volume 2 microbiology, packaging, haccp and...

The second volume of this indispensable 3 book series is an authoritative guide to the microbiological background, packaging technologies and hazard analysis involved in processing and canning ingredients

A Volume in the Woodhead Publishing Series in Food Science, Technology and Nutrition.

DESCRIPTION

A Complete Course in Canning is firmly established as a unique and essential guide to canning and

related processes. Professionals in the canning industry and students have benefited from

successive editions of the book for over 100 years. This major new edition continues that

reputation, with extensively revised and expanded coverage. The three‐title set is designed to cover

all planning, processing, storage and quality control phases undertaken by the canning industry in a

detailed, yet accessible fashion. Major changes for the new edition include new chapters on

regulation and labelling that contrast the situation in different regions worldwide, updated

information on containers for canned foods and new information on validation and optimization of

canning processes, among many others.

RELATED TITLES

Richardson; In‐pack processed foods, 9781845692469

Richardson; Improving the thermal processing of foods, 9781855737303

Richardson; Thermal technologies in food processing, 9781855735583

A Complete Course in Canning and Related Processes, 14e Volume 2 Microbiology, Packaging, HACCP and Ingredients Edited by: S Featherstone Manager, Food and Beverage Technology Lab, Nampak, South Africa

ISBN: 978‐0‐85709‐678‐4

PREVIOUS EDITION ISBN:

978‐1‐84569‐605‐4

PUB DATE: late March 2015

LIST PRICE: $235.00

DISCOUNT: Agency

FORMAT: Hardback

PAGES: c. 364

TRIM: 229 x 152 (6 x 9)

AUDIENCE

R&D professionals and quality

assurance/quality control

professionals in the canning

industry; food microbiologists and

engineers with an interest in

thermal processing; academics

working in this field

SHELVING CLASSIFICATIONS

TECHNOLOGY & ENGINEERING /

Food Science

BISAC CODES

TEC012000

FOOD SCIENCE, TECHNOLOGY & NUTRITION

Please contact your Elsevier Sales or Customer Service Representative

TABLE OF CONTENTS

Preface Introduction Part I Microbiological hazards and process control 1 Microbiology of canned foods 2 Spoilage of canned foods 3 Heat penetration determinations and thermal process calculations in food canning 4 Optimising retort operations for canned foods Part II Containers and ingredients 5 Metal containers for canned foods 6 Glass and plastic containers for canned foods 7 Retortable flexible containers for food packaging 8 Ingredients used in the preparation of canned foods Part III Safety and quality 9 Hazard analysis and critical control point (HACCP) systems in food canning 10 In‐plant quality control in food canning operations 11 Dealing with consumer complaints and market recalls in food canning Glossary

As natural additives are increasingly favoured over synthetic ones, this handbook focuses on new developments to enhance the quality, safety, applications, and effectiveness of natural antimicrobials in food.


KEY FEATURES

Reviews different types of antimicrobials used in food safety and quality

Covers how antimicrobials are created to be used in different foods

Examines how the antimicrobials are used in foods to enhance the safety and quality

DESCRIPTION

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety

and long shelf‐life. The antimicrobial properties of both plant‐based antimicrobials such as essential

oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food

packaging and in combination with synthetic preservatives for maximum efficacy. New

developments in delivery technology such as nanoencapsulation also increase the potential of

natural antimicrobials for widespread use in industry. Part one introduces the different types of

natural antimicrobials for food applications. Part two covers methods of application, and part three

looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on

enhancing quality and safety, and includes chapters on specific food products.

RELATED TITLES

Hoorfar, Global Safety of Fresh Produce (ISBN 978‐1‐78242‐018‐7), Dec 2013, $265.00

Bhunia et al., High Throughput Screening for Food Safety Assessment (ISBN 978‐0‐85709‐801‐6), Nov 2014 (Forthcoming), $315.00

Shahidi, Handbook of Antioxidants in Food Preservation (ISBN 978‐1‐78242‐089‐7), Mar 2015, $290.00

Handbook of Natural Antimicrobials for Food Safety and Quality Edited by: M Taylor Assistant Professor of Food Microbiology, Department of Animal Science, Texas A&M University, USA

ISBN: 978‐1‐78242‐034‐7

PUB DATE: late November 2014

LIST PRICE: $315.00

DISCOUNT: Agency

FORMAT: Hardback

PAGES: c. 429

TRIM: 6w x 9h

AUDIENCE

R&D managers in the food

industry, food industry

professionals responsible for

product safety, product

development professionals

working with clean‐label or

‘natural’ products and academic

researchers with an interest in

this area.



