LEADER 06157nam 22009133u 450 001 9910143688303321 005 20210108153306.0 010 $a1-280-90104-7 010 $a9786610901043 010 $a0-470-11355-3 010 $a0-470-11354-5 035 $a(CKB)1000000000356813 035 $a(EBL)297306 035 $a(OCoLC)778207409 035 $a(SSID)ssj0000398372 035 $a(PQKBManifestationID)11295296 035 $a(PQKBTitleCode)TC0000398372 035 $a(PQKBWorkID)10361814 035 $a(PQKB)11471416 035 $a(MiAaPQ)EBC297306 035 $a(EXLCZ)991000000000356813 100 $a20131014d2007|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aHandbook of Food Products Manufacturing$b[electronic resource] $e2 Volume Set 210 $aHoboken $cWiley$d2007 215 $a1 online resource (2317 p.) 300 $aDescription based upon print version of record. 311 $a0-470-04964-2 327 $aHandbook 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 Engineering 327 $a9. 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 Matrices 327 $aSection 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 Cocoa 327 $a30. 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 Ingredients 327 $a41. 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 Aspects 327 $a48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds 330 $aThe 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. 517 $aHandbook of Food Products Manufacturing, 2 Volume Set 517 $aHandbook of Food Products Manufacturing, Two-Volume Set 606 $aFood -- Composition -- Handbooks, manuals, etc 606 $aFood -- Composition 606 $aFood industry and trade -- Handbooks, manuals, etc 606 $aFood industry and trade 606 $aFood 606 $aChemical Engineering$2HILCC 606 $aChemical & Materials Engineering$2HILCC 606 $aEngineering & Applied Sciences$2HILCC 608 $aElectronic books. 615 4$aFood -- Composition -- Handbooks, manuals, etc. 615 4$aFood -- Composition. 615 4$aFood industry and trade -- Handbooks, manuals, etc. 615 4$aFood industry and trade. 615 4$aFood. 615 7$aChemical Engineering 615 7$aChemical & Materials Engineering 615 7$aEngineering & Applied Sciences 676 $a664 700 $aHui$b Y. H$0467824 701 $aChandan$b Ramesh C$0299566 701 $aClark$b Stephanie$0950602 701 $aCross$b Nanna A$0950603 701 $aDobbs$b Joannie C$0950604 701 $aHurst$b W. Jeffrey$065958 701 $aNollet$b Leo M. L$0950605 701 $aShimoni$b Eyal$0950606 701 $aSinha$b Nirmal$0950607 701 $aSmith$b Erika B$0950608 701 $aSurapat$b Somjit$0950609 701 $aToldr?$b Fidel$0950610 701 $aTitchenal$b Alan$0950611 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9910143688303321 996 $aHandbook of Food Products Manufacturing$92149269 997 $aUNINA