Handbook of Food Products Manufacturing, Volume 2: Health, Meat, Milk, Poultry, Seafood, and Vegetables

Front Cover
Y. H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, William J. Hurst, Leo M. L. Nollet, Eyal Shimoni, Nirmal K. Sinha, Erika B. Smith, Somjit Surapat, Alan Titchenal, Fidel Toldrá
John Wiley & Sons, Apr 27, 2007 - Technology & Engineering - 1248 pages
This 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.
 

Selected pages

Contents

FOOD PRODUCTS MANUFACTURING CONTINUED
1
Nutritional and Functional Aspects
39
Fermented Products and Their Manufacture
45
The Interaction
48
The Interaction
55
Technology for Health Foods
67
Enterococci and Dairy Products
85
Health Benefits Beyond Probiotic Effect
99
Cream Cheese as an Acidified ProteinStabilized Emulsion Gel
651
Confectionery
673
Infant Formulas
677
Inspection and Enforcement
695
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

Application of Functional Foods and Nutraceuticals in Allergic
117
Functional Foods Herbs and Aging
135
Functional Foods and Gastrointestinal Disorders
153
Herbs in the Management of Diabetes Mellitus with
175
Calcium
201
Meat and Meat Products
215
Ham
233
Sausages
251
Fermented Meat Production
265
Processed Pork Meat Flavors
281
Sensory Quality of Meat Products
303
Milk and Milk Products
329
Milk Composition Physical and Processing Characteristics
347
Genetics and Milk Production
379
Flavored Milks
403
Beverages
417
Fermented Milk in Asia
431
set yogurt processing 441442
441
Wort Production and Beer Fermentation
443
Goat Milk Its Products and Nutrition
449
Vitamins 365 371 388 394 458
458
Bioactive Peptides in Dairy Products
489
Manufacture of Whisky
507
Science and Technology of Sour Cream
519
Cereals Rice and Noodles
521
Dairy Protein Hydrolysates
537
Asian Oriental Noodles and Their Manufacture
539
The Manufacture and Applications of CaseinDerived
557
Cheeses
565
Ice Cream and Frozen Desserts
593
Pasteurized Process and Related Cheeses
595
Cottage Cheese
617
Frozen Novelties
635
Fruits and Fruit Juices
771
Poultry Sausages
775
Phytonutrients and Products
793
Banana Mango and Pineapple
815
Handbook of Food Products Manufacturing Edited by Y H
819
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
Frozen Avocados
997
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
Tomato Processing
1091
Dried Tomato
1109
INDEX
1123
Edible Packaging for Poultry and Poultry Products 795
1161
CONTENTS
1162
VLDL 383
1219
sweetened and fruit flavored
1220
Copyright

Common terms and phrases

ACE-inhibitory activity Allergy amino acids antimicrobial antioxidant aroma bioactive peptides bovine calcium casein cells Cheddar Cheddar cheese cheese chemical color components composition concentration contain cooked cow milk dairy products Dairy Sci dietary dry-cured ham editors effect enterococci enzymatic enzymes factors fatty acids fermented milk films fish flavor Food Sci freezer freezing frozen storage functional foods ginseng ginsenosides goat milk heat human milk ice cream increase infants ingredients inhibition intestinal kefir lactic acid bacteria Lactobacillus Lactobacillus helveticus lactoferrin lactose lipid lipid oxidation manufacture meat products Meat Sci membrane metabolism micelles microbial microorganisms milk fat milk products milk proteins muscle Nutr nutritional odor off-flavor packaging pasteurized poultry probiotic processing properties protein hydrolysates salt sausages seafood sensory shelf-life shrimp sour species stability starter cultures studies surface Table Tamime Technol temperature texture thawing Toldrá F vitamin vitamin D whey proteins yogurt

About the author (2007)

Y.H. Hui, PhD, is the Senior Scientist at Science Technology System and has been the author or editor of many books in Food Science and Technology.

Ramesh Chandan, PhD, is the president of Global Technologies, Inc., a consulting company in Food Science and Technology. He is the author or editor of four books on yogurt and other dairy products.

Stephanie Clark, PhD, is an Associate Food Scientist and Associate Professor in the Deaprtment of Food Science and Human Nutrition at Washington State Univeristy in Pullman.

Nanna Ailen Cross, PhD, RD, LD, is the President of Cross Associates, Inc., a nutritional consulting firm in Chicago, Illinois.

Joannie Dobbs, PhD, is an Assistant Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa.

William J. Hurst, PhD, is a consultant in Mt. Gretna, Pennsylvania. He was formerly a food scientist at Hershey Foods Corp. He has two Wiley titles on laboratory automation to his credit.

Leo M.L. Nollet, PhD, is a Professor of Biotechnology at Hogeschool Gent in Belgium. He has edited or co-edited eight previous books in food science and technology.

Eyal Shimoni, DSc, is a Senior Lecturer in the Department of Biotechnology and Food Engineering at the Technion--Israel Institute of Technology in Haifa, Israel.

Erika B. Smith, PhD, is the Technical Category Manager for the Dairy-Materials Development Group at General Mills, Inc in Champlin, Minnesota.

Somjit Surapat, PhD, is the Head of the Department of Food Science and Technology ath Kasetsart University in Bangkok, Thailand.

Alan Titchenal, PhD, CNS, is an Instructor and Nutrition Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. He has co-authored three previous books on nutrition and fitness.

Fidel Toldrá, PhD, is a Research Professor and the Head of the Laboratory of Meat Science at the Institute of Agrochemistry and Technology of Food (CSIC) in Valencia, Spain, and is also Associate Professor of Food Technology at the Polytechnical University of Valencia.

Bibliographic information

TitleHandbook of Food Products Manufacturing, Volume 2: Health, Meat, Milk, Poultry, Seafood, and Vegetables
Volume 2 of Handbook of Food Products Manufacturing, Yiu H. Hui, ISBN 0470049642, 9780470049648
EditorsY. H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, William J. Hurst, Leo M. L. Nollet, Eyal Shimoni, Nirmal K. Sinha, Erika B. Smith, Somjit Surapat, Alan Titchenal, Fidel Toldrá
Editionillustrated
PublisherJohn Wiley & Sons, 2007
ISBN047012525X, 9780470125250
Length1248 pages
Subjects ›  › 

Science / Chemistry / General
Science / Life Sciences / Horticulture
Technology & Engineering / Food Science / General
  
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