Food Science

BISAC CODES

TEC012000



TABLE OF CONTENTS

Preface/Introduction 1 The use of natural antimicrobials in food: an overview P.M. Davidson, H. Bozkurt Cekmer, E. Monu and C. Techathuvanan, University of Tennessee, USA Part I Types 2 Plant extracts as antimicrobials in food products: types R. Gyawali, S. A. Hayek and S. A. Ibrahim, North Carolina A&T State University, USA 3 Plant extracts as antimicrobials in food products: mechanisms of action, extraction and applications R. Gyawali, S. A. Hayek and S. A. Ibrahim, North Carolina A&T State University, USA 4 Bacteriophages as antimicrobials in food products: history, biology and application H. Anany, University of Guelph, Canada and Ain Shams University, Egypt, L. Y. Brovko, University of Guelph, Canada, T. El‐Arabi, Ain Shams University, Egypt and M. W. Griffiths, University of Guelph, Canada 5 Bacteriophages as antimicrobials in food products: applications against particular pathogens H. Anany, University of Guelph, Canada and Ain Shams University, Egypt, L. Y. Brovko, University of Guelph, Canada, T. El‐Arabi, Ain Shams University, Egypt and M. W. Griffiths, University of Guelph, Canada 6 Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action C.A. O’Bryan, P. G. Crandall and S. C. Ricke, University of Arkansas, USA and Jean B. Ndahetuye, Institute of Agriculture and Animal Husbandry, Africa 7 Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications C.A. O’Bryan, P. G. Crandall and S. C. Ricke, University of Arkansas, USA and Jean B. Ndahetuye, Institute of Agriculture and Animal Husbandry, Africa 8 Chitosan as an antimicrobial in food products D. A. Golden and S. Zivanovic, University of Tennessee Knoxville, USA Part II Processing 9 Evaluating natural antimicrobials for use in food products D. O. Ukuku, S. Mukhopadhyay, V. Juneja and K. Rajkowski, U.S. Department of Agriculture, USA 10 Physical and chemical methods for food preservation using natural antimicrobials C. Barry‐Ryan, Dublin Institute of Technology, Ireland 11 Nano‐structured and nano‐encapsulated natural antimicrobials for use in food products A. Brandelli, Universidade Federal do Rio Grande do Sul, Brazil and M. Taylor Texas A&M University, USA 12 Modelling the effects of natural antimicrobials as food preservatives A. K. Jaiswal and S. Jaiswal, Dublin Institute of Technology, Ireland Part III Using natural antimicrobials in particular foods 13 Using natural antimicrobials to enhance the safety and quality of fresh and processed fruit and vegetables: types of antimicrobial M. V. Alvarez, M. del R. Moreira and S.I. Roura, Universidad Nacional de Mar del Plata, Argentina, and Gustavo A. González‐Aguilar and J. Fernando Ayala‐Zavala, Centro de Investigación en Alimentación y Desarrollo, Mexico 14 Using natural antimicrobials to enhance the safety and quality of fresh and processed fruit and vegetables: application techniques and quality issues M. V. Alvarez, M. del R. Moreira and S.I. Roura, Universidad Nacional de Mar del Plata, Argentina, and Gustavo A. González‐Aguilar and J. Fernando Ayala‐Zavala, Centro de Investigación en Alimentación y Desarrollo, Mexico 15 Using natural antimicrobials to enhance the safety and quality of milk M.C. Pina‐Pérez, D. Rodrigo and A. Martinez, Institute of Agrochemistry and Food Technology (IATA‐CSIC), Spain 16 Using natural antimicrobials to enhance the safety and quality of fruit and vegetable‐based beverages M.C. Pina‐Pérez, D. Rodrigo and A. Martinez, Institute of Agrochemistry and Food Technology (IATA‐CSIC), Spain 17 Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages M.C. Pina‐Pérez, D. Rodrigo and A. Martinez, Institute of Agrochemistry and Food Technology (IATA‐CSIC), Spain 18 Using natural antimicrobials to enhance the safety and quality of poultry M. Singh, Purdue University, USA, J. Smith, Auburn University, USA and M. Bailey, Purdue

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing and safe food product.

A Volume in the Woodhead Publishing Series in Food Science, Technology and Nutrition .

KEY FEATURES

Covers the analysis and characterisation of aromas and taste compounds

Examines how aromas can be created and predicted

Reviews how different flavours are perceived

DESCRIPTION

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring

and testing in order to create an appealing food product. This book looks at flavour generation,

flavour analysis and sensory perception of food flavour and how these techniques can be used in

the food industry to create new and improve existing products. Part one covers established and

emerging methods of characterising and analysing taste and aroma compounds. Part two looks at

different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food

flavour.

