Handbook of Food Products Manufacturing, 2 Volume SetThe Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing. |
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acetate addition Agric Food Chem alcohol anthocyanins antioxidant apple aroma bacteria bagels bakery baking banana beer beverage blueberries boiling bread Brew butter cake calcium carbon casein cells Cereal characteristics Cheddar cheese chocolate cocoa color components concentration consumers contain cooking cooling cottage cheese cream crystallization cultures curd dairy dough dried drying editors effect emulsifier emulsion enzymes extraction fat globules fatty acids fermentation flavor compounds flour food products Food Sci fresh fresh-cut frozen fruit functional foods heat increase industry ingredients lactic acid bacteria limonene liquid Maillard reaction malt mango manufacturing margarine materials microbial microorganisms milk mixing moisture muffins noodles nutraceuticals nutritional orange juice packaging paneer pasta pasteurized phase phenolic pineapple plant Probiotics process cheese protein reduce rice salt shelf-life solid starch storage strawberries sugar surface syrup Table Technol temperature texture vapor vegetables vitamins volatile wheat whey wort yeast