1. Chilled foods: a comprehensive guide Edited by C. Dennis and M. Stringer

2. Yoghurt: science and technology A. Y. Tamime and R. K. Robinson

3. Food processing technology: principles and practice P. J. Fellows

4. Bender’s dictionary of nutrition and food technology Sixth edition D. A. Bender

5. Determination of veterinary residues in food Edited by N. T. Crosby

6. Food contaminants: sources and surveillance Edited by C. Creaser and R. Purchase

7. Nitrates and nitrites in food and water Edited by M. J. Hill

8. Pesticide chemistry and bioscience: the food-environment challenge Edited by G. T. Brooks and T. Roberts

9. Pesticides: developments, impacts and controls Edited by G. A. Best and A. D. Ruthven

10. Dietary fibre: chemical and biological aspects Edited by D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick

11. Vitamins and minerals in health and nutrition M. Tolonen

12. Technology of biscuits, crackers and cookies Second edition D. Manley

13. Instrumentation and sensors for the food industry Edited by E. Kress-Rogers

14. Food and cancer prevention: chemical and biological aspects Edited by K. W. Waldron, I. T. Johnson and G. R. Fenwick

15. Food colloids: proteins, lipids and polysaccharides Edited by E. Dickinson and B. Bergenstahl

16. Food emulsions and foams Edited by E. Dickinson

17. Maillard reactions in chemistry, food and health Edited by T.P. Labuza, V. Monnier, J. Baynes and J. O’Brien

18. The Maillard reaction in foods and medicine Edited by J.O’Brien, H. E. Nursten, M. J. Crabbe and J. M. Ames

19. Encapsulation and controlled release Edited by D. R. Karsa and R. A. Stephenson

20. Flavours and fragrances Edited by A. D. Swift

21. Feta and related cheeses Edited by A. Y. Tamime and R. K. Robinson

22. Biochemistry of milk products Edited by A. T. Andrews and J. R. Varley

23. Physical properties of foods and food processing systems M. J. Lewis

24. Food irradiation: a reference guide V. M.Wilkinson and G. Gould

25. Kent’s technology of cereals: an introduction for students of food science and agriculture Fourth edition N. L. Kent and A. D. Evers

26. Biosensors for food analysis Edited by A. O. Scott

27. Separation processes in the food and biotechnology industries: principles and applications Edited by A. S. Grandison and M. J. Lewis

