SCIENCE AND TECHNOLOGY

OF THE

FOOD
HUMAN NUTRITION AND GASTRONOMY

CATALOG 2019-2020

FENNEMA HACCP MICROORGANISMS OF

INCREASES
Food processing
Chemistry technology

^food PHYSICAL
FUNDAMENTALS

THE
SCIEN
FOOD

CALCULATION of processes in milk and dairy products

TO Chemistry
food
■ 4 Eeit - a Grosch

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 INDEX
FOOD SCIENCE AND TECHNOLOGY
INDEX..................................................................................................2
FOOD SCIENCE AND TECHNOLOGY....................................2
YO. FOUNDATIONS OF FOOD SCIENCE (BIOCHEMISTRY,
CHEMISTRY, ETC.).......................................................................1
The science of food.......................................................................1
from a to Z.....................................................................................1
HACCP. Certified Auditor's Manual............................................1
food chemistry...............................................................................1
food chemistry...............................................................................2
Bender 's Dictionary of Nutrition and Food Technology..............2
Food science and technology........................................................2
Manual of food chemistry and biochemistry................................2
Food proteins.................................................................................2
FENNEMA Food chemistry.........................................................2
Maillard reaction...........................................................................3
Food flavors..................................................................................3
Physical foundations for food science..........................................3
Edible oils and fats........................................................................4
Physical properties of foods and processing systems...................4
Agroindustrial biochemistry: Food revaluation of agricultural
production.....................................................................................4
Functional Foods...........................................................................4
Culinary creation:..........................................................................4
Introduction to food rheology.......................................................4
Food Science Laboratory Manual.................................................5
food science...................................................................................5
 Food texture..................................................................................5
Food preservation and biodeterioration........................................5
Food Science Fundamentals..........................................................6
Elements of descriptive food science............................................6
Food fats and oils..........................................................................6
IV . FOOD ANALYSIS..............................................................7
Methods of analysis of the charcuterie industry...........................8
Food microscopy...........................................................................8
Selection and training guide for a panel of tasters........................8
Drinking water quality..................................................................8
Lipid analysis................................................................................8
Microbiological analysis...............................................................8
of food and water..........................................................................8
Modern analysis methods..............................................................9
food...............................................................................................9
Food analysis:...............................................................................9
Microbiological analysis of red meat, poultry and eggs...............9
HACCP.........................................................................................9
Food analysis...............................................................................10
Food analysis...............................................................................10
Analysis of food nutrients...........................................................11
Physical properties of foods........................................................11
Storage of fruits and vegetables in controlled atmospheres........11
Analytical microscopy................................................................11
Nutritional supplements and functional foods............................11
V . FOOD TOXICOLOGY.........................................................12
Food poisoning of microbial etiology.........................................12
Introduction to plant toxicology..................................................12
 Food hygiene and toxicology......................................................12
Food allergy and intolerance.......................................................13
Food toxicology..........................................................................13
Compendium of food risks..........................................................14
Introduction to food toxicology..................................................14
Botulism......................................................................................14
pathogenic clostridia...................................................................14
VI . FOOD MICROBIOLOGY................................................15
Food microbiology......................................................................15
Practical guide to the microbiological analysis of milk and dairy
products.......................................................................................15
Listeria........................................................................................15
Clostridium botulinum................................................................15
Food microbiology......................................................................16
Food microbiology......................................................................16
Food Microorganisms 2..............................................................18
The analysis system....................................................................19
of risks and critical points:..........................................................19
Food Microorganisms 5..............................................................19
Food Microorganisms 6..............................................................19
Modern food microbiology.........................................................21
Foodborne virus..........................................................................21
Cultivation of microorganisms for food production Obtaining,
applications and research............................................................21
Industrial microbiology...............................................................21
Microbiology of fresh fruits and vegetables...............................23
Microbiological analysis of red meat, poultry and eggs.............23
Food microbiology......................................................................23
HACCP. Practical approach........................................................24
 Microbiology of plant foods.......................................................24
Microbiology of cold-preserved meats.......................................25
Practical food microbiology........................................................25
Food microbiology......................................................................25
V. FOOD HYGIENE................................................................26
Veterinary meat inspection.........................................................26
Hygiene and inspection of poultry meat.....................................26
Food poisoning of microbial etiology.........................................26
Veterinary food hygiene..............................................................26
Food hygiene, Microbiology and HACCP..................................26
Health inspection of poultry meat...............................................27
Hygiene course for food handlers...............................................27
Food hygiene and toxicology......................................................27
Microbiological analysis of food and water................................28
Food hygiene principles..............................................................28
HACCP. Practical approach........................................................28
Beef Safety and Quality Manual.................................................28
Food health..................................................................................28
Introduction to food hygiene.......................................................28
Reviews about science................................................................28
and food technology....................................................................28
Food Science and Technology Reviews.....................................29
Cleaning and disinfection in the food industry...........................29
VI. HUMAN NUTRITION AND DIETARY...........................30
Food, fermentation and microorganisms....................................30
Nutrition and diet foods..............................................................30
Introduction to nutrition and metabolism....................................30
Nutrition manual.........................................................................30
 Food............................................................................................31
Nutrition and diet. Pocket book..................................................31
Nutrition, diet and health............................................................31
Introduction to human nutrition..................................................31
Nutrition and metabolism............................................................31
Nutrition Basics...........................................................................32
Simplified diet manual................................................................32
Food hygiene principles..............................................................32
Nutritional advice........................................................................32
and dietary in the Pharmacy Office.............................................32
Functional Foods.........................................................................32
Nutrition and food science..........................................................32
Nutrition and public health.........................................................33
Nutritional value of meat (8).......................................................33
Food antioxidants........................................................................33
Practical Pediatric Nutrition........................................................33
Quality and nutritional value of plant foods...............................34
Food composition tables.............................................................34
Vitamins and minerals in health and nutrition............................34
Nutrition......................................................................................34
Nutritional supplements and functional foods............................34
Glycemic index...........................................................................35
Nutrition and sport......................................................................35
Food fats and oils........................................................................35
a) Vegan science.............................................................................36
Cheese, yogurt, tofu, milk...........................................................36
vegan food...................................................................................36
VII. GENERAL FOOD ENGINEERING AND TECHNOLOGY 37
Methods to measure physical properties in food industries........37
Non-thermal food preservation...................................................37
Food dehydration........................................................................37
Food Engineering Laboratory Manual........................................37
Food factories..............................................................................38
Quality Management Systems....................................................38
in the food industry.....................................................................38
Food engineering operations.......................................................39
Food processing manual..............................................................39
Food packaging in controlled, modified and vacuum atmospheres
.....................................................................................................39
Introduction to biotechnology.....................................................39
Packaging of widely consumed foods.........................................40
Food science and technology......................................................40
Deep freezing of food.................................................................41
Biotechnology:............................................................................41
Bioprocess engineering principles..............................................41
Science and technology of frozen foods.....................................41
Food processing technology: Principles and practice.................42
Enzyme technology.....................................................................42
Biotechnology. Introduction with model experiments................43
Process engineering applied to the dairy industry......................43
Citrus processing.........................................................................44
Food Biotechnology Fundamentals............................................44
ISO 9000 on the front line...........................................................44
Agricultural plant biotechnology................................................44
Introduction to the calculation of pro food technological
processes.....................................................................................44
Chemical food preservation........................................................44
Food industrial engineering........................................................45
Food industrial engineering........................................................45
Additives and manufacturing auxiliaries in agri-food industries45
Genetic engineering and its applications....................................46
Food preservation manual...........................................................46
Food industries manual...............................................................46
Basic biotechnology....................................................................46
Thermal processing and packaging of foods...............................48
Heat treatment.............................................................................48
of meat products (13)..................................................................48
Extruders in food applications....................................................48
Thermal technologies for food processing..................................48
Food irradiation...........................................................................48
bottled water technology.............................................................49
Canning technology....................................................................49
Introduction to food engineering.................................................49
Fundamentals of catering theory and practice............................49
Storage of fruits and vegetables in controlled atmospheres........49
Biotechnology:............................................................................49
Food Technology Fundamentals.................................................50
Introduction to fungal biotechnology..........................................50
Molecular biology and biotechnology........................................50
Practical manual for smoking foods............................................50
Treatment of waste from the food processing industry...............51
Biochemical Engineering............................................................51
Organic food processing and production....................................51
Cooking and science...................................................................52
Culinary chemistry......................................................................52
 Restaurants: Basic service...........................................................52
Catering theory............................................................................52
Culinary creation.........................................................................52
Experiments in the kitchen..........................................................53
Experiments with supermarket products.....................................53
Fundamentals of catering theory and practice............................53
From science to the kitchen........................................................53
The secrets of the pouts...............................................................53
Children in the kitchen................................................................54
Pans and test tubes......................................................................55
Basic cooking treatise.................................................................55
Cooking... is love, art, technique.................................................55
VIII. FOOD INDUSTRY...............................................................57
Veterinary meat inspection.........................................................57
Analysis methods........................................................................57
of the charcuterie industry...........................................................57
Industrialization of slaughter animal fat (10)..............................57
Technology of charcuterie and salted products...........................57
Artificial casings (4)....................................................................57
Sausage manufacturing...............................................................58
Veterinary food hygiene..............................................................58
Meat products manual.................................................................58
Canning fish and meat.................................................................58
Freezing and meat quality...........................................................59
Industrial slaughterhouses:..........................................................59
Research in meat science (1).......................................................59
Health inspection of poultry meat...............................................59
Soy protein and formulas for meat products...............................59
Preservation of meat by cold.......................................................59
meat science................................................................................60
Progress of science......................................................................60
of the meat...................................................................................60
Artisan charcuterie manual.........................................................60
Smoking (11)...............................................................................60
The curing (7)..............................................................................60
Poultry products technology.......................................................60
Nutritional value of meat (8).......................................................61
Microbiology of cold-preserved meats.......................................61
Industrialization of by-products of animal origin.......................61
Poultry meat science...................................................................62
Bacterial cultures for meat industries..........................................63
Homemade meat and sausage preparation..................................63
Evaluation of meat in the production chain................................63
Meat and meat products..............................................................63
meat science................................................................................63
Practical meat inspection............................................................64
Blanched sausage technology.....................................................64
Normative values........................................................................65
of meat technology......................................................................65
Fish quality control.....................................................................65
Advances in technology of fishery products...............................65
Canning fish and meat.................................................................65
Fish processing technology.........................................................65
Seafood technology:....................................................................66
Fish and krill protein technology................................................66
Introduction to fishery byproducts..............................................66
c) Milk and dairy industries.........................................................67
CALCULATION of processes in milk and dairy products........67
Production of yogurt and fermented milk...................................67
Basics..........................................................................................67
of cheese making.........................................................................67
Dairy technology.........................................................................67
Cheese, yogurt, tofu, milk...........................................................67
vegan food...................................................................................68
Milk and dairy products..............................................................68
Introduction to technology..........................................................68
cheese maker...............................................................................68
Industrial dairy products.............................................................69
Lactological microbiology..........................................................69
Lactological microbiology..........................................................69
cheese making.............................................................................69
Milk and its components.............................................................69
lactation biology..........................................................................69
Artisanal production of butter, yogurt and cheese......................70
Production of sheep and goat cheeses.........................................70
Manufacturing of dairy products.................................................70
industrial lactology......................................................................70
Milk and dairy products..............................................................70
Milk science and dairy technology.............................................71
d) Cereals and derived industries.................................................72
bread making...............................................................................72
Cereals and derived products......................................................72
Bakery products..........................................................................72
Pasta and semolina production technology.................................72
 Cookie industry technology........................................................72
Cereals.........................................................................................73
Organic cereals and legumes.......................................................73
e) Fruits and vegetables and derived industries...........................74
fruit processing............................................................................74
Vegetable processing..................................................................74
Citrus...........................................................................................74
Artisanal preparation of fruits and vegetables............................74
Refrigeration of apples and pears................................................74
Selection and packaging of apples..............................................75
Production of fruits from temperate and subtropical climates....75
Food legumes..............................................................................75
Biological bases of fruit quality..................................................75
Citrus processing.........................................................................76
Advances in ripening and post-harvest of fruits and vegetables.76
Vegetable science and technology treatise..................................76
Conservation of fruits and vegetables.........................................76
Home preservation of fruits and vegetables................................76
Storage of fruits and vegetables in controlled atmospheres........77
Vegetable technology..................................................................77
Minimally processed and refrigerated fruits and vegetables......77
f) Alcoholic and non-alcoholic drinks........................................78
Control of temperatures and quality of wines.............................78
Theory and practice of wine making...........................................78
Water lighting.............................................................................79
Manufacturing of sparkling wines..............................................79
Wine flavor chemistry.................................................................79
Enogastric tourism......................................................................79
 The wine......................................................................................79
wine defects.................................................................................80
From cane to rum........................................................................80
Selection and training guide for a panel of tasters......................80
Artisanal production of liquors...................................................80
Scientific and technological bases of oenology..........................80
Scientific and technological bases of viticulture.........................81
Wine production:.........................................................................81
Drinking water quality................................................................81
Brewing.......................................................................................82
Biotechnology of beer and malt..................................................82
Wine making...............................................................................82
Sensory analysis of wines:..........................................................82
fruit wines...................................................................................82
Basic oenology treatise...............................................................83
Wine tasting agenda....................................................................83
Practical oenology manual..........................................................83
bottled water technology.............................................................83
Drinking water manual................................................................83
The viticultural terroirs...............................................................83
Drinks..........................................................................................84
Home brewing.............................................................................84
Homemade wine making............................................................84
Wine analysis and production.....................................................84
g) Cocoa and derivatives................................................................84
The science of chocolate.............................................................84
Sweets made with sugar and chocolate.......................................85
The science of candy...................................................................85
 Cacao ( Theobroma Cacao L.)........................................................85
ALPHABETICAL INDEX OF TITLES........................................86
ALPHABETICAL INDEX OF AUTHORS.................................167
... since 1957........................................................................................100
Editorial Acribia, SA.................................................................100
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 SCIENCE AND TECHNOLOGY
OF FOOD
YO. FOUNDATIONS OF FOOD SCIENCE
(BIOCHEMISTRY, CHEMISTRY, ETC.)
The science of food
from a to Z
ADRIAN, J. and FRANGNE, R. Chair of Industrial and
Agri-Food Biochemistry. National Conservatory of Arts
and Crafts.
This work presents a global panorama of Food
Science, a field of knowledge that is essentially
multidisciplinary.
Study what refers to agricultural resources
stabilization and transformation operations
mation and the food products themselves.
Thanks to the alphabetical classification page by
page gina, allows you to immediately obtain the
searched topic and everything that concerns it.
Dietitians, agronomists, food technologists, agri-
food economists, biochemists cos, hygienists,
veterinarians specialized in hy food science,
public health specialists, as well as uninitiated
readers. I consulted everyone They will be
useful in the search for a definition or the
complement of information.
1990 17 × 24 326 pp.
EXHAUSTED
ISBN: 978-84-200-0673-4
HACCP. Certified Auditor's
Manual
ASQ Food, Drug, and Cosmetic Division
Editors: SURAK, J. g. and WILSON, S.
Content: Part I. Introduction to HACCP - 1.
History and summary of HACCP: Ancient and
modern methods of food preservation - 2. Ta
Areas prior to the development of the HACCP
plan - Part II. HACCP Principles - 3. Principle
#1: Conduct the hazard analysis - 4. Principle
#2: Establish critical control points - 5. Principle
#3: Stable certify critical limits - 6. Principle #4:
Establish surveillance procedures - 7. Principle
#5: Establish correct action procedures bulls - 8.
Principle #6: Establish procedures check cough -
1
9. Principle #7: Establish data recording and
document procedures tion - Part III. HACCP
Implementation - 10. Implementation and
maintenance of the HACCP plan - Part IV. Audit
of HACCP systems - 11. The HACCP audit - 12.
The HACCP auditor - 13. I have Quality
assurance analytical tools - Part V. Application
of HACCP to the food processing industry - 14.
The food industry in general - 15. Prerequisites
for the food industry - 16. Meat and poultry - 17.
Product fishing cough - 18. Milk and dairy
products - 19. Fruits and vegetables - 20. Retail
and food service - Part VI. Application of
HACCP to medical equipment industry - 21.
HACCP principles in the design and production
of medical equipment - PAR TE VII.
Appendices - Glossary - Bibliography -
Alphabetical index.
Second edition
2016 17 × 24 360 pp.
ISBN: 978-84-200-1174-5
food chemistry
BALTES, W. Food chemist and graduate in chemistry,
professor emeritus and professor of Food Chemistry at the
Technical University of Berlin.
Content: Prologue - The composition of our
food - Water - Minerals - Vitamins - Enzymes -
Lipids - Carbohydrates or carbo carbohydrates -
Proteins - Food conservation cough - Additives
in the food industry - Re residues in food -
Harmful substances in natural foods - Aroma
formation in foods - Dietary fats - Foods rich in
protein - Foods rich in carbohydrates - Alcoholic
consumer products - Coffee, tea, ca coffee and
tobacco - Vegetables and their components -
Fruit and products made from fruit - Es spices -
Drinking water - Soft drinks - The structure of
German food law - References.
2007 17 × 24 492 pp.
EXHAUSTED
ISBN: 978-84-200-1081-6
food chemistry
2 FOOD SCIENCE AND TECHNOLOGY
BELITZ, H. d. Professor of Food Chemistry at the
Technical University of Munich and Director of the
Institute of Food Chemistry, Munich.
GROSCH, W. Professor of Food Chemistry at the
Technical University of Munich, Director of the
Department ment of Food Chemistry Research in Munich.
Content: Water - 1. Amino acids, peptides,
proteins - 2. Enzymes - 3. Lipids - 4. Carbohi
drats - 5. Aromatic substances - 6. Vitamins - 7.
Minerals - 8. Food additives - 9 Food
contamination - 10. Milk and dairy products -
11. Eggs - 12. Meat - 13. Fish, Cetaceans,
Crustaceans and Molluscs - 14. Edible fats and
oils - 15. Cereals and pro branch pipelines - 16.
Legumes - 17. Hortali zas and derived products -
18. Fruits and produce cough derivatives - 19.
Sugar, sugar-alcohol and honey - 20. Alcoholic
beverages - 21. Coffee, tea and cocoa - 22.
Spices, salts and vinegar - 23. Drinking water,
mineral water and table water.
Third edition
2012 21 × 26,5 938 pp.
ISBN: 978-84-200-1162-2
Bender 's Dictionary of
Nutrition and Food Technology
BENDER, D. TO. BSc., PhD, RNutr.
See Section VI, f), page 32.
Food science and technology
CAMPBELL-PLATT, G.
Content: Collaborators - 1. Introduction - 2.
Food chemistry - 3. Food analysis - 4. Food
biochemistry - 5. Food biotechnology - 6. Food
microbiology - 7. Numerical procedures - 8. Ali
Physics ments - 9. Food processing - 10.
Engineering food estuary - 11. Food packaging -
12. Nutrition - 13. Sensory evaluation - 14.
Statistical analysis - 15. Quality assurance and
legislation tion - 16. Regulatory toxicology - 17.
Food Trade Management: Principles and
Practice - 18. Food Marketing - 19. Product
development - 20. Information technology - 21.
Communication and transfer skills - In says
alphabetically - Includes color sheets.
2017 21 × 26,5 568 pp.
ISBN: 978-84-200-1176-9
Manual of food chemistry and
biochemistry
COULTATE, T. Q. South Bank Univ., London, UK.
Content: Introduction - Sugars -
Polysaccharides - Lipids - Proteins - Pigments -
Flavors - Vitamins - Preservatives - Harmful or
undesirable substances - Minerals - Water -
Appendix I. Need Nutritive qualities and dietary
sources - Appendix II. General texts.
Third edition
(First edition published with the title Food.
Chemistry of its components)
2007 17 × 24 458 pp. Reimp. 2019
ISBN: 978-84-200-1089-2
Food proteins
Biochemistry. Functional properties.
Nutritional value. Chemical modifications
CHEFTEL, J. c. Professeur á l' Université des Sciences et
Techniques du Languedoc. Directeur du Laboratoire de
Biochimie et Technologie Alimentaires, Montpellier.
CUQ, J. L. Mâitre-Assistant Agrégé á l'Université des
Sciences et Techniques du Languedoc, Montpellier.
LORENT, D. Professeur á L'Ecole Nationale Supérieure
de Biologie Appliquée á la Nutrition et á l'Alimentation.
Laboratoire de Biochimie Alimentaire, Dijon.
Content: 1. Introduction - 2. physical
properties co-chemistries of amino acids and
proteins - 3. Protein denaturation - 4. Property
functional des of proteins - 5. Nutritional
properties of proteins - 6. The main protein food
systems - 7. New sources protein teas - 8.
Protein modifications. 1989 17 × 24 364 pp.
ISBN: 978-84-200-0649-9
FENNEMA Food chemistry
DAMODARAN, S. and PARKIN, K. L.
Content: Prologue - Resolution commemorates
tive of the Faculty of the University of
Wisconsin–Madison - Editors - Contributors - 1.
Enter tion to food chemistry - Part I. Main
components of food - 2. Relationships of water
and ice in foods - 3. Carbohydrates - 4. Lipids -
5. Amino acids, peptides and proteins - 6.
Enzymes - 7. Dispersed Systems: Basic
Considerations - Part II. Com minor speakers of
food s - 8. Vitamins - 9. Minerals - 10. Dyes -
11. Flavors - 12. Food additives - 13. Bioactive
components of food: Nutraceuticals and toxic
cos - Part III. Food systems - 14. Carac theristics
of milk - 15. Physiology and chemistry of edible
muscle tissues - 16. Postharvest physiology of
edible plant products - Alphabetical index.
2019 21,5 × 26,5 1126 pp. Fourth edition
ISBN: 978-84-200-1192-9
FOUNDATIONS OF FOOD SCIENCE
Maillard reaction
FAYLE, S. AND. Crop and Food Research, Christchurch,
New Zealand and GERRARD, J. TO. University of
Canterbury, Christchurch, New Zealand.
Content: What is the Maillard reaction? - With
Maillard reaction sequences in foods cough -
Extraction of Maillard reaction products from
foods - Gas chromatography - Liquid
chromatography - Mass spectrometry -
Electrophoresis - Capillary electrophoresis -
New technologies noologies, new approaches.
2005 17 × 24 160 pp.
ISBN: 978-84-200-1045-8
Food flavors
Biology and chemistry
FISHER, C. and SCOTT, T. R. Departments of Animal
and Food Sciences and Psychology University of
Delaware.
Content: 1. Introduction - Problems of flavor
research; Definition of flavor; Classification of
food flavors; Chemical compounds responsible
for flavor; Difficulties of flavor chemistry
research; Flavor chemistry research objectives;
Bibliography - 2. Com flavor posts; Classes of
chemical compounds cos and their responses to
flavor; Conclusions; Bi bliography - 3. The
chemical senses; Introduction; Anatomy of the
chemical senses; Neural development of
chemical senses; Re mechanisms receptors;
neural code; Control of food intake;
Bibliography - 4. Flavor analysis; Subjective vs
objective; Psychophysics and evaluates sensory
tion; instrumental analysis; Handling of samples
and artifacts; Treatment of re sultations;
Bibliography - 5. Teaching of the with flavor
concepts; Problem-based learning further; The
tongue and the nose; Onions; Drinks; Maillard
reaction; Stink - Glossary.
2000 17 × 24 224 pp.
ISBN: 978-84-200-0904-9
Physical foundations for food
science
HERNÁNDEZ SALUEÑA, B.
See Section VII, page 45.
Food science Biochemistry,
3
Microbiology, Processes, Products
JEANTET, R. and others
Volume 1
Biological and physicochemical stabilization
Content: Introduction - Part One: Water and
food constituents - 1. Water - 2.
Other food constituents - Second pair te: Agents
and mechanisms of food modification - 3.
Microbial alterations - 4. Rust tion of lipids - 5.
Non-enzymatic browning - 6. Enzymatic
browning - 7. Molecular dynamics lar in food
matrices - Third part: Tra food stabilization
treatments - 8. Ba ses of the biological and
physicochemical stabilization of foods - 9.
Transfers, bases of unit operations - 10. stability
operations biological zation - 11.
Physicochemical stabilization operations - Part
Four. Quality control and evaluation - 12. Food
quality control - 13. Evaluation of the
physicochemical and quality characteristics of
foods.
2010 17 × 24 416 pp. Reimp. 2013
ISBN: 978-84-200-1148-6
Volume 2
Technology of food products Content:
Introduction - Part One: Bioquí mica and
technology of products of animal origin - 1.
From milk to dairy products - 2. From muscle to
meat and meat derivatives - 3. From eggs to egg
products - Second part: Bioquí mica and
technology of products of vege origin such - 4.
From wheat to bread and pasta - 5. From barley
to beer - 6. From fruits to fruit juices and
fermented products - 7. From vegetables to “4th
range” products - Part Three: Properties and
technologies of ingredients - 8. Functional
properties of ingredients - 9. Physicochemical
bases of fractionation and techno associated
ologies -10. Bioconversion and transforms
physicochemical tions - 11. Application of
separative techniques - Part Four: Packaging and
packaging - 12. Container - 13. Packing.
2010 17 × 24 496 pp. Reimp. 2013
ISBN: 978-84-200-1149-3
Edible oils and fats
Technology, utilization and nutrition
LAWSON, H.
Content: 1. Definitions and vision of together -
2.4 The basic chemistry of oils andFOOD fats SCIENCE
- 3.
Common chemical reactions - 4. Physical
properties - 5. Sources of oils and fats - 6.
Manufacturing technology - 7. Fritu ra in depth -
8. Grilled and flat fried - 9. Use of oil for salad Lipochemistry - Fat substitutes - 14. Amino
gives and cooked - 10. Baking technology
(including coatings for production baked cough)
- 11. Factory technology donut tion - 12. Other
important commercial uses - 13. Nutritional
aspects of oils and fats - 14. Analytical methods
for oils and fats - 15. Development of food
products - 16. Flavor.
1999 17 × 24 346 pp.
ISBN: 978-84-200-0880-6
Physical properties of foods and
processing systems
LEWIS, M. J. Department of Food Science, University of
Reading, UK.
Content: 1. Units and dimensions - 2. Density
and specific gravity - 3. Properties of fluids,
hydrostatics and dynamics - 4. Viscosity - 5.
Rheology and texture of solids - 6. Own surface
areas - 7. Introduction to thermodi dynamics and
thermal properties of foods - 8. Sensitive and
latent heat changes - 9. Mecca nisms of heat
transfer -10. Transfer heat resistance in non-
steady state - 11. Properties of gases and vapors
- 12. Electrical properties - 13. Diffusion and
mass transfer.
1993 17 × 24 512 pp.
ISBN: 978-84-200-0744-1
Agroindustrial biochemistry:
Food revaluation of agricultural
production
LINDEN, G. Professor at the University of Nancy.
LORENT, D. Professor at ENS. BANA. University of
Bourgogne-Dijon.
Content: First part: Manufacturing and pro
pieties of intermediate food products daily (PAI)
- 1. EPI Strategy - 2. Pro technofunctional
pieties - 3. Extraction and texturing procedures -
4. PAI of plant origin - 5. Dairy sector - 6. Egg
products - 7. Meat products - 8. Sea products - 9.
AND TECHNOLOGY
Valorization of co-products - Se second part:
Extraction and modification of biomolecules -
10. Sucrochemistry - 11. Product starchy cough -
12. Hydrocolloids and fibers ments - 13.
acids - Peptides - 15. Pigments and aromas.
1997 17 × 24 454 pp.
ISBN: 978-84-200-0805-9
Functional Foods
Biochemical and processing aspects
MAZZA, G. Ph.D., Agriculture and Agri-Food Canada.
See Section VI, f), p. 35.
Culinary creation:
Introduction to food services and
world cuisines
MORGAN, J. L.
See Section VII, a) Gastronomy, page. 55.
Introduction to food rheology
MULLER, H. g. Department of Food Science cough from
the University of Leeds.
Content: Solids: Characteristics and medi das -
Newtonian Liquids: Examples - Liquid two non-
Newtonians: Characteristics, measurements and
examples - Plasticity and its determination -
Plastic foods: Examples - Viscoelasticity and its
determination or measurement - Viscoelastic
materials: Examples - Contact with each other
lidos - Appendices.
1978 13,5 × 21,5 174 pp.
ISBN: 978-84-200-0401-3
Food Science Laboratory
Manual
OTT, D. b. Ph.D., Michigan State University.
Content: Introduction to ex foods perimental
and experimentation feeds ria - Principles of
action and responsibility des in the laboratory -
Experiment: Accuracy and precision of
measurements: Metric system vs. English
FOUNDATIONS systemSCIENCE
OF FOOD
- Experiment: Sen evaluation Sorial of food
quality - Experi ment: Objective evaluation of
food quality - Experiment: Carbohydrate
crystallization - Experiment: Pectin gels -
Experiment: amylose/amylopectin-gelatinization
and gelation - Experiment: Absorber lipid
formation - Experiment: Capacity of lipids to
increase the friability of masses - Experiment:
Emulsions - Experiment: Glutenin/gliadin-
formation of masses - 13. Ex Periment: Protein
foams - 14. Experience ment: Soy proteins used
as their filler substances - Experiment:
Vegetable pigments - Appendices.
EXHAUSTED
1992 17 × 24 232 pp.
ISBN: 978-84-200-0731-2
food science
POTTER, N. N. Emeritus professor of the Department. in
food science from Cornell University in Ithaca, NY.
HOTCHKISS, J. H. Professor of the Dept. food science
ments from Cornell University in Ithaca (New York).
Content: 1. Introduction: Food science as a
discipline - 2. Characteristics of the food
industry - 3. Food constituents: properties and
meaning - 4. Nutritional aspects of food
components - 5. Unit operations in the process
food sado - 6. Food quality factors - 7. Food
spoilage and its control - 8. Conservation and
thermal processing - 9. Conservation and
processing by cold - 10. Dehydration and
concentration of food - 11. Irradiation,
microwaves and ohmic food processing - 12.
Fermentation and other uses of microorganisms -
13. Milk and dairy products - 14. Meat, poultry
and eggs - 15. Fish, mollusks and crustaceans -
16. Fats, oils and pro related pipelines - 17.
Cereals, grains, legumes and oilseeds - 18.
Vegetables and fruits - 19. Drinks - 20. Sweets
and chocolates - 21. Prin principles of food
packaging - 22. Pro food cessation and the
environment - 23. Food safety: risks and dangers
- 24. Gu standards governmental regulations on
food and nutritional labeling - 25. Hunger,
technology and global food needs.
1999 17 × 24 684 pp. Reimp. 2018
I .SBN: 978-84-200-0891-2
Food texture
5
Measurement and perception
ROSENTHAL, A. J. Btech, MSc., PhD., MIFST.
Teacher Professor of Food Science School of Biology and
Molecular Science. Brookes University, Oxford.
Content: Relationship between instrument
measurements and sensory aspects of food
texture - Oral food processing and sensory
evaluation sorial texture - Sensory techniques for
the study of food texture - Classifies food
rheological techniques and instruction mental for
your study - Measurement of the properties
Mechanical properties of food materials in
relation to texture: materials approach - Starch-
based foods - Ela foods fat-based borates - Meat
foods and their analogues - Vegetables and fruits
- Hydrocolloids.
2001 21 × 26,5 314 pp.
II .SBN: 978-84-200-0950-6
Food preservation and
biodeterioration
TUCKER, G. S.
Content: Prologue - 1. Control of
biodeterioration in food - 2. HACCP Principles:
The Importance of HACCP Systems in Food
Manufacturing - 3. Thermal processing - 4.
Refrigeration - 5. Freezing - 6. Dehydration - 7.
Modified atmosphere packaging - 8.
Preservatives - 9. Barrier technology - 10. New
Commercial Preservation Methods -
Alphabetical Index.
2019 17 × 24 300 pp. approx.
III .SBN: 978-84-200-
Food Science Fundamentals
VACLAVIK, V. TO. Ph.D., R. d. University of Texas
Southwestern Medical Center, Dallas.
Content: Part I: Introduction to compos nents of
food - 1. Food quality evaluation - 2. Water -
Part II: Car carbohydrates in the food pyramid -
3. Food carbohydrates; introduction - 4. Starches
in foods - 5. Pectins and other carbohydrates - 6.
Bread, cereals, rice and pasta - 7. Vegetables and
fruits - Part III: Proteins in the food pyramid - 8.
Food proteins; introduction - 9. Meat, poultry,
fishing two and dried beans (legumes) - 10. Eggs
and egg products - 11. Milk and dairy products -
6 IV: Fats in the food pyramid ments
Part FOOD-SCIENCE
12. Sugar,
Fats and oils - Part V: Sugar beef in the food
pyramid - 13. sugar beef, sweeteners and
confectionery products - Part VI: Baked goods in
the food pyramid - 14. Baked products,
porridges and doughs - Part VII: Aspects in food
production - 15. Food safety - 16. Conservation
and processing of food - 17. Additives - 18.
Food packaging - Part VIII: Legislation relating
to the supply of food - 19. Government
regulations for the supply and labeling of food.
EXHAUSTED
2002 17 × 24 508 pp.
ISBN: 978-84-200-0976-6
pastry products, appetizers and snacks - 4.
AND sweets, honey - 5 New foods - 6. Meats
TECHNOLOGY
and sausages - 7. Fish and shellfish (crustaceans
and mollusks) - 8. Eggs, milk and cheese - 9.
Fats and fine foods - 10. Spices, flavoring
substances and vinegars - 11. Drinking water
and mineral water - 12. Coffee, tea, cocoa - 13.
Juices and soft drinks - 14. Alcoholic drinks -
15. Special foods and dietary foods - Appendix
1. Dietary fiber content of foods - Appendix 2.
Co EU numerical codes and additives -
Appendix 3. Authors of the different sections
and chapters of this book.
1999 17 × 24 672 pp.
ISBN: 978-84-200-0877-6

Food fats and oils

Elements of descriptive food
science
VOLLMER, G. Prof. Dr. Chair of Chemistry. University
city of Düsseldorf.
JOSST, G. Professor of Chemistry and Food Research
taria.
SCHENKER, D. Chemistry Professor of the Food
Department.
STURM, W. Professor of Chemistry and Food Research.
VREDEN, N. Professor of Chemistry and Food Research.
Content: 1. Introduction to food chemistry
(nutrition, additives, risks, label c) - 2. Fruits,
vegetables, legumes - 3. Cereals, bakery and
ZILLER, S. and other collaborators.
Content: I. Importance of fats - II. What is a
fat? - III. Chemical composition of fats - IV.
Fatty acids - V. Nutritional aspects of oils and
fats - VI. Factors that affect the physical
characteristics of oils and fats - VII. Processed -
VIII. oil reactions teas and fats - IX. Products
made with fats and oils - X. Trends in fat
availability in the United States - XI.
Conclusion.
1996 13.5 × 21.5 84 pp.
ISBN: 978-84-200-0799-1
 FOOD ANALYSIS 7

IV . FOOD ANALYSIS

Nutritional analysis
of food
ADRIAN, J., POTUS, J., POIFFAIT, A. Chaire de
biochimie industrielle et agroalimentaire. Conservatoire
national des Arts et Métiers.
DAUVILLIER, P. Scientific Counselor, UFAC.
Content: List of abbreviations - 1. Antece
before the topic - 2. Sample and analysis
preparation - 3. General physicochemical
methods - 4. Special physicochemical analyzes -
5. Me to two immunochemicals - 6.
Microbiological techniques: determination of
group B vitamins - 7. Biological methods with
animals - 8. Consider rations on the
measurement of safety - List of figures - List of
tables - Atomic mass of the main chemical
elements.
2000 17 × 24 314 pp.
EXHAUSTED
ISBN: 978-84-200-0919-3
Factors to consider on the farm and health risks -
PART II. Hygiene in meat production:
Processing and inspection - La indus meat tria -
Pre-slaughter phases - Slaughter and dressing -
Post-mortem inspection of meat - Conservation
and processing of meat - Management of meat
safety in the slaughterhouse - PAR TE III.
Hygiene in production: processing of other foods
and hygiene and safety at the retail and
consumption stages - Hygiene in the production
and processing of other foods - Hygiene and
food safety at the sale stage for consumption -
PART IV. The concept from barn to table - Prin
principles of longitudinal and integrated food
safety assurance (LISA).
2009 17 × 24 430 pp.
ISBN: 978-84-200-1116-5

Sensory evaluation of food in CARPENTER, R. Q. Sensory Computing Specialist,

Unilever Research. Colworth, UK. LYON, D. H. Head of
theory and practice Consumer and Sensory Sciences, Campden &
ANZALDÚA MORALES, A. Professor and researcher. Chorleywood Food Research Association, UK and
Faculty of Chemical Sciences, Autonomous University of HASDELL, T. TO. Scientific Services Manager, UK.
Chihuahua. (Mexico). Content: What is sen analysis used for? Sorial?
Content: The five senses - The properties - Relationship between sensory and physio
Sensory tests - Judges and test conditions - analysis ology and psychology - How to use sen
Sensory tests - Sensory evaluation practices - analysis sorial to achieve the goal - Products for
Appendices. sensory analysis - Who are the right people for
sensory analysis? - Ex design perimental and
1994 17 × 24 214 pp. Reimp. 2017 data analysis - Reporting and data storage -
ISBN: 978-84-200-0767-0 Sensory analysis in practice - History:
specification and quality control - History: shelf
Integrated food safety and life studies - History: contaminant research -
History: pollution prevention - His torial:
veterinary public health making a coffee map - Histo rial: quality control
BUNCIC, S. School of Veterinary Science University of in the formation of batches of products - History:
Bristol. graphic methods for controlling the performance
Content: PART I. The farms evils in the context of a profile panel - Appendices: A. Useful tables
of the food chain - Health hazards in the food for sensory tests them - B. Glossary of terms
chain - used in sensory analysis - C. Useful contacts.

Sensory analysis in the 2002 17 × 24 210 pp. Reimp. 2019

development and control of food ISBN: 978-84-200-0988-5

quality
8 FOOD SCIENCE AND TECHNOLOGY
Methods of analysis of the
charcuterie industry
FRENCH CANNING TECHNICAL CENTER. Re
compilation.
Content: Weighted controls - Chemical controls
- Bacteriology controls - Control histological
tests - Serological controls - Méto two
individuals.
1974 16,5 × 24,5 152pp
ISBN: 978-84-200-0339-9
Food microscopy
FLINT, O. Procter Department of Food Science,
University of Leeds, Leeds LS2 9JT, UK.
Content: Choice of equipment for microscopic
analysis of food. Preparation of food for the
stereomicroscope. Technical Simple ways to
prepare samples for the microscope. Use of the
cryotome in the mi food croscopy. Cons
Techniques te for the analysis of food
components ments. Fat in food. Food starches.
Meat, fish and their products. Vegetable
proteins. Howard count of mo hos in tomato
products. Rubbers. Emulsions. Appendix:
Equipment. Materials.
1997 17 × 24 146 pp.
ISBN: 978-84-200-0816-5
Selection and training guide for
a panel of tasters
FORTIN, J. B.Sc. TO. and DESPLANCKE, C. Agri-food
engineer.
Content: Preliminary operations: Interest in the
creation of a panel of tasters - Recur human and
material resources - Tasting practice -
Recruitment and selection: Recruitment - lesson
- Training: Modalities between training -
Organization of tests - Apa rience - Bibliography
- Glossary - Annexes.
2001 17 × 24 124 pp.
ISBN: 978-84-200-0930-8
Drinking water quality
Problems and solutions
GRAY, N. F. Trinity College, University of Dublin,
Ireland.
See Section VI, f), p. 83.
Lipid analysis
HEMMING, F. W. and HAWTHORNE, J. N.
Department of Biochemistry, Medical School, Queen's
Medical Centre, Nottingham NG7 2UH, UK
Content: Introduction - Basic techniques - Hi
Drocarbons - Alcohols, phenols, aldehydes,
ketones and quinones - Fatty acids and
prostaglandins - Esters - Phospholipids,
sulfolipids and related compounds two -
Glycolipids - Lipoproteins - Appendices.
2001 17 × 24 200 pp.
ISBN: 978-84-200-0960-5
Microbiological analysis
of food and water
Guidelines for quality assurance
LIGHTFOOT, N. F. Public Health Laboratory Service
Newcastle upon Tyne UK and MAIER, E. TO. European
Commission DG XII Measurement and Testing Program
Brussels Belgium.
Content: Prologue to the 2002 Spanish edition -
Introduction - List of collaborators - Purpose and
field of application - Implementation of a quality
assurance program - Personnel, management and
organization - Sampling - Equi pos - Materials -
Quantitative methods and EVA luation of
procedures - Analytical quality control in
microbiology - Treatment and information me of
results - Accreditation - Annex. States ethics for
quality assurance in micro food and water
biology - Appendices: A. Example for the
control of membrane filters with statistical
evaluation - B. Sample preparation for first-level
quality control in plate counts and filtration.
EXHAUSTED
2002 17 × 24 256 pp.
ISBN: 978-84-200-0991-9
 FOOD ANALYSIS 9

Modern analysis methods Microbiological analysis of red

food
MAIER, H. g. Professor Ph.D. in Phil. Nat.
Volume I:
Optical methods
Content: Introduction - Absorption -
Fluorimetry - Flame photometry - Polarimetry -
Refractometry - Atomic absorption
spectrophotometry.
Second edition
1981 13.5 × 21.5 116 pp.
ISBN: 978-84-200-0395-6*
Volume III:
Electrochemical and enzymatic methods
Content: 1. Electrochemical methods - In
Introduction - Dielectrometry (DK measurement,
dielectrimetry) - Conductometry - Potentiometry
- Voltammetry - Polarography. Voltammetry -
Amperometry - Coulometry - Electrophoresis -
2. Enzymatic methods - Introduction - With
Basic concepts of reactions catalyzed by
enzymes - Apparatus and reagents - Use in food
analysis - Tests - Preparation of food samples.
1982 13,5 × 21,5 166 pp.
ISBN: 978-84-200-0487-7
Food analysis:
Fundamentals, methods, applications
MATISSEK, R. Dr. rer. Nat. Skilled. Dipl.- Eng. Professor
at the Institute of Food Chemistry of the Technical
University of Berlin.
SCHNEPEL, F. M. Dr. rer. Nat. and STEINER, G. Dr.
rer. Nat.
Content: General assessments in the analysis of
foods - Fats and fatty substances - Proteins,
peptides and amino acids - Carbohydrates -
Other special components - Additives -
Contaminants - Residues - Basic information on
instrumental methods: Analysis - Abbreviations,
acronyms, symbols and constants.
EXHAUSTED
1998 17 × 24 430 pp. approx.
ISBN: 978-84-200-0850-9
meat, poultry and eggs
MEAD, G. c.
Content: Queue contact details drafters -
Introduction - 1. Microbiological analyzes in
food safety and ges tion of quality - 2.
Legislation applicable to red meat, poultry and
eggs: which way forward guide? - 3.
Escherichia coli O157 and other VTECs in the
meat industry - 4. Microorganisms in fecal
indicators for meat and poultry - 5. Spoiling
microorganisms in red meat and poultry - 6. Red
meat sampling - 7. Sampling methods for
products made with poultry meat - 8.
Microbiological surveillance of cleaning and
disinfection in the food industry mentality - 9.
Microbiological analysis of hue you and egg
products -10. Detection and counting of
pathogens in meat, poultry and egg products -
11. Techniques for the identification of
microorganisms of food origin - 12. Validation
of analytical methods used two in food
microbiology - 13. Roast Quality guration in the
food microbiology laboratory - Appendix I: Pro
ISO/IUPAC/AOAC international harmonized
protocol for assessing laboratory competence
analysis ratories (chemical) - Appendix II: Di
guidelines on measurement uncertainty.
2009 17 × 24 362 pp.
ISBN: 978-84-200-1128-8
HACCP
MORTIMORE, S. Director of Quality Pillsbury Europe,
UK and WALLACE, C . General Manager, Consultancy
and Training Division Reading Scientific Services Ltd, UK
Contents: Preface - Foreword by the series
editor - Section 1. Introduction to HACCP: Pre
Frequently asked questions: What is HACCP? -
Where does it come from? - How does it work? -
What Are they the seven principles? - Is it
difficult to use? - Why use it? - What type of
company can use HACCP? - Are there
misunderstandings about HACCP? - How does a
company know if HACCP is doing its job? -
What is real mind is implanted in the workplace?
- How do you write a HACCP plan? - Who
10 FOOD SCIENCE AND TECHNOLOGY
carries out the HACCP study? - What is the legal
point of view on HACCP? - What are the other
drivers of the use of HACCP? - How much does
it cost? - Is there anything else I should know? -
Section 2. The HACCP system explains c:
HACCP System Review: How do all the
elements fit together? - HACCP in context to the
rest of the management activities: What is
HACCP and what is not? - What does it take to
get started? czar? The preparation and planning
stage - Section 3. HACCP in practice: Prepare
tion for the development of the HACCP plan -
Apli cation of the principles - Implementation of
the HACCP plan - Maintenance of the HACCP
system - Conclusion - Epilogue - Appendices: A.
Practical case titic. Frozen cheesecake - B.
Acronyms and glossary - References - HACCP
Resources.
Second edition in preparation
2004 17 × 24 160 pp. Reimp. 2015
ISBN: 978-84-200-1035-9
Food analysis
Laboratory manual
NIELSEN, S. S. Purdue Univ. West Lafayette, Indiana.
Content: Preface and acknowledgments - Ob
Notes on Concentration Calculations tions -
Nutritional labeling using a computer program -
Assessment of accuracy titude and precision -
Determination of count moisture nest -
Determination of content fat - The determination
of protein nitrogen - The phenol-sulfuric acid
method for total carbohydrates - The
determination nation of vitamin C by the
indophenol method - The complexometric
determination of calcium - The determination of
sodium using ion selective electrodes, Mohr's
volumetry and indicator rods - The
determinations nations of sodium and potassium
by means of atomic absorption spectroscopy and
inductively coupled plasma spectroscopy-atomic
emission - Standard solutions and titratable
acidity - Characteristics tion of fats - Fish muscle
proteins: extraction, quantification and
electrophoresis - Enzymatic analysis for de end
the glucose content - The detection tion of
gliadin in foods by means of the immunoassay -
Inspection of foods ments in search of foreign
matter - La cro high resolution liquid
matography - La cro gas matography - The
measurement of viscosity using a Brookfield
viscometer.
2007 21 × 26,5 170 pp.
ISBN: 978-84-200-1059-5
Food analysis
NIELSEN, S. S. Purdue Univ. West Lafayette, Indiana.
Content: Authors - Preface - Abbreviations -
Part I. General information - 1. Intro duction
to food analysis - 2. The regulations of the
United States government two and the
international regulations related ned with food
analysis - 3. Nutritional labeling - 4. The
evaluation of analytical data - 5. Sampling and
preparation tion of the sample - Part II.
Analysis of food composition - 6. The analysis
sis of humidity and total solids content - 7. The
analysis of the ashes - 8. Analysis of crude fat -
9. Protein analysis - 10. The analysis of
carbohydrates - 11. Analysis of vitamins - 12.
Inorganic analysis - Part III. The properties
chemical properties and characteristics of
foods - 13. pH and titratable acidity - 14. The
characterization of fats - 15. Procedures for
separation and character therization of proteins -
16. The use of enzymes in food analysis - 17.
Immunoassays - 18. Analysis methods for
agricultural biotechnology (GMOs) - 19.
Analysis of pesticide remains das, mycotoxins
and medications in foods ments - 20. Analysis of
the presence of mate strange quarrels - 21.
Determination of oxygen demand - Part IV. The
Specters copy - 22. The basic principles of the
spec throscopy - 23. Ultraviolet, visible and
fluorescence spectroscopy - 24. The spec
infrared troscopy - 25. Atomic absorption and
emission spectroscopy - 26. The spec mass
trometry - Part V. The chromatograph fia - 27.
The basic principles of chromate graphy - 28.
High-performance liquid chromatography - 29.
Gas chromatography - Part VI. The physical
properties of foods ments - 30. Rheological
foundations for food analysis - 31. The thermal
analysis co - 32. Color analysis.
 FOOD ANALYSIS
2008 21 × 26,5 672 pp.
ISBN: 978-84-200-1114-1
Analysis of food nutrients
OSBORNE, D. R. Unilever researcher. Bedford, In
england.
VOOGT, P. Unilever researcher. Vlaardingen/ Duiven,
Zevenaar, Netherlands.
Contents: Part I: Chemistry, biological function
and analysis of nutrients in foods - What mica
and biological function of nutrients - Quími ca
and biological function of micronutrients -
Analysis of nutrients in foods - Recommended
intake of nutrients and interpretation - Tables of
food composition - Bibliography - Part II :
Methods of analysis of nutrients in foods -
General preparation of the sample - Moisture
and total solids - Protein nases and nitrogenous
compounds - Carbohydrates - Lipids - Ashes,
elements and components in organic - Vitamins
and fat-soluble vitamins - Water-soluble
vitamins - Calorific value calculation.
1985 17 × 24 258 pp.
EXHAUSTED
ISBN: 978-84-200-0571-3
Physical properties of foods
SAHIN, S. and SUMNU, S. g. Department of Food Engi
neerings, Middle East Technical University, Turkey.
Content: 1. Size, shape, volume, and related
physical attributes - 2. Rheological properties of
foods - 3. Thermal properties of foods - 4.
Electromagnetic properties - 5. Water activity
and sorption properties of foods - 6. Surface
properties of foods.
2009 17 × 24 316 pp.
ISBN: 978-84-200-1126-4
11
Storage of fruits and vegetables
in controlled atmospheres
THOMPSON, A. K. Professor Department of
Technology post-harvest gy, Cranfield Silsoe University,
Bedfor, Great Britain.
Content: Introduction - Current use of the soul
dining in controlled atmospheres for fruit
vegetables and vegetables - The effect of storage
in controlled atmospheres on flavor, quality ity
and physiology - Effect of storage in controlled
atmospheres on pests and on diseases - Influence
of environmental factors bientales on storage in
controlled atmospheres - Packaging in modified
atmospheres - Recommended conditions for
storage in controlled atmospheres of selected
products - References.
2003 17 × 24 288 pp.
ISBN: 978-84-200-1019-9
Analytical microscopy
WALLIS, T. AND. D.Sc. (London), FRIC, FPS F. YO.
Biol., Member of the Hon Analytical Chemistry Society,
FRMS
Content: Simple methods for treatment
preliminary analysis of the materials to be
analyzed - Cor histological tests and preparation
of structures Perficial - Sedimentation and
centrifugation - Malaxado. Starch and bran -
Levigation and use of solvents - Solvents and
clarifiers - Other pretreatments -
Microschemistry copic - Micromorphology -
Sublimation and pre cipitation - Dyes and stains
- Medicio nes and drawings - Quantitative
microscopic analysis - Appendices.
1968 13,5 × 21,5 318 pp.
ISBN: 978-84-200-0072-5
Nutritional supplements and
functional foods
WEBB, G. Q. School of Health and Biosciences
University of East London, UK.
12 FOOD SCIENCE AND TECHNOLOGY

See Section V, p. 37.

