Food Science & Technology and Nutrition & Dietetics Catalog

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Food Science & Technology and Nutrition & Dietetics Catalog

Food Science &Technology andNutrition &DieteticsCatalog2005-2006Books andJournalswww.blackwellfood.com


iFood Science & Technology and Nutrition & Dietetics Catalog 2005-2006Welcome to the Blackwell Publishing Food Science,Technology and Nutrition 2005-2006 CatalogThe following pages provide full details of Blackwell Publishing’s expanding list ofquality books and journals covering many topics of direct interest to a wide rangeof personnel in the food industry and related areas.We are particularly keen to draw your attention to the following10 food science and technology journals of core importance, new to Blackwell,formerly published by Food and Nutrition Press – See Journals on Page 24.The rapidly expanding list of quality books published for the Institute of FoodTechnologists (IFT Press) – See inside back cover for details.The first class Dictionary of Food Science and Technology published in 2005 for theInternational Food Information Service (IFIS) – See Page 1.Maternal and Child Nutrition, a topical and important new journal, launched inJanuary 2005 – See page 26.New for 2006: Announcing a new journal, the Journal of Foodservice - See Page 26.The developing series of books being published for the Society of DairyTechnology (SDT) - See page 14.Our forthcoming Textbook of Food Science and Technology, supported by IUFoST -See page 1.We are always interested to receive comments on our books and journals and arealso pleased to consider proposals from established and new book authors.We look forward to hearing from you.Nigel BalmforthPublisher - Journals: WorldwideEmail: nigel.balmforth@oxon.blackwellpublishing.comTel: +44 (0) 1865 476501David McDadeAssociate Commissioning Editor - Books: UKEmail: david.mcdade@oxon.blackwellpublishing.comTel: +44 (0) 1865 476546Mark BarrettPublisher - Books: North AmericaEmail: mark.barrett@blackwellprofessional.comTel: +1 515 292-0140 ext 613ContentsGeneral Food Science,Food Technology,and Food Service . . . . . . . . . . . .1Food Safety,Food Microbiology andQuality Assurance . . . . . . . . . . .2Food Engineering,Food Processing andFood Production . . . . . . . . . . . .5Food Chemistry &Biotechnology . . . . . . . . . . . . . .8Oils and Fats . . . . . . . . . . . . . . . .8Food Packaging . . . . . . . . . . . . .9Food Legislation . . . . . . . . . . .10Food Management . . . . . . . . .11Ingredients . . . . . . . . . . . . . . . .12Dairy Foods . . . . . . . . . . . . . . . .13Bakery and Cereal Science . .14Confectionary . . . . . . . . . . . . . .14Fermented Foodsand Beverages . . . . . . . . . . . . .14Crops (inc Fruitsand Vegetables) . . . . . . . . . . . .15Meat, Fish and Poultry . . . . . .17Nutrition and Dietetics . . . . .18Food and NutritionPress (FNP) Books . . . . . . . . . .22Journals . . . . . . . . . . . . . . . . . . .24Inspection copiesIf you are responsible for teaching students for whom any of thetextbooks in this catalog may be suitable, you may request aninspection copy. Please fill in the Request Form attached to theOrder Form in the center of this catalog. The book will then besent to you with a form which we ask you to complete as part ofour market research.Foreign Rights/ TranslationsNew AuthorsWe are always interested in hearing from new authors. If you areplanning to write or edit a book in which you think we might beinterested, we would be glad to have the details. Every proposal iscarefully evaluated and you will receive our candid opinion andadvice. Please address editorial enquiries to the relevantpublisher above.Industrial/ Business OrdersForeign publishers wishing to apply for translation rights for If you are interested in using Blackwell Publishing for marketing/Blackwell Publishing titles should contact Sue Mattingleypromotional purposes, or on training courses, please contact our(Tel +44 1865 776868) or write to her at Blackwell Publishing Ltd, Marketing Department at our Oxford address.9600 Garsington Road, Oxford, OX4 2DQ, UK.www.blackwellfood.com


GENERAL FOOD SCIENCE, FOODTECHNOLOGY AND FOOD SERVICEChemometrics in Food andAgricultural SciencesDominique BertrandThis important book looks at the use ofchemometrics for experimental design and analysisof data in the food and agricultural industries. Byusing real life examples, the author, who has manyyears experience researching and publishing in thisarea, has produced a book that will be of great useand commercial importance.Each chapter in this carefully written book utilises asystematic presentation, including the introductionof examples, processing the examples usingchemometrics, formalisation, and details of relatedmethods. The book will be a vital tool for all those inthe food and agricultural industries responsible forexperimental design and results analysis.352 pages • 1-4051-0868-1 • 9781405108683 • hb •Illustrated • May 2007Textbook of Food Science andTechnologyEdited byGeoffrey Campbell-PlattStudy of food science and technology is theunderstanding and application of science to satisfythe needs of society for sustainable food quality,safety and security. Supported by IUFoST, this brandnew comprehensive textbook is an invaluable tool,because it is designed to cover all food science andtechnology course elements.Chapters in the book are drawn from an authorshipcomprising internationally known experts, teachersand researchers, with a view to ensuringapplicability to the increasingly international waythat the subject is taught. Carefully peer reviewedand edited, the book is an essential piece ofequipment for all students and teachers, and also asa reference for qualified professionals alreadyworking in the food industry worldwide.648 pages • 0-632-06421-8 • 9780632064212 • hb •Illustrated • September 2006Food Selection andPreparationA Laboratory ManualFrank ConfortiThis manual equipsstudents with a workingknowledge of the nature ofingredients and how theyfunction in particular foods.A wide range of exercisesguide students through standardrecipes, with clear and completedirections for handling ingredientsand cooking foods.inpreparationinpreparationtextbook204 pages • 0-8138-2714-0 • 9780813827148 • pb • 1997Welfare of FoodRights and Responsibilities ina Changing WorldElizabeth DowlerBroadening Perspectives inSocial Policy SeriesSeries Editor:Catherine Jones FinerEveryone needs reliable accessto safe, appropriate and healthyfood; yet despite regular public pronouncements andapparent commitments by states and institutions, thereality is very different for many consumers in bothrich and poor countries. This book explains why,looking at the role of food in contemporary policy, inthe UK, Europe and internationally. The contributionschallenge (or provide a challenge to) state,institutional and agency structures and responses tothis critical issue.The book opens up new areas insocial policy, providing a comprehensive andreadable account of key current issues: food rights,patenting, safety, aid, choice and poverty.Food concerns are easily relegated to the private,domestic arena. This volume shows where the realpowers lie, and provides some means for redressingthe balance.176 pages • 1-4051-1245-X • 9781405112451 • pb • 2003IFIS Dictionary of FoodScience andTechnologyThe International FoodInformation ServiceIFIS has been producingquality comprehensiveinformation for the world’sfood science, foodtechnology and nutritioncommunity since its foundation in1968 and, through its production ofnewFSTA – Food Science and TechnologyAbstracts, has earned a worldwidereputation for excellence.Distilled from the extensive data held andmaintained by IFIS, the dictionary is easy to use andhas been rigorously edited and cross-referenced.This landmark publication features:• Over 7800 entries• Reflects current usage in the scientific literature• Includes local names, synonyms and Latinnames, as appropriate• Extensive cross-referencing• Scientific editing from the team at IFISFor all food scientists, food technologists, chemistsand nutritionists in universities, researchestablishments, and food and pharmaceuticalcompanies, this dictionary is an invaluable resource.Libraries in all establishments where these subjectsare studied and taught should ensure that theyhave copies on their shelves.The International Food Information Service (IFIS) is anot-for-profit organisation providing internationalproducts and services, commissioning research andproviding education in information science for theinternational food science, food technology andhuman nutrition community. Further informationcan be found at www.foodsciencecentral.com.FSTA – Food Science and Technology Abstracts;and Food Science Central are registered trade markswithin Europe and trade marks within the USA.Meal Service Study CourseTHIRD EDITIONIowa Dietetic Association, Monica ShopeLursen & Carlene M RussellExplains the fundamentals of good meal service,with emphasis on a positive dining experience andits contribution to quality of life for theinstitutionalized elderly.Meal Service Study Course 3rd Edition will assistfoodservice managers and dietitians in long-termcare facilities to take a proactive approach inmeeting the changes in the care of long-termpatients. Quality of life, quality of care, and residentrights each have an impact on meal service.Caregivers often fail to comprehend the significancethat institutionalized older adults place on the issueof food. Residents have the right to receive theirfood preferences, to use adaptive devices tomaintain independence with feeding, to receiveappealingly textured modified foods to meetindividual chewing and swallowing needs, and toreceive appetizing snacks and nourishments. Thebook is designed for self-study by personsemployed in foodservice, dietitians, dietaryconsultants, or foodservice managers. It containsbasic information to help the foodservice staff innursing facilities improve the overall nutritionalstatus of the residents as well as make mealtime ananticipated and positive “dining experience.”112 pages • 0-8138-0866-9 • 9780813808666• pb • 2002Food Service EquipmentTHIRD EDITIONAnna Katherine Jernigan & Lynne Nannen RossTeaches the latest facts on selection, placement, anduse of equipment to obtain and maintain anefficient operation in facilities offering group dining.160 pages • 0-8138-0551-1 • 9780813805511 • pb • 1989Food Information on the Internetan Essential GuideFOURTH EDITIONEdited by Karren BlakemanAn increasing number of people working in all areasof industry are aware of the importance of theInternet, but may not be sure of what is available, orthe value of the information on the Web. Many haveno idea where to begin, and those that haveventured onto the World Wide Web become awareof the amount of time that can be wasted insearching for the right information.The Guide is in its fourth edition, the first beingproduced in 1997, and has undergone severalrevisions, with the number of URLs included risingto over 1,750, and the addition of four new sectionsin this new edition, covering analytical laboratoriesfor the food industry, consumer associations,environmental information, and functional foods.Many of the sites listed have links to similar sites ofinterest, effectively increasing further the 1,750 siteslisted.There is also the benefit of password-protectedaccess to all the Web sites listed on the LeatherheadFood RA Web site for purchasers of the Guide,eliminating the time-consuming process of enteringURLs; the sites listed in the Guide can be accesseddirectly from the listings on Leatherhead’s Web site.1-90400-703-1 • 9781904007036 • pb • 20011General Food Science, Food Technology and Food Service424 pages • 1-4051-2505-5 • 9781405125055 • hb •June 2005To order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


2General Food Science, Food Technology and Food Service • Food Safety, Food Microbiology and Quality AssurancePurchasing for Food ServiceSECOND EDITIONLynne Nannen RobertsonTeaches accounting methods and knowledge ofproduct specifications necessary for successfulfoodservice operation.In this time of high costs, administrators are lookingat every possible way to economize withoutadversely affecting foodservice quality and thewelfare of those served. Purchasing techniques canbe very useful in maximizing the resources of thedietary department. This book will assist you inlearning accounting procedures and productspecifications that will be needed by the competentpurchaser in performing the duties necessary toprovide optimum purchasing decisions basic to asuccessful foodservice operation. The foodsincluded are those used in most foodservicedepartments. No attempt has been made to coverall foods available. Useful for any level - written tobe understood by all. The book has been organizedto simplify a rather complex subject. It is hoped thatthis information will serve as a tool for makingimprovements in the purchasing function offoodservice departments.160 pages • 0-8138-1463-4 • 9780813814636 • pb • 1994Food Industry and the InternetMaking Real Money in the Virtual WorldDrew SmithWho is making money on the Web and who islosing it? This book brings together the first twohundred and fifty stories to appear on therevolutionary food industry intelligence serviceefoodnews.com. We have interviewed many of thelargest companies in the food and drink businessand those most actively pursuing e-commerce. Thisreport concisely summarises and analyses thefindings of these discussions and guides you todiscover the successful strategies. If you are tryingto develop a cohesive and creative online presencethen this book is tailor-made for you.232 pages • 0-632-05753-X • 9780632057535 • hb • 2001FOOD SAFETY,FOOD MICROBIOLOGY ANDQUALITY ASSURANCEPreharvest andPostharvest FoodSafetyEdited by Ross C Beier,Pichard L Ziprin, SureshPillai & Timothy D PhillipsIFT Press SeriesWhile presenting the latestscientific research on themajor pathogens associatedwith meat, poultry, produce, and other foods,Preharvest and Postharvest Food Safety goes beyondother professional reference books by identifyingthe research needed to assure food safety in thefuture. A worthy new edition to the IFT Press seriesof food science and technology titles, it describeswhat we now know in food safety and provides aframework and focus for future research to improvediagnostic capabilities and intervention strategiesfor enteropathogens.480 pages • 0-8138-0884-7 • 9780813808840 • hb • 2004Food Microbiology andLaboratory PracticeChris Bell, Paul Neaves &Anthony WilliamsIn order to maintain theconsistently high standards oflaboratory practice that arerequired in food microbiology,all staff must be suitably trainedto understand what they are todo, how they are to do it and why theymust do it in a prescribed way.newThis book is an essential training aidand reference for all trainees in foodmicrobiology laboratories, as well as theirteachers, their trainers and all those attending foodmicrobiology training courses. It provides an up-todate,comprehensive working knowledge of all areasof basic food microbiology, with particular focus andemphasis on laboratory-based, practical aspects.Each topic is accompanied by further informationsources that will help in the development of highstandards for the next and future generations ofpractical food microbiologists.336 pages • 0-632-06381-5 • 9780632063819 • hb •Illustrated • January 2005Determination of Animal andPlant Species in FoodstuffsEdited by Graham Bonwick &Chris SmithinpreparationIFST Book SeriesThis title will be the first in an important new seriesof books covering analytical techniques, publishedby Blackwell, for the Institute of Food Science andTechnology (IFST). Determination of Animal andPlant Species in Foodstuffs will cover methods thatare used to detect the species of origin used in foodproducts. This is important in the many cases offraudulent substitution of lower cost species intofood products, and also for moral, religious, healthand food safety issues arising from consumerconsumption of food products containing animal orplant material of which consumers were not aware.The book will cover techniques, species, and foodproducts from an international arena.256 pages • 1-4051-1907-1 • 9781405119078 • hb •Illustrated • May 2007The MicrobiologicalRisk Assessment ofFoodS Forsythe“This book should serve asbackground reading for thoseinterested in the field ofmicrobial risk assessment”PRADEEP MALAKAR,MICROBIOLOGY TODAY, 2003.Microbiological Risk Assessment, or MRA, is anexciting new development in the food industry’sconstant move towards improving food safety. Thisstimulating new book succinctly covers all majoraspects of this important subject giving vitalpractical information on how to implement MRAprogrammes, including full case studies of MRAimplementation. Written in a clear and user friendlymanner this book will be a vital tool for all thoseinvolved in safety aspects of the food industry.216 pages • 0-632-05952-4 • 9780632059522 • pb • 2002The Microbiology ofSafe FoodS ForsytheThe Microbiology of Safe Foodreviews the production of foodand the level ofmicroorganisms that humansingest, covering both foodpathogens and food spoilageorganisms. This book is notonly a key text for all those studying food science,technology and food microbiology but a valuableresource for government and food companyregulatory personnel, quality control officers, publichealth inspectors, environmental health officers,food scientists, technologists and microbiologists.424 pages • 0-632-05487-5 • 9780632054879 • pb •Illustrated • 2000A Practical Guide to FoodSafety RegulationH L Goodwin JR &Janie Simms Hippinpreparation352 pages • 0-8138-1198-8 • 9780813811987 • hb •illustrated • November 2005Please see full entry on page 10Food Safety and Quality AssuranceFoods of Animal OriginSECOND EDITIONWilliam T Hubbert, Harry V Hagstad, ElizabethSpangler, Michael Hinton & Keith HughesTeaches students and practitioners how to:understand the food chain as a single entity, collectand analyze data relevant to investigation offoodborne disease outbreaks, identify human healthhazards in foods of animal origin, and principles ofsafe food.320 pages • 0-8138-0714-X • 9780813807140 • hb • 1996Food Safety inShrimp ProcessingA Handbook for ShrimpProcessors, Importers,Exporters & RetailersLaxman Kanduri &Ronald A Eckhardt‘The book is essential foranyone involved in thehandling and processing ofshrimp and prawns’ AQUACULTURE MAGAZINEFood Safety in Shrimp Processing providescomprehensive coverage of the HACCP process andits application within the shrimp processingbusiness. The authors draw on many years ofexperience as food scientists and consultants to theseafood industry to produce a practical book thatwill enable readers involved with shrimp culture andprocessing to understand the HACCP process andbegin its implementation in their businesses.184 pages • 0-85238-270-7 • 9780852382707 • hb •Illustrated • 2002Can’t find the books you want? See the full index on page 27.


The Practical Food Microbiology Series gives practical and accurate information about specific organisms ofconcern to public health. The information is designed for use by those in the food industry working inmanufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, andstudents in each of these areas.Clostridium BotulinumA Practical Approach to the Organism and itsControl in FoodsChris Bell & Alec KyriakidesPractical Food Microbiology Series“Clostridium botulinum, the third in Blackwell Science’sPractical Food Microbiology series (successor toListeria and E. coli) is another triumph of concise,interesting and informative information” -INTERNATIONAL FOOD SAFETY NEWSClostridium botulinum produces a toxin whichcauses the severe, often fatal illness, botulism. It is apotential hazard associated with a wide range ofboth ambient stable and chilled foods.Foodborne botulism still occurs all around theworld. As new outbreaks are reported implicatingyet more food types and food processes, so the foodindustry needs to regularly review processes andproduct characteristics to assure safety.328 pages • 0-632-05521-9 • 9780632055210 • pb • 2000E.coliA Practical Approach to the Organism and itsControl in FoodsChris Bell & Alec KyriakidesPractical Food Microbiology SeriesRecent outbreaks of fatal food-borne illnessassociated with Vero cytotoxin-producing E.Coli(VTEC) have highlighted the need for thorough andcoherent information to be provided to the foodindustry.The book details the causes of selected incidentsand assesses the lessons that can be learnt fromthem. It examines the characteristics of E.Coli andVTEC and identifies factors which makes foodssusceptible to contamination by these pathogens.This information is designed for use by the foodindustry, particularly personnel working inmanufacturing, safety and quality control. It willalso be useful for Environmental Health Officers andfood research institutions.200 pages • 0-7514-0462-4 • 9780751404623 • pb • 1999Shelf LifeDominic ManFood Industry Briefing SeriesSeries Editor: Ralph EarlyThis easy-to-use quickreference contains essentialinformation in a concise formatthat will enable readers tosuccessfully deal with the dayto-dayproblems related toshelf life of foods. The book will appeal to seniorstudents of food science and technology andrelated disciplines, and to practising foodprofessionals such as product developers, qualityassurance technologists, etc.128 pages • 0-632-05674-6 • 9780632056743 • pb •Illustrated • 2002ListeriaA Practical Approach to theOrganism and its Control inFoodsSECOND EDITIONChris Bell & Alec KyriakidesPractical Food MicrobiologySeriesHuman illness attributed tofood-borne pathogenicmicroorganisms has been prominentin the mass media in recent years andthere is evidence of an increasingnumber of outbreaks, despite theimplementation of improved measures for food safetyin many situations.This new edition of an extremelywell-received, timely and useful book has been fullyrevised and updated to include the latest informationon the microorganism, its taxonomy, details ofrecently documented outbreaks and new legislation.296 pages • 1-4051-0618-2 • 9781405106184 • pb •January 2005SalmonellaA Practical Approach to theOrganism and its Control inFoodsChris Bell &Alec KyriakidesPractical Food MicrobiologySeriesSalmonella details the causesof selected outbreaks and assesses the lessons thatcan be learnt from them. It examines thecharacteristics of Salmonella spp. and identifiesfactors that make foods susceptible to contaminationand growth of these organisms. Specific productsectors are used to indicate practical measures thatcan be applied to control Salmonella spp. in foods andminimise their potential to cause harm to theconsumer. It also provides guidance in selectingeffective sampling plans and test methods to monitorand detect the organism and offers pragmatic adviceon action to be taken when the organism is detectedduring monitoring programmes.336 pages • 0-632-05519-7 • 9780632055197 • pb •Illustrated • 2001Pesticide SafetyGraham MatthewsneweditioninpreparationThere continues to be massive mediacoverage and public concern over the useof pesticides, the possible negative impacts onhuman health either by contact with residues in theenvironment or on our food, the impact on wildlifeand the effects of long-term agrochemical use onthe environment.Safety with Pesticides examines how crop protectionwas achieved before pesticides were in use, howpesticides are registered for use now, pesticideapplication and the concerns over operator safety,and what happens to pesticides in food and theenvironment. Also included is an important chaptercovering the future of pesticides in light of thegrowing use of crops which have been geneticallymodified to resist disease and attack by pests.320 pages • 1-4051-3091-1 • 9781405130912 • hb •Illustrated • July 2006The Microbiological Safety ofFood in Health-Care SettingsEdited by Barbara Lund &Paul R HunterA multi-contributed text, giving a clear, practicalaccount of the salient features of foodbornepathogenic microorganisms, of the particular risksthat they pose to vulnerable groups of thepopulation in hospitals, nursing and residentialhomes and in the community. Outlining the medicalconditions that lead to susceptibility to foodborneinfection, and the types of immunosuppression anddiscussing the ways in which the production andsupply of food needs to be controlled, in order tominimise the risks to these vulnerable groups fromfoodborne diseases. Includes practical guidelines forimplementation of systems for the production ofsafe food.Written at a level appropriate for medically andscientifically qualified persons with responsibility forthe production and supply of food reachingvulnerable groups of the population, but alsoaccessible to policy makers and administratorswithout specialist training.384 pages • 1-4051-2220-X • 9781405122207 • hb •Illustrated • October 2006Environmental Contaminants in FoodEdited by Colin F Moffat & Kevin J Whittle“A cool, authoritative recitation of the state of scientificknowledge in this emotive area” - FOOD SCIENCE ANDTECHNOLOGY TODAY“A valuable snapshot of the current state ofknowledge... with an easy-to-read style and manyreferences, it is likely to win many friends” THEANALYSTThis volume considers activities devoted toensuring that the input of contaminants from theenvironment is minimised. Chapters deal withmethods of modern instrumental analysis, with awide range of contaminants, with risk assessment,and with sensory assessment and tainting.600 pages • 1-85075-921-9 • 9781850759218 • hb •Illustrated • 1999Food MicrobiologyAn IntroductionThomas Montville & Karl Matthews1-55581-308-9 • 9781555813086 • hb • 2004inpreparationFood SafetyA Guide for What You Really Need to KnowJane M HemmingerFood Safety is designed to help both foodservicemanagers and food handlers to serve safe food,while providing employees with a safe workenvironment. Using tables, charts, andquestion/answer formats, this guidebook of foodsafety discusses the physical, chemical, andbiological hazards of food handling. Not only arethese identified, but what to do about them isdiscussed in a clear, concise, and well-organizedmanner.152 pages • 0-8138-2482-6 • 9780813824826 • pb • 20003Food Safety, Food Microbiology and Quality AssuranceTo order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


