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Handbook of Food

Analytical Chemistry

Volume 1 edited by Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Sjhoemaker, Denise M. Smth, Peter Sporns

Hardback 766 pages [pounds sterling] 155.00

Accurate, sensitive and rapid analytical determinations are essential in food science. Yet how does one select the best method to use for a given analysis. With a wide range of factors to consider and a large number of available methods, choosing one method and using it effectively requires a great deal of expertise.

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Each section includes detailed instuctions with advisory comments, critical troubleshooting tips, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations, laboratory stock solutions, equipment and guidelines; and commonly used techniques, including relevant notes on mass spectrometry.

Empahsizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. It is an indispensable reference for all scientists, technicians and students in food science.

This first volume covers procedures and issues related to analyses involving: Water-Gravimetric Measurements; Vapour Pressure Measurements of Water. Proteins-Measurements of Protein Content, Biochemical Compositional Analyses of Proteins, Characterization of Proteins, Purification of Proteins, Functionality of Proteins. Enzymes - Strategies for Enzyme Activity Measurements, Proteolytic Enzymes, Lipolytic Enzymes, Oxidoretductases. Lipids - Lipis Composition, Lipid Oxidation/Stability, Physical Properties Lipids. Carbohydrates-Mono-and Oligosaccharides, Starch and Starch Derivatives, Cell Wall Polysaccharides.

Handbook of Food Analytical Chemistry

Volume 2 edited by Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Sjhoemaker, Denise M. Smth. Peter Sporns

Hardback 606 pages [pounds sterling] 145.00

Accurate, sensitive and rapid analytical determinations are essential in food science. Yet how does one select the best method to use for a given analysis. With a wide range of factors to consider and a large number of available methods, choosing one method and using it effectively requires a great deal of expertise.

Each section includes detailed instuctions with advisory comments, critical troubleshooting tips, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations, laboratory stock solutions, equipment and guidelines; and commonly used techniques, including relevant notes on mass spectrometry.

Empahsizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. It is an indispensable reference for all scientists, technicians and students in food science.

The second volume covers procedures and issues related to analyses involving Pigments and Colourants - Anthocyanins, Carotenoids, Miscellaneous Colourants, Chlorophylls, Startegies for Measurement of Colours and Pigments. Flavours - Smell Chemicals, Acid Tastants. Texture/Rheology - Viscosity of Liquids, Soltuions and Fine Suspensions. Bioactive Food Components.

Extraction of Organic Analytes from Foods

- A Manual of Methods written by Ron Self

Hardback 410 pages [pounds sterling] 9S.OO

This book is designed as a laboratory manual of methods used for the preparation and extraction of organic chemical compounds from food sources. Beginning with an introduction to extraction methodology, it progresses through sample preparation, extraction techniques and applications. Examples of methods that have been compared, combined or used in trials have been correlated and used to form the beginnings of a database that can be expanded and updated to provide a laboratory reference source

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1. Methodology and Proximate Analysis 2. Sample Preparation for Extraction 3. Partition 4. Solvation 5. Distillation 6. Adsorption 7. Diffusion 8. Conclusion.

Improving the Safety of Fresh Fruit and Vegetables

edited by Wim Jongen

Hardback 639 pages [pounds sterling] 185.00

Fresh fruit and vegetables have been identified as a significant source of pathogens and chemical contaminants. As a result, there has been a great amount of research on identifying and controlling hazards at all stages in the supply chain. The book covers the major hazards affecting fruit and vegetables such as pathogens and pesticides residues, it also covers the ways of controlling these hazards through techniques such as HACCP and risk assessment. It also analyses the range of contamination and preservation techniques available, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport 1. Pathogens in Vegetables. 2. Pathogens in Fruit. 3. Measuring Microbiological Contamination in Fruit and Vegetables. 4. Pesticide Residues in Fruit and Vegetables. 5. lite Rapid Detection of Pesticide Residues 6. Risk Management in the Supply Chain. 7. Good Agricultural Practice and HACCP in Fruit and Vegetable Cultivation. 8. Implementing on-farm Food Safety Programs in Fruit and Vegetable Cultivation. 9. Alternatives to Pesticides in Fruit and Vegetable Cultivation. 10. Improving the Safety of Organic Vegetables. 11. Alternatives to Hypochlorite Washing Systems for the Decontamination of Fresh Fruit and Vegetables. 12. 0-zone Decontamination of Fresh Fruit and Vegetables. 13. Irradiation of Fresh fruit and Vegetables. 14. Thermal Treatments of Fresh Fruit and Vegetables. 15. Antimicrobial Films and Coatings for Fresh Fruit and Vegetables. 16. Modified Atmosphere Packaging (MAP) and the Safety and Quality of fresh Fruit and Vegetables. 17. Natural Antimicrobials for preserving Fresh fruit and Vegetables. 18. Consumer Risk in Storage and Shipping of raw fruit and Vegetables. 19. Combined Preservation Techniques for Fresh Fruit.