 FOOD TOXICOLOGY 13

V . FOOD TOXICOLOGY
Toxic plants. Dangerous vegetables Food poisoning of microbial origin and of a
for humans and animals toxic nature. Other pathogenic bacteria.
Mycotoxigenic fungi. Viruses and protozoa.
BRUNETON, J. Laboratory diagnosis. Epi demiology.
Microbiological control of production tion of
Content: Introduction - Abbreviations - First
food. Food safety and legislation tion.
part. Generalities: Man and plants: influence Appendices: Classification of foods into safe and
injuries and accidents linked to vegetables - dangerous. Mani Basics food preparation and
They matter Quantitative science - preventive measures.
Circumstances of incidents and accidents - Risks
1994 17 × 24 224 pp.
associated with phytotherapy and traditional ISBN: 978-84-200-0762-5
medicines - Treatment of poisoning plant tions -
Identification of the causative plant - Digestive
decontamination methods - Documentary means
- Animal poisonings by plan tas - Second part.
Introduction to plant toxicology
FORSYTH, A. TO. MRCVS, DVSM Veterinary
Monographs - Pteridophytes and Gymnosperms Consultant nary of the Food and Agriculture Organization
- Pteridophyta - Gymnospermae: Cycadopsids. (FAO) of the United Nations. Former Director and
Gnetopsids. Pinopsids. Taxopsida - Professor of Veterinary Surgery at Glasgow Veterinary
Angiosperms: Aceraceae. Amaryllidaceae. College.
Anacardiaceae. Apiaceae. Apocynaceae. Content: Considerations about the plans toxic
Araceae. Araliaceae. Asteraceae. Berberidaceae. Plant toxins. Plant poisoning. About animals
Boraginaceae. Brassicaceae. Buxaceae. poison two. Toxic plants. Molds and ergot I have
Cactaceae. Cannabaceae. Caprifoliaceae. Poisonous mushrooms. Plants possibly seen
Celastraceae. Coriariaceae. Crassulaceae. nenosas Plants that alter milk. Glossary.
Cucurbitaceae. Ericaceae. Euphorbiaceae. 1968 12.5 × 19.5 208 pp.
Fabales. Fagaceae. Hippocastanaceae. ISBN: 978-84-200-0082-4
Juglandaceae. Lamiaceae. Lauraceae. Liliaceae.
Myrtaceae. Oleaceae. Papaveraceae.
Phytolaccaceae. Piperaeae. Poaceae. Food hygiene and toxicology
Polygonaceae. Primulaceae. Ranunculaceae.
Rhamnaceae. Rosaceae. Rubiaceae. Rutaceae. HOBBS, B. c. EITHER. St.J. D.Sc,, Ph.D., FRC Path.,
Dip. Bact., FRSH Former Director of the Ali Hygiene
Sapindaceae. Scrophulariaceae. Solanaceae. Laboratory ments, Central Public Health Laboratory.
Sterculiaceae. Verbenaceae. Viscaceae. London. ROBERTS, D. PhD., FlBiol, Deputy Director,
Zygophyllaceae - Annexes: Glossary of Food Hygiene Laboratory, Central Public Health
botanical terms - Elements of phytochemistry - Laboratory, London.
Table of illustrations. Content: Part I. Poisoning and infection nes of
food origin. Introduction. Bacte elemental
2001 17 × 24 540 pp.
riology. Bacteria and other microorganisms
ISBN: 978-84-200-0935-3
organisms that cause food poisoning and food-
borne infections ments. Reservoirs and vehicles
Food poisoning of microbial of infection and diffusion mechanisms.
Epidemiology. Outbreaks of food poisoning and
etiology other diseases foodborne illnesses. Ecology of
ELEY, A. R. Department of Clinical Microbiology Ex
microorganisms in food. Alteration and
perimental. University of Sheffield, UK. conservation. Part II. Food hygiene in the
Content: General considerations. Intoxi food prevention of food poisoning. Factors that
cation of bacterial and ca infectious character. contribute to bro food poisoning. personal
14 FOOD SCIENCE AND TECHNOLOGY
hygiene end of the food handler. Preparation,
cooking, cooling and conservation. Hygiene ne
in the food industry. Food hygiene in retail trade.
Cleaning and disinfection. Facilities and
equipment for indus food triads. Pest control.
Legislate tion. Microbiological specifications.
Educate tion. Food hygiene in the tropics.
EXHAUSTED
1997 17 × 24 492 pp.
ISBN: 978-84-200-0838-7
Food allergy and intolerance
LESSOF, M. H. Emeritus Prof. of Medicine. United
Medical and Dental Schools Guy's and Thoma's Hospitals.
Content: Nutrition in the modern world. Food
intolerance and attitude towards them. Food and
alternative medicine. Physiolo digestion guide.
Mechanisms of food intolerance. Clinical
manifestations. Food Additives. Cow's milk and
some alternatives you go. Gluten sensitivity and
celiac disease. The patient's dilemma. Glossary.
1996 17 × 24 230 pp.
ISBN: 978-84-200-0807-3
Food toxicology
LINDNER, E. Professor of Pharmacology at the
University Giessen city.
Content: Toxic substances in food natural
coughs and in condiments - Intoxica tions due to
improper preparation or alteration of food - Food
additives cios - Food allergies.
EXHAUSTED
Second edition
1995 17 × 24 274 pp.
ISBN: 978-84-200-0776-2
Toxicology Fundamentals
LOOMIS, T. TO. Ph.D. M.D. Professor of Pharmacology,
Washington University School of Medicine. Scattle,
Washington (USA).
Content: Quantitative aspects of toxicology.
Biological factors that influence toxicity.
Chemical factors that influence yen about
toxicity. Influence of the route of administration
on toxicity. Genetic factors that influence
toxicity. Classi fication of the harmful effects of
chemical substances. Normal toxic effects of
sus chemical substances. Abnormal responses
to chemical substances. The foundations of
toxicity selective ity. The foundations of
antidotic therapy. Principles of biological
toxicity tests. Toxicological test methods.
1982 17 × 24 274 pp.
ISBN: 978-84-200-0503-4
Food Expiration
MAN, D. Principal Lecturer in Food Sciences at the
School of Applied Science, South Bank University,
London.
Contents: Preface to the second edition - Pre
face to the first edition - Section 1 Introduce tion
to the shelf life of foods: Frequently asked
questions - 1.1 What is shelf life? - 1.2 What is
the relationship between food safety and shelf
life? - 1.3 Who should care about the shelf life
of food? - 1.4 Who is responsible for
establishing the useful life? - 1.5 Is it illegal to
give an inadequate shelf life to an ali ment? - 1.6
How long will the useful life of a product be? -
1.7 What does deterrence consist of? rapid
reduction of useful life? - 1.8 What resource Are
these needed to establish the useful life? - 1.9
How is the end of the product's useful life
usually established? - 1.10 How do you
guarantee that the useful life of the products is
correct and reproducible? cible? - 1.11 Can
computer models be useful to establish useful
life? - 1.12 What does test analysis consist of? -
1.13 Can the useful life of a product be
extended? - 1.14 What do storage tests consist
of? to establish the useful life? - 1.15 Food waste
and shelf life: Where is the pro? problem? - 1.16
Summary - Section 2 How food deteriorates and
spoils - 2.1 Pro processes by which food
deteriorates and spoils - 2.2 Factors that
influence the shelf life of food - 2.3 Summary -
Sec tion 3 Determination of useful life in
practice ethics - 3.1 Practical case 1.
Refrigerated food - 3.2 Practical case 2. French
fries for aperi tive - 3.3 Practical case 3.
Carbonated soft drink - 3.4 Case study 4.
Vegetable sauce - 3.5 Practical case 5. Baked
and frozen sponge cake - 3.6 Summary -
Epilogue - Appendix A: The Arrhenius model -
 FOOD TOXICOLOGY 15

Appendix B: The CIMSCEE formula for disease

microbiological safety and stability - References
- Alphabetical index.
2018 17 × 24 148 pp. Second edition
ISBN: 978-84-200-1181-3
Compendium of food risks
MOLL, M. Docteur de l'université Henri Poincaré-Nancy I
Consultant international and MOLL, N. Docteur ès
sciences physiques Expert chimiste.
Contents: Prologue - Acknowledgments - List
of abbreviations - Index of figures - Index of
tables - Part I. Presentation of potential hazards
them in human nutrition - Section 1.
Microbiological and parasitic contaminants -
Chapter 1. Microbiological and parasitic
contaminants - Section 2. Chemical
contaminants cos and its prevention - Chapter 1.
League risks two to agriculture - Chapter 2.
Risks linked to the environment - Chapter 3.
Risks linked to eating habits - Chapter 4. Risks
linked to conservation treatments - Chapter 5.
Food allergies and intolerances - Bibliography -
Part II. Glossary.
2006 17 × 24 400 pp.
ISBN : 978-84-200-1068-7
Introduction to food toxicology
SMITH, L. Ds. Ph.D.
Content: Historical introduction. The Microor
ganism. The spores. Bacteriophages,
bacteriocins, bacteriolysins. Detection and
isolation. Pre essence of Clostridium botulinum.
Clostridium botulinum toxins. Action of toxins.
Botulinum toxoids. Human botulism: present
tation. Botulism in man: the disease. Botulism in
mammals. Botulism in birds.
1980 17 × 24 230 pp.
ISBN: 978-84-200-0451-8
pathogenic clostridia
STERNE, M. Director of the Department of Aerobic
Bacteriology and Immunology at Wellcome Laboratories.
BATTY, I. Immunologist from the same laboratory.
Content: General considerations. Role of
clostridia in infection. Selection and with sample
servation. Sample Examination: Equi pos and
reagents. Examination of samples: Procedi lies.
Criterion for the diagnosis of infections caused
by clostridia. Infection experiment such in
laboratory animals. Microphone appearance
copy of the colonies in the culture media.
1978 13,5 × 21,5 170 pp.
ISBN: 978-84-200-0393-1

SHIBAMOTO, T. Ambien Toxicology Department such.

University of California, Davis. Davis. California.
BJELDANES, L. F. Department of Sciences at Nu trition.
University of California, Berkeley
Content: 1. Fundamentals of toxicology - 2.
Determination of food toxins - 3.
Biotransformation - 4. Natural toxins from foods
of animal origin - 5. Natural toxins rales of plant
foods - 6. Fungal toxins from food - 7. Toxic
contaminants cos of food from waste industrial -
8. Pesticide residues from food ments - 9. Food
additives - 10. Toxins formed during food
processing.
1996 17 × 24 216 pp.
ISBN: 978-84-200-0822-6

Botulism
The microorganism, its toxins, the
16 FOOD SCIENCE AND TECHNOLOGY
VI . FOOD MICROBIOLOGY
Food microbiology
ADAMS, M. R. and MOSS, M. EITHER. University of
Surrey, Guildford, UK
Content: 1. Scope of food microbiology - 2.
Microorganisms and food raw materials - 3.
Factors that influence the growth and survival of
microorganisms nisms in food - 4. Microbiology
of food preservation - 5. Microbiology of main
foods - 6. Food microbiology and public health -
7. Bacterial agents of foodborne illness - 8.
Nonbacterial agents of transmitted disease gives
for food - 9. Fermented foods and microbial
foods - 10. EXA methods microbiological menu
of foods - 11. With control of the
microbiological quality of foods.
EXHAUSTED
1997 17 × 24 478 pp.
ISBN: 978-84-200-0830-1
Practical guide to the
microbiological analysis of milk
and dairy products
BEERENS, H. and LUQUET, F. M. Director du CIRDC.
Content: Part I: Raw milk. Part II: Pasteurized
milk. Sterilized milk. UHT sterilized milk.
Preserved milk. Part III: Milk processing
products. Butter and its derivatives. The cheeses.
Consumption cream. The milk ferments you
give. Lactoserums. Caseinates. Diet dairy foods.
Dairy desserts. Ice cream and frozen creams.
Part IV: Official interpretation of the
microbiological criteria. Antibiotic detection tics
and sulfonamides in dairy products.
1990 17 × 24 162 pp.
ISBN: 978-84-200-0668-0
Escherichia coli
A practical approach to the
microorganism nism and its control in food
BELL, Ch. Consultant Food Microbiologist UK.
KYRIAKIDES, A. Company Microbiologist Sainsbury's
Supermarkets Ltd, London, UK.
Content: 1. Background - 2. Outbreaks: causes
and lessons to learn - 3. Factors that influence
the growth and survival of E. coli - 4. Industry
objective: control of E. coli - 5. Industry action
and reaction - 6. Examination methods - 7. The
future - Glossary of terms.
2000 17 × 24 242 pp.
ISBN: 978-84-200-0910-5
Listeria
A practical approach to the
microorganism nism and its control in food
BELL, Ch. Consultant Food Microbiologist UK.
KYRIAKIDES, A. Company Microbiologist Sainsbury's
Supermarkets Ltd, London, UK.
Content: 1. General considerations - 2.
Outbreaks: causes and lessons to be learned - 3.
Factors affecting the growth and survival of
Listeria monocytogenes - 4. Industrial approach:
control of Listeria mono cytogenes - 5. Industry
action and reaction - 6. Test methods - 7. The
future - Glossary of terms - Appendix: national
centers for Listeria crop typing.
2000 17 × 24 184 pp.
ISBN: 978-84-200-0911-7
Clostridium botulinum
A practical approach to the
microorganism nism and its control in food
BELL, Ch. Consultant Food Microbiologist UK.
KYRIAKIDES, A. Company Microbiologist Sainsbury's
Supermarkets Ltd, London, UK.
Content : Background - Epide outbreaks
myological: causes and lessons to learn - Fac
factors that affect growth and survival closure of
Clostridium botulinum - The industry focus: the
control of Clostridium botulinum num - Action
and reaction of the industry - Méto study two -
The future - Glossary of terms - References.
2005 17 × 24 286 pp.
ISBN: 978-84-200-1055-7
 FOOD MICROBIOLOGY
Food microbiology
BOURGEOIS, C. M. Professor at the University of Bre
Western taña.
MESCLE, J. F. Professor ENITIAA, Nantes.
ZUCCA, J. Maître de Conférences. University of Nantes.
Faculty of Sciences. Nantes.
Volume 1: Microbiological aspects of food
safety and quality
Content: Part I. Introduction - Part II. The
behavior of microorganisms in foods - Part III .
Food poisoning and toxi-infections - Part IV.
Food spoilage flora - Part V. Study of the
microflora of foods and their effects - Part VI.
Destruction of microorganisms - Part VII.
Stabilization of food by inhibition of
microorganism growth nisms.
1994 17 × 24 460 pp.
ISBN: 978-84-200-0771-7
Volume 2: Food Fermentations
BOURGEOIS, C. M. Professor at the University of Bre
Western taña.
LARPENT, J. Q. Professor at the University of Clermont
II.
Content: Part I. Fermentation microorganisms -
Part II. Fermentation of plant products - Part
III . The ferment tion of animal products - Part
IV. pers pectives.
1995 17 × 24 386 pp.
ISBN: 978-84-200-0784-7
Food microbiology
Foundations and borders
DOYLE, M. P., BEUCHAT, L. R. and MONTVILLE,
T. J.
Content: I. Factors of special relevance in food
microbiology - La evolu tion of food
microbiology - Prin principles that influence
growth, super microbial experience and death in
food - Spores and their significance -
Microorganis mos indicators and
microbiological criteria - II. Microbial alteration
of food - Meat of mammals, birds and fish -
Milk and products dairy cough - Fruits,
vegetables and grains - III. Foodborne
pathogenic bacteria - Salmonella species -
Campylobacter jejuni - Escherichia coli
17
O157:H7 - Yersinia enterocolitica - Shigella
species - Vibrio species - Aeromonas and
Plesiomonas species - Clos tridium botulinum -
Clostridium perfringens - Bacillus cereus -
Listeria monocytogenes - Sta phylococcus
aureus - Epidemiology of en foodborne diseases
- IV. Mycotoxigenic molds - Toxigenic
Aspergillus species - Toxigenic Penicillium
species - Fusarium and other toxigenic molds
Aspergillus and Penicillium reds - V. Viruses -
Foodborne viruses - VI. Parasites transmitted by
food and water - Meat helminths - Helminths
transmitted with fish, shellfish and other foods -
Parasitic protozoa transmitted by food ments and
by water - VII. Methods of conservation vation
and preservatives - Physical methods of food
preservation - Preservatives here natural
antimicrobial compounds and fungi - Biological
conservation and bacterial systems probiotic rias
- VIII. Food fermentations tarias - Fermented
dairy products - Vegeta Fermented foods -
Fermented meat, poultry and fish products -
Traditional fermented foods - Cocoa and coffee -
Beer - Wine - IX. Advanced techniques in food
microbiology - Detection of microorganisms for
foodborne togens and their toxins. Conventional
methods versus rapid and automated methods -
Genetic and immunological techniques to detect
pathogenic micro-organisms and foodborne
toxins - Predictive modeling - The system ma of
risk analysis and identification and with hotspot
troll. Its use in the control of dangers of
microbial origin.
2001 21 × 26,5 816 pp.
ISBN: 978-84-200-0933-9
Meat parasites Epidemiology,
pathophysiology, zoonotic incidences
EUZÉBY, J. Dr. in veterinary medicine, Dr. honoris
causa from the Universities of Turin and Timisoara.
Honorary professor of the Veterinary Schools of Lyon.
Content: Introduction and preliminary notions
res - Importance of infections and infestation
parasitic diseases of meat and slaughter. Nocio
nes of zoonoses - Part One: Parasites of striated
muscle tissue (meat) - 1. Protozoosis of striated
muscles - 1. Generalities - 2. Coccidia - 3.
Sarcosporidiosis - 4. Toxoplasmosis - 2. Worm
18 FOOD SCIENCE AND TECHNOLOGY
infections (Helmintosis) of the tissue striated
muscle - A. Helminthoses caused by cestode
parasitism (cestodoses): "muscular cysticercosis"
- 1. General characteristics of cestodes - 2.
Muscular cysticercosis - B. Helminthoses caused
by trematode parasitism - 1. General
characteristics of trematodes (staves) - 2. Suid
mesocercariosis - C. Helminthoses caused by
parasitis nematode mo - 1. General
characteristics of nematodes - 2. Trichinellosis
(Trichinosis) - 3. Minor nematodoses of striated
muscle tissue - 3. Entomosis of striated muscles
- Second Part: Parasites of the viscera (offal) - 4.
Parasites of the liver and peritoneal cavity - 5.
Verminous infections of the stomach,
forestomachs and intestine of ruminants - 6.
Gastric helminthosis of pigs - 7. Intestinal
parasites - 8. Parasites of the abdominal cavity -
9. Parasites of the lungs and thoracic cavity - 10.
Parasitosis of the brain and nerve centers
cerebrospinal disorders - 11. Parasitosis of
connective tissue (and ligaments) - Alphabetical
index.
2000 17 × 24 448 pp.
ISBN: 978-84-200-0925-4
Methods for the study of
thermophilic sporulated
bacteria of interest in the food
and health industries FIELDS, M.
Department of Food Science and Nutrition. University
of Missouri.
Content: First part : General information ral.
Introduction to the biology of sporulating
thermophilic bacteria. Crops. ge methods nerals
for study in the laboratory - Part two:
Physiology. Nutrition. Studies of the laboratory
on sporulation. laboratory studies ratory on
germination, growth and dormancy - Part
Three: Taxonomy. Soil ecology. Laboratory
studies on taxon mine. Field study on bacte
ecology sporulated thermophilic rias. laboratory
study river on the ecology of soil thermophiles -
Part four : Sterilization. Sterilization in the food
and healthcare industries.
1978 17 × 24 250 pp.
ISBN: 978-84-200-0389-4
Safe Food: Microbiology
FORSYTHE, S. J. Department of Life Sciences
Nottingham Trent University.
Content: Introduction to safe foods ros - Basic
aspects - Transmitted diseases food poisoning -
Microbial flora of food - Microorganisms that
produce food poisoning - Methods of tection -
Security management instruments food safety -
Microbiological criteria - Microbiological risk
assessment - Rule ments and authorities -
Glossary of terms - Appendix: Food safety
resources on the Internet (World Wide Web) -
References.
2003 17 × 24 410 pp.
ISBN: 978-84-200-1017-5
Food microbiology
FRAZIER, W. c. Professor Emeritus of Bacteriology at
the University of Wisconsin.
WESTHOFF, D. c. Associate Professor of Food
Microbiology at the University of Maryland.
Content: Part I. Food and microorganism
nisms: 1. Foods as substrates for microorganisms
- 2. important microorganisms tants in food
microbiology - 3. Food contamination - 4.
General principles on which food alteration is
based, chemical modifications caused by
microorganisms - Part II. Ge principles nerals of
food preservation: 5. Prin general principles of
food conservation cough: asepsis, elimination of
microorganisms and anaerobiosis - 6.
Conservation through em use of elevated
temperatures - 7. Preserve tion by using low
temperatures - 8. Conservation by drying - 9.
Preserve tion of food using additives - 10. With
servation by irradiation - Part III. Contami
nation, conservation and alteration of different
types of foods: 11. Pollution, conservation vation
and alteration of cereals and grain products
derivatives - 12. Contamination, conservation
and alteration of sugars and sugary products -
13. Contamination, conservation and alteration
of fruits and vegetables - 14. With tamination,
conservation and alteration of carbon nes and
meat products - 15. Contamination, conservation
and alteration of fish and other marine products -
 FOOD MICROBIOLOGY
16. pollution, with preservation and alteration of
eggs - 17. With tamination, conservation and
alteration of birds - 18. Pollution, conservation
and alteration tion of milk and dairy products -
19. Alters tion of canned foods subjected to
processing thermal treatment - 20. Various foods
- Part IV. Foods and enzymes produced by
microorganisms: 21. Production of crops for
food fermentation - 22. Fer food mentions - 23.
Foods and enzymes of microbial origin - Part V.
Food in relation to diseases: 24. Food diseases of
bacte etiology riana - 25. Poisonings, infections
and food-borne toxicities of non-bacterial
etiology - 26. Investigation of foodborne illness
outbreaks - Part VI. Sa nity, control and
inspection of food: 27.
Food Sanitation Microbiology - 28. Food control
- Appendix.
Fourth edition Reimp. 2018
1993 17 × 24 698 pp.
ISBN: 978-84-200-0734-2
Guide for developing a cleaning
and disinfection plan For use in
companies in the food sector
HYGINOV
Content: First part: What to do and how to do
it? - YO. Introduction - I.1. Introduction - I.2.
Main definitions - II. Dirt - II.1. Dirt condition -
II.2. Dirt classification - II.3. Nature and
properties of dirt - II.4. Dirt/surface ratio - III.
Risk level - III.1. Estimation of the risk level -
III.2. Consequences on cleaning and disinfection
protocols - IV. The stages of cleaning and
disinfection - V. Water and pros ducts - V.1.
Water - V.2. Cleaning products - V.3.
Disinfectant agents - VI. Application methods
and utensils - VI.1. Clean polluting gases - VI.2.
Premises and furniture - VI.3. Materials -
Second part: My cleaning plan piece and
disinfection - VII. The writing of the documents
- VII.1. Inventory - VII.2. Protocol - VII.3.
Control records - Third part: Control - VIII. The
control plan - VIII.1. Control chemical, visual
and microbiological - VIII.2. Analysis
techniques - VIII.3. Registration of the trolls -
VIII.4. Environmental controls - Annexes:
19
References - Some useful directions.
Reprint 2006
2001 24,5 × 31 58 pp.
EXHAUSTED
ISBN: 978-84-200-0940-7
Food Microorganisms 1
Its meaning and enumeration methods
ICMSF
Content: Part I. Meaning of micro organisms
and their toxins in food: Indicator
microorganisms - Bacteria pro leading to
foodborne illnesses - Foodborne parasites and
viruses - Foodborne microbial toxins - Important
considerations for the food analyst - Part II.
Recommended methods for the microbiological
analysis of foods: Introduction - Preparation and
dilution of food homogenates - Enumeration of
aerobic mesophilic microorganisms: Plate count
methods - Bacte coliform bacteria -
Enterobacteriaceae - Enteroco cos - Hemolytic
streptococci - Mold and yeast counts -
Salmonella - Sighelas - Es Enteropathogenic -
cherichia coli (ECE) - Vibrio parahaemolyticus -
Vibrio cholerae - Staphylo coccus aureus -
Staphylococcal enterotoxins - Clostridium
botulinum - Clostridium perfringens - Bacillus
cereus - Part III. Conditions that must be met by
the ingredients, the means of cultivation tive and
reagents - Appendices.
Second edition
2000 17 × 24 464 pp.
ISBN: 978-84-200-0908-7
Food Microorganisms 2
Sampling methods for microbiological
analysis:
Principles and specific applications
ICMSF
Content: Part I. Principles - 1. Significant
microbiological criteria for foods - 2. Concepts
of probability and sampling - 3. Principles for
obtaining samples - 4. Appropriate sampling
programs - 5. Elec tion of the sampling program
according to the objective tive - 6. Sampling
programs for situ tions with direct risk of the
20 FOOD SCIENCE AND TECHNOLOGY
presence of pathogens - 7. Control at the point of
origin - approach to the risk analysis system and
identification and control of critical points - 8.
Application of variable programs - 9. Re
collection and handling of samples and
analytical units - Part II. Specific proposals for
sampling and sampling programs - 10.
Introduction: Application and uses of criteria -
11. Sampling programs for raw meats - 12.
Sampling programs for car nes processed - 13.
Sampling programs for poultry meat and derived
products - 14. Sampling programs for feed of
animal origin and pet food - 15. Sampling
programs for milk and dairy products - 16.
Sampling programs for eggs and egg products -
17. Sampling programs for fish and ma cliffs -
18. Sampling programs for hor talizas, fruits and
nuts - 19. Sampling programs for soft drinks,
juices, concentrates and fruit preserves - 20. Pro
Sampling programs for cereals and their
programs ducts - 21. Sampling programs for es
spices, condiments and gums - 22. Sampling
programs for fats and oils - 23. Pro sampling
grams for sugar, cocoa, cho colate and pastry
products - 24. Program more sampling for
formulated foods - 25. Sampling program for
mining waters natural waters, other bottled
waters, process waters and ice - 26. Shelf-stable
canned foods - Appendices - Glossary.
Second edition
1999 17 × 24 282 pp.
ISBN: 978-84-200-0890-5
The analysis system
of risks and critical points:
Its application to the food industries
ICMSF
Content: First part: Principles - Viruses - 26. Yersinia enterocolitica - Additional
Microbiological control of food situations to
apply the ARICPC system - Analysis approach
sis of risks and identification and control of
critical points to control food safety and quality.
Application of the ARICPC system - Hygienic
design of areas where food is prepared -
Hygienic considerations for the design
equipment design and use - Cleaning and
disinfection tion - Health and hygiene of
personnel - Knowledge cough required by staff
and the public - Part Two: Applications -
Production and harvesting of plant foods -
Production of animal products - Food processing
- Eating cialization and retail sales - Food
service - Homes - Appendices: I. Statistical
aspects of verification or monitoring - II.
Objectives and activities of the ICMSF - III.
Members of the ICMSF and its subcommittees,
consultants - IV. Contributors to the ICMSF
maintenance funds or the health check program
all for 1982-1987 - V. ICMSF Publications - VI.
Laboratories that collaborate in the testing or
verification of ICMSF microbiological analysis
techniques.
EXHAUSTED
1991 17 × 24 352 pp.
ISBN: 978-84-200-0716-8
Food Microorganisms 5
Characteristics of microbial pathogens
ICMSF
Content: 1. Aeromonas - 2. Bacillus cereus - 3.
Brucella - 4. Campylobacter - 5. Clostridium
botu linum - 6. Clostridium perfringens - 7.
Escherichia coli intestinal pathogen - 8. Listeria
monocytoge nes - 9. Parasites: Anisakidae - 10.
Parasites: Taenia spp. ( T. saginata and T.
solium ) - 11. Parasites: Trichinella spiralis - 12.
Plesiomonas - 13. Pseu domonas cocovenenans -
14. Salmonella - 15. Toxins of microbial origin
from marine foods - 16. Shigella - 17.
Staphylococcus aureus - 18. Streptococcus - 19.
Toxigenic fungi: As pergillus - 20. Toxigenic
fungi: Fusarium - 21. Toxigenic fungi:
Penicillium - 22. Vibrio cholerae - 23. Vibrio
parahaemolyticus - 24. Vibrio vulnificus - 25.
readings - Animal modeling Microbial exposures
in foods - Appendix I: Objectives and
achievements of the ICMSF - Appendix II:
Com ICMSF speakers - Appendix III:
Contribute contributions to the ICMSF
maintenance fund - Appen says IV: ICMSF
Publications.
1998 19 × 25 612 pp.
ISBN: 978-84-200-0854-7
 FOOD MICROBIOLOGY
Food Microorganisms 6
Microbial ecology
of food products
ICMSF
Content: Meat and meat products - Poultry meat
and derived products - Fish and pro derivative
pipelines - Animal feed and food companion
ailments - Vegetables and vegetable products -
Fruits and fruit products - Spices, dehydrated
soups and oriental condiments - Cereals and
derivatives - Nuts, oilseeds and dried legumes -
Cocoa, chocolate and jams - Foods based on oils
and fats - Sugar, syrups and honey - Non-
alcoholic drinks, fruit juices, concentrates and
jams - Water - Eggs and egg products - Milk and
dairy products - Prevention of incorrect use of
foods ments after processing - Appendix I.
Objectives and achievements of the ICMSF -
Appendix II. ICMSF Participants - Appendix III.
Contribute yents to the ICMSF maintenance
fund - Appendix IV. ICMSF Publications.
2001 21 × 26,5 608 pp.
ISBN: 978-84-200-0934-6
Microorganisms in food 7 Part II. Applications of principles to product
Microbiological analysis in food safety
management
ICMSF
Content: Introduction - Editorial Committee -
ICMSF members during the preparation of Book
7 - Advisors - Collaborators - Microbiological
hazards and their control - Risk assessment and
establishment of food safety objectives -
Achievement of the food safety objective with
control measures - Selection and use of
acceptance criteria - Establishment of
microbiological criteria for the acceptance of a
lot - Concepts of probability and principle
Sampling methods - Sampling plans - Selection
of cases and attribute plans - Investigative,
intensive and reduced sampling - Experiences in
the use of two-class attribute plans for the
acceptance of lots - Sampling for evaluation -
Control of the environment - Sampling, handling
and analysis of the sample - Process control -
Aflatoxins in peanuts - Salmonella in milk
powder - Listeria monocytogenes in cooked
21
sausages (frankfurters) - Escherichia coli
O157:H7 in frozen beef burgers minced beef -
Appendices: A. Glossary - B. Objectives and
achievements of the international commission of
specifics microbiological properties of foods - C.
Pair participants in the ICMSF - D. ICMSF
Publications - E. List of sources.
2004 21 × 26,5 382 pp. Reimp. 2013
ISBN: 978-84-200-1037-3
Food Microorganisms 8 Using Data
to Assess Process Control and Product
Acceptance
ICMSF
Contents: Table of terms English/Spanish from
Spain/Spanish from Latin America - Preface -
Contributors and reviewers - Abbreviations -
Part 1. Fundamentals of data management in
microbiological control - Usefulness of
microbial tests for safety and quality - Valida
tion of control measures - Verification of
processing control - Verification of
environmental control - Corrective actions to
restore cer control - Microbiological testing in
relationships between supplier and customer -
categories - Applications and use of crite rios
and other tests - Meat and meat products -
Poultry meat and derived products - Fish and
fishery products - Feed and food for pets -
Vegetables and derivatives - Fruits and
derivatives - Spices, dehydrated soups and Asian
condiments - Cereals and derivatives - Nuts,
oilseeds, dried legumes and coffee - Cocoa,
chocolate and jams - Foods based on oils and
fats - Sugar, syrups and honey - Non-alcoholic
beverages - Water - Eggs and egg products -
Milk and dairy products teos - Food stabilized
through trafficking thermal treatment -
Dehydrated foods for babies and children -
Combined foods - Appendix ce: Sampling
considerations and es aspects statistics of
sampling plans - Calculations for Chapter 2 -
ISO methods cited in the Tables - Objectives and
achievements of the ICMSF - Participation
ICMSF pants - ICMSF publications - Sponsors
of ICMSF activities - Alphabetical index.
2016 17 × 24 500 pp.
22 FOOD SCIENCE AND TECHNOLOGY
ISBN: 978-84-200-1170-7
Modern food microbiology
JAY, J. M. University of Nevada Las Vegas. Las Vegas.
Snowfall; LOESSNER, M. J. and GOLDEN, D. TO.
Content: I: Historical background - History of
food microorganisms - II: Habitat, taxonomy
and growth parameters - Taxonomy, role and
meaning of microorganisms Food organisms -
Intrinsic parameters cos and extrinsics of foods
that affect microbial growth - III: Microor food
ganisms - Fresh meats - Car ne and processed
fish - Fruits and vegetables - Milk, fermentation
and dairy products fermen ted or not - Non-dairy
fermented foods and products - Miscellaneous
foods - IV: Analysis of microorganisms and/or
their products in foods ments - Culture,
microscopy and sampling methods - Chemical,
biological and physical methods - Bioassays and
related methods - V: Food protection and some
properties of bacteria psychrotrophic,
thermophilic and radioresistant species -
Protection of food with chemical substances cas
and through biocontrol - Food protection ments
through modified atmospheres - Pro protection
of food by radiation and nature of microbial
radioresistance - Pro protection of food through
low temperatures tures and characteristics of
psychrotrophic microorganisms - Protection of
food through high temperatures and
characteristics of micro-organisms thermophilic
organisms - Food protection cough through
dehydration - Other methods of food protection -
VI. Food quality and safety indicators,
principles of quality control and microbiological
criteria - Indicators of microbial quality and
safety of foods - The HACCP and FSO systems
for food safety - VII: Allied diseases ments -
Introduction to food pathogens - Staphylococcal
gastroenteritis - Intoxicating Food infections
caused by Gram-positive bacteria - Food-borne
listeriosis - Gas Foodborne troenteritis caused by
Salmonella and Shigella - Foodborne
gastroenteritis caused by Escherichia coli - Gas
foodborne troenteritis caused by es Vibrio,
Yersinia and Campylobacter species - Pará
animal sites of food origin - Mycotoxins -
Viruses and some other biological hazards
proven or suspected of food origin.
Fifth edition
2009 21 × 26,5 782 pp.
ISBN: 978-84-200-1125-7
Foodborne virus
Advances and challenges
KOOPMANS, M., CLIVER, D. EITHER. and BOSCH,
A.
Contents: Authors - Foreword by the Series
Editor - Prologue - 1. Historical review of the
virol food guide - 2. Ali transmission virus
mentality; current situation - 3. trans hepatitis
intestinal mission - 4. The challenge of
estimating the magnitude of an underreported
disease - 5. Emerging foodborne viral diseases -
6. Viral evolution and its importance in the
epidemic myology of foodborne viruses - 7.
Rethinking the detection of viruses in food - 8.
Fixation and inactivation of viruses on and in
food, with attention to bre the function of its
matrix - 9. Using Codex risk analysis to reduce
risks associated with viruses in food - 10. Eve
luation of the risk of viruses present in foods
ments: Opportunities and challenges.
2010 17 × 24 266 pp.
ISBN: 978-84-200-1154-3
Cultivation of microorganisms
for food production Obtaining,
applications and research
KUNZ, B.
Content: 1. Purpose and importance of the cul
tives of microorganisms with a view to their
industrial use - 2. Cultures of microorganisms -
3. Pre Stopping cultures of microorganisms - 4.
Em use of microorganism cultures - 5. Rate tion
and control of microorganism cultures.
1986 17 × 24 126 pp.
ISBN: 978-84-200-0575-1
Industrial microbiology
Microorganisms of industrial interest
LEVEAU, J.Y. Prof. de Biotechnologie à l'Ecole
Nationale Supérieure des Industries Agricoles et
 FOOD MICROBIOLOGY 23

Alimentaires. Beef responsible for the Laboratoire de

Microbiologie industrielle. Prof. à l'ENSIA - Massy.
BOUIX, M. Prof. à l'ENSIA - Massy.
Content: 1. Yeasts - Introduction - 1. Taxo
economy - 2. Growth physiology - 3. Metabo
lism - 4. Genetics - 5. Conservation techniques -
6. Industrial applications - 7. Bibliography - 2.
Molds - Introduction - 1. Ecology - 2. Taxonomy
- 3. Developmental biology - 4. Metabolisms and
regulations - 5. Genetics and genetic engineering
- 6. Study and conservation techniques - 7.
Import economic tance - 8. Conclusions -
Bibliography - 3. Lactic acid bacteria - 1.
Taxonomy and ecology - 2. Growth physiology:
metabolism and regulation lation - 3. Genetics
and genetic engineering of lactic acid bacteria -
4. Industrial applications - 5. Study and
conservation techniques - Bibliographic
references - 4. Bifidobacteria - Introduction - 1.
Taxonomy - 2. Physiology - 3. Conclusions - Bi
bliography - 5. Corynebacteria - 1. Interest of
corynebacteria and history of their use - 2. Taxo
economy and ecology of corynebacteria of
industrial interest - 3. Physiology and
metabolism - 4. Mutagenesis and selection of
mutants - 5. genetic engineering ca - 6.
Conservation of strains and specific media - 7.
Bacteriophages - 8. Application performance
industrial cations - Bibliography - 6.
Actinomycetes - 1. Ecology and taxonomy - 2.
Developmental biology - 3. Metabolism - 4.
Genetics - 5. Tech study and conservation
techniques - 6. Industrial applications -
Bibliography - 7. Solvantogenic bacteria of the
genus clostridium - Introduction - 1. Taxo
economy and ecology - 2. Developmental
biology - 3. Metabolism and regulations - 4.
Genetics - 5. Tech study only - 6. Industrial
interest - Bibliography
 FOOD MICROBIOLOGY
- 8. Zimomonas - Introduction - 1. History of its
isolation and ecology - 2. Taxonomy - 3. Goal
bolism - 4. Genetics - 5. Detection, isolation,
identification and cultivation techniques - 6.
Application industrial purposes.
EXHAUSTED
2000 17 × 24 608 pp.
ISBN: 978-84-200-0920-9
Microbiological analysis of food
and water Guidelines for quality
assurance
LIGHTFOOT, NF Public Health Laboratory Service
Newcastle upon Tyne UK and MAIER, E.A. European
Commission DG XII Measurement and Testing Program
Brussels Belgium.
See Section II, p. 9.
EXHAUSTED
Microbiology of fresh fruits and
vegetables
MATTHEWS, K.R. Department of Food Science, Cook
College, Rutgers, The State University of New Jersey, New
Brunswick, New Jersey.
Content: Collaborators - Preface of the edi tor
of the series - Preface - Microorganisms
associated with fruits and vegetables - The role
of good agricultural practices in the safety of
fruits and vegetables - The biology of foodborne
pathogens in agricultural products (fruits and
vegetables) - Handling and processing after
harvesting lesson: the sources of microorganisms
and the impact of cleaning and disinfection
procedures - The microbiological safety of fresh
agricultural products (fruits and vegetables) cut
off: what situation do we find ourselves in? shall
we now? - Seed sprouts: the state of their
microbiological safety - The handling tion of
agricultural products (fruits and vegetables
fresh) by the consumer.
2008 17 × 24 238 pp.
ISBN: 978-84-200-1100-4
24
Microbiological analysis of red
meat, poultry and eggs
MEAD, G. c.
See Section II, p. 10.
Food microbiology
Introduction
MONTVILLE, T. J. and MATTHEWS, K. R.
Department of Food Science, School of Environmental and
Biological Sciences; Rutgers, the State University of New
Jersey; New Brunswick, New Jersey.
Content: - Prologue - SECTION I. Basis of
food microbiology - 1. The trajectory of food
microbiology - 2. Relevant factors in food
microbiology - 3. Spores and their importance -
4. Detection and re story of microorganisms in
food - 5. Rapid and automated microbiological
methods - 6. Indicator microorganisms and
microbiological criteria - SECTION II.
Foodborne pathogenic gram-negative bacteria -
7. Salmonella species - 8. Campylo species -
bacteria - 9. Enterohemorrhagic Escherichia
coli - 10. Yersinia enterocolitica - 11. Shigella
species - 12. Vibrio species - SECTION III.
Foodborne pathogenic gram-positive bacteria
cough - 13. Listeria monocytogenes - 14.
Staphylococcus cus aureus - 15. Clostridium
botulinum - 16. Clos tridium perfringens - 17.
Bacillus cereus - SECTION IV. Other important
microorganisms in foods ments - 18. Lactic acid
bacteria and food fermentations - 19. Yeast-
based fermentations and other fermentations -
20. Deteriorating organisms - 21. Molds - 22.
Viruses and prions - SECTION V. Control of
microorganisms mos in food - 23. Antimine
preservatives crobians - 24. Conservation based
on biology and probiotic bacteria - 25. Physical
methods of food serving - 26. Industrial
strategies to ensure food safety - Pre questions
for critical thinking - Glossary - So lution to
hobbies.
2009 21 × 26,5 478 pp.
ISBN: 978-84-200-1131-8
25 FOOD SCIENCE AND TECHNOLOGY
HACCP. Practical approach
MORTIMORE, S. Director of Quality Pillsbury Europe,
UK and WALLACE, C. General Manager, Consultancy
and Training Division Reading Scientific Services Ltd, UK
Content: Preface - Prologue - 1. Enter tion to
HACCP and its role in Food Safety Control - 2.
Planning and pre paration to achieve effective
food safety management - 3. The dangers, their
importance tance and control - 4. Prerequisites
for food safety: PRP and operational PRP - 5.
Designing food safety - 6. How to carry out a
HACCP study - 7. Implementation, verification
and maintenance for permanent risk management
- 8. Application of HACCP in different food
sectors - Epilogue - Appendix A. Practical cases
- Appendix B. Per pathogen files - Appendix C.
Glossary - Apen D says. Abbreviations and
definitions - Referen cias - Alphabetical index.
Third edition
2018 17 × 24 494 pp.
ISBN: 978-84-200-1180-6
Food microbiology Ecological
foundations to ensure and verify the
microbiological integrity (safety and
quality) of foods
MOSSEL, D. TO. TO. B.M., Ph.D., M.D., D.V.M. (Hon),
FAPHA, FIFST MORENO GARCÍA, B. Professor co
emeritus of Food Hygiene and Microbiology, University of
León (Spain). STRUIJK, C. b. B.Sc., M.A. (Leiden), Dip.
Med. Biol. Arch.
Content: By way of presentation - Prologue -
Acknowledgments - Glossary and abbreviations
used given most frequently in this book - Part I:
General principles on which the guarantee of
safety, microbiological quality and acceptability
of foods is based - Main characteristics
taxonomic and determinative teristics of the or
organisms of importance in food - Facto res that
influence the fate and metabolic activities of
microorganisms in foods ments - Diseases of
trans microbial origin caused by food -
Mechanism and foundations for the prevention of
mental disorders crobial infections in foods - Part
II: Prevention or control of the safety and
microbiological quality of foods - Surveillance or
verification microbiological assessment of food -
Evaluation of the effectiveness of measures to
ensure health briity and microbiological quality
of foods by determining their conformity with
the standards reference values or microbiological
standards - PART III: Standard procedures and
validity work data for verification or surveillance
in food industries and collective catering - I.
General principles of Good Laboratory Practices
in analytical microbiology food ca - II.
Microorga count nisms markers used to assess
cum compliance with microbiological criteria or
standards - III. Detection of infective and
toxigenic microorganisms in raw and
manufactured foods tureds who have received
security treatment ity, in food and feed
environments - IV. Count of microorganisms
whose presence in excessive numbers indicates
the danger of an incipient alteration - V. Analysis
of foods possibly involved in outbreaks of food
toxi-infections and poisonings or in incidences
alteration tees - VI. Microbiological surveillance
of the environment where food is manufactured -
Pro transfer of tables and figures.
Reprint 2006
2003 21 × 26,5 734 pp.
ISBN: 978-84-200-0998-8
Microbiology of plant foods
MÜLLER, G. Professor of Microbiology at the University
city of Humboldt, Berlin.
LIETZ, P. Director of the Research Institute of In
Fermentation, Enzymology and Technical Microbiology
industries. Berlin.
MUNCH, H. d. Director of the Research Institute for
Hygiene and Microbiology in Bad Elster.
Content: Fruits and derivatives. Vegetables and
greens. Potatoes. Edible mushrooms. Sugar, pro
sugary ducts and honey. Cereals, flour, starch.
Fats, oils and foods rich in fat sas. Spices and
condiments. Drinking water. Be Refreshing non-
alcoholic drinks. Alcoholic drinks cas. Coffee,
tea, cocoa, tobacco. Use of microorganisms to
obtain organic acids, fats, amino acids, proteins,
enzymes more and vitamins. Use and value tion
of algae and their products as food and forage or
feed.
 FOOD MICROBIOLOGY 26

1981 17 × 24 310 pp. distributors.

ISBN: 978-84-200-0472-3 2000 17 × 24 292 pp.
ISBN: 978-84-200-0905-6

Microbiology of cold-preserved
meats
NOSKOWA, G. L.
Food microbiology
Laboratory manual
Content: Characteristics of the microflora of
meats - Characteristics of the psychrophilic YOUSEF, A. AND. and CARLSTROM, C., The Ohio
State University.
microorganisms that develop in meats -
Characteristics of the mesophilic organisms that Content: Preface - Part I. Basic premises of a
do not develop in meats preserved by cold - food microbiology laboratory - Basic
Microflora of the meats refrigerated foods under microbiological techniques - Part II. Food
aerobic conditions - Re Recommendations for microbiota - Total plate count - Molds and yeasts
the conservation of refrigerated meats - - Coliform count in foods - Aerobic and
Microflora of frozen meats das - Defrosting of anaerobic mesophilic spores - Microbiota of the
meats - Microbiological control of meats. food processing environment - Part III.
1979 13,5 × 21 112 pp. Foodborne pathogens - Staphylococcus aureus -
ISBN: 978-84-200-0419-8 Listeria monocytogenes - Salmonella -
Escherichia coli O157:H7 - Part IV. Ferment
Practical food microbiology food preparation - Lactic acid fermentation and
bacteriocin production - Appendices: Laboratory
Methods for the examination of
practices report - Growth kinetics microbial ment
microorganisms in foods of public - Microbiological media.
health interest
2006 17 × 24 312 pp.
EXHAUSTED
ROBERTS, D. BSc PhD CBiol FLBiol, Deputy Director,
ISBN: 978-84-200-1066-3
Food Hygiene Laboratory, Public Health Laboratory
Service, Central Public Health Laboratory, London, UK.
HOOPER, W. BSc MB BCh FRCPath DipBact, Director,
Poole Public Health Laboratory, Poole, Dorset, UK.
GREENWOOD, M. BSc MPhil CBiol MlBiol MIFST,
Clinical Scientist, Poole Public Health Laboratory, Poole,
Dorset, UK.

