Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

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Features

  • Provides the latest information available in a comprehensive, well-organized manner
  • Allows fast and convenient access to a wide variety of data and major topics
  • Combines the efforts of 150 international experts providing unmatched authority, breadth, and depth Unique in both depth and breadth, each volume of the Handbook of Food Science, Technology, and Engineering contains approximately 1000 pages of scientific and technical data.
  • Summary

    Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

    Table of Contents

    Contents
    VOLUME 1 – FOOD SCIENCE: PROPERTIES AND PRODUCTS
    FOOD COMPONENTS AND THEIR PROPERTIES

  • Carbohydrate: Chemistry
  • Carbohydrate: Physical Properties
  • Carbohydrate: Starch
  • Functional Properties of Carbohydrates: Polysaccharide Gums
  • Protein Determination in Food and Agriculture Systems
  • Protein Denaturation
  • Food Protein Functionalities
  • Chemistry and Biochemistry of Fats
  • Physical Properties of Fats
  • Water Soluble Vitamins
  • Fat Soluble Vitamins
  • Fundamental Characteristics of Water
  • Bioactive Amines Pigments in Plant Foods

  • FOOD CATEGORIES
  • Beverages, Carbonated 
  • Muffins
  • Cereals: Biology, Pre- and Post-Harvest Management
  • Legume: Horticulture, Properties, and Processing
  • Asian Fermented Soybean Products
  • Vegetable: Types and Biology
  • Nutritional Values of Vegetables, Nutrit
  • Canned Vegetables: Product Description
  • Frozen Vegetables: Product Description
  • Fruits: Horticulture and Functional Properties
  • Frozen Fruits: Product Descriptions
  • Milk: Proteins
  • Enzymes of Significance to Milk and Dairy Products
  • Meat Chemistry
  • Chemical Composition of Red Meat
  • Meat Species
  • Poultry: Chemistry and Biochemistry
  • Chemical Composition of Poultry Meat
  • Poultry Processing Quality
  • Fats and Oils: Science and Applications
  • Fish Biology and Food Science
  • Edible Shellfish: Biology and Science
  • Aquaculture of Finfish and Shellfish: Principles and Applications
  • Frozen Seafood: Production Description
  • Freezing Seafood and Seafood Products: Principles and Applications
  • The Application of Gene Technology in the Wine Industry

  • FOOD ANALYSIS
  • Principles of Food Analysis
  • Analysis of the Chemical Composition of Foods
  • Spectroscopy Basics
  • Infrared and Raman Spectroscopy in Food Science
  • Application of Gas Chromatography to the Identification Foodborne Pathogens and Chemical Contaminants in Foods
  • Modern Thin-layer Chromatography in Food Analysis
  • High Performance Liquid Chromatography
  • The Use of Mass Spectrometry in Food Analysis
  • Food Analysis: Other Methods

  • FOOD MICROBIOLOGY   
  • Basics
  • Spoilage
  • Microbiology of Land Muscle
  • Microbiology of Marine Muscle
  • Microbial Analysis of Foods
  • Rapid Methods in Food Diagnostics

  • VOLUME II – FOOD SCIENCE: INGREDIENTS, HEALTH, AND SAFETY
    FOOD ATTRIBUTES
  • Sensory Science: Measuring Consumer Preference
  • Sensory Science: Methodology
  • Sensory (Frozen)
  • Food Concepts
  • Flavor of Frozen Foods
  • Textures of Frozen Foods
  • Chemical and Physical Aspects of Color in Frozen Muscle-based Foods

  • FOOD FERMENTATIONS
  • Fermentation: General Principles
  • Quality and Flavour of Fermented Products
  • Meat Fermentation: Principles and Applications
  • Liquid Fermented Milk Products
  • Semi-solid Cultured Dairy Products: Principles and Applications
  • Principles of Production of Cheese
  • Yeasts
  • Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection

  • FOOD AND WORKERS’ SAFETY, FOOD SECURITY
  • U.S. Food Standards and Food Grades
  • Standards for Meat and Poultry in the U.S.
  • FDA, GMP, HACCP, Food Code
  • Filth and Other Foreign Objects in Food: A Review of Analytical Methods and Health Significance
  • Food Pathogens and Consumer Practices
  • Migratory Chemicals from Food Containers and Preparation Utensils
  • Food Plant Sanitation and Quality Assurance
  • Retail Food Sanitation: Prerequisites to HACCP
  • Seafood HACCO, NMFI
  • Workers’ Safety and Types of Food Establishments
  • Animal Foods, Feeds, and Drugs
  • Bioterrorism

