Table Of ContentL ockhart & Wiseman’s
Crop Husbandry
Including Grassland
R elated titles:
C ereal grains for the food and beverage industries
( ISBN 978-0-85709-413-1)
E nvironmental assessment and management in the food industry
( ISBN 978-1-84569-552-1)
F ood processing technology, 3rd edition
( ISBN 978-1-84569-216-2)
W oodhead Publishing Series in Food Science, Technology and Nutrition:
Number 277
L ockhart & Wiseman’s
Crop Husbandry
Including Grassland
N inth Edition
H . J. S. Finch, A. M. Samuel and G. P. F. Lane
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T his book is dedicated to the memory of Jim Lockhart
W oodhead Publishing Series in Food
Science, Technology and Nutrition
1 C hilled foods: A comprehensive guide E dited by C. Dennis and M. Stringer
2 Y oghurt: Science and technology A . Y. Tamime and R. K. Robinson
3 F ood processing technology: Principles and practice P . J. Fellows
4 B ender’s dictionary of nutrition and food technology Sixth edition D . A. Bender
5 D etermination of veterinary residues in food E dited by N. T. Crosby
6 F ood contaminants: Sources and surveillance E dited by C. Creaser and
R. Purchase
7 N itrates and nitrites in food and water E dited by M. J. Hill
8 P esticide chemistry and bioscience: The food-e nvironment challenge E dited by
G. T. Brooks and T. Roberts
9 P esticides: Developments, impacts and controls E dited by G. A. Best and
A. D. Ruthven
1 0 D ietary fi bre: Chemical and biological aspects E dited by D . A. T. Southgate,
K. W. Waldron, I. T. Johnson and G. R. Fenwick
1 1 V itamins and minerals in health and nutrition M . Tolonen
1 2 T echnology of biscuits, crackers and cookies Second edition D . Manley
1 3 I nstrumentation and sensors for the food industry E dited by E. Kress-Rogers
1 4 F ood and cancer prevention: Chemical and biological aspects E dited by
K. W. Waldron, I. T. Johnson and G. R. Fenwick
1 5 F ood colloids: Proteins, lipids and polysaccharides E dited by E. Dickinson and
B. Bergenstahl
1 6 F ood emulsions and foams E dited by E. Dickinson
1 7 M aillard reactions in chemistry, food and health E dited by T. P. Labuza,
V. Monnier, J. Baynes and J. O’Brien
1 8 T he Maillard reaction in foods and medicine E dited by J. O’Brien, H. E. Nursten,
M. J. Crabbe and J. M. Ames
1 9 E ncapsulation and controlled release E dited by D . R. Karsa and R. A. Stephenson
2 0 F lavours and fragrances E dited by A. D. Swift
xvi Woodhead Publishing Series in Food Science, Technology and Nutrition
2 1 F eta and related cheeses E dited by A. Y. Tamime and R. K. Robinson
2 2 B iochemistry of milk products E dited by A. T. Andrews and J. R. Varley
2 3 P hysical properties of foods and food processing systems M . J. Lewis
2 4 F ood irradiation: A reference guide V . M. Wilkinson and G. Gould
2 5 K ent’s technology of cereals: An introduction for students of food science and
agriculture Fourth edition N . L. Kent and A. D. Evers
2 6 B iosensors for food analysis E dited by A. O. Scott
2 7 S eparation processes in the food and biotechnology industries: Principles and
applications E dited by A. S. Grandison and M. J. Lewis
2 8 H andbook of indices of food quality and authenticity R . S. Singhal, P. K. Kulkarni
and D. V. Rege
2 9 P rinciples and practices for the safe processing of foods D . A. Shapton and
N. F. Shapton
3 0 B iscuit, cookie and cracker manufacturing manuals Volume 1: Ingredients
D . Manley
3 1 B iscuit, cookie and cracker manufacturing manuals Volume 2: Biscuit doughs
D . Manley
3 2 B iscuit, cookie and cracker manufacturing manuals Volume 3: Biscuit dough
piece forming D . Manley
3 3 B iscuit, cookie and cracker manufacturing manuals Volume 4: Baking and