Content: Quick reference guide for performing

the tests - Section 1. Indicates tions for sampling
and interpretation of re results - Section 2.
Legislation, codes of practice and
microbiological criteria - Section 3. Programs for
food analysis - Section 4. Sample Preparation -
Sec tion 5. Microorganism count - Sec tion 6.
Isolation and enrichment of me croorganisms -
Section 7. Milk and dairy products - Section 8.
Eggs and egg products - Section 9. Confirmatory
biochemical tests - Appendices: A. Bibliography
- B. Examination of foods suspected of incidents
of food poisoning - C. Reference points cy and
EQA techniques of the PHLS - D. Food analysis
request form - E. List of equipment and tool
 FOOD HYGIENE
V. FOOD HYGIENE
Veterinary meat inspection
BARTELS, H. Professor Director of the Nutri Institute
Animal Studies at Justus Liebig University. Giessen.
Content: I. Anatomical foundations for the
recognition of live animals and their canals - II.
Determination of the age and sex of slaughter
animals - III. Live recognition of slaughter
animals - IV. Practice of inspection of
slaughtered animals - V. Infectious diseases of
importance in the recognition of live animals
and in the pection of carcasses (etiology,
presentation, receptivity, sources of contagion,
pathogenesis, for more clinical, alterations
noticed in vivo, sions noticed on the carcass and
organs, special measures to be adopted during
inspection and disposal After the same, health
criteria, the disease ity in man) - VI. parasitic
diseases important steps in the recognition of
live animals and in the inspection of meat - VII.
Most important defects and other anomalies of
interest in the recognition of live and carcass
animals - VIII. Diagnostic auxiliary means co in
meat inspection - IX. Particular importance of
emergency and sacrificial sacrifices sick
profession - X. Bacteriological investigation of
meat - XI. Trichinoscopic examination - XII.
Processes that post-mortem meat undergoes -
XIII. Official sealing of the carcasses.
First reprint
1980 16.5 × 24.5 492 pp.
ISBN: 978-84-200-0268-2
Hygiene and inspection of
poultry meat
BREMNER, A. S. Poultry Meat Hygiene Advisor.
Ministry of Agriculture, Fisheries and Food. Nottingham.
Content: Poultry production: basic aspects cos -
Avian anatomy - Authorized poultry
slaughterhouses: construction and distribution of
facilities lations - Technical aspects of poultry
slaughter and dressing - Bacteriology of poultry
meat - Ante-mortem inspection - Production
hygiene I and II - Post-mortem inspection:
processing techniques and defects - Post-mortem
27
inspection: diseases - Additional processes nals -
Car storage and transportation ne of poultry -
Appendix: Poultry Meat Hygiene Regulations
1976.
EXHAUSTED
1981 13.5 × 21.5 210 pp.
ISBN: 978-84-200-0460-0
Food poisoning of microbial
etiology
ELEY, A. R. Department of Clinical Microbiology Ex
perimental. University of Sheffield, UK.
See Section III, p. 14.
Veterinary food hygiene
FEHLHABER, K. and JANETSCHKE, P. Institute of
Food Hygiene. Veterinary Faculty of the University of
Leipzig.
Content: General part: 1. Requirements that
food must meet - 2. Causes of health disorders
caused by foods ments - 3. Food alteration - 4.
Food preservation methods - 5. Hygienic regime
of food trade - Special part: 6. Meat - 7. Animal
fats - 8. Meat products - 9. Poultry and derived
meat products - 10. Eggs and derived products -
11. Hunting - 12. Fish, crustaceans and mollusks
- 13. Milk and dairy products - 14. Preserves -
Historical review.
1995 17 × 24 690 pp.
ISBN: 978-84-200-0779-3
Food hygiene, Microbiology and
HACCP
FORSYTHE, S.J. Department of Life Sciences, The
Nottingham Trent University, Nottingham, UK. HAYES,
PR Formerly of Department of Microbiology, The
University of Leeds, Leeds, UK.
Content: Prologue to the third edition - Pró logo
to the second edition - Prologue to the first
edition - Fundamental principles of micro
biology - Food poisoning and other foodborne
dangers - Dete food river - Microbiological
28 FOOD SCIENCE AND TECHNOLOGY
examination methods - Factory design and
construction - Factory layout - Design of food
processing equipment - HACCP and product
quality - Cleaning and disinfection: methods -
Cleaning and disinfection: practical applications
- Hygiene and staff learning - Global food safety
programs and legislation.
Second edition Reimp. 2018
2002 17 × 24 512 pp.
ISBN: 978-84-200-0986-5
Health inspection of poultry
meat
GROSSKLAUS, D. Prof. Dr. Med. Vet. Dir. Inst. Med.
Vet. of Berlin.
Content: Production and consumption of
poultry meat. Composition of poultry meat.
Qualities or classes. Legal foundations. Breed
and exploit tion of poultry for supply.
Technology and hygiene of bird slaughter.
Recognition of supply birds. Inspection of your
meat and complementary endings. Most
important diseases and pathological alterations
for meat inspection. Additives not authorized
two and residues harmful to health contained in
poultry meat. Poultry meat and its products
cough derivatives in commerce. Food poisoning
of bacterial origin after consumption of poultry
meat and its derived products.
1982 17 × 24 354 pp.
ISBN: 978-84-200-0488-4
Hygiene course for food
handlers
HAZELWOOD, D. Senior Lecture in catering at
Southport College, and Director of Southport Center of
Open Learning. McLEAN, A. d. Director of COSMA and
Southport Center of Open Learning.
Content: Objectives - 1. Terminology - 2. What
is food hygiene? - 3. Personal hygiene sonal - 4.
What are bacteria? - 5. What is food poisoning?
- 6. Prevention of food poisoning - 7. the count
mination of food - 8. He stores ment of food - 9.
Defrosting food - 10. Mani shop design food
preparation - 11. The team - 12. Disposal and
storage of waste and garbage - 13. Cleaning and
disinfection of premises - 14. Pest control - 15.
Laws related to food and hygiene food ne -
Solutions to the final test - Res put to the tests of
each section - Food hygiene. The 10 golden
rules.
1994 17 × 24 144 pp. Reimp. 2011
ISBN: 978-84-200-0753-3
Food hygiene and toxicology
HOBBS, B. c. EITHER. St.J. D.Sc,, Ph.D., FRC Path.,
Dip. Bact., FRSH Former Director of the Food Hygiene
Laboratory, Central Public Health Laboratory. lon drs.
ROBERTS, D. PhD., FlBiol, Deputy Director, Food
Hygiene Laboratory, Central Public Health Laboratory,
London.
See Section III, p. 14.
EXHAUSTED
Food hygiene Guidelines for
hospitality, restaurant and catering
professionals
JOHNS, N. BSc, PhD, Cert. Ed., Dip. FAITH,
AMHCIMA. Reader and Director of Research The Hotel
School City College Norwich.
Content: 1. General and food hygiene cough - 2.
Food-borne diseases cough, microorganisms and
parasites - 3. Food products, processed and
cooked - 4. Food hygiene and legislation - 5.
Food hygiene and management of facilities and
buildings - 6. Food hygiene and plant and
equipment management - 7. Food hygiene and
personnel management - 8. Food hygiene and
ma nejo of the accused - 9. Food hygiene
strategy and policy - Appendices: Answers to
examples - Glossary.
2000 17 × 24 396 pp.
ISBN: 978-84-200-0894-3 waste ducts - 11. Pest
control - 12. Sanitary design and construction of
facilities sanitary nes. Principles of food safety -
13. Manufacturing of low-moisture foods and
sanitary storage - 14. Dairy Factory Sanitation -
15. Sanitation of the meat and poultry products
factory - 16. Marine products factory health - 17.
 FOOD HYGIENE 29

Health of the fruit and vegetable processing health.

factory - 18. Sanitation of the beverage EXHAUSTED
manufacturing factory - 19. Health of food 2003 17 × 24 430 pp.
establishments rivers - 20. Management and ISBN: 978-84-200-1012-3

Microbiological analysis of food subsequent processing - II: QUALITY OF BEEF

- 4. The Quality Revolution - 5. Quality of beef
and water. before production - 6. Cali quality of the beef
Guidelines for quality assurance carcass - 7. sensory attributes les and quality - 8.
LIGHTFOOT, N. F. and MAIER, E. TO. Beef quality and demand and consumer
preferences - Glossary.
EXHAUSTED 2010 17 × 24 236 pp.
ISBN: 978-84-200-1146-2
See Section II and IV, p. 9 and 25.
Food health
ROBERTS, H. R. Vice President of the Association.
National Science and Technology of Soft Drinks.

Content: Food health in perspective - Food risks

Food hygiene principles
MARRIOTT, N. g. PhD Prof. of Food Science Dep. of
Food Science and Technology. Polytechnic Institute only
Virginia and State University. Blacksburg, Virginia.
of microbial origin - Ries nutritional risks -
Environmental contaminants - Food risks of
animal origin - Food additives - Food health and
toxicology.

Content: 1. Health and the food industry taria - 1986 17 × 24 262 pp.
2. Relationships of microorganisms with health - EXHAUSTED
ISBN: 978-84-200-0569-0
3. Sources of food contamination - 4. Personal
hygiene and food handling - 5. The role of
HACCP in health dad - 6. Quality assurance - 7.
Introduction to food hygiene
Com set for cleaning - 8. Sanitary measures - 9. SINELL, H. J. Inst. Food Hygiene, Univ. Berlin.
Sanitary equipment - 10. Disposition of the pro- Content: Basics of food hygiene ments - Food
Microorganisms - In microbial toxications -
HACCP. Practical approach Alteration of foods ments - Conservation and
MORTIMORE, S. Director of Quality Pillsbury Europe, treatment of food - Thermal processes: Cold,
UK and WALLACE, C. General Manager, Consultancy heat - Dese cation - Chemical processes - Salting
and Training Division Reading Scientific Services Ltd, UK - Curing - Smoking - Preservation with chemical
Edition: Second edition 2001 substances - Packaging - Fundamentals of legal
See Section IV, p. 26. measures for consumer protection.
1981 17 × 24 168 pp.
EXHAUSTED
ISBN: 978-84-200-0485-3

Beef Safety and Quality Manual Reviews about science

VanOVERBEKE, D. L. and food technology
Contents: About the Editor - Contributions - WATSON, D. Ministry of Agriculture, Fisheries and
Preface and Acknowledgments - I: BEEF Food tation. London.
SAFETY - 1. Introduction: The safety of beef - Volume 1
2. Beef safety before production: Production Hygiene and food safety
management and pathogen control us - 3. Safety
Content: Microbiological safety of foods ments:
of beef during slaughter, manufacturing and
30 FOOD SCIENCE AND TECHNOLOGY

- Hazard analysis and critical control point chemical substance control - 13. With control of
(HACCP) systems: their application to the food the effectiveness of cleaning and disinfection -
industry to achieve microbial safety - 14. Control of residues of cleaned products res
Escherichia coli and shigella - Enteri and disinfectants in food - 15. Dis legal positions
Campylobacter titis of food origin - Listeriosis - and norms.
Chemical safety of foods - Antimicrobial agents
in fruit drinks minted and non-fermented - 2000 17 × 24 364 pp. Reimp. 2018
Chemical contamination of food. ISBN: 978-84-200-0913-1
1994 17 × 24 100 pp.
ISBN: 978-84-200-0763-2

Food Science and Technology

Reviews
WATSON, D. Minist. of Agriculture, Fishing and Food.
London. MEAH, M. N. Minist. of Agriculture, Fishing and
Food. London.

Volume 2
Migration of chemicals from packaging to
food
Content: Migration tests for shipping ses of
food. European legislation on materials and
articles in contact with food ments. Migration
tests for plastics in food contact in high
temperature applications. Migration from
laminates to cooking in the bag. How often is
packaging used to store food and drinks? do you
give at home? Modeling of the migration of
chemical substances from the packaging to the
food. 1995 17 × 24 156 pp.
ISBN: 978-84-200-0787-8

Cleaning and disinfection in the

food industry
WILDBRETT, G. Professor of Lactology and
Technology Agricultural Engineering, Former Director of
the Department of «Techno “Cleaning ology” at the
Nutrition Science Institute tion of the Munich University of
Technology.
Content: 1. Introduction - 2. Products here
auxiliary mice for cleaning and disinfection - 3.
Basic principles of cleaning - 4. Sheath ments of
disinfection - 5. Determining factors nants of
effectiveness in cleaning operations piece - 6.
Cleaning procedures - 7. Disinfection methods -
8. Contamination of food with residues of clean
products dors and disinfectants - 9. Wastewater -
10. Special problems raised by the plastic
surfaces - 11. Corrosion - 12. Me to two
 HUMAN NUTRITION AND DIETARY
VI. HUMAN NUTRITION AND DIETARY
Food, fermentation and
microorganisms
BAMFORTH, Ch. W. University of California Davis,
USA.
Content: Preface - Acknowledgments - Intro
duction - The science that sustains
fermentations food products - Beer - Wine -
Fortified wines - Cider - Distilled alcoholic
beverages das - Flavored spirits - Sake - Vina
gre - Cheese - Yogurt and other fermented dairy
products - Bread - Meat - Fermented foods
indigenous foods - Vegetable fermentations -
Cocoa - Mycoprotein - Product miscellany
fermentation cough.
2007 17 × 24 268 pp.
ISBN: 978-84-200-1088-5
Nutrition and diet foods
BENDER, A. AND. B.Sc., Ph.D., FRIC
Content: Healthy foods - Die formulation tas -
Congenital anomalies of metabolism - Ali ments
low in sodium - Diabetes - Foods in children -
Slimming regimens - Preparations rich in protein
- Rich foods for the elderly - Arteriosclerosis -
Energy needs - Protein nas - Fats - Mineral
elements - Vitamins - Vitamins of medical
interest - Diet enrichment - Nutrient losses -
Glossary - Appendix.
EXHAUSTED
1977 17 × 24 358 pp.
ISBN: 978-84-200-0296-5
Introduction to nutrition and
metabolism
BENDER, D. TO. University College London.
Content: Why do we eat? Diet and health: the
diseases of opulence. The bases here mikes of
life. Biologically important compounds:
Carbohydrates, lipids, proteins and nucleic acids.
31
Enzymes and metabolic pathways. Energy
nutrition. Overweight and obesity. Des nutrition.
Nutrition and metabolism of pro theines.
Hormonal control of metabolism -11.
Micronutrients: vitamins and minerals. Inborn
errors of metabolism. Appendix I. United from
measurement. Appendix II. Contribution of nu
trients of some common foods. Glossary. 1995
17 × 24 358 pp.
ISBN: 978-84-200-0790-8
Nutri Bender 's Dictionary tion and
food technology BENDER, D. TO. BSc., PhD,
RNutr.
Content: Prologue to the eighth edition in glesa
- Author's prologue to the second edition in
Spanish - Note on composition of the ali ments -
List of figures - Dictionary - Appen you say:
Table 1. Units of physical quantities and their
multiples and submultiples - Table 2. Reference
values for food labeling - Table 3.
Recommended dietary intakes and acceptable
intakes for the United States and Canada, 1997
2001 - Table 4. Reference nutrient contributions
rence for the EU population, 1993 - Table 5.
Reference nutrient inputs for the UK, 1991 -
Table 6. Contributions of reco vitamins amended
by FAO, 2001 - Table 7. Food additives allowed
in the EU - Table 8. Nomenclature of fatty acids.
Second edition
2010 17 × 24 570 pp.
ISBN: 978-84-200-1137-0
Nutrition manual
BUSS, D., TYLER, H., BARBER, S. and CRAWLEY,
H.
Ministry of Agriculture, Fisheries and Food.
Content: Part 1: Nutrients and their
applicability vechamiento: Introduction to
nutrition; some definitions. Carbohydrates. Fats.
Protei Nas. Energy needs and food consumption
ments. Digestion of food and absorption of the
main nutrients. Minerals. Vitami Nas.
32 FOOD SCIENCE AND TECHNOLOGY
Recommended nutrient intake. Pair te 2:
Nutritive value of some foods and diets tas:
Introduction and general effects of the
preparation and processing procedures. Study by
food. Nutritive value of foods and meals.
Determination needs ned population groups.
Appendices: Common units of measurement and
conversion factors. Food composition: nutrient
content per 100 g of food portion ble. Use of
food composition tables to calculate their
nutritional value. Approximate portions of some
frequently consumed foods. Ali Additives ments.
Legislation on composition and eti leftover from
food. Recommended books.
1987 16,5 × 24 168 pp.
ISBN: 978-84-200-0599-7
Food
What you need to know for a correct diet
COULTATE, T. Q. and DAVIES, J. South Bank
University, London.
Content: 1. Introduction - 2. That eats mos? - 3.
A balanced diet - 4. Choosing foods - 5. Fats
(and oils) - 6. Carbohydrate cough - 7. Proteins -
8. Minerals and vitamins - 9. Non-nutritive
components - 10. Not just nutrients - 11.
Assessing your diet.
1997 17 × 24 194 pp.
ISBN: 978-84-200-0834-9
Nutrition and diet. Pocket book
FINK, E.
Content: Prologue - Abbreviations - Necessary
energy des - Nutrients and alcohol - Sustan non-
nutritive substances - Mineral substances - Vita
mines - Secondary plant compounds - Harmful
substances present in food - New foods - Food
forms special - Food in special cases - Dietetics -
Food - Medications? - Indi alphabetical ce.
2006 11.5 × 16.5 262 pp.
ISBN: 978-84-200-1075-5
Nutrition, diet and health
GIBNEY, M. J. Professor of Nutrition. Trinity College,
Dublin.
Content: Nutrition, a contra topic poured: From
Hippocrates to current rumors. Nutrients and
their metabolism. Fiber. Body beauty. How half
humanity dies. Ash to ash. Vitamins. Aler food
guides. Cardiovascular diseases lares: The
supreme controversy. Putting on and taking off:
The modern diet. Fashions and fallacies. Other
topics of interest. Health & Wellness. Apen you
say.
1990 17 × 24 198 pp.
ISBN: 978-84-200-0685-7
Introduction to human nutrition
GIBNEY, M. J., VORSTER, H. H., K.O.K., F. J.
Content: Introduction to human nutrition na: a
global perspective on food and nutrition • Body
composition • Metabo energy lism • Nutrition
and metabolism of proteins and amino acids •
Digestion and metabolism lism of carbohydrates
• Nutrition and goal lipid bolism • Dietary
reference standards • Vitamins • Minerals and
trace elements • Measurement of food intake •
Com position of food • Food policy and
regulatory issues • Nutrition research
methodology • Food security ria: a public health
problem of growing importance • Food and
nutrition: the global challenge.
2005 21 × 26,5 398 pp.
ISBN: 978-84-200-1047-2
Nutrition and metabolism
GIBNEY, M. J., MACDONALD, I. TO. and ROCHE,
H. M.
Content: Fundamental nutritional concepts such
• Molecular aspects of nutrition • Integration of
metabolism 1: Energy • Inte metabolism level 2:
Proteins and amino acids acids • Integration of
metabolism 3: Macronutrients • Pregnancy and
lactation • Growth and aging • Nutrition and the
brain • Sensory systems: taste, smell,
chemosesthesis and vision • Gastrointestinal
system • The cardiovascular system • The
skeletal system • The systems immune and
inflammatory issues • Phytochemicals • Control
 HUMAN NUTRITION AND DIETARY 33

of food intake • Overfeeding tation • Nutritional advice

Malnutrition • Sports performance.
2005 21 × 26,5 464 pp.
and dietary in the Pharmacy
ISBN: 978-84-200-1063-2 Office
MASON, P. Bsc., PhD

Content: 1. Communication of nutritional

Nutrition Basics
advice - 2. Diet in health - 3. Diet in illness - 4.
LLOYD, L. R., McDONALD, B. AND. and
CRAMPTON, E. W.
Diet throughout the life cycle - 5. Diet in certain
situations - 6. Pharma cos and nutrition - 7.
Content: I. Introduction - II. The metabolic
Nutritional support - Appendices 1995 17 × 24
processes of the body and the roles of nutrients 366 pp.
energy producing trients - III. Vitamins: their ISBN: 978-84-200-0781-6
nature and their function in metabolism - IV.
Mineral elements of nutritional importance - V.
Some quantitative aspects of nutrition - VI.
Nutrient needs of animals. Functional Foods
1982 17 × 24 476 pp. Biochemical and processing aspects
ISBN: 978-84-200-0508-9 MAZZA, G. Ph.D., Agriculture and Agri-Food Canada.
Content : 1. Functional poultry products na - 2.
Wheat bran with physiological function - 3.
Simplified diet manual Functional rice products - 4. Pro flaxseed ducts
MAHER, A. K., R.D., L.D.
for disease prevention measurements - 5.
Iowa Dietetic Association
Functional products derived from grapes and
citrus fruits - 6. Functional products from
Contents: About the book - Preface - 1. Gave vegetables - 7. Processing and properties of
guidelines for diet planning - 2. Die usual tasks - mustard products and components - 8. Vegetable
3. Diets with altered consistency gives - 4. oils modify two - 9. Functional products from
Liquid diets and their modifications - 5. Diets for native Latin American plants: amaranth, quinoa,
weight control - 6. Diets in diabetes - 7. Diets beans and medicinal plants - 10. Compose
with fat restriction - 8. Diets with sodium Physiological teas and health effects of ginseng,
restriction - 9. Diets in kidney and liver disease - echinacea and sea buckthorn - 11. Pro functional
10. Diet with fiber modifications - 11. Other milk ducts - 12. Lipids and functional proteins of
modified diets - 12. Dining Hall fish - 13. Regulatory aspects of functional
Assistance/Special Needs - Appendices - products.
References. 2000 17 × 24 480 pp.
ISBN: 978-84-200-0917-9
2008 17 × 24 218 pp.
EXHAUSTED
ISBN: 978-84-200-1106-6
Nutrition and food science
MULLER, H. g. M.Sc., Ph.D., FIFST Senior Lecturer in
Food Science University of Leeds.
Food hygiene principles TOBIN, G. B.Sc., Ph.D. Lecturer in Physiology,
MARRIOTT, N. g. PhD Prof. of Food Science Dep. of University of Leeds.
Food Science and Technology. Polytechnic Institute unique Content: Nutritional Chemistry - Needed
from Virginia and Univ. of the State. Blacksburg, Virginia.
nutritional des - Evaluation of nutrients - Algae,
See Section V, p. 30. fungi and microbial protein - Cereals and
legumes - Fruits and vegetables - Beverages -
EXHAUSTED Sugar and other sweeteners - Foods of animal
34 FOOD SCIENCE AND TECHNOLOGY
origin bad - Additives - Refining operations -
Refri generation, heat treatment and dehydration
- Food and disease.
1986 17 × 24 322 pp.
ISBN: 978-84-200-0585-0
Nutrition and public health
MÜLLER, M. J. He is a professor of human nutrition and
medicine. intern (specialty: gastroenterology) at the Institut
für Humanernährung und Lebensmittelkunde of the
University Christian-Albrecht City of Kiel.
TRAUTWEIN, E. TO. directs the group specialized in
gra sas and cholesterol from the Unilever Health Institute in
Vlaardingen, the Netherlands.
Content: Authors - Introduction - Public health
blic and nutrition in public health - Fundamen
cough nutritional epidemiology - Preven tion and
health promotion - The paradox of prevention -
Influence of social factors cial in health, lifestyle
and nutrition - Prevention of diseases associated
with nutrition - Physical activity and health -
Health promotion and prevention strategies -
Prevention and health promotion in school the:
«healthy school» - Prevention and promotion
tion of health in the city: «healthy city» -
Prevention and promotion of health in the
community ity: community dissemination
strategies - Prevention measures with the
example of smoking mo - Possibilities and
limitations of the preven clinical tion - Risk
prevention in the profession tection of consumer
health - Economic aspects of prevention and
health promotion - Health goals and policy: on
the right path towards a healthy society?
2008 17 × 24 304 pp.
ISBN: 978-84-200-1095-3
Nutritional value of meat (8)
NIINIVAARA, F. Professor of Meat Technology and
ANTILA, P.
Content: I. Part: General science of nutrition
tion: Division and role of nutritional principles
you - Energy content of the nu principles
nutrients and energy needs of the human
organism - Carbohydrates - Fats - Proteins -
Vitamins - Mineral substances - II. Part: So
About the nutritional richness of meat and meat
products: Composition and energy content of
meat - Carbohydrates of meat - Fats of meat -
Proteins of meat - Vitamins of meat - Mineral
substances of meat.
1973 13,5 × 21,5 184 pp.
ISBN: 978-84-200-0321-4
Food antioxidants
Practical applications
POKORNY, J. Professor at the Prague Institute of
Chemical Technology. YANISHLIEVA, N. Professor at
the Institute of Organic Chemistry at the Bulgarian
Academy of Sciences. GORDON, M. Senior Lecturer in
Food Science at The University of Reading.
Content: List of contributors - Introduction -
Part 1. Antioxidants and food stability cough -
The development of oxidative rancidity in foods
- Inhibition of oxidation - Measurement of
antioxidant activity - Part 2. Antioxidant tees and
health - Cardiovascular diseases and their
nutritional phenolic substances - Antitumor
properties of antioxidants - Prediction of the
bioavailability of antioxidants from foods: the
case of carotenoids - Part 3. An natural
antioxidants - Introduction to antioxidants
natural antioxidants - Origin of natural
antioxidants rales: seed oils, nuts, cereals,
legumes, products of animal origin and microbial
origin - Origin of natural antioxidants:
vegetables, fruits, herbs, spices and teas - Part 4.
Practical applications - The legislation of the
food antioxidants - Use of antioxidants na
natural antioxidants in foods of animal origin -
Preparation of natural antioxidants -
Functionality of natural antioxidants during food
processing - The use of natural antioxidants in
foods of plant origin.
2005 17 × 24 380 pp. Reimp. 2017
ISBN: 978-84-200-1043-4
Practical Pediatric Nutrition
POSKITT, E. M. AND. MA, MB, BChir, FRCP. Senior
Lecturer in Child Health, University of Liverpool,
Honorary Consultant Paediatrician, Royal Liverpool
 HUMAN NUTRITION AND DIETARY
Children's Hospitals.
Content: Clinical nutritional assessment - Nu
trition during pregnancy and its effects on the
fetus - Breastfeeding - Feeding with formula
milk - Low birth weight children to - Weaning -
Failure to thrive - Protein-energy malnutrition -
Mineral deficiencies - Vitamin deficiencies -
Problems of vegetarian and other unusual diets -
Nutri tion and teething - Inborn errors of
metabolism mo - Food intolerance reactions -
Gastrointestinal diseases - Parenteral nutrition -
Intravenous feeding (IIV) - Kidney problems -
Diabetes - Obesity and anus rexia nervosa -
Adolescence - Child nutrition and health in later
ages of life.
1992 17 × 24 352 pp.
ISBN: 978-84-200-0722-9
Quality and nutritional value of
plant foods
SCHUPHAN, W. Professor of Applied Botany at the
University of Mainz.
Content: Quantity as a sign of value -
Evaluation of quality - Useful value - Biological
value as an expression of quality - Influence of
heredity and environment on biological value
logical - Cultivation technique - Harvesting:
Time most favorable type - Transport,
conservation and storage - Size, weights and
appearance - Mo derna quality estimation:
Products co current and special - Quality
standards.
1968 17 × 24 276 pp.
ISBN: 978-84-200-0048-0
Food composition tables
The little «S OUCI -F ACHMANN -K RAUT »
Content: Part A. Generalities about the pre sente
food and nutrition table. Part B. Tables of
nutritional value and composition of foods. Milk
and derivatives. Cheese. Chicken egg. Fats, oils
and margarines. Meat and meat products.
Hunting and birds. Fish and deri fords
Crustaceans and mollusks. Cereals (buckwheat)
and derivatives. Vegetables and derivatives.
Fruit. Nuts. Honey, sugar and sweets. baby you
35
give. Comparative tables. Several.
1999 13 × 21 446 pp.
ISBN: 978-84-200-0865-3
Vitamins and minerals in health
and nutrition
TOLONEN, M. Prof. University of Helsinki, Finland.
Content: 1. Let's reexamine our life - 2.
Oligotherapy - 3. Diet - 4. Minerals - 5. Minerals
and trace elements - 6. Essential fatty acids -
Glossary - Appendix: Vitamins and minerals
from various foods and daily intake
recommended river.
1995 17 × 24 288 pp.
ISBN: 978-84-200-0780-9
Nutrition
An alternative to promote health
WEBB, G. Q. Senior Lecturer in Nutrition and Physiology,
University of East London, London, UK.
Content: Part I. Concepts and principles - 1.
Introduction - 2. Food selection - 3. Nutritional
surveillance and research methods - 4. Diet
guidelines and recommendations ethics - 5.
Cellular energetics - Part II. The nu trients - 6.
Energy - 7. Glycids - 8. Proteins and amino acids
- 9. Fats - 10. Vitamins - 11. Minerals - Part III.
The nutrition of specific groups and in
particular situations - 12. Nutrition and human
life cycle - 13. Nutritional aspects of diseases
and injuries - 14. Other groups and situations -
Part IV. Seguri ity and quality of food - 15. Food
Safety and Quality - Appendix - Glossary.
1999 17 × 24 428 pp.
ISBN: 978-84-200-0867-7
Nutritional supplements and
functional foods
WEBB, G. Q. School of Health and Biosciences
University of East London, UK.
Content: Prologue - Overview of nutritional
supplements and fun foods - Overview of
micronutrient sufficiency - Vitamins - Minerals -
Radi free limes and antioxidants - Natural oils
36 FOOD SCIENCE AND TECHNOLOGY

and fats rales - Non-essential nutrients that are Food fats and oils
used as food supplements - Natural products
natural and extracts - Functional foods. ZILLER, S. and other collaborators.

2007 17 × 24 312 pp. See Section I, p. 7.

ISBN: 978-84-200-1090-8

Glycemic index
Physiological classification of dietary
carbohydrates
WOLEVER, T. M. S. Department of Nutritional Sciences,
University of Toronto, Ontario, Canada.

Content: Preface - 1. Historical introduction ca -

2. Determination of the GI of foods.
Methodological considerations - 3. The answer
Insulin addition to carbohydrate foods: critical
evaluation of the insulinemic index - 4.
Mechanisms by which hydra Different carbons
give rise to different glycemic responses - 5.
Glycemic index: its application to food mixtures
- 6. Measuring the GI of the diet - 7. Glycemic
index and health - 8. Glycemic index and disease
- 9. Glycemic index vs. glycemic load -
Bibliography.
2008 17 × 24 304 pp.
ISBN: 978-84-200-1104-2

Nutrition and sport

WOOTTON, S. Professor of Human Nutrition. Uni verity
of Southampton.

Content: 1. Nutrition: basics - 2. From food to

energy - 3. From energy to muscle work - 4.
Nutrition and training - 5. The athlete and liquids
- 6. Nutrition and competition - 7. Lose and gain
weight - 8. Vitamins and mining them - 9. Pills,
powders and potions - 10. conse Nutritional
guidelines for specific athletic groups tas - 11.
From theory to practice - Includes a question and
answer section - List of recommended books -
Bibliography on nutrition and sports -
Appendices I, II and III - Glossary.
1990 17 × 24 250 pp.
ISBN: 978-84-200-0676-5
 GENERAL FOOD ENGINEERING AND TECHNOLOGY 37

a) Vegan science

Cheese, yogurt, tofu, milk. 2019 17 × 24

ISBN: 978-84-200-1188-2
132 pp.

Vegan and homemade

YVONNE HÖLZL-SINGH
Content: BASICS: Brief summary -
Fermentation inducers - Ingredients used -
Recommended utensils - Let's get started! - vegan food
Rejuvelac – Kombucha - CHEESE AND TOFU: Pregnancy, breastfeeding and Beikost
Basic recipe: Cashew cheese - Basic recipe: KELLER, M.
Almond cheese - Fresh cheese with sauerkraut
juice - Cashew cheese with yogurt ferment - Content: Preface - 1. What does vegan mean? -
Fresh curly cheese with fine herbs - Horseradish 2. Complete vegan diet - 3. Health aspects of
gervais - Fresh soy cheese - Cashew and vegan nutrition - 4. Nutrition during pregnancy
pumpkin seed cheese - Creamy cashew cheese - and breastfeeding - 5. Pregnancy and
Cashew cheese with olives - Walnut and almond breastfeeding: essential nutrients in practice - 6.
cheese - Tomato and rosemary cheese - Almond Breast milk in vegan infant nutrition -7. Vegan
and paprika cheese - Baked almond cheese - Beikost - 8. Organization in the kitchen - 9. The
Pralines of truffle cheese - Sorghum cheese - vegan shopping basket - 10. Recipes for
Pesto spread with almond paste - Pizza cheese - pregnancy and breastfeeding - 11. Recipes for
Grated cheese - Tofu with nigari - Tofu with Beikost - 12. Weekly plans - Plan for pregnant
lemon juice - Silky tofu - Shan tofu with working women - Plan for the breastfeeding
chickpeas - CREAM, YOGURT & CO. - Fresh period - Organization tips - Biography - The
cashew cream - Fresh fermented almond cream - authors - Read more - Alphabetical index.
Cashew sour cream - Soy yogurt sour cream - 2019 17 × 24 200 pp. approx.
Cashew mascarpone - Soy yogurt curd - Cashew ISBN: 978-84-200-
ricotta - Cashew cream - Whipped coconut
cream - Soy yogurt with agar-agar - Soy yogurt,
lightly sweetened - Coconut and almond yogurt -
Raw vegan cashew yogurt - Cashew or almond
yogurt with rejuvelac, raw vegan - Olive oil
butter - Soy butter - Sorghum butter. - VEGAN
DRINKS - Almond drink - Quick nut drink -
Cashew drink - Hemp drink - Buckwheat drink -
Soy drink (in soy brewer) - Soy drink (in pot) -
Oat drink - Soy drink coconut - Fermented
cashew whey.
38 FOOD SCIENCE AND TECHNOLOGY
VII. GENERAL FOOD ENGINEERING AND TECHNOLOGY
Methods to measure physical
properties in food industries
ALVARADO, J. From d. and others RIPFADI–CYTED
Content: Chapter I. mechanical properties cas -
1.1 Density and specific gravity - 1.2 Particle
size and shape - 1.3 Surface tension and excess
surface free energy cie - 1.4 Viscosity - 1.5
Rheological properties of fluid foods - 1.6
Texture of solid two and semisolids - 1.7
Physical properties of powdered foods - 1.8
Physical properties Empirical mechanics -
Chapter II. Thermal properties - 2.1 Specific
heat - 2.2 Conduct tivity and thermal diffusivity
- Chapter III. Pro diffusion and analogous
properties - 3.1 Aqueous activity - 3.2 Mass
transfer properties - 3.3 Physical properties of
plastic materials - Chapter IV. Electro
properties magnetic and electrostatic - 4.1
Electrical properties - 4.2 Color - 4.3 Refractive
index - Chapter V. Statistical methods - 5.1 App
cations of statistics in the food industry mentary.
2001 17 × 24 426 pp. Reimp. 2018
ISBN: 978-84-200-0939-1
Non-thermal food preservation
BARBOSA-CÁNOVAS, G. V., POTHAKAMURY, U.
R. and PALOU, E. Biological Systems Engineering
Department. Washington State University Pullman,
Washington.
SWANSON, B. g. Food Science and Human Nutrition
Department. Washington State University Pullman. was
hington.
Content : 1. Emerging technologies in food
preservation - 2. Food processing with high
hydrostatic pressure - 3. High intensity pulsed
electric fields: processing and design equipment
- 4. Bio effects logic and applications of electric
fields pulsed cos for food conservation cough -
5. Oscillatory magnetic fields in food processing
- 6. Application of light pulses in food
sterilization ments and in the packaging of
materials - 7. Food irradiation - 8. Agents here
chemicals and biochemicals used in food serving
- 9. Methods combined.
1999 17 × 24 294 pp.
ISBN: 978-84-200-0888-2
Food dehydration
BARBOSA-CÁNOVAS, G. v. Ph.D. Professor of Food
gineering, Biological Systems Engineering Department,
Washington State University.
VEGA-MERCADO, H . M.S. Ch.E. Process Scientist,
Merck Sharp & Dohme, Puerto Rico.
Content: 1. Introduction to food dehydration - 2.
Fundamentals of air-water mixtures and ideal
dryers - 3. Physical, chemical and
microbiological characteristics of dehydrated
foods - 4. Dehydration mechanisms - 5.
Wardrobe and bed drying rooms - 6. Ato
mization - 7. Freeze drying - 8. Osmotic
dehydration - 9. Other food dehydration methods
and packaging aspects - Appendix ces:
Properties of superheated steam - Pro properties
of saturated vapor - Physical properties of water
at saturation pressure - Physical properties of dry
air at atmospheric pressure - Pro properties of ice
- Psychrometric diagram for air-water mixtures.
EXHAUSTED
2000 17 × 24 314 pp.
ISBN: 978-84-200-0918-6
Food Engineering Laboratory
Manual
BARBOSA-CÁNOVAS, G. v. Ph.D., M.A.L. Ph.D. and
BARLETTA, B. M.S. Washington State University,
Department of Biological Systems Engineering, Pullman,
Washington.
Content: 1. Experiment planning - 2.
Determination of friction losses in a pipe - 3.
Determination of the coefficient convection heat
transfer tee - 4. Thermal food processing: Part I.
- Pe heat netration - 5. thermal process of food
 GENERAL FOOD ENGINEERING AND TECHNOLOGY
ments: Part II. Determination of lethality - 6.
Freezing food - 7. Food drying: Part I. Tray
drying - 8. dry food: Part II. Atomization - 9.
Food drying: Part III. Freeze drying - 10. Food
extrusion - 11. Evaporation - 12. Physical
separations.
2000 17 × 24 168 pp.
ISBN: 978-84-200-0912-4
Food factories
Processes, equipment, costs
BARTHOLOMAI, A. Engineer.
Content: Fruits and vegetables - 1. Apple
processing plant - 2. Community plant producing
preserves for education in nutrition and food
preservation - 3. Fruit puree manufacturing plant
- 4. Multi-purpose line for fruit processing - 5.
Concen orange juice manufacturing plant trado -
6. Baby food production line - 7. Tomato paste
production plant - 8. Frozen vegetable
production plant - 9. Mushroom producing farm
- Dairy products eggs and egg derivatives - 10.
Production plant mozzarella cheese tora - 11.
Product plant ra of blue cheese - 12. Milk
processing plant - 13. Modular milk processing
plant - 14. Powdered milk production plant - 15.
Plant that produces dried whole eggs - 16.
Yogurt production plant - 17. Ice cream
manufacturing plant - Cereals and grains - 18.
Parboiled rice production plant - 19. Corn starch
producing plant - Pasta and Tofu - 20. Pasta
production plant - 21. Pre-cooked lasagna
production plant - 22. Plan Tofu producer -
Fermentations - 23. Yeast production plant for
livestock - 24. Vinegar production plant -
Extruded products - 25. Quenelles production
plant - Snacks - 26. Pancake production plant for
sandwiches - 27. Corn snack production plant -
Seafood and meat - 28. Fish processing plant -
29. Shrimp processing plant - 30. Surimi
production plant - 3l. Beef slaughterhouse - 32.
Co-extruded sausage production plant - 33. Plant
recover Protein shredder - Fats and oils - 34.
Plan ta for soybean oil extraction - 35. Refine
vegetable oil estuary - Baked goods - 36. Ovens
39
for bread products - 37. Arabic bread oven - 38.
Oven producing frozen semi-baked baguettes -
Beverages - 39. Plan seawater desalination plant
- 40. Fruit juice production plant - 41. pro plant
soy milk producer - Appendices.
Reprint 2001
EXHAUSTED
1991 17 × 24 310 pp.
ISBN: 978-84-200-0711-3
Quality Management Systems
in the food industry
Guide to ISO 9001/2
BOLTON, A. Quality Management Consultant, Tunbridge
Wells, UK.
Content: 1. Introduction - 2. Quality
management principles Why BS EN ISO 9001? -
3. Preparation for the program ma - management
commitment - 4. Answer Management ability -
5. Cali system ity and control of documentation -
6. Purchase and sale – purchases and contract
review - 7. Design and development - 8. Process
control - 9. Inspection, measurement and test-
calibration - 10. Internal quality audits - 11. For
mation - 12. Audit process - 13. conse
Certification issue with the standard: What's
next? - 14. Other accreditation/certification
systems - Appendix A: Model quality manual:
SAC Quality Food Services - Appendix B:
Accrediting bodies two third-party certification -
Appen says C: Advice notes for application
application of BS EN ISO 9001: 1994 in the
food and drink industry - Appendix D: Advice
notes for the application of BS EN 9002/EN
29002/BS 5750: Part 2 in the hotel and catering
industries - Appendix E: New Zealand Q-Base
Code: Quality Management Systems for Small
and Medium Enterprises - Requirements general
cough TB 004: 1995 - Appendix F: Glo sary.
Reprint 2010
2000 17 × 24 240 pp.
ISBN: 978-84-200-0931-5
40 FOOD SCIENCE AND TECHNOLOGY
Food engineering operations
BRENNAN, J. G./BUTTERS, J. R. /COWELL, N. d. /
LILLEY, A. AND. v. National College of Food
Technology University of Reading.
Content: Part I: Preliminary operations res - 1.
Raw materials and processes - 2. Cleaning of
raw materials - 3. Selection and classification of
foods - Part II: Opera conversion tions - 4. Size
reduction and sieving of solids - 5. Mixing and
emulsifying - 6. Filtration and separation by
membranes - 7. Centrifugation - 8. Solid-liquid
extraction and crushing - 9. Crystallization - 10.
Treatment thermal protection I - Part III:
Conservation operations vation - 11. Heat
treatment II - 12. Eve poration - 13. Dehydration
- 14. Freezing - 15. Irradiation - 16. Storage of
food products - Part IV: Auxiliary techniques
liars - 17. Facility hygiene: hygienic design,
cleaning and sterilization - 18. Sumi water nister
and waste disposal - 19.
Transportation, handling and management of
material them - 20. Pumping in the food industry
- 21. Packaging and packaging - Appendices: I.
For mules of fluid flow - II. Heat transmission
formulas - III. Psychrometry - IV. Sis
international units (SI) theme.
Third edition
EXHAUSTED
1998 17 × 24 730 pp.
ISBN: 978-84-200-0852-3
Food processing manual
BRENNAN, J. g. BSc(Hons), MSc.
Content: Prologue - Collaborators - Mani post-
harvest polishing and mate preparation raw
materials for transformation - Thermal
processing - Evaporation and dehydration -
With cold preservation - Irradiation - High
pressure processing - Processing with electrical
pulses, power ultrasounds and other emerging
technologies - Baking, extrusion and frying -
Packaging - Safety in food processing ments -
Process control in food technology -
Environmental aspects of the process cessation
of food - Treatment of water and effluents -
Separations in food processing - Mixing,
emulsification and size reduction.
2008 17 × 24 606 pp.
ISBN: 978-84-200-1099-1
Food packaging in controlled,
modified and vacuum
atmospheres
BRODY, A. L. Schotland Business Research, Inc.,
Princeton.
Content: 1. Introduction - 2. Meat packaging in
modified atmospheres and vacuum - 3.
Packaging of poultry and related products in
modified atmospheres and vacuum - 4.
Packaging of fish and seafood in modified
atmospheres - 5. Packaging of fruit and
vegetable products in modified atmospheres - 6.
Packaging of fruits and vegetables individually
in plastic films - 7. Packaging in modified
atmospheres days of bakery products - 8.
Packaging of pre-cooked foods in modified
atmospheres falls - 9. Oxygen absorbers - 10.
Microbiological safety of vacuum-packaged
foods in controlled and modified atmospheres.
1996 17 × 24 230 pp.
ISBN: 978-84-200-0819-6
Introduction to biotechnology
BROWN, C. M. DSc, FRSE Professor of Microbiology.
CAMPBELL, J. PhD Professor.
PRIEST, F. g. PhD Professor.
Content: 1. Introduction - 2. Systems my
crobians - 3. The principles of gene cloning - 4.
Animal cell cultures - 5. System more of plant
cells - 6. growing systems ment and fermentation
- 7. Secondary treatment Darius - 8. Enzymatic
technology - 9. Food and drinks - 10. Fuels and
chemicals - 11. Health care - 12. Agriculture -
13. Waste treatment and biodegradation systems
- 14. Regulations and safety.
1989 17 × 24 178 pp.
 GENERAL FOOD ENGINEERING AND TECHNOLOGY
ISBN: 978-84-200-0666-6
Packaging of widely consumed
foods
BUREAU, G. Doctor of Sciences. Lecture teacher cias.
University of Reims. ADRIAC Deputy Director.
MULTON, J. L. ENSIA Engineer. Doctor of Sciences.
INRA research director. ENSIA.
Content: I. Packaging functions - 1. fun
conservation of products attributed to food
packaging and packaging - 2. Eco information
and protection function consumer performance
performed by the emba laje - 3. Marketing
function of packaging - 4. Packaging-
conditioning and microbiology - II. Risks
associated with possible contamination of food
by packaging - 5. Exchanges between the food
product and its packaging: my gration - 6.
Organoleptic risks for food ment linked to
migrations - 7. Toxicological risks - III.
Regulatory and consumer policy aspects - 8.
Packaging regulations jes - 9. Legal liability in
the agri-food industry in France - l0. Packaging
standardization - 11. Consumer point of view -
IV. The container and its closure: physical
characteristics co-chemistries of packaging
materials and their recent evolution - 12.
Physical-here interactions micas between metal
packaging materials and food components.
Corrosion and protection -13. Glass in the
packaging industry laje - 14. The metal canning
jar - 15. Sterilizable metal and plastic trays -16.
Light metal packaging for food products
unsterilized mentals - 17. The stuffed jars two -
restuffed-stretched - 18. plastic films case - 19.
Molded plastic containers for packaging food
products - 20. Inks and varnishes - 21. Glues and
adhesives - 22. Edible films and wrappers - V.
Emba laying of finished food products - 23.
Automatic packaging and conditioning
machines lie - 24. Aseptic packaging - 25.
Condition continuous aseptic preparation of feed
liquids ments in polyethylene and aluminum foil
complexes - 26. Ionizing and conditioning
treatment packaging management. Conservation
of food ments packaged in flexible packaging -
41
27. Packaging with modified atmosphere - 28.
Techno ology of beverage bottling - 29. Film
packaging technology - 30. Cleaning and desin
preparation of reusable packaging - 31. Pack
transport routes - 32. Palletizing, handling and
storage of filled packaging - VI. Some us
significant examples from the food sectors in
which packaging evolves rapidly mind - 33.
General properties of packaging for refrigerated
and frozen products - 34. Meats and meat
products - 35. Packaging of dairy products - 36.
Indian cookies and pastries trials - 37. Packaging
for vacuum cooking - VII. Methodology and
economics - 38. control of em balages before use
and test methods - 39. Tests on transport
packaging - 40. Dimensional coordination - 41.
Elements of packaging specifications. Quality
guarantee. Functional analysis - 42.
Quality/price relationship of packaging and
impact on the quality of the finished product -
43. Daily practice of packaging problems in an
agroali company mentary. Stock management.
1995 17 × 24 792 pp.
EXHAUSTED
ISBN: 978-84-200-0782-3
Food science and technology
CAMPBELL-PLATT, G.
Content: Collaborators - 1. Introduction - 2.
Food chemistry - 3. Food analysis - 4. Food
biochemistry - 5. Food biotechnology - 6. Food
microbiology - 7. Numerical procedures - 8. Ali
Physics ments - 9. Food processing - 10.
Engineering food estuary - 11. Food packaging -
12. Nutrition - 13. Sensory evaluation - 14.
Statistical analysis - 15. Quality assurance and
legislation tion - 16. Regulatory toxicology - 17.
Food Trade Management: Principles and
Practice - 18. Food Marketing - 19. Product
development - 20. Information technology - 21.
Communication and transfer skills - In says
alphabetically - Includes color sheets.
2017 21 × 26,5 568 pp.
ISBN: 978-84-200-1176-9
42 FOOD SCIENCE AND TECHNOLOGY
Deep freezing of food
COX, P. M. B.Sc.
Content: First part: 1. Introduction - 2. Physical
principles of freezing food and nutritional value
- 3. Importance of enzymes and microorganisms
mos in freezing - 4. The freezer - 5. Packaging
materials - 6. Choosing the correct packaging
material - 7. Commercial aspects - Second part:
8. Freezing basic foods - 9. The fruit - 10.
Vegetables and vegetables - 11. Meat - 12. Birds
and hunting - 13. Fish - 14. Dairy products -
Part Three : Notes on weights, measures and
temperatures - Cooking for the freezer: Hors
d'oeuvres. Broths and soups. Salt sas. Vegetables
and vegetables. Fish. Meat. Birds and hunting.
Hot and cold puddings. Conge desserts sides.
Cakes, biscuits and similar. Pasta, tor tea and
biscuits. Pastry products. Yeast dough.
Miscellaneous dishes.
1987 17 × 24 460 pp.
ISBN: 978-84-200-0606-2
Biotechnology:
Manual of industrial microbiology
CRUEGER, W. Biotechnikum Mikrobiologie. BAYER,
AG. Wuppertal. Germany.
CRUEGER, A. Verfahrensentwicklung Biochemie.
BAYER AG . Wuppertal. Germany.
Content: Selection of new metabolites
(Screening) - Strain development - Substrates for
industrial fermentation - Fermentation methods -
Product recovery - Organic products produced
by fermenta tion - Organic acids - Amino acids -
Nucleosides, nucleotides and related
compounds two - Enzymes - Vitamins -
Antibiotics - Ergot alkaloids - Micro
transformations bianas - Protein of single cell
origin (SCP) - New approaches to waste
treatment - Leaching - Extracellular
polysaccharides - Other fermentation processes
and future perspectives.
EXHAUSTED
1993 17 × 24 414 pp.
ISBN: 978-84-200-0743-4
Bioprocess engineering
principles
DORAN , P. M. University of New South Wales, Sydney,
Australia.
Content: Part 1. Introduction - 1. He desa
bioprocess development: an interdisciplinary
challenge - 2. Introduction to engineering
calculations - 3. Pre data presentation and
analysis - Part 2. Material and energy balances -
4. Material balances - 5. Energy balances - 6.
Non-steady state material and energy balances -
Part 3. Pro physical processes - 7. Flow and
mixing of fluids - 8. Heat transmission - 9. matte
transfer ria - 10. Basic operations - Part 4.
Reactions and reactors - 11. Homogeneous
reactions - 12. Re heterogeneous actions - 13.
reactor engineering res - Appendix A:
Conversion factors - Appendix B: Physical and
chemical property data - Appendix ce C: Steam
Tables - Appendix D: Mathematical Rules tics -
Appendix E: List of symbols.
1998 17 × 24 482 pp.
ISBN: 978-84-200-0853-0
Science and technology of frozen
foods
EVANS, J. Food Refrigeration and Process Engineering
Research Center (FRPERC), University of Bristol, UK.
Content: Prologue - 1. Thermal properties and
development of ice crystals in foods with
gelados - 2. Effect of freezing on the nutritional
and microbiological properties of foods - 3.
Modeling of the processes of gelation - 4.
Specification and selection of refrigeration
plants and freezers - 5. Emerging and novel
freezing processes - 6. Freeze tion of meat - 7.
Freezing fish - 8. With gelation of fruits and
vegetables - 9. Freezing bakery products and
desserts - 10. Development of frozen products
for the market and freezes tion of prepared-
ready-to-eat meals - 11. Storage under freezing -
12. Freeze-drying -13. Transportation of frozen
foods -14. Frozen retail exhibition - 15. Mane of
frozen foods by the consumer. 2018 17 × 24
448 pp.
ISBN: 978-84-200-1163-9
 GENERAL FOOD ENGINEERING AND TECHNOLOGY
Food processing technology:
Principles and practice
FELLOWS, P. Director, Midway Technology and Visiting
Fellow in Food Technology at Oxford Brookes University.
Content: Biography - Acknowledgments - Intro
duction - Part I. Basic principles - 1. Property
food and processing principles - Part II.
Processed at room temperature - 2. Preparation
of raw materials – 3. Extraction and separation
of food components - 4. Size reduction - 5.
Mixed, forms do and coating - 6. Ali
Biotechnology ments - 7. Minimum processing
methods - Part III. Processed by heat application
- 8. Overview of heat processing - Part III. A
Thermal processing using steam or hot water - 9.
Blanched - 10. Industrial cooking - 11.
Pasteurization - 12. Heat sterilization - 13.
Evaporation and distillation - Part III. B Process
done by applying heat - 14. Dehydration - 15.
Smoked - 16. Baked and roasted - 17. Cooking
with extrusion - Part III. C Processed using
essential oils - 18. Frying - Part III. D Processed
by direct and irra energy dyada - 19. Dielectric,
ohmic and infrared heating - Part IV. Processed
by elimi heat nation – 20. heat removal diante
refrigeration - 21. Refrigeration - 22. With
gelation - 23. Freeze drying and concentration by
freezing - Part V. Post-processing operations -
24. Packaging - 25. Filled and packaging - 26.
Handling, storage ment and distribution of
materials - Alphabetical index.
2019 21 × 26,5 874 pp. Third edition
ISBN: 978-84-200-1185-1
Enzyme technology
GACESA, P. Lecturer in Biochemistry, Univ. College
Cardiff. HUBBLE, J. Lecturer in Biochemistry, Univ. of
Baath.
Content: Symbols and units - 1. Enter tion - 2.
Commercial origin of enzymes - 3. The
extraction and purification of enzymes - 4.
Kinetic properties and reactor design - 5.
Medical and pharmaceutical applications of
enzymes - 6. Effects of immobilization on the
stability of enzymes and their usefulness - 7.
Use tion of enzymes in agriculture and the food
industry - 8. Enzyme-based sensors - 9.
43
Approaches to enzyme modification - 10. Future
perspectives - Appendix 1: Nomen enzyme
commission clature - Appendix 2: Analysis of
the distribution of residence times cia -
Appendix 3: Design of enzymatic assays. 1990
17 × 24 226 pp.
ISBN: 978-84-200-0672-7
Food freezing technology
GRUDA, Z. Ph.D. Refrigeration Engineer.
POSTOLSKI, J. Eng., Tech. of Food Freezing.
Content: 1. Introduction - 2. Fundamentals of
freezing technology and practice - 3. Tech
nology of freezing food - 4. depo location,
transportation and distribution of conge
products sides - 5. Production and warehouse
control frozen food preparation - 6.
Consumption of frozen foods - Appendix.
EXHAUSTED
1986 17 × 24 632 pp.
ISBN: 978-84-200-0583-6
Food extrusion
Technology and applications
GUY, R.
Contents: Introduction - Part I General
influences on quality - Raw materials for
extrusion cooking - Selection of the correct
extruder - Optimized thermal performance in
extrusion - Effective process control - Extrusion
and nutritional quality - Part II Production
specific extruded coughs - Cereals for loss yuno
- Snacks - Baby food.
2002 17 × 24 218 pp. Reimp. 2017
ISBN: 978-84-200-0981-0
Physical foundations for food
science HERNÁNDEZ SALUEÑA, B.
Contents: Prologue - Part I: Mechanics - Ca
Chapter 1: Kinematics - Chapter 2: Dynamics -
Chapter 3: Work and energy - Part II: Elastici ity
- Chapter 4: Elasticity - part III: Fluid Mechanics
- Chapter 5: Fluid Mechanics - Part IV:
Thermodynamics - Chapter 6: Thermodynamics
námica - Part V: Electromagnetism - Chapter 7:
Electric field and potential - Chapter 8: Electric
current - Chapter 9: Introduction to magnetism -
44 FOOD SCIENCE AND TECHNOLOGY
Bibliography - Alphabetical index.
2018 21 × 26,5 226 pp.
ISBN: 978-84-200-1184-4
Spice science and technology
HIRASA, K. and TAKEMASA, M. Lion Corporation,
Tokyo, Japan.
Data manual for food
engineering
HAYES, G. d. Professor of Food Engineering. Food
manufacturing and distribution department. Manchester
Polytechnic.
Content: Introduction - Engineering data -
Physical and chemical properties of food -
Thermal data related to food and the food
industry - Data on food processing, storage and
packaging.
1992 17 × 24 192 pp.
ISBN: 978-84-200-0727-4
Experimental methods in food
engineering
IBARZ RIBAS, A. Professor at the University of
Technology Foodology, University of Lleida, Spain
BARBOSA-CÁNOVAS, G. v. Professor of Food
Engineering, Washington State University, USA.
GARZA GARZA, S. and GIMENO AÑÓ, V. Full
Professors of the University of Food Technology,
University of Lleida, Spain
Content: 1. Laboratory experimentation - 2.
Macroscopic matter balance. Dilution of a
concentrated fruit juice - 3. Macroscopic energy
balance. Heating in a stirred tank - 4. Heat
transmission in regime non-stationary menu:
determination of the properties thermal
properties of a viscous fluid - 5. Thermal food
processing. I: Heat penetration - 6. Thermal food
processing. II: Determine tion of lethality - 7.
Determination of coefficient cients of heat
transfer by convection - 8. Determination of heat
transfer coefficients in a stirred tank - 9.
Freezing - 10. Evaporation - 11. Food drying. I:
Yes fallen on a tray - 12. Food drying. II: Spray
drying - 13. Food drying cough. III: Freeze
drying - 14. Extrusion - 15. Crista lization - 16.
Rheological characterization of food fluids - 17.
Loss of mechanical energy in the transport of
Content: 1. Spices and herbs: basics - 2. Spice
quality and specification nes - 3. Cooked with
spices - 4. Model theory of spice use - 5.
Physiological effects of spice components - 6.
Properties an thymicrobial and antioxidants of
spices - 7. Physiological effects of flavor/aroma.
2002 17 × 24 250 pp.
ISBN: 978-84-200-0984-1
liquid foods through pipelines - 18. Material
flow through a reactor: external age distribution
function - 19. Agitation of food in tanks - 20.
Physical separations: centrifuging and sieving -
21. Physical separations: sedimentation - 22.
Physical separations: filtration - 23. Size
reduction and screening - 24. Ex solid-liquid
traction. Determination of coefficient volumetric
mass transfer tests - 25. Simple distillation - 26.
Adsorption equilibrium - 27. Food texture - 28.
Enzymatic reactions: kinetics and enzymatic
activity.
2000 17 × 24 292 pp.
ISBN: 978-84-200-0903-2
Biotechnology. Introduction
with model experiments
JAGNOW, G. Institut für Bondenbiologie der
Forschungsanstalt für Landwirtschaft.
DAVID, W. Kardinal - Frings - Gymnasium.
Content: 1. Classic processes of the food and
spice industries - 2. The microorganisms nisms
such as food and feed - 3. Products of microbial
metabolism for chemical synthesis mica and as
energy carriers - 4. Biotechnological processes
in the pharmaceutical industry and for their
applications in agriculture - 5. Microorganisms
mos for the purification of water, air and waste -
6. Model systems.
1991 13,5 × 21,5 262 pp.
EXHAUSTED
ISBN: 978-84-200-0698-7
Process engineering applied to
the dairy industry
JEANTET, R., ROIGNANT, M. and BRULÉ, G.
Départment agroalimentaire, École nationale supérieure
agronomique de Rennes.
Content: Symbols - Abbreviations - Some
 GENERAL FOOD ENGINEERING AND TECHNOLOGY
important notions about transfers cies, balances
and balances - Thermal treatments cos -
Decantation and filtration - Concentration by
evaporation - Drying - Bibliography - Annexes.
2005 17 × 24 202 pp.
ISBN: 978-84-200-1050-2
Citrus processing
KIMBALL, D. TO. Kimball Consulting. Lindsay,
California.
See Section VI, e), p. 77.
Food Biotechnology
Fundamentals
LEE, B. H. Senior Research Scientist and Former Head of
Biotechnology Section Agriculture Canada and Agri
FoodCanada.
Content: What is biotechnology? - What is food
biotechnology? - Part I. fun data on
biochemistry, microbiology and engineering
nursery - 1. Fundamentals of biochemistry - 2.
Sheath ments of microbiology - 3. Fundamentals
of Biochemical Engineering - Part II.
Applications of biotechnology to food products -
4. Processes and products that use yeast - 5. Pro
processes and products of bacterial origin - 6.
Other processes and products based on
microorganisms mos - Part III. Other possible
applications of the new technology - 7. Plant
biology - 8. Bio animal technology - 9.
Biosensors for the biological food control - 10.
Waste management and food processing - 11.
Food safety and new technologies.
Second edition in preparation
2000 17 × 24 480 pp.
EXHAUSTED
ISBN: 978-84-200-0922-3
ISO 9000 on the front line
LEVINSON, WA, is an industrial statistical engineer at
Intersil Corporation. ASQ, CQE, CRE, CQM and CQA.
SME, CMfgE and CEI. CM awarded by ICPM. He is a
member of the National Society of Professional Engineers,
American Institute of Chemical Engineers
45
Content: Why ISO 9000 worked for front line
beef? - ISO 9000 in Gemba, first line - 1.
Introduction - 2. Provisions and requirements -
3. QS-9000, additional elements - Appendices:
Guides for instructors and trainers - Start of the
activity and monitoring system. 2002 17 × 24
124 pp.
ISBN: 978-84-200-0990-2
Agricultural plant
biotechnology
LINDSEY, K. Plant Molecular Biology Research Group
Leader in the Leicester Biocentre, University of Leicester.
JONES, M. g. K. Project Leader of the Cell Biology
Group in the Department of Biochemistry at the AFCR
Institute of Arable Crops Research, Rothamsted
Experimental Station at Harpenden.
Content: Conventional plant selection
techniques: achievements and limitations - The
biology of cultured plant cells - The molecular
biology of plants - Current applications of plant
cell and tissue culture - Consequences of tissue
culture: variability and instability - Biolo cellular
gy of genetic engineering - Manipulation of the
quantity and quality of plant products -
Manipulation of the biology of reproduction and
development - Manipulation of resistance -
Perspec tives of the future of plant
biotechnology - Glossary. 1992 17 × 24 286 pp.
ISBN: 978-84-200-0725-0
Introduction to the calculation
of pro food technological
processes
LOMAS ESTEBAN, Mª C. Dr. Engineer, Industrial,
Dept. of Agriculture and Food Univ. of La Rioja
Contents: Prologue - Acknowledgments - I.
Mass and energy balances - II. Heat transmission
- III. Evaporation - IV. Air treatment and drying
- V. Economy and optimization in technological
processes - VI. Processing problems complete do
- VII. Problems to solve - Appendices:
Resolution method using the incidence matrix -
Psychrometric tables and diagrams -
Bibliography referring to food processes.
46 FOOD SCIENCE AND TECHNOLOGY
Reimp. 2010
2002 21 × 26,5 240 pp.
ISBN: 978-84-200-0980-3
Chemical food preservation
Features, uses, effects
LÜCK, E. Dr. phil. Nat.
JAGER, M. Dr. rer. Nat.
Content: General considerations - 1. object tives
and evolution of food preservation - 2.
Preservative analysis - 3. Health aspects rivers -
4. Legal situation regarding food - 5.
Antimicrobial action of preservatives -
Individual preservatives - 6. Common salt - 7.
Carbon dioxide - 8. Nitrogen - 9. Nitrates - 10.
Nitrites - 11. Ozone - 12. Sulfur dioxide - 13.
Chlorine - 14. Ethanol - 15. Sucrose - 16. Formic
acid - 17. Acetic acid - 18. Propionic acid - 19.
Sorbic acid - 20. Dicarbonic acid esters - 21.
Benzoic acid - 22. Esters of p -hydro-xybenzoic
acid - 23. o -Phenylphenol - 24. Diphenyl - 25.
Smoke - 26. Thiabendazole - 27. Nisina - 28.
Natamycin - 29. Lysozyme - 30. Others with
servants - 31. Packaging and coating.
Second edition
2000 17 × 24 352 pp.
ISBN: 978-84-200-0898-1
Food industrial engineering
MAFART, P. Prof. of the University of Western Brittany.
Volume I: Physical Conservation Processes
Content: Heat transfer by con vection and
conduction - The exchanged heat res - Heating
by radiation - Thermal treatments - Ionizing
treatment of food - Blanching - Freezing -
Elimination of water - Exercises - Annexes.
1994 17 × 24 308 pp.
EXHAUSTED
ISBN: 978-84-200-0750-2
Food industrial engineering
Volume II: Separation Techniques
Content: Mass transport and momentum
transport - Extraction - Decanta tion and
centrifugation - Filtration - Ultrafiltration and
reverse osmosis - Electrodialysis - Ion exchange
- Distillation - Pervaporation - Annex. 1994
17 × 24 292 pp.
ISBN: 978-84-200-0768-7
Additives and manufacturing
auxiliaries in agri-food
industries
MULTON, J. L. Engineer, Doctor of Science, Director of
the Laboratory for Storage and Conservation of Products
food pipelines. With the collaboration of 38 authors.
Content: Part I. General problems of additives
and technological auxiliaries: 1. Definitions and
classifications - 2. The role and interest of food
additives and helps them manufacturing res in
food technology - 3. Substances added to food
and consumer interest - 4. Use of additives and
manufacturing auxiliaries: possible toxicological
and nutritional risks - 5. French and European
legislation, its current evolution from the
perspective of 1993. The work between national
FAO/WHO - 6. Legal procedures authorization
for the use of additives, new adjuvants and
materials in contact with food - Part II. Additives
with nutritional purposes - 7. Vitamins, trace
elements, various supplements; interest and risks
- Part III. Conservation additives - 8. Aditi your
preservatives (antibacterial, antifungal) - 9.
Antioxidant additives - 10. Additives and agent
depressants of water activity - 11. Adi
antihardening tives - Part IV. Additives that
improve sensory properties - 12. Role of
additives in maintaining and improving the
organoleptic properties of foods - 13. Flavorings
and taste enhancing additives - 14. Polyols - 15.
Improved polydextrose - 16. High-power
sweeteners edul corante - 17. Food colors - 18.
Thickening and gelling agents of a carbohydrate
nature - 19. Emulsifying agents - 20. Anti-caking
and anti-caking additives - Part V.
Manufacturing technological auxiliaries - 21.
The use of enzymes in food technology - 22.
Clarifying agents and es stabilization of
beverages - 23. Foams and antifoams: General
principles - 24. The mold removers - 25. Other
technological auxiliaries cos - Part VI. Use of
additives and coadyu vans by the main agro-food
industries tarias - 26. Delicatessen, salted meats,
cooked dishes and meat products - 27. Canned
food - 28. Cooking products industrial
 GENERAL FOOD ENGINEERING AND TECHNOLOGY
production: fine baking, toasted breads, cookies,
pastries - 29. Diet and regimen products. Food
products and beverages intended for private
consumption - 30. Additives used in dairy
products - 31. Fat industries (margarine) - 32.
Confection estuary, jams, marmalades, fruits in
syrup - 33. Drinks (wine, beer, fruit juice,
soda...) - 34. Additives and supplements in
animal feed - 35. Canned and semi-canned fish
fish and seafood.
Second edition
1999 17 × 24 836 pp.
ISBN: 978-84-200-0897-4
Genetic engineering and its
applications
PELLON, J. R. M. Sc., Ph. D., M. b. TO. Assistant
Director Gene ral of INVESGEN. Work coordinator.
Content: Genetic Engineering: Ge Alteration
netics and genetic exchange. Input techniques
genetic engineering. Transposable genetic
elements. Applications of genetic engineering:
Applications in medicine. Vacu production viral
nas. Production of bacterial vaccines. Production
of antibiotics. Applications in the chemical
sector. Applications in the food sector mentality.
Related technologies: antiques pos monoclonal.
Complementary aspects: Fermentations and
biochemical engineering. Legis lation. Practical
cases. Glossary.
1986 17 × 24 238 pp.
ISBN: 978-84-200-0584-3
Food preservation manual
RAHMAN, M. SHAFIUR New Zealand Horticultural and
Food Research Institute.
Content: Part I: Conservation of the pros fresh
food ducts - 1. Purpose of food preservation and
processing - 2. Ma postharvest nejo of foods of
green origin getal - 3. Handling after obtaining
foods of animal origin - Part II: Conventional
methods of food preservation - 4. Glass
transition and other structural changes rales in
food - 5. Food conservation heat cough - 6.
Drying and preservation of food ments - 7.
Concentration and preservation of fruit juices -
8. Food conservation frostbite cough - 9. Natural
47
antimicrobials them for food preservation - 10.
Antioxidants in food preservation - 11. Water
activity and food conservation ments - 12. The
pH in food preservation - 13. Preservation of
food by irradiation - 14. Nitrites in preserves tion
of food - 15. Product packaging horticultural
coughs in modified atmospheres - 16. Combined
methods for food preservation - Part III:
Potential methods of food preservation - 17.
Non-thermal preservation of liquid foods using
cam pulsed electrical pos - 18. canned food fords
with electricity: ohmic heating - 19. High
pressure treatment in the canning food vation -
20. Treatments of your surface and edible
coatings on the con food serving - 21.
Encapsulation and controlled release in food
preservation ments - 22. Light and sound in the
preserve food conservation - Part IV:
Enhancement of food conservation by indirect
methods cough - 23. Food packaging and
preservation - 24. Hazard Analysis and Critical
Control Points (HACCP) - 25. Eating
considerations cials: profit and quality
management.
EXHAUSTED
2003 21 × 26,5 874 pp.
ISBN: 978-84-200-0989-6
Food industries manual
RANKEN, M. d. B.Sc. Tech., M. Chem. A., M. FECC
Chem., FIFST, FRSC, M. Inst. M. Food Technology
Consultant.
Content: Meat and meat products - Fishing fish
and fish products - Dairy products - Flour and
baked goods - Fats and food fatty cough - Hot
drinks: coffee, tea, cocoa and others - Fruit
juices and soft drinks - Sauces and pickles -
Preserves - Confectionery products - Snacks -
Nutrition - Freezing and refrigeration -
Dehydration and dried products - Canning -
Handling and storage - Quality assurance and
control operations.
Second edition
1993 21 × 29 682 pp.
ISBN: 978-84-200-0737-3
48 FOOD SCIENCE AND TECHNOLOGY

