Handbook of Food Products Manufacturing

Copyright © 2007 John Wiley & Sons, Inc.

Handbook of Food Products Manufacturing

Editor(s): Y. H. Hui

Published Online: 1 AUG 2006

Print ISBN: 9780470049648

Online ISBN: 9780470113554

DOI: 10.1002/0470113553

About this Book

Product Information

About The Product

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.

Table of contents

    1. You have free access to this content
      Frontmatter (pages i–xviii)

  2. Part A: Food Manufacturing: Background - Section I: Principles and Establishments Classification

    1. Chapter 1

      Fundamentals of Food Manufacturing (pages 1–44)

      Wai-Kit Nip

    2. Chapter 2

      Fermented Products and Their Manufacture (pages 45–83)

      Wai-Kit Nip

    3. Chapter 3

      Food Manufacturing in the United States: Standard Industrial Classification (pages 85–115)

      Y. H. Hui

  3. Part A: Food Manufacturing: Background - Section II: Flavors: Food Processing, Product Developments, and Recent Advances

    1. Chapter 4

      Food Flavorings: Principles of Applications (pages 117–130)

      Taiwo O. Omobuwajo

    2. Chapter 5

      Product Development (pages 131–146)

      Taiwo O. Omobuwajo

    3. Chapter 6

      Extraction Modes (pages 147–156)

      Marisa F. Mendes, Fernando L.P. Pessoa, Sílvio A.B. Vieira De Melo and Eduardo M. Queiroz

    4. Chapter 7

      Distillation and Drying (pages 157–168)

      Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Sílvio A.B. Vieira de Melo and David Lee Nelson

    5. Chapter 8

      Genetic Engineering (pages 169–177)

      Gláucia Maria Pastore and Gabriela Alves Macedo

    6. Chapter 9

      Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (pages 179–191)

      Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe and Adenise L. Woiciechowski

    7. Chapter 10

      Flavor Production by Solid and Liquid Fermentation (pages 193–203)

      Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe and Adenise L. Woiciechowski

    8. Chapter 11

      Herbs, Spices, and Essential Oils (pages 205–220)

      Alain Darriet

  4. Part A: Food Manufacturing: Background - Section III: Food Sanitation and Establishment Inspection

    1. Chapter 12

      FDA GMPs, HACCP, and the Food Code (pages 221–243)

      Nanna Cross

    2. Chapter 13

      Food Establishment Inspection (pages 245–255)

      Y. H. Hui

  5. Part B: Food Products Manufacturing - Section IV: Bakery Products

    1. Chapter 14

      Manufacturing of Bread and Bakery Products (pages 257–278)

      Weibiao Zhou and Nantawan Therdthai

    2. Chapter 15

      Muffins and Bagels (pages 279–305)

      Nanna Cross

    3. Chapter 16

      Fundamentals of Cakes: Ingredients and Production (pages 307–325)

      Frank D. Conforti

    4. Chapter 17

      Traditional Italian Products from Wheat and Other Starchy Flours (pages 327–388)

      M. Ambrogina Pagani, Mara Lucisano and Manuela Mariotti

    5. Chapter 18

      Flavor Migration in Solid Food Matrices (pages 389–415)

      Yi-Chung Fu

  6. Part B: Food Products Manufacturing - Section V: Beverages

    1. Chapter 19

      Carbonated Beverages (pages 417–442)

      Daniel W. Bena

    2. Chapter 20

      The Beer Brewing Process: Wort Production and Beer Fermentation (pages 443–506)

      Ronnie Willaert

    3. Chapter 21

      Manufacture of Whisky (pages 507–520)

      Takefumi Yoneya

  7. Part B: Food Products Manufacturing - Section VI: Cereals: Rice and Noodles

    1. Chapter 22

      Rice-Based Products (pages 521–538)

      C.M. Rosell and C. Collar

    2. Chapter 23

      Asian (Oriental) Noodles and Their Manufacture (pages 539–564)

      Wai-Kit Nip

  8. Part B: Food Products Manufacturing - Section VII: Cheeses

    1. Chapter 24

      Cheddar and Related Hard Cheeses (pages 565–594)

      Stephanie Clark and Shantanu Agarwal

    2. Chapter 25

      Pasteurized Process and Related Cheeses (pages 595–616)

      Stephanie Clark and Shantanu Agarwal

    3. Chapter 26

      Cottage Cheese (pages 617–633)

      Stephanie Clark and David E. Potter

    4. Chapter 27

      Cheese Varieties Made by Direct Acidification of Hot Milk (pages 635–650)

      Ramesh C. Chandan

    5. Chapter 28

      Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (pages 651–672)

      Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema and Christel K. Magnani

  9. Part B: Food Products Manufacturing - Section VIII: Confectionery

    1. Chapter 29

      Chocolate and Cocoa (pages 673–694)

      Randall Hofberger and Nina Ann Tanabe

    2. Chapter 30

      Confectionery: Inspection and Enforcement (pages 695–701)

      Y. H. Hui

  10. Part B: Food Products Manufacturing - Section IX: Fats and Oils

    1. Chapter 31

      Margarine and Dairy Spreads: Processing and Technology (pages 703–724)

