Separation, extraction and concentration processes in the food, beverage and nutraceutical industrie

© Woodhead Publishing Limited, 2010
Separation, extraction and concentration
processes in the food, beverage and
nutraceutical industries
i
© Woodhead Publishing Limited, 2010
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ii
© Woodhead Publishing Limited, 2010
Separation, extraction and
concentration processes
in the food, beverage and
nutraceutical industries
Edited by
Syed S. H. Rizvi
Oxford Cambridge Philadelphia New Delhi
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 202

iii
© Woodhead Publishing Limited, 2010
Published by Woodhead Publishing Limited, Abington Hall, Granta Park,
Great Abington, Cambridge CB21 6AH, UK
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ISSN 2042-8049 Woodhead Publishing Series in Food Science, Technology and Nutrition (print)
ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition (online)
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iv
© Woodhead Publishing Limited, 2010
Contents
Contributor contact details xiii
Woodhead Publishing Series in Food Science, Technology and
Nutrition xvii
Preface xxvii
Part I Developments in food and nutraceutical separation,
extraction and concentration techniques
1 Principlesofsupercriticaluidextractionandapplications
in the food, beverage and nutraceutical industries 3
  Ž.Knez,M.ŠkergetandM.KnezHrnčič, University of
Maribor,Slovenia
1.1 Introduction 3
1.2 Thermodynamic fundamentals 8
1.3 Cycle processes for extraction using supercritical uids 21
1.4 Extraction of solids using SCF 26

1.5 Extraction of liquids using SCF 30
1.6 Conclusion 32
1.7 References 36
2 Principlesofpressurizeduidextractionand
environmental, food and agricultural applications 39
  C.TurnerandM.Waldebäck,UppsalaUniversity,Sweden
2.1 Introduction 39
2.2 Instrumentation and principles of pressurized uid
extraction 41
2.3 Applications of pressurized uid extraction 56
2.4 Future trends 59
2.5 Sources of further information and advice 61
2.6 Conclusions 63
2.7 References 64
v
vi Contents
© Woodhead Publishing Limited, 2010
3 Principles of physically assisted extractions and
applications in the food, beverage and nutraceutical
industries 71
E. Vorobiev, Compiègne University of Technology, France
and F. Chemat, University of Avignon and Pays de Vaucluse,
France
3.1 Introduction 71
3.2 Pulsed electric eld-assisted extractions in the food
industry 72
3.3 Ohmic heating-assisted extractions in the food industry 83
3.4 Extraction assisted by high-voltage electrical discharges
and applications in the food industry 86
3.5 Ultrasound-assisted extraction (UAE) in the food

industry 90
3.6 Microwave-assisted extraction (MAE) in the food
industry 96
3.7 Combination of physical treatments for extraction in
the food industry 100
3.8 References 102
4 Advances in process chromatography and applications in
the food, beverage and nutraceutical industries 109
  M.OttensandS.Chilamkurthi,DelftUniversityofTechnology,
The Netherlands
4.1 Introduction 109
4.2 Basic principles of process chromatography 113
4.3 Applications of process chromatography in the food,
beverage and nutraceutical industries 118
4.4 Recent developments in process chromatography 128
4.5 Process control in chromatography 135
4.6 Future trends 135
4.7 Conclusions 137
4.8 Sources of further information and advice 137
4.9 List of abbreviations 137
4.10 References 138
5 Novel adsorbents and approaches for nutraceutical
separation 148
B. W. Woonton,CSIROFoodandNutritionalSciences,
Australia and G. W. Smithers, Food Industry Consultant,
Australia
5.1 Introduction 148
5.2 Molecular imprinted polymers and applications in the
nutraceutical industry 149
5.3 Organic monoliths and applications in the nutraceutical

industry 153
Contents vii
© Woodhead Publishing Limited, 2010
5.4 Stimuli-responsive resins and applications in the
nutraceutical industry 159
5.5 Mesoporous molecular sieves and applications in the
nutraceutical industry 163
5.6 Peptide afnity ligands and phage display methodology
and applications in the nutraceutical industry 166
5.7 Membrane adsorbers, membrane chromatography and
applications in the nutraceutical industry 169
5.8 Conclusions and sources of further information and
advice 172
5.9 References 173
6 Advances in the effective application of membrane
technologies in the food industry 180
M. Pinelo, G. Jonsson and A. S. Meyer,TechnicalUniversity
ofDenmark,Denmark
6.1 Introduction 180
6.2 Theoretical fundamentals of membrane separation 181
6.3 Membrane technology in the dairy industry 182
6.4 Membrane technology in the fruit juice industry 185
6.5 Membrane technology for treatment of wastewater in
the food industry 190
6.6 New applications of membrane technology for the food
industry: concentration and fractionation of saccharides 191
6.7 Future trends 195
6.8 References 197
7 Electrodialytic phenomena, associated electromembrane
technologies and applications in the food, beverage and

