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Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered.

This book is an updating of Food Packaging and Preservation, Theory and Practice published in 1986 by Elsevier Applied Science. The international market of foods and agricultural products is constantly changing and food packaging scientists can only explore new ways to help cope with this.

Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK.

The need for understanding the fundamentals of supercritical fluid processing and their applications to ever-widening ranges of materials and conditions continues to expand.

There has been increasing interest in recent years in the concept and production of natural foods. As marketing claims become more strident it is necessary to gain a better understanding of natural food flavours in order to safeguard food quality and for prevention of fraud.

This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development, production and marketing staff in seasoning and ingredient companies as well as food manufacturers.

The manufacture of foods and beverages is a highly competitive, interna tionalindustry, and the range ofproducts is becomingincreasingly diverse. Manufacturers are required to produce quality foods with the highest possible efficiency and lowest possible cost, and international legislation is imposingstrict controls on food safety.

Modified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades.

The past decade has seen growing interest in the use of robotic technology in the food sector. There is a strong indication that this sector and, in particular, industries dealing with meat, fish and poultry products, would make even more use of robotics if such technology were better suited to the specific needs of the food production environment.

Whenever I step into an aeroplane I cannot avoid considering the risks associated with flying. faith in the anaesthetist and theatre technicians, faith in the efficient resources and quality of the hospital all help to convince that there is little need to worry.

The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. He examines developments in starter culture technology and illustrates ways in which starter cultures are replacing traditional additives in foods.

Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being.

Canning as a preservation process has proved its value in its contribution to the preservation, distribution, and storage of world food supplies, and is a traditional way of preserving fish and meat.

The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink. An initial introduction to organic food is followed by a review of organic legislation (chapter 2) and the organic certification process (chapter 3).

In fact, because of the negative image of drugs, and the grey area of s- xi Foreword xii plements, the use of foods that are "functional" is becoming a growth area for the food industry.

Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process.

Although there are excellent books on specific aspects of the seafood industry, few, if any, offer both the breadth and depth of information that the editors and authors of The Seafood Industry provide here.

Unlike several other texts and monographs in this field, the present work was intended to give, in a single volume, a quick, infonnative view of the various problems from field to table concerning the major food crops worldwide.

This book has evolved out of experience gained during 15 years of teaching a course on fruit and vegetable marketing to Cornell University undergrad uates.

Proceedings of the Third Altschul Symposium held in Saskatoon, Saskatchewan, Canada, May 12-14, 1994.

The topics in this book represent the presentations given at the Seventh Annual Meeting entitled "Cardiac Surgery: Current Issues," held at the Frenchman's Reef Beach Resort, St. Thomas, U.S. Virgin Islands, November 9-12, 1994.

In 1984, we organized a two-day symposium on retinal degenerations as part of the biennial meeting of the VI International Society for Eye Research, held in Alicante, Spain.

On behalf of the editorial board and the organizing committee of the 4th congress of the International Society of Ocular Toxicology (I SOT), held in AnnecyNeyrier du Lac, France, October 9 -13, 1994, we are pleased to present to the ocular toxicology community this indexed volume of our congress proceedings.

Proceedings of a symposium held in El Escorial, Spain, July 5-9, 1993

The Sun Yat-sen Foundation in China supported all the local expenses of the symposium and Sun Yat-sen University of Medicine in Guangzhou, China served as host organization. The symposium was held in Guangzhou, China, November 9-11,1992, the eve of Dr. Sun Yat-sen's birthday.

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