RELATED TITLES

Delarue et al., Rapid Sensory Profiling Techniques (ISBN 978‐1‐78242‐248‐8), Jan 2015 (Forthcoming), $380.00

Baines & Seal, Natural Food Additives, Ingredients and Flavourings (ISBN 978‐1‐84569‐811‐9), Mar 2012, $265.00

Taylor & Hort, Modifying Flavour in Food (ISBN 978‐1‐84569‐074‐8), June 2007, $245.00

Flavour Development, Analysis and Perception in Food and Beverages Edited by: J K Parker The Flavour Centre, University of Reading, UK S Elmore The Flavour Centre, University of Reading, UK L Methven The Flavour Centre, University of Reading, UK M José The Flavour Centre, University of Reading, UK

ISBN: 978‐1‐78242‐103‐0


LIST PRICE: $315.00

DISCOUNT: Agency

FORMAT: Hardback

PAGES: c. 400

TRIM: 6w x 9h

AUDIENCE

Flavour and aroma scientists, R&D

managers in the area of

flavourings, new product

development professionals and

academics with a research

interest in this area.



Food Science

BISAC CODES

TEC012000



TABLE OF CONTENTS

Introduction Part I: Characterisation and analysis of aroma and taste compounds 1 Introduction to aroma compounds in foods. 2 Extraction techniques for analysis of aroma compounds 3 Aroma extract analysis in foods 4 Analysis of taints and off‐flavours in foods 5 Human chemical senses – olfaction and gustation 6 Flavour release Part II: Generation of aroma 7 Biogenesis of aroma compounds – Flavour formation in fruits and vegetables 8 Thermal generation of aroma 9 The role of sulfur chemistry in thermal generation of aroma 10 Predicting aroma formation with kinetic models 11 Approaches to production of Natural Flavours 12 Managing flavour changes during storage Part III: Perception of flavour 13 Interaction of aroma compounds with food matrices 14 Taste receptors 15 Umami compounds and taste enhancers 16 Techniques in sensory analysis 17 Consumer perceptions of food and beverage flavour 18 Physiological impact of flavour compounds

An essential overview of developments in food microbiology, including updates on the analysis and control of particular pathogens, management and control of foodborne pathogens, and microbial safety for particular foods.


KEY FEATURES

Extends the breadth and coverage of the first volume in the series

Includes updates on specific pathogens and safety for specific foods

Reviews both detection and management of foodborne pathogens

DESCRIPTION

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne

disease place further pressure on the industry to provide microbiologically safe products. This

second volume in the series Advances in Microbial Food Safety summarises major recent advances

in this field, and complements volume 1 to provide an essential overview of developments in food

microbiology. Part one opens the book with an interview with a food safety expert. Part two

provides updates on single pathogens, and part three looks at pathogen detection, identification

and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses

on pathogen control management.

RELATED TITLES

Sofos, Advances in Microbial Food Safety: Volume 1 (ISBN 978‐0‐85709‐438‐4), July 2013, $280.00

Lelieveld et al., Hygiene in Food Processing, 2nd Edition (ISBN 978‐0‐85709‐429‐2), Dec 2013, $295.00

Bhunia et al., High Throughput Screening for Food Safety Assessment (ISBN 978‐0‐85709‐801‐6), Nov 2014 (Forthcoming), $315.00

Advances in Microbial Food SafetyVolume 2 Edited by: J Sofos University Distinguished Professor, Center for Meat Safety and Quality, The College of Agricultural Sciences, Colorado State University, USA

ISBN: 978‐1‐78242‐107‐8

PUB DATE: December 2014

LIST PRICE: $400.00

DISCOUNT: Agency

FORMAT: Hardback

PAGES: c. 390

TRIM: 6.25w x 9.125h

AUDIENCE

food safety personnel,

microbiologists and academic

researchers working on food

microbial safety



Food Science

BISAC CODES

TEC012000



TABLE OF CONTENTS

Part I Hazards 1 Update on non‐O157 Shiga‐toxin producing E. coli as a foodborne pathogen: analysis and control J. L. Smith, P. M. Fratamico and N. R. Launchi, United States Department of Agriculture, USA 2 Update on Yersinia as a foodborne pathogen: analysis and control T. Nesbakken, Norwegian University of Life Sciences, Faculty of Veterinary Medicine and Biosciences, Norway 3 Update on Toxoplasma gondii as a parasite in food: analysis and control D. E. Hill and J. P. Dubey, United States Department of Agriculture, USA 4 The role of free‐living protozoa in protecting foodborne pathogens M. Vaerewijck and K. Houf, Ghent University, Belgium 5 Update on foodborne viruses: types, concentration and sampling methods D. H. D’Souza, University of Tennessee‐Knoxville, USA 6 Update on foodborne viruses: molecular‐based detection methods D. H. D’Souza, University of Tennessee‐Knoxville, USA 7 Update on Listeria monocytogenes: reducing cross‐contamination in food retail operations K. Hoelzer, R. Pouillot and S. Dennis, U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, USA, D. Gallagher, Virginia Polytechnic Institute and State University, USA and J. Kause, U.S. Department of Agriculture, Food Safety and Inspection Service, USA Part II Hazard management and control 8 Developments in food disease surveillance: using source attribution to inform risk management S. M. Pires, Technical University of Denmark, Denmark 9 Modelling the spread of pathogen contamination in fresh produce S. Koseki, Hokkaido University, Japan 10 Developments in validation and verification methods for hazard analysis and critical control points (HACCP) and other food safety systems J. G. Surak, Surak and Associates, USA Part III Particular foods 11 Developments in sampling and test methods for pathogens in fresh meat A. O. Gill, Health Canada, Canada and C. O. Gill, Agriculture and Agri‐Food Canada, Canada 12 Developments in Salmonella control in eggs R. H. Davies and A. D. Wales, Animal Health and Veterinary Laboratories Agency, UK 13 The role of animal manure in the contamination of fresh food X. Jiang, Z. Chen, and M. Dharmasena, Clemson University, USA 14 Developments in improving the safety of sprouts S. Morabito, European Reference Laboratory for Escherichia coli including VTEC, Istituto Superiore di Sanità, Italy 15 Food safety standards in the fresh produce supply chain: advantages and disadvantages M. Uyttendaele, L. Jacxsens and S. Van Boxstael, Ghent University, Belgium and K. Kirezieva and P. Luning, Wageningen University, The Netherlands

