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ISBN
0 85709 008 9
Published
March 2014
Price
approx £105.00 / US$180.00 / €125.00
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Handbook of food safety in spices 
Venugopal
The book details food safety in spices and provides guidelines for a food safety management system in the spice and herb manufacturing process. It provides step-by-step details on aspects of hazard ma... more...
Not yet published
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ISBN
0 85709 513 7
Published
August 2013
Price
approx £190.00 / US$325.00 / €230.00
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Handbook of food powders: Processes and properties
Bhandari, Bansal, Zhang, Schuck
Many food ingredients are supplied in powdered form as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance ... more...
Not yet published
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ISBN
0 85709 428 9
Published
July 2013
Price
approx £150.00 / US$255.00 / €180.00
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Food enrichment with omega-3 fatty acids
Jacobsen, Nielsen, Frisenfeldt Horn, Moltke Sørensen
Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formu... more...
Not yet published
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ISBN
0 85709 038 0
Published
March 2013
Price
£170.00 / US$290.00 / €205.00
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Fibre-rich and wholegrain foods: Improving quality 
Delcour, Poutanen
Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key res... more...
Usually dispatched within 24 hours
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ISBN
0 85709 343 6
Published
March 2013
Price
£190.00 / US$325.00 / €230.00
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Microbial production of food ingredients, enzymes and nutraceuticals
McNeil, Archer, Giavasis, Harvey
Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredie... more...
Usually dispatched within 24 hours
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ISBN
0 85709 040 2
Published
September 2012
Price
£170.00 / US$290.00 / €205.00
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Handbook of herbs and spices (Second edition, Volume 2)
Peter
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural ... more...
Usually dispatched within 24 hours
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ISBN
Published
September 2012
Price
£310.00 / US$525.00 / €370.00
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Handbook of herbs and spices (two Volume Set) (Second edition)
Peter
Website Exclusive - Special price for both volumes.
This price is only available on print version and orders placed through our website. The special offer price can not be ... more...
Usually dispatched within 24 hours
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ISBN
0 85709 039 9
Published
August 2012
Price
£175.00 / US$300.00 / €210.00
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Handbook of herbs and spices (Second edition, Volume 1)
Peter
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural ... more...
Usually dispatched within 24 hours
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ISBN
1 84569 811 8
Published
March 2012
Price
£155.00 / US$265.00 / €185.00
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Natural food additives, ingredients and flavourings
Baines, Seal
As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food ad... more...
Usually dispatched within 24 hours
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ISBN
1 84569 758 8
Published
September 2011
Price
£155.00 / US$265.00 / €185.00
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Handbook of food proteins
Phillips, Williams
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used ... more...
Usually dispatched within 24 hours
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ISBN
1 84569 740 5
Published
April 2011
Price
£145.00 / US$245.00 / €175.00
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Reducing saturated fats in foods
Talbot
The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the s... more...
Usually dispatched within 24 hours
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ISBN
1 84569 669 7
Published
November 2010
Price
£155.00 / US$265.00 / €185.00
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Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation
Lacroix
Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product’s natural microflora and its... more...
Usually dispatched within 24 hours
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ISBN
1 84569 465 1
Published
October 2009
Price
£180.00 / US$305.00 / €215.00
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Dairy-derived ingredients: Food and nutraceutical uses
Corredig
Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredie... more...
Usually dispatched within 24 hours
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ISBN
1 84569 414 7
Published
May 2009
Price
£225.00 / US$380.00 / €270.00
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Handbook of hydrocolloids (Second edition)
Phillips, Williams
Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application... more...
Usually dispatched within 24 hours
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ISBN
1 84569 519 4
Published
September 2008
Price
£150.00 / US$255.00 / €180.00
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Carbohydrate-active enzymes: Structure, function and applications
Park
Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application. The mechanism of catal... more...
Reprinting – not in stock at present
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ISBN
1 84569 132 6
Published
September 2007
Price
£145.00 / US$245.00 / €175.00
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Novel enzyme technology for food applications
Rastall
The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can b... more...
