Food Science And Technology

A Series of Monographs, Textbooks, and Reference Books

EDITORIAL BOARD

Senior Editors Owen R. Fennema University of Wisconsin-Madison Y. H. Hui Science Technology System Marcus Karel Rutgers University (emeritus) Pieter Walstra Wageningen University John R. Whitaker University of California-Davis

Additives P. Michael Davidson University of Tennessee-Knoxville Dairy science James L. Steele University of Wisconsin-Madison Flavor chemistry and sensory analysis John H. Thorngate III University of California-Davis

Food engineering Daryl B. Lund University of Wisconsin-Madison Food proteins/food chemistry Rickey Y. Yada University of Guelph Health and disease Seppo Salminen University of Turku, Finland Nutrition and nutraceuticals Mark Dreher Mead Johnson Nutritionals Phase transition/food microstructure Richard W. Hartel University of Wisconsin-Madison

Processing and preservation Gustavo V. Barbosa-Cánovas Washington State

University-Pullman Safety and toxicology Sanford Miller University of Texas-Austin

1. Flavor Research: Principles and Techniques, R. Teranishi, I. Hornstein, P Is-senberg, and E. L. Wick

2. Principles of Enzymology for the Food Sciences, John R. Whitaker

3. Low-Temperature Preservation of Foods and Living Matter, Owen R. Fennema, William D Powrie, and Elmer H Marth

4. Principles of Food Science

Part I- Food Chemistry, edited by Owen R Fennema

Part II: Physical Methods of Food Preservation, Marcus Karel, Owen R Fennema, and Daryl B. Lund 5 Food Emulsions, edited by Stig E. Friberg

