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

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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Contents

• Carbohydrate Chemistry: 1-1
• Carbohydrates Physical Properties: 2-1
• Carbohydrates Starch: 3-1
• Functional Properties ofCarbohydrates Polysaccharide Gums: 4-1
• Food Protein AnalysisDetermination of Proteins in theFood and Agriculture System: 5-1
• Protein Denaturation: 6-1
• Food Protein Functionality: 7-1
• Lipid Chemistry and Biochemistry: 8-1
• 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
• 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
• 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

Bibliographic information

• Title: Handbook of Food Science, Technology, and Engineering - 4 Volume Set; Food Science and Technology
• Editors: Y. H. Hui, Frank Sherkat
• Publisher: CRC Press, 2005
• ISBN: 146650787X, 9781466507876
• Length: 3632 pages
• Subjects: Technology & Engineering / Food Science / General