Handbook of Food Science, Technology, and Engineering, Volume 3

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CRC Press, 2006 - Reference - 712 pages
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hot air oven


Chapter 110
Practical Vegetable Drying Techniques 1033
Chapter 103
Concluding Remarks 10316
Chapter 104
Conclusion 10413
Chapter 105
Chapter 106
Chapter 118
References 10413
An Interactive Design of MAPackaging for Fresh Produce 1191
Ohmic and Inductive Heating 1201
Ultraviolet Light 1221
Chapter 123
Chapter 125
Pulsed Electric Field in Food Processing and Preservation 1261

Conclusions and Recommendations 1067
Principles and Applications 1071
Mass Transfer Principles 10711
Heat Transfer 1081
References 10316
Basic Principles 1092
Chapter 109
Modeling of Thermal Processing of Foods 1101
Chapter 113
Acknowledgement 1068
H Lim J E McFetridge and J Liesebach
Principles of Frozen Storage 1161
Chapter 117
Biosensor Technology for Food Processing Safety and Packaging 1281
Chapter 129
Genetically Modified Organisms in Food Industry 1291
Chapter 131
Chapter 132
Thermal Processing of Packaged Foods 1341
Chapter 136
Food Emulsions 1381
Chapter 139
Pectins 1401
Chapter 141
Kinetics of Quality and Safety Indicators Under Steady Conditions Shelf Life of Foods 1421
Chapter 143
Model Building 1441
Chapter 145
Poultry Waste Management 1461

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About the author (2006)

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 ofHuman Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. He has co-authored three previous books on nutrition and fitness.

Fidel Toldra, 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.

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