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ویرایش: نویسندگان: Elke K. Arendt, Emanuele Zannini سری: Woodhead Publishing series in food science, technology and nutrition ISBN (شابک) : 0857094130, 9780857094131 ناشر: Woodhead Publishing سال نشر: 2013 تعداد صفحات: 518 زبان: English فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) حجم فایل: 34 مگابایت
در صورت تبدیل فایل کتاب Cereal grains for the food and beverage industries به فرمت های PDF، EPUB، AZW3، MOBI و یا DJVU می توانید به پشتیبان اطلاع دهید تا فایل مورد نظر را تبدیل نمایند.
توجه داشته باشید کتاب دانه های غلات برای صنایع غذایی و آشامیدنی نسخه زبان اصلی می باشد و کتاب ترجمه شده به فارسی نمی باشد. وبسایت اینترنشنال لایبرری ارائه دهنده کتاب های زبان اصلی می باشد و هیچ گونه کتاب ترجمه شده یا نوشته شده به فارسی را ارائه نمی دهد.
غلات جزء اصلی رژیم غذایی انسان هستند و برای صنایع غذایی اهمیت زیادی دارند. این کتاب یک نمای کلی از همه گونههای مهم غلات و شبه غلات، از ترکیب آنها گرفته تا استفاده از آنها در محصولات غذایی ارائه میکند. مشارکتها، گونههای اصلی غلات را بررسی میکنند، از گندم و تریتیکاله قبل از پوشش چاودار، جو و جو دوسر شروع میشود و ادامه مییابد. برای بحث در مورد سایر گونه های اصلی مانند برنج، ذرت، سورگوم و ارزن، و همچنین غلات شبه مانند گندم سیاه، کینوا و آمارانت. هر فصل ساختار دانه، ترکیب شیمیایی (شامل محتوای کربوهیدرات و پروتئین)، پردازش و کاربردها در محصولات غذایی و نوشیدنی را بررسی میکند.
Cereals are major staples of the human diet and are of major significance to the food industry. This book provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.Contributions review the major cereal species, starting with wheat and triticale before covering rye, barley and oats and goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.
1 Chilled foods: A comprehensive guide Edited by C. Dennis and M. Stringer 2 Yoghurt: Science and technology A. Y. Tamime and R. K. Robinson 3 Food processing technology: Principles and practice P. J. Fellows 4 Bender’s dictionary of nutrition and food technology, Sixth edition D. A. Bender 5 Determination of veterinary residues in food Edited by N. T. Crosby 6 Food contaminants: Sources and surveillance Edited by C. Creaser and R. Purchase 7 Nitrates and nitrites in food and water Edited by M. J. Hill 8 Pesticide chemistry and bioscience: The food-environment challenge Edited by G. T. Brooks and T. Roberts 9 Pesticides: Developments, impacts and controls Edited by G. A. Best and A. D. Ruthven 10 Dietary fibre: Chemical and biological aspects Edited by D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick 11 Vitamins and minerals in health and nutrition M. Tolonen 12 Technology of biscuits, crackers and cookies, Second edition D. Manley 13 Instrumentation and sensors for the food industry Edited by E. Kress-Rogers 14 Food and cancer prevention: Chemical and biological aspects Edited by K. W. Waldron, I. T. Johnson and G. R. Fenwick 15 Food colloids: Proteins, lipids and polysaccharides Edited by E. Dickinson and B. Bergenstahl 16 Food emulsions and foams Edited by E. Dickinson 17 Maillard reactions in chemistry, food and health Edited by T. P. Labuza, V. Monnier, J. Baynes and J. O’Brienxii Woodhead Publishing Series in Food Science, Technology, and Nutrition 18 The Maillard reaction in foods and medicine Edited by J. O’Brien, H. E. Nursten, M. J. Crabbe and J. M. Ames 19 Encapsulation and controlled release Edited by D. R. Karsa and R. A. Stephenson 20 Flavours and fragrances Edited by A. D. Swift 21 Feta and related cheeses Edited by A. Y. Tamime and R. K. Robinson 22 Biochemistry of milk products Edited by A. T. Andrews and J. R. Varley 23 Physical properties of foods and food processing systems M. J. Lewis 24 Food irradiation: A reference guide V. M. Wilkinson and