Handbook of Food Products Manufacturing, Volume 1 Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods

by Hui, Y. H.; Chandan, Ramesh C.; Clark, Stephanie; Cross, Nanna A.; Dobbs, Joannie C.; Hurst, William J.; Nollet, Leo M. L.; Shimoni, Eyal; Sinha, Nirmal K.; Smith, Erika B.; Surapat, Somjit; Titchenal, Alan; Toldrá; , Fidel

• ISBN13: 9780470125243
• ISBN10: 0470125241
• Edition: 1st
• Format: Hardcover
• Copyright: 2007-04-27
• Publisher: Wiley-Interscience

Summary

'ˆ— Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods 'ˆ— Includes coverage of manufacturing principles 'ˆ— 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 'ˆ— Includes truly international coverage with editors and contributors from all over the world.

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.

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.

Table of Contents

Preface

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

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

Beverages

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

Cheeses

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

Confectionery

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

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