Handbook of Food Products Manufacturing, Volume 2
Health, Meat, Milk, Poultry, Seafood, and Vegetables
Herausgegeben:Hui, Yiu H.; Sinha, Nirmal K.
Handbook of Food Products Manufacturing, Volume 2
Health, Meat, Milk, Poultry, Seafood, and Vegetables
Herausgegeben:Hui, Yiu H.; Sinha, Nirmal K.
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This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. _ Includes an overview of food 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 _ For each commodity, information includes the details of commercial processing of several representative foods.…mehr
- Y. H. Hui (ed.) / 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 1491,99 €
- Nirmal K SinhaHandbook of Food Products Manufacturing, 2 Volume Set839,99 €
- Egg Bioscience and Biotechnology153,99 €
- Industrial Scale Natural Products Extraction154,99 €
- WileyKirk-Othmer Food and Feed Technology, 2 Volume Set716,99 €
- Wheat Antioxidants152,99 €
- Shri K. SharmaFood Process Engineering205,99 €
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_ Includes an overview of food 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
_ For each commodity, information includes the details of commercial processing of several representative foods.
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- Produktdetails
- Handbook of Food Products Manufacturing 2
- Verlag: Wiley & Sons
- Artikelnr. des Verlages: 14512525000
- 1. Auflage
- Seitenzahl: 1248
- Erscheinungstermin: 27. April 2007
- Englisch
- Abmessung: 258mm x 186mm x 63mm
- Gewicht: 2200g
- ISBN-13: 9780470125250
- ISBN-10: 047012525X
- Artikelnr.: 22187334
- Handbook of Food Products Manufacturing 2
- Verlag: Wiley & Sons
- Artikelnr. des Verlages: 14512525000
- 1. Auflage
- Seitenzahl: 1248
- Erscheinungstermin: 27. April 2007
- Englisch
- Abmessung: 258mm x 186mm x 63mm
- Gewicht: 2200g
- ISBN-13: 9780470125250
- ISBN-10: 047012525X
- Artikelnr.: 22187334
Section XII: Health Ingredients and Health Products Development for
Preventing or Treating Human Diseases Bioactive Peptides from Food Proteins
(Hannu Korhonen and Anne Pihlanto) Lipid-Soluble Vitamins: Nutritional and
Functional Aspects (Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera)
Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and
Olive Oil Bioactive Compounds (Rita Pernice, Paola Vitaglione, Raffaele
Sacchi, and Vincenzo Fogliano) Functional Microbes: Technology for Health
Foods (Maria Saarela and Tiina Mattila-Sandholm) Enterococci and Dairy
Products (Giorgio Giraffa) Fermented Milk: Health Benefits Beyond Probiotic
Effect (Todor Vasiljevic and Nagendra P. Shah) Application of Functional
Foods and Nutraceuticals in Allergic Disorders: Principles and Potential
(Venu Gangur) Functional Foods, Herbs, and Aging (Carlos Kusano Bucalen
Ferrari) Functional Foods and Gastrointestinal Disorders (Jude Ryan, Shomik
Sibartie, Liam O'Mahony, and Fergus Shanahan) Herbs in the Management of
Diabetes Mellitus with an Emphasis on Ginseng (Vladimir Vuksan and John L.
Sievenpiper) Functional Foods and Minerals: Calcium (John J.B. Anderson)
Section XIII: Meat and Meat Products Thermal Processing (Isabel Guerrero
Legarreta) Ham (Fidel Toldrá) Sausages (Fidel Toldrá and Milagro Reig)
Fermented Meat Production (Fidel Toldrá) Processed Pork Meat Flavors (Fidel
Toldrá and Mónica Flores) Sensory Quality of Meat Products (Fidel Toldrá
and Mónica Flores) Section XIV: Milk and Milk Products Processing Quality
Fluid Milk Products (James V. Chambers and Somjit Surapat) Milk
Composition, Physical and Processing Characteristics (Ramesh C. Chandan)
Genetics and Milk Production (Stephanie Clark and Michael J. Costello)
Flavored Milks (Kayanush J. Aryana) Fermented Milks Popular in Europe and
North America (A.Y. Tamime and R.K. Robinson) Fermented Milk in Asia
(Sardar Iftekharudin Ahmed and Jutatip Wangsai) Goat Milk, Its Products and
Nutrition (Young W. Park and George F.W. Haenlein) Bioactive Peptides in
Dairy Products (Marco Gobbetti, Fabio Minervini, and Carlo Giuseppe
Rizzello) Science and Technology of Sour Cream (Wilfried Rieder) Dairy
Protein Hydrolysates (Ifendu A. Nnanna and Chao Wu) The Manufacture and
Applications of Casein-Derived Ingredients (John E. O'Connell and Cal
Flynn) Ice Cream and Frozen Desserts (Arun Kilara and Ramesh C. Chandan)
Frozen Novelties (Jonathan Hopkinson) Yogurt (Lisa Pannell and Tonya C.