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Improving Seafood Products for the Consumer

edited by Torger Borresen

Hardback 608 pages [pounds sterling] 175.00

After an intrductory chapter the book is divided into six parts The first part reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part 2 discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults ...

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1. Introduction 2. Introduction to part one: consumers and seafood 3. Consumer attitudes and seafood consumption in Europe 4. Improved eating equality of seafood: the link between sensory characteristics, consumer liking and attitudes 5. Evaluating consumer information needs in the purchase of seafood products 6. Consumer evaluation of tailor-made seafood products 7. Introduction to Part II Health benefits of seafood 8. protect effects of fish consumption in relation to gastrointestinal health 9. Fish consumption and the health of children and young adults 10. Fish, omega 3 fatty acids and heart decease Part III Ensuring seafood safety 11. Introduction to part III: ensuring seafood safety 12. Detecting virus contamination in seafood 13. Reducing microbial risk associated with shellfish in European countries 14. Bacterial pathogens in seafood 15. Histamine and biogenic amines: formation and importance in seafood 16. Introduction to part IV:seafood from source to consumer product 17. Developing functional seafood products 18. Mild processing techniques and development of functional marine protein and peptide ingredients 19. Hurdle technology to ensure the safety of seafood products 20. Preventing lipid oxidation in seafood. 21. Introduction to part V: seafood from aquaculture, added value possibilities and potential impacts 23. Fish welfare and ethical qualities in aquaculture Part VI: Seafood traceability to regain consumer confidence 24. Introduction to part VI: traceability in a changing world 25. Improving traceability in seafood production.

Chemical Migration and Food Contact Materials

edited by Karen A. Barnes, C. Richard Sinclair & D.H. Watson

Hardback 464 pages [pounds sterling]170.00

Food and beverages can be very aggressive and may interact with materials that they touch. Whenever food is placed in contact with another substance there is a risk that chemical from the contact material could migrate into the food. These chemicals may be harmful if ingested in big quantity or might give a taint or odour to the food. This book discusses the regulation and quality control of chemical migration into food and covers the latest developments in areas such as exposure estimation and analysis of food contact materials. it also includes two chapters on food contact materials and packaging types, such as recycled plastics, metals, paper and board, multi-layer packaging and intelligent packaging

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1. Introduction. 2. Regulation of Food Contact Materials in the USA. 3. Regulation of Food Contact Materials in the EU. 4. Traceability & Food Contact Materials. 5. Compliance Testing of Chemical Migration from Food Contact Materials. 6. Exposure Estimation-the Missing Element for Assessing the Safety of Migrants from Food. 7. Toxicology/Risk Assessment of Chemical Migrants from Food Contact Materials. 8. Mathematical Modelling of Chemical Migration from Food Contact Materials. 9. Recycled Plastics & Chemical Migration into Food. 10. Plastics & Chemical Migration into Food. 11. Metal Packaging & Chemical Migration into Food. 12. Rubber & Chemical Migration into Food. 13. Food Packaging Inks & Varnishes & Chemical Migration into Food. 14. Food Packaging Adhesives & Chemical Migration into Food. 15. Safety Assessment of Paper & Board Used in Food Packaging. 16. Chemical Migration from Multi-Layer Packaging into Food. 17. Chemical Migration from Active & Intelligent Packaging Materials into Food. 18. Chemical Migration from Secondary Packaging into Foods. 19. Case-Study:Chemical Migration from Snack & Takeaway Food Packaging. 20. Case Study:Poly-Ethylene Terephthalate (PET) as a Food Contact Material.