4Food Safety, Food Microbiology and Quality AssuranceHACCPSE Mortimore, CA Wallace &Christos A CassianosFood Industry Briefing SeriesSeries Editor: Ralph Early“Recommended, especially for abusiness or agriculture/ foodscience library” E-STREAMS, 2002.This is to provide a concise,easy to use, quick referencebook aimed at busy food industry professionals andstudents. The book will contain all informationneeded to gain a working knowledge of HACCP. It isviewed as an introductory level text assuming thatthose readers who go on to become practitionerswill further their understanding through attendanceat training courses, symposia and through access tomore detailed texts.144 pages • 0-632-05648-7 • 9780632056484 • pb • 2001Advances in Food DiagnosticsEdited by L Nollet, F Toldra &YH HuiinpreparationAdvances in Food Diagnostics providesthe most updated professionalreference source available, covering sophisticateddiagnostic technology for the food industry. EditorsNollet, Toldrá, and Hui and their broad team ofinternational contributors address the most recentadvances in food diagnostics through multipleapproaches: a review of two novel technologies toevaluate fresh products; a detailed description andanalysis for each of six specific modern diagnostics;an analysis of data processing; and a discussion onglobal marketing with an insight into future trends.352 pages • 0-8138-2221-1 • 9780813822211 • hb •November 2006Preventing ForeignMaterial Contaminationof FoodsDouglas PearisoExtraneous foreign material infood products is undeniably aphysical hazard that must bemitigated by processors andfood service establishments.Beyond this underlying threatto food safety, physical contaminantscan impact the element mostessential to an organization’s success new– consumer confidence and trust inthe producer and its brand. PreventingForeign Material Contamination of Foods describesthe business implications of non-conformingproducts as it provides processors with conceptualstrategies that can be implemented to detect,eliminate, and prevent physical contamination incommon commodities utilized within foodprocessing. The text offers a comprehensivecontemporary discussion and ready professionalreference on the contamination of food productswith foreign material (from both product relatedand product non-related sources).Written for quality assurance, HACCP, and relatedprofessionals charged with maintaining theintegrity of their food product, Preventing ForeignMaterial Contamination of Foods offers conceptual,pragmatic, and implementable strategies to detectand eliminate physical contamination during foodprocessing.Metal Contamination of FoodIts Significance for Food Quality and HumanHealthTHIRD EDITIONConor Reilly“I can only praise this book. I found it extraordinary inbreadth and scope... This book is highly comprehensivebut still amazingly rich in detail; exceptional quality...this book is at the very cutting edge of currentanalytical technical development and public healthand safety... Impressive reading!” - PROFESSORBERISLAV MOMCILOVIC, CROATIAN MEDICAL JOURNAL“Libraries will be anxoius to have this comprehensivetext on their shelves... well presented and lucidthroughout. It is a worthy successor to the previouseditions.” LES EBDON, BRITISH JOURNAL OFNUTRITION, NOVEMBER 2003‘a well balanced and valuable reference for any healthprofessional interested in the role of metals in health,for the food industry or any academic library.’NUTRITION BULLETINThe third edition of Metal Contamination of Food isan essential reference book for food industrypersonnel, including those working in foodprocessing, formation and ingredients, packaging,quality control and food safety. Nutritionists, publicanalysts and chemists will also find much of greatuse within the covers of this book. Libraries andlaboratories worldwide in all universities andresearch establishments where food science andtechnology, nutrition and chemistry are studied andtaught should288 pages • 0-632-05927-3 • 9780632059270 • hb •2002Chemical Food SafetyA Scientist’s PerspectiveJim E Riviere”This easy-to-read book focuseson how toxicology data is orshould be applied to the realworld of food safety. Overall, thisbook provides the reader with aconcise overview of the subjectof chemical food safety,comparing real risks with perceived risks, andunearthing numerous myths and people’s intoleranceto certain types of risk. It highlights the role of thescientist or toxicologist in providing a professionalperspective to help the public differentiate risk. Itcertainly makes you think!” BTS NEWSLETTER 2004Chemical Food Safety: A Scientist’s Perspectiveintroduces readers to the science of risk assessmentas applied to food safety and offers relevant, currentinformation on research and statistics, chemicals,biotechnology issues, and emerging diseases thatchallenge the risk assessment strategies oftoxicology and microbiology.272 pages • 0-8138-0254-7 • 9780813802541 • hb • 2002Practical Food MicrobiologyTHIRD EDITIONDiane Roberts & Melody GreenwoodFrom the reviews of previous editions:-“much information from diverse sources concentratedin a user-friendly way. A worthwhile, well-priced bookwhich should find its way into frequent use in manylaboratories.” SOCIETY FOR GENERAL MICROBIOLOGYQUARTERLY“This book is a rare creature - a text of delightfulclarity, matched by layout and typography of equallypleasing simplicity.” BIOLOGIST304 pages • 1-4051-0075-3 • 9781405100755 • hb • 2002Salmonella Enterica Serovar Enteritidisin Humans and AnimalsEpidemiology, Pathogenesis and ControlEdited by AM Saeed, RK Gast, M Potter & PG WallIn recent decades Salmonella has become a scourgeof pandemic proportions, most commonly in theform of Salmonella Enteritidis, the serotypediscussed in this book. This account of SalmonellaEnteritidis as a public threat and a medical problemrepresents the various efforts of healthprofessionals around the world to understand andcontrol this widespread disease.464 pages • 0-8138-2707-8 • 9780813827070 • hb •Illustrated • 1999Aviation Food SafetyErica ShewardForeword bySara MortimoreThe provision of safe food tomillions of airline passengersannually is now a multi-billiondollar industry. Theconsequences of in-flight foodpoisoning are extremelyserious not only to the passengers,crew (and consequent safety of thenewaircraft) but to the airline company’sreputation and possible exposure tolitigation.This important book looks at all aspects of theprovision of safe food to airline passengers,including coverage of topics such as codes ofpractice, food production, supply chain logistics,HACCP, galley design, managing aircraft water safetyand liability issues.Written by Erica Sheward of Castle Kitchens, acompany providing high class catering exclusivelyto business and private aviation, this book is anessential purchase to all those involved in thisimportant and growing industry.320 pages • 1-4051-1581-5 • 9781405115810 • hb •Illustrated • October 2005324 pages • 0-8138-1639-4 • 9780813816395 • hb •Illustrated • November 2005Can’t find the books you want? See the full index on page 27.


Food IrradiationResearch andTechnologyEdited by ChristopherSommers & Xuetong FanIFT Press SeriesThe benefits of food irradiationto the public health have beendescribed extensively byorganizations such as theCenters for Disease Control andPrevention in the U.S. and the WorldHealth Organization. The AmericanMedical Association and the AmericanDietetic Association have both endorsedthe irradiation process.Yet the potential healthbenefits of irradiation are unknown to manyinpreparationconsumers and food industry representatives whoare wary of irradiated foods due to misinformationfrom “consumer-advocate” groups.Food Irradiation Research and Technology presents thelatest scientific findings of researchers at the leadingedge of food irradiation. In this book, experts fromindustry, government, and academia: 1) define the basicprinciples of irradiation and the public health benefitsof irradiation; 2) describe advances in irradiationtechnology, detection technology, and radiationdosimetry; 3) review the regulations pertaining to foodirradiation and the toxicological safety data; 4) providefood industry representatives and public health officialswith effective methodologies to educate consumersand counteract misinformation; 5) review recentadvances in the irradiation of meat and poultry, fruitsand vegetables, seafood, and the use of irradiation as aphytosanitary treatment.302 pages • 0-8138-0882-0 • 9780813808826 • hb •Illustrated • July 2006Microbial Food Safetyin Animal AgricultureCurrent TopicsMary E Torrence &Richard E IsaacsonThe only book of its kind, thisis a much-neededcontribution to the currentliterature on productionanimal food safety. Written byspecialists from around the world, this essentialreference includes complete coverage ofantimicrobial resistance, animal disease surveillance,detection methods and diagnostics, and emergingdiseases. Topics also include balanced overviews ofFederal, industry and academic perspectives on themost important issues in food safety.416 pages • 0-8138-1495-2 • 9780813814957 • hb •Illustrated • 2003Natural Toxicants in FoodEdited by David H Watson“... So much material in so few pages and... such acomprehensive index” - INTERNATIONAL FOOD HYGIENE“A very useful addition to the literature and a resourcefor those in industry concerned about the possiblepresence and control of natural toxicants” - FOODRESEARCH INTERNATIONALThis volume guides readers through the currentlyimportant areas of work on naturally-occurringtoxicants in food and offers a broader coveragethan is presently available at professional andreference level.Rapid Microbiological Methods forFoods, Beverages and PharmaceuticalsEdited by CJ Stannard, SB Petitt & FA Skinner320 pages • 0-632-02629-4 •9780632026296 • hb • 1990Biofilms in the FoodEnvironmentEdited by Hans Blaschek,Hua Wang &Meredith AgleIFT Press SeriesBiofilms in the FoodEnvironment is thecomprehensive referencesource on the topic for thegeneral food sciencecommunity, for industry scientists,university researchers, and regulatoryagencies. Coverage in this IFT PressSeries book includes: general conceptsrelated to biofilms; cutting-edge technologies forthe study of biofilms; current research results onbiofilm formation by pathogens on raw foodmaterials and the relationship to foodborneoutbreaks; current industrial approaches to removeand minimize the damage caused by biofilms; therole of environmental conditions in the foodprocessing environment that may trigger biofilmformation on food contact surfaces; characterizationof molecular elements and mechanisms involved infoodborne microorganism biofilm development;and biofilms that may be beneficial to health.Finally, a featured chapter of Biofilms in the FoodEnvironment introduces recent approaches andresults obtained from mixed culture biofilm studies,and points out hidden risks of these biofilms in thefood environment.256 pages • 0-8138-2058-8 • 9780813820583 • hb •September 2006FOOD ENGINEERING,FOOD PROCESSING ANDFOOD PRODUCTIONHigh PressureProcessing of FoodsEdited by ChristopherDoona, C Patrick Dunneand Florence E FeeherryIFT Press SeriesIn High Pressure Processing ofFoods, an array of internationalexperts interrelate leadingscientific advancements thatuse molecular biology techniques toexplore the biochemical mechanismsof spore germination andinactivation by high pressure;investigate the inactivation of differentspore species ad functions of processingparameters such as pressure, temperature, time,foodmatrix, and the presence of anti-microbials; andprovide an assessment of the quality of foodproducts preserved by HPP. High Pressure Processingof Foods is the landmark resource on themechanisms and predictive modeling of bacterialspore inactivation by HPP.350 pages • 0-8138-0944-4 • 9780813809441 • hb •Illustrated • December 2006inpreparationinpreparationWater Activity in FoodsFundamentals andApplicationsEdited by Gustavo VBarbosa-Cánovas, AnthonyFontana, Shelly J Schmidt& Theodore P LabuzaIFT Press SeriesThis one-of-a-kind referencetext brings together aninternational group of food scientists,chemists, and engineers to present abroad but thorough coverage ofwater activity.Topics have been selected to provide a thoroughunderstanding of the mechanisms by which wateractivity influences the quality, shelf life, and safety offood products. Concepts in the practical uses andapplications of water activity for food formulation,processing, and storage are generously illustratedwith practical examples from the food industry thatwill facilitate later application by professionals intheir own laboratories and production facilities.512 pages • 0-8138-2408-7 • 9780813824086 • hb •October 2006Kosher Food ProductionZushe Yosef BlechThe Kosher food industry hasbecome increasingly importantin recent years with researchnow finding that roughly 40%of the retail food products soldin the United States today bearsome type of Koshercertification. Kosher FoodProduction explores the intricate relationshipbetween modern food production and relatedKosher application. Kosher Food Production serves asan indispensable outline of the issues confrontingthe application of Kosher law to issues of modernfood technology.Glossary of Kosher Terminology – A listing of JewishKashrus-related terms, which may be unfamiliar tothe lay food scientist, is included at the back of thebook.608 pages • 0-8138-2570-9 • 9780813825700 • hb • 2004Sensory DiscriminationTests andMeasurements:Statistical Principles,Procedures and Tablesby Jian BiSensory discriminative analysisforms a fundamental type ofmethodology and is used widely insensory and consumer research.Thisbook provides a comprehensivediscussion of sensory discriminativeanalysis from a statistical perspective.Designed to be both a reference manual and aresearch monograph, practitioners will discovervarious useful procedures.352 pages • 0813811112 • 9780813811116 • hb •November 2005inpreparationnew5Food Safety, Food Microbiology and Quality Assurance • Food Engineering, Food Processing and Food Production349 pages • 1-85075-862-X • 9781850758624 • hb •Illustrated • 1998To order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


6Food Engineering, Food Processing and Food ProductionFood Biochemistry andFood ProcessingEdited by YH HuiThe biochemistry of food is thefoundation on which theresearch and developmentadvances in food biotechnologyis built. As an invaluablereference tool or as a state-ofthe-industrytextbook, FoodBiochemistry and Food Processing fullydevelops and explains the biochemicalaspects of food processing for scientistand student alike.762 pages • 0-8138-0378-0 • 9780813803784 • hb •January 2006Nondestructive Testingof Food QualityEdited byJoseph Irudayaraj andChristoph RehIFT Press SeriesThe expert contributors toNondestructive Testing of FoodQuality clearly explain presentindustry advances and how toturn available instrumentation intovaluable assets.The broad-basedcoverage of topics addresses the mostdominant sensor technologies keepingin mind the research initiatives advancingthese technologies not only in food but also in thepharmaceutical sectors. Coverage includes:ultrasound, near infrared spectroscopy, mid-infraredspectroscopy, Raman spectroscopy, hyperspectralimaging systems, magnetic resonance imaging,electronic nose, z-nose, biosensors, microwaveabsorption, and nanoparticles and colloids as sensors.350 pages • 0-8138-2885-6 • 9780813828855 • hb •February 2007Hydrocolloids in FoodProcessingEdited byThomas R LaamanIFT Press SeriesIn Hydrocolloids in FoodProcessing, a group of the mostexperienced and impartialexperts explains whatstabilizers should be used andhow they should be used, foodproduct by food product.Numerousactual product formulations are clearlydescribed. Food manufacturers areshown how to accurately use foodstabilizers to make the highest quality foodproducts.Coverage includes all the practical detailsneeded to ensure the most accurate QA standardsand testing procedures for each hydrocolloid. Finally,Hydrocolloids in Food Processing explains now tonavigate the often tricky area of dealing withhydrocolloid suppliers.350 pages • 0-8138-2076-6 • 9780813820767 • hb •September 2006inpreparationinpreparationinpreparationFood Industry OperationsControl and ManagementKevan Leach & Leo PyleOperations Management and Control in theFood Industry introduces some of the key principlesand concepts underlying modern techniques foroperations management and control, which aredirectly applicable in the food industry. It is basedon courses taught - at undergraduate andpostgraduate level to this audience - by the authorsover several years.The book is illustrated throughout by relevant, reallifeworked examples drawn from an internationalspectrum.320 pages • 1-4051-2703-1 • 9781405127035 • hb •Illustrated • September 2006Sensory and ConsumerResearch in FoodProduct Design andDevelopmentHoward Moskowitz,Jacqueline Beckley andAnna ResurreccioninpreparationIFT Press SeriesThe food and beverage industriestoday face an intensely competitive businessenvironment.To the degree that the product developerand marketer - as well as general business manager -can more fully understand the consumer and targetdevelopment and marketing efforts, their business willbe more successful.Sensory and Consumer Research in Food ProductDesign and Development is the first book to present,from the business viewpoint, the critical issues facedby sensory analysts, product developers and marketresearchers in the food and beverage arena.256 pages • 0-8138-1632-7 • 9780813816326 • hb •July 2006Concept Research inFood Product Designand DevelopmentHoward Moskowitz,Sebastiano Porretta andMatthias SilcherConcepts are critical for thedevelopment and marketingof products and services. Theyconstitute the blueprint forthese products and services, albeit atthe level of consumers rather than atthe technical level. A good productnewconcept can help make the product asuccess by guiding developers andadvertising in the right direction. Yet, there is adearth of both practical and scientific informationabout how to create and evaluate concepts. Therehas been little or no focus on establishingknowledge bases for concepts. Conceptdevelopment is too often relegated to the so-called‘fuzzy front end.’Concept Research in Food Product Design andDevelopment remedies this inattention to productconcepts by providing a unique treatment ofconcepts for the business professional as well as forresearch scientists.612 pages • 0-8138-2424-9 • 9780813824246 • hb •February 2005Multivariate and ProbabilisticAnalyses of Sensory ScienceProblemsJF Meullenet, H Heymannand R XiongIFT Press SeriesMultivariate and Probabilistic Analyses of SensoryScience Problems explains the multivariate andprobabilistic methods available to sensory scientistsinvolved in product development or maintenance.The techniques discussed address sensory problemssuch as panel performance, product profiling, andexploration of consumer data, inclusingsegmentation, and identifying drivers of liking.Applied in approach and written for non-statisticians,the text is aimed at sensory scientists who deal mostlywith descriptive analysis and consumer studies.394 pages • 0-8138-0178-8 • 9780813801780 • hb •February 2007Advances in Food DiagnosticsEdited by Leo Nollet, Fidel Toldra& YH Hui352 pages • 0-8138-2221-1 • 9780813822211 • hb •November 2006Please see full entry on page 4Thermal Processing ofFoodsControl and AutomationEdited by K SandeepIFT Press SeriesThermal Processing of Foodspresents an overview of variousfacets of thermal processingand packaging from industry,university, and governmentrepresentatives.The book containsinformation that will be valuable notonly to a person interested inunderstanding the fundamentalinpreparationinpreparationinpreparationaspects of thermal processing , but also to personsinvolved with designing these processes and thosewho are involved in process filing with USDA or FDAThermal Processing of Foods: Control and Automationcovers both theoretical and application aspects ofthermal processing, concluding with speculations onfuture trends and directions.256 pages • 0-8138-1007-8 • 9780813810072 • hb •September 2006Nonparametrics forSensory Science: A MoreInformative Approachby J.C.W. Rayner,D.J. Best,P.B. Brockhoff, G.D. RaynerNonparametric methods areappropriate when facts are onlyavailable in nominal or ordinalform, and when the modelassumptions necessary for parametricprocedures do not hold.The authorsnewconsider problems including themost commonly occurring andimportant experimental designs: theone-sample, k-sample, blocked samples, sampleswith factorial structure and samples with correlationtructure. Innovative new techniques are outlinedand complemented with real examples.192 pages • 0813811120 • 9780813811123 • hb •illustrated • April 2005Can’t find the books you want? See the full index on page 27.


Food ProcessingPrinciples and ApplicationsEdited by J Scott Smith &YH HuiThis practical, fully illustratedtextbook examines theprinciples of food processingand demonstrates theirapplication by describing thestages and operations formanufacturing different categories of basic foodproducts.Food Processing stands apart in three ways. First, thecollection of expertise of the contributing authors isunparalleled among food processing texts today.Second, the book is user-friendly since it is writtenfor non-engineers from the perspectives ofcontributors who are mostly non-engineers. Finally,Food Processing is one of the rare books in the lastdecade to use commodity manufacturing toillustrate the principles of food processing.528 pages • 0-8138-1942-3 • 9780813819426 • hb • 2004Implementing ProcessControl and ContinuousImprovementJohn G Surak & Jeffrey L CawleyinpreparationThis definitive text outlines the applications andbenefits of Statistical Process Control andContinuous Improvement to food processingoperations. Consumers are demanding quality andthe industry must respond in order to becompetitive in the global marketplace. Industryprofessionals and upper-level food science andtechnology students will benefit from this book. Itconcentrates on basics and emphasizes problemsolvingtools-flow diagrams, cause and effectdiagrams, Pareto charts, histograms, scatterdiagrams, and control chart and capability studies.350 pages • 0-8138-1936-9 • 9780813819365 • hb • June 2006Flavor PerceptionEdited by Andrew Taylor &Deborah RobertsUnlike other human senses, theexact mechanisms that lead toour perception of flavor havenot yet been elucidated. It isrecognised that the processinvolves a wide range ofstimuli, which are thoughtlikely to interact in a complex way, but, since thechemical compounds and physical structures thatactivate the flavor sensors change as the food iseaten, measurements of the changes in stimuli withtime are essential to an understanding of therelationship between stimuli and perception.It is clear that we need to consider the wholeprocess - the release of flavor chemicals in themouth, the transport processes to the receptors, thespecificity and characteristics of the receptors, thetransduction mechanisms and the subsequentprocessing of signals locally and at higher centres inthe brain.This book provides a state-of-the-art review of ourcurrent understanding of the key stages of flavorperception for those working in the flavor field,whether in the academic or industrial sector. Inparticular, it is directed at food scientists andtechnologists, ingredients suppliers and sensoryscientists.Food Flavour TechnologyEdited by Andrew Taylor320 pages • 1-84127-224-8 • 9781841272245 • hb • 2002Only available for sale outside North AmericaPlease see the full entry on page 8Advances in Thermaland Nonthermal FoodPreservationEdited by Gaurav Tewari &Vijay K. JunejaThis book provides current,definitive and factual materialwritten by experts on differentthermal and non-thermal foodpreservation technologies.Written at a level that presupposes ageneral background in microbiologyand food engineering needed tounderstand the basic mechanisms ofmicrobial inactivation, the book’s chapters coverthermal food preservation techniques, minimalprocessing, and non-thermal food preservationtechniques.300 pages • 0-8138-2968-2 • 9780813829685 • hb •November 2006Emulsifiers in Food TechnologyEdited by Robert Whitehurst264 pages • 1-4051-1802-4 • 9781405118026 • hb • 2004Please see full entry on page 13Enzymes in Food TechnologyEdited by Robert Whitehurst & Barry A Law269 pages • 1-84127-223-X • 9781841272238 • hb • 2002Only available for sale outside North AmericaPlease see full entry on page 13Instrumental Measurementof Sensory Quality Attributesin FoodsLester B Wilson & Terri D BoylstoninpreparationinpreparationColor, appearance, texture, and flavor have asignificant impact on the overall quality attributesand consumer acceptability of foods. To assessthese sensory attributes, food industry researchersand product developers frequently engage humansto serve on sensory evaluation panels. Instrumentaltechniques are commonly used by the industry toassess sensory attributes when sensory evaluationpanels are not feasible.This book is the first to integrate into one resourceboth the theory and applications for theinstrumental methods used for the measurement ofcolor, texture, and flavor of foods.400 pages • 0-8138-0511-2 • 9780813805115 • hb •October 2006Handbook of Organic Food Processingand ProductionSECOND EDITIONEdited by Simon Wright & Diane McCreaThe first edition of this book, published in 1994,established itself as the definitive guide to organicfood processing.The rapid development of the organicsector since then has necessitated a completelyrewritten and expanded second volume.The newedition will appeal to everyone interested in enteringor supplying the organic food market. It is a work ofreference for existing organic producers and collegesof agriculture, food science and food technology.Thisvolume gives an international perspective on themany legal requirements of organic food processingand production: legislation, importation, certification,conversion and labelling. In addition, it also contains adetailed contacts list.The continued sales growth oforganics is profiled, together with pointers for futureperformance, and industry experts review theirspecialist product categories.240 pages • 0-632-05541-3 • 9780632055418 • hb • 2000Managing FoodIndustry WasteCommon Sense Methods forFood ProcessorsRobert ZallIn Managing Food IndustryWaste: Common Sense Methodsfor Food Processors, wastemanagement expert RobertZall shares his philosophy andtechniques for monitoring and accounting for foodprocessing wastage. The text shows food processingmanagers how much of the waste now beinggenerated can become a managed resource forproducing economic credits.Drawing on his forty years of experience in managingwaste, Zall explains how to identify the actual lossessent to drains and sewage treatment plants, how topinpoint which unit processes generate these losses,and how to uncover hidden losses previouslydismissed as “materials unaccounted for.” An extrafeature of the book is a Self-Test covering wastetreatment technology, ideal for students or newemployees studying waste management. Alsoincluded is a Glossary of terms used in water andwaste management. Managing Food Industry Waste isa highly readable management tool filled withinvaluable waste management concepts andpractical methods to implement them.200 pages • 0-8138-0631-3 • 9780813806310 • hb •Illustrated • 20047Food Engineering, Food Processing and Food Production304 pages • 1-4051-1627-7 • 9781405116275 • hb • 2004To order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


