Handbook of Food Science, Technology, and Engineering - 4 Volume SetAdvances 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
1-1 | |
2-1 | |
3-1 | |
4-1 | |
5-1 | |
6-1 | |
7-1 | |
8-1 | |
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 |
Common terms and phrases
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