Basic biotechnology
RATLEDGE, C. University of Hull, UK
KRISTIANSEN, B. EU Biotech Consulting, Norway.
Content: Contributors - Preface to the se second
edition - Preface to the third edition - Part one.
Fundamentals and basic principles cos - Public
perception of biotechnology - Biochemistry and
physiology of growth and metabolism -
Stoichiometry and kinetics of growth microbial
foundation from the thermo perspective
dynamics - Management and analysis of
genomes: Prokaryotes - Genetic engineering:
Yeasts and filamentous fungi - Kinetics of
microbial processes - Bioreactor design -
Transfe mass flow - Product processing -
Measurement, monitoring, modeling and control
- Eco economy of processes - Part two. Apply
practical tions - High processing searches to and
optimization of processes - The business of
biotechnology - Amino acids - Organic acids cos
- Microbial polysaccharides and unice oils
lulares - Environmental applications - Pro
duction of antibiotics by fermentation -
Cultivation strategies - Enzyme biotechnology -
High value recombinant proteins - Culti-
49 FOOD SCIENCE AND TECHNOLOGY
from insect and mammalian cells - Biotec
nology of plant cells - Biotransformations -
Immunochemical applications.
Second edition Reimp. 2015
2009 21 × 26,5 636 pp.
ISBN: 978-84-200-1133-2
Thermal processing and
packaging of foods
REES, J. TO. g. and BETTISON, J. CMB. Packagind
Tech nology, Wantage UK.
Content: Principles of heat preservation -
Equipment for heat preservation - Equipment for
heat treatment - Pro cessation and aseptic
packaging of foods with served by heat -
Packaging of foods preserved by heat in metal
containers - Packaging of foods preserved by
heat in glass containers - Enva leakage of food
preserved by heat in plastic containers -
Alteration due to leakage of food preserved by
heat in plastic containers hermetically closed jars
- Influence of heat preservation on product
quality - Recommendations for good food
processing practice fords by heat.
1994 17 × 24 304
EXHAUSTED
ISBN: 978-84-200-0764-9
Heat treatment
of meat products (13)
Fundamentals of calculations and
applications
REICHERT, J. AND. Professor für Fleischtechnologie
and der Fachhochschule Lippe Lemgo.
Content: 1. Introduction - 2. fun principles
damentals: Calculation of work conditions
thermal treatment - Calculation and control of
pre sion in the operation of the autoclave.
Heating devices. Control of the closure of
canned containers - 3. Tea treatment type of
meat products: Scalded sausages two. Cooked
sausages.
1988 17 × 24 184 pp.
ISBN: 978-84-200-0623-9
Extruders in food applications
RIAZ, M. N. Head, Extrusion Tech. Program, Food
Protein Research and Development Center, Texas A&M
University.
Content: Preface - Contributors - Intro
Introduction to extruders and their principles -
Single screw extruders - Dry extruders -
Interrupted thread expanders-extruders - Twin
screw extruders - Preconditioning ment -
Chemical and nutritional changes in the food
during extrusion - Practical considerations in
extrusion processing - Extruders in the food
industry - Appendix. 2004 17 × 24 240 pp.
ISBN: 978-84-200-1027-4
Thermal technologies for food
processing
RICHARDSON, P. Director of the Department of Process
and Product Development. Visiting Chemi Professor cal
Engineering at Queen's University Belfast.
Content: Notation - Introduction - First part:
Conventional technologies - Autoclave
technologies - Continuous thermal processing -
pp.
Se second part: Measurement and control -
Measurement of pressure and temperature in the
control of food processes - Validation of thermal
processes - Modeling and simulation of thermal
processes micos - Modeling of thermal
technologies for particulars - Thermal
processing and food quality to: analysis and
control - Third part: New thermal technologies -
Radio frequency heating - Microwave
processing - Calen infrared treatment - Instant
and hot infusion high lor - Ohmic heating -
Combined thermal-high pressure treatment of
food.
2005 17 × 24 328 pp.
ISBN: 978-84-200-1042-7
Food irradiation
SATIN, M. Molecular Biologist, Researcher at Indus Food
tria.
Content : 1. Food irradiation - 2. Pasteurization
- 3. Vehicular diseases
50 FOOD SCIENCE AND TECHNOLOGY
lated by food - 4. The use of radiation to prevent
the spread of foodborne illnesses - 5. Prevention
of food losses after harvesting - 6. Of defense to
objections against food irradiation - 7. Irradiated
foods and the consumer - 8. Irradiation and the
food industry mentality - 9. Some final
considerations.
2000 17 × 24 198 pp.
ISBN: 978-84-200-0909-4
bottled water technology
SENIOR, D. TO. g. Technical Services Manager,
Highland Spring Ltd, Blackford, Perthshire and
ASHURST, P. R. Dr. PR Ashurst & Associates,
Consulting Chemists, Kingstone, Hereford.
Content: Introduction - Development of the sea
cation of bottled waters - Categories of bottled
waters - Hydrogeology of natural mineral waters
- Water treatments - Methods and materials for
water packaging - Filling equipment - Quality
management - Chilled water dispensers - Third-
party audits of facilities tions of water bottling -
Microbiology of natural mineral waters -
Microbiology of treated bottled waters.
2001 17 × 24 318 pp.
ISBN: 978-84-200-0943-8
Canning technology
SIELAFF, H. Humboldt-Universität und Technische
Universität Berlin.
Content: 1. Main technological foundations
logic - 2. Kinetics of microorganism destruction
nisms, inactivation of enzymes and alterations
due to heat - 3. Quality assurance - 4. Food
packaging - 5. Equipment - 6. Tech unique
measurement - 7. Manufacture of preserves.
Reprint 2009
2000 17 × 24 302 pp.
ISBN: 978-84-200-0902-5
Introduction to food engineering
SINGH, R. Q. Dept. of Agricultural Engineering and Dept.
of Food Science and Technology. Univ. from Califor girl,
Davis. California. HELDMAN, D. R. Dept. of a hundred
Food Agency. Rutgers. New Jersey State University.
Contents: About the authors - Preface -
Prologue - 1. Introduction - 2. Fluid flow in food
processing - 3. Energy in food processing - 4.
Heat transmission in food processing - 5.
Process conservation measures - 6. Refrigeration
- 7. With food gelation - 8. Evaporation - 9.
Psychrometry - 10. Mass transfer - 11.
Separation by membranes - 12. Dehydration -
Appendices: A.1 International system of units
(SI) and conversion factors - A.2 Physical
properties of foods - A.3 Pro physical properties
of inedible materials - A.4 Physical properties of
water and air - A.5 Psychrometric diagrams -
A.6 Pressure-enthalpy data - A.7 Symbols used
in the design of process equipment - A.8
Miscellaneous - Bi bliography.
Second edition
2009 21 × 26,5 572 pp.
ISBN: 978-84-200-1124-0
Fundamentals of catering
theory and practice
TAYLOR, E. BSc(Hons), MIFST, MCFA, CertEd and
TAYLOR, J. BA, MEd, FCHIMA, FCFA, LCG.
See Section VII, a), p. 55.
Storage of fruits and vegetables
in controlled atmospheres
THOMPSON, A. K. Professor Department of
Technology post-harvest gy, Cranfield Silsoe University,
Bedfor, Great Britain.
See Section II and VI, e), pp. 12 and 78.
Biotechnology:
Biological principles
TREVAN, M. d. /BOFFEY, S./ GOULDING, K. H. and
STANBURY, P. Politéc Biotechnology Professors unique
from Hatfield (Great Britain).
Content: Section I: Introduction - 1. What is
Biotechnology? - Section II: Microbial growth -
2. Introduction to metabolism - 3. Aerobic
microbial growth on substrates with one carbon
atom - 4. I grew up aerobic microbial growth on
 GENERAL FOOD ENGINEERING AND TECHNOLOGY
substrates with two carbon atoms - 5. Micro
growth aerobic biomass on some substrates with
more than one carbon atom - Section III:
Cultivation in industrial of microorganisms - 6.
pro products transmitters of microorganisms - 7.
Cultivation of microorganisms - 8. Condition
control environmental conditions of process
microorganisms so - 9. Improvement of
industrial microorganisms - Section IV: Genetic
engineering - 10. The objectives of genetic
engineering - 11. Genetic engineering techniques
- 12. Advances and perspectives of genetic
engineering - Section V: Enzyme technology -
13. Enzyme production - 14. Applications of
enzymes - 15. Problems and perspectives -
Glossary.
1990 17 × 24 298 pp.
ISBN: 978-84-200-0671-0
Food Technology Fundamentals
TSCHEUSCHNER, H. d. Prof. Dr.-Ing. habil., Dr. hc,
Deutsches Institut für Lebensmitteltechnik.
Content: 1. Food technology as a discipline - 2.
Raw materials - 3. fun physical-chemical data of
the dis systems food perses - 4. Ali rheology
ments - 5. Quality control - 6. Fundamentals of
technological processes - 7. Treatment of food
by cold - 8. Manufacturing processes - 9.
Operation and organization processes of food
factories.
2001 17 × 24 764 pp.
EXHAUSTED
ISBN: 978-84-200-0952-0
Introduction to fungal
biotechnology
WAINWRIGHT, M. Department of Mole Biology cular
and Biotechnology, University of Sheffield, UK
Content: 1. Introduction - 2. pro techniques
duction in fungal biotechnology - 3. Get tion of
biochemical products from fungi - 4. Fungi in
medical biotechnology - 5. New industrial uses
of mushrooms - 6. Fungi in environmental
biotechnology - 7. Fungi as agents of
biodeterioration and biodegradation - 8. Fungi in
the food industry mentality - 9. Fungi in
agricultural biotechnology queue - 10.
51
Biotechnology and fungal control togens - Final
comment: Some of the applied tions of fungal
biotechnology.
1995 17 × 24 240 pp.
ISBN: 978-84-200-0778-6
Molecular biology and
biotechnology
WALKER, J. M. Univ. of Hertfordshire, Hatfield, UK.
GINGOLD, E. b. South Bank University, London, UK.
Content: 1. Fermentation technology nes - 2. An
introduction to recombinant DNA technology -
3. Polymerase chain reaction - 4. The expression
of exogenous DNA in bacteria - 5. Yeast:
cloning and biotechnology nology - 6. Gene
cloning in mammalian cell lines - 7.
Biotechnology in plants - 8. Molecular biology
in the pharmaceutical industry - 9. Current
impact of recombinant DNA technology in the
food industry - 10. DNA profiling in forensic
science - 11. Molecular diagnosis of congenital
diseases - 12. Vaccination and genetic
manipulation - 13. Transgenesis - 14. Enzyme
engineering - 15. Stability in enzymes and cells -
16. Immobilized biocatalysts - 17. Post stages
Processing steps: extraction and purification
protein cation - 18. Monoclonal antibodies - 19.
Biosensors.
Second edition
1997 17 × 24 494 pp.
ISBN: 978-84-200-0829-5
Practical manual for smoking
foods
WALKER, K. Specialist in the technology of smoking
food products.
Content: Brief history of smoking Ali ments.
What is smoking food? The selection of raw
materials. The brine. Smoking chambers and
other pieces of equipment. Smoking techniques.
To set up a business. The fi finances. Market
identification. Hygiene and the environment.
Packaging and labeling. The Dos and Don'ts of
Smoking Foods. Appendices: E numbers. Useful
addresses and contact points.
1997 17 × 24 136 pp. Reimp. 2019
ISBN: 978-84-200-0840-0
52 FOOD SCIENCE AND TECHNOLOGY

Treatment of waste from the international cation and import - The

food processing industry
WANG, L. K. and others
Content: Collaborators - 1. Wastewater
treatment from dairy product processing - 2.
Wastewater treatment from fish and seafood
processing - 3. Treats ment of meat waste - 4.
Palm oil wastewater treatment - 5. Treats ment
of olive oil residues - 6. Treats ment of potato
wastewater - 7. Treats ment of soft drink waste -
8. Bakery waste treatment - 9. Food waste
treatment.
2008 17 × 24 408 pp.
ISBN: 978-84-200-1103-5
certification organic production and the import
of organically produced foods - Growth and
prospects of the international market - Fruits and
vegetables - Organic meat and fish: Pro
production, transformation and marketing -
Production of organic poultry meat - Produc
Organic Dairy Products in the United States -
Bakery Products and Cereals - Other Foods
elaborated organic foods - Alcoholic beverages
ecological policies - Research - Australia and
New Zealand - Addresses of interest.
2002 17 × 24 314 pp.
ISBN: 978-84-200-0974-2

Biochemical Engineering
WEBB, F. c. Guinness Lecturer in Biochemical Engi
neering, University College, London.

Content: Characteristics of vital processes.

Control of microorganisms. Proteins and
enzymes. Colloids and electrophoresis.
Emulsium nes. Reaction kinetics. Energetics of
the sis biological topics. Redox systems. Aspects
of mass transport. Heat transmission. Com air
pressure and cleaning. Disinfection by chemical
methods. Conservation at reduced temperature.
Dehydration. Desiccation under pre reduced
sion. Electromagnetic radiation. Product
isolation. Construction of the equipment po.
Commercial enzymes. Yeasts. Antibiotic cos.
Other fermentation products. Product tion of
vaccines. The problem of effluents. Table of
equivalences of English units.
1966 17 × 24 788 pp.
ISBN: 978-84-200-0066-4

Organic food processing and

production
WRIGHT, S. Founder of The Organic Consultancy, ase
Sister of the Soil Association and member of the UK
Register of Organic Food Standards (UKROFS). Diane
McCrea is a consultant on food and consumer issues. dores,
member of UKROFS
Content: Prologue - Introduction - Legislation
 GASTRONOMY AND
CATERING
a) Gastronomy and catering
Cooking and science
BARHAM, P. , is Professor of Physics at Bristol Univ. He
has long popularized science in Great Britain by
collaborating on radio and television programs over a
hundred food. He is also a columnist for the Guardian.
Content: Introduction - Sensual molecules-
molecular gastronomy - Aroma and flavor -
Heating and cooking-gastronomic physics -
Utensils, gadgets and cooking methods - Meat
and chicken - Fish - Bread - Sauces - Biscuits -
pastry doughs - Soufflés - Cooking with
chocolate - Pesos and me didas - Glossary of
terms - Bibliography.
2003 17 × 24 270 pp.
ISBN: 978-84-200-0996-4
Culinary chemistry
Study of what happens to food cough
before, during and after cooking
COENDERS, A.
Content: Cereals - Sugars - Vegetables - Fruits,
nuts, gums and legumes - Dairy products - Eggs
and sauces - Meats - Fish and shellfish - Oils and
fats - Be bidas - Additives, digestion and
microorganisms.
Reprint 2011
1997 17 × 24 304 pp.
ISBN: 978-84-200-0823-3
Restaurants: Basic service
DAHMER, S. J. and KAHL, K. W.
Content: The waiter - Types of table service and
placement - Before the arrival of diners -
Initiation of service - Serving the food - Safety,
sanitation and emergency procedures -
Performing the service with a computerized
system - Service of wines and bar - Problem
cases: Starting the service - A delicate situation -
Solution to sexual harassment - A bad suggestion
53
- Examination of the ca marero - Glossary -
Selected references - Origin of the figures.
2003 17 × 24 196 pp. Reimp. 2017
ISBN: 978-84-200-1007-6
Food hygiene Guidelines for
hospitality, restaurant and catering
professionals
JOHNS, N. BSc, PhD, Cert. Ed., Dip. FAITH,
AMHCIMA . Reader and Director of Research The Hotel
School City College Norwich.
See Section V, p. 29.
Catering theory
KINTON, R. Garnett College, College of Education for
Teachers in Further and Higher Edc. CESERANI , V. The
School of Hotelkeeping and Catering, Ealing College of
Higher Education. FOSKETT , D. School of Hosp.
Studies, Content: I. The catering industry. Intro
duction to the catering industry. Food and
society. Influences of ethnic cultures. II. Food
and catering. Food products. Wildebeest
elemental trition, food science and its
conservation. Product development. Kitchen
chemistry. Planning a menu. Purchase, storage
and control of food. Pro motion, sales and
customer service. III. Techno catering logic.
Planning, organization and supervision of the
kitchen. Catering team. Catering service.
Catering systems. IT and catering. IV.
Legislation and ca tering. Health and safety at
work. Hygiene ne. Industrial relationships.
Guide for study and employment.
2000 21 × 26,5 552 pp.
ISBN: 978-84-200-0906-3
Culinary creation
Introduction to services
of food and to the kitchens of the
World
54 FOOD SCIENCE AND TECHNOLOGY
MORGAN, J. L.
Content: Prologue - Preface - 1. Gene vision ral
of the world's foods and food services - 2.
Keeping your customers and employees safe - 3.
Your tools - 4. Introduction to culinary
techniques and their foundations ments - 5.
Planning and recording your creations culinary
tions - 6. The world of broths, sauces and soups -
7. Finger Food Dishes: Appetizers and Snacks -
8. Creating ensa lades - 9. Preparations with
meat - 10. Prepa servings with poultry meat - 11.
Preparations with seafood - 12. Preparations with
products of plant origin - 13. Preparations with
dairy products and eggs - 14. Basic principles of
baking - Bibliography - Glossary. 2010 21 ×
26,5 346 pp. (contains CD)
ISBN: 978-84-200-1151-6
Experiments in the kitchen
Cooking, roasting, baking
SCHWEDT, G.
Contents : Prologue - From the art of cooking to
food chemistry - Seven variables for experiments
in the kitchen - Types and procedures You are
cooking. Overview - Cooking in water - Cooking
with fat - Cooking in dry heat - Cooking without
heat - Bibliography.
2006 17 × 24 198 pp.
ISBN: 978-84-200-1079-3
Experiments with supermarket
products
Chemical Merceology
SCHWEDT, G.
Contents : Prologue - Introduction - Sugar,
honey, starch/flour, baking powder, preparation
baking dishes and special breads - Products
derived from potatoes and cereals/pasta rice, rice
and dried vegetables - Fruits and vegetables
Wow: preserves, juices and other drinks -
Vinegar and spices - Oils and fats. Canned fish
and sausages - Prepared soups and sauces. Pos
three and powdered puddings - Milk, eggs and
their derivatives - Sweets - Coffee, cocoa and tea
- Quita stains and other cleaning products -
Deter people for washing clothes - Soaps and
other products products for body care - Over-the-
counter medications - Special products for DIY,
construction and hobbies - Bibliography.
2009 17 × 24 204 pp.
ISBN: 978-84-200-1123-3
Fundamentals of catering theory
and practice
TAYLOR, E. BSc(Hons), MIFST, MCFA, CertEd and
TAYLOR, J. BA, MEd, FCHIMA, FCFA, LCG.
Content: The catering industry - Opera catering
tions - Catering styles - Organi kitchen planning
- Purchase, storage and distribution of goods -
Food costs cough - The menu - Cooking
methods - Cooking processes - Kitchen
equipment - New technology ology - Food -
Nutrition - Hygiene - Health and safety at work -
Appendix: Glossary of technical terms -
Questions - Answers.
Reimp. 2007
2001 17 × 24 460 pp.
ISBN: 978-84-200-0932-2
From science to the kitchen
THIS, H. PhD in Physical-chemistry of Materials. Redac
tor chief of the magazine Pour la Science. Physics
specialist kitchen co-chemistry.
Content: Gastronomy and science - What mu
brains for the kitchen? - Delights of the
campaign - Table of the main topics of this book
- Book I - Book II - Book III - Instructions for
banquets - Glossary.
2013 17 × 24 176 pp.
ISBN: 978-84-200-1168-4
The secrets of the pouts
THIS, H. PhD in Physical-chemistry of Materials. Redac
tor chief of the magazine Pour la Science. Physics
specialist kitchen co-chemistry.
Content: Cooking and science - The new
physiology of taste - Soup - Milk - Gels, jellies
and gelatins - Mayonnaise - The vicissitudes of
the egg - A successful soufflé - Cooking - Broth
 GASTRONOMY AND
CATERING 55

and what remains - Stew - Browning and slow
heat - Pressure problems - Roasting - Frying -
Browning and high heat and grilling - Even more
tender - Salting - Microwaves - Legumes, color
and freshness - Sauces: unctuous, satiny, scented
- A burning problem - Salad, an oasis of
freshness - Yogurt and cheese - The gifts of
Ceres - Ice cream and sorbets - Sponge cakes -
Doughs: puff pastries, Polvorones and
millefeuille - Sugar - Bread - Wine - Alcohols -
Jams - Tea - Cold and fresh - Vinegar - Kitchen
utensils - The mysteries of cooking - Glossary.
Reprint 2014
1997 17 × 24 292 pp.
ISBN: 978-84-200-0812-7
40. Pravaz-style pineapple pork roast - Desserts:
41. Lemon mousse - 42. The three chocolate
leaves - 43. Frozen cherry mousse - 44. Rhubarb
pie - 45. Apricot puff pastries - 46. Lemon
meringue pie - 47. Peach nes al sabayon by
gewurtztraminer - 48. Peach sorbet - 49. Floating
island - 50. Cinnamon apple “bags” - 51. Orange
fondant - 52. Black Forest Cake - 53. Raspberry
Charlotte - 54. Muffins with honey and lemon -
55. Blackberry jam - Epilogue - Glossary.
Reprint 2007
1999 17 × 24 366 pp.
ISBN: 978-84-200- 0871-4