G. Gould 25 Kent’s technology of cereals: An introduction for students of food science and agriculture, Fourth edition N. L. Kent and A. D. Evers 26 Biosensors for food analysis Edited by A. O. Scott 27 Separation processes in the food and biotechnology industries: Principles and applications Edited by A. S. Grandison and M. J. Lewis 28 Handbook of indices of food quality and authenticity R. S. Singhal, P. K. Kulkarni and D. V. Rege 29 Principles and practices for the safe processing of foods D. A. Shapton and N. F. Shapton 30 Biscuit, cookie and cracker manufacturing manuals, Volume 1: Ingredients D. Manley 31 Biscuit, cookie and cracker manufacturing manuals, Volume 2: Biscuit doughs D. Manley 32 Biscuit, cookie and cracker manufacturing manuals, Volume 3: Biscuit dough piece forming D. Manley 33 Biscuit, cookie and cracker manufacturing manuals, Volume 4: Baking and cooling of biscuits D. Manley 34 Biscuit, cookie and cracker manufacturing manuals, Volume 5: Secondary processing in biscuit manufacturing D. Manley 35 Biscuit, cookie and cracker manufacturing manuals, Volume 6: Biscuit packaging and storage D. Manley 36 Practical dehydration, Second edition M. Greensmith 37 Lawrie’s meat science, Sixth edition R. A. LawrieWoodhead Publishing Series in Food Science, Technology, and Nutrition xiii 38 Yoghurt: Science and technology, Second edition A. Y. Tamime and R. K. Robinson 39 New ingredients in food processing: Biochemistry and agriculture G. Linden and D. Lorient 40 Benders’ dictionary of nutrition and food technology, Seventh edition D. A. Bender and A. E. Bender 41 Technology of biscuits, crackers and cookies, Third edition D. Manley 42 Food processing technology: Principles and practice, Second edition P. J. Fellows 43 Managing frozen foods Edited by C. J. Kennedy 44 Handbook of hydrocolloids Edited by G. O. Phillips and P. A. Williams 45 Food labelling Edited by J. R. Blanchfield 46 Cereal biotechnology Edited by P. C. Morris and J. H. Bryce 47 Food intolerance and the food industry Edited by T. Dean 48 The stability and shelf-life of food Edited by D. Kilcast and P. Subramaniam 49 Functional foods: Concept to product Edited by G. R. Gibson and C. M. Williams 50 Chilled foods: A comprehensive guide, Second edition Edited by M. Stringer and C. Dennis 51 HACCP in the meat industry Edited by M. Brown 52 Biscuit, cracker and cookie recipes for the food industry D. Manley 53 Cereals processing technology Edited by G. Owens 54 Baking problems solved S. P. Cauvain and L. S. Young 55 Thermal technologies in food processing Edited by P. Richardson 56 Frying: Improving quality Edited by J. B. Rossell 57 Food chemical safety, Volume 1: Contaminants Edited by D. Watson 58 Making the most of HACCP: Learning from others’ experience Edited by T. Mayes and S. Mortimore 59 Food process modelling Edited by L. M. M. Tijskens, M. L. A. T. M. Hertog and B. M. Nicolaï 60 EU food law: A practical guide Edited by K. Goodburn 61 Extrusion cooking: Technologies and applications Edited by R. Guyxiv Woodhead Publishing Series in Food Science, Technology, and Nutrition 62 Auditing in the food industry: From safety and quality to environmental and other audits Edited by M. Dillon and C. Griffith 63 Handbook of herbs and spices, Volume 1 Edited by K. V. Peter 64 Food product development: Maximising success M. Earle, R. Earle and A. Anderson 65 Instrumentation and sensors for the food industry, Second edition Edited by E. Kress-Rogers and C. J. B. Brimelow 66 Food chemical safety, Volume 2: Additives Edited by D. Watson 67 Fruit and vegetable biotechnology Edited by V. Valpuesta 68 Foodborne pathogens: Hazards, risk analysis and control Edited by C. de W. Blackburn and P. J. McClure 69 