Fibre rich and wholegrain foods improving quality edited by jan a delcour and kaisa poutanen

Fibre-rich and wholegrain foods

© Woodhead Publishing Limited, 2013


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© Woodhead Publishing Limited, 2013


Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 237

Fibre-rich and
wholegrain foods
Improving quality

Edited by
Jan A. Delcour and Kaisa Poutanen

© Woodhead Publishing Limited, 2013


Published by Woodhead Publishing Limited,
80 High Street, Sawston, Cambridge CB22 3HJ, UK

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© Woodhead Publishing Limited, 2013


Contents

Contributor contact details ..........................................................................
Woodhead Publishing Series in Food Science, Technology
and Nutrition ............................................................................................
Part I

Introductory issues ...................................................................

1 Definitions, regulations and health claims associated with
dietary fibre and wholegrain foods .....................................................
J. W. Van der Kamp, TNO, The Netherlands, and J. Lupton,
Texas A&M University, USA
1.1

Introduction.................................................................................
1.2
Defining dietary fibre and wholegrain ........................................
1.3
Analysing the dietary fibre and wholegrain content of food ......
1.4
Labelling .....................................................................................
1.5
Recommendations and guidelines for dietary fibre and
wholegrain intake........................................................................
1.6
Health claims for dietary fibre and wholegrain ..........................
1.7
References...................................................................................
2 Dietary fibre analysis in foods .............................................................
B. V. McCleary, A. Draga, and N. Sloane, Megazyme International
Ireland Limited, Ireland
2.1
Introduction.................................................................................
2.2
An integrated procedure for the measurement of total
dietary fibre, including resistant starch and non-digestible
oligosaccharides ..........................................................................
2.3
Updates of the original integrated total dietary fibre procedure......
2.4
Interlaboratory evaluation of integrated total dietary
fibre procedures ..........................................................................

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2.5
2.6

Progress in acceptance of dietary fibre methodology by
Codex Alimentarius ....................................................................
References...................................................................................

53

58

3 Health aspects of dietary fibre ............................................................
J. Slavin, University of Minnesota, USA
3.1
Introduction.................................................................................
3.2
Fibre: definitions, measurement and intake ................................
3.3
Characterization and digestive impact of fibre ...........................
3.4
Dietary fibre (DF) and disease ....................................................
3.5
Fibre and obesity.........................................................................
3.6
Dietary fibre (DF) and microbiota ..............................................
3.7
Future trends ...............................................................................
3.8
Sources of further information and advice .................................
3.9
References...................................................................................

61

4 Wholegrain foods and health ..............................................................
J. Lappi, H. Mykkänen and M. Kolehmainen, University of
Eastern Finland, Finland, and K. Poutanen, VTT Technical
Research Centre of Finland, Finland
4.1

Introduction.................................................................................
4.2
Epidemiological studies ..............................................................
4.3
Human interventions ...................................................................
4.4
Food factors important for the health effects of
wholegrain foods ........................................................................
4.5
Conclusion and future trends ......................................................
4.6
References...................................................................................

76

5 The range of dietary fibre ingredients and a comparison of
their technical functionality ................................................................
S. W. Cui, Y. Wu and H. Ding, Agriculture and Agri-food
Canada, Canada
5.1
Introduction.................................................................................
5.2
Technical functionalities of dietary fibre ingredients .................
5.3
Insoluble dietary fibre ingredients ..............................................
5.4
Soluble high molecular weight dietary fibre ingredients ............
5.5
Soluble low molecular weight dietary fibre ingredients .............
5.6

Resistant starch ...........................................................................
5.7
Conclusion ..................................................................................
5.8
References...................................................................................

