Handbook of Food Products Manufacturing - Erstausgabe

EAN (ISBN-13): 9780470125243
ISBN (ISBN-10): 0470125241
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2007
Herausgeber: WILEY
1132 Seiten
Gewicht: 2,032 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 2007-06-05T12:33:13+02:00 (Berlin)
Detailseite zuletzt geändert am 2023-11-23T21:28:02+01:00 (Berlin)
ISBN/EAN: 9780470125243

ISBN - alternative Schreibweisen:
0-470-12524-1, 978-0-470-12524-3
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: alan clark, alan leo, fidel, hurst, yiu, stephan will, william smith, nollet, hui, elfriede, alan williams, cross, dobbs, herausgeber, eyal, stéphanie, sinha nirmal
Titel des Buches: cereal, food beverages, food beverage handbook, fruit food, product, fruits, cereals, products, foods, the food manufacturing, what cheese, alan leo, smith handbook

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Daten vom Verlag:

Autor/in: Y. H. Hui; Ramesh C. Chandan; Stephanie Clark; Nanna A. Cross; Joannie C. Dobbs; William J. Hurst; Leo M. L. Nollet; Eyal Shimoni; Nirmal Sinha; Erika B. Smith; Somjit Surapat; Alan Titchenal; Fidel Toldrá
Titel: Handbook of Food Products Manufacturing; Handbook of Food Products Manufacturing; Handbook of Food Products Manufacturing - 2 Volume Set; 2 Volume Set / Volume 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
Verlag: Wiley-Interscience; John Wiley & Sons
1132 Seiten
Erscheinungsjahr: 2007-05-18
Gewicht: 1,814 kg
Sprache: Englisch
450,00 € (DE)
Not available (reason unspecified)
192mm x 261mm x 53mm

BB; Hardcover, Softcover / Biologie/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung; Lebensmittel- und Getränketechnologie; Chemical Engineering; Chemie; Chemische Verfahrenstechnik; Chemistry; Food Science & Technology; Industrial Chemistry; Lebensmittelforschung u. -technologie; Lebensmitteltechnik; Technische u. Industrielle Chemie; Allg. Chemische Verfahrenstechnik; Technische u. Industrielle Chemie; Allg. Lebensmittelforschung u. -technologie

PREFACE CONTRIBUTORS LIST PART A: FOOD MANUFACTURING: BACKGROUND Section I: Principles and Establishments Classification Fundamentals of Food Manufacturing (Wai-Kit Nip) Fermented Products and Their Manufacture (Wai-Kit Nip) Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui) Section II: Flavors: Food Processing, Product Developments, and Recent Advances Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo) Product Development (Taiwo O. Omobuwajo) Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, S1´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 (Gla´ucia 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.