CATALOGUE 2013

SCIENCE AND TECHNOLOGY

OF THE

FOOD
HUMAN NUTRITION AND GASTRONOMY
 INDEX
FOOD SCIENCE AND TECHNOLOGY

CATALOGUE 2013 1
INDEX 2
I. FUNDAMENTALS OF FOOD SCIENCE
(BIOCHEMISTRY, CHEMISTRY, ETC.) 1
II. FOOD ANALYSIS 10
III. FOOD TOXICOLOGY 16
IV. FOOD MICROBIOLOGY 20
V. FOOD HYGIENE 33
VI. HUMAN NUTRITION AND DIETETICS 38
VII. GENERAL FOOD ENGINEERING AND
TECHNOLOGY 45
VIII. FOOD INDUSTRY 69
c) Milk and dairy industries 81
d) Cereals and derived industries 86
e) Fruits and vegetables and derived industries 88
f) Alcoholic and non-alcoholic beverages 93
g) Cocoa and derivatives 103
ALPHABETICAL INDEX OF TITLES 104
ALPHABETICAL INDEX OF AUTHORS 110
... since 1957 97
©w SAÁOSOS 97
a)

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YO. Biomedical and biopharmaceutical sciences - II. Chemical and biochemical sciences
-a) Chemistry - b) Biochemistry - III. Biotechnology, molecular biology and genetic engineering -
IV. Oceanography, marine biology and marine industries - V. Water, properties
and applications - VI. Ecology and environmental sciences - VII.
Physical-mathematical sciences and industrial technology - VIII. Sports collection - IX. Miscellany
-X. Titles published in Portuguese

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 SCIENCE AND TECHNOLOGY
ABOUT FOOD

I. FUNDAMENTALS OF FOOD
SCIENCE (BIOCHEMISTRY, CHEMISTRY, ETC.)

The science of food the data recording system and documentation

procedures - Part III: Implementing HACCP:
from A to Z Implementation and maintenance of HACCP -
ADRIAN, J. and FRANGNE, R. Chair of Industrial and Part IV: Application of HACCP to the food
Agri-Food Biochemistry. National Conservatory of Arts production industry: The food industry in
and Crafts. general - Prerequisites and food safety - Meat
This work presents a global overview of Food and poultry - Fishery products - Dairy products -
Science, a field of knowledge that is Fruit and vegetables - Retail and food service -
multidisciplinary in essence. Part V: Application of HACCP to the medical
It studies everything related to agricultural device industry - HACCP principles in the
resources, stabilization and transformation design and production of medical devices - Part
operations and food products themselves. VI: Appendices: A. Food Hazards - B. Hazards
Thanks to the page-by-page alphabetical in medical devices - C. NACMCF HACCP
classification, you can immediately obtain the Guide - D. Codex HACCP Guide - E. Syllabus
topic you are looking for and everything related for the Hazard Analysis and Critical Control
to it. Points (HACCP) exam - Bibliography - Glossary
Dieticians, agronomists, food technologists, - Supplement.
economists in the agri-food sector, biochemists, 2003 17 × 24 294 pp.
hygienists, veterinarians specializing in food ISBN: 978-84-200-1010-6
hygiene, public health specialists, as well as
uninitiated readers. Everyone will find it useful
when looking for a definition or additional Food Chemistry
information. BALTES, W. Food chemist and graduate in chemistry,
professor emeritus and professor of food chemistry at the
1990 17 × 24 326 pp.
Technical University of Berlin.
ISBN: 978-84-200-0673-4
Contents: Preface - The composition of our
food - Water - Minerals - Vitamins - Enzymes -
HACCP. Quality Auditor's Lipids - Carbohydrates - Proteins - Food
Manual preservation - Additives in the food industry - -
Residues in food - Harmful substances in natural
ASQ Food, Drug, and Cosmetic Division
foods - Flavour formation in food - Dietary fats -
Contents: Part I: Introduction to HACCP: Protein-rich foods - Carbohydrate-rich foods -
History and review of HACCP: Ancient and Alcoholic beverages - Coffee, tea, cocoa and
modern methods of food preservation - tobacco - Vegetables and their components -
Requirements for developing the HACCP plan - Fruit and fruit products - Spices - Drinking water
Part II: Principles of HACCP: Principle 1. - Soft drinks - The structure of German food law
Conduct hazard analysis - Principle 2. Establish - References.
critical control points - Principle 3. Establish
2007 17 × 24 492 pp.
critical limits - Principle 4. Establish the ISBN: 978-84-200-1081-6
surveillance system - Principle 5. Establish
corrective actions - Principle 6. Establish the
verification procedure - Principle 7. Establishing

1
Food Chemistry Contents: Introduction - Sugars -
2 FOOD SCIENCE AND TECHNOLOGY
Polysaccharides - Lipids - Proteins - Pigments -
BELITZ, H. D. Professor of Food Chemistry at the
Technical University of Munich and Director of the Flavors - Vitamins - Preservatives - Harmful or
Munich Institute of Food Chemistry. undesirable substances - Minerals - Water -
GROSCH, W. Professor of Food Chemistry at the Appendix I. Nutritional needs and dietary
Technical University of Munich, Director of the
Department of Food Chemistry Research in Munich.
sources - Appendix II. General texts.
Third edition
Content: Water - 1. Amino acids, peptides,
proteins - 2. Enzymes - 3. Lipids - 4.
EXHAUSTED
Carbohydrates - 5. Aromatic substances - 6.
Vitamins - 7. Minerals - 8. Food Additives - 9 (First edition published under the title Foods.
Food Contamination - 10. Milk and dairy Chemistry of its components) 2007 17 × 24
products - 11. Eggs - 12. Meat - 13. Fish, 458 pp.
Cetaceans, Crustaceans and Mollusks - 14. ISBN: 978-84-200-1089-2
Edible fats and oils - 15. Cereals and derived -
products - 16. Legumes - 17. Vegetables and Food proteins
derived products - 18. Fruits and derived Biochemistry. Functional properties.
products - 19. Sugar, sugar alcohols and honey - Nutritional value. Chemical modifications
20. Alcoholic beverages - 21. Coffee, tea and CHEFTEL, J. C. Professeur á l' Université des Sciences et
cocoa - 22. Spices, salts and vinegar - 23. Techniques du Languedoc. Directeur du Laboratoire de
Drinking water, mineral water and table water. Biochimie et Technologie Alimentaires, Montpellier.
CUQ, J. L. Mâitre-Assistant Agrégé á l'Université des
Third edition Sciences et Techniques du Languedoc, Montpellier.
2012 21 × 26,5 938 pp. LORIENT, Mr. Professeur á L'Ecole Nationale
ISBN: 978-84-200-1162-2 Supérieure de Biologie Appliquée á la Nutrition et á
l'Alimentation. Laboratoire de Biochimie Alimentaire,
Dijon.

Benders' Dictionary of Nutrition

and Food Technology
BENDER, D.A. BSc., PhD, RNutr.
See Section VI, f), page 32.
Food science and technology
CAMPBELL-PLATT, G.
Contents: Introduction - 2: Food Chemistry - 3:
Food Analysis - 4: Food Biochemistry - 5: Food
Biotechnology - 6: Food Microbiology - 7:
Numerical Procedures - 8: Physical Food - 9:
Food Processing - 10: Food Engineering - 11:
Food Packaging - 12: Nutrition - 13: Sensory
Evaluation - 14: Statistical Analysis - 15:
Quality Assurance and Legislation - 16:
Regulatory Toxicology - 17: Food Business
Management: Principles and Practice - 18: Food
Marketing - 19: Product Development - 20:
Information Technology - 21: Communication
and Transferable Skills.
21 × 26,5 600 pp. approx.
ISBN: 978-84-200-

Food chemistry and

biochemistry handbook
COULTATE, T. P. South Bank Univ., London, UK.
 FUNDAMENTALS OF FOOD SCIENCE 3

Contents: 1. Introduction - 2. Physicochemical metric system - B: Conversion factors (Non-SI

properties of amino acids and proteins - 3. units to SI units) - C: Greek alphabet - D:
Protein denaturation - 4. Functional properties of Calculation of relative polarities of compounds
proteins - 5. Nutritional properties of proteins - using the fragmental constant approach to
6. The main food protein systems - 7. New predict logP values.
protein sources - 8. Protein modifications. 1989 Third edition
17 × 24 364 pp. 2010 21,5 × 26,5 1,166 pp.
ISBN: 978-84-200-0649-9 ISBN: 978-84-200-1142-4

The Maillard reaction

FAYLE, S. AND. Crop and Food Research, Christchurch,
New Zealand and GERRARD, J. TO. University of
Canterbury, Christchurch, New Zealand. Food flavors
Contents: Foreword - Acknowledgements - Biology and Chemistry
Abbreviations - What is the Maillard reaction? -
FISHER, C. and SCOTT, T. R. Departments of Animal
Consequences of the Maillard reaction in foods - and Food Sciences and Psychology University of
Extraction of Maillard reaction products from Delaware.
foods - Gas chromatography - Liquid
Contents: 1. Introduction - Problems in flavor
chromatography - Mass spectrometry -
research; Definition of flavor; Classification of
Electrophoresis - Capillary electrophoresis -
New technologies, new approaches. food flavors; Chemical compounds responsible
for flavor; Difficulties in flavor chemistry
2005 17 × 24 160 pp. research; Objectives of flavor chemistry
ISBN: 978-84-200-1045-8 research; Bibliography - 2. Flavor compounds;
Classes of chemical compounds and their
responses to flavor; Conclusions; Bibliography -
3. Chemical senses; Introduction; Anatomy of
FENNEMA Food Chemistry the chemical senses; Neural development of the
FENNEMA, O. R. Department of Food Science. chemical senses; Receptor mechanisms; Neural
University of Wisconsin - Madison. code; Control of food intake; Bibliography - 4.
DAMODARAN, S.
PARKIN, K. L. Flavor analysis; Subjective versus objective;
Contents: Prologue - Editors - Contributors - 1. Psychophysics and sensory evaluation; -
Introduction to Food Chemistry - I. Main Instrumental analysis; Handling of samples and
components of food - 2. Water and ice - 3. artifacts; Treatment of results; Bibliography - 5.
Carbohydrates - 4. Lipids - 5. Amino acids, Teaching flavor concepts; Problem-based
peptides and proteins - 6. Enzymes - II. Minor learning; The tongue and the nose; Onions;
components of food - 7. Vitamins - 8. Minerals - Beverages; Maillard reaction; Stench - Glossary.
9. Dyes - 10. Flavors - 11. Food additives - 12.
Bioactive substances: Nutraceuticals and Food Science Biochemistry,
toxicants - III. Food systems - 13. Dispersed Microbiology, Processes, Products
Systems: Basic Considerations - 14. Physical JEANTET, R. and others
and chemical interactions between food -
Volume 1
components - 15. Characteristics of milk - 16.
Physiology and chemistry of edible muscle Biological and physicochemical stabilization
tissues - 17. Postharvest physiology of plant Contents: Introduction - Part 1: Water and food
products - 18. Impact of biotechnology on food constituents - 1. Water - 2. Other food
quality and supply - IV. Appendices: A: constituents - Part 2: Agents and mechanisms of
International System of Units (SI): Modernized food
2000 modification
17 × 24 - 3.224Microbial
pp. alterations - 4.
ISBN: 978-84-200-0904-9
4 FOOD SCIENCE AND TECHNOLOGY
Lipid oxidation - 5. Non-enzymatic browning - Product Development - 16. Flavor.
6. Enzymatic browning - 7. Molecular dynamics 1999 17 × 24 346 pp.
in food matrices - Part 3: Food stabilization - ISBN: 978-84-200-0880-6
treatments - 8. Basis of biological and
physicochemical stabilization of foods - 9.
Transfers, bases of unit operations - 10.
Biological stabilization operations - 11.
Physicochemical stabilization operations - Part
four. Quality control and evaluation - 12. Food
quality control - 13. Evaluation of the Physical properties of foods and
physicochemical and quality characteristics of processing systems
foods.
LEWIS, M. J. Department of Food Science, University of
2010 17 × 24 416 pp.
Reading, UK.
ISBN: 978-84-200-1148-6
Contents: 1. Units and dimensions - 2. Density
Volume 2 and specific weight - 3. Properties of fluids,
Food product technology Contents: hydrostatics and dynamics - 4. Viscosity - 5.
Introduction - Part 1: Biochemistry and Rheology and texture of solids - 6. Surface
technology of animal products - 1. From milk to Properties - 7. Introduction to thermodynamics
dairy products - 2. From muscle to meat and and thermal properties of foods - 8. Changes in
meat derivatives - 3. From eggs to egg products - sensible and latent heat - 9. Heat transfer
Part 2: Biochemistry and technology of plant- mechanisms -10. Unsteady-state heat transfer -
based products - 4. From wheat to bread and 11. Properties of gases and vapors - 12.
pasta - 5. From barley to beer - 6. From fruits to Electrical Properties - 13. Diffusion and mass
fruit juices and fermented products - 7. From transfer.
vegetables to "4th range" products - Part 3:
Properties and technologies of ingredients - 8.
Functional properties of ingredients - 9.
Physicochemical bases of fractionation and
associated technologies -10. Bioconversion and
physicochemical transformations - 11.
Application of separation techniques - Part Four:
Packaging and packing - 12. Packaging - 13.
Packing.
Edible oils and fats
Technology, utilization and nutrition
LAWSON, H.
Contents: 1. Definitions and Overview - 2. The
basic chemistry of oils and fats - 3. Common
Chemical Reactions - 4. Physical Properties - 5.
Sources of oils and fats - 6. Manufacturing
technology - 7. Deep frying - 8. Grilled and pan
fried - 9. Using oil for salad and cooking - 10.
Baking technology (including coatings for baked
goods) - 11. Donut manufacturing technology -
12. Other important commercial uses - 13.
Nutritional aspects of oils and fats - 14.
Analytical methods for oils and fats - 15. Food

2010 17 × 24 496 pp. 1993 17 × 24 512 pp.

ISBN: 978-84-200-1149-3 ISBN: 978-84-200-0744-1
 FUNDAMENTALS OF FOOD SCIENCE 5

Agroindustrial biochemistry: Content: Solids: Characteristics and

measurements - Newtonian liquids: Examples -
Food revaluation of agricultural Non-Newtonian liquids: Characteristics,
production measurements and examples - Plasticity and its
determination - Plastic foods: Examples -
LINDEN, G. Professor at the University of Nancy. Viscoelasticity and its determination or
LORIENT, D. Professor at the ENS. BANA. University of measurement - Viscoelastic materials: Examples
Bourgogne-Dijon. - Contact between solids - Appendices.
1978 13,5 × 21,5 174 pp.
Contents: Part 1: Manufacturing and properties ISBN: 978-84-200-0401-3
of intermediate food products (IFP) - 1. PAI
Strategy - 2. Technofunctional properties - 3.
Extraction and texturing procedures - 4. PAI of
plant origin - 5. Dairy sector - 6. Ovopro- ducts -
7. Meat products - 8. Seafood products - 9. Food Science Laboratory
Valorization of by-products - Part 2: Extraction Manual
and modification of biomolecules - 10.
Sucrochemistry - 11. Starch products - 12. OTT, DB Ph.D., Michigan State University.
Hydrocolloids and dietary fibers - 13. Content: Introduction to experimental foods and
Lipochemistry - Fat substitutes - 14. Amino food experimentation - Principles of action and
Acids - Peptides - 15. Pigments and aromas. responsibilities in the laboratory - Experiment:
1997 17 × 24 454 pp. Accuracy and precision of measurements:
ISBN: 978-84-200-0805-9 Metric system vs. English system - Experiment:
Sensory evaluation of food quality - Experiment:
Objective evaluation of food quality -
Experiment: Carbohydrate crystallization -
Experiment: Pectin gels - Experiment:
Amylose/amylopectin-gelatinization and
Functional foods gelation - Experiment: Lipid absorption -
Biochemical and processing aspects Experiment: Capacity of lipids to increase the
MAZZA, G. Ph.D., Agriculture and Agri-Food Canada.
friability of doughs - Experiment: Emulsions -
Experiment: Glutenin/gliadin-dough formation -
See Section VI, f), p. 35. 13. Experiment: Protein foams - 14. Experiment:
Soy proteins used as fillers - Experiment: Plant
pigments - Appendices.
EXHAUSTED
1992 17 × 24 232 pp.
Culinary creation: ISBN: 978-84-200-0731-2
Introduction to food services and Food Science
world cuisines
POTTER, N. N. Emeritus Professor of the Department.
MORGAN, J. L. food science major from Cornell University in Ithaca, NY.
HOTCHKISS, J. H. Professor of the Department. food
See Section VII, a) Gastronomy, page 55. science major from Cornell University in Ithaca, New
York.
Introduction to food rheology Contents: 1. Introduction: Food science as a
MULLER, H. G. Department of Food Science, University discipline - 2. Characteristics of the food
of Leeds. industry - 3. Food constituents: properties and
meaning - 4. Nutritional aspects of food
6 FOOD SCIENCE AND TECHNOLOGY

components - 5. Unit operations in food Southwestern Medical Center, Dallas.

processing - 6. Food quality factors - 7. Food
Contents: Part I: Introduction to food -
spoilage and its control - 8. Preservation and -
components - 1. Food quality assessment - 2.
thermal processing - 9. Cold preservation and
Water - Part II: Carbohydrates in the food
processing - 10. Dehydration and concentration
of food - 11. Irradiation, microwaves and ohmic pyramid - 3. Carbohydrates in food; introduction
processing of food - 12. Fermentation and other - 4. Starches in foods - 5. Pectins and other
uses of microorganisms - 13. Milk and dairy carbohydrates - 6. Bread, cereals, rice and pasta
products - 14. Meat, poultry and eggs - 15. Fish, - 7. Vegetables and fruits - Part III: Proteins in
mollusks and crustaceans - 16. Fats, oils and the food pyramid - 8. Food proteins; introduction
related products - 17. Cereals, grains, legumes - 9. Meat, poultry, fish and dried beans
and oilseeds - 18. Vegetables and fruits - 19. (legumes) - 10. Eggs and egg products - 11.
Drinks - 20. Sweets and chocolates - 21. Food - Milk and dairy products - Part IV: Fats in the -
Packaging Principles - 22. Food processing and food pyramid - 12. Fats and oils - Part V:
the environment - 23. Food Safety: Risks and Sugars in the food pyramid - 13. Sugars,
Hazards - 24. Government regulations on food sweeteners and confectionery products - Part VI:
and nutritional labeling - 25. Hunger, technology Baked goods in the food pyramid - 14. Baked
and global food needs. goods, porridges and doughs - Part VII: Food
Reprint 2007 production aspects - 15. Food Safety - 16. Food
preservation and processing - 17. Additives - 18.
1999 17 × 24 684 pp. Food packaging - Part VIII: Food supply
ISBN: 978-84-200-0891-2
legislation - 19. Government provisions for the
supply and labelling of food.

EXHAUSTED
Food texture 2002 17 × 24 508 pp.
Measurement and perception ISBN: 978-84-200-0976-6

ROSENTHAL, A. J. Btech, MSc., PhD., MIFST. Elements of descriptive

Professor of Food Science School of Biology and
Molecular Science. Brookes University, Oxford. bromatology
Contents: Relationship between instrumental VOLLMER, G. Prof. Dr. Chair of Chemistry. University
of Düsseldorf.
and sensory measurements of food texture - Oral JOSST, G. Professor of Chemistry and Food Research.
food processing and sensory evaluation of SCHENKER, D. Professor of Chemistry, Department of
texture - Sensory techniques for studying food Food.
texture - Rheological classification of foods and STURM, W. Professor of Food Chemistry and Research.
VREDEN, N. Professor of Food Chemistry and Research.
instrumental techniques for studying them -
Measurement of the mechanical properties of Contents: 1. Introduction to food chemistry
food materials in relation to texture: materials (nutrition, additives, risks, labeling) - 2. Fruits,
approach - Starch-based foods - Processed fat- vegetables, legumes - 3. Cereals, bakery and
based foods - Meat foods and their analogues - pastry products, snacks and appetizers - 4.
Vegetables and fruits - Hydrocolloids. Sugar, sweets, honey - 5 New foods - 6. Meats
and sausages - 7. Fish and shellfish (crustaceans
2001 21 × 26,5 314 pp. and mollusks) - 8. Eggs, milk and cheeses - 9.
ISBN: 978-84-200-0950-6
Fats and fine foods - 10. Spices, flavourings and
vinegars - 11. Drinking water and mineral water
- 12. Coffee, tea, cocoa - 13. Juices and soft
Fundamentals of food science drinks - 14. Alcoholic beverages - 15. Special
foods and diet foods - Appendix 1. Dietary fibre
VACLAVIK, V. TO. Ph.D., R. D. University of Texas content of foods - Appendix 2. EU numerical -
 FUNDAMENTALS OF FOOD SCIENCE 7

codes and additives - Appendix 3. Authors of the

different sections and chapters of this book.
1999 17 × 24 672 pp.
ISBN: 978-84-200-0877-6

Edible fats and oils

ZILLER, S. and other collaborators.
Contents: I. Importance of fats - II. What is a
fat? - III. Chemical composition of fats - IV.
Fatty acids - V. Nutritional aspects of oils and
fats - VI. Factors affecting the physical
characteristics of oils and fats - VII. Processed -
VIII. Reactions of oils and fats - IX. Products
made with fats and oils - X. Trends in fat
availability in the United States - XI.
Conclusion.
1996 13,5 × 21,5 84 pp.
ISBN: 978-84-200-0799-1
8 FOOD SCIENCE AND TECHNOLOGY
 FOOD ANALYSIS 9

II. FOOD ANALYSIS

Nutritional analysis of foods Factors to consider on the farm and health risks -
ADRIAN, J., POTUS, J., POIFFAIT, A. Chaire de
PART II. Hygiene in meat production:
biochimie industrielle et agroalimentaire. Conservatoire Processing and inspection - The meat industry -
national des Arts et Métiers. Pre-slaughter phases - Slaughter and dressing -
DAUVILLIER, P. Scientific Counselor, UFAC. Post-mortem inspection of meat - Preservation
Contents: List of abbreviations - 1. Background and processing of meat - Meat safety
of the topic - 2. Sample preparation and analysis management in the slaughterhouse - PART III.
- 3. General physicochemical methods - 4. Hygiene in production: processing of other foods
Special physicochemical analysis - 5. and hygiene and safety at the retail and
Immunochemical methods - 6. Microbiological consumer stages - Hygiene in the production and
techniques: determination of group B vitamins - processing of other foods - Food hygiene and
7. Biological methods with animals - 8. - safety at the retail and consumer stage - PART
Considerations on the measurement of safety - IV. The concept from stable to table - Principles
List of figures - List of tables - Atomic mass of of longitudinal and integrated food safety
the main chemical elements. assurance (LISA).
2000 17 × 24 314 pp. 2009 17 × 24 430 pp.
ISBN: 978-84-200-0919-3 ISBN: 978-84-200-1116-5

Sensory evaluation of food in Contents: What is sensory analysis used for? -

Relationship between sensory analysis and -
theory and practice physiology and psychology - How to use sensory
ANZALDUA MORALES, A. Professor and researcher.
Faculty of Chemical Sciences, Autonomous University of analysis to achieve the goal - Products for
Chihuahua. (Mexico). sensory analysis - Who are the right people for
Contents: The five senses - Sensory properties - sensory analysis? - Experimental design and data
Judges and test conditions - Sensory tests - analysis - Reporting and data storage - Sensory
Sensory evaluation practices - Appendices. analysis in practice - Background: specification
Reprint 2005 and quality control - Background: shelf-life
1994 17 × 24 214 pp. studies - Background: contaminant investigation
ISBN: 978-84-200-0767-0 - Background: contamination prevention -
Background: coffee mapping - Background:
quality control in product batch formation -
Integrated food safety and Background: graphical methods for monitoring
veterinary public health the performance of a profile panel - Appendices:
A. Useful tables for sensory testing - B. Glossary
BUNCIC, S. School of Veterinary Science University of
Bristol. of terms used in sensory analysis - C. Useful
Contents: PART I. Animal farms in the context contacts.
of the food chain - Health hazards in the food Reprint 2009
chain - 2002 17 × 24 210 pp.
ISBN: 978-84-200-0988-5
Sensory analysis in food
development and quality control
CARPENTER, R. P. Sensory Computing Specialist,
Unilever Research. Colworth, UK. LYON, DH Head of
Analysis methods for the
Consumer and Sensory Sciences, Campden & sausage industry
Chorleywood Food Research Association, UK and
HASDELL, T. TO. Scientific Services Manager, UK. FRENCH CANNING TECHNICAL CENTRE. -
Collection.
10 FOOD SCIENCE AND TECHNOLOGY

Contents: Weighted controls - Chemical Lipid analysis

controls - Bacteriological controls - Histological
HEMMING, F. W. and HAWTHORNE, J. N.
controls - Serological controls - Particular Department of Biochemistry, Medical School, Queen's
methods. Medical Centre, Nottingham NG7 2UH, UK
1974 16,5 × 24,5 152 pp Contents: Introduction - Basic techniques - -
ISBN: 978-84-200-0339-9
Hydrocarbons - Alcohols, phenols, aldehydes,
ketones and quinones - Fatty acids and
Food microscopy prostaglandins - Esters - Phospholipids,
sulfolipids and related compounds - Glycolipids
FLINT, O. Procter Department of Food Science, - Lipoproteins - Appendices.
University of Leeds, Leeds LS2 9JT, UK.
2001 17 × 24 200 pp.
Contents: Choosing equipment for microscopic ISBN: 978-84-200-0960-5
analysis of foods. Preparing food for the
stereomicroscope. Simple techniques for
preparing samples for the microscope. Use of the
cryotome in food microscopy. Contrast Microbiological analysis
techniques for the analysis of food components. of food and water
Fat in food. Food starches. Meat, fish and their Guidelines for quality assurance
products. Vegetable proteins. Howard's count of
LIGHTFOOT, N. F. Public Health Laboratory Service
molds in tomato products. Rubber bands. Newcastle upon Tyne UK and MAIER, E. TO. European
Emulsions. Appendix: Equipment. Materials. Commission DG XII Measurement and Testing Program
Brussels Belgium.
1997 17 × 24 146 pp.
ISBN: 978-84-200-0816-5 Contents: Foreword to the 2002 Spanish edition
- Introduction - List of contributors - Purpose
and field of application - Implementation of a
quality assurance program - Personnel,
Guide to selecting and training a management and organization - Sampling -
panel of tasters Equipment - Materials - Quantitative methods
FORTIN, J. B.Sc. TO. and DESPLANCKE, C. Agri-food and evaluation of procedures - Analytical quality
engineer. control in microbiology - Treatment and
Contents: Preliminary operations: Interest in reporting of results - Accreditation - Annex.
creating a panel of tasters - Human and material Statistics for quality assurance in food and water
resources - Tasting practice - Recruitment and microbiology - Appendices: A. Example for
selection: Recruitment - Selection - Training: - monitoring membrane filters with statistical
Training modalities - Organization of tests - - evaluation - B. Sample preparation for first level
Appearance - Bibliography - Glossary - quality control in plate and filtration counts.
Annexes. EXHAUSTED
2001 17 × 24 124 pp. 2002 17 × 24 256 pp.
ISBN: 978-84-200-0930-8 ISBN: 978-84-200-0991-9

Drinking water quality Modern methods of analysis

Problems and solutions
of food
GRAY, N. F. Trinity College, University of Dublin,
Ireland. MAIER, H. G. Professor Doctor of Philosophy. Nat.

See Section VI, f), p. 83. Volume I:

 FOOD ANALYSIS 11

Optical methods Contents: Contact details of contributors -

Contents: Introduction - Absorption - Introduction - 1. Microbiological analysis in
Fluorimetry - Flame photometry - Polarimetry - food safety and quality management - 2.
Refractometry - Atomic absorption Legislation applicable to red meat, poultry and
spectrophotometry. eggs: what path should be followed? - 3.
Second edition Escherichia coli O157 and other VTEC in the
1981 13,5 × 21,5 116 pp. meat industry - 4. Fecal indicator
ISBN: 978-84-200-0395-6* microorganisms for meat and poultry - 5.
Spoilage-causing microorganisms in red meat
Volume III: and poultry - 6. Red Meat Sampling - 7.
Electrochemical and enzymatic methods Sampling methods for poultry meat products - 8.
Contents: 1. Electrochemical methods - - Microbiological monitoring of cleaning and
Introduction - Dielectrometry (DK measurement, disinfection in the food industry - 9.
dielectrimetry) - Conductometry - Potentiometry Microbiological analysis of eggs and egg
- Voltammetry - Polarography. Voltammetry - products -10. Detection and enumeration of
Amperometry - Coulometry - Electrophoresis - pathogens in meat, poultry and egg products -
2. Enzymatic methods - Introduction - Basic - 11. Techniques for the identification of food-
concepts of enzyme-catalyzed reactions - borne microorganisms - 12. Validation of
Apparatus and reagents - Use in food analysis - analytical methods used in food microbiology -
Tests - Preparation of food samples. 13. Quality Assurance in Food Microbiology
1982 13,5 × 21,5 166 pp. Laboratories - Appendix I: ISO/IUPAC/AOAC
ISBN: 978-84-200-0487-7 International Harmonized Protocol for Assessing
the Competence of Analytical (Chemical) -
Food Analysis: Laboratories - Appendix II: Guidelines on
Fundamentals, methods, applications Measurement Uncertainty.
MATISSEK, R. Dr. rer. nat. Skilled. Dipl.- Eng. Professor 2009 17 × 24 362 pp.
at the Institute of Food Chemistry at the Technical ISBN: 978-84-200-1128-8
University of Berlin.
SCHNEPEL, F. M. Dr. rer. nat. and STEINER, G. Dr.
rer. nat. HACCP
Contents: General assessments in food analysis MORTIMORE, S. Director of Quality Pillsbury Europe,
- Fats and fatty substances - Proteins, peptides UK and WALLACE, C. General Manager, Consultancy
and Training Division Reading Scientific Services Ltd, UK
and amino acids - Carbohydrates - Other special
components - Additives - Contaminants - Contents: Preface - Foreword by the series
Residues - Basic information on instrumental editor - Section 1. Introduction to HACCP:
methods: Analysis - Abbreviations, acronyms, Frequently Asked Questions: What is HACCP? -
symbols and constants. Where does it come from? - How does it work? -
What are the seven principles? - Is it difficult to
Second edition
use? - Why use it? - What type of company can
use HACCP? - Are there any misunderstandings
EXHAUSTED
about HACCP? - How does a company know if
17 × 24 430 pp. approx. HACCP is doing its job? - What is actually
ISBN: 978-84-200-0850-9
implemented in the workplace? - How to write a
HACCP plan? - Who performs the HACCP
Microbiological analysis of red study? - What is the legal view on HACCP? -
What are the other drivers of HACCP use? -
meat, poultry and eggs How much does it cost? - Is there anything else
MEAD, G. C. that needs to be known? - Section 2. HACCP
Explained: A Recap of the HACCP System:
12 FOOD SCIENCE AND TECHNOLOGY

How Do All the Elements Fit Together? - Food analysis

HACCP in the context of other management
activities: What is HACCP and what is not? - NIELSEN, S. S. Purdue Univ. West Lafayette, Indiana.
What does it take to get started? The preparation Contents: Authors - Preface - Abbreviations -
and planning stage - Section 3. HACCP in Part I. General information - 1. Introduction to
Practice: Preparing to Develop the HACCP Plan food analysis - 2. U.S. Government Regulations
- Applying the Principles - Implementing the and International Standards Related to Food
HACCP Plan - Maintaining the HACCP System Analysis - 3. Nutritional labeling - 4. Evaluating
- Conclusion - Epilogue - Appendices: A. Case - analytical data - 5. Sampling and sample
study. Frozen Cheesecake - B. Acronyms and preparation - Part II. Analysis of food
Glossary - References - HACCP Resources. composition - 6. Analysis of moisture and total
solids content - 7. Ash analysis - 8. Crude fat
Reprint 2011
analysis - 9. Protein analysis - 10. Carbohydrate
2004 17 × 24 160 pp. analysis - 11. Analysis of vitamins - 12.
ISBN: 978-84-200-1035-9
Inorganic analysis - Part III. Chemical
properties and characteristics of foods - 13.
pH and titratable acidity - 14. Characterization
Food analysis of fats - 15. Procedures for separation and -
characterization of proteins - 16. The use of
Laboratory manual
enzymes in food analysis - 17. Immunoassays -
NIELSEN, S. S. Purdue Univ. West Lafayette, Indiana. 18. Methods of analysis for agricultural
biotechnology (GMOs) - 19. Analysis of
Contents: Preface and Acknowledgements - -
pesticide, mycotoxin and drug residues in food -
Notes on Concentration Calculations - Nutrition
20. Analysis of the presence of foreign matter -
Labeling Using a Computer Program -
21. Determining oxygen demand - Part IV.
Evaluation of Accuracy and Precision -
Spectroscopy - 22. The basic principles of -
Determination of Moisture Content -
spectroscopy - 23. Ultraviolet, visible and
Determination of Fat Content - Determination of
fluorescence spectroscopy - 24. Infrared -
Protein Nitrogen - The Phenol-Sulfuric Acid
spectroscopy - 25. Atomic absorption and
Method for Total Carbohydrates - Determination
emission spectroscopy - 26. Mass spectrometry -
of Vitamin C by the Indophenol Method -
Part V. Chromatography - 27. The basic
Complexometric Determination of Calcium -
principles of chromatography - 28. High
Determination of Sodium Using Ion-Selective
performance liquid chromatography - 29. Gas
Electrodes, Mohr Titration, and Indicator Sticks
chromatography - Part VI. Physical properties
- Determinations of Sodium and Potassium by
of foods - 30. Rheological Fundamentals for
Atomic Absorption Spectroscopy and
Food Analysis - 31. Thermal analysis - 32. Color
Inductively Coupled Plasma-Atomic Emission
analysis.
Spectroscopy - Standard Solutions and Titratable
Acidity - Characterization of Fats - Fish Muscle 2008 21 × 26,5 672 pp.
ISBN: 978-84-200-1114-1
Proteins: Extraction, Quantitation, and
Electrophoresis - Enzymatic Analysis for
Glucose Content - Detection of Gliadin in Foods
by Immunoassay - Inspection of Foods for
Immunochemical Substances strange - High Analysis of food nutrients
performance liquid chromatography - Gas
chromatography - Viscosity measurement using OSBORNE, D.R. Unilever researcher. Bedford, England.
a Brookfield viscometer. VOOGT, P. Unilever researcher. Vlaardingen/ Duiven,
Zevenaar, Netherlands.
2007 21 × 26,5 170 pp.
ISBN: 978-84-200-1059-5 Contents: Part I: Chemistry, biological function
and analysis of food nutrients - Chemistry and
biological function of nutrients - Chemistry and
 FOOD ANALYSIS 13

biological function of micronutrients - Analysis storage on flavor, quality and physiology -

of food nutrients - Recommended nutrient intake Effect of controlled atmosphere storage on pests
and interpretation - Food composition tables - and diseases - Influence of environmental factors
Bibliography - Part II: Methods of analysis of on controlled atmosphere storage - Modified
food nutrients - General sample preparation - atmosphere packaging - Recommended
Moisture and total solids - Proteins and nitrogen conditions for controlled atmosphere storage of
compounds - Carbohydrates - Lipids - Ash, selected products - References.
elements and inorganic components - Vitamins
and fat-soluble substances - Water-soluble 2003 17 × 24 288 pp.
ISBN: 978-84-200-1019-9
vitamins - Calculation of calorific value.
1985 17 × 24 258 pp.
ISBN: 978-84-200-0571-3