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Contents
6 Consumption and consumer challenges of wholegrain foods ..........
K. W. Dammann, Cargill, Incorporated, USA, D. Hauge, Grains
for Health Foundation, USA, R. A. Rosen, Independent Consultant,
USA, N. Schroeder, Johns Hopkins University, USA, and L. Marquart,
Grains for Health Foundation and University of Minnesota, USA
6.1
Introduction.................................................................................
6.2
Whole grain and fiber consumption ............................................
6.3
Wholegrain foods and consumer challenges: internal
(personal) factors ........................................................................
6.4
Wholegrain foods and consumer challenges: external
factors .........................................................................................
6.5
Approaches to introducing wholegrain foods .............................
6.6
Future trends ...............................................................................
6.7
Sources of further information and advice .................................
6.8
References...................................................................................
Part II

Dietary fibre sources .................................................................

7 Improving the content and composition of dietary fibre
in wheat .................................................................................................
P. R. Shewry, Rothamsted Research, UK, and University of
Reading, UK
7.1
Introduction.................................................................................
7.2
Fibre content and composition of wheat fractions ......................
7.3
Genetic variation in arabinoxylan (AX) amount, structure
and composition ..........................................................................
7.4
Specific effects of agronomy and environment on
arabinoxylan (AX) and β-glucan content and composition ........
7.5
Heritability and genetic analysis of arabinoxylan (AX)
and β-glucan content...................................................................
7.6
Exploitation of genetic variation in grain dietary fibre in
plant breeding .............................................................................
7.7
Conclusion ..................................................................................
7.8
Acknowledgements.....................................................................
7.9
References...................................................................................
8 Cereal brans as dietary fibre ingredients ...........................................

J. Sibakov, P. Lehtinen and K. Poutanen, VTT Technical
Research Centre of Finland, Finland
8.1
Introduction.................................................................................
8.2
Cereal cell walls as dietary fibre .................................................
8.3
Cereal bran production technology .............................................
8.4
Technologies to improve the properties of cereal brans
as source of dietary fibre .............................................................

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Contents
8.5
8.6
8.7

Food applications of cereal fibre ingredients ..............................
Conclusion and future trends ......................................................
References...................................................................................

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183
183

9 Vegetable, fruit and potato fibres .......................................................
M. Nyman and L. Haskå, Lund University, Sweden

9.1
Introduction.................................................................................
9.2
Fruits and vegetables as sources of dietary fibre ........................
9.3
Effects of processing on fruit and vegetable dietary fibre ..........
9.4
Conclusion ..................................................................................
9.5
References...................................................................................

193

Part III Improving the quality of fibre-rich and wholegrain
foods: cereal products ...............................................................
10 Fibre-enriched and wholegrain breads ..............................................
A. Rakha, National Institute of Food Science & Technology,
Pakistan, P. Åman and R. Andersson, Swedish University
of Agricultural Sciences, Sweden
10.1 Introduction.................................................................................
10.2 Fibre enrichment of breads .........................................................
10.3 Processing ...................................................................................
10.4 Properties of dietary fibre-enriched dough and breads ...............
10.5 Conclusion ..................................................................................
10.6 References...................................................................................
11 Performance of resistant starches in baking: a case study
on fibre-rich and wholegrain muffins .................................................
A. Salvador and S. Fiszman, Instituto de Agroquímica y
Tecnología de Alimentos (CSIC), Spain
11.1 Introduction.................................................................................

11.2 Muffin batter ...............................................................................
11.3 Muffin properties ........................................................................
11.4 Sensory shelf life of muffins .......................................................
11.5 Sensory characteristics of muffins ..............................................
11.6 Conclusion ..................................................................................
11.7 Acknowledgements.....................................................................
11.8 References...................................................................................
12 Fibre in extruded products..................................................................
N. Sozer and K. Poutanen, VTT Technical Research Centre
of Finland, Finland
12.1 Introduction.................................................................................
12.2 Extrusion cooking .......................................................................

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Contents
12.3
12.4
12.5
12.6

Effects of dietary fibre (DF) on the extrusion process
and product quality .....................................................................
Effects of extrusion on dietary fibre (DF) properties ..................
Conclusion and future trends ......................................................
References...................................................................................

ix

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265

267
268

13 Fibre-enriched and wholewheat pasta ...............................................
C. S. Brennan, Lincoln University, New Zealand
13.1 Introduction.................................................................................
13.2 Process variables affecting pasta production ..............................
13.3 Enrichment of pasta with whole grains or dietary fibre ..............
13.4 Relationship between ingredient selection, processing
and nutrition ................................................................................
13.5 Conclusion and future trends ......................................................
13.6 References...................................................................................

