................................... 7 Newman, C. Walter ............................................. 33 Newman, Rosemary K......................................... 33 Niemira, Brendan A. ............................................ 32 Nip, Wai-Kit ............................................... 27 34, 36 , Nollet, Leo M.L. .................................... 7 15, 33, 36 , Nomoto, Kojo....................................................... 12 Norde, William ....................................................... 4 North American Meat Processors Association .... 35 Norton, Ian ........................................................... 11 Nunes, Maria Cecilia do Nascimento................... 31 Nussinovitch, Amos ............................................. 16 Oehlenschlager, Jorg ........................................... 36 OMahony, Micheal ................................................ 5 Onwulata, Charles I. ............................................ 25 Orchard, John E. .................................................. 32 Orthoefer, Frank T. ................................................ 17 Ottaway, Peter Berry............................................ 45 Otwell, W. Steven ................................................ 36 Ozaki, Yukihiro ...................................................... 16 Padua, Graciela Wild ............................................ 10 Paeschke, Teresa M. ............................................ 39 Paliyath, Gopinadhan ..................................... 31, 39 Park, Young W. ............................................... 25, 27 Paster, Tara ............................................................. 8 Pasupuleti, Vijai K. ................................................ 42 Peariso, Douglas .................................................... 9 Pegg, Ronald B. ................................................... 34 Penner, Michael H................................................ 16 Phillips, Bruce ...................................................... 36 Phillips, Timothy D. ................................................ 7 Pillai, Suresh D. ...................................................... 7 Pinnock, Hugh...................................................... 44 Plotto, Anne ......................................................... 10 Poms, Roland....................................................... 47 Popping, Bert ....................................................... 16 Porretta, Sebastiano............................................. 37 Poutanen, Kaisa ................................................... 28 Prinyawiwatkul, Witoon ....................................... 38 Quain, David .................................................. 29, 31 Rajah, K.K. ........................................................... 17 Ranken, M.D. ....................................................... 35 Rao, V.N. Mohan .................................................. 46 Rastall, Bob.......................................................... 40 Raya, Raul R......................................................... 29 Rayner, G.D. ......................................................... 38 Rayner, J.C.W. ..................................................... 38 Rees, Debbie ....................................................... 32 Rehbein, Hartmut ................................................ 36 Reh, Christoph ..................................................... 11 Reicks, Marla ....................................................... 28 Reid, David S. .......................................... 14, 16, 46 Reilly, Alan ............................................................. 8 Reisner, Michele .................................................. 19 Resurreccion, Anna V. A. ...................................... 37 Ribreau-Gayon, Pascal ....................................... 30 Roberts, Deborah D. ............................................ 37 Robinson, Richard ................................................ 25 Rodrick, Gary E. ..................................................... 8 Rodriguez, Raymond L........................................... 4 Roos, Yrjo ............................................................... 3 Rossell, Barry....................................................... 39 Rotfeld, Herbert Jack ........................................... 45 Roupas, Peter ...................................................... 11 Rowe, David ........................................................ 15 Rust, Robert E. .................................................... 34 Sajjaanantakul, Tanaboon ..................................... 14 Salminen, Seppo............................................ 12, 39 Salter, Andrew ..................................................... 41 Sandeep, K.P ....................................................... 10 . Santos-Buelga, Celestino..................................... 17 Sastry, Sudhir K. .................................................. 12 Schleicher, Erwin ................................................... 3 Schliecher, Peter .................................................... 3 Schmidt, Ronald H. ................................................ 8 Schmidt, Shelly J. ................................................ 12 Schreier, Peter ..................................................... 47 Schuett, Kathryn .................................................. 10 Schwartz, Steven J. ............................................. 16 Sebranek, Joseph G. ........................................... 36 Senate Commission on Food Safety SKLM..... 8, 12 Senior, Dorothy .................................................... 30 S enyuva, Hamide Z. ............................................... 5 , Shahidi, Fereidoon ........................ 18, 34, 37 41, 43 , Shah, Nagendra P ................................................ 27 . Shapiro, Howard Yana ...................................... 4, 29 Sheard, Peter ....................................................... 35 Shetty, Kalidas ..................................................... 39 Sheward, Erica ....................................................... 9 Shires, David........................................................ 47 Shi, Yong-Cheng ................................................... 41 Shoemaker, Charles F ......................................... 16 . Shrewry, Peter R.................................................. 39 Side, Catherine .................................................... 37 Sidhu, Jiwan S. .................................................... 