      Pernille Gerstenberg Kirkeby

    2. Chapter 32

      Cream Products (pages 725–749)

      David W. Everett

    3. Chapter 33

      Influence of Processing on Virgin Olive Oil Quality (pages 751–770)

      Maria Roca, Beatriz Gandul-Rojas and M. Isabel Mínguez-Mosquera

  11. Part B: Food Products Manufacturing - Section X: Fruits and Fruit Juices

    1. Chapter 34

      Apple: Production, Chemistry, and Processing (pages 771–791)

      Nirmal K. Sinha

    2. Chapter 35

      Strawberries and Blueberries: Phytonutrients and Products (pages 793–814)

      Nirmal K. Sinha

    3. Chapter 36

      Major Tropical Fruits and Products: Banana, Mango, and Pineapple (pages 815–845)

      Lillian G. Po

    4. Chapter 37

      Fruit Juices (pages 847–866)

      Terri D. Boylston

    5. Chapter 38

      Dried Banana (pages 867–878)

      Raquel Pinho Ferreira Guiné and Maria João Barroca Dias

    6. Chapter 39

      Fresh-Cut Fruits (pages 879–899)

      Olga Martín-Belloso, Robert Soliva-Fortuny and Gemma Oms-Oliu

  12. Part B: Food Products Manufacturing - Section XI: Functional Foods

    1. Chapter 40

      Functional Foods and Ingredients (pages 901–937)

      Chung-Ja C. Jackson and Gopinadhan Paliyath

    2. Chapter 41

      Functional Foods: International Considerations (pages 939–955)

      Kelley Fitzpatrick

    3. Chapter 42

      Functional Foods Based on Dairy Ingredients (pages 957–970)

      Ramesh C. Chandan and N. P. Shah

    4. Chapter 43

      Functional Properties of Milk Constituents (pages 971–987)

      Ramesh C. Chandan

    5. Chapter 44

      Functional Foods Based on Meat Products (pages 989–1015)

      Francisco Jiménez-Comenero

    6. Chapter 45

      Gluten-Free Cereal Products as a Functional Food (pages 1017–1036)

      Elke K. Arendt and Michelle M. Moore

  13. Part B: Food Products Manufacturing - Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases

    1. Chapter 46

      Bioactive Peptides from Food Proteins (pages 1–37)

      Hannu Korhonen and Anne Pihlanto

    2. Chapter 47

      Lipid-Soluble Vitamins: Nutritional and Functional Aspects (pages 39–53)

      Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera

    3. Chapter 48

      Phytochemicals in Mediterranean Diet: The Interaction between Tomato and Olive Oil Bioactive Compounds (pages 55–65)

      Rita Pernice, Paola Vitaglione, Raffaele Sacchi and Vincenzo Fogliano

    4. Chapter 49

      Functional Microbes: Technology for Health Foods (pages 67–84)

      Maria Saarela and Tiina Mattila-Sandholm

    5. Chapter 50

      Enterococci and Dairy Products (pages 85–97)

      Giorgio Giraffa

    6. Chapter 51

      Fermented Milk: Health Benefits Beyond Probiotic Effect (pages 99–115)

      Todor Vasiljevic and Nagendra P. Shah

    7. Chapter 52

      Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential (pages 117–133)

      Venu Gangur

    8. Chapter 53

      Functional Foods, Herbs, and Aging (pages 135–151)

      Carlos Kusano Bucalen Ferrari

    9. Chapter 54

      Functional Foods and Gastrointestinal Disorders (pages 153–174)

      Jude Ryan, Shomik Sibartie, Liam O'Mahony and Fergus Shanahan

    10. Chapter 55

      Herbs in the Management of Diabetes Mellitus with An Emphasis on Ginseng (pages 175–200)

      Vladimir Vuksan and John L Sievenpiper

    11. Chapter 56

      Functional Foods and Minerals: Calcium (pages 201–214)

      John J.B. Anderson

  14. Part B: Food Products Manufacturing - Section XIII: Meat and Meat Products

    1. Chapter 57

      Thermal Processing (pages 215–231)

      Isabel Guerrero Legarreta

    2. Chapter 58

      Ham (pages 233–249)

      Fidel Toldrá

    3. Chapter 59

      Sausages (pages 251–264)

      Fidel Toldrá and Milagro Reig

    4. Chapter 60

      Fermented Meat Production (pages 265–279)

      Fidel Toldrá

    5. Chapter 61

      Processed Pork Meat Flavors (pages 281–301)

      Fidel Toldrá and Mónica Flores

    6. Chapter 62

      Sensory Quality of Meat Products (pages 303–328)

      Fidel Toldrá and Mónica Flores

  15. Part B: Food Products Manufacturing - Section XIV: Milk and Milk Products

    1. Chapter 63

      Processing Quality Fluid Milk Products (pages 329–345)

      James V. Chambers and Somjit Surapat

    2. Chapter 64

      Milk Composition, Physical and Processing Characteristics (pages 347–377)

      Ramesh C. Chandan

    3. Chapter 65

      Genetics and Milk Production (pages 379–401)

