{"product_id":"handbook-of-food-products-manufacturing-volume-1-9780470125243","title":"Handbook of Food Products Manufacturing Volume 1","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e* Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods\u003cbr\u003e * Includes coverage of manufacturing principles\u003cbr\u003e * 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\u003cbr\u003e * Includes truly international coverage with editors and contributors from all over the world.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eContributors List xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart A: Food Manufacturing: Background 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection I: Principles and Establishments Classification 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1. Fundamentals of Food Manufacturing 5\u003cbr\u003e\u003ci\u003eWai-Kit Nip\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2. Fermented Products and Their Manufacture 45\u003cbr\u003e\u003ci\u003eWai-Kit Nip\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3. Food Manufacturing in the United States: Standard Industrial Classification 85\u003cbr\u003e\u003ci\u003eY.H. Hui\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection II: Flavors: Food Processing, Product Developments, and Recent Advances 117\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4. Food Flavorings: Principles of Applications 119\u003cbr\u003e\u003ci\u003eTaiwo O. Omobuwajo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5. Product Development 131\u003cbr\u003e\u003ci\u003eTaiwo O. Omobuwajo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6. Extraction Modes 147\u003cbr\u003e\u003ci\u003eMarisa F. Mendes, Fernando L.P. Pessoa, Sı´lvio A.B. Vieira De Melo, and Eduardo M. Queiroz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7. Distillation and Drying 157\u003cbr\u003e\u003ci\u003eFernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Sı´lvio A.B. Vieira de Melo, and David Lee Nelson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8. Genetic Engineering 169\u003cbr\u003e\u003ci\u003eGl\u003c\/i\u003e\u003ci\u003eáucia Maria Pastore and Gabriela Alves Macedo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria 179\u003cbr\u003e\u003ci\u003eCarlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10. Flavor Production by Solid and Liquid Fermentation 193\u003cbr\u003e\u003ci\u003eCarlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11. Herbs, Spices, and Essential Oils 205\u003cbr\u003e\u003ci\u003eAlain Darriet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection III: Food Sanitation and Establishment Inspection 221\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12. FDA GMPs, HACCP, and the Food Code 223\u003cbr\u003e\u003ci\u003eNanna Cross\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13. Food Establishment Inspection 245\u003cbr\u003e\u003ci\u003eY.H. Hui\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart B: Food Products Manufacturing 257\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection IV: Bakery Products 259\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14. Manufacturing of Bread and Bakery Products 261\u003cbr\u003e\u003ci\u003eWeibiao Zhou and Nantawan Therdthai\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15. Muffins and Bagels 279\u003cbr\u003e\u003ci\u003eNanna Cross\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16. Fundamentals of Cakes: Ingredients and Production 307\u003cbr\u003e\u003ci\u003eFrank D. Conforti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17. Traditional Italian Products from Wheat and Other Starchy Flours 327\u003cbr\u003e\u003ci\u003eM. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18. Flavor Migration in Solid Food Matrices 389\u003cbr\u003e\u003ci\u003eYi-Chung Fu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection V: Beverages 417\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e19. Carbonated Beverages 419\u003cbr\u003e\u003ci\u003eDaniel W. Bena\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20. The Beer Brewing Process: Wort Production and Beer Fermentation 443\u003cbr\u003e\u003ci\u003eRonnie Willaert\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21. Manufacture of Whisky 507\u003cbr\u003e\u003ci\u003eTakefumi Yoneya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection VI: Cereals: Rice and Noodles 521\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e22. Rice-Based Products 523\u003cbr\u003e\u003ci\u003eC.M. Rosell and C. Collar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23. Asian (Oriental) Noodles and Their Manufacture 539\u003cbr\u003e\u003ci\u003eWai-Kit Nip\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection VII: Cheeses 565\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e24. Cheddar and Related Hard Cheeses 567\u003cbr\u003e\u003ci\u003eStephanie Clark and Shantanu Agarwal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25. Pasteurized Process and Related Cheeses 595\u003cbr\u003e\u003ci\u003eStephanie Clark and Shantanu Agarwal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26. Cottage Cheese 617\u003cbr\u003e\u003ci\u003eStephanie Clark and David E. Potter\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27. Cheese Varieties Made by Direct Acidification of Hot Milk 635\u003cbr\u003e\u003ci\u003eRamesh C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel 651\u003cbr\u003e\u003ci\u003eArjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection VIII: Confectionery 673\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e29. Chocolate and Cocoa 675\u003cbr\u003e\u003ci\u003eRandall Hofberger and Nina Ann Tanabe\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30. Confectionery: Inspection and Enforcement 695\u003cbr\u003e\u003ci\u003eY.H. Hui\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection IX: Fats and Oils 703\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e31. Margarine and Dairy Spreads: Processing and Technology 705\u003cbr\u003e\u003ci\u003ePernille Gerstenberg Kirkeby\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32. Cream Products 725\u003cbr\u003e\u003ci\u003eDavid W. Everett\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33. Influence of Processing on Virgin Olive Oil Quality 751\u003cbr\u003e\u003ci\u003eMaria Roca, Beatriz Gandul-Rojas, and M. Isabel M\u003c\/i\u003e\u003ci\u003eínguez-Mosquera\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection X: Fruits and Fruit Juices 771\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e34. Apple: Production, Chemistry, and Processing 773\u003cbr\u003e\u003ci\u003eNirmal K. Sinha\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e35. Strawberries and Blueberries: Phytonutrients and Products 793\u003cbr\u003e\u003ci\u003eNirmal K. Sinha\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple 815\u003cbr\u003e\u003ci\u003eLillian G. Po\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e37. Fruit Juices 847\u003cbr\u003e\u003ci\u003eTerri D. Boylston\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e38. Dried Banana 867\u003cbr\u003e\u003ci\u003eRaquel Pinho Ferreira Guin\u003c\/i\u003e\u003ci\u003eé and Maria Jo\u003c\/i\u003e\u003ci\u003eão Barroca Dias\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e39. Fresh-Cut Fruits 879\u003cbr\u003e\u003ci\u003eOlga Mart\u003c\/i\u003e\u003ci\u003eín-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection XI: Functional Foods 901\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e40. Functional Foods and Ingredients 903\u003cbr\u003e\u003ci\u003eChung-Ja C. Jackson and Gopinadhan Paliyath\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e41. Functional Foods: International Considerations 939\u003cbr\u003e\u003ci\u003eKelley Fitzpatrick\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e42. Functional Foods Based on Dairy Ingredients 957\u003cbr\u003e\u003ci\u003eRamesh C. Chandan and N.P. Shah\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e43. Functional Properties of Milk Constituents 971\u003cbr\u003e\u003ci\u003eRamesh C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e44. Functional Foods Based on Meat Products 989\u003cbr\u003e\u003ci\u003eFrancisco Jim\u003c\/i\u003e\u003ci\u003eénez-Comenero\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e45. Gluten-Free Cereal Products as a Functional Food 1017\u003cbr\u003e\u003ci\u003eElke K. Arendt and Michelle M. Moore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eVolume 1 Index 1037\u003c\/p\u003e \u003cp\u003eVolume 1 Contents 1065\u003c\/p\u003e \u003cp\u003eVolume 2 Contents 1069\u003c\/p\u003e \u003cp\u003eCumulative Index 1073\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49402292273495,"sku":"9780470125243","price":338.36,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780470125243.jpg?v=1730479965","url":"https:\/\/bookcurl.com\/products\/handbook-of-food-products-manufacturing-volume-1-9780470125243","provider":"Book Curl","version":"1.0","type":"link"}