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

Part A: Food Manufacturing—Background

Section I: Principles and Establishments Classification

1. Fundamentals of Food Manufacturing
2. Fermented Products and Their Manufacture
3. Food Manufacturing in the United States: Standard Industrial Classification

Section II: Flavors: Food Processing, Product Developments, and Recent Advances

4. Food Flavorings: Principles of Applications
5. Product Development
6. Extraction Modes
7. Distillation and Drying
8. Genetic Engineering
9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria
10. Flavor Production by Solid and Liquid Fermentation
11. Herbs, Spices, and Essential Oils

Section III: Food Sanitation and Establishment Inspection

12. FDA GMPs, HACCP, and the Food Code
13. Food Establishment Inspection

Part B: Food Products Manufacturing

Section IV: Bakery Products

14. Manufacturing of Bread and Bakery Products
15. Muffins and Bagels
16. Fundamentals of Cakes: Ingredients and Production
17. Traditional Italian Products from Wheat and Other Starchy Flours
18. Flavor Migration in Solid Food Matrices

Section V: Beverages

19. Carbonated Beverages
20. The Beer Brewing Process: Wort Production and Beer Fermentation
21. Manufacture of Whisky

Section VI: Cereals: Rice and Noodles

22. Rice-Based Products
23. Asian (Oriental) Noodles and Their Manufacture

Section VII: Cheeses

24. Cheddar and Related Hard Cheeses
25. Pasteurized Process and Related Cheeses
26. Cottage Cheese
27. Cheese Varieties Made by Direct Acidification of Hot Milk
28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel

Section VIII: Confectionery

29. Chocolate and Cocoa
30. Confectionery: Inspection and Enforcement

Section IX: Fats and Oils

31. Margarine and Dairy Spreads: Processing and Technology
32. Cream Products
33. Influence of Processing on Virgin Olive Oil Quality

Section X: Fruits and Fruit Juices

34. Apple: Production, Chemistry, and Processing
35. Strawberries and Blueberries: Phytonutrients and Products
36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple
37. Fruit Juices
38. Dried Banana
39. Fresh-Cut Fruits

Section XI: Functional Foods

40. Functional Foods and Ingredients
41. Functional Foods: International Considerations
42. Functional Foods Based on Dairy Ingredients
43. Functional Properties of Milk Constituents
44. Functional Foods Based on Meat Products
45. Gluten-Free Cereal Products as a Functional Food

Volume 1 Index
Cumulative Index

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