This book summarises the latest research in obesity development, management and prevention with a specific focus on dietary interventions.


KEY FEATURES

Reviews how different foods and diets can affect obesity management

Examines various ways of preventing and treating obesity

Explores how governments and industries are preventing and treating obesity

DESCRIPTION

Obesity is an increasing problem on a global scale, and strategies for its prevention involve experts

from many disciplines including nutritionists, physicians, policy‐makers and public health

professionals. This book covers the latest advances in obesity development, management and

prevention with specific focus on dietary interventions. Part one covers the development of obesity

and key drivers for its continuation and increase. Part two looks at the role of specific dietary

components in obesity management, and part three discusses the role of behavioural factors such

as eating patterns in managing and preventing obesity. Part four focuses on structured dietary

interventions for obesity treatment, and part five looks at public interventions and consumer issues.

RELATED TITLES

Watson, Nutrition in the Prevention and Treatment of Abdominal Obesity (ISBN 9780124078697), Mar 2014, $175.00

Blundell & Bellisle, Satiation, Satiety and the Control of Food Intake (ISBN 9780857095435), Sept 2013, $250.00

Talbot, Reducing Saturated Fats in Foods (ISBN 9781845697402), Apr 2011, $245.00

Managing and Preventing ObesityBehavioural Factors and Dietary Interventions Edited by: T Gill Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders, University of Sydney, Australia

ISBN: 978‐1‐78242‐091‐0


LIST PRICE: $280.00

DISCOUNT: Agency

FORMAT: Hardback

PAGES: c. 570

TRIM: 6w x 9h

AUDIENCE

This book is for academic

researchers in obesity, public

health professionals, dieticians

and physicians, and R&D

personnel involved in creating

healthier foods.


MEDICAL / Nutrition

BISAC CODES

MED060000



TABLE OF CONTENTS

Preface Introduction: an overview of the key drivers of obesity and their influence on diet T. P. Gill, University of Sydney, Australia Part I General issues 1 Trends in understanding patterns of obesity and health outcomes W. P. T. James, London School of Hygiene and Tropical Medicine and World Obesity Federation, London, UK and R. Jackson‐Leach, World Obesity Federation, London, UK 2 Overview of the key current strategies used to prevent obesity C. D. Economos and D. P. Hatfield, Tufts University, USA Part II The role of different dietary components in obesity management 3 The role of high sugar foods and sugar‐sweetened beverages in weight gain and obesity B. M. Popkin, University of North Carolina, USA, G. A. Bray, Pennington Biomedical Research Center, USA and F. Hu, Harvard School of Public Health, USA 4 The impact of fruit and vegetable intake on weight management C. S. Diep, J. Baranowski and T. Baranowski, Baylor College of Medicine, USA 5 High protein diets in obesity management and weight control N. D. Luscombe‐Marsh, CSIRO Animal, Food and Health Sciences, Australia 6 Low fat diets in obesity management and weight control M. Hunsberger, G. Tognon and L. Lissner, University of Gothenburg, Sweden 7 The ‘Mediterranean diet’ and weight management M. Bes‐Rastrollo and M. A. Martinez‐Gonzalez, University of Navarra, Spain 8 Breastfeeding and weight in mothers and infants J. L. Baker, Institute of Preventive Medicine and University of Copenhagen, Denmark Part III The role of eating patterns and other behavioural factors in obesity management 9 The role of dietary energy density in weight management B. J. Rolls, R. Williams and K. Keller, The Pennsylvania State University, USA 10 Controlling appetite and food intake by regulating eating frequency and timing R. J. Stubbs, University of Derby, UK 11 Managing food portion size and its effect on weight control I. H. M. Steenhuis and M. P. Poelman, VU University, the Netherlands and W. M. Vermeer, Leiden University Medical Center, the Netherlands 12 Eating in response to external cues J. Polivy & C. P. Herman, University of Toronto, Canada 13 The interaction of diet and physical activity in managing obesity M. Fogelholm, University of Helsinki, Finland Part IV Structured dietary interventions in the treatment of obesity 14 Defined energy deficit diets for the treatment of obesity C. Grace, Kings College Hospital, UK 15 Meal replacements for the treatment of obesity P. Clifton, University of South Australia, Australia 16 Very low‐calorie diets (VLCDs) for the treatment of obesity P. Sumithran and J. Proietto, University of Melbourne, Australia 17 Commercial weight loss programs and their effectiveness in managing obesity N. R. Fuller, M. Fong and N. S. Lau, University of Sydney, Australia 18 Popular diets and over‐the‐counter dietary aids and their effectiveness in managing obesity R. Stanton, University of New South Wales, Australia Part V Government and industry interventions in the prevention of obesity 19 Regulatory strategies for preventing obesity and improving public health C. A. Roberto and J. Soo, Harvard School of Public Health, USA and J. L. Pomeranz, Temple University, USA 20 Fiscal strategies to influence diet and weight management A. M. Thow, University of Sydney, Australia 21 Consumer responses to government dietary guidelines in the management and prevention of obesity S. Boylan, University of Sydney, Australia 22 The impact of marketing of ‘junk’ foods on children’s diet and weight B. Kelly, University of Wollongong, Australia and L. King, University of Sydney, Australia 23 Front‐of‐pack and point‐of‐purchase labelling schemes designed for obesity prevention M. Rayner, University of Oxford, UK