273

14 Fibre-enriched and wholewheat noodles............................................
A. S. Ross, Oregon State University, USA
14.1 Introduction.................................................................................
14.2 Noodle quality attributes.............................................................
14.3 Wholewheat noodles ...................................................................
14.4 Fiber-enriched wheat flour noodles ............................................
14.5 Wheat flour noodles and resistant starch ....................................
14.6 Wholegrain and fiber-enriched noodles from other
botanical sources .........................................................................
14.7 Conclusion ..................................................................................
14.8 References...................................................................................

291

Part IV

Improving the quality of fibre-enriched foods:
other products ..........................................................................

15 Fibre-enriched dairy products ............................................................
H. D. Goff, University of Guelph, Canada
15.1 Introduction.................................................................................
15.2 Dairy product categories and formulations.................................
15.3 Challenges of fibre enrichment ...................................................
15.4 Potential dietary fibre supplements for dairy
products.......................................................................................
15.5 Potential product applications.....................................................
15.6 Future trends ...............................................................................
15.7 References...................................................................................

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Contents

16 Fibre-enriched meat products.............................................................
F. Jiménez-Colmenero and G. Delgado-Pando, Instituto de
Ciencia y Tecnologίa de Alimentos y Nutrición (ICTAN-CSIC)
(formerly Instituto del Frío), Spain
16.1 Introduction.................................................................................
16.2 Strategies for the development of healthier
meat products ..............................................................................
16.3 Fibre as an ingredient in meat product formulation....................
16.4 Dietary fibre in meat products ....................................................
16.5 Future trends ...............................................................................
16.6 Acknowledgements.....................................................................
16.7 References...................................................................................

329

17 Fibre-enriched seafood ........................................................................
A. J. Borderías and M. Pérez-Mateos, Instituto de Ciencia y
Tecnología de Alimentos y Nutrición (ICTAN-CSIC) ( formerly
Instituto del Frío), Spain, and I. Sánchez-Alonso, Instituto
de Estructura de la Materia (IEM-CSIC), Spain
17.1 Introduction.................................................................................
17.2 Fortification with dietary fibres of aquatic origin .......................
17.3 Fortification with dietary fibres of terrestrial origin ...................
17.4 Conclusion ..................................................................................
17.5 Future trends ...............................................................................
17.6 Sources of further information and advice .................................
17.7 Acknowledgements.....................................................................
17.8 References...................................................................................

348

18 Fibre-enriched beverages ....................................................................
L. Viscione, Dupont Nutrition and Health ( formerly
Danisco UK Ltd), UK
18.1 Introduction.................................................................................
18.2 Adding fibres into drinks ............................................................
18.3 Types of fibres suitable for fortifying non-dairy drinks:
gums and beta-glucans ................................................................
18.4 Types of fibres suitable for fortifying non-dairy drinks:
fructans and glucose products .....................................................
18.5 Typical beverage formulations containing fibre .........................
18.6 Troubleshooting ..........................................................................

18.7 Future trends ...............................................................................
18.8 References...................................................................................

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384

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Contents
19 Fibre-enriched snack foods .................................................................
V. Stojceska, The Manchester Metropolitan University, UK
19.1 Introduction.................................................................................
19.2 Extrusion processing of ready-to-eat snacks ..............................
19.3 Nutritional benefits of extruded whole grains ............................
19.4 Cereal by-products as a new source of dietary fibre ...................
19.5 Improving the quality of extruded products ...............................
19.6 Conclusion ..................................................................................
19.7 Future trends ...............................................................................
19.8 References...................................................................................
20 Companion animal nutrition as affected by dietary
fibre inclusion .......................................................................................
M. C. Rossoni Serão and G. C. Fahey Jr, University of Illinois, USA
20.1 Introduction.................................................................................
20.2 Effects of dietary fibre on food intake and gastric and
small intestinal function in companion animals .........................
20.3 Effects of dietary fibre on intestinal function of
companion animals .....................................................................
20.4 Clinical significance of dietary fibres in companion
animal diets .................................................................................
20.5 Strategies for incorporating fibre into companion
animal diets .................................................................................
20.6 Conclusion ..................................................................................
20.7 References...................................................................................