6. Nutritional and Safety Aspects of Food Processing, edited by Steven R Tannenbaum

7 Flavor Research: Recent Advances, edited by R Teranishi, Robert A. Flath, and Hiroshi Sugisawa

8. Computer-Aided Techniques in Food Technology, edited by Israel Saguy

9. Handbook of Tropical Foods, edited by Harvey T. Chan

10. Antimicrobials in Foods, edited by Alfred Larry Branen and P. Michael Davidson

11. Food Constituents and Food Residues: Their Chromatographic Determination, edited by James F. Lawrence

12. Aspartame: Physiology and Biochemistry, edited by Lewis D. Stegink and L. J. Filer, Jr.

13. Handbook of Vitamins: Nutritional, Biochemical, and Clinical Aspects, edited by Lawrence J. Machlin

14. Starch Conversion Technology, edited by G. M. A. van Beynum and J. A. Roels

15. Food Chemistry: Second Edition, Revised and Expanded, edited by Owen R. Fennema

16. Sensory Evaluation of Food: Statistical Methods and Procedures, Michael O'Mahony

17. Alternative Sweeteners, edited by Lyn O'Brien Nabors and Robert C. Gelardi

18. Citrus Fruits and Their Products: Analysis and Technology, S. V. Ting and Russell L. Rouseff

19. Engineering Properties of Foods, edited by M. A. Rao and S. S. H. Rizvi

20. Umami: A Basic Taste, edited by Yojiro Kawamura and Morley R. Kare

21. Food Biotechnology, edited by Dietrich Knorr

22. Food Texture: Instrumental and Sensory Measurement, edited by Howard R. Moskowitz

23. Seafoods and Fish Oils in Human Health and Disease, John E. Kinsella

24. Postharvest Physiology of Vegetables, edited by J. Weichmann

25. Handbook of Dietary Fiber: An Applied Approach, Mark L. Dreher

26. Food Toxicology, Parts A and B, Jose M. Concon

27. Modern Carbohydrate Chemistry, Roger W. Binkley

28. Trace Minerals in Foods, edited by Kenneth T. Smith

29. Protein Quality and the Effects of Processing, edited by R. Dixon Phillips and John W. Finley

30. Adulteration of Fruit Juice Beverages, edited by Steven Nagy, John A. Atta-way, and Martha E. Rhodes

31. Foodborne Bacterial Pathogens, edited by Michael P. Doyle

32. Legumes: Chemistry, Technology, and Human Nutrition, edited by Ruth H. Matthews

33. Industrialization of Indigenous Fermented Foods, edited by Keith H. Steinkraus

34. International Food Regulation Handbook: Policy • Science • Law, edited by Roger D. Middlekauff and Philippe Shubik

35. Food Additives, edited by A. Larry Branen, P Michael Davidson, and Seppo Salminen

36. Safety of Irradiated Foods, J. F. Diehl

37. Omega-3 Fatty Acids in Health and Disease, edited by Robert S. Lees and Marcus Kare!

38. Food Emulsions: Second Edition, Revised and Expanded, edited by Kare Lar-sson and Stig E. Friberg

39. Seafood: Effects of Technology on Nutrition, George M. Pigott and Barbee W. Tucker

40. Handbook of Vitamins: Second Edition, Revised and Expanded, edited by Lawrence J. Machlin

41. Handbook of Cereal Science and Technology, Klaus J. Lorenz and Karel Kulp

42. Food Processing Operations and Scale-Up, Kenneth J. Valentas, Leon Levine, and J. Peter Clark

43. Fish Quality Control by Computer Vision, edited by L. F. Pau and R Olafsson

44. Volatile Compounds in Foods and Beverages, edited by Henk Maarse

45. Instrumental Methods for Quality Assurance in Foods, edited by Daniel Y. C. Fung and Richard F. Matthews

46. Listeria, Listeriosis, and Food Safety, Elliot T. Ryser and Elmer H. Marth

47. Acesulfame-K, edited by D. G. Mayer and F. H. Kemper

48. Alternative Sweeteners: Second Edition, Revised and Expanded, edited by Lyn O'Brien Nabors and Robert C. Gelardi

Food Extrusion Science and Technology, edited by Jozef L. Kokini, Chi-Tang Ho, and Mukund V. Karwe

Surimi Technology, edited by Tyre C. Lanier and Chong M. Lee

Handbook of Food Engineering, edited by Dennis R Heldman and Daryl B.

Lund

Food Analysis by HPLC, edited by Leo M. L. Nollet

Fatty Acids in Foods and Their Health Implications, edited by Ching Kuang Chow

Clostndium botulmum: Ecology and Control in Foods, edited by Andreas H. W. Hauschild and Karen L. Dodds

Cereals in Breadmaking: A Molecular Colloidal Approach, Ann-Charlotte Elias-son and Káre Larsson

Low-Calorie Foods Handbook, edited by Aaron M. Altschul

Antimicrobials in Foods: Second Edition, Revised and Expanded, edited by P

Michael Davidson and Alfred Larry Branen

Lactic Acid Bacteria, edited by Seppo Salminen and Atte von Wright

Rice Science and Technology, edited by Wayne E. Marshall and James I.

Wadsworth

Food Biosensor Analysis, edited by Gabriele Wagner and George G. Guilbault Principles of Enzymology for the Food Sciences: Second Edition, John R. Whitaker

Carbohydrate Polyesters as Fat Substitutes, edited by Casimir C. Akoh and Barry G. Swanson

Engineering Properties of Foods: Second Edition, Revised and Expanded, edited by M. A Rao and S. S. H. Rizvi Handbook of Brewing, edited by William A. Hardwick

Analyzing Food for Nutrition Labeling and Hazardous Contaminants, edited by Ike J. Jeon and William G. Ikins

Ingredient Interactions: Effects on Food Quality, edited by Anilkumar G. Gaonkar

Food Polysaccharides and Their Applications, edited by Ahstair M. Stephen Safety of Irradiated Foods- Second Edition, Revised and Expanded, J. F. Diehl Nutrition Labeling Handbook, edited by Ralph Shapiro

Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing, edited byD. K. Salunkhe and S. S. Kadam Food Antioxidants' Technological, Toxicological, and Health Perspectives, edited by D. L. Madhavi, S. S. Deshpande, and D. K. Salunkhe Freezing Effects on Food Quality, edited by Lester E Jeremiah Handbook of Indigenous Fermented Foods' Second Edition, Revised and Expanded, edited by Keith H Steinkraus Carbohydrates in Food, edited by Ann-Charlotte Eliasson Baked Goods Freshness: Technology, Evaluation, and Inhibition of Staling, edited by Ronald E, Hebeda and Henry F. Zobel Food Chemistry Third Edition, edited by Owen R Fennema Handbook of Food Analysis: Volumes 1 and 2, edited by Leo M L. Nollet Computerized Control Systems in the Food Industry, edited by Gauri S. Mittal Techniques for Analyzing Food Aroma, edited by Ray Marsih Food Proteins and Their Applications, edited by Srmivasan Damodaran and Alain Paraf

Food Emulsions- Third Edition, Revised and Expanded, edited by Stig E Fri-berg and Káre Larsson

Nonthermal Preservation of Foods, Gustavo V. Barbosa-Cánovas, Usha R.

