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Handbook of food science, technology, and engineering

Author: Y H Hui
Publisher: Boca Raton, FL : CRC Press, 2005.
Series: Food science and technology (Academic Press)
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Filling a gap in the literature in this area, this four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II  Read more...
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Genre/Form: Electronic books
Handbooks and manuals
Handbooks, manuals, etc
Additional Physical Format: Print version:
Hui, Y.H.
Handbook of Food Science, Technology, and Engineering - 4 Volume Set.
Hoboken : Taylor & Francis Ltd., 2005
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Y H Hui
ISBN: 9781466507876 146650787X 9781420058802 1420058800
OCLC Number: 437175968
Description: 1 online resource.
Contents: Contents VOLUME 1 - FOOD SCIENCE: PROPERTIES AND PRODUCTS FOOD COMPONENTS AND THEIR PROPERTIES Carbohydrate: Chemistry Carbohydrate: Physical Properties Carbohydrate: Starch Functional Properties of Carbohydrates: Polysaccharide Gums Protein Determination in Food and Agriculture Systems Protein Denaturation Food Protein Functionalities Chemistry and Biochemistry of Fats Physical Properties of Fats Water Soluble Vitamins Fat Soluble Vitamins Fundamental Characteristics of Water Bioactive Amines Pigments in Plant Foods FOOD CATEGORIES Beverages, Carbonated Muffins Cereals: Biology, Pre- and Post-Harvest Management Legume: Horticulture, Properties, and Processing Asian Fermented Soybean Products Vegetable: Types and Biology Nutritional Values of Vegetables, Nutrit Canned Vegetables: Product Description Frozen Vegetables: Product Description Fruits: Horticulture and Functional Properties Frozen Fruits: Product Descriptions Milk: Proteins Enzymes of Significance to Milk and Dairy Products Meat Chemistry Chemical Composition of Red Meat Meat Species Poultry: Chemistry and Biochemistry Chemical Composition of Poultry Meat Poultry Processing Quality Fats and Oils: Science and Applications Fish Biology and Food Science Edible Shellfish: Biology and Science Aquaculture of Finfish and Shellfish: Principles and Applications Frozen Seafood: Production Description Freezing Seafood and Seafood Products: Principles and Applications The Application of Gene Technology in the Wine Industry FOOD ANALYSIS Principles of Food Analysis Analysis of the Chemical Composition of Foods Spectroscopy Basics Infrared and Raman Spectroscopy in Food Science Application of Gas Chromatography to the Identification Foodborne Pathogens and Chemical Contaminants in Foods Modern Thin-layer Chromatography in Food Analysis High Performance Liquid Chromatography The Use of Mass Spectrometry in Food Analysis Food Analysis: Other Methods FOOD MICROBIOLOGY Basics Spoilage Microbiology of Land Muscle Microbiology of Marine Muscle Microbial Analysis of Foods Rapid Methods in Food Diagnostics VOLUME II - FOOD SCIENCE: INGREDIENTS, HEALTH, AND SAFETY FOOD ATTRIBUTES Sensory Science: Measuring Consumer Preference Sensory Science: Methodology Sensory (Frozen) Food Concepts Flavor of Frozen Foods Textures of Frozen Foods Chemical and Physical Aspects of Color in Frozen Muscle-based Foods FOOD FERMENTATIONS Fermentation: General Principles Quality and Flavour of Fermented Products Meat Fermentation: Principles and Applications Liquid Fermented Milk Products Semi-solid Cultured Dairy Products: Principles and Applications Principles of Production of Cheese Yeasts Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection FOOD AND WORKERS' SAFETY, FOOD SECURITY U.S. Food Standards and Food Grades Standards for Meat and Poultry in the U.S. FDA, GMP, HACCP, Food Code Filth and Other Foreign Objects in Food: A Review of Analytical Methods and Health Significance Food Pathogens and Consumer Practices