Cooking and its mysteries Children in the kitchen

Scientific explanation of the 55 best THIS, H. PhD in Physical-chemistry of Materials. Redac
tor chief of the magazine Pour la Science. Physics
recipes of French cuisine specialist kitchen co-chemistry.
THIS, H. PhD in Physical-chemistry of Materials. Redac Content: Juan and Cristina prepare for culinary
tor chief of the magazine Pour la Science. Physics
specialist kitchen co-chemistry. adventures - First Wednesday night: Plated eggs
and baked apples - Second Wednesday night:
Content: The good tools of the good cook - The Steaks, pasta and fruit yogurts - Third
appetizer: 1. Cheese bites - 2. Orange wine - 3.
Wednesday night che: Boiled fish, puree and
«Tapenade» - 4. Oyster puff pastries - 5. Cod
strawberries with cream - Fourth Wednesday
fritters - Starters: 6. The rolls - 7. Desperate
evening: Boiled eggs with mayonnaise and
boiled egg - 8. Salads for sybari tas - 9.
Gazpacho with eggs - 10. Scrambled eggs with apricot tart - Fifth Wednesday evening: Quiche
shrimp - 11. Pigeon roll with walnuts - 12. and cho mousse
Roquefort soufflé - 13. Salmon rolls - 14.
Alsatian pâté - 15. Foie-gras with grapes and
apples - 16. Salmon aspic with green pepper -
17. Eggs on the plate - 18. Ham mousse with
port - 19. Bird galantine - 20. Ravioli with sage -
21. Truffle cake - Fish and crustaceans: 22.
Pike with béarnaise sauce - 23. White butter
poached trout - 24. Lobster with vegetable
infusion - 25. Unevenly cooked salmon - 26.
Trout muslin - 27. Tru quenelles cha - The
meats: 28: Beef tenderloin with pinot noir from
Alsace - 29. po marinade llo flavored with white
radish - 30. Chicken timbale with riesling - 31.
Roast beef with fries - 32. Roasted quail with
mashed potatoes - 33. Brillat-Savarin duck - 34.
The real fricandó with sorrel - 35. Pheasant stew
with fresh pasta - 36. braised cone jo with potato
pancakes - 37. Rabbit civet - 38. Honey rabbit
with fried eggplants - 39. Wild style pork roast -
 GASTRONOMY AND CATERING
colate - Sixth Wednesday night: Gratin potatoes,
bechamel sauce and lemon mousse - Seventh
Wednesday night: Cheese soufflé and a sponge
cake - E PYLOGUE : Like the great chefs! -
Experimental tokens - Six tips to be a genius -
Glossary.
2000 15 × 22 128 pp.
ISBN: 978-84-200-0899-8
Pans and test tubes
THIS, H. PhD in Physical Chemistry of Materials. Redac
tor chief of the magazine Pour la Science. Physics
specialist kitchen co-chemistry.
Content: Starters - Part One: Ex explore the
tricks - The broth - "coated" broth particles - The
perfect hard-boiled egg - Quiches, petisús and
anise breads - The gnocchi - Fluffy soufflés -
The quenelles - The fondue - The roast beef -
Sa(la) time zon - Wine and marinade - Bright
colors - Soft lentils - Soufflé potatoes -
Cauldrons and confi tures - Arranging a crème
anglaise - Grains of salt - The cava and the
spoon - Coffee, tea and milk - Second part: The
physiology of taste, the basis of cooking -
Healing nutrition - Taste and digestion - Flavor
in the brain - In the taste buds - How salt
modifies taste - Detection of flavors - Bitter
flavors - Very spicy - The taste of cold -
Chewing - Tenderness of the meat - Moderate
aromas - Short pants - Food allergies - Allergy ta
about listeriosis - Part Three: Explore tions and
modeling - The secret of bread - Yeast and bread
- Curious yolk - Gustatory paradoxes - The
flavor of food - Threads and lumps - Mousses -
Salchichón - Ja Iberian món - Foie gras - The
agents an antioxidants - Trout - Cooking - Sa
roast bor - The tenderization of the meat - Al
dente - Forgotten vegetables - The preserve tion
of mushroom - Truffle species - More flavor -
Questions about French fries - Puree and white
sauce - Seaweed fibers - Cheeses - From grass to
cheese - Cheese flavors - Yogurts - Solid milk -
The foam of the sabayons - The fruits in syrup
bar - Fibers and jams - Chole bleaching colate -
Caramel - Bread crumbs and biscuits - Alsatian
lands - Persistence in the mouth - The tannins of
wine - Yellow wine - Wines without lees - Sulfur
56
and wine - The glass of wine - Cold and heat -
Champagne and its foam - Champagne in the
flute - Between the demi and the magnum -
Whiskey producing regions - Cartagena - Tea -
Part four: A kitchen for tomorrow - The
emptiness in the kitchen - ¿Aro more or
reactions? - Butter, a false solid - Foie mousses -
Praise of fat - Mayonnaise - Aioli derivatives -
Orders of magnitude - 100-year-old eggs -
Smoked salmon - The recipe and the principle -
Pure beef - Gifted cheeses - The "clash" "lates
Chantilly" - Everything in chocolate - Texture
games - Christmas recipes - The hidden flavor of
wine - Teleolfaction - Questions - Glossary.
2005 17 × 24 254 pp.
ISBN: 978-84-200-1061-8
Basic cooking treatise
THIS, H. PhD in Physical Chemistry of Materials. Redac
tor chief of the magazine Pour la Science. Physics
specialist kitchen co-chemistry.
Contents : Prologue - First part: The bases of a
revolution - «Nouvelle cuisine» and modern
cuisine - Neither expansion nor concentration -
The beautiful color brown - The good worker -
Technique, technology and science -
Unanswered questions - A perfect hard-boiled
egg - The grail of flavor - The dimensions of
flavor - Giving flavor to a dish - Persistence in
the mouth - Flavor and texture - Second part:
The renewed kitchen - The questions tion is in
the broth - Terrines, meats and tenderness - The
systematic cook - Geles, aspics, gelati nas and
royales - Volume in the kitchen - The dispersion
of chocolate - Even more lightness - Hot jellies -
Light foams - A "Science and Cooking" menu
with Pierre Gagnaire - Annex.
2005 17 × 24 234 pp. Reimp. 2016
ISBN: 978-84-200-1062-5
Cooking... is love, art, technique
THIS, H. PhD in Physical Chemistry of Materials. Redac
tor chief of the magazine Pour la Science. physio
specialist kitchen cochemistry.
Contents: Part I: In the kitchen, pretty is good -
1. Culinary art exists - 2. Artisan cuisine, artistic
 MEAT AND MEAT INDUSTRIES
cuisine - 3. The theme of tradition tion. The
solution of love - 4. The question of nature - 5.
The recognition of a coolie art nary - Part II:
The beautiful ancient - 6. At the origin of the
beautiful - 7. Beauty through numbers... in the
kitchen? - 8. The idea, in the kitchen na - 9.
Aristotle and subtlety - Part III: Lo boni classic
- 10. The elaboration of good mysticism - 11.
Dishes like cathedrals - 12. The brain, Thomas
Aquinas and grass green dye - 13. Aesthetics
during the Middle Ages - 14. The allegory an
aesthetics of correspondence Part IV: Towards
57
liberated invention - 15. The branches medieval
cations - 16. Once again the hidden influence of
Aristotle! - 17. The awakening of the Rena
foundation - 18. From the Renaissance - 19. The
lights of the West and the East - 20. Nature
surpassed - Part V: Today's kitchen - 21.
Today's kitchen - 22. Yesterday - 23. And
tomorrow? - 24. A thousand kitchens of authors -
25. In search of the perfect broth - 26. Grades.
DISCONTINUED
2009 17 × 24 282 pp.
ISBN: 978-84-200-1115-8
58 FOOD SCIENCE AND TECHNOLOGY
VIII. FOOD INDUSTRY
a) Meat and meat industries
Veterinary meat inspection
BARTELS, H. Professor Director of the Nutri Institute
Animal Studies at Justus Liebig University. Giessen.
See Section III, p. 28.
Analysis methods
of the charcuterie industry
FRENCH CANNING TECHNICAL CENTER. Re
compilation.
See Section II, p. 9.
Industrialization of slaughter
animal fat (10)
DAHL, O. Scandinavian Slaughterhouse Researcher.
Malmö (Sweden); of the Inst. National Polytechnic.
Mexico DF
Content: What is a fat? - Presentation of fats in
the carcass - Composition of animal fats in fatty
acids - Influence of the environment and diet on
the quality of fats - Secondary components of
fats sas - Influence of gas manipulations gross
sases on the final quality - Obtaining animal fats:
Continuous fusion and intermittent fusion.
Organization of an establishment to for fat
melting. Transport and shipping sation of animal
fats - Low temperature fusion method - Yields
obtained with each system - Obtaining bone fats
- Ca quality characteristics of edible fats - Fat as
food - Roasting and frying: Changes and
alterations - Hydrolysis, autoxidation and
rancidity of fats - Use of raw sausages -
Antioxidants - Animal fats Special evils:
Preparation and quality characteristics.
Employment.
1976 13,5 × 21,5 122 pp.
ISBN: 978-84-200-0003-9
Technology of charcuterie and
salted products
DURAND, P. Chemical engineer, General Director of
Cen Technical Troupe for Salting, Delicatessen and
Preserved Meat (CTSCCV).
Contents: Economic data - Definition nes,
regulation and classification of pro sausage and
salting products - Raw materials more -
Ingredients and additives - Color and coloring -
Destructuring-restructuring - La coc - Smoking -
Drying-ripening - Natural, artificial and
synthetic casings - Packaging in metal cans and
glass containers - Packaging in flexible
containers, in trays, under vacuum and in
modified atmospheres - Nutritional value -
Their «undesirable» substances - Controls over
the chain manufacturing plant - Control of du
products during the marketing phase.
2002 17 × 24 592 pp.
ISBN: 978-84-200-0993-3
Artificial casings (4)
EFFENBERGER, G.
Content: The natural casing model of the ar
tificial - Artificial casing: Its evolution - Define
tion of artificial casing - Manufacture of
artificial casing - Properties of artificial casings -
Stamping of artificial casings - Preparation of
artificial casing - Artificial casings: Em practice
- Artificial casings for cooked sausages -
Artificial casings for scalded sausages -
Artificial casings for raw sausages - Artificial
casings for ha mones - Artificial casings for
canning - Tri artificial pastes for other foods -
Almace nation and transportation of meat
products packaged in artificial casing -
 MEAT AND MEAT INDUSTRIES
Appendices.
1980 13,5 × 21,5 158 pp.
ISBN: 978-84-200-0452-5
Sausage manufacturing
Principles and practice
ESSIEN, E. Member of the Royal Society for the
Promotion of Health of the British Society of Animal
Science and the Institute of Biology.
Content: Foreword by Celia Bennet, Director
tora of the British Meat Manufactures's Asso
ciation - About the author - About the book -
Figures - Tables - Introduction - Definition of
sausages - Market trends of em butides - Product
formulation - Production phases - Quality and
safety management ity of sausages - New
products - Apén you say: List of food additives
permi - Supplier information and evaluation
form - Meat delivery inspection report - Dry
goods delivery inspection report - Packaging
material delivery inspection report - Product
flow chart HACCP process: cooked sausages -
HACCP plan for cooked sausages - Bi
bliography.
2005 17 × 24 124 pp. Reimp. 2016
ISBN: 978-84-200-1054-0
Veterinary food hygiene
FEHLHABER, K. and JANETSCHKE, P. Institute of
Hi food science. Faculty of Veterinary Medicine of the
Uni Leipzig versity.
See Section III, p. 28.
Meat products manual
Practical science and technology
FEINER, G.
Content: 1. Protein and fat content of meat - 2.
The biochemistry of meat - 3. The tenderness of
fresh meat - 4. Definition of tea mines used in
meat science and technology - 5. Additives:
Phosphates, salts (sodium and potassium
chloride, citrate, lactate) and hydrocolloids - 6.
59
Additives: Proteins, carbohydrates, fillers and
other additives - 7. Color in fresh meat and cured
meat products - Part II. Technologies used in
certain pros meat ducts - 8. Injected cooking
products two - 9. Cooked injected products in
the World - 10. Reformed products: Methods for
adding brine other than injection tion - 11.
Typical renovated products from Mun using
brine addition methods other than injection - 12.
Cooked sausages - 13. Traditional cooked
sausages of the World - 14. Fresh sausages - 15.
Typical fresh sausages from different areas of
the World - 16. Salami (fermented raw) - 17.
Salamis (raw fermen ted) typical from around
the World - 18. Salami fer semi-cooked and
cooked mint - 19. Non-fermented salami - 20.
Non-fermented salamis peaks in different areas
of the World - 21. Embuti two raw fermented
spreads - 22. Embuti two traditional fermented
foods from the World - 23. Cured and matured
products - 24. Cured and matured products
typical of the World - 25. Salt chichas and
spreadable liver pâtés - 26. Sausage traditional
liver pates and pates from around the world - 27.
Hamburgers, chopped and battered - 28. Typical
burgers and nuggets from around the world - 29.
Whole and cut blood sausages - 30. Typical
blood sausages of the World - 31. AC pork beza
and galantines - 32. Pig head and typical meat
jellies of the World - 33. Canned and sterilized
corned beef - 34. car ne with increased humidity
(packaged for sale ta) and marinated - 35.
Casings and packaging material - Part III.
Quality and safety issues - 36. Sensory
evaluation of meat products - 37. Hazard
Analysis and Critical Control Points in meat
industries - 38. Introduction to the microbiology
of meat and meat products - 39. Microbiology of
meat bacteria - 40. Predictive microbiology for
pro meat products - Alphabetical index.
2018 17 × 24 720 pp.
ISBN: 978-84-200-1167-7
Canning fish and meat
FOOTITT, R. J. and LEWIS, A. S. John West Foods
Ltd., Liverpool.
Content: 1. Sources of raw materials - 2. Fish as
raw material - 3. Meat as raw material - 4.
60 FOOD SCIENCE AND TECHNOLOGY
Characteristics of the canning plant - 5. Cans and
lids - 6. Opera filling tions - 7. Sealing cans - 8.
Heat treatment - 9. Storage and distribution - 10.
Laboratory services - 11. Cleaning - Appendices.
1999 17 × 24 352 pp.
ISBN: 978-84-200-0872-1
Freezing and meat quality
GENOT, Cl. Doctor of Engineering in Sciences and
Techniques of the Food Industry.
Content: Introduction - General aspects
Freezing effects - Water losses in meat during
freezing - Freezing and texture of meat -
Freezing and flavor of meat - Freezing and color
of meat - Freezing and nutritional properties of
meat - Conservation of quality of meat during
freezing - Conclusion - Biblio spelling -
Lexicon.
2003 17 × 24 112 pp.
ISBN: 978-84-200-1016-8
Industrial slaughterhouses:
Technology and operation
GRACEY, J. F. Ph.D. B Agr FRCVS DVSM FRSH.
Content: 1. Livestock and the meat industry - 2.
The law - 3. Construction, equipment and
function ing of the slaughterhouse - 4. The
animals - 5. Animal welfare and livestock
management - 6. Atur sacrifice and sacrifice - 7.
Carcass preparation - 8. Care and sterilization of
tools manual measures - 9. Health and safety -
10. Cleaning and disinfection - Appendices.
2001 21 × 26,5 254 pp.
ISBN: 978-84-200-0946-9
Research in meat science (1)
GRAU, R. Doctor Professor, Director of the Institutes of
Chemistry and Physics of the Federal Research
Department Meat tions (Germany).
Content: Empirical predominance in time past
posses - Science begins to deal with the flesh -
Importance of the time factor - Nue Your
discoveries burst into practice - Slow and
unilateral flow of science - Desta Each
personality recognizes the unity of meat research
- Expansion of the scientific field - The three
paths of research statistical tigation -
Fundamental research such - Statistical research
- Science makes practice fruitful - Future
aspects.
1971 13,5 × 21,5 84 pp.
ISBN: 978-84-200-0256-9
Health inspection of poultry
meat
GROSSKLAUS, D. Prof. Dr. Med. Vet. Dir. Inst. Med.
Vet. of Berlin.
See Section III, p. 29.
Soy protein and formulas for
meat products
HOOGENKAMP, H. W.
Contents: About the Author - Preface -
Prologue - Acknowledgments - The journey of
soy - The basics of soy protein - Paradigms and
evolution of soy protein - A long and winding
road: History of meat processing - Paradigms of
foods in accordance with the lifestyle - Reduce
the large size of food portions - Genetically
modified organisms (GMOs) - Functional
properties of non-meat proteins - Meat
emulsions - Hamburgers - Ingredients for the
production of products from of whole meat
pieces - Breaded poultry - Cured raw sausages -
Sausages and liver pâtés - Enriched fresh meat
derivatives two in proteins - Glossary -
Appendices.
2008 17 × 24 368 pp.
ISBN: 978-84-200-1101-1
Preservation of meat by cold
JASPER, W. Diploma in Engineering and PLACZEK, R.
Engineer.
Content: Development and importance of con
preservation of meat by cold - Fundamentals of
cold treatment - Refrigeration and refrigerated
storage of carcasses - Freezing, frozen storage
 MEAT AND MEAT INDUSTRIES
and thawing of carcasses - Determination of
technological parameters gics for refrigeration
treatment - Trans carrying of chilled and frozen
meats - State of development and prospects for
cold treatment of meat.
1980 17 × 24 132 pp.
ISBN: 978-84-200-0450-1
meat science
LAWRIE, R. TO. Professor of Food Science. University
of Nottingham.
Content: 1. Introduction - 2. Factors that
influence the growth and development of meat-
producing animals - 3. Muscle structure and
growth - 4. chemical constitution ca and muscle
biochemistry - 5. Conversion of muscle into
meat - 6. Microbial alteration of meat - 7.
Storage and preservation of meat: Temperature
control - 8. Store ment and preservation of meat:
Humidity control - 9. Storage and preservation
of meat: Direct microbial inhibition - 10. Edible
quality of meat - 11. meat and nu human trition -
12. Mimetic meat.
1998 19 × 24 390 pp. Third edition
ISBN: 978-84-200-0856-1
Progress of science
of the meat
LAWRIE, R. TO. / CRIGHTON, D. b. /BENDALL, J.
R./ CUTHBERTSON, A./GADIAN, D. G./ PENNY, I.
F./ YPUNG, R. H./LOCKER, R. H./WALTERS, C.
L./FORD, A. L. and PARK, R. J.
Content: Endocrinology of meat production -
Electrical stimulation of the carcasses of
slaughter animals - Hot processing of meat -
Physico-chemical study of the post-mortem bios
of meat - Enzymology of maturation - Taking
advantage of the benefits proteins from
slaughterhouse waste - Cured lamb meat -
Nitrosamines in meat products - Odors and
bouquet of meat.
1984 13.5 × 21.5 310 pp.
ISBN: 978-84-200-0548-5
61
Artisan charcuterie manual
MALMERTOFT, T.
Content: Prologue - Acknowledgments - Ori
sausage gene - Classification of em butidos -
Fresh sausages - Fine pastas and ja Cooked
meats - Raw cured and salted - Smoking of meat
- Additives - Labeling and packaging
(presentation) - Plan guide model small
industrial company - Machinery and accessories
- Transportation of processed products - Costs
and sales - Alphabetical index.
2016 17 × 24 148 pp.
ISBN: 978-84-200-1171-4
Smoking (11)
MÖHLER, K. Professor at the Technical University of
Munich.
Content: History of smoking - Purpose of
smoking in modern car technology ne -
Composition and properties of the products
Smoked coughs - From firewood to smoke -
Reactions of smoke components with the
smoked product - Smoking technology - Smoke
condensation products and smoked substrates
two - Smoked foods - Food review smoked
foods - Manufacturing defects - Hygienic aspects
of smoking.
EXHAUSTED
1980 13,5 × 215 74 pp.
ISBN: 978-84-200-0446-4
The curing (7)
MÖHLER, K. Professor of the Technical University of
Munich.
Content: History of curing - Purpose of curing -
Muscle as a substrate for curing - Healing
substances - Auxiliary curing substances -
Reaction of curing substances with muscle
components - Curing technology - Result of
curing - High aspects gienics of curing - Future
of curing.
62 FOOD SCIENCE AND TECHNOLOGY
1982 13,5 × 21,5 116 pp.
ISBN: 978-84-200-0491-4
Poultry products technology
MOUNTNEY, G. J. Ph.D. and PARKHURST, C. R.
Ph.D.
Content: 1. The poultry industry - 2. Identify
cation of quality - 3. Quality maintenance - 4.
Chemical and nutritional characteristics - 5.
Measurement of performance and characteristics
- 6. Microbiology of poultry meat - 7. Supplies
water supply, plant distribution and sanitation -
8. Fresh poultry processing - 9. Packaging - 10.
Refrigerated storage -11. Canned poultry
products and processed soups - 12. Dehydration
- 13. Cured and smoked - 14. Conservation by
irradiation - 15. Other products processed cough
- 16. Cooked and roasted chickens - 17. Inedible
by-products - 18. Identify tion of egg quality -
19. Measurement of egg quality - 20.
Maintenance of egg quality - 21. Eggs: Physical,
chemical, nutritional and functional
characteristics - 22. Microbiology of eggs - 23.
Egg processing - 24. Methods for analysis of
eggs and derived products.
2001 17 × 24 464 pp.
ISBN: 978-84-200-0945-2
Nutritional value of meat (8)
NIINIVAARA, F. Professor of Meat Technology and
ANTILA, P.
See Section IV, p. 36.
Microbiology of cold-preserved
meats
NOSKOWA, G. L.
See Section III, p. 27.
Industrialization of by-products
of animal origin
OCKERMAN, H. W. Department of Animal Science.
Ohio State University. Columbus. Ohio (USA). HANSEN,
C. L. Department of Nutrition and Food Science. Utah
State University. Logan. Utah (USA).
Content: 1. Introduction to by-product
processing - 2. Edible by-products - 3. Sebums
and derivatives - 4. Leather and skins - 5. Cola
and gelatin - 6. Edible meat obtained from eggs
you are - 7. Drugs and medicines obtained from
by-products - 8. Natural guts for em butidos - 9.
Use of blood - 10. Feed for exotic and pet
animals - 11. Fishery by-products - 12. Poultry
by-products - 13. Waste and effluents from
industries of animal origin, reduction and use.
1994 17 × 24 396 pp.
ISBN: 978-84-200-0751-9
Meat technology and hygiene
PRÄNDL, O. Prof. Dr. med. vet
FISCHER, A. Prof. Dr. med. vet
SCHMIDHOFER, T. Prof. Dr. med. vet JURGEN-
SINELL, H. Dr. med. vet
Content: a. Obtaining meat - Defi nition -
Sacrifice of animals, with exception tion of birds
- Bird slaughter - Microbe logy of meat - B.
Treatment of meat - Assessment, cutting of
carcasses - Fundamen meat preservation -
Machines and installations - Technology for the
production and processing of meat products -
Stores ment and transportation of meat products
- Microbiology of meat products - C. Hygiene in
obtaining and treating meat - D. Food poisoning
and other dangers of meat consumption - E.
Analytical methods - F. Basic food legislation -
Former Federal Republic of Germany - Aus tria -
Switzerland.
1995 17 × 24 878 pp.
ISBN: 978-84-200-0765-6
Meat Inspection Basics
PREUß, B. Doctor in Veterinary Medicine. Hygienist.
 MEAT AND MEAT INDUSTRIES
Content: 1. Importance of recognition of
slaughter animals and meat - 2. Live and carcass
recognition of bovids, sheep, goats and pigs - 3.
Recognition and health criteria for hunting - 4.
Meat-feed, harmless disposal of confiscated
meat, cleaning and disinfection measure - 5.
Record of recognitions carried out on anima
alive and carcasses - 6. raw materials process
slaughterhouse teeth - 7. Training and recycling
of veterinary medicine technicians (does not see
terinaries) - 8. Legal provisions - Term us
doctors.
1990 17 × 24 232 pp.
ISBN: 978-84-200-0692-5
Science of meat and meat
products
PRICE, J. F. Ph.D. Univ. from the state of Michigan.
Dept. of Food Science and Human Nutrition.
SCHWEIGERT, B. S. Ph.D. University of California.
Dept. of Food Science and Technology.
Content: Section I. The basic science of meat -
1. Introduction - 2. Muscle structure it - 3.
Chemistry of animal tissues - 4. Muscle function
and postmortem changes - 5. Meat pigments - 6.
Microbiology and parasitology of meat - 7.
Content in nu trients and nutritional value of
meat and the pros meat ducts - 8. Organoleptic
characteristics case of meat. Section II . The
science of meat processing - 9. Cali Features ity
of muscle as food - 10. The conser vation of the
flesh - 11. Functional behavior nal of meat
components during processing - 12. Cured meats
and their processing - 13. Sausage products - 14.
Packaging of meat and meat products - 15. Meat
by-products and their use - 16. Hygiene and
sanitation - 17. Concepts and quality control
systems.
Second edition
EXHAUSTED
1994 17 × 24 592 pp.
ISBN: 978-84-200-0759-5
Heat treatment of meat
products (13) Fundamentals of
calculations and applications
63
REICHERT, J. AND. Professor für Fleischtechnologie
and der Fachhochschule Lippe Lemgo.
See Section V, p. fifty.
New transform methods
industrial meat production (2)
(Standardization programs)
REUTER, H. and HEINZ, G. From the Federal Center of
the Meat research, Kulmbach.
Content: I. Need for standards in the meat
industries. Classification of raw materials.
Standardization of meat products. Examples
(cervela, liver sausage calf meat, etc.).
Specifications of your secondary ingredients
(potato flour, meat extract, nutmeg, etc.).
Compliance with standards: Quality control.
hygiene standards unique Way to determine a
hygiene standard unique II. Sample collection
for bacte control riological of the establishments.
Single-phase and two-phase preparation of raw
sausages with persistent. New work methods for
improving raw sausages. Special fast curing
methods. Determination of the water fixing
capacity. Fat emulsion in sausage two cooked.
New smoking techniques in ca lent. Packaging
methods. Meat pH measurement. Rapid nitrite
detection in pro meat ducts, etc.
1971 13,5 × 21,5 104 pp.
ISBN: 978-84-200-0257-6
Poultry meat science
RICHARDSON, R. YO. Division of Food Animal
Science, University of Bristol, UK.
MEAD, G. c. Dept. of Farm Animal and Equine Medici ne
and Surgery, The Royal Veterinary College, UK.
Content: Part I. Biochemical bases of meat
quality - 1. Muscle structure, development and
growth - 2. Muscular abnormalities culars:
morphological aspects - 3. abnormal muscle
disorders: pathophysiological mechanisms - 4.
Biochemical bases of meat texture - 5. The taste
of farm poultry meat - 6. Meat color of farm
poultry - Part II. Production and management
factors that affect the quality of poultry meat - 7.
Production factors that influence the
64 FOOD SCIENCE AND TECHNOLOGY
performance and quality of farmed poultry meat
- 8. Nutritional effects on meat flavor and
stability - 9. Influence of antemortem handling
on the quality of farmed poultry meat - 10.
Effects of stunning and sacrificial methods job in
carcass and meat quality - Part III.
Microbiological quality of meat and pros farm
poultry meat ducts - 11. Salmonella spp
infection. in farm birds: the production
environment - 12. Hygiene during transportation,
slaughter and slaughter process - 13.
Decontamination of meat ca final - 14. Strategies
to increase the shelf life of meat and products for
sale poultry cough - Part IV. Poultry meat
products - 15. Automated evaluation of poultry
meat quality - 16. Problems and solutions in
deboning poultry meat - 17. Evaluate Sensory
measurement of poultry meat quality - 18.
Functional properties of mus proteins culars of
processed poultry products - 19. The role of
processed products in the poultry meat industry -
Part V. Summaries - Part VI. Poster summaries.
2001 17 × 24 512 pp.
ISBN: 978-84-200-0944-5
Bacterial cultures for meat
industries
SCHIFFNER, E., HAGEDORM, W. and OPPEL, K.
Content: Bacterial cultures as an aid in food
production. Maturation of sausages and starter
cultures. Obtaining starter cultures. uti practices
crop cultivation. Economic considerations cas.
Legal foundations. Methods for investigation of
defects.
1978 13,5 × 21,5 148 pp.
ISBN: 978-84-200-0410-5
Homemade meat and sausage
preparation
SCHIFFNER, E. VR. Dr. Med. Vet.; OPPEL, K. and
LÖRTZING, D. VR
Content: The sacrifice of animals. Valo portion
of meat. Microbiol Basics gy. Maturation and
putrefaction of meat. Des channel piece. The
guts. Raw sausages. Cooked sausages. Blanched
sausages. Pro long-lasting cured ducts. Cured
and cooked meat products. Salads, gelatinous
products, jellied cold cuts and other spices
cialities. Preservation of meat and vegetables
meat ducts. Condiments. Food poisoning.
Slaughterhouses and non-industrial cutting
plants. Selection of legal provisions.
1997 17 × 24 302 pp. Reimp. 2015
ISBN: 978-84-200-0804-2
Evaluation of meat in the
production chain
SWATLAND, H. J. Ph. d. Ontario College of Agriculture
University of Guelph.
Content: Channel classification and
performance to in carcass meat - pH and quality
of meat - Optical probes - Electromechanical
properties of meat - Optical properties of meat -
Electrical properties of meat - Color of meat -
Prediction of water retention capacity -
Fluorescence of connective tissue - Eva Online
Fat Analysis - Video Image Analysis - Cooking
and Processing - Improvement and Clarification
sification of meat products.
2003 17 × 24 348 pp.
ISBN: 978-84-200-0994-0
Meat and meat products
Technology, chemistry and microbiology
VARNAM, A. H. Consultant microbiologist.
SUTHERLAND, J. Q. Head of the Food and Beverage
Microbiology section. Food Research Institute.
Content: 1. Introduction - 2. Conversion of
muscle into meat - 3. Pi meat products fallen and
reformed raw - 4. Cured meats - 5. Cooked meat
and cooked meat products - 6. Cooked cured
meats - 7. Fermented sausages two - 8. Frozen
meat and meat products - 9. Dried meats,
intermediate moisture meats day and meat
extracts.
 MEAT AND MEAT INDUSTRIES 65

1998 17 × 24 438 pp.

EXHAUSTED
ISBN: 978-84-200-0847-9

meat science
WARRISS, PD School of Veterinary Science University
of Bristol Bristol UK
Contents: Preface - Producing and eating meat -
Growth and body composition of animals les -
Chemical composition and structure of meat -
Animal slaughter - Postmortal changes in muscle
and its transformation into meat - Cali quality of
meat - Effect of handling of the live animal on
the carcass and quality of the meat - Post
mortem handling of the carcasses and quality of
meat - Hygiene, alteration and conservation of
meat - Animal welfare - Measurement of
composition and the characters Meat
characteristics - Measurement of meat quality for
consumption - References.
2003 17 × 24 320 pp.
ISBN: 978-84-200-1005-2

Practical meat inspection

WILSON, A. Dept. of Public Health, Birmingham, Exa
Inspection miner of Soc Meats. Royal of Health.
Content: Sacrifice of animals - Anato mine -
Physiology - Sexual characteristics and
determines age - Abnormal and pathological
states - Health criteria for specific diseases -
Parasites and parasitic diseases - Affection organ
damage - Tumors - Diseases of birds and rabbits
- Food poisoning due to meat sumo -
Preservation of meat and pro meat ducts -
Butcher cutting - Appendices. 1970 13.5 ×
21.5 212 pp.
ISBN: 978-84-200-0241-5

Blanched sausage technology

WIRTH, F. and others. Investigator. Bundesanstalt für
Fleisch-forschung.
Content: Obtaining and suitability of the raw
material - Treatment and storage of the raw
material - Choice of the raw material and
composition of the blanched sausages - Fi water
fixation, fat fixation, structure formation -
Additive substances and additives -
 FISH AND INDUSTRIES DERIVED FROM FISHERIES 66

Chopping technique - Curing - Training and

with color preservation - Stuffing and smoking -
Tra heat treatment - Preservability - Production
fresh and prepackaged coughs - Long-term
conservation products.
1992 17 × 24 246 pp.
ISBN: 978-84-200-0723-6

Normative values
of meat technology
WIRTH, F. Investigator. Bundesanstalt für Fleisch-
forschung et al.
Content: Values and measuring devices - Tem
perature - Relative humidity - Air circulation -
Light intensity - Hydrogen ion concentration -
Water activity - Guideline values for meat and
meat products - Fresh meat - Frozen meat - Em
scalded sausages - Meat products cured in brine -
Liver sausages - Blood sausages or blood
sausages - Raw sausages - Pro cured raw meat
products - Preserved meat.
1981 13,5 × 21,5 128 pp.
ISBN: 978-84-200-0475-4
 MILK AND DAIRY INDUSTRIES
b) Fish and fishery-derived industries
Fish quality control
CONNELL, J. J. B.Sc., Ph. d. Torry Res. Station
Aberdeen.
Content: What is quality? - Intrinsic quality
dried - Alteration in quality and defects in the
intrinsic quality of raw fish - Alteration in
quality and defects in fish products cado - Other
aspects of quality - Methods for evaluating and
selecting according to quality - Orga nization of
quality control and official inspection -
Standards - Code of practice.
1979 13.5 × 21.5 190
EXHAUSTED
ISBN: 978-84-200-0418-1
Advances in technology of
fishery products
CONNELL, J. J. Ph.D. and HARDY, R. Ph.D.
Content: Current fishing resources not used
lized or underused - Development of
conventional methods - Products and methods of
use most recent - Marketing and other fac factors
that affect consumption.
1987 13.5 × 21.5 136 pp.
ISBN: 978-84-200-0604-8
Canning fish and meat
FOOTITT, R. J. and LEWIS, A. S. John West Foods
Ltd., Liverpool.
See Section VI, a), p. 61.
Fish processing technology
HALL, G. M. Teacher. Food Engineering and
Biotechnology Group. Univ. Technological.
Loughborough.
Content: Dynamic biochemistry and quality of
fresh and frozen fish - Conservation of fish by
curing (drying, salting and hu mado) - Surimi
products and minced fish - Refrigeration and
67
freezing of fish - With Served fish and fishing
products - Méto two fresh fish species
identification co or processed - Packaging of fish
and fishing products in modified atmospheres -
HACCP and quality assurance in fishing
products - Modeling of temperature and its
relationship with fish transportation.
2001 17 × 24 320 pp. Reimp. 2009
ISBN: 978-84-200-0938-4
Fish and fishery products
Composition, nutritional properties and
pp. stability
RUITER, A. Department of the Science of Food of
Animal Origin Faculty of Veterinary Medicine Utrecht
University The Netherlands.
Content: 1. Fishing production - 2. espe Edible
cies - 3. Nutritional value and composition tion
of proteins - 4. Composition and nutritional
value of fish and shellfish lipids - 5. Vitamins
from fish and seafood - 6. Macro and
microelements (trace) of fish and seafood - 7.
Quality and alteration of raw fish - 8. Hygiene
and safety of fish and seafood - 9. Fish
contaminants - 10. Freezing and refrigerating
fish - 11. Fishery products - 12. Fishmeal and
fish oil: not just by-products.
1999 17 × 24 428 pp.
ISBN: 978-84-200-0859-2
Seafood technology:
Resources, nutritional composition and
conservation
SIKORSKI, Z. AND. Ph. D., Sc. Director of Food
Conservation and Technical Microbiology. Polytechnic
University, Gdanska. Poland.
Content: Resources: Availability - Com
Nutritive position of the main groups of marine
animals used as food - Biochemical and
microbial changes follow techniques to capture -
Preparation of catches for conservation and
marketing - Re refrigeration of fresh fish -
68 FOOD SCIENCE AND TECHNOLOGY

Freezing of marine foods - Dewatering and dried signatures and or organizations that have
fish products - Salting and pickling of fish - information on pro industrial pipelines and
Smoking - Canning of marine foods - processes.
Technology of minced fish - Health in the 1984 13.5 × 21.5 228 pp.
marine food industry. ISBN: 978-84-200-0523-1
1994 17 × 24 342 pp.
EXHAUSTED
ISBN: 978-84-200-0754-0
Aquaculture. introductory text
STICKNEY, R. R.
Content: Prologue - 1. An overview of
aquaculture - 2. Getting started - 3. Cultivation
systems vo - 4. Understand and maintain water
quality - 5. Diseases of aquaculture species - 6.
Reproduction and early breeding - 7. Pre-food
unemployed - 8. Nutrition of aquatic animals - 9.
Miscellany of additional topics - Alphabetical
index.
2016 17 × 24 412 pp.
ISBN: 978-84-200-1172-1

Fish and krill protein

technology
SUZUKI, T. Manager of Protein Chemistry Section Tokai
Regional Fisheries Research Lab., Fisheries Agency.
Ministry of Agric., Forestry and Fisheries, Tokyo, Japan.
Content: 1. Characteristics of fish muscle and
fish proteins - 2. Kama-boko (fish gel) - 3.
Minced fish (Suri e) frozen - 4. Textured fish
muscle protein concentrate (Marinbeef) - 5. Use
of krill for human consumption.
1987 16,5 × 24 244 pp.
ISBN: 978-84-200-0595-9

Introduction to fishery
byproducts
WINDSOR, M. Ph. d. in Physics and Chemistry. Member
of the Royal Society of Chemistry.
BARLOW, S. B.Sc. Ph. d. in Biochemistry. Dr. General of
the Association Intern. of fish meal manufacturers.
Content: Manufacture of fish meal - Use of fish
meal in food animal production - Manufacture
and use of fish oils in food - Fish silage -
Hydrolyzed fish - Concen fish protein extract -
Other uses nes of products derived from fishing -
Other readings and reference - Appendix 1:
Methods of analysis - Appendix 2: Commercial
 MILK AND DAIRY INDUSTRIES
c) Milk and dairy industries
CALCULATION of processes in
milk and dairy products
ALVARADO, J. From d.
Content: Presentation - Preface - Chapter 1.
Fundamentals - Chapter 2. Processes and
bioprocesses in foods - Chapter 3. Property
physical characteristics of milk and derivatives -
Chapter 4. Heat transfer in variable state -
Chapter 5. Calculation of thermal processes -
Chapter 6. Calculation of processes in milk -
Chapter 7. Calculation of processes in dairy
products - Alphabetical index. 2018 17 × 24 300 pp.
ISBN: 978-84-200-1183-7
Production of yogurt and
fermented milk
CHANDAN, R. c.
Content: Part I. Basic background - 1. History
and consumer trends - 2. Composite tion of milk,
physical characteristics and function finals - 3.
Factors that regulate milk production,
transportation and processing - 4. Regulations
for product models and labeling - 5. Basic
principles of dairy product processing - 6. Starter
Cultures for yogurt and fermented milks - 7.
Laboratory analysis of fermented milks - 8.
Shipping materials sado for fermented dairy
products - Part II. Yogurt manufacturing - 9.
Yogurt: Fruit preparations and flavoring
materials - 10. Milk and milk-based dairy
ingredients - 11. in ingredients to make yogurt -
12. Prin principles of yogurt processing - 13.
Manufacture of various types of yogurt - 14.
Cleaning and sa plant layout - 15. The product
plant Yogurt ra: ensuring quality - 16. sen
analysis yogurt sorial - Part III. Manufacture of
fermented milk - 17. Acidified buttermilk - 18.
Cultured sour cream - 19. Other milks fermented
and containing cultures - Part IV. Health benefits
- 20. Functional foods and disease prevention -
21. Health benefits of yogurt and fermented
69
milks - 22. Probiotics and fermented milks -
Alphabetical index.
2018 17 × 24 528 pp.
ISBN: 978-84-200-1177-6
Basics
of cheese making
DILANJAN, S. CH.
Content: Components and characteristics of
milk - Suitability of milk for cheese making -
Coagulation of milk - Formation and handling of
curd - Molding of the cheese so - Pressing of the
cheese - Salting - Cheese yield of the different
components of the cheese che - Maturation of
cheese.
Reimp. 2018
1984 13.5 × 21.5 128 pp.
ISBN: 978-84-200-0001-5
Dairy technology
EARLY, R. Senior Lecturer in Food Science, Harper
Adams Agricultural College, Newport, Shropshire
Content: 1. Milk and cream - 2. Microbiology
of fermented dairy products - 3. Cheese - 4.
Fermented milks and fresh cheeses - 5. Man
tequilla and greasy products to extend - 6.
Concentrated fatty products - 7. Milks with
centered and powdered milk - 8. Ice creams and
mousses - 9. Dairy desserts - 10. Biochemical
aspects and nutritional value of milk - 11.
Analytical controls tics in the production of
dairy products - 12. Hygiene in the manufacture
of dairy products. 2000 17 × 24 476 pp.
ISBN: 978-84-200-0915-5
Cheese, yogurt, tofu, milk.
Vegan and homemade
HÖLZL-SINGH, Y.
70 FOOD SCIENCE AND TECHNOLOGY
Content: Basic aspects: Brief summary -
Fermentation inducers - Useful ingredients -
Recommended utensils - Let's get started! -
Rejuvelac – Kombucha - Cheese and tofu :
Basic recipe: Cashew cheese - Basic recipe:
Almond cheese - Fresh cheese with sauerkraut
juice - Cashew cheese with yogurt ferment -
Fresh curly cheese with fine herbs - Horseradish
gervais - Fresh soy cheese - Cashew and
pumpkin seed cheese - Creamy cashew cheese -
Cashew cheese with olives - Walnut and almond
cheese - Tomato and rosemary cheese - Almond
and paprika cheese - Baked almond cheese no -
Truffled cheese bonbons - Sorghum cheese -
Pesto spread with almond paste - Pizza cheese -
Grated cheese - Tofu with nigari - Tofu with
lemon juice - Silky tofu - Shan tofu with
chickpeas - Cream, yogurt & co .: Fresh
cashew cream - Fresh fermented almond cream -
Cashew sour cream - Soy yogurt sour cream -
Cashew mascarpone - Reque soy yogurt sauce -
Cashew ricotta - Cashew cream - Whipped
coconut cream - Soy yogurt with agar-agar - Soy
yogurt, lightly sweetened c - Coconut and
Almond Yogurt - Raw Vegan Cashew Yogurt -
Cashew or Almond Yogurt with Rejuvelac, Raw
Vegan - Olive Oil Butter - Soy Butter - Sorghum
Butter - Vegan Drinks: Almond Drink - Quick
Nut Drink - Beverage of cashews - Hemp drink -
Buckwheat drink - Soy drink (in soybean maker)
- Soy drink (in cazue la) - Oat drink - Coconut
drink - Fermented cashew buttermilk.
2019 17 × 24 132 pp.
ISBN: 978-84-200-1188-2
vegan food
Pregnancy, breastfeeding and Beikost
KELLER, M.
Content: Preface - 1. What does vegan mean? -
2. Complete vegan diet - 3. Health aspects of
vegan nutrition - 4. Nutrition during pregnancy
and breastfeeding - 5. Pregnancy and
breastfeeding: essential nutrients in practice - 6.
Breast milk in vegan infant nutrition - 7. Vegan
Beikost - 8. Organization in the kitchen - 9. The
vegan shopping basket - 10. Recipes for
pregnancy and breastfeeding - 11. Re recipes for
Beikost - 12. Weekly plans - Bio graphy - The
authors - Read more - Alphabetical index.
17× 24 200 pp. approx.
ISBN: 978-84-200-
Milk and dairy products
Cow, sheep and goat
LUQUET, F. M. and others Coordinator. Various authors.
Volume 1: Milk. From breast to dairy
Content: Part I. Cow's milk. Compo sition and
physical-chemical properties. Milk synthesis.
Factors that influence the composition tion of
milk. Modifications of milk after its collection.
Payment for milk in France according to its
quality. Milk collection. Additional notes on
cow's milk. Part II. Sheep's milk. Composition
and property des. Sheep milk products. Fraud
detection. Part III. Goat's milk. Property
physicochemical, nutritional and chemical des.
Pro production of goat milk. Appendix: Milk
from other animal species.
1991 17 × 24 412 pp.
EXHAUSTED
ISBN: 978-84-200-0695-6
Volume 2: Dairy Products . Transformation
and technologies
Content: Part I. Milk and fresh products cos.
Consumer milks. Evaporation and drying of
milk. Fresh products. Part II. Cheeses and
derivatives. Generalities: Milk preparations.
New definitions of techno concepts logical.
Cheeses. Byproducts derived from cheese
making. Part III. Other deri dairy fords. Caseins
and caseinates. Creams, butters and other
products obtained from milk fat. Ice creams,
frozen creams and sorbets. Milk and combined
milk products. Special dairy products.
Technological assistants.
1993 17 × 24 542 pp.
ISBN: 978-84-200-0741-0
Introduction to technology
cheese maker
MAHAUT, M., JEANTET, R., BRULÉ, G.
Content: Milk - General information about
technology cheese nology - Preparation of
cheese milk - Coagulation - Drainage of the clot
 MILK AND DAIRY INDUSTRIES
- Refinement - Cheese factory accidents and
defects in cheeses - Comparative technology of
the major types of cheese - Bibliography.
2003 17 × 24 204 pp.
ISBN: 978-84-200-1013-7
Industrial dairy products
MAHAUT, M., BRULE, G. and JEANTET, R. Dept.
Agroalimentaire. École nationale supérieure agronomique
de Rennes.
Content: Introduction - Drinking milk -
Fermented products and dairy desserts - Pro
dehydrated products - Butter - Caseins and
caseinates - Separation and fractionation of dairy
proteins - Lactose - Ice cream and pos three ice
creams - Conclusion - Bibliography.
2003 17 × 24 192 pp. Reimp. 2011
ISBN: 978-84-200-1014-4
Lactological microbiology
ROBINSON, R. K. M. A., D. Phil. Department of One
Hundred Food Science at the University of Reading. UK
Volume I Microbiology of milk
Content: Milk and its processing - Microor
Associated milk ganisms - Control and deletion
truction of microorganisms - Microbiology of
raw milk - Microbiology of raw milk mercial -
Microbiology of milk powder - Microbiology of
concentrated milk.
1987 17 × 24 240 pp.
ISBN: 978-84-200-0610-9
Lactological microbiology
Volume II Microbiology of dairy products
Content: Microbiology of ice cream and pro
similar products - Microbiology of cream and
milk desserts - Microbiology of butter -
Microbiology of ini cultures ciators -
Microbiology of cheese - Microbiolo gy of
fermented milks - Quality control ity of the
lactological industry.
1987 17 × 24 308 pp.
ISBN: 978-84-200-0611-6
71
cheese making
ROBINSON, R. K. and WILBEY, R. TO. The
University of Reading Reading, UK
SCOTT, R.
Contents: Preface to the third edition - Agra
sayings - Historical sketch of cheese - Im
importance of cheese as a food - Cheese varieties
- Introduction to cheese making - Milk, raw
material for cheese - Cheese bacteriology -
Acidity tests and chemical analysis in the con
process control - Milk additives so that would be
- Starter cultures - Milk preparation - Coagulants
and precipitants - Operation cheese making -
Cheese manufacturing - Mechanization cheese
technology - Cheese ripening - Cheese defects
and classification - Membrane filtration of milk
and whey - Cheese whey estuary and uses -
Selection of cheese recipes.
2002 17 × 24 506 pp. Second edition
ISBN: 978-84-200-0982-7 Reimp. 2018
Milk and its components
Chemical and physical properties
SCHLIMME, E. Institut für Chemie und Physik
Bundesanstalt für Milchforschung.
Content: Milk: chemical and physical aspects
cos of its composition - Milk lipids: fatty acids,
fats, minor lipids and other substances soluble in
organic solvents - Dairy proteins: caseins, whey
proteins and minor proteins - Milk carbohydrates
- Mineral substances and components minority
teas of milk.
2002 17 × 24 132 pp.
ISBN: 978-84-200-0992-6
lactation biology
SCHMIDT, G. H. Prof. Dr. from Cornell University
(USA).
Content: The mammary gland and its secret -
Anatomy, histology and cytology of the
mammary gland - Development of the mammary
gland - Hormonal and nervous control of
lactation - Involution of the mammary gland -
Rate of milk secretion - Milking rate of dairy
72 FOOD SCIENCE AND TECHNOLOGY

cows - Factors that influence the yield and Goat milk treatment - IV. Cow's milk treatment -
composition of milk - Bioquí mica of the 1. Cottage cheese - 2. Apen sour milk cheese
mammary gland tissue - Synthesis of milk you say - Differences between sheep and goat
protein - Development of the mammary gland - milk.
Development of milk fat - Lactose, mineral salts
1997 17 × 24 158 pp. Reimp. 2018
and vitamins - Udder anomalies - Contaminated ISBN: 978-84-200-0825-7
milks and with spoiled milk pleasant
1974 17 × 24 308 pp.
ISBN: 978-84-200-0338-2

Artisanal production of butter,
yogurt and cheese
SCHMIDT, K. F.
Content: The delights of cheese - Milk, raw
material for cheese making - The real cheese
making - How is milk transformed into fresh
cheese (cottage cheese)? - Recipes to prepare
fresh cheeses - Elabo serving of soft cheeses -
Recipes to prepare soft cheeses - Preparation of
hard and semi-hard cheeses - Ripening of
cheese: A simple process if we build a ripening
box - Making cheeses with sheep and goat
cheese - Defects and alterations of cheese -
Whey: A useful by-product - Conservation of
cheese - Homemade peanut production tequilla -
Preparation of yogurt - Kefir, a traditional
Caucasian food - Recipes based on cheese -
Desserts prepared with yogurt - Wine yogurts -
Recipes to prepare flavored butters.
1990 13,5 × 21,5 128 pp. Reimp. 2017
ISBN: 978-84-200-0682-6
Production of sheep and goat
cheeses
SCHOLZ, W. Master cheesemaker.
Content: I. Fundamentals of milk treatment - 1.
Chemical considerations - 2. Microbiological
considerations - 3. Milk protein - 4. Auxiliary
substances in trans milk formation - 5.
Classification of cheeses - II. Sheep milk
treatment - 1. Acidified milk products - 2. fresh
cheeses cos - 3. Soft cheeses - 4. Mushroom-
ripened cheeses - 5. Cutting cheeses - 6. Cheese
maturation - 7. Use of whey - 8. Butter - III.
Manufacturing of dairy
products
SOKOLOW/TEPLY/MEYER. Von Kand. der techn.
wissenschaften.
Content: Quality of milk - Whole milk products
- Cheese - Butter - Long shelf life dairy products
- List of condensed milk articles - Food
products milk-based baby food - Uses tion of
skim milk and whey.
1982 17 × 24 354 pp.
ISBN: 978-84-200-0499-0
industrial lactology
SPREER, E. Dr. Engineer.
Content: 1. Introduction to technology - 2. Raw
milk - 3. Reception of milk and delivery of
return products - 4. Pretreatment of milk - 5.
Production of drinking milk and other liquid or
semi-liquid dairy products - 6. Butter making - 7.
Cheese making (cheese factory) - 8. fermented
dairy products two - 9. Preserved dairy products
- 10. Whey and its use - 11. Cleaning and
disinfection of the dairy plant - 12. He supplied
water management in the dairy industry - 13.
Product cold tion in dairy plants - 14. Supply
heat foundation in dairy plants - 15. Supply of
electricity to the centers dairy farms - 16. Protec
hygiene standards labo accident prevention
health tion rales and fire prevention.
Second edition
EXHAUSTED
1991 17 × 24 634 pp.
ISBN: 978-84-200-0715-1
 MILK AND DAIRY INDUSTRIES 73

Holland.
Milk and dairy products
Technology, chemistry and microbiology Contents: Part I: Milk - 1. Composition,
structure and properties - 2. Components of milk
VARNAM, A. H. Consultant Microbiologist. Southern - 3. Colloidal properties of milk - 4. Milk
Biological. Reading. UK.
SUTHERLAND, J. Q. Head of Food and Beverage
Microbiology - Part II: Processes - 5. General
Microbiology Section. AFRC Institute of Food Research. considerations - 6. Tea treatment monkey - 7.
Reading. UK. Centrifugation - 8. Homogenization - 9.
Content: Milk and liquid dairy products two - Concentration processes - 10. Cooling and
Concentrated milk and powdered milk - Products freezing - 11. Lactic fermentations - 12. Dirt,
based on dairy proteins - Cream and products cleaning and disinfection - 13. Packaging - Part
derived from cream - Butter, margarine and III: Dairy Products - 14. Milk for liquid
spread products - Cheese - Fermented milks - Ice consumption - 15. Products derived from cream -
cream and other products similar coughs. 16. Concentrated milks - 17. Powdered milk -
1995 17 × 24 488 pp. 18. Protein-based preparations - 19. Butter - 20.
ISBN: 978-84-200-0794-6 Fermented milks - Part IV: Cheese - 21.
Principles of cheese making - 22. Processing
stages - 23. Mature tion and properties of cheese
- 24. Microbiological defects - 25. Cheese
varieties.
Milk science and dairy
technology EXHAUSTED

WALSTRA, P. and others Department of Food Science. 2001 17 × 24 748 pp.

