One of the recent developments in regard to food safety is the legal change that consumers have a right to be sold safe food, and that the primary producer is now part of the process, which must guarantee the delivery of safe products.

This volume is a collection of papers covering various aspects of an important group of botanicals which have long been used to improve the flavor of food. It contains fresh material prepared especially for it by researchers and other technically trained workers from universities, government and industrial research groups and industry worldwide.

It will be of great value to food scientists, medical researchers, analytical and synthetic organic chemists, chefs, and all those involved with, and interested in, food and food flavours in general.

Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area.
Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods.
Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry.
Introduces the factors affecting consumer food choiceExplores issues such as sensory perception, culture and ethicsAnalyses methods to understand food related attitudes"

This book seeks to unravel the mysteries of wolfberry, and systematically introduces its mechanisms in preventing aging-associated diseases, such as cardiovascular diseases, inflammation, liver and neurodegenerative diseases. Wolfberry, the dried fruit of Lycium barbarum, is an anti-aging herbal medicine. There have been numerous reports investigating the underlying mechanisms of its anti-aging effects and its role in preventing pathological changes in many aging-associated diseases. Its holistic effects on the body can attenuate liver toxicity and combat the spread of cancer; it also prevents degeneration in the central nervous system, and can even positively affect the skin. As such, wolfberry has become a very popular food supplement around the world. This book will serve as an excellent reference source for researchers and graduate students studying herbal medicine and aging-associated diseases, while also providing insights for the pharmaceutical industry with regard to developing potential drugs for these diseases.

This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.

Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch. Whenever food is placed in contact with another substance, there is a risk that chemicals from the contact material may migrate into the food. These chemicals may be harmful if ingested in large quantities, or impart a taint or odour to the food, negatively affecting food quality. Food packaging is the most obvious example of a food contact material. As the demand for pre-packaged foods increases, so might the potential risk to consumers from the release of chemicals into the food product. Chemical migration and food contact materials reviews the latest controls and research in this field and how they can be used to ensure that food is safe to eat.
Part one discusses the regulation and quality control of chemical migration into food. Part two reviews the latest developments in areas such as exposure estimation and analysis of food contact materials. The final part contains specific chapters on major food contact materials and packaging types, such as recycled plastics, metals, paper and board, multi-layer packaging and intelligent packaging.
With its distinguished editors and international team of authors, Chemical migration and food contact materials is an essential reference for scientists and professionals in food packaging manufacture and food processing, as well as all those concerned with assessing the safety of food.
Reviews worldwide regulation of food contact materialsIncludes the latest developments in the analysis of food contact materialsLooks in detail at different food contact materials

Agrifood biotechnology - the genetic transformation of plants and animals through recombinant means - has created controversy in the food system for more than twenty years. This thoroughly revised and amended edition of Paul B. Thompson's path breaking study of ethical and philosophical issues raised by this technology up to date.The original 1997 edition was the first book length treatment by a philosopher to focus on food and agricultural biotechnology, covering ethical issues associated with risk assessment, labelling, animal transformation, patents, & the impact of biotechnology on traditional farming communities in both the developed & developing world. The new edition reflects lessons from the hotly contested debates over those issues in the intervening decade, and includes wholly new discussions on ethical issues associated with livestock cloning, the Precautionary Principle, and the transatlantic debate between United States and European perspectives on biotechnology.

An indispensable reference, this book provides an overview of the main mycotoxins in food. It is the first complete reference dedicated to toxin producing fungi in foodstuff. The book lists the degree of contamination, concentration of the toxins, and the country of origin and/or detection for each case of contamination presented in the book. Moreover, the book discusses whether a foodstuff is predisposed for mycotoxin contamination. It is written for professionals in the food industry, agriculture, control agencies, food processing, food chemistry, microbiology, and mycology.

"Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance" is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of "Microorganisms in Foods 7: Microbiological Testing in Food Safety Management" (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests and is an updated and expanded version of Part II of "Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications" (2nd ed. 1986). Part II also builds on the 2nd edition of "Microorganisms in Foods 6: Microbial Ecology of Food Commodities" (2005) by identifying appropriate tests to evaluation the effectiveness of controls.

The second edition of this popular formulary contains the entire spectrum of confectionery and chocolate products. New formulas as well as formulas for low-calorie candy have been added to reflect consumers' changing preferences. Additional chapters deal with Hazard Analysis Critical Control Point (HACCP), U.S. Labeling Laws, Storage and Color Addition. Formulas are presented in a clear and precise manner, including the ingredients for their manufacture and the step-by-step procedure.

Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform multifunctional roles such as thickening, stabilization, gelation or encapsulation and in this way determine to a large extent the shelf life, texture and nutritional value of natural and processed foods. Featuring the latest advances on chemistry, structure and functional properties of "novel proteins and polysaccharides," with an emphasis on fundamental structure-function relationships, this book will be valuable to all those working in product development and fundamental food research.

There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapters are arranged under seven sections, which include General Topics in Food Science and Technology; Food Processing and Engineering; Antioxidants in Foods; Nutrition and Food Science; Food Safety; Sensory Science of Foods; and Food Biotechnology.

Many of the chapters are exceptional in the quality and depth of science and state-of-the-art instrumentation and techniques used in the experimentation. There is literally a gold mine of new information available in this book, not only for healthful foods for the Pacific Rim but for many other areas as well.

Dairy foods have huge potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. This book provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.

For novice and experienced homebrewers alike, a year's worth of homebrew recipes and how-tos that will arm you with the basic wisdom any homebrewer needs to build their brewing know-how.
In T"he Naked Brewer, "Christina Perozzi and Hallie Beaune provide a spectrum of seasonal homebrew recipes with something for every beer-loving palate, from a Black Smoke Pale, Crisp Summer Kolsch, or Honey Chamomile Blonde perfect for summer, to heartier brews like a Pecan Pie Brown, Imperial Blood Red, or Fig and Clove Dubbel. This brewers' handbook will help you master tricks like:
* Recipes for easy tinctures, syrups, and preserves that will become unique additions to your homebrew.
* The Top 10 Brewing Don'ts that will help you be the most successful brewer possible.
* How to make a whiskey barrel-aged beer by adding whiskey-soaked wood cubes to your brew.
* How to make a delicious German brew with just a fifteen-minute boil.
"The Naked Brewer" shows you how to make tasty, interesting, and innovative brews in the comfort of your home that you will be proud to share with friends.

Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, "Stress Responses of Lactic Acid Bacteria" will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area.

The exploration of stress responses in lactic acid bacteria began in the early 90s and revealed the differences that exist between LAB and the classical model microorganisms. A considerable amount of work has been performed on the main genera / species of LAB regarding the genes implicated and their actual role and regulation, and the mechanisms of stress resistance have also been elucidated. Recent genome and transcriptome analyses complement the proteome and genetic information available today and shed a new light on the perception of and the responses to stress by lactic acid bacteria.

Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants.
* step-by-step guide to the use of food analysis techniques
* eighteen chapters covering emerging fields in food toxicants analysis
* assesses the latest techniques in the field of inorganic analysis

Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety.

The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.

Today, in a world with abundant food, more than 700 million people are chro- cally undernourished. Over the next 20 years, the world's population will probably double. The global food supply would need to double or to triple for the larger population to be fed adequately. Agriculture is closely linked to environmental quality in a variety of ways, and the challenge of our generation is how to feed a growing planet while maintaining the integrity of our ecological life-support system. The responsibility of governments for ensuring food security will grow proportionately with the growth of populations, and governments bear a special responsibility for promoting agricultural inputs. Agriculture in the 21st century, will certainly focus increasingly on adapting modern technologies to local farming systems, needs and environments. Worldwide climatic changes have been raising concerns about potential changes to crop yields and production systems. Such concerns include the ability to acc- modate these uncertain effects in order to ensure an adequate food supply for an increasing population. What can be done concretely to use agriculture to address some of the fundamental issues of today's world? We must recognize that agric- ture is part of the solution and not just a problem. Agricultural development is a key to social stability and equity in many parts of the world. It can help to al- viate the subtle and unspoken fears of modernization and the space of change if innovation is handled transparently.

Specialist Periodical Reports provide systematic and detailed review coverage of progress in the major areas of chemical research. Written by experts in their specialist fields the series creates a unique service for the active research chemist, supplying regular critical in-depth accounts of progress in particular areas of chemistry. For over 80 years the Royal Society of Chemistry and its predecessor, the Chemical Society, have been publishing reports charting developments in chemistry, which originally took the form of Annual Reports. However, by 1967 the whole spectrum of chemistry could no longer be contained within one volume and the series Specialist Periodical Reports was born. The Annual Reports themselves still existed but were divided into two, and subsequently three, volumes covering Inorganic, Organic and Physical Chemistry. For more general coverage of the highlights in chemistry they remain a 'must'. Since that time the SPR series has altered according to the fluctuating degree of activity in various fields of chemistry. Some titles have remained unchanged, while others have altered their emphasis along with their titles; some have been combined under a new name whereas others have had to be discontinued. The current list of Specialist Periodical Reports can be seen on the inside flap of this volume.

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance.

Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.

As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development - learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question - why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.