Meat refrigeration S. J. James and C. James 70 Lockhart and Wiseman’s crop husbandry Eighth edition H. J. S. Finch, A. M. Samuel and G. P. F. Lane 71 Safety and quality issues in fish processing Edited by H. A. Bremner 72 Minimal processing technologies in the food industries Edited by T. Ohlsson and N. Bengtsson 73 Fruit and vegetable processing: Improving quality Edited by W. Jongen 74 The nutrition handbook for food processors Edited by C. J. K. Henry and C. Chapman 75 Colour in food: Improving quality Edited by D. MacDougall 76 Meat processing: Improving quality Edited by J. P. Kerry, J. F. Kerry and D. A. Ledward 77 Microbiological risk assessment in food processing Edited by M. Brown and M. Stringer 78 Performance functional foods Edited by D. Watson 79 Functional dairy products, Volume 1 Edited by T. Mattila-Sandholm and M. Saarela 80 Taints and off-flavours in foods Edited by B. Baigrie 81 Yeasts in food Edited by T. Boekhout and V. Robert 82 Phytochemical functional foods Edited by I. T. Johnson and G. Williamson 83 Novel food packaging techniques Edited by R. Ahvenainen 84 Detecting pathogens in food Edited by T. A. McMeekinWoodhead Publishing Series in Food Science, Technology, and Nutrition xv 85 Natural antimicrobials for the minimal processing of foods Edited by S. Roller 86 Texture in food, Volume 1: Semi-solid foods Edited by B. M. McKenna 87 Dairy processing: Improving quality Edited by G. Smit 88 Hygiene in food processing: Principles and practice Edited by H. L. M. Lelieveld, M. A. Mostert, B. White and J. Holah 89 Rapid and on-line instrumentation for food quality assurance Edited by I. Tothill 90 Sausage manufacture: Principles and practice E. Essien 91 Environmentally-friendly food processing Edited by B. Mattsson and U. Sonesson 92 Bread making: Improving quality Edited by S. P. Cauvain 93 Food preservation techniques Edited by P. Zeuthen and L. Bøgh-Sørensen 94 Food authenticity and traceability Edited by M. Lees 95 Analytical methods for food additives R. Wood, L. Foster, A. Damant and P. Key 96 Handbook of herbs and spices, Volume 2 Edited by K. V. Peter 97 Texture in food, Volume 2: Solid foods Edited by D. Kilcast 98 Proteins in food processing Edited by R. Yada 99 Detecting foreign bodies in food Edited by M. Edwards 100 Understanding and measuring the shelf-life of food Edited by R. Steele 101 Poultry meat processing and quality Edited by G. Mead 102 Functional foods, ageing and degenerative disease Edited by C. Remacle and B. Reusens 103 Mycotoxins in food: Detection and control Edited by N. Magan and M. Olsen 104 Improving the thermal processing of foods Edited by P. Richardson 105 Pesticide, veterinary and other residues in food Edited by D. Watson 106 Starch in food: Structure, functions and applications Edited by A.-C. Eliasson 107 Functional foods, cardiovascular disease and diabetes Edited by A. Arnoldixvi Woodhead Publishing Series in Food Science, Technology, and Nutrition 108 Brewing: Science and practice D. E. Briggs, P. A. Brookes, R. Stevens and C. A. Boulton 109 Using cereal science and technology for the benefit of consumers: Proceedings of the 12th International ICC Cereal and Bread Congress, 24 – 26th May, 2004, Harrogate, UK Edited by S. P. Cauvain, L. S. Young and S. Salmon 110 Improving the safety of fresh meat Edited by J. Sofos 111 Understanding pathogen behaviour: Virulence, stress response and resistance Edited by M. Griffiths 112 The microwave processing of foods Edited by H. Schubert and M. Regier 113 Food safety control in the poultry industry Edited by G. Mead 114 Improving the safety of fresh fruit and vegetables Edited by W. Jongen 115 Food, diet and obesity Edited by D. Mela 116 Handbook of hygiene control