cooling of biscuits D . Manley
3 4 B iscuit, cookie and cracker manufacturing manuals Volume 5: Secondary
processing in biscuit manufacturing D . Manley
3 5 B iscuit, cookie and cracker manufacturing manuals Volume 6: Biscuit packaging
and storage D . Manley
3 6 P ractical dehydration Second edition M . Greensmith
3 7 L awrie’s meat science Sixth edition R . A. Lawrie
3 8 Y oghurt: Science and technology Second edition A . Y. Tamime and R. K. Robinson
3 9 New ingredients in food processing: Biochemistry and agriculture G . Linden and
D. Lorient
4 0 B ender’s dictionary of nutrition and food technology Seventh edition
D . A. Bender and A. E. Bender
4 1 T echnology of biscuits, crackers and cookies Third edition D . Manley
4 2 F ood processing technology: Principles and practice Second edition P . J. Fellows
4 3 M anaging frozen foods E dited by C. J. Kennedy
4 4 H andbook of hydrocolloids E dited by G. O. Phillips and P. A. Williams
4 5 F ood labelling E dited by J. R. Blanchfi eld
4 6 C ereal biotechnology E dited by P. C. Morris and J. H. Bryce
4 7 F ood intolerance and the food industry E dited by T. Dean
4 8 T he stability and shelf-l ife of food E dited by D. Kilcast and P. Subramaniam
4 9 F unctional foods: Concept to product E dited by G. R. Gibson and C. M. Williams
5 0 C hilled foods: A comprehensive guide Second edition E dited by M. Stringer and
C. Dennis
5 1 H ACCP in the meat industry E dited by M. Brown
5 2 B iscuit, cracker and cookie recipes for the food industry D . Manley
5 3 C ereals processing technology E dited by G. Owens
5 4 B aking problems solved S . P. Cauvain and L. S. Young
5 5 T hermal technologies in food processing E dited by P. Richardson
5 6 F rying: Improving quality E dited by J. B. Rossell
5 7 F ood chemical safety Volume 1: Contaminants E dited by D. Watson
Woodhead Publishing Series in Food Science, Technology and Nutrition xvii
5 8 M aking the most of HACCP: Learning from others’ experience E dited by
T. Mayes and S. Mortimore
5 9 F ood process modelling E dited by L. M. M. Tijskens, M. L. A. T. M. Hertog and
B. M. Nicolaï
6 0 E U food law: A practical guide E dited by K. Goodburn
6 1 E xtrusion cooking: Technologies and applications E dited by R. Guy
6 2 A uditing in the food industry: From safety and quality to environmental and
other audits E dited by M. Dillon and C. Griffi th
6 3 H andbook of herbs and spices Volume 1 E dited by K. V. Peter
6 4 F ood product development: Maximising success M . Earle, R. Earle and
A. Anderson
6 5 I nstrumentation and sensors for the food industry Second edition E dited by
E. Kress-Rogers and C. J. B. Brimelow
6 6 F ood chemical safety Volume 2: Additives E dited by D. Watson
6 7 F ruit and vegetable biotechnology E dited by V. Valpuesta
6 8 F oodborne pathogens: Hazards, risk analysis and control E dited by
C. de W. Blackburn and P. J. McClure
6 9 M eat refrigeration S . J. James and C. James
7 0 L ockhart and Wiseman’s crop husbandry Eighth edition H . J. S. Finch,
A. M. Samuel and G. P. F. Lane
7 1 S afety and quality issues in fi sh processing E dited by H. A. Bremner
7 2 M inimal processing technologies in the food industries E dited by T. Ohlsson and
N. Bengtsson
7 3 F ruit and vegetable processing: Improving quality E dited by W. Jongen
7 4 T he nutrition handbook for food processors E dited by C. J. K. Henry and
C. Chapman
7 5 C olour in food: Improving quality Edited by D. MacDougall
7 6 M eat processing: Improving quality E dited by J. P. Kerry, J. F. Kerry and
D. A. Ledward
7 7 M icrobiological risk assessment in food processing E dited by M. Brown and
M. Stringer
7 8 P erformance functional foods E dited by D. Watson
