Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Front Cover
Y. H. Hui, Frank Sherkat
CRC Press, Dec 19, 2005 - Technology & Engineering - 3632 pages
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
 

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This book is straight fire, it made me nearly winkle my trousers. It all started when I was walking down the alley to my company's head quarters to a meeting, when I slipped on the book and fell on my trunk. Luckily my blazer was still in good condition so I continued to the meeting after I picked up the book.Then I was going to throw it in the rubbish bin but I saw the title and thought I would be interesting to read. 

Contents

Dehydration of Tropical Fruits
99-90
Drying Pears
99-108
Principles and Applications of FreezeConcentration and FreezeDrying
99-122
Part LThermal Processing
99-132
Thermal Processing of FoodsPrinciples and Applications
99-134
Heat Transfer
99-148
Heat Processing TemperatureTimeCombinations
99-168
Modeling of Thermal Processingof Foods
99-184

Fats Physical Properties
9-1
The WaterSoluble Vitamins
10-1
FatSoluble Vitamins
11-1
Fundamental Characteristics of Water
12-1
Bioactive Amines
13-1
Pigments in Plant Foods
14-1
Part B Food Categories
14-15
Carbonated Beverages
15-1
Muffins
16-1
CerealsBiology Pre andPostHarvest Management
17-1
Legumes Horticulture Propertiesand Processing
18-1
Asian Fermented Soybean Products
19-1
Vegetables Types and Biology
20-1
Nutritional Value of Vegetables
21-1
Canned VegetablesProduct Descriptions
22-1
Frozen Vegetables ProductDescriptions
23-1
Fruits Horticultural and FunctionalProperties
24-1
Frozen Fruits ProductDescriptions
25-1
Milk Proteins
26-1
Enzymes of Significance to Milkand Dairy Products
27-1
Meat Chemistry and Biochemistry
28-1
Chemical Composition of Red Meat
29-1
Meat Species Identification
30-1
Poultry Chemistry and Biochemistry
31-1
Chemical Composition of PoultryMeat
32-1
Poultry Processing Quality
33-1
Fats and OilsScience and Applications
34-1
Fish Biology and Food Science
35-1
Edible Shellfish Biology and Science
36-1
Aquaculture of Finfish and ShellfishPrinciples and Applications
37-1
Frozen Seafood ProductsDescription
38-1
Freezing Seafood and SeafoodProducts Principles and Applications
39-1
The Application of Gene Technologyin the Wine Industry
40-1
Part C Food Analysis
40-23
Food Analysis Basics
41-1
Analysis of the ChemicalComposition of Foods
42-1
Spectroscopy Basics
43-1
Infrared and Raman Spectroscopyin Food Science
44-1
Application of Gas Chromatographyto the Identification of FoodbornePathogens and ChemicalContaminants in Foods
45-1
Modern ThinLayer Chromatographyin Food Analysis
46-1
High Performance LiquidChromatography
47-1
The Use of Mass Spectrometryin Food Analysis
48-1
Food Analysis Other Methods
49-1
Part D Food Microbiology
49-15
Microbiology of Food Systems
50-1
Microbial Food Spoilage
51-1
Microbiology of Land Muscle Foods
52-1
Microbiology of MarineMuscle Foods
53-1
Microbial Analysis of Foods
54-1
Rapid Methods in Food Diagnostics
55-1
Part E Food Attributes
55-23
Sensory Science Measuring Consumer Acceptance
56-1
Sensory Science Methodology
57-1
Food Sensory Attributes
58-1
LargeScale ConceptResponse Databases for Food and Drink Using Conjoint Analysis Segmentation and Databasing
59-1
Flavor of Frozen Foods
60-1
Frozen Food Texture
61-1
Chemical and Physical Aspects ofColour in Frozen MuscleBased Foods
62-1
Part F Fermentation Principles
62-9
Fermentation
63-1
Fermented Products Role of Starter Cultures in Quality and Flavour Generation
64-1
Meat Fermentation Principles andApplications
65-1
Fermented Liquid Milk Products
66-1
SemiSolid Cultured Dairy Products Principles and Applications
67-1
Principles of Production of Cheese
68-1
Yeast
69-1
Pickle Manufacturing in the United States Quality Assurance and Establishment Inspection
70-1
Part G Food and Workers Safety Food Security
70-13
US Food Standards and FoodGrades
71-1
Standards for Meat and Poultryin the United States
72-1
FDAs GMPs HACCP andthe Food Code
73-1
Filth and Other Foreign Objects in Food A Review of Analytical Methods and Health Significance
74-1
Food Pathogens and ConsumerPractices
75-1
Migratory Chemicals from Food Containers and Preparation Utensils
76-1
Food Plant Sanitation and QualityAssurance
77-1
Retail Foods SanitationPrerequisites to HACCP
78-1
Seafood Processing andUS HACCP QMP
79-1
Workers Safety and Types ofFood Establishments
80-1
Animal Food Feed Product Safety
81-1
Bioterrorism and Protecting FoodSupply in the United States
82-1
Part H Functional Food Ingredients
82-27
Food Additives
83-1
Food Processing Biofilms andAntimicrobial Agents
84-1
Antioxidants
85-1
Synthetic Colorants
86-1
Biosynthesis of Natural AromaCompounds
87-1
Natural Flavors
88-1
Spices and Herbs