in the food industry Edited by H. L. M. Lelieveld, M. A. Mostert and J. Holah 117 Detecting allergens in food Edited by S. Koppelman and S. Hefle 118 Improving the fat content of foods Edited by C. Williams and J. Buttriss 119 Improving traceability in food processing and distribution Edited by I. Smith and A. Furness 120 Flavour in food Edited by A. Voilley and P. Etievant 121 The Chorleywood bread process S. P. Cauvain and L. S. Young 122 Food spoilage microorganisms Edited by C. de W. Blackburn 123 Emerging foodborne pathogens Edited by Y. Motarjemi and M. Adams 124 Benders’ dictionary of nutrition and food technology, Eighth edition D. A. Bender 125 Optimising sweet taste in foods Edited by W. J. Spillane 126 Brewing: New technologies Edited by C. Bamforth 127 Handbook of herbs and spices, Volume 3 Edited by K. V. Peter 128 Lawrie’s meat science, Seventh edition R. A. Lawrie in collaboration with D. A. Ledward 129 Modifying lipids for use in food Edited by F. GunstoneWoodhead Publishing Series in Food Science, Technology, and Nutrition xvii 130 Meat products handbook: Practical science and technology G. Feiner 131 Food consumption and disease risk: Consumer–pathogen interactions Edited by M. Potter 132 Acrylamide and other hazardous compounds in heat-treated foods Edited by K. Skog and J. Alexander 133 Managing allergens in food Edited by C. Mills, H. Wichers and K. Hoffman-Sommergruber 134 Microbiological analysis of red meat, poultry and eggs Edited by G. Mead 135 Maximising the value of marine by-products Edited by F. Shahidi 136 Chemical migration and food contact materials Edited by K. Barnes, R. Sinclair and D. Watson 137 Understanding consumers of food products Edited by L. Frewer and H. van Trijp 138 Reducing salt in foods: Practical strategies Edited by D. Kilcast and F. Angus 139 Modelling microorganisms in food Edited by S. Brul, S. Van Gerwen and M. Zwietering 140 Tamime and Robinson’s Yoghurt: Science and technology, Third edition A. Y. Tamime and R. K. Robinson 141 Handbook of waste management and co-product recovery in food processing, Volume 1 Edited by K. W. Waldron 142 Improving the flavour of cheese Edited by B. Weimer 143 Novel food ingredients for weight control Edited by C. J. K. Henry 144 Consumer-led food product development Edited by H. MacFie 145 Functional dairy products, Volume 2 Edited by M. Saarela 146 Modifying flavour in food Edited by A. J. Taylor and J. Hort 147 Cheese problems solved Edited by P. L. H. McSweeney 148 Handbook of organic food safety and quality Edited by J. Cooper, C. Leifert and U. Niggli 149 Understanding and controlling the microstructure of complex foods Edited by D. J. McClements 150 Novel enzyme technology for food applications Edited by R. Rastall 151 Food preservation by pulsed electric fields: From research to application Edited by H. L. M. Lelieveld and S. W. H. de Haan 152 Technology of functional cereal products Edited by B. R. Hamakerxviii Woodhead Publishing Series in Food Science, Technology, and Nutrition 153 Case studies in food product development Edited by M. Earle and R. Earle 154 Delivery and controlled release of bioactives in foods and nutraceuticals Edited by N. Garti 155 Fruit and vegetable flavour: Recent advances and future prospects Edited by B. Brückner and S. G. Wyllie 156 Food fortification and supplementation: Technological, safety and regulatory aspects Edited by P. Berry Ottaway 157 Improving the health-promoting properties of fruit and vegetable products Edited by F. A. Tomás-Barberán and M. I. Gil 158 Improving seafood products for the consumer Edited by T. Børresen 159 In-pack processed foods: Improving quality Edited by P. Richardson 160 Handbook of water and energy management in food processing Edited by J. Klemeš, R. Smith and J.