Migratory Chemicals from Food Containers and Preparation Utensils Food Plant Sanitation and Quality Assurance Retail Food Sanitation: Prerequisites to HACCP Seafood HACCO, NMFI Workers' Safety and Types of Food Establishments Animal Foods, Feeds, and Drugs Bioterrorism FUNCTIONAL FOOD INGREDIENTS Food Additives Food Processing Biofilms and Antimicrobial Agents Antioxidants Synthetic Colors Biosynthesis of Natural Aroma Compounds Natural Flavors Spices and Seasonings Eggs as Nutritional and Functional Food Ingredients Enzymes as Functional Ingredients Composition and Structure Function Relationships in Gums Heat Induced Aggregation, Gelation, and phase Separation of the Globular Protein B-lactoglobulin Emulsions and Emulsifier Phytates Sorbates Artificial Sweeteners: An Overview NUTRITION AND HEALTH Chinese Edible Botanicals: Types, Efficacy, and Safety Vegetable Parts and Dietary Supplements Health, Diet, and Advertisement in the United States Food Allergy: A Synopsis VOLUME III: FOOD ENGINEERING AND FOOD PROCESSING FOOD PROCESSING Units of Operation FOOD DRYING Dehydrated Vegetables: Principles Drying Tropical Fruits Drying Pears Freeze Drying THERMAL PROCESSING Principles and Applications Heat Transfer Temperature Time Modeling of Thermal Processing of Foods The Engineering Aspects of Deep-fat Frying FREEZING Principles Microwave and Frozen Foods Components Meat: Quality and Shelf-life Frozen Storage Frozen Dough NEW TECHNOLOGY Minimal Processing Foods MAP Ohmic and Inductive Heating Ultra Sound Ultra Light AP: Principles Irradiation MW: Basics (Principles) PEF Nanotechnology Sensors Genetically Modified Organisms PACKAGING New Technology Plastics Paper Frozen Foods Packaging Thermal Processing of Packaged Foods Edible Films and Coatings INGREDIENTS TECHNOLOGY Spices and Seasonings Sweet Flavors Application Emulsion Gums Pectin MODELING Modeling Kinetics I Modeling Kinetics II Modeling: Experimental Design Model Building WASTE MANAGEMENT Waste Water Poultry Waste Meat Waste VOLUME IV - FOOD TECHNOLOGY AND FOOD PROCESSING FOOD CATEGORIES Bakery Products Chocolate Mozzarella Cheeses Processed Cheese Yogurt Eggs: Biology and Nutrition Frozen Desert Edible Fats and Oils Fats: Hydrogenation Grain: Asian Noodles Grain: Pasta Seafood Processing: Science and Technology Fish Paste, Surimi Caviar, Roe Thermal Processing of Meat Frozen Meat Processing Equipment Dry-cured Ham Poultry Carcass Canned Poultry Ham Poultry Nugget and Pate Snacks, Extrusion Snacks, Coatings Vegetables: Horticulture and Processing Tofu Beer Wine, Chinese Wine Biotechnology Whiskey FOOD FERMENTATION Principles Starter Cultures Product Manufacture Sour Cream Cheese: QC and Sanitation Meat Fermentation Jalapeno Sour Dough FOOD MICROBIOLOGY Basic Requirements Conventional Microbial Testing Methods and Microscopy Techniques Immuno-based Methods for the Detection of Bacterial Pathogens Genetic-based Methods for Detection of Bacterial Pathogens Methods for the Detection of Viral and Parasitic Protozoan Pathogens in Foods Methods for Detection of Molds and Mycotoxins WATER TECHNOLOGY Water: Sources and Properties Water: Purification and Distribution Water Chemistry and Analysis Beverage Plant Sanitation FOOD SAFETY AND SECURITY Contaminants Personal Hygiene Cleaning a Processing Plant Food Plant Equipment Frozen Food Plant Sanitation Oil and Fat Plant Sanitation US FDA Guidelines for Food Security USDA Safety and Security Guidelines for the Transportation and Distribution of Met, Poultry, and Egg Products
Series Title: Food science and technology (Academic Press)
Responsibility: edited by Y.H. Hui.

Abstract:

Filling a gap in the literature in this area, this four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing and Volume IV food technology and processing. Unique in both.

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