Analytical microscopy
WALLIS, T. AND. D.Sc. (London), FRIC, FPS F. YO.
Biol., Fellow of the Analytical Chemistry Society Hon,
FRMS
Physical properties of food Content: Simple methods for the preliminary
SAHIN, S. and SUMNU, S. G. Department of Food - treatment of the materials to be analyzed -
Engineering, Middle East Technical University, Turkey. Histological sections and preparation of surface
structures - Sedimentation and centrifugation -
Contents: 1. Size, shape, volume, and related Malaxation. Starch and bran - Levigation and
physical attributes - 2. Rheological properties of use of solvents - Solvents and clarifiers - Other
foods - 3. Thermal properties of foods - 4. previous treatments - Microscopic chemistry -
Electromagnetic properties - 5. Water activity Micromorphology - Sublimation and -
and sorption properties of foods - 6. Surface precipitation - Dyes and stains - Measurements
properties of foods. and drawings - Quantitative microscopic
analysis - Appendices.
2009 17 × 24 316 pp.
ISBN: 978-84-200-1126-4 1968 13,5 × 21,5 318 pp.
ISBN: 978-84-200-0072-5

Storage of fruits and vegetables

in controlled atmospheres Nutritional supplements and
THOMPSON, A. K. Professor Department of Post-
Harvest Technology, Cranfield Silsoe University, Bedford,
functional foods
Great Britain.
WEBB, G. P. School of Health and Biosciences University
Contents: Introduction - Current use of of East London, UK.
controlled atmosphere storage for fruits and
vegetables - The effect of controlled atmosphere See Section V, p. 37.
14 FOOD SCIENCE AND TECHNOLOGY

III. FOOD TOXICOLOGY

Toxic plants. Plants dangerous for toxic nature. Other pathogenic bacteria.
Mycotoxigenic fungi. Viruses and protozoa.
humans and animals Laboratory diagnosis. Epidemiology.
BRUNETON, J. Microbiological control of food production.
Food safety and legislation. Appendices:
Contents: Introduction - Abbreviations - First Classification of foods as safe and dangerous.
part. Generalities: Man and plants: incidents and Basic concepts of food handling and preventive
accidents linked to plants - Quantitative measures.
importance - Circumstances of the incidents and 1994 17 × 24 224 pp.
accidents - Risks associated with phytotherapy ISBN: 978-84-200-0762-5
and traditional medicines - Treatment of plant
poisoning - Identification of the plant causing
the poisoning - Digestive decontamination Introduction to plant toxicology
methods - Documentary means - Animal
FORSYTH, A. TO. MRCVS, DVSM Veterinary
poisoning by plants - Part two. Monographs - Consultant to the Food and Agriculture Organization
Pteridophytes and Gymnosperms - Pteridophyta (FAO) of the United Nations. Former Director and
- Gymnospermae: Cycadopsids. Gnetopsidae. Professor of Veterinary Surgery at the Glasgow Veterinary
Pinopsids. Taxopsida - Angiosperms: School.
Aceraceae. Amaryllidaceae. Anacardiaceae. Content: Considerations about toxic plants.
Apiaceae. Apocynaceae. Araceae. Araliaceae. Plant toxicants. Plant poisoning. About
Asteraceae. Berberidaceae. Boraginaceae. poisoned animals. Toxic plants. Molds and -
Brassicaceae. Buxaceae. Cactaceae. ergot. Poisonous mushrooms. Possibly -
Cannabaceae. Caprifoliaceae. Celastraceae. poisonous plants. Plants that alter milk.
Coriariaceae. Crassulaceae. Cucurbitaceae. Glossary.
Ericaceae. Euphorbiaceae. Fabales. Fagaceae. 1968 12,5 × 19,5 208 pp.
Hippocastanaceae. Juglandaceae. Lamiaceae. ISBN: 978-84-200-0082-4
Lauraceae. Liliaceae. Myrtaceae. Oleaceae.
Papaveraceae. Phytolaccaceae. Piperaeae.
Poaceae. Polygonaceae. Primulaceae. Food hygiene and toxicology
Ranunculaceae. Rhamnaceae. Rosaceae.
Rubiaceae. Rutaceae. Sapindaceae. HOBBS, B. C. EITHER. St.J. D.Sc,, Ph.D., FRC Path.,
Dip. Bact., FRSH Former Director of the Food Hygiene
Scrophulariaceae. Solanaceae. Sterculiaceae. Laboratory, Central Public Health Laboratory. London.
Verbenaceae. Viscaceae. Zygophyllaceae - ROBERTS, D. PhD., FlBiol, Deputy Director, Food
Annexes: Glossary of botanical terms - Elements Hygiene Laboratory, Central Public Health Laboratory,
London.
of phytochemistry - Table of illustrations.
Contents: Part I. Food poisoning and infections.
2001 17 × 24 540 pp.
ISBN: 978-84-200-0935-3
Introduction. Elementary bacteriology. Bacteria
and other microorganisms that cause food
poisoning and foodborne infections. Reservoirs
Food poisoning of microbial and vehicles of infection and mechanisms of
etiology dissemination. Epidemiology. Outbreaks of food
poisoning and other foodborne illnesses.
ELEY, A. R. Department of Experimental Clinical Ecology of microorganisms in food. Alteration
Microbiology. University of Sheffield, UK.
and conservation. Part II. Food hygiene in the
Content: General considerations. Food -
prevention of food poisoning. Factors
poisoning of bacterial origin and infectious -
contributing to food poisoning outbreaks.
nature. Food poisoning of microbial origin and
Personal hygiene of the food handler.
 FOOD TOXICOLOGY 15

Preparation, cooking, cooling and preservation. substances. Normal toxic effects of chemicals.
Hygiene in the food industry. Food hygiene in Abnormal responses to chemicals. The
retail trade. Cleaning and disinfection. Facilities fundamentals of selective toxicity. The
and equipment for food industries. Pest control. fundamentals of antidotal therapy. Principles of
Legislation. Microbiological specifications. biological toxicity testing. Toxicological test
Education. Food hygiene in the tropics. methods.
EXHAUSTED 1982 17 × 24 274 pp.
ISBN: 978-84-200-0503-4
1997 17 × 24 492 pp.
ISBN: 978-84-200-0838-7

Food allergy and intolerance Expiration of food

MAN, D. Principal Lecturer in Food Sciences at the
LESSOF, M. H. Emeritus Prof. of Medicine. United School of Applied Science, South Bank University,
Medical and Dental Schools Guy's and Thoma's Hospitals. London.

Content: Nutrition in the modern world. Food Contents: Foreword by the series editor - -
intolerance and attitude towards them. Food and Preface - Section 1 Introduction to food shelf
alternative medicine. Physiology of digestion. life. FAQ: What is expiration? - What is the
Mechanisms of food intolerance. Clinical relationship between food safety and shelf life? -
manifestations. Food additives. Cow's milk and Who should care about the expiration date of
some alternatives. Gluten sensitivity and celiac food? - Who is responsible for establishing the
disease. The patient's dilemma. Glossary. expiration date? - Is it illegal to give a food an
improper expiration date? - What will be the
1996 17 × 24 230 pp. shelf life of a product? - What does rapid
ISBN: 978-84-200-0807-3
expiration determination consist of? - What -
resources are needed to establish expiration? -
Food toxicology How is the end of a product's useful life
normally determined? - How is it ensured that
LINDNER, E. Professor of Pharmacology at the the expiration date of products is correct and -
University of Giessen.
reproducible? - Can computer models be useful
Contents: Toxic substances in natural foods and in establishing expiration dates? - What does test
condiments - Poisoning caused by improper analysis consist of? - Can the expiration date of
preparation or alteration of food - Food additives a product be extended? - How are storage tests
- Food allergies. performed to establish expiration? - Section 2
EXHAUSTED
How Food Deteriorates and Spoils: Mechanisms
by which food deteriorates and spoils - Factors
Second edition
influencing food quality - Section 3 Establishing
1995 17 × 24 274 pp. shelf life in practice: Short, medium and long
ISBN: 978-84-200-0776-2 shelf life products - Epilogue - Appendix A: The
Fundamentals of toxicology Arrhenius model - Appendix B: The CIMSCEE
formula for microbiological safety and stability -
LOOMIS, T. TO. Ph.DMD Professor of Pharmacology
References.
Washington University School of Medicine. Scattle,
Washington (USA). Reprint 2011
Content: Quantitative aspects of toxicology. 2004 17 × 24 118 pp.
Biological factors that influence toxicity. ISBN: 978-84-200-1028-1
Chemical factors that influence toxicity.
Influence of the route of administration on
toxicity. Genetic factors that influence toxicity. -
Compendium of food risks
Classification of harmful effects of chemical MOLL, M. Docteur de l'université Henri Poincaré-Nancy I
Consultant international and MOLL, N. Docteur ès
16 FOOD SCIENCE AND TECHNOLOGY

sciences physiques Expert chimiste. presentation. Botulism in humans: the disease.

Contents: Prologue - Acknowledgements - List Botulism in mammals. Botulism in birds.
of abbreviations - Index of figures - Index of 1980 17 × 24 214 pp.
tables - Part I. Presentation of potential hazards ISBN: 978-84-200-0451-8
in human nutrition - Section 1. Microbiological
and parasitic contaminants - Chapter 1.
Microbiological and parasitic contaminants - Pathogenic clostridia
Section 2. Chemical pollutants and their
prevention - Chapter 1. Risks associated with STERNE, M. Director of the Department of Aerobic
agriculture - Chapter 2. Environmental risks - Bacteriology and Immunology at Wellcome Laboratories.
BATTY, I. Immunologist from the same laboratory.
Chapter 3. Risks linked to eating habits -
Chapter 4. Risks associated with conservation Content: General considerations. Role of
treatments - Chapter 5. Food allergies and clostridia in infection. Sample selection and -
intolerances - Bibliography - Part II. Glossary. preservation. Sample examination: Equipment
2006 17 × 24 400 pp. and reagents. Sample Examination: Procedures.
ISBN : 978-84-200-1068-7 Criteria for the diagnosis of infections caused by
clostridia. Experimental infection in laboratory
animals. Microscopic appearance of colonies in
culture media.
Introduction to food toxicology
1978 13,5 × 21,5 170 pp.
SHIBAMOTO, T. Department of Environmental ISBN: 978-84-200-0393-1
Toxicology. University of California, Davis. Davis.
California. BJELDANES, L. F. Department of Nutritional
Sciences. University of California, Berkeley

Contents: 1. Fundamentals of Toxicology - 2.

Determination of food toxins - 3.
Biotransformation - 4. Natural toxins from foods
of animal origin - 5. Natural toxins from plant
foods - 6. Fungal toxins from food - 7. Toxic
contaminants in food from industrial waste - 8.
Pesticide residues from food - 9. Food additives
- 10. Toxins formed during food processing.
1996 17 × 24 216 pp.
ISBN: 978-84-200-0822-6

Botulism
The microorganism, its toxins, the
disease
SMITH, L. Ds. Ph.D.
Content: Historical introduction. The -
microorganism. The spores. Bacteriophages,
bacteriocins, bacteriolysins. Detection and
isolation. Presence of Clostridium botulinum.
Clostridium botulinum toxins. Action of toxins.
Botulinum toxoids. Human botulism:
 FOOD MICROBIOLOGY 17

IV. FOOD MICROBIOLOGY

KYRIAKIDES, A. Company Microbiologist Sainsbury's

Food Microbiology Supermarkets Ltd, London, UK.
ADAMS, M. R. and MOSS, M. EITHER. University of
Contents: 1. Background - 2. Outbreaks: Causes
Surrey, Guildford, UK
and Lessons to Learn - 3. Factors influencing the
Contents: 1. Scope of food microbiology - 2. growth and survival of E. coli - 4. Industry
Microorganisms and food raw materials - 3. objective: control of E. coli - 5. Industry action
Factors influencing the growth and survival of and reaction - 6. Examination Methods - 7. The
microorganisms in food - 4. Microbiology of future - Glossary of terms.
food preservation - 5. Microbiology of major 2000 17 × 24 242 pp.
foods - 6. Food Microbiology and Public Health ISBN: 978-84-200-0910-5
- 7. Bacterial Agents of Foodborne Illness - 8.
Nonbacterial Agents of Foodborne Illness - 9.
Fermented foods and microbial foods - 10. Listeria
Methods of microbiological examination of A practical approach to microorganisms
foods - 11. Microbiological quality control of and their control in food
food. BELL, Ch. Consultant Food Microbiologist UK.
EXHAUSTED KYRIAKIDES, A. Company Microbiologist Sainsbury's
Supermarkets Ltd, London, UK.
1997 17 × 24 478 pp.
ISBN: 978-84-200-0830-1 Contents: 1. General Considerations - 2.
Outbreaks: Causes and Lessons to be Learned -
3. Factors affecting the growth and survival of
Listeria monocytogenes - 4. Industrial focus:
Practical guide to control of Listeria monocytogenes - 5. Industry
microbiological analysis of milk action and reaction - 6. Test Methods - 7. The
Future - Glossary of Terms - Appendix: National
and dairy products Centers for Listeria Culture Typing.
BEERENS, H. and LUQUET, F. M. Director of the
2000 17 × 24 184 pp.
ICCPR.
ISBN: 978-84-200-0911-7
Contents: Part I: Raw milk. Part II: Pasteurized
milk. Sterilized milk. UHT sterilized milk.
Preserved milks. Part III: Milk transformation Clostridium botulinum
products. Butter and its derivatives. The cheeses. A practical approach to microorganisms
Consumption cream. Fermented milks. and their control in food
Lactoserums. Caseinates. Diet dairy foods. Dairy
BELL, Ch. Consultant Food Microbiologist UK.
desserts. Ice cream and frozen creams. Part IV: KYRIAKIDES, A. Company Microbiologist Sainsbury's
Official interpretation of microbiological criteria. Supermarkets Ltd, London, UK.
Detection of antibiotics and sulfonamides in Contents: Background - Epidemiological
dairy products. outbreaks: causes and lessons to be learned - -
1990 17 × 24 162 pp. Factors affecting the growth and survival of
ISBN: 978-84-200-0668-0
Clostridium botulinum - The industry's
Escherichia coli approach: the control of Clostridium botulinum -
A practical approach to microorganisms Industry action and reaction - Study methods -
and their control in food The future - Glossary of terms - References.
BELL, Ch. Consultant Food Microbiologist UK. 2005 17 × 24 286 pp.
18 FOOD SCIENCE AND TECHNOLOGY

ISBN: 978-84-200-1055-7 Fruits, vegetables and grains - III. Foodborne

Pathogenic Bacteria - Salmonella Species -
Campylobacter jejuni - Escherichia coli
O157:H7 - Yersinia enterocolitica - Shigella
Food Microbiology Species - Vibrio Species - Aeromonas and
Plesiomonas Species - Clostridium botulinum -
BOURGEOIS, C. M. Professor at the University of Clostridium perfringens - Bacillus cereus -
Western Brittany. Listeria monocytogenes -Staphylococcus aureus
MESCLE, J. F. Professor ENITIAA, Nantes.
ZUCCA, J. Conference Master. University of Nantes.
- Epidemiology of Foodborne Illness - IV.
Faculty of Sciences. Nantes. Mycotoxigenic molds - Toxigenic Aspergillus
species - Toxigenic Penicillium species -
Volume 1: Microbiological aspects of food Fusarium and other toxigenic molds other than
safety and quality Aspergillus and Penicillium - V. Viruses -
Contents: Part I. Introduction - Part II. The Foodborne viruses - VI. Food and water borne
behavior of microorganisms in food - Part III. parasites - Meat helminths - Helminths
Food poisoning and food poisoning - Part IV. transmitted by fish, shellfish and other foods - -
Food spoilage flora - Part V. Study of food Food and water borne parasitic protozoa - VII. -
microflora and its effects - Part VI. Destruction Preservation methods and preservatives -
of Microorganisms - Part VII. Stabilization of Physical methods of food preservation - -
food by inhibiting the growth of Chemical preservatives and natural antimicrobial
microorganisms. compounds - Biological preservation systems
and probiotic bacteria - VIII. Food fermentations
1994 17 × 24 460 pp.
ISBN: 978-84-200-0771-7
- Fermented dairy products - Fermented
vegetables - Fermented meat, poultry and fish
products - Traditional fermented foods - Cocoa
Volume 2: Food Fermentations and coffee - Beer - Wine - IX. Advanced
BOURGEOIS, C. M. Professor at the University of techniques in food microbiology - Detection of
Western Brittany. foodborne pathogenic microorganisms and their
LARPENT, J. P. Professor at the University of Clermont toxins. Conventional methods versus rapid and
II. automated methods - Genetic and immunological
Contents: Part I. Microorganisms of techniques for detecting pathogenic
fermentations - Part II. Fermentation of plant microorganisms and foodborne toxins -
products - Part III. Fermentation of animal Predictive modelling - The risk analysis system
products - Part IV. Perspectives. and identification and control of critical points.
Its use in the control of hazards of microbial
1995 17 × 24 386 pp. origin.
ISBN: 978-84-200-0784-7
2001 21 × 26,5 816 pp.
Food Microbiology ISBN: 978-84-200-0933-9

Foundations and boundaries

DOYLE, M. P., BEUCHAT, L. R. and MONTVILLE, Meat parasites Epidemiology,
T. J.
pathophysiology, zoonotic incidences
Contents: I. Factors of special relevance in food EUZÉBY, J. Doctor of Veterinary Medicine, Dr. honoris
microbiology - The evolution of food causa from the Universities of Turin and Timisoara.
microbiology - Principles that influence Honorary Professor of the Veterinary Schools of Lyon.
microbial growth, survival and death in food - Content: Introduction and preliminary notions -
Spores and their significance - Indicator Importance of parasitic infections and
microorganisms and microbiological criteria - II.
infestations in meat and slaughterhouses. Basics
Microbial spoilage of foods - Mammalian meat,
of zoonosis - Part 1: Parasites of striated muscle
poultry and fish - Milk and dairy products -
 FOOD MICROBIOLOGY 19

tissue (meat) - 1. Protozooses of striated muscles ISBN: 978-84-200-0389-4

- 1. Generalities - 2. Coccidia - 3.
Sarcosporidiosis - 4. Toxoplasmosis - 2. Worm
infections (Helmintosis) of striated muscle Safe Food: Microbiology
tissue - A. Helminthosis caused by parasitism of FORSYTHE, S. J. Department of Life Sciences
cestodes (cestodosis): «muscular cysticercosis» - Nottingham Trent University.
1. General characteristics of cestodes - 2. Contents: Introduction to safe food - Basic
Muscular cysticercosis - B. Helminthosis caused aspects - Foodborne illnesses - Microbial flora of
by parasitism of trematodes - 1. General food - Microorganisms causing food poisoning -
characteristics of trematodes (flukes) - 2. Detection methods - Food safety management
Mesocercariosis of suidae - C. Helminthosis tools - Microbiological criteria - Microbiological
caused by nematode parasitism - 1. General risk assessment - Regulations and authorities -
characteristics of nematodes - 2. Trichinellosis Glossary of terms - Appendix: Food safety
(Trichinosis) - 3. Minor nematodoses of striated resources on the World Wide Web - References.
muscle tissue - 3. Entomosis of striated muscles 2003 17 × 24 410 pp.
- Part Two: Parasites of the viscera (Offal) - 4. ISBN: 978-84-200-1017-5
Parasites of the liver and peritoneal cavity - 5.
Worm infections of the stomach, forestomach
and intestine of ruminants - 6. Gastric
helminthiasis in pigs - 7. Parasites of the
Food Microbiology
FRAZIER, W. C. Professor Emeritus of Bacteriology at
intestine - 8. Parasites of the abdominal cavity - the University of Wisconsin.
9. Parasites of the lungs and thoracic cavity - 10. WESTHOFF, DC Associate Professor of Food
Parasitosis of the brain and cerebrospinal nerve Microbiology at the University of Maryland.
centers - 11. Parasitosis of connective tissue (and
ligaments) - Alphabetical index. Contents: Part I. Food and microorganisms: 1.
Food as substrates for microorganisms - 2. -
2000 17 × 24 448 pp. Important microorganisms in food microbiology
ISBN: 978-84-200-0925-4
- 3. Food contamination - 4. General principles
Methods for the study of underlying food spoilage - chemical
modifications caused by microorganisms - Part
thermophilic spore-forming II. General principles of food preservation: 5.
bacteria of interest in the food General principles of food preservation: asepsis,
elimination of microorganisms and anaerobiosis
and health industries FIELDS, M. - 6. Preservation by using high temperatures - 7.
Department of Food Science and Nutrition. University
Preservation using low temperatures - 8.
of Missouri.
Preservation by drying - 9. Food preservation
Contents: Part one: General information.
using additives - 10. Irradiation preservation -
Introduction to the biology of thermophilic
Part III. Contamination, preservation and
spore-forming bacteria. Crops. General methods
alteration of different types of food: 11.
for laboratory studies - Part two: Physiology.
Contamination, preservation and alteration of
Nutrition. Laboratory studies on sporulation. -
cereals and derived products - 12.
Laboratory studies on germination, growth and
Contamination, preservation and alteration of
dormancy - Part three: Taxonomy. Soil ecology.
sugars and sugary products - 13. Contamination,
Laboratory studies on taxonomy. Field study on
preservation and alteration of fruits and
the ecology of thermophilic spore-forming
vegetables - 14. Contamination, preservation and
bacteria. Laboratory study on the ecology of soil
alteration of meat and meat products - 15.
thermophiles - Part four: Sterilization.
Pollution, preservation and alteration of fish and
Sterilization in the food and healthcare
other marine products - 16. Contamination, -
industries.
1978 17 × 24 250 pp.
preservation and alteration of eggs - 17. -
Pollution, conservation and alteration of birds -
20 FOOD SCIENCE AND TECHNOLOGY

18. Contamination, preservation and alteration of 2001 24,5 × 31 58 pp.

milk and dairy products - 19. Alteration of ISBN: 978-84-200-0940-7
canned foods subjected to heat treatment - 20.
Various foods - Part IV. Foods and enzymes
produced by microorganisms: 21. Production of Microorganisms in food 1
cultures for food fermentation - 22. Food - Its meaning and enumeration methods
Fermentations - 23. Foods and enzymes of ICMSF
microbial origin - Part V. Foods in relation to Contents: Part I. Significance of -
diseases: 24. Foodborne diseases of bacterial microorganisms and their toxins in food:
etiology - 25. Food poisoning, infections and - Indicator microorganisms - Bacteria causing
intoxications of non-bacterial etiology - 26. foodborne illness - Foodborne parasites and
Foodborne illness outbreak investigation - Part viruses - Foodborne microbial toxins -
VI. Food sanitation, control and inspection: 27. Considerations of importance for the food
Food Sanitation Microbiology - 28. Food analyst - Part II. Recommended methods for the
Control - Appendix. microbiological analysis of foods: Introduction -
Fourth edition
Preparation and dilution of food homogenates -
EXHAUSTED Enumeration of mesophilic aerobic
1993 17 × 24 698 pp. microorganisms: Plate count methods - Coliform
ISBN: 978-84-200-0734-2 bacteria - Enterobacteriaceae - Enterococci -
Hemolytic streptococci - Mold and yeast counts -
Salmonella - Sighelas - Enteropathogenic -
Guide to developing a cleaning Escherichia coli (ECE) - Vibrio
and disinfection plan For use in parahaemolyticus - Vibrio cholerae -
Staphylococcus aureus - Staphylococcal
companies in the food sector enterotoxins - Clostridium botulinum -
Clostridium perfringens - Bacillus cereus - Part
HYGINOV
III. Conditions that must be met by ingredients, -
Contents: Part 1: What to do and how to do it? - culture media and reagents - Appendices.
YO. Introduction - I.1. Introduction - I.2. Main
Second edition
definitions - II. Dirt - II.1. State of the dirt - II.2.
Dirt Classification - II.3. Nature and properties 2000 17 × 24 464 pp.
ISBN: 978-84-200-0908-7
of dirt - II.4. Dirt/surface ratio - III. Risk level -
III.1. Risk level estimation - III.2. Consequences
on cleaning and disinfection protocols - IV. The Microorganisms in food 2
stages of cleaning and disinfection - V. Water
Sampling methods for microbiological
and products - V.1. Water - V.2. Cleaning
analysis:
products - V.3. Disinfecting agents - VI.
Principles and specific applications
Application methods and utensils - VI.1.
Polluting cleaning - VI.2. Premises and furniture ICMSF
- VI.3. Materials - Part Two: My Cleaning and Contents: Part I. Principles - 1. Significant
Disinfection Plan - VII. Drafting of documents - microbiological criteria for foods - 2. Probability
VII.1. Inventory - VII.2. Protocols - VII.3. and Sampling Concepts - 3. Principles of
Control records - Part Three: Control - VIII. The sampling - 4. Appropriate sampling programs -
control plan - VIII.1. Chemical, visual and 5. Choosing the sampling program according to
microbiological controls - VIII.2. Analysis the objective - 6. Sampling programs for -
techniques - VIII.3. Record of controls - VIII.4. situations with direct risk of pathogen presence -
Environmental controls - Annexes: References - 7. Control at the point of origin - approach to the
Some useful addresses. risk analysis system and identification and
control of critical points - 8. Application of
Reprint 2006
variable programs - 9. Collection and handling
 FOOD MICROBIOLOGY 21

of samples and analytical units - Part II. Specific or monitoring - II. ICMSF Objectives and
proposals for sampling and sampling programs Activities - III. ICMSF and its subcommittees
- 10. Introduction: Application and uses of members, consultants - IV. Contributors to
criteria - 11. Sampling Programs for Raw Meats ICMSF maintenance funds or method testing
- 12. Sampling programs for processed meats - programme for 1982-1987 - V. ICMSF
13. Sampling programs for poultry meat and Publications - VI. Laboratories that collaborate
derived products - 14. Sampling programs for in the testing or verification of ICMSF
animal feed and pet food - 15. Sampling microbiological analysis techniques.
programs for milk and dairy products - 16.
Sampling programs for eggs and egg products - EXHAUSTED
17. Sampling programs for fish and seafood - 18. 1991 17 × 24 352 pp.
ISBN: 978-84-200-0716-8
Sampling programs for vegetables, fruits and
nuts - 19. Sampling programs for soft drinks,
juices, concentrates and fruit preserves - 20.
Sampling programs for cereals and their -
Microorganisms in food 5
products - 21. Sampling Programs for Spices, Characteristics of microbial pathogens
ICMSF
Condiments and Gums - 22. Sampling programs
for fats and oils - 23. Sampling programs for Contents: 1. Aeromonas - 2. Bacillus cereus - 3.
sugar, cocoa, chocolate and bakery products - Brucella - 4. Campylobacter - 5. Clostridium -
24. Sampling programs for formulated feeds - botulinum - 6. Clostridium perfringens - 7.
25. Sampling program for natural mineral Intestinal pathogen Escherichia coli - 8. Listeria
waters, other bottled waters, process waters and monocytogenes - 9. Parasites: Anisakidae - 10.
ice - 26. Shelf-Stable Canned Foods - Parasites: Taenia spp. (T. saginata and T.
Appendices - Glossary. solium) - 11. Parasites: Trichinella spiralis - 12.
Second edition Plesiomonas - 13. Pseudomonas cocovenenans -
1999 17 × 24 282 pp. 14. Salmonella - 15. Microbial toxins from
ISBN: 978-84-200-0890-5 seafood - 16. Shigella - 17. Staphylococcus
aureus - 18. Streptococcus - 19. Toxigenic fungi:
Aspergillus - 20. Toxigenic fungi: Fusarium -
21. Toxigenic fungi: Penicillium - 22. Vibrio
The analysis system cholerae - 23. Vibrio parahaemolyticus - 24.
of risks and critical points: Vibrio vulnificus - 25. Virus - 26. Yersinia
Its application to food industries enterocolitica - Further reading - Modelling
ICMSF microbial responses in foods - Appendix I:
ICMSF objectives and achievements - Appendix
Contents: Part 1: Principles - Microbiological
II: ICMSF constituents - Appendix III:
control of food situations for applying the
Contributors to the ICMSF maintenance fund - -
ARICPC system - Risk analysis approach and
Appendix IV: ICMSF publications.
identification and control of critical points to
1998 19 × 25 612 pp.
control food safety and quality. Application of ISBN: 978-84-200-0854-7
the ARICPC system - Hygienic design of food
preparation areas - Hygienic considerations for Microorganisms in food 6
the design and use of equipment - Cleaning and Microbial ecology
disinfection - Health and hygiene of personnel - of food products
Knowledge required by personnel and the public ICMSF
- Part II: Applications - Production and
Contents: Meat and meat products - Poultry
harvesting of plant foods - Production of animal meat and derived products - Fish and derived -
products - Food processing - Marketing and products - Animal feed and pet food -
retail sales - Food service - Households - Vegetables and vegetable products - Fruit and
Appendices: I. Statistical aspects of verification
22 FOOD SCIENCE AND TECHNOLOGY

fruit products - Spices, dehydrated soups and data to estimate process control and
oriental condiments - Cereals and derivatives - product acceptance
Nuts, oilseeds and dried legumes - Cocoa,
ICMSF
chocolate and jams - Foods based on oils and
fats - Sugar, syrups and honey - Non-alcoholic Contents: Preface - Contributors and reviewers -
beverages, fruit juices, concentrates and jams - Abbreviations - Part I. Fundamentals of data
Water - Eggs and egg products - Milk and dairy management in microbiological control - Utility
products - Prevention of misuse of food after of microbial testing for safety and quality -
processing - Appendix I. ICMSF Objectives and Validation of control measures - Verification of
Achievements - Appendix II. ICMSF processing control - Verification of
Participants - Appendix III. Contributors to the environmental control - Corrective actions to
ICMSF Maintenance Fund - Appendix IV. reestablish control - Microbiological testing in -
ICMSF Publications. supplier-customer relationships - Part II.
Applications of principles to product categories -
2001 21 × 26,5 608 pp.
ISBN: 978-84-200-0934-6
Applications and use of criteria and other tests -
Meat and meat products - Poultry meat and meat
products - Fish and fishery products - Pet food
and feed - Vegetables and products - Fruits and
Microorganisms in food 7 products - Spices, dehydrated soups and Asian -
Microbiological analysis in food condiments - Cereals and products - Nuts,
safety management oilseeds, pulses and coffee - Cocoa, chocolate
ICMSF
and confectionery - Foods based on oils and fats
- Sugar, syrups and honey - Non-alcoholic
Contents: Introduction - Editorial Committee - beverages - Water - Eggs and egg products -
ICMSF members during the preparation of Book Milk and milk products - Foods stabilized by
7 - Advisors - Contributors - Microbiological heat treatment - Dehydrated foods for babies and
hazards and their control - Risk assessment and children - Combination foods - Appendices:
establishment of food safety objectives - Sampling considerations and statistical aspects
Achieving the food safety objective with control of sampling plans - Calculations for Chapter 2 -
measures - Selection and use of acceptance ISO methods cited in the Tables - ICMSF
criteria - Establishing microbiological criteria for objectives and achievements - ICMSF
lot acceptance - Probability concepts and participants - ICMSF publications - Sponsors of
sampling principles - Sampling plans - Case ICMSF activities.
selection and attribute plans - Investigative, 21 × 26,5 470 pp. approx.
intensive, and reduced sampling - Experiences in ISBN: 978-84-200-
using two-class attribute plans for lot acceptance
- Sampling to assess environmental control -
Sample sampling, handling, and analysis - Modern food microbiology
Process control - Aflatoxins in peanuts - JAY, J. M. University of Nevada Las Vegas. Las Vegas.
Salmonella in milk powder - Listeria Nevada; LOESSNER, M. J. and GOLDEN, DA
monocytogenes in cooked frankfurters - Contents: I: Historical background - History of
Escherichia coli O157:H7 in frozen ground beef food microorganisms - II: Habitat, taxonomy and
patties - Appendices: A. Glossary - B. growth parameters - Taxonomy, role and
Objectives and achievements of the international significance of food microorganisms - Intrinsic
commission on microbiological specifications and extrinsic parameters of food affecting
for foods - C. ICMSF Participants - D. ICMSF microbial growth - III: Microorganisms in food -
Publications - E. List of sources. Fresh meats - Processed meat and fish - Fruits
2004 21 × 26,5 382 pp. and vegetables - Milk, fermentation and
ISBN: 978-84-200-1037-3
fermented or non-fermented dairy products -
Non-dairy fermented foods and products -
Microorganisms in Food 8 Using Miscellaneous foods - IV: Analysis of
 FOOD MICROBIOLOGY 23

microorganisms and/or their products in food - and inactivation of viruses on and in foods, with
Cultivation, microscopy and sampling methods - attention to the function of their matrix - 9.
Chemical, biological and physical methods - Using Codex risk analysis to reduce risks
Bioassays and related methods - V: Food associated with viruses in food - 10. Risk -
protection and some properties of assessment of viruses present in food:
psychrotrophic, thermophilic and radioresistant Opportunities and challenges.
bacteria - Food protection with chemicals and 2010 17 × 24 266 pp.
by biocontrol - Food protection by modified ISBN: 978-84-200-1154-3
atmospheres - Food protection by radiation and
the nature of microbial radioresistance -
Protection of food ... Food protection by low Cultivation of microorganisms
temperatures and characteristics of
psychrotrophic microorganisms - Food for food production Obtaining,
protection by high temperatures and applications and research
characteristics of thermophilic microorganisms -
KUNZ, B.
Food protection by dehydration - Other methods
of food protection - VI. Food quality and safety Contents: 1. Purpose and importance of
indicators, principles of quality control and microorganism cultures for industrial use - 2.
microbiological criteria - Indicators of microbial Microorganism cultures - 3. Preparation of
food quality and safety - HACCP and FSO microorganism cultures - 4. Use of
systems for food safety - VII: Foodborne microorganism cultures - 5. Assessment and
illnesses - Introduction to foodborne pathogens - control of microorganism cultures.
Staphylococcal gastroenteritis - Food poisoning 1986 17 × 24 126 pp.
caused by bacteria ISBN: 978-84-200-0575-1
Gram-positive - Foodborne listeriosis -
Foodborne gastroenteritis caused by Salmonella
and Shigella - Foodborne gastroenteritis caused Industrial Microbiology
by Escherichia coli - Foodborne gastroenteritis Microorganisms of industrial interest
caused by Vibrio, Yersinia and Campylobacter -
species - Foodborne animal parasites - LEVEAU, J.Y. Prof. de Biotechnologie à l'Ecole
Nationale Supérieure des Industries Agricoles et
Mycotoxins - Viruses and certain other proven Alimentaires. Responsible for the Laboratoire de
or suspected foodborne biological hazards. Microbiologie industrielle. Prof. at ENSIA - Massy.
Fifth edition BOUIX, M. Prof. at ENSIA - Massy.
2009 21 × 26,5 782 pp. Contents: 1. Yeasts - Introduction - 1. -
ISBN: 978-84-200-1125-7 Taxonomy - 2. Physiology of growth - 3.
Metabolism - 4. Genetics - 5. Conservation
Foodborne virus techniques - 6. Industrial Applications - 7.
Bibliography - 2. Molds - Introduction - 1.
Progress and challenges Ecology - 2. Taxonomy - 3. Developmental
KOOPMANS, M., CLIVER, D.O. and BOSCH, A. Biology - 4. Metabolisms and regulations - 5.
Contents: Authors - Foreword by the Series Genetics and genetic engineering - 6. Study and
Editor - Foreword - 1. Historical review of food conservation techniques - 7. Economic -
virology - 2. Foodborne viruses; current situation importance - 8. Conclusions - Bibliography - 3.
- 3. Intestinal hepatitis - 4. The challenge of Lactic acid bacteria - 1. Taxonomy and ecology -
estimating the magnitude of an underreported 2. Physiology of growth: metabolism and
disease - 5. Emerging foodborne viral diseases - regulation - 3. Genetics and genetic engineering
6. Viral evolution and its importance in the - of lactic bacteria - 4. Industrial Applications - 5.
epidemiology of foodborne viruses - 7. Study and conservation techniques -
Rethinking virus detection in food - 8. Fixation Bibliographic references - 4. Bifidobacteria -
24 FOOD SCIENCE AND TECHNOLOGY