Food safety is a constant challenge for the food industry. Electron Beam Pasteurization and Complementary Food Processing Technologies explores applications in conjunction with other food processing technologies.


DESCRIPTION

Food safety is a constant challenge for the food industry, and food irradiation technology has

developed significantly since its introduction, moving from isotope irradiation to the use of electron

beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies

explores the application of electron beam pasteurization in conjunction with other food processing

technologies to improve the safety and quality of food. Part one provides an overview of the issues

surrounding electron beam pasteurization in food processing. Part two looks at different thermal

and non‐thermal food processing technologies that complement irradiation. Finally, a case study

section on the commercial applications of e‐beam processing provides examples from industry.

RELATED TITLES

A. Demirci and M. O. Ngadi, Microbial decontamination in the food industry, 2012, 9780857094384C.

J. Doona, K. Kustin and F. E. Feeherry, Case studies in novel food processing technologies, 2010, 9781845695514

P. J. Fellows, Food processing technology, 3rd Edition, 2009, 9781845692162

Electron Beam Pasteurization and Complementary Food Processing TechnologiesEdited by: S. Pillai S Shayanfar Project Manager, German Institute of Food Technologies, Quakenbrück, Germany

ISBN: 978‐1‐78242‐100‐9

PUB DATE: January 2015

LIST PRICE: $280.00

DISCOUNT: Agency

FORMAT: Hardback

PAGES: c. 326

TRIM: 6w x 9h

AUDIENCE

Professionals in the food industry

addressing contemporary food

quality and safety issues,

academics training the next

generation of professionals for

the food industry, graduate

students in food science and

technology



Food Science

BISAC CODES

TEC012000



TABLE OF CONTENTS

Part One: Electron beam pasteurization in food processing 1 Introduction to electron beam pasteurization in food processing 2 Electron beam processing technology for food processing 3 Integrating electron beam equipment into food processing facilities: strategies and design considerations Part Two: Complementary food processing technologies 4 Microwave processing of foods and its combination with electron beam processing 5 Infra‐red heating of foods and its combination with electron beam processing 6 Aseptic packaging of foods and its combination with electron beam processing 7 Combining sanitizers and nonthermal processing technologies to improve fresh‐cut produce safety 8 High pressure processing (HPP) of foods and its combination with electron beam processing 9 Pulsed electric field (PEF) processing of foods and its combination with electron beam processing 10 Modified atmosphere packaging (MAP) of foods and its combination with electron beam processing 11 Active packaging of foods and its combination with electron beam processing Part Three: Case studies on the commercial applications of e‐beam processing 12 Electronic beam processing of hospital foods 13 Electronic beam processing as a phytosanitary treatment for imported fruits 14 Electronic beam processing of fresh and/or frozen raw ground beef 15 Electronic beam processing to improve the functionality of biodegradable food packaging 16 Future trends in eBeam technology for food processing

Sensory analysis is an important tool in new product development. Rapid Sensory Profiling Techniques provides a comprehensive review of rapid methods for sensory analysis.