8Food Chemistry & Biotechnology • Oils and FatsFOOD CHEMISTRY &BIOTECHNOLOGYTastes and AromasG Bell & Annesley WatsonTastes and Aromas offers an unusual and invaluableinsight into the industrialist’s perspective onapplications of smell and taste in the global food,wine and perfume industries. This important newbook reviews the progress being made in this fieldof science and offers new information and insightsto practitioners of sensory research in industry andthose studying in this fast-emerging area.232 pages • 0-632-05544-8 • 9780632055449 • hb • 1999The Chemical Physics of FoodEdited by Peter BeltonThis important book covers the maintypes of materials that food scientists haveto deal with. Special attention is given to starch andgluten as being of particular importance in foodscience and not typical of general classes ofsubstance. The book approaches the subject matterform a physics viewpoint.Based on the fundamental quantitative principles,which must form the basis for any discussion,qualitative or quantitative, about the behaviour ofthe systems involved, the book thus differs fromothers currently available.The editor, Peter Belton, hasdrawn together an impressive list of internationalcontributors, providing a book which is essential toall those involved in work on the structure of foods256 pages • 1-4051-2127-0 • 9781405121279 • hb •July 2006PhycotoxinsChemistry and BiochemistryEdited by Luis Botana & Y H HuiinpreparationinpreparationPhycotoxins: Chemistry and Biochemistry presents themost updated information available on phycotoxins.Major emphases are given to chemistry andbiochemistry, while minor emphases are given tothe aspects of origin, mechanism of action,toxicology, and analytical methodology.480 pages • 0-8138-2700-0 • 9780813827001 • hb •November 2006Characterisation ofBulk SolidsD McglincheyHandling of powders and bulksolids is a critical industrialtechnology across a broadspectrum of industries, fromminerals processing to bulk andfine chemicals, and the foodand pharmaceutical industries,yet is rarely found in the curricula ofengineering or chemistry departments. newWith contributions from leading authorsin their respective fields, Characterisation ofBulk Solids provides the reader with a soundunderstanding of the techniques, importance andapplication of particulate materials characterisation. Itcovers the fundamental characteristics of individualparticles and bulk particulate materials, and includesdiscussion of a wide range of measurementtechniques, and the use of material characteristics indesign and industrial practice.280 pages • 1-4051-1624-2 • 9781405116244 • hb •January 2005Water-Soluble PolymerApplications in FoodsAmos Nussinovitch“My recommendation is thatevery hydrocolloids companylooking for new added valueoutlets for their productsshould read this book tostimulate their thoughtprocessess... This book is arefreshing look at the cutting edge of hydrocolloidsapplications research from a well known expert in thefield who has a pragmatic but innovative approach tousing hydrocolloids.” CYBERCOLLOIDS, 2003This important new book provides a comprehensiveoverview of novel aspects of their use in foodproducts.Chapters review important new food applications,giving short historical overviews, the latestinformation on uses and possible futureapplications. Topics covered include the use ofhydrocolloids for texturization, as adhesives withinfood products, as coatings in products such as fruit,vegetables, cheese, meat and dried foods, and forflavour encapsulation.240 pages • 0-632-05429-8 • 9780632054299 • hb • 2003Fats in Food TechnologyEdited by KK Rajah391 pages • 1-8412-7225-6 • 9781841272252 • hb • 2002Please see full entry on page 9Chemistry andTechnology of Flavorsand FragrancesEdited by David RoweThis book provides a detailedoverview of the synthesis,chemistry and applicationtechnology of aromacompounds. Broadly in twoparts, the first part provides adetailed survey of the current chemistry andtechnology of aroma compounds and includes abrief discussion of topics likely to have a significantimpact on the industry in the medium term. Thesecond part of the book covers the use of aromachemicals in flavour and fragrance applications, andincludes specific formulation details. An appendixrelating common and tradenames to chemicalstructure is expected to be of significant value to allreaders.352 pages • 1-4051-1450-9 • 9781405114509 • hb • 2004Food FlavourTechnologyEdited by Andrew Taylor“this competitively priced gem,edited by an eminent foodtechnologist, permits the readera valuable insight into thecomplex multi-disciplined worldof flavour creation” - FS&TA review of the state of the artof flavour technology, covering sources of flavour,flavour creation / formulation, flavour generation /production, flavour delivery, flavour analysis andflavour legislation.316 pages • 1-84127-224-8 • 9781841272245 • hb • 2002Emulsifiers in Food TechnologyEdited by Robert Whitehurst264 pages • 1-4051-1802-4 •9781405118026 • hb • 2004Please see full entry on page 13Food CarbohydrateChemistryRonald WrolstadIFT Press SeriesIn Food Carbohydrate Chemistry,author Wrolstad emphasizesthe application of carbohydratechemistry to understandingthe chemistry, physical andfunctional properties of foodcarbohydrates. Structure and nomenclature ofsugars and sugar derivatives are covered, focusingon those derivatives that exist naturally in foods orare used as food additives. Students andprofessionals alike will benefit from this latestaddition to the IFT Press book series.256 pages • 0-8138-2665-9 • 9780813826653 • hb •November 2006OILS AND FATSinpreparationLipid Synthesis and ManufactureEdited by Frank Gunstone‘An important compilation, as comprehensive aspossible and therefore ‘a must’ for any chemistsynthesising lipids’ FETT / LIPID‘An essential reference text for scientists interested inthe synthesis or isolation of lipids’ FOOD CHEMISTRY488 pages • 1-85075-931-6 • 9781850759317 • hb • 1998Vegetable Oils in FoodTechnologyEdited by Frank Gunstone‘The bibliography is hugeindeed. The goal to ‘serve as arich source of data’ on thethirteen major oils and theirimportant minor componentshas been attained. There is needfor books of such quality’EUROPEAN JOURNAL OF LIPID SCIENCE ANDTECHNOLOGY‘To the person new to the field of fats and oils, thisbook is a very good and extensive source... To theperson already working in the field, the book bringstogether a wealth of information that is frequentlyneeded in research and in the development andproduction of vegetable oil products and ...foods containing vegetable fats’ INFORM351 pages • 1-84127-331-7 • 9781841273310 • hb • 2002Only available for sale outside North AmericaCan’t find the books you want? See the full index on page 27.


Rapeseed and CanolaOil - Production,Processing, Propertiesand UsesEdited by Frank GunstoneThis volume providescomprehensive coverage ofrapeseed oil and its closerelation, canola oil, fromproduction (agronomic)aspects, through extraction to refining andprocessing. Chemical composition, physico-chemicalproperties, food and non-food uses are consideredin detail, and a chapter is included on futureprospects, including oils available by means ofgenetic manipulation.240 pages • 1-4051-1625-0 • 9781405116251 • hb • 2004Only available for sale outside North AmericaThe Chemistry of Oilsand FatsSources, Composition,Properties and UsesFrank GunstoneThis volume, written by one ofthe world’s foremost oils andfats chemists, provides acomprehensive overview ofthe chemistry underlying oilsand fats. Sources of oils and fats are discussed,together with their extraction, refining andprocessing. There are chapters on the structures,synthesis and analysis of fatty acids and lipids, andchemical, physical and nutritional properties areconsidered in detail.304 pages • 1-4051-1626-9 • 9781405116268 • hb • 2004Only available for sale outside North AmericaLipid BiochemistryFIFTH EDITIONMike Gurr, John Harwood& Keith FraynLipid Biochemistry, fifth editionhas been largely re-written in auser-friendly way, withchapters containing specialinterest topic boxes, summary points and lists ofsuggested reading, further enhancing theaccessibility and readability of this excellent text.Contents include abbreviations and definitions usedin the study of lipids, routine analytical methods,fatty acid structure and metabolism, dietary lipidsand lipids as energy stores, lipid transport, lipids incellular structures and the metabolism of structurallipids.336 pages • 0-632-05409-3 • 9780632054091 • pb • 2002Edible Oil ProcessingEdited by Wolf Hamm & Richard J Hamilton‘Clear language, concise, easy to understand andillustrated by numerous examples’ EUROPEANJOURNAL OF LIPID SCIENCE AND TECHNOLOGYThis presents the current state of the art of the edibleoils industry, focusing on the various processing stagesand considering issues of both chemistry and processengineering. Information is provided on the types andcharacteristics of oils to be processed, their sources,their principal fields of application and changes in thepattern of oil demand.296 pages • 1-84127-038-5 • 9781841270385 • hb • 2000Only available for sale outside North AmericaOils and FatsAuthenticationEdited by Michael Jee‘The book is excellent, wellorganised and clearly written. Ican easily recommend it to foodscientists, fat chemists andanalysts working in the fields ofauthentication and adulterationof high-value oils and fats, aswell as speciality oils.’ CHEMISTRY AND INDUSTRYThis volume provides an overview of the methodsrelevant to analysis and authentication of oils andfats. All the major oils and fats are included.224 pages • 1-84127-330-9 • 9781841273303 • hb • 2002Only available for sale outside North AmericaFats in Food TechnologyEdited by KK RajahThis is a book about the rolesand behaviour of fats in foodtechnology and the benefitsthat they impart to consumers.It is about fats that arenaturally present in foods (e.g.milk fat in cheese) or fats thathave been added to help withphysical and chemicalproperties (e.g. cocoa butter in chocolate). It is abook which has useful information on market issuesthat have driven change and disciplines that havehelped to regulate the trade and use of fats and oilsin food technology.391 pages • 1-84127-225-6 • 9781841272252 • hb • 2002Only available for sale outside North AmericaSpectral Properties of LipidsEdited by Richard J Hamilton & John Cast“Fills [an] information gap, as it now combines allaspects of lipid structural analysis by varioustechniques in one single volume” LIPID TECHNOLOGYNEWSLETTERThis volume provides an authoritative account ofthe use of a wide range of spectroscopic methodsin the analysis of lipids, with an emphasis on topicsthat are attracting special current attention.424 pages • 1-85075-926-X • 9781850759263 • hb • 1999FOOD PACKAGINGPET PackagingTechnologyEdited by David W Brooks &Geoff A Giles‘... there is something foreveryone in this book - chemists,material scientists, engineers andpackaging technologists. Thebook is very well produced withsome excellent diagrams andphotographs’CHEMISTRY IN BRITAIN‘... an excellent review of the whole subject’CHEMISTRY & INDUSTRYThis book provides a one-stop source of referencefor all aspects of this important sector of thepackaging industry.Environmental and recycling considerations areaddressed in a special chapter. Chapter authorshave been drawn from the packaging industry orsources close to the packaging industry.The volume is directed at packaging technologists,those involved in the design and development ofpackaging and those responsible for specifying orpurchasing packaging.389 pages • 1-84127-222-1 • 9781841272221 • hb • 2002Only available for sale outside North AmericaFood PackagingTechnologyEdited by Richard Coles,Derek McDowell & MarkKirwanThis volume provides acontemporary overview offood processing/ packagingtechnologies. It acquaints thereader with food preservationprocesses, shelf life and logistical considerations,and packaging materials, machines and processesnecessary for a wide range of packagingpresentations.It is directed at packaging technologists, thoseinvolved in the design and development ofpackaging, users of packaging in food companiesand those who specify or purchase packaging.368 pages • 1-84127-221-3 • 9781841272214 • hb • 2003Only available for sale outside North AmericaHandbook of Beverage PackagingEdited by Geoff A GilesThis volume provides a first-stop source ofconcentrated information on the wide range ofpackaging options available to the beverageprocessing and packaging technologist. It covers allthe main beverage packaging formats and theinterface between these formats and the packagingequipment.416 pages • 1-85075-989-8 • 9781850759898 • hb • 1999Only available for sale outside North America9Oils and Fats • Food PackagingTo order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


10Food Packaging • Food LegislationDesign and Technology of PackagingDecoration for the Consumer MarketEdited by Geoff A GilesThis practical handbook, written by a team ofexperienced industrialists and those involved inrelevant, applied research, details and discusses theprinting technologies and decoration formats usedon the mainstream structural packaging that isfound in consumer markets worldwide. Theemphasis is on the technology.306 pages • 1-84127-106-3 • 9781841271064 • hb • 2001Only available for sale outside North AmericaMaterials and Development of PlasticsPackaging for the Consumer MarketEdited by Geoff A Giles & David R BainThis volume takes the reader through theopportunities and performance elements related tothe use of plastics materials in packaging. It enablesthe reader, through better understanding, to make amore informed choice in the selection and use ofthe available materials.243 pages • 1-84127-116-0 • 9781841271163 • hb • 2001Only available for sale outside North AmericaTechnology of Plastics Packaging for theConsumer MarketEdited by Geoff A Giles & David R BainThis volume acquaints the reader with thetechnologies that can be used to convert a limitednumber of polymers into a myriad of packagingformats.Designed as a companion volume to Materials andDevelopment of Plastics Packaging for the ConsumerMarket, it covers the manufacture of plasticspackaging for the food, beverage, household andpersonal care products markets worldwide.273 pages • 1-84127-117-9 • 9781841271170 • hb • 2001Only available for sale outside North AmericaFood Packaging EngineeringScott A MorrisinpreparationFood Packaging Engineering is the firstbook designed around the systemic natureof the packaging industry. Structuring the textaround the package use cycle, author Morris takes aholistic approach to the topic and covers topicsmore broadly than traditional texts which take alinear view of singular topics and often do notconvey the interconnected, systemic nature of foodpackaging.Bountifully illustrated and meticulously researched,Food Packaging Engineering gives a unique andcomprehensive perspective of the field and servesthe student or industry professional, whatever levelor background, as an outstanding text andreference work for their professional preparationand practice.650 pages • 0-8138-1479-0 • 9780813814797 • hb •November 2006Paper and PaperboardPackaging TechnologyEdited by Mark KirwanPackaging based on paper andpaperboard supplies 40% ofpackaging needs. The largestproduct sector usage (over50%) is in the packaging offood. Significant non-foodproduct sectors are cosmeticsand pharmaceuticals. Paper andpaperboard are also used to facilitatethe distribution of goods in bulk. newWith the application of newtechnology, paper and paperboardcontinue to offer opportunities for imaginative andinnovative packaging design solutions.This is the first book devoted exclusively to packagingbased on paper and paperboard. All the main types ofpackaging are discussed in terms of the type of paperand paperboard used, how the package ismanufactured, and the applications. Contributors aredrawn from respected packaging manufacturers.The book discusses the raw materials for paper andpaperboard manufacture, how they are processed,and the ways in which they are made into thevarious types of paper/paperboard packaging. Theproperties and features of paper and paperboardthat lend themselves to cost-effective packaging arediscussed. The chapter on the environment andwaste management is included in view of theheightened importance of these issues, especially inthe USA and Europe.The volume provides a comprehensive work ofreference to this major sector of the packagingindustry which has enormous relevance across thesupply chain and a wide range of product sectors.448 pages • 1-4051-2503-9 • 9781405125031 • hb •August 2005Packaging Closures andSealing SystemsEdited by Nigel TheobaldThe basic function of a closureis to allow easy access to apackaged product and toreclose the package, when thecontents are not used fully in asingle serve. However, closuresare now expected to deliver awide variety of additional functions,such as ensuring that the package hasnot been opened prior to the firstopening by the consumer, facilitatingthe dispensing of the product (especiallyinpreparationfor food and pharmaceuticals) and supporting thebrand equity value of the product.This volume considers the technologies relevant topackaging closures and sealing systems, structuredby types of pack.320 pages • 1-8412-73376 • 9781841273372 • hb • July2006Canmaking for Can FillersEdited by Terence A TurnerThis book explains what canmaking is about, what ispossible and what is not, why you can have aparticular container in some markets but not inothers, and what may become available in thefuture. A chapter is included on food contact andenvironmental issues.FOOD LEGISLATIONGuide to Food Laws andRegulationsPatricia A CurtisThis compact resource outlinesmajor U.S. food laws and factorsthat led to their passage andexplains the role of key agenciessuch as the FDA and FSIS inregulation and enforcement.Guide to Food Laws andRegulations has been written byscientists for scientists, recognizing thatlegal research and the organization of newlegal source material differs from that inthe sciences. Clearly stated objectives foreach chapter support the learning process.Guide to Food Laws and Regulations informs thestudent as to the significance, range, and backgroundof food laws and gives tools for finding the mostcurrent regulations.300 pages • 0-8138-1946-6 • 9780813819464 • pb •August 2005A Practical Guide to FoodSafety RegulationH L Goodwin JR &Janie Simms HippIn A Practical Guide to Food Safety Regulation,authors Goodwin and Hipp have joined withcollaborating authors Crandall and Hobson tountangle the complicated ‘matrix’ of food safetyregulations. This unique book provides theprofessional community from a variety ofagricultural disciplines a guide to the multiple (12)federal agencies, numerous state agencies anddistinct enabling statutes (35 specific legalframeworks) that guide the United States’ responseto issues involving the safety of the food supply. Inaddition to extended discussion of the specificfederal enabling statutes and the correspondingregulatory agencies concerned with food safety, thetext includes: a chapter of contributed articles byleading professionals involved in food safetyregulation; numerous case studies which explorecomplex scenarios and the application of variouslaws and regulations; examinations of emergingissues and trends in food safety regulation, theconcerns surrounding agro-terrorism, and theregulatory and industry responses to developingfood safety threats. A Practical Guide to Food SafetyRegulation offers the agricultural professional –producer, processor, and marketer alike – a full andvaried menu to clearly understand the requirementsand implications of food safety regulations.352 pages • 0-8138-1198-8 • 9780813811987 • hb •May 2006Regulation of FunctionalFoods and NutraceuticalsA Global PerspectiveEdited by Clare M HaslerIFT Press Seriesinpreparationnew432 pages • 0-8138-1177-5 • 9780813811772 • hb • 2005Please see full entry on page 20416 pages • 1-84127-220-5 • 9781841272207 • hb • 2001Only available for sale outside North AmericaCan’t find the books you want? See the full index on page 27.


Food PolicyOld and NewEdited by Simon Maxwell& Rachel SlaterThis book demonstrates theneed for a new food policy todeal with the challenges tothe global food system posedby globalisation, urbanisation,technical change andindustrialisation. Comprising a series of paperswritten by experts from Denmark, Italy, the UK andthe US, it points out that the food system is nolonger about moving basic staples from farm toplate; nor is it concerned mainly with famine andfood insecurity. Food policy, the contributorssuggest, now needs to encompass issues such asobesity, food safety, and competition policy in theretail sector. The book concludes by warning thataddressing these pressing concerns needs to be onthe agenda of policy makers throughout the world.200 pages • 1-4051-2602-7 • 9781405126021 • pb • 2004Food LabelingCompliance ReviewTHIRD EDITIONJames L Summers &Elizabeth CampbellConsultant and long-timeFood and DrugAdministration (FDA) foodlabeling expert JamesSummers answers the many questions surroundingFDA food labeling regulations and compliance inFood Labeling Compliance Review.Now in its third edition, the manual is acomprehensive food labeling compliance handbookdesigned to aid in understanding the requirementsof the FDA. This reference is a must-have forregulatory officials, industry personnel, and othersresponsible for assuring that the label and labelingof domestic and imported food products ininterstate commerce comply with the requirementsof the Federal Food, Drug and Cosmetic Act, asamended.Clearly illustrated with dozens of charts, samplelabel panels andNutrition Facts” boxes, FoodLabeling Compliance Review is the practical, nononsensetool needed by both the experienced andinexperienced food label reviewer.292 pages •0-8138-0016-1 • 9780813800165 – Book •0-8138-0027-7 • 9780813800271 – CD ROM •2003Dietary SupplementLabeling ComplianceReviewTHIRD EDITIONJames SummersA comprehensive guide tounderstanding andcomplying with the dietarysupplement labelingrequirements of the Food and Drug Administration.Available in book or CD-ROM (searchable) formats,Dietary Supplement Labeling Compliance Review iscomposed of three essential parts: Sections Ithrough V consist of the introduction and how-toinformation, including the outline of a compliancereview. Sections VI through IX consist of thecompliance step-by-step review procedure (in theform of questions and responses) to be used by thereviewer in establishing the degree to which aproduct’s label and its labeling comply withapplicable laws and regulations. These sections alsoprovide a basis for developing a label for aprospective dietary supplement product, as well asa basis for responding to label deviations observedduring the review. Sections X through XV consist ofguidance and information for decision makingwhich include ready references, charts, illustrations,regulations, Federal Register indexes and tables ofcontents for related publications.Clearly illustrated with dozens of charts, samplelabel panels and Supplement Facts boxes, DietarySupplement Labeling Compliance Review is thestraightforward, no-nonsense tool for bothexperienced and inexperienced dietary supplementlabel reviewers who need to assure their labels andlabeling procedures comply with federalregulations.175 pages •0-8138-0426-4 • 9780813804262 – Book •0-8138-0437-x • 9780813804378 – CD-ROM •hb • 2004FOOD MANAGEMENTFood Supply ChainManagementMichael Bourlakis & PaulWeightmanThis important title focuses onthe management of foodsupply, from food produced onthe farm, through to foodmanufacture, retail andwholesale, and consumerissues.The editors, whobetween them have many years’teaching and research expertise, have textbookdrawn together an impressive list ofcontributing authors.The book takes aninternational view of the subject, highlighting supplychain issues inside as well as outside the UK, inparticular in North America and the European Union.This book will be an invaluable aid to those studyingto enter, those supplying, and those working in thefood industry internationally.272 pages • 1-4051-0168-7 • 9781405101684 • pb • 2004Applying ISO 9000 inthe Food IndustryFood Industry Briefing SeriesSeries Editor: Ralph EarlyISO 9000 is an extremelyimportant quality managementsystem now adopted widely inthe food industry worldwide.This succinct new book has beendeveloped to be used alongsidethe recently revised ISO standardas an explanatory guide to be used bythose who have no knowledge of thesystem, by those who need to reexaminetheir management system inlight of the revised series or because they need to bereminded of the intentions and requirements of aneffective quality management system.Part of the Blackwell Food Industry Briefing Series thebook has a user-friendly layout making use of flowdiagrams, illustrations and bullet pointed material forclarity. It is an essential companion book for all thoseinvolved in quality management systems in the foodand beverage industry.144 pages • 1-4051-1558-0 • 9781405115582 • pb •Illustrated • October 2006Food Industry QualityManagement SystemsAdrian Jones, Dominic Man &Carl WhitewoodinpreparationinpreparationFood Industry Briefing SeriesEffective choice and use of one or several of themany quality management tools available to thefood industry is paramount for the safe andcommercially successful business of food production.Devised to increase the effectiveness and efficiencywith which knowledge can be gained of the manyquality management tools (for example GMP and BSEN ISO 9000) that are available to the food industry,Quality Management Systems for the Food Industry isintended expressly to benefit executives, managersand supervisors within the industry.This importantbook distils the subject matter of the topic, providingits essence for easy and speedy assimilation.• Provides cutting edge and commerciallyimportant information for the food industry• Part of Blackwell Publishing’s Food IndustryBriefing Series• The authors have many years’ experience onteaching and use in industry of qualitymanagement systems• Ralph Early, Series Editor is himself a successfulauthor in this field160 pages • 1-4051-2658-2 • 9781405126588 • pb •December 2006Food Product Development Based onExperienceEdited by Catherine SideFood Product Development Based on Experience is thecollective work of a team of seasoned food industryexperts whose experiences and observationsprovide a ‘how to’ guide of successful product andprocess development.The contributing authors have extensive industryexperience in product development and relatedfields such as plant and production management,business development, food quality and marketing– their lessons illustrate a wide variety of situationsand cover everyone involved in taking new productsfrom concept to market.11Food Legislation • Food Management320 pages • 0-8138-2029-4 • 9780813820293 • hb • 2003To order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