28. Handbook of indices of food quality and authenticity R. S. Singhal, P. K. Kulkarni and D. V. Rege

29. Principles and practices for the safe processing of foods D. A. Shapton and N. F. Shapton

30. Biscuit, cookie and cracker manufacturing manuals Volume 1: ingredients D. Manley

31. Biscuit, cookie and cracker manufacturing manuals Volume 2: biscuit doughs D. Manley

32. Biscuit, cookie and cracker manufacturing manuals Volume 3: biscuit dough piece forming D. Manley

33. Biscuit, cookie and cracker manufacturing manuals Volume 4: baking and cooling of biscuits D. Manley

34. Biscuit, cookie and cracker manufacturing manuals Volume 5: secondary processing in biscuit manufacturing D. Manley

35. Biscuit, cookie and cracker manufacturing manuals Volume 6: biscuit packaging and storage D. Manley

36. Practical dehydration Second edition M.Greensmith

37. Lawrie’s meat science Sixth edition R. A. Lawrie

38. Yoghurt: science and technology Second edition A. Y. Tamime and R. K. Robinson

39. New ingredients in food processing: biochemistry and agriculture G. Linden and D. Lorient

40. Benders’ dictionary of nutrition and food technology Seventh edition D. A. Bender and A. E. Bender

41. Technology of biscuits, crackers and cookies Third edition D. Manley

42. Food processing technology: principles and practice Second edition P. J.Fellows

43. Managing frozen foods Edited by C. J.Kennedy

44. Handbook of hydrocolloids Edited by G. O. Phillips and P. A. Williams

45. Food labelling Edited by J.R. Blanchfield

46. Cereal biotechnology Edited by P. C. Morris and J. H. Bryce

47. Food intolerance and the food industry Edited by T. Dean

48. The stability and shelf-life of food Edited by D. Kilcast and P. Subramaniam

49. Functional foods: concept to product Edited by G. R. Gibson and C. M.Williams

50. Chilled foods: a comprehensive guide Second edition Edited by M. Stringer and C. Dennis

51. HACCP in the meat industry Edited by M.Brown

52. Biscuit, cracker and cookie recipes for the food industry D. Manley

53. Cereals processing technology Edited by G. Owens

54. Baking problems solved S. P. Cauvain and L. S. Young

55. Thermal technologies in food processing Edited by P. Richardson

56. Frying: improving quality Edited by J.B. Rossell

57. Food chemical safety Volume 1: contaminants Edited by D. Watson

58. Making the most of HACCP: learning from others’ experience Edited by T. Mayes and S. Mortimore

59. Food process modelling Edited by L.M.M. Tijskens, M. L. A. T. M. Hertog and B. M. Nicolaï

60. EU food law: a practical guide Edited by K. Goodburn

61. Extrusion cooking: technologies and applications Edited by R. Guy

62. Auditing in the food industry: from safety and quality to environmental and other audits Edited by M. Dillon and C. Griffith

63. Handbook of herbs and spices Volume 1 Edited by K. V Peter

64. Food product development: maximising success M. Earle, R. Earle and A. Anderson

65. Instrumentation and sensors for the food industry Second edition Edited by E. Kress-Rogers and C. J. B. Brimelow

66. Food chemical safety Volume2: additives Edited by D. Watson

67. Fruit and vegetable biotechnology Edited by V. Valpuesta

68. Foodborne pathogens: hazards, risk analysis and control Edited by C. de W. Blackburn and P. J. McClure

69. Meat refrigeration S. J.James and C. James

70. Lockhart and Wiseman’s crop husbandry Eighth edition H. J.S. Finch, A. M. Samuel and G. P. F. Lane

71. Safety and quality issues in fish processing Edited by H. A. Bremner

72. Minimal processing technologies in the food industries Edited by T. Ohlsson and N. Bengtsson

73. Fruit and vegetable processing: improving quality Edited by W. Jongen

74. The nutrition handbook for food processors Edited by C. J. K. Henry and C. Chapman

75. Colour in food: improving quality Edited by D MacDougall

76. Meat processing: improving quality Edited by J. P. Kerry, J. F. Kerry and D. A. Ledward

77. Microbiological risk assessment in food processing Edited by M. Brown and M. Stringer

78. Performance functional foods Edited by D. Watson

79. Functional dairy products Volume 1 Edited by T. Mattila-Sandholm and M. Saarela

80. Taints and off-flavours in foods Edited by B. Baigrie

81. Yeasts in food Edited by T. Boekhout and V. Robert

82. Phytochemical functional foods Edited by I. T. Johnson and G. Williamson

83. Novel food packaging techniques Edited by R. Ahvenainen

84. Detecting pathogens in food Edited by T. A. McMeekin

85. Natural antimicrobials for the minimal processing of foods Edited by S. Roller

86. Texture in food Volume 1: semi-solid foods Edited by B. M. McKenna

87. Dairy processing: improving quality Edited by G. Smit

88. Hygiene in food processing: principles and practice Edited by H. L. M. Lelieveld, M. A. Mostert, B. White and J. Holah

89. Rapid and on-line instrumentation for food quality assurance Edited by I. Tothill

90. Sausage manufacture: principles and practice E. Essien

91. Environmentally-friendly food processing Edited by B. Mattsson and U. Sonesson

92. Bread making: improving quality Edited by S. P. Cauvain

93. Food preservation techniques Edited by P. Zeuthen and L. Bøgh-Sørensen

94. Food authenticity and traceability Edited by M. Lees

95. Analytical methods for food additives R. Wood, L. Foster, A. Damant and P. Key

96. Handbook of herbs and spices Volume 2 Edited by K. V. Peter

97. Texture in food Volume 2: solid foods Edited by D. Kilcast

98. Proteins in food processing Edited by R. Yada

99. Detecting foreign bodies in food Edited by M. Edwards

100. Understanding and measuring the shelf-life of food Edited by R. Steele

101. Poultry meat processing and quality Edited by G. Mead

102. Functional foods, ageing and degenerative disease Edited by C. Remacle and B. Reusens

103. Mycotoxins in food: detection and control Edited by N.Magan and M.Olsen

104. Improving the thermal processing of foods Edited by P. Richardson

105. Pesticide, veterinary and other residues in food Edited by D. Watson

106. Starch in food: structure, functions and applications Edited by A.-C. Eliasson

107. Functional foods, cardiovascular disease and diabetes Edited by A. Arnoldi

108. Brewing: science and practice D. E. Briggs, P. A. Brookes, R. Stevens and C. A. Boulton

109. Using cereal science and technology for the benefit of consumers: proceedings of the 12th International ICC Cereal and Bread Congress, 24 – 26th May, 2004, Harrogate, UK Edited by S. P. Cauvain, L. S. Young and S. Salmon

