Food Science & Technology and Nutrition & Dietetics

2007-2008

Books and Journals www.blackwellfood.com General Food Science & Technology & Food Service Welcome to the Blackwell Publishing Food Science & Technology and Nutrition & Dietetics 2007-2008 Catalog!

Blackwell is proud to partner with key societies throughout the world and We welcome comments on our books and journals and are also pleased Textbook of Food NEW Food Industry and the Internet work with internationally-renowned authors, editors and contributors in to consider proposals from established and new book authors. General Food Science, Food Science and Making Real Money in the Virtual World the global and growing food science, technology and nutrition sectors. Technology & Food Service We look forward to hearing from you. Technology Drew Smith On the following pages, you will find full details of Blackwell’s expanding Editor Geoffrey Who is making money on the Web and who is losing it? This book brings together the first two hundred list of quality books and journals covering many topics of direct interest Nigel Balmforth Campbell-Platt to a wide range of professionals in the food industry and related areas. IFIS Dictionary of and fifty stories to appear on the revolutionary food Publisher-Journals: Worldwide Study of food science and industry intelligence service efoodnews.com. We Email: [email protected] Food Science and technology is the understand- have interviewed many of the largest companies We are especially pleased to draw your attention to the following: Tel: +44 (0) 1865 4765 476501 Technology ing and application of science in the food and drink business and those most • The debut of the Textbook of Food Science and Technology edited The International Food to satisfy the needs of society for sustainable actively pursuing e-commerce. This report concisely by Geoffrey Campbell-Platt supported by IUFoST---see page 3. David McDade Information Service food quality, safety and security. Supported by summarises and analyzes the findings of these •The Journal of Food Science, Journal of Food Science Education and Commissioning Editor-Food Science and Technology Books: UK IUFoST, this brand new comprehensive textbook is discussions and guides you to discover the Distilled from the extensive Comprehensive Reviews in Food Science and Food Safety--- Email: [email protected] an invaluable tool, because it is designed to cover successful strategies. If you are trying to develop data held and maintained by Publications of the Institute of Food Technologists---see Journals Tel: +44 (0) 1865 476546 all food science and technology course elements. a cohesive and creative online presence then this on pages 32-35. IFIS, the dictionary is easy to book is tailor-made for you. • Blackwell’s expanding IFT Press book series, a joint venture with the use and has been rigorously Chapters in the book are drawn from an authorship Mark Barrett edited and cross-referenced. This landmark publica- comprising internationally-known experts, teachers 2001 • 232 pages • 9780632057535 • hb Institute of Food Technologists---see inside back cover for details. $109.99 £ 55.00 $191.00 Publisher-Food Science & Technology and Nutrition & Dietetics Books: tion features: and researchers, with a view to ensuring applicability •The International Journal of Food Science and Technology published North America • Over 7800 entries to the increasingly international way that the subject for the Institute of Food Science and Technology Trust Fund---see Email: [email protected] • Reflects current usage in the scientific literature is taught. Carefully peer-reviewed and edited, the The Handbook of journals on pages 32-35. Tel: 1 515 292-0140 ext 613 • Includes local names, synonyms and Latin book is an essential piece of equipment for all NEW • Our emerging book series in collaboration with the Society of Dairy names, as appropriate students and teachers, and also as a reference Organic and Fair Technology---see page 19. Laura Price • Extensive cross-referencing for qualified professionals already working in the Trade Food • Our ongoing relationship with the British Dietetic Association with • Scientific editing from the team at IFIS food industry worldwide. Associate Commissioning Editor-Nutrition and Dietetics Books: UK Marketing the 2007 publication of both the 4th edition of the Manual of Email: [email protected] Dietetic Practice and the 3rd edition of the Clinical Paediatric The International Food Information Service (IFIS) is 2007 • 648 pages • 9780632064212 • hb • Illustrated Editors Simon Wright & Tel: +44 (0) 1865 476524 $69.99 £39.50 $108.95 Dietetics--see pages 30 & 31. a not-for-profit organization providing international Diane McCrea • Our publication of the Nutrition Society Textbook Series---see page 30. products and services, commissioning research and providing education in information science for The Handbook of Organic and the international food science, food technology and Fair Trade Food Marketing pro- human nutrition community. Further information vides a practical guide to suc- can be found at www.foodsciencecentral.com. Welfare of Food* cessful marketing in these two dynamic sectors, Rights and Responsibilities underpinned by case histories and lessons from FSTA – Food Science and Technology Abstracts™; in a Changing World companies that have been successful in these and Food Science Central™ are registered trade areas, including Green & Black's, Yeo Valley and marks within Europe and trade marks within the USA. Elizabeth Dowler Duchy Originals. It includes a review of the Table of Contents international markets for organic and fair trade Broadening Perspectives food and drink; an analysis of organic and fair trade 2005 • 424 pages • 9781405125055 • hb in Social Policy Series $158.99 £79.50 $289.00 consumers; a review of successful retailing practice; Series Editor: Catherine Jones Finer and a section on organic and fair trade divergence General Food Science & Technology North America Rest of World and convergence. Chapters are also included on Everyone needs reliable access Blackwell Publishing Professional Blackwell Publishing Ltd. perspectives from the USA, Germany and Italy. The & Food Service ...... 3 to safe, appropriate and healthy book is written by industry experts, augmented by 2121 State Ave. 9600 Garsington Road Frozen Food Science and food; yet despite regular public Food Safety, Food Microbiology COMING academic contributions where appropriate, offering Ames, IA 50014-8300, USA Oxford OX4 2DQ, UK Technology 2008 pronouncements and apparent commitments by for the first time the practical marketing advice states and institutions, the reality is very different & Quality Assurance ...... Tel: (1) 515 292 0140 Tel: +44(0) 1865 776868 Editor Judith Evans required by companies in this sector. 4-8 for many consumers in both rich and poor countries. Fax: (1) 515 292 3348 Fax: +44(0) 1865 714591 Food Engineering, Processing This book provides a comprehensive source of This book explains why, looking at the role of food 2007 • 312 pages • 9781405150583 • Illustrated • hb Orders: (1) 800 862 6657 information on freezing and frozen storage of food. in contemporary policy, in the UK, Europe and $184.99 £105.00 $328.00 & Production ...... 9-11 Initial chapters describe the freezing process and internationally. The contributions challenge (or provide a fundamental understanding of the ther- provide a challenge to) state, institutional and Food Chemistry & Biochemistry ...... 12-13 mal and physical processes that occur during freez- agency structures and responses to this critical ing. Experts in each stage of the frozen cold chain issue. The book opens up new areas in social Related Journals Oils & Fats ...... 13-14 provide, within dedicated chapters, guidelines and policy, providing a comprehensive and readable General Food Science Food Packaging ...... advice on how to freeze food and maintain its quality account of key current issues: food rights, patenting, 14-15 How to order your books How to order your journals during storage, transport, retail display and in the safety, aid, choice and poverty. Food Legislation...... 15-16 (North America): (Worldwide): home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities- 2003 • 176 pages • 9781405112451 • pb Journals • Fill out the form at the center of the • Contact Journal Customer Service: meat, fish, fruit and vegetables. Legislation and new $46.95 £20.99 $76.95 Journal of Foodservice ...... pg 35 Food Management...... 16-17 catalog Blackwell Publishing Ltd freezing processes are also covered. Journal of Sensory Studies ...... pg 33 • Telephone: (1) 800 862 6657 *to order this title in North America contact Blackwell Ingredients ...... 17-18 PO Box 1354, 9600 Garsington Road, Journal of Texture Studies ...... pg 35 • Fax: (1) 515 292 3348 Publishing Inc, Tel: 800 216 2522. Please do not use Oxford, OX4 2XG, UK Frozen Food Science and Technology offers in-depth Journal of Food Science ...... pg 34 • Email: • Telephone: +44 (0) 1865 778315 this number to order any other titles from this catalog. Dairy Foods...... 18-20 knowledge of current and emerging refrigeration Comprehensive Reviews in Food [email protected] • Fax: +44 (0) 1865 471775 technologies along the entire frozen food chain, Science & Food Safety ...... pg 34 Bakery & Cereal Science ...... 20 • Website: www.blackwellfood.com • Email: [email protected] enabling readers to optimize the quality of frozen Journal of Food Science Education ...... pg 34 Confectionary ...... 21 food products. International Journal of Consumer 2008 • 320 pages • 9781405154789 • hb Studies ...... pg 34 Fermented Foods & Beverages ...... 21-22 How to order your books $184.99 £105.00 $313.00 International Journal of Food Science Foreign rights/Translations: & Technology ...... pg 32 Crops (Including Fruits, Vegetables & (Rest of World): Journal of Consumer Affairs ...... pg 32 Foreign publishers wishing to apply for • Fill out the form at the center of Food Agriculture) ...... 22-24 translation rights for Blackwell Publishing the catalog or contact your local titles should contact: Meat, Fish & Poultry ...... 24-25 representative as per the back cover. • Telephone: +44 (0) 1235 465550 Sue Mattingley, e-mail: Sensory & Product Development...... 26-27 • Fax: +44 (0) 1235 465556 [email protected], • Email: [email protected] Nutrition, Dietetics & Health ...... 27-32 or write to her at: 9600 Garsington Road, • Website: www.blackwellfood.com Oxford, OX4 2DQ, UK. Journals ...... 32-35 Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 3 Food Safety, Food Microbiology & Quality Assurance Food Safety, Food Microbiology & Quality Assurance

Environmental Contaminants Preharvest and Food Safety, Food Microbiology in Food Postharvest The Practical Food Microbiology Series & Quality Assurance Editors Colin F Moffat & Kevin J Whittle Food Safety E.coli Listeria Campylobacter “A cool, authoritative recitation of the state of Editors Ross C Beier, COMING A Practical Approach to the A Practical Approach to Chris Bell & Alec Kyriakides 2008 Microbial Food scientific knowledge in this emotive area” - Food Suresh Pillai & Organism and its Control the Organism and its Science and Technology Today Timothy D Phillips Campylobacter covers the taxonomy of Safety in Animal in Foods Control in Foods the genus, the illness caused by it and the IFT Press Series Agriculture “A valuable snapshot of the current state of Chris Bell & Alec Second Edition causes of outbreaks and lessons that can Current Topics knowledge... with an easy-to-read style and many While presenting the latest sci- Kyriakides Chris Bell & Alec be learned. Also included are details of the references, it is likely to win many friends” entific research on the major factors affecting the growth and survival of Recent outbreaks of fatal food- Kyriakides Mary E Torrence & Richard The Analyst pathogens associated with meat, poultry, produce, Campylobacter species. Full details are also borne illness associated with E Isaacson and other foods, Preharvest and Postharvest Food Human illness attributed to given of control measures in the most important Vero cytotoxin-producing E.Coli The only book of its kind, this This volume considers activities devoted to ensur- Safety goes beyond other professional reference food-borne pathogenic situations and details of current legislation, codes (VTEC) have highlighted the is a much-needed contribution ing that the input of contaminants from the envi- books by identifying the research needed to assure microorganisms has been of practice and monitoring related to the genus. to the current literature on pro- ronment is minimized. Chapters deal with methods food safety in the future. It describes what we need for thorough and coherent information to prominent in the mass media in recent years duction animal food safety. Written by specialists of modern instrumental analysis, with a wide range now know in food safety and provides a frame- be provided to the food industry. and there is evidence of an increasing number of outbreaks, despite the implementation of improved 2008 • 296 pages • 9781405156288 • Illustrated • pb from around the world, this essential reference of contaminants, with risk assessment, and with work and focus for future research to improve $99.99 £49.50 $128.70 includes complete coverage of antimicrobial sensory assessment and tainting. diagnostic capabilities and intervention strategies The book details the causes of selected incidents measures for food safety in many situations. This resistance, animal disease surveillance, detection for enteropathogens. and assesses the lessons that can be learned new edition of an extremely well-received, timely methods and diagnostics, and emerging diseases. 1999 • 600 pages • 9781850759218 • Illustrated • hb from them. It examines the characteristics of and useful book has been fully revised and Topics also include balanced overviews of Federal, £110.00 $381.00 2004 • 480 pages • 9780813808840 • hb E.Coli and VTEC and identifies factors which updated to include the latest information on the $184.99 £105.00 $261.00 industry and academic perspectives on the most Only available for sale outside North America makes food susceptible to contamination by microorganism, its taxonomy, details of recently Classroom adoption price available in North America important issues in food safety. these pathogens. documented outbreaks and new legislation. 1999 • 200 pages • 9780751404623 • pb 2003 • 416 pages • 9780813814957 • Illustrated • hb The Microbiological $61.99 £30.99 $90.95 2005 • 296 pages • 9781405106184 • Illustrated • pb $109.99 £59.00 $219.00 Determination of Animal Risk Assessment of COMING $87.99 £43.99 $130.00 and Plant Species in 2008 Food Chemical Food Foodstuffs Clostridium Salmonella Safety Stephen Forsythe Botulinum A Practical Approach to Microbiological NEW Editors Graham Bonwick & Chris Smith A Scientist’s Perspective “This book should serve as A Practical Approach to the the Organism and its Safety of Food in IFST Book Series Control in Foods Jim Riviere background reading for those Organism and its Control in Healthcare Settings interested in the field of micro- This title will be the first in an important new Foods Chris Bell & Alec ”This easy-to-read book focus- Editors Barbara M Lund & bial risk assessment” Pradeep series of books covering analytical techniques, Kyriakides es on how toxicology data is or Chris Bell & Alec Kyriakides Malakar, Microbiology Today, 2003. published by Blackwell, for the Institute of Food Paul R Hunter should be applied to the real Salmonella details the causes Microbiological Risk Assessment, or MRA, is an Science and Technology (IFST). Determination of “Clostridium botulinum, the A multi-contributed text, giving world of food safety. Overall, of selected outbreaks and exciting new development in the food industry’s Animal and Plant Species in Foodstuffs will cover third in Blackwell Science’s a clear, practical account of the this book provides the reader assesses the lessons that can constant move toward improving food safety. methods that are used to detect the species of Practical Food Microbiology salient features of foodborne with a concise overview of the be learned from them. It examines the This stimulating new book succinctly covers all origin used in food products. This is important in series (successor to Listeria and E. coli) is anoth- pathogenic microorganisms, subject of chemical food safety, comparing real characteristics of Salmonella spp. and identifies major aspects of this important subject giving the many cases of fraudulent substitution of lower er triumph of concise, interesting and informative and the particular risks that they pose risks with perceived risks, and unearthing numerous factors that make foods susceptible to contami- vital practical information on how to implement cost species into food products, and also for moral, information” - INTERNATIONAL FOOD SAFETY to vulnerable groups of the population in myths and people’s intolerance to certain types nation and growth of these organisms. Specific MRA programs, including full case studies of MRA religious, health and food safety issues arising from NEWS hospitals, nursing and residential homes and in of risk. It highlights the role of the scientist or product sectors are used to indicate practical implementation. Written in a clear and user-friendly consumer consumption of food products containing the community. This book outlines the medical toxicologist in providing a professional perspective measures that can be applied to control Salmonella manner this book will be a vital tool for all those animal or plant material of which consumers were Clostridium botulinum produces a toxin which conditions that lead to susceptibility to foodborne to help the public differentiate risk. It certainly spp. in foods and minimize their potential to cause involved in safety aspects of the food industry. not aware. The book will cover techniques, species, causes the severe, often fatal illness, botulism. infection, and the types of immunosuppression and makes you think!” BTS NEWSLETTER 2004 and food products from an international arena. It is a potential hazard associated with a wide harm to the consumer. It also provides guidance discussing the ways in which the production and 2002 • 216 pages • 9780632059522 • Illustrated • pb range of both ambient stable and chilled foods. in selecting effective sampling plans and test supply of food needs to be controlled, in order Chemical Food Safety: A Scientist’s Perspective $83.99 £41.99 $124.00 2008 • 256 pages • 9781405119078 • Illustrated • hb Foodborne botulism still occurs all around the methods to monitor and detect the organism to minimize the risks to these vulnerable groups $119.99 £69.50 $268.00 introduces readers to the science of risk assessment world. As new outbreaks are reported implicating and offers pragmatic advice on action to be from foodborne diseases. Includes practical as applied to food safety and offers relevant, yet more food types and food processes, so the taken when the organism is detected during guidelines for implementation of systems for current information on research and statistics, The Microbiology of food industry needs to regularly review processes monitoring programs. the production of safe food. chemicals, biotechnology issues, and emerging Bioactive Compounds and product characteristics to assure safety. diseases that challenge the risk assessment Safe Food COMING 2001• 336 pages • 9780632055197 • Illustrated • pb 2007 • 384 pages • 9781405122207 • Illustrated • hb 2008 strategies of toxicology and microbiology. Stephen Forsythe in Foods 2000 • 328 pages • 9780632055210• Illustrated • pb $121.99 £60.99 $212.00 $184.99 £105.00 $328.00 $69.99 £35.50 $107.00 Natural and Man-Made Components 2002 • 272 pages • 9780813802541 • hb The Microbiology of Safe Food reviews the production of food $74.99 £49.50 $163.00 Editors John Gilbert & Hamide Senyuva and the level of microorgan- isms that humans ingest, cov- Bioactive Compounds in Foods covers for the Food Safety and Quality Food Safety Shelf Life first time both ‘inherent toxicants’; and ‘heat Practical Food Microbiology* ering both food pathogens and Assurance A Guide for What You Really Need to Know Dominic Man Third Edition food spoilage organisms. This processing contaminants,’ recognizing the book is not only a key text for all those studying difficulty of prevention in both cases. After an Foods of Animal Origin, Second Edition Jane M Hemminger & The Iowa Dietetic Food Industry Briefing Series Diane Roberts & Melody Greenwood introductory chapter, it examines in detail a wide Association Series Editor: Ralph Early food science, technology and food microbiology William T Hubbert, Harry V Hagstad, This rapid reference guide to key microbiological range of contaminants, including several process Food Safety is designed to help both foodservice This easy-to-use quick refer- but a valuable resource for government and food Elizabeth Spangler, Michael Hinton & tests for specific foods relates microbiological company regulatory personnel, quality control contaminants which are relatively new (e.g. acry- managers and food handlers to serve safe food, ence contains essential infor- Keith Hughes assessment to current "legislation" and sampling officers, public health inspectors, environmental lamide and furan) but which have a rapidly growing while providing employees with a safe work mation in a concise format plans. It include new approaches, such as rapid health officers, food scientists, technologists literature. All chapters follow a standardized format Teaches students and practitioners how to: environment. Using tables, charts and question/ that will enable readers to suc- ELISA tests and DNA technologies and discusses and microbiologists. designed to provide up-to-date knowledge in understand the food chain as a single entity; answer formats, this guidebook of food safety cessfully deal with the day-to- both the theory and methodology of food five areas: 1. Occurrence route or mechanism of collect and analyze data relevant to investigation discusses the physical, chemical and biological day problems related to shelf microbiology. Coverage includes: ISO, CEN and 2000 • 424 pages • 9780632054879 • Illustrated • pb formation; 2. Methods of analysis; 3. Incidence of foodborne disease outbreaks; identify human hazards of food handling. Not only are these life of foods. The book will appeal to senior BSI standards for food examination. $99.99 £49.99 $109.99 and levels of occurrence; 4. Exposure assessment; health hazards in foods of animal origin; and identified, but what to do about them is discussed students of food science and technology and 5. Regulations. examines principles of safe food. in a clear, concise and well-organized manner. related disciplines, and to practicing food 2002 • 304 pages • 9781405100755 • Illustrated • hb professionals such as product developers, 2008 • 320 pages • 9781405158756 • Illustrated • hb $116.95 £51.99 $191.00 1996 • 320 pages • 9780813807140 • hb 2000 • 152 pages • 9780813824826 • pb $184.99 £105.00 $249.99 quality assurance technologists, etc. $59.99 £31.99 $127.00 $37.99 £20.99 *to order this title in North America contact Blackwell 2002 • 128 pages • 9780632056743 • Illustrated • pb Publishing Inc, Tel: 800 216 2522. Please do not use this $61.99 £30.99 $75.95 number to order any other titles from this catalog. 4 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 5 Food Safety, Food Microbiology & Quality Assurance Food Safety, Food Microbiology & Quality Assurance

Advances in Food NEW HACCP Case Studies 1: COMING Metal Contamination Food Risk and Crisis COMING Food Safety Food Biodeterioration COMING NEW 2008 2008 Diagnostics Foods of Animal Origin of Food and Preservation 2008 Communication Phyllis Entis Its Significance for Food Editors Leo ML Nollet and Editors Anthony Flood & Christine M Bruhn HACCP Case Studies 2: Quality and Human Health, Editor Gary Tucker Food Safety provides accurate food safety information Fidel Toldrá in an informal style with minimal jargon. The book Foods of Plant Origin Third Edition IFT Press Series Administrative Editor Food Biodeterioration and Preservation discusses emphasizes that food safety is the responsibility of Food Risk and Crisis Communication addresses YH Hui Ioannis S Arvanitoyannis Conor Reilly how the agents of food biodeterioration operate, and a number of groups of people, from food handlers “I can only praise this book. I examines the commercially-used industrial the principals of effective risk communication and and regulars, to producers and consumers, and Editors Nollet, Toldrá, and Hui Institute of Food Science and Technology Series found it extraordinary in breadth methods available to control them, allowing the provides insight as to why messages that seem describes the negative effects that are a result of reasonable to the scientist may be ineffective in and their broad team of inter- Hazard Analysis and Critical Control Points (HACCP) and scope... This book is highly production of safe and wholesome foods. There safety lapses in sanitation, food storage, preparation allaying fears of the lay public and putting their national contributors address is a system of food safety management that uses a comprehensive but still amazingly rich in detail; is an emphasis on the equipment employed to and handling. Food Safety presents summary concerns in perspective. Examples are drawn the most recent advances in food diagnostics preventative approach to identify potential food exceptional quality... this book is at the very cutting carry out the various methods of preservation. information on the pathogens that are the major through multiple approaches: reviewing novel from current issues in news including acrylamide, safety hazards at all stages of food production and edge of current analytical technical development The introductory chapter describes in detail the causes of most foodborne illnesses and offers an technologies to evaluate fresh products; describing pesticides, “mad cow disease,” pathogens like preparation processes. It is accepted around the and public health and safety... Impressive read- microorganisms and mechanisms of food break- international scope of coverage, including information and analyzing in depth several specific modern E.coli O157:H7 and Salmonella and new technologies world as the standard, most effective method of ing!” - PROFESSOR BERISLAV MOMCILOVIC, down intrinsic to various key food types; dairy, on food outbreaks from various countries. diagnostics; providing an analysis of data processing; like genetic engineering and irradiation. The book ensuring food safety. CROATIAN MEDICAL JOURNAL meat and fish, fruit and vegetables. Direct and discussing global marketing with an insight also examines the role of the media in communicating 2007 • 400 pages • 9781555814175 • pb microorganism action will be covered in addition risks, reviewing what is covered, who is cited and into future trends. In contrast to the theoretical approach taken by “Libraries will be anxoius to have this comprehen- £34.00 to enzymatic breakdown. The second chapter highlighting questions the press should ask and Only available for sale outside North America many food safety books, HACCP Case Studies sive text on their shelves... well presented and While covering conventional (typically lab-based) addresses HACCP, including food safety legislation. information the reader should look for to put risk No distribution rights in Australia volumes 1 & 2 are unique in providing an array lucid throughout. It is a worthy successor to the methods of analysis, the book focuses on leading- Subsequent chapters outline the principal, in perspective. of in-depth case studies. Each case study will previous editions.” LES EBDON, BRITISH commercially-used methods of preserving foods. edge technologies that are being or about to be JOURNAL OF NUTRITION, NOVEMBER 2003 Preventing introduced. The book looks at areas such as food present a practical, step-by-step approach to the These chapters follow the following common Understanding risk communication in crisis implementation of HACCP for a comprehensive quality assurance, safety and traceability. Issues “a well balanced and valuable reference for any structure: theoretical background; flow sheets management and the role of society and culture Foreign Material range of food products. In order to accommodate such as improved quality control, monitoring health professional interested in the role of metals of operations; food preparation/processing in effective communication will help readers to this breadth of information, volume 1 deals with Contamination of pesticide and herbicide residues in food, determining in health, for the food industry or any academic equipment; special features of hygiene; packaging; individualize information and prepare for future foods of animal origin (meat and poultry, fish, dairy Foods the nutritional content of food and distinguishing library.” NUTRITION BULLETIN shelf life; and product safety. communication needs. Coverage also includes between GM and "conventional" foodstuffs are products) and volume 2 covers plant-derived foods communications in the face of activism and activist 2008 • 320 pages • 9781405154178 • Illustrated • hb Douglas Peariso covered. Advances in Food Diagnostics offers (fruit, vegetables, baked goods, beverages, etc). 2002 • 288 pages • 9780632059270 • hb groups; communicating emerging health issues; the $184.99 £105.00 $285.99 Preventing Foreign Material the food professional what its title promises – the $189.99 £95.00 $327.00 concepts of zero risk and absolutes; and steps for Contamination of Foods latest advances in food diagnostics and analysis. Both books include an introductory section providing developing an action plan for communicating in the a background context and history of food safety Food Irradiation event of an actual emergency. describes the business implica- 2007 • 368 pages • 9780813822211 • Illustrated • hb and quality management systems. A chapter will Management of Food tions of non-conforming prod- $184.99 £105.00 $395.00 be included on the latest developments in food COMING Research and 2008 • 300 pages • 9780813822938 • Illustrated • hb ucts as it provides processors with conceptual safety legislation in the EU and USA. The new ISO Allergens 2008 Technology $184.99 £105.00 $289.00 strategies that can be implemented to detect, 22000 standard – which could eventually replace eliminate and prevent physical contamination HACCP Editors Jacqueline Coutts & Richard Editors Christopher H HACCP – will be also covered. Fielder in common commodities utilized within food SE Mortimore, CA Wallace Sommers & Xuetong Fan Rapid Microbiological Methods processing. The text offers a comprehensive, & Christos A Cassianos HACCP Case Studies 1: Management of Food Allergens provides an overview IFT Press Series contemporary discussion and ready professional of the important emerging topic in food safety of food for Foods, Beverages and reference on the contamination of food products Food Industry Briefing Series Food Irradiation Research and 2008 • 320 pages • 9781405153669 • hb allergens. It examines the risk management systems with foreign material (from both product-related Series Editor: Ralph Early Technology presents the latest Pharmaceuticals* $184.99 £105.00 $199.99 and practices being adopted by the food industry to and product non-related sources). scientific findings of tackle the growing hypersensitivity of consumers to Editors CJ Stannard, SB Petitt & FA Skinner This is to provide a concise, researchers at the leading edge of food irradiation. easy-to-use, quick reference HACCP Case Studies 2: a range of food proteins. The various aspects of the Written for quality assurance, HACCP and related In this book, experts from industry, government 1990 • 320 pages • 9780632026296 • hb 2008 • 320 pages • 9781405153676 • hb subject are addressed from a range of perspectives professionals charged with maintaining the integrity book aimed at busy food indus- and academia: 1) define the basic principles $128.95 £41.99 $144.00 $184.99 £105.00 $199.99 including that of researcher, food manufacturer, of their food product, Preventing Foreign Material try professionals and students. of irradiation and the public health benefits of enforcement officer, clinician and consumer. There Contamination of Foods offers conceptual, pragmatic The book will contain all infor- irradiation; 2) describe advances in irradiation *to order this title in North America contact Blackwell Bundle Case Studies One & Two: will be an emphasis on the scientific analysis of Publishing Inc, Tel: 800 216 2522. Please do not use and implementable strategies to detect and eliminate mation needed to gain a working knowledge of technology, detection technology and radiation 9781405167123 • $274.99 £150.00 $578.00 food and environmental samples when used in this number to order any other titles from this catalog. physical contamination during food processing. HACCP. It is viewed as an introductory level text dosimetry; 3) review the regulations pertaining to verifying in-process controls and finished-product assuming that those readers who go on to become food irradiation and the toxicological safety data; 4) labeling claims. The book aims to provide a critical 2005 • 336 pages • 9780813816395 • Illustrated • hb practitioners will further their understanding provide food industry representatives and public analysis of the latest information available to the $184.99 £105.00 $314.00 through attendance at training courses, symposia health officials with effective methodologies to Food Microbiology Veterinary Public Health COMING various stakeholders in food allergen management, Classroom adoption price available in North America and through access to more detailed texts. educate consumers and counteract misinformation; 2008 consolidating the currently diffuse literature into a and Laboratory No distribution rights in Australia and Food Safety 5) review recent advances in the irradiation of single, convenient reference source. 2001• 144 pages • 9780632056484 • Illustrated • pb meat and poultry, fruits and vegetables, seafood and Practice $76.99 £38.50 $116.00 Editors Micheál O' Mahony, Paul Whyte & Professor Séamus Fanning 2008 • 320 pages • 9781405167581 • Illustrated • hb the use of irradiation as a phytosanitary treatment. Chris Bell, Paul Neaves & Pesticides $184.99 £105.00 $249.99 Anthony Williams Health, Safety and the Environment This book is the first to bring together key areas 2006 • 336 pages • 9780813808826 • Illustrated • hb $184.99 £105.00 $313.50 HACCP and Heat Preserved COMING of current concern in veterinary public health and This book is an essential train- Graham Matthews Foods 2008 food safety in one single volume. From analyzing Salmonella Enterica Serovar ing aid and reference for all Collecting together the most recent research in the risk sources to exploring modern approaches in trainees in food microbiology Editor Nick May Food Safety and Food area Pesticides looks at the developmental history food safety assurance, this timely book is an Enteritidis in Humans and Animals COMING laboratories, as well as their of pesticides and how crop protection was HACCP and Heat Preserved Foods provides an ideal reference for those working, studying or Epidemiology, Pathogenesis and Control Choice 2008 teachers, their trainers and all achieved before they were in use; how pesticides researching in this field. As well as bringing those attending food microbiology training courses. overview of the science and technology of the Richard Moody & Tim Knowles are registered for use; what happens to pesticides production of heat preserved foods, with an together established areas of research and interest, Editors AM Saeed, RK Gast, M Potter & It provides an up-to-date, comprehensive working in food and the environment; pesticide application; this book also includes completely new topics of PG Wall knowledge of all areas of basic food microbiology, emphasis on the application of HACCP. It covers Food Choice and Food Choice will explore the operator safety and the future of pesticides in light concern such as risks associated with obesity with particular focus and emphasis on laboratory- all stages of the heat preservation process: In recent decades Salmonella has become a inter-relationships between the theory and practice of the development of genetically-modified crops. product preparation, packaging, heat processing, and risk management in petting farms and in scourge of pandemic proportions, most commonly based, practical aspects. of food policy development and consumer food 2006 • 248 pages • 9781405130912 • Illustrated • hb management of recontamination risks and control water sports. in the form of Salmonella Enteritidis, the serotype purchasing behavior. The book will be divided Each topic is accompanied by further information $159.99 £79.50 $327.00 of stock post-heat processes. Legal aspects will discussed in this book. This account of Salmonella into three sections: Policy and Behavior, Consumer sources that will help in the development of high be covered in a separate chapter. The book is 2008 • 256 pages • 9781405147187 • pb Enteritidis as a public threat and a medical problem $89.99 £44.95 $119.99 Choice and Response, and Food Policy Development. standards for the next and future generations of directed at food scientists and technologists in heat represents the various efforts of health professionals The book will draw in comparisons between Europe, practical food microbiologists. preserved food operations (canneries), government around the world to understand and control this and the USA and Australia in particular, using real officials and students of food science widespread disease. case material from around the globe. 2005 • 336 pages • 9780632063819 • Illustrated • hb 1999 • 464 pages • 9780813827070 • Illustrated • hb $184.99 £105.00 $306.00 2008 • 320 pages • 9781405156738 • Illustrated • hb 2008 • 320 pages • 9781405139311 • Illustrated • hb $184.99 £105.00 $385.00 $184.99 £105.00 $285.99 $184.99 £105.00 $368.00