nutraceutical industries 202
L. Bazinet, A. Doyen and C. Roblet, Laval University, Canada
7.1 Introduction 202
7.2 Principles of electrodialytic phenomena and associated
membrane technologies 203
7.3 Applications of electrodialytic phenomena and
associated membrane technologies 204
7.4 Future trends 213
7.5 References 214
8 Principles of pervaporation for the recovery of aroma
compounds and applications in the food and beverage
industries 219
S. Sahin,MiddleEastTechnicalUniversity,Turkey
8.1 Introduction 219
8.2 Principles of pervaporation 220
8.3 Transport mechanism in pervaporation for the recovery
of aroma compounds 221
viii Contents
© Woodhead Publishing Limited, 2010
8.4 Selection of membranes for pervaporation in the
recovery of aroma compounds 227
8.5 Recovery of aroma compounds by pervaporation and
applications in the food and beverage industries 230
8.6 Sources of further information and future trends 239
8.7 References 240
9 Advances in membrane-based concentration in the food
and beverage industries: direct osmosis and membrane
contactors 244
E. Drioli and A. Cassano,InstituteonMembraneTechnology,
ITM-CNR,Italy

9.1 Introduction 244
9.2 Conventional technologies in the food and beverage
industries 245
9.3 Direct osmosis and applications in the food and
beverage industries 248
9.4 Membrane contactors and applications in the food and
beverage industries 250
9.5 Conclusions 275
9.6 Nomenclature 275
9.7 References 278
10 Separation of value-added bioproducts by colloidal gas
aphrons(CGA)otationandapplicationsintherecovery
of value-added food products 284
P. Jauregi and M. Dermiki,TheUniversityofReading,UK
10.1 Introduction 284
10.2 Colloidal gas aphrons (CGA) properties 285
10.3 Applications of CGA in the recovery of value-added
food products 293
10.4 Feasibility of industrial application of CGA 307
10.5 Future trends 308
10.6 Sources of further information and advice 309
10.7 References 310
11 Membrane bioreactors and the production of food
ingredients 314
M P. Belleville, D. Paolucci-Jeanjean and G. M. Rios,
EuropeanInstituteofMembranes,France
11.1 Introduction 314
11.2 Membrane bioreactors for the production of food
ingredients 315
11.3 Applications of membrane bioreactors in food industries 322

11.4 Future trends 331
11.5 References 331
Contents ix
© Woodhead Publishing Limited, 2010
Part II Separation technologies in the processing of particular
foods and nutraceuticals
12 Separation technologies in dairy and egg processing 341
G. Gésan-Guiziou,INRA,France
12.1 Introduction 341
12.2 The dairy industry and composition of dairy products 343
12.3 Pretreatment of milk using separation techniques 347
12.4 Standardization and concentration of milk proteins in
the dairy industry 351
12.5 Isolation of whole casein in the dairy industry 354
12.6 Separation techniques applied to whey and derivatives
in the production of cheese 357
12.7 Fractionation of individual proteins and peptides in the
dairy industry 360
12.8 Treatment of efuents and technical uids in the dairy
industry 366
12.9 Conclusions and future trends in the dairy industry 368
12.10 The egg products industry and composition of egg
products 369
12.11 Concentration and stabilization of egg white and whole
egg 371
12.12 Industrial extraction of egg-white proteins 371
12.13 Industrial extraction of yolk components 374
12.14 Conclusions and future trends in the egg-processing
industry 375
12.15 Sources of further information and advice 376

12.16 References 377
13 Separation technologies in the processing of fruit juices 381
G. Vatai,CorvinusUniversityofBudapest,Hungary
13.1 Introduction 381
13.2 Characteristics of foods/uids in the fruit juice product
sector 382
13.3 Designing separation processes to optimize product
quality in the fruit juice product sector 383
13.4 Production of fruit juice concentrate 386
13.5 References 394
14 Separation technologies in oilseed processing 396
M. A. Williams, Anderson International Corp., USA
14.1 Introduction 396
14.2 Preparation for oilseed processing 397
14.3 Extrusion preparation for oilseed processing 399
14.4 Mechanical pressing of oilseeds 403
14.5 Percolation solvent extraction in oilseed processing 415
14.6 Solvent recovery in oilseed processing 422
x Contents
© Woodhead Publishing Limited, 2010
14.7 Obtaining oil from fruit pulps 424
14.8 Future trends 425
14.9 Sources of further information and advice 427
14.10 References 428
15 Separation technologies in brewing 430
G. J. Freeman,CampdenBRI,UK
15.1 Introduction 430
15.2 Characteristics of brewery products 431
15.3 Selection of technology and raw materials appropriate
to brewery products 432

