Handbook of Food Products Manufacturing / Edition 1

Hardcover (Print)
Not Available on BN.com


The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Read More Show Less

Editorial Reviews

From the Publisher
"Each chapter is well written, at a scholarly level. This set is recommended for all libraries in institutions involved in food science." (American Reference Books Annual, March 2008)
Read More Show Less

Product Details

  • ISBN-13: 9780470049648
  • Publisher: Wiley
  • Publication date: 4/27/2007
  • Edition description: 2 Volume Set
  • Edition number: 1
  • Pages: 2308
  • Product dimensions: 7.34 (w) x 10.08 (h) x 4.75 (d)

Table of Contents

Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods.




Section I: Principles and Establishments Classification.

1. Fundamentals of Food Manufacturing (Wai-Kit Nip).

2. Fermented Products and Their Manufacture (Wai-Kit Nip).

3. Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui).

Section II: Flavors: Food Processing, Product Developments, and Recent Advances.

4. Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo).

5. Product Development (Taiwo O. Omobuwajo).

6. Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, Sı´lvio A.B. Vieira De Melo, and Eduardo M. Queiroz).

7. Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, S&ıacute;lvio A.B. Vieira de Melo, and David Lee Nelson).

8. Genetic Engineering (Gláucia Maria Pastore and Gabriela Alves Macedo).

9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski).

10. Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski).

11. Herbs, Spices, and Essential Oils (Alain Darriet).

Section III: Food Sanitation and Establishment Inspection.

12. FDA GMPs, HACCP, and the Food Code (Nanna Cross).

13. Food Establishment Inspection (Y.H. Hui).


Section IV: Bakery Products.

14. Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai).

15. Muffins and Bagels (Nanna Cross).

16. Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti).

17. Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti).

18. Flavor Migration in Solid Food Matrices (Yi-Chung Fu).

Section V: Beverages.

19. Carbonated Beverages (Daniel W. Bena).

20. The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert).

21. Manufacture of Whisky (Takefumi Yoneya).

Section VI: Cereals: Rice and Noodles.

22. Rice-Based Products (C.M. Rosell and C. Collar).

23. Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip).

Section VII: Cheeses.

24. Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal).

25. Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal).

26. Cottage Cheese (Stephanie Clark and David E. Potter).

27. Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan).

28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani).

Section VIII: Confectionery.

29. Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe).

30. Confectionery: Inspection and Enforcement (Y.H. Hui).

Section IX: Fats and Oils.

31. Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby).

32. Cream Products (David W. Everett).

33. Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mınguez-Mosquera).

Section X: Fruits and Fruit Juices.

34. Apple: Production, Chemistry, and Processing (Nirmal K. Sinha).

35. Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha).

36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po).

37. Fruit Juices (Terri D. Boylston).

38. Dried Banana (Raquel Pinho Ferreira Guine´ and Maria João Barroca Dias).

39. Fresh-Cut Fruits (Olga Martın-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu).

Section XI: Functional Foods.

40. Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath).

41. Functional Foods: International Considerations (Kelley Fitzpatrick).

42. Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah).

43. Functional Properties of Milk Constituents (Ramesh C. Chandan).

44. Functional Foods Based on Meat Products (Francisco Jimenez-Comenero).

45. Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore).





Health, Meat, Milk, Poultry, Seafood, and Vegetables.




Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases.

46. Bioactive Peptides from Food Proteins (Hannu Korhonen and Anne Pihlanto).

47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects (Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera).

48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds (Rita Pernice, Paola Vitaglione, Raffaele Sacchi, and Vincenzo Fogliano).

49. Functional Microbes: Technology for Health Foods (Maria Saarela and Tiina Mattila-Sandholm).

50. Enterococci and Dairy Products (Giorgio Giraffa).

51. Fermented Milk: Health Benefits Beyond Probiotic Effect (Todor Vasiljevic and Nagendra P. Shah).

52. Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential (Venu Gangur).

