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.

From inside the book

 

Selected pages

Contents

FOOD PRODUCTS MANUFACTURING CONTINUED
1
Nutritional and Functional Aspects
39
Fermented Products and Their Manufacture
45
Application of Functional Foods and Nutraceuticals in Allergic
52
Between Tomato and Olive Oil Bioactive Compounds
55
Technology for Health Foods
67
Enterococci and Dairy Products
85
Health Benefits Beyond Probiotic Effect
99
Cottage Cheese
617
Frozen Novelties
635
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

Application of Functional Foods and Nutraceuticals in Allergic
117
Product Development
131
Functional Foods Herbs and Aging
135
Extraction Modes
147
Functional Foods and Gastrointestinal Disorders
153
Genetic Engineering
169
Herbs in the Management of Diabetes Mellitus with
175
Flavor Production by Solid and Liquid Fermentation
193
Calcium
201
Meat and Meat Products
215
Food Sanitation and Establishment Inspection
221
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
Beverages
417
Fermented Milk in Asia
431
Wort Production and Beer Fermentation
443
Goat Milk Its Products and Nutrition
449
Bioactive Peptides in Dairy Products
489
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
Poultry Products
749
Influence of Processing on Virgin Olive Oil Quality
751
Fruits and Fruit Juices
771
Poultry Sausages
773
Poultry Sausages
775
Phytonutrients and Products
793
Edible Packaging for Poultry and Poultry Products
795
Edible Packaging for Poultry and Poultry Products
797
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
Frozen Avocados
997
Frozen French Fried Potatoes and Quality Assurance
1013
GlutenFree Cereal Products as a Functional Food
1017
Emerging Technologies
1031
INDEX
1037
Soymilk and Tofu Manufacturing
1063
CONTENTS
1065
Tomato Processing
1091
Dried Tomato
1109
INDEX
1123
CONTENTS
1155
Y H
1163
Copyright

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 determined 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 Lactobacillus lactose levels lipid manufacture material meat mechanisms method microbial muscle natural nutritional odor oxidation packaging peptides poultry prevent probiotic processing properties protein reactions reduced refers reported salt sausages Science sensory shrimp solids species stability starter storage structure studies surface Table taste temperature texture Toldra treatment vitamin weight whey 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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