12Food Management • IngredientsTraining and Education forFood SafetyEdited by CA WallaceThis exciting title provides a definitivereference on training for all those involved in thefood supply chain. Staff training is an essentialprerequisite to food safety and its importance issecond to none in the success of a food company.This book will make a significant contribution to theway in which training is conducted within the industry.Food Safety and Quality Management Systems are onlyas good as the people who develop and implementthem.The difference between successful andunsuccessful companies often relates to training andbehaviour control. It’s importance has yet to be fullyrealised but this could be the ‘next HACCP’- the hotsubject on every member of the food industry’s lips.352 pages • 0-6320-5717-3 • 9780632057177 • hb •October 2006INGREDIENTSSports, Fitness and PhysiqueFoods and BeveragesActive Ingredients and SupplementsEdited by Anthony Almada304 pages • 0-8138-0237-7 • 9780813802374 • hb •December 2006Please see full entry on page 18Dietary Fibre EnrichmentinpreparationEffects on food microstructure,nutrition and qualityEdited by Charles Brennan & Victor Kuri320 pages • 1-4051-2151-3 • 9781405121514 • hb •July 2007Please see full entry on page 19Ingredients handbook- Prebiotics andProbioticsEdited by Glen GibsonThis book is an invaluable and authoritative sourceof reference on the commercial use of prebioticsand probiotics for food technologists and otherfood industry professionals. The work is presentedin an easy-to-use loose-leaf format, with guide tabsallowing the user to access relevant informationquickly.0-90574-882-4 • 9780905748825 • 2000inpreparationinpreparationMineral Fortification of FoodEdited by Richard HurrellAn increasing number of foods are now fortifiedwith minerals. This title covers not only thenutritional aspects of the mineral in question, butalso the compounds used to fortify foods; as well asmethods via which the compounds are added tothe food during processing.300 pages • 0-90574-832-8 • 9780905748320 • hb • 1999Food Stabilisers, Thickenersand Gelling AgentsEdited by Alan ImesonThis book is a practical guide to the use ofpolymers in food technology to stabilise, thickenand gel foods, resulting in consistent, high qualityproducts. Stabilisers and gelling agents can enhancethe shelf stability, appearance, texture, flow, body,palatability and mouthfeel of the food.Each chapter covers a different additive, andemphasis is placed on commercial applications. Rawmaterials, processing, composition and chemistryare considered, linking the structure of the polymerto the properties conferred to the food. Futuredevelopments are identified.The book is aimed at food scientists andtechnologists, particularly those involved in productdevelopment and production within the foodindustry.320 pages • 1-4051-3267-1 • 1405132671 • hb •August 2006Essential Guide to Food AdditivesSecond EditionLeatherhead Food RAThe previous edition of Essential Guide to FoodAdditives proved to be a highly useful readyreference for a wide range of professionals in thefood and drink industry. The principal change in thesecond edition, therefore, is the addition ofadditives that were not permitted for use at thetime of publication of the first edition, removal ofadditives that are no longer permitted for use, and athorough check and update of the legislationrelating to additives. The book answers questions onwhy additives are used in prepared foods, andcovers the technical aspects, benefits andlimitations of individual additives.330 pages • 1-9040-0763-5 • 9781904007630 • hb • 2003Sweeteners and SugarAlternatives in FoodTechnologyEdited by Helen MitchellinpreparationinpreparationHigh intensity sweeteners, reduced calorie bulksweeteners and specialty carbohydrates (bulkingagents) are valuable alternatives to sugar. They canbe used as functional ingredients in their own right,or as a means of improving the carbohydrate andnutritional profile of many manufactured foodproducts. The use of ingredients to improve thenutritional status of a food is one of the majordriving forces for a new product. It is thereforeimportant, as options for sugar replacementcontinue to increase, that expert knowledge andinformation regarding alternative sweeteners andspecialty carbohydrates (bulking agents) are readilyavailable in an easily-referenced form.This book will provide that information, enablingmanufacturers to produce processed foods whichnot only taste and perform as well as they wouldwith sugar, but could also offer other consumerbenefits such as caloric reduction, dental benefits,gut health benefits and improvements in long termdisease risk through strategies such as dietaryglycaemic and carbohydrate control. Extensivereferences will be included for those who wish toexplore the subject in greater detail.Ingredients Handbook- EnzymesEdited by Robert RastallThe Ingredients handbook- Enzymes is a technicalguide, which is intended to help productdevelopment technologists select the most suitableenzymes for their new or reformulated products.This is an invaluable and authoritative source ofreference on the commercial use of enzymes forfood technologists and other food industryprofessionals. The work is presented in an easy-touseloose-leaf format, with tabs allowing the user toaccess relevant information quickly. The review onworldwide legislation allows subscribers to gain anunderstanding of regulatory issues relating to theuse of enzymes in different countries. The book’scomprehensive index and bibliography assist infurther research.0-90574-812-3 • 9780905748122 • 1999Pectins and their ManipulationEdited by Graham Seymour & J P KnoxBiological Sciences Series‘This book is extremely well produced. In particular theeditors are to be complimented for ensuring great clarity,and uniformity of style, in the numerous diagrams’FOOD SCIENCE AND TECHNOLOGYThis book sets out to provide state-of-the-art reviewsof key areas relating to the structure and function ofpectins in both foods and developing plant systems.The book covers not only the chemical structure,biosynthesis and degradation of these importantbiopolymers in plants, but also their biophysicalproperties, their links to other wall components andtheir cell and developmental biology.Series Editor: Jeremy Roberts264 pages • 1-8412-7228-0 • 9781841272283 • hb • 2002Technology of ReducedAdditive FoodsSECOND EDITIONEdited by Jim SmithConsumer pressure has led toa tremendous demand forfood products that areperceived to contain feweradditives than have beentraditionally used. This hasresulted in significant research and developmenteffort resulting in many new products and processesto satisfy the demand. This book reviews thoseindustrially important food technologies that haveallowed these products to be manufactured. Users ofthe book are able to review their operations andassess where reduced-additive products might forma commercially viable part of their marketing mix.240 pages • 0-632-05532-4 • 9780632055326 • hb • 2004320 pages • 1-4051-3434-8 • 9781405134347 • hb •June 2006Can’t find the books you want? See the full index on page 27.


Food Additives DataBookEdited by Jim Smith & LilyHong-Shum“This book is the best I haveever seen ... a clear winner overall other food additive books ....a superb edition.” - SAAFOST(South African Association forFood Science and Technology)This major new reference work covers all the “musthave”technical data on food additives. Compiled byfood industry experts with a proven track record ofproducing high quality reference work, this volumeis the definitive resource for technologists in small,medium and large companies, and for workers inresearch, government and academic institutions.Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, Emulsifiers, Flour additives, Acidulants,Sequestrants, Antioxidants, Flavour enhancers, Colour,Sweeteners, Polysaccharides, Solvents.1040 pages • 0-632-06395-5 • 9780632063956 • hb •2003Food Flavour TechnologyEdited by Andrew Taylor316 pages • 1-84127-224-8 • 9781841272245 • hb • 2002Only available for sale outside North AmericaPlease see the full entry on page 8Natural Toxicants in FoodEdited by David H Watson349 pages • 1-85075-862-X • 9781850758624 • hb • 1998Please see the full entry on page 5Enzymes in FoodTechnologyEdited by RobertWhitehurst & Barry A Law‘... extensive references to recentadvances ensure that this bookwill provide a valuable entry tocurrent literature’ FOOD SCIENCEAND TECHNOLOGYThis book highlights thewidespread use of enzymes in food processingimprovement and innovation, explaining how theybring advantages. The properties of differentenzymes are linked to the physical and biochemicalevents that they influence in food materials andproducts, while these in turn are related to the keyorganoleptic, sensory and shelf life qualities offoods.269 pages • 1-84127-223-X • 9781841272238 • hb • 2002Only available for sale outside North AmericaEmulsifiers in FoodTechnologyEdited by Robert WhitehurstEach chapter in this volumecovers one of the mainchemical groups of foodemulsifiers. Within each groupthe structures of the emulsifiersare considered, together withtheir modes of action. This isfollowed by a discussion of their production /extraction and physical characteristics, togetherwith practical examples of their application.Appendices cross-reference emulsifier types withapplications, and give E-numbers, internationalnames, synonyms and references to analyticalstandards and methods.264 pages • 1-4051-1802-4 • 9781405118026 • hb • 2004DAIRY FOODSThe Cheesemaking ManualVal Bines & Chris AshbySociety of Dairy Technology Book SeriesThis excellent, succinct guide to cheesemaking hasarisen from successful courses provided for dairyindustry personnel at The Milk Marque’s ProductDevelopment Centre.The book provides key, cutting-edge information onthis subject which is vital for all those involved incheesemaking and product development. Dairyindustry personnel should always have a copy of thismost useful book to hand.224 pages • 0-632-05985-0 • 9780632059850 • hb •October 2006Manufacturing Yogurtand Fermented MilksEdited by RC ChandanAssociate Editors: CharlesWhite, Arun Kilara & YH HuiThis one-of-a-kind text gives acomplete description of themanufacturing stages of yogurtand fermented milks from thereceipt of raw materials to thepackaging of the products.Information is conveniently groupedunder three categories: basicprinciples, yogurt, and fermented milk.inpreparationinpreparation448 pages • 0-8138-2304-8 • 9780813823041 • hb •January 2006Technology ofCheesemakingEdited by Barry A LawAn outstanding source of basicas well as cutting edgeinformation” FOODBIOCHEMISTRY“Highly recommended.... Shouldbe in the hands of everycheesemaker and scientistinterested in the subject matter”FOOD SCIENCE AND TECHNOLOGY TODAYThis volume has been structured to flow throughthe discrete stages of cheese manufacture in theorder in which they are executed in cheese plants.Handbook of Milk ofNon-Bovine MammalsEdited by Young Park &George HaenleinEditors Park and Haenlein haveassembled dairy and nutritionexperts from around the worldto contribute to the Handbookof Milk of Non-Bovine Mammals.Secondary dairy speciesaddressed are the goat, sheep, buffalo,mare, camel, yak, deer (reindeer), sow,llama, alpaca, moose, musk ox,caribou, ass, elk, pinniped, polar bearand human. The book comprehensivelyinpreparationcovers the most important aspects of milk productionincluding trends and methods of raw milk productionin different regions; compositional, nutritional,therapeutic, physico-chemical, and microbiologicalcharacteristics of the milks; processing technology;and types, distribution and consumption of themanufactured products from minor species milks.Of special note is coverage comparing specifichuman health attributes of milk from the variousspecies, including nutritional, allergenic,immunological, and cultural factors. Becausesecondary dairy species have such a significantimpact on human well-being and survival in manyparts of the world, the Handbook of Milk of Non-Bovine Mammals is an essential reference book ofleading-edge information for dairy scientists,nutritionists, food chemists, allergy specialists,health professionals, and allied professionals.608 pages • 0-8138-2051-0 • 9780813820514 • hb •December 2005Mechanisation andAutomation in DairyTechnologyEdited by Adnan Tamime &Barry A Law“A comprehensive, well-writtentext on this importanttechnology” FOOD NEWZEALANDThis book has been written toshow the extent and advantages of mechanisationacross the range of dairy technology, and to explainthe principles and rationale of introducingautomated systems.362 pages • 1-84127-110-1 • 9781841271101 • hb • 2001Only available for sale outside North America13Ingredients • Dairy Foods336 pages • 1-84127-037-7 • 9781841270371 • hb • 2001Only available for sale outside North AmericaTo order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


14Dairy Foods • Bakery and Cereal Science • Confectionery • Fermented Foods and BeveragesTHE SOCIETY OF DAIRY TECHNOLOGYBOOK SERIESBrined CheesesEdited by Adnan TamimeSociety of Dairy Technology Book SeriesBrined Cheeses covers all major aspects ofmanufacturing of this range of cheeses includingthe traditional and industrial methods ofmanufacture of Feta cheeses, Halloumi cheese,Domiati cheeses and other cheeses from the MiddleEast, and analogues of South American origin. Thebook also includes chapters on the use of brinestorage in the Far East, quality of brines used, theutilisation of these cheeses as an ingredient in otherfood preparations and a final chapter coveringprobable future developments.256 pages • 1-4051-2460-1 • 9781405124607 • hb •June 2006Fermented MilksAdnan TamimeSociety of Dairy Technology Book SeriesThis practically-oriented guide provides a thoroughoverview of yoghurt and fermented milk makingmethods presented in a user-friendly and easilyunderstandable format.Chapters include details of the classification andcomposition of femented milks, starter cultures, allthe major stages of manufacture, production ofyoghurt-related products, drinking products,buttermilk, Kefir and koumiss and othermiscellaneous products.256 pages • 0-632-06458-7 • 9780632064588 • hb •July 2006Probiotic Dairy ProductsEdited by Adnan TamimeSociety of Dairy Technology Book SeriesIn recent years there has been an explosion ininterest in the use of probiotics and prebiotics asfunctional foods, which confer various healthbenefits on consumers.Probiotic Dairy Products covers all major aspects ofthese products including production systems, themaintenance of viability of probiotic products,physical properties and health claims associatedwith probiotic products.320 pages • 1-4051-2124-6 • 9781405121248 • hb •December 2005Structure of Dairy ProductsEdited by Adnan TamimeinpreparationinpreparationnewinpreparationSociety of Dairy Technology Book SeriesStructure of Dairy Products covers all majoraspects of the structure of dairy products, includingdetails of the use of techniques such as scanningelectron microscopy and transmission electronmicroscopy. How information on the structure ofdairy products is used in quality appraisal, in foodproduct development and in trouble-shootingduring manufacturing is also discussed in detail.320 pages • 1-4051-2975-1 • 9781405129756 • hb •September 2006BAKERY AND CEREAL SCIENCEBakery Food Manufacture and QualityWater Control and EffectsSP Cauvain & L YoungWater is the major contributor to the eating andkeeping qualities and structure of baked products.Its management and control during preparation,processing, baking, cooling and storage is essentialfor the optimisation of product quality.This highly practical book describes in detail therole and control of water in the formation of cakebatters, bread, pastry and biscuit doughs, theirsubsequent processing and the baked product.224 pages • 0-632-05327-5 • 9780632053278 • hb • 2000Baked ProductsScience, Technology and PracticeSP Cauvain & L YounginpreparationBaked Products takes a new approach to providingand discussing scientific, technical and practicalinformation on baked products. Rather than usingthe ‘classic’ definitions of baked product groups itconcentrates on the underlying themes which linkthese groups together. In doing so it establishes anunderstanding of the key characteristics which linkexisting bakery groups and provides informationthat forms the basis for product optimisation andfor new product development.Contents of this book include classification ofbakery products and variations, characterisation ofbakery products by formulation and key roles ofmain ingredients, structure formation mechanismsand interactions with product formulation andprocess methodologies, product size, shape andform, end product requirements and futureopportunities for product, process and equipmentinnovation. Baked Products is an essential purchasefor all bakery professionals.256 pages • 1-4051-2702-3 • 9781405127028 • hb •January 2005Bakery ProductsScience and TechnologyEdited by YH Hui, H Corke,I De Leyn, WK Nip & N CrossThere are literally thousands ofbooks on baking in print aimedat food service operators,culinary art instruction, andconsumers. Yet there arerelatively few professionalpublications that cover the science and technologyof baking, and many of these texts are outdated.Bakery Products: Science and Technology offers morethan 30 renowned academicians and industryprofessionals contributing their perspectives on thestate of baking today.The latest scientific developments andtechnological processes are described as they relateto the essentials of baking. Bakery Products: Scienceand Technology has all the finest ingredients toserve the most demanding appetites of foodscience professionals, researchers, and students.448 pages • 0-8138-0187-7 • 9780813801872 • hb •April 2006Pasta and Semolina TechnologyEdited by R Kill & K TurnbullOver the last few years the technologies employedin the production of dry pasta and semolina havechanged dramatically.This highly practical book examines these changesand gives commercially relevant information to thereader in the areas of durum wheat, semolinaproduction, pasta mixing and extrusion, shapedesign and quality assurance.288 pages • 0-632-05349-6 • 9780632053490 • hb • 2000CONFECTIONERYIndustrial Chocolate Manufacture andUseTHIRD EDITIONSteve Beckett“this book will undoubtedly continue to lead the field.”FROM A REVIEW OF THE 2ND EDITION IN TRENDS INFOOD SCIENCE AND TECHNOLOGYThis book has become firmly established as theindustry “Bible” for all those involved with thebusiness of making and using chocolate. Fromingredient, equipment and packaging suppliers tomanufacturers themselves, it is an essential deskreferencefor all technical and scientific questions.512 pages • 0-632-05433-6 • 9780632054336 • hb • 1999Chocolate and CocoaHealth and NutritionEdited by Ian KnightThis is the first book to provide an objective reviewof the health and nutritional properties of chocolateand cocoa. Ideal as a training and educational toolfor those within the industry, and those outside witha professional or academic interest (eg nutritionists,food science students etc).352 pages • 0-632-05415-8 • 9780632054152 • hb • 1999FERMENTED FOODS AND BEVERAGESChemistry andTechnology of SoftDrinks and Fruit JuicesSECOND EDITIONEdited by Philip AshurstThis book provides an overviewof the chemistry andtechnology of soft drinks andfruit juices. The original editionhas been completely revisedand extended, with new chapters onTrends in Beverage Markets, Fruit andJuice Processing, Carbohydrate andIntense Sweeteners, Non-CarbonatedneweditionBeverages, Carbonated Beverages, and FunctionalDrinks containing Herbal Extracts. It is directed atgraduates in food science, chemistry or microbiologyentering production, quality control, new productdevelopment or marketing in the beverage industryor in companies supplying ingredients or packagingmaterials to the beverage industry.392 pages • 1-4051-2286-2 • 9781405122863 • hb • 2004Can’t find the books you want? See the full index on page 27.


BeerHealth and NutritionCW Bamforth200 pages • 0-632-06446-3 • 9780632064465 • hb • 2004Please see the full entry on page 18Food, Fermentation andMicro-organismsnewCW BamforthThis exciting new book provides comprehensivecoverage of all known food applications offermentation. Beginning with a discussion of therelevant aspects of microbiology and microbialphysiology, the book’s main section coversindividual foodstuffs, how they are made, what therole of fermentation is and what possibilities existfor future development of each area of processing.Contents include thorough coverage of alcoholicbeverages, bread, cheese, meats, vegetables andother major food commodities.272 pages • 0-632-05987-7 • 9780632059874 • hb •September 2005Brewing Yeast and FermentationChris Boulton & David Quain“..a valuable resource for researchers in industry oracademia interested in beer fermentation.“ JOURNAL OFFOOD QUALITYThis unique volume provides a definitive review ofmodern and traditional brewing fermentation.Written by two experts with unrivalled experiencefrom years with a leading international brewer,coverage includes all aspects of brewingfermentation and the biochemistry, physiology andgenetics of brewers’ yeast.656 pages • 0-632-05475-1 • 9780632054756 • hb • 2001Wine Flavour ChemistryR Clarke & J Bakker‘the book is an absolute mustfor anyone involvedprofessionally in the wineindustry, scientist or otherwise.’CHEMISTRY WORLD, DECEMBER2004This important new book isdesigned primarily to unraveland to provide understanding of the relationshipbetween the perceived flavour of wines and theirchemical composition, in the light of modernscientific knowledge and the continuing research inthis field.The book covers in detail the volatile and nonvolatilechemical compounds relevant to wineflavour and found in wines and in their originatinggrapes and musts. Reaction pathways for thesecompounds are discussed together with summariesof agronomic factors (including noble rot) andvinification practices (including ageing) influencingwine chemistry and flavour.336 pages • 1-4051-0530-5 • 9781405105309 • hb • 2004Handbook of Beverage PackagingEdited by Geoff A GilesWine ProductionVine to bottleKeith Grainger &Hazel TattersallFood Industry Briefing SeriesSeries Editor: Ralph EarlyThis important book provides aconcise, easy-to-use, quickreference aimed at busy foodand beverage industryprofessionals, students and others whoneed to gain an outline workingnewknowledge of wine production. Clearlypresented, Wine Production includeschecklists, bullet points, flow charts, schematicdiagrams for quick reference and at the start of eachsection the authors have provided useful key pointssummary boxes.144 pages • 1-4051-1365-0 • 9781405113656 • pb •August 2005Wine QualityTasting and SelectionKeith Grainger & Hazel TattersallinpreparationFood Industry Briefing SeriesSeries Editor: Ralph EarlyThis important book provides a concise, easy-to-use,quick reference aimed at busy food and beverageindustry professionals, students and others whoneed to gain an outline working knowledge ofwine. The book is structured so that the reader canwork through it in a few hours and arm themselveswith the essentials of the topic.144 pages • 1-4051-1366-9 • 9781405113663 • pb •November 2006Microbiology andTechnology ofFermented FoodsRobert HutkinsIFT Press SeriesDespite the many food scienceprograms offering courses in themicrobiology and processing offermented foods, until now norecently published textbook hasexisted that has fully addressed theinpreparationsubject. Food fermentationprofessionals and researchers have alsolacked a text that covers the latest advancesin biotechnology, bioprocessing and microbialgenetics, physiology and taxonomy.In this text, Robert Hutkins has written the definitivetextbook on food fermentation microbiology and acomprehensive and contemporary reference text.Throughout the text, Hutkins highlights examples ofindustrial processes, key historical events, newdevelopments, anecdotal materials, case studies andother key information.500 pages • 0-8138-0018-8 • 9780813800189 • pb •August 2006Technology of BottledWaterSECOND EDITIONEdited by Dorothy Senior& Nicholas DegeThe bottled waters industry hasbecome a vital and vigoroussector of the beverage world, indeveloped and developingcountries worldwide.This is the second edition of a highlysuccessful volume which is unique inproviding an overview of the scienceand technology of the bottled watersindustry.The new edition has been strengthened bybringing in a co-Editor from the US bottled watersindustry.The book has been thoroughly revised and anew chapter has been added on cleaning anddisinfection.432 pages • 1-4051-2038-X • 9781405120388 • hb • 2004Brewing YeastFermentationPerformanceTHIRD EDITIONEdited by K A SmartThe Brewing YeastFermentation Conferences areheld every 2 years, organisedby Katherine Smart of theSchool of Biological and MolecularSciences at Oxford BrookesUniversity, UK. In August 2000 wepublished the proceedings of thesecond conference and in January ofneweditionneweditionthis year we published the proceedings of the thirdconference. The fourth conference is scheduled forSeptember 2003.The book will be a carefully edited proceedingsvolume covering an area which is of vitalimportance to the brewing industry. This volumewill cover a number of subjects of cutting edgeimportance and will be broadly divided into thefollowing sections: Yeast Genomes, YeastManagement, Wort Composition, Yeast Handlingand Stress, Fermentation, and Wild Yeasts.336 pages • 1-4051-1908-X • 9781405119085 • hb •June 2006CROPS (INCLUDING FRUITS ANDVEGETABLES & FOOD AGRICULTURE)Seed Technology and its Biological BasisEdited by Michael Black & Derek BewleyBiological Sciences SeriesSeries Editor: Jeremy RobertsSeed production - whether for human or animal food,for industrial use or for crops - is heavily dependenton the unique biology of seeds. In the first twoinstances, we are drawing on the seed constituents -the reserves of carbohydrates, protein andtriacylglycerol - while in the last we are reliant on theseeds’ viability, vigour and capacity for germination.436 pages • 1-84127-043-1 • 9781841270432 • hb • 200015Fermented Foods and Beverages • Crops (including Fruits and Vegetables & Food Agriculture)416 pages • 1-85075-989-8 • 97814059898 • hb • 1999Only available for sale outside North AmericaPlease see the full entry on page 9To order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