89-1
Eggs as Nutritional and FunctionalFood Ingredients
90-1
Enzymes as Functional Ingredients
91-1
Composition and StructureFunctionRelationships in Gums
92-1
Heat Induced Aggregation Gelationand Phase Separation of theGlobular Protein βLactoglobulin
93-1
Emulsions and Emulsifiers
94-1
Phytates
95-1
Sorbates
96-1
Artificial Sweeteners An Overview
97-1
Part I Nutrition and Health
97-19
Chinese Edible Botanicals TypesEfficacy and Safety
98-1
Vegetable and Plant Parts as LegalDietary Supplements
99-1
US Regulations for Advertising Dietary Supplements Health andDiet Products and Services
99-15
Food Allergy A Synopsis
99-37
Part J Food Processing
99-52
Units of Operations
99-54
Part K Food Drying
99-70
Dehydrated Vegetables Principlesand Applications
99-72
The Engineering Aspects ofDeepFat Frying
99-196
Part M Freezing
3
Principles of Food Refrigerationand Freezing
5
Microwavable Frozen Food or Meals
19
Frozen Food Components andChemical Reactions
29
Frozen Meat Quality and Shelf Life
39
Principles of Frozen Storage
49
Freezing Bread Dough
69
Part N New Technology
77
Minimal Processing Fundamentalsand Applications
118
An Interactive Design of MAPackaging for Fresh Produce
119
Ohmic and Inductive Heating
120
Power Ultrasound
121
Ultraviolet Light
122
Aseptic Processing Basic Principlesand Advantages
123
Food Irradiation UsingElectronBeam Accelerators
124
Microwave Heating in FoodProcessing
125
Pulsed Electric Field in FoodProcessing and Preservation
126
Nanotechnology and ItsApplications for the Food Industry
127
Biosensor Technology for FoodProcessing Safety and Packaging
128
Genetically Modified Organisms inFood Industry
129
Part O Packaging
129
Food Packaging New Technology
130
Food Packaging Plastics
131
Paper and Paperboard Packaging
132
Frozen Food Packaging
133
Thermal Processing ofPackaged Foods
134
Edible Films and Coatings
135
Part P Ingredients Technology
135
Seasonings and Spices
136
Sweet Flavor Application
137
Food Emulsions
138
Food Gums Functional Propertiesand Applications
139
Pectins
140
Modeling
140
Kinetics of Quality and Safety Indicators Under Steady Conditions Basic Concepts
141
Kinetics of Quality and Safety Indicators Under Steady Conditions Shelf Life of Foods
142
Experimental Design in Product Development and Optimisation
143
Model Building
144
Part R Waste Management
144
Biological Treatment of Industrial Wastewater Case Studies and Current Thoughts
145
Poultry Waste Management
146
Waste Management inMeat Plant
147
Part S Food Categories
147
Bakery Products
148
Chocolate
149
Mozzarella and Scamorza Cheese
150
Processed Cheese
151
Yogurt
152
Egg Biology
153
Ice Cream and Frozen Desserts
154
Edible Fats and Oils Processingand Applications
155
Fat Hydrogenation in FoodProcessing
156
Manufacture of Asian OrientalNoodles
157
Extruding and Drying of Pasta
158
Seafood Products Scienceand Technology
159
Surimi and Surimi Analog Products
160
Caviar and Fish Roe
161
Thermal Processing of Meats
162
Frozen Meat Processing Equipment
163
DryCured Ham
164
Poultry Carcass Evaluation
165
Canned Poultry ProductsTurkey Ham
166
Processed Poultry ProductsNugget and Pâté
167
Extruded Snacks
168
Coating Snack Foods
169
Vegetable Horticulture andProcessing
170
Chemistry and Technology of TofuMaking
171
Biochemistry and Fermentationof Beer
172
Chinese Wines Jiu
173
The Tailoring of DesignerGrapevines and Microbial StarterStrains for a MarketDirected andQualityFocused Wine Industry
174
Manufacture of Whisky
175
Food Fermentation
175
Fermentation Principles andMicroorganisms
176
Fermented Food and Starter Cultures
177
Manufacture of Fermented Product
178
Sour Cream and Crème Fraîche
179
Quality Control and Sanitation ofCheese
180
Meat Fermentation
181
Technologies for Jalapeño PepperPreservation
182
Sourdough Bread
183
Food Microbiology
183
Food Microbiology and SafetyBasic Requirements
184
Conventional Microbial TestingMethods and Microscopy Techniques
185
ImmunoBased Methods for theDetection of Bacterial Pathogens
186
GeneticBased Methods forDetection of Bacterial Pathogens
187
Methods for the Detection of Viraland Parasitic Protozoan Pathogensin Foods
188
Methods for Detection of Molds andMycotoxins
189
Water Technology
189
Water Sources and Properties
190
Water Purification and Distribution
191
Water Chemistry and Analysis
192
Beverage Plant Sanitation
193
Food Safety and Security
193
Contaminants
194
Personal Hygiene
195
Cleaning a Processing Plant
196
Sanitation of Food ProcessingEquipment
197
Frozen Food Plant Sanitation
198
Sanitation and Safety for a Fats andOils Processing Plant
199
US FDA Guidances for FoodSecurity
200
USDA Safety and Security Guidelines for the Transportation and Distributionof Meat Poultry and Egg Products
201
Back Cover
213
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