Handbook of Food Products Manufacturing, Volume 1
Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
Herausgegeben:Hui, Yiu H.; Sinha, Nirmal K.
Handbook of Food Products Manufacturing, Volume 1
Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
Herausgegeben:Hui, Yiu H.; Sinha, Nirmal K.
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_ Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods _ Includes coverage of manufacturing principles _ Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends _ Includes truly international coverage with editors and contributors from all over the world.
- Ramesh Chandan / Stephanie Clark / Nanna A. Cross / Joannie C. Dobbs / William J. Hurst / Leo M. Nollet / Eyal Shimoni / Nirmal Sinha / Erika B. Smith / Somjit Surapat / Fidel Toldrá / Alan TitchenalHandbook of Food Products Manufacturing, Volume 2488,99 €
- Nirmal K SinhaHandbook of Food Products Manufacturing, 2 Volume Set839,99 €
- Industrial Scale Natural Products Extraction154,99 €
- WileyKirk-Othmer Food and Feed Technology, 2 Volume Set716,99 €
- Wheat Antioxidants152,99 €
- Hyphenated Techniques in Grape and Wine Chemistry190,99 €
- Shri K. SharmaFood Process Engineering205,99 €
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_ Includes coverage of manufacturing principles
_ Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends
_ Includes truly international coverage with editors and contributors from all over the world.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
- Produktdetails
- Handbook of Food Products Manufacturing 1
- Verlag: Wiley & Sons
- Artikelnr. des Verlages: 14512524000
- 1. Auflage
- Seitenzahl: 1152
- Erscheinungstermin: 27. April 2007
- Englisch
- Abmessung: 259mm x 184mm x 58mm
- Gewicht: 2040g
- ISBN-13: 9780470125243
- ISBN-10: 0470125241
- Artikelnr.: 21971700
- Handbook of Food Products Manufacturing 1
- Verlag: Wiley & Sons
- Artikelnr. des Verlages: 14512524000
- 1. Auflage
- Seitenzahl: 1152
- Erscheinungstermin: 27. April 2007
- Englisch
- Abmessung: 259mm x 184mm x 58mm
- Gewicht: 2040g
- ISBN-13: 9780470125243
- ISBN-10: 0470125241
- Artikelnr.: 21971700
lvio A.B. Vieira De Melo, and Eduardo M. Queiroz) Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, S1
lvio A.B. Vieira de Melo, and David Lee Nelson) Genetic Engineering (Gläucia Maria Pastore and Gabriela Alves Macedo) Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski) Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski) Herbs, Spices, and Essential Oils (Alain Darriet) Section III: Food Sanitation and Establishment Inspection FDA GMPs, HACCP, and the Food Code (Nanna Cross) Food Establishment Inspection (Y.H. Hui) PART B: FOOD PRODUCTS MANUFACTURING Section IV: Bakery Products Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai) Muffins and Bagels (Nanna Cross) Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti) Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti) Flavor Migration in Solid Food Matrices (Yi-Chung Fu) Section V: Beverages Carbonated Beverages (Daniel W. Bena) The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert) Manufacture of Whisky (Takefumi Yoneya) Section VI: Cereals: Rice and Noodles Rice-Based Products (C.M. Rosell and C. Collar) Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip) Section VII: Cheeses Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal) Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal) Cottage Cheese (Stephanie Clark and David E. Potter) Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan) Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani) Section VIII: Confectionery Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe) Confectionery: Inspection and Enforcement (Y.H. Hui) Section IX: Fats and Oils Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby) Cream Products (David W. Everett) Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel M1
nguez-Mosquera) Section X: Fruits and Fruit Juices Apple: Production, Chemistry, and Processing (Nirmal K. Sinha) Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha) Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po) Fruit Juices (Terri D. Boylston) Dried Banana (Raquel Pinho Ferreira Guiné and Maria João Barroca Dias) Fresh-Cut Fruits (Olga Martn-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu) Section XI: Functional Foods Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath) Functional Foods: International Considerations (Kelley Fitzpatrick) Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah) Functional Properties of Milk Constituents (Ramesh C. Chandan) Functional Foods Based on Meat Products (Francisco Jiménez-Comenero) Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore) VOLUME 1 INDEX VOLUME 1 CONTENTS VOLUME 2 CONTENTS CUMULATIVE INDEX.
lvio A.B. Vieira De Melo, and Eduardo M. Queiroz) Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, S1
lvio A.B. Vieira de Melo, and David Lee Nelson) Genetic Engineering (Gläucia Maria Pastore and Gabriela Alves Macedo) Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski) Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski) Herbs, Spices, and Essential Oils (Alain Darriet) Section III: Food Sanitation and Establishment Inspection FDA GMPs, HACCP, and the Food Code (Nanna Cross) Food Establishment Inspection (Y.H. Hui) PART B: FOOD PRODUCTS MANUFACTURING Section IV: Bakery Products Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai) Muffins and Bagels (Nanna Cross) Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti) Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti) Flavor Migration in Solid Food Matrices (Yi-Chung Fu) Section V: Beverages Carbonated Beverages (Daniel W. Bena) The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert) Manufacture of Whisky (Takefumi Yoneya) Section VI: Cereals: Rice and Noodles Rice-Based Products (C.M. Rosell and C. Collar) Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip) Section VII: Cheeses Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal) Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal) Cottage Cheese (Stephanie Clark and David E. Potter) Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan) Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani) Section VIII: Confectionery Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe) Confectionery: Inspection and Enforcement (Y.H. Hui) Section IX: Fats and Oils Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby) Cream Products (David W. Everett) Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel M1
nguez-Mosquera) Section X: Fruits and Fruit Juices Apple: Production, Chemistry, and Processing (Nirmal K. Sinha) Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha) Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po) Fruit Juices (Terri D. Boylston) Dried Banana (Raquel Pinho Ferreira Guiné and Maria João Barroca Dias) Fresh-Cut Fruits (Olga Martn-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu) Section XI: Functional Foods Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath) Functional Foods: International Considerations (Kelley Fitzpatrick) Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah) Functional Properties of Milk Constituents (Ramesh C. Chandan) Functional Foods Based on Meat Products (Francisco Jiménez-Comenero) Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore) VOLUME 1 INDEX VOLUME 1 CONTENTS VOLUME 2 CONTENTS CUMULATIVE INDEX.