Cereal grains for the food and beverage industries

1 Chilled foods: A comprehensive guide
Edited by C. Dennis and M. Stringer
2 Yoghurt: Science and technology
A. Y. Tamime and R. K. Robinson
3 Food processing technology: Principles and practice
P. J. Fellows
4 Bender’s dictionary of nutrition and food technology, Sixth edition
D. A. Bender
5 Determination of veterinary residues in food
Edited by N. T. Crosby
6 Food contaminants: Sources and surveillance
Edited by C. Creaser and R. Purchase
7 Nitrates and nitrites in food and water
Edited by M. J. Hill
8 Pesticide chemistry and bioscience: The food-environment challenge
Edited by G. T. Brooks and T. Roberts
9 Pesticides: Developments, impacts and controls
Edited by G. A. Best and A. D. Ruthven
10 Dietary fibre: Chemical and biological aspects
Edited by D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick
11 Vitamins and minerals in health and nutrition
M. Tolonen
12 Technology of biscuits, crackers and cookies, Second edition
D. Manley
13 Instrumentation and sensors for the food industry
Edited by E. Kress-Rogers
14 Food and cancer prevention: Chemical and biological aspects
Edited by K. W. Waldron, I. T. Johnson and G. R. Fenwick
15 Food colloids: Proteins, lipids and polysaccharides
Edited by E. Dickinson and B. Bergenstahl
16 Food emulsions and foams
Edited by E. Dickinson
17 Maillard reactions in chemistry, food and health
Edited by T. P. Labuza, V. Monnier, J. Baynes and J. O’Brienxii Woodhead Publishing Series in Food Science, Technology, and Nutrition
18 The Maillard reaction in foods and medicine
Edited by J. O’Brien, H. E. Nursten, M. J. Crabbe and J. M. Ames
19 Encapsulation and controlled release
Edited by D. R. Karsa and R. A. Stephenson
20 Flavours and fragrances
Edited by A. D. Swift
21 Feta and related cheeses
Edited by A. Y. Tamime and R. K. Robinson
22 Biochemistry of milk products
Edited by A. T. Andrews and J. R. Varley
23 Physical properties of foods and food processing systems
M. J. Lewis
24 Food irradiation: A reference guide
V. M. Wilkinson and G. Gould
25 Kent’s technology of cereals: An introduction for students of food science
and agriculture, Fourth edition
N. L. Kent and A. D. Evers
26 Biosensors for food analysis
Edited by A. O. Scott
27 Separation processes in the food and biotechnology industries: Principles
and applications
Edited by A. S. Grandison and M. J. Lewis
28 Handbook of indices of food quality and authenticity
R. S. Singhal, P. K. Kulkarni and D. V. Rege
29 Principles and practices for the safe processing of foods
D. A. Shapton and N. F. Shapton
30 Biscuit, cookie and cracker manufacturing manuals, Volume 1: Ingredients
D. Manley
31 Biscuit, cookie and cracker manufacturing manuals, Volume 2: Biscuit
doughs
D. Manley
32 Biscuit, cookie and cracker manufacturing manuals, Volume 3: Biscuit
dough piece forming
D. Manley
33 Biscuit, cookie and cracker manufacturing manuals, Volume 4: Baking and
cooling of biscuits
D. Manley
34 Biscuit, cookie and cracker manufacturing manuals, Volume 5: Secondary
processing in biscuit manufacturing
D. Manley
35 Biscuit, cookie and cracker manufacturing manuals, Volume 6: Biscuit
packaging and storage
D. Manley
36 Practical dehydration, Second edition
M. Greensmith
37 Lawrie’s meat science, Sixth edition
R. A. LawrieWoodhead Publishing Series in Food Science, Technology, and Nutrition xiii
38 Yoghurt: Science and technology, Second edition
A. Y. Tamime and R. K. Robinson
39 New ingredients in food processing: Biochemistry and agriculture
G. Linden and D. Lorient
40 Benders’ dictionary of nutrition and food technology, Seventh edition
D. A. Bender and A. E. Bender
41 Technology of biscuits, crackers and cookies, Third edition
D. Manley
42 Food processing technology: Principles and practice, Second edition
P. J. Fellows
43 Managing frozen foods
Edited by C. J. Kennedy
44 Handbook of hydrocolloids
Edited by G. O. Phillips and P. A. Williams
45 Food labelling
Edited by J. R. Blanchfield
46 Cereal biotechnology
Edited by P. C. Morris and J. H. Bryce
