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Food Processing: principles and applications / edited by J.Scott Smith and Y. H. Hui - New Delhi : Wiley India Pvt. Ltd, 2017. - xii, 511 pages : illustration, Diagramme ; 25 cm

Cover --
Contents --
Contributors --
Preface --
Part I Principles --
1. Principles of Food Processing --
2. Food Dehydration --
3. Fermented Product Manufacturing --
4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in Food Processing --
5. Food Packaging --
6. Food Regulations in the United States --
7. Food Plant Sanitation and Quality Assurance --
Part II Applications --
8. Bakery: Muffins --
9. Bakery: Yeast-leavened Breads --
10. Beverages: Nonalcoholic, Carbonated Beverages --
11. Beverages: Alcoholic, Beer Making --
12. Grain, Cereal: Ready-to-Eat Breakfast Cereals --
13. Grain, Paste Products: Pasta and Asian Noodles --
14. Dairy: Cheese --
15. Dairy: Ice Cream --
16. Dairy: Yogurt --
17. Dairy: Milk Powders --
18. Fats: Mayonnaise --
19. Fats: Vegetable Shortening --
20. Fats: Edible Fat and Oil Processing --
21. Fruits: Orange Juice Processing --
22. Meat: Hot Dogs and Bologna --
23. Meat: Fermented Meats --
24. Poultry: Canned Turkey Ham --
25. Poultry: Poultry Nuggets --
26. Poultry: Poultry P226;t233; --
27. Seafood: Frozen Aquatic Food Products --
28. Seafood: Processing, Basic Sanitation Practices --
29. Vegetables: Tomato Processing --
Index.

ISBN: 9788126544950

Subjects--Topical Terms:
Food industry and trade.

Dewey Class. No.: 664 F739