53. Functional Foods, Herbs, and Aging (Carlos Kusano Bucalen Ferrari).

54. Functional Foods and Gastrointestinal Disorders (Jude Ryan, Shomik Sibartie, Liam O'Mahony, and Fergus Shanahan).

55. Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng (Vladimir Vuksan and John L. Sievenpiper).

56. Functional Foods and Minerals: Calcium (John J.B. Anderson).

Section XIII: Meat and Meat Products.

57. Thermal Processing (Isabel Guerrero Legarreta).

58. Ham (Fidel Toldrá).

59. Sausages (Fidel Toldrá and Milagro Reig).

60. Fermented Meat Production (Fidel Toldrá).

61. Processed Pork Meat Flavors (Fidel Toldrá and Mónica Flores).

62. Sensory Quality of Meat Products (Fidel Toldrá and Mónica Flores).

Section XIV: Milk and Milk Products.

63. Processing Quality Fluid Milk Products (James V. Chambers and Somjit Surapat).

64. Milk Composition, Physical and Processing Characteristics (Ramesh C. Chandan).

65. Genetics and Milk Production (Stephanie Clark and Michael J. Costello).

66. Flavored Milks (Kayanush J. Aryana).

67. Fermented Milks Popular in Europe and North America (A.Y. Tamime and R.K. Robinson).

68. Fermented Milk in Asia (Sardar Iftekharudin Ahmed and Jutatip Wangsai).

69. Goat Milk, Its Products and Nutrition (Young W. Park and George F.W. Haenlein).

70. Bioactive Peptides in Dairy Products (Marco Gobbetti, Fabio Minervini, and Carlo Giuseppe Rizzello).

71. Science and Technology of Sour Cream (Wilfried Rieder).

72. Dairy Protein Hydrolysates (Ifendu A. Nnanna and Chao Wu).

73. The Manufacture and Applications of Casein-Derived Ingredients (John E. O’Connell and Cal Flynn).

74. Ice Cream and Frozen Desserts (Arun Kilara and Ramesh C. Chandan).

75. Frozen Novelties (Jonathan Hopkinson).

76. Yogurt (Lisa Pannell and Tonya C. Schoenfuss).

77. Infant Formulas (G. Boehm, C. Beermann, G. Georgi, and B. Stahl).

78. Biochemical Processes in the Production of Flavor in Milk and Milk Products (Tanoj K. Singh, Keith R. Cadwallader, and MaryAnne Drake).

Section XV: Poultry Products.

79. Poultry Marination (Edith Ponce-Alquicira).

80. Poultry Sausages (Alfonso Totosaus and M. Lourdes Pe´rez-Chabela).

81. Flavor of Fresh and Frozen Poultry (Edith Ponce-Alquicira).

82. Edible Packaging for Poultry and Poultry Products (Baciliza Quintero-Salazar and Edith Ponce-Alquicira).

Section XVI: Seafood.

83. Frozen Seafood Products Description (Nanna Cross).

84. Processing Frozen Seafoods (Shann-Tzong Jiang and Tung-Ching Lee).

85. Shellfish Freezing (Athapol Noomhorm, Mukku Shrinivas Rao, and Punchira Vongsawasdi).

86. Processing Formulated Fish and Fish Products (Jamilah Bakar).

87. Flavorants from Seafood Byproducts (Rosa Jonsdottir, Gudrun Olafsdottir, Sigurður Hauksson, and Jon Magnus Einarsson).

88. Seafood Processing: Basic Sanitation Practices (Nanna Cross).

89. Sustainable Intensive Aquaculture (C.G. Carter).

Section XVII: Vegetable Products.

90. Frozen Vegetables and Product Descriptions (Nanna Cross).

91. Frozen Avocados (Rosa Marıà Galicia-Cabrera).

92. Frozen French Fried Potatoes and Quality Assurance (Nanna Cross).

93. Paprika Production: Current Processing Techniques and Emerging Technologies (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 (Nanna Cross).

95. Soymilk and Tofu Manufacturing (Sam K.C. Chang).

96. Tomato Processing (Rosa María Galicia-Cabrera).

97. Dried Tomato (Raquel Pinho Ferreira Guiné and Maria João Barroca Dias).





Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation


  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)