47 Food intolerance and the food industry
Edited by T. Dean
48 The stability and shelf-life of food
Edited by D. Kilcast and P. Subramaniam
49 Functional foods: Concept to product
Edited by G. R. Gibson and C. M. Williams
50 Chilled foods: A comprehensive guide, Second edition
Edited by M. Stringer and C. Dennis
51 HACCP in the meat industry
Edited by M. Brown
52 Biscuit, cracker and cookie recipes for the food industry
D. Manley
53 Cereals processing technology
Edited by G. Owens
54 Baking problems solved
S. P. Cauvain and L. S. Young
55 Thermal technologies in food processing
Edited by P. Richardson
56 Frying: Improving quality
Edited by J. B. Rossell
57 Food chemical safety, Volume 1: Contaminants
Edited by D. Watson
58 Making the most of HACCP: Learning from others’ experience
Edited by T. Mayes and S. Mortimore
59 Food process modelling
Edited by L. M. M. Tijskens, M. L. A. T. M. Hertog and B. M. Nicolaï
60 EU food law: A practical guide
Edited by K. Goodburn
61 Extrusion cooking: Technologies and applications
Edited by R. Guyxiv Woodhead Publishing Series in Food Science, Technology, and Nutrition
62 Auditing in the food industry: From safety and quality to environmental
and other audits
Edited by M. Dillon and C. Griffith
63 Handbook of herbs and spices, Volume 1
Edited by K. V. Peter
64 Food product development: Maximising success
M. Earle, R. Earle and A. Anderson
65 Instrumentation and sensors for the food industry, Second edition
Edited by E. Kress-Rogers and C. J. B. Brimelow
66 Food chemical safety, Volume 2: Additives
Edited by D. Watson
67 Fruit and vegetable biotechnology
Edited by V. Valpuesta
68 Foodborne pathogens: Hazards, risk analysis and control
Edited by C. de W. Blackburn and P. J. McClure
69 Meat refrigeration
S. J. James and C. James
70 Lockhart and Wiseman’s crop husbandry Eighth edition
H. J. S. Finch, A. M. Samuel and G. P. F. Lane
71 Safety and quality issues in fish processing
Edited by H. A. Bremner
72 Minimal processing technologies in the food industries
Edited by T. Ohlsson and N. Bengtsson
73 Fruit and vegetable processing: Improving quality
Edited by W. Jongen
74 The nutrition handbook for food processors
Edited by C. J. K. Henry and C. Chapman
75 Colour in food: Improving quality
Edited by D. MacDougall
76 Meat processing: Improving quality
Edited by J. P. Kerry, J. F. Kerry and D. A. Ledward
77 Microbiological risk assessment in food processing
Edited by M. Brown and M. Stringer
78 Performance functional foods
Edited by D. Watson
79 Functional dairy products, Volume 1
Edited by T. Mattila-Sandholm and M. Saarela
80 Taints and off-flavours in foods
Edited by B. Baigrie
81 Yeasts in food
Edited by T. Boekhout and V. Robert
82 Phytochemical functional foods
Edited by I. T. Johnson and G. Williamson
83 Novel food packaging techniques
Edited by R. Ahvenainen
84 Detecting pathogens in food
Edited by T. A. McMeekinWoodhead Publishing Series in Food Science, Technology, and Nutrition xv
85 Natural antimicrobials for the minimal processing of foods
Edited by S. Roller
86 Texture in food, Volume 1: Semi-solid foods
Edited by B. M. McKenna
87 Dairy processing: Improving quality
Edited by G. Smit
88 Hygiene in food processing: Principles and practice
Edited by H. L. M. Lelieveld, M. A. Mostert, B. White and J. Holah
89 Rapid and on-line instrumentation for food quality assurance
Edited by I. Tothill
90 Sausage manufacture: Principles and practice
E. Essien
91 Environmentally-friendly food processing
Edited by B. Mattsson and U. Sonesson
92 Bread making: Improving quality
Edited by S. P. Cauvain
93 Food preservation techniques
Edited by P. Zeuthen and L. Bøgh-Sørensen
94 Food authenticity and traceability
Edited by M. Lees
95 Analytical methods for food additives
R. Wood, L. Foster, A. Damant and P. Key
96 Handbook of herbs and spices, Volume 2
Edited by K. V. Peter
97 Texture in food, Volume 2: Solid foods
Edited by D. Kilcast
98 Proteins in food processing
Edited by R. Yada
99 Detecting foreign bodies in food
Edited by M. Edwards
