Food processing : principles and applications / edited by J. Scott Smith and Y.H. Hui.

Contributor(s):

Material type: Text

TextPublication details: Ames ; Oxford : Blackwell, c2004.Description: xii, 511 p. : ill. ; 27 cmISBN:

0813819423
9780813819426

Subject(s):

Food industry and trade

DDC classification:

664 SCO

Online resources:

Table of contents

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	664 SCO (Browse shelf(Opens below))	1	Available		39002100385179

Enhanced descriptions from Syndetics:

Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications . This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products.

Ideal as an undergraduate text, Food Processing stands apart in three ways:

The expertise of the contributing authors is unparalleled among food processing texts today.
The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read.
It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing.

As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

Includes bibliographical references and index.

Table of contents provided by Syndetics

Contributors (p. vii)
Preface (p. xi)
Part I Principles
1. Principles of Food Processing (p. 3)
2. Food Dehydration (p. 31)
3. Fermented Product Manufacturing (p. 45)
4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in Food Processing (p. 79)
5. Food Packaging (p. 101)
6. Food Regulations in the United States (p. 133)
7. Food Plant Sanitation and Quality Assurance (p. 151)
Part II Applications
8. Bakery: Muffins (p. 165)
9. Bakery: Yeast-leavened Breads (p. 183)
10. Beverages: Nonalcoholic, Carbonated Beverages (p. 203)
11. Beverages: Alcoholic, Beer Making (p. 225)
12. Grain, Cereal: Ready-to-Eat Breakfast Cereals (p. 239)
13. Grain, Paste Products: Pasta and Asian Noodles (p. 249)
14. Dairy: Cheese (p. 273)
15. Dairy: Ice Cream (p. 287)
16. Dairy: Yogurt (p. 297)
17. Dairy: Milk Powders (p. 319)
18. Fats: Mayonnaise (p. 329)
19. Fats: Vegetable Shortening (p. 343)
20. Fats: Edible Fat and Oil Processing (p. 353)
21. Fruits: Orange Juice Processing (p. 361)
22. Meat: Hot Dogs and Bologna (p. 391)
23. Meat: Fermented Meats (p. 399)
24. Poultry: Canned Turkey Ham (p. 417)
25. Poultry: Poultry Nuggets (p. 433)
26. Poultry: Poultry Pate (p. 439)
27. Seafood: Frozen Aquatic Food Products (p. 447)
28. Seafood: Processing, Basic Sanitation Practices (p. 459)
29. Vegetables: Tomato Processing (p. 473)
Index (p. 491)

Author notes provided by Syndetics

Y. H. Hui (Consultant, California)
Miang Hoong Lim (University of Otago, New Zealand)
Wai-Kit Nip (University of Hawaii at Manoa)
J. Scott Smith (Kansas State University)
P. H. F. Yu (Hong Kong Polytechnic University)
Robert Driscoll (University of New South Wales, Australia)
Yi-Chung Fu (National Chung Hsing University, Taiwan)
Lisa J. Mauer (Purdue University)
Banu F. Ozen (Izmir Institute of Technology, Turkey)
Peggy Stanfield (Dietetic Resources, Idaho)
Nanna Cross (Consultant, Illinois)
Ruthann B. Swanson (University of Georgia)
Daniel W. Bena (PepsiCo International, New York)
Jeff D. Culbertson (University of Idaho)
Samuel E. Beattie (Iowa State University)
Karen Schmidt (Kansas State University)
Ramesh C. Chandan (Consultant, Minnesota)
Marijana Caric (University of Novi Sad, Serbia and Montenegro)
Susan E. Duncan (Virginia Tech)
Lou Ann Carden (Western Carolina University)
Laura K. Basilio (Consultant, Tennessee)
Ingolf U. Grun (University of Missouri)
Sheryl A. Barringer (Ohio State University)
James E. Dexter (Canadian Grain Commission, Winnipeg)
Ty Lawrence (Smithfield Packing Co., North Carolina)
Richard Mancini (Kansas State University)
Fidel Toldra (Instituto de Agroquimica y Tecnologia de Alimentos, Spain)
Edith Ponce-Alquicira (Universidad Autonoma Metropolitana--Iztapalapa, Mexico)
Alfonso Totosaus (Tecnologico de Estudios Superiores de Ecatepec, Mexico)
Maria de Lourdes Perez-Chabela (Universidad Autonoma Metropolitana--Iztapalapa, Mexico)
Barbara A. Rasco (Washington State University)
Gleyn E. Bledsoe (Washington State University)
Sean Francis O'Keefe (Virginia Tech)