Handbook of Food Products Manufacturing, 2 Volume Set
The 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.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
Handbook of Food Products Manufacturing: Health, Meat, Milk ..., Volume 2
Y. H. Hui, PhD
Limited preview - 2007
acetate addition Agric Food Chem alcohol antioxidant apple aroma bacteria bagels bakery baking banana batter beer beverage blueberries boiling bread Brew cake calcium carbon casein cells Cereal Cheddar Cheddar cheese chocolate classiﬁed cocoa color components concentration consumers contain cooking cooling cottage cheese cream curd dairy dough dried drying editors effect emulsiﬁer emulsion enzymes extraction fatty acids fermentation ﬁber ﬁnal ﬁnished ﬁrst ﬂavor ﬂavor compounds ﬂour ﬂow food products Food Sci fresh fresh-cut frozen fruit functional foods heat increase industry inﬂuence ingredients juice lactic lactic acid bacteria limonene liquid malt mango manufacturing margarine materials microbial microorganisms milk mixing moisture mufﬁns noodles nutraceuticals nutritional packaging paneer pasta pasteurized phase phenolic pineapple Probiotics process cheese proﬁle protein reduce rice salt shelf-life signiﬁcant solid speciﬁc starch storage strawberries sugar surface syrup Table temperature texture vapor vegetables volatile wheat whey whey proteins wort yeast