110. Improving the safety of fresh meat Edited by J.Sofos

111. Understanding pathogen behaviour: virulence, stress response and resistance Edited by M. Griffiths

112. The microwave processing of foods Edited by H. Schubert and M.Regier

113. Food safety control in the poultry industry Edited by G. Mead

114. Improving the safety of fresh fruit and vegetables Edited by W. Jongen

115. Food, diet and obesity Edited by D. Mela

116. Handbook of hygiene control in the food industry Edited by H. L. M.Lelieveld, M. A. Mostert and J. Holah

117. Detecting allergens in food Edited by S. Koppelman and S. Hefle

118. Improving the fat content of foods Edited by C. Williams and J. Buttriss

119. Improving traceability in food processing and distribution Edited by I. Smith and A. Furness

120. Flavour in food Edited by A. Voilley and P. Etievant

121. The Chorleywood bread process S. P. Cauvain and L. S. Young

122. Food spoilage microorganisms Edited by C. de W. Blackburn

123. Emerging foodborne pathogens Edited by Y. Motarjemi and M. Adams

124. Benders’ dictionary of nutrition and food technology Eighth edition D. A. Bender

125. Optimising sweet taste in foods Edited by W. J.Spillane

126. Brewing: new technologies Edited by C. Bamforth

127. Handbook of herbs and spices Volume 3 Edited by K. V. Peter

128. Lawrie’s meat science Seventh edition R. A. Lawrie in collaboration with D. A. Ledward

129. Modifying lipids for use in food Edited by F. Gunstone

130. Meat products handbook: practical science and technology G. Feiner

131. Food consumption and disease risk: consumer-pathogen interactions Edited by M. Potter

132. Acrylamide and other hazardous compounds in heat-treated foods Edited by K. Skog and J. Alexander

133. Managing allergens in food Edited by C. Mills, H. Wichers and K. Hoffman-Sommergruber

134. Microbiological analysis of red meat, poultry and eggs Edited by G. Mead

135. Maximising the value of marine by-products Edited by F. Shahidi

136. Chemical migration and food contact materials Edited by K. Barnes, R. Sinclair and D. Watson

137. Understanding consumers of food products Edited by L. Frewer and H. van Trijp

138. Reducing salt in foods: practical strategies Edited by D. Kilcast and F. Angus

139. Modelling microorganisms in food Edited by S. Brul, S. Van Gerwen and M. Zwietering

140. Tamime and Robinson’s Yoghurt: science and technology Third edition A. Y. Tamime and R. K. Robinson

141. Handbook of waste management and co-product recovery in food processing Volume 1 Edited by K. W. Waldron

142. Improving the flavour of cheese Edited by B. Weimer

143. Novel food ingredients for weight control Edited by C. J.K. Henry

144. Consumer-led food product development Edited by H. MacFie

145. Functional dairy products Volume 2 Edited by M.Saarela

146. Modifying flavour in food Edited by A. J.Taylor and J.Hort

147. Cheese problems solved Edited by P. L. H. McSweeney

148. Handbook of organic food safety and quality Edited by J. Cooper, C. Leifert and U. Niggli

149. Understanding and controlling the microstructure of complex foods Edited by D. J. McClements

150. Novel enzyme technology for food applications Edited by R. Rastall

151. Food preservation by pulsed electric fields: from research to application Edited by H. L. M. Lelieveld and S. W. H. de Haan

152. Technology of functional cereal products Edited by B. R. Hamaker

153. Case studies in food product development Edited by M.Earle and R. Earle

154. Delivery and controlled release of bioactives in foods and nutraceuticals Edited by N. Garti

155. Fruit and vegetable flavour: recent advances and future prospects Edited by B. Brückner and S. G. Wyllie

156. Food fortification and supplementation: technological, safety and regulatory aspects Edited by P. Berry Ottaway

157. Improving the health-promoting properties of fruit and vegetable products Edited by F. A. Tomás-Barberán and M. I. Gil