15.4 Wort production in the brewhouse 433
15.5 Whirlpools and applications in brewing 434
15.6 Yeast occulation and applications in brewing 435
15.7 Beer ning agents 436
15.8 Filter aid ltration and applications in brewing 437
15.9 Regenerable and reusable lter aids and applications
in brewing 441
15.10 Bulk beer ltration by membranes 443
15.11 Recovery of cleaning detergents in brewing 446
15.12 Dissolved gas control by membrane technology 446
15.13 Future trends 447
15.14 References 448
16 Methodsforpuricationofdairynutraceuticals 450
C. J. Fee, J. M. Billakanti and S. M. Sau,Universityof
Canterbury,NewZealand
16.1 Introduction 450
16.2 Components of acidic whey protein 451
16.3 Purication technologies for acidic whey proteins 454
16.4 Basic proteins in the dairy nutraceutical industry 462
16.5 Purication technologies for basic whey proteins in the
dairy nutraceutical industry 463
16.6 Immunoglobulins in the dairy nutraceutical industry 470
16.7 Purication technologies for immunoglobulins in the
dairy nutraceutical industry 471
16.8 Future trends 473
16.9 References 474
17 Methodsofconcentrationandpuricationofomega-3fatty
acids 483
S. P. J. Namal Senanayake,DaniscoUSA,Inc.,USA
17.1 Introduction 483

17.2 Urea adduction in the concentration and purication of
omega-3 fatty acids 484
17.3 Chromatographic methods for the concentration and
purication of omega-3 fatty acids 486
Contents xi
© Woodhead Publishing Limited, 2010
17.4 Low-temperature fractional crystallization for the
concentration and purication of omega-3 fatty acids 488
17.5 Supercritical-uid extraction for the concentration and
purication of omega-3 fatty acids 490
17.6 Distillation methods for the concentration and
purication of omega-3 fatty acids 492
17.7 Enzymatic methods for the concentration and
purication of omega-3 fatty acids 495
17.8 Integrated methods for the concentration and
purication of omega-3 fatty acids 498
17.9 Conclusions 501
17.10 References 502
18 Extraction of natural antioxidants from plant foods 506
E. Conde, A. Moure, H. Domínguez and J. C. Parajó,
University of Vigo, Spain
18.1 Introduction 506
18.2 Antioxidant activity in food systems 507
18.3 Natural compounds with antioxidant activity and major
sources 511
18.4 Biological activities of natural antioxidants 521
18.5 Extraction of natural antioxidants from plant foods and
residues 526
18.6 Integration of extraction processes and purication 556
18.7 Future trends 567

18.8 Sources of further information and advice 567
18.9 Acknowledgements 568
18.10 References 568
19 Fractionation of egg proteins and peptides for
nutraceutical applications 595
B. P. Chay PakTing, Y. Pouliot and S. F. Gauthier, Laval
University,CanadaandY.Mine,UniversityofGuelph,
Canada
19.1 Introduction 595
19.2 Composition and physicochemical characteristics of
egg proteins and applications in the nutraceutical
industry 597
19.3 Biological activities of egg proteins and peptides and
applications in the nutraceutical industry 601
19.4 Available technologies for the fractionation of egg
proteins and peptides, and applications in the
nutraceutical industry 605
19.5 Conclusion and perspectives 612
19.6 References 613
xii Contents
© Woodhead Publishing Limited, 2010
20 Supercritical-uidextractionoflycopenefromtomatoes 619
J. Shi and S. JunXue,AgricultureandAgri-FoodCanada,
Canada, Y. Jiang, The Chinese Academy of Sciences, China
and X. Ye,ZhejiangUniversity,China
20.1 Introduction 619
20.2 Supercritical-uid extraction (SFE) of lycopene 622
20.3 Factors affecting lycopene yield 623
20.4 Effects of pressure and temperature on the antioxidant
activity of lycopene 628

20.5 Effect of co-solvent and modiers in lycopene
extraction 631
20.6 Solubility of lycopene in supercritical uids 634
20.7 Conclusion and future trends 639
20.8 References 640
Index 647
© Woodhead Publishing Limited, 2010
Contributor contact details
(* = main contact)
Editor
S. S. H. Rizvi
Department of Food Science
Cornell University
114B Stocking Hall
Ithaca, NY 14853-7201
USA
E-mail:
Chapter 1
Prof. Dr Ž. Knez*, Prof. Dr M.
Škerget and M. Knez Hrnčič
Faculty of Chemistry and Chemical
Engineering
University of Maribor
Slomškov trg 15
2000 Maribor
Slovenia
E-mail:
Chapter 2
C. Turner* and M. Waldebäck
Department of Physical and