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399
402
402
403
407
407
408
412
415
417
418
418

21 Soluble and insoluble fibre in infant nutrition ..................................
G. Boehm, Danone Research, Centre for Specialised
Nutrition, Germany
21.1 Introduction.................................................................................
21.2 Non-digestible carbohydrates in human milk .............................
21.3 Soluble non-digestible carbohydrates of non-human
milk origin ..................................................................................
21.4 Insoluble non-digestible carbohydrates ......................................
21.5 Conclusion ..................................................................................
21.6 References...................................................................................

421

Index.............................................................................................................

451

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Contributor contact details
Joanne Lupton
Texas A&M University
USA

(* = main contact)
Editors
Dr Jan A. Delcour
Laboratory of Food Chemistry and
Biochemistry
KU Leuven
Kasteelpark Arenberg 20
3001 Leuven

Belgium
E-mail:
Professor Kaisa Poutanen
VTT Biotekniikka
Tietotie 2
02044 Espoo
Finland
E-mail:

Chapter 2
Barry V. McCleary,* Anna Draga and
N. Sloane
Megazyme International Ireland
Limited
Bray Business Park
Southern Cross Road
Bray
County Wicklow
Ireland
E-mail: ;

Chapter 3

Jan Willem Van der Kamp*
TNO Food and Nutrition
P.O. Box 360
3700 AJ ZEIST
The Netherlands

Joanne Slavin

Department of Food Science and
Nutrition
University of Minnesota
1334 Eckles Avenue
St Paul
Minnesota 55108
USA

E-mail: jan-willem.vanderkamp
@tno.nl

E-mail: ;


Chapter 1

© Woodhead Publishing Limited, 2013


xiv

Contributor contact details

Chapter 4
Jenni Lappi,* Hannu Mykkänen and
Marjukka Kolehmainen
Institute of Public Health and Clinical
Nutrition
School of Medicine
University of Eastern Finland

P.O. Box 1627
FI-70211 Kuopio
Finland
E-mail: ,
,

Kaisa Poutanen
VTT Technical Research Centre of
Finland
Tietotie 2
02044 Espoo
Finland
E-mail:
Chapter 5
Steve W. Cui,* Ying Wu and
Huihuang Ding
Guelph Food Research Centre
Agriculture and Agri-food Canada
Canada
E-mail:
Chapter 6
Kristen W. Dammann
Regulatory Senior Scientist
Scientific and Regulatory Affairs
Food Ingredients and Systems North
America
Cargill Incorporated
Wayzata, Minnesota
USA

Denise Hauge, MS
Director
Grains for Health Foundation
St Louis Park, Minnesota
USA
Renee A. Rosen
Independent Consultant
Plymouth, Minnesota
USA
Natalia Schroeder
Postdoctoral Fellow
Johns Hopkins University
Bloomberg School of Public Health
Baltimore, Maryland
USA
Len Marquart*
President
Grains for Health Foundation
St Louis Park, MN
and
Associate Professor
University of Minnesota
St Paul, Minnesota
USA
E-mail:
Chapter 7
Peter R. Shewry
Distinguished Research Fellow
Department of Plant Science
Rothamsted Research

Harpenden
Hertfordshire
AL5 2JQ
UK
E-mail:

© Woodhead Publishing Limited, 2013


Contributor contact details
and

xv

Chapter 10

Professor of Crops and Food
School of Agriculture, Policy and
Development
University of Reading
Agriculture Building
Earley Gate
Whiteknights Road
P.O. Box 237
Reading
RG6 6AR
UK
Email:
Chapter 8

A. Rakha
National Institute of Food Science &
Technology
University of Agriculture
Faisalabad
Pakistan
P. Åman* and R. Andersson
Department of Food Science
Swedish University of Agricultural
Sciences
SE-750 07
Uppsala
Sweden
E-mail:

J. Sibakov,* P. Lehtinen and
K. Poutanen
VTT Technical Research Centre of
Finland
P.O. Box 1000
FI-02044 VTT
Finland
E-mail: ; Pekka.