16Crops (including Fruits and Vegetables & Food Agriculture)BarleyGenetics, Composition, Structureand UsesCharles BrennaninpreparationBarley is one of the most important crops of thetemperate region, being used extensively in themalting and brewing (and distilling) industries, andas an important food and animal feed stuff. Thisimportant book reflects the advancement ofknowledge on barley crop systems and theunderstanding of how recently uncovered genetictools can be successfully used to harness barley cropimprovements, how beta-glucans can affect foodmicrostructure, and how barley flours and grainsmay be used to create high quality novel foods.416 pages • 1-4051-2371-0 • 9781405123716 • hb •January 2007CoffeeRecent DevelopmentsR Clarke & O G VitzthumCoffee, one of the most commercially importantcrops grown, is distributed and traded globally in amulti-million dollar world industry. This exciting newbook brings together in one volume the mostimportant recent developments affecting the crop.272 pages • 0-632-05553-7 • 9780632055531 • hb • 2001The Oil PalmFOURTH EDITIONRHV Corley & P B H TinkerThe book traces the origins and progress of theindustry, and describes the basic science underlyingthe physiology, breeding and nutrition of the oilpalm. It covers both cutting-edge research, andwider issues such as genetic modification of thecrop, the promise of clonal propagation, and theeffects of palm oil on human health.592 pages • 0-632-05212-0 • 9780632052127 • hb • 2003Sugar BeetEdited by Philip Draycott newSugar beet, alongside sugar cane is themain source of sugar across the world.This comprehensive book provides full details of allaspects of the crop, including its agronomy, botany,harvesting and processing. Chapters are written bymany experts from around the world. It is anessential purchase for anyone involved with thesugar beet crop and the sugar industry.448 pages • 1-4051-1911-X • 9781405119115 • hb •January 2006Crop Post-Harvest: 3 Volume SetThis major 3-volume work covers all aspects offactors affecting post-harvest quality of fruits,vegetables, cereals and other major crops. Aneditorial board, based at NRI Chatham drawstogether a team of international authors providingthe most comprehensive work published on thesubject. As the major reference work in the area,these volumes, which will be the standard works onthe subject for many years to come should appearon the shelves of all those working in the area,studying or teaching the subject.Crop Post-Harvest:Science and TechnologyVolume 1Principles and PracticeEdited by Peter Golob,Graham Farrell &John E OrchardCrop Post-Harvest: Science andTechnology Volume 1: Principlesand Practice is a must-have reference book whichoffers the reader an overview of the globalisation ofpost-harvest science, technology, economics, andthe development of the storage and handling ofperishable and durable products. Volumes 2 and 3will go on to explore durables and perishablesindividually in more detail, with many case studiestaken from around the globe.The compilation of this three-volume work has beensupported and is endorsed by the Natural ResourcesInstitute of the University of Greenwich, UK.568 pages • Vol 1: 0-632-05723-8 • 9780632057238 • hb •2002Crop Post-Harvest:Science and TechnologyVolume 2DurablesEdited by Rick Hodges &Graham FarrellDurable commodities are theraw products from which foodcan be made and are the staples on which mosthumans rely; with but a few exceptions they are theseeds of plants. This second volume in the setpresents a series of case studies on how durablecrops are actually stored and marketed.The editors of this comprehensive and thoroughbook have drawn together 36 expert internationalcontributors to provide a huge wealth ofinformation on major world crops including rice,maize, wheat, barley, sorghum, beans, cowpea,oilseeds, peanuts, copra, coffee, cocoa, dried fruitand nuts, and dried fish.288 Pages • 0632057246 • 9780632057245 • hb • 2004Crop Post-Harvest:Science and TechnologyVolume 3PerishablesinpreparationEdited by Debbie Rees, Graham Farrell & JohnE OrchardVolume 3 is currently in preparation and will coverPerishables, including Fruit; Vegetables; Root andtuber crops.Handbook of Fruits andFruit ProcessingScience and TechnologyEdited by Y H Hui, JosefBarta, M Pilar Cano,Todd W Gusek, Jiwan Sidhu& Nirmal K SinhaThe processing of fruitscontinues to undergo rapidchange. In Handbook of Fruits andFruit Processing, the editors have newassembled over thirty respectedacademicians and industryprofessionals to create an indispensable resource onthe scientific principles and technological methodsfor processing fruits of all types.The book describes the processing of fruits from fourperspectives: scientific basis, manufacturing andengineering principles, production techniques, andprocessing of individual fruits. A scientific knowledgeof the horticulture, biology, chemistry, and nutritionof fruits forms the foundation. A presentation oftechnological and engineering principles involved inprocessing fruits is a prelude to their commercialproduction. As examples, the manufacture of severalcategories of fruit products is discussed. The finalpart of the book discusses individual fruits, coveringtheir harvest to a finished product in a retail market.As a professional reference book replete with thelatest research or as a practical textbook filled withexample after example of commodity applications,Handbook of Fruits and Fruit Processing is the current,comprehensive resource ideal for the fruit industry.736 pages • 0-8138-1981-4 • 9780813819815 • hb •January 2006SugarcaneSECOND EDITIONEdited by Glyn JamesThis book focuses on agricultural aspects of thecrop. The book follows a logical progression fromthe botany and breeding through planningcultivation, control of weeds, pests and diseases, toharvest management and payment for cane.224 pages • 0-632-05476-X • 9780632054763 • hb • 2004Fruit Quality and itsBiological BasisEdited by Michael KneeBiological Sciences SeriesSeries Editor: Jeremy RobertsThis book focuses on thebiological processes thatdetermine appearance, texture,taste, nutritional value andflavour of fleshy fruits, and howthese can be manipulated to maximize quality forthe consumer. It adopts a thematic rather than acommodity-based approach, thus ensuring that thevolume is of relevance throughout the fruit industry.Advances in our understanding of these processesat the molecular level are included.293 pages • 1-84127-230-2 • 9781841272306 • hb • 2002Only available for sale outside North America480 Pages • 0632057254 • 9780632057252 • hb •October 2006Can’t find the books you want? See the full index on page 27.


Colour Atlas of PostharvestDiseases of Fruits andVegetables Volume One:Introduction and FruitsEdited by AL SnowdonNow established worldwide as the standard guideto the recognition and understanding of the causesof deterioration in temperate and tropical fruits andvegetables, these superbly illustrated full-colourvolumes deal clearly, concisely and systematicallywith each of the main diseases and disorders,emphasising those of importance to internationaltrade.Diseases are broken down into four sections:occurrence, symptoms, biology and control. Anyoneinvolved in the commercial production, shipping,import, or marketing of fruit will find this bookvaluable.302 pages • 1-8407-6025-7 • 9781840760255 • hb •June 2007Only available for sale outside North AmericaColour Atlas of PostharvestDiseases of Fruits andVegetables Volume Two:VegetablesEdited by AL SnowdoninpreparationinpreparationNow established worldwide as the standard guide tothe recognition and understanding of the causes ofdeterioration in temperate and tropical fruits andvegetables, these superbly illustrated full-colourvolumes deal clearly, concisely and systematically witheach of the main diseases and disorders, emphasisingthose of importance to international trade.This second volume is divided into nine majorsections: cucurbits; solanaceous fruit vegetables;miscellaneous fruit vegetables; legumes ; diassicas;miscellaneous flower, stem, and leaf vegetables;bulbs; temperate roots and tubers and tropical rootsand tubers. This book examines these diseases anddisorders and educates the reader on action neededto eradicate the problem.416 pages • 1-84076-026-5 • 9781840760262 • hb •June 2007Only available for sale outside North AmericaFruit and VegetablesHarvesting, Handling andStorageSECOND EDITIONKeith ThompsonThe new edition of thisdefinitive work, whichcontains many full colourphotographs, provides keypractical and commercially-oriented information ofgreat use in helping to ensure that fruit andvegetables reach the retailer in optimum condition,with the minimum of loss and spoilage.480 pages • 1-4051-0619-0 • 9781405106191 • hb • 2003The Development and Growth of Brazil’sSoybean IndustryPhilip H WarnkenExamines the development and growth of the Braziliansoybean industry from 1970 to the mid-1990s, providingEnglish language readers a general information sourceon the booming soybean industry of Brazil, a majorcompetitor of America in the world soybean market.Oilseed CropsSECOND EDITIONEdward WeissOilseeds are a very important component of semitropicaland tropical agriculture, providing easilyavailable and highly nutritious human and animalfood. Many also have industrial uses and arerelatively easy to incorporate into locallymanufactured products.The book gathers together scientific economic andfield practice information on the most widespreadoilseed crops.384 pages • 0-632-05259-7 • 9780632052592 • hb • 1999MEAT, FISH AND POULTRYOrganic AquacultureThe Emergence of a NewSustainable IndustryDeborah J BristerAlthough aquaculture is oneof the world’s fastest growingfood sectors, the industry haslagged behind generalagriculture in the productionof certified organic products.Organic Aquaculture explores thehistory of the organic aquaculturemovement, explains standards andmeasures for accreditation andidentifies key aquatic species suited toorganic production. In addition, feeds, systems, andproduction methodologies are discussed and themarket for organic aquaculture products isanalyzed.Organic Aquaculture shows students, producers,certifiers, and consumers how organic aquaculturecan be a viable and profitable alternative tointensive conventional production methods.224 pages • 0-8138-2629-2 • 9780813826295 • hb •October 2007Control of Fish QualityFOURTH EDITIONJJ ConnellFish is one of the most higly perishablecommodities and the public requires continuousreassurance about its quality. Futhermore,consumer taste is moving to more highly perishablefish products which require more careful attentionin preparation and storage. Control of Fish Qualityprovides sound and practical advice on all aspectsof this subject, from harvesting to retailing.256 pages • 0-85238-226-X • 9780852382264 • hb • 1995Fish Products and ProcessingW HornerinpreparationinpreparationFish and fish-related products arehighly perishable. Fish Products andProcessing offers detailed and practical guidance onprocessing and preservation techniques andtechnologies, equipment and methods, and thedesign and management of plant and ancillaryfacilities.256 pages • 0-85238-196-4 • 9780852381960 • hb •May 2007Food Safety in Shrimp ProcessingA Handbook for Shrimp Processors, Importers,Exporters & RetailersLaxman Kanduri & Ronald A Eckhardt184 pages • 0-85238-270-7 • 9780852382707 • hb • 2002Please see the full entry on page 2Modified AtmosphericProcessing andPackaging of FishEdited by W Steven Otwell,Murat Balban and HordurKristinssonFiltered smokes, CarbonMonoxide and Reduced OxygenPackaging; experts fromindustry, academia and agenciesdiscuss the technology, commercialpractices, and pertinent regulationsof these controversial fish processingapplications, providing completeinformation on the topics.400 pages • 0-8138-0768-9 • 9780813807683 • hb •August 2006Wilson’s Practical MeatInspectionSEVENTH EDITIONWilliam WilsonAwareness of food safety andits economic significance hasnever been higher afterpublic alarm following theBSE crisis and the Foot-and-Mouth outbreak.inpreparationThis classic text is an essentialhandbook for all persons involved inmeat inspection and the meatindustry seeking information on thelatest diseases and parasites. Now in its seventhedition, it has been revised to reflect the latestknowledge of BSE, Foot-and-Mouth and TB.Information on specific diseases, parasites andneweditionphysiological processes has been updated and thelatest legislation included. As well as this, a newchapter on illegal meat imports has been added,with the aim of helping the detection of illegal meatand ensuring its removal from the food chain.312 pages • 1-4051-2493-8 • 9781405124935 • hb •July 200517Crops (including Fruits and Vegetables & Food Agriculture) • Meat, Fish and Poultry208 pages • 0-8138-2196-7 • 9780813821962 • hb • 1999To order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


18Nutrition & DieteticsNUTRITION AND DIETETICSSports, Fitness and PhysiqueFoods and BeveragesActive Ingredients and SupplementsEdited by Anthony AlmadaThis book gives a balanced and informativeportrayal of the leading bioactive ingredients foundin sports, fitness, and physique foods and beverages(SFPFBs). The reader will find an ingredient-byingredienttreatment of the most common andexotic bioingredients (the top 50-75) purported topossess or impart bioactivity related to the humanform (body composition) and physical performance.Sports, Fitness, and Physique Foods and Beverages:Active Ingredients and Supplements is the single gotoreference that provides researchers, formulators,manufacturers, and end users alike the answers tothe state of the science of the leading bioactiveingredients being employed in today’s andtomorrow’s products.304 pages • 0-8138-0237-7 • 9780813802374 • hb •December 2006Manual of Clinical DieteticsSIXTH EDITIONAmerican Dietetic AssociationCo-published with Dietitians of Canada, thiscompletely updated and revised edition offers aninternational perspective of nutrition care. The latestadvances in medical nutrition therapy for numerousdiseases and conditions are described in thisauthoritative reference. Guidelines forimplementing specific diets are covered along withnutrition assessment for adults and many aspects ofnutrition management throughout the lifecycle.The Manual of Clinical Dietetics is an essentialresource for registered dietitians, students, andhealth care providers working in a variety of clinicalsettings. Use the manual as your reference to themost up-to-date information on clinical nutrition.950 pages • 0-8809-1187-5 • 9780880911870 •Ring Binder • 2001Only available for sale outside North AmericainpreparationSelected Diabetes and NutritionEducation ResourcesFor the Diabetes ProfessionalAmerican Dietetic AssociationThe Diabetes Care and Education dietetic group hasrevised and updated this directory of selecteddiabetes and nutrition education resources for theprofessional to use in teaching people with diabetesand their families.84 pages • 0-8809-1183-2 • 9780880911832 • pb • 2001VitaminsTheir Role in the HumanBodyGeorge BallThis single-source referencedraws together the currentknowledge of the vitamins’biological properties in thecontext of human nutrition.Vitamins play a vital role in the maintenance ofhealth, and there is evidence that dietary sources ofvitamins have beneficial effects in the prevention ofheart-related diseases, bone diseases and possiblycancer.Following introductory chapters on historical andnutritional aspects of vitamins, the next fourchapters cover relevant and detailed aspects ofphysiology and functional anatomy, biochemistry,immunology and the regulation of protein synthesisby nuclear hormone receptors.Food scientists, food technologists and many othersworking in the health professions will find much ofuse and interest in the book. The inclusion of thetheoretical principles in the background chaptersmakes the book an ideal starting point for thoseworking outside the area who need a solidoverview of the subject.448 pages • 0-632-06478-1 • 9780632064786 • hb • 2004BeerHealth and NutritionCW BamforthThis important and extremelyinteresting book is a seriousscientific and authoritativeoverview of the implications ofdrinking beer as part of thehuman diet. Coverage includesa history of beer in the diet, an overview of beerproduction and beer compositional analysis, theimpact of raw materials, the desirable andundesirable components in beer and thecontribution of beer to health, and social issues.Written by Professor Charlie Bamforth, well knownfor a lifetime’s work in the brewing world, Beer:Health and Nutrition should find a place on theshelves of all those involved in providing dietaryadvice.200 pages • 0-632-06446-3 • 9780632064465 • hb • 2004Cardiovascular DiseaseDiet, Nutrition and EmergingRisk FactorsEdited by Sara Stanner &BNFBritish Nutrition FoundationSeriesChaired by Keith FraynTimely and important,Nutrition and Cardiovascular Diseaseprovides core information for a widenewrange of health professionals, as wellas those involved in food formulationin the food industry. The recommendationsmade in the final sections of this cutting-edge bookshould be considered by all those involved in thisvitally important subject.400 pages • 1-4051-0166-0 • 9781405101660 • pb •April 2005PlantsDiet and HealthEdited by Gail Goldberg& BNFBritish Nutrition FoundationSeriesChaired byMalcolm JacksonPlants: Diet and Health is animportant new title covering in detail the full rangeof substances in foods considered to haveprotective and positive health effects. Contentsinclude detailed information on major foods andbeverages, the content and role of protectivesubstances within them, the effects of foodprocessing and public health issues. The Task Forceof well-known and respected scientists have writtena book that will be of interest and use tonutritionists and dietitians, health professionals,food industry personnel, policy makers andjournalists.368 pages • 0-632-05962-1 • 9780632059621 • pb • 2003Adverse Reactions toFoodEdited by Judith Buttriss& BNFBritish Nutrition FoundationSeriesChaired byDame Barbara Clayton‘.. an excellent and veryexhaustive resume of the topic. Although a differentauthor wrote each chapter, the skilful editing ensuresthat all the chapters are written in the same style.’JOURNAL OF HUMAN NUTRITION & DIETETICS“Questions on food allergy and intolerance, plus theanswers (this chapter alone makes the book valuable -the complex questions are answered in a languagethat all can understand and interpret).A must-read for nutritionists, dieticians, medics andfood scientists/technologists.” FOOD & BEVERAGEREPORTERAdverse Reactions to Foods covers in depth foodallergy, food intolerance, nutrition and the immunesystem and autoimmune disease. The task forcemembers have provided cutting edge information,which is a must-have reference for a whole range ofprofessionals including dietitians, nutritionists,health visitors, family practitioners, nursingpractitioners and many other health professionals.256 pages • 0-632-05547-2 • 9780632055470 • pb • 2001ObesityReport of the British NutritionFoundation Task ForceEdited by the BNFBritish Nutrition FoundationSeriesChaired by John GarrowObesity brings together thefindings of a team ofinternational experts in the area. The book covers indetail the health risks of obesity, clinical assessment,epidemiology, aetiology, prevention and treatmentof obesity.272 pages • 0-632-05298-8 • 9780632052981 • pb • 1999Can’t find the books you want? See the full index on page 27.


Nutrition at a GlanceMary BarasiAt a Glance SeriesThe importance of the diet as the root cause of manyhuman diseases, and in their treatment, has only recentlybeen fully appreciated and the subject is never far fromthe newspaper headlines, nor far from the thoughts ofmuch of developed-nation populations. Nutrition at aGlance provides succinct information in a user friendlyand well-illustrated manner, allowing for easyassimilation of the main facts about human nutrition.Each chapter focuses on key facts, and is supportedby well-planned diagrams in a carefully-presentedlayout. All the main topics relevant to the study ofhuman nutrition are covered, including methods forstudying nutrition, the consequences of inadequatenutrition, carbohydrates, fats, proteins, energybalance, micronutrients, alcohol, obesity, cancer,cardiovascular disease, gastrointestinal diseases,dietary needs of special groups, the brain, foodchoice, food allergies and intolerances, nutritionaltherapies, popular diets, politics of food, diet andexercise, health promotion programmes, the role ofthe dietitian and clinical nutrition.128 pages • 1-4051-3487-9 • 9781405134873 • pb •April 2007Dietary Fibre EnrichmentinEffects on food microstructure,preparationnutrition and qualityEdited by Charles Brennan & Victor KuriThis important new book focuses on the ourunderstanding of how dietary fibre can affect foodmicrostructures and how this is related to the qualityof novel foods developed by the food industry.Commencing with introductory chapters on thedefinition, composition and application of dietaryfibre in the food industry, the book includes:nutritional benefits of fibre-enriched foods, healthprofessional advice and consumer perception,dietary fibres as nutraceuticals, rheologicalproperties and microstructure, dietary fibreapplications in cereals, dairy and meat, and the useof dietary fibre in new food product development.The editors, both well known internationally fortheir work in this area have drawn together a teamof well known professionals providing a book that isan essential purchase for food scientists,technologists and nutritional scientists.320 pages • 1-4051-2151-3 • 9781405121514 • hb • July 2007Nutrition and ArthritisAlison Callaghan & M RaymaninpreparationinpreparationArthritis affects millions of peoplethroughout the world and while its treatment is usuallymedicinal or surgical, there exists a large body ofevidence concerning the positive effects of nutritionalinput on the condition.This important title thoroughlyreviews the available studies and data, providing aclear, concise and user friendly reference manual.Coverage includes the types, aetiology andimportance of arthritic conditions, risk factorsdiagnosis and clinical features, pharmacologicaltreatment, nutritional adequacy and current dietaryapproaches to the treatment of arthritis, the influenceof exclusion, elemental, vegan and vegetarian diets,the role of micronutrients and the use of n-3 fattyacids, glucosamine sulphate, chondroitin and othersupplements in the treatment of arthritic conditions.This title is an essential purchase for all thoseconcerned with arthritis and its treatment.Nutrition and HealthEdited by Tanya Carr & Koen DescheemaekerNutrition and Health concentrates on the role of thehuman diet in preventative medicine. Medicalconditions that can be influenced by the diet arecovered, including cardiovascular disease, obesity,osteoporosis, cancer and diabetes. Many of theinternationally known authors are at the tops oftheir fields and this book will provide a valuablereference source for all those involved in nutrition,medicine and health208 pages • 0-632-05844-7 • 9780632058440 • hb • 2001Discovering Nutrition*Timothy CarrDiscovering Nutrition offers aconcise look at the science ofnutrition through the lens oftoday’s issues and hot topics.In this compact, accessibleoverview, the central topicsand scientific building blocksof nutrition are emphasized. The book follows the“life and times” of nutrients from their presence inthe environment and the body to their role inhealth and disease, with a focus throughout on thecurrent practical and social issues.224 pages • 0-632-04564-7 • 9780632045647 • pb • 2002* to order this title in North america, please contactBlackwell Publishing Inc, Tel: 800 216 2522. Please donot use this number to order any other titles from thiscatalogue.Nutrition in InstitutionsMaria Davies, Emma Hitch &Susan CheshaminpreparationThis important new textbook covers all majoraspects of nutrition in such institutions. The book isdivided broadly into six sections: Hospitals; Schools;Residential homes for the elderly; Psychiatrichospitals; Prisons; The armed forces. Each sectioncovers history, special considerations, policies,‘whodecides who gets what’, stakeholders, financialconsiderations, catering details, andrecommendations.320 pages • 1-4051-2125-4 • 9781405121255 • pb •September 2006Principles of HumanNutritionSECOND EDITIONMartin EastwoodThis exciting book is theupdated and revised secondedition of an extremelypopular and well-receivedtextbook. Written by MartinEastwood, well respected internationally innutritional sciences, this important new editionprovides students with a thorough book thatshould be adopted for course use on many coursesworldwide.Primarily written as a course text for those studyingdegree courses in nutrition and dietetics, Principlesof Human Nutrition is also of great value as areference for professional nutritionists anddietitians, food scientists and health professionalsbased in academia and commercial companies704 pages • 0-632-05811-0 • 9780632058112 • pb • 2003Simplified Diet ManualNINTH EDITIONJudy Fitzgibbons & IowaDietetic AssociationWhile reflecting the dynamicnature of the field ofnutrition, the 9th edition ofthe Simplified Diet Manualretains its basic purpose:providing easy-tounderstand,basic nutrition guidelines for normaland therapeutic diets. The concise, user-friendlyformat of this useful resource helps dieticians andfoodservice workers succeed in their vital role inmaintaining nutritional health and well-being ofclients in long-term care facilities, hospitals, andoutpatient service centers.180 pages • 0-8138-2783-3 • 9780813827834 • pb • 2002Study Guide to the Simplified DietManualNINTH EDITIONEdited by Barbara Boeckmannand Iowa Dietetic AssociationSimplified Diet Manual Study Guide, Ninth Edition willassist in the education and training of dietitians,dietary managers and supervisors, and foodserviceemployees. The guide provides information onroutine diets and their modifications for a variety ofnutritional needs and enhances readers’ knowledgeand understanding of basic nutritional principles.96 pages • 0-8138-2784-1 • 9780813827841 • pb • 2001Metabolic Regulation*A Human PerspectiveSECOND EDITIONKeith FraynMetabolic Regulation looks indetail at how molecules, cellsand tissue operate collectivelyin human health and disease,using an approach that hasbecome known as ‘integrativephysiology’. Since the publication of the first editionof this extremely well received book, theunderstanding of how metabolism is regulated hasdeveloped substantially in several ways, for exampleleptin, and also in the continuing advances in theunderstanding of gene expression. Full details ofthese and other new advances are included in thisfully updated edition.352 pages • 0-632-06384-X • 9780632063840 • pb • 2003* to order this title within the USA contact BlackwellPublishing Inc, Tel: 800 216 2522. Please do not call thisnumber to order any other titles from this catalogue.19Nutrition & Dietetics160 pages • 1-4051-2418-0 • 9781405124188 • pb • July 2006To order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