Introduction - 1. Taxonomy - 2. Physiology - 3. Foreword - Foreword - Microorganisms

Conclusions - Bibliography - 5. Corynebacteria - Associated with Fruits and Vegetables - The
1. Interest of corynebacteria and history of their Role of Good Agricultural Practices in Fruit and
use - 2. Taxonomy and ecology of Vegetable Safety - The Biology of Foodborne
corynebacteria of industrial interest - 3. Pathogens in Produce - Postharvest Handling
Physiology and metabolism - 4. Mutagenesis and and Processing: Sources of Microorganisms and
selection of mutants - 5. Genetic engineering - 6. the Impact of Cleaning and Sanitizing
Conservation of strains and specific media - 7. - Procedures - Microbiological Safety of Fresh-
Bacteriophages - 8. Industrial Applications Cut Produce: Where Do We Stand? - Seed
Performance - Bibliography - 6. Actinomycetes - sprouts: the status of their microbiological safety
1. Ecology and taxonomy - 2. Developmental - Handling of fresh agricultural products (fruits
Biology - 3. Metabolism - 4. Genetics - 5. Study and vegetables) by the consumer.
and conservation techniques - 6. Industrial 2008 17 × 24 238 pp.
applications - Bibliography - 7. Solventogenic ISBN: 978-84-200-1100-4
bacteria of the genus Clostridium - Introduction -
1. Taxonomy and ecology - 2. Developmental Microbiological analysis of red
Biology - 3. Metabolism and regulations - 4. meat, poultry and eggs
Genetics - 5. Study techniques - 6. Industrial
MEAD, G. C.
interest - Bibliography - 8.
See Section II, page 10.
Zymomonas - Introduction - 1. History of its -
isolation and ecology - 2. Taxonomy - 3.
Metabolism - 4. Genetics - 5. Detection,
isolation, identification and culture techniques -
Food Microbiology
6. Industrial applications. Introduction
EXHAUSTED MONTVILLE, T. J. and MATTHEWS, K. R.
Department of Food Science, School of Environmental and
2000 17 × 24 608 pp. Biological Sciences; Rutgers, the State University of New
ISBN: 978-84-200-0920-9 Jersey; New Brunswick, New Jersey.

Contents: - Prologue - SECTION I. Basis of

food microbiology - 1. The trajectory of food
Microbiological analysis of food and microbiology - 2. Relevant factors in food
water Guidelines for quality assurance microbiology - 3. Spores and their importance -
4. Detection and enumeration of microorganisms
LIGHTFOOT, NF Public Health Laboratory Service in food - 5. Rapid and automated
Newcastle upon Tyne UK and MAIER, E.A. European
Commission DG XII Measurement and Testing Program
microbiological methods - 6. Indicator
Brussels Belgium. microorganisms and microbiological criteria -
SECTION II. Foodborne pathogenic gram-
See Section II, p. 9. negative bacteria - 7. Salmonella species - 8.
Campylobacter species - 9. Enterohemorrhagic
EXHAUSTED Escherichia coli - 10. Yersinia enterocolitica -
11. Shigella species - 12. Vibrio species -
SECTION III. Foodborne pathogenic gram-
Microbiology of fresh fruits and positive bacteria - 13. Listeria monocytogenes -
vegetables 14. Staphylococcus aureus - 15. Clostridium
botulinum - 16. Clostridium perfringens - 17.
MATTHEWS, KR Department of Food Science, Cook Bacillus cereus - SECTION IV. Other important
College, Rutgers, The State University of New Jersey, New
Brunswick, New Jersey. microorganisms in food - 18. Lactic acid bacteria
and food fermentations - 19. Yeast-based and
Contents: Contributors - Series Editor's other fermentations - 20. Deteriorating
 FOOD MICROBIOLOGY 25

organisms - 21. Molds - 22. Viruses and prions - activities of microorganisms in food - Foodborne
SECTION V. Control of microorganisms in food diseases of microbial origin - Mechanism and
- 23. Antimicrobial preservatives - 24. Biology- foundations for the prevention of microbial
based preservation and probiotic bacteria - 25. spoilage in food - Part II: Prevention or control
Physical methods of food preservation - 26. of food safety and microbiological quality -
Industrial strategies to ensure food safety - - Microbiological monitoring or verification of
Questions for critical thinking - Glossary - - food - Evaluation of the effectiveness of
Solution to puzzles. measures to ensure the wholesomeness and
2009 21 × 26,5 478 pp. microbiological quality of food by determining
ISBN: 978-84-200-1131-8 its conformity with microbiological reference
values or standards - PART III: Standardized and
HACCP. Practical approach validated work procedures for verification or
MORTIMORE, S. Director of Quality Pillsbury Europe, surveillance in the food industry and in
UK and WALLACE, C. General Manager, Consultancy
and Training Division Reading Scientific Services Ltd, UK
collective catering - YO. General principles of
Edition: Second Edition 2001 Good Laboratory Practices in food analytical
microbiology - II. Counting of marker -
Contents: Introduction to HACCP Why use
microorganisms used to assess compliance with
HACCP? Preparing for HACCP. An
introduction to hazards, their importance and microbiological criteria or standards - III.
control. Integrating safety into products and Detection of infectious and toxigenic
processes. How to perform a HACCP study. microorganisms in raw and processed foods that
Developing HACCP in practice. HACCP as a have received safety treatment, in food
way of life: maintaining the HACCP system. A environments and in feed - IV. Count of
bigger picture: the relationship between HACCP microorganisms whose presence in excessive
and other quality management systems. numbers indicates the danger of an incipient
Appendices: A. Practical cases. B. Pathogen alteration - V. Analysis of foods possibly
profiles. C. Glossary. D. Abbreviations and involved in outbreaks of food poisoning and
definitions. food poisoning or in incidents of alteration - VI.
Second edition Microbiological monitoring of the environment
2001 17 × 24 446 pp.
where food is manufactured - Source of tables
ISBN: 978-84-200-0959-9 and figures.
Reprint 2006
2003 21 × 26,5 734 pp.
Food Microbiology Ecological ISBN: 978-84-200-0998-8
foundations for ensuring and verifying the
microbiological integrity (safety and
quality) of food Microbiology of plant foods
MOSSEL, D.A. TO. BM, Ph.D., MD, DVM (Hon),
FAPHA, FIFST MORENO GARCIA, B. Emeritus MÜLLER, G. Professor of Microbiology at Humboldt
Professor of Food Hygiene and Microbiology, University University, Berlin.
of León (Spain). STRUIJK, C. B. B.Sc., M.A. (Leiden), LIETZ, P. Director of the Institute for Research in
Dip. Med. Biol. Arch. Fermentation, Enzymology and Technical Microbiology -
Contents: By way of introduction - Foreword - Industries. Berlin.
MUNCH, H. D. Director of the Research Institute for
Acknowledgements - Glossary and abbreviations
Hygiene and Microbiology in Bad Elster.
most frequently used in this book - Part I:
General principles underlying the assurance of Content: Fruits and derivatives. Vegetables and
food safety, microbiological quality and greens. Potatoes. Edible mushrooms. Sugar,
acceptability - Main taxonomic and determinant sugary products and honey. Cereals, flour, -
characteristics of organisms of importance in starch. Fats, oils and fatty foods. Spices and
food - Factors influencing the fate and metabolic
26 FOOD SCIENCE AND TECHNOLOGY

condiments. Drinking water. Non-alcoholic soft products - Section 8. Eggs and egg products -
drinks. Alcoholic beverages. Coffee, tea, cocoa, Section 9. Confirmatory biochemical tests -
tobacco. Use of microorganisms to obtain - Appendices: A. Bibliography - B. Examination
organic acids, fats, amino acids, proteins, of foods suspected of food poisoning incidents -
enzymes and vitamins. Utilization and C. PHLS EQA Benchmarks and Techniques - D.
evaluation of algae and their products as food Food Analysis Request Form - E. List of
and fodder or feed. equipment and tooling distributors.
2000 17 × 24 292 pp.
1981 17 × 24 314 pp. ISBN: 978-84-200-0905-6
ISBN: 978-84-200-0472-3

Microbiology of cold-preserved Food Microbiology

meats Laboratory manual
NOSKOWA, G. L. YOUSEF, A. AND. and CARLSTROM, C., The Ohio
State University.
Contents: Characteristics of the microflora of
meat - Characteristics of the psychrophilic Contents: Preface - Part I. Basic premises of a -
microorganisms that develop in meat - food microbiology laboratory - Basic
Characteristics of the mesophilic organisms that microbiological techniques - Part II. Food
do not develop in meat preserved by cold - microbiota - Total plate count - Molds and yeasts
Microflora of refrigerated meat in aerobic - Coliform count in foods - Aerobic and
conditions - Recommendations for the anaerobic mesophilic spores - Microbiota of the
conservation of refrigerated meat - Microflora of food processing environment - Part III.
frozen meat - Defrosting of meat - Foodborne pathogens - Staphylococcus aureus -
Microbiological control of meat. Listeria monocytogenes - Salmonella -
1979 13,5 × 21 112 pp. Escherichia coli O157:H7 - Part IV. Food
ISBN: 978-84-200-0419-8 fermentation - Lactic acid fermentation and
bacteriocin production - Appendices: Laboratory
Practical food microbiology practice report - Kinetics of microbial growth -
Microbiological media.
Methods for the examination of
microorganisms in food of interest to 2006 17 × 24 312 pp.
ISBN: 978-84-200-1066-3
public health
ROBERTS, D. BSc PhD CBiol FLBiol, Deputy Director,
Food Hygiene Laboratory, Public Health Laboratory
Service, Central Public Health Laboratory, London, UK.
HOOPER, W. BSc MB BCh FRCPath DipBact, Director,
Poole Public Health Laboratory, Poole, Dorset, UK.
GREENWOOD, M. BSc MPhil CBiol MlBiol MIFST,
Clinical Scientist, Poole Public Health Laboratory, Poole,
Dorset, UK.
Contents: Quick Reference Guide for Testing -
Section 1. Guidelines for sampling and
interpretation of results - Section 2. Legislation,
codes of practice and microbiological criteria -
Section 3. Food Analysis Programs - Section 4.
Sample Preparation - Section 5. Microorganism
Count - Section 6. Isolation and enrichment of -
microorganisms - Section 7. Milk and dairy
 FOOD HYGIENE 27

V. FOOD HYGIENE
Veterinary inspection of meat inspection: diseases - Additional processes -
Storage and transport of poultry meat -
BARTELS, H. Professor Director of the Institute of
Animal Nutrition at Justus Liebig University. Giessen.
Appendix: Poultry meat hygiene regulations of
1976.
Contents: I. Anatomical foundations for the
EXHAUSTED
recognition of live animals and their canals - II.
Determination of age and sex of animals for 1981 13,5 × 21,5 210 pp.
slaughter - III. Live recognition of farm animals ISBN: 978-84-200-0460-0
- IV. Practice of inspection of slaughtered
animals - V. Infectious diseases of importance in
the recognition of live animals and in the - Food poisoning of microbial
inspection of carcasses (etiology, presentation, etiology
receptivity, sources of contagion, pathogenesis,
ELEY, A. R. Department of Experimental Clinical
clinical forms, alterations observed in vivo, - Microbiology. University of Sheffield, UK.
lesions observed in the carcass and organs,
special measures to be adopted during and after See Section III, p. 14.
the inspection, sanitary criteria, the disease in
humans) - VI. Important parasitic diseases in the
recognition of live animals and in meat
inspection - VII. Most important defects and Veterinary food hygiene
other anomalies of interest in the recognition of FEHLHABER, K. and JANETSCHKE, P. Food Hygiene
animals in vivo and on the canal - VIII. Institute. Faculty of Veterinary Medicine, University of
Auxiliary diagnostic means in meat inspection - Leipzig.
IX. Particular importance of emergency Contents: General part: 1. Requirements that
sacrifices and sacrifice of the sick - X. food must meet - 2. Causes of food-related
Bacteriological investigation of meat - XI. health problems - 3. Food alteration - 4. Food
Trichinoscopic examination - XII. Post-mortem preservation methods - 5. Hygienic regime for
processes of meat - XIII. Official sealing of the food trade - Special part: 6. Meat - 7. Animal
carcasses. fats - 8. Meat products - 9. Poultry and derived
First reprint meat products - 10. Eggs and egg products - 11.
1980 16,5 × 24,5 492 pp. Hunting - 12. Fish, crustaceans and mollusks -
ISBN: 978-84-200-0268-2 13. Milk and dairy products - 14. Preserves -
Historical review.
1995 17 × 24 690 pp.
Hygiene and inspection of ISBN: 978-84-200-0779-3

poultry meat Food hygiene, microbiology and

BREMNER, A. S. Poultry Meat Hygiene Advisor. HACCP
Ministry of Agriculture, Fisheries and Food. Nottingham.
FORSYTHE, S.J. Department of Life Sciences, The
Contents: Poultry production: basic aspects - Nottingham Trent University, Nottingham, UK. HAYES,
Avian anatomy - Authorized poultry PR Formerly of Department of Microbiology, The
slaughterhouses: construction and layout of - University of Leeds, Leeds, UK.
facilities - Technical aspects of slaughter and Contents: Foreword to the Third Edition - -
dressing of birds - Bacteriology of poultry meat -
Foreword to the Second Edition - Foreword to
Ante-mortem inspection - Production hygiene I
the First Edition - Fundamental Principles of -
and II - Post-mortem inspection: processing
Microbiology - Foodborne Toxicoinfections and
techniques and defects - Post-mortem
Other Foodborne Hazards - Food Spoilage -
28 FOOD SCIENCE AND TECHNOLOGY

Microbiological Examination Methods - Factory disinfection of premises - 14. Pest Control - 15.
Design and Construction - Factory Layout - Laws related to food and food hygiene -
Food Processing Equipment Design - HACCP Solutions to the final test - Answers to the tests
and Product Quality - Cleaning and Disinfection: in each section - Food hygiene. The 10 golden
Methods - Cleaning and Disinfection: Practical rules.
Applications - Personnel Hygiene and Training - Reprint 2011
World Food Safety Legislation and Programs.
1994 17 × 24 144 pp.
Second edition Reprint 2007 ISBN: 978-84-200-0753-3

2002 17 × 24 512 pp.

ISBN: 978-84-200-0986-5
Food hygiene and toxicology
HOBBS, B. C. EITHER. St.J. D.Sc,, Ph.D., FRC Path.,
Health inspection of poultry Dip. Bact., FRSH Former Director of the Food Hygiene
Laboratory, Central Public Health Laboratory. London.
meat ROBERTS, D. PhD., FlBiol, Deputy Director, Food
Hygiene Laboratory, Central Public Health Laboratory,
GROSSKLAUS, D. Prof. Dr. Med. Vet. Dir. Inst. Med. London.
Vet. from Berlin.
See Section III, p. 14.
Content: Production and consumption of
poultry meat. Composition of poultry meat.
Qualities or classes. Legal basis. Breeding and
exploitation of poultry. Technology and hygiene Food hygiene Guidelines for hospitality,
in the slaughter of birds. Recognition of poultry restaurant and catering professionals
for sale. Inspection of your meat and JOHNS, N. BSc, PhD, Cert. Ed., Dip. FAITH,
complementary determinations. Most important AMHCIMA. Reader and Director of Research The Hotel
diseases and pathological alterations for meat School City College Norwich.
inspection. Unauthorized additives and harmful
Contents: 1. General and food hygiene - 2.
residues in poultry meat. Poultry meat and its
Foodborne illnesses, microorganisms and
derived products in trade. Food poisoning of
parasites - 3. Food products, processed and
bacterial origin after consumption of poultry
meat and its derived products. cooked - 4. Food hygiene and legislation - 5.
Food hygiene and management of facilities and
1982 17 × 24 354 pp. buildings - 6. Food hygiene and plant and
ISBN: 978-84-200-0488-4
equipment handling - 7. Food hygiene and
Hygiene course for food personnel management - 8. Food hygiene and
processing management - 9. Food hygiene
handlers strategy and policy - Appendices: Answers to
HAZELWOOD, D. Senior Lecture in catering at examples - Glossary.
Southport College, and Director of Southport Center of 2000 17 × 24 396 pp.
Open Learning. McLEAN, A. D. Director of COSMA and ISBN: 978-84-200-0894-3
Southport Center of Open Learning.

Content: Objectives - 1. Terminology - 2. What

is food hygiene? - 3. Personal hygiene - 4. Microbiological analysis of food
Bacteria, what are they? - 5. What is food and water.
poisoning? - 6. Food Poisoning Prevention - 7. Guidelines for quality assurance
Food contamination - 8. Food Storage - 9.
LIGHTFOOT, N. F. and MAIER, E. TO.
Defrosting food - 10. Food handling facility
design - 11. The team - 12. Disposal and storage See Section II, p. 9.
of waste and garbage - 13. Cleaning and
 FOOD HYGIENE 29

EXHAUSTED
Beef Safety and Quality Manual
Van Overbeke, DL
Principles of food hygiene Contents: About the Editor - Contributions -
MARRIOTT, N. G. PhD Prof. of Food Science Dept. of Preface and Acknowledgements - I: BEEF
Food Science and Tech. Virginia Polytechnic Institute and SAFETY - 1. Introduction: Beef Safety - 2. Pre-
Univ. of the State. Blacksburg, Virginia. production beef safety: Production management
Contents: 1. Health and the food industry - 2. and pathogen control - 3. Safety of beef during
Relationships of microorganisms with health - 3. slaughter, manufacturing and further processing
Sources of food contamination - 4. Personal - II: BEEF QUALITY - 4. The Quality
Revolution - 5. Quality of beef before
hygiene and food handling - 5. The role of
production - 6. Quality of the beef carcass - 7.
HACCP in healthcare - 6. Quality Assurance - 7.
Sensory attributes and quality - 8. Beef quality,
Cleaning compound - 8. Sanitary measures - 9. demand and consumer preferences - Glossary.
Medical Equipment - 10. Disposal of waste -
2010 17 × 24 236 pp.
products - 11. Pest Control - 12. Sanitary design
ISBN: 978-84-200-1146-2
and construction of sanitary facilities. Principles
of food safety - 13. Manufacturing of low- Food safety
moisture foods and sanitary storage - 14. Dairy ROBERTS, H. R. Vice President of the Assoc. National
Factory Sanitation - 15. Health of the meat and Institute of Science and Technology of Soft Drinks.
poultry factory - 16. Health of the marine
products factory - 17. Health of the fruit and Contents: Food safety in perspective - Food
vegetable processing factory - 18. Health of the risks of microbial origin - Nutritional risks -
beverage manufacturing plant - 19. Health of Environmental contaminants - Food risks of
food establishments - 20. Management and animal origin - Food additives - Food health and
health. toxicology.
EXHAUSTED 1986 17 × 24 262 pp.
2003 17 × 24 430 pp. EXHAUSTED
ISBN: 978-84-200-1012-3 ISBN: 978-84-200-0569-0

HACCP. Practical approach Introduction to food hygiene

MORTIMORE, S. Director of Quality Pillsbury Europe, SINELL, H. J. Inst. Food Hygiene, Univ. Berlin.
UK and WALLACE, C. General Manager, Consultancy Content: Fundamentals of food hygiene -
and Training Division Reading Scientific Services Ltd, UK
Edition: Second Edition 2001
Microorganisms in food - Microbial poisoning -
Food spoilage - Food preservation and treatment
See Section IV, p. 25. - Thermal processes: Cold, heat - Drying -
Chemical processes - Salting - Curing - Smoking
- Preservation with chemical substances -
Food parasites Packaging - Fundamentals of legal measures for
ORTEGA, R. AND. University of Georgia, Griffin, GA, consumer protection.
USA Contents: Foreword - Amoebas and ciliates 1981 17 × 24 168 pp.
- The biology of Giardia parasites - Parasitic EXHAUSTED
coccidia - Cryptosporidium and ISBN: 978-84-200-0485-3
Cryptosporidiosis - Toxoplasmosis - Foodborne
nematode infections - Food trematodes - Reviews on science
Cestodes - Waterborne parasites and diagnostic
techniques - Parasites in food, risk assessment.
and food technology
WATSON, D. Ministry of Agriculture, Fisheries and -
17 × 24 300 pp. approx. Food. London.
ISBN: 978-84-200-
Volume 1
30 FOOD SCIENCE AND TECHNOLOGY

Food hygiene and safety plastic surfaces - 11. Corrosion - 12. Chemical
Contents: Microbiological food safety: - Control Methods - 13. Monitoring the
Hazard analysis and critical control point effectiveness of cleaning and disinfection - 14.
(HACCP) systems: their application to the food Control of residues of cleaning and disinfectant
industry to achieve microbial safety - products in food - 15. Legal provisions and
Escherichia coli and shigella - Foodborne regulations.
Campylobacter enteritis - Listeriosis - Chemical Reprint 2006
food safety - Antimicrobial agents in fermented 2000 17 × 24 364 pp.
and non-fermented fruit drinks - Chemical ISBN: 978-84-200-0913-1
contamination of food.
1994 17 × 24 100 pp.
ISBN: 978-84-200-0763-2

Reviews on food science and

technology
WATSON, D. Minist. of Agric., Fisheries and Food.
London. MEAH, M. N. Minister. of Agric., Fisheries and
Food. London.

Volume 2
Migration of chemicals from packaging to
food
Content: Migration tests for food packaging.
European legislation on materials and articles in
contact with food. Migration testing for food
contact plastics in high temperature applications.
Migration from laminates to cooking in the bag.
How often is packaging used to store food and
drinks at home? Modeling the migration of
chemicals from packaging to food. 1995 17 × 24
156 pp.
ISBN: 978-84-200-0787-8

Cleaning and disinfection in the

food industry
WILDBRETT, G. Professor of Lactology and
Agricultural Technology, former Director of the
Department of “Cleaning Technology” at the Institute of
Nutritional Science at the Munich University of
Technology.
Contents: 1. Introduction - 2. Auxiliary -
chemicals for cleaning and disinfection - 3.
Basic principles of cleaning - 4. Disinfection -
Fundamentals - 5. Factors determining the
effectiveness of cleaning operations - 6.
Cleaning Procedures - 7. Disinfection methods -
8. Contamination of food with residues of
cleaning and disinfectant products - 9.
Wastewater - 10. Special problems posed by
 HUMAN NUTRITION AND DIETETICS 31

VI. HUMAN NUTRITION AND DIETETICS

Food, fermentation and Nutrition and protein metabolism. Hormonal

control of metabolism -11. Micronutrients:
microorganisms vitamins and minerals. Inborn errors of
BAMFORTH, Ch. W. University of California Davis, metabolism. Appendix I. Units of measurement.
USA. Appendix II. Nutrient contribution of some
common foods. Glossary. 1995 17 × 24 358 pp.
Contents: Preface - Acknowledgements - - ISBN: 978-84-200-0790-8
Introduction - The science behind food
fermentations - Beer - Wine - Fortified wines -
Cider - Distilled alcoholic beverages - Flavored Bender's Dictionary of Nutrition
spirits - Sake - Vinegar - Cheese - Yogurt and
other fermented dairy products - Bread - Meat - and Food Technology BENDER, DA BSc.,
Indigenous fermented foods - Vegetable PhD, RNutr.
fermentations - Cocoa - Mycoprotein - Contents: Foreword to the eighth English
Miscellaneous fermentation products. edition - Author's foreword to the second
Spanish edition - Note on food composition -
2007 17 × 24 268 pp.
List of figures - Dictionary - Appendices: Table
ISBN: 978-84-200-1088-5
1. Units of physical quantities and their multiples
and submultiples - Table 2. Reference values for
Nutrition and Diet Foods food labelling - Table 3. Recommended Dietary
Allowances and Acceptable Allowances for the
BENDER, A. AND. B.Sc., Ph.D., FRIC United States and Canada, 1997-2001 - Table 4.
Reference nutrient intakes for the EU
Contents: Healthy foods - Diet formulation -
population, 1993 - Table 5. Reference nutrient
Congenital metabolic abnormalities - Low- intakes for the UK, 1991 - Table 6. Vitamin
sodium foods - Diabetes - Infant foods - intakes recommended by FAO, 2001 - Table 7.
Slimming diets - Protein-rich preparations - Food additives permitted in the EU - Table 8.
High-protein foods for the elderly - Nomenclature of fatty acids.
Arteriosclerosis - Energy needs - Proteins - Fats
Second edition
- Mineral elements - Vitamins - Vitamins of
medical interest - Diet enrichment - Nutrient 2010 17 × 24 570 pp.
ISBN: 978-84-200-1137-0
losses - Glossary - Appendix.
EXHAUSTED
1977 17 × 24 358 pp. Nutrition manual
ISBN: 978-84-200-0296-5
BUSS, D., TYLER, H., BARBER, S. and CRAWLEY,
H.
Ministry of Agriculture, Fisheries and Food.
Introduction to nutrition and
Contents: Part 1: Nutrients and their use:
metabolism Introduction to nutrition; some definitions.
BENDER, D.A. University College London. Carbohydrates. Fats. Proteins. Energy needs and
food consumption. Digestion of food and
Content: Why do we eat? Diet and health: the
absorption of the main nutrients. Minerals.
diseases of opulence. The chemical bases of life.
Vitamins. Recommended nutrient intake. Part 2:
Biologically important compounds: Nutritional value of some foods and diets:
Carbohydrates, lipids, proteins and nucleic acids. Introduction and general effects of preparation
Enzymes and metabolic pathways. Energy and processing procedures. Study by food.
nutrition. Overweight and obesity. Malnutrition.
32 FOOD SCIENCE AND TECHNOLOGY

Nutritional value of foods and meals. Needs of Hippocrates to current rumors. Nutrients and
certain population groups. Appendices: Common their metabolism. Fiber. Body beauty. How half
units of measurement and conversion factors. of humanity dies. Ashes to ashes. Vitamins.
Food composition: nutrient content per 100 g of Food allergies. Cardiovascular diseases: The
edible portion. Using food composition tables to supreme controversy. Putting on and taking off:
calculate the nutritional value of foods. The modern diet. Fashions and fallacies. Other
Approximate servings of some frequently topics of interest. Health and wellness. -
consumed foods. Food additives. Legislation on Appendices.
food composition and labelling. Recommended 1990 17 × 24 198 pp.
books. ISBN: 978-84-200-0685-7
1987 16,5 × 24 168 pp.
ISBN: 978-84-200-0599-7

Introduction to human nutrition

Food
GIBNEY, M. J ., VORSTER, H. H., KOK, F. J.
What you should know
for proper nutrition Contents: Introduction to human nutrition: a
COULTATE, T. P. and DAVIES, J. South Bank
global perspective on food and nutrition • Body
University, London. composition • Energy metabolism • Protein and
amino acid nutrition and metabolism •
Contents: 1. Introduction - 2. What do we eat? -
3. A balanced diet - 4. Choosing Foods - 5. Fats Carbohydrate digestion and metabolism • Lipid
(and oils) - 6. Carbohydrates - 7. Proteins - 8. nutrition and metabolism • Dietary reference
Minerals and vitamins - 9. Non-nutritive standards • Vitamins • Minerals and trace
components - 10. Not just nutrients - 11. elements • Measurement of food intake • Food -
Assessing your diet. composition • Food policy and regulatory issues
• Nutrition research methodology • Food safety:
1997 17 × 24 194 pp.
ISBN: 978-84-200-0834-9 a growing public health problem • Food and
nutrition: the global challenge.
2005 21 × 26,5 398 pp.
Nutrition and dietetics. Paperback ISBN: 978-84-200-1047-2

FINK, E. Nutrition and metabolism

Contents: Foreword - Abbreviations - Energy
GIBNEY, M. J ., MACDONALD, I. TO. and ROCHE,
requirements - Nutrients and alcohol - Non- H. M.
nutritive substances - Mineral substances - -
Vitamins - Secondary plant compounds - Contents: Fundamental nutritional concepts •
Harmful substances present in foods - New Molecular aspects of nutrition • Integration of
foods - Special forms of feeding - Feeding in metabolism 1: Energy • Integration of
special cases - Dietetics - Foods - Medicines? - metabolism 2: Proteins and amino acids • -
Alphabetical index. Integration of metabolism 3: Macronutrients •
Pregnancy and lactation • Growth and aging •
2006 11,5 × 16,5 398 pp.
Nutrition and the brain • Sensory systems: taste,
ISBN: 978-84-200-1075-5
smell, chemosynthesis and sight •
Gastrointestinal system • The cardiovascular
system • The skeletal system • The immune and
Nutrition, diet and health inflammatory systems • Phytochemicals •
GIBNEY, M. J. Professor of Nutrition. Trinity College, Control of food intake • Overeating •
Dublin. Malnutrition • Sports performance.
Content: Nutrition, a controversial topic: From 2005 21 × 26,5 464 pp.
 HUMAN NUTRITION AND DIETETICS 33

ISBN: 978-84-200-1063-2 fibrosis - Water and electrolytes - Illustrative

cases.
Nutrition and public health 2007 21 × 26,5 560 pp.
ISBN: 978-84-200-1092-2
GIBNEY, M. J., MARGETTS, B. M., KEARNEY, J. M.
and ARAB, L.
Contents: Fundamental concepts of nutrition in
public health - Nutritional epidemiology - Nutrition Fundamentals
Assessment of nutritional status in individuals
LLOYD, L. R., McDONALD, B. AND. and
and populations - Assessment of physical - CRAMPTON, E. W.
activity - Public health nutrition strategies to
intervene at the ecological level - Public health Contents: I. Introduction - II. The body's
nutrition strategies to intervene at the individual metabolic processes and the roles of energy-
level - Dietary guidelines - Food choice - Public producing nutrients - III. Vitamins: their nature
health aspects of overnutrition - Public health and function in metabolism - IV. Mineral
aspects of undernutrition - Vitamin A deficiency elements of nutritional importance - V. Some
- Iodine and its deficiency disorders - Iron quantitative aspects of nutrition - VI. Nutrient
deficiency anemias - Fear of gaining weight and requirements of animals.
fad diets - Nutrition and child development - - 1982 17 × 24 476 pp.
Infant feeding - Adverse pregnancy outcomes: ISBN: 978-84-200-0508-9
The role of folate and related B vitamins - -
Maternal nutrition, fetal programming, and
chronic diseases of the adult - Cardiovascular Simplified Diet Manual
disease - Diabetes mellitus - Diet and cancer -
Disease prevention: osteoporosis and hip MAHER, A. K., RD, LD
fracture - Appendix IOWA DIETETIC ASSOCIATION

