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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, specia...

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This volume is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources.The book begins by describing fermented animal product manufacturing and then explores a range of topics including dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives. It discusses exopolysaccharides and fer...

Keine Beschreibung.

Keine Beschreibung.

Keine Beschreibung.

Keine Beschreibung.

Keine Beschreibung.

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, specia...

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Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting t...

Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.

Rev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001.

Keine Beschreibung.

Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters....

This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are important to our diet. The objective of this edition is to provide a professional reference book on vegetable preservation and processing including the latest developments and advances in this field. Though the basic theme and objective of the second ...

Composites are materials in which two or more distinct materials are combined together but remain uniquely indentifiable in the mixture. Composites maintain an interface between components and act in concert to provide improved specific or symbiotic characteristics not obtainable by any of the original components acting alone.

Written by renowned dairy experts with diversified backgrounds and exper this extremely useful book offers a thorough account of manufacturing dairy products. It discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products.

A handbook featuring contributions from a variety of authorsEdited by Y.H. Hui, the Dairy Science and Technology Handbook: Principles and Properties covers a range of areas in dairy science, including chemistry and physics. Book chapters also address the sensory evaluation of dairy products and milk protein properties.