Pothakamury, Enrique Palou, and Barry G Swanson

Milk and Dairy Product Technology, Edgar Spreer

Applied Dairy Microbiology, edited by Elmer H. Marth and James L. Steele

85. Lactic Acid Bacteria: Microbiology and Functional Aspects, Second Edition, Revised and Expanded, edited by Seppo Salminen and Atte von Wright

86. Handbook of Vegetable Science and Technology: Production, Composition, Storage, and Processing, edited by D. K. Salunkhe and S. S. Kadam

87. Polysaccharide Association Structures in Food, edited by Reginald H. Walter

88. Food Lipids: Chemistry, Nutrition, and Biotechnology, edited by Casimir C. Akoh and David B. Min

89. Spice Science and Technology, Kenji Hirasa and Mitsuo Takemasa

90. Dairy Technology: Principles of Milk Properties and Processes, P. Walstra, T. J. Geurts, A. Noomen, A. Jellema, and M. A. J. S. van Boekel

91. Coloring of Food, Drugs, and Cosmetics, Gisbert Otterstatter

92. Listeria, Listeriosis, and Food Safety: Second Edition, Revised and Expanded, edited by Elliot T. Ryser and Elmer H. Marth

93. Complex Carbohydrates in Foods, edited by Susan Sungsoo Cho, Leon Prosky, and Mark Dreher

94. Handbook of Food Preservation, edited by M. Shafiur Rahman

95. International Food Safety Handbook. Science, International Regulation, and Control, edited by Kees van der Heijden, Maged Younes, Lawrence Fishbein, and Sanford Miller

96. Fatty Acids in Foods and Their Health Implications: Second Edition, Revised and Expanded, edited by Ching Kuang Chow

97. Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality, edited by Norman F. Haard and Benjamin K. Simpson

98. Safe Handling of Foods, edited by Jeffrey M. Farberand Ewen C. D. Todd

99. Handbook of Cereal Science and Technology: Second Edition, Revised and Expanded, edited by Karel Kulp and Joseph G. Ponte, Jr.

100. Food Analysis by HPLC: Second Edition, Revised and Expanded, edited by Leo M. L. Nollet

101. Surimi and Surimi Seafood, edited by Jae W. Park

102. Drug Residues in Foods: Pharmacology, Food Safety, and Analysis, Nickos A Botsoglou and Dimitnos J. Fletouns

103. Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, edited by Luis M. Botana

104. Handbook of Nutrition and Diet, Babasaheb B. Desai

105. Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality, edited by Sundaram Gunasekaran

106. Green Tea: Health Benefits and Applications, Yukihiko Hara

107. Food Processing Operations Modeling: Design and Analysis, edited by Joseph Irudayaraj

108. Wine Microbiology: Science and Technology, Claudio Delfmi and Joseph V. Formica

109. Handbook of Microwave Technology for Food Applications, edited by Ashim K. Datta and Ramaswamy C. Anantheswaran

110. Applied Dairy Microbiology: Second Edition, Revised and Expanded, edited by Elmer H. Marth and James L. Steele

111. Transport Properties of Foods, George D. Saravacos and Zachanas B. Maroulis

112. Alternative Sweeteners: Third Edition, Revised and Expanded, edited by Lyn O'Brien Nabors

113. Handbook of Dietary Fiber, edited by Susan Sungsoo Cho and Mark L. Dreher

114. Control of Foodborne Microorganisms, edited by Vijay K. Juneja and John N. Sofos

115. Flavor, Fragrance, and Odor Analysis, edited by Ray Marsili

116. Food Additives: Second Edition, Revised and Expanded, edited by A. Larry Branen, P. Michael Davidson, Seppo Salminen, and John H. Thorngate, III

117. Food Lipids: Chemistry, Nutrition, and Biotechnology Second Edition, Revised and Expanded, edited by Casimir C. Akoh and David B. Min

118. Food Protein Analysis: Quantitative Effects on Processing, R. K. Owusu-Apenten

119. Handbook of Food Toxicology, S. S. Deshpande

120. Food Plant Sanitation, edited by Y. H. Hui, Bernard L. Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, and Phil Ventresca

121 Physical Chemistry of Foods, Pieter Walstra

122. Handbook of Food Enzymology, edited by John R. Whitaker, Alphons G. J. Voragen, and Dominic W. S Wong

123. Postharvest Physiology and Pathology of Vegetables: Second Edition, Revised and Expanded, edited by Jerry A. Bartz and Jeffrey K. Brecht

124. Characterization of Cereals and Flours: Properties, Analysis, and Applications, edited by Gonul Kaletunq and Kenneth J. Breslauer

125. International Handbook of Foodborne Pathogens, edited by Marianne D. Mili-otis and Jeffrey W. Bier

Additional Volumes in Preparation

Handbook of Dough Fermentations, edited by Karel Kulp and Klaus Lorenz

Extraction Optimization in Food Engineering, edited by Constantina Tzia and George Liadakis

Physical Principles of Food Preservation: Second Edition, Revised and Expanded, Marcus Karel and Daryi B. Lund

Handbook of Vegetable Preservation and Processing, edited by Y. H. Hui, Sue Ghazala, Dee M. Graham, K D. Murrell, and Wai-Kit Nip

Food Process Design, Zacharias B. Maroulis and George D. Saravacos

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