100 Understanding and measuring the shelf-life of food
Edited by R. Steele
101 Poultry meat processing and quality
Edited by G. Mead
102 Functional foods, ageing and degenerative disease
Edited by C. Remacle and B. Reusens
103 Mycotoxins in food: Detection and control
Edited by N. Magan and M. Olsen
104 Improving the thermal processing of foods
Edited by P. Richardson
105 Pesticide, veterinary and other residues in food
Edited by D. Watson
106 Starch in food: Structure, functions and applications
Edited by A.-C. Eliasson
107 Functional foods, cardiovascular disease and diabetes
Edited by A. Arnoldixvi Woodhead Publishing Series in Food Science, Technology, and Nutrition
108 Brewing: Science and practice
D. E. Briggs, P. A. Brookes, R. Stevens and C. A. Boulton
109 Using cereal science and technology for the benefit of consumers: Proceedings
of the 12th International ICC Cereal and Bread Congress, 24 – 26th May, 2004,
Harrogate, UK
Edited by S. P. Cauvain, L. S. Young and S. Salmon
110 Improving the safety of fresh meat
Edited by J. Sofos
111 Understanding pathogen behaviour: Virulence, stress response and
resistance
Edited by M. Griffiths
112 The microwave processing of foods
Edited by H. Schubert and M. Regier
113 Food safety control in the poultry industry
Edited by G. Mead
114 Improving the safety of fresh fruit and vegetables
Edited by W. Jongen
115 Food, diet and obesity
Edited by D. Mela
116 Handbook of hygiene control in the food industry
Edited by H. L. M. Lelieveld, M. A. Mostert and J. Holah
117 Detecting allergens in food
Edited by S. Koppelman and S. Hefle
118 Improving the fat content of foods
Edited by C. Williams and J. Buttriss
119 Improving traceability in food processing and distribution
Edited by I. Smith and A. Furness
120 Flavour in food
Edited by A. Voilley and P. Etievant
121 The Chorleywood bread process
S. P. Cauvain and L. S. Young
122 Food spoilage microorganisms
Edited by C. de W. Blackburn
123 Emerging foodborne pathogens
Edited by Y. Motarjemi and M. Adams
124 Benders’ dictionary of nutrition and food technology, Eighth edition
D. A. Bender
125 Optimising sweet taste in foods
Edited by W. J. Spillane
126 Brewing: New technologies
Edited by C. Bamforth
127 Handbook of herbs and spices, Volume 3
Edited by K. V. Peter
128 Lawrie’s meat science, Seventh edition
R. A. Lawrie in collaboration with D. A. Ledward
129 Modifying lipids for use in food
Edited by F. GunstoneWoodhead Publishing Series in Food Science, Technology, and Nutrition xvii
130 Meat products handbook: Practical science and technology
G. Feiner
131 Food consumption and disease risk: Consumer–pathogen interactions
Edited by M. Potter
132 Acrylamide and other hazardous compounds in heat-treated foods
Edited by K. Skog and J. Alexander
133 Managing allergens in food
Edited by C. Mills, H. Wichers and K. Hoffman-Sommergruber
134 Microbiological analysis of red meat, poultry and eggs
Edited by G. Mead
135 Maximising the value of marine by-products
Edited by F. Shahidi
136 Chemical migration and food contact materials
Edited by K. Barnes, R. Sinclair and D. Watson
137 Understanding consumers of food products
Edited by L. Frewer and H. van Trijp
138 Reducing salt in foods: Practical strategies
Edited by D. Kilcast and F. Angus
139 Modelling microorganisms in food
Edited by S. Brul, S. Van Gerwen and M. Zwietering
140 Tamime and Robinson’s Yoghurt: Science and technology, Third edition
A. Y. Tamime and R. K. Robinson
141 Handbook of waste management and co-product recovery in food
processing, Volume 1
Edited by K. W. Waldron
142 Improving the flavour of cheese
Edited by B. Weimer
143 Novel food ingredients for weight control
Edited by C. J. K. Henry
144 Consumer-led food product development
Edited by H. MacFie
145 Functional dairy products, Volume 2
Edited by M. Saarela
146 Modifying flavour in food
Edited by A. J. Taylor and J. Hort
147 Cheese problems solved
Edited by P. L. H. McSweeney
148 Handbook of organic food safety and quality
Edited by J. Cooper, C. Leifert and U. Niggli
