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.
Contents
Volume One: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
Part A: Food Manufacturing—Background
Section I: Principles and Establishments Classification
- Fundamentals of Food Manufacturing
- Fermented Products and Their Manufacture
- Food Manufacturing in the United States: Standard Industrial Classification
Section II: 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
Section III: Food Sanitation and Establishment Inspection
- FDA GMPs, HACCP, and the Food Code
- Food Establishment Inspection
Part B: Food Products Manufacturing
Section IV: 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
Section V: Beverages
- Carbonated Beverages
- The Beer Brewing Process: Wort Production and Beer Fermentation
- Manufacture of Whisky
Section VI: Cereals: Rice and Noodles
- Rice-Based Products
- Asian (Oriental) Noodles and Their Manufacture
Section VII: 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
Section VIII: Confectionery
- Chocolate and Cocoa
- Confectionery: Inspection and Enforcement
Section IX: Fats and Oils
- Margarine and Dairy Spreads: Processing and Technology
- Cream Products
- Influence of Processing on Virgin Olive Oil Quality
Section X: 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
- Fresh-Cut Fruits
Section XI: Functional Foods
- Functional Foods and Ingredients
- Functional Foods: International Considerations
- Functional Foods Based on Dairy Ingredients
- Functional Properties of Milk Constituents
- Functional Foods Based on Meat Products
- Gluten-Free Cereal Products as a Functional Food
Volume 1 Index
Cumulative Index
Volume Two: Health, Meat, Milk, Poultry, Seafood, and Vegetables
Part B: Food Products Manufacturing (cont'd)
Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases
- Bioactive Peptides from Food Proteins
- Lipid-Soluble Vitamins: Nutritional and Functional Aspects
- Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds
- Functional Microbes: Technology for Health Foods
- Enterococci and Dairy Products
- Fermented Milk: Health Benefits Beyond Probiotic Effect
- Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential
- Functional Foods, Herbs, and Aging
- Functional Foods and Gastrointestinal Disorders
- Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng
- Functional Foods and Minerals: Calcium
Section XIII: Meat and Meat Products
- Thermal Processing
- Ham
- Sausages
- Fermented Meat Production
- Processed Pork Meat Flavors
- Sensory Quality of Meat Products
Section XIV: Milk and Milk Products
- Processing Quality Fluid Milk Products
- Milk Composition, Physical and Processing Characteristics
- Genetics and Milk Production
- Flavored Milks
- Fermented Milks Popular in Europe and North America
- Fermented Milk in Asia
- Goat Milk, Its Products and Nutrition
- Bioactive Peptides in Dairy Products
- Science and Technology of Sour Cream
- Dairy Protein Hydrolysates
- The Manufacture and Applications of Casein-Derived Ingredients
- Ice Cream and Frozen Desserts
- Frozen Novelties
- Yogurt
- Infant Formulas
- Biochemical Processes in the Production of Flavor in Milk and Milk Products
Section XV: Poultry Products
- Poultry Marination
- Poultry Sausages
- Flavor of Fresh and Frozen Poultry
- Edible Packaging for Poultry and Poultry Products
Section XVI: Seafood
- Frozen Seafood Products Description
- Processing Frozen Seafoods
- Shellfish Freezing
- Processing Formulated Fish and Fish Products
- Flavorants from Seafood Byproducts
- Seafood Processing: Basic Sanitation Practices
- Sustainable Intensive Aquaculture
Section XVII: Vegetable Products
- Frozen Vegetables and Product Descriptions
- Frozen Avocados
- Frozen French Fried Potatoes and Quality Assurance
- Paprika Production: Current Processing Techniques and Emerging Technologies
- Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection
- Soymilk and Tofu Manufacturing
- Tomato Processing
- Dried Tomato
Volume 2 Index
Cumulative Index
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