06157nam 22009133u 450 991014368830332120210108153306.01-280-90104-797866109010430-470-11355-30-470-11354-5(CKB)1000000000356813(EBL)297306(OCoLC)778207409(SSID)ssj0000398372(PQKBManifestationID)11295296(PQKBTitleCode)TC0000398372(PQKBWorkID)10361814(PQKB)11471416(MiAaPQ)EBC297306(EXLCZ)99100000000035681320131014d2007|||| u|| |engur|n|---|||||txtccrHandbook of Food Products Manufacturing[electronic resource] 2 Volume SetHoboken Wiley20071 online resource (2317 p.)Description based upon print version of record.0-470-04964-2 Handbook of Food Products Manufacturing; Contents; PREFACE; CONTRIBUTORS LIST; CONTRIBUTORS; VOLUME 1; 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 Engineering9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria10. 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 MatricesSection V: Beverages19. 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 Cocoa30. Confectionery: Inspection and EnforcementSection 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 Ingredients41. Functional Foods: International Considerations42. 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; VOLUME 1 INDEX; VOLUME 2; PART B: FOOD PRODUCTS MANUFACTURING (CONTINUED); Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases; 46. Bioactive Peptides from Food Proteins; 47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive CompoundsThe 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.Handbook of Food Products Manufacturing, 2 Volume Set Handbook of Food Products Manufacturing, Two-Volume SetFood -- Composition -- Handbooks, manuals, etcFood -- CompositionFood industry and trade -- Handbooks, manuals, etcFood industry and tradeFoodChemical EngineeringHILCCChemical & Materials EngineeringHILCCEngineering & Applied SciencesHILCCElectronic books.Food -- Composition -- Handbooks, manuals, etc.Food -- Composition.Food industry and trade -- Handbooks, manuals, etc.Food industry and trade.Food.Chemical EngineeringChemical & Materials EngineeringEngineering & Applied Sciences664Hui Y. H467824Chandan Ramesh C299566Clark Stephanie950602Cross Nanna A950603Dobbs Joannie C950604Hurst W. Jeffrey65958Nollet Leo M. L950605Shimoni Eyal950606Sinha Nirmal950607Smith Erika B950608Surapat Somjit950609Toldr? Fidel950610Titchenal Alan950611AU-PeELAU-PeELAU-PeELBOOK9910143688303321Handbook of Food Products Manufacturing2149269UNINA