Woodhead Publishing Series in Food Science, Technology and Nutrition

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

2 Yoghurt: Science and technology
Y. Tamime and R. K. Robinson

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

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

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

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

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

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

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

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

11 Vitamins and minerals in health and nutrition
M. Tolonen

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

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

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

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

16 Food emulsions and foams
Edited by E. Dickinson

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

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

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

20 Flavours and fragrances
Edited by A. D. Swift

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

36 Practical dehydration Second edition
M. Greensmith

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

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

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

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

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

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

43 Managing frozen foods
Edited by C. J. Kennedy

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

45 Food labelling
Edited by J. R. Blanchfield

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

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

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

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

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

51 HACCP in the meat industry
Edited by M. Brown

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

53 Cereals processing technology
Edited by G. Owens

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

55 Thermal technologies in food processing
Edited by P. Richardson

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

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

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

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

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

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

62 Auditing in...