20Nutrition & DieteticsGut Flora, Nutrition,Immunity and HealthEdited by Roy Fuller & GPerdigónGut Flora, Nutrition, Immunityand Health reviews theinteractions between bacteriain the human intestinal tract,the effects on nutrition andthe immune system. Theeditors, who are all well known for their work in thissubject, have drawn together an impressive list ofinternational contributors.Covering major aspects of the subject includingprobiotics and functional foods, the immune systemin health and disease and carcinogenesis, eachchapter carefully reviews the latest research andimportant facts in each area.288 pages • 1-4051-0000-1 • 9781405100007 • hb • 2003Counselling Skills for DietitiansJudy GableThis book shows how a counselling approach andcounselling skills can be used by a dietitian toidentify problems, assess needs and promotedietary change. It is a practical guide providing thereader with ways to manage situations whenpatients are emotionally distressed and find itdifficult to listen to dietary advice.208 pages • 0-632-04261-3 • 9780632042616 • pb • 1997Nutrition and StrokePrevention and TreatmentSalah GariballaStroke is a common anddevastating affliction, whichoften results in death ormajor loss of independencewith immense human andfinancial costs.This important bookdiscusses the new research which suggests thatenvironmental factors, including diet may beimportant in the genesis of stroke and in thepotential to prevent its occurrence, and also lookingat the suggestion that dietary problems not onlyinfluence the prevalence of stroke but also itscourse and outcome once it has occurred. Nutritionand Stroke discusses the different studies in this areaasking whether it would be beneficial to alter thecurrent public health messages on prevention andmanagement of stroke and looking at areas wheremore research is needed.192 pages • 1-4051-1120-8 • 9781405111201 • pb • 2004Medical Nutrition & DiseaseA Case-Based ApproachTHIRD EDITIONLisa Hark & Gail MorrisonUsing a practical, integrated approach, MedicalNutrition & Disease: A Case-Based Approach, thirdedition, offers a complete perspective on theincreasingly important role nutrition plays in everyday medical practice.464 pages • 0-632-04658-9 • 9780632046584 • pb • 2003* to order this title within the USA contact BlackwellPublishing Inc, Tel: 800 216 2522. Please do not call thisnumber to order any other titles from this catalogue.Regulation ofFunctional Foods andNutraceuticalsA Global PerspectiveEdited by Clare M HaslerIFT Press SeriesA comprehensive resource forinformation on regulatoryaspects of the growing, andeconomically important,functional food industry. Regulatorysystems and definitions of key terms new(food, supplement, drug, etc) varyfrom country to country. A thoroughunderstanding of laws and regulation within andamong key countries with regard to functionalfoods, herbal extracts or drugs, and nutritionalsupplements is critical to the direction of foodcompanies that are developing products for thesemarkets.International experts with legal and/or scientificexpertise address relevant topics from qualityissues, to organic foods and labeling. Innovativeproduct development within the framework ofexisting regulations are addressed in individualchapters, while overview chapters discuss globalprinciples, inter-country trading issues, and acomparison of the laws and regulations withindifferent countries graphically.432 pages • 0-8138-1177-5 • 9780813811772 • hb • May 2005The Nutrition Society Textbook SeriesSeries Editor: Michael J Gibney - Trinity College,Dublin, IrelandThe Nutrition Society Textbook Series providesstudents with the scientific basics in nutrition in thecontext of a systems and disease approach ratherthan on a nutrient by nutrient basis.In addition they provide a means to enable teachersand students to explore the core principles ofnutrition and to apply these throughout theirtraining to foster critical thinking at all times.Introduction to HumanNutritionEdited by Michael JGibney, Hester H Vorster &Frans J KokThe Nutrition Society TextbookSeries‘...this well-written textbook isan exciting introductorynutrition text to suitundergraduates on many degree and vocationalcourses. It provides good value for money and will bean essential resource for students new to the study ofnutrition.’ BRITISH JOURNAL OF NUTRITION‘a powerful introductory human nutrition textbookthat will also prove useful as an excellent referencetext.’ NUTRITION BULLETINThe primary purpose of this text is to provide thestudent in the early part of the nutrition course withthe basic elements of the science of humannutrition. This book establishes the building blocksfor the students as they progress through the latterand more advanced phases of their course.360 pages • 0-632-05624-X • 9780632056248 • pb • 2002Nutrition andMetabolismEdited byMichael J Gibney,Ian Macdonald &Helen M RocheThe Nutrition Society TextbookSeriesHaving ensured a basicknowledge in nutrition with Introduction to HumanNutrition, this book will allow students to explorenutrition and metabolism across the varioussystems of the body rather than to deal in advancedaspects of nutrition and metabolism on a nutrientby nutrient basis or by group of nutrients.Nutrition and Metabolism provides the student withthe detailed information they need about howdifferent nutrients effect and are required bydifferent parts of the body. This allows the studentto concentrate on parts of the body at one timerather than concentrating on each individualnutrient or mineral, making the information moreassessable and easier to digest.416 pages • 0-632-05625-8 • 9780632056255 • pb • 2003Clinical NutritionEdited by Michael JGibney, Marinos Elia, OlleLjungqvist & JulieDowsettThe Nutrition Society TextbookSeriesClinical Nutrition focusessolely on the sick andmetabolically compromisedpatient. It parallels the text onNutrition & Metabolism in dealing newwith clinical nutrition on a system bysystem basis making the informationmore accessible to the student. It covers thescientific basis underlying the nutritional support,medical ethics and nutritional counselling, and endswith illustrative clinical case histories.496 pages • 0-632-05626-6 • 9780632056262 • pb •June 2005Public Health NutritionEdited by Michael JGibney, Barrie MMargetts, John M Kearney& Lenore ArabThe Nutrition Society TextbookSeriesPublic Health Nutrition hasestablished itself as a majorbranch of nutrition which draws on the science ofnutrition, of epidemiology and public health to helpdeal at population level with major nutritionalissues. This text deals with the broad principles ofassessment of risk at individual and populationlevels, the planning and evaluation of interventionstrategies, the principles of health promotion andthe assessment of the impact of interventionstrategies.392 pages • 0-632-05627-4 • 9780632056279 • pb • 2004For further information about theNutrition Society Textbook Seriesand Supplementary Material visitwww.nutritiontexts.comCan’t find the books you want? See the full index on page 27.


Changing Eating and Exercise BehaviourA Handbook for ProfessionalsP Hunt & M HillsdonThis handbook has been written as a guide forhealth and fitness professionals helping clientsthrough the process of lifestyle change with aspecial emphasis on: eating a more healthy diet;achieving and maintaining a healthy weight;becoming more physically active.208 pages • 0-632-03927-2 • 9780632039272 • pb • 1996Nutrition and DietTherapy ReferenceDictionaryFIFTH EDITIONRosalinda T Lagua &Virginia S ClaudioFilling the need unmet bytoday’s medical dictionaries,the new fifth edition ofNutrition and Diet TherapyReference Dictionary is the mostcomprehensive dictionary coveringnutrition and diet therapy availablefor health care professionals. Muchmore than a dictionary, the word entriesdon’t just define, but include the main reasons forsuggested nutrition therapy and dietary guidelines,foods allowed, and avoided. Coverage includes suchtopics as nutrition and the immune system,phytonutrients, functional foods, alternativemedicine, and the new standard for dietaryreference intakes.With more than 3,000 carefully selected entries, thenew fifth edition includes 300 new terms and morethan 500 revised and expanded definitions.Nutrition and Diet Therapy Reference Dictionaryprovides a compact, handy, yet comprehensivereference tool covering almost all aspects ofnutrition and dietetics.420 pages • 0-8138-1002-7 • 9780813810027 • hb • 2004Diet and Healthy AgeingDavid LindsayneweditioninpreparationDiet and Healthy Ageing presentsevidence for the link between diet andhealth, and the ageing process, focussing on theoverall effects of diet and the possible role thatindividual components of the diet might play inincreasing or decreasing susceptibility to agerelateddiseases. Particular attention is given to antioxidants,which are now seen as being criticallyimportant in a number of processes.Contents include diets as sources of energy, foodmetabolism, the biochemistry of energy utilisation,theories of ageing, diseases of ageing related todiet, plant foods and health, and socio-economicissues.352 pages • 1-4051-3093-8 • 9781405130936 • pb •October 2006Advanced Dietary Fibre TechnologyEdited by D Barry V McCleary & Leon ProskyDietary fibre technology is a sophisticatedcomponent of the food industry. This highlypractical book presents the state-of-the-art andexplains how the background science translatesinto commercial reality.Ideal as an up-to-date overview of the field for foodtechnologists; nutritionists and quality assuranceand production managers.560 pages • 0-632-05634-7 • 9780632056347 • hb • 2000Whole Grains and HealthinEdited by Leonard Marquart,preparationMarla Reicks, David Jacobs Jr,Graeme Mcintosh & Kaisa PoutanenWhole Grains and Health presents a science-baseddiscussion on whole grains and their expanding rolein health and disease.An international collection of authors presentscurrent perspectives on grains, the manyopportunities for further research into whole grainsand the remarkable growth potential for productdevelopment. Coverage includes discussions on thehealth benefits of a diet rich in whole grains, thefunctional components of whole grains and theregulatory nuances of labeling grain products.A unique feature is a section devoted tocommunicating with consumers. Barriers existwhich affect consumer acceptance and use ofwhole-grain foods. Whole Grains and Healthaddresses those concerns and includes strategiesfor furthering research, product development andeducation as each relates to whole grains.512 pages • 0-8138-0777-8 • 9780813807775 • hb •October 2006Nutrition and Dietary Advice in thePharmacySECOND EDITIONPamela MasonThe incidence of over-weight and obesity continuesto increase, making advice on weight control evenmore important for people of all ages includingchildren and adolescents. Each chapter has beenupdated to include these and a number of otherchanges.320 pages • 0-632-05368-2 • 9780632053681 • pb • 2000Plant Food AllergensEdited by Clare Mills &Peter ShewryPlant Food Allergens is animportant new bookproviding a thoroughscientific account of thecurrent knowledge of theoccurrence, properties andcharacteristics of plant foodallergens. The book also thoroughly discusses theirproperties in relation to dietary exposure, foodprocessing and GM foods.248 pages • 0-632-05982-6 • 9780632059829 • hb • 2003The Psychology of Eating*From Healthy to Disordered BehaviorJane OgdenProviding a complete map of the study of eatingbehaviours, The Psychology of Eating is an essentialguide for students, teachers and researchers whowish to expand their knowledge withacomprehensive overview of diet-related work.320 pages • 0-631-23374-1 • 9780631233749 • pb • 2002*To order this title within the USA contact BlackwellPublishing Inc, Tel: 800 216 2522. Please do not call thisnumber to order any other titles form this catalogue.The Nutritional TraceMetalsConor ReillyThe Nutritional Trace Metalscovers the role of traceelements in humanmetabolism. In addition toproviding information ontheir nature and function, itdiscusses reports from thespecialist literature, highlighting current thinkingconcerning the effect of these trace elements.Professor Reilly, well known internationally for hiswork in this area, has written a book that providesessential information for all nutritionists, foodscientists and technologists.356 pages • 1-4051-1040-6 • 9781405110402 • hb • 2004Demography andNutritionEvidence from Historical andContemporary PopulationsSusan Scott & Chris JDuncanThis exciting new book looksin detail at the effects ofnutrition on populationdynamics. Drawing examplesfrom around the world, and using knowledge ofmodern biochemistry and physiology of nutrition,and time-series statistical analysis of data, theauthors explain historical epidemiology, providing afull and fascinating insight into this fundamentalsubject.21Nutrition & Dietetics384 pages • 0-632-05983-4 • 9780632059836 • hb • 2002To order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


22Nutrition & DieteticsFood and Nutrition Press TitlesClinical PaediatricDieteticsSECOND EDITIONVanessa Shaw & MargaretLawsonThis standard work forpractising dietitians andstudents has been revised toreflect the growingimportance of nutritional support in manypaediatric conditions and the numerous advanceswhich have occurred since the first edition waspublished in 1994. Fully comprehensive andcovering all disorders of the body systems relatingto nutrition, it includes enteral and parenteralfeeding, the nutrition and feeding of prematureinfants, diseases of organ systems, lipid disorders,nutrition for children with feeding difficulties, burns,obesity and failure to thrive.480 pages • 0-632-05241-4 • 9780632052417 • hb • 2001Nutrition in Primary CareBriony Thomasfor the British Dietetics Association256 pages • 0-632-03981-7 • 9780632039814 • pb • 1996Manual of DieteticPracticeTHIRD EDITIONEdited by Briony Thomasfor the British DieteticsAssociation“ .. the factor that sets it apartfrom other texts is the qualityand detail of the practical andclinical information it provides.” CLARE SOULSBY,DEPARTMENT OF GASTROENTEROLOGY, ROYALLONDON HOSPITAL, LONDON, UKSince it was first published in 1988, the Manual ofDietetic Practice has become an indispensabletextbook and reference for all those involved in thefield of clinical nutrition and dietetics. Compiledfrom the knowledge of both individual experts andthe British Dietetic Association’s Specialist Groups, itis a comprehensive guide to the principles andpractice of dietetics across its entire range - fromhealth promotion to disease management. Thethird edition has been fully revised in terms ofcontent and presentation, and new topics such asclinical effectiveness, cognitive behavioural therapyand healthcare ethics have been included.768 pages • 0-632-05524-3 • 9780632055241 • pb • 2001About KidsFood and BeveragesBryan UrbickThe book contains information on the market forproducts targeted at kids, and aims to add toexisting product development methods to helpincrease the success rate in this ever-changingsector of the food industry.0-90574-842-5 • 9780905748429 • pb • 2000Functional Foods andNutraceuticals inCancer PreventionEdited by Ronald R WatsonCancer is a leading cause ofdeath among adults butresearch shows that thechances of developing cancercan be reduced by lifestylechanges.This vital resource brings together the worldsleading experts’ research, their conclusions andrecommendations on functional foods andnutraceuticals in the prevention and treatment ofcancer. Research professionals, academics, hospitalbaseddietitians, nutritionists, oncology physicians,cancer researchers, marketers and food and drugofficials are just a few of the key people who needthis book.332 pages • 0-8138-1854-0 • 97808138542 • hb • 2003Eggs and Health PromotionRonald R WatsonEggs in Health Promotion provides up-to-dateresearch on the use of eggs in human health. Thissingle, convenient reference deals with the role ofeggs in diet, nutrition, and disease. Eggs in HealthPromotion makes an important contribution to theliterature on the role of eggs in human health,nutrition, and disease treatment and prevention.Key chapters include the health implications andbenefits of egg consumption, production ofantibodies in eggs for medical use, veterinary drugresidues, egg safety, and egg and health myths andmisconceptions.264 pages • 0-8138-2798-1 • 9780813827988 • hb • 2002Dietary Supplements andFunctional FoodsG P WebbinpreparationThe market for supplements and functional foods ismassive and growing. There are many accepted usesof dietary supplements, e.g. the use of fish oils in theprevention and treatment of heart disease/arthritisand the use of folic acid in pregnancy to preventneural tube defects. Supplements and functionalfoods are becoming more important as academicsubjects taught within conventional health,nutrition and health-related courses and also in themany courses springing up in areas such asherbalism and alternative therapies taught nowwithin orthodox academic establishmentsthroughout the world.This textbook will take an introductory approach tothe subject defining what supplements andfunctional foods are and the reasons why they aretaken. Evidence will be presented for theirsuccessful use in treatment and prevention ofdisease processes. The individual supplements willthen be discussed in detail including chapters onvitamins, minerals and antioxidants, natural fats andoils, garlic, other plant products and royal jelly, andfunctional foods such as probiotics.256 pages • 1-4051-1909-8 • 9781405119092 • pb •January 2006FOOD AND NUTRITION PRESSThe following Food and Nutrition Pressbooks are now available from BlackwellPublishing . . .All orders must be placed through our office inAmes Iowa.Design and Analysis ofSensory OptimizationRobert G. CassensThis book discussesexperimental designs which arevery useful in sensory andconsumer testing. As an addedfeature this coverage is fullyillustrated with real-lifeexamples. In addition, theimportance of fractional factorial designs areexplained more fully than in books now available.This book will be valuable for a wide audience ofprofessionals in the areas of sensory, marketing,advertising, statistics, quality assurance, food,beverage, personal care, pharmaceutical, householdproducts, and cosmetic industries. The book couldalso serve as a text in applied statistics.133 pages • 0917678311 • 9780917678318 • hb • 1994Meat Preservation:Preventing Losses andAssuring SafetyRobert G. CassensMeat Preservation is written asan integrated and allencompassingtext thatincludes historical aspects andtrends, discussion of basicbackground information, theevaluation and status of techniques andprocedures, and treatments of potential futuredevelopments. Today, there is an intense interest toproduce the safest meat possible. The overridingtheme of Meat Preservation, provides theunderstanding of the science of meat anddiscussion for using known technologies to achievethe goal of safe meat of high quality.310 pages • 0917678346 • 9780917678349 • hb • 1993Descriptive SensoryAnalysis in PracticeEdited by M.C. Gacula, Jr.Arthur D. Little, Inc. pioneered adesriptive technique in the1950’s known as the “FlavorProfile” that laid the foundationfor the development of currentdesriptive techniques usedtoday in academia and industry.Several collections of published papers arereprinted in this book. The main areas coveredinclude dairy products, meats, alcoholic beverages,textile materials and general applications. Inaddition, Dr. Gacula has prepared 40 pages of newtext material on (1) Descriptive Sensory AnalysisMethods, and (2) Computer Software.712 pages • 0917678370 • 9780917678370 • hb • 1997Can’t find the books you want? See the full index on page 27.


Nutraceuticals:Designer Foods III:Garlic, Soy and LicoriceEdited by Paul A. LachancePhytochemicals arecomponents actingindividually, additively orsynergistically, usually as acomponent of whole food,that have the characteristicsof providing protective, preventative and possiblycurative roles in the pathogenesis of cancer andother chronic disease progressions. Nutraceutical isa term used to describe beneficial phytochemicals.The chapters in this book were organized to revealexisting and emerging knowledge of nutraceuticalsfound in garlic, soy and licorice. Lead chaptersdiscuss the epidemiological evidence, and followingchapters discuss chemical or biochemical evidenceat the cellular level, as well as the presentation ofsome clinical data.375 pages • 0917678400 • 9780917678400 • hb • 1995Multivariate DataAnalysis in Sensory andConsumer ScienceEdited byGarmt B. DijksterhuisThis book discusses the use ofMultivariate Data Analysis tosolve problems in sensory andconsumer research. Morespecifically the focus is on theanalysis of the reactions to certain characteristics offood products, which are in the form of scores givento attributes perceived in the food stimuli; theanalyses are multivariate; and the senses are mainlythe senses of smell and taste.The four main themes covered in the book are: (1)Individual Differences, (2) Measurement Levels; (3)Sensory-Instrumental Relations, and (4) Time-Intensity Data Analysis.317 pages • 0917678419 • 9780917678417 • hb • 1995Food For Health in thePacific RimEdited by John R. Whitaker,Ph.D., Norman F. Haard,Ph.D., Charles F.Shoemaker, Ph.D., and R.Paul Singh, Ph.D.There are 71 chapters in thebook and authors fromAustralia, Brazil, Canada, China,Hong Kong, Japan, Mexico, Taiwan and the UnitedStates. The chapters are arranged under sevensections, which include General Topics in FoodScience and Technology; Food Processing andEngineering; Antioxidants in Foods; Nutrition andFood Science; Food Safety; Sensory Science ofFoods; and Food Biotechnology.Many of the chapters are exceptional in the qualityand depth of science and state-of-the-artinstrumentation and techniques used in theexperimentation. There is literally a gold mine ofnew information available in this book, not only forhealthful foods for the Pacific Rim but for manyother areas as well.Dictionary of FlavorsDolf A. De Rovira, Sr.The Dictionary of Flavorsdefines flavors used in foods,beverages, tobacco, and petand animal foods.Comparative flavor chemistryis a very useful tool inevaluating and describinghomologous groups of similarchemical structures. The author has collected theingredients into chemically similar collections,where these structural relationships would dictateflavor attribute similarities.548 pages • 0917678478 • 9780917678479 • hb • 1999Food Safety: TheImplications of Change -From Producerism toConsumerismEdited byJames J. Sheridan, Ph.D.,Michael O’Keefe, Ph.D. andMark Rogers, Ph.D.One of the recentdevelopments in regard tofood safety is the legal change that consumers havea right to be sold safe food and that the primaryproducer is now part of the process which mustguarantee the delivery of safe products.232 pages • 0917678486 • 9780917678486 • hb • 1998Nitrite Curing of Meat:The NitrosamineProblem and the NitriteAlternativesRonald B. Pegg, Ph.D. andFereidoon ShahidiMeat has been treated forcenturies with rock salt as ameans of preservation.However, only one centuryhas passed since researchers discovered that theactive component in the curing process was nitrite.This book provides a review of the desirableattributes which sodium nitrite confers to meatduring processing, as well as drawbacks of nitriteusage. In addition, solutions for the curing of meatwithout the use of nitrite are presented.268 pages • 0917678508 • 9780917678509 • hb • 2000Viewpoints andControversies in SensoryScience and ConsumerProduct TestingHoward R. Moskowitz,Ph.D., Alejandra M. Muñoz,M.S., and Maximo C. Gacula,Jr., Ph.D.The authors skillfully presentdifferent approaches to thesame problem and even different ways to look atthe same type of data. If you have ever beenstumped by a controversy in product assessment,the design of studies, or the analysis of data, you willfind the answer in this book.Open Dating of FoodsTheodore P. Labuza, Ph.D.and Lynn M. SzybistOpen dating plays a vital role inthe distribution of the foodproducts from the farm orplace of manufacturing to theconsumer’s home. Oneprinciple is that the shelf life isa function of the distributionconditions and can be looked at as the percentageof consumers a manufacturer is willing to displease.Presently, the lack of uniformity amongmanufacturers and across state borders has madethe practice of open dating confusing andmisleading for consumers, retailers and thegovernment. This book addresses these issues, andprovides scientific and legal background to bothevaluate and influence federally-regulated opendatinglegislation in this country.239 pages • 0917678532 • 9780917678530 • hb • 2001Verocytotoxigenic E.coliEdited by Geraldine Duffy,Ph.D, Patricia Garvey, Ph.D,and David A. McDowell,Ph.DVerocytotxin producingEscherichia coli (VTEC), and inparticular, strains of serogroupo157, have emerged assignificant pathogens causing a range of severe andpotentially fatal illnesses. The European Union hasrecognised the threat posed by E. coli O157:H7 andthe need to devise control strategies based on anunderstanding of VTEC pathogenicity, transmission,survival and growth. It also acknowledges theimortance of informing farmers, veterinarians, foodproducers and health authorities so that each ofthese groups can act appropriately to reduce theoverall hazards posed by these organisms.457 pages • 0917678524 • 9780917678523 • hb • 2001Dry-Cured MeatProductsFidel Toldrá, Ph.D.Dry-cured meat products, suchas dry-cured ham and dryfermentedsausages, constituteone of the most representativetraditional foods that havebeen produced and consumedthroughout history by adiversity of cultures and in different areas of theworld. These meat products, which have a highvariety of flavors and textures, represent animportant part of local economies, particularcultures and gastronomic heritages.This book presents the latest developments in drycuredmeat products, from raw materials andmanufactures to the final products, and includesupdated scientific and technological information,especially on the safety, quality and nutritionalproperties of these foods.244 pages • 0917678540 • 9780917678547 • hb • 200223Food and Nutrition Press610 pages • 091767846X • 9780917678462 • hb • 1999300 pages • 0917678575 • 9780917678578 • hb • 2003To order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


