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.