158. Improving seafood products for the consumer Edited by T. Børresen

159. In-pack processed foods: improving quality Edited by P. Richardson

160. Handbook of water and energy management in food processing Edited by J. Klemeš, R. Smith and J.-K. Kim

161. Environmentally compatible food packaging Edited by E. Chiellini

162. Improving farmed fish quality and safety Edited by Ø. Lie

163. Carbohydrate-active enzymes Edited by K.-H. Park

164. Chilled foods: a comprehensive guide Third edition Edited by M.Brown

165. Food for the ageing population Edited by M. M.Raats, C. P. G. M.de Groot and W. A Van Staveren

166. Improving the sensory and nutritional quality of fresh meat Edited by J.P. Kerry and D. A. Ledward

167. Shellfish safety and quality Edited by S. E. Shumway and G. E. Rodrick

168. Functional and speciality beverage technology Edited by P. Paquin

169. Functional foods: principles and technology M. Guo

170. Endocrine-disrupting chemicals in food Edited by I. Shaw

171. Meals in science and practice: interdisciplinary research and business applications Edited by H. L. Meiselman

172. Food constituents and oral health: current status and future prospects Edited by M. Wilson

173. Handbook of hydrocolloids Second edition Edited by G. O. Phillips and P. A. Williams

174. Food processing technology: principles and practice Third edition P. J.Fellows

175. Science and technology of enrobed and filled chocolate, confectionery and bakery products Edited by G. Talbot

176. Foodborne pathogens: hazards, risk analysis and control Second edition Edited by C. de W. Blackburn and P. J. McClure

177. Designing functional foods: measuring and controlling food structure breakdown and absorption Edited by D. J. McClements and E. A. Decker

178. New technologies in aquaculture: improving production efficiency, quality and environmental management Edited by G. Burnell and G. Allan

179. More baking problems solved S. P. Cauvain and L. S. Young

180. Soft drink and fruit juice problems solved P Ashurst and R. Hargitt

181. Biofilms in the food and beverage industries Edited by P. M.Fratamico, B. A. Annous and N. W. Gunther

182. Dairy-derived ingredients: food and neutraceutical uses Edited by M.Corredig

183. Handbook of waste management and co-product recovery in food processing Volume 2 Edited by K. W. Waldron

184. Innovations in food labelling Edited by J. Albert

185. Delivering performance in food supply chains Edited by C. Mena and G. Stevens

186. Chemical deterioration and physical instability of food and beverages Edited by L. H. Skibsted, J. Risbo and M. L. Andersen

187. Managing wine quality Volume 1: viticulture and wine quality Edited by A. G. Reynolds

188. Improving the safety and quality of milk Volume 1: milk production and processing Edited by M. Griffiths

189. Improving the safety and quality of milk Volume 2: improving quality in milk products Edited by M. Griffiths

190. Cereal grains: assessing and managing quality Edited by C. Wrigley and I. Batey

191. Sensory analysis for food and beverage quality control: a practical guide Edited by D. Kilcast

192. Managing wine quality Volume 2: oenology and wine quality Edited by A. G. Reynolds

193. Winemaking problems solved Edited by C. E. Butzke

194. Environmental assessment and management in the food industry Edited by U. Sonesson, J. Berlin and F. Ziegler

195. Consumer-driven innovation in food and personal care products Edited by S. R. Jaeger and H. MacFie

196. Tracing pathogens in the food chain Edited by S. Brul, P.M. Fratamico and T.A. McMeekin

197. Case studies in novel food processing technologies: innovations in processing, packaging, and predictive modelling Edited by C. J. Doona, K. Kustin and F. E. Feeherry

198. Freeze-drying of pharmaceutical and food products T.-C. Hua, B.-L. Liu and H. Zhang

199. Oxidation in foods and beverages and antioxidant applications Volume 1: understanding mechanisms of oxidation and antioxidant activity Edited by E. A. Decker, R. J. Elias and D. J. McClements

200. Oxidation in foods and beverages and antioxidant applications Volume 2: management in different industry sectors Edited by E. A. Decker, R. J. Elias and D. J. McClements

201. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation Edited by C. Lacroix

202. Separation, extraction and concentration processes in the food, beverage and nutraceutical industries Edited by S. S. H. Rizvi

203. Determining mycotoxins and mycotoxigenic fungi in food and feed Edited by S. De Saeger

204. Developing children’s food products Edited by D. Kilcast and F. Angus

205. Functional foods: concept to product Second edition Edited by M.Saarela

206. Postharvest biology and technology of tropical and subtropical fruits Volume 1: fundamental issues Edited by E. M. Yahia

207. Postharvest biology and technology of tropical and subtropical fruits Volume 2: açai to citrus Edited by E. M. Yahia

208. Postharvest biology and technology of tropical and subtropical fruits Volume 3: cocona to mango Edited by E. M. Yahia

209. Postharvest biology and technology of tropical and subtropical fruits Volume 4: mangosteen to white sapote Edited by E. M. Yahia