6 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 7 Food Safety, Food Microbiology & Quality Assurance Food Engineering, Processing & Production

Food Safety Dense Phase Carbon Dioxide Foodborne Pathogens in Hydrocolloids in COMING Water Activity NEW COMING COMING 2008 The Implications of Change Applications for Food 2008 the Food Processing 2008 Related Books & Journals Food Processing in Foods From Producerism to Murat O Balaban Environment Fundamentals and Consumerism Food Safety, Food Microbiology & Editor Thomas R Laaman Contamination, Detection and Control Applications Editors James J Sheridan, Dense Phase Carbon Dioxide: Applications for Quality Assurance IFT Press Series Editors Gustavo V Michael O’Keefe & Mark Food brings into one volume the diverse aspects Editors Sadhana Ravishankar & In Hydrocolloids in Food Barbosa-Cánovas, Rogers and the accumulated knowledge regarding DPCD. Vijay K Juneja Books Processing, a group of the International experts in the Dense Phase Carbon most experienced and impartial Anthony J Fontana, IFT Press Series A Practical Guide to Food Safety 1998 • 232 pages • 9780917678486 Dioxide applications to foods have contributed in experts explains what Shelly J Schmidt & • hb • $94.99 their areas of expertise to create synergy that Foodborne Pathogens in the Food Processing Regulation ...... pg 15 stabilizers should be used Theodore P Labuza clarifies concepts and reveals potential application Food Safety in Shrimp Processing ...... pg 24 No distribution rights in Australia Environment: Contamination, Detection and and how they should be used, IFT Press Series areas and future direction of research. Control gives an in depth coverage of the problems Color Atlas of Postharvest Quality of food product by food product. Numerous actual This one-of-a-kind reference text brings together an arising from persistent foodborne pathogens in a Fruits & Vegetables ...... pg 24 product formulations are clearly described. Food 2008 • 252 pages • 9780813806495 • Illustrated • hb international group of food scientists, chemists and processing environment; recent developments in Milk Pasteurization Technology manufacturers are shown how to accurately use $184.99 £105.00 engineers to present a broad but thorough coverage various methods used to detect these pathogens & Practice ...... pg 18 food stabilizers to make the highest quality food Verocytotoxigenic of water activity. Topics have been selected to rapidly; and recent trends in their control in the Dairy Processing & Quality Assurance ....pg 20 products. Coverage includes all the practical details E. coli provide a thorough understanding of the mecha- food processing environment and during processing. needed to ensure the most accurate QA standards Thermal Processing of Ready-to-Eat nisms by which water activity influences the quality, Editors Geraldine Duffy, A comprehensive food safety program covering all and testing procedures for each hydrocolloid. Aviation Food Meat Products ...... pg 25 shelf life and safety of food products. Concepts in Patricia Garvey & David A possible aspects discussed in this book will be Finally, Hydrocolloids in Food Processing explains Safety Milk Processing & Quality the practical uses and applications of water activity beneficial to the food industry in solving problems how to navigate the often tricky area of dealing McDowell Management...... pg 19 for food formulation, processing and storage are Erica Sheward related to the persistence of foodborne pathogens with hydrocolloid suppliers. Verocytotxin-producing Organic Food Production ...... pg 10 generously illustrated with practical examples from in the food processing environment. The contents Escherichia coli (VTEC), and in Foreword by Cleaning in Place ...... pg 19 2008 • 350 pages • 9780813820767 • hb the food industry that will facilitate later application of the book will also help the scientists from aca- particular, strains of serogroup Sara Mortimore Packaging for Nonthermal Processing $184.99 £105.00 $289.00 by professionals in their own laboratories and demia, industry and regulatory entities to broaden O157, have emerged as signif- of Food ...... pg 15 production facilities. The provision of safe food to and update their scientific knowledge on foodborne icant pathogens causing a Handbook of Fermented airline passengers is now a pathogens as well as their detection and control in range of severe and potentially fatal illnesses. The Meat and Poultry ...... pg 25 2007 • 512 pages • 9780813824086 • Illustrated • hb multi-billion dollar industry the processing environment. Food Industry Operations $199.99 £115.00 $366.00 European Union has recognized the threat posed worldwide. The consequences Nonthermal Processing Technologies COMING Control and Management 2008 Classroom adoption price available in North America by E. coli O157:H7 and the need to devise control of in-flight food poisoning are extremely serious not 2008 • 300 pages • 9780813809984 • hb for Food ...... pg 10 strategies based on an understanding of VTEC path- only for the passengers involved, but also for the $184.99 £105.00 $289.00 Kevan Leach & Leo Pyle ogenicity, transmission, survival and growth. It Journals crew-associated safety of the aircraft, and ultimately Food Industry Operations Control and Management Biotechnology in Flavor COMING also acknowledges the importance of informing the airline’s reputation. In this much-needed book 2008 farmers, veterinarians, food producers and health Food Microbiology Journal of Food Biochemistry ...... pg 33 introduces some of the key principles and concepts Production Erica Sheward makes a compelling case for better Journal of Process Engineering ...... pg 34 underlying modern techniques for operations authorities so that each of these groups can act An Introduction Editors Daphna Havkin-Frenkel & management of food safety for all aspects of the Journal of Food Processing & management and control, which are directly appropriately to reduce the overall hazards posed aircraft food supply chain with comprehensive Faith C Belanger Thomas Montville & Karl Matthews Preservation...... pg 32 applicable in the food industry. It is based on courses by these organisms. coverage of: HACCP, Codes of practice, Supply Journal of Food Quality ...... pg 34 taught - at undergraduate and postgraduate level This book provides a unique overview of the chain logistics, Fitness to fly, Managing aircraft 2001 • 457 pages • 9780917678523 • hb 2004 • 9781555813086 • hb Journal of Food Safety ...... pg 33 to this audience - by the authors over several current state of the art of flavor production $134.99 water safety, Liability issues, Food Security. £53.50 through biotechnology, examining the principles Journal of Rapid Methods & Automation years. The book is illustrated throughout by No distribution rights in Australia Only available for sale outside North America and current methods of producing flavors from 2005 • 408 pages • 9781405115810 • Illustrated • hb in Microbiology ...... pg 34 relevant, real-life worked examples drawn from No distribution rights in Australia plants as well as other organisms. Chapters are $209.99 £105.00 $328.00 Comprehensive Reviews in Food Science an international spectrum. included on plant tissue culture, genetic engineering & Food Safety...... pg 34 2008 • 320 pages • 9781405127035 • Illustrated • hb of plants for flavor improvement and extraction, $184.99 £105.00 $381.00 Open Dating of Natural Toxicants in Food genetic engineering of bacteria and fungi Biofilms in the Food NEW for flavor extraction, fermentation processes Foods Editor David H Watson and enzymes. Environment “... So much material in so few pages and... such Food Engineering, Food Theodore P Labuza, & Lynn Nondestructive Editors Hans P Blaschek, a comprehensive index” - INTERNATIONAL FOOD NEW 2008 • 320 pages • 9781405156493 • Illustrated • hb M Szybist Processing & Food Production Testing of Food $184.99 £105.00 $285.99 Hua H Wang & HYGIENE Open dating plays a vital role in Meredith E Agle Quality the distribution of the food “A very useful addition to the literature and a products from the farm or place IFT Press Series resource for those in industry concerned about the High Pressure NEW Editors Joseph Irudayaraj Kosher Food of manufacturing to the con- possible presence and control of natural toxicants” Processing of Foods & Christoph Reh Biofilms in the Food Environment Production sumer’s home. One principle is - FOOD RESEARCH INTERNATIONAL IFT Press Series Editors Christopher J that the shelf life is a function examines biofilms produced by Zushe Yosef Blech food-borne microorganisms, the risks associated This volume guides readers through the currently Doona, C Patrick Dunne The expert contributors to of the distribution conditions and can be looked Nondestructive Testing of The Kosher food industry has at as the percentage of consumers a manufacturer with biofilms in the food chain, the beneficial important areas of work on naturally-occurring and Florence E Feeherry become increasingly important applications of biofilms in the food environment toxicants in food and offers a broader coverage Food Quality clearly explain is willing to displease. Presently, the lack of IFT Press Series present industry advances and how to turn in recent years with research uniformity among manufacturers and across and approaches for biofilm removal to improve than is presently available at the professional and now finding that roughly 40% sanitation and safety in the food environment. reference level. In High Pressure Processing of available instrumentation into valuable assets. state borders has made the practice of open dating Foods, an array of international The broad-based coverage of topics addresses of the retail food products confusing and misleading for consumers, retailers sold in the United States today Specifically, this book provides an introduction into 1998 • 349 pages • 9781850758624 • Illustrated • hb experts interrelate leading the most dominant sensor technologies keeping and the government. This book addresses these the emerging and exciting field of biofilm research £110.00 $381.00 scientific advancements that in mind the research initiatives advancing these bear some type of Kosher issues, and provides scientific and legal background in the food environment; a summary of advanced Only available for sale outside North America use molecular biology techniques to explore the technologies not only in food but also in the certification. Kosher Food Production explores to both evaluate and influence federally-regulated knowledge in medical microbiology and engineering biochemical mechanisms of spore germination pharmaceutical sectors. Coverage includes: ultra- the intricate relationship between modern food open-dating legislation in this country. and its applicability to food biofilm research; and and inactivation by high pressure; investigate the sound, near infrared spectroscopy, mid-infrared production and related Kosher application. Kosher Food Production serves as an indispensable outline 2001 • 239 pages • 9780917678530 • hb potential directions for biofilm intervention and inactivation of different spore species add functions spectroscopy, Raman spectroscopy, hyperspectral of the issues confronting the application of Kosher $109.99 industrial beneficial applications that may have of processing parameters such as pressure, imaging systems, magnetic resonance imaging, No distribution rights in Australia direct impact on food safety and public health. temperature, time, food matrix and the presence electronic nose, z-nose, biosensors, microwave law to issues of modern food technology. of anti-microbials; and provide an assessment of absorption, and nanoparticles and colloids as sensors. 2007 • 208 pages • 9780813820583 • Illustrated • hb the quality of food products preserved by HPP. Glossary of Kosher Terminology – a listing of $149.99 £85.00 $234.00 High Pressure Processing of Foods is the landmark 2007 • 350 pages • 9780813828855 • hb Jewish Kashrus-related terms, which may be $184.99 £105.00 $289.00 resource on the mechanisms and predictive unfamiliar to the lay food scientist, is included at modeling of bacterial spore inactivation by HPP. the back of the book.

2007 • 352 pages • 9780813809441 • Illustrated • hb 2004 • 608 pages • 9780813825700 • hb $184.99 £105.00 $289.00 $154.99 £85.00 $250.00

8 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 9 Food Engineering, Food Processing & Food Production Food Engineering, Processing & Production

Thermal Processing COMING Viewpoints and Rheology Applications to Gluten-Free Food Science Advances in Thermal 2008 COMING COMING NEW of Foods Controversies in Food Quality and Product 2008 and Technology 2008 and Nonthermal Related Books & Journals Control and Automation Food Engineering, Processing & Sensory Science and Development Editor Eimear Gallagher Food Preservation Editor K P Sandeep Production Consumer Product Elena Castell-Perez, Ljubica Dokic, Gluten-Free Food Science and Technology Editors Gaurav Tewari & IFT Press Series Testing Petar Dokic provides an overview for the food industry of Vijay K Juneja issues related to the increasing prevalence of Thermal Processing of Foods Rheology Applications to Food Quality and Product Advances in Thermal and Books Howard R Moskowitz, coeliac disease and gluten intolerance. The presents an overview of vari- Development provides specific examples of use of Non-Thermal Food Alejandra M Muñoz, and properties of gluten are discussed in relation ous facets of thermal process- rheological principles to solve problems concerning Preservation provides current, Advances in Food Diagnostics...... pg 6 to its classification and important functional ing and packaging from indus- Maximo C Gacula, Jr food product quality changes during processing definitive and factual material Handbook of Fruits & Fruit characteristics, and the nutritional value of try, university and government representatives. The The authors skillfully present different approaches or distribution. This book also includes practical written by experts on different thermal and Processing ...... pg 23 gluten-free products is also addressed. The book book contains information that will be valuable not to the same problem and even different ways to approaches and step-by-step procedures for non-thermal food preservation technologies. Industrial Chocolate Manufacture examines the diversity of ingredients that can be only to a person interested in understanding the look at the same type of data. If you have ever been measurement and analysis as well as enables Emphasizing inactivation of microorganisms & Use ...... pg 21 used to replace gluten and how the ingredient fundamental aspects of thermal processing , but stumped by a controversy in product assessment, food product development without trial and through the application of traditional as well as Enzymes in Food Technology...... pg 18 combinations and subsequent rheological and also to persons involved with designing these the design of studies or the analysis of data, you error experiments before the desired quality newer and novel techniques and their combinations, Food Flavour Technology ...... pg 12 manufacturing properties of a range of gluten-free processes and those who are involved in process will find the answer in this book. is achieved. the book’s chapters cover: thermal food preservation Whey Processing, Functionality & products, e.g. doughs, breads, biscuits and beer filing with USDA or FDA. Thermal Processing of techniques (e.g., retorting, UHT and aseptic Health Benefits ...... pg 18 2008 • 300 pages • 9780813820644 • Illustrated • hb may be manipulated. Recommendations are Foods: Control and Automation covers both 2003 • 490 pages • 9780917678578 • hb processing), minimal thermal processing (e.g., Butter Technology ...... pg 20 $159.99 $184.99 £105.00 $289.00 given regarding the most suitable ingredients theoretical and application aspects of thermal sous-vide processing), and non-thermal food Foodborne Pathogens in the Food Processing No distribution rights in Australia for different gluten-free products. processing, concluding with speculations on preservation techniques (e.g., high pressure Environment ...... pg 8 future trends and directions. processing and pulsed technologies). Color Atlas of Postharvest Quality of Fruits 2008 • 320 pages • 9781405159159 • Illustrated • hb & Vegetables ...... pg 24 2008 • 256 pages • 9780813810072 • Illustrated • hb Calorimetry in Food $184.99 £105.00 $289.00 COMING Organic Food Production Editors Tewari and Juneja give special emphasis to Meat Food Products & Formularies...... pg 25 $184.99 £105.00 $289.00 2008 NEW Processing Safety and Quality the commercial aspects of non-conventional food Milk Pasteurization Technology Analysis and Design of Food Systems Editors Kirsten Brandt & Lorna Lück preservation techniques. As the most comprehensive & Practice...... pg 18 Applications of Fluidisation and contemporary resource of its kind, Advances in Managing Food NEW Processing & Nutrition of Fats Editor Gönül Kaletunc Each chapter in this important book describes in Food Processing Thermal and Non-Thermal Food Preservation is the & Oils ...... pg 14 and discusses the situation as recorded in each Industry Waste definitive standard in describing the inactivation of Thermal Processing of Ready-to-Eat IFT Press Series relevant chain, identifies critical control points as Peter Smith Common Sense Methods microorganisms through conventional and newer, Meat Products ...... pg 25 known from HACCP analysis; estimates the risks Despite the widespread use of fluidization in a Calorimetry in Food Processing: Analysis and more novel techniques. Advances Dairy Technology ...... pg 18 for Food Processors associated with the relevant steps in the chains; large range of food processing operations, the Design of Food Systems highlights various Dense Phase Carbon Dioxide ...... pg 8 Robert R Zall describes how these control points are utilized to understanding of this technique within the food 2007 • 288 pages • 9780813829685 • Illustrated • hb applications of calorimetry including characterization The BRC Global Standard–Food: A Guide to prevent deterioration of quality or safety throughout industry is rather limited. This book redresses $184.99 £105.00 $328.00 Drawing on his forty years of of moisture sorption, starch gelatinization and a Successful Evaluation ...... pg 16 the chain; and provides recommendations for how this situation by providing comprehensive details Classroom adoption price available in North America experience in managing waste, recrystallization, lipid polymorphism, protein gelation Cleaning in Place ...... pg 19 this could be further improved. In addition the book of the theory of fluidization, relating this to a Zall explains how to identify kinetics and inactivation of microorganisms in a Control of Food Biodeterioration...... pg 7 the actual losses sent to drains variety of food and biological materials. These contains introductory and summarizing chapters, number of key applications within the food industry. as well as definitions of the concerns in question. Contents include details of techniques for drying, NEW Frozen Food Science & Technology ...... pg 3 and sewage treatment plants, processes are known to affect the storage stability Encapsulation and Practical Handbook of Sensory how to pinpoint which unit processes generate Organic Food Production is an essential purchase freezing, mixing, granulation, instantizing, coating, and shelf-life of food materials. Coverage addresses Controlled Release Evaluation ...... pg 26 these losses and how to uncover hidden losses for all those involved in this area worldwide. bioreactions, bioseparations and the fermentation important issues in the use of calorimetry in food HACCP & Heat Preserved Foods ...... pg 6 previously dismissed as “materials unaccounted systems, focusing on evaluation of processing and culture of micro-organisms. Technologies in 2007 • 352 pages • 9781405139939 • Illustrated • pb Packaging for Nonthermal Processing for.” An extra feature of the book is a self-test requirements in order to assess the efficacy of food $79.99 £39.50 $152.00 2007 • 288 pages • 9780632064564 • Illustrated • hb Food Systems of Food ...... pg 15 covering waste treatment technology, ideal for processing and on characterization of the effects of $184.99 £105.00 $262.50 Editor Jamileh M Lakkis Accelerating New Food Product students or new employees studying waste changes in formulation and processing conditions. Design & Developement ...... pg 26 management. Also included is a glossary of Unlike most recent publications terms used in water and waste management. 2008 • 352 pages • 9780813814834 • Illustrated • hb which dealt exclusively with $184.99 £105.00 $289.00 Food and NEW Managing Food Industry Waste is a highly readable Food Processing theoretical aspects of these Journals Principles and Applications management tool filled with invaluable waste Agricultural technologies, this volume Journal of Food Biochemistry ...... pg 33 management concepts and practical methods Nonthermal Processing Editors J Scott Smith & Wastewater focuses mainly on devising effective and innovative Journal of Food Process Engineering ...... pg 34 to implement them. COMING applications in food systems in which these delivery Journal of Food Processing & 2008 Y H Hui Utilization and 2004 • 200 pages • 9780813806310 • Illustrated • hb Technologies for Food vehicles operate. In addition, the book provides Preservation ...... pg 32 $99.99 £59.50 $164.00 Editors Howard Q Zhang, Gustavó V This practical, fully-illustrated Treatment some emphasis on new opportunities that may Journal of Food Quality ...... pg 34 textbook examines the arise from the development of new materials Journal of Food Safety ...... pg 33 Barbosa-Cánovas, & VM Balasubramaniam Sean X Liu principles of food processing for the design and fabrication of delivery vehicles Journal of Rapid Methods & Automation IFT Press Series and demonstrates their Food and Agricultural and carriers. in Microbiology ...... pg 34 Drying Technologies in COMING Journal of Food Science ...... pg 34 2008 Nonthermal Processing Technologies for Food application by describing the Wastewater Utilization and Food Processing stages and operations for Treatment focuses on the cost-effective treatment Encapsulation and Controlled Release Comprehensive Reviews in Food Science offers a comprehensive review of nonthermal & Food Safety ...... pg 34 manufacturing different categories of basic technologies specific for food and agriculture Technologies in Food Systems gives the reader a Editors Xiao Dong Chen & Arun Mujumdar processing technologies that are commercial, Journal of Sensory Studies ...... pg 33 food products. wastewater and possible economical recovery of solid grasp of basic concepts of encapsulation This volume provides an up-to-date account of emerging or over the horizon. In addition to the broad coverage, leading experts in each technology valuable substances from wastewater during technologies and their novel applications in food all the major drying technologies employed in serve as chapter authors to provide depth of Food Processing stands apart in three ways. First, common food processing and postharvest systems. Lakkis also presents novel possibilities of the food industry and their underlying scientific coverage. Technologies covered include: physical the collection of expertise of the contributing operations using innovative technologies. The encapsulation and controlled release along with a principles and effects. Various equipment designs processes, such as high pressure processing authors is unparalleled among food processing technologies included in the book are not a mere discussion on future perspectives and economical are classified and described. The impact of (HPP); electromagnetic processes, such as texts today. Second, the book is user-friendly since collection of all known relevant technologies. implications of these technologies. drying on food properties is covered, and the pulsed electric field (PEF), irradiation, and UV it is written for non-engineers from the perspectives Instead, priority consideration is given to those micro-structural changes caused by the process treatment; other nonthermal processes, such as of contributors who are mostly non-engineers. technologies that cannot only solve the environ- 2007 • 300 pages • 9780813828558 • Illustrated • hb are examined, highlighting their usefulness in $184.99 £105.00 $313.00 ozone and chlorine dioxide gas phase treatment; Finally, Food Processing is one of the rare books in mental problem of wastewater disposal but also process analysis and food design. Key methods and combination processes. Of special interest the last decade to use commodity manufacturing to reduce the wastewater management cost in the for assessing food properties of dried products are chapters that focus on the "pathway to illustrate the principles of food processing. long run for food and agriculture industries. The are described, and pre-concentration and drying commercialization" for selected emerging book combines past decades of research on control strategies are reviewed. Thermal hazards 2004 • 528 pages • 9780813819426 • Illustrated • hb technologies where a pathway exists or is clearly food and agricultural wastewater issues with an and fire/explosion detection and prevention for $184.99 £105.00 $261.00 identified. These chapters provide examples abundance of emerging research on innovative dryers are discussed. Where appropriate, sample Classroom adoption price available in North America and case studies of how new and nonthermal separation technologies to separate biological calculations are included for engineers and processing technologies may be commercialized. molecules from complex biological systems. technologists to follow. 2007 • 300 pages • 9780813814230 • Illustrated • hb 2008 • 500 pages • 9780813816685 • Illustrated • hb 2008 • 320 pages • 9781405157636 • Illustrated • hb $184.99 £105.00 $313.50 $184.99 £105.00 $249.99 $219.99 £125.00 $344.00 10 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 11 Food Chemistry & Biochemistry Food Chemistry & Biochemistry • Oils & Fats