Wageningen Agricultural University, Netherlands, ISBN: 978-84-200-0961-2
74 FOOD SCIENCE AND TECHNOLOGY
d) Cereals and derived industries
bread making
CAUVAIN, S. Q. and YOUNG, L. S. Campden and
Chorle- ywood Food Research Association, Chipping
Campden, Gloucestershire, UK.
Content: Collaborators - Preface - Bread: the
product - Baking processes - Ingredien
functional tees - Kneading and processing of the
dough - Fermentation, baking and cooling - Fer
Controlled fermentation and freezing of dough -
Application of knowledge databases - Baking in
the world - Fermenta products two special ones -
Alteration and aging of bread - Fundamentals of
dough formation - Grinding - Other cereals in
baking.
Reprint 2007
2002 17 × 24 442 pp.
ISBN: 978-84-200-0983-4
Bakery products
Science, technology and practice
CAUVAIN, S. Q. and YOUNG, L. S. Campden and
Chorle- ywood Food Research Association, Chipping
Campden, Gloucestershire, UK.
Content: 1. Current classification review tion of
bakery products - 2. Prince Pale characteristics
of existing bakery product groups and their most
typical variations - 3. Description of bakery
products according to their formulation and main
function cipal of the basic ingredients used in
pa nothing - 4. The ingredients and their
influences - 5. The nature of the structure of the
products bakery cough - 6. Interactions between
the for mulation and processing methods - 7.
Inte rations in the product by heat transfer - 8.
Understand and manipulate the needs details of
the final product - 9. Opportunities for the
development of new products.
2008 17 × 24 264 pp.
ISBN: 978-84-200-1105-9
wheat - 3. Coarse flours, semolina, flours and
starches (other than wheat) - 4. Sugar and syrups
- 5. Fats and oils - 6. Emulsifiers (surfactants) -
Cereals and derived products
Chemistry and technology
DENDY, D. TO. v. PhD Consultant Grains After Harvest
Oxfordshire, United Kingdom and DOBRASZCZY, KBJ
Content: Authors - Collaborators - Preface -
Introduction to cereals - Storage production and
transportation of grains and their products - Post-
harvest losses - Starches and proteins of cereals -
NIR techniques in the analysis of cereals -
Wheat and flour - Manufacture of wheat flour -
Bread: a unique food - Confectionery products -
Pasta - Composite and alter flours native - Rice -
Corn - Barley - Sorghum and millet - Oats - Rye
and triticale - Sources.
2004 17 × 24 552 pp.
EXHAUSTED
ISBN: 978-84-200-1022-9
Pasta and semolina production
technology
KILL, R. c. and TURNBULL, K.
Content: Contributors - Preface - Intro duction -
Durum wheat - Advances in durum wheat
milling - Mixing and extrusion of pasta - Design
of pasta shape - Drying of pasta - Additional
ingredients - Insurance quality in a dry pasta
factory.
2004 17 × 24 262 pp.
ISBN: 978-84-200-1031-1
Cookie industry technology
MANLEY, D. J. R. Consultant Biscuit and Food Industry
Warmington. No. Peterborough. Britain.
Content: Part I : Raw materials and inputs teeth
- 1. Wheat flour - 2. vital gluten
7. Dairy products - 8. fruit dry and gritty cough -
9. Yeast - 10. Enzymes - 11. Flavorings, spices
and flavor enhancers - 12. Non-nutrient additives
 MILK AND DAIRY INDUSTRIES
- 13. Choco beats and cocoa - 14. Packaging
materials - 15. Classification of baked goods -
Part II: Types of baked goods - 16. Creme
cracker cookies tu - 17. Soda cracker cookies -
18. Ga Flavored “cracker” cookies - 19. «Walker
biscuits» and «matzos» - 20. Puff pastries - 21.
Ga sweet, semi-sweet and fruit sandwiches
«Garibaldi» - 22. Anti-caking dough cookies -
23. Baked by deposit tion of soft dough and
biscuits - 24. Wafers - 25. Various baked
products - Part III : Cookie production
processes and equipment - 26. Movement and
measurement of bulk ingredients - 27. Kneading
and premixes - 28. Lamination, calibration and
cutting - 29. Lamination - 30. Rotary model - 3l.
Extrusion and deposition - 32. Cooking - 33.
Cooling and handling of cookies - 34. Secondary
processes - 35. Packaging and storage - 36.
Recycling, movement and disposal of waste -
Part IV: Technical management - 37. Quality
control, principles and management - 38.
Process control - 39. System more data
processing - 40. Factory hygiene and internal
regime - 41. Technical aspects unique.
EXHAUSTED
1989 17 × 24 484 pp.
ISBN: 978-84-200-0651-2
Cereals
SCADE, J. Former Lecturer in Baking, Polytechnic of the
South Bank.
75
Content: Wheat: History and classification -
Grinding - Composition and properties of flour -
Ingredients for bread making - Bread making
processes - Stages of bread making: Recipes -
Types of bread nes - Cakes and confectionery -
Baking cakes - Basic cereals - Processed cereals
- Conclu sion - Appendix 1: Conversion of
recipes to metric quantities - Appendix 2: Soy
flour - Appendix 3: Bread and Flour
Regulations, 1973 - Appendix 4: Recipes for
breads using other cereals and starch roots.
1981 13,5 × 21,5 94 pp.
ISBN: 978-84-200-0466-2
Organic cereals and legumes
YOUNIE, D. and TAYLOR, B. R. SAC, Craibstone
Estate, Bucksburn, Aberdeen AB21 9YA.
Content: Prologue - The market for organic
cereals and legumes - Choice of species and
varieties - Mixtures of species and varieties -
Rotation and utilization strategies Nutrient
control - Weed control bas on organic cereals
and legumes - Man Maintaining grain quality:
grinding, malting and administration to animals -
Pro production of high quality seeds - Studies in
the case of a commercial farm: cereals - Study of
a case of a commercial farm: legumes.
2005 17 × 24 176 pp.
ISBN: 978-84-200-1052-6
76 FOOD SCIENCE AND TECHNOLOGY
e) Fruits and vegetables and derived industries
fruit processing
ARTHEY, D. Director Campden food and Drink Research
Association. England.
ASHURST, P. R. Dr. P. R. Ashurst and associates.
England earth.
Content: 1. Introduction to fruit processing - 2.
Fruits and human nutrition - 3. Storage, ripening
and handling of fruits - 4. Production of non-
ferrous derivatives fruit mints - 5. Cider, "perry",
fruit wines and other alcoholic beverages - 6.
Production of thermally processed and frozen
fruits - 7. Preparation of jams, jellies, flavorings
and dried fruits - 8. Byproducts of fruit
processing - 9. Water supply, effluen
management tes and other environmental
considerations.
1997 17 × 24 288 pp.
ISBN: 978-84-200-0839-4
Vegetable processing
ARTHEY, D. Director Campden food and Drink Research
Association England.
DENNIS, C. Director General Campden Food and Drink
Research Association, Chipping Campden, Gloucester.
Content: Production, collection and storage
preparation of vegetables - Preparation methods
- Heat treatment - Freezing - Refrigeration tion -
Other preservation methods - Packaging -
Quality - Installation, equipment and cleaning.
EXHAUSTED
1992 17 × 24 332 pp.
ISBN: 978-84-200-0732-8
Citrus
DAVIES, F. S. Professor of Horticulture Department of
Horticultural Sciences University of Florida Gainesville,
Florida, USA.
ALBRIGO, L. g. Professor of Horticulture Citrus Resear
ch and Education Center Lake Alfred, Florida, USA.
Content: 1. History, distribution and uses of
citrus fruits - 2. Taxonomy, cultivars and
improvement - 3. Environmental limitations to
growth, development and physiology of citrus
fruits - 4. Patterns - 5. Plant cultivation - 6.
Weeds, pests and diseases - 7. Fruit quality,
harvest tion and post-harvest technology.
1999 17 × 24 296 pp.
ISBN: 978-84-200-0889-9
Artisanal preparation of fruits
and vegetables
DONATH, E. Prof.
Content: Preparation of fruit wines - General
principles in the production of fruit wines -
Containers and utensils necessary to make wines
- Yeasts and pure yeast cultures - General tips
for making wines - Importance of sulfur -
Calculation of the amount of sugar and water to
add - Prepare - Preparation of fruit wines -
Preparation of punches, mulled fruit wines,
vermouth and herbal wines - Preparation of
juices and preserves - Basic principles of the
production of fruit and vegetable juices and
preserves - Factors that influence flow in the
conservation of fruits and vegetables - General
principles of the preparation of different
products - Recipes - Useful advice.
1992 17 × 24 146 pp.
ISBN: 978-84-200-0730-4
Refrigeration of apples and
pears
FIDLER, J. c. OBE, B.Sc., Ph.D., F.Inst.R.
MANN, G. Eng., MIMech, E., AMIMar. AND. East
Malling Research Station.
Content: Physiological bases - Optimal
moment method of harvesting - Conservation of
apples - Conservation and ripening of pears -
Physiological injuries - The cold room - The
cooling plant - Atmosphere chamber with
control - Externally generated atmospheres -
 FRUITS AND VEGETABLES AND DERIVED INDUSTRIES
Humidity - Instruments - Maintenance and
communication testing - Operation - Appendix.
1980 13,5 × 21,5 86 pp.
ISBN: 978-84-200-0454-9
Selection and packaging of
apples
GOAMAN, J. F. From the Ministry of Agriculture
(England).
Contents: Prologue - Generalities - Packaging
plants - Equipment necessary for a packaging
plant - Organization of work - Packaging and
materials - Categorization - Wrapping and in
vasado - Appendices: I. Collection printed
models mended - II. Official and unofficial
categories - III. Characteristics of apple
containers nas - IV. Numerical tables: Diagonal
packaging - V. Data relating to weights in BSA
boxes
1965 12,5 × 19,5 176 pp.
ISBN: 978-84-200-0029-9
Production of fruits from
temperate and subtropical
climates
JACKSON, D. YO. Soil, Plant and Ecological Sciences
Division Lincoln University Canterbury New Zealand.
LOONEY, N. AND. Pacific Agri-Food Research Center
Agriculture and Agri-Food Canada Summerland British
Columbia Canada
Content: Collaborators - Prologue - Thank you
ments - Part I. General aspects of fruit growing -
The distribution of fruit trees - The climate -
Morfo ology and growth of woody plants -
Flowers and fruits - Pruning and training -
Produc tion and marketing of quality fruits -
Sue nutrients and water - Crop protection - The
multiplication of fruit trees - Machinery for fruit
crops - Part II. Cultivation of fruit trees is
specific - Stone fruit trees - Seed fruit trees -
Vines - Berry fruit trees - Citrus fruits - Kiwi -
Subtropical fruits - Olive trees and other fruit
77
crops - Edible nuts - Glossary.
2003 17 × 24 396 pp.
ISBN: 978-84-200-1001-4
Food legumes
KAY, D. AND.
Contents: Adzuki bean ( Vigna angularis ). Ju
day asparaga ( Vigna unguiculata spp.
sesquipedalis ). Malagasy peanut ( Voandzeia
subterranea ). Common bean ( Vicia faba ).
Garban zo ( Cicer arietinum ). Guar (
Cyamopsis tetragonoloba ). Black-eyed bean (
Vigna unguiculata ). Pea ( Lathyrus sativus ).
Jewish bean ( Phaseolus vulgaris ). Green bean (
Macrotyloma uniflorum ). Egyptian Jew (
Lablad purpureus ). Horse bean ( Canavalia
ensiformis ). Poop Kersting huet ( Kerstingiella
geocarpa ). Lentil ( Lens culinaris ). Lima bean (
Phaseolus lunatus ). Lupine ( Lupinus ). Vigna
aconitifolia. Mung bean ( Vigna radiata ). Pea (
Pisum sativum ). Pigeon pea ( Cajanus Cajan ).
Rice bean ( Vigna umbellata ). Scarlet bean (
Phaseolus coccineus ). Donkey bean (
Canavalia gladiata ). Tepary bean ( Phaseolus
acutifolius var. latifolius ). Urd Bean ( Vigna
mungo ). Deer's eye ( Mucuna pruriens var.
utilis ). Sesquidilla ( Psophocarpus
tetragonolobus ). Appendices: Foodstuffs:
Distribution according to the climate. Grain
legumes: Estimation of world production. Index
of botá names unique. Index of common names.
1985 17 × 24 438 pp.
ISBN: 978-84-200-0559-1
Biological bases of fruit quality
KNEE, M. Department of Horticulture and Crop Science
The Ohio State University Columbus, Ohio USA
Content: Fruits in the global market - Inorganic
nutrients and fruit quality - Fruit texture, cell
wall metabolism and consumer perceptions -
Fruit flavor, vola metabolism tiles and consumer
perception - With temperature control -
Atmosphere control fera using oxygen and
carbon dioxide - Mechanical damage - Ethylene:
78 FOOD SCIENCE AND TECHNOLOGY
synthetic sis, mode of action, effects and control
- With postharvest rot troll - With genetic control
of fruit ripening.
2008 17 × 24 304 pp.
ISBN: 978-84-200-1096-0
Citrus processing
KIMBALL, D. TO. Kimball Consulting. Lindsay,
California.
Contents: Prologue - Introduction - Description
tion of citrus fruits - Management of citrus
processing companies - Methods, equipment and
information Processing engineering - Quality
control - Analysis of Brix degree and solid
content two solubles, acids, oils and pulp -
Analysis of other characteristics of citrus juices -
Analysis of the microbiology of citrus fruits -
Analysis of quality alterations due to processing
effects - Analysis for the detection tion of
adulterations - Citrus by-products cos - Research
and development: the future of citrus processing
- Alphabetical index.
2002 17 × 24 476 pp.
ISBN: 978-84-200-0965-0
Advances in ripening and post-
harvest of fruits and vegetables
ORIA ALMUDÍ, R. and others
Content: Physiology of maturation and
senescence. Genomics and proteomics - Nu
value tritive, quality and safety of products
getales - Commercial handling during the post-
harvest life of fruits and vegetables - Physical,
physiological and pathological alterations of
fruits and vegetables - Minimally processed
products two. New technologies in the
conservation and transformation of fruits and
vegetables.
2008 17 × 23,5 750 pp.
EXHAUSTED
ISBN: 978-84-200-1111-0
Vegetable science and
technology treatise
Production, composition, storage and
processing
SALUNKHE, D. K. Utah State University KADAM, S. S.
Mahatma Phule Agricultural University, Rahuri, India
Content: Introduction - The potato - The ba tata
- Cassava - Carrot - Other roots, tubers and
rhizomes - Tomato - Pepper - Eggplant -
Cucumber and melon - Pumpkins, zucchini and
Indian squash - Cabbage - Cauliflower -
Broccoli - Other cruciferous vegetables - the
bait lla - Garlic - Other alliaceae - Peas - Beans -
Other legumes - Lettuce - Asparagus go - Celery
and other salad vegetables - Leafy vegetables -
Okra - Sweet corn - Mushrooms - Minor
vegetables - Vegetables in human nutrition -
Alphabetical index.
2003 17 × 24 752 pp. Reimp. 2015
ISBN: 978-84-200-1018-2
Conservation of fruits and
vegetables
SOUTHGATE, D. Professor, and others from the
Agricultural and Food Research Council's Institute of Food
Research.
Contents: Safety in the kitchen: points to
remember - Using this book - Conservation
principles - Conservation methods - Selection of
products for canning - Mer jams - Jellies - Citrus
fruit jam - Meats and fruit pastes - Chopped fruit
preserves and other fruit preserves - Canned
fruit vada in glass jars - Syrups and fruit juices -
Candied, crystallized and glazed fruits -
Vinegars - Pickles - Chutneys - Ket chups and
sauces - Drying and salting - Freeze tion -
Storage of fruits and vegetables - Some common
defects and their probable causes bles - Glossary
- Recipe index.
Third edition
EXHAUSTED
1992 13.5 × 21.5 224 pp.
ISBN: 978-84-200-0726-7
 FRUITS AND VEGETABLES AND DERIVED INDUSTRIES
Home preservation of fruits and
vegetables
STUDER, A./DAEPP, H. U./SUTER, E.
Content: Substances that enter the com position
of fruits and vegetables and their importance for
human nutrition - Causes of decomposition -
Storage of fresh fruits and vegetables -
Preparation of ju - Fruit, berry and vegetable
processing - Fruit and vegetable sterilization -
Hot fruit packaging - Freezing - Jam, jam, jelly -
Drying - Specialties - Storage economy.
1996 17 × 24 184 pp.
ISBN: 978-84-200-0810-3
Storage of fruits and vegetables
in controlled atmospheres
THOMPSON, A. K. Professor Department of
Technology post-harvest gy, Cranfield Silsoe University,
Bedfor, Great Britain.
See Sections II and VII, pp. 12 and 51.
Vegetable technology
TIRILLY, Y. Professor of Microbiology at the University
city of western britain
BOURGEOIS, C. M. Professor Emeritus of Microbiology
at the University of Western Brittany
Content: Part one: Description, pro duction and
genetic improvement of vegetables - 1.
Classification and main physio characteristics
logic of vegetables - 2. Some repercussions nes
of cultural practices - 3. Genetics and creation of
new varieties of vegetables - 4. The carrot - 5.
The potato - 6. Stem and leaf vegetables - 7.
Tomato and its genetic improvement ethics - 8.
The green bean ( Phaseolus vulgaris ) - 9. The
preserved pea ( Pisum sativum ) - 10. Pea
improvement - 11. Cauliflower and broccoli -
Part two: Evolution of vegetables after collection
and conservation - 12. Ba ses of postharvest
physiology of vegetables - 13. Enzymatic
browning - 14. They affect cia of pathological
problems in the quality of consumer vegetables -
15. The cold chain: pre-refrigeration, storage,
79
trans bearing and distribution of vegetables - 16.
Inci physiological dence of cold preservation
(chilling injury) - 17. Conservation and
conditioning gas conditioning of vegetables -
Part three. Transformation and products - 18.
The preserved canned food - 19. The frozen ones
- 20. The fourth range - 21. Products made from
vegetables (5th range) - 22. The transformation
mation of potatoes for human consumption - 23.
Fermented vegetables - 24. Fibers extracted from
vegetables - Part four: Pers pectives - 25. Health
risks linked to pre presence of pathogenic
bacteria in vegetables - 26. Pesticides on
vegetables - 27. The me such heavy in
vegetables - 28. Nutritional value of vegetables -
29. Vegetables and gastro economy - 30.
Horticultural economics - Conclusion.
2002 17 × 24
EXHAUSTED
620 pp.
ISBN: 978-84-200-0958-2
Minimally processed and
refrigerated fruits and
vegetables
WILEY, R. c. Professor of Food Science and Technology,
University of Maryland, College Park.
Content: 1. Introduction to fruits and
vegetables minimally processed talizas - 2.
Prepare initial preparation, handling and
distribution of fruit minimally processed and
refrigerated vegetables and fruits - 3. Methods
for preserving minimally processed fruits and
vegetables das and refrigerated - 4. Packaging of
minimally processed fruits and vegetables - 5.
Prin physical and biological principles of food
packaging modified mospheres - 6. Biological
and biochemical changes in refrigerated fruits
and vegetables minimally processed roads - 7.
Alters microbiological tion and microorganisms
togens from minimally processed refrigerated
fruits and vegetables - 8. nutri quality tiva of
fruits and vegetables subjected to processing you
are minimum - 9. Regulations relating to
minimally refrigerated foods dismissed -
Appendix.
80 FOOD SCIENCE AND TECHNOLOGY
1997 17 × 24 374 pp.
ISBN: 978-84-200-0831-8
Introduction to physiology and
ma postharvest nipulation of
fruits, vegetables and
ornamental plants
WILLS, R. Professor at the Department of Food
Technology at the University of Newcastle, Australia
McGLASSON, B. He has been Senior Principal Research
Scientist at the CSIRO, Division of Horticulture. Professor
of Horticulture, University of Western Sydney, Australia
Lia.
GRAHAM, D. He was director of the Food Research
Laboratory of the Division of Food Science and
Technology, Australia. JOYCE, D. Senior Lecturer in
Postharvest Horticulture at Gatton College. University of
f) Alcoholic and non-alcoholic drinks
Production and packaging of
still fruit juices and drinks
ASHURST, P. R. Consulting Chemist to the food
industry.
Content: 1. Identification of na juice ranja - 2.
Chemistry and technology of citrus juices tricos
and byproducts - 3. Grape juice - 4. Tropical
fruit juices - 5. Cultivation and co trade of
delicate fruits for juices and drinks non-alcoholic
days - 6. Apple juice - 7. Equipment for the
extraction and production of juice from delicate
Control of temperatures and
quality of wines
BLOUIN, J. A renowned agronomist and oenologist, he
has directed the Wine service of the Gironde Agricultural
Chamber for nearly thirty years. MARON, J. M. A
technology specialist in the wineries of the Gironde
Agricultural Chamber, he has studied more than 200
temperature control procedures in cooperative and private
wineries.
Content: 1. Brief historical review - 2.
Queensland, Australia.
Content: Structure and composition - Fisio
ology and biochemistry - Effects of temperature
- Loss of water and humidity - Atmosphere of
soul digestion - Storage technology -
Physiological alterations (physiopathies) -
Patolo gía - Assessment and quality management
- Prepa ration for the market - Packaging
(packaging) - Recommendations for the storage
of different products - Appendices: I. List of
abbreviations - II. Glossary of botanical names -
III. Determination of temperature and hu age -
IV. Gas analysis.
Second edition
1999 17 × 24 252 pp.
ISBN: 978-84-200-0892-9
fruits - 8. Preparation of citrus juices - 9. Juice
improvements using ionic exchange and
adsorption techniques - 10. Manufacturing
systems for fruit juices and derivatives - 11.
Packaging systems for fruit juices and still
drinks - 12. I drank them days for athletes - 13.
Nutritional value and healthiness of processed
fruit juices - 14. Legislation on production,
labeling and marketing of fruit juices and drinks
das derived from fruits - 15. Water and
trafficking ment of effluents in juice production.
1999 17 × 24 432 pp.
ISBN: 978-84-200-0869-1
Temperature effects and optimal temperatures -
3. Tem perature and equipment - 4. Calculation
of the needs thermal data - 5. Oenological heat
exchanges - 6. Temperature control systems - 7.
Economic and regulatory aspects.
2008 17 × 24 208 pp.
ISBN: 978-84-200-1113-4
 FRUITS AND VEGETABLES AND DERIVED INDUSTRIES
Theory and practice of wine
making
BOULTON, R. B./SINGLETON, V. L./BISSON, L. F./
KUNKEE, R. AND. University of California, Davis.
Content: 1. Introduction - 2. Viticulture for
wine makers - 3. Preparation of musts and juices
- 4. Yeasts and ferment biochemistry tion of
alcohol - 5. White and red table wines - 6.
Malolactic fermentation - 7. Completion and
clarification of wines - 8. Physical and chemical
stability of wine - 9. Microbiological alteration
of wine and its control - 10. Maturation and
aging ment of wine - 11. Bottling and storing
ment of wine - 12. Role of sulfur dioxide in
wines - 13. Methods of transferring musts, juices
and wines - 14. Heat applications treatment and
cooling - 15. Juices and acidity of wine - 16.
Preparation, analysis and evaluation of
experimental wines - Appendices - Glossary.
2002 17 × 24 650 pp.
ISBN: 978-84-200-0978-0
Water lighting
Guide to construction and maintenance
ment of private water supplies
BRASSINGTON, R.
Content: 1. Introduction - 2. The hydrological
cycle - 3. Choosing the most suitable water
source - 4. How much water is needed? - 5. The
construction of a new supply - 6. Water
treatment and quality - 7. The rest of the system
- 8. Maintenance - 9. Water rights - 10. Problems
due to external causes - Apen you say -
Glossary.
1998 17 × 24 252 pp.
ISBN: 978-84-200-0846-2
Manufacturing of sparkling
wines
CAVAZZANI, N.
Content: 1. A new way of making sparkling
wines: the "slow" method in large containers
(Cavazzani) - 2. The formation of foam ma - 3.
81
Conservation - 4. Theoretical-practical
calculation of the sugars necessary to obtain a
certain pressure in wine - 5. Judgment on
sparkling wine and way of serving it - 6. Degus
technical tation of sparkling wine.
1989 13,5 × 21,5 178 pp.
ISBN: 978-84-200-0641-3
Wine flavor chemistry
CLARKE, R. J. , co-editor of Coffee: Recent Develop
ments and the widely acclaimed six-volume work nes
Coffee, published between 1985 and 1988, is currently a
food industry consultant, based in Chichester, UK.
BAKKER, J. , formerly senior researcher on food flavor
and color at IFR Reading, has more than 19 years of
experience in wine research, including time as an industry
consultant and tutor for wine courses at the University of
Bath, Swindon, United Kingdom.
Content : 1. Introduction - 2. Grape varieties
and growing regions - 3. Stimulating and basic
flavor components - 4. Compose volatile tees -
5. Tasting methods and overall flavor of wine -
6. Sherry and port - 7. shape routes tion in
winemaking - Appendices.
2010 17 × 24 352 pp.
ISBN: 978-84-200-1140-0
Enogastric tourism
Integrating food, travel and terroir
CROCE, E. and PERRI, G.
Contents: About the authors - Preface - 1. The
spirit of a place within a plate - 2. The
environment: Tools of the trade - 3. Tourists on
the gastronomic route: Who are they? - 4.
Transform a Terroir into a tourist destination
Attic - 5. The supply side: The actors involved in
the production of food and wine us - 6. Food and
wine tourism, best practices: Examples from
around the world - 7. Food and wine tourism
operators - 8. Designing a life experience:
Itinerary, plan nification and organization -
Conclusion - Biblio graphy - Alphabetical index.
17 × 24 300 pp. approx.
ISBN: 978-84-200-
82 FOOD SCIENCE AND TECHNOLOGY
The wine.
From analysis to elaboration
DELANOË, D. Doctor-engineer, oenologist.
MAILLARD, Ch. Oenology professor. MAISONDIEU,
D. Technician, oenology advisor.
Content: First part: WINE ANALYSIS - Wine
analysis in the laboratory - Interpretation of
analysis reports - Wine analysis in the winery:
general recommendations - Second part:
HARVEST AND WINEMAKING - Maturity
controls - Monitoring of alcoholic fermentation -
Se guidance of malolactic fermentation - With
End of fermentation trolleys - Third part:
CONSERVATION AND STABILIZATION OF
WINES - SO 2 (sulphurous anhydride) - Volatile
acidity - Iron - Copper - Sizing of wines - Wine
stability tests - Accidents in bottle - Fourth part:
SOME GOOD PRACTICES OF THE
WINEMAKER - Good practices: regulations,
methods - Cleaning and hygiene of the winery -
Some oenological practices: their usefulness,
their norm mativa - Wine blends - The addition
of enzymes - Sowing with yeast - The
enrichment of musts or harvests - Acidity
corrections - ANNEXES: 1. Determination of
the sugar content and the probable degree from
the volumetric mass - 2. Appreciation of the
health status of the grapes - 3. Maximum total
SO 2 contents - 4. Methods of using the OS 2 - 5.
Good gestures for using the pipette and burette -
6. The with maturity trolls - Bibliographic
references.
2003 17 × 24 250 pp. Reimp. 2017
ISBN: 978-84-200-1011-3
wine defects
Recognition · Prevention · Correction
EDER, R.
Content: Introduction - Wine defects: Summary
table - Ice flavor - Rotten taste - Defects
associated with tannin - Fermentation defects -
Geranium taste - Extra tastes ñosos - SO 2 taste,
aged taste, color alteration - Sulfur taste - Causes
of sulfur taste do: result of an empirical study -
Atypical aging taste (AUT) - Aldehydic taste,
musty taste, air taste, ammonti llado - Acetic
taste. Volatile acidity - Lactic acid taste, butyric
acid taste, mannitol taste, bitter taste - Biogenic
amines - Ahi side - Moused - Horse sweat -
Clarifies defective tion. Taste of bitter almonds -
Moldy taste - Cork taste - Crystal precipitation -
Metallic taste and clouding by metals -
Biological causes of clouding to - Protein
bankruptcies - Review of defects cough of the
1997 wine season in the re regarding quality
wines in Austria - List of authoritative
oenological methods and treatments zados -
Glossary - Bibliography.
2006 17 × 24 240 pp.
ISBN: 978-84-200-1064-9
From cane to rum
FAHRASMANE, L. PhD in Food Sciences from USTL,
and GANOU-PARFAIT, B. Dr. from the University ity of
Sciences and Techniques of Languedoc (USTL).
Content: Introduction - First part. Gene ralities -
Brief history of cane - Sugar cane today -
Second part. Technical principles manufacturing
techniques and typology of rum - Tecnolo rum
theory - Alcoholic fermentation - The des
tilation - Maturation and aging - Third part. Rum
today - Rum, economic data cos and typology -
Chemistry of rums - Conclusion - Bibliographic
references - Glossary.
2005 17 × 24 134 pp.
ISBN: 978-84-200-1058-8
Selection and training guide for
a panel of tasters
FORTIN, J. B.Sc. TO. and DESPLANCKE, C.
Agricultural engineer food.
See Section II, p. 9.
Artisanal production of liquors
GEORGE, H. Master distiller.
Content: What is a liquor? History of aguar
tooth - The two faces of alcohol - The compo
nents and their transformations: Alcohol - Water
- Sugar and sugary dyes - Fruits - Drugs -
Instruments - Calculation of alkyl content
alcoholic - Recipes: Abbey liqueur - Pineapple
 FRUITS AND VEGETABLES AND DERIVED INDUSTRIES
liqueur - Angostura bitter liqueur - Peanut
liqueur zana - Apricot liqueur - Pear liqueur -
Boonekamp - Blackberry liqueur - Cordial
Médoc - Acerolo liqueur - Half and half -
Raspberry liqueur - Strawberry liqueur - Egg
liqueur - Elderberry liqueur - Honey liqueur
(bear trap) ) - Blackcurrant liqueur (Cassis) -
Jengi liqueur bre - Coffee liqueur - Cherry
liqueur - Cola liqueur - Cumin liqueur - Milk
liqueur - Mocha liqueur with cream - Walnut
liqueur - Yellow plum liqueur (or simply plum) -
Orange liqueur - Mint liqueur - Peach liqueur -
Quince liqueur - Sloe liqueur - Stonsdorfer - Tea
liqueur - Chocolate liqueur - Vanilla liqueur -
Lemon liqueur - Brief description of known
liqueurs.
1989 17 × 24 128 pp. Reimp. 2018
ISBN: 978-84-200-0656-7
Scientific and technological
bases of oenology
GIRARD, G. Enseignant de viticulture et d'oenologie
lycée professionnel agricole d'Amboise.
Content: Biochemistry of wine: The raw
material: from grapes to wine - Main sugars and
alcohols of musts and wines - Main organic
acids of musts and wines - Phenolic compounds
of grapes and wine - Aro compounds matics of
grapes and wine - Interpret a bulletin of
oenological analysis - Microbiology of wine:
Yeasts and alcoholic fermentation - Lactic
bacteria and malolactic fermentation -
Microbiological alterations of wines -
Transformation of grapes into wine: Preparation
and carrying out the harvest - First treats grape
harvest - Vinification of «dry white wine» -
Vinification of red wines - Elabora tion of rosé
wines - Vinification by carbonic maceration -
Oenological technology: Em use of SO 2 in
oenology - Legal corrections of the qualities of
the harvest - Physicochemical alterations of the
wines - Sizing of the wines - Filtration of the
wines - Cooperage oak - Aging of the wines -
Preparation of the grapes: Quality bottling -
Glass bottle - Ta put cork in still wines.
2004 17 × 24 254 pp.
ISBN: 978-84-200-1026-7
83
Scientific and technological
bases of viticulture
GIRARD, G. Enseignant de viticulture et d'oenologie
lycée professionnel agricole d'Amboise.
Content: Biology of the vineyard - Morphology
and anatomy of the vineyard - Physiology of the
vineyard - Nece deficiencies and deficiencies of
the vineyard -Development and reproduction
duction of the vineyard - Sensitivity of the
vineyard to climatic phenomena - Management
of the vineyard - Winter pruning - Vineyard
trellising - Opera "green" maintenance of the
vineyard - Varietal improvement of the vineyard
- Creation and selection tion of vineyard plants -
Production of vineyard plants - American vines
and rootstocks - Varieties of Vitis vinifera - The
soil and the vineyard - The soil, a living system
to preserve - Soil analysis winegrowers -
Vineyard fertilization - Manteni soil
management in viticulture - Parasitic animals
vine cough - Vineyard phylloxera - Cluster
moths - Green scorch midge - Golden
flavescence leafhopper - Red and yellow
phytophagous mites - Acariosis and erynosis -
Parasitic fungi of the vineyard - Excoriosis -
Tinder - Eutypiosis - Black- rot - Botrytis -
Downy mildew - Oidium - Vineyard protection -
Fungicides authorized in vineyards - Insecticides
and acaricides authorized in vineyards -
Integrated protection of the vineyard - Produc
integrated tion, source of sustainable viticulture -
Biological struggle in viticulture.
2005 17 × 24 358 pp.
ISBN: 978-84-200-1051-9
Wine production:
From the vine to the bottle
GRAINGER, K. and TATTERSALL, H.
Content: Foreword by the series editor - Pró
logo - Acknowledgments - Introduction -
Viticul ture, basic principles - The climate - The
soil - The vineyard - Pests and diseases -
Environmental proposals for the vineyard - The
harvest - Vinification: basic principles -
Production of red wines - Production of dry
84 FOOD SCIENCE AND TECHNOLOGY
white wine - Preparation of the wine for bottling
- Pro Detailed process of making red and white
wines - Aging in barrels and oak treatments -
Making other types of tranquil wines kilos -
Sparkling wines - Problems and solutions nes -
Common defects and their causes - Glossary -
Bibliography - Useful Web pages.
2007 17 × 24 186 pp.
ISBN: 978-84-200-1084-7
Drinking water quality
Problems and solutions
GRAY, N. F. Trinity College, Univ. of Dublin, Ireland.
Content: Glossary. The water business. Ori
water genes. Water supply: How to do it liza.
Problems with resources. Southern problems
water treatment procedures. Problems arose two
in the distribution systems. Problems in
plumbing systems. Alternatives to water stream.
The water we drink. Appendices: Main pale
pesticides and their degradation problems with
their relative limits of toxicity in drinking water.
The percentage of water supply areas that do not
meet the PCV or the PCV relaxes two for
pesticides with the percentage of determi nations
that exceed permitted limits.
1996 17 × 24 388 pp.
ISBN: 978-84-200-0821-9
Brewing
Microbiology, biochemistry and
technology
HORNSEY, I. S. Nethergate Brewery Co Ltd.
Content: 1. Definition of beer - 2. Evil ta - 3.
Hops - 4. Boil the wort and cool lie - 5.
Fermentation - 6. Beer - Postfer mentation - 7.
Beer microbiology.
2002 17 × 24 240 pp. Reimp. 2018
ISBN: 978-84-200-0967-4
Biotechnology of beer and malt
HOUGH, J. S. Director of the British School of Malting
and Brewing, University of Birmingham.
Contents: Prologue - List of abbreviations - 1.
Introduction - 2. The barley. Essential raw
material - 3. The malt. A package of enzymes
and nutrients - 4. Water. Their roles in brewing -
5. Sweet must production - 6. Hops and wort
boiling - 7. Yeasts and bacteria - 8. Ferment tion,
process fundamentals - 9. Treatment post-
fermentative cough - Recommended readings
das - Alphabetical index.
1990 17 × 24 210 pp. Reimp. 2018
ISBN: 978-84-200-0681-9
Beer. Quality, hygiene and nutritional
characteristics
HUGHES, P. S. Heineken Techn. Services, Burgemeester
Smeetsweg 1, 2382 PH Zoeterwoude, The Netherlands.
Contents: Preface - Glossary - General
overview ral of malting and brewing processes -
Quality of beer and importance of visual
indicators - Flavors determined nantes of beer
quality - Conserva tion of beer quality -
Nutritional characteristics of beer - Ensuring the
safety of beer.
2003 17 × 24 170 pp. Reimp. 2018
ISBN: 978-84-200-1021-2
Wine making
Safety – Quality – Methods Introduction to
HACCP and defect control
HYGINOV
Content: I. Risk analysis - Critical point control:
HACCP - 1.1 Keys to com turn on HACCP - 1.2
Application of the tool lie - II. Control of defects
linked to ALS boration - 2.1 Defects of
microbiological and physical-chemical origin -
2.2 Defect control proposal - 2.3 Control of
cleaning operations piece-disinfection - III.
Interest of the 5M: not to forget - Conclusion -
Annex I. Regulations - Annex II. Hygiene -
Annex III. cam count hard - lactic acid bacteria -
Annex IV. Metrics - Bibliography - List of
acronyms or abbreviations - Di rections.
2000 17 × 24 112 pp.
 FRUITS AND VEGETABLES AND DERIVED INDUSTRIES
ISBN: 978-84-200-0928-5
Sensory analysis of wines:
Manual for professionals
JACKSON, R. S.
Content: 1. Introduction - 2. Visual perceptions
- 3. Olfactory sensations - 4. Flavor and tactile
sensations in the mouth - 5. Evaluation when
wine titative - 6. Qualitative evaluation of wine -
7. Types of wine - 8. Origin of wine quality - 9.
Wine and its pairing with gastronomy. 2009
17 × 24 350 pp.
ISBN: 978-84-200-1127-1
fruit wines
Artisanal and industrial elaboration
KOLB, E. formerly Direktor Forschung, Entwicklung und
Qualitätssicherung at Eckes AG, Nieder-Olm.
Content: 1. Introduction - 2. Homemade wine
production - 3. Professional and industrial wine
production - 4. The most frequent wine diseases
and failures - 5. Wine legislation - 6. Seed fruit
wines and fruit wines in Europe - 7. Exhibit.
2002 17 × 24 240 pp.
ISBN: 978-84-200-0969-8
Basic oenology treatise
OUGH, C. S. Dsc, MS.
Content: 1. Grapes and concentrates - 2.
Process grape sado - 3. Fermentation and
composition of wine - 4. Clarification and
refining - 5. Stabi lization - 6. Secondary
fermentations - 7. In aging, bottling and storage -
8. Sensory evaluation - 9. Chemical analysis and
information search - 10. Additives and counts
minants - 11. The home winery.
1996 17 × 24 308 pp.
EXHAUSTED
ISBN: 978-84-200-0806-6
Wine tasting agenda
RAJOTTE, P.
This guide helps the amateur taster to: com lay
down the bases of the tasting; develop your
85
skills litities through simple exercises; host fun
tastings at your home; establish the methods two
to sharpen your senses and develop your taste
memory; find the right words to express your
opinion; fill out and cover a tasting sheet;
consolidate your knowledge cough while
carrying out commented tastings.
2010 12,5 × 20 96 pp.
ISBN: 978-84-200-1153-0
Practical oenology manual
RANKINE, B. Master and Dr. in Sciences.
Content: 1. Background of the wine industry -
2. Development and composition of the ra timo -
3. Establishment and distribution of a winery - 4.
Winemaking methods - 5. Me to two grape and
must handling - 6. My crobiology and
fermentation - 7. Adjustment of acidity in musts
and wines - 8. Wine handling operations - 9.
Clarification - 10. Stabilization - 11. Oxidation -
12. Ferment malolactic tion - 13. Oak maturation
- 14. Filtration - 15. Bottled and packed - 16.
Dangers in the winery - 17. Hygiene in the
winery and waste disposal - 18. Evaluate
sensorial tion of wine - 19. Wine defects - 20.
The composition of wines - 21. With quality
troll - 22. Wine analysis - 23. Ru wine prices -
Appendix 1. Legal requirements - Appendix 2.
Infection of the cork and closure of the bottle.
1999 17 × 24 412 pp. Reimp. 2018
ISBN: 978-84-200-0893-6
bottled water technology
SENIOR, D. TO. g. Technical Services Manager,
Highland Spring Ltd, Blackford, Perthshire and
ASHURST, P. R. Dr. PR Ashurst & Associates,
Consulting Chemists, Kingstone, Hereford.
See Section V, p. 51.
Drinking water manual
SPELLMAN, F. R. Ph.D. and DRINAN, J. Hampton
Roads Sanitation District.
Contents: Preface - Introduction - Everything
is on water: basic concepts - Regulations
drinking water - Supply of drinking water -
Transportation and distribution of water -
Parameters of drinking water: microbiological -
Parameters of drinking water: physical -
86 FOOD SCIENCE AND TECHNOLOGY
Parameters ters of drinking water: chemicals -
Pollutes tion of water - Monitoring of drinking
water - Water treatment - Epilogue.
2004 17 × 24 270 pp. Reimp. 2013
ISBN: 978-84-200-1033-5
The viticultural terroirs.
Definitions, characterization and
protection
VAUDOUR, E.
Content: Introduction - A. Notions of terroir - 1.
Diversity of meanings and uses - 2. Recognition
of terroirs, from controversy to plebiscite - B.
Terroir approaches - 3. Scientific definitions of
terroir - 4. Vineyards in France and in the world
- 5. Approaches to terroir - C. Different scales of
approximation mation to the terroirs - 6.
Ecophysiological studies of the plot - 7.
Knowledge spatial analysis of terroir: zoning -
D. Viticultural zoning - 8. Why carry out
zoning? - 9. Main zoning methods - 10. Practice
of terroir zoning - 11. Zoning of terroirs by
spatial analysis in pedolandscapes - E. fun
management and protection of terroirs - 12.
Factors that explain the «terroir effect» - 13.
Evolution and sustainable protection of terroirs -
Conclusion - Glossary - Organization list
professionalisms, conventions and institutions
tions - Alphabetical index.
2010 17 × 24 336 pp.
ISBN: 978-84-200-1152-3
Drinks
Technology, chemistry and microbiology
VARNAM, A. H. Consultant microbiologist. Southern
Bio logical. Reading. UK.
SUTHERLAND, J. Q. Head of the Food and Beverage
Microbiology section. Institute of Food Research. Reading
Laboratory. ReadingUK.
Content: 1. Mineral water and other waters
bottled - 2. Fruit juices - 3. Drinks fresh - 4. Tea
- 5. Coffee - 6. Cocoa, chocolate beats for
drinking and related beverages - 7. Alcoholic
beverages. YO. Beer - 8. Alcoholic drinks cas.
II. Wines and related drinks - 9. Alcoholic
beverages: III. Spiritual drinks.
1996 17 × 24 500 pp. Reimp. 2018
ISBN: 978-84-200-0826-4
Home brewing
VOGEL, W.
Contents: Introduction - First attempt at
brewing beer - Ingredients needed to brew beer -
Brewing - Beer recipes - Beer quality -
Correction of defects - Appendix.
2003 17 × 24 146 pp. Reimp. 2019
ISBN: 978-84-200-1003-8
Homemade wine making
Wines from grapes, apples and berries
VOGEL, W.
Content: Introduction - The winery and
utensils corresponding silia - The grapes - It is
made tion of wine - Tasting and consumption of
wine - Ta defects and diseases - Fruit wines -
Products made from wine - Apén says -
«Bioland» Guidelines - Products and me all
authorized in the oenological sphere - Valo legal
oenological limits - List of supplying firms -
Bibliography - Alphabetical index.
2003 17 × 24 164 pp. Reimp. 2012
ISBN: 978-84-200-1002-1
Wine analysis and production
ZOECKLEIN, B. W. Virginia Polytechnic Institute &
State University, Blacksburg.
FUGELSANG, K. C./GUMP, B. H./NURY, F. S.
California State University at Fresno.
Content: Introduction - Application of eva
sensory luation in wine making - Ma hardness
and quality of grapes - Hydrogen ion (pH) and
fixed acidity - Carbohydrates - Alcohol and
extract - Com Phenolic compounds and wine
color - Nitrogen compounds - Sulfur-containing
compounds - Sulfur dioxide and ascorbic acid -
Volatile acidity - Metals, cations and anions -
Sorbic acid, benzoic acid and dimethi
dicarbonate lo - Oxygen, carbon dioxide and
nitrogen - Tartrates and instabilities -
Clarification and agen clarifying teas - Winery
health - Micro biology of wine making - Cork -
 FRUITS AND VEGETABLES AND DERIVED INDUSTRIES 87

Laboratory procedures - Appendices: Ta blas of quality.

constants, conversion factors - Segu laboratory 2001 17 × 24 634 pp.
ISBN: 978-84-200-0936-0

g) Cocoa and derivatives

The science of chocolate sugar in granules - Dragee - Toffees and soft
candies - Gums, products gelled cough and
BECKETT, S. T. Nestlé Product Technology Centre,
Haxby Road, York YO91 1XY, UK.
licorice - Chewing Gum - Pro aerated ducts,
foams - Sugar-free confectionery - Lozenges or
Content: The history of chocolate - Ingre lozenges - Tablets or tablets - Experiments - The
chocolate teeth - Cocoa bean processing - Liquid future.
chocolate manufacturing - With control of the 2002 17 × 24 200 pp. Reimp. 2019
flow properties of liquid chocolate - ISBN: 978-84-200-0964-3
Crystallization of fat in the chocolate -
Manufacture of chocolate products - Analytical Cacao ( Theobroma Cacao L.)
techniques - Packaging of products cough with
Impact on technology and innovation
chocolate - Experiments with chocolate tea and
products that contain it. TENEDA LLERENA, W. F.
2002 17 × 24 220 pp. Reimp. 2019
ISBN: 978-84-200-0963-6
Content: Introduction - Basic science - In
ingredients - Emulsifiers, colorings and aromas -
Sweets made with sugar and The candy factory - Vitreous sugar in the
chocolate chemistry of hard candies - Products containing
sugar in granules - Dragee - Toffees and soft
CAKEBREAD, S. Consultant Food Scientist to Knechtel candies - Gums, products gelled cough and
Research Sciences.
licorice - Chewing Gum - Pro aerated ducts,
Content: The ingredients - The types of with foams - Sugar-free confectionery - Lozenges or
fitería - Production of sugar candies - Elabora lozenges - Tablets or tablets - Experiments - The
tion and use of chocolate - Chocolate making future.
tees - Preparation of coated compounds - 17 × 24 230 pp. approx.
Colorants and condiments; packaging and soul ISBN: 978-84-200-
dinner - Nutritional aspects - Appendices - Ta
blah: A.1. Nutritional composition of pure
unsweetened chocolate - A.2. Ditto for pure,
shelled cocoa beans - A.3. Ditto for various
sweets - A.4. Ditto dark and white sugar - A.5.
Sugar boiling temperatures and tests.
1981 13 × 21,5 86 pp.
ISBN: 978-84-200-0465-5

The science of candy

EDWARDS, W. Q. Bardfield Consultants Essex, UK

Content: Introduction - Basic science - In

ingredients - Emulsifiers, colorings and aromas -
The candy factory - Vitreous sugar in the
chemistry of hard candies - Products containing
88 FOOD SCIENCE AND TECHNOLOGY

ALPHABETICAL INDEX OF TITLES

TO
Edible oils and fats Technology, use
INDEX.....................................2
FOOD SCIENCE AND TECHNOLOGY 2
YO. FOUNDATIONS OF FOOD SCIENCE (BIOCHEMISTRY,
CHEMISTRY, ETC.)...........1
The science of food..........1
from a to Z........................1
HACCP. Certified Auditor's Manual 1
food chemistry..................1
food chemistry..................2
Bender 's Dictionary of Nutrition and Food Technology 2
Food science and technology 2
Manual of food chemistry and biochemistry 2
Food proteins....................2
FENNEMA Food chemistry 2
Maillard reaction..............3
Food flavors......................3
Physical foundations for food science 3
Edible oils and fats...........4
Physical properties of foods and processing systems 4
Agroindustrial biochemistry: Food revaluation of agricultural
production.........................4
Functional Foods..............4
Culinary creation:.............4
Introduction to food rheology 4
Food Science Laboratory Manual 5
 ALPHABETICAL INDEX OF TITLES 89

food science......................5
Food texture......................5
Food preservation and biodeterioration 5
Food Science Fundamentals 6
Elements of descriptive food science 6
Food fats and oils..............6
IV . FOOD ANALYSIS. 7
Methods of analysis of the charcuterie industry 8
Food microscopy..............8
Selection and training guide for a panel of tasters 8
Drinking water quality......8
Lipid analysis....................8
Microbiological analysis. .8
of food and water..............8
Modern analysis methods. 9
food...................................9
Food analysis:...................9
Microbiological analysis of red meat, poultry and eggs 9
HACCP.............................9
Food analysis..................10
Food analysis..................10
Analysis of food nutrients11
Physical properties of foods 11
Storage of fruits and vegetables in controlled atmospheres 11
Analytical microscopy....11
Nutritional supplements and functional foods 11
90 FOOD SCIENCE AND TECHNOLOGY

V . FOOD TOXICOLOGY12
Food poisoning of microbial etiology 12
Introduction to plant toxicology 12
Food hygiene and toxicology 12
Food allergy and intolerance 13
Food toxicology..............13
Compendium of food risks14
Introduction to food toxicology 14
Botulism.........................14
pathogenic clostridia.......14
VI . FOOD MICROBIOLOGY 15
Food microbiology.........15
Practical guide to the microbiological analysis of milk and dairy
products..........................15
Listeria............................15
Clostridium botulinum....15
Food microbiology.........16
Food microbiology.........16
Food Microorganisms 2..18
The analysis system........19
of risks and critical points:19
Food Microorganisms 5..19
Food Microorganisms 6..19
Modern food microbiology21
Foodborne virus..............21
Cultivation of microorganisms for food production Obtaining,
applications and research21
 ALPHABETICAL INDEX OF TITLES 91

Industrial microbiology. .21

Microbiology of fresh fruits and vegetables 23
Microbiological analysis of red meat, poultry and eggs 23
Food microbiology.........23
HACCP. Practical approach 24
Microbiology of plant foods 24
Microbiology of cold-preserved meats 25
Practical food microbiology 25
Food microbiology.........25
V. FOOD HYGIENE...26
Veterinary meat inspection26
Hygiene and inspection of poultry meat 26
Food poisoning of microbial etiology 26
Veterinary food hygiene. 26
Food hygiene, Microbiology and HACCP 26
Health inspection of poultry meat 27
Hygiene course for food handlers 27
Food hygiene and toxicology 27
Microbiological analysis of food and water. 28
Food hygiene principles. 28
HACCP. Practical approach 28
Beef Safety and Quality Manual 28
Food health.....................28
Introduction to food hygiene 28
Reviews about science....28
and food technology.......28
92 FOOD SCIENCE AND TECHNOLOGY

Food Science and Technology Reviews 29

Cleaning and disinfection in the food industry 29
VI. HUMAN NUTRITION AND DIETARY 30
Food, fermentation and microorganisms 30
Nutrition and diet foods..30
Introduction to nutrition and metabolism 30
Nutrition manual.............30
Food................................31
Nutrition and diet. Pocket book 31
Nutrition, diet and health 31
Introduction to human nutrition 31
Nutrition and metabolism31
Nutrition Basics..............32
Simplified diet manual. . .32
Food hygiene principles. 32
Nutritional advice...........32
and dietary in the Pharmacy Office 32
Functional Foods............32
Nutrition and food science32
Nutrition and public health33
Nutritional value of meat (8) 33
Food antioxidants...........33
Practical Pediatric Nutrition 33
Quality and nutritional value of plant foods 34
Food composition tables.34
Vitamins and minerals in health and nutrition 34
 ALPHABETICAL INDEX OF TITLES 93

Nutrition.........................34
Nutritional supplements and functional foods 34
Glycemic index...............35
Nutrition and sport..........35
Food fats and oils............35
a) Vegan science................36
Cheese, yogurt, tofu, milk.36
vegan food......................36
VII. GENERAL FOOD ENGINEERING AND TECHNOLOGY
............................................37
Methods to measure physical properties in food industries 37
Non-thermal food preservation 37
Food dehydration............37
Food Engineering Laboratory Manual37
Food factories.................38
Quality Management Systems 38
in the food industry.........38
Food engineering operations 39
Food processing manual. 39
Food packaging in controlled, modified and vacuum atmospheres
........................................39
Introduction to biotechnology 39
Packaging of widely consumed foods 40
Food science and technology 40
Deep freezing of food.....41
Biotechnology:...............41
Bioprocess engineering principles 41
94 FOOD SCIENCE AND TECHNOLOGY

Science and technology of frozen foods 41

Food processing technology: Principles and practice 42
Enzyme technology........42
Biotechnology. Introduction with model experiments43
Process engineering applied to the dairy industry 43
Citrus processing............44
Food Biotechnology Fundamentals 44
ISO 9000 on the front line44
Agricultural plant biotechnology 44
Introduction to the calculation of pro food technological
processes.........................44
Chemical food preservation44
Food industrial engineering45
Food industrial engineering45
Additives and manufacturing auxiliaries in agri-food industries
........................................45
Genetic engineering and its applications 46
Food preservation manual46
Food industries manual...46
Basic biotechnology.......46
Thermal processing and packaging of foods 48
Heat treatment................48
of meat products (13)......48
Extruders in food applications 48
Thermal technologies for food processing 48
Food irradiation..............48
bottled water technology 49
 ALPHABETICAL INDEX OF TITLES 95

Canning technology........49
Introduction to food engineering 49
Fundamentals of catering theory and practice 49
Storage of fruits and vegetables in controlled atmospheres 49
Biotechnology:...............49
Food Technology Fundamentals 50
Introduction to fungal biotechnology 50
Molecular biology and biotechnology 50
Practical manual for smoking foods 50
Treatment of waste from the food processing industry 51
Biochemical Engineering51
Organic food processing and production 51
Cooking and science.......52
Culinary chemistry.........52
Restaurants: Basic service52
Catering theory...............52
Culinary creation............52
Experiments in the kitchen53
Experiments with supermarket products 53
Fundamentals of catering theory and practice 53
From science to the kitchen53
The secrets of the pouts. .53
Children in the kitchen.. .54
Pans and test tubes..........55
Basic cooking treatise.....55
Cooking... is love, art, technique 55
96 FOOD SCIENCE AND TECHNOLOGY

VIII. FOOD INDUSTRY...57

Veterinary meat inspection57
Analysis methods............57
of the charcuterie industry57
Industrialization of slaughter animal fat (10) 57
Technology of charcuterie and salted products 57
Artificial casings (4).......57
Sausage manufacturing...58
Veterinary food hygiene. 58
Meat products manual....58
Canning fish and meat....58
Freezing and meat quality59
Industrial slaughterhouses:59
Research in meat science (1) 59
Health inspection of poultry meat 59
Soy protein and formulas for meat products 59
Preservation of meat by cold 59
meat science....................60
Progress of science.........60
of the meat......................60
Artisan charcuterie manual60
Smoking (11)..................60
The curing (7).................60
Poultry products technology 60
Nutritional value of meat (8) 61
Microbiology of cold-preserved meats 61
 ALPHABETICAL INDEX OF TITLES 97

Industrialization of by-products of animal origin 61

Poultry meat science.......62
Bacterial cultures for meat industries 63
Homemade meat and sausage preparation 63
Evaluation of meat in the production chain 63
Meat and meat products..63
meat science....................63
Practical meat inspection 64
Blanched sausage technology 64
Normative values............65
of meat technology.........65
Fish quality control.........65
Advances in technology of fishery products 65
Canning fish and meat....65
Fish processing technology65
Seafood technology:.......66
Fish and krill protein technology 66
Introduction to fishery byproducts 66
c) Milk and dairy industries67
CALCULATION of processes in milk and dairy products 67
Production of yogurt and fermented milk 67
Basics..............................67
of cheese making............67
Dairy technology............67
Cheese, yogurt, tofu, milk.67
vegan food......................68
98 FOOD SCIENCE AND TECHNOLOGY

Milk and dairy products..68

Introduction to technology68
cheese maker..................68
Industrial dairy products.69
Lactological microbiology69
Lactological microbiology69
cheese making................69
Milk and its components 69
lactation biology.............69
Artisanal production of butter, yogurt and cheese 70
Production of sheep and goat cheeses 70
Manufacturing of dairy products 70
industrial lactology.........70
Milk and dairy products..70
Milk science and dairy technology 71
d) Cereals and derived industries 72
bread making..................72
Cereals and derived products 72
Bakery products..............72
Pasta and semolina production technology 72
Cookie industry technology72
Cereals............................73
Organic cereals and legumes 73
e) Fruits and vegetables and derived industries 74
fruit processing...............74
Vegetable processing......74
 ALPHABETICAL INDEX OF TITLES 99

Citrus..............................74
Artisanal preparation of fruits and vegetables 74
Refrigeration of apples and pears 74
Selection and packaging of apples 75
Production of fruits from temperate and subtropical climates75
Food legumes..................75
Biological bases of fruit quality 75
Citrus processing............76
Advances in ripening and post-harvest of fruits and vegetables
........................................76
Vegetable science and technology treatise 76
Conservation of fruits and vegetables 76
Home preservation of fruits and vegetables 76
Storage of fruits and vegetables in controlled atmospheres 77
Vegetable technology.....77
Minimally processed and refrigerated fruits and vegetables 77
f) Alcoholic and non-alcoholic drinks 78
Control of temperatures and quality of wines 78
Theory and practice of wine making 78
Water lighting.................79
Manufacturing of sparkling wines 79
Wine flavor chemistry....79
Enogastric tourism..........79
The wine.........................79
wine defects....................80
From cane to rum............80
100 FOOD SCIENCE AND TECHNOLOGY

Selection and training guide for a panel of tasters 80

Artisanal production of liquors 80
Scientific and technological bases of oenology 80
Scientific and technological bases of viticulture 81
Wine production:............81
Drinking water quality....81
Brewing..........................82
Biotechnology of beer and malt 82
Wine making..................82
Sensory analysis of wines:82
fruit wines.......................82
Basic oenology treatise...83
Wine tasting agenda.......83
Practical oenology manual83
bottled water technology 83
Drinking water manual...83
The viticultural terroirs...83
Drinks.............................84
Home brewing................84
Homemade wine making 84
Wine analysis and production 84
g) Cocoa and derivatives....84
The science of chocolate 84
Sweets made with sugar and chocolate 85
The science of candy......85
Cacao ( Theobroma Cacao L.) 85
 ALPHABETICAL INDEX OF TITLES 101

ALPHABETICAL INDEX OF TITLES 86

ALPHABETICAL INDEX OF AUTHORS 167
... since 1957............................100
Editorial Acribia, SA....100
Storage of fruits in controlled atmospheres
and vegetables

12,51,79
Water lighting. Construction guide
and maintenance of private water supplies 8 1
INDEX.....................................2
FOOD SCIENCE AND TECHNOLOGY 2
YO. FOUNDATIONS OF FOOD SCIENCE (BIOCHEMISTRY,
CHEMISTRY, ETC.)...........1
The science of food..........1
from a to Z........................1
HACCP. Certified Auditor's Manual 1
food chemistry..................1
food chemistry..................2
Bender 's Dictionary of Nutrition and Food Technology 2
Food science and technology 2
Manual of food chemistry and biochemistry 2
Food proteins....................2
FENNEMA Food chemistry 2
Maillard reaction..............3
Food flavors......................3
Physical foundations for food science 3
Edible oils and fats...........4
Physical properties of foods and processing systems 4
102 FOOD SCIENCE AND TECHNOLOGY

Agroindustrial biochemistry: Food revaluation of agricultural

production.........................4
Functional Foods..............4
Culinary creation:.............4
Introduction to food rheology 4
Food Science Laboratory Manual 5
food science......................5
Food texture......................5
Food preservation and biodeterioration 5
Food Science Fundamentals 6
Elements of descriptive food science 6
Food fats and oils..............6
IV . FOOD ANALYSIS. 7
Methods of analysis of the charcuterie industry 8
Food microscopy..............8
Selection and training guide for a panel of tasters 8
Drinking water quality......8
Lipid analysis....................8
Microbiological analysis. .8
of food and water..............8
Modern analysis methods. 9
food...................................9
Food analysis:...................9
Microbiological analysis of red meat, poultry and eggs 9
HACCP.............................9
Food analysis..................10
 ALPHABETICAL INDEX OF TITLES 103