24Food and Nutrition Press • JournalsJOURNALSDiabetes, Obesity andMetabolismEdited by R Donelly,A Garber & I CatersonThis journal aims to provide aforum for publication of clinicaland experimental pharmacologystudies related to diabetes,obesity and metabolism, including evaluations ofnew glucose and weight-lowering drugs, newtherapeutic developments in the management andprevention of diabetic complications, e.g. growthfactors and biotechnology products for foot ulcers,and clinical trials involving established medicines,e.g. optimal treatment of hypertension, lipids orinfection in the diabetic population.The journal invites brief review articles relevant topractising clinicians, original articles under separatesections of clinical and basic science, and provides aforum to publish hypotheses and letters to theeditor on drug and therapeutic issues related to anyaspect of diabetes, obesity and metabolism.Print ISSN 1462-8902 | Online ISSN 1463-1326Published Bimonthlywww.blackwellfood.com/domInternational Journal ofConsumer StudiesEdited by Katherine HughesThe International Journal ofConsumer Studies provides aninternational forum for academicand research papers with a focuson how consumers can enhancetheir security and well being. It publishes articles ofinterest to an international audience and at theleading edge of consumer research throughout theworld. The scope of the Journal includes consumersciences and their application; consumer policy;consumer education.Topics covered by the Journal include Consumerprotection: Consumer behaviour; The consumerecosystem; Family and Household studiesPrint ISSN 1470-6423 | Online ISSN 1470-6421Publishing 6 times per year from 2005www.blackwellfood.com/ijcInternational Journal ofDairy TechnologyPUBLISHED ON BEHALF OF THESOCIETY OF DAIRY TECHNOLOGYEdited by Hugh PinnockThis journal, which now rankshighly among the leading DairyJournals published worldwide, isthe flagship of the Society of Dairy Technology.Published quarterly, it peer-reviews original researchpapers on Dairy Science and Technology, submittedfrom all over the world. The Journal also containsnon-research papers of a technical/commercialnature presented at the Society’s Symposia andConferences, and includes news about Societyevents, such as meetings and reports on theactivities of the Sections. The contents of thisprestigious journal are abstracted by the leadinginternational databases.Print ISSN 1364-727X | Online ISSN 1471-0307Published Quarterlywww.blackwellfood.com/idtInternational Journal ofFood Science andTechnologyPUBLISHED FOR THE INSTITUTEOF FOOD SCIENCE ANDTECHNOLOGY TRUST FUNDEditor-in-chiefChris SmithThis authoritative and well-established journalpublishes in a wide range of subjects, ranging frompure research in the various sciences associated withfood to practical experiments designed to improvetechnical processes. Subjects covered range from rawmaterial composition to consumer acceptance, fromphysical properties to food engineering practices, andfrom quality assurance and safety to storage,distribution, marketing and use.While the main aim ofthe Journal is to provide a forum for papersdescribing the results of original research, reviewarticles are also welcomed.Print ISSN 0950-5423 | Online ISSN 1365-2621Published 10 times per yearwww.blackwellfood.com/ifsJournal of Consumer AffairsPUBLISHED ON BEHALF OF THEAMERICAN COUNCIL ONCONSUMER INTERESTSEdited byHerbert Jack RotfeldThe purpose of the Journal ofConsumer Affairs is to serve as apublication outlet for scholarly research, analysisand informed opinions advancing the consumerinterest. The journal features analysis of individual,business, and/or government decisions and actionsthat can affect or influence the interests ofconsumers in the marketplace. Research topics thatcan be addressed from the consumer’s point ofview include consumer education, economics,nutrition, public policy, consumer psychology andmarketing.Print ISSN 0022-0078 | Online ISSN 1745-6606Published Biannually | www.blackwellfood.com/jocaJournal of FoodBiochemistryEdited by Norman F. HaardThe Journal of Food Biochemistryexplores the effects of handling,storage, and processing on thebiochemical aspects of foodtissues, systems, and bioactivecompounds in the diet. It is anindispensable resource forresearchers in food science and technology,biochemistry, and nutrition.The journal welcomes high-quality original researchand review papers. Topic may include, but are notlimited to: enzyme chemistry and technology,membrane biology, cell biology, biophysics, geneticexpression, and pharmacological properties of foodingredients with an emphasis on the content ofbioactive ingredients in foods.Print ISSN 0145-8884 | Online ISSN 1745-4514 |Published Bimonthlywww.blackwellfood.com/jfbcJournal of Food LipidsEdited by Fereidoon ShahidiThe Journal of Food Lipidsprovides food scientists,biochemists, and researcherswith a forum for exploring allaspects of food lipids, includingchemistry, analysis,methodology, stability, nutrition,processing, and quality.The journal publishes research, review articles, andresearch notes on all aspects of food lipids.Submitted manuscripts should provide foodscientists, biochemists, nutritionists, and researcherswith high-quality original research.Print ISSN 1065-7258 | Online ISSN 1745-4522Published Quarterlywww.blackwellfood.com/jflJournal of Food ProcessEngineeringEdited by M. Elena CastellPerez and Rosana G. MoreiraThe Journal of Food ProcessEngineering addresses theengineering aspects of foodprocessing, focusing on postproductionhandling, storage,processing, packaging,and distribution of food.The journal publishes original research designed toextend the horizon of food process engineering.Research on applications of engineering principlesand concepts to food and food processes withemphasis on process simulation, includingmathematical models to describe processes and toallow for scale-up of processes for foodmanufacturing, are welcome.Print ISSN 0145-8876 | Online ISSN 1745-4530Published Bimonthlywww.blackwellfood.com/jfpeJournal of FoodProcessing andPreservationEdited by Barry G. SwansonThe Journal of Food Processingand Preservation explores thelatest research, knowledge,emerging technologies, andadvances in food processing andpreservation. It balances fundamental chemistryand engineering principles with food processingand preservation technologies.The journal welcomes submissions encompassingchemical, physical, quality, and engineeringproperties of food materials, including importantdiscussions of current economic and regulatorypolicies and their effects on the processing andreservation of a wide array of foods.Print ISSN 0145-8892 | Online ISSN 1745-4549 |Published Bimonthlywww.blackwellfood.com/jfppNew to Blackwell Publishing:EuroChoicesEdited by John DavisPublished on behalf of the Agricultural EconomicsSociety and the European Association of AgriculturalEconomistsPrint ISSN 1478 0917 | Online ISSN 1746-692XPublished three times a yearwww.blackwellfood.com/ecCan’t find the books you want? See the full index on page 27.


Journal of Food QualityEdited by Louise WickerThe Journal of Food Quality is ascientific journal providing cuttingedgeinformation to help qualitycontrol personnel within foodproducingcompanies keep abreastof key issues in food quality.The journal welcomes researchpapers and research notes that provide readers witha new perspective or application on existingmethodology on the handling of food from aquality and sensory perspective. Papers shouldinclude quality issues related to medical andfunctional foods in real-time rapid measurement.Print ISSN 0146-9428 | Online ISSN 1745-4557 |Published Bimonthlywww.blackwellfood.com/jfqJournal of Food SafetyEdited by Karl MatthewsThe Journal of Food Safety focuseson microbial food safety; pathogenscausing food-borne illness; initialdetection of parasites, theirdevelopment, transmission, andmethods of control and destruction.It is read by microbiologists, foodprocessors and food researchers who need essentialinformation on microbial food safety.The journal encourages submissions of full-lengthoriginal research articles emphasizing mechanisticstudies involving inhibition, injury, and metabolismof food poisoning microorganisms, as well as theregulation of growth and toxin production in bothmodel systems and complex food substrates.Print ISSN 0149-6085 | Online ISSN 1745-4565 |Published Quarterlywww.blackwellfood.com/jfsANNOUNCING FOR 2006:Journal of FoodserviceIncorporating Food ServiceTechnology & FoodserviceResearch InternationalThe goal of the Journal ofFoodservice is to advance thetechnical understanding of allaspects of foodservice by disseminatingcomprehensive information about foodserviceresearch, development, and technical operation. Thispublication, resulting from the merger of two of theleading international foodservice journals, containspeer-reviewed original papers of basic and appliedresearch, methodology, current issues and trends,reviews, case histories, and practical applications.The Journal of Foodservice is aimed at both technicaland managerial personnel in the foodserviceindustry, academia, and other appropriateinstitutions and organizations world-wide.The range of topics covered includes:Food Product Development and Food ProcessTechnology; Food Innovation; Food Equipment andEquipment Technology; Nutrition and Health;Consumer and Market Research; Food and WorkEnvironment Safety; Computer Technology andManagement Information Systems; Foodservice andCatering; Education and TrainingPrint ISSN 1524-8275 | Online ISSN 1745-4506Publishing 6 times each year | New in 2006www.blackwellfood.com/jofsJournal of HumanNutrition and DieteticsPUBLISHED ON BEHALF OF THEBRITISH DIETETIC ASSOCIATIONEdited byAnnie AndersonJournal of Human Nutrition andDietetics is an international peerreviewedjournal publishing papers in appliednutrition and dietetics. Papers are thereforewelcomed onClinical nutrition and the practice of therapeuticdiseases; Public health nutrition and nutritionalepidemiology; Health promotion and interventionstudies and their effectiveness; Food choice and thepsychology of eating behaviour; Food intake andnutritional status; Sociology of food.Print ISSN 0952-3871 | Online ISSN 1365-277XPublished Bimonthlywww.blackwellfood.com/jhnJournal of Muscle FoodsEdited by M. Susan BrewerThe Journal of Muscle Foodsaddresses both basic andapplied science related to beef,lamb, veal, pork, poultry, fish,seafood, and muscle of otherspecies consumed by people. Itis especially of interest toresearchers working on meatand animal sciences, as well as productdevelopment professionals in the food industry.The journal welcomes original research and reviewarticles that focus on meat from animal speciesconsumed by humans and have applications forresearch or product development.Print ISSN 1046-0756 | Online ISSN 1745-4573 |Published Quarterlywww.blackwellfood.com/jmfJournal of RapidMethods andAutomation inMicrobiologyEdited by Daniel Y.C. FungThe Journal of Rapid Methodsand Automation in Microbiologyprovides extensive coverage ofmicrobial detectionmethodologies and explores practical applicationsof commercial rapid microorganism identificationsystems. The journal is read by microbiologists, foodscientists, medical technologists, laboratorydirectors, researchers, quality assurance and controlmanagers, and lawyers.The journal welcomes original research papers andrelevant timely articles about rapid methods andautomation in microbiology, covering every aspectof rapid isolation, detection, enumeration, andidentification of microorganisms by microbiological,chemical, biochemical, biophysical, immunologicaland serological methods in food, water, andindustrial and environmental samples.Print ISSN 1060-3999 | Online ISSN 1745-4581Published Quarterlywww.blackwellfood.com/jrmJournal of SensoryStudiesEdited by Maximo Gacula, Jr.The Journal of Sensory Studiesexplores the human reaction tobasic tastes in every day life.Applications include food scienceand technology, psychology,statistics, biology, consumerscience, material science, market research, and morewithin the food, nutrition, and healthcare fields.This journal publishes original research and reviewarticles, as well as expository and tutorial papersfocusing on observational and experimental studiesin the application of sensory science. Papers shouldaddress new developments in sensory methods,consumer and product acceptability studies, or thepsychology of human sensory responses whilefocusing on both theoretical and practical problemson applications of sensory science.Print ISSN 0887-8250 | Online ISSN 1745-459X |Published Bimonthlywww.blackwellfood.com/jssJournal of TextureStudiesAn International Journal ofRheology, Psychorheology,Physical and Sensory Testing ofFoods and Consumer GoodsEdited by Malcolm BourneThe Journal of Texture Studiesaddresses the texture andrheology of food and other consumer products,focusing on how the tactile senses help determinetheir acceptability. It is essential reading for scientists,engineers, and product development specialists.The journal publishes peer-reviewed researcharticles, research notes, review papers, book reviewsand discussion papers. Papers should particularlyrelate to improving methods used to measuretexture by instruments and sensory techniques,correlations between sensory and instrumentalmethods of texture evaluation, or applications ofrheological principles for optimizing instrumentaltests and information leading to a betterunderstanding and control of textural parameters.Print ISSN 0022-4901 | Online ISSN 1745-4603Published Bimonthlywww.blackwellfood.com/jtsNutrition and DieteticsJournal of the DietitiansAssociation of Australia, includingthe Journal of the New ZealandDietetic AssociationEditor-in-Chief Linda TapsellNutrition & Dietetics is Australia’sleading peer-reviewed journal in itsfield. Covering all aspects of food, nutrition anddietetics, the Journal provides a forum for the reporting,discussion and development of scientifically credibleknowledge related to human nutrition and dietetics.Widely respected in Australia and around the world,Nutrition & Dietetics publishes original research,methodology analyses, commentaries andviewpoints, research reviews, book reviews,conference reports, regular supplements, Insightsshortpapers demonstrating excellence in practiceand continuing education quizzes.Print ISSN 1446-6368 | Online ISSN 1747-0080Published Quarterlywww.blackwellfood.com/nd25JournalsTo order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.com


26JournalsMaternal and ChildNutritionEdited by Victoria Hall Moranand Peter AggettThe high profile of maternal andchild nutrition has highlightedthe need for a focused, wellrespectedand dedicated forumfor the presentation of original research findings inthis field. Maternal and Child Nutrition keeps theaudience fully informed about new initiatives, thelatest research findings and innovative ways ofresponding to changes in public attitudes. Drawingfrom global sources, the Journal provides aninvaluable source of up-to-date information forhealth professionals, academics and service userswith interests in maternal and infant nutrition.Print ISSN 1740-8695 | Online ISSN 1740-8709Published Quarterlywww.blackwellfood.com/mcnNutrition BulletinPUBLISHED ON BEHALF OF THEBRITISH NUTRITIONFOUNDATIONEdited by Judith Buttriss andSara StannerNutrition Bulletin provides aunique blend of scientificreviews on aspects of nutrition and news ofimportant or emerging issues in the field of humannutrition. Its particular focus is the interfacebetween the needs of nutritionists in research,health promotion and teaching, and those workingin the food industry.It is read by researchers and nutritionists working inuniversities and research institutes; public healthnutritionists, dieticians; nutritionists; students; andjournalists with an interest in nutrition.Print ISSN 1471-9827 | Online ISSN 1467-3010Published Quarterlywww.blackwellfood.com/nbuObesity ReviewsAN OFFICIAL JOURNAL OF THEINTERNATIONAL ASSOCIATIONFOR THE STUDY OF OBESITYObesity Reviews is a reviewjournal publishing papers fromall disciplines related to obesity.It should, therefore, appeal to allprofessionals with an interest in obesity, mostparticularly to endocrinologists, cardiologists,gastroenterologists, obstetricians but alsorheumatologists, as well as health professionalsworking in general medicine and surgery.Obesity Reviews is a official review journal of theInternational Association for the Study of Obesity,which has over 9,000 members, in more than 50countries, with a rapidly increasing membershipstatus.Print ISSN 1467-7881 | Online ISSN 1467-789XPublished Quarterly • www.blackwellfood.com/obrALSO AVAILABLE FROM BLACKWELL PUBLISHING:Environmental MicrobiologyPUBLISHED JOINTLY WITH THE SOCIETY FOR APPLIED MICROBIOLOGYPrint ISSN 1462-2912 | Online ISSN 1462-2920 Published Monthly |www.blackwellfood.com/emiJournal of Applied MicrobiologyINCLUDING LETTERS IN APPLIED MICROBIOLOGY & ANNUAL SYMPOSIUMTHE OFFICIAL JOURNALS OF THE SOCIETY FOR APPLIED MICROBIOLOGYPrint ISSN 1364-5072 | Online ISSN 1365-2672 |12 issues a year |www.blackwellfood.com/jamMolecular Plant PathologyPUBLISHED IN ASSOCIATION WITH THE BRITISH SOCIETY FOR PLANT PATHOLOGYPrint ISSN1464-6722 | Online ISSN 1364-3703 | Published Bimonthly |www.blackwellfood.com/mppPlant Biotechnology JournalPUBLISHED IN ASSOCIATION WITH THE SOCIETY FOR EXPERIMENTAL BIOLOGYAND THE ASSOCIATION OF APPLIED BIOLOGISTSPrint ISSN 1467-7644 | Online ISSN 1467-7652 | Published Bimonthly |www.blackwellfood.com/pbiMore information online at www.blackwellfood.com/jofsCan’t find the books you want? See the full index on page 27.


About Kids, Urbick . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22Advanced Dietary Fibre Technology, McCleary . . . . . . . . .21Advances in Food Diagnostics, Nollet . . . . . . . . . . . . . . . . . . .4Advances in Thermal and Non-Thermal FoodPreservation, Tewari . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7Adverse Reactions to Food, BNF and Buttriss . . . . . . . . . . .18Almada, Sports, Fitness and PhysiqueFoods and Beverages . . . . . . . . . . . . . . . . . . . . . . . . . .18American Dietetic Association, Manual ofClinical Dietetics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18American Dietetic Association, Selected Diabetesand Nutrition Education Resources . . . . . . . . . . . . .18Applying ISO9000 in the Food Industry, Early . . . . . . . . . .11Ashurst, Chemistry and Technology ofSoft Drinks and Fruit Juices . . . . . . . . . . . . . . . . . . . .14Aviation Food Safety, Sheward . . . . . . . . . . . . . . . . . . . . . . . . . .4Baked Products, Cauvain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14Bakery Food Manufacture and Quality, Cauvain . . . . . . . .14Bakery Products, Hui . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14Ball, Vitamins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18Bamforth, Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18Bamforth, Food, Fermentation andMicro-organisms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15Barasi, Nutrition at a Glance . . . . . . . . . . . . . . . . . . . . . .19Barbosa-Canovas, Water Activity in Foods . . . . . . . . . .5Barley: genetics, composition, structure and uses,Brennan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Beckett, Industrial Chocolate Manufactureand Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14Beer, Bamforth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18Beier, Preharvest and Postharvest Food Safety . . . . . .2Bell, Clostridium Botulinum . . . . . . . . . . . . . . . . . . . . . . . .3Bell, E. coli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Bell, Food Microbiology and Laboratory Practice . . . .2Bell, Listeria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Bell, Salmonella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Bell, Tastes and Aromas . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Belton, Chemical Physics of Food . . . . . . . . . . . . . . . . . . .8Bertrand, Chemometrics in Food andAgricultural Sciences . . . . . . . . . . . . . . . . . . . . . . . . . . .1Bi,Sensory Discrimination Tests and Measurements . . .5Bines, The Cheesemaking Manual . . . . . . . . . . . . . . . . .13Biofilms in the Food Environment, Blaschek . . . . . . . . . . . . .5Black, Seed Technology and its Biological Basis . . . .15Blaschek, Biofilms in the Food Environment . . . . . . . . .5Blech, Kosher Food Production . . . . . . . . . . . . . . . . . . . . .5BNF and Buttriss, Adverse Reactions to Food . . . . . .18BNF and Goldberg, Plants . . . . . . . . . . . . . . . . . . . . . . . .18BNF and Stanner, Cardiovascular Disease . . . . . . . . . .18BNF, Obesity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18Bonwick, Determination of Animal andPlant Species in Foodstuffs . . . . . . . . . . . . . . . . . . . . . .2Botana, Phycotoxins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Boulton, Brewing Yeast and Fermentation . . . . . . . . .15Bourlakis, Food Supply Chain Management . . . . . . . .11Brennan, Barley: genetics, composition,structure and uses . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Brennan, Dietary Fibre Enrichment . . . . . . . . . . . . . . . .19Brewing Yeast and Fermentation, Boulton . . . . . . . . . . . . .15Brewing Yeast Fermentation Performance, Smart . . . . . .15Brined Cheeses, Tamime . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14Brister, Organic Aquaculture . . . . . . . . . . . . . . . . . . . . . .17Brooks, PET Packaging Technology . . . . . . . . . . . . . . . . .9Callaghan, Nutrition and Arthritis . . . . . . . . . . . . . . . . .19Campbell-Platt, Textbook of Food Science andTechnology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1Canmaking for Can Fillers, Turner . . . . . . . . . . . . . . . . . . . . . .10Cardiovascular Disease, BNF and Stanner . . . . . . . . . . . . . .18Carr, Discovering Nutrition . . . . . . . . . . . . . . . . . . . . . . .19Carr, Nutrition and Health . . . . . . . . . . . . . . . . . . . . . . . .19Cauvain, Baked Products . . . . . . . . . . . . . . . . . . . . . . . . .14Cauvain, Bakery Food Manufacture and Quality . . . .14Chandan, Manufacturing Yogurt andFermented Milks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13Changing Eating and Exercise Behaviour, Hunt . . . . . . . .21Characterisation of Bulk Solids, McGlinchey . . . . . . . . . . . . .8Cheesemaking Manual, The, Bines . . . . . . . . . . . . . . . . . . . . .13Chemical Food Safety, Riviere . . . . . . . . . . . . . . . . . . . . . . . . . . .4Chemical Physics of Food, Belton . . . . . . . . . . . . . . . . . . . . . . .8Chemistry and Technology of Flavors and Fragrances,Rowe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Chemistry and Technology of Soft Drinksand Fruit Juices, Ashurst . . . . . . . . . . . . . . . . . . . . . . . . . . .14Chemistry of Oils and Fats, Gunstone . . . . . . . . . . . . . . . . . . .9Chemometrics in Food and AgriculturalSciences, Bertrand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1Chocolate and Cocoa, Knight . . . . . . . . . . . . . . . . . . . . . . . . . .14Clarke, Coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Clarke, Wine Flavour Chemistry . . . . . . . . . . . . . . . . . . .15Clinical Nutrition, Gibney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20Clinical Paediatric Dietetics, Shaw . . . . . . . . . . . . . . . . . . . . .22Clostridium Botulinum, Bell . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Coffee, Clarke . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Coles, Food Packaging Technology . . . . . . . . . . . . . . . . .9Colour Atlas of Postharvest Diseases ofFruits and Vegetables Vols One & Two:Vegetables, Snowdon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17Concept Research and Design in Food ProductDevelopment, Moskowitz . . . . . . . . . . . . . . . . . . . . . . . . . . .6Conforti, Food Selection and Preparation . . . . . . . . . . .1Connell, Control of Fish Quality . . . . . . . . . . . . . . . . . . .17Control of Fish Quality, Connell . . . . . . . . . . . . . . . . . . . . . . . .17Corley, The Oil Palm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Counselling Skills for Dietitians, Gable . . . . . . . . . . . . . . . . .20Crop Post-Harvest: Science and TechnologyVolume 1, Golob . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Crop Post-Harvest: Science and TechnologyVolume 2, Hodges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Crop Post-Harvest: Science and TechnologyVolume 3, Rees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Curtis, Guide to Food Laws and Regulations . . . . . . .10Davies, Nutrition in Institutions . . . . . . . . . . . . . . . . . . .19Demography and Nutrition, Scott . . . . . . . . . . . . . . . . . . . . .21Design and Technology of PackagingDecoration for the Consumer Market, Giles . . . . . . . . .10Determination of Animal and Plant Species inFoodstuffs, Bonwick . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2Development and Growth of Brazil’sSoybean Industry, The , Warnken . . . . . . . . . . . . . . . . . . .17Diet and Healthy Ageing, Lindsay . . . . . . . . . . . . . . . . . . . . .21Dietary Fibre Enrichment, Brennan . . . . . . . . . . . . . . . . . . . .19Dietary Supplement Labeling ComplianceReview, Summers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11Dietary Supplements and Functional Foods, Webb . . . . .22Discovering Nutrition, Carr . . . . . . . . . . . . . . . . . . . . . . . . . . . .19Doona, High Pressure Processing of Foods . . . . . . . . . .5Dowler, Welfare of Food . . . . . . . . . . . . . . . . . . . . . . . . . . .1Draycott, Sugar Beet . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16E. coli, Bell . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Early, Applying ISO9000 in the Food Industry . . . . . .11Eastwood, Principles of Human Nutrition . . . . . . . . . .19Edible Oil Processing, Hamm . . . . . . . . . . . . . . . . . . . . . . . . . . .9Eggs and Health Promotion, Watson . . . . . . . . . . . . . . . . . . .22Emulsifiers in Food Technology, Whitehurst . . . . . . . . . . . .13Environmental Contaminants in Food, Moffat . . . . . . . . . . .3Enzymes in Food Technology, Whitehurst . . . . . . . . . . . . . .13Essential Guide to Food Additives, LeatherheadFood RA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12Fats in Food Technology, Rajah . . . . . . . . . . . . . . . . . . . . . . . . .9Fermented Milks, Tamime . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14Fish Products and Processing, Horner . . . . . . . . . . . . . . . . . .17Flavor Perception, Taylor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7FNP Titles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22Food Additives Data Book, Smith . . . . . . . . . . . . . . . . . . . . . .13Food and Nutrition Press Titles . . . . . . . . . . . . . . . . . . . . . . ..22Food Biochemistry and Food Processing, Hui . . . . . . . . . . .6Food Carbohydrate Chemistry, Wrolstad . . . . . . . . . . . . . . . .8Food, Fermentation and Micro-organisms, Bamforth . . .15Food Flavour Technology, Taylor . . . . . . . . . . . . . . . . . . . . . . . .8Food Industry and the Internet, Smith . . . . . . . . . . . . . . . . . .2Food Industry Operations Control and Management,Leach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Food Industry Quality Management Systems, Jones . . . .11Food Information on the Internet, LeatherheadFood RA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1Food Irradiation Research and Technology, Sommers . . . .5Food Labeling Compliance Review, Summers . . . . . . . . . .11Food Microbiology and Laboratory Practice, Bell . . . . . . . .2Food Microbiology, Montville . . . . . . . . . . . . . . . . . . . . . . . . . . .3Food Packaging Engineering, Morris . . . . . . . . . . . . . . . . . . .10Food Packaging Technology, Coles . . . . . . . . . . . . . . . . . . . . .9Food Policy Old and New, Maxwell . . . . . . . . . . . . . . . . . . . .11Food Processing, Smith . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7Food Product Development Based onExperience, Side . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11Food Safety, Hemminger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Food Safety and Quality Assurance, Hubbert . . . . . . . . . . . .2Food Safety in Shrimp Processing, Kanduri . . . . . . . . . . . . . .2Food Safety, Iowa Dietetic Association . . . . . . . . . . . . . . . . . .3Food Selection and Preparation, Conforti . . . . . . . . . . . . . . .1Food Service Equipment, Jernigan . . . . . . . . . . . . . . . . . . . . . .1Food Stabilisers, Thickeners and GellingAgents, Imeson . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12Food Supply Chain Management, Bourlakis . . . . . . . . . . . .11Food, Fermentation and Micro-organisms,Bamforth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15Forsythe, The Microbiological Risk Assessmentof Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2Forsythe, The Microbiology of Safe Food . . . . . . . . . . . .2Frayn, Metabolic Regulation . . . . . . . . . . . . . . . . . . . . . .19Fruit and Vegetables, Thompson . . . . . . . . . . . . . . . . . . . . . .17Fruit Quality and its Biological Basis, Knee . . . . . . . . . . . . .16Fuller, Gut Flora, Nutrition, Immunity and Health . . .20Functional Foods and Nutraceuticals inCancer Prevention, Watson . . . . . . . . . . . . . . . . . . . . . . . . .22Gable, Counselling Skills for Dietitians . . . . . . . . . . . .20Gariballa, Nutrition and Stroke . . . . . . . . . . . . . . . . . . .20Gibney, Clinical Nutrition . . . . . . . . . . . . . . . . . . . . . . . . .20Gibney, Introduction to Human Nutrition . . . . . . . . . .20Gibney, Nutrition and Metabolism . . . . . . . . . . . . . . . .20Gibney, Public Health Nutrition . . . . . . . . . . . . . . . . . . .20Gibson, Ingredients handbook- Prebioticsand Probiotics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12Giles, Design and Technology of PackagingDecoration for the Consumer Market . . . . . . . . . . .10Giles, Handbook of Beverage Packaging . . . . . . . . . . . .9Giles, Materials and Development of PlasticsPackaging for the Consumer Market . . . . . . . . . . . .10Giles, Technology of Plastics Packaging forthe Consumer Market . . . . . . . . . . . . . . . . . . . . . . . . .10Golob, Crop Post-Harvest: Science andTechnology Volume 1 . . . . . . . . . . . . . . . . . . . . . . . . . .16Goodwin Jr, A Practical Guide to FoodSafety Regulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10Grainger, Wine Production . . . . . . . . . . . . . . . . . . . . . . . .15Grainger, Wine Quality . . . . . . . . . . . . . . . . . . . . . . . . . . .15Guide to Food Laws and Regulations, Curtis . . . . . . . . . . .10Gunstone, Chemistry of Oils and Fats . . . . . . . . . . . . . . .9Gunstone, Lipid Synthesis and Manufacture . . . . . . . .8Gunstone, Rapeseed and Canola Oil - Production,Processing, Properties and Uses . . . . . . . . . . . . . . . . .9Gunstone, Vegetable Oils in Food Technology . . . . . . .8Gurr, Lipid Biochemistry . . . . . . . . . . . . . . . . . . . . . . . . . . .9Gut Flora, Nutrition, Immunity and Health, Fuller . . . . . . .20HACCP, Mortimore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4Hamilton, Spectral Properties of Lipids . . . . . . . . . . . . .9Hamm, Edible Oil Processing . . . . . . . . . . . . . . . . . . . . . . .9Handbook of Beverage Packaging, Giles . . . . . . . . . . . . . . . .9Handbook of Fruits and Fruit Processing, Hui . . . . . . . . . .16Handbook of Milk of Non-Bovine Mammals, Park . . . . . .13Handbook of Organic Food Processingand Production, Wright . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7Hark, Medical Nutrition & Disease:A Case-Based Approach . . . . . . . . . . . . . . . . . . . . . . .20Hasler, Regulation of Functional Foods andNutraceuticals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20Hemminger, Food Safety . . . . . . . . . . . . . . . . . . . . . . . . . . .3High Pressure Processing of Foods, Doona . . . . . . . . . . . . . .5Hodges, Crop Post-Harvest: Science andTechnology Volume 2 . . . . . . . . . . . . . . . . . . . . . . . . . .16Horner, Fish Products and Processing . . . . . . . . . . . . .17Hubbert, Food Safety and Quality Assurance . . . . . . . .2Hui, Bakery Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14Hui, Food Biochemistry and Food Processing . . . . . . .6Hui, Handbook of Fruits and Fruit Processing . . . . . .16Hunt, Changing Eating and Exercise Behaviour . . . .21Hurrell, Mineral Fortification of Food . . . . . . . . . . . . . .12Hutkins, Microbiology and Technology ofFermented Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15Hydrocolloids in Food Processing, Laaman . . . . . . . . . . . . . .6IFIS Dictionary of Food Science and Technology, IFIS 1Imeson, Food Stabilisers, Thickeners andGelling Agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12Implementing Process Control andContinuous Improvement, Surak . . . . . . . . . . . . . . . . . . . .7Industrial Chocolate Manufacture and Use, Beckett . . . .14Ingredients Handbook- Enzymes , Rastall . . . . . . . . . . . . .12Ingredients handbook- Prebiotics and Probiotics,Gibson . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12Instrumental Measurement of SensoryQuality Attributes in Food, Wilson . . . . . . . . . . . . . . . . . . .7Introduction to Human Nutrition, Gibney . . . . . . . . . . . . . .20Iowa Dietetic Association, Food Safety . . . . . . . . . . . . . .3Iowa Dietetic Association, Meal Service Study Course127To order call +44 (0)1235 465500 or for North America call 800-862-6657Or visit our website www.blackwellfood.comIndex


