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

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.

Hui, Y. H.

Sherkat, Frank

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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