  • FUNCTIONAL FOOD INGREDIENTS
  • Food Additives
  • Food Processing Biofilms and Antimicrobial Agents
  • Antioxidants
  • Synthetic Colors
  • Biosynthesis of Natural Aroma Compounds
  • Natural Flavors
  • Spices and Seasonings
  • Eggs as Nutritional and Functional Food Ingredients
  • Enzymes as Functional Ingredients
  • Composition and Structure Function Relationships in Gums
  • Heat Induced Aggregation, Gelation, and phase Separation of the Globular Protein B-lactoglobulin 
  • Emulsions and Emulsifier
  • Phytates
  • Sorbates
  • Artificial Sweeteners: An Overview

  • NUTRITION AND HEALTH
  • Chinese Edible Botanicals: Types, Efficacy, and Safety
  • Vegetable Parts and Dietary Supplements
  • Health, Diet, and Advertisement in the United States
  • Food Allergy: A Synopsis

  • VOLUME III: FOOD ENGINEERING AND FOOD PROCESSING 
    FOOD PROCESSING
  • Units of Operation

  • FOOD DRYING
  • Dehydrated Vegetables: Principles
  • Drying Tropical Fruits
  • Drying Pears
  • Freeze Drying

  • THERMAL PROCESSING
  • Principles and Applications
  • Heat Transfer
  • Temperature Time
  • Modeling of Thermal Processing of Foods
  • The Engineering Aspects of Deep-fat Frying

  • FREEZING
  • Principles
  • Microwave and Frozen Foods
  • Components
  • Meat: Quality and Shelf-life
  • Frozen Storage
  • Frozen Dough

  • NEW TECHNOLOGY
  • Minimal Processing Foods
  • MAP
  • Ohmic and Inductive Heating
  • Ultra Sound
  • Ultra Light
  • AP: Principles
  • Irradiation
  • MW: Basics (Principles)
  • PEF
  • Nanotechnology
  • Sensors
  • Genetically Modified Organisms

  • PACKAGING
  • New Technology
  • Plastics
  • Paper
  • Frozen Foods Packaging
  • Thermal Processing of Packaged Foods
  • Edible Films and Coatings

  • INGREDIENTS TECHNOLOGY
  • Spices and Seasonings
  • Sweet Flavors Application
  • Emulsion
  • Gums
  • Pectin

  • MODELING
  • Modeling Kinetics I
  • Modeling Kinetics II
  • Modeling: Experimental Design
  • Model Building

  • WASTE MANAGEMENT
  • Waste Water
  • Poultry Waste
  • Meat Waste

  • VOLUME IV – FOOD TECHNOLOGY AND FOOD PROCESSING
    FOOD CATEGORIES
  • Bakery Products
  • Chocolate
  • Mozzarella Cheeses
  • Processed Cheese
  • Yogurt
  • Eggs: Biology and Nutrition
  • Frozen Desert
  • Edible Fats and Oils
  • Fats: Hydrogenation
  • Grain: Asian Noodles
  • Grain: Pasta
  • Seafood Processing: Science and Technology
  • Fish Paste, Surimi
  • Caviar, Roe
  • Thermal Processing of Meat
  • Frozen Meat Processing Equipment
  • Dry-cured Ham
  • Poultry Carcass
  • Canned Poultry Ham
  • Poultry Nugget and Pate
  • Snacks, Extrusion
  • Snacks, Coatings
  • Vegetables: Horticulture and Processing
  • Tofu
  • Beer
  • Wine, Chinese
  • Wine Biotechnology
  • Whiskey

  • FOOD FERMENTATION
  • Principles
  • Starter Cultures
  • Product Manufacture
  • Sour Cream
  • Cheese: QC and Sanitation
  • Meat Fermentation
  • Jalapeno
  • Sour Dough

  • FOOD MICROBIOLOGY
  • Basic Requirements
  • Conventional Microbial Testing Methods and Microscopy Techniques
  • Immuno-based Methods for the Detection of Bacterial Pathogens
  • Genetic-based Methods for Detection of Bacterial Pathogens
  • Methods for the Detection of Viral and Parasitic Protozoan Pathogens in Foods
  • Methods for Detection of Molds and Mycotoxins

  • WATER TECHNOLOGY
  • Water: Sources and Properties
  • Water: Purification and Distribution
  • Water Chemistry and Analysis
  • Beverage Plant Sanitation

  • FOOD SAFETY AND SECURITY
  • Contaminants
  • Personal Hygiene
  • Cleaning a Processing Plant
  • Food Plant Equipment
  • Frozen Food Plant Sanitation
  • Oil and Fat Plant Sanitation
  • US FDA Guidelines for Food Security
  • USDA Safety and Security Guidelines for the Transportation and Distribution of Met, Poultry, and Egg Products
  • Editorial Reviews

    “This amazing compendium covers food science and technology subjects with readability and depth. The four volumes merit praise for being an ambitious, well-executed project. The set will be a welcome for any library or resource center. … the set contains a wealth of readily retrievable information and is an asset to the field. … Highly recommended [for] all levels.”
    —J. M. Jones, College of St. Catherine, in Choice, Vol.43, No. 10, June 2006

     
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