Chapter 9
Margareta Nyman* and Lina Haskå
Applied Nutrition and Food Chemistry
Department of Food Technology,
Engineering and Nutrition
Kemicentrum

Lund University
P.O. Box 124
SE-22100 Lund
Sweden
E-mail: Margareta.Nyman@
appliednutrition.lth.se

Chapter 11
Ana Salvador* and S. Fiszman
Instituto de Agroquímica y Tecnología
de Alimentos (CSIC)
Avda Agustín Escardino 7
46980 Paterna (Valencia)
Spain
Email: ;

Chapter 12
Nesli Sozer* and Kaisa Poutanen
VTT Technical Research Centre of
Finland
P.O. Box 1000
FI-02044 VTT
Finland
E-mail: ;


© Woodhead Publishing Limited, 2013


xvi

Contributor contact details

Chapter 13
Charles Brennan
Professor of Food Science
Department of Wine, Food and
Molecular Biosciences
Commerce Building 109
P.O. Box 84
Lincoln University
Lincoln
7647 Christchurch
New Zealand

Department of Products
Meat and Meat Products Laboratory
Instituto de Ciencia y Tecnología
de Alimentos y Nutrición
(ICTAN-CSIC) (formerly
Instituto del Frío)
C/ Jose Antonio Novais 10
Ciudad Universitaria
28040 Madrid
Spain
E-mail:

E-mail:
Chapter 17
Chapter 14

Andrew S. Ross
Department of Crop and Soil Science
and
Department of Food Science and
Technology
Oregon State University
Corvallis
Oregon 97331
USA
E-mail:
Chapter 15
H. Douglas Goff
Department of Food Science
University of Guelph
Guelph
Ontario N1G 2W1
Canada
E-mail:
Chapter 16
F. Jiménez-Colmenero* and
G. Delgado-Pando

A. J. Borderías* and M. Pérez-Mateos
Instituto de Ciencia y Tecnología de
Alimentos y Nutrición (ICTANCSIC) (formerly Instituto del Frío)
C/ José Antonio Novais 10
28040 Madrid
Spain
E-mail:
I. Sánchez-Alonso

Instituto de Estructura de la Materia
(IEM-CSIC)
C/ Serrano 121
28006 Madrid
Spain
Chapter 18
Luisa Viscione
Dupont Nutrition and Health (formerly
Danisco UK Ltd)
Reigate Place
43 London Road
Reigate
Surrey
RH2 9PW
UK
E-mail:

© Woodhead Publishing Limited, 2013


Contributor contact details
Chapter 19
Valentina Stojceska
The Manchester Metropolitan
University
Hollings Campus
Old Hall Lane
Manchester
M33 7LD
UK

E-mail:

George C. Fahey, Jr
Professor Emeritus of Animal
Sciences and Nutritional Sciences
Comparative Nutrition – University of
Illinois
Department of Animal Sciences
166 Animal Sciences Laboratory
1207 West Gregory Drive
Urbana
Illinois 61801
USA
E-mail:

Chapter 20
Mariana C. Rossoni Serão*
Postdoctoral Research Associate
Comparative Nutrition – University of
Illinois
Department of Animal Sciences
118 Animal Sciences Laboratory
1207 West Gregory Drive
Urbana
Illinois 61801
USA

xvii

Chapter 21

Gunther Boehm
Danone Research, Centre for
Specialised Nutrition
Germany

E-mail:

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Physical properties of foods and food processing systems M. J. Lewis
Food irradiation: a reference guide V. M. Wilkinson and G. Gould
Kent’s technology of cereals: an introduction for students of food science and
agriculture Fourth edition N. L. Kent and A. D. Evers
Biosensors for food analysis Edited by A. O. Scott
Separation processes in the food and biotechnology industries: principles and
applications Edited by A. S. Grandison and M. J. Lewis
Handbook of indices of food quality and authenticity R. S. Singhal, P. K. Kulkarni
and D. V. Rege
Principles and practices for the safe processing of foods D. A. Shapton and N. F.
Shapton

Biscuit, cookie and cracker manufacturing manuals Volume 1: ingredients
D. Manley
Biscuit, cookie and cracker manufacturing manuals Volume 2: biscuit doughs
D. Manley
Biscuit, cookie and cracker manufacturing manuals Volume 3: biscuit dough
piece forming D. Manley
Biscuit, cookie and cracker manufacturing manuals Volume 4: baking and
cooling of biscuits D. Manley
Biscuit, cookie and cracker manufacturing manuals Volume 5: secondary
processing in biscuit manufacturing D. Manley
Biscuit, cookie and cracker manufacturing manuals Volume 6: biscuit packaging
and storage D. Manley
Practical dehydration Second edition M. Greensmith
Lawrie’s meat science Sixth edition R. A. Lawrie
Yoghurt: science and technology Second edition A. Y. Tamime and R. K. Robinson
New ingredients in food processing: biochemistry and agriculture G. Linden and
D. Lorient
Benders’ dictionary of nutrition and food technology Seventh edition D. A.
Bender and A. E. Bender
Technology of biscuits, crackers and cookies Third edition D. Manley
Food processing technology: principles and practice Second edition P. J. Fellows
Managing frozen foods Edited by C. J. Kennedy
Handbook of hydrocolloids Edited by G. O. Phillips and P. A. Williams
Food labelling Edited by J. R. Blanchfield
Cereal biotechnology Edited by P. C. Morris and J. H. Bryce
Food intolerance and the food industry Edited by T. Dean
The stability and shelf-life of food Edited by D. Kilcast and P. Subramaniam
Functional foods: concept to product Edited by G. R. Gibson and C. M. Williams
Chilled foods: a comprehensive guide Second edition Edited by M. Stringer and
C. Dennis

HACCP in the meat industry Edited by M. Brown
Biscuit, cracker and cookie recipes for the food industry D. Manley
Cereals processing technology Edited by G. Owens
Baking problems solved S. P. Cauvain and L. S. Young
Thermal technologies in food processing Edited by P. Richardson
Frying: improving quality Edited by J. B. Rossell
Food chemical safety Volume 1: contaminants Edited by D. Watson

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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 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
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

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Analytical methods for food additives R. Wood, L. Foster, A. Damant and P. Key
Handbook of herbs and spices Volume 2 Edited by K. V. Peter
Texture in food Volume 2: solid foods Edited by D. Kilcast
Proteins in food processing Edited by R. Yada
Detecting foreign bodies in food Edited by M. Edwards
Understanding and measuring the shelf-life of food Edited by R. Steele

Poultry meat processing and quality Edited by G. Mead
Functional foods, ageing and degenerative disease Edited by C. Remacle and B.
Reusens
Mycotoxins in food: detection and control Edited by N. Magan and M. Olsen
Improving the thermal processing of foods Edited by P. Richardson
Pesticide, veterinary and other residues in food Edited by D. Watson
Starch in food: structure, functions and applications Edited by A.-C. Eliasson
Functional foods, cardiovascular disease and diabetes Edited by A. Arnoldi
Brewing: science and practice D. E. Briggs, P. A. Brookes, R. Stevens and C. A.
Boulton
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
Improving the safety of fresh meat Edited by J. Sofos
Understanding pathogen behaviour: virulence, stress response and resistance
Edited by M. Griffiths
The microwave processing of foods Edited by H. Schubert and M. Regier
Food safety control in the poultry industry Edited by G. Mead
Improving the safety of fresh fruit and vegetables Edited by W. Jongen
Food, diet and obesity Edited by D. Mela
Handbook of hygiene control in the food industry Edited by H. L. M. Lelieveld,
M. A. Mostert and J. Holah
Detecting allergens in food Edited by S. Koppelman and S. Hefle
Improving the fat content of foods Edited by C. Williams and J. Buttriss
Improving traceability in food processing and distribution Edited by I. Smith and
A. Furness
Flavour in food Edited by A. Voilley and P. Etievant
The Chorleywood bread process S. P. Cauvain and L. S. Young
Food spoilage microorganisms Edited by C. de W. Blackburn
Emerging foodborne pathogens Edited by Y. Motarjemi and M. Adams