149 Understanding and controlling the microstructure of complex foods
Edited by D. J. McClements
150 Novel enzyme technology for food applications
Edited by R. Rastall
151 Food preservation by pulsed electric fields: From research to application
Edited by H. L. M. Lelieveld and S. W. H. de Haan
152 Technology of functional cereal products
Edited by B. R. Hamakerxviii Woodhead Publishing Series in Food Science, Technology, and Nutrition
153 Case studies in food product development
Edited by M. Earle and R. Earle
154 Delivery and controlled release of bioactives in foods and nutraceuticals
Edited by N. Garti
155 Fruit and vegetable flavour: Recent advances and future prospects
Edited by B. Brückner and S. G. Wyllie
156 Food fortification and supplementation: Technological, safety and
regulatory aspects
Edited by P. Berry Ottaway
157 Improving the health-promoting properties of fruit and vegetable
products
Edited by F. A. Tomás-Barberán and M. I. Gil
158 Improving seafood products for the consumer
Edited by T. Børresen
159 In-pack processed foods: Improving quality
Edited by P. Richardson
160 Handbook of water and energy management in food processing
Edited by J. Klemeš, R. Smith and J.-K. Kim
161 Environmentally compatible food packaging
Edited by E. Chiellini
162 Improving farmed fish quality and safety
Edited by Ø. Lie
163 Carbohydrate-active enzymes
Edited by K.-H. Park
164 Chilled foods: A comprehensive guide, Third edition
Edited by M. Brown
165 Food for the ageing population
Edited by M. M. Raats, C. P. G. M. de Groot and W. A. Van Staveren
166 Improving the sensory and nutritional quality of fresh meat
Edited by J. P. Kerry and D. A. Ledward
167 Shellfish safety and quality
Edited by S. E. Shumway and G. E. Rodrick
168 Functional and speciality beverage technology
Edited by P. Paquin
169 Functional foods: Principles and technology
M. Guo
170 Endocrine-disrupting chemicals in food
Edited by I. Shaw
171 Meals in science and practice: Interdisciplinary research and business
applications
Edited by H. L. Meiselman
172 Food constituents and oral health: Current status and future prospects
Edited by M. Wilson
173 Handbook of hydrocolloids, Second edition
Edited by G. O. Phillips and P. A. Williams
174 Food processing technology: Principles and practice, Third edition
P. J. FellowsWoodhead Publishing Series in Food Science, Technology, and Nutrition xix
175 Science and technology of enrobed and filled chocolate, confectionery and
bakery products
Edited by G. Talbot
176 Foodborne pathogens: Hazards, risk analysis and control, Second edition
Edited by C. de W. Blackburn and P. J. McClure
177 Designing functional foods: Measuring and controlling food structure
breakdown and absorption
Edited by D. J. McClements and E. A. Decker
178 New technologies in aquaculture: Improving production efficiency, quality
and environmental management
Edited by G. Burnell and G. Allan
179 More baking problems solved
S. P. Cauvain and L. S. Young
180 Soft drink and fruit juice problems solved
P. Ashurst and R. Hargitt
181 Biofilms in the food and beverage industries
Edited by P. M. Fratamico, B. A. Annous and N. W. Gunther
182 Dairy-derived ingredients: Food and neutraceutical uses
Edited by M. Corredig
183 Handbook of waste management and co-product recovery in food
processing, Volume 2
Edited by K. W. Waldron
184 Innovations in food labelling
Edited by J. Albert
185 Delivering performance in food supply chains
Edited by C. Mena and G. Stevens
186 Chemical deterioration and physical instability of food and beverages
Edited by L. H. Skibsted, J. Risbo and M. L. Andersen
187 Managing wine quality, Volume 1: Viticulture and wine quality
Edited by A. G. Reynolds
188 Improving the safety and quality of milk, Volume 1: Milk production and
processing
Edited by M. Griffiths
189 Improving the safety and quality of milk, Volume 2: Improving quality in
milk products
Edited by M. Griffiths
190 Cereal grains: Assessing and managing quality
Edited by C. Wrigley and I. Batey