7 9 F unctional dairy products Volume 1 E dited by T. Mattila-Sandholm and
M. Saarela
8 0 T aints and off- fl avours in foods E dited by B. Baigrie
8 1 Y easts in food E dited by T. Boekhout and V. Robert
8 2 P hytochemical functional foods E dited by I. T. Johnson and G. Williamson
8 3 N ovel food packaging techniques E dited by R. Ahvenainen
8 4 D etecting pathogens in food E dited by T. A. McMeekin
8 5 N atural antimicrobials for the minimal processing of foods E dited by S. Roller
8 6 T exture in food Volume 1: Semi-s olid foods E dited by B. M. McKenna
8 7 D airy processing: Improving quality E dited by G. Smit
8 8 H ygiene in food processing: Principles and practice E dited by H. L. M. Lelieveld,
M. A. Mostert, B. White and J. Holah
8 9 R apid and on-l ine instrumentation for food quality assurance E dited by I. Tothill
9 0 S ausage manufacture: Principles and practice E . Essien
9 1 E nvironmentally-f riendly food processing E dited by B. Mattsson and U. Sonesson
9 2 B read making: Improving quality E dited by S. P. Cauvain
9 3 F ood preservation techniques E dited by P. Zeuthen and L. Bøgh-Sørensen
9 4 F ood authenticity and traceability Edited by M. Lees
xviii Woodhead Publishing Series in Food Science, Technology and Nutrition
9 5 A nalytical methods for food additives R . Wood, L. Foster, A. Damant and P. Key
9 6 H andbook of herbs and spices Volume 2 E dited by K. V. Peter
9 7 T exture in food Volume 2: Solid foods E dited by D. Kilcast
9 8 P roteins in food processing E dited by R. Yada
9 9 D etecting foreign bodies in food E dited by M. Edwards
1 00 U nderstanding and measuring the shelf- life of food E dited by R. Steele
1 01 P oultry meat processing and quality E dited by G. Mead
1 02 F unctional foods, ageing and degenerative disease E dited by C. Remacle and
B. Reusens
1 03 M ycotoxins in food: Detection and control E dited by N. Magan and M. Olsen
1 04 I mproving the thermal processing of foods E dited by P. Richardson
1 05 P esticide, veterinary and other residues in food E dited by D. Watson
1 06 S tarch in food: Structure, functions and applications E dited by A-C. Eliasson
1 07 F unctional foods, cardiovascular disease and diabetes E dited by A. Arnoldi
1 08 B rewing: Science and practice D . E. Briggs, P. A. Brookes, R. Stevens and
C. A. Boulton
1 09 U sing cereal science and technology for the benefi t of consumers: Proceedings
of the 12th International ICC Cereal and Bread Congress, 24–26th May, 2004,
Harrogate, UK E dited by S. P. Cauvain, L. S. Young and S. Salmon
1 10 I mproving the safety of fresh meat E dited by J. Sofos
1 11 U nderstanding pathogen behaviour: Virulence, stress response and resistance
E dited by M. Griffi ths
1 12 T he microwave processing of foods E dited by H. Schubert and M. Regier
1 13 F ood safety control in the poultry industry E dited by G. Mead
1 14 I mproving the safety of fresh fruit and vegetables E dited by W. Jongen
1 15 F ood, diet and obesity E dited by D. Mela
1 16 H andbook of hygiene control in the food industry E dited by H. L. M. Lelieveld,
M. A. Mostert and J. Holah
1 17 D etecting allergens in food E dited by S. Koppelman and S. Hefl e
1 18 I mproving the fat content of foods E dited by C. Williams and J. Buttriss
1 19 I mproving traceability in food processing and distribution E dited by I. Smith
and A. Furness
1 20 F lavour in food E dited by A. Voilley and P. Etievant
1 21 T he Chorleywood bread process S . P. Cauvain and L. S. Young
1 22 F ood spoilage microorganisms E dited by C. de W. Blackburn
1 23 E merging foodborne pathogens E dited by Y. Motarjemi and M. Adams
1 24 B ender’s dictionary of nutrition and food technology Eighth edition