Food analysis..................10
Analysis of food nutrients11
Physical properties of foods 11
Storage of fruits and vegetables in controlled atmospheres 11
Analytical microscopy....11
Nutritional supplements and functional foods 11
V . FOOD TOXICOLOGY12
Food poisoning of microbial etiology 12
Introduction to plant toxicology 12
Food hygiene and toxicology 12
Food allergy and intolerance 13
Food toxicology..............13
Compendium of food risks14
Introduction to food toxicology 14
Botulism.........................14
pathogenic clostridia.......14
VI . FOOD MICROBIOLOGY 15
Food microbiology.........15
Practical guide to the microbiological analysis of milk and dairy
products..........................15
Listeria............................15
Clostridium botulinum....15
Food microbiology.........16
Food microbiology.........16
Food Microorganisms 2..18
The analysis system........19
104 FOOD SCIENCE AND TECHNOLOGY

of risks and critical points:19

Food Microorganisms 5..19
Food Microorganisms 6..19
Modern food microbiology21
Foodborne virus..............21
Cultivation of microorganisms for food production Obtaining,
applications and research21
Industrial microbiology. .21
Microbiology of fresh fruits and vegetables 23
Microbiological analysis of red meat, poultry and eggs 23
Food microbiology.........23
HACCP. Practical approach 24
Microbiology of plant foods 24
Microbiology of cold-preserved meats 25
Practical food microbiology 25
Food microbiology.........25
V. FOOD HYGIENE...26
Veterinary meat inspection26
Hygiene and inspection of poultry meat 26
Food poisoning of microbial etiology 26
Veterinary food hygiene. 26
Food hygiene, Microbiology and HACCP 26
Health inspection of poultry meat 27
Hygiene course for food handlers 27
Food hygiene and toxicology 27
Microbiological analysis of food and water. 28
 ALPHABETICAL INDEX OF TITLES 105

Food hygiene principles. 28

HACCP. Practical approach 28
Beef Safety and Quality Manual 28
Food health.....................28
Introduction to food hygiene 28
Reviews about science....28
and food technology.......28
Food Science and Technology Reviews 29
Cleaning and disinfection in the food industry 29
VI. HUMAN NUTRITION AND DIETARY 30
Food, fermentation and microorganisms 30
Nutrition and diet foods..30
Introduction to nutrition and metabolism 30
Nutrition manual.............30
Food................................31
Nutrition and diet. Pocket book 31
Nutrition, diet and health 31
Introduction to human nutrition 31
Nutrition and metabolism31
Nutrition Basics..............32
Simplified diet manual. . .32
Food hygiene principles. 32
Nutritional advice...........32
and dietary in the Pharmacy Office 32
Functional Foods............32
Nutrition and food science32
106 FOOD SCIENCE AND TECHNOLOGY

Nutrition and public health33

Nutritional value of meat (8) 33
Food antioxidants...........33
Practical Pediatric Nutrition 33
Quality and nutritional value of plant foods 34
Food composition tables.34
Vitamins and minerals in health and nutrition 34
Nutrition.........................34
Nutritional supplements and functional foods 34
Glycemic index...............35
Nutrition and sport..........35
Food fats and oils............35
a) Vegan science................36
Cheese, yogurt, tofu, milk.36
vegan food......................36
VII. GENERAL FOOD ENGINEERING AND TECHNOLOGY
............................................37
Methods to measure physical properties in food industries 37
Non-thermal food preservation 37
Food dehydration............37
Food Engineering Laboratory Manual37
Food factories.................38
Quality Management Systems 38
in the food industry.........38
Food engineering operations 39
Food processing manual. 39
 ALPHABETICAL INDEX OF TITLES 107

Food packaging in controlled, modified and vacuum atmospheres

........................................39
Introduction to biotechnology 39
Packaging of widely consumed foods 40
Food science and technology 40
Deep freezing of food.....41
Biotechnology:...............41
Bioprocess engineering principles 41
Science and technology of frozen foods 41
Food processing technology: Principles and practice 42
Enzyme technology........42
Biotechnology. Introduction with model experiments43
Process engineering applied to the dairy industry 43
Citrus processing............44
Food Biotechnology Fundamentals 44
ISO 9000 on the front line44
Agricultural plant biotechnology 44
Introduction to the calculation of pro food technological
processes.........................44
Chemical food preservation44
Food industrial engineering45
Food industrial engineering45
Additives and manufacturing auxiliaries in agri-food industries
........................................45
Genetic engineering and its applications 46
Food preservation manual46
Food industries manual...46
108 FOOD SCIENCE AND TECHNOLOGY

Basic biotechnology.......46
Thermal processing and packaging of foods 48
Heat treatment................48
of meat products (13)......48
Extruders in food applications 48
Thermal technologies for food processing 48
Food irradiation..............48
bottled water technology 49
Canning technology........49
Introduction to food engineering 49
Fundamentals of catering theory and practice 49
Storage of fruits and vegetables in controlled atmospheres 49
Biotechnology:...............49
Food Technology Fundamentals 50
Introduction to fungal biotechnology 50
Molecular biology and biotechnology 50
Practical manual for smoking foods 50
Treatment of waste from the food processing industry 51
Biochemical Engineering51
Organic food processing and production 51
Cooking and science.......52
Culinary chemistry.........52
Restaurants: Basic service52
Catering theory...............52
Culinary creation............52
Experiments in the kitchen53
 ALPHABETICAL INDEX OF TITLES 109

Experiments with supermarket products 53

Fundamentals of catering theory and practice 53
From science to the kitchen53
The secrets of the pouts. .53
Children in the kitchen.. .54
Pans and test tubes..........55
Basic cooking treatise.....55
Cooking... is love, art, technique 55
VIII. FOOD INDUSTRY...57
Veterinary meat inspection57
Analysis methods............57
of the charcuterie industry57
Industrialization of slaughter animal fat (10) 57
Technology of charcuterie and salted products 57
Artificial casings (4).......57
Sausage manufacturing...58
Veterinary food hygiene. 58
Meat products manual....58
Canning fish and meat....58
Freezing and meat quality59
Industrial slaughterhouses:59
Research in meat science (1) 59
Health inspection of poultry meat 59
Soy protein and formulas for meat products 59
Preservation of meat by cold 59
meat science....................60
110 FOOD SCIENCE AND TECHNOLOGY

Progress of science.........60
of the meat......................60
Artisan charcuterie manual60
Smoking (11)..................60
The curing (7).................60
Poultry products technology 60
Nutritional value of meat (8) 61
Microbiology of cold-preserved meats 61
Industrialization of by-products of animal origin 61
Poultry meat science.......62
Bacterial cultures for meat industries 63
Homemade meat and sausage preparation 63
Evaluation of meat in the production chain 63
Meat and meat products..63
meat science....................63
Practical meat inspection 64
Blanched sausage technology 64
Normative values............65
of meat technology.........65
Fish quality control.........65
Advances in technology of fishery products 65
Canning fish and meat....65
Fish processing technology65
Seafood technology:.......66
Fish and krill protein technology 66
Introduction to fishery byproducts 66
 ALPHABETICAL INDEX OF TITLES 111

c) Milk and dairy industries67

CALCULATION of processes in milk and dairy products 67
Production of yogurt and fermented milk 67
Basics..............................67
of cheese making............67
Dairy technology............67
Cheese, yogurt, tofu, milk.67
vegan food......................68
Milk and dairy products..68
Introduction to technology68
cheese maker..................68
Industrial dairy products.69
Lactological microbiology69
Lactological microbiology69
cheese making................69
Milk and its components 69
lactation biology.............69
Artisanal production of butter, yogurt and cheese 70
Production of sheep and goat cheeses 70
Manufacturing of dairy products 70
industrial lactology.........70
Milk and dairy products..70
Milk science and dairy technology 71
d) Cereals and derived industries 72
bread making..................72
Cereals and derived products 72
112 FOOD SCIENCE AND TECHNOLOGY

Bakery products..............72
Pasta and semolina production technology 72
Cookie industry technology72
Cereals............................73
Organic cereals and legumes 73
e) Fruits and vegetables and derived industries 74
fruit processing...............74
Vegetable processing......74
Citrus..............................74
Artisanal preparation of fruits and vegetables 74
Refrigeration of apples and pears 74
Selection and packaging of apples 75
Production of fruits from temperate and subtropical climates75
Food legumes..................75
Biological bases of fruit quality 75
Citrus processing............76
Advances in ripening and post-harvest of fruits and vegetables
........................................76
Vegetable science and technology treatise 76
Conservation of fruits and vegetables 76
Home preservation of fruits and vegetables 76
Storage of fruits and vegetables in controlled atmospheres 77
Vegetable technology.....77
Minimally processed and refrigerated fruits and vegetables 77
f) Alcoholic and non-alcoholic drinks 78
Control of temperatures and quality of wines 78
 ALPHABETICAL INDEX OF TITLES 113

Theory and practice of wine making 78

Water lighting.................79
Manufacturing of sparkling wines 79
Wine flavor chemistry....79
Enogastric tourism..........79
The wine.........................79
wine defects....................80
From cane to rum............80
Selection and training guide for a panel of tasters 80
Artisanal production of liquors 80
Scientific and technological bases of oenology 80
Scientific and technological bases of viticulture 81
Wine production:............81
Drinking water quality....81
Brewing..........................82
Biotechnology of beer and malt 82
Wine making..................82
Sensory analysis of wines:82
fruit wines.......................82
Basic oenology treatise...83
Wine tasting agenda.......83
Practical oenology manual83
bottled water technology 83
Drinking water manual...83
The viticultural terroirs...83
Drinks.............................84
114 FOOD SCIENCE AND TECHNOLOGY

Home brewing................84
Homemade wine making 84
Wine analysis and production 84
g) Cocoa and derivatives....84
The science of chocolate 84
Sweets made with sugar and chocolate 85
The science of candy......85
Cacao ( Theobroma Cacao L.) 85
ALPHABETICAL INDEX OF TITLES 86
ALPHABETICAL INDEX OF AUTHORS 167
... since 1957............................100
Editorial Acribia, SA....100
Microbiological analysis of food and water.
Insurance Guidelines
of quality 9, 25,
30
Microbiological analysis of red meat, poultry and eggs 10,
25
INDEX.....................................2
FOOD SCIENCE AND TECHNOLOGY 2
YO. FOUNDATIONS OF FOOD SCIENCE (BIOCHEMISTRY,
CHEMISTRY, ETC.)...........1
The science of food..........1
from a to Z........................1
HACCP. Certified Auditor's Manual 1
food chemistry..................1
food chemistry..................2
Bender 's Dictionary of Nutrition and Food Technology 2
Food science and technology 2
 ALPHABETICAL INDEX OF TITLES 115

Manual of food chemistry and biochemistry 2

Food proteins....................2
FENNEMA Food chemistry 2
Maillard reaction..............3
Food flavors......................3
Physical foundations for food science 3
Edible oils and fats...........4
Physical properties of foods and processing systems 4
Agroindustrial biochemistry: Food revaluation of agricultural
production.........................4
Functional Foods..............4
Culinary creation:.............4
Introduction to food rheology 4
Food Science Laboratory Manual 5
food science......................5
Food texture......................5
Food preservation and biodeterioration 5
Food Science Fundamentals 6
Elements of descriptive food science 6
Food fats and oils..............6
IV . FOOD ANALYSIS. 7
Methods of analysis of the charcuterie industry 8
Food microscopy..............8
Selection and training guide for a panel of tasters 8
Drinking water quality......8
Lipid analysis....................8
116 FOOD SCIENCE AND TECHNOLOGY

Microbiological analysis. .8
of food and water..............8
Modern analysis methods. 9
food...................................9
Food analysis:...................9
Microbiological analysis of red meat, poultry and eggs 9
HACCP.............................9
Food analysis..................10
Food analysis..................10
Analysis of food nutrients11
Physical properties of foods 11
Storage of fruits and vegetables in controlled atmospheres 11
Analytical microscopy....11
Nutritional supplements and functional foods 11
V . FOOD TOXICOLOGY12
Food poisoning of microbial etiology 12
Introduction to plant toxicology 12
Food hygiene and toxicology 12
Food allergy and intolerance 13
Food toxicology..............13
Compendium of food risks14
Introduction to food toxicology 14
Botulism.........................14
pathogenic clostridia.......14
VI . FOOD MICROBIOLOGY 15
Food microbiology.........15
 ALPHABETICAL INDEX OF TITLES 117

Practical guide to the microbiological analysis of milk and dairy

products..........................15
Listeria............................15
Clostridium botulinum....15
Food microbiology.........16
Food microbiology.........16
Food Microorganisms 2..18
The analysis system........19
of risks and critical points:19
Food Microorganisms 5..19
Food Microorganisms 6..19
Modern food microbiology21
Foodborne virus..............21
Cultivation of microorganisms for food production Obtaining,
applications and research21
Industrial microbiology. .21
Microbiology of fresh fruits and vegetables 23
Microbiological analysis of red meat, poultry and eggs 23
Food microbiology.........23
HACCP. Practical approach 24
Microbiology of plant foods 24
Microbiology of cold-preserved meats 25
Practical food microbiology 25
Food microbiology.........25
V. FOOD HYGIENE...26
Veterinary meat inspection26
Hygiene and inspection of poultry meat 26
118 FOOD SCIENCE AND TECHNOLOGY

Food poisoning of microbial etiology 26

Veterinary food hygiene. 26
Food hygiene, Microbiology and HACCP 26
Health inspection of poultry meat 27
Hygiene course for food handlers 27
Food hygiene and toxicology 27
Microbiological analysis of food and water. 28
Food hygiene principles. 28
HACCP. Practical approach 28
Beef Safety and Quality Manual 28
Food health.....................28
Introduction to food hygiene 28
Reviews about science....28
and food technology.......28
Food Science and Technology Reviews 29
Cleaning and disinfection in the food industry 29
VI. HUMAN NUTRITION AND DIETARY 30
Food, fermentation and microorganisms 30
Nutrition and diet foods..30
Introduction to nutrition and metabolism 30
Nutrition manual.............30
Food................................31
Nutrition and diet. Pocket book 31
Nutrition, diet and health 31
Introduction to human nutrition 31
Nutrition and metabolism31
 ALPHABETICAL INDEX OF TITLES 119

Nutrition Basics..............32
Simplified diet manual. . .32
Food hygiene principles. 32
Nutritional advice...........32
and dietary in the Pharmacy Office 32
Functional Foods............32
Nutrition and food science32
Nutrition and public health33
Nutritional value of meat (8) 33
Food antioxidants...........33
Practical Pediatric Nutrition 33
Quality and nutritional value of plant foods 34
Food composition tables.34
Vitamins and minerals in health and nutrition 34
Nutrition.........................34
Nutritional supplements and functional foods 34
Glycemic index...............35
Nutrition and sport..........35
Food fats and oils............35
a) Vegan science................36
Cheese, yogurt, tofu, milk.36
vegan food......................36
VII. GENERAL FOOD ENGINEERING AND TECHNOLOGY
............................................37
Methods to measure physical properties in food industries 37
Non-thermal food preservation 37
120 FOOD SCIENCE AND TECHNOLOGY

Food dehydration............37
Food Engineering Laboratory Manual37
Food factories.................38
Quality Management Systems 38
in the food industry.........38
Food engineering operations 39
Food processing manual. 39
Food packaging in controlled, modified and vacuum atmospheres
........................................39
Introduction to biotechnology 39
Packaging of widely consumed foods 40
Food science and technology 40
Deep freezing of food.....41
Biotechnology:...............41
Bioprocess engineering principles 41
Science and technology of frozen foods 41
Food processing technology: Principles and practice 42
Enzyme technology........42
Biotechnology. Introduction with model experiments43
Process engineering applied to the dairy industry 43
Citrus processing............44
Food Biotechnology Fundamentals 44
ISO 9000 on the front line44
Agricultural plant biotechnology 44
Introduction to the calculation of pro food technological
processes.........................44
Chemical food preservation44
 ALPHABETICAL INDEX OF TITLES 121

Food industrial engineering45

Food industrial engineering45
Additives and manufacturing auxiliaries in agri-food industries
........................................45
Genetic engineering and its applications 46
Food preservation manual46
Food industries manual...46
Basic biotechnology.......46
Thermal processing and packaging of foods 48
Heat treatment................48
of meat products (13)......48
Extruders in food applications 48
Thermal technologies for food processing 48
Food irradiation..............48
bottled water technology 49
Canning technology........49
Introduction to food engineering 49
Fundamentals of catering theory and practice 49
Storage of fruits and vegetables in controlled atmospheres 49
Biotechnology:...............49
Food Technology Fundamentals 50
Introduction to fungal biotechnology 50
Molecular biology and biotechnology 50
Practical manual for smoking foods 50
Treatment of waste from the food processing industry 51
Biochemical Engineering51
122 FOOD SCIENCE AND TECHNOLOGY

Organic food processing and production 51

Cooking and science.......52
Culinary chemistry.........52
Restaurants: Basic service52
Catering theory...............52
Culinary creation............52
Experiments in the kitchen53
Experiments with supermarket products 53
Fundamentals of catering theory and practice 53
From science to the kitchen53
The secrets of the pouts. .53
Children in the kitchen.. .54
Pans and test tubes..........55
Basic cooking treatise.....55
Cooking... is love, art, technique 55
VIII. FOOD INDUSTRY...57
Veterinary meat inspection57
Analysis methods............57
of the charcuterie industry57
Industrialization of slaughter animal fat (10) 57
Technology of charcuterie and salted products 57
Artificial casings (4).......57
Sausage manufacturing...58
Veterinary food hygiene. 58
Meat products manual....58
Canning fish and meat....58
 ALPHABETICAL INDEX OF TITLES 123

Freezing and meat quality59

Industrial slaughterhouses:59
Research in meat science (1) 59
Health inspection of poultry meat 59
Soy protein and formulas for meat products 59
Preservation of meat by cold 59
meat science....................60
Progress of science.........60
of the meat......................60
Artisan charcuterie manual60
Smoking (11)..................60
The curing (7).................60
Poultry products technology 60
Nutritional value of meat (8) 61
Microbiology of cold-preserved meats 61
Industrialization of by-products of animal origin 61
Poultry meat science.......62
Bacterial cultures for meat industries 63
Homemade meat and sausage preparation 63
Evaluation of meat in the production chain 63
Meat and meat products..63
meat science....................63
Practical meat inspection 64
Blanched sausage technology 64
Normative values............65
of meat technology.........65
124 FOOD SCIENCE AND TECHNOLOGY

Fish quality control.........65

Advances in technology of fishery products 65
Canning fish and meat....65
Fish processing technology65
Seafood technology:.......66
Fish and krill protein technology 66
Introduction to fishery byproducts 66
c) Milk and dairy industries67
CALCULATION of processes in milk and dairy products 67
Production of yogurt and fermented milk 67
Basics..............................67
of cheese making............67
Dairy technology............67
Cheese, yogurt, tofu, milk.67
vegan food......................68
Milk and dairy products..68
Introduction to technology68
cheese maker..................68
Industrial dairy products.69
Lactological microbiology69
Lactological microbiology69
cheese making................69
Milk and its components 69
lactation biology.............69
Artisanal production of butter, yogurt and cheese 70
Production of sheep and goat cheeses 70
 ALPHABETICAL INDEX OF TITLES 125

Manufacturing of dairy products 70

industrial lactology.........70
Milk and dairy products..70
Milk science and dairy technology 71
d) Cereals and derived industries 72
bread making..................72
Cereals and derived products 72
Bakery products..............72
Pasta and semolina production technology 72
Cookie industry technology72
Cereals............................73
Organic cereals and legumes 73
e) Fruits and vegetables and derived industries 74
fruit processing...............74
Vegetable processing......74
Citrus..............................74
Artisanal preparation of fruits and vegetables 74
Refrigeration of apples and pears 74
Selection and packaging of apples 75
Production of fruits from temperate and subtropical climates75
Food legumes..................75
Biological bases of fruit quality 75
Citrus processing............76
Advances in ripening and post-harvest of fruits and vegetables
........................................76
Vegetable science and technology treatise 76
126 FOOD SCIENCE AND TECHNOLOGY

Conservation of fruits and vegetables 76

Home preservation of fruits and vegetables 76
Storage of fruits and vegetables in controlled atmospheres 77
Vegetable technology.....77
Minimally processed and refrigerated fruits and vegetables 77
f) Alcoholic and non-alcoholic drinks 78
Control of temperatures and quality of wines 78
Theory and practice of wine making 78
Water lighting.................79
Manufacturing of sparkling wines 79
Wine flavor chemistry....79
Enogastric tourism..........79
The wine.........................79
wine defects....................80
From cane to rum............80
Selection and training guide for a panel of tasters 80
Artisanal production of liquors 80
Scientific and technological bases of oenology 80
Scientific and technological bases of viticulture 81
Wine production:............81
Drinking water quality....81
Brewing..........................82
Biotechnology of beer and malt 82
Wine making..................82
Sensory analysis of wines:82
fruit wines.......................82
 ALPHABETICAL INDEX OF TITLES 127

Basic oenology treatise...83

Wine tasting agenda.......83
Practical oenology manual83
bottled water technology 83
Drinking water manual...83
The viticultural terroirs...83
Drinks.............................84
Home brewing................84
Homemade wine making 84
Wine analysis and production 84
g) Cocoa and derivatives....84
The science of chocolate 84
Sweets made with sugar and chocolate 85
The science of candy......85
Cacao ( Theobroma Cacao L.) 85
ALPHABETICAL INDEX OF TITLES 86
ALPHABETICAL INDEX OF AUTHORS 167
... since 1957............................100
Editorial Acribia, SA....100
c
Cacao ( Theobroma Cacao L.)
Biotechnology of beer and malt 84
Impact on technology and innovation
Agricultural plant biotechnology 47 Pans and test tubes
Biotechnology: Introduction with experiments 88
Food Expiration 57
model 46 Calculation of processes in milk and dairy products 15
Biotechnology: Manual of industrial microbiology 43 Drinking water quality. 69
Biotechnology: Biological principles 52 Problems and solutions
Botulism. The microorganism, its toxins,
the illness 16 84
9, 36
Quality and nutritional value of plant foods
Meat and meat products. Chemical technology 66
and microbiology 75
Cereals 75
Organic cereals and legumes
Cereals and derived products. Chemistry 74
and technology
Beer. Quality, hygiene and features 85
128 FOOD SCIENCE AND TECHNOLOGY

Cultivation of microorganisms for production

food. Obtaining, applications
INDEX.....................................2
FOOD SCIENCE AND TECHNOLOGY 2
YO. FOUNDATIONS OF FOOD SCIENCE (BIOCHEMISTRY,
CHEMISTRY, ETC.)...........1
The science of food..........1
from a to Z........................1
HACCP. Certified Auditor's Manual 1
food chemistry..................1
food chemistry..................2
Bender 's Dictionary of Nutrition and Food Technology 2
Food science and technology 2
Manual of food chemistry and biochemistry 2
Food proteins....................2
FENNEMA Food chemistry 2
Maillard reaction..............3
Food flavors......................3
Physical foundations for food science 3
Edible oils and fats...........4
Physical properties of foods and processing systems 4
Agroindustrial biochemistry: Food revaluation of agricultural
production.........................4
Functional Foods..............4
Culinary creation:.............4
Introduction to food rheology 4
Food Science Laboratory Manual 5
food science......................5
 ALPHABETICAL INDEX OF TITLES 129

Food texture......................5
Food preservation and biodeterioration 5
Food Science Fundamentals 6
Elements of descriptive food science 6
Food fats and oils..............6
IV . FOOD ANALYSIS. 7
Methods of analysis of the charcuterie industry 8
Food microscopy..............8
Selection and training guide for a panel of tasters 8
Drinking water quality......8
Lipid analysis....................8
Microbiological analysis. .8
of food and water..............8
Modern analysis methods. 9
food...................................9
Food analysis:...................9
Microbiological analysis of red meat, poultry and eggs 9
HACCP.............................9
Food analysis..................10
Food analysis..................10
Analysis of food nutrients11
Physical properties of foods 11
Storage of fruits and vegetables in controlled atmospheres 11
Analytical microscopy....11
Nutritional supplements and functional foods 11
V . FOOD TOXICOLOGY12
130 FOOD SCIENCE AND TECHNOLOGY

Food poisoning of microbial etiology 12

Introduction to plant toxicology 12
Food hygiene and toxicology 12
Food allergy and intolerance 13
Food toxicology..............13
Compendium of food risks14
Introduction to food toxicology 14
Botulism.........................14
pathogenic clostridia.......14
VI . FOOD MICROBIOLOGY 15
Food microbiology.........15
Practical guide to the microbiological analysis of milk and dairy
products..........................15
Listeria............................15
Clostridium botulinum....15
Food microbiology.........16
Food microbiology.........16
Food Microorganisms 2..18
The analysis system........19
of risks and critical points:19
Food Microorganisms 5..19
Food Microorganisms 6..19
Modern food microbiology21
Foodborne virus..............21
Cultivation of microorganisms for food production Obtaining,
applications and research21
Industrial microbiology. .21
 ALPHABETICAL INDEX OF TITLES 131

Microbiology of fresh fruits and vegetables 23

Microbiological analysis of red meat, poultry and eggs 23
Food microbiology.........23
HACCP. Practical approach 24
Microbiology of plant foods 24
Microbiology of cold-preserved meats 25
Practical food microbiology 25
Food microbiology.........25
V. FOOD HYGIENE...26
Veterinary meat inspection26
Hygiene and inspection of poultry meat 26
Food poisoning of microbial etiology 26
Veterinary food hygiene. 26
Food hygiene, Microbiology and HACCP 26
Health inspection of poultry meat 27
Hygiene course for food handlers 27
Food hygiene and toxicology 27
Microbiological analysis of food and water. 28
Food hygiene principles. 28
HACCP. Practical approach 28
Beef Safety and Quality Manual 28
Food health.....................28
Introduction to food hygiene 28
Reviews about science....28
and food technology.......28
Food Science and Technology Reviews 29
132 FOOD SCIENCE AND TECHNOLOGY

Cleaning and disinfection in the food industry 29

VI. HUMAN NUTRITION AND DIETARY 30
Food, fermentation and microorganisms 30
Nutrition and diet foods..30
Introduction to nutrition and metabolism 30
Nutrition manual.............30
Food................................31
Nutrition and diet. Pocket book 31
Nutrition, diet and health 31
Introduction to human nutrition 31
Nutrition and metabolism31
Nutrition Basics..............32
Simplified diet manual. . .32
Food hygiene principles. 32
Nutritional advice...........32
and dietary in the Pharmacy Office 32
Functional Foods............32
Nutrition and food science32
Nutrition and public health33
Nutritional value of meat (8) 33
Food antioxidants...........33
Practical Pediatric Nutrition 33
Quality and nutritional value of plant foods 34
Food composition tables.34
Vitamins and minerals in health and nutrition 34
Nutrition.........................34
 ALPHABETICAL INDEX OF TITLES 133

Nutritional supplements and functional foods 34

Glycemic index...............35
Nutrition and sport..........35
Food fats and oils............35
a) Vegan science................36
Cheese, yogurt, tofu, milk.36
vegan food......................36
VII. GENERAL FOOD ENGINEERING AND TECHNOLOGY
............................................37
Methods to measure physical properties in food industries 37
Non-thermal food preservation 37
Food dehydration............37
Food Engineering Laboratory Manual37
Food factories.................38
Quality Management Systems 38
in the food industry.........38
Food engineering operations 39
Food processing manual. 39
Food packaging in controlled, modified and vacuum atmospheres
........................................39
Introduction to biotechnology 39
Packaging of widely consumed foods 40
Food science and technology 40
Deep freezing of food.....41
Biotechnology:...............41
Bioprocess engineering principles 41
Science and technology of frozen foods 41
134 FOOD SCIENCE AND TECHNOLOGY

Food processing technology: Principles and practice 42

Enzyme technology........42
Biotechnology. Introduction with model experiments43
Process engineering applied to the dairy industry 43
Citrus processing............44
Food Biotechnology Fundamentals 44
ISO 9000 on the front line44
Agricultural plant biotechnology 44
Introduction to the calculation of pro food technological
processes.........................44
Chemical food preservation44
Food industrial engineering45
Food industrial engineering45
Additives and manufacturing auxiliaries in agri-food industries
........................................45
Genetic engineering and its applications 46
Food preservation manual46
Food industries manual...46
Basic biotechnology.......46
Thermal processing and packaging of foods 48
Heat treatment................48
of meat products (13)......48
Extruders in food applications 48
Thermal technologies for food processing 48
Food irradiation..............48
bottled water technology 49
Canning technology........49
 ALPHABETICAL INDEX OF TITLES 135

Introduction to food engineering 49

Fundamentals of catering theory and practice 49
Storage of fruits and vegetables in controlled atmospheres 49
Biotechnology:...............49
Food Technology Fundamentals 50
Introduction to fungal biotechnology 50
Molecular biology and biotechnology 50
Practical manual for smoking foods 50
Treatment of waste from the food processing industry 51
Biochemical Engineering51
Organic food processing and production 51
Cooking and science.......52
Culinary chemistry.........52
Restaurants: Basic service52
Catering theory...............52
Culinary creation............52
Experiments in the kitchen53
Experiments with supermarket products 53
Fundamentals of catering theory and practice 53
From science to the kitchen53
The secrets of the pouts. .53
Children in the kitchen.. .54
Pans and test tubes..........55
Basic cooking treatise.....55
Cooking... is love, art, technique 55
VIII. FOOD INDUSTRY...57
136 FOOD SCIENCE AND TECHNOLOGY

Veterinary meat inspection57

Analysis methods............57
of the charcuterie industry57
Industrialization of slaughter animal fat (10) 57
Technology of charcuterie and salted products 57
Artificial casings (4).......57
Sausage manufacturing...58
Veterinary food hygiene. 58
Meat products manual....58
Canning fish and meat....58
Freezing and meat quality59
Industrial slaughterhouses:59
Research in meat science (1) 59
Health inspection of poultry meat 59
Soy protein and formulas for meat products 59
Preservation of meat by cold 59
meat science....................60
Progress of science.........60
of the meat......................60
Artisan charcuterie manual60
Smoking (11)..................60
The curing (7).................60
Poultry products technology 60
Nutritional value of meat (8) 61
Microbiology of cold-preserved meats 61
Industrialization of by-products of animal origin 61
 ALPHABETICAL INDEX OF TITLES 137

Poultry meat science.......62

Bacterial cultures for meat industries 63
Homemade meat and sausage preparation 63
Evaluation of meat in the production chain 63
Meat and meat products..63
meat science....................63
Practical meat inspection 64
Blanched sausage technology 64
Normative values............65
of meat technology.........65
Fish quality control.........65
Advances in technology of fishery products 65
Canning fish and meat....65
Fish processing technology65
Seafood technology:.......66
Fish and krill protein technology 66
Introduction to fishery byproducts 66
c) Milk and dairy industries67
CALCULATION of processes in milk and dairy products 67
Production of yogurt and fermented milk 67
Basics..............................67
of cheese making............67
Dairy technology............67
Cheese, yogurt, tofu, milk.67
vegan food......................68
Milk and dairy products..68
138 FOOD SCIENCE AND TECHNOLOGY

Introduction to technology68
cheese maker..................68
Industrial dairy products.69
Lactological microbiology69
Lactological microbiology69
cheese making................69
Milk and its components 69
lactation biology.............69
Artisanal production of butter, yogurt and cheese 70
Production of sheep and goat cheeses 70
Manufacturing of dairy products 70
industrial lactology.........70
Milk and dairy products..70
Milk science and dairy technology 71
d) Cereals and derived industries 72
bread making..................72
Cereals and derived products 72
Bakery products..............72
Pasta and semolina production technology 72
Cookie industry technology72
Cereals............................73
Organic cereals and legumes 73
e) Fruits and vegetables and derived industries 74
fruit processing...............74
Vegetable processing......74
Citrus..............................74
 ALPHABETICAL INDEX OF TITLES 139

Artisanal preparation of fruits and vegetables 74

Refrigeration of apples and pears 74
Selection and packaging of apples 75
Production of fruits from temperate and subtropical climates75
Food legumes..................75
Biological bases of fruit quality 75
Citrus processing............76
Advances in ripening and post-harvest of fruits and vegetables
........................................76
Vegetable science and technology treatise 76
Conservation of fruits and vegetables 76
Home preservation of fruits and vegetables 76
Storage of fruits and vegetables in controlled atmospheres 77
Vegetable technology.....77
Minimally processed and refrigerated fruits and vegetables 77
f) Alcoholic and non-alcoholic drinks 78
Control of temperatures and quality of wines 78
Theory and practice of wine making 78
Water lighting.................79
Manufacturing of sparkling wines 79
Wine flavor chemistry....79
Enogastric tourism..........79
The wine.........................79
wine defects....................80
From cane to rum............80
Selection and training guide for a panel of tasters 80
140 FOOD SCIENCE AND TECHNOLOGY

Artisanal production of liquors 80

Scientific and technological bases of oenology 80
Scientific and technological bases of viticulture 81
Wine production:............81
Drinking water quality....81
Brewing..........................82
Biotechnology of beer and malt 82
Wine making..................82
Sensory analysis of wines:82
fruit wines.......................82
Basic oenology treatise...83
Wine tasting agenda.......83
Practical oenology manual83
bottled water technology 83
Drinking water manual...83
The viticultural terroirs...83
Drinks.............................84
Home brewing................84
Homemade wine making 84
Wine analysis and production 84
g) Cocoa and derivatives....84
The science of chocolate 84
Sweets made with sugar and chocolate 85
The science of candy......85
Cacao ( Theobroma Cacao L.) 85
ALPHABETICAL INDEX OF TITLES 86
 ALPHABETICAL INDEX OF TITLES 141

ALPHABETICAL INDEX OF AUTHORS 167

... since 1957............................100
Editorial Acribia, SA....100
Escherichia coli. A practical approach
to the microorganism and its control in food 17
Evaluation of meat in the production chain 66
Experiments with supermarket products 55
INDEX 2
FOOD SCIENCE AND TECHNOLOGY 2
YO. FOUNDATIONS OF FOOD SCIENCE (BIOCHEMISTRY,
CHEMISTRY, ETC.) 1
The science of food 1
from a to Z 1
HACCP. Certified Auditor's Manual 1
food chemistry 1
food chemistry 2
Bender 's Dictionary of Nutrition and Food Technology 2
Food science and technology 2
Manual of food chemistry and biochemistry 2
Food proteins 2
FENNEMA Food chemistry 2
Maillard reaction 3
Food flavors 3
Physical foundations for food science 3
Edible oils and fats 4
Physical properties of foods and processing systems 4
Agroindustrial biochemistry: Food revaluation of agricultural
production 4
142 FOOD SCIENCE AND TECHNOLOGY

Functional Foods 4
Culinary creation: 4
Introduction to food rheology 4
Food Science Laboratory Manual 5
food science 5
Food texture 5
Food preservation and biodeterioration 5
Food Science Fundamentals 6
Elements of descriptive food science 6
Food fats and oils 6
IV . FOOD ANALYSIS 7
Methods of analysis of the charcuterie industry 8
Food microscopy 8
Selection and training guide for a panel of tasters 8
Drinking water quality 8
Lipid analysis 8
Microbiological analysis 8
of food and water 8
Modern analysis methods 9
food 9
Food analysis: 9
Microbiological analysis of red meat, poultry and eggs 9
HACCP 9
Food analysis 10
Food analysis 10
Analysis of food nutrients11
 ALPHABETICAL INDEX OF TITLES 143

Physical properties of foods 11

Storage of fruits and vegetables in controlled atmospheres 11
Analytical microscopy 11
Nutritional supplements and functional foods 11
V . FOOD TOXICOLOGY12
Food poisoning of microbial etiology 12
Introduction to plant toxicology 12
Food hygiene and toxicology 12
Food allergy and intolerance 13
Food toxicology 13
Compendium of food risks14
Introduction to food toxicology 14
Botulism 14
pathogenic clostridia 14
VI . FOOD MICROBIOLOGY 15
Food microbiology 15
Practical guide to the microbiological analysis of milk and dairy
products 15
Listeria 15
Clostridium botulinum 15
Food microbiology 16
Food microbiology 16
Food Microorganisms 2 18
The analysis system 19
of risks and critical points:19
Food Microorganisms 5 19
144 FOOD SCIENCE AND TECHNOLOGY

Food Microorganisms 6 19
Modern food microbiology21
Foodborne virus 21
Cultivation of microorganisms for food production Obtaining,
applications and research21
Industrial microbiology 21
Microbiology of fresh fruits and vegetables 23
Microbiological analysis of red meat, poultry and eggs 23
Food microbiology 23
HACCP. Practical approach 24
Microbiology of plant foods 24
Microbiology of cold-preserved meats 25
Practical food microbiology 25
Food microbiology 25
V. FOOD HYGIENE 26
Veterinary meat inspection26
Hygiene and inspection of poultry meat 26
Food poisoning of microbial etiology 26
Veterinary food hygiene 26
Food hygiene, Microbiology and HACCP 26
Health inspection of poultry meat 27
Hygiene course for food handlers 27
Food hygiene and toxicology 27
Microbiological analysis of food and water. 28
Food hygiene principles 28
HACCP. Practical approach 28
 ALPHABETICAL INDEX OF TITLES 145

Beef Safety and Quality Manual 28

Food health 28
Introduction to food hygiene 28
Reviews about science 28
and food technology 28
Food Science and Technology Reviews 29
Cleaning and disinfection in the food industry 29
VI. HUMAN NUTRITION AND DIETARY 30
Food, fermentation and microorganisms 30
Nutrition and diet foods 30
Introduction to nutrition and metabolism 30
Nutrition manual 30
Food 31
Nutrition and diet. Pocket book 31
Nutrition, diet and health 31
Introduction to human nutrition 31
Nutrition and metabolism31
Nutrition Basics 32
Simplified diet manual 32
Food hygiene principles 32
Nutritional advice 32
and dietary in the Pharmacy Office 32
Functional Foods 32
Nutrition and food science32
Nutrition and public health33
Nutritional value of meat (8) 33
146 FOOD SCIENCE AND TECHNOLOGY

Food antioxidants 33
Practical Pediatric Nutrition 33
Quality and nutritional value of plant foods 34
Food composition tables 34
Vitamins and minerals in health and nutrition 34
Nutrition 34
Nutritional supplements and functional foods 34
Glycemic index 35
Nutrition and sport 35
Food fats and oils 35
a) Vegan science 36
Cheese, yogurt, tofu, milk.36
vegan food 36
VII. GENERAL FOOD ENGINEERING AND TECHNOLOGY
37
Methods to measure physical properties in food industries 37
Non-thermal food preservation 37
Food dehydration 37
Food Engineering Laboratory Manual37
Food factories 38
Quality Management Systems 38
in the food industry 38
Food engineering operations 39
Food processing manual 39
Food packaging in controlled, modified and vacuum atmospheres
39
Introduction to biotechnology 39
 ALPHABETICAL INDEX OF TITLES 147

Packaging of widely consumed foods 40

Food science and technology 40
Deep freezing of food 41
Biotechnology: 41
Bioprocess engineering principles 41
Science and technology of frozen foods 41
Food processing technology: Principles and practice 42
Enzyme technology 42
Biotechnology. Introduction with model experiments43
Process engineering applied to the dairy industry 43
Citrus processing 44
Food Biotechnology Fundamentals 44
ISO 9000 on the front line44
Agricultural plant biotechnology 44
Introduction to the calculation of pro food technological
processes 44
Chemical food preservation44
Food industrial engineering45
Food industrial engineering45
Additives and manufacturing auxiliaries in agri-food industries
45
Genetic engineering and its applications 46
Food preservation manual46
Food industries manual 46
Basic biotechnology 46
Thermal processing and packaging of foods 48
Heat treatment 48
148 FOOD SCIENCE AND TECHNOLOGY

of meat products (13) 48

Extruders in food applications 48
Thermal technologies for food processing 48
Food irradiation 48
bottled water technology 49
Canning technology 49
Introduction to food engineering 49
Fundamentals of catering theory and practice 49
Storage of fruits and vegetables in controlled atmospheres 49
Biotechnology: 49
Food Technology Fundamentals 50
Introduction to fungal biotechnology 50
Molecular biology and biotechnology 50
Practical manual for smoking foods 50
Treatment of waste from the food processing industry 51
Biochemical Engineering51
Organic food processing and production 51
Cooking and science 52
Culinary chemistry 52
Restaurants: Basic service52
Catering theory 52
Culinary creation 52
Experiments in the kitchen53
Experiments with supermarket products 53
Fundamentals of catering theory and practice 53
From science to the kitchen53
 ALPHABETICAL INDEX OF TITLES 149

The secrets of the pouts 53

Children in the kitchen 54
Pans and test tubes 55
Basic cooking treatise 55
Cooking... is love, art, technique 55
VIII. FOOD INDUSTRY 57
Veterinary meat inspection57
Analysis methods 57
of the charcuterie industry57
Industrialization of slaughter animal fat (10) 57
Technology of charcuterie and salted products 57
Artificial casings (4) 57
Sausage manufacturing 58
Veterinary food hygiene 58
Meat products manual 58
Canning fish and meat 58
Freezing and meat quality59
Industrial slaughterhouses:59
Research in meat science (1) 59
Health inspection of poultry meat 59
Soy protein and formulas for meat products 59
Preservation of meat by cold 59
meat science 60
Progress of science 60
of the meat 60
Artisan charcuterie manual60
150 FOOD SCIENCE AND TECHNOLOGY

Smoking (11) 60
The curing (7) 60
Poultry products technology 60
Nutritional value of meat (8) 61
Microbiology of cold-preserved meats 61
Industrialization of by-products of animal origin 61
Poultry meat science 62
Bacterial cultures for meat industries 63
Homemade meat and sausage preparation 63
Evaluation of meat in the production chain 63
Meat and meat products 63
meat science 63
Practical meat inspection 64
Blanched sausage technology 64
Normative values 65
of meat technology 65
Fish quality control 65
Advances in technology of fishery products 65
Canning fish and meat 65
Fish processing technology65
Seafood technology: 66
Fish and krill protein technology 66
Introduction to fishery byproducts 66
c) Milk and dairy industries67
CALCULATION of processes in milk and dairy products 67
Production of yogurt and fermented milk 67
 ALPHABETICAL INDEX OF TITLES 151

Basics 67
of cheese making 67
Dairy technology 67
Cheese, yogurt, tofu, milk.67
vegan food 68
Milk and dairy products 68
Introduction to technology68
cheese maker 68
Industrial dairy products 69
Lactological microbiology69
Lactological microbiology69
cheese making 69
Milk and its components 69
lactation biology 69
Artisanal production of butter, yogurt and cheese 70
Production of sheep and goat cheeses 70
Manufacturing of dairy products 70
industrial lactology 70
Milk and dairy products 70
Milk science and dairy technology 71
d) Cereals and derived industries 72
bread making 72
Cereals and derived products 72
Bakery products 72
Pasta and semolina production technology 72
Cookie industry technology72
152 FOOD SCIENCE AND TECHNOLOGY

Cereals 73
Organic cereals and legumes 73
e) Fruits and vegetables and derived industries 74
fruit processing 74
Vegetable processing 74
Citrus 74
Artisanal preparation of fruits and vegetables 74
Refrigeration of apples and pears 74
Selection and packaging of apples 75
Production of fruits from temperate and subtropical climates75
Food legumes 75
Biological bases of fruit quality 75
Citrus processing 76
Advances in ripening and post-harvest of fruits and vegetables
76
Vegetable science and technology treatise 76
Conservation of fruits and vegetables 76
Home preservation of fruits and vegetables 76
Storage of fruits and vegetables in controlled atmospheres 77
Vegetable technology 77
Minimally processed and refrigerated fruits and vegetables 77
f) Alcoholic and non-alcoholic drinks 78
Control of temperatures and quality of wines 78
Theory and practice of wine making 78
Water lighting 79
Manufacturing of sparkling wines 79
 ALPHABETICAL INDEX OF TITLES 153

Wine flavor chemistry 79

Enogastric tourism 79
The wine. 79
wine defects 80
From cane to rum 80
Selection and training guide for a panel of tasters 80
Artisanal production of liquors 80
Scientific and technological bases of oenology 80
Scientific and technological bases of viticulture 81
Wine production: 81
Drinking water quality 81
Brewing 82
Biotechnology of beer and malt 82
Wine making 82
Sensory analysis of wines:82
fruit wines 82
Basic oenology treatise 83
Wine tasting agenda 83
Practical oenology manual83
bottled water technology 83
Drinking water manual 83
The viticultural terroirs. 83
Drinks 84
Home brewing 84
Homemade wine making 84
Wine analysis and production 84
154 FOOD SCIENCE AND TECHNOLOGY

g) Cocoa and derivatives 84

The science of chocolate 84
Sweets made with sugar and chocolate 85
The science of candy 85
Cacao ( Theobroma Cacao L.) 85
ALPHABETICAL INDEX OF TITLES 86
ALPHABETICAL INDEX OF AUTHORS 167
... since 1957 100
Editorial Acribia, SA 100
Health inspection of poultry meat 29, 61
Veterinary meat inspection 28, 59
Etiology food poisoning
microbial 14, 28
Introduction to fungal biotechnology 52
Introduction to biotechnology

42
Introduction to posco physiology and manipulation
harvesting of fruits, vegetables and ornamental plants
80
Introduction to food hygiene 3
1

INDEX.....................................2
FOOD SCIENCE AND TECHNOLOGY 2
YO. FOUNDATIONS OF FOOD SCIENCE (BIOCHEMISTRY,
CHEMISTRY, ETC.)...........1
The science of food..........1
from a to Z........................1
HACCP. Certified Auditor's Manual 1
food chemistry..................1
food chemistry..................2
Bender 's Dictionary of Nutrition and Food Technology 2
Food science and technology 2
 ALPHABETICAL INDEX OF TITLES 155

Manual of food chemistry and biochemistry 2

Food proteins....................2
FENNEMA Food chemistry 2
Maillard reaction..............3
Food flavors......................3
Physical foundations for food science 3
Edible oils and fats...........4
Physical properties of foods and processing systems 4
Agroindustrial biochemistry: Food revaluation of agricultural
production.........................4
Functional Foods..............4
Culinary creation:.............4
Introduction to food rheology 4
Food Science Laboratory Manual 5
food science......................5
Food texture......................5
Food preservation and biodeterioration 5
Food Science Fundamentals 6
Elements of descriptive food science 6
Food fats and oils..............6
IV . FOOD ANALYSIS. 7
Methods of analysis of the charcuterie industry 8
Food microscopy..............8
Selection and training guide for a panel of tasters 8
Drinking water quality......8
Lipid analysis....................8
156 FOOD SCIENCE AND TECHNOLOGY

Microbiological analysis. .8
of food and water..............8
Modern analysis methods. 9
food...................................9
Food analysis:...................9
Microbiological analysis of red meat, poultry and eggs 9
HACCP.............................9
Food analysis..................10
Food analysis..................10
Analysis of food nutrients11
Physical properties of foods 11
Storage of fruits and vegetables in controlled atmospheres 11
Analytical microscopy....11
Nutritional supplements and functional foods 11
V . FOOD TOXICOLOGY12
Food poisoning of microbial etiology 12
Introduction to plant toxicology 12
Food hygiene and toxicology 12
Food allergy and intolerance 13
Food toxicology..............13
Compendium of food risks14
Introduction to food toxicology 14
Botulism.........................14
pathogenic clostridia.......14
VI . FOOD MICROBIOLOGY 15
Food microbiology.........15
 ALPHABETICAL INDEX OF TITLES 157

Practical guide to the microbiological analysis of milk and dairy

products..........................15
Listeria............................15
Clostridium botulinum....15
Food microbiology.........16
Food microbiology.........16
Food Microorganisms 2..18
The analysis system........19
of risks and critical points:19
Food Microorganisms 5..19
Food Microorganisms 6..19
Modern food microbiology21
Foodborne virus..............21
Cultivation of microorganisms for food production Obtaining,
applications and research21
Industrial microbiology. .21
Microbiology of fresh fruits and vegetables 23
Microbiological analysis of red meat, poultry and eggs 23
Food microbiology.........23
HACCP. Practical approach 24
Microbiology of plant foods 24
Microbiology of cold-preserved meats 25
Practical food microbiology 25
Food microbiology.........25
V. FOOD HYGIENE...26
Veterinary meat inspection26
Hygiene and inspection of poultry meat 26
158 FOOD SCIENCE AND TECHNOLOGY

Food poisoning of microbial etiology 26

Veterinary food hygiene. 26
Food hygiene, Microbiology and HACCP 26
Health inspection of poultry meat 27
Hygiene course for food handlers 27
Food hygiene and toxicology 27
Microbiological analysis of food and water. 28
Food hygiene principles. 28
HACCP. Practical approach 28
Beef Safety and Quality Manual 28
Food health.....................28
Introduction to food hygiene 28
Reviews about science....28
and food technology.......28
Food Science and Technology Reviews 29
Cleaning and disinfection in the food industry 29
VI. HUMAN NUTRITION AND DIETARY 30
Food, fermentation and microorganisms 30
Nutrition and diet foods..30
Introduction to nutrition and metabolism 30
Nutrition manual.............30
Food................................31
Nutrition and diet. Pocket book 31
Nutrition, diet and health 31
Introduction to human nutrition 31
Nutrition and metabolism31
 ALPHABETICAL INDEX OF TITLES 159

Nutrition Basics..............32
Simplified diet manual. . .32
Food hygiene principles. 32
Nutritional advice...........32
and dietary in the Pharmacy Office 32
Functional Foods............32
Nutrition and food science32
Nutrition and public health33
Nutritional value of meat (8) 33
Food antioxidants...........33
Practical Pediatric Nutrition 33
Quality and nutritional value of plant foods 34
Food composition tables.34
Vitamins and minerals in health and nutrition 34
Nutrition.........................34
Nutritional supplements and functional foods 34
Glycemic index...............35
Nutrition and sport..........35
Food fats and oils............35
a) Vegan science................36
Cheese, yogurt, tofu, milk.36
vegan food......................36
VII. GENERAL FOOD ENGINEERING AND TECHNOLOGY
............................................37
Methods to measure physical properties in food industries 37
Non-thermal food preservation 37
160 FOOD SCIENCE AND TECHNOLOGY

Food dehydration............37
Food Engineering Laboratory Manual37
Food factories.................38
Quality Management Systems 38
in the food industry.........38
Food engineering operations 39
Food processing manual. 39
Food packaging in controlled, modified and vacuum atmospheres
........................................39
Introduction to biotechnology 39
Packaging of widely consumed foods 40
Food science and technology 40
Deep freezing of food.....41
Biotechnology:...............41
Bioprocess engineering principles 41
Science and technology of frozen foods 41
Food processing technology: Principles and practice 42
Enzyme technology........42
Biotechnology. Introduction with model experiments43
Process engineering applied to the dairy industry 43
Citrus processing............44
Food Biotechnology Fundamentals 44
ISO 9000 on the front line44
Agricultural plant biotechnology 44
Introduction to the calculation of pro food technological
processes.........................44
Chemical food preservation44
 ALPHABETICAL INDEX OF TITLES 161