-K. Kim 161 Environmentally compatible food packaging Edited by E. Chiellini 162 Improving farmed fish quality and safety Edited by Ø. Lie 163 Carbohydrate-active enzymes Edited by K.-H. Park 164 Chilled foods: A comprehensive guide, Third edition Edited by M. Brown 165 Food for the ageing population Edited by M. M. Raats, C. P. G. M. de Groot and W. A. Van Staveren 166 Improving the sensory and nutritional quality of fresh meat Edited by J. P. Kerry and D. A. Ledward 167 Shellfish safety and quality Edited by S. E. Shumway and G. E. Rodrick 168 Functional and speciality beverage technology Edited by P. Paquin 169 Functional foods: Principles and technology M. Guo 170 Endocrine-disrupting chemicals in food Edited by I. Shaw 171 Meals in science and practice: Interdisciplinary research and business applications Edited by H. L. Meiselman 172 Food constituents and oral health: Current status and future prospects Edited by M. Wilson 173 Handbook of hydrocolloids, Second edition Edited by G. O. Phillips and P. A. Williams 174 Food processing technology: Principles and practice, Third edition P. J. FellowsWoodhead Publishing Series in Food Science, Technology, and Nutrition xix 175 Science and technology of enrobed and filled chocolate, confectionery and bakery products Edited by G. Talbot 176 Foodborne pathogens: Hazards, risk analysis and control, Second edition Edited by C. de W. Blackburn and P. J. McClure 177 Designing functional foods: Measuring and controlling food structure breakdown and absorption Edited by D. J. McClements and E. A. Decker 178 New technologies in aquaculture: Improving production efficiency, quality and environmental management Edited by G. Burnell and G. Allan 179 More baking problems solved S. P. Cauvain and L. S. Young 180 Soft drink and fruit juice problems solved P. Ashurst and R. Hargitt 181 Biofilms in the food and beverage industries Edited by P. M. Fratamico, B. A. Annous and N. W. Gunther 182 Dairy-derived ingredients: Food and neutraceutical uses Edited by M. Corredig 183 Handbook of waste management and co-product recovery in food processing, Volume 2 Edited by K. W. Waldron 184 Innovations in food labelling Edited by J. Albert 185 Delivering performance in food supply chains Edited by C. Mena and G. Stevens 186 Chemical deterioration and physical instability of food and beverages Edited by L. H. Skibsted, J. Risbo and M. L. Andersen 187 Managing wine quality, Volume 1: Viticulture and wine quality Edited by A. G. Reynolds 188 Improving the safety and quality of milk, Volume 1: Milk production and processing Edited by M. Griffiths 189 Improving the safety and quality of milk, Volume 2: Improving quality in milk products Edited by M. Griffiths 190 Cereal grains: Assessing and managing quality Edited by C. Wrigley and I. Batey 191 Sensory analysis for food and beverage quality control: A practical guide Edited by D. Kilcast 192 Managing wine quality, Volume 2: Oenology and wine quality Edited by A. G. Reynolds 193 Winemaking problems solved Edited by C. E. Butzke 194 Environmental assessment and management in the food industry Edited by U. Sonesson, J. Berlin and F. Ziegler 195 Consumer-driven innovation in food and personal care products Edited by S. R. Jaeger and H. MacFiexx Woodhead Publishing Series in Food Science, Technology, and Nutrition 196 Tracing pathogens in the food chain Edited by S. Brul, P. M. Fratamico and T. A. McMeekin 197 Case studies in novel food processing technologies: Innovations in processing, packaging, and predictive modelling Edited by C. J. Doona, K. Kustin and F. E. Feeherry 198 Freeze-drying of pharmaceutical and food products T.-C. Hua, B.