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

PREFACE
 
CONTRIBUTORS
 
PART B: FOOD PRODUCTS MANUFACTURING (CONTINUED)
 
Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases
 
Bioactive Peptides from Food Proteins (Hannu Korhonen and Anne Pihlanto)
 
Lipid-Soluble Vitamins: Nutritional and Functional Aspects (Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera)
 
Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds (Rita Pernice, Paola Vitaglione, Raffaele Sacchi, and Vincenzo Fogliano)
 
Functional Microbes: Technology for Health Foods (Maria Saarela and Tiina Mattila-Sandholm)
 
Enterococci and Dairy Products (Giorgio Giraffa)
 
Fermented Milk: Health Benefits Beyond Probiotic Effect (Todor Vasiljevic and Nagendra P. Shah)
 
Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential (Venu Gangur)
 
Functional Foods, Herbs, and Aging (Carlos Kusano Bucalen Ferrari)
 
Functional Foods and Gastrointestinal Disorders (Jude Ryan, Shomik Sibartie, Liam O'Mahony, and Fergus Shanahan)
 
Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng (Vladimir Vuksan and John L. Sievenpiper)
 
Functional Foods and Minerals: Calcium (John J.B. Anderson)
 
Section XIII: Meat and Meat Products
 
Thermal Processing (Isabel Guerrero Legarreta)
 
Ham (Fidel Toldrá)
 
Sausages (Fidel Toldrá and Milagro Reig)
 
Fermented Meat Production (Fidel Toldrá)
 
Processed Pork Meat Flavors (Fidel Toldrá and Mónica Flores)
 
Sensory Quality of Meat Products (Fidel Toldrá and Mónica Flores)
 
Section XIV: Milk and Milk Products
 
Processing Quality Fluid Milk Products (James V. Chambers and Somjit Surapat)
 
Milk Composition, Physical and Processing Characteristics (Ramesh C. Chandan)
 
Genetics and Milk

Y.H. Hui, PhD, is the Senior Scientist at Science Technology System and has been the author or editor of many books in Food Science and Technology.

Ramesh Chandan, PhD, is the president of Global Technologies, Inc., a consulting company in Food Science and Technology. He is the author or editor of four books on yogurt and other dairy products.

Stephanie Clark, PhD, is an Associate Food Scientist and Associate Professor in the Deaprtment of Food Science and Human Nutrition at Washington State Univeristy in Pullman.

Nanna Ailen Cross, PhD, RD, LD, is the President of Cross Associates, Inc., a nutritional consulting firm in Chicago, Illinois.

Joannie Dobbs, PhD, is an Assistant Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa.

William J. Hurst, PhD, is a consultant in Mt. Gretna, Pennsylvania. He was formerly a food scientist at Hershey Foods Corp. He has two Wiley titles on laboratory automation to his credit.

Leo M.L. Nollet, PhD, is a Professor of Biotechnology at Hogeschool Gent in Belgium. He has edited or co-edited eight previous books in food science and technology.

Eyal Shimoni, DSc, is a Senior Lecturer in the Department of Biotechnology and Food Engineering at the Technion-Israel Institute of Technology in Haifa, Israel.

Erika B. Smith, PhD, is the Technical Category Manager for the Dairy-Materials Development Group at General Mills, Inc in Champlin, Minnesota.

Somjit Surapat, PhD, is the Head of the Department of Food Science and Technology ath Kasetsart University in Bangkok, Thailand.

Alan Titchenal, PhD, CNS, is an Instructor and Nutrition Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. He has co-authored three previous books on nutrition and fitness.

Fidel Toldr PhD, is a Research Professor and the Head of the Laboratory of Meat Science at the Institute of Agrochemistry and Technology of Food