Iowa Dietetic Association, Simplified Diet Manual . .19Iowa Dietetic Association, Study Guide tothe Simplified Diet Manual . . . . . . . . . . . . . . . . . . . .19Irudayaraj, Nondestructive Testing of Food Quality . .6James, Sugarcane . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Jee, Oils and Fats Authentication . . . . . . . . . . . . . . . . . . .9Jernigan, Food Service Equipment . . . . . . . . . . . . . . . . .1Jones, Food Industry Quality ManagementSystems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11Kanduri, Food Safety in Shrimp Processing . . . . . . . . .2Kill, Pasta and Semolina Technology . . . . . . . . . . . . . . .14Kirwan, Paper and Paperboard PackagingTechnology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10Knee, Fruit Quality and its Biological Basis . . . . . . . . .16Knight, Chocolate and Cocoa . . . . . . . . . . . . . . . . . . . . .14Kosher Food Production, Blech . . . . . . . . . . . . . . . . . . . . . . . . .5Laaman, Hydrocolloids in Food Processing . . . . . . . . . .6Lagua, Nutrition and Diet TherapyReference Dictionary . . . . . . . . . . . . . . . . . . . . . . . . . .21Law, Technology of Cheesemaking . . . . . . . . . . . . . . . .13Leach, Food Industry Operations Control andManagement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Leatherhead Food RA, Food Informationon the Internet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1Leatherhead, Essential Guide to Food Additives . . . .12Lindsay, Diet and Healthy Ageing . . . . . . . . . . . . . . . . .21Lipid Biochemistry, Gurr . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9Lipid Synthesis and Manufacture, Gunstone . . . . . . . . . . . .8Listeria, Bell . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Lund, Microbiological Safety of Food inHealth-Care Settings . . . . . . . . . . . . . . . . . . . . . . . . . . .3Man, Shelf Life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Managing Food Industry Waste, Zall . . . . . . . . . . . . . . . . . . . .7Manual of Clinical Dietetics, AmericanDietetic Association . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18Manual of Dietetic Practice, Thomas . . . . . . . . . . . . . . . . . . .22Manufacturing Yogurt and Fermented Milks,Chandan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13Marquart, Whole Grains and Health . . . . . . . . . . . . . . .21Mason, Nutrition and Dietary Advice in thePharmacy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21Materials and Development of PlasticsPackaging for the Consumer Market, Giles . . . . . . . . . .10Matthews, Pesticide Safety . . . . . . . . . . . . . . . . . . . . . . . . .3Maxwell, Food Policy Old and New . . . . . . . . . . . . . . . .11McCleary, Advanced Dietary Fibre Technology . . . . .21McGlinchey, Characterisation of Bulk Solids . . . . . . . . .8Meal Service Study Course, Iowa Dietetic Association . . .1Mechanisation and Automation in DairyTechnology, Tamime . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13Medical Nutrition & Disease: A Case-BasedApproach, Hark . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20Metabolic Regulation, Frayn . . . . . . . . . . . . . . . . . . . . . . . . . . .19Metal Contamination of Food, Reilly . . . . . . . . . . . . . . . . . . . .4Meullenet, Multivariate and ProbabilisticAnalyses of Sensory Science Problems . . . . . . . . . . .6Microbial Food Safety in Animal Agriculture, Torrence . . .5Microbiological Risk Assessment of Food, The,Forsythe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2Microbiological Safety of Food in Health-CareSettings, Lund . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Microbiology and Technology of FermentedFoods, Hutkins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15Microbiology of Safe Food, The, Forsythe . . . . . . . . . . . . . . . .2Mills, Plant Food Allergens . . . . . . . . . . . . . . . . . . . . . . . .21Mineral Fortification of Food, Hurrell . . . . . . . . . . . . . . . . . .12Mitchell, Sweeteners and Sugar Alternativesin Food Technology . . . . . . . . . . . . . . . . . . . . . . . . . . .12Modified Atmospheric Processing and Packagingof Fish, Otwell . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17Moffat, Environmental Contaminants in Food . . . . . . .3Montville, Food Microbiology . . . . . . . . . . . . . . . . . . . . . .3Morris, Food Packaging Engineering . . . . . . . . . . . . . .10Mortimore, HACCP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4Moskowitz, Concept Research and Designin Food Product Development . . . . . . . . . . . . . . . . . .6Moskowitz, Sensory and Consumer Researchto Food Product Development . . . . . . . . . . . . . . . . . .6Multivariate and Probabilistic Analyses ofSensory Science Problems, Meullenet . . . . . . . . . . . . . . . .6Natural Toxicants in Food, Watson . . . . . . . . . . . . . . . . . . . . . .5Nollet, Advances in Food Diagnostics . . . . . . . . . . . . . . .4Nondestructive Testing of Food Quality, Irudayaraj . . . . . .6Nonparametrics for Sensory Science, Rayner . . . . . . . . . . . .6Nussinovitch, Water-Soluble PolymerApplications in Foods . . . . . . . . . . . . . . . . . . . . . . . . . . .8Nutrition and Arthritis, Callaghan . . . . . . . . . . . . . . . . . . . . . .19Nutrition and Diet Therapy Reference Dictionary,Lagua . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21Nutrition and Dietary Advice in the Pharmacy,Mason . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21Nutrition and Health, Carr . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19Nutrition and Metabolism, Gibney . . . . . . . . . . . . . . . . . . . . .20Nutrition and Stroke, Gariballa . . . . . . . . . . . . . . . . . . . . . . . .20Nutrition at a Glance, Barasi . . . . . . . . . . . . . . . . . . . . . . . . . . .19Nutrition in Institutions, Davies . . . . . . . . . . . . . . . . . . . . . . . .19Nutrition in Primary Care, Thomas . . . . . . . . . . . . . . . . . . . . .22Nutritional Trace Metals, The, Reilly . . . . . . . . . . . . . . . . . . . .21Obesity, BNF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18Ogden, Psychology of Eating . . . . . . . . . . . . . . . . . . . . .21Oils and Fats Authentication, Jee . . . . . . . . . . . . . . . . . . . . . . .9Oil Palm, The, Corley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Oilseed Crops, Weiss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17Organic Aquaculture, Brister . . . . . . . . . . . . . . . . . . . . . . . . . .17Otwell, Modified Atmospheric Processing andPackaging of Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17Packaging Closures and Sealing Systems, Theobald . . . .10Paper and Paperboard Packaging Technology,Kirwan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10Park, Handbook of Milk of Non-BovineMammals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13Pasta and Semolina Technology, Kill . . . . . . . . . . . . . . . . . . .14Peariso, Preventing Foreign MaterialContamination of Foods . . . . . . . . . . . . . . . . . . . . . . . .4Pectins and their Manipulation, Seymour . . . . . . . . . . . . . .12Pesticide Safety, Matthews . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3PET Packaging Technology, Brooks . . . . . . . . . . . . . . . . . . . . . .9Phycotoxins, Botana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Plant Food Allergens, Mills . . . . . . . . . . . . . . . . . . . . . . . . . . . .21Plants, BNF and Goldberg . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18Practical Food Microbiology, Roberts . . . . . . . . . . . . . . . . . . .4Practical Guide to Food SafetyRegulation, A, Goodwin Jr . . . . . . . . . . . . . . . . . . . . . . . . . .10Preharvest and Postharvest Food Safety, Beier . . . . . . . . . .2Preventing Foreign Material Contaminationof Foods, Peariso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4Principles of Human Nutrition, Eastwood . . . . . . . . . . . . . .19Probiotic Dairy Products, Tamime . . . . . . . . . . . . . . . . . . . . . .14Psychology of Eating, Ogden . . . . . . . . . . . . . . . . . . . . . . . . . .21Public Health Nutrition, Gibney . . . . . . . . . . . . . . . . . . . . . . . .20Purchasing for Food Service, Robertson . . . . . . . . . . . . . . . . .2Rajah, Fats in Food Technology . . . . . . . . . . . . . . . . . . . . .9Rapeseed and Canola Oil - Production,Processing, Properties and Uses, Gunstone . . . . . . . . . . .9Rapid Microbiological Methods for Foods,Beverages and Pharmaceuticals, Stannard . . . . . . . . . . .5Rastall, Ingredients Handbook- Enzymes . . . . . . . . . .12Rayner, Nonparametrics for Sensory Science ........6Rees, Crop Post-Harvest: Science andTechnology Volume 3 . . . . . . . . . . . . . . . . . . . . . . . . . .16Regulation of Functional Foods andNutraceuticals, Hasler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20Reilly, Metal Contamination of Food . . . . . . . . . . . . . . . .4Reilly, The Nutritional Trace Metals . . . . . . . . . . . . . . . .21Riviere, Chemical Food Safety . . . . . . . . . . . . . . . . . . . . . .4Roberts, Practical Food Microbiology . . . . . . . . . . . . . . .4Robertson, Purchasing for Food Service . . . . . . . . . . . .2Rowe, Chemistry and Technology of Flavorsand Fragrances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Saeed, Salmonella Enterica Serovar Enteritidisin Humans and Animals . . . . . . . . . . . . . . . . . . . . . . . . .4Salmonella Enterica Serovar Enteritidis inHumans and Animals, Saeed . . . . . . . . . . . . . . . . . . . . . . . .4Salmonella, Bell . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Sandeep, Thermal Processing of Foods: Controland Automation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Scott, Demography and Nutrition . . . . . . . . . . . . . . . . .21Seed Technology and its Biological Basis, Black . . . . . . . .15Selected Diabetes and Nutrition Education Resources,American Dietetic Associa . . . . . . . . . . . . . . . . . . . . . . . . .18Senior, Technology of Bottled Water . . . . . . . . . . . . . . .15Sensory and Consumer Research to FoodProduct Development, Moskowitz . . . . . . . . . . . . . . . . . . .6Sensory Discrimination Tests and Measurements, Bi .....5Seymour, Pectins and their Manipulation . . . . . . . . . .12Shaw, Clinical Paediatric Dietetics . . . . . . . . . . . . . . . . .22Shelf Life, Man . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Sheward, Aviation Food Safety . . . . . . . . . . . . . . . . . . . . .4Side, Food Product Development Based onExperience . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11Simplified Diet Manual, Iowa Dietetic Association . . . . . .19Smart, Brewing Yeast Fermentation Performance . .15Smith, Food Additives Data Book . . . . . . . . . . . . . . . . .13Smith, Food Industry and the Internet . . . . . . . . . . . . . .2Smith, Food Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . .7Smith, Technology of Reduced Additive Foods . . . . .12Snowdon, Colour Atlas of PostharvestDiseases of Fruits and Vegetables Volume Two:Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17Sommers, Food Irradiation Research andTechnology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5Spectral Properties of Lipids, Hamilton . . . . . . . . . . . . . . . . . .9Sports, Fitness and Physique Foods andBeverages, Almada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18Stannard, Rapid Microbiological Methods forFoods, Beverages and Pharmaceuticals . . . . . . . . . .5Structure of Dairy Products, Tamime . . . . . . . . . . . . . . . . . . .14Study Guide to the Simplified Diet Manual,Iowa Dietetic Association . . . . . . . . . . . . . . . . . . . . . . . . . .19Sugar Beet, Draycott . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Sugarcane, James . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Summers, Dietary Supplement LabelingCompliance Review . . . . . . . . . . . . . . . . . . . . . . . . . . .11Summers, Food Labeling Compliance Review . . . . . .11Surak, Implementing Process Control andContinuous Improvement . . . . . . . . . . . . . . . . . . . . . . .7Sweeteners and Sugar Alternatives inFood Technology, Mitchell . . . . . . . . . . . . . . . . . . . . . . . . .12Tamime, Brined Cheeses . . . . . . . . . . . . . . . . . . . . . . . . . .14Tamime, Fermented Milks . . . . . . . . . . . . . . . . . . . . . . . .14Tamime, Mechanisation and Automation inDairy Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13Tamime, Probiotic Dairy Products . . . . . . . . . . . . . . . . .14Tamime, Structure of Dairy Products . . . . . . . . . . . . . .14Tastes and Aromas, Bell . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Taylor, Flavor Perception . . . . . . . . . . . . . . . . . . . . . . . . . . .7Taylor, Food Flavour Technology . . . . . . . . . . . . . . . . . . .8Technology of Bottled Water, Senior . . . . . . . . . . . . . . . . . . .15Technology of Cheesemaking, Law . . . . . . . . . . . . . . . . . . . .13Technology of Plastics Packaging for theConsumer Market, Giles . . . . . . . . . . . . . . . . . . . . . . . . . . . .10Technology of Reduced Additive Foods, Smith . . . . . . . . .12Tewari, Advances in Thermal andNon-Thermal Food Preservation . . . . . . . . . . . . . . . . .7Textbook of Food Science and Technology,Campbell-Platt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1Theobald, Packaging Closures and SealingSystems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10Thermal Processing of Foods: Control andAutomation, Sandeep . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Thomas, Manual of Dietetic Practice . . . . . . . . . . . . . . .22Thomas, Nutrition in Primary Care . . . . . . . . . . . . . . . .22Thompson, Fruit and Vegetables . . . . . . . . . . . . . . . . . .17Torrence, Microbial Food Safety in AnimalAgriculture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5Training and Education for Food Safety, Wallace . . . . . . .12Turner, Canmaking for Can Fillers . . . . . . . . . . . . . . . . .10Urbick, About Kids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22Vegetable Oils in Food Technology, Gunstone . . . . . . . . . . .8Vitamins, Ball . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18Wallace, Training and Education for Food Safety . . .12Warnken, The Development and Growth ofBrazil’s Soybean Industry . . . . . . . . . . . . . . . . . . . . . .17Water Activity in Foods, Barbosa-Canovas . . . . . . . . . . . . . . .5Water-Soluble Polymer Applications in Foods,Nussinovitch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Watson, Eggs and Health Promotion . . . . . . . . . . . . . .22Watson, Functional Foods and Nutraceuticalsin Cancer Prevention . . . . . . . . . . . . . . . . . . . . . . . . . .22Watson, Natural Toxicants in Food . . . . . . . . . . . . . . . . . .5Webb, Dietary Supplements and FunctionalFoods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22Weiss, Oilseed Crops . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17Welfare of Food, Dowler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1Whitehurst, Emulsifiers in Food Technology . . . . . . .13Whitehurst, Enzymes in Food Technology . . . . . . . . . .13Whole Grains and Health, Marquart . . . . . . . . . . . . . . . . . . .21Wilson, Instrumental Measurement ofSensory Quality Attributes in Food . . . . . . . . . . . . . .7Wilson, Wilson’s Practical Meat Inspection . . . . . . . . .17Wilson’s Practical Meat Inspection, Wilson . . . . . . . . . . . . .17Wine Flavour Chemistry, Clarke . . . . . . . . . . . . . . . . . . . . . . . .15Wine Production, Grainger . . . . . . . . . . . . . . . . . . . . . . . . . . . .15Wine Quality, Grainger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15Wright, Handbook of Organic FoodProcessing and Production . . . . . . . . . . . . . . . . . . . . . .7Wrolstad, Food Carbohydrate Chemistry . . . . . . . . . . . .8Zall, Managing Food Industry Waste . . . . . . . . . . . . . . . .728Index


Blackwell Publishing and theInstitute of Food Technologistsare proud to announce the IFT Press SeriesRegulation of Functional Foodsand Nutraceuticals:A Global PerspectiveEdited by Clare M HaslerIFT Press Series432 pages • 0-8138-1177-5 • hb • May 2005Please see entry on Page 20Water Activity in Foods:Fundamentals and ApplicationsEdited by Gustavo V Barbosa-Cánovas, AnthonyFontana, Shelly J Schmidt & Theodore P LabuzaIFT Press Series512 pages • 0-8138-2408-7 • hb • July 2006Please see entry on Page 5Preharvest and Postharvest Food SafetyEdited by Ross C Beier, Pichard L Ziprin, Suresh Pillai &Timothy D PhillipsIFT Press Series480 pages • 0-8138-0884-7 • hb • 2004Please see entry on Page 2Sensory and Consumer Research in FoodProduct Design and DevelopmentHoward Moskowitz, Jacqueline Beckley and AnnaResurreccionIFT Press Series256 pages • 0-8138-1632-7 • hb • July 2006Please see entry on Page 6Multivariate and Probabilistic Analyses ofSensory Science ProblemsJF Meullenet,H Heymann and R XiongIFT Press Series394 pages • 0-8138-0178-8 • hb • August 2006Please see entry on Page 6Food Irradiation Research and TechnologyEdited by Christopher Sommers & Xuetong FanIFT Press Series302 pages • 0-8138-0882-0 • hb • Illustrated • April 2006Please see entry on Page 5Thermal Processing of Foods:Control and AutomationEdited by K SandeepIFT Press Series256 pages • 0-8138-1007-8 • hb • July 2006Please see entry on Page 6Biofilms in the Food EnvironmentEdited by Hans Blaschek, Hua Wang & Meredith AgleIFT Press Series256 pages • 0-8138-2058-8 • hb • June 2006Please see entry on Page 5Food Carbohydrate ChemistryRonald WrolstadIFT Press Series256 pages • 0-8138-2665-9 • hb • November 2006Please see entry on Page 8High Pressure Processing of FoodsEdited by Christopher Doona, C Patrick Dunne andFlorence E FeeherryIFT Press Series350 pages • 0-8138-0944-4 • hb • Illustrated • August 2006Please see entry on Page 5Hydrocolloids in Food ProcessingEdited by Thomas R LaamanIFT Press Series350 pages • 0-8138-2076-6 • hb • July 2006Please see entry on Page 6Microbiology and Technology ofFermented FoodsRobert HutkinsIFT Press Series500 pages • 0-8138-0018-8 • pb • September 2006Please see entry on Page 15Nondestructive Testing of Food QualityEdited by Joseph Irudayaraj and Christoph RehIFT Press Series350 pages • 0-8138-2885-6 • hb • October 2006Please see entry on Page 6Advancing the Scienceand Technology of FoodThrough the Exchangeof Knowledgewww.blackwellfood.com


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