33 Silcher, Matthias .................................................. 37 Silveira, Expedito-Tadeu F .................................... 36 . Sinha, Nirmal K. ................................................... 33 Skypala, Isabel ..................................................... 41 Slater, Rachel ....................................................... 20 Smith, Chris ......................................................... 45 Smith, Denise M.................................................. 16 Smithers, Geoffrey W. ......................................... 24 Smith, Jim ..................................................... 23, 43 Smith, J. Scott ..................................................... 13 Smith, Peter ......................................................... 12 Sommers, Christopher H. ...................................... 8 Somoza, Veronika................................................... 3 Sperber, William..................................................... 5 Sporns, Peter ....................................................... 16 Stadler, Richard H. ............................................... 12 Stahnke, Louise H. .............................................. 36 Stanga, Mario ...................................................... 22 Stanner, Sara ............................................................. Starbard, Nathan .................................................. 31 Steen, David ........................................................ 31 Stephen, Auson M. .............................................. 22 Stilwell, Thomas ................................................... 33 Stogo, Malcolm ................................................... 25 Sullivan, Darryl ....................................................... 7 Summers, James L. ............................................ 21 Szybist, Lynn M. .................................................... 5 Talon, Rgine ....................................................... 36 Tamime, Adnan .............................................. 24, 26 Tattersall, Hazel .................................................... 29 Taylor, Andrew ..................................................... 37 Taylor, Andrew J............................................... 4, 14 Tewari, Gaurav ..................................................... 13 Thaker, Aruna ....................................................... 40 Thompson, Keith.................................................. 32 Tinker, P B. .......................................................... 33 . Toldr, Fidel........................................... 7 34, 35, 36 , Topp, Elizabeth J. ................................................. 38 Topping, David L. ................................................. 22 Torrence, Mary E. .................................................. 5 Traldi, Pietro ......................................................... 30 Tsao, Rong........................................................... 41 Tucker, Gary S. ................................................. 6, 11 Tucker, Gregory .................................................... 41 Twede, Diana ....................................................... 47 Ullrich, Steven E. ................................................. 32 Ulvskov, Peter ...................................................... 43 Van Oort, Maarten ............................................... 22 van Vliet, Ton ........................................................ 46 Venter, Carina....................................................... 41 Versteeg, Cornelis ............................................... 11 Vignolo, Graciela M.............................................. 29 Vlachos, Ilias P ..................................................... 22 . Vorster, Hester H. ................................................ 40 Walden, Jessica ................................................... 10 Wallace, Carol .................................................... 5, 7 Wanasundara, U. ................................................. 37 Wang, Hua H. ........................................................ 9 Wang, Qin............................................................ 10 Ward, Trevor ......................................................... 36 Watson, Annesley ................................................ 15 Watson, Ronald Ross .......................................... 42 Webb, Geoffrey P ................................................ 41 . Weeks, Chris ....................................................... 34 Weightman, Paul W.H. ......................................... 22 Wesley, Irene V. ..................................................... 8 Westers, Harry .................................................... 34 White, Charles H. ................................................ 24 Whitehurst, Robert ........................................ 22, 24 Whyte, Paul ........................................................... 5 Wiley...................................................................... 4 Williams, Anthony P .............................................. 7 . Williams, Peter A. ................................................ 15 Wilson, Rachel ..................................................... 23 Wilson, William .................................................... 36 Wintgens, Jean Nicolas ....................................... 33 Wiseman, Helen .................................................. 41 Wright, Simon ........................................................ 3 Wrolstad, Ronald E. ............................................. 16 Wyard, Gwendolyn .............................................. 10 Xiong, Riu ............................................................ 38 Yam, Kit L............................................................. 19 Young, Linda ........................................................ 27 Yousef, Ahmed E. .................................................. 8 Yu, Liangli....................................................... 33, 41 Zach, Lorna ............................................................ 7 Zall, Robert R. ...................................................... 11 Zeimpekis, Vasileios............................................. 22 Zhang, Howard Q. ............................................... 10 Zhuang, Hong ...................................................... 19 Ziprin, Richard L. .................................................... 7
53
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