Phycotoxins NEW Chemistry and Plant Secondary Lipid Synthesis and Manufacture Food Chemistry & Oils & Fats Chemistry and Technology of Metabolites Editor Frank Gunstone Food Biochemistry Biochemistry Flavors and Occurence, Structure and “An important compilation, as comprehensive as Editor Luis M Botana Fragrances Role in the Human Diet Vegetable Oils in possible and therefore ‘a must’ for any chemist Characterisation of Phycotoxins: Chemistry and synthesising lipids” FETT / LIPID Editors Alan Crozier, Mike Food Technology Bulk Solids Biochemistry presents the Editor David Rowe Clifford & Hiroshi “An essential reference text for scientists interest- most updated information This book provides a detailed Ashihara Editor Frank Gunstone D McGlinchey available on phycotoxins. ed in the synthesis or isolation of lipids” Food overview of the synthesis, Plant Secondary Metabolites “The bibliography is huge With contributions from lead- Major emphases are given to Chemistry chemistry and application is the first book to consider indeed. The goal to ‘serve as ing authors in their respective chemistry and biochemistry, technology of aroma com- the nutritional and health a rich source of data’ on the 1998 • 488 pages • 9781850759317 • Illustrated • hb fields, Characterisation of Bulk while minor emphases are given to the aspects pounds. Broadly in two parts, the first part provides aspects of secondary metabolites while including thirteen major oils and their £110.00 $381.00 Solids provides the reader of origin, toxicology or analytical methodology. a detailed survey of the current chemistry and detailed coverage of secondary metabolite important minor components Only available for sale outside North America with a sound understanding The book discusses 16 phycotoxins, 7 on those technology of aroma compounds and includes a biosynthesis, incorporating the latest research has been attained. There is of the techniques, importance affecting the nervous systems; 4 affecting other brief discussion of topics likely to have a significant results to give the reader the most up to date need for books of such quality” and application of particulate body systems; and 4 with undefined targets. The impact on the industry in the medium term. The review of this topic. This book illustrates the EUROPEAN JOURNAL OF LIPID SCIENCE AND materials characterization. It covers the fundamental detailed information on chemistry in Phycotoxins: Spectral Properties of Lipids second part of the book covers the use of aroma impact gene technology can have on these TECHNOLOGY characteristics of individual particles and bulk Chemistry and Biochemistry provides investigators, chemicals in flavor and fragrance applications, and important substances – from increasing the Editors Richard J Hamilton & John Cast particulate materials, and includes discussion of regulators, food technologists and toxicologists includes specific formulation details. An appendix amount of antioxidants in tomatoes to growing “To the person new to the field of fats and oils, “Fills [an] information gap, as it now combines all a wide range of measurement techniques and an updated basis on which research in other areas relating common and tradenames to chemical coffee without caffeine. this book is a very good and extensive source... To aspects of lipid structural analysis by various tech- the use of material characteristics in design and such as toxicology, mechanism of action, analytical structure is expected to be of significant value to the person already working in the field, the book niques in one single volume” LIPID TECHNOLOGY industrial practice. methodology and pharmacology can be successfully all readers. 2006 • 384 pages • 9781405125093 • Illustrated • hb brings together a wealth of information that is fre- NEWSLETTER developed and expanded. $199.99 £99.50 $249.00 2005 • 280 pages • 9781405116244 • Illustrated • hb quently needed in research and in the develop- 2004 • 352 pages • 9781405114509 • Illustrated • hb This volume provides an authoritative account of £105.00 $383.00 2007 • 400 pages • 9780813827001 • Illustrated • hb ment and production of vegetable oil products and £105.00 $366.00 the use of a wide range of spectroscopic methods Only available for sale outside North America $199.99 £115.00 $316.00 ...foods containing vegetable fats” INFORM Only available for sale outside North America Recent Advances NEW in the analysis of lipids, with an emphasis on in Polyphenol Research 2002 • 351 pages • 9781841273310 • Illustrated • hb topics that are attracting special current attention. Food Biochemistry Food Flavour Technology £110.00 $381.00 Water-Soluble Editors Fouad Daayf & Vincenzo Lattanzio and Food Processing Only available for sale outside North America 1999 • 424 pages • 9781850759263 • Illustrated • hb Polymer Editor Andrew Taylor Recent Advances in Polyphenol Research covers £105.00 $366.00 Editor YH Hui Applications in “this competitively priced gem, edited by an polyphenol chemistry, biosynthesis and genetic Only available for sale outside North America Lead editor Y.H. Hui has Foods eminent food technologist, permits the reader a manipulation, ecology and plant physiology, food Rapeseed and assembled over fifty acclaimed valuable insight into the complex multi-disciplined and nutritional aspects and the effects of polyphenols Canola Oil Amos Nussinovitch world of flavour creation” - FS&T on health. Included within the contents are cutting academicians and industry Production, Processing, Edible Oil Processing professionals to create this edge chapters on biotic and abiotic stress in plants, “My recommendation is that This book provides a review of the state of the art Properties and Uses indispensable reference and every hydrocolloids company of flavor technology, covering sources of flavor, flavor safety and toxicity in foods, functionality and Editors Wolf Hamm & Richard J Hamilton text on food biochemistry and looking for new added value creation / formulation, flavor generation / production, nutraceutical benefits in nutrition and aspects Editor Frank Gunstone “Clear language, concise, easy to understand and of pharmaceutical and cosmetic discovery and the ever-increasing development in the biotechnology outlets for their products flavor delivery, flavor analysis and flavor legislation. This volume provides compre- illustrated by numerous examples” EUROPEAN development. of food processing. Beginning with sections on should read this book to stimulate their thought hensive coverage of rapeseed JOURNAL OF LIPID SCIENCE AND TECHNOLOGY the essential principles of food biochemistry, processess... This book is a refreshing look at the 2002 • 316 pages • 9781841272245 • Illustrated • hb 2007 • 320 pages • 9781405158374 • Illustrated • hb oil and its close relation, canola £99.50 $343.00 enzymology and food processing, the book then cutting edge of hydrocolloids applications research $199.99 £125.00 $312.50 oil, from production (agronom- This presents the current state of the art of Only available for sale outside North America takes the reader on commodity-by-commodity from a well known expert in the field who has a ic) aspects, through extraction the edible oils industry, focusing on the various discussions of biochemistry of raw materials and pragmatic but innovative approach to using hydro- processing stages and considering issues of both NEW to refining and processing. Chemical composition, product processing. Later sections address the colloids.” CYBERCOLLOIDS, 2003 Handbook of physico-chemical properties, food and non-food chemistry and process engineering. Information is biochemistry and processing aspects of food Related Books & Journals provided on the types and characteristics of oils to Industrial Water uses are considered in detail, and a chapter is fermentation, microbiology, and food safety. As This important new book provides a comprehensive Food Chemistry & Biochemistry included on future prospects, including oils be processed, their sources, their principal fields of an invaluable reference tool Food Biochemistry overview of novel aspects of their use in food Soluble Polymers available by means of genetic manipulation. application and changes in the pattern of oil demand. and Food Processing fully develops and explains products. Chapters review important food the biochemical aspects of food processing for applications, giving short historical overviews, Peter Williams Books 2000 • 296 pages • 9781841270388 • Illustrated • hb 2004 • 240 pages • 9781405116251 • Illustrated • hb scientist and student alike. the latest information on uses and possible future Written for research, develop- £95.00 $327.00 Wine Flavour Chemistry ...... pg 21 £105.00 $366.00 applications. Topics covered include the use of ment and formulation Only available for sale outside North America 2006 • 784 pages • 9780813803784 • Illustrated • hb Technology of Bottled Water ...... pg 22 Only available for sale outside North America chemists, technologists and $249.99 £145.00 $328.00 hydrocolloids for texturization, as adhesives within Flavor Perception...... pg 26 Classroom adoption price available in North America food products, as coatings in products such as engineers at graduate level and Trans Fatty Acids ...... pg 14 fruit, vegetables, cheese, meat and dried foods, beyond in the fine & specialty Biotechnology in Flavor Production ...... pg 9 and for flavor encapsulation. chemicals, polymers and food and pharmaceutical Bioactive Compounds in Foods ...... pg 4 The Chemistry of Oils and Fats The Chemical NEW industries, the Handbook of Industrial Water Management of Food Allergens...... pg 6 Oils and Fats 2003 • 240 pages • 9780632054299 • Illustrated • hb Soluble Polymers deals specifically with the Encapsulation & Controlled Release Authentication Sources, Composition, Physics of Food $174.99 £89.50 $306.00 functional properties of both natural and synthetic Technologies in Food Systems ...... pg 10 Editor Michael Jee water soluble polymers. Whey Processing, Functionality & Properties and Uses Editor Peter Belton “The book is excellent, well Dictionary of Flavors Health Benefits ...... pg 18 Frank Gunstone Based on the principle that 2007 • 344 pages • 9781405132428 • Illustrated • hb Processing & Nutrition of Fats organised and clearly written. I food science requires the Dolf A De Rovira, Sr. $199.99 £99.50 $249.00 & Oils ...... pg 14 This volume, written by one of can easily recommend it to same rigor as the more Calorimetry in Food Processing...... pg 10 the world’s foremost oils and food scientists, fat chemists The Dictionary of Flavors traditional physical sciences, fats chemists, provides a com- and analysts working in the defines flavors used Professor Peter Belton has Tastes and Aromas Journals prehensive overview of the fields of authentication and in foods, beverages, tobacco drawn together an international chemistry underlying oils and adulteration of high-value oils and pet and animal foods. G Bell & Annesley Watson Journal of Food Biochemistry ...... pg 33 team of authors to demonstrate Journal of Food Lipids ...... pg 33 fats. Sources of oils and fats are discussed, and fats, as well as specialty oils.” CHEMISTRY Tastes and Aromas offers an unusual and invaluable the chemical physics approach to food. Combining Journal of Food Safety ...... pg 33 together with their extraction, refining and AND INDUSTRY Comparative flavor chemistry is insight into the industrialist’s perspective on the applications of chemical and physical methods Journal of Rapid Methods & Automation processing. There are chapters on the structures, a very useful tool in evaluating applications of smell and taste in the global food, This volume provides an overview of the methods together with a clear quantitative consideration of in Microbiology ...... pg 34 synthesis and analysis of fatty acids and lipids, and relevant to analysis and authentication of oils and and describing homologous wine and perfume industries. This important book data, The Chemical Physics of Food offers the Journal of Food Science ...... pg 34 chemical, physical and nutritional properties are fats. All the major oils and fats are included. groups of similar chemical structures. The author reviews the progress being made in this field of food scientist and technologist coverage of major considered in detail. has collected the ingredients into chemically-similar science and offers information and insights to 2002 • 224 pages • 9781841273303 • Illustrated • hb materials, including starch and gluten and a collections, where these structural relationships practitioners of sensory research in industry and 2004 • 304 pages • 9781405116268 • hb £79.50 $266.00 consistent approach to the subject matter from would dictate flavor attribute similarities. those studying in this fast-emerging area. £105.00 $366.00 Only available for sale outside North America a chemical physic’s viewpoint. Only available for sale outside North America 1999 • 548 pages • 9780917678479 • hb 1999 • 232 pages • 9780632055449 • hb 2007 • 264 pages • 9781405121279 • Illustrated • hb $114.99 $121.99 £60.99 $212.00 $184.99 £105.00 $327.00 No distribution rights in Australia 12 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 13 Oils & Fats • Food Packaging Food Packaging • Food Legislation

Trans Fatty Acids Canmaking for Can Fillers Materials and Development of Packaging Closures COMING Related Books & Journals Food Legislation Editors Richard J Hamilton, Wolf 2008 Editor Terence A Turner Plastics Packaging for the and Sealing Systems Hamm & Albert Dijkstra Oils & Fats This book explains what canmaking is about, Consumer Market Editors Nigel Theobald & This book provides an overview of trans fatty what is possible and what is not, why you can Editors Geoff A Giles & David R Bain Belinda Winder acids (TFA) in unprocessed oils and in hydrogenat- have a particular container in some markets but Guide to Food Laws Books This volume takes the reader through the The basic function of a closure ed fats. Topics covered include: the chemistry not in others and what may become available in and Regulations and occurrence of TFAs; analytical methods for Dairy Fats ...... pg 19 the future. A chapter is included on food contact opportunities and performance elements related is to allow easy access to a determining the fatty acid composition of foods; and environmental issues. to the use of plastic materials in packaging. It packaged product and to Patricia A Curtis enables the reader, through better understanding, reclose the package, when processing techniques for avoiding the formation Journals This compact resource outlines of TFAs; food applications; TFA alternatives 2001 • 416 pages • 9781841272207 • Illustrated • hb to make a more informed choice in the selection the contents are not used fully £110.00 $381.00 major U.S. food laws and factors in food; health and nutrition concerns; and Journal of Food Lipids...... pg 33 and use of the available materials. in a single serve. However, Only available for sale outside North America that led to their passage and legislative aspects. Journal of Food Process Engineering ...... pg 34 closures are now expected to deliver a wide 2001 • 243 pages • 9781841271163 • Illustrated • hb variety of additional functions, such as ensuring explains the role of key agen- £89.50 $304.00 cies such as the FDA and FSIS 2008 • 320 pages • 9781405156912 • Illustrated • hb that the package has not been opened prior to Only available for sale outside North America $184.99 £105.00 $249.99 the first opening by the consumer, facilitating the in regulation and enforcement. Food Packaging Research dispensing of the product (especially for food and Guide to Food Laws and COMING pharmaceuticals) and supporting the brand equity Regulations has been written by scientists for and Consumer Response 2008 Technology of Plastics Packaging Food Packaging value of the product. scientists, recognizing that legal research and the Processing and Nutrition of Howard R Moskowitz, John Benedict for the Consumer Market organization of legal source material differs from COMING that in the sciences. Clearly stated objectives for Fats and Oils 2008 Lawlor, et al. Editors Geoff A Giles & David R Bain This volume considers the technologies relevant to each chapter support the learning process. packaging closures and sealing systems, structured Editors Ernesto Hernandez, Monjur Paper and Food Packaging Research and Consumer This volume acquaints the reader with the Hossen & Afaf Kamal-Eldin Response is the first book to comprehensively technologies that can be used to convert a by the types of package. Guide to Food Laws and Regulations informs Paperboard address the issues of graphics design and visual limited number of polymers into a myriad of the student as to the significance, range and IFT Press Series 2006 • 288 pages • 9781841273372 • Illustrated • hb Packaging concepts from both basic research and applied packaging formats. £99.50 $249.99 background of food laws and gives tools for Processing and Nutrition of Fats and Oils reviews points of view. Positioning the book specifically Only available for sale outside North America finding the most current regulations. current and new practices of fats and oils produc- Technology for foods and beverages to maintain a focus on a Designed as a companion volume to Materials coherent set of topics, lead author Moskowitz and and Development of Plastics Packaging for the 2005 • 248 pages • 9780813819464 • hb tion. The book examines the different aspects Editor Mark J Kirwan $62.99 £49.50 $135.95 of fats and oils processing, how the nutritional his colleagues present information in two ways. Consumer Market, it covers the manufacture of This book discusses all the Packaging for NEW properties are affected and how fats interact with First, current knowledge is described through a plastics packaging for the food, beverage, household main types of packaging based other components and nutrients in food products. search of the literature for graphics and package and personal care products markets worldwide. Nonthermal on paper and paperboard. It Coverage includes current trends in the consumption research in the food industry, with commentary Processing of Food considers the raw materials 2001 • 273 pages • 9781841271170 • Illustrated • hb A Practical Guide to Food COMING of edible fats and oils; properties of fats, oils and and synthesis provided by the authors. Next, new and manufacture of paper and paperboard, and the £89.50 $304.00 Editor Jung H Han 2008 bioactive lipids; techniques to process and modify knowledge from experimentation is presented and Safety Regulation basic properties and features on which packaging Only available for sale outside North America edible oils; nutritional aspects of lipids; and discussed based on new studies of how consumers IFT Press Series made from these materials depends for its appear- HL Goodwin Jr, Janie Simms Hipp, Phillip G regulatory aspects, labeling and certifications of perceive package designs and how best to ance and performance. The manufacture of twelve Packaging for Nonthermal Crandall & Joseph Hobson, Jr fats and oils in foods. Processing and Nutrition optimize these designs. Combining ‘how to’ types of paper- and paperboard-based packaging is Handbook of Beverage Packaging Processing of Food reviews of Fats and Oils presents comprehensive and business methodology with a detailed treatment This unique book provides the professional described, together with their end-use applications typical nonthermal processes, coordinated information on oils and fat properties of the different facets of concept research, Editor Geoff A Giles community from a variety of agricultural disciplines and the packaging machinery involved. The the characteristics of food a guide to the multiple (12) federal agencies, as they relate to foods, ensuring a thorough Food Packaging Research and Consumer This volume provides a first-stop source of importance of pack design is stressed, and products after nonthermal treatments, and numerous state agencies and distinct enabling understanding of the nature of fats and the roles Response represents a unique contribution to concentrated information on the wide range how these materials offer packaging designers packaging parameters to preserve the quality statutes (35 specific legal frameworks) that guide they play in our food supply. business applications in food and consumer of packaging options available to the beverage opportunities for imaginative and innovative design and enhance the food safety of the products. the United States’ response to issues involving the research methods. processing and packaging technologist. It covers 2008 • 400 pages • 9780813827674 • Illustrated • hb solutions. Environmental and waste management In addition, the critical role of information carried safety of the food supply. issues are addressed in a separate chapter. all the main beverage packaging formats and the by packaging materials to make a new product $184.99 £105.00 $289.00 2008 • 300 pages • 9780813812229 • Illustrated • hb interface between these formats and the $184.99 £105.00 $289.00 produced by a novel process attractive to In addition to extended discussion of the specific 2005 • 456 pages • 9781405125031 • Illustrated • hb packaging equipment. consumers is discussed. Packaging for Nonthermal federal enabling statutes and the corresponding $249.99 £125.00 $460.00 regulatory agencies concerned with food safety, 1999 • 416 pages • 9781850759898 • Illustrated • hb Processing of Food offers many benefits to Fats in Food £110.00 $381.00 industry for providing the practical information the text includes: contributed articles by leading Technology Only available for sale outside North America on the relationship between new processes and professionals involved in food safety regulation; Design and Technology of packaging materials, to academia for constructing examinations of emerging issues and trends in Editor K K Rajah PET Packaging Packaging Decoration for the the fundamental knowledge, and to regulatory food safety regulation; the concerns surrounding This is a book about the roles Technology Consumer Market Food Packaging agencies for acquiring deeper understanding on agro-terrorism; and the regulatory and industry and behavior of fats in food the packaging requirements for new processes. responses to developing food safety threats. A Editors David W Brooks & Editor Geoff A Giles Technology Practical Guide to Food Safety Regulation offers the technology and the benefits Geoff A Giles that they impart to consumers. This practical handbook, written by a team of Editors Richard Coles, 2007 • 248 pages • 9780813819440 • Illustrated • hb agricultural professional – producer, processor and It is about fats that are natural- “... there is something for experienced industrialists and those involved in Derek McDowell & Mark $149.99 £85.00 $234.00 marketer alike – a full and varied menu to clearly ly present in foods (e.g. milk everyone in this book - relevant, applied research, details and discusses Kirwan understand the requirements and implications of fat in cheese) or fats that have chemists, material scientists, the printing technologies and decoration formats food safety regulations. engineers and packaging tech- This volume provides a contem- been added to help with physical and chemical used on the mainstream structural packaging that porary overview of food pro- properties (e.g. cocoa butter in chocolate). It is nologists. The book is very well is found in consumer markets worldwide. The 2008 • 352 pages • 9780813811987 • Illustrated • hb cessing/ packaging technologies. Related Books & Journals $184.99 £105.00 $366.00 a book which has useful information on market produced with some excellent emphasis is on the technology. diagrams and photographs” It acquaints the reader with food Food Packaging issues that have driven change and disciplines that preservation processes, shelf CHEMISTRY IN BRITAIN 2001 • 306 pages • 9781841271064 • Illustrated • hb have helped to regulate the trade and use of fats life and logistical considerations and packaging and oils in food technology. £99.50 $343.00 “... an excellent review of the whole subject” Only available for sale outside North America materials, machines and processes necessary for Books CHEMISTRY & INDUSTRY a wide range of packaging presentations. 2002 • 391 pages • 9781841272252 • Illustrated • hb Modified Atmospheric Processing & £110.00 $381.00 The volume is directed at packaging technologists, 2003 • 368 pages • 9781841272214 • Illustrated • hb Packaging of Fish...... pg 24 Only available for sale outside North America those involved in the design and development of £110.00 $383.00 packaging and those responsible for specifying or Only available for sale outside North America Journals purchasing packaging. Journal of Muscle Foods...... pg 34

2002 • 389 pages • 9781841272221 • Illustrated • hb £110.00 $381.00 Only available for sale outside North America

14 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 15 Food Legislation • Food Management Food Management • Ingredients

