Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and VegetablesThis authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods. |
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Contents
References | 29 |
Bioactive Peptides from Food Proteins 5 | 36 |
39 | |
The Interaction | 48 |
References | 51 |
Application of Functional Foods and Nutraceuticals in Allergic | 52 |
The Interaction | 55 |
Technology for Health Foods | 67 |
Frozen Novelties | 635 |
Infant Formulas | 677 |
Biochemical Processes in the Production of Flavor in Milk | 715 |
Cream Products | 725 |
Poultry Products | 749 |
Influence of Processing on Virgin Olive Oil Quality | 751 |
Fruits and Fruit Juices | 771 |
Poultry Sausages | 773 |
85 | |
Enterococci and Dairy Products | 86 |
Health Benefits Beyond Probiotic Effect | 99 |
Application of Functional Foods and Nutraceuticals in Allergic | 117 |
Functional Foods Herbs and Aging | 136 |
Functional Foods and Gastrointestinal Disorders | 154 |
Herbs in the Management of Diabetes Mellitus with | 175 |
Flavor Production by Solid and Liquid Fermentation | 193 |
201 | |
Calcium | 202 |
References | 212 |
Meat and Meat Products | 215 |
Food Sanitation and Establishment Inspection | 221 |
References | 230 |
Ham | 233 |
Food Establishment Inspection | 245 |
Sausages | 251 |
Bakery Products | 259 |
Fermented Meat Production | 265 |
Muffins and Bagels | 279 |
Processed Pork Meat Flavors | 281 |
Sensory Quality of Meat Products | 303 |
Traditional Italian Products from Wheat and Other Starchy Flours | 327 |
Milk and Milk Products | 329 |
Milk Composition Physical and Processing Characteristics | 347 |
Genetics and Milk Production | 379 |
Flavor Migration in Solid Food Matrices | 389 |
Flavored Milks | 403 |
Fermented Milk in Asia | 431 |
Goat Milk Its Products and Nutrition | 449 |
Bioactive Peptides in Dairy Products | 489 |
Science and Technology of Sour Cream | 519 |
Dairy Protein Hydrolysates | 537 |
The Manufacture and Applications of CaseinDerived | 557 |
Ice Cream and Frozen Desserts | 593 |
Poultry Sausages | 775 |
Phytonutrients and Products | 793 |
Edible Packaging for Poultry and Poultry Products | 795 |
Edible Packaging for Poultry and Poultry Products | 798 |
Banana Mango and Pineapple | 815 |
Seafood | 817 |
Fruit Juices | 847 |
Processing Frozen Seafoods | 855 |
Dried Banana | 867 |
Shellfish Freezing | 893 |
Functional Foods | 901 |
Processing Formulated Fish and Fish Products | 915 |
Flavorants from Seafood Byproducts | 931 |
International Considerations | 939 |
Basic Sanitation Practices | 947 |
Functional Foods Based on Dairy Ingredients | 957 |
Sustainable Intensive Aquaculture | 969 |
Functional Properties of Milk Constituents | 971 |
Vegetable Products | 983 |
Functional Foods Based on Meat Products | 989 |
997 | |
Frozen Avocados | 998 |
Frozen French Fried Potatoes and Quality Assurance | 1013 |
GlutenFree Cereal Products as a Functional Food | 1017 |
Current Processing Techniques | 1031 |
INDEX | 1037 |
Soymilk and Tofu Manufacturing | 1063 |
CONTENTS | 1065 |
Tomato Processing | 1091 |
Dried Tomato | 1109 |
1123 | |
1155 | |
1163 | |
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Handbook of Food Products Manufacturing: Principles, Bakery, Beverages ... Y. H. Hui No preview available - 2007 |
Common terms and phrases
activity added addition amino acids antioxidant applications aroma associated bacteria calcium casein cause cells changes characteristics cheese chemical color components composition compounds concentration contain contribute cooked culture Dairy decrease depends derived editors effect enzymes example factors fatty acids fermented fermented milk fish flavor Food formation freezing frozen functional ginseng glucose goat milk growth heat higher human hydrolysates ice cream important improve increase infants influence ingredients Italy lactic Lactobacillus lactose levels lipid manufacture material meat mechanisms method microbial muscle nutritional odor oxidation packaging peptides poultry prevent probiotic processing properties protein reactions reduced refers reported salt sausages Science sensory shrimp solids species specific stability starter storage structure studies surface Table taste temperature texture Toldra treatment vitamin weight whey yogurt