-L. Liu and H. Zhang 199 Oxidation in foods and beverages and antioxidant applications, Volume 1: Understanding mechanisms of oxidation and antioxidant activity Edited by E. A. Decker, R. J. Elias and D. J. McClements 200 Oxidation in foods and beverages and antioxidant applications, Volume 2: Management in different industry sectors Edited by E. A. Decker, R. J. Elias and D. J. McClements 201 Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation Edited by C. Lacroix 202 Separation, extraction and concentration processes in the food, beverage and nutraceutical industries Edited by S. S. H. Rizvi 203 Determining mycotoxins and mycotoxigenic fungi in food and feed Edited by S. De Saeger 204 Developing children’s food products Edited by D. Kilcast and F. Angus 205 Functional foods: Concept to product, Second edition Edited by M. Saarela 206 Postharvest biology and technology of tropical and subtropical fruits, Volume 1: Fundamental issues Edited by E. M. Yahia 207 Postharvest biology and technology of tropical and subtropical fruits, Volume 2: Açai to citrus Edited by E. M. Yahia 208 Postharvest biology and technology of tropical and subtropical fruits, Volume 3: Cocona to mango Edited by E. M. Yahia 209 Postharvest biology and technology of tropical and subtropical fruits, Volume 4: Mangosteen to white sapote Edited by E. M. Yahia 210 Food and beverage stability and shelf life Edited by D. Kilcast and P. Subramaniam 211 Processed Meats: Improving safety, nutrition and quality Edited by J. P. Kerry and J. F. Kerry 212 Food chain integrity: A holistic approach to food traceability, safety, quality and authenticity Edited by J. Hoorfar, K. Jordan, F. Butler and R. Prugger 213 Improving the safety and quality of eggs and egg products, Volume 1 Edited by Y. Nys, M. Bain and F. Van Immerseel 214 Improving the safety and quality of eggs and egg products, Volume 2 Edited by F. Van Immerseel, Y. Nys and M. BainWoodhead Publishing Series in Food Science, Technology, and Nutrition xxi 215 Animal feed contamination: Effects on livestock and food safety Edited by J. Fink-Gremmels 216 Hygienic design of food factories Edited by J. Holah and H. L. M. Lelieveld 217 Manley’s technology of biscuits, crackers and cookies, Fourth edition Edited by D. Manley 218 Nanotechnology in the food, beverage and nutraceutical industries Edited by Q. Huang 219 Rice quality: A guide to rice properties and analysis K. R. Bhattacharya 220 Advances in meat, poultry and seafood packaging Edited by J. P. Kerry 221 Reducing saturated fats in foods Edited by G. Talbot 222 Handbook of food proteins Edited by G. O. Phillips and P. A. Williams 223 Lifetime nutritional influences on cognition, behaviour and psychiatric illness Edited by D. Benton 224 Food machinery for the production of cereal foods, snack foods and confectionery L.-M. Cheng 225 Alcoholic beverages: Sensory evaluation and consumer research Edited by J. Piggott 226 Extrusion problems solved: Food, pet food and feed M. N. Riaz and G. J. Rokey 227 Handbook of herbs and spices, Second edition, Volume 1 Edited by K. V. Peter 228 Handbook of herbs and spices, Second edition, Volume 2 Edited by K. V. Peter 229 Breadmaking: Improving quality, Second edition Edited by S. P. Cauvain 230 Emerging food packaging technologies: Principles and practice Edited by K. L. Yam and D. S. Lee 231 Infectious disease in aquaculture: Prevention and control Edited by B. Austin 232 Diet, immunity and inflammation Edited by P. C. Calder and P. Yaqoob 233 Natural food additives, ingredients and flavourings Edited by D. Baines and R. Seal 234 Microbial decontamination in the food industry: Novel methods and applications Edited by A. Demirci and M. O. Ngadi 235 Chemical contaminants and residues in foods Edited by D. Schrenk 236 Robotics and automation in the food industry: Current and future technologies Edited by D. G. Caldwellxxii Woodhead Publishing Series in Food Science, Technology, and Nutrition 237 Fibre-rich and wholegrain foods: Improving quality Edited by J. A. Delcour and K. Poutanen 238 Computer vision technology in the food and beverage industries Edited by D.