Usually dispatched within 24 hours
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ISBN
1 904275 27 3
Published
April 2007
Price
£50.00 / US$85.00 / €60.00
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Enzymes: Biochemistry, biotechnology, clinical chemistry (Second edition)
Palmer, Bonner
In recent years, there have been considerable developments in techniques for the investigation and utilisation of enzymes. With the assistance of a co-author, this popular student textbook has been up... more...
Usually dispatched within 24 hours
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ISBN
1 84569 018 4
Published
February 2007
Price
£155.00 / US$265.00 / €185.00
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Reducing salt in foods: Practical strategies
Kilcast, Angus
Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Cons... more...
Usually dispatched within 24 hours
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ISBN
1 85573 971 2
Published
September 2006
Price
£175.00 / US$300.00 / €210.00
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Modifying lipids for use in food
Gunstone
Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of phy... more...
Usually dispatched within 24 hours
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ISBN
1 84569 017 6
Published
August 2006
Price
£175.00 / US$300.00 / €210.00
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Handbook of herbs and spices (Volume 3, 1st edition)
Peter
Woodhead Publishing in Food Science, Technology and Nutrition
‘… a good reference book for food processors and packers of herbs and spices.’
... more...
Usually dispatched within 24 hours
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ISBN
1 84569 008 7
Published
July 2006
Price
£155.00 / US$265.00 / €185.00
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Optimising sweet taste in foods
Spillane
A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, th... more...
Usually dispatched within 24 hours
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ISBN
1 85573 731 0
Published
August 2004
Price
£180.00 / US$305.00 / €215.00
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Starch in food: Structure, function and applications
Eliasson
Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients... more...
Reprinting – not in stock at present
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ISBN
1 85573 723 X
Published
April 2004
Price
£185.00 / US$315.00 / €220.00
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Proteins in food processing
Yada
Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in... more...
Usually dispatched within 24 hours
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ISBN
1 85573 721 3
Published
March 2004
Price
£170.00 / US$290.00 / €205.00
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Handbook of herbs and spices (Volume 2)
Peter
Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such ... more...
Usually dispatched within 24 hours
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ISBN
1 85573 669 1
Published
July 2003
Price
£155.00 / US$265.00 / €185.00
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Natural antimicrobials for the minimal processing of foods
Roller
Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to pres... more...
Usually dispatched within 24 hours
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ISBN
1 85573 706 X
Published
May 2003
Price
£160.00 / US$270.00 / €190.00
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Yeasts in food
Boekhout, Robert
Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requi... more...
Usually dispatched within 24 hours
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ISBN
1 85573 562 8
Published
August 2001
Price
£170.00 / US$290.00 / €205.00
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Handbook of herbs and spices (Volume 1)
Peter
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as n... more...
Usually dispatched within 24 hours
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ISBN
1 85573 463 X
Published
March 2001
Price
£155.00 / US$265.00 / €185.00
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Antioxidants in food: Practical applications
Pokorný, Yanishlieva, Gordon
Antioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, partic... more...
Usually dispatched within 24 hours
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ISBN
1 85573 788 4
Published
April 2000
Price
£180.00 / US$305.00 / €215.00
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Gums and stabilisers for the food industry 10
Williams, Phillips
The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysacchari... more...
Usually dispatched within 24 hours
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ISBN
1 85573 443 5
Published
September 1999
Price
£165.00 / US$280.00 / €200.00
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New ingredients in food processing: Biochemistry and agriculture
Linden, Lorient
The revolution in technology that the food industry has experienced since the Second World War has continually increased the distance between the source of ingredients and the point of conversion and ... more...
Usually dispatched within 24 hours
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ISBN
1 85573 789 2
Published
July 1998
Price
£180.00 / US$305.00 / €215.00
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Gums and stabilisers for the food industry 9
Williams, Phillips
This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and p... more...
Usually dispatched within 24 hours
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ISBN
1 898563 31 4
Published
May 1997
Price
£70.00 / US$120.00 / €85.00
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Antioxidants in science, technology, medicine and nutrition
Scott
The use of antioxidants is widespread throughout the rubber, plastics, food, oil and pharmaceutical industries. This book brings together information generated from research in quite separate fields o... more...
Usually dispatched within 24 hours
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