      Stephanie Clark and Michael J. Costello

    4. Chapter 66

      Flavored Milks (pages 403–410)

      Kayanush J. Aryana

    5. Chapter 67

      Fermented Milks Popular in Europe and North America (pages 411–429)

      A. Y. Tamime and R. K. Robinson

    6. Chapter 68

      Fermented Milk in Asia (pages 431–448)

      Sardar Iftekharudin Ahmed and Jutatip Wangsai

    7. Chapter 69

      Goat Milk, Its Products and Nutrition (pages 449–488)

      Young W. Park and George F.W. Haenlein

    8. Chapter 70

      Bioactive Peptides in Dairy Products (pages 489–517)

      Marco Gobbetti, Fabio Minervini and Carlo Giuseppe Rizzello

    9. Chapter 71

      Science and Technology of Sour Cream (pages 519–535)

      Wilfried Rieder

    10. Chapter 72

      Dairy Protein Hydrolysates (pages 537–556)

      Ifendu A. Nnanna and Chao Wu

    11. Chapter 73

      The Manufacture and Applications of Casein-Derived Ingredients (pages 557–591)

      John E. O'Connell and Cal Flynn

    12. Chapter 74

      Ice Cream and Frozen Desserts (pages 593–633)

      Arun Kilara and Ramesh C. Chandan

    13. Chapter 75

      Frozen Novelties (pages 635–645)

      Jonathan Hopkinson

    14. Chapter 76

      Yogurt (pages 647–676)

      Lisa Pannell and Tonya C. Schoenfuss

    15. Chapter 77

      Infant Formulas (pages 677–714)

      G. Boehm, C. Beermann, G. Georgi and B. Stahl

    16. Chapter 78

      Biochemical Processes in the Production of Flavor in Milk and Milk Products (pages 715–748)

      Tanoj K. Singh, Keith R. Cadwallader and MaryAnne Drake

  16. Part B: Food Products Manufacturing - Section XV: Poultry Products

    1. Chapter 79

      Poultry Marination (pages 749–773)

      Edith Ponce-Alquicira

    2. Chapter 80

      Poultry Sausages (pages 775–781)

      Alfonso Totosaus and M. Lourdes Pérez-Chabela

    3. Chapter 81

      Flavor of Fresh and Frozen Poultry (pages 783–795)

      Edith Ponce-Alquicira

    4. Chapter 82

      Edible Packaging for Poultry and Poultry Products (pages 797–815)

      Baciliza Quintero-Salazar and Edith Ponce-Alquicira

  17. Part B: Food Products Manufacturing - Section XVI: Seafood

    1. Chapter 83

      Frozen Seafood Products Description (pages 817–853)

      Nanna Cross

    2. Chapter 84

      Processing Frozen Seafoods (pages 855–892)

      Shann-Tzong Jiang and Tung-Ching Lee

    3. Chapter 85

      Shellfish Freezing (pages 893–914)

      Athapol Noomhorm, Mukku Shrinivas Rao and Punchira Vongsawasdi

    4. Chapter 86

      Processing Formulated Fish and Fish Products (pages 915–930)

      Jamilah Bakar

    5. Chapter 87

      Flavorants from Seafood Byproducts (pages 931–945)

      Rosa Jonsdottir, Gudrun Olafsdottir, Sigurður Hauksson and Jon Magnus Einarsson

    6. Chapter 88

      Seafood Processing: Basic Sanitation Practices (pages 947–967)

      Nanna Cross

    7. Chapter 89

      Sustainable Intensive Aquaculture (pages 969–981)

      C. G. Carter

  18. Part B: Food Products Manufacturing - Section XVII: Vegetable Products

    1. Chapter 90

      Frozen Vegetables and Product Descriptions (pages 983–995)

      Nanna Cross

    2. Chapter 91

      Frozen Avocados (pages 997–1011)

      Rosa María Galicia-Cabrera

    3. Chapter 92

      Frozen French Fried Potatoes and Quality Assurance (pages 1013–1029)

      Nanna Cross

    4. Chapter 93

      Paprika Production: Current Processing Techniques and Emerging Technologies (pages 1031–1044)

      María Isabel Mínguez-Mosquera, Manuel Jarén-Galán, Dámaso Hornero-Méndez and Antonio Pérez-Gálvez

    5. Chapter 94

      Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection (pages 1045–1062)

      Nanna Cross

    6. Chapter 95

      Soymilk and Tofu Manufacturing (pages 1063–1089)

      Sam K. C. Chang

    7. Chapter 96

      Tomato Processing (pages 1091–1107)

      Rosa María Galicia-Cabrera

    8. Chapter 97

      Dried Tomato (pages 1109–1122)

      Raquel Pinho Ferreira Guiné and Maria João Barroca Dias

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      Volume 1 Index (pages 1037–1063)

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      Volume 2 Index (pages 1123–1153)

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      Contents (pages 1065–1068)

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      Contents (pages 1155–1158)

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      Contents (pages 1159–1162)

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      Contents (pages 1159–1162)

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      Cumulative Index (pages 1073–1131)

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      Cumulative Index (pages 1163–1221)

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