2006 21 × 26,5 458 pp. Contents: About the book - Preface - 1. Diet
ISBN: 978-84-200-1078-6
Planning Guidelines - 2. Common diets - 3.
Clinical Nutrition Diets with altered consistency - 4. Liquid diets
and their modifications - 5. Diets for weight
GIBNEY, M. J., ELIA, M., LJUNGQVIST, O. and control - 6. Diets in diabetes - 7. Fat Restricted
DOWSETT, J. Diets - 8. Sodium Restricted Diets - 9. Diets for
Contents: Principles of clinical nutrition: - kidney and liver disease - 10. Diet with fiber
Comparing the practice of nutrition in health and modifications - 11. Other modified diets - 12.
disease - Nutritional assessment - Overnutrition - Dining Assistance/Special Needs - Appendices -
Malnutrition - Metabolic disorders - Eating References.
disorders - Adverse reactions to foods - EXHAUSTED
Nutritional support - Ethics and nutrition - The 2008 17 × 24 218 pp.
gastrointestinal tract - Nutrition and liver ISBN: 978-84-200-1106-6
diseases - Nutrition and the pancreas - The
kidney - Nutritional and metabolic support in
malignant blood diseases and in hematopoietic
progenitor cell transplantation - The lung - Principles of food hygiene
Nutrition and the immune and inflammatory
MARRIOTT, N. G. PhD Prof. of Food Science Dept. of
systems - The heart and blood vessels - Food Science and Tech. Virginia Polytechnic Institute and
Nutritional aspects of diseases affecting the Univ. of the State. Blacksburg, Virginia.
skeleton - Nutrition in surgery and trauma -
Infectious diseases - Nutritional support in See Section V, p. 30.
patients with cancer - Pediatric nutrition - Cystic
34 FOOD SCIENCE AND TECHNOLOGY

Nutritional advice Refrigeration, heat treatment and dehydration -

Foods and disease.
and dietetic in the Office
1986 17 × 24 322 pp.
of Pharmacy ISBN: 978-84-200-0585-0
MASON, P. Bsc., PhD
Contents: 1. Communication of nutritional
advice - 2. Diet in health - 3. Diet in illness - 4.
Diet throughout the life cycle - 5. Diet in certain Nutrition and public health
situations - 6. Drugs and nutrition - 7. MÜLLER, M. J. is a professor of human nutrition and
Nutritional Support - Appendices internal medicine (specialty: gastroenterology) at the
1995 17 × 24 366 pp. Institute for Human Nutrition and Life Sciences at the
ISBN: 978-84-200-0781-6 Christian-Albrecht University of Kiel.
TRAUTWEIN, E. TO. heads the fat and cholesterol
specialist group at the Unilever Health Institute in
Vlaardingen, the Netherlands.
Functional foods
Contents: Authors - Introduction - Public health
Biochemical and processing aspects and nutrition in public health - Fundamentals of
MAZZA, G. Ph.D., Agriculture and Agri-Food Canada. nutritional epidemiology - Prevention and health
Contents: 1. Functional oat products - 2. Wheat promotion - The prevention paradox - Influence
bran with physiological function - 3. Functional of social factors on health, lifestyle and nutrition
rice products - 4. Flaxseed Products for Disease - Prevention of nutrition-related diseases -
Prevention - 5. Functional products derived from Physical activity and health - Health promotion
grapes and citrus fruits - 6. Functional products and prevention strategies - Prevention and health
from vegetables - 7. Processing and properties of promotion in schools: "healthy schools" -
mustard products and components - 8. Modified Prevention and health promotion in the city:
vegetable oils - 9. Functional products from "healthy city" - Prevention and health promotion
native Latin American plants: amaranth, quinoa, in the community: community outreach
beans and medicinal plants - 10. Physiological strategies - Prevention measures using the
components and health effects of ginseng, example of smoking - Possibilities and
echinacea and sea buckthorn - 11. Functional limitations of clinical prevention - Risk
dairy products - 12. Functional lipids and - prevention in consumer health protection -
proteins of fish - 13. Regulatory aspects of Economic aspects of prevention and health
functional products. promotion - Health goals and policy: on the right
2000 17 × 24 480 pp. track towards a healthy society?
ISBN: 978-84-200-0917-9
2008 17 × 24 304 pp.
ISBN: 978-84-200-1095-3
Nutrition and food science
MULLER, H. G. M.Sc., Ph.D., FIFST Senior Lecturer in Nutritional value of meat (8)
Food Science University of Leeds.
TOBIN, G. B.Sc., Ph.D. Lecturer in Physiology, NIINIVAARA, F. Professor of Meat Technology and
University of Leeds. ANTILA, P.
Contents: Chemistry of nutrition - Nutritional Contents: I. Part: General science of nutrition:
requirements - Evaluation of nutrients - Algae, Division and role of nutritional principles -
fungi and microbial protein - Cereals and Energy content of nutritional principles and
legumes - Fruits and vegetables - Beverages -
energy needs of the human organism -
Sugar and other sweeteners - Foods of animal
Carbohydrates - Fats - Proteins - Vitamins -
origin - Additives - Refining operations - -
 HUMAN NUTRITION AND DIETETICS 35

Mineral substances - II. Part: On the nutritional Contents: Clinical nutritional assessment - -
richness of meat and meat products: Nutrition during pregnancy and its effects on the
Composition and energy content of meat - fetus - Breastfeeding - Formula feeding - Low -
Carbohydrates in meat - Fats in meat - Proteins birth weight infants - Weaning - Failure to thrive
in meat - Vitamins in meat - Mineral substances - Protein-energy malnutrition - Mineral
in meat. deficiencies - Vitamin deficiencies - Problems
with vegetarian and other unusual diets -
1973 13,5 × 21,5 184 pp. Nutrition and dentition - Inborn errors of
ISBN: 978-84-200-0321-4 metabolism - Food intolerance reactions - -
Gastrointestinal diseases - Parenteral nutrition -
Intravenous feeding (IVF) - Kidney problems -
Antioxidants in food Diabetes - Obesity and anorexia nervosa -
Practical applications Adolescence - Child nutrition and health in later
life.
POKORNY, J. Professor at the Prague Institute of 1992 17 × 24 352 pp.
Chemical Technology. YANISHLIEVA, N. Professor at ISBN: 978-84-200-0722-9
the Institute of Organic Chemistry at the Bulgarian
Academy of Sciences.

GORDON, M. Senior Lecturer in Food Science at The Quality and nutritional value of
University of Reading.
plant foods
Contents: List of contributors - Introduction - SCHUPHAN, W. Professor of Applied Botany at the
Part 1. Antioxidants and food stability - The University of Mainz.
development of oxidative rancidity in foods - Contents: Quantity as a sign of value - Quality
Inhibition of oxidation - Measurement of assessment - Useful value - Biological value as
antioxidant activity - Part 2. Antioxidants and an expression of quality - Influence of heredity
health - Cardiovascular diseases and nutritional - and environment on biological value -
phenolics - Antitumor properties of antioxidants Cultivation technique - Harvesting: Best time -
- Predicting the bioavailability of antioxidants Transport, conservation and storage - Size,
from foods: the case of carotenoids - Part 3. weight and appearance - Modern quality
Natural Antioxidants - Introduction to Natural assessment: Current and special products -
Antioxidants - Sources of Natural Antioxidants: Quality standards.
Seed Oils, Nuts, Cereals, Legumes, Animal
1968 17 × 24 276 pp.
Products and Microbial Products - Sources of ISBN: 978-84-200-0048-0
Natural Antioxidants: Vegetables, Fruits, Herbs,
Spices and Teas - Part 4. Practical applications -
Legislation on food antioxidants - Use of natural
antioxidants in foods of animal origin -
Food composition tables
Preparation of natural antioxidants - The little "SOUCI-FACHMANN-KRAUT"
Functionality of natural antioxidants during food
processing - The use of natural antioxidants in Contents: Part A. General information on this
foods of plant origin. food and nutrition table. Part B. Tables of
nutritional value and composition of foods. Milk
2005 17 × 24 380 pp.
ISBN: 978-84-200-1043-4
and derivatives. Cheese. Chicken egg. Fats, oils
and margarines. Meat and meat products.
Hunting and birds. Fish and derivatives.
Practical Pediatric Nutrition Crustaceans and mollusks. Cereals (buckwheat)
and derivatives. Vegetables and derivatives.
POSKITT, E. M. AND. MA, MB, BChir, FRCP. Senior
Lecturer in Child Health, University of Liverpool, Fruit. Nuts. Honey, sugar and sweets. Drinks.
Honorary Consultant Paediatrician, Royal Liverpool Comparative tables. Several.
Children's Hospitals. 1999 13 × 21 446 pp.
36 FOOD SCIENCE AND TECHNOLOGY

ISBN: 978-84-200-0865-3 1999 17 × 24 428 pp.

ISBN: 978-84-200-0867-7

Vitamins and minerals in health

and nutrition Nutritional supplements and
TOLONEN, M. Prof. University of Helsinki, Finland. functional foods
Contents: 1. Let's reexamine our life - 2. WEBB, G. P. School of Health and Biosciences University
Oligotherapy - 3. Diet - 4. Minerals - 5. of East London, UK.
Minerals and trace elements - 6. Essential fatty Contents: Foreword - Overview of nutritional
acids - Glossary - Appendix: Vitamins and supplements and functional foods - Overview of
minerals from various foods and recommended - micronutrient sufficiency - Vitamins - Minerals -
daily intake. Free radicals and antioxidants - Natural oils and
1995 17 × 24 288 pp. fats - Non-essential nutrients used as dietary
ISBN: 978-84-200-0780-9 supplements - Natural products and extracts -
Functional foods.
2007 17 × 24 312 pp.
Nutrition ISBN: 978-84-200-1090-8

An alternative to promote health Nutrition and sport

WEBB, G. P. Senior Lecturer in Nutrition and Physiology, WOOTTON, S. Professor of Human Nutrition. University
University of East London, London, UK. of Southampton.
Contents: Part I. Concepts and principles - 1. Contents: 1. Nutrition: The Basics - 2. From
Introduction - 2. Selecting Food - 3. Nutritional food to energy - 3. From energy to muscle work
surveillance and research methods - 4. Dietary - 4. Nutrition and training - 5. The athlete and
Guidelines and Recommendations - 5. Cellular fluids - 6. Nutrition and competition - 7. Losing
energetics - Part II. Nutrients - 6. Energy - 7. and gaining weight - 8. Vitamins and minerals -
Glycids - 8. Proteins and amino acids - 9. Fats - 9. Pills, Powders and Potions - 10. Nutritional
10. Vitamins - 11. Minerals - Part III. Nutrition
advice for specific groups of athletes - 11. From
of specific groups and in specific situations - 12.
theory to practice - Includes a section of
Nutrition and human life cycle - 13. Nutritional
aspects of disease and injury - 14. Other groups questions and answers - List of recommended
and situations - Part IV. Food Safety and Quality books - Bibliography on nutrition and sport -
- 15. Food Safety and Quality - Appendix - Appendices I, II and III - Glossary.
Glossary. 1990 17 × 24 250 pp.
ISBN: 978-84-200-0676-5
 GENERAL FOOD ENGINEERING AND TECHNOLOGY 37

VII. GENERAL FOOD ENGINEERING AND TECHNOLOGY

Methods for measuring physical methods.

properties in food industries 1999 17 × 24 294 pp.

ISBN: 978-84-200-0888-2
ALVARADO, J. by D. and others RIPFADI–CYTED

Contents: Chapter I. Mechanical properties - 1.1

Density and specific gravity - 1.2 Particle size
and shape - 1.3 Surface tension and excess Dehydration of food
surface free energy - 1.4 Viscosity - 1.5 BARBOSA-CANOVAS, G. V. Ph.D. Professor of Food -
Rheological properties of fluid foods - 1.6 Engineering, Biological Systems Engineering Department,
Texture of solids and semisolids - 1.7 Physical Washington State University.
properties of powdered foods - 1.8 Empirical - VEGA-MERCADO, H. MS Ch.E. Process Scientist,
mechanical properties - Chapter II. Thermal Merck Sharp & Dohme, Puerto Rico.
properties - 2.1 Specific heat - 2.2 Thermal -
conductivity and diffusivity - Chapter III. Contents: 1. Introduction to food dehydration -
Diffusion and analogous properties - 3.1 Water 2. Fundamentals of air-water mixtures and ideal
activity - 3.2 Mass transfer properties - 3.3 dryers - 3. Physical, chemical and
Physical properties of plastic materials - Chapter microbiological characteristics of dehydrated
IV. Electromagnetic and electrostatic properties foods - 4. Dehydration mechanisms - 5.
- 4.1 Electrical properties - 4.2 Color - 4.3 Wardrobe and bed dryers - 6. Atomization - 7.
Refractive index - Chapter V. Statistical methods Freeze-drying - 8. Osmotic dehydration - 9.
- 5.1 Applications of statistics in the food Other food dehydration methods and packaging
industry. aspects - Appendices: Properties of superheated
2001 17 × 24 426 pp. steam - Properties of saturated steam - Physical
ISBN: 978-84-200-0939-1 properties of water at saturation pressure -
Physical properties of dry air at atmospheric
pressure - Properties of ice - Psychrometric
Non-thermal food preservation diagram for air-water mixtures.

BARBOSA-CANOVAS, G. V., POTHAKAMURY, U. EXHAUSTED

R. and PALOU, E. Biological Systems Engineering
2000 17 × 24 314 pp.
Department. Washington State University Pullman,
Washington. ISBN: 978-84-200-0918-6
SWANSON, B. G. Food Science and Human Nutrition
Department. Washington State University Pullman. - Food engineering laboratory
Washington.
manual
Contents: 1. Emerging Technologies in Food
BARBOSA-CANOVAS, G. V. Ph.D., M.A. L. Ph.D. and
Preservation - 2. High Hydrostatic Pressure Food BARLETTA, B. MS Washington State University,
Processing - 3. High intensity pulsed electric Department of Biological Systems Engineering, Pullman,
fields: processing equipment and design - 4. - Washington.
Biological effects and applications of pulsed Contents: 1. Planning experiments - 2.
electric fields for food preservation - 5. Determination of friction losses in a pipe - 3.
Oscillating magnetic fields in food processing - Determination of the convection heat transfer
6. Application of light pulses in food coefficient - 4. Thermal processing of food: Part
sterilization and packaging of materials - 7. Food I. - Heat penetration - 5. Thermal processing of -
irradiation - 8. Chemical and biochemical agents food: Part II. Determination of lethality - 6.
used in food preservation - 9. Combined Freezing food - 7. Food Drying: Part I. Tray
38 FOOD SCIENCE AND TECHNOLOGY

drying - 8. Food Drying: Part II. Atomization - production plant - 41. Soy milk production plant
9. Food Drying: Part III. Freeze-drying - 10. - Appendices.
Food extrusion - 11. Evaporation - 12. Physical Reprint 2001
separations. 1991 17 × 24 310 pp.
2000 17 × 24 168 pp. ISBN: 978-84-200-0711-3
ISBN: 978-84-200-0912-4

Quality management systems

Food factories in the food industry
Processes, equipment, costs
Guide to ISO 9001/2
BARTHOLOMAI, A. Engineer.
BOLTON, A. Quality Management Consultant, Tunbridge
Contents: Fruits and vegetables - 1. Apple Wells, UK.
processing plant - 2. Community-based canning
plant for nutrition education and food Contents: 1. Introduction - 2. Quality
preservation - 3. Fruit puree processing plant - 4. Management Principles Why BS EN ISO 9001?
Multi-purpose line for fruit processing - 5. - 3. Program Preparation - Management
Concentrated orange juice production plant - 6. Commitment - 4. Management Responsibility -
Baby food production line - 7. Tomato paste 5. Quality system and documentation control - 6.
production plant - 8. Frozen vegetable Buying and selling – purchases and contract
production plant - 9. Mushroom Farm - Dairy review - 7. Design and development - 8. Process
and Egg Products - 10. Mozzarella cheese control - 9. Inspection, measurement and testing-
production plant - 11. Blue cheese production calibration - 10. Internal quality audits - 11. -
plant - 12. Milk processing plant - 13. Modular Training - 12. Audit process - 13. Achieving
milk processing plant - 14. Powdered milk certification to the standard: What's next? - 14.
production plant - 15. Dried whole egg Other accreditation/certification schemes -
production plant - 16. Yogurt production plant - Appendix A: Model quality handbook: SAC
17. Ice cream manufacturing plant - Cereals and Quality Foodservice - Appendix B: Accredited
grains - 18. third party certification bodies - Appendix C:
Advisory notes for the application of BS EN ISO
Parboiled rice production plant - 19. Corn starch 9001:1994 in the food and drink industry -
production plant - Pasta and Tofu - 20. Pasta Appendix D: Advisory notes for the application
production plant - 21. Precooked lasagna of BS EN 9002/EN 29002/BS 5750: Part 2 in the
production plant - 22. Tofu production plant - hotel and catering industries - Appendix E: New
Fermentations - 23. Yeast production plant for Zealand Base-Q Code: Quality management
livestock farms - 24. Vinegar production plant - systems for small and medium sized enterprises -
Extruded products - 25. Quenelles production general requirements TB 004:1995 - Appendix
plant - Snacks - 26. Pancake production plant for F: Glossary.
sandwiches - 27. Corn snack production plant -
Reprint 2010
Seafood and meat - 28. Fish processing plant -
2000 17 × 24 240 pp.
29. Shrimp processing plant - 30. Surimi
ISBN: 978-84-200-0931-5
production plant - 3l. Cattle slaughterhouse - 32.
Co-extruded sausage production plant - 33.
Protein recovery plant - Fats and oils - 34.
Soybean oil extraction plant - 35. Vegetable oil Food engineering operations
refinery - Baked goods - 36. Ovens for bakery
BRENNAN, J. G./BUTTERS, J. R. /COWELL, N. D. /
products - 37. Arabic bread oven - 38. Frozen LILLEY, A. AND. V. National College of Food
semi-baked baguette producing oven - Drinks - Technology University of Reading.
39. Seawater desalination plant - 40. Fruit juice
 GENERAL FOOD ENGINEERING AND TECHNOLOGY 39

Contents: Part I: Preliminary operations - 1. Food packaging in controlled,

Raw materials and processes - 2. Cleaning of
raw materials - 3. Food selection and modified and vacuum
classification - Part II: Conversion operations - atmospheres
4. Size reduction and screening of solids - 5.
BRODY, A. L. Schotland Business Research, Inc.,
Mixing and emulsifying - 6. Membrane filtration Princeton.
and separation - 7. Centrifugation - 8. Solid-
liquid extraction and squeezing - 9. Contents: 1. Introduction - 2. Packaging of meat
Crystallization - 10. Heat treatment I - Part III: - in modified atmospheres and vacuum - 3.
Conservation operations - 11. Heat treatment II - Packaging of poultry and related products in
12. Evaporation - 13. Dehydration - 14. Freezing modified atmospheres and under vacuum - 4.
- 15. Irradiation - 16. Storage of food products - Packaging of fish and seafood in modified
Part IV: Auxiliary techniques - 17. Facility atmospheres - 5. Packaging of fruit and
hygiene: hygienic design, cleaning and vegetable products in modified atmospheres - 6.
sterilization - 18. Water supply and waste Individual packaging of fruits and vegetables in
disposal - 19. plastic films - 7. Modified atmosphere packaging
of bakery products - 8. Packaging of precooked
Transport, handling and materials management - foods in modified atmospheres - 9. Oxygen
20. Pumping in the food industry - 21. absorbers - 10. Microbiological safety of -
Packaging and packing - Appendices: I. Fluid vacuum-packed foods in controlled and modified
Flow Formulas - II. Heat transfer formulas - III. atmospheres.
Psychrometrics - IV. International system of
1996 17 × 24 230 pp.
units (SI). ISBN: 978-84-200-0819-6
Third edition

EXHAUSTED
Introduction to biotechnology
1998 17 × 24 730 pp.
ISBN: 978-84-200-0852-3 BROWN, C. M. DSc, FRSE Professor of Microbiology.
CAMPBELL, J. PhD Professor.
PRIEST, F. G. PhD Professor.

Food processing manual Contents: 1. Introduction - 2. Microbial systems

- 3. The principles of gene cloning - 4. Animal
BRENNAN, J. G. BSc(Hons), MSc. cell cultures - 5. Plant Cell Systems - 6. Growth
Contents: Foreword - Contributors - Post- and fermentation systems - 7. Secondary
harvest handling and preparation of raw - treatment - 8. Enzyme Technology - 9. Food and
materials for processing - Thermal processing - drink - 10. Fuels and chemicals - 11. Health Care
Evaporation and dehydration - Cold preservation - 12. Agriculture - 13. Waste treatment and
- Irradiation - High-pressure processing - biodegradation systems - 14. Regulations and
Processing with electrical pulses, power safety.
ultrasound and other emerging technologies - 1989 17 × 24 178 pp.
Baking, extrusion and frying - Packaging - ISBN: 978-84-200-0666-6
Safety in food processing - Process control in -
food technology - Environmental aspects of food
processing - Water and effluent treatment -
Separations in food processing - Mixing, Packaging of consumer foods
emulsification and size reduction. BUREAU, G. Doctor of Science. Lecture Master.
2008 17 × 24 606 pp. University of Reims. Deputy Director of ADRIAC.
ISBN: 978-84-200-1099-1 MULTON, J. L. ENSIA Engineer. Doctor of Science.
40 FOOD SCIENCE AND TECHNOLOGY

INRA Research Director. ENSIA. biscuits and pastries - 37. Vacuum cooking
Contents: I. Packaging Functions - 1. Product packaging - VII. Methodology and economics -
preservation function attributed to food 38. Inspection of packaging before use and test
packaging and containers - 2. The information methods - 39. Essays on transport packaging -
and economic protection function of the 40. Dimensional Coordination - 41. Elements of
consumer performed by packaging - 3. a packaging specification. Quality assurance.
Marketing Function of Packaging - 4. Packaging Functional analysis - 42. Quality/price ratio of
and conditioning and microbiology - II. Risks packaging and impact on the quality of the
associated with possible contamination of food finished product - 43. Daily practice of
by packaging - 5. Exchanges between the food packaging problems in an agri-food company.
product and its packaging: migration - 6. Inventory management.
Organoleptic risks to food associated with 1995 17 × 24 792 pp.
ISBN: 978-84-200-0782-3
migration - 7. Toxicological risks - III.
Regulatory and consumer aspects - 8.
Packaging regulations - 9. Legal liability in the Food science and technology
agri-food industry in France - l0. Packaging CAMPBELL-PLATT, G.
standardization - 11. Consumer perspective - IV. Contents: Introduction - 2: Food Chemistry - 3:
The container and its closure: physical-chemical
Food Analysis - 4: Food Biochemistry - 5: Food
characteristics of packaging materials and their Biotechnology - 6: Food Microbiology - 7:
recent evolution - 12. Physicochemical Numerical Procedures - 8: Physical Food - 9:
interactions between metal packaging materials Food Processing - 10: Food Engineering - 11:
and food components. Corrosion and protection - Food Packaging - 12: Nutrition - 13: Sensory
13. Glass in the packaging industry - 14. The
Evaluation - 14: Statistical Analysis - 15:
metal can for preserves - 15. Sterilizable metal Quality Assurance and Legislation - 16:
and plastic trays -16. Lightweight metal Regulatory Toxicology - 17: Food Business
packaging for non-sterile food products - 17. Management: Principles and Practice - 18: Food
The stuffed - re-stuffed - stretched cans - 18.
Marketing - 19: Product Development - 20:
Plastic films - 19. Molded plastic containers in Information Technology - 21: Communication
food packaging - 20. Inks and varnishes - 21. and Transferable Skills.
Glues and adhesives - 22. Edible films and
21 × 26,5 600 pp. approx.
wrappers - V. Packaging of finished food ISBN: 978-84-200-
products - 23. Automatic packaging and
conditioning machines - 24. Aseptic packaging -
25. Continuous aseptic packaging of food liquids Ultra-freezing of food
in polyethylene and aluminium foil complexes - COX, P. M. B.Sc.
26. Ionizing treatment and packaging - Contents: Part One: 1. Introduction - 2. Physical
conditioning. Preservation of foods in flexible principles of food freezing and their nutritional
packaging - 27. Modified atmosphere packaging value - 3. Importance of enzymes and
- 28. Beverage Bottling Technology - 29. Film microorganisms in freezing - 4. The freezer - 5.
packaging technology - 30. Cleaning and - Packaging materials - 6. Choosing the right
disinfection of reusable packaging - 31. packaging material - 7. Business Aspects - Part
Transport packaging - 32. Palletizing, handling Two: 8. Freezing staple foods - 9. Fruit - 10.
and storage of filled packages - VI. Some Vegetables and greens - 11. Meat - 12. Birds and
significant examples from food sectors where game - 13. Fish - 14. Dairy Products - Part 3:
packaging is evolving rapidly - 33. General Notes on Weights, Measures and Temperatures -
properties of packaging for refrigerated and Cooking for the Freezer: Appetizers. Broths and
frozen products - 34. Meat and meat products - soups. Sauces. Vegetables and greens. Fish.
35. Packaging of dairy products - 36. Industrial
 GENERAL FOOD ENGINEERING AND TECHNOLOGY 41

Meat. Birds and game. Hot and cold puddings. - Appendix D: Mathematical Rules - Appendix E:
Frozen desserts. Cakes, biscuits and the like. List of Symbols.
Pastries, tea cakes and biscuits. Pastry products. 1998 17 × 24 482 pp.
Yeast dough. Miscellaneous dishes. ISBN: 978-84-200-0853-0
1987 17 × 24 460 pp.
ISBN: 978-84-200-0606-2

Science and technology of frozen

Biotechnology: foods
Industrial microbiology handbook
EVANS, J. Food Refrigeration and Process Engineering
CRUEGER, W. Biotechnology Microbiology. BAYER, Research Center (FRPERC), University of Bristol, UK.
AG. Wuppertal. Germany.
CRUEGER, A. Verfahrensentwicklung Biochemie.
Contents: Prologue - 1. Thermal properties and
BAYER AG. Wuppertal. Germany. ice crystal development in frozen foods - 2.
Contents: Screening - Strain development - Effect of freezing on nutritional and
Substrates for industrial fermentation - microbiological properties of foods - 3.
Fermentation methods - Product recovery - Modeling freezing processes - 4. Specification
Organic products produced by fermentation - and selection of refrigeration and freezer plants -
Organic acids - Amino acids - Nucleosides, 5. Emerging and novel freezing processes - 6.
nucleotides and related compounds - Enzymes - Freezing meat - 7. Freezing fish - 8. Freezing
Vitamins - Antibiotics - Ergot alkaloids - - fruits and vegetables - 9. Freezing of bakery and
Microbial transformations - Single-cell protein dessert products - 10. Frozen Product
(SCP) - New approaches to waste treatment - Development for the Market and Freezing of
Leaching - Extracellular polysaccharides - Other Prepared-Ready-to-Eat Meals - 11. Storage
fermentation processes and future perspectives. Under Freezing - 12. Lyophilization -13.
EXHAUSTED Transportation of Frozen Foods -14. Frozen
1993 17 × 24 414 pp. Retail Exhibition - 15. Handling of Frozen Foods
ISBN: 978-84-200-0743-4 by the Consumer.
17 × 24 448 pp.
ISBN: 978-84-200-1163-9
Principles of bioprocess
engineering
DORAN, P. M. University of New South Wales, Sydney, Food processing technology:
Australia.
Contents: Part 1. Introduction - 1. The - Principles and practice
development of bioprocesses: an FELLOWS, P. Director, Midway Technology and Visiting
interdisciplinary challenge - 2. Introduction to Fellow in Food Technology at Oxford Brookes University.
Engineering Calculations - 3. Data presentation Contents: Acknowledgements - Glossary - -
and analysis - Part 2. Material and energy Symbols - Acronyms - Introduction - I: BASIC
balances - 4. Material balances - 5. Energy PRINCIPLES - Food properties and processing
balances - 6. Unsteady-state energy and material
theory - II: ROOM TEMPERATURE
balances - Part 3. Physical processes - 7. Fluid
PROCESSING - Raw material preparation - Size
Flow and Mixing - 8. Heat transmission - 9.
reduction - Mixing and molding - Separation and
Matter Transfer - 10. Basic Operations - Part 4.
Reactions and reactors - 11. Homogeneous concentration of food components - -
reactions - 12. Heterogeneous reactions - 13. Fermentation and enzyme technology - 8.
Reactor Engineering - Appendix A: Conversion Irradiation - 9. Processed by electric fields, high
Factors - Appendix B: Physical and Chemical hydrostatic pressure, light or ultrasound - III:
Property Data - Appendix C: Steam Tables - PROCESSING BY APPLICATION OF HEAT -
42 FOOD SCIENCE AND TECHNOLOGY

A. Heat treatment by water or steam - 10. - Enzyme technology

Scalding - 11. Pasteurization - 12. Heat
GACESA, P. Lecturer in Biochemistry, Univ. College
sterilization - 13. Evaporation and distillation - Cardiff HUBBLE, J. Lecturer in Biochemistry, Univ. of
14. Extrusion - B. Heat treatment by hot air - 15. Baath.
Dehydration - 16. Baking and roasting - C. Heat Contents: Symbols and units - 1. Introduction -
treatment using hot oils - 17. Frying - D. Heat 2. Commercial origin of enzymes - 3. Extraction
treatment using direct and radiant energy - 18. and purification of enzymes - 4. Kinetic
Dielectric, ohmic and infrared heating - IV: Properties and Reactor Design - 5. Medical and
PROCESSES INVOLVING HEAT REMOVAL pharmaceutical applications of enzymes - 6.
- Refrigeration - Storage and packaging in Effects of immobilization on enzyme stability
controlled or modified atmospheres - Freezing - and utility - 7. Use of enzymes in agriculture and
Lyophilization and freeze concentration - V: the food industry - 8. Enzyme-based sensors - 9.
POST-PROCESSING OPERATIONS - Approaches to enzyme modification - 10. Future
Application of coatings - Packaging - Filling and Perspectives - Appendix 1: Enzyme Commission
sealing of containers - Materials handling, Nomenclature - Appendix 2: Residence Time
storage and distribution - Appendices. Distribution Analysis - Appendix 3: Enzyme
Assay Design.
Second edition
Thermal data related to food and the food
2007 17 × 24 746 pp. industry - Data on food processing, storage and
ISBN: 978-84-200-1093-9
packaging.
1990 17 × 24 226 pp. 1992 17 × 24 192 pp.
ISBN: 978-84-200-0672-7 ISBN: 978-84-200-0727-4
ISBN: 978-84-200-0583-6
Food freezing technology
GRUDA, Z. Ph.D. Refrigeration Engineer.
Science and technology of spices
POSTOLSKI, J. Eng., Tech. Food Freezing. HIRASA, K. and TAKEMASA, M. Lion Corporation,
Contents: 1. Introduction - 2. Fundamentals of Tokyo, Japan.
freezing technology and practice - 3. Food Contents: 1. Spices and Herbs: The Basics - 2.
freezing technology - 4. Storage, transportation Spice quality and specifications - 3. Cooked
and distribution of frozen products - 5. Control with spices - 4. Model theory of spice use - 5.
of production and storage of frozen foods - 6. Physiological effects of spice components - 6. -
Consumption of frozen foods - Appendix. Antimicrobial and antioxidant properties of
EXHAUSTED Second edition in preparation
spices - 7. Physiological effects of flavor/aroma.
1986 17 × 24 632 pp. 2002 17 × 24 250 pp.
ISBN: 978-84-200-0984-1

Extrusion of food Food Engineering Data

Technology and applications Handbook
GUY, R. HAYES, G. D. Professor of Food Engineering. Food
manufacturing and distribution department. Manchester
Contents: Introduction - Part I General Polytechnic.
influences on quality - Raw materials for Contents: Introduction - Engineering data -
extrusion cooking - Selection of the correct Physical and chemical properties of foods -
extruder - Optimized thermal efficiency in
extrusion - Effective process control - Extrusion Experimental methods in food
and nutritional quality - Part II Specific extruded engineering
products - Breakfast cereals - Snacks - Baby
IBARZ RIBAS, A. Professor of Food Technology,
foods. University of Lleida, Spain BARBOSA-CÁNOVAS, G.
2002 17 × 24 218 pp. V. Professor of Food Engineering, Washington State
ISBN: 978-84-200-0981-0 University, USA GARZA GARZA, S. and GIMENO
 GENERAL FOOD ENGINEERING AND TECHNOLOGY 43

YEAR, V. Professors of Food Technology, University of EXHAUSTED

Lleida, Spain
1991 13,5 × 21,5 262 pp.
Contents: 1. Laboratory Experimentation - 2. ISBN: 978-84-200-0698-7
Macroscopic material balance. Dilution of a
concentrated fruit juice - 3. Macroscopic energy
balance. Heating in a stirred tank - 4. Heat Process engineering applied to
transfer in unsteady state: determination of the
thermal properties of a viscous fluid - 5. Thermal the dairy industry
processing of food. I: Heat penetration - 6. JEANTET, R., ROIGNANT, M. and BRULÉ, G.
Thermal processing of food. II: Determination of Départment agroalimentaire, École nationale supérieure
lethality - 7. Determination of convection heat agronomique de Rennes.
transfer coefficients - 8. Determination of heat Content: Symbols - Abbreviations - Some
transfer coefficients in a stirred tank - 9. important notions about transfers, balances and
Freezing - 10. Evaporation - 11. Food drying. I: equilibria - Thermal treatments - Decantation
Tray drying - 12. Food drying. II: Spray drying -
and filtration - Concentration by evaporation -
13. Food drying. III: Freeze-drying - 14.
Extrusion - 15. Crystallization - 16. Rheological Drying - Bibliography - Annexes. 2005 17 × 24
characterization of food fluids - 17. Mechanical 202 pp.
ISBN: 978-84-200-1050-2
energy loss in the transport of liquid foods
through pipelines - 18. Material flux through a
reactor: external age distribution function - 19.
Agitation of food in tanks - 20. Physical Citrus processing
separations: centrifugation and sieving - 21. KIMBALL, D.A. Kimball Consulting. Lindsay,
Physical separations: sedimentation - 22. California.
Physical separations: filtration - 23. Size
reduction and screening - 24. Solid-liquid See Section VI, e), p. 77.
extraction. Determination of volumetric
coefficients of mass transfer - 25. Simple
Distillation - 26. Adsorption equilibrium - 27.
Food texture - 28. Enzymatic reactions: kinetics Fundamentals of food
and enzymatic activity. biotechnology
2000 17 × 24 292 pp.
ISBN: 978-84-200-0903-2 LEE, B. H. Senior Research Scientist and Former Head of
Biotechnology Section Agriculture Canada and AgriFood
Canada.
Content: What is biotechnology? - What is food
Biotechnology. Introduction biotechnology? - Part I. Fundamentals of
with model experiments biochemistry, microbiology and engineering - 1.
JAGNOW, G. Institut für Bondenbiologie der
Fundamentals of biochemistry - 2. Fundamentals
Forschungsanstalt für Landwirtschaft. of Microbiology - 3. Fundamentals of
DAVID, W. Kardinal - Frings - Gymnasium. biochemical engineering - Part II. Applications
of biotechnology to food products - 4. Processes
Contents: 1. Classical processes in the food and
and products that use yeast - 5. Processes and
spice industries - 2. Microorganisms as food and
products of bacterial origin - 6. Other processes
feed - 3. Products of microbial metabolism for
and products based on microorganisms - Part III.
chemical synthesis and as energy carriers - 4.
Other possible applications of the new
Biotechnological processes in the
technology - 7. Plant Biology - 8. Animal -
pharmaceutical industry and for their
biotechnology - 9. Biosensors for biological -
applications in agriculture - 5. Microorganisms
control of food - 10. Waste management and
for the purification of water, air and waste - 6.
food processing - 11. Food safety and new
Model systems.
technologies.
44 FOOD SCIENCE AND TECHNOLOGY

EXHAUSTED Contents: Prologue - Acknowledgements - I.