NEW Food Policy Food Labeling ISO 9000 in the Food COMING Food Stabilisers, Thickeners Food Management 2008 Ingredients COMING Old and New* Compliance Review Industry and Gelling Agents 2008 Editors Simon Maxwell & Fourth Edition Food Industry Briefing Series Editor Alan Imeson Rachel Slater James L Summers & Food Industry Quality Editor Ralph Early Sweeteners and This book is a practical guide to the use of poly- This book demonstrates the Associate Editor COMING 2008 Sugar Alternatives mers in food technology to stabilise, thicken and need for a new food policy to Elizabeth (Betty) Campbell Management Systems ISO 9000 is an extremely gel foods, resulting in consistent, high quality deal with the challenges to the Adrian Jones, Dominic Man & Carl important quality management in Food Technology products. Stabilisers and gelling agents can Consultant and long-time system now adopted widely in global food system posed by Food and Drug Administration Whitewood Editor Helen Mitchell enhance the shelf stability, appearance, texture, globalisation, urbanization, the food industry worldwide. flow, body, palatability and mouthfeel of the food. (FDA) food labeling expert Food Industry Briefing Series This succinct new book has Sweeteners and Sugar technical change and industri- James Summers answers the many questions Food Industry Quality Management Systems been developed to be used alongside the recently Alternatives in Food alisation. Comprising a series of papers written by surrounding FDA food labeling regulations and Each chapter covers a different additive, and is intended expressly to benefit executives, revised ISO standard as an explanatory guide to Technology provides the infor- experts from Denmark, Italy, the UK and the US, it compliance in Food Labeling Compliance Review. emphasis is placed on commercial applications. managers and supervisors within the industry. be used by those who have no knowledge of the mation required for sweeten- points out that the food system is no longer about This comprehensive manual and fully searchable, Raw materials, processing, composition and This important book distils the subject matter of system, by those who need to re-examine their ing and functional solutions, moving basic staples from farm to plate; nor is it accompanying CD-ROM are designed to aid in chemistry are considered, linking the structure the topic, providing its essence for easy and management system in light of the revised series enabling manufacturers to produce processed concerned mainly with famine and food insecurity. understanding the requirements of the FDA. Food of the polymer to the properties conferred to the speedy assimilation. or because they need to be reminded of the foods that not only taste and perform as well as Food policy, the contributors suggest, now needs Labeling Compliance Review is a must-have for food. Future developments are identified. • Provides cutting edge and commercially intentions and requirements of an effective sugar-based products, but also offer consumer to encompass issues such as obesity, food safety regulatory officials, industry personnel, and others important information for the food industry quality management system. benefits such as calorie reduction, dental health and competition policy in the retail sector. The responsible for assuring that the label and labeling of The book is aimed at food scientists and technolo- • Part of Blackwell Publishing’s Food Industry benefits, digestive health benefits and improvements book concludes by warning that addressing these domestic and imported food products in interstate gists, particularly those involved in product devel- Briefing Series Part of the Blackwell Food Industry Briefing Series in long-term disease risk through strategies such as pressing concerns needs to be on the agenda of commerce comply with the requirements of the opment and production within the food industry.. • The authors have many years’ experience on the book has a user-friendly layout making use of dietary glycaemic control. Information is presented policy makers throughout the world. Federal Food, Drug and Cosmetic Act, as amended. teaching and use in industry of quality flow diagrams, illustrations and bullet-pointed on a product-by-product basis, using tabulated data 2008 • 320 pages • 9781405132671 • hb where relevant within chapters, and in summary at 2004 • 200 pages • 9781405126021 • pb 2007 • 332 pages • 9780813821818 • Illustrated management systems material for clarity. It is an essential companion $219.99 £105.00 $462.00 $43.95 £20.99 $76.95 $199.99 £125.00 $481.00 • Ralph Early, Series Editor, is himself a book for all those involved in quality management the end of each section. This book includes an successful author in this field systems in the food and beverage industry. extensive section on health and nutritional aspects *to order this title in North America call Blackwell – now one of the major driving forces for a new Technology of Publishing Inc, Tel: 800 216 2522. Please do not use Dietary Supplement 2008 • 160 pages • 9781405126588 • Illustrated • pb 2008 • 144 pages • 9781405115582 • Illustrated • pb food product and also contains extensive references Reduced Additive this number to order any other titles from this catalog. $64.99 £35.00 $116.00 $59.99 £35.00 $116.00 for those who wish to explore the subject in Foods Labeling Compliance further detail. Regulation of Review Second Edition Food Supply Chain Training and Education for 2006 • 432 pages • 9781405134347 • Illustrated • hb Editor Jim Smith Functional Foods Third Edition Management COMING $184.99 £105.00 $249.99 Food Safety 2008 Consumer pressure has led to and Nutraceuticals James Summers Michael Bourlakis & Paul a tremendous demand for A Global Perspective Editor Carol Wallace Essential Guide to Food Additives Available in book or CD-ROM Weightman food products that are per- Clare M Hasler (searchable) formats, Dietary This exciting title provides a definitive reference Second Edition ceived to contain fewer addi- Supplement Labeling This important title focuses on training for all those involved in the food supply tives than have been tradition- IFT Press Series Leatherhead Food RA Compliance Review is composed of three essential on the management of food chain. Staff training is an essential prerequisite to ally used. This has resulted in significant research Hasler offers the most com- parts. Sections I through V consist of the introduction supply, from food produced food safety and its importance is second to none The previous edition of Essential Guide to Food and development effort resulting in many new prehensive resource available and how-to information, including the outline of a on the farm, through to food in the success of a food company. Additives proved to be a highly useful ready products and processes to satisfy the demand. today for information on regu- compliance review. Sections VI through IX consist manufacture, retail and reference for a wide range of professionals in the This book reviews those industrially important food This book will make a significant contribution to latory aspects of the growing and economically of the compliance step-by-step review procedure wholesale and consumer food and drink industry. The principal change in technologies that have allowed these products to be the way in which training is conducted within the important functional food and nutraceuticals industry. (in the form of questions and responses) to be issues. The editors, who between them have the second edition, therefore, is the addition of manufactured. Users of the book are able to review industry. Food Safety and Quality Management International experts with legal and/or scientific used by the reviewer in establishing the degree many years’ teaching and research expertise, have additives that were not permitted for use at the their operations and assess where reduced-additive Systems are only as good as the people who expertise address the full-range of relevant topics to which a product’s label and its labeling comply drawn together an impressive list of contributing time of publication of the first edition, removal of products might form a commercially viable part of develop and implement them. The difference from quality issues to organic foods to labeling, with applicable laws and regulations. These authors. The book takes an international view of additives that are no longer permitted for use and their marketing mix. between successful and unsuccessful companies including innovative product development, global sections also provide a basis for developing a label the subject, highlighting supply chain issues inside a thorough check and update of the legislation often relates to training and behavior control. It’s principles, inter-country trading issues and for a prospective dietary supplement product, as as well as outside the UK, in particular in North relating to additives. The book answers questions 2004 • 240 pages • 9780632055326 • hb importance has yet to be fully realized but this $189.99 £95.00 $327.00 comparison of the laws and regulations within well as a basis for responding to label deviations America and the European Union. This book will on why additives are used in prepared foods, could be the ‘next HACCP’- the hot subject on different countries. observed during the review. Sections X through XV be an invaluable aid to those studying to enter, and covers the technical aspects, benefits and every member of the food industry’s lips. consist of guidance and information for decision those supplying and those working in the food limitations of individual additives. Food Additives 2005 • 432 pages • 9780813811772 • Illustrated • hb making which include ready references, charts, industry internationally. $184.99 £105.00 $383.00 2008 • 352 pages • 9780632057177 • Illustrated • hb 2003 • 330 pages • 9781904007630 • pb Data Book illustrations, regulations, Federal Register indexes 2004 • 256 pages • 9781405101684 • Illustrated • pb $84.99 £49.50 $191.00 $79.99 £45.00 $123.95 and tables of contents for related publications. $69.99 £35.50 $107.00 Editors Jim Smith & Lily Hong-Shum The BRC Global NEW Clearly illustrated with dozens of charts, sample Pectins and their Manipulation “This book is the best I have Standard – Food label panels and Supplement Facts boxes, Dietary Related Books & Journals Food Control Editors Graham Seymour & JP Knox ever seen ... a clear winner A Guide to a Successful Supplement Labeling Compliance Review is over all other food additive COMING Food Management Biological Sciences Series Evaluation the straightforward, no-nonsense tool for both An International Perspective 2008 books .... a superb edition.” - experienced and inexperienced dietary supplement Editor Steve Fallows “This book is extremely well produced. In particular SAAFOST (South African Ron Kill label reviewers who need to assure their labels and Books the editors are to be complimented for ensuring Association for Food Science The writing of this important and timely publication The British Retail labeling procedures comply with federal regulations. great clarity, and uniformity of style, in the numer- and Technology) has been prompted by the growing concerns The BRC-Global Standard – Food: A Guide to a Consortium (BRC) Global ous diagrams” FOOD SCIENCE AND and highly publicised media reviews about Successful Evaluation ...... pg 16 Standard for Food is used 2004 • 232 pages • 9780813804262 • Illustrated • hb HACCP Case Studies 1 & HACCP Case TECHNOLOGY Compiled by food industry experts with a proven – Book $184.99 £105.00 $383.00 food policy and food safety. Food Control: An throughout the food industry Studies 2 ...... pg 6 track record of producing high quality reference International Perspective explains the process at in the UK, Europe and beyond, and has become Food Product Development Based This book sets out to provide state-of-the-art work, this volume is the definitive resource for 9780813804378 – CD-ROM $189.99 £110.00 $302.00 international level and illustrates how a high standard a benchmark for best practice. This book offers on Experience...... pg 27 reviews of key areas relating to the structure and technologists in small, medium and large companies, of control promotes international trade, raises companies in the food industry a comprehensive Accelerating New Food Product Design function of pectins in both foods and developing and for workers in research, government and food standards, promotes health and assures & Development ...... pg 26 guide to preparing for a BRC Standard evaluation. plant systems. The book covers not only the academic institutions. consumers of high quality foodstuffs, challenging Food Risk & Crisis Communication...... pg 7 It enables them to ensure that the correct systems Related Books chemical structure, biosynthesis and degradation of the ‘sensational’ media approach to food control Food Safety & Food Choice ...... pg 7 Coverage is of preservatives, enzymes, gases, are in place and that they present themselves in the Legislation these important biopolymers in plants, but also their and showing how effective control is possible Managing Food Industry Waste...... pg 10 nutritive additives, emulsifiers, flour additives, best possible light during the audit process. It also biophysical properties, their links to other wall compo- within existing resources. acidulants, sequestrants, antioxidants, flavor recommends the correct steps to take following Journals nents and their cell and developmental biology. enhancers, color, sweeteners, polysaccharides, evaluation and how to correct non-conformities. Books 2008 • 256 pages • 9781405105316 • Illustrated • hb Journal of Foodservice ...... pg 35 2002 • 264 pages • 9781841272283 • Illustrated • hb solvents. Kosher Food Production ...... pg 9 $119.99 £69.50 $268.00 £89.50 $304.00 2007 • 296 pages • 9781405157964 • pb Only available for sale outside North America $99.99 £49.50 $149.99 2003 • 1040 pages • 9780632063956 • hb $439.99 £220.00 $768.00 16 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 17 Ingredients • Dairy Foods Dairy Foods

Emulsifiers in Food Milk Pasteurization COMING Technology of Related Books & Journals 2008 Technology Technology and Practice Cheesemaking Fermented Milks Milk Processing and COMING Ingredients 2008 Editor Robert Whitehurst Robert L Bradley Jr, Scott A Rankin, Editor Barry A Law This practically-oriented guide Quality Management Rod Howell provides a thorough overview Each chapter in this volume “An outstanding source of The production, safety, quality of yogurt and fermented covers one of the main chemi- Books Milk Pasteurization Technology and Practice basic as well as cutting edge control and processing of the milk-making making methods cal groups of food emulsifiers. provides the sole comprehensive source of information” FOOD dairy industry’s raw commodity, Antioxidants & Functional Components ..pg 25 presented in a user-friendly and Within each group the struc- information describing the theory, design and BIOCHEMISTRY milk is of paramount importance Food Flavour Technology ...... pg 12 easily understandable format. tures of the emulsifiers are operation of milk pasteurization systems. throughout the world. This Biotechnology in Flavor Production ...... pg 9 “Highly recommended.... considered, together with their Coverage includes nearly a dozen chapters on important book, which brings Dairy Powders & Concentrated Should be in the hands of Chapters include details of the modes of action. This is fol- Milk Products...... pg 19 pasteurization equipment including: heat together expertise from many every cheesemaker and scientist interested in classification and composition of lowed by a discussion of their production/ Gluten-Free Food Science & exchangers, recorder controllers, flow diversion internationally-acknowledged experts the subject matter” FOOD SCIENCE AND femented milks, starter cultures, extraction and physical characteristics, together Technology...... pg 11 valves, pressure sensors, thermometers, in the subject, covers all major aspects of hygienic TECHNOLOGY TODAY all the major stages of manufacture, production with practical examples of their application. Dietary Fibre Enrichment ...... pg 30 magnetic flow meters, pumps, leach checking milk production, storage and processing. Encapsulation & Controlled Release of yogurt-related products, drinking products, plates, auxiliary equipment and controls and This volume has been structured to flow Appendices cross-reference emulsifier types with Technologies in Food Systems ...... pg 10 buttermilk, Kefir and koumiss and other sweet water and glycol systems. Additional through the discrete stages of cheese manu- Contents include on-farm and dairy hygiene, applications, and give E-numbers, international Nutraceuticals, Glycemic Health miscellaneous products. topics addressed are effects of pasteurization, facture in the order in which they are executed microbiology of raw and market milks, quality names, synonyms and references to analytical & Diabetes ...... pg 29 standards and definitions, legal requirements, in cheese plants. control, international legislation, safety, heat standards and methods. 2006 • 280 pages • 9780632064588 • Illustrated • hb Journals pasteurization efficiency and analysis, cleaning $184.99 £105.00 $313.50 treatment, novel milk processing methods, the 2001 • 336 pages • 9781841270371 • Illustrated • hb 2004 • 264 pages • 9781405118026 • Illustrated • hb Journal of Sensory Studies ...... pg 33 and sanitation and alternative pasteurization use of HACCP in milk processing and the sensory £110.00 $381.00 $219.99 £110.00 $383.00 technologies. Application of pasteurization profiling of market milks. Only available for sale outside North America technologies is made beyond milk to juices, hot Probiotic Dairy fill beverages, water and eggs. An international Products 2008 • 320 pages • 9781405145305 • Illustrated • hb Enzymes in Food perspective is taken, where possible, blending in Mechanisation and $184.99 £105.00 $313.00 Dairy Foods information from the International Dairy Federation Following significant develop- Technology ments in recent understanding and the International Standards Organization. Automation in Editors Robert Whitehurst of milk systems and an explosion Dairy Technology COMING & Barry A Law 2008 • 300 pages • 9780813819884 • Illustrated • hb in interest in the use of probiotics Dairy Fats 2008 Advanced Dairy $184.99 £105.00 $289.00 Editors Adnan Tamime & and prebiotics as functional “... extensive references to NEW foods this book looks at Health trends, the growing market for yellow recent advances ensure that Technology Barry A Law “A comprehensive, well- advancements in this book dairy spreads and technological development make Dairy this book will provide a valuable industry and reviews the latest scientific develop- Fats an important addition to current literature in entry to current literature” Editors Trevor Britz & Whey Processing, written text on this important Richard Robinson COMING technology” FOOD NEW ments in regard to the ‘functional’ aspects of dairy the area of dairy science. The increase in world FOOD SCIENCE AND 2008 and fermented milk products and their ingredients. production of butter and other milk fats can be TECHNOLOGY Functionality and Health ZEALAND This important and comprehen- Benefits largely attributed to the functional physical This book highlights the widespread use of sive book covers, in depth, the This book has been written to show the 2006 • 232 pages • 9781405121248 • Illustrated • hb properties of some of these products and recent $184.99 £105.00 $313.50 enzymes in food processing improvement and most important recent advances Editors Charles I Onwulata & Peter J Huth extent and advantages of mechanization clinical studies which have shown certain health innovation, explaining how they bring advantages. in dairy technology. Providing across the range of dairy technology, and benefits to consumers. IFT Press Series The properties of different enzymes are linked to core commercially-important information for the to explain the principles and rationale of Brined Cheeses the physical and biochemical events that they 2008 • 320 pages • 9781405150903 • Illustrated • hb dairy industry, the editors, both internationally Whey Processing, Functionality and Health introducing automated systems. $184.99 £105.00 $289.00 influence in food materials and products, while known for their work in this area, have drawn Benefits provides a review of the current state of Brined cheeses such as feta these in turn are related to the key organoleptic, together an impressive and authoritative list of the science related to novel processes, functionality, 2001 • 362 pages • 9781841271101 • Illustrated • hb and halloumi have seen a large £110.00 $381.00 sensory and shelf life qualities of foods. contributing authors. and health benefit implications and documents increase in popularity and as a the biological role of whey protein in selected Only available for sale outside North America result, increasing economic 2002 • 269 pages • 9781841272238 • Illustrated • hb Topics covered include: heat treatment, membrane areas that include muscle metabolism after value. Over the past two Cleaning in Place NEW £99.50 $343.00 decades the dairy industry has Only available for sale outside North America processing, hygiene by design, application of HACCP, exercise, muscle and body composition in the Dairy, Food and Beverage carried out much research into automation, safety and quality, modern laboratory elderly, weight management, food intake regula- The Society of Dairy Operations Third Edition practices and analysis and environmental aspects. tion, and maintenance of bone mass. The topics starter cultures alongside tech- addressed and the subject experts represent the Technology Book Series nological developments, widening The third edition of this highly Food Ingredients for the COMING 2007 • 416 pages • 9781405136181 • Illustrated • hb best science knowledge base in these areas. the range of brined cheese products available to successful volume from the Global Market 2009 $219.00 £125.00 $412.50 Collating the understanding and knowledge of the consumers worldwide. The third title in the SDT Society of Dairy Technology fea- metabolic roles of whey protein and its associated series, Brined Cheeses gathers research on this tures a chapter on membrane Editors Yao-Wen Huang & Claire L Kruger Series Editor Adnan Tamime amino acids and developing the clinical datasets important range of cheese varieties from around cleaning – a relatively new area IFT Press Series Manufacturing that demonstrate efficacy for improving human the world into a single volume. requiring very specialized clean- ing products and procedures. Cleaning in Place Food Ingredients for the Global Market presents an Yogurt and health will speed up new product innovations and Dairy Powders and sustainable opportunities for the food industry COMING 2006 • 344 pages • 9781405124607 • Illustrated • hb offers valuable data on fluid flow dynamics and overview from several key international markets 2008 Fermented Milks Concentrated Milk $184.99 £105.00 $313.50 laboratory test methods are included in two new of the critical regulatory steps for food ingredient as evidenced by the processing and functionality appendices. Authors have been selected from approval as well as the scientific and cultural Editor Ramesh C Chandan research conducted so far. Products within industry, allied suppliers and academia to environment that impacts the regulatory climate Dairy Powders and Concentrated Milk Products Structure of Dairy NEW Associate Editors: Charles 2008 • 400 pages • 9780813809038 • Illustrated • hb provide a balanced, leading edge assessment of and consumer acceptance of a new or existing details the manufacturing methods, scientific H White, Arun Kilara & $184.99 £105.00 $289.00 Products this important subject. product. A synthesis of the information presented aspects and properties of milk powders (full-fat, highlights successful strategies for managing YH Hui skimmed and high protein powders made from Structure of Dairy Products cov- ers all major aspects of the 2007 • 320 pages • 9781405155038 • Illustrated • hb development and introduction of a food ingredient An international collection of milk retentates); whey powders (WP) including $184.99 £105.00 $313.00 in the global marketplace. Internationally experi- experts serve as editors and contributing authors WP concentrates; lactose; caseinates; sweetened structure of dairy products, enced authors describe on a fairly pragmatic level to this one-of-a-kind resource. The book gives a condensed milk and evaporated milk. The book including details of the use of the steps that have been taken or are in place to complete description of the manufacturing stages also examines the cleaning and disinfection of techniques such as scanning accomplish such an introduction in four somewhat of yogurt and fermented milks from the receipt equipment, together with potential hazards (such electron microscopy and trans- distinct, but very important, global markets-the of raw materials to the packaging of the products. as explosion and fire) that may occur during mission electron microscopy. United States, the European Union, Asia (Japan; Basic principles are covered in Manufacturing the manufacture of dairy powders. International How information on the structure of dairy products China; and Southeast Asia), and Latin America. Yogurt and Fermented Milks such as milk legislation governing standards of these is used in quality appraisal, in food product The final synthesis chapters pull together general processing, ingredients, cultures, packaging, products for trading purposes is covered in development and in trouble-shooting during principles for approaching new markets and issues quality control, health considerations and more. a separate chapter. manufacturing is also discussed in detail. that can be expected regardless of specific setting. 2006 • 376 pages • 9780813823041 • Illustrated • hb 2008 • 320 pages • 9781405157643 Illustrated • hb 2007 • 304 pages • 9781405129756 • Illustrated • hb $184.99 £105.00 $328.00 $184.99 £105.00 $259.99 $184.99 £105.00 $327.00 2009 • 300 pages • 9780813814162 • Illustrated • hb Classroom adoption price available in North America $184.99 £105.00 $289.00 18 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 19 Dairy Foods • Bakery & Cereal Science Bakery and Cereal Science • Confectionary • Fermented Foods & Beverages

Handbook of Milk Bakery Products Pasta and Semolina Technology Wine Flavour Fermented Foods & Beverages of Non-Bovine Related Books & Journals Science and Technology Editor R Kill & K Turnbull Chemistry Dairy Foods Mammals Editor YH Hui Over the last few years the technologies employed R Clarke & J Bakker in the production of dry pasta and semolina have Editors Young Park & Associate Editors Harold Food, changed dramatically. “the book is an absolute must George Haenlein Books Corke, Ingrid De Leyn, Fermentation and for anyone involved profes- Wai-Kit Nip & Nanna Cross sionally in the wine industry, Editors Park and Haenlein Managing Food Industry Waste...... pg 10 This highly practical book examines these changes Micro-organisms have assembled dairy and In Bakery Products: Science and gives commercially-relevant information to scientist or otherwise.” and Technology, nearly 50 Charles W Bamforth ”CHEMISTRY WORLD, nutrition experts from around Journals the reader in the areas of durum wheat, semolina the world to contribute to the professionals from industry, production, pasta mixing and extrusion, shape This exciting book provides DECEMBER 2004 book Handbook of Milk of Non-Bovine Mammals. International Journal of Dairy Technology..pg 32 government and academia contribute their per- design and quality assurance. comprehensive coverage of all Wine Flavour Chemistry contains a vast wealth of The book comprehensively covers the most spectives on the state of baking today. The latest known food applications of fer- information describing components of wine, their important aspects of milk production. It contains scientific developments, technological processes 2000 • 288 pages • 9780632053490 • Illustrated • hb mentation. Beginning with a underlying chemistry and their possible role in the $169.99 £85.00 $289.00 coverage comparing specific human health and engineering principles are described as they discussion of the relevant taste and smell characteristics of wines, fortified attributes of milk from the various species, relate to the essentials of baking. Coverage aspects of microbiology and microbial physiology, wines, sherry and port. Many extremely useful including nutritional, allergenic, immunological includes: raw materials and ingredients, from the book’s main section covers individual food- tables are included, linking information on grapes, and cultural factors. Examples of secondary dairy Bakery & Cereal Science wheat flours to sweeteners, yeast and functional stuffs, how they are made, what the role of wines, composition and resulting perceived flavors. species addressed are: the goat, sheep, buffalo, additives; the principles of baking, such as mixing Related Books fermentation is and what possibilities exist for mare, camel, yak, deer (reindeer), sow, llama, processes, doughmaking and fermentation; and Bakery & Cereal Science future development of each area of processing. 2004 • 336 pages • 9781405105309 • Illustrated • hb alpaca and human. This books is an essential manufacturing considerations for bread and other Contents include thorough coverage of alcoholic $189.99 £105.00 $297.00 reference book of leading-edge information for Baked Products bakery products, including quality control and beverages, bread, cheese, meats, vegetables and enzymes. Discussion of special bakery products dairy scientists, nutritionists, food chemists, Science, Technology and Books other major food commodities. is extensive, ranging from manufacture of cakes, allergy specialists, health professionals and Practice cookies, muffins, bagels and pretzels to dietetic Advanced Dietary Fibre Technology ...... pg 30 2005 • 240 pages • 9780632059874 • Illustrated • hb Wine Quality allied professionals. Gluten-Free Food Science and Technology..pg 11 NEW Stan Cauvain & Linda bakery products, gluten-free cereal-based products $199.99 £99.50 $381.00 Tasting and Selection Classroom adoption price available in North America 2006 • 472 pages • 9780813820514 • Illustrated • hb Young and specialty bakery items from around the world, Keith Grainger & Hazel Tattersall $199.99 £115.00 Taking a fresh approach to including Italian bakery foods. Chemistry and Food Industry Briefing Series Butter Technology information on baked products, Series Editor: Ralph Early COMING this exciting new book from 2006 • 592 pages • 9780813801872 • Illustrated • hb Confectionary 2008 $199.99 £115.00 $363.00 Technology of Soft This important book provides a concise, easy-to- Robert L Bradley Jr industry consultants Cauvain Classroom adoption price available in North America use, quick reference aimed at busy food and and Young looks beyond the received notions of Drinks and Fruit In Butter Technology, renowned dairy expert beverage industry professionals, students and how foods from the bakery are categorized to Robert Bradley describes butter manufacture-from Juices others who need to gain an outline working explore the underlying themes which link the Cocoa cream acceptance at intake through handling of COMING Second Edition knowledge of wine. The book is structured so that products in this commercially-important area of Fifth Edition 2008 the by-product buttermilk - filling a void in books Whole Grains and the reader can work through it in a few hours and the food industry. NEW Editor Philip Ashurst currently published. Chapters on quality assurance Editors Tony Lass & David Preece arm themselves with the essentials of the topic. Health This book provides an overview and pathogen detection provide manufacturers and This new, fifth edition of Cocoa, which has been First establishing an understanding of the key of the chemistry and technology students an understanding of how to produce a Editors Len Marquart, extremely well-received in its previous four 2007 • 144 pages • 9781405113663 • Illustrated • pb characteristics which unite existing baked product of soft drinks and fruit juices. product that meets legal definitions, one that will David R Jacobs Jr, Graeme editions, has been fully updated to include much $64.99 £32.50 $125.00 groups, the authors move on to discuss product The original edition has been completely revised and contain no pathogenic bacteria of current interest H McIntosh, Kaisa new information which is of great use to all those development and optimization, providing the extended, with new chapters on trends in beverage and one that will bring consumers back to make Poutanen & Marla Reicks involved with the crop. another purchase. The thrust is obviously practical reader with coverage of: key functional roles of markets, fruit and juice processing, carbohydrate the main bakery ingredients; ingredients and their Whole Grains and Health pres- and intense sweeteners, non-carbonated beverages, but discussions of phase (emulsion) inversion; All major aspects of the crop are covered within Microbiology and influences; heat transfer and product interactions; ents a science-based discus- carbonated beverages and functional drinks development of hydrolytic rancidity through air this important volume, including the history and and opportunities for future product development. sion on whole grains and their containing herbal extracts. It is directed at graduates Technology of incorporation during raw milk separation; D values development of the cocoa crop, botany, agronomy, expanding role in health and disease. in food science, chemistry or microbiology and the effect on pathogens and the presence of labor usage, crop protection, post harvest Fermented Foods 2006 • 240 pages • 9781405127028 • Illustrated • hb entering production, quality control, new product somatic cells; and a discussion on reactivation of management, quality and inspection, marketing, $184.99 £105.00 $330.00 An international collection of authors presents development or marketing in the beverage industry Robert W Hutkins troublesome enzymes (lipase, alkaline phosphatase) production, consumption and manufacture. current perspectives on grains, the many or in companies supplying ingredients or packaging IFT Press Series will significantly draw the attention of readers. opportunities for further research into whole grains New details include waste processing and other materials to the beverage industry. Despite the many food science and the remarkable growth potential for product environmental issues, social issues, sustainability programs offering courses in 2008 • 240 pages • 9780813812519 • Illustrated • hb Bakery Food Manufacture and development. Coverage includes discussions on and organic aspects, functional properties for $184.99 £105.00 $289.00 2005 • 392 pages • 9781405122863 • hb the microbiology and processing the health benefits of a diet rich in whole grains, enhancing nutritional benefits and traceability Quality $259.99 £130.00 $462.00 of fermented foods, until now Water Control and Effects the functional components of whole grains and of the source of a cocoa product. Dairy Processing and the regulatory nuances of labeling grain products. no recently published textbook has existed that COMING Stan Cauvain & Linda Young Wine Production has fully addressed the subject. Food fermentation 2008 2008 • 416 pages • 9781405124218 • Illustrated • hb Quality Assurance professionals and researchers have also lacked a Water is the major contributor to the eating and A unique feature is a section devoted to $194.99 £112.50 $433.00 Vine to bottle text that covers the latest advances in biotechnology, Editors Ramesh C Chandan, Arun Kilara, keeping qualities and structure of baked products. communicating with consumers. Barriers exist Keith Grainger & bioprocessing and microbial genetics, physiology Its management and control during preparation, which affect consumer acceptance and use of Nagendra P Shah Hazel Tattersall and taxonomy. processing, baking, cooling and storage is essential whole-grain foods. Whole Grains and Health Industrial Chocolate Manufacture Dairy Processing and Quality Assurance gives a addresses those concerns and offers strategies Food Industry Briefing Series for the optimization of product quality. In this text, Robert Hutkins has written the definitive complete description of the processing and for furthering research, product development and Use Series Editor: Ralph Early manufacturing stages of market milk and major and educational reasearch. Third Edition textbook on food fermentation microbiology and a This highly practical book describes in detail the The standard of wines made comprehensive and contemporary reference text. dairy products from the receipt of raw materials role and control of water in the formation of cake Steve Beckett today is arguably higher than to the packaging of the products, including quality Throughout the text, Hutkins highlights examples batters, bread, pastry and biscuit doughs, their 2007 • 368 pages • 9780813807775 • Illustrated • hb This book has become firmly established as any time in the six thousand assurance aspects. Information is conveniently of industrial processes, key historical events, new subsequent processing and the baked product. $184.99 £105.00 $328.00 the industry "Bible" for all those involved with years of vinous history. The grouped under three sections: Milk Production and developments, anecdotal materials, case studies the business of making and using chocolate. level of knowledge of producers and the ability Handling; Chemical and Microbiological Basis of and other key information. 2000 • 224 pages • 9780632053278 • Illustrated • hb From ingredient, equipment and packaging to control the processes in wine production is Milk Processing; and Processing and Production. $146.99 £73.50 $260.00 suppliers to manufacturers themselves, it is also greatly improved. Authors Grainger and 2006 • 488 pages • 9780813800189 • Illustrated • pb Dairy Processing and Quality Assurance presents an essential desk-reference for all technical and Tattersall detail these processes, from vine to $199.99 £115.00 $330.00 a contemporary update and a unique approach to scientific questions. bottle, looking at key factors such as geography, Classroom adoption price available in North America the topics, and is designed to augment related winemaking techniques, the impact of decisions books in the existing market. The editorial team 1999 • 521 pages • 9780632054336 • Illustrated • hb made upon style and quality and problems that is comprised of individuals with significant experience $229.99 £115.00 $414.00 may be encountered. in the science and applications. 2005 • 152 pages • 9781405113656 • pb 2008 • 400 pages • 9780813827568 • Illustrated • hb $79.99 £39.99 $124.00 $184.99 £105.00 $289.00 Classroom adoption price available in North America 20 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 21 Fermented Foods & Beverages • Crops (Including Fruits, Vegetables & Food Agriculture) Crops (Including Fruits & Vegetables & Food Agriculture)

