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

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.

Key Features

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

 
Contents
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

 
About the Author

• 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.

Book Details

• Hardcover: 1131 pages
• Publisher: Wiley-Interscience (2007)
• Language: English
• ISBN-10: 0470125241
• ISBN-13: 978-0470125243
• Product Dimensions: 10.1 x 7.2 x 2.4 inches 
• List Price: $395.00

Tags: Food Manufacturing