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Full Description
This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables.
* Includes an overview of food 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
* For each commodity, information includes the details of commercial processing of several representative foods.
Contents
Preface ix
Contributors xiii
Part B: Food Products Manufacturing (Continued) 1
Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases 3
46. Bioactive Peptides from Food Proteins 5
Hannu Korhonen and Anne Pihlanto
47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects 39
Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera
48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds 55
Rita Pernice, Paola Vitaglione, Raffaele Sacchi, and Vincenzo Fogliano
49. Functional Microbes: Technology for Health Foods 67
Maria Saarela and Tiina Mattila-Sandholm
50. Enterococci and Dairy Products 85
Giorgio Giraffa
51. Fermented Milk: Health Benefits Beyond Probiotic Effect 99
Todor Vasiljevic and Nagendra P. Shah
52. Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential 117
Venu Gangur
53. Functional Foods, Herbs, and Aging 135
Carlos Kusano Bucalen Ferrari
54. Functional Foods and Gastrointestinal Disorders 153
Jude Ryan, Shomik Sibartie, Liam O'Mahony, and Fergus Shanahan
55. Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng 175
Vladimir Vuksan and John L. Sievenpiper
56. Functional Foods and Minerals: Calcium 201
John J.B. Anderson
Section XIII: Meat and Meat Products 215
57. Thermal Processing 217
Isabel Guerrero Legarreta
58. Ham 233
Fidel Toldrá
59. Sausages 251
Fidel Toldrá and Milagro Reig
60. Fermented Meat Production 265
Fidel Toldrá
61. Processed Pork Meat Flavors 281
Fidel Toldrá and Mónica Flores
62. Sensory Quality of Meat Products 303
Fidel Toldrá and Mónica Flores
Section XIV: Milk and Milk Products 329
63. Processing Quality Fluid Milk Products 331
James V. Chambers and Somjit Surapat
64. Milk Composition, Physical and Processing Characteristics 347
Ramesh C. Chandan
65. Genetics and Milk Production 379
Stephanie Clark and Michael J. Costello
66. Flavored Milks 403
Kayanush J. Aryana
67. Fermented Milks Popular in Europe and North America 411
A.Y. Tamime and R.K. Robinson
68. Fermented Milk in Asia 431
Sardar Iftekharudin Ahmed and Jutatip Wangsai
69. Goat Milk, Its Products and Nutrition 449
Young W. Park and George F.W. Haenlein
70. Bioactive Peptides in Dairy Products 489
Marco Gobbetti, Fabio Minervini, and Carlo Giuseppe Rizzello
71. Science and Technology of Sour Cream 519
Wilfried Rieder
72. Dairy Protein Hydrolysates 537
Ifendu A. Nnanna and Chao Wu
73. The Manufacture and Applications of Casein-Derived Ingredients 557
John E. O'Connell and Cal Flynn
74. Ice Cream and Frozen Desserts 593
Arun Kilara and Ramesh C. Chandan
75. Frozen Novelties 635
Jonathan Hopkinson
76. Yogurt 647
Lisa Pannell and Tonya C. Schoenfuss
77. Infant Formulas 677
G. Boehm, C. Beermann, G. Georgi, and B. Stahl
78. Biochemical Processes in the Production of Flavor in Milk and Milk Products 715
Tanoj K. Singh, Keith R. Cadwallader, and MaryAnne Drake
Section XV: Poultry Products 749
79. Poultry Marination 751
Edith Ponce-Alquicira
80. Poultry Sausages 773
Alfonso Totosaus and M. Lourdes Pérez-Chabela
81. Flavor of Fresh and Frozen Poultry 781
Edith Ponce-Alquicira
82. Edible Packaging for Poultry and Poultry Products 795
Baciliza Quintero-Salazar and Edith Ponce-Alquicira
Section XVI: Seafood 815
83. Frozen Seafood Products Description 817
Nanna Cross
84. Processing Frozen Seafoods 855
Shann-Tzong Jiang and Tung-Ching Lee
85. Shellfish Freezing 893
Athapol Noomhorm, Mukku Shrinivas Rao, and Punchira Vongsawasdi
86. Processing Formulated Fish and Fish Products 915
Jamilah Bakar
87. Flavorants from Seafood Byproducts 931
Rosa Jonsdottir, Gudrun Olafsdottir, Sigurður Hauksson, and Jon Magnus Einarsson
88. Seafood Processing: Basic Sanitation Practices 947
Nanna Cross
89. Sustainable Intensive Aquaculture 969
C.G. Carter
Section XVII: Vegetable Products 983
90. Frozen Vegetables and Product Descriptions 985
Nanna Cross
91. Frozen Avocados 997
Rosa María Galicia-Cabrera
92. Frozen French Fried Potatoes and Quality Assurance 1013
Nanna Cross
93. Paprika Production: Current Processing Techniques and Emerging Technologies 1031
María Isabel Mínguez-Mosquera, Manuel Jarén-Galán, Dámaso Hornero-Méndez, and Antonio Pérez-Gálvez
94. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection 1045
Nanna Cross
95. Soymilk and Tofu Manufacturing 1063
Sam K.C. Chang
96. Tomato Processing 1091
Rosa María Galicia-Cabrera
97. Dried Tomato 1109
Raquel Pinho Ferreira Guiné and Maria João Barroca Dias
Volume 2 Index 1123
Volume 1 Contents 1155
Volume 2 Contents 1159
Cumulative Index 1163