Brewing Yeast and Fermentation Brewing Yeast Fermentation The Oil Palm Coffee Crops (Including Fruits, Paperback Reissue Performance Fourth Edition Recent Developments Crop Post-Harvest: Vegetables & Food Agriculture) R Clarke & OG Vitzthum Chris Boulton & David Quain Second Edition RHV Corley & B Tinker 3 Volume Set This unique volume provides a definitive overview The book traces the origins and progress of the Coffee, one of the most commercially-important This major 3-volume work covers all aspects of of modern and traditional brewing fermentation. Editor Katharine Smart industry, and describes the basic science underlying crops grown, is distributed and traded globally in a factors affecting post-harvest quality of fruits, Written by two experts with unrivalled experience Building on the success of the first edition, Sugar Beet the physiology, breeding and nutrition of the oil multi-million dollar world industry. This exciting vegetables, cereals and other major crops. from years with a leading international brewer, Brewing Yeast Fermentation Performance, palm. It covers both cutting-edge research, and new book brings together in one volume the most World Agriculture Series The compilation of this three-volume work has coverage includes all aspects of brewing Second Edition considers the importance of wider issues such as genetic modification of the important recent developments affecting the crop. been supported and is endorsed by the Natural fermentation together with the biochemistry, yeast quality on fermentation performance Editor A Philip Draycott crop, the promise of clonal propagation and the Resources Institute of the University of physiology and genetics of brewers' yeast. and the means by which process control may effects of palm oil on human health. 2001 • 272 pages • 9780632055531 • Illustrated • hb Sugar beet, alongside sugar $219.99 £110.00 $383.00 Greenwich, UK. Brewing Yeast and Fermentation is unique in that therefore be achieved. Contents include up-to-date cane, is the main source of 2003 • 592 pages • 9780632052127 • Illustrated • hb brewing fermentation and yeast biotechnology are coverage of key aspects of the subject, including sugar across the world. Grown 3 Volume Set • 9780632057269 $249.99 £125.00 $380.00 covered in detail from a commercial perspective. molecular innovations, yeast stress responses, widely in Europe, North and $499.99 £295.00 $1136.00 wort composition, yeast quality, beer flavor devel- South America, Asia and parts Oilseed Crops Now available for the first time in paperback, the opment and yeast handling. of North Africa, the crop is at Second Edition book is aimed at commercial brewers and their the core of a multi-billion dollar global industry. Fruit and Vegetables Edward Weiss ingredient and equipment suppliers (including Brewing Yeast Fermentation Performance is an A. Philip Draycott has gathered 32 international Crop Post-Harvest: Harvesting, Handling and packaging manufacturers). It is also an essential excellent companion reference source to the first experts to create this defining text, providing a Oilseeds are a very important component of Science and edition, covering complimentary topics that no one Storage Second Edition reference source for students on brewing courses comprehensive review of the latest research in semi-tropical and tropical agriculture, providing Technology and workers in research and academic institutions. connected to the brewing industry can afford to a clear and accessible form, providing the reader Keith Thompson easily available and highly nutritious human and be without. animal food. Many also have industrial uses and Volume 1 with: definitive account of this major world crop; The new edition of this 2006 • 656 pages • 9781405152686 • Illustrated • pb are relatively easy to incorporate into locally 2003 • 336 pages • 9780632064984 • Illustrated • hb coverage of all aspects of successful sugar definitive work, which Principles and Practice $79.99 £39.50 $130.00 beet growing; over 2,500 references from manufactured products. $199.99 £115.00 $345.00 contains many full-color Editors Peter Golob, international literature; and color images to assist in photographs, provides key The book gathers together scientific economic and Graham Farrell & the identification of sugar beet pests, diseases practical and commercially- Technology of and nutrient deficiencies. field practice information on the most widespread John E Orchard oriented information of great oilseed crops. Bottled Water Brewing Yeast NEW use in helping to ensure that fruit and vegetables Crop Post-Harvest: Science and Technology 2006 • 496 pages • 9781405119115 • Illustrated • hb reach the retailer in optimum condition, with the 1999 • 384 pages • 9780632052592 • Illustrated • hb Volume 1: Principles and Practice is a must-have Second Edition Fermentation $259.99 £130.00 $413.00 minimum of loss and spoilage. $219.99 £110.00 $383.00 reference book which offers the reader an Editors Dorothy Senior & Performance overview of the globalization of post-harvest Nicholas Dege Third Edition 2003 • 480 pages • 9781405106191 • Illustrated • hb science, technology, economics, and the $229.99 £115.00 $414.00 The bottled water industry has development of the storage and handling of become a vital and vigorous Editor Katharine Smart Fruit Quality and its Seed Technology and its perishable and durable products. sector of the beverage world, The Brewing Yeast Biological Basis Biological Basis 2002 • 568 pages • 9780632057238 • Illustrated • hb in developed and developing Fermentation Conferences $299.99 £150.00 $520.00 countries worldwide. This is the are held every 2 years, organ- Editor Michael Knee Editors Michael Black & Derek Bewley second edition of a highly successful volume ized by Katherine Smart of Biological Sciences Series Handbook of Fruits Biological Sciences Series which is unique in providing an overview of the the School of Biological and Molecular Sciences Series Editor: Jeremy Roberts and Fruit Processing Series Editor: Jeremy Roberts Crop Post-Harvest: science and technology of the bottled water at Oxford Brookes University, UK. In August 2000 This book focuses on the bio- Editors YH Hui, 2000 • 436 pages • 9781841270432 • Illustrated • hb Science and industry. The new edition has been strengthened we published the proceedings of the second logical processes that deter- £110.00 $381.00 by bringing in a co-editor from the US bottled conference and in January of this year we pub- mine appearance, texture, taste, József Barta, M Pilar Cano, Only available for sale outside North America Technology water industry. The book has been thoroughly lished the proceedings of the third conference. nutritional value and flavor of Todd W Gusek, Jiwan S Volume 2 revised and a new chapter has been added on The fourth conference is scheduled for fleshy fruits, and how these can Sidhu & Nirmal K Sinha Durables cleaning and disinfection. September 2003. be manipulated to maximize quality for the The Handbook of Fruits and consumer. It adopts a thematic rather than a Editors Rick Hodges & 2004 • 432 pages • 9781405120388 • Illustrated • hb Fruit Processing describes the Barley The third edition of Brewing Yeast Fermentation commodity-based approach, thus ensuring that COMING Graham Farrell $279.99 £140.00 $500.00 processing of fruits from four Genetics, Composition, Structure 2008 Performance is an excellent companion source the volume is of relevance throughout the fruit perspectives: a scientific basis, manufacturing and Uses Durable commodities are the to the second edition. The book will be a carefully industry. Advances in our understanding of these and engineering principles, production techniques raw products from which food can be made and edited proceedings volume covering an area processes at the molecular level are included. and processing of individual fruits. A scientific Charles Brennan are the staples on which most humans rely; with Carbonated Soft which is of vital importance to the brewing industry. knowledge of the horticulture, biology, chemistry Barley is one of the most important crops of the but a few exceptions they are the seeds of plants. This volume will cover a number of subjects of 2002 • 293 pages • 9781841272306 • Illustrated • hb Drinks £105.00 $366.00 and nutrition of fruits forms the foundation. A temperate region, being used extensively in the This second volume in the set presents a series of cutting-edge importance and will be broadly divided Only available for sale outside North America presentation of technological and engineering malting and brewing (and distilling) industries, case studies on how durable crops are actually Formulation and into the following sections: Yeast Genomes, Yeast Manufacture principles involved in processing fruits is a prelude and as an important food and animal feed stuff. stored and marketed. It provides a huge wealth of Management, Wort Composition, Yeast Handling to their commercial production. As examples, the This important book reflects the advancement of information on major world crops including rice, Editors David Steen & and Stress, Fermentation, and Wild Yeasts. manufacture of several categories of fruit products knowledge on barley crop systems and the under- maize, wheat, barley, sorghum, beans, cowpea, Philip Ashurst is discussed. The final part of the book discusses 2007 • 336 pages • 9781405119085 • hb Sugarcane standing of how recently uncovered genetic tools oilseeds, peanuts, copra, coffee, cocoa, dried fruit Carbonated Soft Drinks: $184.99 £105.00 $381.00 individual fruits, covering their harvest to a finished can be successfully used to harness barley crop and nuts and dried fish. Formulation and Manufacture Second Edition product in a retail market. improvements, how beta-glucans can affect food microstructure, and how barley flours and grains 2004 • 288 Pages • 9780632057245 • Illustrated • hb provides an overview of car- Editor Glyn James $219.99 £110.00 $383.00 As a professional reference book replete with the may be used to create high quality novel foods. bonated soft drinks production This book focuses on agricul- latest research or as a practical textbook filled with in the early part of the twenty-first century, tural aspects of the crop. example after example of commodity applications, 2008 • 416 pages • 9781405123716 • Illustrated • hb presenting the latest information on carbonation The book follows a logical Crop Post-Harvest: the Handbook of Fruits and Fruit Processing is the $194.99 £120.00 $462.00 and filling methods. There are also chapters on progression from the botany NEW Related Books current, comprehensive, yet compact resource Science and Technology bottle design, can making, general packaging and breeding through planning ideal for the fruit industry. Volume 3 considerations, production and distribution. A Fermented Foods & Beverages cultivation, control of weeds, final chapter deals with quality assurance and pests and diseases, to harvest management and 2006 • 712 pages • 9780813819815 • Illustrated • hb Perishables environmental and legislative issues. Detailed payment for cane. $219.99 £125.00 $380.00 Editors Debbie Rees, Graham Farrell & John references provide opportunity for further reading Books Classroom adoption price available in North America E Orchard in more specialized areas. 2004 • 224 pages • 9780632054763 • hb Handbook of Beverage Packaging...... pg 15 $159.00 £75.00 $268.00 Beer: Health & Nutrition...... pg 27 Volume 3 is currently in preparation and will cover 2006 • 368 pages • 9781405134354 • Illustrated • hb perishables, including fruit, vegetables, root and $184.99 £105.00 $249.99 Dense Phase Carbon Dioxide...... pg 8 tuber crops.

2007 • 480 Pages • 9780632057252 • Illustrated • hb $209.99 £120.00 $462.00

22 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 23 Crops (Including Fruits, Vegetables & Food Agriculture) • Meat, Fish & Poultry Meat, Fish & Poultry

Control of Fish Quality Handbook of Thermal Processing of Fishery Products Colour Atlas of Postharvest NEW COMING COMING NEW Related Books & Journals 2008 Diseases of Fruits and Fourth Edition Fermented Meat Ready-to-Eat Meat Products 2008 Quality Safety & Authenticity Crops JJ Connell and Poultry Editors C Lynn Knipe & Robert E Rust Editors Hartmut Rehbein & Jorg Vegetables Volume One: Oehlensclager Introduction and Fruits Fish is one of the most higly perishable commodities Editor Fidel Toldrá Thermal Processing of Ready-to-Eat Meat Products and the public requires continuous reassurance provides critical technical information on all aspects Food quality and safety issues continue to dominate Books An internationally-respected Editor Anna Snowdon about its quality. Furthermore, consumer taste is of thermal processing of RTE meat products. the press, with most food companies spending editorial team and array of Pesticides ...... pg 7 moving to more highly perishable fish products Compiling and expanding information from their large amounts of money to ensure that the food Now established worldwide as the standard guide chapter contributors has which require more careful attention in preparation successful one-of-a-kind university short course, quality and assessment procedures in place are to the recognition and understanding of the causes developed the Handbook of Journals and storage. Control of Fish Quality provides sound the editors and authors are the most experienced adequate and produce good and safe food. This of deterioration in temperate and tropical fruits and Fermented Meat and Poultry, and practical advice on all aspects of this subject, and knowledgeable people in the meat industry on holds true for companies and labs responsible for vegetables, these superbly illustrated full-color vol- Euro Choices...... pg 33 an updated and comprehen- from harvesting to retailing. this subject. This book addresses all technical and the processing of fish into various products, those umes deal clearly, concisely and systematically with sive hands-on reference book on the science and regulatory aspects of the production of RTE meat responsible for researching safe new products and each of the main diseases and disorders, emphasizing 1995 • 256 pages • 9780852382264 • hb technology of processing fermented meat and products, such as heat transfer, pathogen lethality, departments within other companies those of importance to international trade. $109.99 £55.00 $191.00 poultry products. Beginning with the principles stabilization (chilling), post-packaging pasteurization supporting these functions. of processing fermented meat and ending with The first are broken down into four sections: and HACCP documentation. discussions of product quality, safety and consumer Fishery Products brings together details of all the occurrence, symptoms, biology and control. Meat, Fish & Poultry Modified acceptance, the book takes three approaches: major methodologies used to assess the quality Anyone involved in the commercial production, 2008 • 352 pages • 9780813801483 • Illustrated • hb background and principles; product categories; $184.99 £105.00 $289.00 of fishery products in the widest sense. Subject shipping, import, or marketing of fruit, will find this Atmospheric and product quality and safety. coverage of this important book includes quality book valuable. Processing and Organic assessment by texture measurement, by electronic NEW Packaging of Fish 2007 • 500 pages • 9780813814773 • Illustrated • hb Handbook of Meat, NEW 2007 • 302 pages • 9781840760255 • hb Aquaculture $219.99 £125.00 $344.00 nose and tongue, by NMR and by color measure- £75.00 $207.00 Filtered Smokes, Carbon Poultry and Seafood ment. The book also includes several chapters on The Emergence of a New Only available for sale outside North America Monoxide & Reduced Quality assessment of authenticity, which is extremely Sustainable Industry Dry-Cured Meat Products important for the determination of which species Oxygen Packaging Editor Leo ML Nollet Deborah J Brister Fidel Toldrá have been used in a particular food product Colour Atlas of Postharvest NEW Editors W Steven Otwell, Associate Editors Terri containing fish or shellfish. Although aquaculture is one Hordur G Kristinsson, Murat O Balaban This book presents the latest developments in Diseases of Fruits and of the world’s fastest growing Boylston, Feng Chen, Patti In this important book, experts from industry, dry-cured meat products, from raw materials and C Coggins, Maria Beatriz 2008 • 352 pages • 9781405141628 • Illustrated • hb food sectors, the industry has manufactures to the final products, and includes $169.99 £95.00 $261.00 Vegetables Volume Two: academia and agencies discuss the technology, Gloria, Grethe Hyldig, lagged behind general agricul- updated scientific and technological information, Vegetables ture in the production of certi- commercial practices and pertinent regulations of Chris R Kerth, Lisa H these fish processing applications, providing the especially on the safety, quality and nutritional fied organic products. Organic Aquaculture properties of these foods. McKee & YH Hui Editor Anna Snowdon most current and complete information on the Meat Food Products and COMING explores the history of the organic aquaculture The Handbook of Meat, Poultry and Seafood Now established worldwide as the standard topics available anywhere. Coverage of major 2008 movement, explains standards and measures for 2002 • 244 pages • 9780917678547 • hb Quality commences with a discussion of basic Formularies guide to the recognition and understanding of the seafood technology applications includes discussion accreditation and identifies key aquatic species $94.99 £105.00 scientific factors responsible for the quality of Bruce A Eason, Bill Crosson, David E Lustig causes of deterioration in temperate and tropical of practices that are new, controversial and rapidly No distribution rights in Australia suited to organic production. In addition, feeds, fresh, frozen and processed muscle foods, fruits and vegetables, these superbly illustrated expanding in production and markets throughout & David E Schafer systems, and production methodologies are especially sensory attributes and flavors. Following full-color volumes deal clearly, concisely and the world. Methods of application, shelf life, discussed and the market for organic aquaculture sections discuss factors affecting the quality of systematically with each of the main diseases color enhancement, technical aspects, product Meat Preservation Meat Food Products and Formularies gives products is analyzed. beef, pork, poultry and seafood. Under each muscle and disorders, emphasizing those of importance quality, regulatory issues, microbial consequences, Preventing Losses and Assuring Safety formularies, procedures and other considerations food, some or all of the following factors affecting to international trade. food safety concerns and product assessments for numerous meat categories including: fresh Organic Aquaculture shows students, producers, Robert G Cassens the quality are discussed: additives, aroma, color, are fully addressed. meat, processed meat manufacture, sausage certifiers and consumers how organic aquaculture contaminants, flavors, microbiology, moisture, This second volume is divided into nine major Meat Preservation is written as an integrated and manufacture, dry sausage manufacture, fish can be a viable and profitable alternative to 2006 • 264 pages • 9780813807683 • Illustrated • hb mouthfeel, nutrition, packaging, safety, sensory sections: cucurbits; solanaceous fruit vegetables; all-encompassing text that includes historical utilization, natural and artificial casings and meat intensive conventional production methods. $184.99 £105.00 $313.50 attributes, shelf-life, stability, tainting, texture and miscellaneous fruit vegetables; legumes; aspects and trends, discussion of basic background food additives. Several sections of the book are water activity. diassicas; miscellaneous flower, stem, and leaf 2007 • 224 pages • 9780813826295 • Illustrated • hb information, the evaluation and status of techniques devoted to the manufacture of processed meat vegetables; bulbs; temperate roots and tubers; $99.99 £55.00 $212.00 and procedures and treatments of potential future items (red meats, poultry, fish and breaded Wilson’s Practical developments. Today, there is an intense interest to 2007 • 744 pages • 9780813824468 • hb meats). Over 200 meat formularies are featured and tropical roots and tubers. This book examines $239.99 £139.50 $412.00 these diseases and disorders and educates the Meat Inspection produce the safest meat possible. The overriding for meat manufacture which meat processors will theme of Meat Preservation provides the under- find valuable in product development. The final reader on action needed to eradicate the problem. Seventh Edition Food Safety in standing of the science of meat and discussion for Antioxidants and Functional chapters of Meat Food Products and Formularies are COMING 2007 • 416 pages • 9781840760262 • hb Shrimp Processing William Wilson using known technologies to achieve the goal of safe Components in Aquatic 2008 ideal for use by plant personnel and universities in £95.00 $261.00 meat of high quality. training plant personnel and students, respectively, Only available for sale outside North America A Handbook for Shrimp This classic text is an essen- Foods Processors, Importers, tial handbook for all persons on multiple issues including plant operations, 1993 • 133 pages • 9780917678349 • hb Editor Hordur G Kristinsson product development, good manufacturing practices, Exporters & Retailers involved in meat inspection $84.99 and the meat industry seek- Antioxidants and Functional Components in Aquatic operational standard operating procedures, Laxman Kanduri & No distribution rights in Australia Color Atlas of Postharvest ing information on the latest Foods addresses an area of extreme importance for standard sanitation operating procedures, HACCP, COMING Ronald A Eckhardt diseases and parasites. Now aquatic foods, since lipid oxidation leads to such a quality control, quality assurance, cleaning and Quality of Fruits and 2008 “The book is essential for in its seventh edition, it has been revised to reflect Nitrite Curing of Meat large number of quality problems. Written by top sanitation and microbiological pathogens affecting Vegetables meat products. anyone involved in the han- the latest knowledge of BSE, Foot-and-Mouth and The Nitrosamine Problem and the Nitrite researchers in the field, the book offers not only dling and processing of Maria Cecilia do Nascimento Nunes TB. Information on specific diseases, parasites and Alternatives general overviews of lipid oxidation in aquatic foods shrimp and prawns” Aquaculture Magazine physiological processes has been updated and the and aquatic food pro and antioxidant systems, but 2008 • 360 pages • 9780813800424 • hb $184.99 £105.00 $289.00 Color Atlas of Postharvest Quality of Fruits and latest legislation included. As well as this, a new Ronald B Pegg & Fereidoon Shahidi also covers specifics and gives the latest information Vegetables visually depicts the effects of time Food Safety in Shrimp Processing provides chapter on illegal meat imports has been added, Meat has been treated for centuries with rock salt on the key pro and anti-oxidants derived from aquatic and temperature on the quality of over 37 different comprehensive coverage of the HACCP process with the aim of helping the detection of illegal foods as well as some of the most recent and fruits and vegetables grouped by category. Hundreds as a means of preservation. However, only one and its application within the shrimp processing meat and ensuring its removal from the food chain. century has passed since researchers discovered innovative means to control lipid oxidations in aquatic Related Journals of vibrant color photographs illustrate post-harvest business. The authors draw on many years of foods and food systems with fish oils. Coverage quality changes and show the importance of that the active component in the curing process experience as food scientists and consultants to 2005 • 312 pages • 9781405124935 • Illustrated • hb was nitrite. includes the latest research on the effects aquatic Meat, Fish & Poultry handling produce at the right temperatures. the seafood industry to produce a practical book $104.99 £52.50 $192.00 foods have on oxidative stress in the human body, that will enable readers involved with shrimp This book provides a review of the desirable an area of great interest recently. Additionally, a 2008 • 252 pages • 9780813817521 • Illustrated • hb Journals culture and processing to understand the attributes which sodium nitrite confers to meat chapter is devoted to the latest techniques to $219.99 £125.00 $344.00 HACCP process and begin its implementation during processing, as well as drawbacks of nitrite measure antioxidative potential of aquatic foods, Journal of Food Lipids ...... pg 33 in their businesses. usage. In addition, solutions for the curing of meat an area still in development and one very important Journal of Muscle Foods ...... pg 34 without the use of nitrite are presented. to the antioxidant research community. 2002 • 184 pages • 9780852382707 • Illustrated • hb $198.99 £99.50 $345.00 2000 • 268 pages • 9780917678509 • hb 2008 • 376 pages • 9780813813677 • Illustrated • hb $114.99 $184.99 £105.00 No distribution rights in Australia 24 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 25 Sensory & Product Development Sensory & Product Development • Nutrition, Dietetics & Health

