1st Edition
Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Edited By Y. H. Hui, Frank Sherkat
3632 Pages
by
CRC Press
3632 Pages
by
CRC Press
Also available as eBook on:
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.
Contents
VOLUME 1 – FOOD SCIENCE: PROPERTIES AND PRODUCTS
FOOD COMPONENTS AND THEIR PROPERTIESCarbohydrate: 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 CATEGORIESBeverages, 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 ANALYSISPrinciples 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 MICROBIOLOGYBasics 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 ATTRIBUTESSensory 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 FERMENTATIONSFermentation: 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 SECURITYU.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 INGREDIENTSFood 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 HEALTHChinese 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 PROCESSINGUnits of Operation
FOOD DRYINGDehydrated Vegetables: Principles Drying Tropical Fruits Drying Pears Freeze Drying
THERMAL PROCESSINGPrinciples and Applications Heat Transfer Temperature Time Modeling of Thermal Processing of Foods The Engineering Aspects of Deep-fat Frying
FREEZINGPrinciples Microwave and Frozen Foods Components Meat: Quality and Shelf-life Frozen Storage Frozen Dough
NEW TECHNOLOGYMinimal Processing Foods MAP Ohmic and Inductive Heating Ultra Sound Ultra Light AP: Principles Irradiation MW: Basics (Principles) PEF Nanotechnology Sensors Genetically Modified Organisms
PACKAGINGNew Technology Plastics Paper Frozen Foods Packaging Thermal Processing of Packaged Foods Edible Films and Coatings
INGREDIENTS TECHNOLOGYSpices and Seasonings Sweet Flavors Application Emulsion Gums Pectin
MODELINGModeling Kinetics I Modeling Kinetics II Modeling: Experimental Design Model Building
WASTE MANAGEMENTWaste Water Poultry Waste Meat Waste
VOLUME IV – FOOD TECHNOLOGY AND FOOD PROCESSING
FOOD CATEGORIESBakery 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 FERMENTATIONPrinciples Starter Cultures Product Manufacture Sour Cream Cheese: QC and Sanitation Meat Fermentation Jalapeno Sour Dough
FOOD MICROBIOLOGYBasic 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 TECHNOLOGYWater: Sources and Properties Water: Purification and Distribution Water Chemistry and Analysis Beverage Plant Sanitation
FOOD SAFETY AND SECURITYContaminants 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
VOLUME 1 – FOOD SCIENCE: PROPERTIES AND PRODUCTS
FOOD COMPONENTS AND THEIR PROPERTIES
FOOD CATEGORIES
FOOD ANALYSIS
FOOD MICROBIOLOGY
VOLUME II – FOOD SCIENCE: INGREDIENTS, HEALTH, AND SAFETY
FOOD ATTRIBUTES
FOOD FERMENTATIONS
FOOD AND WORKERS’ SAFETY, FOOD SECURITY
FUNCTIONAL FOOD INGREDIENTS
NUTRITION AND HEALTH
VOLUME III: FOOD ENGINEERING AND FOOD PROCESSING
FOOD PROCESSING
FOOD DRYING
THERMAL PROCESSING
FREEZING
NEW TECHNOLOGY
PACKAGING
INGREDIENTS TECHNOLOGY
MODELING
WASTE MANAGEMENT
VOLUME IV – FOOD TECHNOLOGY AND FOOD PROCESSING
FOOD CATEGORIES
FOOD FERMENTATION
FOOD MICROBIOLOGY
WATER TECHNOLOGY
FOOD SAFETY AND SECURITY
Biography
Y.H. Hui, Frank Sherkat
“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