2000 17 × 24 480 pp. Mass and energy balances - II. Heat transmission
ISBN: 978-84-200-0922-3 - III . Evaporation - IV. Air treatment and drying
- V. Economics and optimization in
technological processes - VI. Full Processing
ISO 9000 at the forefront Problems - VII. Problems to solve - Appendices:
LEVINSON, WA, is an industrial statistical engineer at
Resolution method using the incidence matrix -
Intersil Corporation. ASQ, CQE, CRE, CQM and CQA. Psychrometric tables and diagrams -
SME, CMfgE and IEC. CM awarded by ICPM. He is a Bibliography referring to food processes.
member of the National Society of Professional Engineers,
American Institute of Chemical Engineers Reprint 2010
2002 21 × 26,5 240 pp.
Content: Why ISO 9000 for frontline workers? - ISBN: 978-84-200-0980-3
ISO 9000 in Gemba, first line - 1. Introduction -
2. Provisions and requirements - 3. QS-9000, -
Additional Elements - Appendices: Guides for Chemical preservation of food
instructors and trainers - Starting the activity and Features, uses, effects
tracking system.
LUCKY, E. Dr. phil. nat.
2002 17 × 24 124 pp. JAGER, M. Dr. rer. nat.
ISBN: 978-84-200-0990-2
Contents: General considerations - 1. -
Objectives and evolution of food preservation -
Agricultural plant 2. Preservative Analysis - 3. Health aspects - 4.
Legal situation regarding food - 5. Antimicrobial
biotechnology action of preservatives - Individual preservatives
LINDSEY, K. Plant Molecular Biology Research Group - 6. Common salt - 7. Carbon dioxide - 8.
Leader in the Leicester Biocentre, University of Leicester.
JONES, M. G. K. Project Leader of the Cell Biology
Nitrogen - 9. Nitrates - 10. Nitrites - 11. Ozone -
Group in the Department of Biochemistry at the AFCR 12. Sulfur dioxide - 13. Chlorine - 14. Ethanol -
Institute of Arable Crops Research, Rothamsted 15. Sucrose - 16. Formic acid - 17. Acetic acid -
Experimental Station at Harpenden. 18. Propionic acid - 19. Sorbic acid - 20.
Contents: Conventional plant breeding Dicarbonic acid esters - 21. Benzoic acid - 22.
techniques: achievements and limitations - The Esters of p-hydroxybenzoic acid - 23. o-
biology of cultured plant cells - The molecular Phenylphenol - 24. Diphenyl - 25. Smoke - 26.
biology of plants - Current applications of plant Thiabendazole - 27. Nisin - 28. Natamycin - 29.
cell and tissue culture - Consequences of tissue Lysozyme - 30. Other preservatives - 31.
culture: variability and instability - Cell biology Packaging and coating.
of genetic engineering - Manipulation of the Second edition
quantity and quality of plant products - 2000 17 × 24 352 pp.
Manipulation of reproductive and developmental ISBN: 978-84-200-0898-1
biology - Manipulation of resistance - Future
prospects for plant biotechnology - Glossary.
1992 17 × 24 286 pp. Food industrial engineering
ISBN: 978-84-200-0725-0
MAFART, P. Prof. at the University of Western Brittany.
Volume I: Physical conservation processes
Introduction to the calculation Contents: Heat transfer by convection and
of food technological processes conduction - Heat exchangers - Heating by
LOMAS ESTEBAN, Mª C. Dr. Engineer, Industrial,
radiation - Thermal treatments - Ionizing
Dept. of Agriculture and Food Univ. from La Rioja treatment of foods - Blanching - Freezing -
Water removal - Exercises - Annexes.
 GENERAL FOOD ENGINEERING AND TECHNOLOGY 45

1994 17 × 24 308 pp. agents for beverages - 23. Foams and antifoams:
ISBN: 978-84-200-0750-2 General principles - 24. The releasers - 25. Other
Food industrial engineering technological aids - Part VI. Use of additives and
Volume II: Separation Techniques adjuvants by the main agro-food industries - 26.
Delicatessen, salted meats, cooked dishes and
Contents: Mass transport and momentum meat products - 27. Food preserves - 28.
transport - Extraction - Decantation and Industrial baking products: fine bakery products,
centrifugation - Filtration - Ultrafiltration and toasted bread, biscuits, pastries - 29. Diet and
reverse osmosis - Electrodialysis - Ion exchange diet products. Food products and beverages
- Distillation - Pervaporation - Appendix. 1994 intended for private consumption - 30. Additives
17 × 24 292 pp. used in dairy products - 31. Fat industries
ISBN: 978-84-200-0768-7 (margarine) - 32. Confectionery, jams,
marmalades, fruits in syrup - 33. Drinks (wine,
beer, fruit juice, soda...) - 34. Additives and
Additives and manufacturing supplements in animal feed - 35. Preserved and
aids in the agri-food industry semi-preserved fish and seafood.
Second edition
MULTON, J. L. Engineer, Doctor of Science, Director of
1999 17 × 24 836 pp.
the Food Storage and Preservation Laboratory. With the
ISBN: 978-84-200-0897-4
collaboration of 38 authors.
Contents: Part I. General problems of additives
and technological aids: 1. Definitions and
classifications - 2. The role and interest of food Genetic engineering and its
additives and manufacturing aids in food applications
technology - 3. Substances added to food and
consumer interest - 4. Use of additives and PELLON, J. R. M. Sc., Ph. D., M. B. TO. Deputy General
manufacturing aids: potential toxicological and Manager of INVESGEN. Project coordinator.
nutritional risks - 5. French and European Content: Genetic engineering: Genetic
legislation, its current evolution from the alteration and genetic exchange. Genetic -
perspective of 1993. FAO/WHO international engineering techniques. Transposable genetic
work - 6. Legal procedures for authorizing the elements. Applications of genetic engineering:
use of additives, new adjuvants and materials in Applications in medicine. Production of viral
contact with food - Part II. Additives for vaccines. Production of bacterial vaccines.
nutritional purposes - 7. Vitamins, trace Production of antibiotics. Applications in the
elements, various supplements: interest and risks chemical sector. Applications in the food sector.
- Part III. Preservative additives - 8. Preservative Related technologies: monoclonal antibodies.
additives (antibacterial, antifungal) - 9. Complementary aspects: Fermentations and
Antioxidant additives - 10. Additives and water biochemical engineering. Legislation. Practical
activity depressing agents - 11. Anti-hardening - cases. Glossary.
additives - Part IV. Additives that improve
sensory properties - 12. Role of additives in 1986 17 × 24 238 pp.
ISBN.: 978-84-200-0584-3
maintaining and improving the organoleptic
properties of foods - 13. Flavourings and flavour Food preservation manual
enhancing additives - 14. Polyols - 15. Enhanced
RAHMAN, M. SHAFIUR New Zealand Horticultural
Polydextrose - 16. High sweetening power and Food Research Institute.
sweeteners - 17. Food coloring - 18. Thickening
Contents: Part I: Preservation of fresh food -
and gelling agents of a carbohydrate nature - 19.
products - 1. Purpose of food preservation and
Emulsifying agents - 20. Anti-caking and anti-
processing - 2. Post-harvest handling of plant-
agglomerating additives - Part V. Manufacturing
based foods - 3. Post-processing handling of
technological aids - 21. The use of enzymes in
foods of animal origin - Part II: Conventional
food technology - 22. Clarifying and stabilizing
46 FOOD SCIENCE AND TECHNOLOGY

food preservation methods - 4. Glass transition Basic biotechnology

and other structural changes in foods - 5. Food
preservation by heat - 6. Food drying and RATLEDGE, C. University of Hull, UK
KRISTIANSEN, B. EU Biotech Consulting, Norway.
preservation - 7. Concentration and preservation
of fruit juices - 8. Food preservation by freezing Contents: Contributors - Preface to the second
- 9. Natural antimicrobials for food preservation edition - Preface to the third edition - First part.
- 10. Antioxidants in food preservation - 11. Fundamentals and basic principles - Public
Water activity and food preservation - 12. pH in perception of biotechnology - Biochemistry and
food preservation - 13. Food preservation by physiology of growth and metabolism -
irradiation - 14. Nitrites in food preservation - Stoichiometry and kinetics of microbial growth
15. Packaging of fruit and vegetable products in from a thermodynamic perspective - Handling
modified atmospheres - 16. Combined methods and analysis of genomes: Prokaryotes - Genetic
for food preservation - Part III: Potential engineering: Yeasts and filamentous fungi -
methods of food preservation - 17. Non-thermal Kinetics of microbial processes - Bioreactor
preservation of liquid foods using pulsed electric design - Mass transfer - Product processing -
fields - 18. Food preserved with electricity: Measurement, monitoring, modeling and control
ohmic heating - 19. High pressure treatment in - Process economics - Part two. Practical -
food preservation - 20. Surface treatments and applications - High-throughput research and
edible coatings in food preservation - 21. process optimization - The business of
Encapsulation and controlled release in food biotechnology - Amino acids - Organic acids -
preservation - 22. Light and sound in food Microbial polysaccharides and single-cell oils -
preservation - Part IV: Enhancing food Environmental applications - Antibiotic -
preservation by indirect methods - 23. Food production by fermentation - Cultivation
packaging and preservation - 24. Hazard strategies - Enzyme biotechnology - High-value
Analysis and Critical Control Points (HACCP) - recombinant proteins - Insect and mammalian -
25. Business Considerations: Profit and Quality cell cultures - Plant cell biotechnology -
Management Biotransformations - Immunochemical
applications.
EXHAUSTED Second edition

2003 21 × 26,5 874 pp. 2009 21 × 26,5 636 pp.

ISBN: 978-84-200-0989-6 ISBN: 978-84-200-1133-2

Food industry manual Thermal processing and

RANKEN, M. DBSc. Tech., M. Chem. A., M. FECC
Chem., FIFST, FRSC, M. Inst. M. Food Technology packaging of food
Consultant. REES, J. TO. G. and BETTISON, J. CMB. Packagind -
Contents: Meat and meat products - Fish and Technology, Wantage UK.
fish products - Dairy products - Flour and baked Contents: Principles of heat preservation - Heat
goods - Fats and fatty foods - Hot drinks: coffee, preservation equipment - Heat treatment
tea, cocoa and others - Fruit juices and soft equipment - Aseptic processing and packaging
drinks - Sauces and pickles - Preserves - of heat-preserved foods - Packaging of heat-
Confectionery products - Snacks - Nutrition - preserved foods in metal containers - Packaging
Freezing and refrigeration - Dehydration and of heat-preserved foods in glass containers - -
dried products - Canning - Handling and storage Packaging of heat-preserved foods in plastic
- Quality assurance and control operations. containers - Leakage spoilage of heat-preserved
foods in hermetically sealed containers -
Second edition
Influence of heat preservation on product quality
1993 21 × 29 682 pp. - Recommendations for good processing practice
ISBN: 978-84-200-0737-3 for heat-preserved foods.
1994 17 × 24 304 pp.
 GENERAL FOOD ENGINEERING AND TECHNOLOGY 47

EXHAUSTED Thermal processing and food quality: analysis

ISBN: 978-84-200-0764-9
and control - Part 3: New thermal technologies -
Radio frequency heating - Microwave
Heat treatment processing - Infrared heating - Instantaneous and
high heat infusion - Ohmic heating - Combined
of meat products (13) thermal-high pressure treatment of foods.
Fundamentals of calculations and 2005 17 × 24 328 pp.
applications ISBN: 978-84-200-1042-7
REICHERT, J. AND. Professor für Fleischtechnologie
and der Fachhochschule Lippe Lemgo.
Contents: 1. Introduction - 2. Fundamental Food irradiation
principles: Calculation of heat treatment SATIN, M. Molecular Biologist, Food Industry
conditions - Calculation and control of pressure Researcher.
in autoclave operation. Heating devices. Control Contents: 1. Food irradiation - 2. Pasteurization
of the closure of canning containers - 3. Heat - 3. Foodborne diseases - 4. Using radiation to
treatment of meat products: Blanched sausages. prevent the spread of foodborne illnesses - 5.
Cooked sausages. Preventing post-harvest food losses - 6. Defense
1988 17 × 24 184 pp.
of objections to food irradiation - 7. Irradiated
ISBN: 978-84-200-0623-9 Foods and the Consumer - 8. Irradiation and the
food industry - 9. Some final considerations.
Extruders in food applications 2000 17 × 24 198 pp.
RIAZ, M. N. Head, Extrusion Tech. Program, Food ISBN: 978-84-200-0909-4
Protein Research and Development Center, Texas A&M
University.
Contents: Preface - Contributors - Introduction
to extruders and their principles - Single screw Bottled water technology
extruders - Dry extruders - Expander-interrupted SENIOR, DA G. Technical Services Manager, Highland
screw extruders - Twin screw extruders - Spring Ltd, Blackford, Perthshire and ASHURST, P. R.
Preconditioning - Chemical and nutritional Dr. P.R. Ashurst & Associates, Consulting Chemists,
Kingstone, Hereford.
changes in food during extrusion - Practical
considerations in extrusion processing - Contents: Introduction - Development of the
Extruders in the food industry - Appendix. 2004 bottled water market - Categories of packaged
17 × 24 240 pp. water - Hydrogeology of natural mineral waters -
ISBN: 978-84-200-1027-4 Water treatments - Methods and materials for
water packaging - Filling equipment - Quality
management - Refrigerated water dispensers -
Thermal technologies for food Third-party audits of water bottling facilities -
processing Microbiology of natural mineral waters -
RICHARDSON, P. Director of the Department of Process Microbiology of bottled treated water.
and Product Development. Visiting Professor of Chemical 2001 17 × 24 318 pp.
Engineering at Queen's University Belfast. ISBN: 978-84-200-0943-8
Contents: Notation - Introduction - Part 1:
Conventional technologies - Autoclave
technologies - Continuous thermal processing -
Part 2: Measurement and control - Pressure and
Canned food manufacturing
temperature measurement in food process technology
control - Validation of thermal processes - SIELAFF, H. Humboldt-Universität und Technische
Modelling and simulation of thermal processes - Universität Berlin.
Modelling of particular thermal technologies - - Contents: 1. Key technological foundations - 2.
48 FOOD SCIENCE AND TECHNOLOGY

Kinetics of microorganism destruction, enzyme Great Britain.

inactivation and heat-induced alterations - 3. See Section VI, e), p. 78.
Quality Assurance - 4. Food packaging - 5.
Equipment - 6. Measurement Techniques - 7. Biotechnology:
Manufacture of preserves. Biological principles
Reprint 2009
TREVAN, M. D. /BOFFEY, S./ GOULDING, K. H. and
2000 17 × 24 302 pp. STANBURY, P. Biotechnology professors at Hatfield
ISBN: 978-84-200-0902-5 Polytechnic (Great Britain).
Introduction to food engineering Contents: Section I: Introduction - 1. What is
SINGH, R. P. Dept. of Agricultural Engineering and Dept.
Biotechnology? - Section II: Microbial growth -
of Food Science and Technology. Univ. from California, 2. Introduction to metabolism - 3. Aerobic
Davis. California. HELDMAN, D.R. Dept. of Food microbial growth on one-carbon substrates - 4.
Science. Rutgers. State University of New Jersey. Aerobic microbial growth on two-carbon
Contents: About the authors - Preface - substrates - 5. Aerobic microbial growth on
Foreword - 1. Introduction - 2. Fluid flow in some substrates containing more than one
food processing - 3. Energy in food processing - carbon atom - Section III: Industrial cultivation
4. Heat transmission in food processing - 5. of microorganisms - 6. Products from
Conservation processes - 6. Cooling - 7. - microorganisms - 7. Cultivation of
Freezing Food - 8. Evaporation - 9. microorganisms - 8. Control of environmental
Psychrometrics - 10. Mass Transfer - 11. conditions of process microorganisms - 9.
Membrane separation - 12. Dehydration - Improvement of industrial microorganisms -
Appendices: A.1 International System of Units Section IV: Genetic engineering - 10. The goals
(SI) and Conversion Factors - A.2 Physical of genetic engineering - 11. Genetic engineering
Properties of Foods - A.3 Physical Properties of techniques - 12. Advances and prospects of
Non-Edible Materials - A.4 Physical Properties
genetic engineering - Section V: Enzyme
of Water and Air - A.5 Psychrometric Diagrams
technology - 13. Enzyme production - 14.
- A.6 Pressure-Enthalpy Data - A.7 Symbols
Applications of enzymes - 15. Problems and
Used in the Design of Process Equipment - A.8
Miscellaneous - Bibliography. perspectives - Glossary.
1990 17 × 24 298 pp.
Second edition ISBN: 978-84-200-0671-0
2009 21 × 26,5 572 pp.
ISBN: 978-84-200-1124-0

Fundamentals of food
Fundamentals of catering technology
theory and practice TSCHEUSCHNER, H. D. Prof. Dr.-Ing. habil., Dr. hc,
Deutsches Institut für Lebensmitteltechnik.
TAYLOR, E. BSc(Hons), MIFST, MCFA, CertEd and Contents: 1. Food technology as a discipline - 2.
TAYLOR, J. BA, MEd, FCHIMA, FCFA, LCG.
Raw materials - 3. Physicochemical foundations
See Section VII, a), p. 55. of dispersed food systems - 4. Food Rheology -
5. Quality control - 6. Fundamentals of
technological processes - 7. Food processing by
cold - 8. Manufacturing processes - 9. Operation
and organization processes of food factories.
Storage of fruits and vegetables 2001 17 × 24 764 pp.
in controlled atmospheres EXHAUSTED
ISBN: 978-84-200-0952-0
THOMPSON, A. K. Professor Department of Post-
Harvest Technology, Cranfield Silsoe University, Bedford,
 GENERAL FOOD ENGINEERING AND TECHNOLOGY 49

Introduction to fungal
biotechnology
WAINWRIGHT, M. Department of Molecular Biology
and Biotechnology, University of Sheffield, UK
Contents: 1. Introduction - 2. Production
techniques in mushroom biotechnology - 3.
Obtaining biochemical products from fungi - 4.
Fungi in medical biotechnology - 5. New
industrial uses of fungi - 6. Fungi in
environmental biotechnology - 7. Fungi as
agents of biodeterioration and biodegradation -
8. Fungi in the food industry - 9. Fungi in -
agricultural biotechnology - 10. Biotechnology
and control of pathogenic fungi - Final
comment: Some of the most recent applications
of fungal biotechnology.
1995 17 × 24 240 pp.
ISBN: 978-84-200-0778-6

Molecular biology and

biotechnology
WALKER, J. M. Univ. of Hertfordshire, Hatfield, UK.
GINGOLD, E. B. South Bank University, London, UK.
Contents: 1. Fermentation technology - 2. An
introduction to recombinant DNA technology -
3. Polymerase chain reaction - 4. Expression of
exogenous DNA in bacteria - 5. Yeast: cloning
and biotechnology - 6. Cloning genes in
mammalian cell lines - 7. Plant Biotechnology -
8. Molecular biology in the pharmaceutical
industry - 9. Current impact of recombinant
DNA technology on the food industry - 10. DNA
profiling in forensic science - 11. Molecular
diagnosis of congenital diseases - 12.
Vaccination and genetic manipulation - 13.
Transgenesis - 14. Enzyme engineering - 15.
Stability in enzymes and cells - 16. Immobilized
biocatalysts - 17. Post-processing stages: protein
extraction and purification - 18. Monoclonal
antibodies - 19. Biosensors.
Second edition
1997 17 × 24 494 pp.
ISBN: 978-84-200-0829-5
 GENERAL FOOD ENGINEERING AND TECHNOLOGY 50

Practical manual on food Biochemical engineering

smoking WEBB, F. C. Guinness Lecturer in Biochemical -
Engineering, University College, London.
WALKER, K. Specialist in food smoking technology.
Content: Characteristics of vital processes.
Contents: Brief history of food smoking. What Control of microorganisms. Proteins and
is food smoking? The selection of raw materials. enzymes. Colloids and electrophoresis.
The brine. Smoke chambers and other pieces of Emulsions. Reaction kinetics. Energetics of
equipment. Smoking techniques. Starting a biological systems. Redox systems. Aspects of
business. Finance. Market identification. mass transport. Heat transmission. Air -
Hygiene and the environment. Packaging and compression and cleaning. Disinfection by
labeling. The dos and don'ts of smoking food. chemical methods. Storage at reduced
Appendices: E-numbers. Useful addresses and - temperature. Dehydration. Drying under reduced
contact points. pressure. Electromagnetic radiation. Product
1997 17 × 24 136 pp. isolation. Team building. Commercial enzymes.
ISBN: 978-84-200-0840-0 Yeasts. Antibiotics. Other fermentation
products. Vaccine production. The problem of
effluents. Table of equivalents of English units.
Treatment of waste from the 1966 17 × 24 788 pp.
food processing industry ISBN: 978-84-200-0066-4
WANG, L. K. and others
Contents: Contributors - 1. Wastewater
treatment from dairy processing - 2. Wastewater
treatment from fish and seafood processing - 3. Processing and production of
Meat waste treatment - 4. Palm oil wastewater
treatment - 5. Olive oil waste treatment - 6.
organic food
Potato wastewater treatment - 7. Soft Drink WRIGHT, S. Founder of The Organic Consultancy, -
advisor to the Soil Association and member of the UK
Waste Treatment - 8. Bakery waste treatment - Register of Organic Food Standards (UKROFS). Diane
9. Food waste treatment. McCrea is a consultant on food and consumer issues,
2008 17 × 24 408 pp. member of UKROFS
ISBN: 978-84-200-1103-5 Contents: Foreword - Introduction -
International legislation and import - Organic
certification and import of organically produced
foods - International market growth and
prospects - Fruit and vegetables - Organic meat
and fish: production, processing and marketing -
Organic poultry production - Organic dairy
products in the United States - Bakery products
and cereals - Other processed organic foods -
Organic alcoholic beverages - Research -
Australia and New Zealand - Useful addresses.

2002 17 × 24 314 pp.

ISBN: 978-84-200-0974-2
 GASTRONOMY AND
CATERING 51

a) Gastronomy and catering

Cooking and science exam - Glossary - Selected references - Origin of

the figures.
BARHAM, P., is Professor of Physics at Bristol Univ. He
has long been popularising science in Britain by 2003 17 × 24 196 pp.
contributing to radio and television programmes on food ISBN: 978-84-200-1007-6
science. He is also a columnist for the Guardian.
Contents: Introduction - Sensual molecules -
Molecular gastronomy - Aroma and flavour -
Heating and cooking - Gastronomic physics - Food hygiene Guidelines for
Cooking utensils, gadgets and methods - Meat hospitality, restaurant and catering
and poultry - Fish - Bread - Sauces - Cakes -
professionals
Pastry doughs - Soufflés - Cooking with
chocolate - Weights and measures - Glossary of JOHNS, N. BSc, PhD, Cert. Ed., Dip. FAITH,
AMHCIMA. Reader and Director of Research The Hotel
terms - Bibliography. School City College Norwich.
2003 17 × 24 270 pp. See Section V, p. 29.
ISBN: 978-84-200-0996-4

Catering theory
Culinary Chemistry KINTON, R. Garnett College, College of Education for
Study of what happens to food before, Teachers in Further and Higher Edc. CESERANI, V. The
School of Hotelkeeping and Catering, Ealing College of
during and after cooking Higher Education. FOSKETT, D. School of Hosp. Studies,
COENDERS, A. Content: I. The catering industry. Introduction
Content: Cereals - Sugars - Vegetables - Fruits, to the catering industry. Food and society.
nuts, gums and legumes - Dairy products - Eggs Influences of ethnic cultures. II. Food and
and sauces - Meats - Fish and seafood - Oils and catering. Food products. Elementary nutrition,
fats - Beverages - Additives, digestion and food science and preservation. Product
microorganisms. development. Kitchen chemistry. Planning a
Reprint 2011
menu. Purchasing, storing and controlling food. -
Promotion, sales and customer service. III.
1997 17 × 24 304 pp.
ISBN: 978-84-200-0823-3
Catering technology. Planning, organizing and
supervising the kitchen. Catering team. Catering
service. Catering systems. IT and catering. IV.
Legislation and catering. Health and safety at
Restaurants: Basic service work. Hygiene. Industrial relations. Guide to
study and employment.
DAHMER, S. J. and KAHL, K. W.
2000 21 × 26,5 552 pp.
Contents: The waiter - Types of table service ISBN: 978-84-200-0906-3
and placement - Before the guests arrive -
Starting the service - Serving the food - Safety, Culinary creation
health and emergency procedures - Performing Introduction to food services and
the service with a computerized system - Wine
and bar service - Problem cases: Starting the world cuisines
service - A delicate situation - Resolution of
MORGAN, J. L.
sexual harassment - A bad suggestion - Waiter's
52 FOOD SCIENCE AND TECHNOLOGY

Contents: Prologue - Preface - 1. Overview of construction and hobbies - Bibliography.

world food and food services - 2. Keeping your 2009 17 × 24 204 pp.
customers and employees safe - 3. Your tools -
ISBN: 978-84-200-1123-3
4. Introduction to culinary techniques and their -
fundamentals - 5. Planning and recording your
culinary creations - 6. The world of broths,
sauces and soups - 7. Finger Foods: Appetizers
Fundamentals of catering
& Snacks - 8. Creating salads - 9. Meat theory and practice
preparations - 10. Preparations with poultry meat TAYLOR, E. BSc(Hons), MIFST, MCFA, CertEd and
- 11. Preparations with seafood - 12. TAYLOR, J. BA, MEd, FCHIMA, FCFA, LCG.
Preparations with products of plant origin - 13. Contents: The catering industry - Catering -
Preparations with dairy products and eggs - 14. operations - Catering styles - Kitchen -
Baking Basics - Bibliography - Glossary. organization - Purchasing, storage and
2010 21 × 26,5 346 pp. (contains CD) distribution of goods - Food costs - The menu -
ISBN: 978-84-200-1151-6 Cooking methods - Cooking processes - Kitchen
equipment - New technology - Food - Nutrition -
Hygiene - Health and safety at work - Appendix:
Experiments in the kitchen Glossary of technical terms - Questions -
Answers.
Cooking, roasting, baking
SCHWEDT, G. Reprint 2007

Contents: Prologue - From the art of cooking to 2001 17 × 24 460 pp.

ISBN: 978-84-200-0932-2
food chemistry - Seven variables for kitchen
experiments - Types and processes of cooking.
Overview - Cooking in water - Cooking with fat
- Cooking with dry heat - Cooking without heat - From science to the kitchen
Bibliography. THIS, H. PhD in Physical Chemistry of Materials. Editor-
2006 17 × 24 198 pp. in-chief of Pour la Science magazine. Specialist in physical
ISBN: 978-84-200-1079-3 chemistry of cooking.
Content: Gastronomy and science - Which -
museums for cooking? - Delights of the
Experiments with supermarket campaign - Table of the main topics of this book
products - Book I - Book II - Book III - Instructions for
banquets - Glossary.
Chemical Merceology
2013 17 × 24 176 pp.
SCHWEDT, G. ISBN: 978-84-200-1168-4
Contents: Foreword - Introduction - Sugar,
honey, starch/flour, baking powder, baking - The secrets of stews
preparations and special breads - Products THIS, H. PhD in Physical Chemistry of Materials. Editor-
derived from potatoes and cereals/pasta, rice and in-chief of Pour la Science magazine. Specialist in physical
chemistry of cooking.
dried legumes - Fruits and vegetables: preserves,
juices and other drinks - Vinegar and spices - Contents: Cooking and science - The new
Oils and fats. Canned fish and sausages - physiology of taste - Soup - Milk - Gels, jellies
Prepared soups and sauces. Powdered desserts and gelatins - Mayonnaise - The vicissitudes of
and puddings - Milk, eggs and their derivatives - the egg - A successful soufflé - Cooking - Broth
Sweets - Coffee, cocoa and tea - Stain removers and what's left - Stewing - Browning and
and other cleaning products - Laundry detergents simmering - Blood pressure problems - Roasting
- Soaps and other body care products - Over-the- - Frying - Browning and high heat and grilling -
Even more tender - Salting - Microwaves -
counter medicines - Special products for DIY,
 GASTRONOMY AND
CATERING 53

Legumes, colour and freshness - Sauces: - 43. Frozen cherry mousse - 44. Rhubarb Tart -
creamy, satiny, fragrant - A burning problem - 45. Apricot puff pastry - 46. Lemon Meringue
Salad, an oasis of freshness - Yogurt and cheese Pie - 47. Peaches with Gewurtztraminer sabayon
- The gifts of Ceres - Ice creams and sorbets - - 48. Peach sorbet - 49. Floating Island - 50.
Spongy cakes - Doughs: puff pastry, polvorones Cinnamon apple «bags» - 51. Orange fondant -
and mille-feuille - Sugar - Bread - Wine - 52. Black Forest Cake - 53. Raspberry Charlotte
Alcohols - Jams - Tea - The cold and the fresh - - 54. Muffins with honey and lemon - 55.
Vinegar - Kitchen utensils - The mysteries of Blackberry Jam - Epilogue - Glossary.
cooking - Glossary. Reprint 2007
Reprint 2009 1999 17 × 24 366 pp.
1997 17 × 24 292 pp. ISBN: 978-84-200- 0871-4
ISBN: 978-84-200-0812-7

Cooking and its mysteries

Children in the kitchen
Scientific explanation of the 55 best THIS, H. PhD in Physical Chemistry of Materials. Editor-
recipes of French cuisine in-chief of Pour la Science magazine. Specialist in physical
THIS, H. PhD in Physical Chemistry of Materials. Editor- chemistry of cooking.
in-chief of Pour la Science magazine. Specialist in physical Content: Juan and Cristina prepare for culinary
chemistry of cooking.
adventures - First Wednesday night: Eggs on a
Content: The good tools of a good cook - The plate and baked apples - Second Wednesday
appetizer: 1. Cheese Bites - 2. Orange wine - 3. night: Steaks, pasta and fruit yogurts - Third
«Tapenade» - 4. Oyster puff pastries - 5. Cod Wednesday night: Boiled fish, puree and
fritters - Starters: 6. The rolls - 7. Hard-boiled strawberries with cream - Fourth Wednesday -
egg in desperation - 8. Salads for gourmets - 9. night: Hard-boiled eggs with mayonnaise and
Gazpacho with eggs - 10. Scrambled eggs with apricot tart - Fifth Wednesday night: Quiche and
shrimp - 11. Pigeon roll with walnuts - 12. chocolate mousse
Roquefort soufflé - 13. Salmon rolls - 14.
Alsatian pate - 15. Foie-gras with grapes and
apples - 16. Salmon aspic with green pepper -
17. Eggs on a plate - 18. Ham mousse with port
wine - 19. Poultry galantine - 20. Sage Ravioli -
21. Truffle cake - Fish and shellfish: 22. Pike
with béarnaise sauce - 23. Trout poached in
white butter - 24. Lobster in vegetable infusion -
25. Unevenly cooked salmon - 26. Trout
mousseline - 27. Trout quenelles - Meats: 28:
Beef tenderloin with Alsatian pinot noir - 29. -
Chicken marinade flavored with white radish -
30. Chicken timbale with Riesling - 31. Roast
beef with chips - 32. Roasted quail with mashed
potatoes - 33. Brillat-Savarin Duck - 34. The real
sorrel fricandó - 35. Pheasant stew with fresh
pasta - 36. Braised rabbit with potato pancakes -
37. Civet rabbit - 38. Honey rabbit with fried
eggplant - 39. Wild Style Pork Roast - 40.
Pravaz style pineapple roast pork - Desserts: 41.
Lemon Mousse - 42. The three chocolate leaves
 GASTRONOMY AND CATERING 54

colate - Sixth Wednesday evening: Gratin flute - Between the demi and the magnum -
potatoes, bechamel sauce and lemon mousse - Whisky producing regions - Cartagena - Tea -
Seventh Wednesday evening: Cheese soufflé and Part four: A kitchen for tomorrow - The void in
a sponge cake - EPILOGUE: Just like the great the kitchen - Aromas or reactions? - Butter, a
chefs! - Experimental cards - Six tips to be a false solid - Foie mousses - In praise of fat -
genius - Glossary. Mayonnaise - Derivatives of aioli - Orders of
magnitude - 100-year-old eggs - Smoked salmon
2000 13,5 × 21,5 128 pp. - The recipe and the principle - Pure beef -
ISBN: 978-84-200-0899-8
Gifted cheeses - "Chantilly chocolate" - All in
chocolate - Texture games - Christmas recipes -
The hidden flavour of wine - Teleolfaction -
Questions - Glossary.
Pots and test tubes 2005 17 × 24 254 pp.
ISBN: 978-84-200-1061-8
THIS, H. PhD in Physical Chemistry of Materials. Editor-
in-chief of Pour la Science magazine. Specialist in physical
chemistry of cooking.
Contents: Starters - Part 1: Exploring the tricks -
Broth - "Stifled" broth particles - The perfect
hard-boiled egg - Quiches, éclairs and aniseed Elementary treatise on cooking
breads - Gnocchi - Fluffy soufflés - Quenelles - THIS, H. PhD in Physical Chemistry of Materials. Editor-
Fondue - Roast beef - Seasoning time - Wine in-chief of Pour la Science magazine. Specialist in physical
and marinade - Bright colours - Soft lentils - chemistry of cooking.
Soufflé potatoes - Cauldrons and jams - Contents: Prologue - Part 1: The foundations of
Preparing a custard - Grains of salt - Cava and a revolution - Nouvelle cuisine and modern
the teaspoon - Coffee, tea and milk - Part 2: The cooking - Neither expansion nor concentration -
physiology of taste, the basis of cooking - The beautiful brown colour - The good worker -
Healing food - Taste and digestion - Taste in the Technique, technology and science -
brain - In the taste buds - How salt modifies taste Unanswered questions - A perfect hard-boiled
- Detecting flavours - Bitter flavours - Very egg - The grail of flavour - The dimensions of
spicy - The taste of cold - Chewing - Tenderness
flavour - Flavouring a dish - Persistence in the
of meat - Moderate aromas - In shorts - Food
mouth - Flavour and texture - Part 2: Renewed
allergies - Alert about listeriosis - Part 3 Part:
cooking - It's all in the broth - Terrines, meats
Explorations and modelling - The secret of bread
- Yeast and bread - Curious yolk - Taste and tenderness - The systematic cook - Gels,
paradoxes - The flavour of food - Threads and aspics, gelatins and royales - Volume in the
lumps - Mousses - Salami - Iberian ham - Foie kitchen - The dispersion of chocolate - Even
gras - Antioxidant agents - Trout - Cooking - more lightness - Hot gelatins - Light foams - A
The flavour of roast meat - Tenderising meat - "Science and Cooking" menu with Pierre
Al dente - Forgotten vegetables - Preserving Gagnaire - Appendix. 2005 17 × 24 234 pp.
mushrooms - Types of truffle - More flavour - ISBN: 978-84-200-1062-5
Questions about French fries - Puree and white - Cooking... is love, art, technique
sauce - Algae fibres - Cheeses - From grass to
cheese - Cheese flavours - Yogurts - Solid milk - THIS, H. PhD in Physical Chemistry of Materials. Editor-
The foam of sabayons - Fruits in syrup - Fibres in-chief of Pour la Science magazine. Specialist in kitchen
physical chemistry.
and jams - The whitening of chocolate - Caramel
- Crumb bread and biscuits - Lands of Alsace - Contents: Part I: In the kitchen, pretty is good -
Persistence in the mouth - The tannins in wine - 1. Culinary art exists - 2. Artisan cuisine, artistic
Yellow wine - Wines without sediment - Sulphur cuisine - 3. The theme of tradition. The Solution
and wine - The glass of wine - Cold and heat - of Love - 4. The question of nature - 5. The
Champagne and its foam - Champagne in the recognition of a culinary art - Part II: The
 MEAT AND MEAT INDUSTRIES 55

beautiful old - 6. At the origin of beauty - 7. Again the hidden influence of Aristotle! - 17.
Beauty through numbers... in the kitchen? - 8. The Awakening of the Renaissance - 18. From
The idea, in the kitchen - 9. Aristotle and the Renaissance - 19. The Lights of the West and
Subtlety - Part III: Classical Beauty - 10. The the East - 20. Nature Surpassed - Part V:
Making of Good Mysticism - 11. Dishes like Today's Cuisine - 21. Today's cuisine - 22.
cathedrals - 12. The Brain, Thomas Aquinas and Yesterday - 23. And tomorrow? - 24. A thousand
the Grass Green Dye - 13. Aesthetics during the signature kitchens - 25. In search of the perfect
Middle Ages - 14. Allegory: an aesthetics of broth - 26. Grades.
correspondence Part IV: Towards liberated 2009 17 × 24 282 pp.
invention - 15. Medieval ramifications - 16. ISBN: 978-84-200-1115-8
56 FOOD SCIENCE AND TECHNOLOGY

VIII. FOOD INDUSTRY

a) Meat and meat industries

Veterinary inspection of meat Technology of cold cuts and

BARTELS, H. Professor Director of the Institute of cured meats
Animal Nutrition at Justus Liebig University. Giessen.
DURAND, P. Chemical engineer, General Director of the
Technical Center for Salting, Delicatessen and Meat
See Section III, p. 28. Preserves (CTSCCV).