191 Sensory analysis for food and beverage quality control: A practical guide
Edited by D. Kilcast
192 Managing wine quality, Volume 2: Oenology and wine quality
Edited by A. G. Reynolds
193 Winemaking problems solved
Edited by C. E. Butzke
194 Environmental assessment and management in the food industry
Edited by U. Sonesson, J. Berlin and F. Ziegler
195 Consumer-driven innovation in food and personal care products
Edited by S. R. Jaeger and H. MacFiexx Woodhead Publishing Series in Food Science, Technology, and Nutrition
196 Tracing pathogens in the food chain
Edited by S. Brul, P. M. Fratamico and T. A. McMeekin
197 Case studies in novel food processing technologies: Innovations in
processing, packaging, and predictive modelling
Edited by C. J. Doona, K. Kustin and F. E. Feeherry
198 Freeze-drying of pharmaceutical and food products
T.-C. Hua, B.-L. Liu and H. Zhang
199 Oxidation in foods and beverages and antioxidant applications, Volume 1:
Understanding mechanisms of oxidation and antioxidant activity
Edited by E. A. Decker, R. J. Elias and D. J. McClements
200 Oxidation in foods and beverages and antioxidant applications, Volume 2:
Management in different industry sectors
Edited by E. A. Decker, R. J. Elias and D. J. McClements
201 Protective cultures, antimicrobial metabolites and bacteriophages for food
and beverage biopreservation
Edited by C. Lacroix
202 Separation, extraction and concentration processes in the food, beverage
and nutraceutical industries
Edited by S. S. H. Rizvi
203 Determining mycotoxins and mycotoxigenic fungi in food and feed
Edited by S. De Saeger
204 Developing children’s food products
Edited by D. Kilcast and F. Angus
205 Functional foods: Concept to product, Second edition
Edited by M. Saarela
206 Postharvest biology and technology of tropical and subtropical fruits,
Volume 1: Fundamental issues
Edited by E. M. Yahia
207 Postharvest biology and technology of tropical and subtropical fruits,
Volume 2: Açai to citrus
Edited by E. M. Yahia
208 Postharvest biology and technology of tropical and subtropical fruits,
Volume 3: Cocona to mango
Edited by E. M. Yahia
209 Postharvest biology and technology of tropical and subtropical fruits,
Volume 4: Mangosteen to white sapote
Edited by E. M. Yahia
210 Food and beverage stability and shelf life
Edited by D. Kilcast and P. Subramaniam
211 Processed Meats: Improving safety, nutrition and quality
Edited by J. P. Kerry and J. F. Kerry
212 Food chain integrity: A holistic approach to food traceability, safety,
quality and authenticity
Edited by J. Hoorfar, K. Jordan, F. Butler and R. Prugger
213 Improving the safety and quality of eggs and egg products, Volume 1
Edited by Y. Nys, M. Bain and F. Van Immerseel
214 Improving the safety and quality of eggs and egg products, Volume 2
Edited by F. Van Immerseel, Y. Nys and M. BainWoodhead Publishing Series in Food Science, Technology, and Nutrition xxi
215 Animal feed contamination: Effects on livestock and food safety
Edited by J. Fink-Gremmels
216 Hygienic design of food factories
Edited by J. Holah and H. L. M. Lelieveld
217 Manley’s technology of biscuits, crackers and cookies, Fourth edition
Edited by D. Manley
218 Nanotechnology in the food, beverage and nutraceutical industries
Edited by Q. Huang
219 Rice quality: A guide to rice properties and analysis
K. R. Bhattacharya
220 Advances in meat, poultry and seafood packaging
Edited by J. P. Kerry
221 Reducing saturated fats in foods
Edited by G. Talbot
222 Handbook of food proteins
Edited by G. O. Phillips and P. A. Williams
223 Lifetime nutritional influences on cognition, behaviour and psychiatric
illness
Edited by D. Benton
224 Food machinery for the production of cereal foods, snack foods and
confectionery
L.-M. Cheng
225 Alcoholic beverages: Sensory evaluation and consumer research
Edited by J. Piggott
226 Extrusion problems solved: Food, pet food and feed
M. N. Riaz and G. J. Rokey
227 Handbook of herbs and spices, Second edition, Volume 1
Edited by K. V. Peter
228 Handbook of herbs and spices, Second edition, Volume 2