Analytical Chemistry
Uppsala University
P.O. Box 599
751 24 Uppsala
Sweden
E-mail:
and
C. Turner
Department of Chemistry
Lund University
P.O. Box 124
221 00 Lund
Sweden
E-mail:
xiii
xiv Contributor contact details
© Woodhead Publishing Limited, 2010
Chapter 3
E. Vorobiev*
Groupe Technologies Agro-
Industriels
EA 4297 Département Génie des
Procédés
Université de Technologie de
Compiègne
B.P. 20529
60205 Compiègne
France
E-mail:
F. Chemat

UMR 408, Sécurité et Qualité des
Produits d’Origine Végétale
Université d’Avignon et des Pays
de Vaucluse
INRA
84000 Avignon
France
E-mail:
Chapter 4
Marcel Ottens* and Sreekanth
Chilamkurthi
Delft University of Technology
Department of Biotechnology
Julianalaan 67
2628 BC Delft
The Netherlands
E-mail:
Chapter 5
B. W. Woonton*
CSIRO Food and Nutritional
Sciences
671 Sneydes Road (Private Bag 16)
Werribee
Victoria 3030
Australia
E-mail:
G. W. Smithers
Food Industry Consultant
P.O. Box 158, Highett
Melbourne

Victoria 3190
Australia
E-mail:
Chapter 6
M. Pinelo and A. S. Meyer*
Department of Chemical and
Biochemical Engineering
Center for BioProcess Engineering
Building 229
Technical University of Denmark
DK-2800 Kgs. Lyngby
Denmark
E-mail:
G. Jonsson
CAPEC
Center for BioProcess Engineering
Building 229
Technical University of Denmark
DK-2800 Kgs. Lyngby
Denmark
Chapter 7
L. Bazinet*, A. Doyen and C.
Roblet
Institute of Nutraceuticals and
Functional Foods (INAF) and
Dairy Research Centre (STELA)
Department of Food Sciences and
Nutrition
2425 rue de l’agriculture, Pavillon
Paul-Comtois

Laval University
Québec, QC,
Canada G1V 0A6
E-mail:
Contributor contact details xv
© Woodhead Publishing Limited, 2010
Chapter 8
S. Sahin
Department of Food Engineering
Middle East Technical University
06531, Ankara
Turkey
E-mail:
Chapter 9
Enrico Drioli* and Alfredo Cassano
Institute on Membrane Technology,
ITM-CNR
c/o University of Calabria
via P. Bucci, 17/C
I-87030 Rende (CS)
Italy
E-mail: ;e.drioli@
unical.it;
Chapter 10
Dr Paula Jauregi* and Dr Maria
Dermiki
Department of Food and Nutritional
Sciences
The University of Reading
Whiteknights, P.O. Box 226

Reading RG6 6AP
UK
E-mail:
Chapter 11
Dr M P. Belleville*, Dr D.
Paolucci-Jeanjean and Prof. G.
M. Rios
Institut Européen des Membranes
UMR 5635
CC 047 – UM2
Place E. Bataillon
F 34095 Montpellier cedex 05
France
E-mail: marie-pierre.belleville@iemm.
univ-montp2.fr
Chapter 12
Dr G. Gésan-Guiziou
UMR1253 Science et Technologie
du Lait et de l’œuf
INRA – Agrocampus Ouest
65 rue de Saint Brieuc
35042 Rennes cedex
France
E-mail: genevieve.gesan-guiziou@
rennes.inra.fr
Chapter 13
Prof. G. Vatai
Corvinus University of Budapest
Faculty of Food Science
Department of Food Engineering

1114 Budapest
Menesi út 44
Hungary
E-mail:
Chapter 14
M. A. Williams
Anderson International Corp.
6200 Harvard Avenue
Cleveland, OH 44105
USA
E-mail:
Chapter 15
G. J. Freeman
Campden BRI
Centenary Hall
Coopers Hill Road
Nuteld
Redhill
Surrey RH1 4HY
UK
E-mail:
xvi Contributor contact details
© Woodhead Publishing Limited, 2010
Chapter 16
C. J. Fee*, J. M. Billakanti and S.
M. Sau
Biomolecular Interaction Centre
Department of Chemical and
Process Engineering
University of Canterbury