Food Colloids

- Self Assembly and Material Science

edited by Stanley Brul, Pina M. Fratamico, and Tom A. McMeekin

Hardback 610 pages [pounds sterling]198.00

This book describes new developments in the theory & practice of the formulation of food emulsions, dispersions, gels & foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include:colloid science in food nutrition & the relationship of texture to sensory perception of food materials, it also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics & microrheology of gels & emulsions, the stability of droplets & bubbles, the effects of thermal & mechanical processing on food colloid stability & the electrostatic interactions of proteins with polysaccharides

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1. Food Structure for Nutrition. 2. Self-Assembly in Food-A New Way to Make Nutritious Products. 3. Structure of Self-Assembled Globular Proteins. 4. Similarities in Self-Assembly of Proteins and Surfactants: An Attempt to Bridge the Gap. 5. Self-Assembled Liquid Particles: How to Modulate their Internal Structure. 6. Synergistic of Mixed Nutraceuticals in Modified Discontinuous Micellar Cubic Structures. 7. Scope and Limitations of Using Wax to Encapsulate Water-soluble Compounds. 8. Self-Assembly of Starch Spherulites as Induced by Inclusion Complexation with Small Ligands. 9. Electrostatics in Macromolecular Solutions. 10. Casein Interactions: Does the Chemistry Really Matter?. 11. Electrostatic Interactions between Lactoferrin and B-Lactoglobulin in Oil-in-Water Emulsions. 12. B-Lactoglobulin Aggregates from Heating with Charged Consolutes: Formation, Characterisation & Foaming. 13. Manipulation of Adsorption Behaviour at Liquid Interfaces by Changing Protein-Polysaccharide Electrostatic Interactions. 14. Adsortion Experiments from Mixed protein+Surfactants Solutions. 15. Role of Electrostatic Interactions on Molecular Self-Assembly of Protein-Phospholipid Films at the Air-water Interface. 16. Theoretical Study of Phase Transition Behaviour in Mixed Biopolymer 4-Surfactant Interfacial Layers Using the Self1 consistent-Field Approach. 17. Interactions during the Acidification of Native and Heated Milks Studied by Diffusing Wave Spectroscopy. 18. Computer Simulation of the Pre-heating, Gelation and Rheology of Acid Skim Milk Systems. 19. Xanthan Gum in Skim Milk: Designing Structure into Acid Milk Gels. 20. Particle Tracking as a Probe of Microrheology in Food Colloids. 21. Optical Microrheology of Gelling Biopolymer Solutions Based on Diffusing Wave Spectroscopy. 22. Gel and Glass Transitions in Short-range Attractive Colloidal Systems. 23. Shape and Interfacial Viscoelastic Response of Emulsion Droplets in Shear Flow. 24. Enhancement of Stability of Bubble to Disproportionation Using Hydrophilic Silica Particles Mixed with Surfactants or Proteins. 25. Coalescence of Expanding Bubbles: Effects of Protein Type and Included Oil Droplets. 26. Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in-Water Emulsions. 27. Crystallization in Monodisperse Emulsions with Particles in Size Range 20-200mm. 28. Instant Emulsions. 29. Flavour Binding by Solid and Liquid Emulsion Droplets. 30. Adsorption of Macromolecules at Oil-Water Interfaces during Emulsification. 31. Tribology as a Tool to Study Emulsion Behaviour in the Mouth. 32, Saliva-Induced Emulsion

Flocculation: Role of Droplet Charge. 33. Surface Topography of Heat-Set Whey Protein Gels: Effects of Added Salt and Xanthan Gum. 34. Mechanisms Determining Crispness and its Retention in Foods with a Dry Crust.

Microbiological Analysis of Red Meat, Poultry and Eggs

edited by G.C. Mead

Hardback 348 pages [pounds sterling]155.00

Red meat, poultry and eggs are or have been major global causes of foodborne disease in humans and are also prone to microbial growth and spoilage. Consequently monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management

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1. Microbiological Testing in Food Safety and Quality Management. 2. Legislation for Red Meat, Poultry and Eggs: Which Way Forward?. 3. Escherichia Coli 0157 and other VTEC in the Meat Industry. 4. Faecal indicator Organisms for Red Meat and Poultry. 5. Spoilage Organisms of Red Meat and Poultry. 6. Sampling of Red Meat. 7. Sampling Methods for Poultry-Meat Products. 8. Microbiological Monitoring of Cleaning and Disinfection in Food Plants. 9. Microbiological Analysis of Eggs and Egg Products. 10. Detection and Enumeration of Pathogens in Meat, Poultry and Egg Products. 11. Techniques for Identifying Foodborne Microorganisms, 12. Validation of Analytical Methods Used in Food Microbiology. 13. Quality Assurance in the Food Microbiology Laboratory.