Schoenfuss) Infant Formulas (G. Boehm, C. Beermann, G. Georgi, and B.
Stahl) Biochemical Processes in the Production of Flavor in Milk and Milk
Products (Tanoj K. Singh, Keith R. Cadwallader, and MaryAnne Drake) Section
XV: Poultry Products Poultry Marination (Edith Ponce-Alquicira) Poultry
Sausages (Alfonso Totosaus and M. Lourdes Pérez-Chabela) Flavor of Fresh
and Frozen Poultry (Edith Ponce-Alquicira) Edible Packaging for Poultry and
Poultry Products (Baciliza Quintero-Salazar and Edith Ponce-Alquicira)
Section XVI: Seafood Frozen Seafood Products Description (Nanna Cross)
Processing Frozen Seafoods (Shann-Tzong Jiang and Tung-Ching Lee) Shellfish
Freezing (Athapol Noomhorm, Mukku Shrinivas Rao, and Punchira Vongsawasdi)
Processing Formulated Fish and Fish Products (Jamilah Bakar) Flavorants
from Seafood Byproducts (Rosa Jonsdottir, Gudrun Olafsdottir, Sigur?ur
Hauksson, and Jon Magnus Einarsson) Seafood Processing: Basic Sanitation
Practices (Nanna Cross) Sustainable Intensive Aquaculture (C.G. Carter)
Section XVII: Vegetable Products Frozen Vegetables and Product Descriptions
(Nanna Cross) Frozen Avocados (Rosa Mara Galicia-Cabrera) Frozen French
Fried Potatoes and Quality Assurance (Nanna Cross) Paprika Production:
Current Processing Techniques and Emerging Technologies (María Isabel
Mínguez-Mosquera, Manuel Jarén-Galán, Dámaso Hornero-Méndez, and Antonio
Pérez-Gálvez) Pickles Manufacturing in the United States: Quality Assurance
and Establishment Inspection (Nanna Cross) Soymilk and Tofu Manufacturing
(Sam K.C. Chang) Tomato Processing (Rosa María Galicia-Cabrera) Dried
Tomato (Raquel Pinho Ferreira Guiné and Maria João Barroca Dias) VOLUME 2
INDEX VOLUME 1 CONTENTS VOLUME 2 CONTENTS CUMULATIVE INDEX.
Section XII: Health Ingredients and Health Products Development for
Preventing or Treating Human Diseases Bioactive Peptides from Food Proteins
(Hannu Korhonen and Anne Pihlanto) Lipid-Soluble Vitamins: Nutritional and
Functional Aspects (Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera)
Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and
Olive Oil Bioactive Compounds (Rita Pernice, Paola Vitaglione, Raffaele
Sacchi, and Vincenzo Fogliano) Functional Microbes: Technology for Health
Foods (Maria Saarela and Tiina Mattila-Sandholm) Enterococci and Dairy
Products (Giorgio Giraffa) Fermented Milk: Health Benefits Beyond Probiotic
Effect (Todor Vasiljevic and Nagendra P. Shah) Application of Functional
Foods and Nutraceuticals in Allergic Disorders: Principles and Potential
(Venu Gangur) Functional Foods, Herbs, and Aging (Carlos Kusano Bucalen
Ferrari) Functional Foods and Gastrointestinal Disorders (Jude Ryan, Shomik
Sibartie, Liam O'Mahony, and Fergus Shanahan) Herbs in the Management of
Diabetes Mellitus with an Emphasis on Ginseng (Vladimir Vuksan and John L.