Sensory Descriptive Sensory Analysis in Food Product Development Vitamins Beer Sensory & Product Discrimination Tests Practice Based on Experience Their Role in the Health and Nutrition Development Human Body and Measurements Editor MC Gacula, Jr Editor Catherine Side Charles W Bamforth George Ball Statistical Principles, 1997 • 712 pages • 9780917678370 • hb Food Product Development Based on Experience This important and extremely Sensory and Procedures and Tables $159.99 is the collective work of a team of seasoned food This single-source reference interesting book is a serious No distribution rights in Australia draws together the current scientific and authoritative Consumer Research Jian Bi industry experts whose experiences and observa- tions provide a ‘how to’ guide of successful prod- knowledge of the vitamins’ overview of the implications of in Food Product biological properties in the drinking beer as part of the Sensory Discrimination Tests Flavor Perception uct and process development. context of human nutrition. human diet. Coverage includes Design and and Measurements: Statistical Editors Andrew Taylor & Vitamins play a vital role in the maintenance of a history of beer in the diet, an overview of beer Principles, Procedures and Tables provides a The contributing authors have extensive industry Development Deborah Roberts health, and there is evidence that dietary sources production and beer compositional analysis, the comprehensive discussion of sensory discriminative experience in product development and related of vitamins have beneficial effects in the preven- impact of raw materials, the desirable and undesir- Howard R Moskowitz, analysis from a statistical perspective. A wide fields such as plant and production management, Flavor Perception provides a tion of heart-related diseases, bone diseases and able components in beer and the contribution of Jacqueline H Beckley and variety of test and measurement methods, which business development, food quality and marketing state-of-the-art review of our possibly cancer. beer to health, and social issues. Written by Anna VA Resurreccion were developed during the past decades and – their lessons illustrate a wide variety of situa- current understanding of the Professor Charles Bamforth, well-known for a life- scattered in various statistical and non-statistical tions and cover everyone involved in taking new IFT Press Series key stages of flavor perception Following introductory chapters on historical and time’s work in the brewing world, Beer: Health and journals, are included in the book. The book gives products from concept to market. The food and beverage industries today face an for those working in the flavor nutritional aspects of vitamins, the next four chap- Nutrition should find a place on the shelves of all a unified picture of the state of the subject and intensely competitive business environment. field, whether in the academic 2003 • 320 pages • 9780813820293 • hb ters cover relevant and detailed aspects of physiol- those involved in providing dietary advice. reflects some features of advanced sensory To the degree that the product developer and or industrial sector. This book $99.99 £79.99 $220.00 ogy and functional anatomy, biochemistry, discriminative analysis. Designed to be both a 2004 • 200 pages • 9780632064465 • Illustrated • hb marketer - as well as general business manager - considers the whole process from the release of immunology and the regulation of protein synthesis reference manual and a research monograph, $149.99 £75.00 $268.00 can more fully understand the consumer and flavor chemicals in the mouth to the processing of by nuclear hormone receptors. The inclusion of the practitioners will discover various useful test and Multivariate Data Classroom adoption price available in North America target development and marketing efforts, their signals in the brain. In particular, it is directed at theoretical principles in the background chapters measurement procedures. More statistically-orient- business will be more successful. food scientists and technologists, ingredients Analysis in Sensory makes the book an ideal starting point for those ed readers will find the statistical considerations suppliers and sensory scientists. and Consumer Science working outside the area who need a solid Sensory and Consumer Research in Food Product behind the procedures. Sensory Discrimination Nutrition in Institutions 2004 • 304 pages • 9781405116275 • hb overview of the subject. COMING Tests and Measurements will be of interest to Editor Garmt B Dijksterhuis 2008 Design and Development is the first book to pres- $219.99 £110.00 $383.00 Maria Cross & Barbara MacDonald everyone concerned with testing and measuring 2004 • 448 pages • 9780632064786 • Illustrated • hb ent, from the business viewpoint, the critical issues This book discusses the use of This important new textbook covers all major faced by sensory analysts, product developers and sensory difference and consumer preference. $219.99 £110.00 $383.00 Nonparametrics for Multivariate Data Analysis to aspects of nutrition in institutions covered in market researchers in the food and beverage arena. 2005 • 320 pages • 9780813811116 • hb solve problems in sensory and the following six sections: hospitals; schools; $199.99 £115.00 $363.00 Sensory Science consumer research. More Discovering residential homes for the elderly; psychiatric 2006 • 368 pages • 9780813816326 • Illustrated • hb specifically the focus is on the $184.99 £105.00 $328.50 NEW A More Informative Nutrition* hospitals; prisons; and the armed forces. Each Classroom adoption price available in North America Multivariate and Approach analysis of the reactions to cer- section covers history, special considerations, tain characteristics of food products, which are in Timothy Carr policies, ‘who decides who gets what’, stakeholders, Probabilistic JC W Rayner, DJ Best, PB the form of scores given to attributes perceived in Discovering Nutrition offers a financial considerations, catering details and Brockhoff, GD Rayner Accelerating New NEW Analyses of Sensory the food stimuli; the analyses are multivariate; and concise look at the science of recommendations. Author Rayner and his the senses are mainly the senses of smell and nutrition through the lens of Food Product Design Science Problems 2008 • 320 pages • 9781405121255 • Illustrated • pb colleagues consider problems taste. The four main themes covered in the book today’s issues and hot topics. and Development $67.99 £39.50 $108.50 Jean-Francois Meullenet, including the most commonly are: (1) Individual Differences, (2) Measurement In this compact, accessible Editors Jacqueline H Riu Xiong & Christopher J occurring and important experimental designs: Levels; (3) Sensory-Instrumental Relations, and (4) overview, the central topics Findlay Time-Intensity Data Analysis. Beckley, M Michele Foley, the one-sample, k-sample, blocked samples, and scientific building blocks of nutrition are Nutrition at a Glance* Elizabeth J Topp, JC Huang IFT Press Series samples with factorial structure and samples with emphasized. The book follows the “life and NEW correlation structure. Innovative new techniques 1995 • 317 pages • 9780917678417 • hb & Witoon Prinyawiwatkul Multivariate and Probabilistic Analyses of Sensory $109.99 times” of nutrients from their presence in the Mary Barasi are outlined and complemented with real examples. Science Problems explains the multivariate and No distribution rights in Australia environment and the body to their role in health At a Glance Series IFT Press Series Techniques described may be applied to data probabilistic methods available to sensory scientists and disease, with a focus throughout on the cur- where the traditional, most frequently applied Nutrition at a Glance is a readily useable and suc- In Accelerating New Food Product Design and involved in product development or maintenance. rent practical and social issues. nonparametric tests, such as the Kruskal-Wallis, cinct guide that is an invaluable companion for a The techniques discussed address sensory Development, a group of seasoned food industry the Friedman and the Spearman tests, are applied. Related Books 2002 • 224 pages • 9780632045648 • Illustrated • pb wide range of health studies, nursing and medical business professionals and academics show problems such as panel performance, product $35.95 £25.99 $69.95 students. It is also a handy quick reference guide profiling and exploration of consumer data, Sensory & Product Development today’s food scientists, technologists and product 2005 • 192 pages • 9780813811123 • hb • Illustrated * to order this title in North America, please contact for busy professionals and company executives. developers the contemporary R&D processes they including segmentation and identifying drivers $154.99 £85.00 $234.00 Blackwell Publishing Inc, Tel: 800 216 2522. Please do need to maximize speed, quality and efficiency. of liking. Applied in approach and written for Books not use this number to order any other titles from 2007 • 128 pages • 9781405134873 • Illustrated • pb non-statisticians, the text is aimed at sensory this catalog. $29.95 £15.95 $52.95 scientists who deal mostly with descriptive Viewpoints & Controversies in Sensory Accelerating New Food Product Design and Concept Research *to order this title in North America contact Blackwell Development is of value to a number of audiences. analysis and consumer studies. Science & Consumer Product Testing ..pg 10 in Food Product Food Packaging Research & Publishing Inc, Tel: 800 216 2522. Please do not use For food industry executives, it offers a summary Nutrition and this number to order any other titles from this catalog. 2007 • 280 pages • 9780813801780 • Illustrated • hb Design and Consumer Response ...... pg 14 of perspectives of the business they are in from $184.99 £105.00 $366.00 Handbook of Fermented Meat & Poultry..pg 25 Stroke unique viewpoints. Academics and students gain a Classroom adoption price available in North America Development Prevention and Treatment real world perspective of what is occurring in the Howard R Moskowitz, Salah Gariballa Nutrition and Health food industry at the beginning of the 21st Century. Practical Handbook of Sebastiano Porretta and And for practicing food scientists and allied profes- COMING This important book discuss- Editors Tanya Carr & Koen Descheemaeker Matthias Silcher sionals, the book provides strategic frameworks for Sensory Evaluation 2008 Nutrition, Dietetics & Health es the new research which Nutrition and Health concentrates on the role of suggests that environmental problem solving and the R&D strategies, processes Sarah E Kemp, Tracey Hollowood & Concepts are critical for the the human diet in preventative medicine. Medical development and marketing factors, including diet, may be and methods needed to accelerate and optimize Joanne Hort conditions that can be influenced by the diet are new product development. of products and services. They constitute the Selected Diabetes and Nutrition important in the genesis of covered, including cardiovascular disease, obesity, Practical Handbook of Sensory Evaluation is a blueprint for these products and services, albeit at Education Resources stroke and in the potential to osteoporosis, cancer and diabetes. Many of the 2007 • 400 pages • 9780813808093 • Illustrated • hb practical guide to sensory evaluation methods and the level of consumers rather than at the technical prevent its occurrence, and also looking at the For the Diabetes Professional internationally-known authors are at the tops of $184.99 £105.00 $366.00 techniques, explaining the suitability of different level. A good product concept can help make suggestion that dietary problems not only influ- their fields and this book will provide a valuable ref- Classroom adoption price available in North America testing methods for different situations and offering the product a success by guiding developers and American Dietetic Association ence the prevalence of stroke but also its course erence source for all those involved in nutrition, and outcome once it has occurred. Nutrition and step-by-step instructions on how to perform the advertising in the right direction. Yet, there is a The Diabetes Care and Education dietetic group medicine and health. Stroke discusses the different studies in this area various types of tests. Covering a broad range of dearth of both practical and scientific information has revised and updated this directory of selected Design and Analysis of Sensory asking whether it would be beneficial to alter the 2001 • 208 pages • 9780632058440 • Illustrated • hb product applications including food, beverages and about how to create and evaluate concepts. There diabetes and nutrition education resources for the current public health messages on prevention and $141.99 £71.00 $250.00 Optimization personal care and household products, the book has been little or no focus on establishing knowl- professional to use in teaching people with dia- management of stroke and looking at areas where is spiral bound to allow for easy reference in the edge bases for concepts. Concept development is betes and their families. MC Gacula testing environment. too often relegated to the so-called ‘fuzzy front end.’ more research is needed. 1994 • 310 pages • 9780917678318 • hb 2001 • 84 pages • 9780880911832 • pb 2004 • 192 pages • 9781405111201 • Illustrated • pb $94.99 2008 • 152 pages • 9781405162104 • Illustrated • pb 2005 • 612 pages • 9780813824246 • Illustrated • hb £13.95 $53.95 $83.99 £41.99 $132.00 No distribution rights in Australia $69.99 £35.00 $90.00 $199.99 £115.00 $326.00 Only available for sale outside North America Classroom adoption price available in North America 26 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 27 Nutrition, Dietetics & Health Nutrition, Dietetics & Health

Gut Flora, Nutrition, Metabolic Nutraceuticals, Glycemic Diet and Healthy Ageing COMING Functional Foods COMING 2008 Immunity and Regulation* Obesity Health and Diabetes 2008 David G Lindsay and Nutraceuticals Health A Human Perspective Editors Vijai K Pasupuleti & James W. Diet and Healthy Ageing presents evidence for in Cancer Second Edition Editor BNF the link between diet and health, and the ageing Editors Roy Fuller & G Anderson Prevention Keith Frayn Chaired by John Garrow process, focusing on the overall effects of diet and Perdigón IFT Press Series the possible role that individual components of Editor Ronald Ross Watson Metabolic Regulation looks Obesity brings together the Gut Flora, Nutrition, Immunity Type 2 diabetes is a growing problem for the the diet might play in increasing or decreasing in detail at how molecules, findings of a team of inter- Cancer is a leading cause and Health reviews the inter- developed and developing countries and it is a susceptibility to age-related diseases. Particular cells and tissue operate national experts in the area. of death among adults but actions between bacteria in burden on healthcare systems as well as individuals. attention is given to anti-oxidants, which are now collectively in human The book covers in detail the research shows that the the human intestinal tract, the Nutraceuticals, Glycemic Health and Diabetes seen as being critically important in a number of health and disease, using health risks chances of developing cancer effects on nutrition and the immune system. The primarily focuses on the nutraceuticals that assist processes. Contents include diets as sources of an approach that has become known as of obesity, clinical assess- can be reduced by lifestyle changes. editors, who are all well-known for their work in this in preventing and managing prediabetes and type energy, food metabolism, the biochemistry of ‘integrative physiology’. Since the publication of ment, epidemiology, This vital resource brings together the world’s subject, have drawn together an impressive list of 2 diabetes. The book gives an overview of glycemic energy utilization, theories of ageing, diseases of the first edition of this extremely well-received aetiology, and prevention and treatment of obesity. leading experts’ research, their conclusions international contributors. health and highlights the use of novel and ageing related to diet, plant foods and health and and recommendations on functional foods and book, the understanding of how metabolism is 1999 • 272 pages • 9780632052981 • Illustrated • pb upcoming nutraceutical ingredients such as socio-economic issues. nutraceuticals in the prevention and treatment of Covering major aspects of the subject including regulated has developed substantially in several $84.99 £39.50 $152.00 bioactive peptides, traditional herbs from India cancer. Research professionals, academics, probiotics and functional foods, the immune ways, for example leptin, and also in the 2008 • 352 pages • 9781405130936 • Illustrated • pb and Mexico, resistant starches, cinnamon, hospital-based dietitians, nutritionists, oncology system in health and disease and carcinogenesis, continuing advances in the understanding of gene $79.99 £39.50 $108.95 chromium III and others. The editors and physicians, cancer researchers, marketers and food each chapter carefully reviews the latest research expression. Full details of these and other new contributors are experts in their respective fields and drug officials are just a few of the key people and important facts in each area. advances are included in this fully updated edition. Plants and are largely from the university, industry and The Psychology of Eating* who need this book. Diet and Health government. Nutraceuticals, Glycemic Health and 2003 • 288 pages • 9781405100007 • Illustrated • hb 2003 • 352 pages • 9780632063840 • Illustrated • pb From Healthy to Disordered Behavior $189.99 £95.00 $327.00 $72.95 £28.99 $90.95 Editors Gail Goldberg Diabetes will be useful as a standard reference 2003 • 332 pages • 9780813818542 • Illustrated • hb book for all those concerned with the role of Jane Ogden $159.99 £89.50 $345.00 * to order this title in North America contact & BNF nutraceuticals and glycemia in the prevention Providing a complete map of the study of eating Medical Nutrition & Disease* Blackwell Publishing Inc, Tel: 800 216 2522. Please Chaired by Malcolm Jackson and control of type 2 diabetes. do not use this number to order any other titles behaviours, The Psychology of Eating is an A Case-Based Approach, Third Edition from this catalog. Plants: Diet and Health is an essential guide for students, teachers and Dietary important new title covering 2008 • 352 pages • 9780813829333 • Illustrated • hb researchers who wish to expand their knowledge Lisa Hark & Gail Morrison $184.99 £105.00 $289.00 Supplements and in detail the full range of with a comprehensive overview of diet-related work. Using a practical, integrated approach, Medical substances in foods Functional Foods Nutrition & Disease: A Case-Based Approach, Third Plant Food considered to have protective and positive health Nutrition and 2002 • 320 pages • 9780631233749 • Illustrated • pb GP Webb Edition, offers a complete perspective on the Allergens effects. Contents include detailed information on $33.95 £18.99 $39.95 Arthritis Geoffrey P. Webb, in this excit- increasingly important role nutrition plays in every major foods and beverages, the content and role Editors Clare Mills & *To order this title in North America contact Blackwell ing and most useful new book, day medical practice. of protective substances within them, the effects Margaret Rayman & Peter Shewry Publishing Inc, Tel: 800 216 2522. Please do not use this not only looks at the accepted of food processing and public health issues. Alison Callaghan 2003 • 464 pages • 9780632046584 • Illustrated • pb number to order any other titles form this catalog. uses of dietary supplements, Plant Food Allergens is an There are over two hundred $39.95 £33.99 $98.95 such as the use of fish oils in important new book 2003 • 368 pages • 9780632059621 • Illustrated • pb forms of rheumatoid disease, * to order this title in North America contact Blackwell the prevention of heart disease and arthritis, but providing a thorough $94.99 £46.99 $173.00 with conditions varying in Publishing Inc, Tel: 800 216 2522. Please do not use Eggs and Health Promotion also explores the wider picture, identifying common this number to order any other titles from this catalog. scientific account of the prevalence. In this important themes and principles or particular categories of current knowledge of the title the authors have focused Ronald Watson supplements. Dietary Supplements and Functional occurrence, properties and on osteoarthritis (OA) and rheumatoid arthritis Eggs in Health Promotion provides up-to-date Foods provides an excellent introductory text on Changing Eating and Exercise characteristics of plant food allergens. The Adverse Reactions (RA), the most common arthritic diseases with the book also thoroughly discusses their properties research on the use of eggs in human health. This this fascinating subject. Behaviour to Food largest body of dietary data. Including coverage of single, convenient reference deals with the role in relation to dietary exposure, food processing disease incidence and prevalence, pathology, 2006 • 256 pages • 9781405119092 • pb A Handbook for Professionals and GM foods. of eggs in diet, nutrition and disease. Key chapters Editors Judith Buttriss & aetiology and measures of disease assessment and include the health implications and benefits of egg $82.99 £41.50 $116.00 P Hunt & M Hillsdon dietary risk factors, Nutrition and Arthritis is a clear, 2003 • 248 pages • 9780632059829 • hb BNF consumption, production of antibodies in eggs for This handbook has been written as a guide for $188.99 £94.50 $327.00 Chaired by Dame Barbara concise and user-friendly book gathering the latest medical use, veterinary drug residues, egg safety health and fitness professionals helping clients Clayton research to bring the reader state-of-the-art infor- and egg and health myths and misconceptions. Food For Health in the Pacific Rim through the process of lifestyle change with a mation on the subject. special emphasis on: eating a more healthy diet; “.. an excellent and very 2002 • 264 pages • 9780813827988 • Illustrated • hb Editors John R Whitaker, Norman F Haard, achieving and maintaining a healthy weight; and British Nutrition Foundation exhaustive resume of the 2006 • 280 pages • 9781405124188 • Illustrated • pb $109.99 £75.00 $248.00 Charles F Shoemaker & R Paul Singh topic. Although a different $79.99 £39.99 $116.00 becoming more physically active. 1999 • 610 pages • 9780917678462 • hb author wrote each chapter, the skilful editing Task Force Series $149.99 1996 • 208 pages • 9780632039272 • pb ensures that all the chapters are written in the Nutrition and Diet Lipid Biochemistry No distribution rights in Australia $62.99 £31.50 $89.97 Cardiovascular same style.” JOURNAL OF HUMAN NUTRITION & DIETETICS Therapy Reference An Introduction Demography and Disease Dictionary Fifth Edition “Questions on food allergy and intolerance, plus Diet, Nutrition and Fifth Edition Mike Gurr, John Harwood Nutrition the answers (this chapter alone makes the book Emerging Risk Factors & Keith Frayn Evidence from Historical valuable - the complex questions are answered in Rosalinda T Lagua & Editors Sara Stanner & and Contemporary a language that all can understand and interpret). Virginia S Claudio Lipid Biochemistry, Fifth Edition BNF Populations A must-read for nutritionists, dieticians, medics Nutrition and Diet Therapy has been largely re-written in a Chaired by Keith Frayn and food scientists/technologists.” FOOD & Reference Dictionary is the user-friendly way, with chapters Susan Scott & Chris J containing special interest topic boxes, summary Timely and important, BEVERAGE REPORTER most comprehensive diction- Duncan points and lists of suggested reading, further Cardiovascular Disease pro- ary covering nutrition and diet therapy available Adverse Reactions to Foods covers in depth enhancing the accessibility and readability of this This exciting new book looks vides core information for a wide range of for health care professionals. Coverage includes food allergy, food intolerance, nutrition and the excellent text. Contents include abbreviations and in detail at the effects of health professionals, as well as those involved such topics as nutrition and the immune system, immune system and autoimmune disease. definitions used in the study of lipids, routine nutrition on population in food formulation in the food industry. The phytonutrients, functional foods, alternative medi- analytical methods, fatty acid structure and dynamics. Drawing examples from around the recommendations made in the final sections 2001 • 256 pages • 9780632055470 • Illustrated • pb cine and the new standard for dietary reference metabolism, dietary lipids and lipids as energy world, and using knowledge of modern biochemistry of this cutting-edge book should be $84.99 £39.50 $152.00 intakes. With more than 3,000 carefully selected stores, lipid transport, lipids in cellular structures and physiology of nutrition, and time-series considered by all those involved in this entries, the new fifth edition includes 300 new and the metabolism of structural lipids. statistical analysis of data, the authors explain vitally important subject. terms and more than 500 revised and expanded historical epidemiology, providing a full and definitions. Nutrition and Diet Therapy Reference 2002 • 336 pages • 9780632054091 • Illustrated • pb fascinating insight into this fundamental subject. 2005 • 400 pages • 9781405101660 • Illustrated • pb Dictionary provides a compact, handy, yet $87.99 £43.99 $130.00 $99.99 £49.99 $183.00 comprehensive reference tool covering almost 2002 • 384 pages • 9780632059836 • Illustrated • hb all aspects of nutrition and dietetics. $189.99 £95.00 $327.00 2004 • 420 pages • 9780813810027 • hb $64.99 £39.50 $152.00 28 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 29 Nutrition, Dietetics & Health Nutrition, Dietetics & Health

NEW Clinical Paediatric Dietetics The Nutritional Meal Service Study Course Counselling Skills Manual of Dietetic NEW Third Edition NEW Trace Metals Nutrition and Third Edition for Dietitians Practice Editors Vanessa Shaw & Margaret Lawson Conor Reilly Metabolism Iowa Dietetic Association, Monica Shope Second Edition Fourth Edition Lursen & Carlene M Russell This standard work has been comprehensively The Nutritional Trace Metals Editors Judy Gable Editors Briony Thomas & revised and expanded to meet the needs of the covers the role of trace ele- Michael J Gibney, This manual explains the fundamentals of good Counselling Skills for Jacki Bishop for The modern practicing and student dietitian. In tune ments in human metabolism. Ian Macdonald & meal service, with emphasis on a positive dining Dietitians demonstrates how British Dietetic experience and its contribution to quality of life for with current trends, a greater emphasis has been In addition to providing infor- Helen M Roche a practitioner can develop a Association the institutionalized elderly. placed on public health issues such as the treat- mation on their nature and Having ensured a basic counselling approach and Since it was first published in ment of childhood nutritional disorders in the com- function, it discusses reports employ appropriate coun- 1988, the Manual of Dietetic knowledge in nutrition with Meal Service Study Course 3rd Edition will assist munity, including obesity and faltering growth. The from the specialist literature, selling skills to overcome the Practice has become an indispensable textbook Introduction to Human foodservice managers and dietitians in long-term book now also contains a dedicated chapter on the highlighting current thinking concerning the effect communication difficulties encountered by dietitians for all those involved in the field of clinical nutrition Nutrition, this book will allow students to explore care facilities to take a proactive approach in meeting important issue of allergy prevention. of these trace elements. Professor Reilly, well- and those engaged in helping clients change their and dietetics. Compiled from the knowledge of nutrition and metabolism across the various the changes in the care of long-term patients. known internationally for his work in this area, has eating behavior. New material in the second both individual experts and the British Dietetic systems of the body rather than to deal in Quality of life, quality of care, and resident rights • Edited by leading experts at Great Ormond written a book that provides essential information for edition includes an expanded section on the Association's Specialist Groups, it is a comprehensive advanced aspects of nutrition and metabolism each have an impact on meal service. Caregivers Street and the Institute of Child Health all nutritionists, food scientists and technologists. guide to the principles and practice of dietetics on a nutrient by nutrient basis or by group often fail to comprehend the significance that patient interview including assessing motivation • Officially supported by the British Dietetic across its entire range - from health promotion to of nutrients. institutionalized older adults place on the issue of and applying aspects of CBT (cognitive behavioral Association 2004 • 356 pages • 9781405110402 • hb disease management. The fourth edition has been $149.99 £75.00 $268.00 food. Residents have the right to receive their therapy) and a new section on personal • Written for dietitians, by dietitians fully updated in line with the latest evidence-based Nutrition and Metabolism provides the student food preferences, to use adaptive devices to development including examples and discussion practice guidelines and has expanded coverage with the detailed information they need about how maintain independence with feeding, to receive on issues of interprofessional communication With worked examples of dietary management on topics of current concern such as obesity different nutrients effect and are required by appealingly textured modified foods to meet and working in a multidisciplinary team. given throughout, Clinical Paediatric Dietetics is an management and use of nutritional supplements. different parts of the body. This allows the student individual chewing and swallowing needs, and to indispensable guide for all those involved in the 2007 • 272 pages • 9781405147279 • pb to concentrate on parts of the body at one time receive appetizing snacks and nourishments. nutritional treatment of children. rather than concentrating on each individual $54.99 £27.99 $87.50 2007 • 888 pages • 9781405135252 • Illustrated • hb The book is designed for self-study by persons $139.99 £69.50 $192.00 2007 • 640 pages • 9781405134934 • Illustrated • pb The Nutrition Society Textbook nutrient or mineral, making the information more employed in foodservice, dietitians, dietary $119.99 £59.50 $229.00 assessable and easier to digest. Series consultants, or foodservice managers. It contains 2003 • 416 pages • 9780632056255 • Illustrated • pb basic information to help the foodservice staff in Diet, Nutrition and Dental COMING Series Editor Michael J Gibney nursing facilities improve the overall nutritional NEW $69.99 £35.50 $107.00 Health 2008 Simplified Diet Dietary Fibre Enrichment The Nutrition Society Textbook Series provides status of the residents as well as make mealtime Editor Martin Curzon & Monty Duggal Manual Effects on Food Microstructure, COMING students with the scientific basics in nutrition in an anticipated and positive “dining experience.” 2008 Public Health Tenth Edition Nutrition and Quality the context of a systems and disease approach This important book reviews the interaction rather than on a nutrient by nutrient basis. Nutrition 2002 • 112 pages • 9780813827636 • pb between nutrition, diet and dental health and Editor Andrea Maher Editors Charles Brennan & Victor Kuri $44.99 In addition they provide a means to enable Editors Michael J Gibney, Only available for sale in North America the incidence of dental caries. Divided into four Published in Cooperation with the This important new book focuses on the under- teachers and students to explore the core Barrie M Margetts, John accessible sections the book takes the reader Iowa Dietetic Association standing of how dietary fibre can affect food from the history of dental caries, through principles of nutrition and to apply these M Kearney & Lenore Arab Hospitals and long-term care microstructures and how this is related to the quality throughout their training to foster critical thinking Purchasing for Food Service epidemiology to dietary components, concluding Public Health Nutrition has facilities in every state and of novel foods developed by the food industry. at all times. Second Edition with preventative strategies. Commencing with introductory chapters on the established itself as a major many foreign countries use the definition, composition and application of dietary branch of nutrition which Lynne Nannen Robertson A global team of authors have been brought Simplified Diet Manual to assist them in planning fibre in the food industry, the book includes: draws on the science of nutri- Purchasing for Food Service will assist you in together under the editorship of Professor Martin nutritious, appealing, and cost-effective meals that nutritional benefits of fibre-enriched foods, health Introduction to tion, of epidemiology and public health to help learning accounting procedures and product Curzon and Professor Monty Duggal, to provide are modified to meet the dietary requirements of professional advice and consumer perception, Human Nutrition deal at population level with major nutritional specifications that will be needed by the essential reading for all nutritionists, dietitians, individuals with special health needs. While reflecting dietary fibres as nutraceuticals, rheological properties issues. This text deals with the broad principles competent purchaser in performing the duties dentists, health scientists and undergraduate and the dynamic nature of the field of nutrition, the and microstructure, dietary fibre applications in Editors Michael J Gibney, of assessment of risk at individual and population necessary to provide optimum purchasing postgraduate students studying in this area. Tenth Edition of the Simplified Diet Manual retains cereals, dairy and meat, and the use of dietary Hester H Vorster & levels, the planning and evaluation of intervention decisions basic to a successful foodservice its basic purpose: providing easy-to-understand, fibre in new food product development. Frans J Kok strategies, the principles of health promotion operation. The foods included are those used in 2008 • 256 pages • 9781405157698 • pb fundamental nutrition guidelines for normal and and the assessment of the impact of $49.99 £29.99 $82.50 ‘...this well-written textbook is most foodservice departments. No attempt has therapeutic diets. The concise, user-friendly format intervention strategies. 2008 • 320 pages • 9781405121514 • Illustrated • hb an exciting introductory nutri- been made to cover all foods available. Useful of this useful resource helps dietitians and $199.99 £99.00 $381.00 tion text to suit undergradu- for any level - written to be understood by all. foodservice managers succeed in their vital role 2004 • 392 pages • 9780632056279 • pb The book has been organized to simplify a ates on many degree and $64.99 £31.50 $98.95 Clinical Cases in Dietetics in maintaining nutritional health and well-being of rather complex subject. It is hoped that this NEW clients in long-term care facilities, hospitals, and vocational courses. It provides good value for Fred Pender money and will be an essential resource for information will serve as a tool for making outpatient service centers. Advanced Dietary Fibre students new to the study of nutrition.’ BRITISH Clinical Nutrition improvements in the purchasing function of Learning how to deal with actual cases and foodservice departments. developing the ability to arrive at a reasoned Changes to the Tenth Edition of the Simplified Diet Technology JOURNAL OF NUTRITION Editors Michael J Gibney, clinical judgment are important parts of a student's Manual are many and include: Revision of the Marinos Elia, Olle 1994 • 160 pages • 9780813814636 • pb Editors Barry McCleary & Leon Prosky ‘a powerful introductory human nutrition textbook $32.99 £179.99 $59.95 training. This unique text presents a series of Guidelines for Diet Planning based on Dietary; Ljungqvist & Julie Dietary fibre technology is a sophisticated that will also prove useful as an excellent reference clinical cases of increasing complexity and range. Guidelines for Americans 2005 and USDA’s component of the food industry. This highly text.’ NUTRITION BULLETIN Dowsett Readers are taken through a structured way of MyPyramid; Update on Meeting Nutritional practical book presents the state-of-the-art and Clinical Nutrition focuses Food Selection thinking that facilitates clinical reasoning and Needs of Older People, referencing the American explains how the background science translates The primary purpose of this text is to provide the solely on the sick and meta- the arrival of a justified treatment plan. Each Dietetic Association’s position: Liberalization of into commercial reality. Ideal as an up-to-date student in the early part of the nutrition course bolically compromised and Preparation case includes a commentary and opportunities the Diet Prescription for Older Adults; Inclusion overview of the field for food technologists; with the basic elements of the science of human patient. It parallels the text A Laboratory Manual for reflection on practice, and identifies key of National Dysphagia Diet tables; © 2002, nutritionists and quality assurance and nutrition. This book establishes the building blocks on Nutrition & Metabolism in dealing with clinical Frank Conforti learning points. American Dietetic Association) production managers. for the students as they progress through the latter nutrition on a system by system basis making This manual equips students 2007 • 224 pages • 9781405125642 • Illustrated • pb and more advanced phases of their course. the information more accessible to the student. 2007 • 216 pages • 9780813818788 • hb with a working knowledge of $45.99 £22.50 $86.95 2000 • 560 pages • 9780632056347 • Illustrated • hb It covers the scientific basis underlying the $44.99 £24.99 $68.95 $219.99 £110.00 $381.00 the nature of ingredients and 2002 • 360 pages • 9780632056248 • Illustrated • pb nutritional support, medical ethics and nutritional how they function in particu- $69.99 £35.50 $107.00 counseling, and ends with illustrative clinical lar foods. A wide range of case histories. exercises guide students 2005 • 496 pages • 9780632056262 • Illustrated • pb through standard recipes, with clear and complete $62.99 £31.50 $98.95 directions for handling ingredients and cooking foods.