Contents: Economic data - Definitions,

regulations and classification of charcuterie and
cured meat products - Raw materials -
Analysis methods for the Ingredients and additives - Colour and colouring
sausage industry - Destructuring-restructuring - Cooking -
FRENCH CANNING TECHNICAL CENTRE. -
Smoking - Drying-maturing - Natural, artificial
Collection. and synthetic casings - Packaging in metal cans
and glass containers - Packaging in flexible
See Section II, p. 9.
packaging, in trays, under vacuum and in
modified atmospheres - Nutritional value -
"Undesirable" substances - Controls on the
Industrialization of fat from manufacturing chain - Control of products -
during the marketing phase.
slaughter animals (10)
2002 17 × 24 592 pp.
DAHL, O. Scandinavian Slaughterhouse Researcher. ISBN: 978-84-200-0993-3
Malmö (Sweden); from the Inst. National Polytechnic.
Mexico City

Contents: What is a fat? - Presentation of fats in Artificial casings (4 )

the carcass - Composition of animal fats in fatty
acids - Influence of the environment and feeding EFFENBERGER, G.
on the quality of fats - Secondary components of Contents: Natural casing as a model for -
fats - Influence of the manipulation of raw fats artificial casing - Artificial casing: Its evolution -
on the final quality - Obtaining animal fats: Definition of artificial casing - Manufacturing of
Continuous fusion and intermittent fusion. artificial casing - Properties of artificial casings -
Organization of a fat melting facility. Transport Stamping of artificial casings - Making artificial
and packaging of animal fats - Low-temperature casings - Artificial casings: Use in practice -
melting method - Yields obtained with each Artificial casings for cooked sausages - Artificial
system - Obtaining bone fats - Quality - casings for scalded sausages - Artificial casings
characteristics of edible fats - Fat as food - for raw sausages - Artificial casings for hams -
Roasting and frying: Changes and alterations - Artificial casings for preserves - Artificial
Hydrolysis, auto-oxidation and rancidity of fats - casings for other foods - Storage and transport of
Use of raw sausages - Antioxidants - Special - meat products packaged in artificial casings - -
animal fats: Preparation and quality Appendices.
characteristics. Employment.
1980 13,5 × 21,5 158 pp.
1976 13,5 × 21,5 122 pp. ISBN: 978-84-200-0452-5
ISBN: 978-84-200-0003-9
 MEAT AND MEAT INDUSTRIES 57

Sausage making addition methods - 11. Typical reformed

products from around the world using non-
Principles and practice
injectable brine addition methods - 12. Cooked
ESSIEN, E. Member of the Royal Society for the sausages - 13. Typical cooked sausage products
Promotion of Health of the British Society of Animal from around the world - 14. Fresh sausages - 15.
Science and the Institute of Biology. Fresh sausage products from around the world -
Contents: Foreword by Celia Bennet, Director, 16. Raw fermented salami - 17. Raw fermented
British Meat Manufactures's Association - About salami products from around the world - 18.
the author - About the book - Figures - Tables - Semi-cooked and fully cooked fermented salami
Introduction - Definition of sausages - Market - 19. Unfermented salami 20. Typical
trends in sausages - Product formulation - Stages unfermented salami products from around the
of production - Quality and safety management world - 21. Raw Fermented Spreadable Sausages
of sausages - New products - Appendices: List - 22. Typical raw fermented spreadable sausages
of permitted food additives with their serial from around the world - 23. Air-dried cured
numbers (EC numbers) - Supplier information meat products - 24. Air-dried cured meat
and evaluation form - Meat delivery inspection products from around the world - 25. Spreadable
report - Dry goods delivery inspection report - liver sausages and liver pate - 26. Spreadable
Packaged material delivery inspection report - liverwursts and liver pate from around the world
HACCP process flow diagram: cooked sausages - 27. Hamburgers of all kinds and similar
- HACCP plan for cooked sausages -
chicken-based products - 28. Burgers and
Bibliography.
nuggets from around the world - 29. Sliceable
2005 17 × 24 124 pp. and non-sliceable blood sausages - 30. Typical
ISBN: 978-84-200-1054-0
sliceable and non-sliceable blood sausage
products from around the world - 31. Various
gelatins - 32. Various gelatins from around the
Veterinary food hygiene world - 33. Canned corned beef - 34. Increased
FEHLHABER, K. and JANETSCHKE, P. Food Hygiene
humidity and marinated meat - 35. Stuffing and
Institute. Faculty of Veterinary Medicine, University of packaging material - PART 3. Quality and safety
Leipzig. issues - 36. Sensory evaluation of meat products
See Section III, p. 28. - 37. HACCP in meat processing companies -
38. Introduction to the microbiology of meat and
Meat Products Manual meat products - 39. Microbiology of specific
FEINER, G. bacteria - 40. Predictive microbiology for meat -
Contents: PART 1. Meat composition and products.
17 × 24 700 pp. approx.
additives - 1. Protein and fat content of meat - 2.
ISBN: 978-84-200-
Meat Biochemistry - 3. The toughness of the
meat - 4. Definitions of terms used in meat
science and technology - 5. Additives: Canning fish and meat
phosphates, salts (sodium chloride, potassium FOOTITT, R. J. and LEWIS, A. S. John West Foods
chloride, citrate and lactates) and hydrocolloids - Ltd., Liverpool.
6. Additives: proteins, carbohydrates, fillers and Contents: 1. Sources of raw materials - 2. Fish
other additives - 7. Colour of fresh meat and as raw material - 3. Meat as a raw material - 4.
cured meat products - PART 2. Technology of Features of the canning plant - 5. Cans and lids -
different meat products - 8. Products obtained by 6. Filling operations - 7. Sealing of cans - 8.
injection of the whole muscle with brine - 9. Heat treatment - 9. Storage and distribution - 10.
Products obtained by injecting whole muscle Laboratory Services - 11. Cleaning -
with brine from around the world - 10. Appendices.
Reformed products: non-injectable brine - 1999 17 × 24 352 pp.
58 FOOD SCIENCE AND TECHNOLOGY

ISBN: 978-84-200-0872-1
Health inspection of poultry
meat
Freezing and meat quality
GENOT, Cl. Doctor of Engineering in Food Industry GROSSKLAUS, D. Prof. Dr. Med. Vet. Dir. Inst. Med.
Sciences and Techniques. Vet. from Berlin.
Contents: Introduction - General aspects of See Section III, p. 29.
freezing - Water losses in meat during freezing -
Freezing and meat texture - Freezing and meat
flavour - Freezing and meat colour - Freezing
and nutritional properties of meat - Preservation
Soy protein and formulas for
of meat quality during freezing - Conclusion - meat products
Bibliography - Lexicon.
HOOGENKAMP, H. W.
2003 17 × 24 112 pp.
ISBN: 978-84-200-1016-8
Table of Contents: About the Author - Preface -
Foreword - Acknowledgements - The Soy
Journey - Soy Protein Basics - Soy Protein
Industrial slaughterhouses: Paradigms and Evolution - A Long and Winding
Technology and operation Road: The History of Meat Processing -
GRACEY, J. F. Ph.D. B Agr FRCVS DVSM FRSH. Lifestyle Food Paradigms - Reducing Large
Portion Sizes - Genetically Modified Organisms
Contents: 1. Livestock and the meat industry -
(GMOs) - Functional Properties of Non-Meat
2. The Law - 3. Construction, equipment and - Proteins - Meat Emulsions - Hamburgers -
operation of the slaughterhouse - 4. Animals - 5. Ingredients for Making Whole Meat Products -
Animal welfare and livestock management - 6. - Poultry Breading - Raw Cured Sausages - Liver
Stun and Kill - 7. Carcass preparation - 8. Hand - Sausages and Pâtés - Protein-Enriched Fresh
Tool Care and Sterilization - 9. Health and Meat Products - Glossary - Appendices.
Safety - 10. Cleaning and disinfection -
2008 17 × 24 368 pp.
Appendices. ISBN: 978-84-200-1101-1
2001 21 × 26,5 254 pp.
ISBN: 978-84-200-0946-9

Meat preservation
Research in meat science (1) because of the cold
GRAU, R. Professor, Director of the Institutes of JASPER, W. Diploma in Engineering and PLACZEK, R.
Chemistry and Physics of the Federal Department of Meat Engineer.
Research (Germany).
Contents: Development and importance of cold
Contents: Empirical predominance in the past - meat preservation - Fundamentals of cold
Science begins to deal with meat - Importance of processing - Refrigeration and refrigerated
the time factor - New discoveries burst into storage of carcasses - Freezing, frozen storage
practice - Slow and unilateral progress of and thawing of carcasses - Determination of
science - Outstanding personalities recognize the technological parameters for refrigerated
unity of meat research - Expansion of the processing - Transportation of chilled and frozen
scientific field - The three paths of statistical - meats - State of development and prospects of
research - Fundamental research - Statistical cold processing of meat.
research - Science makes practice fruitful -
Future aspects. 1980 17 × 24 132 pp.
ISBN: 978-84-200-0450-1 ne: Humidity Control - 9.
1971 13,5 × 21,5 84 pp.
ISBN: 978-84-200-0256-9 Meat storage and preservation: Direct microbial
inhibition - 10. Eating quality of meat - 11. Meat
 MEAT AND MEAT INDUSTRIES 59

and human nutrition - 12. Mimic flesh. YPUNG, R. H./LOCKER, R. H./WALTERS, C.

L./FORD, A. L. and PARK, R. J.
Third edition
1998 19 × 24 390 pp. Contents: Endocrinology of meat production -
ISBN: 978-84-200-0856-1 Electrical stimulation of the carcasses of
slaughter animals - Hot processing of meat -
Physical-chemical study of post-mortem changes
in meat - Enzymology of maturation - Utilization
of proteins from slaughterhouse waste - Cured
Advances in science lamb meat - Nitrosamines in meat products -
of the meat Odors and bouquet of meat.

LAWRIE, R. TO. / CRIGHTON, D.B. /BENDALL, J. 1984 13,5 × 21,5 310 pp.
R./ CUTHBERTSON, A./GADIAN, DG/ PENNY, I. F./ ISBN: 978-84-200-0548-5

Science of meat
LAWRIE, R. TO. Professor of Food Science. University
of Nottingham.
Contents: 1. Introduction - 2. Factors
influencing the growth and development of
meat-producing animals - 3. Muscle structure
and growth - 4. Chemical and biochemical
constitution of muscle - 5. Converting muscle
into meat - 6. Microbial spoilage of meat - 7.
Meat storage and preservation: Temperature
control - 8. Storage and preservation of car-

The smoked (11)

MÖHLER, K. Professor at the Technical University of
Munich.
Contents: History of smoking - Purpose of
smoking in modern meat technology -
Composition and properties of smoked products
- From wood to smoke - Reactions of smoke
components with smoked product - Smoking
technology - Smoke condensation products and
smoked substrates - Smoked foods -
Examination of smoked foods - Manufacturing
defects - Hygienic aspects of smoking.
EXHAUSTED

1980 13,5 × 215 74 pp.

ISBN: 978-84-200-0446-4 physical, chemical, nutritional
and functional ethics - 22. Microbiology of eggs -
23. Egg processing - 24. Methods of analysis of
eggs and derived products.

2001 17 × 24 464 pp.

ISBN: 978-84-200-0945-2
60 FOOD SCIENCE AND TECHNOLOGY

The cured (7) See Section III, p. 26.

MÖHLER, K. Professor at the Technical University of

Munich.

Contents: History of curing - Purpose of curing Industrialization of animal by-

- Muscle as a curing substrate - Curing products
substances - Curing auxiliaries - Reaction of
curing substances with muscle components - OCKERMAN, H. W. Department of Animal Science.
Ohio State University. Columbus. Ohio (USA). HANSEN,
Curing technology - Curing result - Hygienic C. L. Department of Nutrition and Food Science. Utah
aspects of curing - Future of curing. State University. Logan. Utah (USA).
1982 13,5 × 21,5 116 pp.
Contents: 1. Introduction to by-product
ISBN: 978-84-200-0491-4
processing - 2. Edible by-products - 3. Tallow
and derivatives - 4. Leather and skins - 5. Cola
and gelatin - 6. Edible meat obtained from bones
- 7. Drugs and medicines obtained from by-
products - 8. Natural casings for sausages - 9. -
Poultry Product Technology Blood Utilization - 10. Food for exotic and
companion animals - 11. Fishery by-products -
MOUNTNEY, G. J. PhD. and PARKHURST, C. R.
PhD. 12. Poultry by-products - 13. Waste and
effluents from animal origin industries,
Contents: 1. The poultry industry - 2. Quality - reduction and utilization.
Identification - 3. Maintaining quality - 4.
1994 17 × 24 396 pp.
Chemical and nutritional characteristics - 5. ISBN: 978-84-200-0751-9
Performance and characteristics measurement -
6. Microbiology of poultry meat - 7. Water Meat technology and hygiene
supply, plant layout and sanitation - 8. Fresh PRÄNDL, O. Prof. Dr. med. vet.
poultry processing - 9. Packaging - 10. FISCHER, A. Prof. Dr. med. vet.
Refrigerated storage - 11. Canned poultry SCHMIDHOFER, T. Prof. Dr. med. vet. JURGEN-
products and processed soups - 12. Dehydration SINELL, H. Dr. med. vet.
- 13. Cured and smoked - 14. Preservation by Contents: A. Obtaining meat - Definition -
irradiation - 15. Other processed products - 16. Slaughter of animals, except birds - Slaughter of
Cooking and roasting chickens - 17. Inedible by- birds - Microbiology of meat - B. Meat
products - 18. Egg Quality Identification - 19. processing - Assessment and cutting of carcasses
Egg quality measurement - 20. Maintaining egg - Fundamentals of meat preservation - Machines
quality - 21. Eggs: Characteristics- and installations - Technology for the production
and processing of meat products - Storage and
Nutritional value of meat (8) transport of meat products - Microbiology of
meat products - C. Hygiene in meat production
NIINIVAARA, F. Professor of Meat Technology and and processing - D. Food poisoning and other
ANTILA, P.
dangers of meat consumption - E. Analytical
See Section IV, p. 36. Methods - F. Basic food legislation - Former
Federal Republic of Germany - Austria -
Switzerland.
Microbiology of cold-preserved 1995 17 × 24 878 pp.
ISBN: 978-84-200-0765-6
meats
NOSKOWA, G. L.
 MEAT AND MEAT INDUSTRIES 61

Fundamentals of meat treatment of meat products

Heat
inspection (13) Fundamentals of calculations and
PREUSS, B. Doctor of Veterinary Medicine. Hygienist. applications REICHERT, J. AND. Professor für
Fleischtechnologie and der Fachhochschule Lippe Lemgo.
Contents: 1. Importance of recognizing
livestock and meat - 2. Live and carcass See Section V, p. 50.
recognition of cattle, sheep, goats and pigs - 3.
Recognition and sanitary criteria for hunting - 4.
Meat-feed, harmless disposal of condemned New methods of industrial meat
meat, cleaning and disinfection measure - 5. processing (2) (Standardization
Record of surveys carried out on live animals programs)
and carcasses - 6. Raw materials from
slaughterhouses - 7. Training and retraining of REUTER, H. and HEINZ, G. From the Federal Centre for
Meat Research, Kulmbach.
veterinary medicine technicians (non-
veterinarians) - 8. Legal provisions - Medical Contents: I. Need for standards in the meat
terms. industry. Classification of raw materials.
Standardization of meat products. Examples
1990 17 × 24 228 pp. (cervela, calf liver sausage, etc.). Specifications
ISBN: 978-84-200-0692-5
of secondary substances (potato flour, meat
extract, nutmeg, etc.). Compliance with
Science of meat and meat standards: Quality control. Hygienic standards.
products Way of determining a hygienic standard. II.
Sampling for bacteriological control of
PRICE, J. F. Ph.D. Univ. from the state of Michigan.
establishments. Single-phase and two-phase
Dept. of Food Science and Human Nutrition.
SCHWEIGERT, B. S. Ph.D. University of California. preparation of consistent raw sausages. New
Dept. of Food Science and Technology. improved working methods for raw sausage
processing. Special rapid curing methods.
Contents: Section I. The Basic Science of Meat Determination of water-binding capacity. Fat
- 1. Introduction - 2. Muscle structure - 3. emulsion in cooked sausages. New hot smoking
Chemistry of animal tissues - 4. Muscle function techniques. Packaging methods. Measuring the
and postmortem changes - 5. Meat pigments - 6. pH of meat. Rapid detection of nitrites in meat -
Microbiology and parasitology of meat - 7. - products, etc.
Nutrient content and nutritional value of meat
and meat products - 8. Organoleptic 1971 13,5 × 21,5 104 pp.
characteristics of meat. Section II. The Science ISBN: 978-84-200-0257-6
of Meat Processing - 9. Quality characteristics of
muscle as food - 10. Meat preservation - 11.
Functional behavior of meat components during
processing - 12. Cured meats and their Science of poultry meat
processing - 13. Sausage products - 14. RICHARDSON, R. YO. Division of Food Animal
Packaging of meat and meat products - 15. Meat Science, University of Bristol, UK.
by-products and their use - 16. Hygiene and MEAD, G. C. Dept. of Farm Animal and Equine
sanitation - 17. Quality control concepts and Medicine and Surgery, The Royal Veterinary College, UK.
systems. Contents: Part I. Biochemical bases of meat
Second edition
quality - 1. Muscle structure, development and
growth - 2. Muscle abnormalities: morphological
EXHAUSTED aspects - 3. Muscle abnormalities:
1994 17 × 24 592 pp.
pathophysiological mechanisms - 4. Biochemical
ISBN: 978-84-200-0759-5 bases of meat texture - 5. The taste of poultry
meat - 6. Color of poultry meat - Part II.
62 FOOD SCIENCE AND TECHNOLOGY

Production and management factors affecting Content: The sacrifice of animals. Meat rating.
poultry meat quality - 7. Production factors Fundamentals of microbiology. Maturation and
influencing the performance and quality of putrefaction of meat. Dissection of the carcass.
poultry meat - 8. Nutritional effects on meat The guts. Raw sausages. Cooked sausages.
flavour and stability - 9. Influence of Blanched sausages. Long-lasting cured products.
antemortem handling on the quality of poultry Cured and cooked meat products. Salads,
meat - 10. Effects of stunning and slaughter gelatinous products, jellied cold cuts and other
methods on carcass and meat quality - Part III. specialties. Preservation of meat and meat
Microbiological quality of meat and meat - products. Condiments. Food poisoning. Non-
products from farmed poultry - 11. Salmonella industrial slaughterhouses and cutting plants.
spp. infection in farmed birds: the production
Selection of legal provisions.
environment - 12. Hygiene during transport,
slaughter and dressing process - 13. 1997 17 × 24 302 pp.
Decontamination of carcass meat - 14. Strategies ISBN: 978-84-200-0804-2
to increase shelf life of meat and poultry
products - Part IV. Poultry meat products - 15.
Automated evaluation of poultry meat quality -
16. Problems and solutions in poultry deboning -
17. Sensory evaluation of poultry meat quality - Evaluation of meat in the
18. Functional properties of muscle proteins
from processed poultry products - 19. The role
production chain
of processed products in the poultry meat - SWATLAND, H. J. Ph. D. Ontario College of Agriculture
industry - Part V. Abstracts - Part VI. Poster University of Guelph.
summaries. Contents: Carcass grading and carcass meat
2001 17 × 24 512 pp. yield - pH and meat quality - Optical probes -
ISBN: 978-84-200-0944-5 Electromechanical properties of meat - Optical
properties of meat - Electrical properties of meat
- Meat colour - Prediction of water holding
capacity - Fluorescence of connective tissue -
Bacterial cultures for the meat On-line fat assessment - Video image analysis -
industry Cooking and processing - Improvement and
grading of meat products.
SCHIFFNER, E., HAGEDORM, W. and OPPEL, K.
2003 17 × 24 348 pp.
Content: Bacterial cultures as an aid in food ISBN: 978-84-200-0994-0
production. Maturation of sausages and starter
cultures. Obtaining starter cultures. Crop -
utilization practices. Economic considerations.
Legal basis. Methods for defect investigation.
1978 13,5 × 21,5 148 pp.
Meat and meat products
ISBN: 978-84-200-0410-5 Technology, chemistry and microbiology
VARNAM, A. H. Consulting microbiologist.
SUTHERLAND, J. P. Head of the Food and Beverage
Microbiology section. Food Research Institute.
Homemade meat and sausage
Contents: 1. Introduction - 2. Converting
production muscle into meat - 3. Raw minced and reformed
SCHIFFNER, E. VR. Dr. Med. Vet.; OPPEL, K. and meat products - 4. Cured meats - 5. Cooked meat
LÖRTZING, DVR and cooked meat products - 6. Cooked cured
meats - 7. Fermented sausages - 8. Frozen meat
 MEAT AND MEAT INDUSTRIES 63

and meat products -

9. Dried meats, medium moisture meats and
meat extracts.
1998 17 × 24 438 pp.
ISBN: 978-84-200-0847-9

Science of meat
WARRISS, PD School of Veterinary Science University
of Bristol Bristol UK

Contents: Preface - Producing and eating meat -

Growth and body composition of animals -
Chemical composition and structure of meat -
Slaughter of animals - Post-mortem changes in
muscle and its transformation into meat - Meat
quality - Effect of live animal handling on
carcass and meat quality - Post-mortem
handling of carcasses and meat quality - Meat
hygiene, spoilage and preservation - Animal
welfare - Measurement of meat composition and
characteristics - Measurement of meat quality
for consumption - References.
2003 17 × 24 320 pp.
ISBN: 978-84-200-1005-2

Practical meat inspection

WILSON, A. Dept. Public Health, Birmingham, Inspector
of Inspections of the Royal Society of Health.
Contents: Animal slaughter - Anatomy -
Physiology - Sexual characteristics and age
determination - Abnormal and pathological
states - Sanitary criteria for specific diseases -
Parasites and parasitic diseases - Organ disorders
- Tumors - Diseases of birds and rabbits - Food
poisoning due to meat consumption -
Preservation of meat and meat products - -
Butcher's cuts - Appendices.
1970 13,5 × 21,5 212 pp.
ISBN: 978-84-200-0241-5
 FISH AND FISHING DERIVED INDUSTRIES 64

Technology of scalded sausages Regulatory values of meat

WIRTH, F. and others. Researcher. Bundesanstalt für
Fleisch-forschung.
technology
Contents: Obtaining and preparing the raw WIRTH, F. Researcher. Bundesanstalt für Fleisch-
material - Processing and storing the raw forschung et al.
material - Choice of raw material and Contents: Measuring values and devices - -
composition of scalded sausages - Water - Temperature - Relative humidity - Air
retention, fat retention, structure formation - circulation - Light intensity - Hydrogen ion
Additives and additives - Mincing technique - concentration - Water activity - Guide values for
Curing - Colour formation and preservation - meat and meat products - Fresh meat - Frozen
Stuffing and smoking - Heat treatment - meat - Blanched sausages - Brine-cured meat
Preservation - Fresh and prepackaged products - products - Liver sausages - Blood sausages -
Long-term preservation products. Raw sausages - Raw cured meat products -
1992 17 × 24 246 pp. Canned meat.
ISBN: 978-84-200-0723-6
1981 13,5 × 21,5 128 pp.
ISBN: 978-84-200-0475-4

b) Fish and fishing-derived industries

Fish quality control Canning fish and meat
CONNELL, J. J. B.Sc., Ph. D. Torry Res. Aberdeen FOOTITT, R. J. and LEWIS, A. S. John West Foods
Station. Ltd., Liverpool.

Content: What is quality? - Intrinsic quality - See Section VI, a), p. 61.
Quality impairments and intrinsic quality defects
in raw fish - Quality impairments and defects in
fish products - Other aspects of quality -
Methods for evaluating and selecting according Fish processing technology
to quality - Organization of quality control and HALL, G. M. Teacher. Food Engineering and
official inspection - Standards - Code of Biotechnology Group. Univ. Technological.
Loughborough.
practice.
Contents: Dynamic biochemistry and quality of
EXHAUSTED fresh and frozen fish - Preservation of fish by
1979 13,5 × 21,5 190 pp. curing (drying, salting and smoking) - Surimi
ISBN: 978-84-200-0418-1 products and minced fish - Refrigeration and
freezing of fish - Canned fish and fishery
products - Methods for identifying species of
fresh or processed fish - Packaging of fish and
Advances in fishery product fishery products in modified atmospheres -
technology HACCP and quality assurance in fishery -
CONNELL, J. J. Ph.D. and HARDY, R. Ph.D. products - Temperature modelling and its
Contents: Current unused or underutilized relationship with fish transport.
fishery resources - Development of conventional Reprint 2009
methods - Newer products and methods of 2001 17 × 24 320 pp.
utilization - Marketing and other factors ISBN: 978-84-200-0938-4
affecting consumption.
1987 13,5 × 21,5 136 pp.
ISBN: 978-84-200-0604-8 Fish and fishery products
Composition, nutritional properties and
 MILK AND DAIRY INDUSTRIES 65

stability protein concentrate from fish muscle

RUITER, A. Department of the Science of Food of
(Marinbeef) - 5. Use of krill for human
Animal Origin Faculty of Veterinary Medicine Utrecht consumption.
University The Netherlands. 1987 16,5 × 24 244 pp.
ISBN: 978-84-200-0595-9
Contents: 1. Fisheries production - 2. Edible -
species - 3. Nutritional value and protein
composition - 4. Composition and nutritional
value of lipids in fish and seafood - 5. Vitamins Introduction to fishery by-
in fish and seafood - 6. Macro and products
microelements (trace) of fish and seafood - 7.
WINDSOR, M. Ph. D. in Physics and Chemistry. Fellow
Quality and spoilage of raw fish - 8. Fish and of the Royal Society of Chemistry.
seafood hygiene and safety - 9. Fish BARLOW, S. B.Sc. Ph. D. in Biochemistry. Director.
contaminants - 10. Freezing and refrigerating General of the Assoc. Intern. of Fishmeal Manufacturers.
fish - 11. Fishery products - 12. Fishmeal and Contents: Manufacture of fishmeal - Use of
fish oil: not just by-products. fishmeal in animal feed - Manufacture and use
1999 17 × 24 428 pp. of fish oils in feed - Fish silage - Fish
ISBN: 978-84-200-0859-2 hydrolysate - Fish protein concentrate - Other
uses of fishery by-products - Further reading and
reference - Appendix 1: Methods of analysis -
Seafood Technology: Appendix 2: Commercial firms and -
Resources, nutritional composition and organisations holding information on industrial
conservation products and processes.
SIKORSKI, Z. AND. Ph. D., Sc. Director of Food 1984 13,5 × 21,5 228 pp.
Conservation and Technical Microbiology. Polytechnic ISBN: 978-84-200-0523-1
University, Gdanska. Poland.
Content: Resources: Availability - Nutritional -
composition of the main groups of marine
animals used as food - Biochemical and
microbial changes following capture -
Preparation of catches for preservation and
marketing - Refrigeration of fresh fish - Freezing
of marine foods - Drying and dried fish products
- Salting and pickling of fish - Smoking -
Canning of marine foods - Minced fish
technology - Health in the marine food industry.
1994 17 × 24 342 pp.
ISBN: 978-84-200-0754-0

Fish and krill protein

technology
SUZUKI, T. Manager of Protein Chemistry Section Tokai
Regional Fisheries Research Laboratory, Fisheries Agency.
Ministry of Agriculture, Forestry and Fisheries, Tokyo,
Japan.
Contents: 1. Characteristics of fish muscle and
fish proteins - 2. Kama- boko (fish gel) - 3.
Frozen minced fish (Surimi) - 4. Textured
66 FOOD SCIENCE AND TECHNOLOGY

c) Milk and dairy industries

1984 13,5 × 21,5 128 pp.

