Food Processing: Principles and Applications / Edition 1

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A renowned consortium of academicians and industry professionals from across North America has collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated textbook 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. First, the collection of expertise of the contributing authors is unparalleled among food processing texts today. Second, the book is student-friendly since it is written for non-engineers from the perspectives of contributors who are mostly non-engineers. Finally, Food Processing is one of the rare books in the last decade to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, Food Processing: Principles and Applications serves as a uniquely relevant primary or supplemental text for students of food science and as a valuable tool for food industrial professionals.

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Editorial Reviews

From the Publisher
"This book examines the principles of food processing anddemonstrates their application by describing the stages andoperations for manufacturing different categories of basic foods.This publication is intended as a primary or supplemental text forstudents of food science and as a tool for food industryprofessionals."
Food Science and Technology Abstracts, January 2005
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Product Details

  • ISBN-13: 9780813819426
  • Publisher: Wiley
  • Publication date: 7/26/2004
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 524
  • Product dimensions: 7.20 (w) x 10.30 (h) x 1.45 (d)

Meet the Author

About the Editors: J. Scott Smith is Associate Professor in the Department of Animal Sciences and Industry at Kansas State University. He teaches Food Toxicology, Advanced Food Chemistry, Food Chemistry and Food Analysis. Y.H. Hui, Ph.D., West Sacramento, CA, is a consultant to the food industry and has served as the author, editor, or editor in chief of numerous books in food science, technology, engineering, and law.

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Table of Contents



1. Principles of food processing (Y.H.Hui, Miang-Hoong-Lim,Wai-Kit Nip, J. Scott Smith, and P.H.F. Yu).

2. Food dehydration (Robert Driscoll).

3. Fermented Product Manufacturing (W.K. Nip).

4. Fundamentals and Industrial Applications of Microwave andRadio Frequency in Food Processing (Y.C. Fu).

5. Food Packaging (Lisa J. Mauer and Banu F. Ozen).

6. Food Regulations in the United States (Peggy Stanfield).

7. Food Plant Sanitation and Quality Assurance (Y.H. Hui).

8. Bakery – muffins (Nanna Cross).

9. Bakery – yeast-leavened breads (Ruthann B.Swanson).

10. Beverages, nonalcoholic – carbonated beverages (DanielW. Bena).

11. Cereal – ready-to-eat breakfast cereals (Jeff D.Culbertson).

12. Dairy – cheese (Samuel E. Beattie).

13. Dairy – ice cream (Karen Schmidt).

14. Dairy – yogurt (Ramesh C. Chandan).

15. Dairy – milk powders (Marijana Caric).

16. Fats – mayonnaise (Susan E. Duncan).

17. Fats – vegetable shortening (Lou Ann Carden and LauraK. Basilo).

18. Fats – edible fat and oil processing (IngolfGruen).

19. Fruits – orange juice processing (Y.H. Hui).

20. Vegetables – tomato processing (Sheryl A.Barringer).

21. Grain – paste products: pasta and Asian noodles (JamesE. Dexter).

22. Meat – hot dogs and bologna (Ty Lawrence and RichardMancini).

23. Meat – fermented meats (Fidel Toldrá).

24. Poultry – canned turkey ham (EdithPonce-Alquicira).

25. Poultry – poultry nuggets (Alfonso Totosaus and Mariade Lourdes Perez Chabela).

26. Poultry – poultry pâté (Maria de LourdesPerez Chabela and Alfonso Totosaus) 27. Seafood – frozenaquatic food products (Barbara A. Rasco and Gleyn Bledsoe).

28. Seafood processing – basic sanitation practices (PeggyStanfield).

29. Vegetables: tomato processing (Sheryl A. Barringer).


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