Handbook of Food Products Manufacturing, Volume 1

Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods

Y. H. Hui (Herausgeber)

Buch | Hardcover

1152 Seiten

2007
Wiley-Interscience (Verlag)
978-0-470-12524-3 (ISBN)

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This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods.

* Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
* Includes coverage of manufacturing principles
* Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends
* Includes truly international coverage with editors and contributors from all over the world.

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. 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. 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.

Preface ix

Contributors List xiii

Part A: Food Manufacturing: Background 1

Section I: Principles and Establishments Classification 3

1. Fundamentals of Food Manufacturing 5
Wai-Kit Nip

2. Fermented Products and Their Manufacture 45
Wai-Kit Nip

3. Food Manufacturing in the United States: Standard Industrial Classification 85
Y.H. Hui

Section II: Flavors: Food Processing, Product Developments, and Recent Advances 117

4. Food Flavorings: Principles of Applications 119
Taiwo O. Omobuwajo

5. Product Development 131
Taiwo O. Omobuwajo

6. Extraction Modes 147
Marisa F. Mendes, Fernando L.P. Pessoa, Sı´lvio A.B. Vieira De Melo, and Eduardo M. Queiroz

7. Distillation and Drying 157
Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Sı´lvio A.B. Vieira de Melo, and David Lee Nelson

8. Genetic Engineering 169
Gláucia Maria Pastore and Gabriela Alves Macedo

9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria 179
Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski

10. Flavor Production by Solid and Liquid Fermentation 193
Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski

11. Herbs, Spices, and Essential Oils 205
Alain Darriet

Section III: Food Sanitation and Establishment Inspection 221

12. FDA GMPs, HACCP, and the Food Code 223
Nanna Cross

13. Food Establishment Inspection 245
Y.H. Hui

Part B: Food Products Manufacturing 257

Section IV: Bakery Products 259

14. Manufacturing of Bread and Bakery Products 261
Weibiao Zhou and Nantawan Therdthai

15. Muffins and Bagels 279
Nanna Cross

16. Fundamentals of Cakes: Ingredients and Production 307
Frank D. Conforti

17. Traditional Italian Products from Wheat and Other Starchy Flours 327
M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti

18. Flavor Migration in Solid Food Matrices 389
Yi-Chung Fu

Section V: Beverages 417

19. Carbonated Beverages 419
Daniel W. Bena

20. The Beer Brewing Process: Wort Production and Beer Fermentation 443
Ronnie Willaert

21. Manufacture of Whisky 507
Takefumi Yoneya

Section VI: Cereals: Rice and Noodles 521

22. Rice-Based Products 523
C.M. Rosell and C. Collar

23. Asian (Oriental) Noodles and Their Manufacture 539
Wai-Kit Nip

Section VII: Cheeses 565

24. Cheddar and Related Hard Cheeses 567
Stephanie Clark and Shantanu Agarwal

25. Pasteurized Process and Related Cheeses 595
Stephanie Clark and Shantanu Agarwal

26. Cottage Cheese 617
Stephanie Clark and David E. Potter

27. Cheese Varieties Made by Direct Acidification of Hot Milk 635
Ramesh C. Chandan

28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel 651
Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani

Section VIII: Confectionery 673

29. Chocolate and Cocoa 675
Randall Hofberger and Nina Ann Tanabe

30. Confectionery: Inspection and Enforcement 695
Y.H. Hui

Section IX: Fats and Oils 703

31. Margarine and Dairy Spreads: Processing and Technology 705
Pernille Gerstenberg Kirkeby

32. Cream Products 725
David W. Everett

33. Influence of Processing on Virgin Olive Oil Quality 751
Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mínguez-Mosquera

Section X: Fruits and Fruit Juices 771

34. Apple: Production, Chemistry, and Processing 773
Nirmal K. Sinha

35. Strawberries and Blueberries: Phytonutrients and Products 793
Nirmal K. Sinha

36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple 815
Lillian G. Po

37. Fruit Juices 847
Terri D. Boylston

38. Dried Banana 867
Raquel Pinho Ferreira Guiné and Maria João Barroca Dias

39. Fresh-Cut Fruits 879
Olga Martín-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu

Section XI: Functional Foods 901

40. Functional Foods and Ingredients 903
Chung-Ja C. Jackson and Gopinadhan Paliyath

41. Functional Foods: International Considerations 939
Kelley Fitzpatrick

42. Functional Foods Based on Dairy Ingredients 957
Ramesh C. Chandan and N.P. Shah

43. Functional Properties of Milk Constituents 971
Ramesh C. Chandan

44. Functional Foods Based on Meat Products 989
Francisco Jiménez-Comenero

45. Gluten-Free Cereal Products as a Functional Food 1017
Elke K. Arendt and Michelle M. Moore

Volume 1 Index 1037

Volume 1 Contents 1065

Volume 2 Contents 1069

Cumulative Index 1073

Erscheint lt. Verlag	18.5.2007
Reihe/Serie	Handbook of Food Products Manufacturing. 2 Volume Set ; 1 \| 1.10
Mitarbeit	Stellvertretende Herausgeber: Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs
Sprache	englisch
Maße	186 x 256 mm
Gewicht	2019 g
Themenwelt	Technik ► Lebensmitteltechnologie
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	0-470-12524-1 / 0470125241
ISBN-13	978-0-470-12524-3 / 9780470125243
Zustand	Neuware