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

PREFACE
 
CONTRIBUTORS LIST
 
PART A: FOOD MANUFACTURING: BACKGROUND
 
Section I: Principles and Establishments Classification
 
Fundamentals of Food Manufacturing (Wai-Kit Nip)
 
Fermented Products and Their Manufacture (Wai-Kit Nip)
 
Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui)
 
Section II: Flavors: Food Processing, Product Developments, and Recent Advances
 
Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo)
 
Product Development (Taiwo O. Omobuwajo)
 
Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, S1´lvio A.B. Vieira De Melo, and Eduardo M. Queiroz)
 
Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, S1´lvio A.B. Vieira de Melo, and David Lee Nelson)
 
Genetic Engineering (Gla´ucia Maria Pastore and Gabriela Alves Macedo)
 
Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski)
 
Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski)
 
Herbs, Spices, and Essential Oils (Alain Darriet)
 
Section III: Food Sanitation and Establishment Inspection
 
FDA GMPs, HACCP, and the Food Code (Nanna Cross)
 
Food Establishment Inspection (Y.H. Hui)
 
PART B: FOOD PRODUCTS MANUFACTURING
 
Section IV: Bakery Products
 
Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai)
 
Muffins and Bagels (Nanna Cross)
 
Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti)
 
Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti)
 
Flavor Migration in Solid Food Matrices (Yi-Chung Fu)
 
Section V:

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