Food industrial engineering45

Food industrial engineering45
Additives and manufacturing auxiliaries in agri-food industries
........................................45
Genetic engineering and its applications 46
Food preservation manual46
Food industries manual...46
Basic biotechnology.......46
Thermal processing and packaging of foods 48
Heat treatment................48
of meat products (13)......48
Extruders in food applications 48
Thermal technologies for food processing 48
Food irradiation..............48
bottled water technology 49
Canning technology........49
Introduction to food engineering 49
Fundamentals of catering theory and practice 49
Storage of fruits and vegetables in controlled atmospheres 49
Biotechnology:...............49
Food Technology Fundamentals 50
Introduction to fungal biotechnology 50
Molecular biology and biotechnology 50
Practical manual for smoking foods 50
Treatment of waste from the food processing industry 51
Biochemical Engineering51
162 FOOD SCIENCE AND TECHNOLOGY

Organic food processing and production 51

Cooking and science.......52
Culinary chemistry.........52
Restaurants: Basic service52
Catering theory...............52
Culinary creation............52
Experiments in the kitchen53
Experiments with supermarket products 53
Fundamentals of catering theory and practice 53
From science to the kitchen53
The secrets of the pouts. .53
Children in the kitchen.. .54
Pans and test tubes..........55
Basic cooking treatise.....55
Cooking... is love, art, technique 55
VIII. FOOD INDUSTRY...57
Veterinary meat inspection57
Analysis methods............57
of the charcuterie industry57
Industrialization of slaughter animal fat (10) 57
Technology of charcuterie and salted products 57
Artificial casings (4).......57
Sausage manufacturing...58
Veterinary food hygiene. 58
Meat products manual....58
Canning fish and meat....58
 ALPHABETICAL INDEX OF TITLES 163

Freezing and meat quality59

Industrial slaughterhouses:59
Research in meat science (1) 59
Health inspection of poultry meat 59
Soy protein and formulas for meat products 59
Preservation of meat by cold 59
meat science....................60
Progress of science.........60
of the meat......................60
Artisan charcuterie manual60
Smoking (11)..................60
The curing (7).................60
Poultry products technology 60
Nutritional value of meat (8) 61
Microbiology of cold-preserved meats 61
Industrialization of by-products of animal origin 61
Poultry meat science.......62
Bacterial cultures for meat industries 63
Homemade meat and sausage preparation 63
Evaluation of meat in the production chain 63
Meat and meat products..63
meat science....................63
Practical meat inspection 64
Blanched sausage technology 64
Normative values............65
of meat technology.........65
164 FOOD SCIENCE AND TECHNOLOGY

Fish quality control.........65

Advances in technology of fishery products 65
Canning fish and meat....65
Fish processing technology65
Seafood technology:.......66
Fish and krill protein technology 66
Introduction to fishery byproducts 66
c) Milk and dairy industries67
CALCULATION of processes in milk and dairy products 67
Production of yogurt and fermented milk 67
Basics..............................67
of cheese making............67
Dairy technology............67
Cheese, yogurt, tofu, milk.67
vegan food......................68
Milk and dairy products..68
Introduction to technology68
cheese maker..................68
Industrial dairy products.69
Lactological microbiology69
Lactological microbiology69
cheese making................69
Milk and its components 69
lactation biology.............69
Artisanal production of butter, yogurt and cheese 70
Production of sheep and goat cheeses 70
 ALPHABETICAL INDEX OF TITLES 165

Manufacturing of dairy products 70

industrial lactology.........70
Milk and dairy products..70
Milk science and dairy technology 71
d) Cereals and derived industries 72
bread making..................72
Cereals and derived products 72
Bakery products..............72
Pasta and semolina production technology 72
Cookie industry technology72
Cereals............................73
Organic cereals and legumes 73
e) Fruits and vegetables and derived industries 74
fruit processing...............74
Vegetable processing......74
Citrus..............................74
Artisanal preparation of fruits and vegetables 74
Refrigeration of apples and pears 74
Selection and packaging of apples 75
Production of fruits from temperate and subtropical climates75
Food legumes..................75
Biological bases of fruit quality 75
Citrus processing............76
Advances in ripening and post-harvest of fruits and vegetables
........................................76
Vegetable science and technology treatise 76
166 FOOD SCIENCE AND TECHNOLOGY

Conservation of fruits and vegetables 76

Home preservation of fruits and vegetables 76
Storage of fruits and vegetables in controlled atmospheres 77
Vegetable technology.....77
Minimally processed and refrigerated fruits and vegetables 77
f) Alcoholic and non-alcoholic drinks 78
Control of temperatures and quality of wines 78
Theory and practice of wine making 78
Water lighting.................79
Manufacturing of sparkling wines 79
Wine flavor chemistry....79
Enogastric tourism..........79
The wine.........................79
wine defects....................80
From cane to rum............80
Selection and training guide for a panel of tasters 80
Artisanal production of liquors 80
Scientific and technological bases of oenology 80
Scientific and technological bases of viticulture 81
Wine production:............81
Drinking water quality....81
Brewing..........................82
Biotechnology of beer and malt 82
Wine making..................82
Sensory analysis of wines:82
fruit wines.......................82
 ALPHABETICAL INDEX OF TITLES 167

Basic oenology treatise...83

Wine tasting agenda.......83
Practical oenology manual83
bottled water technology 83
Drinking water manual...83
The viticultural terroirs...83
Drinks.............................84
Home brewing................84
Homemade wine making 84
Wine analysis and production 84
g) Cocoa and derivatives....84
The science of chocolate 84
Sweets made with sugar and chocolate 85
The science of candy......85
Cacao ( Theobroma Cacao L.) 85
ALPHABETICAL INDEX OF TITLES 86
ALPHABETICAL INDEX OF AUTHORS 167
... since 1957............................100
Editorial Acribia, SA....100
Microbiology of meat preserved by
cold 27, 63
Microbiology of fresh fruits and vegetables 25
Food microbiology 17, 18, 19
Food microbiology. Introduction 25
INDEX.....................................2
FOOD SCIENCE AND TECHNOLOGY 2
YO. FOUNDATIONS OF FOOD SCIENCE (BIOCHEMISTRY,
CHEMISTRY, ETC.)...........1
The science of food..........1
168 FOOD SCIENCE AND TECHNOLOGY

from a to Z........................1
HACCP. Certified Auditor's Manual 1
food chemistry..................1
food chemistry..................2
Bender 's Dictionary of Nutrition and Food Technology 2
Food science and technology 2
Manual of food chemistry and biochemistry 2
Food proteins....................2
FENNEMA Food chemistry 2
Maillard reaction..............3
Food flavors......................3
Physical foundations for food science 3
Edible oils and fats...........4
Physical properties of foods and processing systems 4
Agroindustrial biochemistry: Food revaluation of agricultural
production.........................4
Functional Foods..............4
Culinary creation:.............4
Introduction to food rheology 4
Food Science Laboratory Manual 5
food science......................5
Food texture......................5
Food preservation and biodeterioration 5
Food Science Fundamentals 6
Elements of descriptive food science 6
Food fats and oils..............6
 ALPHABETICAL INDEX OF TITLES 169

IV . FOOD ANALYSIS. 7
Methods of analysis of the charcuterie industry 8
Food microscopy..............8
Selection and training guide for a panel of tasters 8
Drinking water quality......8
Lipid analysis....................8
Microbiological analysis. .8
of food and water..............8
Modern analysis methods. 9
food...................................9
Food analysis:...................9
Microbiological analysis of red meat, poultry and eggs 9
HACCP.............................9
Food analysis..................10
Food analysis..................10
Analysis of food nutrients11
Physical properties of foods 11
Storage of fruits and vegetables in controlled atmospheres 11
Analytical microscopy....11
Nutritional supplements and functional foods 11
V . FOOD TOXICOLOGY12
Food poisoning of microbial etiology 12
Introduction to plant toxicology 12
Food hygiene and toxicology 12
Food allergy and intolerance 13
Food toxicology..............13
170 FOOD SCIENCE AND TECHNOLOGY

Compendium of food risks14

Introduction to food toxicology 14
Botulism.........................14
pathogenic clostridia.......14
VI . FOOD MICROBIOLOGY 15
Food microbiology.........15
Practical guide to the microbiological analysis of milk and dairy
products..........................15
Listeria............................15
Clostridium botulinum....15
Food microbiology.........16
Food microbiology.........16
Food Microorganisms 2..18
The analysis system........19
of risks and critical points:19
Food Microorganisms 5..19
Food Microorganisms 6..19
Modern food microbiology21
Foodborne virus..............21
Cultivation of microorganisms for food production Obtaining,
applications and research21
Industrial microbiology. .21
Microbiology of fresh fruits and vegetables 23
Microbiological analysis of red meat, poultry and eggs 23
Food microbiology.........23
HACCP. Practical approach 24
Microbiology of plant foods 24
 ALPHABETICAL INDEX OF TITLES 171

Microbiology of cold-preserved meats 25

Practical food microbiology 25
Food microbiology.........25
V. FOOD HYGIENE...26
Veterinary meat inspection26
Hygiene and inspection of poultry meat 26
Food poisoning of microbial etiology 26
Veterinary food hygiene. 26
Food hygiene, Microbiology and HACCP 26
Health inspection of poultry meat 27
Hygiene course for food handlers 27
Food hygiene and toxicology 27
Microbiological analysis of food and water. 28
Food hygiene principles. 28
HACCP. Practical approach 28
Beef Safety and Quality Manual 28
Food health.....................28
Introduction to food hygiene 28
Reviews about science....28
and food technology.......28
Food Science and Technology Reviews 29
Cleaning and disinfection in the food industry 29
VI. HUMAN NUTRITION AND DIETARY 30
Food, fermentation and microorganisms 30
Nutrition and diet foods..30
Introduction to nutrition and metabolism 30
172 FOOD SCIENCE AND TECHNOLOGY

Nutrition manual.............30
Food................................31
Nutrition and diet. Pocket book 31
Nutrition, diet and health 31
Introduction to human nutrition 31
Nutrition and metabolism31
Nutrition Basics..............32
Simplified diet manual. . .32
Food hygiene principles. 32
Nutritional advice...........32
and dietary in the Pharmacy Office 32
Functional Foods............32
Nutrition and food science32
Nutrition and public health33
Nutritional value of meat (8) 33
Food antioxidants...........33
Practical Pediatric Nutrition 33
Quality and nutritional value of plant foods 34
Food composition tables.34
Vitamins and minerals in health and nutrition 34
Nutrition.........................34
Nutritional supplements and functional foods 34
Glycemic index...............35
Nutrition and sport..........35
Food fats and oils............35
a) Vegan science................36
 ALPHABETICAL INDEX OF TITLES 173

Cheese, yogurt, tofu, milk.36

vegan food......................36
VII. GENERAL FOOD ENGINEERING AND TECHNOLOGY
............................................37
Methods to measure physical properties in food industries 37
Non-thermal food preservation 37
Food dehydration............37
Food Engineering Laboratory Manual37
Food factories.................38
Quality Management Systems 38
in the food industry.........38
Food engineering operations 39
Food processing manual. 39
Food packaging in controlled, modified and vacuum atmospheres
........................................39
Introduction to biotechnology 39
Packaging of widely consumed foods 40
Food science and technology 40
Deep freezing of food.....41
Biotechnology:...............41
Bioprocess engineering principles 41
Science and technology of frozen foods 41
Food processing technology: Principles and practice 42
Enzyme technology........42
Biotechnology. Introduction with model experiments43
Process engineering applied to the dairy industry 43
Citrus processing............44
174 FOOD SCIENCE AND TECHNOLOGY

Food Biotechnology Fundamentals 44

ISO 9000 on the front line44
Agricultural plant biotechnology 44
Introduction to the calculation of pro food technological
processes.........................44
Chemical food preservation44
Food industrial engineering45
Food industrial engineering45
Additives and manufacturing auxiliaries in agri-food industries
........................................45
Genetic engineering and its applications 46
Food preservation manual46
Food industries manual...46
Basic biotechnology.......46
Thermal processing and packaging of foods 48
Heat treatment................48
of meat products (13)......48
Extruders in food applications 48
Thermal technologies for food processing 48
Food irradiation..............48
bottled water technology 49
Canning technology........49
Introduction to food engineering 49
Fundamentals of catering theory and practice 49
Storage of fruits and vegetables in controlled atmospheres 49
Biotechnology:...............49
Food Technology Fundamentals 50
 ALPHABETICAL INDEX OF TITLES 175

Introduction to fungal biotechnology 50

Molecular biology and biotechnology 50
Practical manual for smoking foods 50
Treatment of waste from the food processing industry 51
Biochemical Engineering51
Organic food processing and production 51
Cooking and science.......52
Culinary chemistry.........52
Restaurants: Basic service52
Catering theory...............52
Culinary creation............52
Experiments in the kitchen53
Experiments with supermarket products 53
Fundamentals of catering theory and practice 53
From science to the kitchen53
The secrets of the pouts. .53
Children in the kitchen.. .54
Pans and test tubes..........55
Basic cooking treatise.....55
Cooking... is love, art, technique 55
VIII. FOOD INDUSTRY...57
Veterinary meat inspection57
Analysis methods............57
of the charcuterie industry57
Industrialization of slaughter animal fat (10) 57
Technology of charcuterie and salted products 57
176 FOOD SCIENCE AND TECHNOLOGY

Artificial casings (4).......57

Sausage manufacturing...58
Veterinary food hygiene. 58
Meat products manual....58
Canning fish and meat....58
Freezing and meat quality59
Industrial slaughterhouses:59
Research in meat science (1) 59
Health inspection of poultry meat 59
Soy protein and formulas for meat products 59
Preservation of meat by cold 59
meat science....................60
Progress of science.........60
of the meat......................60
Artisan charcuterie manual60
Smoking (11)..................60
The curing (7).................60
Poultry products technology 60
Nutritional value of meat (8) 61
Microbiology of cold-preserved meats 61
Industrialization of by-products of animal origin 61
Poultry meat science.......62
Bacterial cultures for meat industries 63
Homemade meat and sausage preparation 63
Evaluation of meat in the production chain 63
Meat and meat products..63
 ALPHABETICAL INDEX OF TITLES 177

meat science....................63
Practical meat inspection 64
Blanched sausage technology 64
Normative values............65
of meat technology.........65
Fish quality control.........65
Advances in technology of fishery products 65
Canning fish and meat....65
Fish processing technology65
Seafood technology:.......66
Fish and krill protein technology 66
Introduction to fishery byproducts 66
c) Milk and dairy industries67
CALCULATION of processes in milk and dairy products 67
Production of yogurt and fermented milk 67
Basics..............................67
of cheese making............67
Dairy technology............67
Cheese, yogurt, tofu, milk.67
vegan food......................68
Milk and dairy products..68
Introduction to technology68
cheese maker..................68
Industrial dairy products.69
Lactological microbiology69
Lactological microbiology69
178 FOOD SCIENCE AND TECHNOLOGY

cheese making................69
Milk and its components 69
lactation biology.............69
Artisanal production of butter, yogurt and cheese 70
Production of sheep and goat cheeses 70
Manufacturing of dairy products 70
industrial lactology.........70
Milk and dairy products..70
Milk science and dairy technology 71
d) Cereals and derived industries 72
bread making..................72
Cereals and derived products 72
Bakery products..............72
Pasta and semolina production technology 72
Cookie industry technology72
Cereals............................73
Organic cereals and legumes 73
e) Fruits and vegetables and derived industries 74
fruit processing...............74
Vegetable processing......74
Citrus..............................74
Artisanal preparation of fruits and vegetables 74
Refrigeration of apples and pears 74
Selection and packaging of apples 75
Production of fruits from temperate and subtropical climates75
Food legumes..................75
 ALPHABETICAL INDEX OF TITLES 179

Biological bases of fruit quality 75

Citrus processing............76
Advances in ripening and post-harvest of fruits and vegetables
........................................76
Vegetable science and technology treatise 76
Conservation of fruits and vegetables 76
Home preservation of fruits and vegetables 76
Storage of fruits and vegetables in controlled atmospheres 77
Vegetable technology.....77
Minimally processed and refrigerated fruits and vegetables 77
f) Alcoholic and non-alcoholic drinks 78
Control of temperatures and quality of wines 78
Theory and practice of wine making 78
Water lighting.................79
Manufacturing of sparkling wines 79
Wine flavor chemistry....79
Enogastric tourism..........79
The wine.........................79
wine defects....................80
From cane to rum............80
Selection and training guide for a panel of tasters 80
Artisanal production of liquors 80
Scientific and technological bases of oenology 80
Scientific and technological bases of viticulture 81
Wine production:............81
Drinking water quality....81
180 FOOD SCIENCE AND TECHNOLOGY

Brewing..........................82
Biotechnology of beer and malt 82
Wine making..................82
Sensory analysis of wines:82
fruit wines.......................82
Basic oenology treatise...83
Wine tasting agenda.......83
Practical oenology manual83
bottled water technology 83
Drinking water manual...83
The viticultural terroirs...83
Drinks.............................84
Home brewing................84
Homemade wine making 84
Wine analysis and production 84
g) Cocoa and derivatives....84
The science of chocolate 84
Sweets made with sugar and chocolate 85
The science of candy......85
Cacao ( Theobroma Cacao L.) 85
ALPHABETICAL INDEX OF TITLES 86
ALPHABETICAL INDEX OF AUTHORS 167
... since 1957............................100
Editorial Acribia, SA....100
Food hygiene principles 30, 34

INDEX.....................................2
 ALPHABETICAL INDEX OF TITLES 181

FOOD SCIENCE AND TECHNOLOGY 2

YO. FOUNDATIONS OF FOOD SCIENCE (BIOCHEMISTRY,
CHEMISTRY, ETC.)...........1
The science of food..........1
from a to Z........................1
HACCP. Certified Auditor's Manual 1
food chemistry..................1
food chemistry..................2
Bender 's Dictionary of Nutrition and Food Technology 2
Food science and technology 2
Manual of food chemistry and biochemistry 2
Food proteins....................2
FENNEMA Food chemistry 2
Maillard reaction..............3
Food flavors......................3
Physical foundations for food science 3
Edible oils and fats...........4
Physical properties of foods and processing systems 4
Agroindustrial biochemistry: Food revaluation of agricultural
production.........................4
Functional Foods..............4
Culinary creation:.............4
Introduction to food rheology 4
Food Science Laboratory Manual 5
food science......................5
Food texture......................5
Food preservation and biodeterioration 5
182 FOOD SCIENCE AND TECHNOLOGY

Food Science Fundamentals 6

Elements of descriptive food science 6
Food fats and oils..............6
IV . FOOD ANALYSIS. 7
Methods of analysis of the charcuterie industry 8
Food microscopy..............8
Selection and training guide for a panel of tasters 8
Drinking water quality......8
Lipid analysis....................8
Microbiological analysis. .8
of food and water..............8
Modern analysis methods. 9
food...................................9
Food analysis:...................9
Microbiological analysis of red meat, poultry and eggs 9
HACCP.............................9
Food analysis..................10
Food analysis..................10
Analysis of food nutrients11
Physical properties of foods 11
Storage of fruits and vegetables in controlled atmospheres 11
Analytical microscopy....11
Nutritional supplements and functional foods 11
V . FOOD TOXICOLOGY12
Food poisoning of microbial etiology 12
Introduction to plant toxicology 12
 ALPHABETICAL INDEX OF TITLES 183

Food hygiene and toxicology 12

Food allergy and intolerance 13
Food toxicology..............13
Compendium of food risks14
Introduction to food toxicology 14
Botulism.........................14
pathogenic clostridia.......14
VI . FOOD MICROBIOLOGY 15
Food microbiology.........15
Practical guide to the microbiological analysis of milk and dairy
products..........................15
Listeria............................15
Clostridium botulinum....15
Food microbiology.........16
Food microbiology.........16
Food Microorganisms 2..18
The analysis system........19
of risks and critical points:19
Food Microorganisms 5..19
Food Microorganisms 6..19
Modern food microbiology21
Foodborne virus..............21
Cultivation of microorganisms for food production Obtaining,
applications and research21
Industrial microbiology. .21
Microbiology of fresh fruits and vegetables 23
Microbiological analysis of red meat, poultry and eggs 23
184 FOOD SCIENCE AND TECHNOLOGY

Food microbiology.........23
HACCP. Practical approach 24
Microbiology of plant foods 24
Microbiology of cold-preserved meats 25
Practical food microbiology 25
Food microbiology.........25
V. FOOD HYGIENE...26
Veterinary meat inspection26
Hygiene and inspection of poultry meat 26
Food poisoning of microbial etiology 26
Veterinary food hygiene. 26
Food hygiene, Microbiology and HACCP 26
Health inspection of poultry meat 27
Hygiene course for food handlers 27
Food hygiene and toxicology 27
Microbiological analysis of food and water. 28
Food hygiene principles. 28
HACCP. Practical approach 28
Beef Safety and Quality Manual 28
Food health.....................28
Introduction to food hygiene 28
Reviews about science....28
and food technology.......28
Food Science and Technology Reviews 29
Cleaning and disinfection in the food industry 29
VI. HUMAN NUTRITION AND DIETARY 30
 ALPHABETICAL INDEX OF TITLES 185

Food, fermentation and microorganisms 30

Nutrition and diet foods..30
Introduction to nutrition and metabolism 30
Nutrition manual.............30
Food................................31
Nutrition and diet. Pocket book 31
Nutrition, diet and health 31
Introduction to human nutrition 31
Nutrition and metabolism31
Nutrition Basics..............32
Simplified diet manual. . .32
Food hygiene principles. 32
Nutritional advice...........32
and dietary in the Pharmacy Office 32
Functional Foods............32
Nutrition and food science32
Nutrition and public health33
Nutritional value of meat (8) 33
Food antioxidants...........33
Practical Pediatric Nutrition 33
Quality and nutritional value of plant foods 34
Food composition tables.34
Vitamins and minerals in health and nutrition 34
Nutrition.........................34
Nutritional supplements and functional foods 34
Glycemic index...............35
186 FOOD SCIENCE AND TECHNOLOGY

Nutrition and sport..........35

Food fats and oils............35
a) Vegan science................36
Cheese, yogurt, tofu, milk.36
vegan food......................36
VII. GENERAL FOOD ENGINEERING AND TECHNOLOGY
............................................37
Methods to measure physical properties in food industries 37
Non-thermal food preservation 37
Food dehydration............37
Food Engineering Laboratory Manual37
Food factories.................38
Quality Management Systems 38
in the food industry.........38
Food engineering operations 39
Food processing manual. 39
Food packaging in controlled, modified and vacuum atmospheres
........................................39
Introduction to biotechnology 39
Packaging of widely consumed foods 40
Food science and technology 40
Deep freezing of food.....41
Biotechnology:...............41
Bioprocess engineering principles 41
Science and technology of frozen foods 41
Food processing technology: Principles and practice 42
Enzyme technology........42
 ALPHABETICAL INDEX OF TITLES 187

Biotechnology. Introduction with model experiments43

Process engineering applied to the dairy industry 43
Citrus processing............44
Food Biotechnology Fundamentals 44
ISO 9000 on the front line44
Agricultural plant biotechnology 44
Introduction to the calculation of pro food technological
processes.........................44
Chemical food preservation44
Food industrial engineering45
Food industrial engineering45
Additives and manufacturing auxiliaries in agri-food industries
........................................45
Genetic engineering and its applications 46
Food preservation manual46
Food industries manual...46
Basic biotechnology.......46
Thermal processing and packaging of foods 48
Heat treatment................48
of meat products (13)......48
Extruders in food applications 48
Thermal technologies for food processing 48
Food irradiation..............48
bottled water technology 49
Canning technology........49
Introduction to food engineering 49
Fundamentals of catering theory and practice 49
188 FOOD SCIENCE AND TECHNOLOGY

Storage of fruits and vegetables in controlled atmospheres 49

Biotechnology:...............49
Food Technology Fundamentals 50
Introduction to fungal biotechnology 50
Molecular biology and biotechnology 50
Practical manual for smoking foods 50
Treatment of waste from the food processing industry 51
Biochemical Engineering51
Organic food processing and production 51
Cooking and science.......52
Culinary chemistry.........52
Restaurants: Basic service52
Catering theory...............52
Culinary creation............52
Experiments in the kitchen53
Experiments with supermarket products 53
Fundamentals of catering theory and practice 53
From science to the kitchen53
The secrets of the pouts. .53
Children in the kitchen.. .54
Pans and test tubes..........55
Basic cooking treatise.....55
Cooking... is love, art, technique 55
VIII. FOOD INDUSTRY...57
Veterinary meat inspection57
Analysis methods............57
 ALPHABETICAL INDEX OF TITLES 189

of the charcuterie industry57

Industrialization of slaughter animal fat (10) 57
Technology of charcuterie and salted products 57
Artificial casings (4).......57
Sausage manufacturing...58
Veterinary food hygiene. 58
Meat products manual....58
Canning fish and meat....58
Freezing and meat quality59
Industrial slaughterhouses:59
Research in meat science (1) 59
Health inspection of poultry meat 59
Soy protein and formulas for meat products 59
Preservation of meat by cold 59
meat science....................60
Progress of science.........60
of the meat......................60
Artisan charcuterie manual60
Smoking (11)..................60
The curing (7).................60
Poultry products technology 60
Nutritional value of meat (8) 61
Microbiology of cold-preserved meats 61
Industrialization of by-products of animal origin 61
Poultry meat science.......62
Bacterial cultures for meat industries 63
190 FOOD SCIENCE AND TECHNOLOGY

Homemade meat and sausage preparation 63

Evaluation of meat in the production chain 63
Meat and meat products..63
meat science....................63
Practical meat inspection 64
Blanched sausage technology 64
Normative values............65
of meat technology.........65
Fish quality control.........65
Advances in technology of fishery products 65
Canning fish and meat....65
Fish processing technology65
Seafood technology:.......66
Fish and krill protein technology 66
Introduction to fishery byproducts 66
c) Milk and dairy industries67
CALCULATION of processes in milk and dairy products 67
Production of yogurt and fermented milk 67
Basics..............................67
of cheese making............67
Dairy technology............67
Cheese, yogurt, tofu, milk.67
vegan food......................68
Milk and dairy products..68
Introduction to technology68
cheese maker..................68
 ALPHABETICAL INDEX OF TITLES 191

Industrial dairy products.69

Lactological microbiology69
Lactological microbiology69
cheese making................69
Milk and its components 69
lactation biology.............69
Artisanal production of butter, yogurt and cheese 70
Production of sheep and goat cheeses 70
Manufacturing of dairy products 70
industrial lactology.........70
Milk and dairy products..70
Milk science and dairy technology 71
d) Cereals and derived industries 72
bread making..................72
Cereals and derived products 72
Bakery products..............72
Pasta and semolina production technology 72
Cookie industry technology72
Cereals............................73
Organic cereals and legumes 73
e) Fruits and vegetables and derived industries 74
fruit processing...............74
Vegetable processing......74
Citrus..............................74
Artisanal preparation of fruits and vegetables 74
Refrigeration of apples and pears 74
192 FOOD SCIENCE AND TECHNOLOGY

Selection and packaging of apples 75

Production of fruits from temperate and subtropical climates75
Food legumes..................75
Biological bases of fruit quality 75
Citrus processing............76
Advances in ripening and post-harvest of fruits and vegetables
........................................76
Vegetable science and technology treatise 76
Conservation of fruits and vegetables 76
Home preservation of fruits and vegetables 76
Storage of fruits and vegetables in controlled atmospheres 77
Vegetable technology.....77
Minimally processed and refrigerated fruits and vegetables 77
f) Alcoholic and non-alcoholic drinks 78
Control of temperatures and quality of wines 78
Theory and practice of wine making 78
Water lighting.................79
Manufacturing of sparkling wines 79
Wine flavor chemistry....79
Enogastric tourism..........79
The wine.........................79
wine defects....................80
From cane to rum............80
Selection and training guide for a panel of tasters 80
Artisanal production of liquors 80
Scientific and technological bases of oenology 80
 ALPHABETICAL INDEX OF TITLES 193

Scientific and technological bases of viticulture 81

Wine production:............81
Drinking water quality....81
Brewing..........................82
Biotechnology of beer and malt 82
Wine making..................82
Sensory analysis of wines:82
fruit wines.......................82
Basic oenology treatise...83
Wine tasting agenda.......83
Practical oenology manual83
bottled water technology 83
Drinking water manual...83
The viticultural terroirs...83
Drinks.............................84
Home brewing................84
Homemade wine making 84
Wine analysis and production 84
g) Cocoa and derivatives....84
The science of chocolate 84
Sweets made with sugar and chocolate 85
The science of candy......85
Cacao ( Theobroma Cacao L.) 85
ALPHABETICAL INDEX OF TITLES 86
ALPHABETICAL INDEX OF AUTHORS 167
... since 1957............................100
194 FOOD SCIENCE AND TECHNOLOGY

Editorial Acribia, SA....100

Q
Cheese, yogurt, tofu, milk. Vegan and homemade 38, 70
Culinary chemistry. Study of what happens to them
to food before, during and after
INDEX.....................................2
FOOD SCIENCE AND TECHNOLOGY 2
YO. FOUNDATIONS OF FOOD SCIENCE (BIOCHEMISTRY,
CHEMISTRY, ETC.)...........1
The science of food..........1
from a to Z........................1
HACCP. Certified Auditor's Manual 1
food chemistry..................1
food chemistry..................2
Bender 's Dictionary of Nutrition and Food Technology 2
Food science and technology 2
Manual of food chemistry and biochemistry 2
Food proteins....................2
FENNEMA Food chemistry 2
Maillard reaction..............3
Food flavors......................3
Physical foundations for food science 3
Edible oils and fats...........4
Physical properties of foods and processing systems 4
Agroindustrial biochemistry: Food revaluation of agricultural
production.........................4
Functional Foods..............4
Culinary creation:.............4
 ALPHABETICAL INDEX OF TITLES 195

Introduction to food rheology 4

Food Science Laboratory Manual 5
food science......................5
Food texture......................5
Food preservation and biodeterioration 5
Food Science Fundamentals 6
Elements of descriptive food science 6
Food fats and oils..............6
IV . FOOD ANALYSIS. 7
Methods of analysis of the charcuterie industry 8
Food microscopy..............8
Selection and training guide for a panel of tasters 8
Drinking water quality......8
Lipid analysis....................8
Microbiological analysis. .8
of food and water..............8
Modern analysis methods. 9
food...................................9
Food analysis:...................9
Microbiological analysis of red meat, poultry and eggs 9
HACCP.............................9
Food analysis..................10
Food analysis..................10
Analysis of food nutrients11
Physical properties of foods 11
Storage of fruits and vegetables in controlled atmospheres 11
196 FOOD SCIENCE AND TECHNOLOGY

Analytical microscopy....11
Nutritional supplements and functional foods 11
V . FOOD TOXICOLOGY12
Food poisoning of microbial etiology 12
Introduction to plant toxicology 12
Food hygiene and toxicology 12
Food allergy and intolerance 13
Food toxicology..............13
Compendium of food risks14
Introduction to food toxicology 14
Botulism.........................14
pathogenic clostridia.......14
VI . FOOD MICROBIOLOGY 15
Food microbiology.........15
Practical guide to the microbiological analysis of milk and dairy
products..........................15
Listeria............................15
Clostridium botulinum....15
Food microbiology.........16
Food microbiology.........16
Food Microorganisms 2..18
The analysis system........19
of risks and critical points:19
Food Microorganisms 5..19
Food Microorganisms 6..19
Modern food microbiology21
 ALPHABETICAL INDEX OF TITLES 197

Foodborne virus..............21
Cultivation of microorganisms for food production Obtaining,
applications and research21
Industrial microbiology. .21
Microbiology of fresh fruits and vegetables 23
Microbiological analysis of red meat, poultry and eggs 23
Food microbiology.........23
HACCP. Practical approach 24
Microbiology of plant foods 24
Microbiology of cold-preserved meats 25
Practical food microbiology 25
Food microbiology.........25
V. FOOD HYGIENE...26
Veterinary meat inspection26
Hygiene and inspection of poultry meat 26
Food poisoning of microbial etiology 26
Veterinary food hygiene. 26
Food hygiene, Microbiology and HACCP 26
Health inspection of poultry meat 27
Hygiene course for food handlers 27
Food hygiene and toxicology 27
Microbiological analysis of food and water. 28
Food hygiene principles. 28
HACCP. Practical approach 28
Beef Safety and Quality Manual 28
Food health.....................28
198 FOOD SCIENCE AND TECHNOLOGY

Introduction to food hygiene 28

Reviews about science....28
and food technology.......28
Food Science and Technology Reviews 29
Cleaning and disinfection in the food industry 29
VI. HUMAN NUTRITION AND DIETARY 30
Food, fermentation and microorganisms 30
Nutrition and diet foods..30
Introduction to nutrition and metabolism 30
Nutrition manual.............30
Food................................31
Nutrition and diet. Pocket book 31
Nutrition, diet and health 31
Introduction to human nutrition 31
Nutrition and metabolism31
Nutrition Basics..............32
Simplified diet manual. . .32
Food hygiene principles. 32
Nutritional advice...........32
and dietary in the Pharmacy Office 32
Functional Foods............32
Nutrition and food science32
Nutrition and public health33
Nutritional value of meat (8) 33
Food antioxidants...........33
Practical Pediatric Nutrition 33
 ALPHABETICAL INDEX OF TITLES 199

Quality and nutritional value of plant foods 34

Food composition tables.34
Vitamins and minerals in health and nutrition 34
Nutrition.........................34
Nutritional supplements and functional foods 34
Glycemic index...............35
Nutrition and sport..........35
Food fats and oils............35
a) Vegan science................36
Cheese, yogurt, tofu, milk.36
vegan food......................36
VII. GENERAL FOOD ENGINEERING AND TECHNOLOGY
............................................37
Methods to measure physical properties in food industries 37
Non-thermal food preservation 37
Food dehydration............37
Food Engineering Laboratory Manual37
Food factories.................38
Quality Management Systems 38
in the food industry.........38
Food engineering operations 39
Food processing manual. 39
Food packaging in controlled, modified and vacuum atmospheres
........................................39
Introduction to biotechnology 39
Packaging of widely consumed foods 40
Food science and technology 40
200 FOOD SCIENCE AND TECHNOLOGY

Deep freezing of food.....41

Biotechnology:...............41
Bioprocess engineering principles 41
Science and technology of frozen foods 41
Food processing technology: Principles and practice 42
Enzyme technology........42
Biotechnology. Introduction with model experiments43
Process engineering applied to the dairy industry 43
Citrus processing............44
Food Biotechnology Fundamentals 44
ISO 9000 on the front line44
Agricultural plant biotechnology 44
Introduction to the calculation of pro food technological
processes.........................44
Chemical food preservation44
Food industrial engineering45
Food industrial engineering45
Additives and manufacturing auxiliaries in agri-food industries
........................................45
Genetic engineering and its applications 46
Food preservation manual46
Food industries manual...46
Basic biotechnology.......46
Thermal processing and packaging of foods 48
Heat treatment................48
of meat products (13)......48
Extruders in food applications 48
 ALPHABETICAL INDEX OF TITLES 201

Thermal technologies for food processing 48

Food irradiation..............48
bottled water technology 49
Canning technology........49
Introduction to food engineering 49
Fundamentals of catering theory and practice 49
Storage of fruits and vegetables in controlled atmospheres 49
Biotechnology:...............49
Food Technology Fundamentals 50
Introduction to fungal biotechnology 50
Molecular biology and biotechnology 50
Practical manual for smoking foods 50
Treatment of waste from the food processing industry 51
Biochemical Engineering51
Organic food processing and production 51
Cooking and science.......52
Culinary chemistry.........52
Restaurants: Basic service52
Catering theory...............52
Culinary creation............52
Experiments in the kitchen53
Experiments with supermarket products 53
Fundamentals of catering theory and practice 53
From science to the kitchen53
The secrets of the pouts. .53
Children in the kitchen.. .54
202 FOOD SCIENCE AND TECHNOLOGY

Pans and test tubes..........55

Basic cooking treatise.....55
Cooking... is love, art, technique 55
VIII. FOOD INDUSTRY...57
Veterinary meat inspection57
Analysis methods............57
of the charcuterie industry57
Industrialization of slaughter animal fat (10) 57
Technology of charcuterie and salted products 57
Artificial casings (4).......57
Sausage manufacturing...58
Veterinary food hygiene. 58
Meat products manual....58
Canning fish and meat....58
Freezing and meat quality59
Industrial slaughterhouses:59
Research in meat science (1) 59
Health inspection of poultry meat 59
Soy protein and formulas for meat products 59
Preservation of meat by cold 59
meat science....................60
Progress of science.........60
of the meat......................60
Artisan charcuterie manual60
Smoking (11)..................60
The curing (7).................60
 ALPHABETICAL INDEX OF TITLES 203

Poultry products technology 60

Nutritional value of meat (8) 61
Microbiology of cold-preserved meats 61
Industrialization of by-products of animal origin 61
Poultry meat science.......62
Bacterial cultures for meat industries 63
Homemade meat and sausage preparation 63
Evaluation of meat in the production chain 63
Meat and meat products..63
meat science....................63
Practical meat inspection 64
Blanched sausage technology 64
Normative values............65
of meat technology.........65
Fish quality control.........65
Advances in technology of fishery products 65
Canning fish and meat....65
Fish processing technology65
Seafood technology:.......66
Fish and krill protein technology 66
Introduction to fishery byproducts 66
c) Milk and dairy industries67
CALCULATION of processes in milk and dairy products 67
Production of yogurt and fermented milk 67
Basics..............................67
of cheese making............67
204 FOOD SCIENCE AND TECHNOLOGY

Dairy technology............67
Cheese, yogurt, tofu, milk.67
vegan food......................68
Milk and dairy products..68
Introduction to technology68
cheese maker..................68
Industrial dairy products.69
Lactological microbiology69
Lactological microbiology69
cheese making................69
Milk and its components 69
lactation biology.............69
Artisanal production of butter, yogurt and cheese 70
Production of sheep and goat cheeses 70
Manufacturing of dairy products 70
industrial lactology.........70
Milk and dairy products..70
Milk science and dairy technology 71
d) Cereals and derived industries 72
bread making..................72
Cereals and derived products 72
Bakery products..............72
Pasta and semolina production technology 72
Cookie industry technology72
Cereals............................73
Organic cereals and legumes 73
 ALPHABETICAL INDEX OF TITLES 205

e) Fruits and vegetables and derived industries 74

fruit processing...............74
Vegetable processing......74
Citrus..............................74
Artisanal preparation of fruits and vegetables 74
Refrigeration of apples and pears 74
Selection and packaging of apples 75
Production of fruits from temperate and subtropical climates75
Food legumes..................75
Biological bases of fruit quality 75
Citrus processing............76
Advances in ripening and post-harvest of fruits and vegetables
........................................76
Vegetable science and technology treatise 76
Conservation of fruits and vegetables 76
Home preservation of fruits and vegetables 76
Storage of fruits and vegetables in controlled atmospheres 77
Vegetable technology.....77
Minimally processed and refrigerated fruits and vegetables 77
f) Alcoholic and non-alcoholic drinks 78
Control of temperatures and quality of wines 78
Theory and practice of wine making 78
Water lighting.................79
Manufacturing of sparkling wines 79
Wine flavor chemistry....79
Enogastric tourism..........79
206 FOOD SCIENCE AND TECHNOLOGY

The wine.........................79
wine defects....................80
From cane to rum............80
Selection and training guide for a panel of tasters 80
Artisanal production of liquors 80
Scientific and technological bases of oenology 80
Scientific and technological bases of viticulture 81
Wine production:............81
Drinking water quality....81
Brewing..........................82
Biotechnology of beer and malt 82
Wine making..................82
Sensory analysis of wines:82
fruit wines.......................82
Basic oenology treatise...83
Wine tasting agenda.......83
Practical oenology manual83
bottled water technology 83
Drinking water manual...83
The viticultural terroirs...83
Drinks.............................84
Home brewing................84
Homemade wine making 84
Wine analysis and production 84
g) Cocoa and derivatives....84
The science of chocolate 84
 ALPHABETICAL INDEX OF TITLES 207

Sweets made with sugar and chocolate 85

The science of candy......85
Cacao ( Theobroma Cacao L.) 85
ALPHABETICAL INDEX OF TITLES 86
ALPHABETICAL INDEX OF AUTHORS 167
... since 1957............................100
Editorial Acribia, SA....100

Pasta and semolina production technology 74

Canning technology 51
Cookie industry technology 74
Enzyme technology 44
Vegetable technology 79
Fish and krill protein technology 68
Blanched sausage technology 66
Poultry products technology 63
Technology of delicatessen products
and salted 59
Seafood Technology: Resources
nutritional composition and conservation 68
Dairy technology 69
bottled water technology 51, 86
Food processing technology:
Principles and practice 44
Fish processing technology 67
Meat technology and hygiene Thermal 64
technologies for processing
of food 50
Catering theory 54
Theory and practice of wine making 81
Food texture. Measurement and perception 6
Food toxicology 15
Basic oenology treatise 85
Treaty on science and technology of vegetables.
Production, composition, storage and
processing 78
Basic cooking treatise 57
Treatment of industrial waste
of food processing 53
Heat treatment of meat products:
Fundamentals of calculations and applications 50, 64
Artificial casings. (4) 59
Gastronomic tourism
Integrating food, travel and terroir 82

OR
Deep freezing of food 43
208 FOOD SCIENCE AND TECHNOLOGY

V
Nutritional value of meat (8) 35, 63
Normative values of meat technology 67
fruit wines 85
Foodborne virus 24
Vitamins and minerals in health and nutrition 36
 ALPHABETICAL INDEX OF AUTHORS 209

ALPHABETICAL INDEX OF AUTHORS

TO C.F.

CAKEBREAD, S. 87
ADAMS, M. R. 17 FAHRASMANE, L. 82
CAMPBELL-PLATT, G. 2, 43 FAYLE, S. AND. 3
ADRIAN, J. 1, 8 CARPENTER, R. Q. 8
ALVARADO, J. From d. 39, 69 FEHLHABER, K. 28, 60
ANZALDÚA MORALES, A. 8 CAUVAIN, S. Q. 74 FEINER, G. 60
ARTHEY, D. 76 CAVAZZANI, N. 81 FELLOWS, P. 44
ASHURST, P. R. 80 CONSER TECHNICAL CENTER- FIDLER, J. c. 76
ASQ 1 VERO FRENCH 9, 59 FIELDS, M. 19
CHANDAN, R.C. 69 FINK, E. 33
CHEFTEL, J. c. 2 FISHER, C. 3
CLARKE R. J. 81 FLINT, O. 9
b COENDERS, A. 54
FOOTITT, R. J. 61, 67

CONNELL, J. J. 67
FORSYTH, A. TO. 14
COULTATE, T. Q. 2, 33
FORSYTHE, S. J. 19, 29
COX, P. M. 43
FORTIN, J. 9, 83
BALTES, W. 1 CROCE, E. and PERRI, G. 82 FRAZIER, W. c. 19
BAMFORTH, Ch. W. 32 CRUEGER, W. 43
BARBOSA CÁNOVAS, G. v.
DG
39, 40
DAHL, O. 59 GACESA, P. 44
BARHAM, P. 54
DAHMER, S. J. 54 GENOT, CL. 61
BARTELS, H. 28, 59
DAMODARAN, S. 3 GEORGE, H. 83
BARTHOLOMAI, A. 40
DAVIES, F. S. 76 GIBNEY, M. J. 33, 34
BECKETT, S. T. 87 GIRARD, G. 83
BEERENS, H. 17 DELANOË, D. 82
GOAMAN, J. F. 77
BELITZ, H. d. 2 DENDY, D. TO. v. 74
BELL, Ch. 17 GRACEY, J. F. 61
DILANJAN, S. CH. 69
BENDER, A. AND. 32 DONATH, E. 76 GRAINGER, K. 84
BENDER, D. TO. 2, 32 DORAN, P. M. 43 GRAU, R. 61
BLOUIN, J. 81 DOYLE, M. Q. 18 GRAY, N. F. 9, 83
BOLTON, A. 40 DURAND Q. 59 GROSSKLAUS, d. 29, 61
BOULTON, R. b. 81 , .
GRUDA, Z. 45
BOURGEOIS, C. M. 18 AND GUY, R. 45
BRASSINGTON, R. 81
BREMNER, A. S. 28 EARLY, R. 69
h
BRENNAN, J. g. 41 EDER, R. 82
BRODY, A. L. 41 EDWARDS, W. Q. 88 HALL, G. M. 67
BROWN, C. M. 42 EFFENBERGER, G. 59 HAYES G. d. 45
BRUNETON, J. 14 ELEY, A. R. 14, 28 HAZELWOOD, D. 29
BUNCIC, S. 8 ESSIEN, E. 60 HEMMING, F. W. 9
BUREAU, G. 42 EUZÉBY, J. 19 HIRASA, K. and 45 others
BUSS, D. 32 EVANS, J. 44 HERNÁNDEZ, B. 3, 45
 210 FOOD SCIENCE AND TECHNOLOGY

HOBBS, B. c. 14, 29 MAFART, P. 47 RANKINE, B. 86

HÖLZL-SINGH, I. 38, 70 MAHAUT, M. 71 RAJOTTE, P. 85
HOOGENKAMP, H. W. 61 MAHER, A. K. 34 RATLEDGE, C. 49
HORNSEY, I. S. 84 MAIER, H. g. 10 REES, J. TO. g. 50
HOUGH, J. S. 84 MALMERTOFT, T. 62 REICHERT, J. AND. 50, 64
HUGHES, P. S. 85 MAN, D. 15 REUTER, H. 65
HYGINOV, 20, 85 MANLEY, D. J. R. 74 RIAZ, M. N. 50
MARRIOTT, N. g. 30, 34 RICHARDSON, P., 50
Yo
MASON, P. 34 RICHARDSON, R. YO. 65
IBARZ RIBAS, A. 45 MATISSEK, R. 10 ROBERTS, D. 27
ICMSF 20, 21, 22, 23 MATTHEWS, K. R. 25 ROBERTS, H. R. 31
MAZZA, G. 5, 34 ROBINSON, R. K. 71
J. MEAD, G. c. 10, 25 ROSENTHAL, A. J. 6
MÖHLER, K. 62, 63 RUITER, A. 68
JACKSON, R. S. 85 MOLL, M. 16
JACKSON, D. YO. 77 MONTVILLE, T. J. 25
JAGNOW, G. 46 MORGAN, J. L. 5, 55 Yes
JASPER, W. 62 MORTIMORE, S. 11, 26, 30
JAY, J. M. 23 MOSSEL, D. TO. A., 26 SAHIN, S. 12
JEANTET, R. 3, 46 MOUNTNEY, G. 63 SALUNKE, D. K. 78
JOHNS, N. 29, 54 MULTON, J. L. 48 SATIN, M. 50
MÜLLER, G. 26 SCADE, J. 75
K MULLER, H. g. 5, 35 SCHIFFNER, E. 65
KAY, D. AND. 77 MÜLLER, M. J. 35 SCHLIMME, E. 71
KELLER, M. 38, 70 SCHMIDT, G. H. 72
KILL, R. c. 74 N SCHMIDT, K. F. 72
KIMBALL, D. TO. 46, 78 SCHOLZ, W. 72
NIELSEN, S. S. 11
KINTON, R. 54 SCHUPHAN, W. 36
NIINIVAARA, F. 35, 63
KNEE, M. 77 SCHWEDT, G. 55
NOSKOWA, G. L. 27, 63
KOLB, E. 85 SENIOR, D. TO. g. 51, 86
KOOPMANS, M. 24 SOUCI/FACHMAN/KRAUT 36
KUNZ, B. 24 EITHER SHIBAMOTO, T. 16
SIELAFF, H. 51
OCKERMAN, H. W. 63
l SIKORSKI, Z. AND. 68
ORIA ALMUDÍ, R. 78
SINGH, R. Q. 51
LAWRIE, R. TO. 62 OSBORNE, D. R. 12
SINNELL, H. J. 31
LAWSON, H. 4 OTT, D. b. 5
SMITH, L. 16
LEE, B. H. 46 OUGH, C. S. 85
SOKOLOW/TEPLY/MEYER
LESSOF, M. H. 15 72
LEVEAU, J. AND. 24 Q
SOUTHGATE, D. 78
LEVINSON, W. TO. 47 PELLON, J. R. 48 SPELLMAN, F. R. 86
LEWIS, M. J. 4 POKORNY, J. 35
LIGHTFOOT, N. F. 9, 25, 30 POSKITT, E. M. AND. 36
LINDEN, G. 4 POTTER, N. N. 6
LINDNER, E. 15 PRÄNDL, O. 64
LINDSEY, K. 47 PREUß, B. 64
LLOYD, L. R. 34 PRICE, J. F. 64
LOMAS ESTEBAN, Mª C. 47
LOOMIS, T. TO. 15
LÜCK, E. 47 R
LUQUET, F. M. 70
RAHMAN, M. 49
M RANKEN, M. d. 49
 ALPHABETICAL INDEX OF AUTHORS 211

SPREER, E. 73 WOLOVER, T. M. S. 37
STERNE, M. 16 WOOTTON, S. 37
STICKNEY, R. R. 68 WRIGHT, S. 53
STUDER, A./DAEPP, H./
SUTER, V. 79
SUZUKI, T. 68 AND
SWATLAND, H. J. 66
V YOUNIE, D. 75
YOUSEF, A. AND. 27

T
Z

TAYLOR, E. 51, 55 ZILLER, S. 7, 37

TENEDA, W. F. 88 ZOECKLEIN, B. W. 87
THIS, H. 55, 56, 57, 58
THOMPSON, A. K. 12, 51, 79
TIRILLY, Y. 79
TOLONEN, M. 36
TREVAN, M. d. 52
TSCHEUSCHNER, H. d. 52
TUCKER, G. S. 6

VACLAVIK, V. TO. 6
VanOVERBEKE, DL 30
VARNAM, A. H. 66, 72,
86
VAUDOUR, E. 86
VOGEL, W. 87
VOLLMER, G. 7

WAINWRIGHT, M. 52
WALKER, J. M. 52
WALKER, K. 53
WALSTRA, P. 73
WALLIS, T. AND. 13
WANG, L. K. 53
WARRISS, P. d. 66
WATSON, D. 31
WEBB, F. c. 53
WEBB, G. Q. 13, 36, 37
WILDBRETT, G. 31
WILEY, R. c. 79
WILSON, A. 66
WILLS, R. 80
WINDSOR, M. 68
WIRTH, F. 66, 67
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Editorial ACRIBIA, SA – Mariano Royo Urieta, 21 Local – 50006 ZARAGOZA (Spain)

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 ... since 1957

VETERINARY SCIENCE AND TECHNIQUE

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