Preparation of yogurt and ISBN: 978-84-200-0001-5
fermented milks
CHANDAN, R. C. Dairy product technology
Contents: Part I. Basic Background - 1. History EARLY, R. Senior Lecturer in Food Science, Harper
and consumption trends - 2. Milk composition, Adams Agricultural College, Newport, Shropshire
physical and functional characteristics - 3. Contents: 1. Milk and cream - 2. Microbiology
Factors regulating milk production, of fermented dairy products - 3. Cheese - 4.
transportation and processing - 4. Regulations Fermented milks and fresh cheeses - 5. Butter
for product models and labelling - 5. Basic and fatty spreads - 6. Concentrated fat products -
principles of dairy product processing - 6. Starter 7. Concentrated milks and powdered milks - 8.
Cultures for Yogurt and Fermented Milks - 7. Ice creams and mousses - 9. Dairy desserts - 10.
Laboratory analysis of fermented milks - 8. - Biochemical aspects and nutritional value of
Packaging materials for fermented dairy milk - 11. Analytical controls in the production
products - Part II. Making yogurt - 9. Yogurt: of dairy products - 12. Hygiene in the
Fruit preparations and flavouring materials - 10. manufacture of dairy products. 2000 17 × 24 476 pp.
Milk and milk-based dairy ingredients - 11. - ISBN: 978-84-200-0915-5
Ingredients for making yogurt - 12. Principles of
yogurt processing - 13. Manufacturing of
various types of yogurt - 14. Cleaning and -
sanitation of the plant - 15. The yogurt
Milk and dairy products
production plant: ensuring quality - 16. Sensory Cow, sheep and goat
analysis of yogurt - Part III. Manufacturing of
LUQUET, F. M. and other Coordinator. Various authors.
fermented milks - 17. Acidified buttermilk - 18.
Cultured sour cream - 19. Other fermented and Volume 1: Milk. From breast to dairy
cultured milks - Part IV. Health benefits - 20. Contents: Part I. Cow's milk. Composition and
Functional foods and disease prevention - 21. physical-chemical properties. Milk synthesis.
Health benefits of yogurt and fermented milks - Factors influencing milk composition.
22. Probiotics and fermented milks - Modifications of milk after collection. Payment
Alphabetical index. for milk in France according to its quality. Milk
collection. Additional notes on cow's milk. Part
17 × 24 500 pp. approx.
ISBN: 978-84-200-
II. Sheep's milk. Composition and properties.
Sheep milk products. Fraud detection. Part III.
Goat's milk. Physicochemical, nutritional and
chemical properties. Goat milk production.
Fundamentals of cheese making Appendix: Milks of other animal species.
DILANJAN, S. CH. 1991 17 × 24 412 pp.
ISBN: 978-84-200-0695-6
Content: Components and characteristics of
milk - Suitability of milk for cheese making - Volume 2: Dairy products. Transformation
and technologies
Coagulation of milk - Formation and handling of
curd - Molding of cheese - Pressing of cheese - Contents: Part I. Milk and fresh products.
Salting - Cheese yield of the different Drinking milk. Evaporation and drying of milk.
Fresh produce. Part II. Cheeses and derivatives.
components of milk - Ripening of cheese.
Generalities: Milk preparations. New definitions
Reprint 1989
 MILK AND DAIRY INDUSTRIES 67

of technological concepts. Cheeses. By-products Microbiology of raw milk - Microbiology of -

derived from cheese making. Part III. Other commercial milk - Microbiology of powdered
dairy derivatives. Caseins and caseinates. milk - Microbiology of concentrated milk.
Cream, butter and other products obtained from
1987 17 × 24 240 pp.
milk fat. Ice creams, frozen creams and sorbets. ISBN: 978-84-200-0610-9
Recombined milk and dairy products. Specialty
dairy products. Technological aids. Lactological microbiology
1993 17 × 24 542 pp.
ISBN: 978-84-200-0741-0 Volume II Microbiology of dairy products
Contents: Microbiology of ice cream and
Introduction to technology similar products - Microbiology of cream and
dairy desserts - Microbiology of butter -
cheese maker Microbiology of starter cultures - Microbiology
MAHAUT, M., JEANTET, R., BRULÉ, G. Département of cheese - Microbiology of fermented milks -
agroalimentaire École nationale supérieure agronomique de Quality control in the dairy industry.
Rennes.
1987 17 × 24 308 pp.
Contents: Milk - General information on cheese
ISBN: 978-84-200-0611-6
technology - Preparation of cheese milk -
Coagulation - Draining of the coagulum -
Refining - Cheese accidents and cheese defects -
Comparative technology of the main types of Cheese making
cheese - Bibliography.
ROBINSON, R. K. and WILBEY, R. TO. The
2003 17 × 24 204 pp. University of Reading Reading, UK
ISBN: 978-84-200-1013-7 SCOTT, R.
Contents: Preface to the third edition - -
Acknowledgements - Historical outline of
Industrial dairy products cheese - Importance of cheese as a food - Cheese
MAHAUT, M., BRULE, G. and JEANTET, R. Dept. varieties - Introduction to cheese making - Milk,
Agri-food. École nationale supérieure agronomique de raw material for cheese - Cheese bacteriology -
Rennes. Acidity tests and chemical analysis in process -
Contents: Introduction - Drinking milk - control - Milk additives for cheese making -
Fermented products and dairy desserts - Starter cultures - Milk preparation - Coagulants
Dehydrated products - Butter - Caseins and and precipitants - Cheese operations - Cheese
caseinates - Separation and fractionation of dairy making - Cheese technological mechanization -
proteins - Lactose - Ice cream and frozen - Cheese ripening - Cheese defects and
desserts - Conclusion - Bibliography. classification - Membrane filtration of milk and
whey - Cheese whey and its uses - Selection of
2003 17 × 24 192 pp.
ISBN: 978-84-200-1014-4
cheese recipes.
Second edition, Reprint 2010

2002 17 × 24 506 pp.

Lactological microbiology ISBN: 978-84-200-0982-7

ROBINSON, R. K. M. A., D. Phil. Department of Food

Science, University of Reading. UK Milk and its components
Volume I Microbiology of milk Chemical and physical properties
Contents: Milk and its processing - - SCHLIMME, E. Institut für Chemie und Physik
Microorganisms associated with milk - Control Bundesanstalt für Milchforschung.
and destruction of microorganisms -
68 FOOD SCIENCE AND TECHNOLOGY

Content: Milk: chemical and physical aspects of based on cheese - Desserts made with yogurt -
its composition - Milk lipids: fatty acids, fats, Wine yogurts - Recipes for making flavored
minor lipids and other substances soluble in butter.
organic solvents - Dairy proteins: caseins, whey Reprint 2011
proteins and minor proteins - Milk carbohydrates
1990 13,5 × 21,5 128 pp.
- Mineral substances and minor components of
ISBN: 978-84-200-0682-6
milk.
2002 17 × 24 132 pp.
ISBN: 978-84-200-0992-6
Making sheep and goat cheeses
SCHOLZ, W. Master cheesemaker.
Biology of lactation
Contents: I. Fundamentals of milk processing -
SCHMIDT, G. H. Professor PhD at Cornell University 1. Chemical Considerations - 2. Microbiological
(USA). considerations - 3. Milk protein - 4. Auxiliary
Contents: The mammary gland and its secretion substances in milk processing - 5. Classification
- Anatomy, histology and cytology of the of cheeses - II. Sheep milk processing - 1.
mammary gland - Development of the mammary Acidified milk products - 2. Fresh cheeses - 3.
gland - Hormonal and nervous control of Soft cheeses - 4. Fungus-ripened cheeses - 5.
lactation - Involution of the mammary gland - Cutting cheeses - 6. Cheese maturation - 7.
Rhythm of milk secretion - Milking rhythm of Utilization of serum - 8. Butter - III. Goat milk
dairy cows - Factors influencing milk yield and treatment - IV. Cow's milk processing - 1.
composition - Biochemistry of mammary gland Cottage Cheese - 2. Sour milk cheese
tissue - Synthesis of milk protein - Development Appendices - Differences between sheep and
of the mammary gland - Development of milk goat milk.
fat - Lactose, mineral salts and vitamins - Udder
1997 17 × 24 158 pp.
abnormalities - Contaminated milk and milk ISBN: 978-84-200-0825-7
with unpleasant bouquets.
1974 17 × 24 308 pp.
ISBN: 978-84-200-0338-2 Manufacture of dairy products
SOKOLOW/TEPLY/MEYER. Von Kand. the techn.
sciences.
Artisanal production of butter, Contents: Milk quality - Whole milk products -
yogurt and cheese Cheese - Butter - Long-life dairy products - List
SCHMIDT, K. F. of condensed milk products - Milk-based infant -
food products - Use of skimmed milk and whey.
Content: The delights of cheese - Milk as the
raw material for cheese making - The real 1982 17 × 24 356 pp.
process of cheese making - How is milk ISBN: 978-84-200-0499-0
transformed into fresh cheese (cottage cheese)? -
Recipes for making fresh cheeses - Making soft
cheeses - Recipes for making soft cheeses - Industrial lactology
Making hard and semi-hard cheeses - Cheese
ripening: A simple process if we build a ripening SPREER, E. Dr. Engineer.
box - Making cheeses with sheep and goat milk - Contents: 1. Introduction to Technology - 2.
Defects and alterations in cheese - Whey: A Raw milk - 3. Receiving milk and delivering
useful by-product - Cheese preservation - returned products - 4. Pretreatment of milk - 5.
Homemade butter making - Making yogurt - Production of drinking milk and other liquid or
Kefir, a traditional Caucasian food - Recipes semi-liquid dairy products - 6. Butter Making -
 MILK AND DAIRY INDUSTRIES 69

7. Cheese making (cheese factory) - 8. III: Dairy Products - 14. Milk for liquid
Fermented dairy products - 9. Preserved dairy consumption - 15. Cream products - 16.
products - 10. Whey and its utilization - 11. Concentrated milks - 17. Powdered milk - 18.
Cleaning and disinfection of the dairy farm - 12. Protein-based preparations - 19. Butter - 20.
Water supply in the dairy industry - 13. Cold Fermented milks - Part IV: Cheese - 21.
production in dairy farms - 14. Heat supply in Principles of cheese making - 22. Processing
dairy plants - 15. Electricity supply to dairy - stages - 23. Maturation and properties of cheese
farms - 16. Hygiene standards for health - 24. Microbiological defects - 25. Varieties of
protection, prevention of occupational accidents cheeses.
and fire prevention.
EXHAUSTED
Second edition
2001 17 × 24 748 pp.
EXHAUSTED ISBN: 978-84-200-0961-2

1991 17 × 24 634 pp.

ISBN: 978-84-200-0715-1

Milk and dairy products

Technology, chemistry and microbiology
VARNAM, A. H. Consultant Microbiologist. Southern
Biological. Reading. UK.
SUTHERLAND, J. P. Head of Food and Beverage
Microbiology Section. AFRC Institute of Food Research.
Reading. UK.
Contents: Milk and liquid dairy products -
Concentrated milks and powdered milks -
Products based on dairy proteins - Cream and
cream-derived products - Butter, margarine and
spreads - Cheese - Fermented milks - Ice cream
and other similar products.
1995 17 × 24 488 pp.
ISBN: 978-84-200-0794-6

Milk science and dairy

technology
WALSTRA, P. and others Department of Food Science.
Wageningen Agricultural University, Netherlands,
Holland.
Contents: Part I: Milk - 1. Composition,
structure and properties - 2. Components of milk
- 3. Colloidal properties of milk - 4. Milk
Microbiology - Part II: Processes - 5. General
Considerations - 6. Heat treatment - 7.
Centrifugation - 8. Homogenization - 9.
Concentration processes - 10. Cooling and
Freezing - 11. Lactic fermentations - 12. Dirt,
cleaning and disinfection - 13. Packaging - Part
 CEREALS AND DERIVED INDUSTRIES 70

d) Cereals and derived industries

Bread making Cereals and derived products

Chemistry and technology
CAUVAIN, S. P. and YOUNG, L. S. Campden and
Chorle- ywood Food Research Association, Chipping DENDY, D.A. V. PhD Consultant Grains After Harvest
Campden, Gloucestershire, UK. Oxfordshire, United Kingdom and DOBRASZCZY, KBJ
Contents: Contributors - Preface - Bread: the
Contents: Authors - Contributors - Preface -
product - Baking processes - Functional
Introduction to cereals - Storage and transport of
ingredients - Kneading and dough processing -
grains and their products - Post-harvest losses -
Fermentation, baking and cooling - Controlled -
Cereal starches and proteins - NIR techniques in
fermentation and freezing of dough -
cereal analysis - Wheat and flour - Wheat flour
Application of knowledge databases - Baking in
manufacturing - Bread: a unique food -
the world - Special fermented products -
Confectionery products - Pasta - Composite and
Spoilage and aging of bread - Fundamentals of
alternative flours - Rice - Corn - Barley -
dough formation - Milling - Other cereals in
Sorghum and millet - Oats - Rye and triticale -
baking.
Sources.
Reprint 2007
2004 17 × 24 552 pp.
2002 17 × 24 442 pp.
ISBN: 978-84-200-1022-9
ISBN: 978-84-200-0983-4

Bakery products Contents: Contributors - Preface - Introduction -

Durum wheat - Advances in durum wheat
Science, technology and practice milling - Pasta mixing and extrusion - Pasta
CAUVAIN, S. P. and YOUNG, L. S. Campden and shape design - Pasta drying - Additional
Chorle- ywood Food Research Association, Chipping ingredients - Quality assurance in a dried pasta
Campden, Gloucestershire, UK. factory.
Contents: 1. Current review of the
2004 17 × 24 262 pp.
classification of bakery products - 2. Main ISBN: 978-84-200-1031-1
characteristics of existing bakery product groups
and their most typical variations - 3. Description
of bakery products according to their
formulation and main function of the basic Biscuit industry technology
ingredients used in bakery - 4. Ingredients and
their influences - 5. The nature of the structure MANLEY, DJ R. Consultant Biscuit and Food Industry
Warmington. Nr. Peterborough. Great Britain.
of bakery products - 6. Interactions between -
formulation and processing methods - 7. Product Contents: Part I: Raw materials and -
interactions due to heat transfer - 8. ingredients - 1. Wheat flour - 2. Vital wheat
Understanding and manipulating the needs of the gluten - 3. Coarse flours, semolina, flours and
final product - 9. Opportunities for new product starches (other than wheat) - 4. Sugar and syrups
development. - 5. Fats and oils - 6. Emulsifiers (surfactants) -
2008 17 × 24 264 pp. 7. Dairy products - 8. Nuts and gravel - 9. Yeast
ISBN: 978-84-200-1105-9 - 10. Enzymes - 11. Flavourings, spices and
Pasta and semolina production flavour enhancers - 12. Non-nutrient additives -
13. Chocolate and cocoa - 14. Packaging
technology materials - 15. Baking Classification - Part II:
KILL, R. C. and TURNBULL, K.
Types of Baking - 16. Cream cracker cookies -
 FRUIT AND VEGETABLES AND DERIVED INDUSTRIES 71

17. Soda crackers - 18. Flavored cracker cookies varieties - Mixing species and varieties -
- 19. «Walker biscuits» and «matzos» - 20. Puff Rotation and nutrient management strategies -
pastries - 21. Garibaldi sweet and semi-sweet - Weed control in organic cereals and legumes - -
biscuits and fruit sandwiches - 22. Anti-caking Maintaining grain quality: milling, malting and
dough cookies - 23. Baked goods by deposition feeding to animals - Producing high-quality seed
of soft dough and biscuits - 24. Wafers - 25. - Case studies on a commercial farm: cereals -
Miscellaneous Baked Goods - Part III: Biscuit Case study on a commercial farm: legumes.
Production Processes and Equipment - 26. Bulk 2005 17 × 24 176 pp.
ingredient movement and measurement - 27. ISBN: 978-84-200-1052-6
Kneading and premixes - 28. Rolling,
Calibration and Cutting - 29. Lamination - 30.
Rotary model - 3l. Extrusion and deposition - 32.
Cooking - 33. Cooling and handling cookies -
34. Secondary processes - 35. Packaging and
Storage - 36. Recycling, movement and disposal
of waste - Part IV: Technical management - 37.
Quality control, principles and management - 38.
Process control - 39. Data processing systems -
40. Factory hygiene and internal regulations -
41. Technical aspects.
EXHAUSTED

1989 17 × 24 484 pp.

ISBN: 978-84-200-0651-2

Cereals
SCADE, J. Former Lecturer in Baking, Polytechnic of the
South Bank.
Contents: Wheats: History and Classification -
Milling - Composition and Properties of Flours -
Ingredients for Bread Making - Bread Making
Processes - Stages of Bread Making: Recipes -
Types of Breads - Cakes and Confectionery -
Baking Cakes - Basic Cereals - Processed
Cereals - Conclusion - Appendix 1: Conversion
of Recipes to Metric Quantities - Appendix 2:
Soya Flour - Appendix 3: Bread and Flour
Regulations, 1973 - Appendix 4: Recipes for
Breads Using Other Cereals and Starchy Roots.
1981 13,5 × 21,5 94 pp.
ISBN: 978-84-200-0466-2

Organic cereals and legumes

YOUNIE, D. and TAYLOR, B. R. SAC, Craibstone
Estate, Bucksburn, Aberdeen AB21 9YA.
Contents: Foreword - The market for organic
cereals and legumes - Choosing species and
72 FOOD SCIENCE AND TECHNOLOGY
 FRUIT AND VEGETABLES AND DERIVED INDUSTRIES 73

e) Fruits and vegetables and derived industries

Fruit processing improvement - 3. Environmental constraints on

citrus growth, development and physiology - 4.
ARTHEY, D. Director Campden food and Drink Research Patterns - 5. Growing plants - 6. Weeds, pests
Association. England. and diseases - 7. Fruit quality, harvesting and
ASHURST, P. R. Dr. P. R. Ashurst and associates. -
England. post-harvest technology.
Contents: 1. Introduction to fruit processing - 2. 1999 17 × 24 296 pp.
Fruits and human nutrition - 3. Fruit storage, ISBN: 978-84-200-0889-9
ripening and handling - 4. Production of non-
fermented fruit derivatives - 5. Cider, perry, fruit
wines and other alcoholic beverages - 6. Artisanal production of fruits
Production of thermally processed and frozen
fruits - 7. Manufacture of jams, jellies, and vegetables
flavourings and dried fruits - 8. By-products of DONATH, E. Prof.
fruit processing - 9. Water supply, effluent Contents: Making fruit wines - General
management and other environmental principles of making fruit wines - Containers and
considerations. utensils needed for making wines - Yeasts and
pure yeast cultures - General tips for making
1997 17 × 24 288 pp.
ISBN: 978-84-200-0839-4 wines - The importance of sulphur addition -
Calculating the amount of sugar and water to
add - Making fruit wines - Preparing punches,
mulled fruit wines, vermouth and herbal wines -
Vegetable processing Making juices and preserves - Basic principles
ARTHEY, D. Director Campden food and Drink Research of making juices and preserves from fruits and
Association England. vegetables - Factors influencing the preservation
DENNIS, C. Director General Campden Food and Drink of fruits and vegetables - General principles for
Research Association, Chipping Campden, Gloucester. preparing different products - Recipes - Useful
Content: Production, harvesting and storage of tips.
vegetables - Preparation methods - Heat 1992 17 × 24 146 pp.
treatment - Freezing - Refrigeration - Other ISBN: 978-84-200-0730-4
preservation methods - Packaging - Quality -
Installation, equipment and cleaning.
EXHAUSTED Cooling apples and pears
1992 17 × 24 332 pp. FIDLER, J. C. OBE, B.Sc., Ph.D., F.Inst.R.
ISBN: 978-84-200-0732-8 MANN, G. Eng., MIMech, E., AMIMar. AND. East
Malling Research Station.
Contents: Physiological bases - Optimal time
Citrus for harvesting - Conservation of apples -
Conservation and ripening of pears -
DAVIES, F. S. Professor of Horticulture Department of
Physiological lesions - The cold storage room -
Horticultural Sciences University of Florida Gainesville,
Florida, USA. The refrigeration plant - Controlled atmosphere
ALBRIGO, L. G. Professor of Horticulture Citrus chamber - Externally generated atmospheres -
Research and Education Center Lake Alfred, Florida, USA. Humidity - Instruments - Maintenance and -
Contents: 1. History, distribution and uses of verification - Operation - Appendix.
citrus fruits - 2. Taxonomy, cultivars and 1980 13,5 × 21,5 86 pp.
74 FOOD SCIENCE AND TECHNOLOGY

ISBN: 978-84-200-0454-9 Content: Adzuki bean (Vigna angularis).

Asparaga bean (Vigna unguiculata spp.
sesquipedalis). Malagasy peanut (Voandzeia
Selecting and packing apples subterranea). Common broad bean (Vicia faba).
Chickpea (Cicer arietinum). Guar (Cyamopsis
GOAMAN, J. F. From the Ministry of Agriculture
(England). tetragonoloba). Black-eyed bean (Vigna
unguiculata). Vetchling (Lathyrus sativus).
Contents: Prologue - Generalities - Packaging Bean, common bean (Phaseolus vulgaris). Green
plants - Equipment required for a packaging bean (Macrotyloma uniflorum). Egyptian bean
plant - Work organization - Packaging and (Lablad purpureus). Horse bean (Canavalia
materials - Categorization - Wrapping and - ensiformis). Kerstingiella geocarpa. Lentil
packaging - Appendices: I. Recommended (Lens culinaris). Lima bean (Phaseolus lunatus).
printed templates - II. Official and unofficial Lupin (Lupinus). Vigna aconitifolia. Mung bean
categories - III. Characteristics of apple (Vigna radiata). Pea (Pisum sativum). Pigeon
packaging - IV. Numerical tables: Diagonal pea (Cajanus cajan). Rice bean (Vigna
packaging - V. Data on BSA box weights umbellata). Scarlet bean (Phaseolus coccineus).
1965 12,5 × 19,5 176 pp. Donkey bean (Canavalia gladiata). Tepary bean
ISBN: 978-84-200-0029-9 (Phaseolus acutifolius var. latifolius). Urd bean
(Vigna mungo). Deer's eye (Mucuna pruriens
var. utilis). Sesquidilla (Psophocarpus
tetragonolobus). Appendices: Edible legumes:
Production of fruits from Distribution according to climate. Grain pulses:
temperate and subtropical Estimated world production. Index of botanical
climates names. Index of common names.

JACKSON, D.I. Soil, Plant and Ecological Sciences 1985 17 × 24 438 pp.
Division Lincoln University Canterbury New Zealand. ISBN: 978-84-200-0559-1
LOONEY, N. AND. Pacific Agri-Food Research Center
Agriculture and Agri-Food Canada Summerland British
Columbia Canada
Biological bases of fruit quality
Contents: Contributors - Prologue -
Acknowledgements - Part I. General aspects of KNEE, M. Department of Horticulture and Crop Science
The Ohio State University Columbus, Ohio USA
fruit growing - Distribution of fruit trees -
Climate - Morphology and growth of woody Contents: Fruits in the global marketplace -
plants - Flowers and fruits - Pruning and training Inorganic nutrients and fruit quality - Fruit
- Production and marketing of quality fruits - - texture, cell wall metabolism and consumer
Soils, nutrients and water - Crop protection - perceptions - Fruit flavor, volatile metabolism
Propagation of fruit trees - Machinery for fruit and consumer perception - Temperature control -
crops - Part II. Cultivation of specific fruit trees - Atmospheric control using oxygen and carbon
Stone fruit trees - Pome fruit trees - Vines - dioxide - Mechanical damage - Ethylene:
Berry fruit trees - Citrus fruits - Kiwi - synthesis, mode of action, effects and control -
Subtropical fruits - Olive trees and other fruit
Control of postharvest rots - Genetic control of
crops - Edible nuts - Glossary.
fruit ripening.
2003 17 × 24 396 pp.
2007 17 × 24 304 pp.
ISBN: 978-84-200-1001-4
ISBN: 978-84-200-1096-0

Legumes
KAY, FROM
 FRUIT AND VEGETABLES AND DERIVED INDUSTRIES 75

Citrus processing Cassava - Carrot - Other roots, tubers and

rhizomes - Tomato - Pepper - Eggplant -
KIMBALL, D.A. Kimball Consulting. Lindsay, Cucumber and melon - Pumpkins, courgettes
California.
and Indian squashes - Cabbage - Cauliflower -
Contents: Foreword - Introduction - Broccoli - Other cruciferous vegetables - Onion -
Description of citrus fruits - Management of Garlic - Other alliaceae - Peas - Beans - Other
citrus processing companies - Processing legumes - Lettuce - Asparagus - Celery and
methods, equipment and engineering - Quality other salad vegetables - Leafy vegetables - Okra
control - Analysis of the Brix degree and the - Sweet corn - Mushrooms - Minor vegetables -
content of soluble solids, acids, oils and pulp - Vegetables in human nutrition - Alphabetical
Analysis of other characteristics of citrus juices - index.
Analysis of the microbiology of citrus fruits -
2003 17 × 24 752 pp.
Analysis of quality alterations due to processing ISBN: 978-84-200-1018-2
effects - Analysis for the detection of
adulterations - Citrus by-products - Research and
development: the future of citrus processing - Preservation of fruits and
Alphabetical index.
vegetables
2002 17 × 24 476 pp.
ISBN: 978-84-200-0965-0 SOUTHGATE, D. Professor, and others of the
Agricultural and Food Research Council's Institute of Food
Research.

Contents: Kitchen Safety: Points to Remember

Advances in ripening and post- - Using this Book - Principles of Preservation -
harvesting of fruits and Methods of Preservation - Selecting Products for
Canning - Jams - Jellies - Citrus Jams - Fruit
vegetables Meats and Fruit Pastes - Preserved Chopped
ORIA ALMUDÍ, R. and others Fruit and Other Fruit Preserves - Fruit
Preserved in Glass Jars - Fruit Syrups and Fruit
Content: Physiology of maturation and
Juices - Candied, Crystallized, and Glazed Fruits
senescence. Genomics and proteomics - -
- Vinegars - Pickles - Chutneys - Ketchups and
Nutritional value, quality and safety of plant
Sauces - Drying and Salting - Freezing - Storing
products - Commercial handling during the post-
Fruit and Vegetables - Some Common Defects
harvest life of fruits and vegetables - Physical,
and Their Probable Causes - Glossary - Recipe
physiological and pathological alterations of
Index.
fruits and vegetables - Minimally processed
products. New technologies in the preservation Third edition
and processing of fruits and vegetables. EXHAUSTED

2008 17 × 23,5 750 pp. 1992 13.5 × 21.5 224 pp.

ISBN: 978-84-200-1111-0 ISBN: 978-84-200-0726-7

Treatise on the science and Homemade preservation of

technology of vegetables fruits and vegetables
Production, composition, storage and STUDER, A./DAEPP, H. U./SUTER, E.
processing
Contents: Substances that are part of the -
SALUNKHE, DK Utah State University KADAM, S. S. composition of fruits and vegetables and their
Mahatma Phule Agricultural University, Rahuri, India
importance for human nutrition - Causes of
Contents: Introduction - Potato - Sweet potato - decomposition - Storage of fresh fruits and
76 FOOD SCIENCE AND TECHNOLOGY

vegetables - Preparation of fruit, berry and harvesting and conservation - 12. Bases of post-
vegetable juices - Sterilization of fruits and harvest physiology of vegetables - 13.
vegetables - Hot packing of fruit - Freezing - Enzymatic browning - 14. Incidence of
Jam, marmalade, jelly - Drying - Specialties - pathological problems in the quality of
Economics of storage. vegetables for consumption - 15. The cold chain:
1996 17 × 24 184 pp. pre-cooling, storage, transport and distribution of
ISBN: 978-84-200-0810-3 vegetables - 16. Physiological incidence of cold
storage (chilling injury) - 17. Preservation and -
conditioning of vegetables with gas - Part three.
Storage of fruits and vegetables Transformation and products - 18. The canned
food - 19. The frozen ones - 20. The fourth range
in controlled atmospheres - 21. Products made from vegetables (5th range)
THOMPSON, A. K. Professor Department of Post- - 22. The transformation of potatoes for human
Harvest Technology, Cranfield Silsoe University, Bedford, consumption - 23. Fermented vegetables - 24.
Great Britain.
Fibers extracted from vegetables - Part four: -
See Sections II and VII, pp. 12 and 51. Perspectives - 25. Health risks associated with
the presence of pathogenic bacteria in vegetables
- 26. Pesticides on vegetables - 27. Heavy metals
in vegetables - 28. Nutritional value of
Vegetable Technology vegetables - 29. Vegetables and gastronomy -
TIRILLY, Y. Professor of Microbiology at the University 30. Horticultural economics - Conclusion.
of Western Brittany
2002 17 × 24 620 pp.
BOURGEOIS, C. M. Professor Emeritus of Microbiology
ISBN: 978-84-200-0958-2
at the University of Western Brittany
Contents: Part one: Description, production and
genetic improvement of vegetables - 1.
Classification and main physiological Minimally processed and
characteristics of vegetables - 2. Some refrigerated fruits and
repercussions of cultural practices - 3. Genetics vegetables
and creation of new varieties of vegetables - 4.
The carrot - 5. The potato - 6. Stem and leaf WILEY, R. C. Professor of Food Science and Technology,
University of Maryland, College Park.
vegetables - 7. Tomato and its genetic
improvement - 8. Green bean (Phaseolus Contents: 1. Introduction to minimally
vulgaris) - 9. The preserved pea (Pisum sativum) processed fruits and vegetables - 2. Initial
- 10. Pea Improvement - 11. Cauliflower and preparation, handling and distribution of
broccoli - Part two: Evolution of vegetables after minimally processed and refrigerated fruits and
vegetables - 3. Conservation methods of
minimally processed and refrigerated fruits and Regulations relating to minimally processed
vegetables - 4. Packaging of minimally refrigerated foods - Appendix.
processed fruits and vegetables - 5. Physical and 1997 17 × 24 374 pp.
biological principles of modified atmosphere ISBN: 978-84-200-0831-8
packaging - 6. Biological and biochemical
changes in minimally processed refrigerated Introduction to the physiology
fruits and vegetables - 7. Microbiological
alteration and pathogenic microorganisms of
and postharvest handling of
minimally processed refrigerated fruits and fruits, vegetables and
vegetables - 8. Nutritional quality of fruits and ornamental plants
vegetables subjected to minimal processes - 9.
 FRUIT AND VEGETABLES AND DERIVED INDUSTRIES 77

WILLS, R. Professor at the Department of Food atmosphere - Storage technology - Physiological

Technology at the University of Newcastle, Australia changes (physiopathies) - Pathology - Quality
McGLASSON, B. He has been Senior Principal Research
Scientist at CSIRO, Division of Horticulture. Professor of assessment and management - Preparation for
Horticulture at the University of Western Sydney, the market - Packaging (packaging) -
Australia. Recommendations for the storage of different
GRAHAM, D. Was director of the Food Research products - Appendices: I. List of abbreviations -
Laboratory of the Division of Food Science and
II. Glossary of botanical names - III.
Technology, Australia. JOYCE, D. Senior Lecturer in
Postharvest Horticulture at Gatton College. University of Determination of temperature and humidity - IV.
Queensland, Australia. Gas analysis.
Contents: Structure and composition - -
Second edition
Physiology and biochemistry - Temperature
effects - Water and moisture loss - Storage 1999 17 × 24 252 pp.
ISBN: 978-84-200-0892-9

f) Alcoholic and non-alcoholic beverages

Production and packaging of Temperature control and wine

juices and still fruit drinks quality
ASHURST, P. R. Consulting Chemist to the food BLOUIN, J. A renowned agronomist and oenologist, he
industry. has directed the Wine Department of the Gironde
Agricultural Chamber for nearly thirty years. MARON, J.-
Contents: 1. Orange Juice Identification - 2. M. A specialist in cellar technology at the Gironde
Agricultural Chamber, he has studied more than 200
Chemistry and technology of citrus juices and temperature control procedures in cooperative and private
by-products - 3. Grape juice - 4. Tropical fruit cellars.
juices - 5. Cultivation and trade of delicate fruits Contents: 1. Brief historical review - 2.
for juices and non-alcoholic beverages - 6. Temperature effects and optimal temperatures -
Apple juice - 7. Equipment for the extraction 3. Temperature and equipment - 4. Calculation
and production of juice from delicate fruits - 8. of thermal requirements - 5. Oenological heat
Citrus juice production - 9. Juice improvements exchanges - 6. Temperature control systems - 7.
using ion exchange and adsorption techniques - Economic and regulatory aspects.
10. Fruit juice and derivatives manufacturing 2008 17 × 24 208 pp.
systems - 11. Packaging systems for fruit juices ISBN: 978-84-200-1113-4
and still beverages - 12. Sports drinks - 13.
Nutritional value and healthiness of processed
fruit juices - 14. Legislation on production, Theory and practice of wine
labelling and marketing of fruit juices and fruit-
derived beverages - 15. Water and effluent -
making
treatment in juice production. BOULTON, R. B./SINGLETON, V. L./BISSON, L. F./
KUNKEE, R. AND. University of California, Davis.
1999 17 × 24 432 pp.
ISBN: 978-84-200-0869-1 Contents: 1. Introduction - 2. Viticulture for
wine makers - 3. Preparation of musts and juices
- 4. Yeasts and biochemistry of alcohol
fermentation - 5. White and red table wines - 6.
78 FOOD SCIENCE AND TECHNOLOGY

Malolactic fermentation - 7. Finishing and Chemistry of wine flavor

clarifying wines - 8. Physical and chemical
stability of wine - 9. Microbiological alteration CLARKE, R. J., co-editor of Coffee: Recent
Developments and the widely acclaimed six-volume work
of wine and its control - 10. Maturation and Coffee, published between 1985 and 1988, is now a food
aging of wine - 11. Bottling and storing wine - industry consultant based in Chichester, UK.
12. Role of sulfur dioxide in wines - 13. BAKKER, J., formerly a senior researcher in food flavour
Methods of transferring musts, juices and wines and colour at IFR Reading, has over 19 years' experience
in wine research, including time as a consultant to industry
- 14. Applications of heating and cooling - 15.
and tutor on wine courses at the University of Bath,
Wine juices and acidity - 16. Preparation, Swindon, UK.
analysis and evaluation of experimental wines -
Appendices - Glossary. Contents: 1. Introduction - 2. Grape varieties
and growing regions - 3. Stimulating and basic
2002 17 × 24 650 pp. flavor components - 4. Volatile components - 5.
ISBN: 978-84-200-0978-0
Wine tasting methods and overall flavor - 6.
Sherry and port - 7. Training routes in
winemaking - Appendices.
Water birth
Guide to the construction and 2010 17 × 24 352 pp.
ISBN: 978-84-200-1140-0
maintenance of private water supplies
BRASSINGTON, R. The wine. From analysis to
Contents: 1. Introduction - 2. The hydrological elaboration
cycle - 3. Choosing the most suitable water
DELANOË, D. Doctor-engineer, oenologist.
source - 4. How much water is needed? - 5. MAILLARD, Ch. Professor of oenology.
Construction of a new supply - 6. Water MAISONDIEU, D. Technician, oenology advisor.
treatment and quality - 7. The rest of the system
Contents: Part 1: WINE ANALYSIS - Wine
- 8. Maintenance - 9. Water rights - 10.
analysis in the laboratory - Interpretation of
Problems due to external causes - Appendices -
analysis reports - Wine analysis in the winery:
Glossary.
general recommendations - Part 2: HARVEST
1998 17 × 24 252 pp. AND VINIFICATION - Maturity checks -
ISBN: 978-84-200-0846-2
Monitoring of alcoholic fermentation - -
Monitoring of malolactic fermentation - End-of-
fermentation checks - Part 3: CONSERVATION
AND STABILIZATION OF WINES - SO2
Production of sparkling wines (sulphur dioxide) - Volatile acidity - Iron -
CAVAZZANI, N. Copper - Fining of wines - Stability tests for
Contents: 1. A new way of making sparkling wines - Accidents in the bottle - Part 4: SOME
wines: the “slow” method in large containers GOOD PRACTICES FOR WINEMAKERS -
(Cavazzani) - 2. Foaming - 3. Conservation - 4. Good practices: regulations, methods - Cleaning
Theoretical-practical calculation of the sugars and hygiene of the winery - Some oenological
required to obtain a certain pressure in wine - 5. practices: their usefulness, their regulations -
Judgement on sparkling wine and how to serve it Wine blends - Addition of enzymes - Sowing
- 6. Technical tasting of sparkling wine. with yeasts - Enrichment of musts or grape
1989 13,5 × 21,5 178 pp. harvests - Corrections to the fermentation
ISBN: 978-84-200-0641-3 process acidity - ANNEXES: 1. Determination
of sugar content and probable grade from
volumetric mass - 2. Assessment of grape health
status - 3. Maximum total SO2 contents - 4.
Methods of utilizing SO2 - 5. Good etiquette for
 FRUIT AND VEGETABLES AND DERIVED INDUSTRIES 79

using pipettes and burettes - 6. Maturity controls oenological methods and treatments - Glossary -
- Bibliographic references. Bibliography.
2003 17 × 24 250 pp. 2006 17 × 24 240 pp.
ISBN: 978-84-200-1011-3 ISBN: 978-84-200-1064-9

Microbiology of wines From sugarcane to rum

FAHRASMANE, L. PhD in Food Sciences from USTL,
DITTRICH, H. and GANOU-PARFAIT, B. PhD from the University of
Sciences and Technology of Languedoc (USTL).
Contents: 1 History - 2 Yeast, the germ (agent)
of fermentation - 3 Fermentation - 4 Contents: Introduction - Part One. Generalities -
Fermentation by-products - 5 Factors Brief history of sugarcane - Sugarcane today -
influencing fermentation - 6 Production of Part two. Technical principles of rum
sulfurous substances by yeast - 7 Spontaneous manufacturing and typology - Rum technology -
fermentation and fermentation of selected yeasts Alcoholic fermentation - Distillation -
- 8 Hygiene, company controls and wine Maturation and ageing - Part three. Rum today -
preservation - 9 Jerez (Sherry): Product of the Rum, economic data and typology - Chemistry
aerobic metabolism of yeast - 10 Apiculate of rums - Conclusion - Bibliographic references
- Glossary. 2005 17 × 24 134 pp.
yeasts - 11 Myco-dermal yeasts (wine flowers or ISBN: 978-84-200-1058-8
moldy yeasts) - 12 Malolactic microbial
fermentation (biological degradation of acidity -
13 Decrease in wine quality due to Guide to selecting and training a
microorganisms - 14 Molds (filamentous fungi)
important for wine quality.
panel of tasters
FORTIN, J. B.Sc. TO. and DESPLANCKE, C. Agri-
17 × 24 250 pp. approx
food engineer.
ISBN: 978-84-200-
See Section II, p. 9.

