E-Book, Englisch, 3632 Seiten
Hui / Sherkat Handbook of Food Science, Technology, and Engineering - 4 Volume Set
1. Auflage 2005
ISBN: 978-1-4665-0787-6
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 3632 Seiten
ISBN: 978-1-4665-0787-6
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.
Zielgruppe
Reference libraries of major food companies, government offices, and academic institutions; food chemists, food engineers, food microbiologists, and food regulators
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Contents
VOLUME 1 – FOOD SCIENCE: PROPERTIES AND PRODUCTS
FOOD COMPONENTS AND THEIR PROPERTIES - Carbohydrate: Chemistry
- Carbohydrate: Physical Properties
- Carbohydrate: Starch
- Functional Properties of Carbohydrates: Polysaccharide Gums
- Protein Determination in Food and Agriculture Systems
- Protein Denaturation
- Food Protein Functionalities
- Chemistry and Biochemistry of Fats
- Physical Properties of Fats
- Water Soluble Vitamins
- Fat Soluble Vitamins
- Fundamental Characteristics of Water
- Bioactive Amines Pigments in Plant Foods
FOOD CATEGORIES
- Beverages, Carbonated
- Muffins
- Cereals: Biology, Pre- and Post-Harvest Management
- Legume: Horticulture, Properties, and Processing
- Asian Fermented Soybean Products
- Vegetable: Types and Biology
- Nutritional Values of Vegetables, Nutrit
- Canned Vegetables: Product Description
- Frozen Vegetables: Product Description
- Fruits: Horticulture and Functional Properties
- Frozen Fruits: Product Descriptions
- Milk: Proteins
- Enzymes of Significance to Milk and Dairy Products
- Meat Chemistry
- Chemical Composition of Red Meat
- Meat Species
- Poultry: Chemistry and Biochemistry
- Chemical Composition of Poultry Meat
- Poultry Processing Quality
- Fats and Oils: Science and Applications
- Fish Biology and Food Science
- Edible Shellfish: Biology and Science
- Aquaculture of Finfish and Shellfish: Principles and Applications
- Frozen Seafood: Production Description
- Freezing Seafood and Seafood Products: Principles and Applications
- The Application of Gene Technology in the Wine Industry
FOOD ANALYSIS
- Principles of Food Analysis
- Analysis of the Chemical Composition of Foods
- Spectroscopy Basics
- Infrared and Raman Spectroscopy in Food Science
- Application of Gas Chromatography to the Identification Foodborne Pathogens and Chemical Contaminants in Foods
- Modern Thin-layer Chromatography in Food Analysis
- High Performance Liquid Chromatography
- The Use of Mass Spectrometry in Food Analysis
- Food Analysis: Other Methods
FOOD MICROBIOLOGY
- Basics
- Spoilage
- Microbiology of Land Muscle
- Microbiology of Marine Muscle
- Microbial Analysis of Foods
- Rapid Methods in Food Diagnostics
VOLUME II – FOOD SCIENCE: INGREDIENTS, HEALTH, AND SAFETY
FOOD ATTRIBUTES
- Sensory Science: Measuring Consumer Preference
- Sensory Science: Methodology
- Sensory (Frozen)
- Food Concepts
- Flavor of Frozen Foods
- Textures of Frozen Foods
- Chemical and Physical Aspects of Color in Frozen Muscle-based Foods
FOOD FERMENTATIONS
- Fermentation: General Principles
- Quality and Flavour of Fermented Products
- Meat Fermentation: Principles and Applications
- Liquid Fermented Milk Products
- Semi-solid Cultured Dairy Products: Principles and Applications
- Principles of Production of Cheese
- Yeasts
- Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection
FOOD AND WORKERS’ SAFETY, FOOD SECURITY
- U.S. Food Standards and Food Grades
- Standards for Meat and Poultry in the U.S.