DESCRIPTION

Sensory analysis is an important tool in new product development. There has recently been

significant development in the methods used to capture sensory perception of a product. Rapid

Sensory Profiling Techniques provides a comprehensive review of rapid methods for sensory analysis

that can be used as alternatives or complementary to conventional descriptive methods. Part one

looks at the evolution of sensory perception capture methods. Part two focuses on rapid methods

used to capture sensory perception, and part three covers their applications in new product

development and consumer research. Finally, part four explores the applications of rapid methods

in testing specific populations.

Rapid Sensory Profiling TechniquesApplications in New Product Development and Consumer Research Edited by: J Delarue AgroParisTech, France B Lawlor Danone, The Netherlands M Rogeaux Danone, France

ISBN: 978‐1‐78242‐248‐8


LIST PRICE: $380.00

DISCOUNT: Agency

FORMAT: Hardback

PAGES: c. 566

TRIM: 6w x 9h

AUDIENCE

R&D managers and product

development personnel in the

food and other consumer

industries; academics with a

research interest in the area of

sensory perception; sensory

survey and software developers.



Food Science

BISAC CODES

TEC012000



TABLE OF CONTENTS

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

Bought to you by an authoritative team of experts, this title is an important scientific review of the greatest challenges, current research trends, varied applications and potential future developments in this multidisciplinary field


DESCRIPTION

Metabolomics is a multidisciplinary science used to understand the ways in which nutrients from

food are used in the body and how this can be optimised and targeted at specific nutritional needs.

Metabolomics as a Tool in Nutrition Research provides a review of the uses of metabolomics in

nutritional research. Chapters cover the most important aspects of the topic such as analysis

techniques, bioinformatics and integration with other ‘omic’ sciences such as proteomics and

genomics. The final chapters look at the impact of exercise on metabolomic profiles and future

trends in metabolomics for nutrition research.

Metabolomics as a Tool in Nutrition Research Edited by: J‐L Sebedio INRA, France L Brennan Lecturer, UCD School of Biomolecular and Biomedical Science, Dublin, Ireland

ISBN: 978‐1‐78242‐084‐2

PUB DATE: late January 2015

LIST PRICE: $230.00

DISCOUNT: Agency

FORMAT: Hardback

PAGES: c. 270

TRIM: 6w x 9h

AUDIENCE

Food chemists, analytical chemists

in the area of food science,

epidemiologists,

bioinformaticians, and nutritional

experts and academics and

postgraduate students with a

research interest in the fields of

nutrition, biology and medicine



Food Science

BISAC CODES

TEC012000



TABLE OF CONTENTS

Preface Part I Principles 1 Challenges in nutritional metabolomics: from experimental design to interpretation of data set M. Ferrara and J.‐L. Sébédio, Institut National de la Recherche Agronomique (INRA), France 2 Metabolomic profiling as a tool in nutritional research: key methodological issues S. E. Richards, Nottingham Trent University, UK and E. Holmes, Imperial College, UK 3 Chemometrics methods for the analysis of genomics, transcriptomics, proteomics, metabolomics and metagenomics datasets S. E. Richards, Nottingham Trent University, UK and E. Holmes, Imperial College, UK Part II Applications in nutrition research 4 Application of lipidomics in nutrition research X. Han, Sanford‐Burnham Medical Research Institute, USA and Y. Zhou, Chinese Academy of Sciences, P. R. China 5 Analysing human metabolic networks using metabolomics: understanding the impact of diet on health N. Poupin and F. Jourdan, Institut National de la Recherche Agronomique (INRA), France 6 Using metabolomics to analyse the role of gut microbiota in nutrition and disease G. Xie and W. Jia, University of Hawaii Cancer Center, USA 7 Metabotyping: moving towards personalized nutrition L. Brennan, UCD Institute of Food and Health, UK and Newcastle University, UK 8 Using metabolomics to identify biomarkers for metabolic diseases: analytical methods and applications J.‐L. Sébédio and S. Polakof, Institut National de la Recherche Agronomique (INRA), France and Clermont Université, France 9 Using metabolomics to evaluate food intake: applications in nutritional epidemiology C. Manach, Institut National de la Recherche Agronomique (INRA), France, L. Brennan, UCD Institute of Food and Health, UK and Newcastle University, UK, and L. O. Dragsted, University of Copenhagen, Denmark 10 Metabolomics and nutritional challenge tests: what can we learn? L. Brennan, UCD Institute of Food and Health, UK and Newcastle University, UK 11 Using metabolomics to describe food in detail F. Capozzi and A. Trimigno, University of Bologna, Italy 12 Future perspectives for metabolomics in nutrition research: a nutritionist’s view M. Ferrara, Institut National de la Recherche Agronomique (INRA), France

An important review of recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, health claims and standardisation, as well as new labelling technologies and consumer issues.


KEY FEATURES

Brings together contributions from industry, trade bodies, government and academia.

Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market.

Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.