Edited by K. V. Peter
229 Breadmaking: Improving quality, Second edition
Edited by S. P. Cauvain
230 Emerging food packaging technologies: Principles and practice
Edited by K. L. Yam and D. S. Lee
231 Infectious disease in aquaculture: Prevention and control
Edited by B. Austin
232 Diet, immunity and inflammation
Edited by P. C. Calder and P. Yaqoob
233 Natural food additives, ingredients and flavourings
Edited by D. Baines and R. Seal
234 Microbial decontamination in the food industry: Novel methods and
applications
Edited by A. Demirci and M. O. Ngadi
235 Chemical contaminants and residues in foods
Edited by D. Schrenk
236 Robotics and automation in the food industry: Current and future
technologies
Edited by D. G. Caldwellxxii Woodhead Publishing Series in Food Science, Technology, and Nutrition
237 Fibre-rich and wholegrain foods: Improving quality
Edited by J. A. Delcour and K. Poutanen
238 Computer vision technology in the food and beverage industries
Edited by D.-W. Sun
239 Encapsulation technologies and delivery systems for food ingredients and
nutraceuticals
Edited by N. Garti and D. J. McClements
240 Case studies in food safety and authenticity
Edited by J. Hoorfar
241 Heat treatment for insect control: Developments and applications
D. Hammond
242 Advances in aquaculture hatchery technology
Edited by G. Allan and G. Burnell
243 Open innovation in the food and beverage industry
Edited by M. Garcia Martinez
244 Trends in packaging of food, beverages and other fast-moving consumer
goods (FMCG)
Edited by N. Farmer
245 New analytical approaches for verifying the origin of food
Edited by P. Brereton
246 Microbial production of food ingredients, enzymes and nutraceuticals
Edited by B. McNeil, D. Archer, I. Giavasis and L. Harvey
247 Persistent organic pollutants and toxic metals in foods
Edited by M. Rose and A. Fernandes
248 Cereal grains for the food and beverage industries
E. Arendt and E. Zannini
249 Viruses in food and water: Risks, surveillance and control
Edited by N. Cook
250 Improving the safety and quality of nuts
Edited by L. J. Harris
251 Metabolomics in food and nutrition
Edited by B. C. Weimer and C. Slupsky
252 Food enrichment with omega-3 fatty acids
Edited by C. Jacobsen, N. S. Nielsen, A. F. Horn and A.-D. M. Sørensen
253 Instrumental assessment of food sensory quality: A practical guide
Edited by D. Kilcast
254 Food microstructures: Microscopy, measurement and modelling
Edited by V. J. Morris and K. Groves
255 Handbook of food powders: Processes and properties
Edited by B. R. Bhandari, N. Bansal, M. Zhang and P. Schuck
256 Functional ingredients from algae for foods and nutraceuticals
Edited by H. Domínguez
257 Satiation, satiety and the control of food intake: Theory and practice
Edited by J. E. Blundell and F. Bellisle
258 Hygiene in food processing: Principles and practice, Second edition
Edited by H. L. M. Lelieveld, J. Holah and D. Napper
259 Advances in microbial food safety, Volume 1
Edited by J. SofosWoodhead Publishing Series in Food Science, Technology, and Nutrition xxiii
260 Global safety of fresh produce: A handbook of best practice, innovative
commercial solutions and case studies
Edited by J. Hoorfar
261 Human milk biochemistry and infant formula manufacturing technology
Edited by M. Guo
262 High throughput screening for food safety assessment: Biosensor
technologies, hyperspectral imaging and practical applications
Edited by A. K. Bhunia, M. S. Kim and C. R. Taitt
263 Foods, nutrients and food ingredients with authorised EU health claims:
Volume 1
Edited by M. J. Sadler
264 Handbook of food allergen detection and control
Edited by S. Flanagan
265 Advances in fermented foods and beverages: Improving quality,
technologies and health benefits
Edited by W. Holzapfel
266 Metabolomics as a tool in nutrition research
Edited by J.-L. Sébédio and L. Brennan
267 Dietary supplements: Safety, efficacy and quality
Edited by K. Berginc and S. Kreft
268 Grapevine breeding programs for the wine industry
Edited by A. G. Reynolds