Defects of wine
Recognition · Prevention · Correction
EDER, R.
Artisanal production of liquors
GEORGE, H. Master distiller.
Contents: Introduction - Wine defects:
Summary table - Ice flavour - Rotten taste - Contents: What is a liqueur? History of eau-de-
Defects associated with tannin - Fermentation vie - The two faces of alcohol - Its components
defects - Geranium taste - Strange tastes - SO2 and their transformations: Alcohol - Water -
taste, stale taste, colour change - Sulphurous Sugar and sugary colourings - Fruit - Drugs -
taste - Causes of sulphurous taste: result of an Tools - Calculating alcohol content - Recipes:
empirical study - Atypical ageing taste (UTA) - Abbey liqueur - Pineapple liqueur - Angostura
Aldehydic taste, mouldy flavour, air flavour, bitters - Apple liqueur - Apricot liqueur - Pear
amontillado - Acetic taste. Volatile acidity - liqueur - Bopnekamp - Blackberry liqueur -
Lactic acid taste, butyric acid taste, mannitol Cordial Médoc - Acerolo liqueur - Half and half
taste, bitter taste - Biogenic amines - Hyaluronic - Raspberry liqueur - Strawberry liqueur - Egg
acidity - Mouse taste - Horse sweat - Defective liqueur - Elderberry liqueur - Honey liqueur
clarification. Bitter almond taste - Moldy taste - (bear trap) - Blackcurrant liqueur (Cassis) -
Cork taste - Crystal precipitation - Metallic taste Ginger liqueur - Coffee liqueur - Cherry liqueur
and metal clouding - Biological causes of - Cola liqueur - Cumin liqueur - Milk liqueur -
clouding - Protein breakdown - Review of Mocha liqueur with cream - Walnut liqueur -
defects in the 1997 wine season with regard to Yellow plum liqueur (or simply plum liqueur) -
quality wines in Austria - List of approved Orange liqueur - Mint liqueur - Peach liqueur -
80 FOOD SCIENCE AND TECHNOLOGY

Quince liqueur - Sloe liqueur - Stonsdorfer - Tea Development and reproduction of the vine -
liqueur - Chocolate liqueur - Vanilla liqueur - Sensitivity of the vine to climatic phenomena -
Lemon liqueur - Brief description of well-known Vine training - Winter pruning - Vine trellising -
liqueurs. "Green" operations for vineyard maintenance -
Reprint 2002 Varietal improvement of the vine - Creation and
selection of vine plants - Production of vine
EXHAUSTED plants - American vines and rootstocks - Vitis
1989 17 × 24 120 pp. vinifera varieties - Soil and the vine - Soil,
ISBN: 978-84-200-0656-7

Scientific and technological

bases of oenology
GIRARD, G. Enseignant de viticulture et d'oenologie
lycée professionnel agricole d'Amboise.

Contents: Wine biochemistry: The raw

material: from grapes to wine - Main sugars and
alcohols in musts and wines - Main organic
acids in musts and wines - Phenolic compounds
in grapes and wine - Aromatic compounds in
grapes and wine - Interpreting an oenological
analysis report - Wine microbiology: Yeasts and
alcoholic fermentation - Lactic bacteria and
malolactic fermentation - Microbiological
alterations in wines - Transformation of grapes
into wine: Preparation and carrying out of the
grape harvest - First treatments of the grape
harvest - Vinification of "dry white wine" -
Vinification of red wines - Production of rosé
wines - Vinification by carbonic maceration -
Oenological technology: Use of SO2 in
oenology - Legal corrections of the qualities of -
the grape harvest - Physicochemical alterations
in wines - Fining of wines - Filtration of wines -
Cooperage oak - Ageing of wines - Preparation
of the grapes: Quality bottling - Glass bottle -
Cork stopper for still wines. 2004 17 × 24
254 pp.
ISBN: 978-84-200-1026-7

Scientific and technological

bases of viticulture
GIRARD, G. Enseignant de viticulture et d'oenologie
lycée professionnel agricole d'Amboise.

Contents: Biology of the vine - Morphology

and anatomy of the vine - Physiology of the vine
- Needs and deficiencies of the vine -
 ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES 81

a living system to preserve - Analysis of wine- Contents: Glossary. The water business. Origins
growing soils - Fertilisation of the vineyard - of water. Water supply: How it is done.
Soil maintenance in viticulture - Parasitic Problems with resources. Problems arising from
animals of the vine - Phylloxera of the vine - water treatment. Problems arising in distribution
Bunch moths - Green scorch mosquito - systems. Problems in plumbing systems.
Leafhopper - Red and yellow phytophagous Alternatives to running water. The water we
mites - Acariosis and erinosis - Parasitic fungi of drink. Appendices: Main pesticides and their
the vine - Excoriation - Esca - Eutypiosis - degradation problems with their relative toxicity
Black-rot - Botrytis - Mildew - Oidium - limits in drinking water. The percentage of water
Protection of the vineyard - Fungicides supply areas that do not meet the GVPs or
authorised for use in the vineyard - Insecticides relaxed GVPs for pesticides with the percentage
and acaricides authorised for use in the vineyard of determinations exceeding the permitted limits.
- Integrated protection of the vineyard - 1996 17 × 24 388 pp.
Integrated production, a source of sustainable ISBN: 978-84-200-0821-9
viticulture - Biological control in viticulture.
2005 17 × 24 358 pp.
ISBN: 978-84-200-1051-9
Brewing beer
Microbiology, biochemistry and
technology
Wine production: HORNSEY, I. S. Nethergate Brewery Co Ltd.
From the vine to the bottle Contents: 1. Definition of beer - 2. Malta - 3.
GRAINGER, K. and TATTERSALL, H. Hops - 4. Boiling the wort and cooling - 5.
Fermentation - 6. Beer - Post-fermentation - 7.
Contents: Foreword by the series editor - -
Microbiology of beer.
Foreword - Acknowledgements - Introduction -
Viticulture, basic principles - The climate - The EXHAUSTED
soil - The vineyard - Pests and diseases - 2002 17 × 24 240 pp.
Environmental proposals for the vineyard - The ISBN: 978-84-200-0967-4
grape harvest - Winemaking: basic principles -
Production of red wines - Production of dry
white wine - Preparation of wine for bottling -
Detailed process of production of red and white
Beer. Quality, hygiene and
wines - Aging in barrels and oak treatments - nutritional characteristics
Production of other types of still wines - HUGHES, P. S. Heineken Technical Services,
Sparkling wines - Problems and solutions - Burgemester Smeetsweg 1, 2382 PH Zoeterwoude, The
Netherlands.
Common defects and their causes - Glossary -
Bibliography - Useful web pages. Contents: Preface - Glossary - Overview of
malting and brewing processes - Beer quality
2007 17 × 24 186 pp.
ISBN: 978-84-200-1084-7 and importance of visual indicators - Flavors
determining beer quality - Maintaining beer
quality - Nutritional characteristics of beer -
Ensuring beer safety.
Drinking water quality
Problems and solutions
GRAY, N. F. Trinity College, University of Dublin,
Ireland.
2003 17 × 24 170 pp.
ISBN: 978-84-200-1021-2
82 FOOD SCIENCE AND TECHNOLOGY

Winemaking Basic treatise on oenology

Safety – Quality – Methods Introduction to OUGH, C. S. Dsc, MS.
HACCP and defect control Contents: 1. Grapes and concentrates - 2. Grape
HYGINOV processing - 3. Fermentation and composition of
Contents: I. Risk analysis - Critical control wine - 4. Clarification and refining - 5. -
points: HACCP - 1.1 Keys to understanding Stabilization - 6. Secondary fermentations - 7. -
Aging, bottling and storage - 8. Sensory
HACCP - 1.2 Application of the tool - II.
evaluation - 9. Chemical analysis and
Control of defects linked to production - 2.1
information search - 10. Additives and -
Defects of microbiological and physical-
contaminants - 11. The home winery.
chemical origin - 2.2 Proposal for defect control
1996 17 × 24 308 pp.
- 2.3 Control of cleaning-disinfection operations ISBN: 978-84-200-0806-6
- III. Interest of the 5M: not to forget -
Conclusion - Annex I. Regulation - Annex II.
Hygiene - Annex III. Yeast count - lactic Wine tasting agenda
bacteria - Annex IV. Metrics - Bibliography - RAJOTTE, P.
List of acronyms or abbreviations - Addresses. This guide helps amateur tasters to: understand
2000 17 × 24 112 pp. the basics of tasting; develop their skills through
ISBN: 978-84-200-0928-5 simple exercises; organise fun tastings at home;
establish methods to sharpen their senses and
develop their taste memory; find the right words
Sensory analysis of wines: to express their opinion; fill out and fill in a
Handbook for professionals tasting sheet; consolidate their knowledge by
JACKSON, R. S. carrying out commented tastings.
Contents: 1. Introduction - 2. Visual perceptions 2010 12,5 × 20 96 pp.
- 3. Olfactory sensations - 4. Taste and tactile ISBN: 978-84-200-1153-0
sensations in the mouth - 5. Quantitative
evaluation of wines - 6. Qualitative evaluation of
wine - 7. Types of wine - 8. Origin of wine Practical manual of oenology
quality - 9. Wine and its pairing with RANKINE, B. Master and PhD in Science.
gastronomy. 2009 17 × 24 350 pp. Contents: 1. Background of the wine industry -
ISBN: 978-84-200-1127-1 2. Cluster development and composition - 3.
Establishment and distribution of a winery - 4.
Fruit wines Winemaking methods - 5. Grape and must
handling methods - 6. Microbiology and
Artisanal and industrial production fermentation - 7. Adjusting acidity in musts and
KOLB, E. formerly Direktor Forschung, Entwicklung und wines - 8. Wine handling operations - 9.
Qualitätssicherung at Eckes AG, Nieder-Olm. Clarification - 10. Stabilization - 11. Oxidation -
Contents: 1. Introduction - 2. Homemade wine 12. Malolactic fermentation - 13. Oak
production - 3. Professional and industrial wine maturation - 14. Filtration - 15. Bottling and
production - 4. The most common wine diseases packaging - 16. Dangers in the cellar - 17.
Hygiene in the winery and waste disposal - 18.
and faults - 5. Wine legislation - 6. Pip fruit
Sensory evaluation of wine - 19. Wine Defects -
wines and fruit wines in Europe - 7. Exhibit.
20. The composition of wines - 21. Quality
control - 22. Wine Analysis - 23. Wine routes -

2002 17 × 24 240 pp.

ISBN: 978-84-200-0969-8
 ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES 83

Appendix 1. Legal requirements - Appendix 2. See Section V, p. 51.

Cork infection and bottle closure. Homemade beer brewing
1999 17 × 24 412 pp.
ISBN: 978-84-200-0893-6 VOGEL, W.
Contents: Introduction - First attempt at
brewing beer - Ingredients needed to brew beer -
Bottled water technology Brewing beer - Beer recipes - Beer quality -
SENIOR, DA G. Technical Services Manager, Highland Correction of defects - Appendix.
Spring Ltd, Blackford, Perthshire and ASHURST, P. R.
Dr. P.R. Ashurst & Associates, Consulting Chemists, Reprint 2010
Kingstone, Hereford. 2003 17 × 24 146 pp.
ISBN: 978-84-200-1003-8

VOGEL, W.
Drinking water manual
SPELLMAN, F. R. Ph.D. and DRINAN, J. Hampton Contents: Introduction - The winery and its
Roads Sanitation District. associated utensils - Grapes - Winemaking -
Contents: Preface - Introduction - All about Wine tasting and consumption - Defects, flaws
water: basic concepts - Drinking water and diseases - Fruit wines - Products made from
regulations - Drinking water supply - Water wine - Appendix - "Bioland" guidelines -
transport and distribution - Drinking water Products and methods authorised in the
parameters: microbiological - Drinking water oenological field - Legal oenological limit
values - List of supplier companies -
parameters: physical - Drinking water
Bibliography - Alphabetical index.
parameters: chemical - Water contamination -
Drinking water monitoring - Water treatment - 2003 17 × 24 164 pp.
ISBN: 978-84-200-1002-1
Epilogue.
2004 17 × 24 270 pp.
ISBN: 978-84-200-1033-5

Wine analysis and production

Drinks ZOECKLEIN, B. W. Virginia Polytechnic Institute &
Technology, chemistry and microbiology State University, Blacksburg.
VARNAM, A. H. Consulting microbiologist. Southern - FUGELSANG, K. C./GUMP, B. H./NURY, F. S.
Biological. Reading. UK. California State University at Fresno.
SUTHERLAND, J. P. Head of the Food and Beverage Contents: Introduction - Application of sensory
Microbiology section. Institute of Food Research. Reading
Laboratory. Reading UK. evaluation in winemaking - Ripeness and quality
of grapes - Hydrogen ion (pH) and fixed acidity
Contents: 1. Mineral water and other bottled
- Carbohydrates - Alcohol and extract - Phenolic
waters - 2. Fruit juices - 3. Soft drinks - 4. Tea -
compounds and wine colour - Nitrogen
5. Coffee - 6. Cocoa, drinking chocolate and compounds - Sulfur-containing compounds -
related beverages - 7. Alcoholic beverages. YO. Sulfur dioxide and ascorbic acid - Volatile
Beer - 8. Alcoholic beverages. II. Wines and acidity - Metals, cations and anions - Sorbic
related beverages - 9. Alcoholic beverages: III. acid, benzoic acid and dimethyl dicarbonate -
Spirits. Oxygen, carbon dioxide and nitrogen - Tartrates
Reprint 2009
and instabilities - Clarification and fining
agents - Healthiness of the winery - -
Homemade wine making Microbiology of winemaking - The cork -
Wines made from grapes, apples and Laboratory procedures - Appendices: Tables of
berries
1996 17 × 24 500 pp. constants, conversion factors - Laboratory -
ISBN: 978-84-200-0826-4 safety.
84 FOOD SCIENCE AND TECHNOLOGY

2001 17 × 24 634 pp. ISBN: 978-84-200-0936-0

g) Cocoa and derivatives

The science of chocolate Appendices - Tables: A.1. Nutritional

composition of unsweetened dark chocolate -
BECKETT, S. T. Nestlé Product Technology Centre, A.2. Same as pure, shelled cocoa beans - A.3.
Haxby Road, York YO91 1XY, UK.
Same as various sweets - A.4. Same as dark and
Contents: The history of chocolate - Chocolate - white sugar - A.5. Sugar boiling temperatures
ingredients - Processing of cocoa beans - and tests.
Making liquid chocolate - Controlling the flow
1981 13 × 21,5 86 pp.
properties of liquid chocolate - Fat ISBN: 978-84-200-0465-5
crystallization in chocolate - Making chocolate
products - Analytical techniques - Packaging -
chocolate products - Experiments with
chocolate and products containing it. The science of sweets
Reprint 2008
EDWARDS, W. P. Bardfield Consultants Essex, UK
2002 17 × 24 216 pp.
ISBN: 978-84-200-0963-6 Contents: Introduction - Basic science - -
Ingredients - Emulsifiers, colours and flavours -
The candy factory - Vitreous sugar in hard
Sweets made with sugar and candy chemistry - Products containing
granulated sugar - Coating - Toffees and soft
chocolate candies - Gums, gelled products and liquorice -
CAKEBREAD, S. Consultant Food Scientist to Knechtel Chewing gum - Aerated products, foams -
Research Sciences.
Sugar-free confectionery - Pastilles or lozenges -
Contents: Ingredients - Types of confectionery - Tablets or pills - Experiments - The future.
Making sugar sweets - Making and using Reprint 2008
chocolate - Making chocolates - Making coated 2002 17 × 24 200 pp.
compounds - Colorants and seasonings; ISBN: 978-84-200-0964-3
packaging and storage - Nutritional aspects -
 ALPHABETICAL INDEX OF TITLES 85

ALPHABETICAL INDEX OF TITLES

TO Edible oils and fats Technology, use

CATALOGUE 2013 1
INDEX 2
I. FUNDAMENTALS OF FOOD SCIENCE
(BIOCHEMISTRY, CHEMISTRY, ETC.) 1
II. FOOD ANALYSIS 10
III. FOOD TOXICOLOGY 16
IV. FOOD MICROBIOLOGY 20
V. FOOD HYGIENE33
VI. HUMAN NUTRITION AND DIETETICS 38
VII. GENERAL FOOD ENGINEERING AND
TECHNOLOGY 45
VIII. FOOD INDUSTRY 69
c) Milk and dairy industries 81
d) Cereals and derived industries 86
e) Fruits and vegetables and derived industries88
f) Alcoholic and non-alcoholic beverages 93
g) Cocoa and derivatives 103
ALPHABETICAL INDEX OF TITLES 104
ALPHABETICAL INDEX OF AUTHORS 110
... since 1957 97
©w SAÁOSOS 97
Water lighting. Guide to the construction and maintenance
Storage of fruits and vegetables in controlled atmospheres of private water supplies 80
12,51,78
CATALOGUE 2013....................1
86 FOOD SCIENCE AND TECHNOLOGY

INDEX.................................2
I. FUNDAMENTALS OF FOOD SCIENCE
(BIOCHEMISTRY, CHEMISTRY, ETC.) 1
II. FOOD ANALYSIS 10
III. FOOD TOXICOLOGY 16
IV. FOOD MICROBIOLOGY 20
V. FOOD HYGIENE33
VI. HUMAN NUTRITION AND DIETETICS 38
VII. GENERAL FOOD ENGINEERING AND
TECHNOLOGY.........45
VIII. FOOD INDUSTRY 69
c) Milk and dairy industries 81
d) Cereals and derived industries 86
e) Fruits and vegetables and derived industries88
f) Alcoholic and non-alcoholic beverages 93
g) Cocoa and derivatives 103
ALPHABETICAL INDEX OF TITLES 104
ALPHABETICAL INDEX OF AUTHORS 110
... since 1957..........................97
©w SAÁOSOS...............97
Microbiological analysis of red meat, poultry and eggs
Microbiological analysis of food and water. 10, 25
Guidelines for quality assurance 9, 24, 30
CATALOGUE 2013....................1
INDEX.................................2
I. FUNDAMENTALS OF FOOD SCIENCE
(BIOCHEMISTRY, CHEMISTRY, ETC.) 1
II. FOOD ANALYSIS 10
III. FOOD TOXICOLOGY 16
 ALPHABETICAL INDEX OF TITLES 87

IV. FOOD MICROBIOLOGY 20

V. FOOD HYGIENE33
VI. HUMAN NUTRITION AND DIETETICS 38
VII. GENERAL FOOD ENGINEERING AND
TECHNOLOGY.........45
VIII. FOOD INDUSTRY 69
c) Milk and dairy industries 81
d) Cereals and derived industries 86
e) Fruits and vegetables and derived industries88
f) Alcoholic and non-alcoholic beverages 93
g) Cocoa and derivatives 103
ALPHABETICAL INDEX OF TITLES 104
ALPHABETICAL INDEX OF AUTHORS 110
... since 1957..........................97
©w SAÁOSOS...............97
Cultivation of microorganisms for production
of food. Obtaining, applications
CATALOGUE 2013....................1
INDEX.................................2
I. FUNDAMENTALS OF FOOD SCIENCE
(BIOCHEMISTRY, CHEMISTRY, ETC.) 1
II. FOOD ANALYSIS 10
III. FOOD TOXICOLOGY 16
IV. FOOD MICROBIOLOGY 20
V. FOOD HYGIENE33
VI. HUMAN NUTRITION AND DIETETICS 38
VII. GENERAL FOOD ENGINEERING AND
TECHNOLOGY.........45
88 FOOD SCIENCE AND TECHNOLOGY

VIII. FOOD INDUSTRY 69

c) Milk and dairy industries 81
d) Cereals and derived industries 86
e) Fruits and vegetables and derived industries88
f) Alcoholic and non-alcoholic beverages 93
g) Cocoa and derivatives 103
ALPHABETICAL INDEX OF TITLES 104
ALPHABETICAL INDEX OF AUTHORS 110
... since 1957..........................97
©w SAÁOSOS...............97
Food hygiene and toxicology 14, 29
Hygiene and inspection of poultry meat 28, 59
Veterinary food hygiene 28, 60 Yo
Industrialization of animal fat
CATALOGUE 2013 1
INDEX 2
I. FUNDAMENTALS OF FOOD SCIENCE
(BIOCHEMISTRY, CHEMISTRY, ETC.) 1
II. FOOD ANALYSIS 10
III. FOOD TOXICOLOGY 16
IV. FOOD MICROBIOLOGY 20
V. FOOD HYGIENE33
VI. HUMAN NUTRITION AND DIETETICS 38
VII. GENERAL FOOD ENGINEERING AND
TECHNOLOGY 45
VIII. FOOD INDUSTRY 69
c) Milk and dairy industries 81
d) Cereals and derived industries 86
e) Fruits and vegetables and derived industries88
 ALPHABETICAL INDEX OF TITLES 89

f) Alcoholic and non-alcoholic beverages 93

g) Cocoa and derivatives 103
ALPHABETICAL INDEX OF TITLES 104
ALPHABETICAL INDEX OF AUTHORS 110
... since 1957 97
©w SAÁOSOS 97
Food poisoning of etiology
Health inspection of poultry meat 29, 61 microbial 14, 28
Veterinary inspection of meat 28, 59 Introduction to fungal biotechnology 52
CATALOGUE 2013....................1
INDEX.................................2
I. FUNDAMENTALS OF FOOD SCIENCE
(BIOCHEMISTRY, CHEMISTRY, ETC.) 1
II. FOOD ANALYSIS 10
III. FOOD TOXICOLOGY 16
IV. FOOD MICROBIOLOGY 20
V. FOOD HYGIENE33
VI. HUMAN NUTRITION AND DIETETICS 38
VII. GENERAL FOOD ENGINEERING AND
TECHNOLOGY.........45
VIII. FOOD INDUSTRY 69
c) Milk and dairy industries 81
d) Cereals and derived industries 86
e) Fruits and vegetables and derived industries88
f) Alcoholic and non-alcoholic beverages 93
g) Cocoa and derivatives 103
ALPHABETICAL INDEX OF TITLES 104
ALPHABETICAL INDEX OF AUTHORS 110
90 FOOD SCIENCE AND TECHNOLOGY

... since 1957..........................97

©w SAÁOSOS...............97
Microbiology of plant foods 26
Microbiology of cold-preserved meats 26, 63 Food microbiology. Ecological foundations for ensuring
Microbiology of fresh fruits and vegetables 24 and verifying the microbiological integrity (safety and
Food Microbiology 17, 18, quality) of food 25
19
CATALOGUE 2013 1
INDEX 2
I. FUNDAMENTALS OF FOOD SCIENCE
(BIOCHEMISTRY, CHEMISTRY, ETC.) 1
II. FOOD ANALYSIS 10
III. FOOD TOXICOLOGY 16
IV. FOOD MICROBIOLOGY 20
V. FOOD HYGIENE33
VI. HUMAN NUTRITION AND DIETETICS 38
VII. GENERAL FOOD ENGINEERING AND
TECHNOLOGY 45
VIII. FOOD INDUSTRY 69
c) Milk and dairy industries 81
d) Cereals and derived industries 86
e) Fruits and vegetables and derived industries88
f) Alcoholic and non-alcoholic beverages 93
g) Cocoa and derivatives 103
ALPHABETICAL INDEX OF TITLES 104
ALPHABETICAL INDEX OF AUTHORS 110
... since 1957 97
©w SAÁOSOS 97
Vitamins and minerals in health and nutrition 37
 ALPHABETICAL INDEX OF AUTHORS 91

ALPHABETICAL INDEX OF AUTHORS

TO CONSER TECHNICAL FISHER, C. 3

CENTER FLINT, O. 9
ADAMS, M. R. 17 FRENCH VERY 9, 59 FOOTITT, R. J. 61, 67
ADRIAN, J. 1, 8 CHANDAN, RC 69 FORSYTH, A. TO. 14
ALVARADO, J. from D. 39 CHEFTEL, J. C. 2 FORSYTHE, S. J. 19, 29
ANZALDUA MORALES, A. 8 CLARKE R. J. 80 FORTIN, J. 9, 82
ARTHEY, D. 75 COENDERS, A. 54 FRAZIER, W. C. 19
ASHURST, P. R. 79 CONNELL, J. J. 67
ASQ 1 COULTATE, T. P. 2, 33 G
COX, P. M. 43
GACESA, P. 44
CRUEGER, W. 43
B GENOT, CL. 61
D GEORGE, H. 82
GIBNEY, M. J . 33, 34
BALTES, W. 1 DAHL, O. 59 GIRARD, G. 82
BAMFORTH, Ch. W. 32 DAHMER, S. J. 54 GOAMAN, J. F. 76
BARBOSA CANOVAS, G. 39, DAVIES, F. S. 75 GRACEY, J. F. 61
40 DELANOË, D. 81 GRAINGER, K. 83
BARHAM, P. 54 DENDY, D.A. V. 73 GRAU, R. 61
BARTELS, H. 28, 59 DILANJAN, S. CH. 69 GRAY, N. F. 9, 83
BARTHOLOMAI, A. 40 DITTRICH, H. 81 GROSSKLAUS, D. 29, 61
BECKETT, S. T. 86 DONATH, E. 75 GRUDA, Z. 45
BEERENS, H. 17 DORAN, P. M. 43 GUY, R. 45
BELITZ, H. D. 2 DOYLE, M. P. 18
BELL, CH. 17, 18 DURAND, P. 59 H
BENDER, A. AND. 2, 32
BENDER, D.A. 32 HALL, G. M. 67
AND
BLOUIN, J. 80 HAYES G. D. 45
BOLTON, A. 40 EARLY, R. 69 HAZELWOOD, D. 29
BOULTON, R. B. 80 EDER, R. 81 HEMMING, F. W. 9
BOURGEOIS, C. M. 18 EDWARDS, W. P. 86 HIRASA, K. and another 45
BRASSINGTON, R. 80 EFFENBERGER, G. 59
BREMNER, A. S. 28, 59 ELEY, A. R. 14, 28
BRENNAN, J. G. 41 ESSIEN, E. 60
BRODY, A. 41 EUZEBY, J. 19
BROWN, C. M. 42 EVANS, J. 44
BRUNETON, J. 14 F
BUNCIC, S. 8 FAHRASMANE, L. 81
BUREAU, G. 42 FAYLE, S. AND. 3
BUSS, D. 32 FEHLHABER, K. 28, 60
C FEINER, G. 60
FELLOWS, P. 44
CAKEBREAD, S. 86
FENNEMA, O. R. 3
CAMPBELL, G. 2, 43
FIDLER, J. C. 75
CARPENTER, R. P. 8
FIELDS, M. 19
CAUVAIN, S. P. 73
FINK, E. 33
CAVAZZANI, N. 80
92 FOOD SCIENCE AND TECHNOLOGY

HOBBS, B. C. 14, 29 MAIER, H. G. 10 REUTER, H. 65

HOOGENKAMP, H. W. 61 MAN, D. 15 RIAZ, M. N. 50
HORNSEY, I. S. 83 MANLEY, DJ R. 73 Richardson, P., 50
HUGHES, P. S. 83 RICHARDSON, R. YO. 65
MARRIOTT, N. G. 30, 35
HYGINOV, 20, 84 ROBERTS, D. 27
MASON, P. 35
ROBERTS, H. R. 31
Yo MATISSEK, R. 10
ROBINSON, R. K. 70
MATTHEWS, K. R. 25
ROSENTHAL, A. J. 6
IBARZ RIBAS, A. 45 MAZZA, G. 5, 35
RUITER, A. 68
ICMSF 20, 21, 22 MEAD, G. C. 10, 25
MÖHLER, K. 62, 63
J MOLL, M. 16
MONTVILLE, T. J. 25 S
JACKSON, R. S. 84 MORGAN, J. L. 5, 55
JACKSON, D.I. 76 MORTIMORE, S. 11, 26, 30 SAHIN, S. 12
JAGNOW, G. 46 MOSSEL, D.A. TO. BM, 26 SALUNKE, D.K. 77
JASPER, W. 62 MOUNTNEY, G. 63 SATIN, M. 50
JAY, J. M. 23 MULTON, J. L. 48 SCADE, J. 74
JEANTET, R. 4, 46 MULLER, G. 26 SCHIFFNER, E. 65
JOHNS, N. 29, 54 MULLER, H. G. 5, 35 SCHLIMME, E. 71
MÜLLER, M. J. 35 SCHMIDT, G. H. 71
K SCHMIDT, K. F. 71
SCHOLZ, W. 71
KAY, FROM 76 N SCHUPHAN, W. 37
KILL, R. C. 73 NIELSEN, S. S. 11 SCHWEDT, G. 55
KIMBALL, D.A. 46, 77 NIINIVAARA, F. 36, 63 SENIOR, DA G. 51, 85
KINTON, R. 54 NOSKOWA, G. L. 27, 63 SOUCI/FACHMAN/KRAUT
KNEE, M. 76 37
KOLB, E. 84 EITHER SHIBAMOTO, T. 16
KOOPMANS, M. 24 VanOVERBEKE, DL 30 SIELAFF, H. 51
KUNZ, B. 24 OCKERMAN, H. W. 63 SIKORSKI, Z. AND. 68
ORIA ALMUDI, R. 77 SINGH, R. P. 51
L ORTEGA, Y. R. 30 SINNELL, H. J. 31
OSBORNE, D.R. 12 SMITH, L. 16
LAWRIE, R. TO. 62 OTT, DB 5 SOKOLOW/TEPLY/MEYER
LAWSON, H. 4 OUGH, C. S. 84 72
LEE, B. H. 46 SOUTHGATE, D. 77
LESSOF, M. H. 15 P SPELLMAN, F. R. 84
LEVEAU, J. AND. 24 SPREER, E. 72
PELLON, J. R. 48 STERNE, M. 16
LEVINSON, P.E. 47 POKORNY, J. 36
LEWIS, M. J. 4 STUDER, A./DAEPP, H./
POSKITT, E. M. AND. 36 SUTER, V. 78
LIGHTFOOT, N. F. 9, 25, 30 POTTER, N. N. 6
LINDEN, G. 5 PRÄNDL, O. 64
LINDNER, E. 15 PREUSS, B. 64
LINDSEY, K. 46 PRICE, J. F. 64
LLOYD, L. R. 34 R
LOMAS ESTEBAN, Mª C. 47
LOOMIS, T. TO. 15 RAHMAN, M. 49
LUCKY, E. 47 RANKEN, M. D. 49
LUQUET, F. M. 69 RANKINE, B. 84
M RAJOTTE, P. 84
MAFART, P. 47 RATLEDGE, C. 49
REES, J. TO. G. 50
MAHAUT, M. 69, 70
REICHERT, J. AND. 50, 64
MAHER, A. K. 34
 ALPHABETICAL INDEX OF AUTHORS 93

SUZUKI, T. 68 VOGEL, W. 85 WILDBRETT, G. 31

SWATLAND, H. J. 66 VOLLMER, G. 7 WILEY, R. C. 78
WILSON, A. 66
WILLS, R. 79
T
W WINDSOR, M. 68
TAYLOR, E. 51, 55 WIRTH, F. 67
THIS, H. 55, 56, 57, 58 WOOTTON, S. 38
WAINWRIGHT, M. 52
THOMPSON, A. K. 12, 51, 78 WRIGHT, S. 53
WALKER, J. M. 52
TIRILLY, Y. 78 WALKER, K. 53
TOLONEN, M. 37 WALSTRA, P. 72 AND
TREVAN, M. D. 52 WALLIS, T. AND. 13 YOUNIE, D. 74
TSCHEUSCHNER, H. D. 52 WANG, L. K. 53 YOUSEF, A. AND. 27
WARRISS, P. D. 66
WATSON, D. 31 Z
V WEBB, F. C. 53 ZILLER, S. 7
WEBB, G. P. 13, 37 ZOECKLEIN, B. W. 85
VACLAVIK, V. TO. 6
VARNAM, A. H. 66, 72, 85
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