DESCRIPTION

Advances in Food and Beverage Labelling reviews recent advances in labelling research and

regulation, covering issues such as nutrition and hazard information, traceability, health claims and

standardisation, as well as new labelling technologies and consumer issues. The EU Food

Information Regulation will come into force in December 2014 and the book is designed to provide

timely and useful information to manufacturers in this area, as well as on a global scale. Part one

covers the different types of information that can, or must be present on a food label. Part two

looks at recent developments in food labelling technology, regulations and enforcement.

RELATED TITLES

Sadler, Foods, Nutrients and Food Ingredients with Authorised EU Health Claims (ISBN 978‐0‐85709‐842‐9), Apr 2014, $295.00

Berginc & Kreft, Dietary Supplements: Safety, Efficacy and Quality (ISBN 978‐1‐78242‐076‐7), Dec 2014 (Forthcoming), $295.00

Gill, Managing and Preventing Obesity: Behavioural Factors and Dietary Interventions (ISBN 978‐1‐78242‐091‐0), Nov 2014 (Forthcoming), $280.00

Advances in Food and Beverage Labelling Information and Regulations Edited by: P Berryman Scientific Consultant, Berryman Food Science, Southampton, UK

ISBN: 978‐1‐78242‐085‐9


LIST PRICE: $265.00

DISCOUNT: Agency

FORMAT: Hardback

PAGES: c. 202

TRIM: 6w x 9h

AUDIENCE

manufacturers, packaging and

labelling professionals, R&D or

marketing managers in the food

industry, regulatory bodies and

academics with relevant research

interests



Food Science

BISAC CODES

TEC012000



TABLE OF CONTENTS

Part I General trends in regulation and enforcement of food labelling 1 The EU Food Information for Consumers Regulation P. Berryman, Berryman Food Science Limited, UK 2 Current regulation of food and beverage labelling in the USA L. Fitzpatrick, Ashbury Labelling, UK 3 Enforcement of food and beverage labelling legislation: enforcement bodies and relevant legislation in the UK I. N. Hancock, Trading Standards Service, Dorset County Council, UK 4 Enforcement of food and beverage labelling legislation: enforcement policies and codes in the UK I. N. Hancock, Chief TSO Dorset County Council, UK Part II Trends in labelling relating to nutrition and health 5 Nutrition and related labelling of foods and beverages: the case of the USA L. Fitzpatrick, Ashbury Labelling, UK 6 Health claims on food and beverage labels: comparing approaches in the EU and the USA N. Baldwin, Intertek Scientific & Regulatory Consultancy, UK 7 Front‐of‐pack (FOP) labelling of foods and beverages M. Dean and M. Spence, Queen’s University Belfast, UK and C. Hodgkins and M.M. Raats, University of Surrey, UK 8 Consumer interpretation of nutrition and other information on food and beverage labels L. Lähteenmäki, MAPP University of Aarhus, Denmark Part III Trends in labelling relating to other aspects of food quality 9 Ethical and environmental labelling of foods and beverages J. Troth, Assessment Compliance Expertise Ltd, UK 10 Labelling of genetically modified (GM) ingredients in food and beverages B. Gallani, Food and Drink Federation (FDF), UK 11 Smart labelling of foods and beverages G. A. Skinner, Insignia Technologies Ltd, UK 12 Labelling relating to natural ingredients and additives W. Morley and S. Osborn, Leatherhead Food Research, UK

A review of key research into the safety and efficacy of dietary supplements, with particular emphasis on potential interactions with pharmaceuticals.


KEY FEATURES

Reviews the design, production and regulation of dietary supplements.

Analyses the potential for pharmacokinetic and pharmacodynamics interactions between dietary supplements and pharmaceuticals.

Offers reviews of important clinical studies on the efficacy of dietary supplements for range of conditions.

DESCRIPTION

Dietary supplements made from foods, herbs and their constituents are a rapidly growing market

sector. Consumers often view food supplements as ‘natural’ and therefore safe; however,

supplements are regulated as foods rather than as pharmaceuticals and so are not as closely

monitored as may be necessary. With the commercial market in these products growing, this book

provides essential research into their safety, efficacy and potential risk of interaction with

pharmaceuticals. Following an introductory chapter, part one covers the chemical composition,

manufacture and regulation of dietary supplements. Part two looks at the effectiveness of different

types of dietary supplement and methods of evaluation. Finally, part three focuses on supplement

safety.

