Handbook of Food Products Manufacturing Volume Two
Health, Meat, Milk, Poultry, Seafood, and Vegetables
edited by Y.H. Hui

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 of Volume Two

Part B: Food Products Manufacturing (cont'd)

Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases

46. Bioactive Peptides from Food Proteins
47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects
48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds
49. Functional Microbes: Technology for Health Foods
50. Enterococci and Dairy Products
51. Fermented Milk: Health Benefits Beyond Probiotic Effect
52. Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential
53. Functional Foods, Herbs, and Aging
54. Functional Foods and Gastrointestinal Disorders
55. Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng
56. Functional Foods and Minerals: Calcium

Section XIII: Meat and Meat Products

57. Thermal Processing
58. Ham
59. Sausages
60. Fermented Meat Production
61. Processed Pork Meat Flavors
62. Sensory Quality of Meat Products

Section XIV: Milk and Milk Products

63. Processing Quality Fluid Milk Products
64. Milk Composition, Physical and Processing Characteristics
65. Genetics and Milk Production
66. Flavored Milks
67. Fermented Milks Popular in Europe and North America
68. Fermented Milk in Asia
69. Goat Milk, Its Products and Nutrition
70. Bioactive Peptides in Dairy Products
71. Science and Technology of Sour Cream
72. Dairy Protein Hydrolysates
73. The Manufacture and Applications of Casein-Derived Ingredients
74. Ice Cream and Frozen Desserts
75. Frozen Novelties
76. Yogurt
77. Infant Formulas
78. Biochemical Processes in the Production of Flavor in Milk and Milk Products

Section XV: Poultry Products

79. Poultry Marination
80. Poultry Sausages
81. Flavor of Fresh and Frozen Poultry
82. Edible Packaging for Poultry and Poultry Products

Section XVI: Seafood

83. Frozen Seafood Products Description
84. Processing Frozen Seafoods
85. Shellfish Freezing
86. Processing Formulated Fish and Fish Products
87. Flavorants from Seafood Byproducts
88. Seafood Processing: Basic Sanitation Practices
89. Sustainable Intensive Aquaculture

Section XVII: Vegetable Products

90. Frozen Vegetables and Product Descriptions
91. Frozen Avocados
92. Frozen French Fried Potatoes and Quality Assurance
93. Paprika Production: Current Processing Techniques and Emerging Technologies
94. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection
95. Soymilk and Tofu Manufacturing
96. Tomato Processing
97. Dried Tomato

Volume 2 Index
Cumulative Index

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