Chapter 1. Fundamentals of Food Manufacturing

  1. Y. H. Hui Senior Scientist
  1. Wai-Kit Nip

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch1

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Nip, W.-K. (2006) Fundamentals of Food Manufacturing, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch1

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Department of Molecular Biosciences and Bioengineering, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, 1955 East–West Road, Honolulu, HI 96822, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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Keywords:

  • scientific principles of safe food manufacturing;
  • food spoilage and foodborne diseases;
  • processing and preservation techniques

Summary

This chapter contains sections titled:

  • Introduction and Goals

  • Food Spoilage and Foodborne Diseases

  • Product Formulations and Flow Charts

  • Units of Operations

  • Processing and Preservation Techniques

  • Packaging

  • General References

  • Specific References

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