Handbook of Food Science, Technology, and Engineering - 4 Volume Set: 1st Edition (Hardback) book cover

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

1st Edition

Edited by Y. H. Hui, Frank Sherkat

CRC Press

3,632 pages

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Hardback: 9780849398476
pub: 2005-12-19
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Description

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.

Reviews

“This amazing compendium covers food science and technology subjects with readability and depth. The four volumes merit praise for being an ambitious, well-executed project. The set will be a welcome for any library or resource center. … the set contains a wealth of readily retrievable information and is an asset to the field. … Highly recommended [for] all levels.”

—J. M. Jones, College of St. Catherine, in Choice, Vol.43, No. 10, June 2006

Table of Contents

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
  • About the Series

    Food Science and Technology

    Learn more…

    Subject Categories

    BISAC Subject Codes/Headings:
    TEC012000
    TECHNOLOGY & ENGINEERING / Food Science