Handbook of Food Products Manufacturing, 2 Volume Set

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  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2007-04-27
  • Publisher: Wiley-Interscience
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Supplemental Materials

What is included with this book?


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.

Author Biography

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.

Table of Contents

Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
Contributors List
Food Manufacturing: Background
Principles and Establishments Classification
Fundamentals of Food Manufacturing
Fermented Products and Their Manufacture
Food Manufacturing in the United States: Standard Industrial Classification
Flavors: Food Processing, Product Developments, and Recent Advances
Food Flavorings: Principles of Applications
Product Development
Extraction Modes
Distillation and Drying
Genetic Engineering
Flavor Compounds Produced by Fungi, Yeasts, and Bacteria
Flavor Production by Solid and Liquid Fermentation
Herbs, Spices, and Essential Oils
Food Sanitation and Establishment Inspection
FDA GMPs, HACCP, and the Food Code
Food Establishment Inspection
Food Products Manufacturing
Bakery Products
Manufacturing of Bread and Bakery Products
Muffins and Bagels
Fundamentals of Cakes: Ingredients and Production
Traditional Italian Products from Wheat and Other Starchy Flours
Flavor Migration in Solid Food Matrices
Carbonated Beverages
The Beer Brewing Process: Wort Production and Beer Fermentation
Manufacture of Whisky
Cereals: Rice and Noodles
Rice-Based Products
Asian (Oriental) Noodles and Their Manufacture
Cheddar and Related Hard Cheeses
Pasteurized Process and Related Cheeses
Cottage Cheese
Cheese Varieties Made by Direct Acidification of Hot Milk
Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel
Chocolate and Cocoa
Confectionery: Inspection and Enforcement
Fats and Oils
Margarine and Dairy Spreads: Processing and Technology
Cream Products
Influence of Processing on Virgin Olive Oil Quality
Fruits and Fruit Juices
Apple: Production, Chemistry, and Processing
Strawberries and Blueberries: Phytonutrients and Products
Major Tropical Fruits and Products: Banana, Mango, and Pineapple
Fruit Juices
Dried Banana
Table of Contents provided by Publisher. All Rights Reserved.

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