عنوان

Handbook of food products manufacturing

Standard Number

1973

Title Proper

Handbook of food products manufacturing

Place of Publication, Distribution, etc.

Hoboken, N.J.

Name of Publisher, Distributor, etc.

Wiley-Interscience

Date of Publication, Distribution, etc.

c2007

Specific Material Designation and Extent of Item

2 v. , ill. , 26 cm.

Text of Note

Includes bibliographical references and indexes.

Text of Note

Vol. 2. Section XII: 64. Bioactive Peptides from Food Proteins -- 74. Lipid-Soluble Vitamins: Nutrional and Functional Aspects 84. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioative Compounds -- 94. Functional Microbes: Technology for Health Foods -- 05. Enterococci and Dairy Products -- 15. Fermented Milk: Health Benefits Beyond Probiotic Effect -- 25. Application of Functional Foods and Nutraceuticals in allergic Disordes: Principles and Potential -- 35. Functional Foods, Herbs, and Aging -- 45. Functional Foods and Gastrointestinal Disorders -- 55. Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginsing -- 65. Functional Food Minerals: Calcium -- Section XIII: 75. Thermal Processing -- 85. Ham -- 95. Sausages -- 06. Fermented Meat Production -- 16. PRocessed Pork Meat Flavors -- 26. Sensory Quality of Meat Products -- Section XIV: 36. Processing Quality Fluid Milk Products -- 46. Milk Composition, Physical and Processing Characteristics -- 56. Genetics and Milk Production -- 66. Flavored Milks -- 76. Fermented Milks Popular in Europe and North America -- 86. Fermented Milk in Asia -- 96. Goat Milk, It's Products and Nutrition -- 07. Bioactive Peptides in Dairy Products -- 17. Science and Technology of Sour Cream -- 27. Dairy Protein Hydrolysates -- 37. The Manufacture and Applications of Carein-Derived Ingredients -- 47. Ice Cream and Frozen Desserts -- 57. Frozen Novelties -- 67. Yogurt -- 77. Infant Formulas -- 87. Biochemical Processes in the Production of Flavor in Milk -- Section XV: 97. Poultry Marination -- 08. Poultry Sausages -- 18. Flavor of Fresh and Frozen Poultry -- 28. Edible Packages for Poultry and Poultry Products -- Section XVI: 38. Frozen Seafood Products Description -- 48. Processing Frozen Seafoods -- 58. Shellfish Freezing -- 68. Processing Formulated Fish and Fish Products -- 78. Flavorants from Seafood Byproducts -- 88. Seafood Processing: Basic Sanitation Practices -- 98. Sustainable Intensive Aquaculture -- Section XVII: 09. Frozen Vegetables and Product Descriptions -- 19. Frozen Avocados -- 29. Frozen French Fried Potatoes and Quality Assurance -- 39. Paprika Production: Current Processing techniques and Emerging Technologies -- 49. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection -- 59. Soymilk and Tofu Manufacturing -- 69. Tomato Processing -- 79. Dried Tomato.

Entry Element

، Food industry and trade , Handbooks, manuals, etc

Entry Element

، Food , Composition , Handbooks, manuals, etc

Number

Class number

Relator Code

TI

Entry Element

edited by Y.H. Hui ; associate editors, R.C. Chandan ... ]et al.[

AU (.H uiY) .H .Y ,iuH

Shelving Form of Title, Author, Author/Title

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