Private Bag 4800
Christchurch 8020
New Zealand
E-mail:
Chapter 17
S. P. J. Namal Senanayake
Danisco USA, Inc.
Four New Century Parkway
New Century, KS 66031
USA
E-mail:
Chapter 18
E. Conde, A. Moure, H.
Domínguez* and J. C. Parajó
Department of Chemical
Engineering
Faculty of Sciences
University of Vigo
Campus Ourense
Spain
E-mail:
Chapter 19
Bertrand P. Chay Pak Ting, Yves
Pouliot*, Sylvie F. Gauthier
Département de Sciences des
Aliments et de Nutrition and
Institute of Nutraceuticals and
Functional Foods (INAF)
2425 rue de l’agriculture, Pavillon
Paul-Comtois

Laval University
Québec, QC
Canada G1V 0A6
E-mail:
Y. Mine
Department of Food Science
University of Guelph
Guelph, ON
Canada N1G 2W1
Chapter 20
J. Shi* and S. Jun Xue
Guelph Food Research Center
Agriculture and Agri-Food Canada
Ontario
Canada N1G 5C9
E-mail:
Y. Jiang
South China Botanical Garden
The Chinese Academy of Sciences
Guangzhou 510650
China
X. Ye
Department of Food Science and
Nutrition
School of Biosystems Engineering
and Food Science
Zhejiang University
Zhejiang 310029
China
© Woodhead Publishing Limited, 2010

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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
xviii Woodhead Publishing Series in Food Science, Technology and Nutrition
© Woodhead Publishing Limited, 2010
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.Blancheld
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.Grifth
63 Handbook of herbs and spices Volume 1 EditedbyK.V.Peter
64 Food product development: maximising success M.Earle,R.Earle
and A. Anderson
65 Instrumentation and sensors for the food industry Second edition
EditedbyE.Kress-RogersandC.J.B.Brimelow
66 Food chemical safety Volume 2: additives EditedbyD.Watson
67 Fruit and vegetable biotechnology Edited by V. Valpuesta
68 Foodborne pathogens: hazards, risk analysis and control Edited by
C.deW.BlackburnandP.J.McClure

69 Meat refrigeration S. J. James and C. James
70 Lockhart and Wiseman’s crop husbandry Eighth edition H.J.S.
Finch,A.M.SamuelandG.P.F.Lane
Woodhead Publishing Series in Food Science, Technology and Nutrition xix
© Woodhead Publishing Limited, 2010
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-avours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
xx Woodhead Publishing Series in Food Science, Technology and Nutrition
© Woodhead Publishing Limited, 2010
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benet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 in food: virulence, stress
response and resistance EditedbyM.Grifths
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.Hee
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
Woodhead Publishing Series in Food Science, Technology and Nutrition xxi
© Woodhead Publishing Limited, 2010
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avour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avour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 elds: 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
xxii Woodhead Publishing Series in Food Science, Technology and Nutrition
© Woodhead Publishing Limited, 2010
154 Delivery and controlled release of bioactives in foods and
nutraceuticals Edited by N. Garti
155 Fruitandvegetableavour:recentadvancesandfutureprospects

EditedbyB.BrücknerandS.G.Wyllie
156 Foodfortication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sh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 Shellsh 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lled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
Woodhead Publishing Series in Food Science, Technology and Nutrition xxiii
© Woodhead Publishing Limited, 2010
178 Newtechnologiesinaquaculture:improvingproductionefciency,
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 Biolms 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.Grifths
189 Improving the safety and quality of milk Volume 2: improving
quality in milk products EditedbyM.Grifths
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.Doona,
KKustinandF.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
xxiv Woodhead Publishing Series in Food Science, Technology and Nutrition

© Woodhead Publishing Limited, 2010
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 prot Second edition Edited by M.
Saarela
206 Postharvest biology and technology of tropical and subtropical
fruits Volume 1 EditedbyE.M.Yahia
207 Postharvest biology and technology of tropical and subtropical
fruits Volume 2 EditedbyE.M.Yahia
208 Postharvest biology and technology of tropical and subtropical
fruits Volume 3 EditedbyE.M.Yahia
209 Postharvest biology and technology of tropical and subtropical
fruits Volume 4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,
authenticity, safety and bioterrorism prevention 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Y.Nys,M.BainandF.VanImmerseel
215 Feed and fodder contamination: effects on livestock and food safety
EditedbyJ.Fink-Gremmels
216 Hygiene in the design, construction and renovation of food processing
factories EditedbyH.L.M.LelieveldandJ.Holah
217 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 K.R.Bhattacharya
220 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
Woodhead Publishing Series in Food Science, Technology and Nutrition xxv