210. Food and beverage stability and shelf life Edited by D. Kilcast and P. Subramaniam

211. Processed Meats: improving safety, nutrition and quality Edited by J.P. Kerry and J. F. Kerry

212. Food chain integrity: a holistic approach to food traceability, safety, quality and authenticity Edited by J. Hoorfar, K. Jordan, F. Butler and R. Prugger

213. Improving the safety and quality of eggs and egg products Volume 1 Edited by Y. Nys, M. Bain and F. Van Immerseel

214. Improving the safety and quality of eggs and egg products Volume 2 Edited by F. Van Immerseel, Y. Nys and M. Bain

215. Animal feed contamination: effects on livestock and food safety Edited by J. Fink-Gremmels

216. Hygienic design of food factories Edited by J.Holah and H. L. M.Lelieveld

217. Manley’s technology of biscuits, crackers and cookies Fourth edition Edited by D. Manley

218. Nanotechnology in the food, beverage and nutraceutical industries Edited by Q. Huang

219. Rice quality: a guide to rice properties and analysis K. R. Bhattacharya

220. Advances in meat, poultry and seafood packaging Edited by J.P. Kerry

221. Reducing saturated fats in foods Edited by G. Talbot

222. Handbook of food proteins Edited by G. O. Phillips and P. A. Williams

223. Lifetime nutritional influences on cognition, behaviour and psychiatric illness Edited by D. Benton

224. Food machinery for the production of cereal foods, snack foods and confectionery L.-M. Cheng

225. Alcoholic beverages: sensory evaluation and consumer research Edited by J. Piggott

226. Extrusion problems solved: food, pet food and feed M. N. Riaz and G. J. Rokey

227. Handbook of herbs and spices Second edition Volume 1 Edited by K. V. Peter

228. Handbook of herbs and spices Second edition Volume 2 Edited by K. V. Peter

229. Breadmaking: improving quality Second edition Edited by S. P. Cauvain

230. Emerging food packaging technologies: principles and practice Edited by K. L. Yam and D. S. Lee

231. Infectious disease in aquaculture: prevention and control Edited by B. Austin

232. Diet, immunity and inflammation Edited by P. C. Calder and P. Yaqoob

233. Natural food additives, ingredients and flavourings Edited by D. Baines and R. Seal

234. Microbial decontamination in the food industry: novel methods and applications Edited by A. Demirci and M.O. Ngadi

235. Chemical contaminants and residues in foods Edited by D. Schrenk

236. Robotics and automation in the food industry: current and future technologies Edited by D. G. Caldwell

237. Fibre-rich and wholegrain foods: improving quality Edited by J. A. Delcour and K. Poutanen

238. Computer vision technology in the food and beverage industries Edited by D.-W. Sun

239. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals Edited by N. Garti and D. J. McClements

240. Case studies in food safety and authenticity Edited by J.Hoorfar

241. Heat treatment for insect control: developments and applications D. Hammond

242. Advances in aquaculture hatchery technology Edited by G. Allan and G. Burnell

243. Open innovation in the food and beverage industry Edited by M. Garcia Martinez

244. Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) Edited by Neil Farmer

245. New analytical approaches for verifying the origin of food Edited by P. Brereton

246. Microbial production of food ingredients, enzymes and nutraceuticals Edited by B.McNeil, D. Archer, I. Giavasis and L. Harvey

247. Persistent organic pollutants and toxic metals in foods Edited by M. Rose and A. Fernandes

248. Cereal grains for the food and beverage industries E. Arendt and E. Zannini

249. Viruses in food and water: risks, surveillance and control Edited by N. Cook

250. Improving the safety and quality of nuts Edited by L. J. Harris

251. Metabolomics in food and nutrition Edited by B. Weimer and C. Slupsky

252. Food enrichment with omega-3 fatty acids Edited by C. Jacobsen, N.Skall Nielsen, A. Frisenfeldt Horn and A.-D. Moltke Sørensen

253. Instrumental assessment of food sensory quality: a practical guide Edited by D. Kilcast

254. Food microstructures: microscopy, measurement and modelling Edited by V. J. Morris and K. Groves

255. Handbook of food powders: processes and properties Edited by B. R. Bhandari, N. Bansal, M. Zhang and P. Schuck

256. Functional ingredients from algae for foods and nutraceuticals Edited by H. Domínguez

257. Satiation, satiety and the control of food intake: theory and practice Edited by J. E. Blundell and F. Bellisle

258. Hygiene in food processing: principles and practice Second edition Edited by H. L. M. Lelieveld, J. Holah and D. Napper