-W. Sun 239 Encapsulation technologies and delivery systems for food ingredients and nutraceuticals Edited by N. Garti and D. J. McClements 240 Case studies in food safety and authenticity Edited by J. Hoorfar 241 Heat treatment for insect control: Developments and applications D. Hammond 242 Advances in aquaculture hatchery technology Edited by G. Allan and G. Burnell 243 Open innovation in the food and beverage industry Edited by M. Garcia Martinez 244 Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) Edited by N. Farmer 245 New analytical approaches for verifying the origin of food Edited by P. Brereton 246 Microbial production of food ingredients, enzymes and nutraceuticals Edited by B. McNeil, D. Archer, I. Giavasis and L. Harvey 247 Persistent organic pollutants and toxic metals in foods Edited by M. Rose and A. Fernandes 248 Cereal grains for the food and beverage industries E. Arendt and E. Zannini 249 Viruses in food and water: Risks, surveillance and control Edited by N. Cook 250 Improving the safety and quality of nuts Edited by L. J. Harris 251 Metabolomics in food and nutrition Edited by B. C. Weimer and C. Slupsky 252 Food enrichment with omega-3 fatty acids Edited by C. Jacobsen, N. S. Nielsen, A. F. Horn and A.-D. M. Sørensen 253 Instrumental assessment of food sensory quality: A practical guide Edited by D. Kilcast 254 Food microstructures: Microscopy, measurement and modelling Edited by V. J. Morris and K. Groves 255 Handbook of food powders: Processes and properties Edited by B. R. Bhandari, N. Bansal, M. Zhang and P. Schuck 256 Functional ingredients from algae for foods and nutraceuticals Edited by H. Domínguez 257 Satiation, satiety and the control of food intake: Theory and practice Edited by J. E. Blundell and F. Bellisle 258 Hygiene in food processing: Principles and practice, Second edition Edited by H. L. M. Lelieveld, J. Holah and D. Napper 259 Advances in microbial food safety, Volume 1 Edited by J. SofosWoodhead Publishing Series in Food Science, Technology, and Nutrition xxiii 260 Global safety of fresh produce: A handbook of best practice, innovative commercial solutions and case studies Edited by J. Hoorfar 261 Human milk biochemistry and infant formula manufacturing technology Edited by M. Guo 262 High throughput screening for food safety assessment: Biosensor technologies, hyperspectral imaging and practical applications Edited by A. K. Bhunia, M. S. Kim and C. R. Taitt 263 Foods, nutrients and food ingredients with authorised EU health claims: Volume 1 Edited by M. J. Sadler 264 Handbook of food allergen detection and control Edited by S. Flanagan 265 Advances in fermented foods and beverages: Improving quality, technologies and health benefits Edited by W. Holzapfel 266 Metabolomics as a tool in nutrition research Edited by J.