1997 • 204 pages • 9780813827148 • pb For further information about the Nutrition Society Textbook Series and Supplementary $49.99 £26.99 $94.95 Material visit www.nutritiontexts.com

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Sports and Exercise COMING Manual of Clinical Dietetics Journal of Food Journal of Food EuroChoices Journal of Sensory 2008 Nutrition Sixth Edition Processing and Biochemistry Editor John Davis Studies Hayley Daries American Dietetic Association Preservation Editor Norman F Haard Published on behalf of the Agricultural Editor Maximo Gacula, Jr Economics Society and the European Optimal diet and nutrition can Co-published with Dietitians of Canada, this Editor Barry G Swanson The Journal of Food The Journal of Sensory Studies significantly improve exercise completely updated and revised edition offers an Biochemistry explores the Association of Agricultural Economists The Journal of Food Processing explores the human reaction to performance with food and international perspective of nutrition care. The effects of handling, storage, and Print ISSN 1478 0917 | Online ISSN 1746-692X and Preservation explores the basic tastes in every day life. drink choices before, during latest advances in medical nutrition therapy for processing on the biochemical Published three times a year latest research, knowledge, Applications include food science and after training and numerous diseases and conditions are described aspects of food tissues, sys- www.blackwellfood.com/ec emerging technologies, and and technology, psychology, sta- competition impacting in this authoritative reference. Guidelines for tems, and bioactive compounds advances in food processing and tistics, biology, consumer sci- directly on health, body mass implementing specific diets are covered along with in the diet. It is an indispensable resource for preservation. It balances fundamental chemistry Journal of Food Lipids ence, material science, market research, and more and composition, nutrient nutrition assessment for adults and many aspects researchers in food science and technology, and engineering principles with food processing within the food, nutrition, and healthcare fields. availability and recovery time. Translating the of nutrition management throughout the lifecycle. biochemistry, and nutrition. Editor Fereidoon Shahidi The Manual of Clinical Dietetics is an essential and preservation technologies. athlete’s goals into achievable dietary strategies The Journal of Food Lipids This journal publishes original research and review resource for registered dietitians, students, and The journal welcomes high-quality original research Sports and Exercise Nutrition shortens the gap The journal welcomes submissions encompassing provides food scientists, bio- articles, as well as expository and tutorial papers health care providers working in a variety of clinical and review papers. Topics may include, but are not between theory and practice, covering the funda- chemical, physical, quality, and engineering properties chemists, and researchers with a focusing on observational and experimental studies settings. Use the manual as your reference to the limited to: enzyme chemistry and technology, mental principles of nutrition and how they relate of food materials, including important discussions forum for exploring all aspects of in the application of sensory science. Papers most up-to-date information on clinical nutrition. membrane biology, cell biology, biophysics, genetic to sport and exercise and equipping the reader with of current economic and regulatory policies and food lipids, including chemistry, should address new developments in sensory expression, and pharmacological properties of food methods, consumer and product acceptability studies, the tools to implement change. 2001 • 950 pages • 9780880911870 • Ring Binder their effects on the processing and reservation of analysis, methodology, stability, ingredients with an emphasis on the content of £85.00 $327.00 a wide array of foods. nutrition, processing, and quality. or the psychology of human sensory responses 2008 • 256 pages • 9781405153546 • Illustrated • pb Only available for sale outside North America bioactive ingredients in foods. while focusing on both theoretical and practical $49.99 £24.95 $68.95 Print ISSN 0145-8892 | Online ISSN 1745-4549 | The journal publishes research, review articles, problems on applications of sensory science. Print ISSN 0145-8884 | Online ISSN 1745-4514 | Published Bimonthly and research notes on all aspects of food lipids. www.blackwellfood.com/jfpp Published Bimonthly Print ISSN 0887-8250 | Online ISSN 1745-459X | Principles of Human COMING www.blackwellfood.com/jfbc Submitted manuscripts should provide food 2008 Related Books & Journals Published Bimonthly Nutrition scientists, biochemists, nutritionists, and www.blackwellfood.com/jss Nutrition, Dietetics & Health Second Edition International Journal researchers with high-quality original research. of Dairy Technology Print ISSN 1065-7258 | Online ISSN 1745-4522 Journal of Food Safety Martin Eastwood Books Nutrition Bulletin Published on behalf of the Published Quarterly Editor Karl Matthews This exciting book is the Published on behalf of the www.blackwellfood.com/jfl updated and revised second Trans Fatty Acids ...... pg 14 Society of Dairy Technology Gluten-Free Food Science & Technology ..pg 11 British Nutrition Foundation The Journal of Food Safety edition of an extremely popu- Management of Food Allergens...... pg 6 Editor Hugh Pinnock focuses on microbial food safety; lar and well-received text- Editors Judith Buttriss & Food Safety (IDA)...... pg 5 This journal, which now ranks Journal of Human pathogens causing food-borne ill- book. Written by Martin Sara Stanner Regulation of Functional Foods highly among the leading dairy Nutrition and Dietetics ness; initial detection of para- Eastwood, well respected internationally in nutritional & Nutraceuticals ...... pg 16 journals published worldwide, is Nutrition Bulletin provides a sites, their development, trans- sciences, this important new edition provides Whole Grains & Health ...... pg 20 Published on behalf of the the flagship of the Society of Dairy Technology. unique blend of scientific mission, and methods of control students with a thorough book that should be Whey Processing, Functionality & Health reviews on aspects of nutrition British Dietetic Association and destruction. It is read by Benefits ...... pg 18 Published quarterly, it peer-reviews original adopted for course use on many courses worldwide. and news of important or emerging issues in the Editor Joan Gandy microbiologists, food processors and food Processing & Nutrition of Fats & Oils ...... pg 14 research papers on dairy science and technology, field of human nutrition. Its particular focus is the researchers who need essential information on Primarily written as a course text for those Dairy Fats ...... pg 19 submitted from all over the world. The Journal of Human Nutrition and Antioxidants & Functional Components ..pg 25 interface between the needs of nutritionists in microbial food safety. studying degree courses in nutrition and dietetics, journal also contains non-research papers of a Dietetics is an international technical/commercial nature presented at research, health promotion and teaching, and those Principles of Human Nutrition is also of great value peer-reviewed journal publishing The journal encourages submissions of full-length the society’s symposia and conferences, and working in the food industry. as a reference for professional nutritionists and Journals papers in applied nutrition and dietetics. Papers original research articles emphasizing mechanistic includes news about society events, such as are therefore welcomed on clinical nutrition and dietitians, food scientists and health professionals Diabetes, Obesity & Metabolism ...... pg 34 It is read by researchers and nutritionists working studies involving inhibition, injury, and metabolism meetings and reports on the activities of the the practice of therapeutic diseases; public health based in academia and commercial companies Journal of Foodservice ...... pg 35 in universities and research institutes; public health of food poisoning microorganisms, as well as the sections. The contents of this prestigious journal nutrition and nutritional epidemiology; health Journal of Human Nutrition & Dietetics ..pg 33 nutritionists, dieticians; nutritionists; students; and regulation of growth and toxin production in both are abstracted by the leading international databases. promotion and intervention studies and their 2003 • 704 pages • 9780632058112 • pb Journal of Muscle Foods ...... pg 34 journalists with an interest in nutrition. model systems and complex food substrates. $87.99 £43.99 $109.00 Nutrition & Dietetics ...... pg 33 effectiveness; food choice and the psychology of Print ISSN 1364-727X | Online ISSN 1471-0307 Maternal & Child Nutrition ...... pg 33 Print ISSN 1471-9827 | Online ISSN 1467-3010 eating behavior; food intake and nutritional status; Published Quarterly Nutrition Bulletin ...... pg 33 Published Quarterly and sociology of food. Print ISSN 0149-6085 | Online ISSN 1745-4565 | www.blackwellfood.com/idt Nutraceuticals: Obesity Reviews...... pg 33 www.blackwellfood.com/nbu Published Quarterly Print ISSN 0952-3871 | Online ISSN 1365-277X www.blackwellfood.com/jfs Designer Foods III International Journal Published Bimonthly Garlic, Soy and Licorice www.blackwellfood.com/jhn Nutrition and Dietetics of Food Science and Obesity Reviews Editor Paul A Lachance Journals Journal of the Dietitians Technology An Official Journal of the Association of Australia, Phytochemicals are compo- International Association for Maternal and Child Published for the Institute including the Journal of the nents acting individually, Journal of Consumer the Study of Obesity Nutrition additively or synergistically, Affairs of food Science and New Zealand Dietetic usually as a component of Technology Trust Fund Obesity Reviews is a review Editors Victoria Hall Moran Association Published on behalf of the journal publishing papers from whole food, that have the char- & Peter Aggett Editor-in-Chief Linda Tapsell American Council on Editor-in-Chief Chris Smith all disciplines related to obesity. acteristics of providing The high profile of maternal and Consumer Interests This authoritative and well-established journal It should, therefore, appeal to all Nutrition & Dietetics is Australia’s protective, preventative and possibly curative roles child nutrition has highlighted publishes in a wide range of subjects, ranging from professionals with an interest in obesity, most leading peer-reviewed journal in its field. Covering in the pathogenesis of cancer and other chronic Editor Herbert Jack Rotfeld the need for a focused, well- pure research in the various sciences associated particularly to endocrinologists, cardiologists, all aspects of food, nutrition and dietetics, the disease progressions. Nutraceutical is a term used respected and dedicated forum The purpose of the Journal of with food to practical experiments designed to gastroenterologists, obstetricians but also Journal provides a forum for the reporting, discussion to describe beneficial phytochemicals. for the presentation of original research findings in Consumer Affairs is to serve as a improve technical processes. Subjects covered rheumatologists, as well as health professionals and development of scientifically credible knowl- this field. Maternal and Child Nutrition keeps the publication outlet for scholarly research, analysis range from raw material composition to consumer working in general medicine and surgery. edge related to human nutrition and dietetics. The chapters in this book were organized to reveal audience fully informed about new initiatives, the existing and emerging knowledge of nutraceuticals and informed opinions advancing the consumer acceptance, from physical properties to food latest research findings and innovative ways of Widely respected in Australia and around the found in garlic, soy and licorice. Lead chapters interest. The journal features analysis of individual, engineering practices, and from quality assurance Obesity Reviews is a official review journal of responding to changes in public attitudes. Drawing world, Nutrition & Dietetics publishes original discuss the epidemiological evidence, and following business, and/or government decisions and and safety to storage, distribution, marketing the International Association for the Study of from global sources, the journal provides an invaluable research, methodology analyses, commentaries chapters discuss chemical or biochemical evidence actions that can affect or influence the interests and use. While the main aim of the journal is Obesity, which has over 9,000 members, in source of up-to-date information for health profes- and viewpoints, research reviews, book reviews, at the cellular level, as well as the presentation of of consumers in the marketplace. Research topics to provide a forum for papers describing the more than 50 countries, with a rapidly increasing sionals, academics and service users with interests conference reports, regular supplements, some clinical data. that can be addressed from the consumer’s results of original research, review articles are membership status. point of view include consumer education, also welcomed. in maternal and infant nutrition. Insights- short papers demonstrating excellence economics, nutrition, public policy, consumer Print ISSN 1467-7881 | Online ISSN 1467-789X in practice and continuing education quizzes. 1996 • 375 pages • 9780917678400 • hb Print ISSN 1740-8695 | Online ISSN 1740-8709 Print ISSN 0950-5423 | Online ISSN 1365-2621 Published Quarterly • www.blackwellfood.com/obr $124.99 psychology and marketing. Published Quarterly Published 10 times per year No distribution rights in Australia www.blackwellfood.com/mcn Print ISSN 1446-6368 | Online ISSN 1747-0080 Print ISSN 0022-0078 | Online ISSN 1745-6606 www.blackwellfood.com/ifs Published Quarterly Published Biannually | www.blackwellfood.com/joca www.blackwellfood.com/nd 32 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 33 Journals Journals

Journal of Food Journal of Food Journal of Rapid Journal of Texture Science Education Process Engineering Methods and Studies A publication of the Institute of Editors Elena Castell-Perez & Automation in An International Journal of Texture, Rheology, and the Food Technologists Rosana G Moreira Microbiology Nutrition Reviews Physical and Sensory The Institute of Food The Journal of Food Process Technologists (IFT) publishes the Engineering addresses the Editor Daniel Y C Fung Testing of Foods and Journal of Food Science engineering aspects of food The Journal of Rapid Methods Consumer Goods Coming to Blackwell in 2008! Education (JFSE) to serve the processing, focusing on post- and Automation in Microbiology Editor Malcolm Bourne interest of its members in the production handling, storage, provides extensive coverage of The Journal of Texture Studies field of food science education at all levels. The processing, packaging,and distribution of food. microbial detection methodologies and explores addresses the texture and rheology of food and journal is aimed at all those committed to the practical applications of commercial rapid other consumer products, focusing on how the improvement of food science education, including The journal publishes original research designed microorganism identification systems. The tactile senses help determine their acceptability. It Nutrition Reviews is the leading resource among scientific journals primary, secondary, undergraduate and graduate, to extend the horizon of food process engineering. journal is read by microbiologists, food scientists, is essential reading for scientists, engineers, and continuing, and workplace education. It serves as Research on applications of engineering principles medical technologists, laboratory directors, product development specialists. providing state-of-the-art information on developments in nutri- an international forum for scholarly and innovative and concepts to food and food processes with researchers, quality assurance and control emphasis on process simulation, including development in all aspects of food science managers, and lawyers. The journal publishes peer-reviewed research tion, dietetics, food science, and nutrition science policy. . The mathematical models to describe processes education for "teachers" (individuals who facilitate, articles, research notes, review papers, book and to allow for scale-up of processes for food mentor, or instruct) and "students" (individuals The journal welcomes original research papers and reviews and discussion papers. Papers should journal's contributors -- leading researchers, practitioners, and manufacturing, are welcome. who are the focus of learning efforts). relevant timely articles about rapid methods and particularly relate to improving methods used to automation in microbiology, covering every aspect measure texture by instruments and sensory authorities in fields related to nutrition and food science -- survey The range of topics covered in the journal will Print ISSN 0145-8876 | Online ISSN 1745-4530 of rapid isolation, detection, enumeration, and techniques, correlations between sensory and include: problem-based learning and innovative Published Bimonthly identification of microorganisms by microbiological, www.blackwellfood.com/jfpe instrumental methods of texture evaluation, hundreds of international biomedical, nutrition, policy, and food learning techniques; development of teachers chemical, biochemical, biophysical, immunological or applications of rheological principles for and students; forms of motivation and their and serological methods in food, water, and optimizing instrumental tests and information science publications for emerging issues of topical importance. promotion; innovative laboratory exercises, industrial and environmental samples. leading to a better understanding and control of community-based, work-place, and continuing Diabetes, Obesity textural parameters. Nutrition Reviews is published monthly and is edited at Tufts education; and interpersonal and human and Metabolism Print ISSN 1060-3999 | Online ISSN 1745-4581 relationship development of students. Published Quarterly Editors R Donelly, www.blackwellfood.com/jrm Print ISSN 0022-4901 | Online ISSN 1745-4603 University by Robert M. Russell, MD, director of the Jean Mayer Published Bimonthly A Garber & I Caterson ISSN: 1541-4329; Published quarterly www.blackwellfood.com/jts USDA Human Nutrition Research Center on Aging. www.blackwellfood.com/jfse This journal aims to provide a Journal of Food forum for publication of clinical Science Journal of Food and experimental pharmacology A publication of the Institute of Journal of Quality studies related to diabetes, obe- Food Technologists Foodservice sity and metabolism, including evaluations of Editor Terri D Boylston Visit www.blackwellfood.com/nure for the latest information. new glucose and weight-lowering drugs, new Editor Daryl B Lund Incorporating Food Service The Journal of Food Quality is a therapeutic developments in the management The goal of the Journal of Food Technology & Foodservice scientific journal providing cut- and prevention of diabetic complications, e.g. Science is to offer scientists, Research International ting-edge information to help quali- growth factors and biotechnology products for researchers, and other food Editors John Edwards & ty control personnel within food- foot ulcers, and clinical trials involving established professionals the opportunity to share knowledge Peter L Bordi Jr producing companies keep abreast medicines, e.g. optimal treatment of hypertension, of scientific advancements in the myriad disciplines The goal of the Journal of of key issues in food quality. lipids or infection in the diabetic population. affecting their work, through a respected peer- Foodservice is to advance the reviewed publication. The Journal of Food Science The journal welcomes research papers and technical understanding of all aspects of foodser- Also Available from Blackwell Publishing: The journal invites brief review articles relevant serves as an international forum for vital research research notes that provide readers with a new vice by disseminating comprehensive information to practising clinicians, original articles under and developments in food science. perspective or application of existing methodology separate sections of clinical and basic science, and about foodservice research, development, and on the handling of food from a quality and sensory provides a forum to publish hypotheses and letters The range of topics covered in the journal include: technical operation. This publication, resulting Environmental Microbiology Molecular Plant Pathology perspective. Papers should include quality issues from the merger of two of the leading internation- to the editor on drug and therapeutic issues related food chemistry and toxicology; food engineering Published Jointly with the Society for Applied Published in Association with the British Society related to medical and functional foods in real-time al foodservice journals, contains peer-reviewed to any aspect of diabetes, obesity and metabolism. and physical properties; food microbiology and Microbiology for Plant Pathology rapid measurement. safety; and sensory and nutritive qualities of food. original papers of basic and applied research, Print ISSN 1462-8902 | Online ISSN 1463-1326 methodology, current issues and trends, reviews, Print ISSN 1462-2912 | Online ISSN 1462-2920 Print ISSN1464-6722 | Online ISSN 1364-3703 | Print ISSN 0146-9428 | Online ISSN 1745-4557 | Published Bimonthly Print ISSN: 0022-1147 | Online ISSN: 1750-3841 case histories, and practical applications. Published Bimonthly www.blackwellfood.com/dom Published Monthly | Published Bimonthly | Published 9 times per year www.blackwellfood.com/emi www.blackwellfood.com/mpp www.blackwellfood.com/jfq www.blackwellfood.com/jfds The Journal of Foodservice is aimed at both technical and managerial personnel in the food- Journal of Muscle Comprehensive International Journal service industry, academia, and other appropriate Journal of Applied Plant Biotechnology Journal Foods Reviews in Food of Consumer Studies institutions and organizations world-wide. Microbiology Published in Association with the Society for Experimental Biology and the Association of Science and Food The range of topics covered includes: food product Including Letters in Applied Microbiology & Editor M Susan Brewer Editor Katherine Hughes Applied Biologists development and food process technology; Annual Symposium Safety The International Journal of The Journal of Muscle Foods food innovation; food equipment and equipment The Official Journals of the Society for Applied Consumer Studies provides an Print ISSN 1467-7644 | Online ISSN 1467-7652 | addresses both basic and A publication of the Institute of technology; nutrition and health; consumer and Microbiology international forum for academic Published Bimonthly | applied science related to beef, Food Technologists market research; food and work environment and research papers with a www.blackwellfood.com/pbi lamb, veal, pork, poultry, fish, safety; computer technology and management Print ISSN 1364-5072 | Online ISSN 1365-2672 |12 Editor Daryl B Lund focus on how consumers can seafood, and muscle of other information systems; foodservice and catering; issues a year | IFT's Comprehensive Reviews enhance their security and well being. It publishes www.blackwellfood.com/jam species consumed by people. It education and training is especially of interest to researchers working on in Food Science and Food Safety (CRFSFS) is articles of interest to an international audience and meat and animal sciences, as well as product a peer-reviewed online journal. Topics of at the leading edge of consumer research throughout Print ISSN 1748-0140 | Online ISSN 1745-4506 development professionals in the food industry. comprehensive reviews may deal with chemical, the world. The scope of the journal includes Publishing 6 times each year | New in 2006 physical, engineering, physiological, psychological, consumer sciences and their application; consumer www.blackwellfood.com/jofs The journal welcomes original research and review microbiological, nutritional, sensory, risk analysis policy; consumer education. articles that focus on meat from animal species (assessment, management, communication), consumed by humans and have applications for genetic engineering, analytical, cost, or regulatory Topics covered by the journal include consumer research or product development. aspects of foods, food ingredients, food packaging, protection: consumer behavior; the consumer food processing/storage, or food safety. ecosystem; family and household studies. Print ISSN 1046-0756 | Online ISSN 1745-4573 | Published Quarterly ISSN: 1541-4337; Published Quarterly Print ISSN 1470-6423 | Online ISSN 1470-6421 www.blackwellfood.com/jmf www.blackwellfood.com/crfs Publishing 6 times per year from 2005 www.blackwellfood.com/ijc 34 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 35 Title Index Title Index

