Handbook of Food Products Manufacturing, 2 Volume Set

Front Cover
John Wiley and Sons, Apr 27, 2007 - Technology & Engineering - 2308 pages
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.
 

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Really a good and helping book for students related to dairy. I got data for my assignment related to Paneer. Thankyou to the authors and the publishers

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AMAZING BOOK. VERY INFORMATIVE AND I LIKE THE TROUBLE SHOOTING PART FOR EVERY PRODUCTS. IT HELPS ME AS A SUPERVISOR TO MAKE A QUICK DECISION AND SOLVE THE PROBLEM.
GREAT JOB. I HIGHLY RECOMEND THIS BOOK FOR BAKERS AND PRODUCTION SUPERVISORS IN BAKERIES.

Contents

Fermented Products and Their Manufacture
45
CONTENTS
52
Standard
85
Flavors Food Processing Product Developments
117
CONTENTS
131
Extraction Modes
147
Distillation and Drying
157
Genetic Engineering
169
Technology for Health Foods 67
67
Enterococci and Dairy Products 85
85
Health Benefits Beyond Probiotic Effect 99
99
Application of Functional Foods and Nutraceuticals in Allergic
117
Functional Foods Herbs and Aging 135
135
Functional Foods and Gastrointestinal Disorders 153
153
Herbs in the Management of Diabetes Mellitus with
175
Calcium 201
201

Flavor Compounds Produced by Fungi Yeasts and Bacteria
179
Flavor Production by Solid and Liquid Fermentation
193
Herbs Spices and Essential Oils
205
Food Sanitation and Establishment Inspection
221
Food Establishment Inspection
245
FOOD PRODUCTS MANUFACTURING
257
Bakery Products
259
Muffins and Bagels
279
Ingredients and Production
307
Traditional Italian Products from Wheat and Other Starchy Flours
327
Flavor Migration in Solid Food Matrices
389
Beverages
417
Wort Production and Beer Fermentation
443
Manufacture of Whisky
507
Cereals Rice and Noodles
521
Asian Oriental Noodles and Their Manufacture
539
Cheeses
565
Pasteurized Process and Related Cheeses
595
Cottage Cheese
617
Cheese Varieties Made by Direct Acidification of Hot Milk
635
Cream Cheese as an Acidified ProteinStabilized Emulsion Gel
651
Confectionery
673
Inspection and Enforcement
695
Cream Products
725
Influence of Processing on Virgin Olive Oil Quality
751
Fruits and Fruit Juices
771
Phytonutrients and Products
793
Banana Mango and Pineapple
815
Fruit Juices
847
Dried Banana
867
Functional Foods
901
International Considerations
939
Functional Foods Based on Dairy Ingredients
957
Functional Properties of Milk Constituents
971
Functional Foods Based on Meat Products
989
GlutenFree Cereal Products as a Functional Food
1017
INDEX
1037
FOOD PRODUCTS MANUFACTURING CONTINUED 1
1
Standard
3
Bioactive Peptides from Food Proteins 5
36
Nutritional and Functional Aspects 39
39
The Interaction
48
The Interaction
55
Meat and Meat Products 215
215
Ham 233
233
Sausages 251
251
Fermented Meat Production 265
265
Processed Pork Meat Flavors 281
281
Sensory Quality of Meat Products 303
303
Milk and Milk Products 329
329
Milk Composition Physical and Processing Characteristics 347
347
Genetics and Milk Production 379
379
Flavored Milks 403
403
Fermented Milk in Asia 431
431
Goat Milk Its Products and Nutrition 449
449
Bioactive Peptides in Dairy Products 489
489
Science and Technology of Sour Cream 519
519
Dairy Protein Hydrolysates 537
537
The Manufacture and Applications of CaseinDerived
557
Ice Cream and Frozen Desserts 593
593
Frozen Novelties 635
635
Infant Formulas 677
677
Biochemical Processes in the Production of Flavor in Milk
715
Poultry Products 749
749
Poultry Sausages 773
775
Edible Packaging for Poultry and Poultry Products 795
797
Processing Frozen Seafoods 855
855
Shellfish Freezing 893
893
Processing Formulated Fish and Fish Products 915
915
Flavorants from Seafood Byproducts 931
931
Basic Sanitation Practices 947
947
Sustainable Intensive Aquaculture 969
969
Vegetable Products 983
983
Frozen Avocados 997
997
Frozen French Fried Potatoes and Quality Assurance 1013
1013
Current Processing Techniques
1031
Soymilk and Tofu Manufacturing 1063
1063
Tomato Processing
1091
Dried Tomato
1109
INDEX
1123
CONTENTS
1155
CONTENTS 1065
1158
Seafood 815
1161
CUMULATIVE INDEX
1163
Copyright

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About the author (2007)

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.

Fidel Toldrá, 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.

Alan Titchenal, PhD, CNS, is an Instructor and Nutrition Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. He has co-authored three previous books on nutrition and fitness.

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