269 Handbook of antimicrobials for food safety and quality
Edited by T. M. Taylor
270 Managing and preventing obesity: Behavioural factors and dietary
interventions
Edited by T. P. Gill
271 Electron beam pasteurization and complementary food processing
technologies
Edited by S. D. Pillai and S. Shayanfar
272 Advances in food and beverage labelling: Information and regulations
Edited by P. Berryman
273 Flavour development, analysis and perception in food and beverages
Edited by J. K. Parker, S. Elmore and L. Methven
274 Rapid sensory profiling techniques and related methods: Applications in
new product development and consumer research
Edited by J. Delarue, J. B. Lawlor and M. Rogeaux
275 Advances in microbial food safety: Volume 2
Edited by J. Sofos
276 Handbook of antioxidants for food preservation
Edited by F. Shahidi
277 Lockhart and Wiseman’s crop husbandry including grassland: Ninth
edition
H. J. S. Finch, A. M. Samuel and G. P. F. Lane
278 Global legislation for food contact materials
Edited by J. S. Baughan
279 Colour additives for food and beverages
Edited by M. Scotterxxiv Woodhead Publishing Series in Food Science, Technology, and Nutrition
280 A complete course in canning and related processes 14th Edition: Volume 1
Revised by S. Featherstone
281 A complete course in canning and related processes 14th Edition: Volume 2
Revised by S. Featherstone
282 A complete course in canning and related processes 14th Edition: Volume 3
Revised by S. Featherstone
283 Modifying food texture: Volume 1: Novel ingredients and processing
techniques
Edited by J. Chen and A. Rosenthal
284 Modifying food texture: Volume 2: Sensory analysis, consumer
requirements and preferences
Edited by J. Chen and A. Rosenthal
285 Modeling food processing operations
Edited by S. Bakalis, K. Knoerzer and P. J. Fryer
286 Foods, nutrients and food ingredients with authorised EU health claims,
Volume 2
Edited by M. J. Sadler
287 Feed and feeding practices in aquaculture
Edited by D. Allen Davis
288 Foodborne parasites in the food supply web: Occurrence and control
Edited by A. Gajadhar
289 Brewing microbiology: design and technology applications for spoilage
management, sensory quality and waste valorisation
Edited by A. E. Hill
290 Specialty oils and fats in food and nutrition: Properties, processing and
applications
Edited by G. Talbot
291 Improving and tailoring enzymes for food quality and functionality
Edited by R. Yada
292 Emerging technologies for promoting food security: Overcoming the world
food crisis
Edited by C. Madramootoo
293 Innovation and future trends in food manufacturing and supply chain
technologies
Edited by C. E. Leadley
294 Functional dietary lipids: Food formulation, consumer issues and
innovation for health
Edited by T. Sanders
295 Handbook on natural pigments in food and beverages: Industrial
applications for improving color
Edited by R. Carle and R. M. Schweiggert
296 Integrating the packaging and product experience in food and beverages:
A road-map to consumer satisfaction
Edited by P. Burgess
297 The stability and shelf life of food, Second edition
Edited by Persis Subramaniam and Peter Wareing
298 Multisensory flavor perception: From fundamental neuroscience through
to the marketplace
Edited by Betina Piqueras-Fiszman and Charles SpenceWoodhead Publishing Series in Food Science, Technology, and Nutrition xxv
299 Flavor: From food to behaviors, wellbeing and health
Edited by Andrée Voilley, Christian Salles, Elisabeth Guichard and Patrick
Etiévant
300 Developing food products for consumers with specific dietary needs
Edited by Wayne Morley and Steve Osborn
301 Advances in food traceability techniques and technologies: Improving
quality throughout the food chain
Edited by Montserrat Espiñeira and J. Francisco Santaclara
302 Innovative food processing technologies: Extraction, separation,
component modification and process intensification
Edited by Kai Knoerzer, Pablo Juliano, and Geoffrey Smithers
303 Steamed breads: Ingredients, processing and quality
Sidi Huang and Diane Miskelly