Accelerating New Food Product Design and Concept Research in Food Product Design and Management ...... 9 International Journal of Food Science and Natural Toxicants in Food ...... 8 Rheology Applications to Food Quality and Development ...... 26 Development ...... 26 Food Industry Quality Management Technology ...... 32 Nitrite Curing of Meat ...... 25 Product Development ...... 10 Advanced Dairy Technology ...... 18 Control of Fish Quality Fourth Edition...... 24 Systems ...... 16 Introduction to Human Nutrition ...... 30 Nondestructive Testing of Food Quality ...... 9 Salmonella Enterica Serovar Enteritidis in Advanced Dietary Fibre Technology ...... 30 Counselling Skills for Dietitians Second Food Ingredients for the Global Market ...... 18 ISO 9000 in the Food Industry ...... 17 Nonparametrics for Sensory Science ...... 26 Humans and Animals ...... 6 Advances in Food Diagnostics ...... 6 Edition ...... 31 Food Irradiation Research and Technology ...... 7 Journal of Applied Microbiology...... 35 Nonthermal Processing Technologies for Salmonella...... 5 Advances in Thermal and Nonthermal Food Crop Post-Harvest: Science and Technology Food Labeling Compliance Review Third Edition Journal of Consumer Affairs ...... 32 Food ...... 10 Seed Technology and its Biological Basis...... 23 Preservation ...... 11 Volume 1 Principles and Practice...... 23 ...... 16 Journal of Food Biochemistry ...... 33 Nutraceuticals, Glycemic Health and Selected Diabetes and Nutrition Education Adverse Reactions to Food...... 28 Crop Post-Harvest: Science and Technology Food Microbiology ...... 8 Journal of Food Lipids ...... 33 Diabetes ...... 29 Resources ...... 27 Antioxidants and Functional Components in Volume 2 Durables...... 23 Food Microbiology and Laboratory Practice ....7 Journal of Food Process Engineering ...... 34 Nutraceuticals ...... 32 Sensory and Consumer Research in Food Aquatic Foods ...... 25 Crop Post-Harvest: Science and Technology Food Packaging Research and Consumer Journal of Food Processing and Nutrition and Arthritis ...... 29 Product Design and Development...... 26 Applications of Fluidisation in Food Processing Volume 3 Perishables...... 23 Response ...... 14 Preservation...... 32 Nutrition and Diet Therapy Reference Dictionary Sensory Discrimination Tests and ...... 11 Dairy Fats ...... 19 Food Packaging Technology ...... 15 Journal of Food Quality ...... 34 Fifth Edition ...... 29 Measurements ...... 26 Aviation Food Safety ...... 8 Dairy Powders and Concentrated Milk Food Policy Old and New ...... 16 Journal of Food Safety...... 33 Nutrition and Dietetics ...... 33 Shelf Life...... 5 Baked Products Science ...... 20 Products ...... 19 Food Processing ...... 10 Journal of Food Science Education ...... 34 Nutrition and Health ...... 27 Simplified Diet Manual Tenth Edition ...... 31 Bakery Food Manufacture and Quality ...... 20 Dairy Processing and Quality Assurance ...... 20 Food Product Development Based on Journal of Food Science...... 34 Nutrition and Metabolism ...... 30 Spectral Properties of Lipids...... 13 Bakery Products ...... 20 Demography and Nutrition ...... 28 Experience ...... 27 Journal of Foodservice ...... 35 Nutrition and Stroke ...... 27 Sports and Exercise Nutrition ...... 32 Barley ...... 23 Dense Phase Carbon Dioxide ...... 8 Food Risk and Crisis Communication ...... 7 Journal of Human Nutrition and Dietetics33 Nutrition at a Glance ...... 27 Structure of Dairy Products...... 19 Beer ...... 27 Descriptive Sensory Analysis in Practice ...... 26 Food Safety (IDA) ...... 5 Journal of Muscle Foods ...... 34 Nutrition Bulletin ...... 33 Sugar Beet ...... 22 Bioactive Compounds in Foods ...... 4 Design and Analysis of Sensory Optimization..26 Food Safety and Food Choice...... 7 Journal of Rapid Methods and Automation Nutrition in Institutions ...... 27 Sugarcane Second Edition ...... 22 Biofilms in the Food Environment ...... 8 Design and Technology of Packaging Decoration Food Safety and Quality Assurance in Microbiology ...... 34 Nutrition Reviews ...... 30 Sweeteners and Sugar Alternatives in Food Biotechnology in Flavor Production ...... 9 for the Consumer Market ...... 14 Second Edition ...... 5 Nutritional Trace Metals, The ...... 30 Journal of Sensory Studies ...... 33 Technology ...... 17 BRC Global Standard, The – Food: A Guide to a Determination of Animal and Plant Species in Food Safety in Shrimp Processing ...... 24 Obesity ...... 28 Journal of Texture Studies...... 35 Tastes and Aromas ...... 12 Successful Evaluation, The ...... 16 Foodstuffs ...... 4 Food Safety (Entris)...... 7 Obesity Reviews ...... 33 Kosher Food Production ...... 9 Technology of Bottled Water Second Edition..22 Brewing Yeast and Fermentation ...... 22 Diabetes, Obesity and Metabolism...... 34 Food Safety (Sheridan) ...... 8 Oil Palm Fourth Edition, The ...... 23 Technology of Cheesemaking...... 19 Lipid Biochemistry Fifth Edition ...... 29 Brewing Yeast Fermentation Performance Dictionary of Flavors ...... 12 Food Selection and Preparation ...... 31 Oils and Fats Authentication...... 13 Technology of Plastics Packaging for the Lipid Synthesis and Manufacture ...... 13 Second Edition ...... 22 Diet and Healthy Ageing ...... 29 Food Stabilisers, Thickeners & Gelling Agents..17 Oilseed Crops Second Edition ...... 23 Consumer Market ...... 15 Listeria...... 5 Brewing Yeast Fermentation Performance Third Diet, Nutrition and Dental Health ...... 31 Food Supply Chain Management ...... 16 Open Dating of Foods...... 8 Technology of Reduced Additive Foods Second Management of Food Allergens ...... 6 Edition ...... 22 Dietary Fibre Enrichment ...... 30 Foodborne Pathogens in the Food Processing Organic Aquaculture ...... 24 Edition ...... 17 Managing Food Industry Waste ...... 10 Brined Cheeses...... 19 Dietary Supplement Labeling Compliance Environment...... 8 Organic Food Production ...... 10 Textbook of Food Science and Technology...... 3 Manual of Clinical Dietetics Sixth Edition ...... 32 Butter Technology...... 20 Review Fourth Edition ...... 16 Frozen Food Science and Technology...... 3 Packaging Closures and Sealing Systems ....15 Thermal Processing of Foods ...... 10 Manual of Dietetic Practice Fourth Edition ....31 Calorimetry in Food Processing ...... 10 Dietary Supplements and Functional Foods ..29 Fruit and Vegetables Second Edition ...... 23 Packaging for Nonthermal Processing of Thermal Processing of Ready-to-Eat Meat Manufacturing Yogurt and Fermented Milks ..18 Campylobacter ...... 5 Discovering Nutrition ...... 27 Fruit Quality and its Biological Basis...... 22 Food ...... 15 Products ...... 25 Materials and Development of Plastics Canmaking for Can Fillers ...... 14 Dry-Cured Meat Products ...... 25 Functional Foods and Nutraceuticals in Cancer Paper and Paperboard Packaging Technology..14 Training and Education for Food Safety ...... 17 Packaging for the Consumer Market ...... 15 Carbonated Soft Drinks ...... 22 Drying Technologies in Food Processing ...... 10 Prevention ...... 29 Pasta and Semolina Technology ...... 20 Trans Fatty Acids...... 14 Maternal and Child Nutrition...... 33 Cardiovascular Disease ...... 28 E.coli ...... 5 Gluten-Free Food Science and Technology....11 Pectins and their Manipulation ...... 17 Vegetable Oils in Food Technology...... 13 Meal Service Study Course Third Edition ...... 31 Changing Eating and Exercise Behaviour ....28 Edible Oil Processing ...... 13 Guide to Food Laws and Regulations...... 15 Pesticides ...... 7 Verocytotoxigenic E. coli ...... 8 Meat Food Products and Formularies...... 25 Characterisation of Bulk Solids ...... 12 Eggs and Health Promotion ...... 29 Gut Flora, Nutrition, Immunity and Health ....28 PET Packaging Technology ...... 14 Veterinary Public Health and Food Safety...... 6 Meat Preservation...... 25 Chemical Food Safety ...... 4 Emulsifiers in Food Technology ...... 18 HACCP and Heat Preserved Foods ...... 6 Phycotoxins...... 12 Viewpoints and Controversies in Sensory Mechanisation and Automation in Dairy Chemical Physics of Food, The...... 12 Encapsulation and Controlled Release HACCP Case Studies 1: Foods of Animal Plant Biotechnology Journal ...... 35 Science and Consumer Product Testing ....10 Technology ...... 19 Chemistry and Technology of Flavors and Technologies in Food Systems ...... 11 Origin ...... 6 Plant Food Allergens ...... 28 Vitamins ...... 27 Medical Nutrition & Disease ...... 28 Fragrances ...... 12 Environmental Contaminants in Food...... 4 HACCP Case Studies 2: Foods of Plant Origin..6 Plant Secondary Metabolites ...... 13 Water Activity in Foods...... 9 Metabolic Regulation ...... 28 Chemistry and Technology of Soft Drinks and Environmental Microbiology ...... 35 HACCP (Mortimore) ...... 6 Plants ...... 28 Water-Soluble Polymer Applications in Foods..12 Fruit Juices Second Edition ...... 21 Enzymes in Food Technology ...... 18 Handbook of Beverage Packaging ...... 15 Metal Contamination of Food Third Edition ....6 Practical Food Microbiology Third Edition...... 4 Welfare of Food ...... 3 Chemistry of Oils and Fats ...... 13 Essential Guide to Food Additives ...... 17 Handbook of Fermented Meat and Poultry ..25 Microbial Food Safety in Animal Agriculture....4 Practical Guide to Food Safety Regulation, A ..15 Whey Processing, Functionality and Health Cleaning in Place Third Edition ...... 19 EuroChoices...... 33 Handbook of Fruits and Fruit Processing ...... 23 Microbiological Risk Assessment of Food, Practical Handbook of Sensory Evaluation ....26 Benefits ...... 18 Clinical Cases in Dietetics...... 31 Fats in Food Technology ...... 14 Handbook of Industrial Water Soluble The ...... 4 Preharvest and Postharvest Food Safety ...... 4 Whole Grains and Health ...... 20 Clinical Nutrition ...... 30 Fermented Milks...... 19 Polymers...... 12 Microbiological Safety of Food in Healthcare Preventing Foreign Material Contamination of Wilson’s Practical Meat Inspection Seventh Clinical Paediatric Dietetics Third Edition ...... 30 Fishery Products ...... 25 Handbook of Meat, Poultry and Seafood Settings ...... 5 Foods ...... 7 Edition ...... 24 Clostridium Botulinum ...... 5 Flavor Perception ...... 26 Quality ...... 25 Microbiology & Technology of Fermented Principles of Human Nutrition Second Edition ..32 Wine Flavour Chemistry ...... 21 Cocoa Fifth Edition ...... 21 Food Additives Data Book ...... 17 Handbook of Milk of Non-Bovine Mammals..20 Foods ...... 21 Probiotic Dairy Products ...... 19 Wine Production ...... 21 Coffee ...... 23 Food & Ag Wastewater Utilization & Handbook of Organic and Fair Trade Food Microbiology of Safe Food, The ...... 4 Processing and Nutrition of Fats and Oils ....14 Wine Quality ...... 21 Color Atlas of Postharvest Quality of Fruits and Treatment ...... 11 Marketing, The...... 3 Milk Pasteurization Technology and Practice ..18 Psychology of Eating, The ...... 29 Vegetables ...... 24 Food Biochemistry and Food Processing ...... 12 High Pressure Processing of Foods ...... 9 Milk Processing and Quality Management ....19 Public Health Nutrition ...... 30 Colour Atlas of Postharvest Diseases of Fruits & Food Biodeterioration and Preservation ...... 7 Hydrocolloids in Food Processing...... 9 Modified Atmospheric Processing and Purchasing for Food Service Second Edition ..31 Vegetables Volume One: Introduction & Food Control ...... 16 IFIS Dictionary of Food Science & Technology..3 Packaging of Fish ...... 24 Rapeseed and Canola Oil ...... 13 Fruits ...... 24 Food, Fermentation and Micro-organisms ....21 Industrial Chocolate Manufacture and Use Molecular Plant Pathology...... 35 Rapid Microbiological Methods for Foods, Colour Atlas of Postharvest Diseases of Fruits Food Flavour Technology ...... 12 Third Edition ...... 21 Multivariate and Probabilistic Analyses of Beverages and Pharmaceuticals ...... 7 *Journals are indicated & Vegetables Volume Two: Vegetables ...... 24 Food For Health in the Pacific Rim ...... 29 International Journal of Consumer Sensory Science Problems ...... 26 Recent Advances in Polyphenol Research ....13 by bolded titles Comprehensive Reviews in Food Science Food Industry and the Internet ...... 3 Studies ...... 34 Multivariate Data Analysis in Sensory and Regulation of Functional Foods & and Food Safety ...... 34 Food Industry Operations Control & International Journal of Dairy Technology ..32 Consumer Science...... 27 Nutraceuticals ...... 16 36 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com Place orders in North America 800 862 6657 Visit our website at www.blackwellfood.com 37 Author Index

Aggett, Peter ...... 33 Draycott, Phillip A ...... 22 Kilara, Arun ...... 18,20 Rayner, GD...... 26 Agle, Meredith E ...... 8 Duffy, Geraldine ...... 8 Kill, Ron...... 16,20 Rayner, JC W ...... 26 Blackwell’s American Dietetic Association ....27,32 Duggal, Monty ...... 31 Kirwan, Mark J...... 14, 15 Rees, Debbie ...... 23 Anderson, James W...... 29 Duncan, Chris J ...... 28 Knee, Michael ...... 22 Reh, Christoph ...... 9 Arab, Lenore ...... 30 Dunne, Patrick C ...... 9 Knipe, Lynn C...... 25 Rehbein, Hartmut ...... 25 Arvanitoyannis, Ioannis S...... 6 Early, Ralph ...... 17 Knowles, Tim ...... 7 Reicks, Marla ...... 20 Ashihara, Hiroshi ...... 13 Eason, Bruce A ...... 25 Knox, JP...... 17 Reilly, Conor...... 6, 30 IFT Press Series Ashurst, Philip ...... 21, 22 Eastwood, Martin ...... 32 Kok, Frans J ...... 30 Resurreccion, Anna VA ...... 26 Bain, David R ...... 15 Eckhardt, Ronald A ...... 24 Kristinsson, Hordur G ...... 24,25 Riviere, Jim ...... 4 Bakker, J ...... 21 Edwards, SA ...... 35 Kruger, Claire L ...... 18 Roberts, Deborah...... 26 ISBN Titles Authors Page # Balaban, Murat O...... 8, 24 Elia, Marinos ...... 30 Kuri, Victor ...... 30 Roberts, Diane ...... 4 Balasubramaniam, VM...... 10 Entis, Phyllis...... 7 Kyriakides, Alec ...... 5 Robertson, Lynne Nannen ...... 31 Ball, George ...... 27 Evans, Judith ...... 3 Laaman, Thomas R ...... 9 Robinson, Richard ...... 18 9780813808840 Preharvest and Postharvest Food Safety Editors: Beier, Pillai & Phillips 4 Bamforth, Charles W ...... 21, 27 Fallows, Steve ...... 16 Labuza, Theodore P ...... 8, 9 Roche, Helen M...... 30 Barasi, Mary...... 27 Fan, Xuetong ...... 7 Lachance, Paul A ...... 32 Rogers, Mark ...... 8 9780813811772 Regulation of Functional Foods and Nutraceuticals Hasler 16 Barbosa-Cánovas Gustavó...... 9, 10 Fanning, Séamus ...... 6 Lagua, Rosalinda T...... 29 Rotfeld, Herbert Jack...... 32 Barta, József ...... 23 Farrell, Graham ...... 23 Lakkis, Jamileh M ...... 11 Rowe, David ...... 12 9780813808826 Food Irradiation Research and Technology Editors: Sommers & Fan 7 Beckett, Steve ...... 21 Feeherry, Florence E ...... 9 Lass, Tony ...... 21 Russell, Carlene M ...... 31 Rust, Robert E ...... 25 Beckley, Jacqueline H ...... 26 Fielder, Richard ...... 6 Lattanzio, Vincenzo ...... 13 9780813800189 Microbiology and Technology of Fermented Foods Hutkins 21 Beier, Ross C ...... 4 Findlay, Christopher ...... 26 Law, Barry A ...... 18, 19 Saeed, AM ...... 6 Belanger, Faith C ...... 9 Flood, Anthony ...... 7 Lawlor, John Benedict ...... 14 Sandeep, K P ...... 10 Bell, Chris ...... 5, 7 Foley, M Michele ...... 26 Lawson, Margaret ...... 30 Schafer, David E...... 25 9780813816326 Sensory and Consumer Research in Moskowitz, Beckley 26 Bell, G ...... 12 Fontana, Anthony J ...... 9 Leach, Kevan ...... 9 Schmidt, Shelly J ...... 9 Food Product Design and Development & Resurreccion Belton, Peter ...... 12 Forsythe, Stephen ...... 4 Leatherhead Food RA ...... 17 Scott, Susan...... 28 Best, DJ ...... 26 Frayn, Keith ...... 28, 29 Lindsay, David G ...... 29 Senior, Dorothy ...... 22 9780813808093 Accelerating New Food Product Editors: Beckley, Foley, 26 Senyuva, Hamide...... 4 Bewley, Derek ...... 23 Fuller, Roy ...... 28 Liu, Sean X...... 11 Design and Development Topp, Huang & Prinyawiwatkul Bi, Jian ...... 26 Fung, Daniel Y C ...... 34 Ljungqvist, Olle ...... 30 Seymour, Graham ...... 17 Shah, Nagendra P ...... 20 Bishop, Jacki ...... 31 Gable, Judy ...... 31 Lück, Lorna ...... 10 Shahidi, Fereidoon ...... 25, 33 9780813820583 Biofilms in the Food Environment Editors: Blaschek, Wang & Agle 8 Black, Michael ...... 23 Gacula, Maximo C Jr ...... 10,26,33 Lund, Barbara M ...... 5 Shaw, Vanessa...... 30 Blaschek, Hans P...... 8 Gallagher, Eimear...... 11 Lund, Daryl B ...... 34 Sheridan, James J ...... 8 Blech, Zushe Yosef ...... 9 Gandy, Joan ...... 33 Lursen, Monica Shope...... 31 9780813809441 High Pressure Processing of Foods Editors: Doona, Dunne & Feeherry 9 Lustig, David E...... 25 Sheward, Erica...... 8 Bonwick, Graham ...... 4 Garber, A ...... 34 Shewry, Peter ...... 28 Bordi, Peter L Jr...... 35 Gariballa, Salah...... 27 MacDonald, Barbara ...... 27 9780813801780 Multivariate and Probabilistic Analyses Meullenet, Xiong & Findlay 26 Macdonald, Ian ...... 30 Shoemaker, Charles F ...... 29 Botana, Luis M ...... 12 Garvey, Patricia ...... 8 Side, Catherine ...... 27 of Sensory Science Problems Boulton, Chris ...... 22 Gast, RK...... 6 Maher, Andrea ...... 31 Man, Dominic ...... 5, 16 Sidhu, Jiwan S ...... 23 Bourlakis, Michael ...... 16 Gibney, Michael J ...... 30 Silcher, Matthias ...... 26 9780813828855 Nondestructive Testing of Food Quality Editors: Irudayaraj & Reh 9 Bourne, Malcolm ...... 35 Gilbert, John ...... 4 Margetts, Barrie M ...... 30 Marquart, Len ...... 20 Singh, Paul R ...... 29 Boylston, Terri...... 25,34 Giles, Geoff A ...... 14, 15 Sinha, Nirmal K ...... 23 Bradley, Robert L Jr...... 18, 20 Gloria, Maria Beatriz ...... 25 Matthews, Graham ...... 7 9780813819440 Packaging for Nonthermal Processing of Food Editors: Han 15 Matthews, Karl ...... 8, 33 Skinner, FA...... 7 Brandt, Kirsten ...... 10 Goldberg, Gail ...... 28 Slater, Rachel ...... 16 Brennan, Charles ...... 23, 30 Golob, Peter...... 23 Maxwell, Simon ...... 16 9780813824086 Water Activity in Foods Editors: Barbosa-Cánovas, 9 May, Nick ...... 6 Smart, Katharine ...... 22 Brewer, Susan M...... 34 Goodwin, HL Jr ...... 15 Smith, Chris ...... 4, 32 Fontana, Schmidt & Labuza Brister, Deborah J ...... 24 Grainger, Keith ...... 21 McCleary, Barry ...... 30 McCrea, Diane ...... 3 Smith, Drew...... 3 British Nutrition Foundation...... 28 Greenwood, Melody ...... 4 Smith, Scott J ...... 10 9780813814834 Calorimetry in Food Processing Editor: Kaletunc 10 Britz, Trevor ...... 18 Gunstone, Frank ...... 13 McDonald, Barbara ...... 27 McDowell, David A...... 8 Smith, Jim ...... 17 Brockhoff, PB ...... 26 Gurr, Mike ...... 29 Smith, Peter...... 11 Brooks, David W ...... 14 Gusek, Todd W ...... 23 McDowell, Derek...... 15 9780813822938 Food Risk and Crisis Communication Editors: Flood & Bruhn 7 McGlinchey, D ...... 12 Snowdon, Anna ...... 24 Bruhn, Christine M ...... 7 Haard, Norman F ...... 29, 33 Sommers, Christopher H...... 7 Buttriss, Judith ...... 28, 33 Haenlein, George ...... 20 McIntosh, Graeme H ...... 20 9780813809984 Foodborne Pathogens in the Editors: Ravishankar & Juneja 8 McKee, Lisa H ...... 25 Spangler, Elizabeth...... 5 Callaghan, Alison ...... 29 Hagstad, Harry V ...... 5 Meullenet, Jean-Francois...... 26 Stannard, CJ ...... 7 Food Processing Environment Campbell, Elizabeth ...... 16 Hamilton, Richard J ...... 13, 14 Mills, Clare ...... 28 Stanner, Sara ...... 28, 33 Campbell-Platt, Geoffrey ...... 3 Hamm, Wolf ...... 13, 14 Mitchell, Helen...... 17 Steen, David ...... 22 9780813820767 Hydrocolloids in Food Processing Editor: Laaman 9 Cano, Pilar M ...... 23 Han, Jung H...... 15 Moffat, Colin F...... 4 Summers, James L ...... 16 Carr, Tanya ...... 27 Hark, Lisa ...... 28 Montville, Thomas ...... 8 Swanson, Barry G ...... 32 Carr, Timothy ...... 27 Harwood, John ...... 29 9780813816685 Nonthermal Processing Technologies for Food Editors: Zhang, Barbosa-Cánovas, 10 Moody, Richard ...... 7 Szybist, Lynn M ...... 8 Cassens, Robert G...... 25 Hasler, Clare M ...... 16 Moran, Victoria Hall ...... 33 Tamime, Adnan ...... 19 Balasubramaniam Cassianos, Christos A ...... 6 Havkin-Frenkel, Daphna ...... 9 Moreira, Rosana G...... 34 Tapsell, Linda ...... 33 Tattersall, Hazel ...... 21 Cast, John ...... 13 Hemminger, Jane M ...... 5 Mortimore, Sara...... 8 Taylor, Andrew ...... 12, 26 9780813829333 Nutraceuticals, Glycemic Health and Diabetes Editors; Pasupuleti & Anderson 29 Castell-Perez, Elena ...... 10,34 Hernandez, Ernesto ...... 14 Mortimore, SE ...... 6 Tewari, Gaurav ...... 11 Caterson, I ...... 34 Hillsdon, M ...... 28 Moskowitz, Howard R...... 10, 14, 26 Theobald, Nigel ...... 15 9780813827674 Processing and Nutrition of Fats and Oils Hernandez, Hossen 14 Cauvain, Stan ...... 20 Hinton, Michael ...... 5 Mujumdar, Arun ...... 10 Thomas, Briony ...... 30, 31 Chandan, Ramesh C ...... 18,20 Hipp, Janie Simms...... 15 Muñoz, Alejandra M ...... 10 & Kamal-Eldin Thompson, Keith ...... 23 Chen, Feng ...... 25 Hobson, Joseph Jr...... 15 Neaves, Paul ...... 7 Chen, Dong Xiao ...... 10 Hodges, Rick ...... 23 Tinker, B ...... 23 9780813810072 Thermal Processing of Foods Editor: Sandeep 10 Nip, Wai-Kit ...... 20 Toldrá, Fidel ...... 6, 25 Clarke, R ...... 21, 23 Hollowood, Tracey ...... 26 Nollet, Leo ML...... 6, 25 Claudio, Virginia S ...... 29 Hong-Shum, Lily ...... 17 Topp, Elizabeth J ...... 26 Nunes, Maria ...... 24 Torrence, Mary E ...... 4 9780813809038 Whey Processing, Functionality Editors: Onwulata & Huth 18 Clifford, Mike ...... 13 Hort, Joanne ...... 26 Nussinovitch, Amos...... 12 Coggins, Patti C ...... 25 Hossen, Monjur ...... 14 Tucker, Gary ...... 7 and Health Benefits O' Mahony, Micheál ...... 6 Turnbull, K ...... 20 Coles, Richard ...... 15 Howell, Rod ...... 18 O’Keefe, Michael ...... 8 Conforti, Frank ...... 31 Huang, JC ...... 26 Turner, Terence A...... 14 9780813814162 Food Ingredients for the Global Market Editors: Huang & Kruger 18 Oehlensclager, Jorg ...... 25 Vitzthum, OG ...... 23 Connell, JJ ...... 24 Huang, Yao-Wen ...... 18 Ogden, Jane ...... 29 Corke, Harold ...... 20 Hubbert, William T...... 5 Vorster, Hester H ...... 30 Onwulata, Charles I ...... 18 Wall, PG ...... 6 Corley, RHV ...... 23 Hughes, Katherine ...... 34 Orchard, John E...... 23 Coutts, Jacqueline ...... 6 Hughes, Keith ...... 5 Wallace, CA ...... 6 Otwell, Steven W ...... 24 Wallace, Carol ...... 17 Crandall, Phillip G...... 15 Hui, Y H...... 6, 10, 12, 18, 20, 23, 25 Park, Young ...... 20 Cross, Maria...... 27 Hunt, P...... 28 Wang, Hua H ...... 8 Pasupuleti, Vijai K...... 29 Watson, Annesley ...... 12 Cross, Nanna ...... 20 Hunter, Paul R ...... 5 Peariso, Douglas ...... 7 Journals of the Institute of Food Technologists Crosson, Bill...... 25 Huth, Peter J ...... 18 Watson, David H ...... 8 Pegg, Ronald B ...... 25 Watson, Ronald Ross ...... 29 Crozier, Alan...... 13 Hutkins, Robert W ...... 21 Pender, Fred ...... 31 Curtis, Patricia A ...... 15 Hyldig, Grethe ...... 25 Webb, GP ...... 29 Perdigón, G ...... 28 Weightman, Paul ...... 16 Journal of Food Science Curzon, Martin ...... 31 Imeson, Alan ...... 17 Petitt, SB ...... 7 Journal of Food Science Daayf, Fouad...... 13 International Food Info. Service...... 3 Weiss, Edward...... 23 Phillips, Timothy D ...... 4 Whitaker, John R ...... 29 See page 34 Education Daries, Hayley...... 32 Iowa Dietetic Association ...... 5,31 Pillai, Suresh ...... 4 White, Charles H ...... 18 Davis, John ...... 33 Irudayaraj, Joseph ...... 9 See page 34 Pinnock, Hugh ...... 32 Whitehurst, Robert ...... 18 De Leyn, Ingrid ...... 20 Isaacson, Richard E ...... 4 Porretta, Sebastiano ...... 26 Whitewood, Carl ...... 16 De Rovira, Dolf A, Sr...... 12 Jacobs, David R Jr ...... 20 Potter, M ...... 6 Whittle, Kevin J ...... 4 Dege, Nicholas...... 22 James, Glyn ...... 22 Poutanen, Kaisa ...... 20 Whyte, Paul ...... 6 Descheemaeker, Koen ...... 27 Jee, Michael ...... 13 Preece, David...... 21 Williams, Anthony ...... 7 Dijksterhuis, Garmt B...... 27 Jones, Adrian ...... 16 Prinyawiwatkul, Witoon ...... 26 Williams, Peter...... 12 Dijkstra, Albert ...... 14 Juneja, Vijay K ...... 8, 11 Prosky, Leon ...... 30 Wilson, William ...... 24 Dokic, Ljubica...... 10 Kaletunc, Gönül ...... 10 Pyle, Leo ...... 9 Winder, Belinda ...... 15 Comprehensive Reviews in Dokic, Petar ...... 10 Kamal-Eldin, Afaf ...... 14 Quain, David ...... 22 Wright, Simon ...... 3 Donelly, R...... 34 Kanduri, Laxman ...... 24 Rajah, K K ...... 14 Xiong, Riu ...... 26 Food Science and Food Safety Doona, Christopher J ...... 9 Kearney, John M ...... 30 Rankin, Scott A ...... 18 Young, Linda ...... 20 See page 34 Dowler, Elizabeth ...... 3 Kemp, Sarah E ...... 26 Ravishankar, Sadhana ...... 8 Zall, Robert R ...... 10 Dowsett, Julie ...... 30 Kerth, Chris R ...... 25 Rayman, Margaret ...... 29 Zhang, Howard Q ...... 10 38 Place orders in Rest of World +44(0) 1235 465 500 Visit our website at www.blackwellfood.com PRSRT STD U.S. Postage PAID SP&D Blackwell Publishing Professional 2121 State Avenue • Ames, Iowa 50014 www.blackwellfood.com Phone 800.862.6657 Fax 515.292.3348 www.blackwellfood.com