RELATED TITLES

Sadler, Foods, Nutrients and Food Ingredients with Authorised EU Health Claims (ISBN 978‐0‐85709‐842‐9), Apr 2014, $295.00

Guo, Human Milk Biochemistry and Infant Formula Manufacturing Technology (ISBN 978‐1‐84569‐724‐2), Aug 2014, $230.00

Bhunia et al., High Throughput Screening for Food Safety Assessment: Biosensor Technologies, Hyperspectral Imaging and Practical Applications (ISBN 978‐0‐85709‐801‐6), Nov 2014 (Forthcoming), $315.00

Dietary SupplementsSafety, Efficacy and Quality Edited by: K Berginc Faculty of Pharmacy in the University of Ljubljana, Slovenia S Kreft Biotechnical Faculty, University of Ljubljana, Slovenia

ISBN: 978‐1‐78242‐076‐7


LIST PRICE: $295.00

DISCOUNT: Agency

FORMAT: Hardback

PAGES: c. 307

TRIM: 6w x 9h

AUDIENCE

R&D managers in the

nutraceutical and dietary

supplement sectors, healthcare

professionals and academic

researchers



Food Science

BISAC CODES

TEC012000



TABLE OF CONTENTS

Introduction Part I General issues 1 Dietary supplement labelling and health claims I. Pravst, Nutrition Institute, Slovenia 2 Good manufacturing practice (GMP) in the production of dietary supplements T. Sikora, Cracow University of Economics, Poland 3 Analysing the composition of fortified foods and supplements: the case of vitamins S. Ötles, Ege University, Turkey Part II Drug‐supplement interactions 4 Pharmacokinetic interactions between drugs and dietary supplements: herbal supplements K. Berginc, Lek Pharmaceuticals d.d., Slovenia 5 Pharmacokinetic interactions between drugs and dietary supplements: probiotic and lipid supplements K. Berginc, Lek Pharmaceuticals d.d., Slovenia 6 Pharmacokinetic interactions between drugs and dietary supplements: carbohydrate, protein, vitamin and mineral supplements K. Berginc, Lek Pharmaceuticals d.d., Slovenia 7 Pharmacodynamic interactions between drugs and dietary supplements S. Kreft, University of Ljubljana, Slovenia Part III Vitamins, minerals and probiotics as dietary supplements 8 Vitamins/minerals as dietary supplements: a review of clinical studies G. P. Webb, University of East London, UK 9 Reviewing clinical studies of probiotics as dietary supplements: probiotics for gastrointestinal disorders, Helicobacter eradication, lactose malabsorption and inflammatory bowel disease M. Lunder, University of Ljubljana, Slovenia 10 Reviewing clinical studies of probiotics as dietary supplements: probiotics for atopic and allergic disorders, urinary tract and respiratory infections M. Lunder, University of Ljubljana, Slovenia 11 Reviewing clinical studies of probiotics as dietary supplements: probiotics for oral healthcare, rheumatoid arthritis, cancer prevention, metabolic diseases and postoperative infections M. Lunder, University of Ljubljana, Slovenia

This book reviews the health benefits of fermented foods and beverages, the microbiology of fermentation, and key aspects of fermented food production.


DESCRIPTION

Fermentation is used in a wide range of food and beverage applications, and the technology for

enhancing this process is continually evolving. This book reviews the use of fermentation in foods

and beverages and key aspects of fermented food production. Part one covers the health benefits

of fermented foods. Part two includes chapters on fermentation microbiology, while part three

looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four

covers advances in fermentation technology. Finally, part five covers particular fermented food

products.

Advances in Fermented Foods and Beverages Improving Quality, Technologies and Health Benefits Edited by: W Holzapfel Professor, Graduate School of Advanced Green Energy and Environment, Handong Global University, Pohang, Gyungbuk, South Korea

ISBN: 978‐1‐78242‐015‐6


LIST PRICE: $365.00

DISCOUNT: Agency

FORMAT: Hardback

PAGES: c. 560

TRIM: 6w x 9h

AUDIENCE

R&D and quality control managers

in companies manufacturing all

foods and beverages with a

fermented element, and

academics with a research

interest in this area.



Food Science

BISAC CODES

TEC012000



TABLE OF CONTENTS

Part 1 Fermented foods and health Probiotic fermented foods and health promotion Exopolysaccharides from fermented dairy products and health promotion Bioactive peptides from fermented foods and health promotion CLA production in fermented foods Effects of fermentation on the phytochemical content and antioxidant properties of plant foods Traditional fermented foods as sources of functional microorganisms Part 2 Fermentation microbiology Advanced methods for the identification, enumeration and characterisation of microorganisms in fermented foods Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods Systems biology and metabolic engineering of yeasts for food and beverage fermentations Modern approaches for the isolation, selection and handling of new strains for fermentation technology Part 3 Quality and safety of fermented foods Exopolysaccharide formation and the texture of fermented dairy products Controlling the formation of biogenic amines and other toxic compounds in fermented foods Mycotoxins in fermented foods Biopreservation effects in fermented foods Lactic acid bacteria as antifungal agents Part 4 Advances in fermentation technology Advances in starter culture technology Microbial Interactions in food fermentations Methods for the optimization and control of food and beverage fermentations Part 5 Particular products, and approaches towards quality improvement and fermentation control Cheese Yoghurt Meat products Fish products Dough fermentations Soy Wine Beer Vegetable fermentations Coffee Cocoa

volume 2 microbiology, packaging, haccp and...

Documents