Benders’ dictionary of nutrition and food technology Eighth edition D. A.
Bender
Optimising sweet taste in foods Edited by W. J. Spillane
Brewing: new technologies Edited by C. Bamforth
Handbook of herbs and spices Volume 3 Edited by K. V. Peter
Lawrie’s meat science Seventh edition R. A. Lawrie in collaboration with D. A.
Ledward
Modifying lipids for use in food Edited by F. Gunstone
Meat products handbook: practical science and technology G. Feiner
Food consumption and disease risk: consumer–pathogen interactions Edited by
M. Potter
Acrylamide and other hazardous compounds in heat-treated foods Edited by K.
Skog and J. Alexander

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133 Managing allergens in food Edited by C. Mills, H. Wichers and K. HoffmanSommergruber
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

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Shellfish safety and quality Edited by S. E. Shumway and G. E. Rodrick
Functional and speciality beverage technology Edited by P. Paquin
Functional foods: principles and technology M. Guo
Endocrine-disrupting chemicals in food Edited by I. Shaw
Meals in science and practice: interdisciplinary research and business
applications Edited by H. L. Meiselman
Food constituents and oral health: current status and future prospects Edited by
M. Wilson
Handbook of hydrocolloids Second edition Edited by G. O. Phillips and
P. A. Williams
Food processing technology: principles and practice Third edition P. J. Fellows
Science and technology of enrobed and filled chocolate, confectionery and

bakery products Edited by G. Talbot
Foodborne pathogens: hazards, risk analysis and control Second edition Edited
by C. de W. Blackburn and P. J. McClure
Designing functional foods: measuring and controlling food structure
breakdown and absorption Edited by D. J. McClements and E. A. Decker
New technologies in aquaculture: improving production efficiency, quality and
environmental management Edited by G. Burnell and G. Allan
More baking problems solved S. P. Cauvain and L. S. Young
Soft drink and fruit juice problems solved P. Ashurst and R. Hargitt
Biofilms in the food and beverage industries Edited by P. M. Fratamico, B. A.
Annous and N. W. Gunther
Dairy-derived ingredients: food and nutraceutical uses Edited by M. Corredig
Handbook of waste management and co-product recovery in food processing
Volume 2 Edited by K. W. Waldron
Innovations in food labelling Edited by J. Albert
Delivering performance in food supply chains Edited by C. Mena and G. Stevens
Chemical deterioration and physical instability of food and beverages Edited by
L. H. Skibsted, J. Risbo and M. L. Andersen
Managing wine quality Volume 1: viticulture and wine quality Edited by A. G.
Reynolds
Improving the safety and quality of milk Volume 1: milk production and
processing Edited by M. Griffiths
Improving the safety and quality of milk Volume 2: improving quality in milk
products Edited by M. Griffiths
Cereal grains: assessing and managing quality Edited by C. Wrigley and
I. Batey
Sensory analysis for food and beverage quality control: a practical guide Edited
by D. Kilcast
Managing wine quality Volume 2: oenology and wine quality Edited by A. G.
Reynolds

Winemaking problems solved Edited by C. E. Butzke
Environmental assessment and management in the food industry Edited by U.
Sonesson, J. Berlin and F. Ziegler
Consumer-driven innovation in food and personal care products Edited by S. R.
Jaeger and H. MacFie
Tracing pathogens in the food chain Edited by S. Brul, P. M. Fratamico and T. A.
McMeekin

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