Handbook of Food Products Manufacturing

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

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

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

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

    1. Chapter 6

      Extraction Modes (pages 147–156)

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

    2. 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

    3. Chapter 8

      Genetic Engineering (pages 169–177)

      Gláucia Maria Pastore and Gabriela Alves Macedo

    4. 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

    5. 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

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

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

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

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

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

    1. 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

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

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

    1. Chapter 33

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

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

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

    1. Chapter 38

      Dried Banana (pages 867–878)

      Raquel Pinho Ferreira Guiné and Maria João Barroca Dias

    2. Chapter 39

      Fresh-Cut Fruits (pages 879–899)

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

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

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

    1. Chapter 54

      Functional Foods and Gastrointestinal Disorders (pages 153–174)

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

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

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

    1. Chapter 68

      Fermented Milk in Asia (pages 431–448)

      Sardar Iftekharudin Ahmed and Jutatip Wangsai

    2. Chapter 70

      Bioactive Peptides in Dairy Products (pages 489–517)

      Marco Gobbetti, Fabio Minervini and Carlo Giuseppe Rizzello

    3. Chapter 76

      Yogurt (pages 647–676)

      Lisa Pannell and Tonya C. Schoenfuss

    4. Chapter 77

      Infant Formulas (pages 677–714)

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

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

    1. Chapter 80

      Poultry Sausages (pages 775–781)

      Alfonso Totosaus and M. Lourdes Pérez-Chabela

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

    1. Chapter 85

      Shellfish Freezing (pages 893–914)

      Athapol Noomhorm, Mukku Shrinivas Rao and Punchira Vongsawasdi

    2. Chapter 87

      Flavorants from Seafood Byproducts (pages 931–945)

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

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

    1. 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

    2. Chapter 97

      Dried Tomato (pages 1109–1122)

      Raquel Pinho Ferreira Guiné and Maria João Barroca Dias

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