Sievenpiper) Functional Foods and Minerals: Calcium (John J.B. Anderson)
Section XIII: Meat and Meat Products Thermal Processing (Isabel Guerrero
Legarreta) Ham (Fidel Toldrá) Sausages (Fidel Toldrá and Milagro Reig)
Fermented Meat Production (Fidel Toldrá) Processed Pork Meat Flavors (Fidel
Toldrá and Mónica Flores) Sensory Quality of Meat Products (Fidel Toldrá
and Mónica Flores) Section XIV: Milk and Milk Products Processing Quality
Fluid Milk Products (James V. Chambers and Somjit Surapat) Milk
Composition, Physical and Processing Characteristics (Ramesh C. Chandan)
Genetics and Milk Production (Stephanie Clark and Michael J. Costello)
Flavored Milks (Kayanush J. Aryana) Fermented Milks Popular in Europe and
North America (A.Y. Tamime and R.K. Robinson) Fermented Milk in Asia
(Sardar Iftekharudin Ahmed and Jutatip Wangsai) Goat Milk, Its Products and
Nutrition (Young W. Park and George F.W. Haenlein) Bioactive Peptides in
Dairy Products (Marco Gobbetti, Fabio Minervini, and Carlo Giuseppe
Rizzello) Science and Technology of Sour Cream (Wilfried Rieder) Dairy
Protein Hydrolysates (Ifendu A. Nnanna and Chao Wu) The Manufacture and
Applications of Casein-Derived Ingredients (John E. O'Connell and Cal
Flynn) Ice Cream and Frozen Desserts (Arun Kilara and Ramesh C. Chandan)
Frozen Novelties (Jonathan Hopkinson) Yogurt (Lisa Pannell and Tonya C.
Schoenfuss) Infant Formulas (G. Boehm, C. Beermann, G. Georgi, and B.
Stahl) Biochemical Processes in the Production of Flavor in Milk and Milk
Products (Tanoj K. Singh, Keith R. Cadwallader, and MaryAnne Drake) Section
XV: Poultry Products Poultry Marination (Edith Ponce-Alquicira) Poultry
Sausages (Alfonso Totosaus and M. Lourdes Pérez-Chabela) Flavor of Fresh
and Frozen Poultry (Edith Ponce-Alquicira) Edible Packaging for Poultry and
Poultry Products (Baciliza Quintero-Salazar and Edith Ponce-Alquicira)
Section XVI: Seafood Frozen Seafood Products Description (Nanna Cross)
Processing Frozen Seafoods (Shann-Tzong Jiang and Tung-Ching Lee) Shellfish
Freezing (Athapol Noomhorm, Mukku Shrinivas Rao, and Punchira Vongsawasdi)
Processing Formulated Fish and Fish Products (Jamilah Bakar) Flavorants
from Seafood Byproducts (Rosa Jonsdottir, Gudrun Olafsdottir, Sigur?ur
Hauksson, and Jon Magnus Einarsson) Seafood Processing: Basic Sanitation
Practices (Nanna Cross) Sustainable Intensive Aquaculture (C.G. Carter)
Section XVII: Vegetable Products Frozen Vegetables and Product Descriptions
(Nanna Cross) Frozen Avocados (Rosa Mara Galicia-Cabrera) Frozen French
Fried Potatoes and Quality Assurance (Nanna Cross) Paprika Production:
Current Processing Techniques and Emerging Technologies (María Isabel
Mínguez-Mosquera, Manuel Jarén-Galán, Dámaso Hornero-Méndez, and Antonio
Pérez-Gálvez) Pickles Manufacturing in the United States: Quality Assurance
and Establishment Inspection (Nanna Cross) Soymilk and Tofu Manufacturing
(Sam K.C. Chang) Tomato Processing (Rosa María Galicia-Cabrera) Dried
Tomato (Raquel Pinho Ferreira Guiné and Maria João Barroca Dias) VOLUME 2
INDEX VOLUME 1 CONTENTS VOLUME 2 CONTENTS CUMULATIVE INDEX.