-L. Sébédio and L. Brennan 267 Dietary supplements: Safety, efficacy and quality Edited by K. Berginc and S. Kreft 268 Grapevine breeding programs for the wine industry Edited by A. G. Reynolds 269 Handbook of antimicrobials for food safety and quality Edited by T. M. Taylor 270 Managing and preventing obesity: Behavioural factors and dietary interventions Edited by T. P. Gill 271 Electron beam pasteurization and complementary food processing technologies Edited by S. D. Pillai and S. Shayanfar 272 Advances in food and beverage labelling: Information and regulations Edited by P. Berryman 273 Flavour development, analysis and perception in food and beverages Edited by J. K. Parker, S. Elmore and L. Methven 274 Rapid sensory profiling techniques and related methods: Applications in new product development and consumer research Edited by J. Delarue, J. B. Lawlor and M. Rogeaux 275 Advances in microbial food safety: Volume 2 Edited by J. Sofos 276 Handbook of antioxidants for food preservation Edited by F. Shahidi 277 Lockhart and Wiseman’s crop husbandry including grassland: Ninth edition H. J. S. Finch, A. M. Samuel and G. P. F. Lane 278 Global legislation for food contact materials Edited by J. S. Baughan 279 Colour additives for food and beverages Edited by M. Scotterxxiv Woodhead Publishing Series in Food Science, Technology, and Nutrition 280 A complete course in canning and related processes 14th Edition: Volume 1 Revised by S. Featherstone 281 A complete course in canning and related processes 14th Edition: Volume 2 Revised by S. Featherstone 282 A complete course in canning and related processes 14th Edition: Volume 3 Revised by S. Featherstone 283 Modifying food texture: Volume 1: Novel ingredients and processing techniques Edited by J. Chen and A. Rosenthal 284 Modifying food texture: Volume 2: Sensory analysis, consumer requirements and preferences Edited by J. Chen and A. Rosenthal 285 Modeling food processing operations Edited by S. Bakalis, K. Knoerzer and P. J. Fryer 286 Foods, nutrients and food ingredients with authorised EU health claims, Volume 2 Edited by M. J. Sadler 287 Feed and feeding practices in aquaculture Edited by D. Allen Davis 288 Foodborne parasites in the food supply web: Occurrence and control Edited by A. Gajadhar 289 Brewing microbiology: design and technology applications for spoilage management, sensory quality and waste valorisation Edited by A. E. Hill 290 Specialty oils and fats in food and nutrition: Properties, processing and applications Edited by G. Talbot 291 Improving and tailoring enzymes for food quality and functionality Edited by R. Yada 292 Emerging technologies for promoting food security: Overcoming the world food crisis Edited by C. Madramootoo 293 Innovation and future trends in food manufacturing and supply chain technologies Edited by C. E. Leadley 294 Functional dietary lipids: Food formulation, consumer issues and innovation for health Edited by T. Sanders 295 Handbook on natural pigments in food and beverages: Industrial applications for improving color Edited by R. Carle and R. M. Schweiggert 296 Integrating the packaging and product experience in food and beverages: A road-map to consumer satisfaction Edited by P. Burgess 297 The stability and shelf life of food, Second edition Edited by Persis Subramaniam and Peter Wareing 298 Multisensory flavor perception: From fundamental neuroscience through to the marketplace Edited by Betina Piqueras-Fiszman and Charles SpenceWoodhead Publishing Series in Food Science, Technology, and Nutrition xxv 299 Flavor: From food to behaviors, wellbeing and health Edited by Andrée Voilley, Christian Salles, Elisabeth Guichard and Patrick Etiévant 300 Developing food products for consumers with specific dietary needs Edited by Wayne Morley and Steve Osborn 301 Advances in food traceability techniques and technologies: Improving quality throughout the food chain Edited by Montserrat Espiñeira and J. Francisco Santaclara 302 Innovative food processing technologies: Extraction, separation, component modification and process intensification Edited by Kai Knoerzer, Pablo Juliano, and Geoffrey Smithers 303 Steamed breads: Ingredients, processing and quality Sidi Huang and Diane Miskelly