D. A. Bender
1 25 O ptimising sweet taste in foods E dited by W. J. Spillane
1 26 B rewing: New technologies E dited by C. Bamforth
1 27 H andbook of herbs and spices Volume 3 E dited by K. V. Peter
1 28 L awrie’s meat science Seventh edition R . A. Lawrie in collaboration with
D. A. Ledward
1 29 M odifying lipids for use in food E dited by F. Gunstone
1 30 M eat products handbook: Practical science and technology G . Feiner
1 31 F ood consumption and disease risk: Consumer–pathogen interactions E dited
by M. Potter
1 32 A crylamide and other hazardous compounds in heat-t reated foods E dited by
K. Skog and J. Alexander
Woodhead Publishing Series in Food Science, Technology and Nutrition xix
1 33 M anaging allergens in food E dited by C. Mills, H. Wichers and K. Hoffman-
Sommergruber
1 34 M icrobiological analysis of red meat, poultry and eggs E dited by G. Mead
1 35 M aximising the value of marine by-p roducts E dited by F. Shahidi
1 36 C hemical migration and food contact materials E dited by K. Barnes, R. Sinclair
and D. Watson
1 37 U nderstanding consumers of food products E dited by L. Frewer and H. van Trijp
1 38 R educing salt in foods: Practical strategies E dited by D. Kilcast and F. Angus
1 39 M odelling microorganisms in food E dited by S. Brul, S. Van Gerwen and M.
Zwietering
1 40 T amime and Robinson’s Yoghurt: Science and technology Third edition
A . Y. Tamime and R. K. Robinson
1 41 H andbook of waste management and co-p roduct recovery in food processing
Volume 1 E dited by K. W. Waldron
1 42 I mproving the fl avour of cheese E dited by B. Weimer
1 43 N ovel food ingredients for weight control E dited by C. J. K. Henry
1 44 C onsumer-l ed food product development E dited by H. MacFie
1 45 F unctional dairy products Volume 2 E dited by M. Saarela
1 46 M odifying fl avour in food E dited by A. J. Taylor and J. Hort
1 47 C heese problems solved E dited by P. L. H. McSweeney
1 48 H andbook of organic food safety and quality E dited by J. Cooper, C. Leifert and
U. Niggli
1 49 U nderstanding and controlling the microstructure of complex foods E dited by
D. J. McClements
1 50 N ovel enzyme technology for food applications E dited by R. Rastall
1 51 F ood preservation by pulsed electric fi elds: From research to application E dited
by H. L. M. Lelieveld and S. W. H. de Haan
1 52 T echnology of functional cereal products E dited by B. R. Hamaker
1 53 C ase studies in food product development E dited by M. Earle and R. Earle
1 54 D elivery and controlled release of bioactives in foods and nutraceuticals E dited
by N. Garti
1 55 F ruit and vegetable fl avour: Recent advances and future prospects E dited by
B. Brückner and S. G. Wyllie
1 56 F ood fortifi cation and supplementation: Technological, safety and regulatory
aspects E dited by P. Berry Ottaway
1 57 I mproving the health-p romoting properties of fruit and vegetable products
E dited by F. A. Tomás-Barberán and M. I. Gil
1 58 I mproving seafood products for the consumer E dited by T. Børresen
1 59 I n-p ack processed foods: Improving quality E dited by P. Richardson
1 60 H andbook of water and energy management in food processing E dited by
J. Klemeš, R. Smith and J-K. Kim
1 61 E nvironmentally compatible food packaging E dited by E. Chiellini
1 62 I mproving farmed fi sh quality and safety E dited by Ø. Lie
1 63 C arbohydrate-a ctive enzymes E dited by K-H. Park
1 64 C hilled foods: A comprehensive guide Third edition E dited by M. Brown
1 65 F ood for the ageing population E dited by M. M. Raats, C. P. G. M. de Groot and
W. A. Van Staveren
1 66 I mproving the sensory and nutritional quality of fresh meat E dited by J. P. Kerry
and D. A. Ledward
