Summary

This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food 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 * For each commodity, information includes the details of commercial processing of several representative foods.

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.

Preface	p. ix
Contributors	p. xiii
Food Products Manufacturing (Continued)	p. 1
Health Ingredients and Health Products Development for Preventing or Treating Human Diseases	p. 3
Bioactive Peptides from Food Proteins	p. 5
Lipid-Soluble Vitamins: Nutritional and Functional Aspects	p. 39
Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds	p. 55
Functional Microbes: Technology for Health Foods	p. 67
Enterococci and Dairy Products	p. 85
Fermented Milk: Health Benefits Beyond Probiotic Effect	p. 99
Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential	p. 117
Functional Foods, Herbs, and Aging	p. 135
Functional Foods and Gastrointestinal Disorders	p. 153
Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng	p. 175
Functional Foods and Minerals: Calcium	p. 201
Meat and Meat Products	p. 215
Thermal Processing	p. 217
Ham	p. 233
Sausages	p. 251
Fermented Meat Production	p. 265
Processed Pork Meat Flavors	p. 281
Sensory Quality of Meat Products	p. 303
Milk and Milk Products	p. 329
Processing Quality Fluid Milk Products	p. 331
Milk Composition, Physical and Processing Characteristics	p. 347
Genetics and Milk Production	p. 379
Flavored Milks	p. 403
Fermented Milks Popular in Europe and North America	p. 411
Fermented Milk in Asia	p. 431
Goat Milk, Its Products and Nutrition	p. 449
Bioactive Peptides in Dairy Products	p. 489
Science and Technology of Sour Cream	p. 519
Dairy Protein Hydrolysates	p. 537
The Manufacture and Applications of Casein-Derived Ingredients	p. 557
Ice Cream and Frozen Desserts	p. 593
Frozen Novelties	p. 635
Yogurt	p. 647
Infant Formulas	p. 677
Biochemical Processes in the Production of Flavor in Milk and Milk Products	p. 715
Poultry Products	p. 749
Poultry Marination	p. 751
Poultry Sausages	p. 773
Flavor of Fresh and Frozen Poultry	p. 781
Edible Packaging for Poultry and Poultry Products	p. 795
Seafood	p. 815
Frozen Seafood Products Description	p. 817
Processing Frozen Seafoods	p. 855
Shellfish Freezing	p. 893
Processing Formulated Fish and Fish Products	p. 915
Flavorants from Seafood Byproducts	p. 931
Seafood Processing: Basic Sanitation Practices	p. 947
Sustainable Intensive Aquaculture	p. 969
Vegetable Products	p. 983
Frozen Vegetables and Product Descriptions	p. 985
Frozen Avocados	p. 997
Frozen French Fried Potatoes and Quality Assurance	p. 1013
Paprika Production: Current Processing Techniques and Emerging Technologies	p. 1031
Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection	p. 1045
Soymilk and Tofu Manufacturing	p. 1063
Tomato Processing	p. 1091
Dried Tomato	p. 1109
Index	p. 1123
Contents	p. 1155
Contents	p. 1159
Cumulative Index	p. 1163
Table of Contents provided by Ingram. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.