The Food Safety Hazard Guidebook

written by Richard Lawley, Laurie Curtis & Judy Davis

Hardback 432 pages [pounds sterling]139.00

This book covers a broad range of established and emerging food safety hazards and includes details of sources of further information for those seeking to examine a topic in greater depth. The term food safety has no universally accepted definition. In fact, it is sometimes used wrongly, in relation to defects in food commodities that are much more to do with quality than with safety. For example, microbial spoilage of food may make it unattractive, or even inedible, but if neither the micro-organisms concerned, nor the by-products of their growth and metabolism have any adverse effect on health, then it is not strictly a food safety issue, but one of acceptability. For the purposes of this book, food safety can usefully be defined as the practice of ensuring that foods cause no harm to the consumer. This simple definition covers a broad range of topics, from basic domestic and personal hygiene, to highly complex technical procedures designed to remove contaminants from sophisticated processed foods and ingredients.

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Essentially, the practice of food safety can be distilled down to three basic operations: protection of the food supply from harmful contamination; prevention of the development and spread of harmful contamination; and effective removal of contamination and contaminants.

Most food safety procedures fall into one, or more of these categories. For example, food hygiene practice is concerned with the protection against contamination, effective temperature control is designed to prevent the development and spread of contamination, and pasteurisation is a measure developed to remove contaminants. 1. Biological Hazards - Bacteria; Viruses; Parasites, Prions. 2. Chemical Hazards-Biological Toxins; Non-Biological Contaminants. Allergen - Food Allergy; Specific Allergens; Allergen Control Options; Allergen Legislation. 4. F ood Safety Legislation. 5. Sources of Further Information

Improving Traceability in Food Processing and Distribution

edited by Ian Smith & Anthony Furness

Hardback 272 pages [pounds sterling]145.00

Traceability of food products back from the consumer to the very beginning of the supply chain has never been so important. The book reviews the role of traceability systems not only in ensuring food safety but in optimising business performance. It also looks at ways of building traceability systems, covering modelling, identifying and resolving bottlenecks such as process information and tracing analytical measurements, it also reviews key traceability technologies like DNA markers, electronic tagging of farm animals, ways of storing and transmitting traceability data and the range of data carrier technologies

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1. Developing Traceability Systems across the Food Supply Chain: an Overview. 2. Using Traceability Systems to Optimise Business Performance. 3. Optimising Supply Chains using Traceability Systems. 4. Modelling Food Supply Chains for Tracking and Tracing. 5. Dealing with Bottlenecks in Traceability Systems. 6. Including Process Information in Traceability. 7. Traceability of Analytical Measurements. 8. DNA Markers for Animal and Plant Traceability. 9. Electronic Identification, DNA Profiling and Traceability of Farm Animals. 10. Storing and Transmitting Traceability Data across the Food Supply Chain. 11. Data Carriers for Traceability.

Ranking of Cross-Contamination Vectors of Ready-to-eat Foods:

A Practical Approach Guideline No.54

edited by Debra Smith

Softcover A4 58 pages [pounds sterling] 92.00

This book is based on the findings of a member funded research project that aimed at establishing a clearer understanding of the risks of exposure of ready-to-eat foods from microbial contamination, by identifying the vectors involved in the transfer of contamination, determining the level of contamination, assessing transfer conditions & quantifying contamination transfer. Ranking of vectors using this approach shows clear differences between them in terms of microbial contamination transfer & identifies those which present the greatest risk to food, post-decontamination

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1.Introduction. 2. Understanding the Relative Risks of Transfer Vectors. 3. The Exposure Assessment Process. 4. Example of how to Estimate the Risks Ranking Using Case Studies. 5. Discussion.

all books are available from bookstore.foodtradepress.com

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Publication:	Food Trade Review
Article Type:	Bibliography
Date:	Sep 1, 2011
Words:	2832
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