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  • Gebundenes Buch

The 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.…mehr

Produktbeschreibung
The 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.
  • Produktdetails
  • Verlag: John Wiley & Sons / WILEY
  • New
  • Seitenzahl: 2308
  • Erscheinungstermin: April 2007
  • Englisch
  • Abmessung: 288mm x 167mm x 102mm
  • Gewicht: 4209g
  • ISBN-13: 9780470049648
  • ISBN-10: 0470049642
  • Artikelnr.: 22580498
Inhaltsangabe
Abbreviated Table of Contents. PART A. FOOD MANUFACTURING: BACKGROUND. PRINCIPLES AND ESTABLISHMENTS CLASSIFICATION. Fundamentals of food manufacturing (Yui H. Hui). Manufacturing fermented food products (Yui H. Hui). Food manufacturing in the United States: Standard Industrial Classification (Yui H. Hui). FLAVORS: FOOD PROCESSING
PRODUCT DEVELOPMENTS
AND RECENT ADVANCES. Food Flavorings: Applications In Food Processing (Leo M. Nollet). Flavor Development (Leo M. Nollet). Flavor Extraction (Leo M. Nollet). Flavor Distillation (Leo M. Nollet). Flavor and Genetic Engineering (Leo M. Nollet). Fungus and flavor (Leo M. Nollet). Flavor and solid liquid fermentation (Leo M. Nollet). Essential oils and herbs (Leo M. Nollet). FOOD SANITATION AND ESTABLISHMENT INSPECTION. Food Sanitation (Nanna A. Cross). Establishment Inspection (Yui H. Hui). PART B. FOOD PRODUCTS MANUFACTURING . BAKERY PRODUCTS. Bread Yui H. Hui). Muffins (Nanna A. Cross). Cakes (Nanna A. Cross). Italian bakery (Yui H. Hui). Flavor migration and dough (Leo M. Nollet). BEVERAGES. Soft drink (Yui H. Hui). Beer (Yui H. Hui). Whiskey (Yui H. Hui). CEREALS: RICE AND NOODLES. Rice (Yui H. Hui). Noodles (Yui H. Hui). CHEESES. Cheddar (Stephanie Clark). Pasteurized (Stephanie Clark). Cottage (Stephanie Clark). Acidification and cheese (Ramesh Chandan). Cream cheese (Yui H. Hui). CONFECTIONERY. Chocolate (Yui H. Hui). Establishment Inspection (Yui H. Hui). FATS AND OILS. Margarine (Erika B. Smith). Cream products (Erika B. Smith). Olive oils (Yui H. Hui). FRUITS AND FRUIT JUICES. Apples (N. Sinha). Strawberries (N. Sinha). Tropical (N. Sinha). Juices flavor Leo M. Nollet). Dried banana (Yui H. Hui). Fresh-cut fruits Yui H. Hui). FUNCTIIONAL FOODS. Functional foods basics (Yui H. Hui). Functional foods and global development (William J. Hurst). Dairy based functional foods (Ramesh Chandan). Constituents functional foods (Ramesh Chandan). Meat based functional foods (Yui H. Hui). Cereal based functional foods (Nanna A. Cross). HEALTH INGREDIENTS AND HEALTH PRODUCTS DEVELOPMENT FOR PREVENTING OR TREATING HUMAN DISEASES . Food Peptides (Yui H. Hui). Fat-vitamins (William J. Hurst). Phytochemicals (Eyal Shimoni). Health and Microbes (Eyal Simoni). Enterococci and dairy products (Yui H. Hui). Health benefits and Fermented dairy products (Ramesh Chandan). Health and Allergies (Yui H. Hui). Aging (Yui H. Hui). Functional foods and Gastro-intestional disordersI (Nanna A. Cross). Herbs and Diabetes (Nanna A. Cross). Calcium and functional foods (Nanna A. Cross). MEAT AND MEAT PRODUCTS. Thermal processing (Yui H. Hui). Ham (Fidel Toldrá). Sausages (Fidel Toldrá). Fermented meat (Fidel Toldrá). Processed pork meat flavors (Fidel Toldrá). Sensory quality (Fidel Toldrá). MILK AND MILK PRODUCTS. Fluid milk (Somjit Surapat). Milk processing characteristics (Ramesh Chandan). Genetics and Milk Production (Stephanie Clark). Flavored milk (somjit Surapat). Fermented Western dairy products (Stephanie Surapat). Fermented Asian dairy products (Stephanie Surapat). Goat milk (Yui H. Hui). Dairy Peptides (Yui H. Hui). Sour cream (Stephanie Surapat). Dairy protein hydrolysates (Erika B. Smith). Casein (Erika B. Smith). Ice cream (Ramesh Chandan). Frozen Novelties (Stephanie Clark). Yogurt (Erika B. Smith). Infant formula (Yui H. Hui). Flavors in milk and milk products (Leo M. Nollet). POULTRY PRODUCTS. Marination (Yui H. Hui). Sausages (Yui H. Hui). Flavor (Yui H. Hui). Packaging (Yui H. Hui). SEAFOOD. Frozen seafood description (Nanna A. Cross). Processing frozen seafood (Yui H. Hui). Frozen Shellfish(Yui H. Hui). Formulated fish (Yui H. Hui). Flavorants from seafood byproducts (Leo M. Nollet). Sanitation (Nanna A. Cross). Aquaculture (Yui H. Hui). VEGETABLE PRODUCTS. Description (Nanna A. Cross). Avocado (Yui H. Hui). French fries (Nanna A. Cross). Paprika (Yui H. Hui). Pickles (Nanna A. Cross). Tofu (Yui H. Hui). Tomato proce (Yui H. Hui). Tomato
dried (Yui H. Hui).