- FDA, GMP, HACCP, Food Code
- Filth and Other Foreign Objects in Food: A Review of Analytical Methods and Health Significance
- Food Pathogens and Consumer Practices
- Migratory Chemicals from Food Containers and Preparation Utensils
- Food Plant Sanitation and Quality Assurance
- Retail Food Sanitation: Prerequisites to HACCP
- Seafood HACCO, NMFI
- Workers’ Safety and Types of Food Establishments
- Animal Foods, Feeds, and Drugs
- Bioterrorism
FUNCTIONAL FOOD INGREDIENTS
- Food Additives
- Food Processing Biofilms and Antimicrobial Agents
- Antioxidants
- Synthetic Colors
- Biosynthesis of Natural Aroma Compounds
- Natural Flavors
- Spices and Seasonings
- Eggs as Nutritional and Functional Food Ingredients
- Enzymes as Functional Ingredients
- Composition and Structure Function Relationships in Gums
- Heat Induced Aggregation, Gelation, and phase Separation of the Globular Protein B-lactoglobulin
- Emulsions and Emulsifier
- Phytates
- Sorbates
- Artificial Sweeteners: An Overview
NUTRITION AND HEALTH
- Chinese Edible Botanicals: Types, Efficacy, and Safety
- Vegetable Parts and Dietary Supplements
- Health, Diet, and Advertisement in the United States
- Food Allergy: A Synopsis
VOLUME III: FOOD ENGINEERING AND FOOD PROCESSING
FOOD PROCESSING
- Units of Operation
FOOD DRYING
- Dehydrated Vegetables: Principles
- Drying Tropical Fruits
- Drying Pears
- Freeze Drying
THERMAL PROCESSING
- Principles and Applications
- Heat Transfer
- Temperature Time
- Modeling of Thermal Processing of Foods
- The Engineering Aspects of Deep-fat Frying
FREEZING
- Principles
- Microwave and Frozen Foods
- Components
- Meat: Quality and Shelf-life
- Frozen Storage
- Frozen Dough
NEW TECHNOLOGY
- Minimal Processing Foods
- MAP
- Ohmic and Inductive Heating
- Ultra Sound
- Ultra Light
- AP: Principles
- Irradiation
- MW: Basics (Principles)
- PEF
- Nanotechnology
- Sensors
- Genetically Modified Organisms
PACKAGING
- New Technology
- Plastics
- Paper
- Frozen Foods Packaging
- Thermal Processing of Packaged Foods
- Edible Films and Coatings
INGREDIENTS TECHNOLOGY
- Spices and Seasonings
- Sweet Flavors Application
- Emulsion
- Gums
- Pectin
MODELING
- Modeling Kinetics I
- Modeling Kinetics II
- Modeling: Experimental Design
- Model Building
WASTE MANAGEMENT
- Waste Water
- Poultry Waste
- Meat Waste
VOLUME IV – FOOD TECHNOLOGY AND FOOD PROCESSING
FOOD CATEGORIES
- Bakery Products
- Chocolate
- Mozzarella Cheeses
- Processed Cheese
- Yogurt
- Eggs: Biology and Nutrition
- Frozen Desert
- Edible Fats and Oils
- Fats: Hydrogenation
- Grain: Asian Noodles
- Grain: Pasta
- Seafood Processing: Science and Technology
- Fish Paste, Surimi
- Caviar, Roe
- Thermal Processing of Meat
- Frozen Meat Processing Equipment
- Dry-cured Ham
- Poultry Carcass
- Canned Poultry Ham
- Poultry Nugget and Pate
- Snacks, Extrusion
- Snacks, Coatings
- Vegetables: Horticulture and Processing
- Tofu
- Beer
- Wine, Chinese
- Wine Biotechnology
- Whiskey
FOOD FERMENTATION
- Principles
- Starter Cultures
- Product Manufacture
- Sour Cream
- Cheese: QC and Sanitation
- Meat Fermentation
- Jalapeno
- Sour Dough
FOOD MICROBIOLOGY
- Basic Requirements
- Conventional Microbial Testing Methods and Microscopy Techniques
- Immuno-based Methods for the Detection of Bacterial Pathogens
- Genetic-based Methods for Detection of Bacterial Pathogens
- Methods for the Detection of Viral and Parasitic Protozoan Pathogens in Foods
- Methods for Detection of Molds and Mycotoxins
WATER TECHNOLOGY
- Water: Sources and Properties
- Water: Purification and Distribution
- Water Chemistry and Analysis
- Beverage Plant Sanitation
FOOD SAFETY AND SECURITY
- Contaminants
- Personal Hygiene
- Cleaning a Processing Plant
- Food Plant Equipment
- Frozen Food Plant Sanitation
- Oil and Fat Plant Sanitation
- US FDA Guidelines for Food Security
- USDA Safety and Security Guidelines for the Transportation and Distribution of Met, Poultry, and Egg Products
