Description
Book Synopsis* Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
* Includes coverage of manufacturing principles
* Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends
* Includes truly international coverage with editors and contributors from all over the world.
Table of ContentsPreface ix
Contributors List xiii
Part A: Food Manufacturing: Background 1
Section I: Principles and Establishments Classification 3
1. Fundamentals of Food Manufacturing 5
Wai-Kit Nip
2. Fermented Products and Their Manufacture 45
Wai-Kit Nip
3. Food Manufacturing in the United States: Standard Industrial Classification 85
Y.H. Hui
Section II: Flavors: Food Processing, Product Developments, and Recent Advances 117
4. Food Flavorings: Principles of Applications 119
Taiwo O. Omobuwajo
5. Product Development 131
Taiwo O. Omobuwajo
6. Extraction Modes 147
Marisa F. Mendes, Fernando L.P. Pessoa, Sı´lvio A.B. Vieira De Melo, and Eduardo M. Queiroz
7. Distillation and Drying 157
Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Sı´lvio A.B. Vieira de Melo, and David Lee Nelson
8. Genetic Engineering 169
Gláucia Maria Pastore and Gabriela Alves Macedo
9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria 179
Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski
10. Flavor Production by Solid and Liquid Fermentation 193
Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski
11. Herbs, Spices, and Essential Oils 205
Alain Darriet
Section III: Food Sanitation and Establishment Inspection 221
12. FDA GMPs, HACCP, and the Food Code 223
Nanna Cross
13. Food Establishment Inspection 245
Y.H. Hui
Part B: Food Products Manufacturing 257
Section IV: Bakery Products 259
14. Manufacturing of Bread and Bakery Products 261
Weibiao Zhou and Nantawan Therdthai
15. Muffins and Bagels 279
Nanna Cross
16. Fundamentals of Cakes: Ingredients and Production 307
Frank D. Conforti
17. Traditional Italian Products from Wheat and Other Starchy Flours 327
M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti
18. Flavor Migration in Solid Food Matrices 389
Yi-Chung Fu
Section V: Beverages 417
19. Carbonated Beverages 419
Daniel W. Bena
20. The Beer Brewing Process: Wort Production and Beer Fermentation 443
Ronnie Willaert
21. Manufacture of Whisky 507
Takefumi Yoneya
Section VI: Cereals: Rice and Noodles 521
22. Rice-Based Products 523
C.M. Rosell and C. Collar
23. Asian (Oriental) Noodles and Their Manufacture 539
Wai-Kit Nip
Section VII: Cheeses 565
24. Cheddar and Related Hard Cheeses 567
Stephanie Clark and Shantanu Agarwal
25. Pasteurized Process and Related Cheeses 595
Stephanie Clark and Shantanu Agarwal
26. Cottage Cheese 617
Stephanie Clark and David E. Potter
27. Cheese Varieties Made by Direct Acidification of Hot Milk 635
Ramesh C. Chandan
28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel 651
Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani
Section VIII: Confectionery 673
29. Chocolate and Cocoa 675
Randall Hofberger and Nina Ann Tanabe
30. Confectionery: Inspection and Enforcement 695
Y.H. Hui
Section IX: Fats and Oils 703
31. Margarine and Dairy Spreads: Processing and Technology 705
Pernille Gerstenberg Kirkeby
32. Cream Products 725
David W. Everett
33. Influence of Processing on Virgin Olive Oil Quality 751
Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mínguez-Mosquera
Section X: Fruits and Fruit Juices 771
34. Apple: Production, Chemistry, and Processing 773
Nirmal K. Sinha
35. Strawberries and Blueberries: Phytonutrients and Products 793
Nirmal K. Sinha
36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple 815
Lillian G. Po
37. Fruit Juices 847
Terri D. Boylston
38. Dried Banana 867
Raquel Pinho Ferreira Guiné and Maria João Barroca Dias
39. Fresh-Cut Fruits 879
Olga Martín-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu
Section XI: Functional Foods 901
40. Functional Foods and Ingredients 903
Chung-Ja C. Jackson and Gopinadhan Paliyath
41. Functional Foods: International Considerations 939
Kelley Fitzpatrick
42. Functional Foods Based on Dairy Ingredients 957
Ramesh C. Chandan and N.P. Shah
43. Functional Properties of Milk Constituents 971
Ramesh C. Chandan
44. Functional Foods Based on Meat Products 989
Francisco Jiménez-Comenero
45. Gluten-Free Cereal Products as a Functional Food 1017
Elke K. Arendt and Michelle M. Moore
Volume 1 Index 1037
Volume 1 Contents 1065
Volume 2 Contents 1069
Cumulative Index 1073
